Ohio Admin. Code 901:3-31-07

Current through all regulations passed and filed through October 28, 2024

Section 901:3-31-07 - Approval of substances for use in the preparation of product

(A) No chemical substance may be used in the preparation of any product unless it is approved in this part or by regulation 901:3-31-06 and 901:3-31-11 or by the director in specific cases.

(1) No product shall bear or contain any substance which would render it adulterated or which is not approved in regulation 901:3-31-06, 901:3-31-11 or by the director in specific cases.

(2) The substance specified in the following charts are acceptable for use in the preparation of products, provided they are used for the purposes indicated, within the limits of the amounts stated and under other conditions specified in this regulation and regulations 901:3-31-02 through 901:3-31-04. In addition to the substances listed in the following chart, regulations 901:3-31-06 and 901:3-31-11 specify other substances that are acceptable in preparing specified products.

Class of substance	Substance	Purpose	Products		Amount
Anticoagulants	Citric acid Sodium citrate	To prevent clotting	Fresh beef blood		0.2 percent-with or without water. When water is used to make a solution of citric acid or sodium citrate added to beef blood not more than 2 parts of water to 1 part of citric acid or sodium citrate shall be used.
Antifoaming Agent	Methyl polysili-cone	To retard foaming	Soups		10 parts per million
			Rendered fats Curing pickle		do. 50 parts per million.
Antioxidants	BHA (butylated	To retard	Dry sausage	0.003 per cent	]
and oxygen	hydroxyanisole)	rancidity		based on	] 0.006 percent
interceptors				total weight	]in nation [sic].
	BHT (butylated	do	do	do	]
	hydroxytoluene)				]
	Propyl gallate	do	do	do	]
	BHA (butylated	do	Rendered	0.01 percent	)
	hydroxyanisole).		animal fat		)
			or a		)
			combination of such fat		)
			and vegetable		)
			fat.		)
	BHT (butylated	do	do	do	)
	hydroxytoluene)				) 0.02 percent in)combination.
	Glycine.	do	do	do	)
	Propyl gallate.	do	do	do	)
	Resin fuaiac.	do	do	do	)
	Tocopherols.	do	do		0.03 percent. A 30 percent concentration of tocopherols in vegetable oils shall be used when added as an anti-oxidant to products designated as "lard" or "rendered pork fat."
	BHA (butylated	do	Fresh pork	0.01 percent]	] 0.02 percent
	hydroxyanisole)		sausage, brown	based on fat]	] combination
			and serve	content	]based on
			sausage, pre-grilled		]fat content
			beef patties,		]
			and fresh		]
			sausage made
			from beef or beef and pork
	BHT (butylated	do	do	do	]
	hydroxytoluene)				]
	Propyl gallate	do	do	do	]
	BHA (butylated	do	Dried meats	0.01 per cent	]
	hydroxytoluene			based on	] 0.01 percent in
				total weight	]combination
	BHT (butylated	do	do	do	]
	hydroxytoluene)
	Propyl gallate	do	do	do	]
Binders	Algin	To extend and stabilize product		Breading mix; sauces	Sufficient for purpose
	Carrageonan	do		do	do
	Carboxymethyl cullulose (cellulose gum)	do		Baked pies	do
	Gums, vegetable	do		Egg roll	do
	Methyl cellulose Isolated soy protein	To extend and to stabilize product (also carrier) To bind and product	Meat and vegetable patties extend Sausage, as provided for in Part 319 of this sub-chapter.		0.15 per cent 2. per cent
				Imitation sausage; nonspecific loaves; soups; stews.	Sufficient for purpose
	Sodium caseinate	do		do	do
	Whey (dried)	do		do	do
Bleaching agent	Hydrogen peroxide	To remove color		Tripe (substance must be removed from product by rinsing with clear water).	do
Catalysts (substances must be eliminated during process)	Nickel	To accelerate chemical reaction		Rendered animal fats or a combination of such fats and vegetable fats	do
	sodium amide	Rearrangement of fatty acid radicals		do	do
	Sodium methoxide	do		do	do
Coloring agents (natural)	Alkanet, annatto, carotene, cochineal, green chloro-phyl, saffron and tumeric [sic]	To color casings or rendered fats; marking and branding product.		Sausage casings, oleomargarine shortening, marking or branding ink on product.	Sufficient for purpose (may be mixed with approve artificial dyes or harm-less inert material such as common salt and sugar).
