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§184.1230 食品添加剂硫酸钙(Calcium sulfate)

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放大字体缩小字体2011-07-21 08:25:21 来源:GPO 浏览次数9span id="hits">3285
核心提示:食品添加剂硫酸钙可用做抗结剂、着色剂、面团强筋剂、干燥剂、固化剂、面粉处理剂、配方助剂、发酵剂、营养增补剂、pH调节剂、处理助剂、稳定剂和增稠剂、增效剂、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?.3%;甜食和糖霜?.0%;冷冻乳品甜食和预混合品?.4%;谷类制品和面制品,0.5%;加工蔬菜,0.35%;其它,0.07%、/div>
发布单位
FDA
FDA
发布文号 49 FR 5611
发布日期 1984-02-14 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 食品添加剂硫酸钙可用做抗结剂、着色剂、面团强筋剂、干燥剂、固化剂、面粉处理剂、配方助剂、发酵剂、营养增补剂、pH调节剂、处理助剂、稳定剂和增稠剂、增效剂、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?.3%;甜食和糖霜?.0%;冷冻乳品甜食和预混合品?.4%;谷类制品和面制品,0.5%;加工蔬菜,0.35%;其它,0.07%、/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>

   184.1230 Calcium sulfate.

  (a Calcium sulfate (CaSO4, CAS Reg. No. 7778C18C9 or CaSO42H2O, CAS Reg. No. 10101C41C4? also known as plaster of Paris, anhydrite, and gypsum, occurs naturally and exists as a fine, white to slightly yellow-white odorless powder. The anhydrous form is prepared by complete dehydration of gypsum, below 300 C, in an electric oven.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 66, 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 The ingredient is used as an anticaking agent as defined in170.3(o)(1 of this chapter, color and coloring adjunct as defined in 170.3(o)(4 of this chapter, dough strengthener as defined in 170.3(o)(6 of this chapter, drying agent as defined in 170.3(o)(7 of this chapter, firming agent as defined in 170.3(o)(10 of this chapter, flour treating agent as defined in 170.3(o)(13 of this chapter, formulation aid as defined in 170.3(o)(14 of this chapter, leavening agent as defined in 170.3(o)(17 of this chapter, nutrient supplement as defined in 170.3(o)(20 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, stabilizer and thickener as defined in 170.3(o)(28 of this chapter, synergist as defined in 170.3(o)(31 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 exceedgood manufacturing practicein accordance with184.1(b)(1? Current good manufacturing practice results in a maximum level, as served, of 1.3 percent for baked goods as defined in 170.3(n)(1 of this chapter, 3.0 percent for confections and frostings as defined in 170.3(n)(9 of this chapter, 0.5 percent for frozen dairy desserts and mixes as defined in 170.3(n)(20 of this chapter, 0.4 percent for gelatins and puddings as defined in 170.3(n)(22 of this chapter, 0.5 percent for grain products and pastas as defined in 170.3(n)(23 of this chapter, 0.35 percent for processed vegetables as defined in 170.3(n)(36 of this chapter, and 0.07 percent or less for all other food categories.

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

  [45 FR 6086, Jan. 25, 1980; 45 FR 26319, Apr. 18, 1980, as amended at 49 FR 5611, Feb. 14, 1984]

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