粉色视频APP_免费一级做a爰片久久毛片_最新免费av网址在线播放_亚洲欧美一级夜夜夜夜爽W

中國食品網

§184.1005 食品添加劑乙酸(Acetic acid)

   2011-07-18 中國食品網中食網13710

  更多關于已證實屬于一般公認為安全(GRAS)的可直接加入食品中的物質種類,請點擊美國FDA 21 CFR 第184部分已證實屬于一般公認為安全(GRAS)的可直接加入食品中的物質種類匯總

      § 184.1005   Acetic acid.

  (a) Acetic acid (C2H4O2, CAS Reg. No. 64–19–7) is known as ethanoic acid. It occurs naturally in plant and animal tissues. It is produced by fermentation of carbohydrates or by organic synthesis. The principal synthetic methods currently employed are oxidation of acetaldehyde derived from ethylene, liquid phase oxidation of butane, and reaction of carbon monoxide with methanol derived from natural gas.

 ?。╞) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 8, 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.

 ?。╟) The ingredient is used as a curing and pickling agent as defined in §170.3(o)(5) of this chapter; flavor enhancer as defined in §170.3(o)(11) of this chapter; flavoring agent and adjuvant as defined in §170.3(o)(12) of this chapter; pH control agent as defined in §170.3(o)(23) of this chapter; as a solvent and vehicle as defined in §170.3(o)(27) of this chapter; and as a boiler water additive complying with §173.310 of this chapter.

 ?。╠) 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 0.25 percent for baked goods as defined in §170.3(n)(1) of this chapter; 0.8 percent for cheeses as defined in §170.3(n)(5) of this chapter and dairy product analogs as defined in §170.3(n)(10) of this chapter; 0.5 percent for chewing gum as defined in §170.3(n)(6) of this chapter; 9.0 percent for condiments and relishes as defined in §170.3(n)(8) of this chapter; 0.5 percent for fats and oils as defined in §170.3(n)(12) of this chapter; 3.0 percent for gravies and sauces as defined in §170.3(n)(24) of this chapter; 0.6 percent for meat products as defined in §170.3(n)(29) of this chapter; and 0.15 percent or less for all other food categories. The ingredient may also be used in boiler water additives at levels not to exceed current good manufacturing practice.

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

  [47 FR 27814, June 25, 1982]

更多國外法規(guī)翻譯,請聯系食品翻譯中心
編輯:foodfagui

 
舉報 0 收藏 0 打賞 0評論 0
推薦圖文
推薦資訊
點擊排行
網站首頁  |  關于我們  |  新手幫助  |  信息發(fā)布規(guī)則  |  版權隱私  |  服務條款  |  聯系我們  |  網站地圖  |  排名推廣  |  廣告服務  |  積分換禮  |  RSS訂閱  |  違規(guī)舉報