[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.858]
[Page 97-98]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 172_FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN
CONSUMPTION--Table of Contents
Subpart I_Multipurpose Additives
Sec. 172.858 Propylene glycol alginate.
The food additive propylene glycol alginate (CAS Reg. No. 9005-37-2)
may be used as an emulsifier, flavoring adjuvant, formulation aid,
stabilizer, surfactant, or thickener in foods in accordance with the
following prescribed conditions:
(a) The additive meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), p. 256, which is incorporated by reference (Copies
are available from the National Academy Press, 2101 Constitution Ave.
NW., Washington, DC 20418, or available for inspection at the National
Archives and Records Administration (NARA). For information on the
availability of this material at NARA, call 202-741-6030, or go to:
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html.), and the additional specification that
it shall have up to 85 percent of the carboxylic acid groups esterified
with the remaining groups either free or neutralized.
(b) The additive is used or intended for use in the following foods
as defined in Sec. 170.3(n) of this chapter, when standards of identity
established under section 401 of the act do not preclude such use:
(1) As a stabilizer in frozen dairy desserts, in fruit and water
ices, and in confections and frostings at a level not to exceed 0.5
percent by weight of the finished product.
(2) As an emulsifier, flavoring adjuvant, stabilizer, or thickener
in baked goods at a level not to exceed 0.5 percent by weight of the
finished product.
(3) As an emulsifier, stabilizer, or thickener in cheeses at a level
not to exceed 0.9 percent by weight of the finished product.
(4) As an emulsifier, stabilizer, or thickener in fats and oils at a
level not
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to exceed 1.1 percent by weight of the finished product.
(5) As an emulsifier, stabilizer, or thickener in gelatins and
puddings at a level not to exceed 0.6 percent by weight of the finished
product.
(6) As a stabilizer or thickener in gravies and in sweet sauces at a
level not to exceed 0.5 percent by weight of the finished product.
(7) As a stabilizer in jams and jellies at a level not to exceed 0.4
percent by weight of the finished product.
(8) As an emulsifier, stabilizer, or thickener in condiments and
relishes at a level not to exceed 0.6 percent by weight of the finished
product.
(9) As a flavoring adjunct or adjuvant in seasonings and flavors at
a level not to exceed 1.7 percent by weight of the finished product.
(10) As an emulsifier, flavoring adjuvant, formulation aid,
stabilizer or thickener, or surface active agent in other foods, where
applicable, at a level not to exceed 0.3 percent by weight of the
finished product.
(c) To ensure safe use of the additive, the label of the food
additive container shall bear, in addition to the other information
required by the act:
(1) The name of the additive, ``propylene glycol alginate'' or
``propylene glycol ester of alginic acid''.
(2) Adequate directions for use.
[47 FR 29950, July 9, 1982]
Additives that reference this regulation: |
