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§184.1295 食品添加剂甲酸乙?Ethyl formate)

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核心提示:食品添加剂甲酸乙酯可用做?70.3(o)(12)中的香味料和香料辅料,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?.05%;口香糖、软糖和硬糖?.04%;冷冻乳品甜食,0.02%;明胶甜食、布丁和馅料?.03%;其它食品,0.01%、/div>
发布单位
FDA
FDA
发布文号 49 FR 5612
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 食品添加剂甲酸乙酯可用做§170.3(o)(12)中的香味料和香料辅料,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?.05%;口香糖、软糖和硬糖?.04%;冷冻乳品甜食,0.02%;明胶甜食、布丁和馅料?.03%;其它食品,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>

   184.1295 Ethyl formate.

  (a Ethyl formate (C3H6O2, CAS Reg. No. 109C94C4 is also referred to as ethyl methanoate. It is an ester of formic acid and is prepared by esterification of formic acid with ethyl alcohol or by distillation of ethyl acetate and formic acid in the presence of concentrated sulfuric acid. Ethyl formate occurs naturally in some plant oils, fruits, and juices but does not occur naturally in the animal kingdom.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 376, 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 a flavoring agent and adjuvant as defined in170.3(o)(12 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 0.05 percent in baked goods as defined in 170.3(n)(1 of this chapter; 0.04 percent in chewing gum as defined in 170.3(n)(6? hard candy as defined in 170.3(n)(25? and soft candy as defined in 170.3(n)(38 of this chapter; 0.02 percent in frozen dairy desserts as defined in 170.3(n)(20 of this chapter; 0.03 percent in gelatins, puddings, and fillings as defined in 170.3(n)(22 of this chapter; and 0.01 percent in all other food categories.

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

  [45 FR 22915, Apr. 4, 1980, as amended at 49 FR 5612, Feb. 14, 1984]

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