[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 184_DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS
SAFE--Table of Contents
Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec. 184.1033 Citric acid.
(a) Citric acid (C6H8O7, CAS Reg.
No. 77-92-9) is the compound 2-hydroxy-1,2,3-propanetricarboxylic acid.
It is a naturally occurring constituent of plant and animal tissues. It
occurs as colorless crystals or a white powder and may be anhydrous or
contain one mole of water per mole of citric acid. Citric acid may be
produced by recovery from sources such as lemon or pineapple juice; by
mycological fermentation using Candida spp., described in Sec. Sec.
173.160 and 173.165 of this chapter; and by the solvent extraction
process described in Sec. 173.280 of this chapter for the recovery of
citric acid from Aspergillus niger fermentation liquor.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d ed. (1981), pp. 86-87, and its third supplement (March 1992),
pp. 107-108, which are incorporated by reference in accordance with 5
U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National
Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, and the
Center for Food Safety and Applied Nutrition (HFS-200), 5100 Paint
Branch Pkwy., College Park, MD 20740, or may be examined 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:
(c) In accordance with Sec. 184.1(b)(1), the ingredient is used in
food with no limitations other than current good manufacturing practice.
(d) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[59 FR 63895, Dec. 12, 1994]
Additives that reference this regulation: