[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: 21CFR184.1009]
[Page 484]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 184_DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS
SAFE--Table of Contents
Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec. 184.1009 Adipic acid.
(a) Adipic acid (C6H10O4, CAS Reg.
No. 00124-04-9) is also known as 1,4-butanedicarboxylic acid or hexane-
dioic acid. It is prepared by nitric acid oxidation of cyclohexanol or
cyclohexanone or a mixture of the two.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), p. 11, 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 following additional
specifications:
(1) The adipic acid is converted to its corresponding amide. The
amide is purified by recrystallization from water or aqueous ethanol.
The melting range of the amide is 219[deg] to 220 [deg]C.
(2) The adipic acid is converted to its corresponding bis-p-p-
bromophenacyl ester. The ester is purified by recrystallization from
ethanol. The melting range of the ester is 153[deg] to 154 [deg]C.
(c) The ingredient is used as a flavoring agent as defined in Sec.
170.3(o)(12) of this chapter; leavening agent as defined in Sec.
170.3(o)(17) of this chapter; and pH control agent as defined in Sec.
170.3(o)(23) of this chapter.
(d) The ingredient is used in foods at levels not to exceed current
good manufacturing practice in accordance with Sec. 184.1(b)(1).
Current good manufacturing practice results in maximum levels, as
served, of 0.05 percent for baked goods as defined in Sec. 170.3(n)(1)
of this chapter; 0.005 percent for nonalcoholic beverages as defined in
Sec. 170.3(n)(3) of this chapter; 5.0 percent for condiments and
relishes as defined in Sec. 170.3(n)(8) of this chapter; 0.45 percent
for dairy product analogs as defined in Sec. 170.3(n)(10) of this
chapter; 0.3 percent for fats and oil as defined in Sec. 170.3(n)(12)
of this chapter; 0.0004 percent for frozen dairy desserts as defined in
Sec. 170.3(n)(20) of this chapter; 0.55 percent for gelatin and
puddings as defined in Sec. 170.3(n)(22) of this chapter; 0.1 percent
for gravies as defined in Sec. 170.3(n)(24) of this chapter; 0.3
percent for meat products as defined in Sec. 170.3(n)(29) of this
chapter; 1.3 percent for snack foods as defined in Sec. 170.3(n)(37) of
this chapter; and 0.02 percent or less for all other food categories.
(e) Prior sanctions for adipic acid different from the uses
established in this section do not exist or have been waived.
[47 FR 27810, June 25, 1982]
Additives that reference this regulation: |