Coloring agents (artificial)	Coal tar dyes approved under the Federal Food, Drug, and Cosmetic Act (Opera-tor must furnish evidence to officer in charge that dye has been certified for use in connection with foods by the Food and Drug Administration).	do		do	Sufficient for purpose (may be mixed with approve natural coloring matters or harmless inert material such a common salt or sugar).
	Titanium dioxide	do		Canned ham salad spread and creamed type canned products.	0.5 percent
Cooling and retort water treatment agents	Calcium	To prevent staining on exterior of canned goods		Any.	Sufficient for purpose
	Citric acid	do		do	do
	Dioctyl sodium sulfosuccinate	do		do	0.05 percent
	Disodium calcium ethylenediamine-tetraacetate	do		do	Sufficient for purpose
	Disodium ethyl-	do		do	do
	enediamine-tetraacetate
	Disodium phos-phate	do		do	do
	Ethylenediamine-tetraacetic acid	do		do	do
	Isopropanol	do		do	0.002 percent
	Potassium pyro-phosphate	do		do	Sufficient for purpose
	Propylene glycol	do		do	do
	Sodium bicarbonate	do		do	do
	Sodium carbonate	do		do	do
	Sodium dodecyl-benzene	do		do	0.05 percent
	sulfonate
	Sodium gluconate	do		do	Sufficient for purpose
	Sodium hexameta-phosphate	do		do	do
	Sodium lauryl-sulfate	do		do	0.05 percent
	Sodium metasilicate	do		do	Sufficient for purpose
	Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16).	do		do	0.05 percent
	Sodium bisulfate	To inhibit corrosion on exterior of canned goods		do	0.001 percent
	Sodium nitrite (The dry nitrite must be decharacterized with 0.05 percent powdered charcoal or 0.03 percent nigrosine. Bulk decharacterized sodium nitrite when in cook room shall be held in a locked container conspicuously labeled "Decharac-terized Sodium Nitrite-to be used by authorized personnel only.")	do		do	600 parts per million
	Sodium pyrophos-phate	To prevent staining on canned goods.		do	0.05 percent
	Sodium tripoly-phosphate	do		do	do
	Zinc oxide	do		do	0.01 percent
	Zinc sulfate	do		do	do
Curing accelerators; must be used only in combination with curing agents	Sodium acid pyro-phosphate.	To accelerate color fixing		Frankfurters, wieners, vienna, bolo-gna, garlic bolo-gna, knockwurst, and similar products.	Not to exceed, alone or in combination with other curing accelerators, the following: 3 ozs. in 100 lbs. of the meat or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product.
Curing agents	Ascorbic acid	To accelerate color fixing or preserve color during storage.		Cured pork and beef cuts, cured comminuted meat food product.	75 ozs to 100 gals. pickle at 10 percent pump level; 3/4 oz to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a signigicant [sic] amount of moisture to the product).
	Erythorbic acid	do		do	do
	Glucono delta lac-tone	To accelerate color fixing		Cured, comminuted meat or meat food product. Genoa salami	8 ozs. to each 100 lbs. of meat or meat byproduct 16 ozs. to 100 lbs. of meat ( 1.0 per-cent).
	Sodium ascorbate	To accelerate color fixing or preserve color during storage.		Cured pork and beef cuts, cured comminuted meat food product.	87.5 ozs. to 100 gals. pickle at 10 per-cent pump level; 7/8 ozs. to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a significant amount of
					moisture to the product).
	Sodium erythorbate	do		do	do
	Citric acid or sodium citrate	do		do	May be used in cured products or in 10 percent solution used to spray surfaces of cured cuts prior to packaging to replace up to 50 percent of the ascorbic acid, erythorbic acid, sodium ascorbate or sodium erythorbate that is used.
	Sodium or potassium nitrate.	Source of nitrate		Cured products	7 lbs. to 100 gals. pickle; 3 1/2 ozs. to 100 lbs. meat (dry cure); 2 3/4 ozs. to 100 lbs. chopped meat.
	Sodium or potassium nitrite (sup-plies of sodium nitrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establishment. The specific nitrite content of such supplies must be known and clearly marked accordingly).	To fix color		do	2 lbs. to 100 gals. pickle at 10 percent pump level; 1 oz. to 100 lbs. meat (dry cure); 1/4 oz. to 100 lbs. chopped meat and/or meat byproduct. The use of nitrites, nitrates, or combination shall not result in more than 200 parts per million calculated as sodium nitrite, in finished product.
