[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: 21CFR184.1721]
[Page 561]
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. 184.1721 Sodium acetate.
(a) Sodium acetate (C2H3O2Na, CAS
Reg. No. 127-09-3 or
C2H3O2Na[middot]3H2O, CAS
Reg. No. 6131-90-4) is the sodium salt of acetic acid and occurs
naturally in plant and animal tissues. Sodium acetate may occur in
either the anhydrous or trihydrated form. It is produced synthetically
by the neutralization of acetic acid with sodium carbonate or by
treating calcium acetate with sodium sulfate and sodium bicarbonate.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), pp. 272, 273 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.
(c) The ingredient is used as a flavoring agent and adjuvant as
defined in Sec. 170.3(o)(12) of this chapter; and as a pH control agent
as defined in Sec. 170.3(o)(23) of this chapter.
(d) The ingredient is used in food at levels not to exceed current
good manufacturing practice in accordance with 184.1(b)(1). Current good
manufacturing practice results in a maximum level, as served, of 0.007
percent for breakfast cereals as defined in Sec. 170.3(n)(4) of this
chapter; 0.5 percent for fats and oils as defined in Sec. 170.3(n)(12)
of this chapter; 0.6 percent for grain products and pastas as defined in
Sec. 170.3(n)(23) of this chapter and snack foods as defined in Sec.
170.3(n)(37) of this chapter; 0.15 percent for hard candy as defined in
Sec. 170.3(n)(25) of this chapter; 0.12 percent for jams and jellies as
defined in Sec. 170.3(n)(28) of this chapter and meat products as
defined in Sec. 170.3(n)(29) of this chapter; 0.2 percent for soft
candy as defined in Sec. 170.3(n)(38) of this chapter; 0.05 percent for
soups and soup mixes as defined in Sec. 170.3(n)(40) of this chapter
and sweet sauces as defined in Sec. 170.3(n)(43) of this chapter.
(e) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[47 FR 27815, June 25, 1982]
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