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184.1666 Propylene glycol.
（a Propylene glycol （C3H8O2, CAS Reg. No. 57C55C6 is known as 1,2-propanediol. It does not occur in nature. Propylene glycol is manufactured by treating propylene with chlorinated water to form the chlorohydrin which is converted to the glycol by treatment with sodium carbonate solution. It is also prepared by heating glyercol with sodium hydroxide.
（b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 255, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418. It is also 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 an anticaking agent as defined in170.3（o）（1 of this chapter; antioxidant as defined in 170.3（o）（3 of this chapter; dough strengthener as defined in 170.3（o）（6 of this chapter; emulsifier as defined in 170.3（o）（8 of this chapter; flavor agent as defined in 170.3（o）（12 of this chapter; formulation aid as defined in 170.3（o）（14 of this chapter; humectant as defined in 170.3（o）（16 of this chapter; processing aid as defined in 170.3（o）（24 of this chapter; solvent and vehicle as defined in 170.3（o）（27 of this chapter; stabilizer and thickener as defined in 170.3（o）（28 of this chapter; surface-active agent as defined in 170.3（o）（29 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 practicein accordance with184.1（b）（1? Current good manufacturing practice results in maximum levels, as served, of 5 percent for alcoholic beverages, as defined in 170.3（n）（2 of this chapter; 24 percent for confections and frostings as defined in 170.3（n）（9 of this chapter; 2.5 percent for frozen dairy products as defined in 170.3（n）（20 of this chapter; 97 percent for seasonings and flavorings as defined in 170.3（n）（26 of this chapter; 5 percent for nuts and nut products as defined in 170.3（n）（32 of this chapter; and 2.0 percent 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.
[47 FR 27812, June 25, 1982]
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