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§184.1009 食品添加剂已二酸(Adipic acid)

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放大字体  缩小字体 2011-07-18 01:46:06  来源:GPO  浏览次数:2622
核心提示:食品添加剂已二酸可用做§170.3(o)(12)中的香味料、§170.3(o)(17)中的膨松剂和§170.3(o)(17)中的pH调节剂,用量不超过§184.1(b)(1)现行良好操作规程。最大用量为:焙烤制品,0.05%;无醇饮料,0.005%;调味品,5.0%;类乳制品,0.45%;油脂:0.3%;冷冻乳的甜食,0.0004%;明胶甜食和布丁类,0.55%;调味汁,0.1%;肉制品,0.3%;小吃食品,1.3%;所有其他食品不超过0.02%。
发布单位
FDA
FDA
发布文号 47 FR 27810
发布日期 1982-06-25 生效日期 暂无
有效性状态 废止日期 暂无
备注 食品添加剂已二酸可用做§170.3(o)(12)中的香味料、§170.3(o)(17)中的膨松剂和§170.3(o)(17)中的pH调节剂,用量不超过§184.1(b)(1)现行良好操作规程。最大用量为:焙烤制品,0.05%;无醇饮料,0.005%;调味品,5.0%;类乳制品,0.45%;油脂:0.3%;冷冻乳的甜食,0.0004%;明胶甜食和布丁类,0.55%;调味汁,0.1%;肉制品,0.3%;小吃食品,1.3%;所有其他食品不超过0.02%。

更多关于已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类,请点击美国FDA 21 CFR 第184部分已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类汇总

  § 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° to 220 °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° to 154 °C.

  (c) The ingredient is used as a flavoring agent as defined in §170.3(o)(12) of this chapter; leavening agent as defined in §170.3(o)(17) of this chapter; and pH control agent as defined in §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 §184.1(b)(1). Current good manufacturing practice results in maximum levels, as served, of 0.05 percent for baked goods as defined in §170.3(n)(1) of this chapter; 0.005 percent for nonalcoholic beverages as defined in §170.3(n)(3) of this chapter; 5.0 percent for condiments and relishes as defined in §170.3(n)(8) of this chapter; 0.45 percent for dairy product analogs as defined in §170.3(n)(10) of this chapter; 0.3 percent for fats and oil as defined in §170.3(n)(12) of this chapter; 0.0004 percent for frozen dairy desserts as defined in §170.3(n)(20) of this chapter; 0.55 percent for gelatin and puddings as defined in §170.3(n)(22) of this chapter; 0.1 percent for gravies as defined in §170.3(n)(24) of this chapter; 0.3 percent for meat products as defined in §170.3(n)(29) of this chapter; 1.3 percent for snack foods as defined in §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]

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