[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: 21CFR184.1321]
[Page 523]
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. 184.1321 Corn gluten.
(a) Corn gluten (CAS Reg. No. 66071-96-3), also known as corn gluten
meal, is the principal protein component of corn endosperm. It consists
mainly of zein and glutelin. Corn gluten is a byproduct of the wet
milling of corn for starch. The gluten fraction is washed to remove
residual water soluble proteins. Corn gluten is also produced as a
byproduct during the conversion of the starch in whole or various
fractions of dry milled corn to corn syrups.
(b) FDA is developing food-grade specifications for corn gluten in
cooperation with the National Academy of Sciences. In the interim, the
ingredient must be of a purity suitable for its intended use.
(c) In accordance with Sec. 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 nutrient supplement as defined in
Sec. 170.3(o)(20) of this chapter and a texturizer as defined in Sec.
170.3(o)(32) of this chapter.
(2) The ingredient is used in food at levels not to exceed current
good manufacturing practice.
(d) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[50 FR 8998, Mar. 6, 1985]
Back to Top
© 2007 Betterchem Corp.
|
