CFR - Code of Federal Regulations Title 21

The information on this page is current as of Dec 22, 2023.

For the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR).

[Code of Federal Regulations]

[Title 21, Volume 3]

[CITE: 21CFR173.55]

TITLE 21--FOOD AND DRUGS

CHAPTER I--FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES

SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION (CONTINUED)

PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION

Subpart A - Polymer Substances and Polymer Adjuvants for Food Treatment

Sec. 173.55 Polyvinylpyrrolidone.

The food additive polyvinylpyrroli-done may be safely used in accordance with the following prescribed conditions:

(a) The additive is a polymer of purified vinylpyrrolidone catalytically produced, having an average molecular weight of 40,000 and a maximum unsaturation of 1 percent, calculated as the monomer, except that the polyvinylpyrrolidone used in beer is that having an average molecular weight of 360,000 and a maximum unsaturation of 1 percent, calculated as the monomer.

(b) The additive is used or intended for use in foods as follows:

Food	Limitations
Beer	As a clarifying agent, at a residual level not to exceed 10 parts per million.
Flavor concentrates in tablet form	As a tableting adjuvent in an amount not to exceed good manufacturing practice.
Nonnutritive sweeteners in concentrated liquid form	As a stabilizer, bodying agent, and dispersant, in an amount not to exceed good manufacturing practice.
Nonnutritive sweeteners in tablet form	As a tableting adjuvant in an amount not to exceed good manufacturing practice.
Vitamin and mineral concentrates in liquid form	As a stabilizer, bodying agent, and dispersant, in an amount not to exceed good manufacturing practice.
Vitamin and mineral concentrates in tablet form	As a tableting adjuvant in an amount not to exceed good manufacturing practice.
Vinegar	As a clarifying agent, at a residual level not to exceed 40 parts per million.
Wine	As a clarifying agent, at a residual level not to exceed 60 parts per million.