(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722-84-1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146-147,
which is incorporated by reference.
(c) In accordance with 184.1(b)(2), the ingredient is used to treat food only within the following specific limitations:
|Food||Maximum treatment level in food (percent)||Functional use|
|Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter||0.05||Antimicrobial agent as defined in 170.3 (o)(2) of this chapter|
|Whey, during the preparation of modified whey by electrodialysis methods||0.04||do.|
|Dried eggs, dried egg whites, and dried egg yolks as in 160.105, 160.145, and 160.185 of this chapter||Amount sufficient for the purpose||Oxidizing and reducing agent as defined in 170.3 (o)(22) of this chapter|
|Beef feet||Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide)||Bleaching agent.|
|Herring||Amount sufficient for the purpose||do.|
|Wine||do||Oxidizing and reducing agent as defined in 170.3 (o)(22) of this chapter.|
|Starch||0.15||Antimicrobial agent as defined in 170.3 (o)(2) of this chapter, to produce thermophile-free starch;|
| || ||Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.|
|Instant tea||Amount sufficient for the purpose||Bleaching agent.|
|Corn syrup||0.15||Reduce sulfur dioxide levels in the finished corn syrup.|
|Colored (annatto) cheese whey||0.05||Bleaching agent.|
|Wine vinegar||Amount sufficient for the purpose||Remove sulfur dioxide from wine prior to fermentation to produce vinegar.|
|Emulsifiers containing fatty acid esters||1.25||Bleaching agent.|
(d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section.
(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.
1Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
[46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]