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§184.1157 食品添加剂过氧化苯甲酰(Benzoyl peroxide)

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放大字体  缩小字体 2011-07-20 11:11:39  来源:GPO  浏览次数:3025
核心提示:按照§184.1(b)(1)规定,除现行良好生产操作规范外,食品添加剂过氧化苯甲酰在食品中的使用无限制性规定。在食品中用做漂白剂,在下列食品中的用量不超过现行良好生产操作规范为限:面粉,用牛乳生产阿奇亚戈新鲜干酪、软干酪、基质干酪、老干酪、蓝干酪、羊奶干酪、巴马干酪、罗马诺干酪、瑞士干酪、依文陀勒干酪以及胭脂树橙着色的乳清、浓缩乳清和乳清粉。
发布单位
FDA
FDA
发布文号 51 FR 27173
发布日期 1986-07-29 生效日期 暂无
有效性状态 废止日期 暂无
备注 按照§184.1(b)(1)规定,除现行良好生产操作规范外,食品添加剂过氧化苯甲酰在食品中的使用无限制性规定。在食品中用做漂白剂,在下列食品中的用量不超过现行良好生产操作规范为限:面粉,用牛乳生产阿奇亚戈新鲜干酪、软干酪、基质干酪、老干酪、蓝干酪、羊奶干酪、巴马干酪、罗马诺干酪、瑞士干酪、依文陀勒干酪以及胭脂树橙着色的乳清、浓缩乳清和乳清粉。

    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

  § 184.1157   Benzoyl peroxide.

  (a) Benzoyl peroxide ((C6H5CO)2O2, CAS Reg. No. 94–36–0) is a colorless, rhombic crystalline solid. It is prepared by reaction of benzoyl chloride, sodium hydroxide, and hydrogen peroxide.

  (b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 35, 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) In accordance with §184.1(b)(1), the ingredient is used in food with no limitation other than current good manufacturing practice. The affirmation of this ingredient as generally recognized as safe (GRAS) as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:

  (1) The ingredient is used as a bleaching agent in food.

  (2) The ingredient is used in the following foods at levels not to exceed current good manufacturing practice: flour; milk used for production of Asiago fresh and Asiago soft cheese (§133.102), Asiago medium cheese (§133.103), Asiago old cheese (§133.104), Blue cheese (§133.106), Caciocavallo siciliano chesse (§133.111), Gorgonzola cheese (§133.141), Parmesan and reggiano cheese (§133.165), Provolone cheese (§133.181), Romano cheese (§133.183), and Swiss and emmentaler cheese (§133.195) in part 133 of this chapter; and annatto-colored whey, such that the final bleached product conforms to the descriptions and specifications for whey, concentrated whey, or dried whey in §184.1979(a) (1), (2), or (3), respectively.

  (d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

  [51 FR 27173, July 30, 1986]

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