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§172.846 食品添加剂硬脂酰-2-乳酸?Sodium stearoyl lactylate)

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放大字体缩小字体2011-05-02 01:37:39 来源:GPO 浏览次数9span id="hits">4942
核心提示:规定了食品添加剂硬脂酰-2-乳酸钠安全应用于食品中需符合的条件。本添加剂可用做焙烤制品、薄煎饼和华夫饼干的面团强筋剂、乳化剂或加工助剂,其用量不得超过所用面粉量?.5%;用做冷食、馅料、布丁和顶饰料的表面活性剂、乳化剂或稳定剂,其用量不得超过最终食品量?.2%;用做液态和固态食用脂与水的乳浊体中的乳化剂或稳定剂;用做脱水马铃薯的配方助剂、加工助剂或表面活性剂,用量不得超过食品干重的0.5%;用做小吃蘸料的乳化剂、稳定剂或品质改良剂,用量不得超过最终制品量?.2%;以及其他食品制品的乳化剂、稳定剂或品
发布单位
FDA
FDA
发布文号 45 FR 51767
发布日期 1980-08-05 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 规定了食品添加剂硬脂?2-乳酸钠安全应用于食品中需符合的条件。本添加剂可用做焙烤制品、薄煎饼和华夫饼干的面团强筋剂、乳化剂或加工助剂,其用量不得超过所用面粉量?.5%;用做冷食、馅料、布丁和顶饰料的表面活性剂、乳化剂或稳定剂,其用量不得超过最终食品量?.2%;用做液态和固态食用脂与水的乳浊体中的乳化剂或稳定剂;用做脱水马铃薯的配方助剂、加工助剂或表面活性剂,用量不得超过食品干重的0.5%;用做小吃蘸料的乳化剂、稳定剂或品质改良剂,用量不得超过最终制品量?.2%;以及其他食品制品的乳化剂、稳定剂或品质改良剂、/td>

   172.846 Sodium stearoyl lactylate.

  The food additive sodium stearoyl lactylate (CAS Reg. No. 25C383C997 may be safely used in food in accordance with the following prescribed conditions:

  (a The additive, which is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of sodium salts of related acids, is manufactured by the reaction of stearic acid and lactic acid and conversion to the sodium salts.

  (b The additive meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? pp. 300C301, 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 202C741C6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

  (c It is used or intended for use as follows when standards of identity established under section 401 of the Act do not preclude such use:

  ? As a dough strengthener, emulsifier, or processing aid in baked products, pancakes, and waffles, in an amount not to exceed 0.5 part for each 100 parts by weight of flour used.

  ? As a surface-active agent, emulsifier, or stabilizer in icings, fillings, puddings, and toppings, at a level not to exceed 0.2 percent by weight of the finished food.

  ? As an emulsifier or stabilizer in liquid and solid edible fat-water emulsions intended for use as substitutes for milk or cream in beverage coffee, at a level not to exceed 0.3 percent by weight of the finished edible fat-water emulsion.

  ? As a formulation aid, processing aid, or surface-active agent in dehydrated potatoes, in an amount not to exceed 0.5 percent of the dry weight of the food.

  ? As an emulsifier, stabilizer, or texturizer in snack dips, at a level not to exceed 0.2 percent by weight of the finished product.

  ? As an emulsifier, stabilizer, or texturizer in cheese substitutes and imitations and cheese product substitutes and imitations, at a level not to exceed 0.2 percent by weight of the finished food.

  ? As an emulsifier, stabilizer, or texturizer in sauces or gravies, and the products containing the same, in an amount not to exceed 0.25 percent by weight of the finished food.

  ? In prepared mixes for each of the foods listed in paragraphs (c ? through ? of this section, provided the additive is used only as specified in each of those paragraphs.

  ? As an emulsifier, stabilizer, or texturizer in cream liqueur drinks, at a level not to exceed 0.5 percent by weight of the finished product.

  [45 FR 51767, Aug. 5, 1980, as amended at 49 FR 10105, Mar. 19, 1984; 50 FR 49536, Dec. 3, 1985; 51 FR 1495, Jan. 14, 1986; 51 FR 3333, Jan. 27, 1986; 65 FR 60859, Oct. 13, 2000]

  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 ?72部分已批准的直接用于人类食品的添加剂种类汇怺/a>

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