[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: 21CFR184.1366]
[Page 528-529]
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. 184.1366 Hydrogen peroxide.
(a) Hydrogen peroxide (H2O2, CAS Reg. No.
7722-84-1) is also referred to as hydrogen dioxide. It is made by the
electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid
or a persulfuric acid salt with subsequent hydrolysis and distillation
of the hydrogen peroxide formed; by decomposition of barium peroxide
with sulfuric or phosphoric acid; by hydrogen reduction of 2-
ethylanthraquinone, followed by oxidation with air, to regenerate the
quinone and produce hydrogen peroxide; or by electrical discharge
through a mixture of hydrogen, oxygen, and water vapor.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d ed. (1981), pp. 146-147, \1\ which is incorporated by
reference.
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\1\ Copies may be obtained from the National Academy of Sciences,
2101 Constitution Ave. NW, Washington, DC 20037, or 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.
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(c) In accordance with Sec. 184.1(b)(2), the ingredient is used to
treat food only within the following specific limitations:
[[Page 529]]
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Maximum treatment
Food level in food Functional use
(percent)
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Milk, intended for use during 0.05.................. Antimicrobial
the cheesemaking process as agent as
permitted in the appropriate defined in Sec.
standards of identity for 170.3 (o)(2)
cheese and related cheese of this chapter
products under part 133 of
this chapter.
Whey, during the preparation 0.04.................. do.
of modified whey by
electrodialysis methods.
Dried eggs, dried egg whites, Amount sufficient for Oxidizing and
and dried egg yolks as in the purpose. reducing agent
Sec. Sec. 160.105, as defined in
160.145, and 160.185 of this Sec. 170.3
chapter. (o)(22) of this
chapter
Tripe......................... do.................... Bleaching agent.
Beef feet..................... Amount sufficient for Bleaching agent.
the purpose.
(Hydrogen peroxide
may be in the form of
a compound salt,
sodium carbonate
peroxide).
Herring....................... Amount sufficient for do.
the purpose.
Wine.......................... do.................... Oxidizing and
reducing agent
as defined in
Sec. 170.3
(o)(22) of this
chapter.
Starch........................ 0.15.................. Antimicrobial
agent as
defined in Sec.
170.3 (o)(2)
of this
chapter, to
produce
thermophile-
free starch;
Remove sulfur
dioxide from
starch slurry
following
steeping and
grinding
operations of
corn refining.
Instant tea................... Amount sufficient for Bleaching agent.
the purpose.
Corn syrup.................... 0.15.................. Reduce sulfur
dioxide levels
in the finished
corn syrup.
Colored (annatto) cheese whey. 0.05.................. Bleaching agent.
Wine vinegar.................. Amount sufficient for Remove sulfur
the purpose. dioxide from
wine prior to
fermentation to
produce
vinegar.
Emulsifiers containing fatty 1.25.................. Bleaching agent.
acid esters.
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(d) Residual hydrogen peroxide is removed by appropriate physical
and chemical means during the processing of food where it has been used
according to paragraph (c) of this section.
(e) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]
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