| Substance: |
Ice structuring protein preparation
|
| |
| Intended Use: |
- Use in frozen novelty products as a texturizer at a maximum level of 0.01 percent by weight
- Use in frozen sauces of frozen meals, at a maximum level of 50 mg ISP per kilogram of frozen sauces
|
| |
| Basis: |
Scientific procedures
|
| |
| Date of filing: |
30-OCT-02
|
| |
| Date of closure (select to view letter): |
17-APR-03
|
| |
Additional Correspondence
(select to view letter): |
Additional correspondence expanding intended uses: April 10, 2013
|
| |
| GRAS Notice (disclosable information): |
GRN 117
|
