[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of January 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR173.160]
[Page 132.133]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 173 SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN
Subpart B Enzyme Preparations and Microorganisms
Sec. 173.160 Candida guilliermondii.
The food additive Candida guilliermondii may be safely used as the
organism for fermentation production of citric acid in accordance with
the following conditions:
(a) The food additive is the enzyme system of the viable organism
Candida guilliermondii and its concomitant metabolites produced during
the fermentation process.
(b)(1) The nonpathogenic and nontoxicogenic organism descending from
strain, American Type Culture Collection (ATCC) No. 20474,\1\ is
classified as follows:
---------------------------------------------------------------------------
\1\ Available from: American Type Culture Collection, 12301 Parklawn
Drive, Rockville, MD 20852.
Class: Deuteromycetes.
Order: Moniliales.
Family: Cryptococcaceae.
Genus: Candida.
Species: guilliermondii.
Variety: guilliermondii.
(2) The toxonomic characteristics of the reference culture strain
ATCC No. 20474 agree in the essentials with the standard description for
Candida guilliermondii variety guilliermondii listed in ``The Yeasts--A
Toxonomic Study;'' 2d Ed. (1970), by Jacomina Lodder, which is
incorporated by reference. Copies are available from the Center for Food
Safety and Applied Nutrition (HFS-200), Food and Drug Administration,
5100 Paint Branch Pkwy., College Park, MD 20740, 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.
[[Page 133]]
(c)(1) The additive is used or intended for use as a pure culture in
the fermentation process for the production of citric acid using an
acceptable aqueous carbohydrate substrate.
(2) The organism Candida quilliermondii is made nonviable and is
completely removed from the citric acid during the recovery and
purification process.
(d) The additive is so used that the citric acid produced conforms
to the specifications of the ``Food Chemicals Codex,'' 3d Ed. (1981),
under ``Citric acid,'' pp. 86-87, which is incorporated by reference.
Copies may be obtained from the National Academy Press, 2101
Constitution Ave. NW., Washington, DC 20418, or may be 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.
[42 FR 14526, Mar. 15, 1977, as amended at 47 FR 11838, Mar. 19, 1982;
49 FR 10106, Mar. 19, 1984; 54 FR 24897, June 12, 1989]
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