21 CFR 172.120 - Calcium disodium EDTA.

Code of Federal Regulations - Title 21: Food and Drugs (2011)

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Title 21: Food and Drugs

CHAPTER I: FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)

SUBCHAPTER B: FOOD FOR HUMAN CONSUMPTION (CONTINUED)

PART 172: FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Subpart B: Food Preservatives

172.120 - Calcium disodium EDTA.

The food additive calcium disodium EDTA (calcium disodium ethylene-diaminetetraacetate) may be safely used in designated foods for the purposes and in accordance with the conditions prescribed, as follows:

(a) The additive contains a minimum of 99 percent by weight of either the dihydrate C10H12O8N2CaNa2?2H2O or the trihydrate C10H12O8N2CaNa2?3H2O, or any mixture of the two.

(b) It is used or intended for use as follows:

(1) Alone, in the following foods at not to exceed the levels prescribed, calculated as the anhydrous compound:

1 By weight of egg yolk portion.
FoodLimitation (parts per million)Use
Cabbage, pickled220Promote color, flavor, and texture retention.
Canned carbonated soft drinks33Promote flavor retention.
Canned white potatoes110Promote color retention.
Clams (cooked canned)340Promote color retention.
Crabmeat (cooked canned)275Retard struvite formation; promote color retention.
Cucumbers pickled220Promote color, flavor, and texture retention.
Distilled alcoholic beverages25Promote stability of color, flavor, and/or product clarity.
Dressings, nonstandardized75Preservative.
Dried lima beans (cooked canned)310Promote color retention.
Egg product that is hard-cooked and consists, in a cylindrical shape, of egg white with an inner core of egg yolk

1 200
Preservative.
Fermented malt beverages25Antigushing agent.
French dressing75Preservative.
Legumes (all cooked canned, other than dried lima beans, pink beans, and red beans)365Promote color retention.
Mayonnaise75Do.
Mushrooms (cooked canned)200Promote color retention.
Oleomargarine75Preservative.
Pecan pie filling100Promote color retention.
Pink beans (cooked canned)165Promote color retention.
Potato salad100Preservative.
Processed dry pinto beans800Promote color retention.
Red beans (cooked canned)165Promote color retention.
Salad dressing75Preservative.
Sandwich spread100Do.
Sauces75Do.
Shrimp (cooked canned)250Retard struvite formation; promote color retention.
Spice extractives in soluble carriers60Promote color and flavor retention.
Spreads, artificially colored and lemon-flavored or orange-flavored100Promote color retention.


(2) With disodium EDTA (disodium ethylenediaminetetraacetate) in the following foods at not to exceed, in combination, the levels prescribed, calculated as anhydrous C10H12O8N2CaNa2:

FoodLimitation (parts per million)Use
Dressings, nonstandardized75Preservative.
French dressing75Do.
Mayonnaise75Do.
Salad dressing75Do.
Sandwich spread100Do.
Sauces75Do.


(c) To assure safe use of the additive:

(1) The label and labeling of the additive container shall bear, in addition to the other information required by the Act, the name of the additive.

(2) The label or labeling of the additive container shall bear adequate use directions to provide a final food product that complies with the limitations provided in paragraph (b) of this section.

(d) In the standardized foods listed in paragraph (b) of this section, the additives are used only in compliance with the applicable standards of identity for such foods.

[42 FR 14491, Mar. 15, 1977, as amended at 48 FR 10815, Mar. 15, 1983; 58 FR 52222, Oct. 7, 1993; 60 FR 33710, June 29, 1995; 65 FR 48379, Aug. 8, 2000]


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