Denuding agents; may be used in combination Must be removed from tripe by rinsing with safe water.	Lime (calcium oxide, calcium hydroxide).	To denude mucous membrane		Tripe.	Sufficient for purpose.
	Sodium carbonate	do		do	do
	Sodium gluconate	do		do	do
	Sodium hydroxide	do		do	do
	Sodium metasilicate	do		do	do
	Sodium persulfate	do		do	do
	Trisodium phosphate	do		do	do
Emulsifying agents	Acetylated mono-glycerides	To emulsify product		Shortening	do
	Diacetyl tartaric acid esters of mono and digyl-cerides [sic.]	do		Rendered animal fat or a combination of such fat with vegetable fat.	do
	Glycerol-lacto stearate, oleate, or palmitate	do		do	do
	Lecithin	To emulsify product (also as antioxidant).		Oleomargrine, shortening.	do
	Mono and diglyc-erides (glycerol palmitate, etc.)	To emulsify product		Rendered animal fat or a combination of such fat with vegetable fat.	Sufficient for purpose in lard and shortening; 0.5 percent in oleomargarine
	Polyglycerol esters of fatty acids (polyglycerol esters of fatty acids are restricted to those up to and including the decaglycerol esters and other-wise meeting the requirements of § 121.1120(a) of the Food Additive Regulations).	do		Rendered animal fat or a combination of such fat with vegetable fat when used is not precluded by standards of identity or composition	Sufficient for purpose
	Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate.)	do		Shortening for use in nonstandardized baked goods baking mixes. icings, filings, and toppings and in the frying of foods.	1 percent when used alone. If used with polysorbate 60 the combined total shall not exceed 1 percent.
	Propylene glycol mono and diesters of fats and fatty acids	do		Rendered animal fat or a combination of such fat with vegetable fat.	Sufficient for purpose.
	Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate).	do		Shortening for use in nonstandardized baked goods, baking mixes, icings, fillings, and toppings and in the frying of foods.	1 percent when used alone If used with polysorbate 80 the combined total shall not exceed 1 percent.
	Stearyl-2-lactylic acid.	do		Shortening to be used for cake icings and fillings.	3.0 percent
	Stearyl monoglyc-eridyl citrate	do		Shortening	Sufficient for purpose
Flavoring agents; protectors and developers	Program approved artificial smoke flavoring.	To flavor product.		Various.	do
	Program approved smoke flavoring.	do		do	do
	Autolyzed yeast extract.	do		do	do
	Harmless bacteria starters of the aci-dophilus type, lac-tic acid starter or culture of Pedic-coccus cere visiae.	To develop flavor,		Dry sausage, pork roll, thuringer, lebanon bologna, cervelat, and sa-lami.	0.5 percent.
	Benzoic acid, sodium benzoate	To retard flavor reversion		Oleomargarine.	0.1 percent
	Citric acid	To protect flavor.		do	Sufficient for purpose.
		Flavoring.		Chili con carne.	Sufficient for purpose.
	Corn syrup solids, corn syrup, glucose syrup.	To flavor		Chili con carne, sausage, ham-burger, meat loaf, luncheon meat, chopped or pressed ham.	2.0 percent individually or collectively, calculated on a dry basis.
	Dextrose.	To flavor product		Sausage, ham and	Sufficient for
				cured products.	purpose
	Diacetyl	do		Oleomargarine	do
	Disodium guanylate	do		Various	do
	Disodium inosinate	do		do	do
	Hydrolyzed plant protein.	do		do	do
	Isopropyl citrate.	To protect flavor		Oleomargarine.	0.02 percent
	Malt syrup	To flavor product		Cured products	2.5 percent
	Milk protein hydrolysate.	do		Various.	Sufficient for purpose.
	Monosodium glutamate	do		do	do
	Sodium sulfoacetate derivative of mono and diglyc-erides.	do		do	0.5 percent
	Sodium Sodium [sic] tripoly-phosphate	To help protect flavor		"Fresh Beef" "Beef for Further Cooking." "Cooked Beef," and similar products which are frozen after processing.	do
	Mixtures of sodium tripolyphos-phate and sodium hexameta-phosphate	do		do	do
	Sorbitol	To flavor, to facilitate the removal of casings from product and to reduce cara-melization and char-ring.		Cooked sausage labeled frankfurter, frank, furter, wiener, knockwurst	Not more than 2 percent of the weight of the formula excluding the formula weight of water or ice; not permitted in combination with corn syrup, and/or corn syrup solids.
	Starter distillate	do		Oleomargarine	Sufficient for purpose.
	Stearyl citrate	To protect flavor		do	0.15 percent.
