§184.1025 食品添加剂辛酸(Caprylic acid)_政策法规

§184.1025 食品添加剂辛酸(Caprylic acid)

2011-07-18 15:48 点击:3070

发布单位：FDA

发布文号：49 FR 5611

发布日期：1984-02-14

生效日期：暂无

有效性状态：

废止日期：暂无

备注：食品添加剂辛酸可用做本章§170.3（o）（12）中的香味料和香料辅料，用量不超过现行良好操作规程为限，最高用量：干酪，0.04%；油脂、冷冻乳品甜食、明胶甜食和布丁、肉制品、软糖，0.005%；小吃食品，0.016%；所有其它食品不超过0.001%。

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

　　§ 184.1025 Caprylic acid.

　　（a） Caprylic acid [CH3（CH2）6COOH, CAS Reg. No. 124–07–2] is the chemical name for octanoic acid. It is considered to be a short or medium chain fatty acid. It occurs normally in various foods and is commercially prepared by oxidation of n -octanol or by fermentation and fractional distillation of the volatile fatty acids present in coconut oil.

　　（b） The ingredient meets the specifications of the “Food Chemicals Codex,” 3d Ed. （1981）, p. 207, 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.

　　（c） The ingredient is used as a flavoring agent and adjuvant as defined in §170.3（o）（12） of this chapter.

　　（d） The ingredient is used in foods in accordance with §184.1（b）（1）, at levels not to exceed good manufacturing practice. Current good manufacturing practices result in maximum levels, as served, of: 0.013 percent for baked goods as defined in §170.3（n）（1） of this chapter; 0.04 percent for cheeses as defined in §170.3（n）（5） of this chapter; 0.005 percent for fats and oils as defined in §170.3（n）（12） of this chapter, for frozen dairy desserts as defined in §170.3（n）（20） of this chapter, for gelatins and puddings as defined in §170.3（n）（22） of this chapter, for meat products as defined in §170.3（n）（29） of this chapter, and for soft candy as defined in §170.3（n）（38） of this chapter; 0.016 percent for snack foods as defined in §170.3（n）（37） of this chapter; and 0.001 percent or less 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.

　　[43 FR 19843, May 9, 1978, as amended at 49 FR 5611, Feb. 14, 1984]

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