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§184.1185 食品添加剂乙酸钙(Calcium acetate)

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放大字体缩小字体2011-07-20 01:15:40 来源:GPO 浏览次数9span id="hits">2456
核心提示:食品添加剂乙酸钙可用做§170.3(o)(10)中的固化剂,?70.3(o)(23 中的pH调节剂,§170.3(o)(24)中的加工助剂,§170.3(o)(26)中的螯合剂,?70.3(o)(28)中的稳定剂和增稠剂,?70.3(o)(32)中的品质改良剂,用量以不超过现行良好生产操作规程为限,最高限量:焙烤制品?.2%;干酪,0.02%;明胶甜食、布丁和馅料?.2%;甜沙司、顶饰料和糖浆,0.15%;所有其它食品,0.0001%、/div>
发布单位
FDA
FDA
发布文号 47 FR 27807
发布日期 1982-06-25 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 食品添加剂乙酸钙可用做?70.3(o)(10)中的固化剂,?70.3(o)(23 中的pH调节剂,§170.3(o)(24)中的加工助剂,§170.3(o)(26)中的螯合剂,?70.3(o)(28)中的稳定剂和增稠剂,?70.3(o)(32)中的品质改良剂,用量以不超过现行良好生产操作规程为限,最高限量:焙烤制品?.2%;干酪,0.02%;明胶甜食、布丁和馅料?.2%;甜沙司、顶饰料和糖浆,0.15%;所有其它食品,0.0001%、/td>

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,请点出a href="//www.sqrdapp.com/law/dongtai/172262.html">美国FDA 21 CFR ?84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怺/font>

   184.1185 Calcium acetate.

  (a Calcium acetate (Ca (C2H3O2?, CAS Reg. No. 62C54C4? also known as acetate of lime or vinegar salts, is the calcium salt of acetic acid. It may be produced by the calcium hydroxide neutralization of acetic acid.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 44, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection 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 The ingredient is used as a firming agent as defined in170.3(o)(10 of this chapter; pH control agent as defined in 170.3(o)(23 of this chapter; processing aid as defined in 170.3(o)(24 of this chapter; sequestrant as defined in 170.3(o)(26 of this chapter; stabilizer and thickener as defined in 170.3(o)(28 of this chapter; and texturizer as defined in 170.3(o)(32 of this chapter.

  (d The ingredient is used in food at levels not to exceedcurrent good manufacturing practicesin accordance with184.1(b)(1? Current good manufacturing practices result in a maximum level, as served, of 0.2 percent for baked goods as defined in 170.3(n)(1 of this chapter; 0.02 percent for cheese as defined in 170.3(n)(5 of this chapter; 0.2 percent for gelatins, puddings, and fillings as defined in 170.3(n)(22 of this chapter; 0.15 percent for sweet sauces, toppings, and syrups as defined in 170.3(n)(43 of this chapter; and 0.0001 percent for all other food categories.

  (e Prior sanctions for this ingredient different from the uses established in this section or in part 181 of this chapter do not exist or have been waived.

  [47 FR 27807, June 25, 1982]

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