[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: 21CFR184.1230]
[Page 507-508]
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. 184.1230 Calcium sulfate.
(a) Calcium sulfate (CaSO4, CAS Reg. No. 7778-18-9 or
CaSO4[middot]2H2O, CAS Reg. No. 10101-41-4), also
known as plaster of
[[Page 508]]
Paris, anhydrite, and gypsum, occurs naturally and exists as a fine,
white to slightly yellow-white odorless powder. The anhydrous form is
prepared by complete dehydration of gypsum, below 300 [deg]C, in an
electric oven.
(b) The ingredient meets the specifications of the ``Food Chemicals
Codex,'' 3d Ed. (1981), p. 66, which is incorporated by reference.
Copies may be obtained from the National Academy Press, 2101
Constitution Ave. NW., Washington, DC 20418, 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:
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html.
(c) The ingredient is used as an anticaking agent as defined in
Sec. 170.3(o)(1) of this chapter, color and coloring adjunct as defined
in Sec. 170.3(o)(4) of this chapter, dough strengthener as defined in
Sec. 170.3(o)(6) of this chapter, drying agent as defined in Sec.
170.3(o)(7) of this chapter, firming agent as defined in Sec.
170.3(o)(10) of this chapter, flour treating agent as defined in Sec.
170.3(o)(13) of this chapter, formulation aid as defined in Sec.
170.3(o)(14) of this chapter, leavening agent as defined in Sec.
170.3(o)(17) of this chapter, nutrient supplement as defined in Sec.
170.3(o)(20) of this chapter, pH control agent as defined in Sec.
170.3(o)(23) of this chapter, processing aid as defined in Sec.
170.3(o)(24) of this chapter, stabilizer and thickener as defined in
Sec. 170.3(o)(28) of this chapter, synergist as defined in Sec.
170.3(o)(31) of this chapter, and texturizer as defined in Sec.
170.3(o)(32) of this chapter.
(d) The ingredient is used in food at levels not to exceed good
manufacturing practice in accordance with Sec. 184.1(b)(1). Current
good manufacturing practice results in a maximum level, as served, of
1.3 percent for baked goods as defined in Sec. 170.3(n)(1) of this
chapter, 3.0 percent for confections and frostings as defined in Sec.
170.3(n)(9) of this chapter, 0.5 percent for frozen dairy desserts and
mixes as defined in Sec. 170.3(n)(20) of this chapter, 0.4 percent for
gelatins and puddings as defined in Sec. 170.3(n)(22) of this chapter,
0.5 percent for grain products and pastas as defined in Sec.
170.3(n)(23) of this chapter, 0.35 percent for processed vegetables as
defined in Sec. 170.3(n)(36) of this chapter, and 0.07 percent or less
for all other food categories.
(e) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[45 FR 6086, Jan. 25, 1980; 45 FR 26319, Apr. 18, 1980, as amended at 49
FR 5611, Feb. 14, 1984]
Additives that reference this regulation: |
