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§184.1199 食品添加剂葡萄糖酸钙(Calcium gluconate)

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放大字体缩小字体2011-07-20 02:33:18 来源:GPO 浏览次数9span id="hits">2673
核心提示:食品添加剂葡萄糖酸钙可用做§170.3(o)(10)中的固化剂、?70.3(o)(14)中的配方助剂、?70.3(o)(26 中的螯合剂、?70.3(o)(28)中的稳定剂和增稠剂、?70.3(o)(32)中的结构改良剂,用量不超过现行良好生产操作规程为限。最高限量:焙烤制品?.75%;类乳制品,0.4%;明胶甜食和布丁?.5%;糖替代品,0.01%、/div>
发布单位
FDA
FDA
发布文号 47 FR 27808
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 食品添加剂葡萄糖酸钙可用做?70.3(o)(10)中的固化剂、?70.3(o)(14)中的配方助剂、?70.3(o)(26 中的螯合剂、?70.3(o)(28)中的稳定剂和增稠剂、?70.3(o)(32)中的结构改良剂,用量不超过现行良好生产操作规程为限。最高限量:焙烤制品?.75%;类乳制品,0.4%;明胶甜食和布丁?.5%;糖替代品,0.01%、/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>

   184.1199 Calcium gluconate.

  (a Calcium gluconate ([CH2OH(CHOH?COO]2Ca, CAS Reg. No. 299C28C5 is the calcium salt of gluconic acid which may be produced by neutralization of gluconic acid with lime or calcium carbonate.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 51, 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; formulation aid as defined in 170.3(o)(14 of this chapter; sequestrant as defined in 170.3(o)(26 of this chapter; stabilizer or 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 foods 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 1.75 percent for baked goods as defined in 170.3(n)(1 of this chapter; 0.4 percent for dairy product analogs as defined in 170.3(n)(10 of this chapter; 4.5 percent for gelatins and puddings as defined in 170.3(n)(22 of this chapter; and 0.01 percent for sugar substitutes as defined in 170.3(n)(42 of this chapter.

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

  [47 FR 27808, June 25, 1982]

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