Category of food | Maximum level of use in food (as served) (percent) | Functional use |
Condiments and relishes, § 170.3(n)(8) of this chapter, except pimento ribbon for stuffed olives | 1.0 | Texturizer, § 170.3(o)(32) of this chapter, formulation aid § 170.3(o)(14) of this chapter, stabilizer, thickener, § 170.3(o)(28) of this chapter. |
Pimento ribbon for stuffed olives | 6.0 | Do. |
Confections and frostings, § 170.3(n)(9) of this chapter | 0.3 | Stabilizer, thickener, § 170.3(o)(28) of this chapter. |
Gelatins and puddings, § 170.3(n)(22) of this chapter | 4.0 | Firming agent, § 170.3(o)(10) of this chapter; flavor adjuvant, § 170.3(o)(12) of this chapter; stabilizer, thickener, § 170.3(o)(28) of this chapter. |
Hard candy, § 170.3(n)(25) of this chapter | 10.0 | Stabilizer, thickener, § 170.3(o)(28) of this chapter. |
Processed fruits and fruit juices, § 170.3(n)(35) of this chapter | 2.0 | Formulation aid, § 170.3(o)(14) of this chapter; texturizer, § 170.3(o)(32) of this chapter. |
All other food categories | 1.0 | Emulsifier, § 170.3(o)(8) of this chapter; firming agent, § 170.3(o)(10) of this chapter; flavor enhancer, § 170.3(o)(11) of this chapter; flavor adjuvant, § 170.3(o)(12) of this chapter; processing aid, § 170.3(o)(24) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter; surface active agent, § 170.3(o)(29) of this chapter. |
21 C.F.R. §184.1724