	Sugars (sucrose and dextrose).	To flavor product.		Various.	Sufficient for purpose
Gases	Carbon dioxide solid (dry ice).	To cool product		Chopping of meat, packaging of product.	do
	Nitrogen	To exclude oxygen		Sealed container	do
Hog scald agents; must be removed by subsequent cleaning operations.	Caustic soda	To remove hair		Hog carcasses	do
	Dioctyl sodium sulfosuccinate	do		do	do
	Lime	do		do	do
	Methyl poly-silicone	do		do	do
	Sodium carbonate	do		do	do
	Sodium dodecyl-benzene sulfonate	do		do	do
	Sodium hexameta-phosphate	do		do	do
	Sodium lauryl sulfate.	do		do	do
	Sodium metasili-cate	do		do	do
	Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16).	do		do	do
	Sodium sulfate	do		do	do
	Sodium tripoly-phosphate	do		do	do
	Sucrose.	do		do	do
	Trisodium phos-phate	do		do	do
Miscellaneous	Potassium sorbate	To retard mold growth		Dry sausage	2.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.
		To preserve product and to retard mold growth.	Oleoma preserve or margrgarine	0.1 percent arine by weight of the finished oleomargarine or margarine.
	Calcium disodium, EDTA (calcium disodium ethylenediaminetetraace-tate).	To preserve product and to protect flavor.		do	75 parts per million by weight of the finished oleomargarine or margarine.
	Propylparaben (propyl p-hydrosy bensoate).	To retard mold growth		Dry sausage	3.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.
	Sodium bicarbonate	To neutralize excess acidity, cleaning vegetables.		Rendered fats, soups, curing pickle.	Sufficient for purpose.
	Calcium	To retard mold		Pizza crust.	] 0.32 percent alone or in
	propionate	growth			]combination based on ]weight of the flour used.
	Sodium propionate	do		do	]
	Sodium hydroxide	To decrease amount of cooked out juices.		Cured hams, pork shoulder picnics and loins, canned hams and pork shoulder picnics, and products covered by § 319.104(d); chopped ham and bacon.	May be used only in combination with phosphates in ratio of four parts phosphate to one part sodium hydroxide; the combination shall not exceed 5 percent in pickle at 10 percent pump level; 0.5 percent in product.
Phosphates.	Disodium phos-phate	do		do	5 percent of phosphate in pickle at 10 percent pump level; 0.5 percent of phosphate in product (on clear solution may be injected into product).
	Monosodium phosphate	do		do	do
	Sodium hexameta-phosphate	do		do	do
	Sodium tripoly-phosphate	do		do	do
	Sodium pyro-phosphate	do		do	do
	Sodium acid pyro-phosphate	do		do	do
Proteolytic enzymes	Aspergillus oryzae	To soften tissue	Beef cuts		Solutions consisting of water, salt, monosodium glutamate, and approved proteolytic enzymes applied or injected into cuts of beef shall not result in a gain of more than 3 percent above the weight of the untreated product.
	Aspergillus flavus oryzae group	do		do	do
	Bromelin	do		do	do
	Ficin	do		do	do
	Papain	do		do	do
Refining agents (must be eliminated during process of manufacturing).	Acetic acid	To separate fatty acids and glycerol		Rendered fats	Sufficient for purpose
	Bicarbonate of soda	do		do	do
	Carbon (purified charcoal).	To aid in refining of animal fats		do	do
	Caustic soda (sodium hydroxide).	To refine fats		do	do
	Diatomaceous earth; Fuller's earth.	do		do	do
	Sodium carbonate	do		do	do
	Tannic acid	do		do	do
Rendering agents	Tricalcium phos-phate	To aid rendering		Animal fats	do
	Trisodium phos-phate	do		do	do
Artificial sweeteners Synergists (used in combination with anti-oxidants).	Saccharin Citric acid	To sweeten product. To increase effectiveness of antioxi-dants		Bacon Lard and shorten-ing	0.01 per cent 0.01 percent alone or in combination with anti-oxidants in lard or shortening.
				Dry sausage.	0.003 percent in dry sausage in combination with antioxidants.
				Fresh pork sausage	0.01 percent on basis of fat content, in combination with antioxidants.
				Dried meats.	0.01 percent on basis of total weight in combination with antioxidants.
	Malic acid	do		Lard and shortening	do
	Monoisopropyl citrate	To increase effectiveness of antioxi-dants		Lard, shortening, oleomargarine, fresh pork sausage, dried meats.	0.02 percent
	Phosphoric acid	do		Lard and shortening.	0.01 percent
	Monoglyceride citrate	do		Lard, shortening, fresh pork sausage, dried meats.	0.02 percent

