[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: 21CFR184.1193]
[Page 504-505]
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
Subpart B Listing of Specific Substances Affirmed as GRAS
Sec. 184.1193 Calcium chloride.
(a) Calcium chloride (CaCl2[middot]2H2O, CAS
Reg. No. 10035-04-8) or anhydrous calcium chloride (CaCl2,
CAS Reg. No. 10043-52-4) may be commercially obtained as a byproduct in
the ammonia-soda (Solvay) process and as a joint product from natural
salt brines, or it may be prepared by substitution reactions with other
calcium and chloride salts.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), p. 47, 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 an anticaking agent as defined in
Sec. 170.3(o)(1) of this chapter; antimicrobial agent as defined in
Sec. 170.3(o)(2) of this chapter; curing or pickling agent as defined
in Sec. 170.3(o)(5) of this chapter; firming agent as defined in Sec.
170.3(o)(10) of this chapter; flavor enhancer as defined in Sec.
170.3(o)(11) of this chapter; humectant as defined in Sec. 170.3(o)(16)
of this chapter; nutrient supplement as defined in Sec. 170.3(o)(20) of
this chapter; pH control agent as defined in Sec. 170.3(o)(23) of this
chapter; processing aid as defined in Sec. 170.3(o)(24) of this
chapter; stabilizer and thickener as defined in Sec. 170.3(o)(28) of
this chapter; surface-active agent as defined in Sec. 170.3(o)(29) of
this chapter; synergist as defined in Sec. 170.3(o)(31) of this
chapter; and texturizer as defined in Sec. 170.3(o)(32) of this
chapter.
(d) The ingredient is used in foods at levels not to exceed current
good manufacturing practices in accordance with Sec. 184.1(b)(1).
Current good manufacturing practices result in a maximum level, as
served, of 0.3 percent for baked goods as defined in Sec. 170.3(n)(1)
of this chapter and for dairy product analogs as defined in Sec.
170.3(n)(10) of this chapter; 0.22 percent for nonalcoholic beverages
and beverage bases as defined in Sec. 170.3(n)(3) of this chapter; 0.2
percent for cheese as defined in Sec. 170.3(n)(5) of this chapter and
for processed fruit and fruit juices as defined in Sec. 170.3(n)(35) of
this chapter; 0.32 percent for coffee and tea as defined in Sec.
170.3(n)(7) of this chapter; 0.4 percent for condiments and relishes as
defined in Sec. 170.3(n)(8) of this chapter; 0.2 percent for gravies
and sauces as defined in Sec. 170.3(n)(24) of this chapter; 0.1 percent
for commercial jams and jellies as defined in Sec. 170.3(n)(28) of this
chapter; 0.25 percent for meat products as defined in Sec. 170.3(n)(29)
of this chapter; 2.0 percent for plant protein products as defined in
Sec. 170.3(n)(33) of this chapter; 0.4 percent for processed vegetables
and vegetable juices as defined in
[[Page 505]]
Sec. 170.3(n)(36) of this chapter; and 0.05 percent for all other food
categories.
(e) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[47 FR 27808, June 25, 1982, as amended at 61 FR 14247, Apr. 1, 1996]
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