中国食品网

§184.1366 食品添加剂过氧化氢(Hydrogen peroxide)

2011-07-22 中国食品网 中食网 1089 0

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

  § 184.1366 Hydrogen peroxide.

  (a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722–84–1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.

  (b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146–147,1 which is incorporated by reference.

  1 Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or 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) In accordance with§184.1(b)(2), the ingredient is used to treat food only within the following specific limitations:

Food Maximum treatment level in food (percent) Functional use
Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter 0.05 Antimicrobial agent as defined in §170.3(o)(2) of this chapter
Whey, during the preparation of modified whey by electrodialysis methods 0.04 do.
Dried eggs, dried egg whites, and dried egg yolks as in §§160.105, 160.145, and 160.185 of this chapter Amount sufficient for the purpose Oxidizing and reducing agent as defined in §170.3 (o)(22) of this chapter
Tripe do Bleaching agent.
Beef feet Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide) Bleaching agent.
Herring Amount sufficient for the purpose do.
Wine do Oxidizing and reducing agent as defined in §170.3 (o)(22) of this chapter.
Starch 0.15 Antimicrobial agent as defined in §170.3 (o)(2) of this chapter, to produce thermophile-free starch;
Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.
Instant tea Amount sufficient for the purpose Bleaching agent.
Corn syrup 0.15 Reduce sulfur dioxide levels in the finished corn syrup.
Colored (annatto) cheese whey 0.05 Bleaching agent.
Wine vinegar Amount sufficient for the purpose Remove sulfur dioxide from wine prior to fermentation to produce vinegar
Emulsifiers containing fatty acid esters 1.25 Bleaching agent.


   (d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section.

  (e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

  [46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]

更多国外法规翻译,请联系食品翻译中心
编辑:foodfagui

举报0 收藏0 打赏0 评论0
推荐图文
推荐资讯
点击排行
    网站首页| 关于我们| 新手帮助| 信息发布规则| 版权隐私| 服务条款| 联系我们| 网站地图| 排名推广| 广告服务| 积分换礼| RSS订阅| 违规举报
    Baidu
    map