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§184.1366 食品添加剂过氧化?Hydrogen peroxide)

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放大字体缩小字体2011-07-22 04:04:35 来源:GPO 浏览次数9span id="hits">3730
核心提示:食品添加剂过氧化氢用于食品中的最高限量和用途:用做干酪加工的牛奶,0.05%,电解法制造乳清蛋白的乳清?.04%,防腐剂;干燥鸡蛋、干燥蛋白和蛋黄,提供足够的量,氧化剂和还原剂;牛肚,提供足够的量,漂白剂;牛脚,提供足够的量,漂白剂;鲱鱼,提供足够的量,漂白剂;葡萄酒,氧化剂和还原剂;淀粉,0.15%,防腐剂;速溶茶,漂白剂;玉米糖浆?.15%,降低硫化物含量;着色的干酪乳清?.05%,漂白剂;果醋,降低硫化物水平;含有脂肪酸酯的乳化剂?.25%,漂白剂、/div>
发布单位
FDA
FDA
发布文号 51 FR 27172
发布日期 1986-07-29 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 食品添加剂过氧化氢用于食品中的最高限量和用途:用做干酪加工的牛奶,0.05%,电解法制造乳清蛋白的乳清?.04%,防腐剂;干燥鸡蛋、干燥蛋白和蛋黄,提供足够的量,氧化剂和还原剂;牛肚,提供足够的量,漂白剂;牛脚,提供足够的量,漂白剂;鲱鱼,提供足够的量,漂白剂;葡萄酒,氧化剂和还原剂;淀粉,0.15%,防腐剂;速溶茶,漂白剂;玉米糖浆?.15%,降低硫化物含量;着色的干酪乳清?.05%,漂白剂;果醋,降低硫化物水平;含有脂肪酸酯的乳化剂?.25%,漂白剂、/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>

   184.1366 Hydrogen peroxide.

  (a Hydrogen peroxide (H2O2, CAS Reg. No. 7722C84C1 is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. ?981? pp. 146C147,1 which is incorporated by reference.

  1 Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or 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 In accordance with184.1(b)(2? the ingredient is used to treat food only within the following specific limitations:

Food Maximum treatment level in food (percent) Functional use
Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter 0.05 Antimicrobial agent as defined in 170.3(o)(2) of this chapter
Whey, during the preparation of modified whey by electrodialysis methods 0.04 do.
Dried eggs, dried egg whites, and dried egg yolks as in 160.105, 160.145, and 160.185 of this chapter Amount sufficient for the purpose Oxidizing and reducing agent as defined in 170.3 (o)(22) of this chapter
Tripe do Bleaching agent.
Beef feet Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide) Bleaching agent.
Herring Amount sufficient for the purpose do.
Wine do Oxidizing and reducing agent as defined in 170.3 (o)(22) of this chapter.
Starch 0.15 Antimicrobial agent as defined in 170.3 (o)(2) of this chapter, to produce thermophile-free starch;
Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.
Instant tea Amount sufficient for the purpose Bleaching agent.
Corn syrup 0.15 Reduce sulfur dioxide levels in the finished corn syrup.
Colored (annatto) cheese whey 0.05 Bleaching agent.
Wine vinegar Amount sufficient for the purpose Remove sulfur dioxide from wine prior to fermentation to produce vinegar
Emulsifiers containing fatty acid esters 1.25 Bleaching agent.


   (d Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c of this section.

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

  [46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]

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