§ 172.884 Odorless light petroleum hydrocarbons.
Odorless light petroleum hydrocarbons may be safely used in food, in accordance with the following prescribed conditions:
（a） The additive is a mixture of liquid hydrocarbons derived from petroleum or synthesized from petroleum gases. The additive is chiefly paraffinic, isoparaffinic, or naphthenic in nature.
（b） The additive meets the following specifications:
（1） Odor is faint and not kerosenic.
（2） Initial boiling point is 300 °F minimum.
（3） Final boiling point is 650 °F maximum.
（4） Ultraviolet absorbance limits determined by method specified in §178.3620（b）（1）（ii） of this chapter, as follows:
| Wavelength mµ | Maximum absorbance per centimeter optical pathlength |
| 280–289 | 4.0 |
| 290–299 | 3.3 |
| 300–329 | 2.3 |
| 330–360 | 0.8 |
（c） The additive is used as follows:
| Use | Limitations |
| As a coating on shell eggs | In an amount not to exceed good manufacturing practice. |
| As a defoamer in processing beet sugar and yeast | Complying with §173.340 of this chapter. |
| As a float on fermentation fluids in the manufacture of vinegar and wine to prevent or retard access of air, evaporation, and wild yeast contamination during fermentation | In an amount not to exceed good manufacturing practice. |
| In the froth-flotation cleaning of vegetables | In an amount not to exceed good manufacturing practice. |
| As a component of insecticide formulations used in compliance with regulations issued in parts 170 through 189 of this chapter | In an amount not to exceed good manufacturing practice. |
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
更多国外法规翻译，请联系食品翻译中心
编辑：foodfagui