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§172.898 食品添加剂焙烤酵母聚糖(Bakers yeast glycan)

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放大字体  缩小字体 2011-05-03 04:45:04  来源:GPO  浏览次数:600
核心提示:规定了食品添加剂焙烤酵母聚糖安全应用于食品中需符合的条件。包括本添加剂的质量指标及用途和使用的限制条件。
发布单位
FDA
FDA
发布文号 42 FR 14491
发布日期 1977-03-15 生效日期 暂无
有效性状态 废止日期 暂无
备注 规定了食品添加剂焙烤酵母聚糖安全应用于食品中需符合的条件。包括本添加剂的质量指标及用途和使用的限制条件。

  § 172.898   Bakers yeast glycan.

  Bakers yeast glycan may be safely used in food in accordance with the following conditions:

  (a) Bakers yeast glycan is the comminuted, washed, pasteurized, and dried cell walls of the yeast, Saccharomyces cerevisiae. It is composed principally of long chain carbohydrates, not less than 85 percent on a dry solids basis. The carbohydrate is composed of glycan and mannan units in approximately a 2:1 ratio.

  (b) The additive meets the following specifications on a dry weight basis: Less than 0.4 part per million (ppm) arsenic, 0.13 ppm cadmium, 0.2 ppm lead, 0.05 ppm mercury, 0.09 ppm selenium, and 10 ppm zinc.

  (c) The viable microbial content of the finished ingredient is:

  (1) Less than 10,000 organisms/gram by aerobic plate count.

  (2) Less than 10 yeasts and molds/gram.

  (3) Negative for Salmonella, E. coli, coagulase positive Staphylococci, Clostridium perfringens, Clostridium botulinum, or any other recognized microbial pathogen or any harmful microbial toxin.

  (d) The additive is used or intended for use in the following foods when standards of identity established under section 401 of the Act do not preclude such use:

Use Limitations
(1) In salad dressings as an emulsifier and emulsifier salt as defined in §170.3(o)(8) of this chapter, stabilizer and thickener as defined in §170.3(o)(28) of this chapter, or texturizer as defined in §170.3(o)(32) of this chapter Not to exceed a concentration of 5 percent of the finished salad dressing.
(2) In frozen dessert analogs as a stabilizer and thickener as defined in §170.3(o)(28) of this chapter, or texturizer as defined in §170.3(o)(32) of this chapter In an amount not to exceed good manufacturing practice.
(3) In sour cream analogs as a stabilizer and thickener as defined in §170.3(o)(28) of this chapter, or texturizer as defined in §170.3(o)(32) of this chapter In an amount not to exceed good manufacturing practice.
(4) In cheese spread analogs as a stabilizer and thickener as defined in §170.3(o)(28) of this chapter, or texturizer as defined in §170.3(o)(32) of this chapter In an amount not to exceed good manufacturing practice.
(5) In cheese-flavored and sour cream-flavored snack dips as a stabilizer and thickener as defined in §170.3(o)(28) of this chapter, or texturizer as defined in §170.3(o)(32) of this chapter In an amount not to exceed good manufacturing practice.


     (e) The label and labeling of the ingredient shall bear adequate directions to assure that use of the ingredient complies with this regulation.

  [42 FR 14491, Mar. 15, 1977, as amended at 45 FR 58836, Sept. 5, 1980]

  更多关于美国 FDA 已批准的直接用于人类食品的添加剂种类法规,请点击美国FDA 21 CFR 第172部分已批准的直接用于人类食品的添加剂种类汇总
 

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