(B) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is. Therefore:

(1) Paprika or oleoresin paprika may not be used in or on fresh meat, such as steaks, or comminuted fresh meat food products, such as chopped and formed steaks or patties; or in any other meat food products consisting of fresh meat (with or without seasoning), except chorizo sausage and Italian brand sausage, and except other meat food products in which paprika or oleoresin paprika is permitted as an ingredient in a standard of identity or composition in regulation no. 901:3-31-11

(2) Sorbic acid, calcium sorbate, sodium sorbate, and other sorbate salts or sorbic acid may not be used in cooked sau-sage or any other product; sulfurous acid and salts of sulfurous acid may not be used in or on any product and niacin or nicotinamide may not be used in or on fresh product, except that potassium sorbate, propylparaben (propyl p-hydroxy-benzoate), calcium propionate, sodium propionate, benzoic acid, and sodium benzoate may be used in or on any product only as provided in the chart in Part (A)(2) of this regulation or as approved by the director in specific cases.

(C) Samples of products, water, dyes, chemicals, etc., to be taken for examination:

Samples of products, water, dyes, chemicals, preservatives, spices, or other articles in establishment shall be taken, without cost to the department, for examination, as often as may be deemed necessary for the efficient conduct of the inspection.

Ohio Admin. Code 901:3-31-07

Effective: 10/27/2017
Five Year Review (FYR) Dates: 8/11/2017
Promulgated Under: 119.03
Statutory Authority: 3715.02
Rule Amplifies: 3715.59, 3715.60, 3715.62
Prior Effective Dates: 5/11/1974