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U.S. Department of Health and Human Services

CFR - Code of Federal Regulations Title 21

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The information on this page is current as of April 1 2017.

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

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Help | More About 21CFR
[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2017]
[CITE: 21CFR184.1005]



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 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE

Subpart B--Listing of Specific Substances Affirmed as GRAS

Sec. 184.1005 Acetic acid.

(a) Acetic acid (C2H4O2, CAS Reg. No. 64-19-7) is known as ethanoic acid. It occurs naturally in plant and animal tissues. It is produced by fermentation of carbohydrates or by organic synthesis. The principal synthetic methods currently employed are oxidation of acetaldehyde derived from ethylene, liquid phase oxidation of butane, and reaction of carbon monoxide with methanol derived from natural gas.

(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 8, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection 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.

(c) The ingredient is used as a curing and pickling agent as defined in 170.3(o)(5) of this chapter; flavor enhancer as defined in 170.3(o)(11) of this chapter; flavoring agent and adjuvant as defined in 170.3(o)(12) of this chapter; pH control agent as defined in 170.3(o)(23) of this chapter; as a solvent and vehicle as defined in 170.3(o)(27) of this chapter; and as a boiler water additive complying with 173.310 of this chapter.

(d) The ingredient is used in food at levels not to exceed current good manufacturing practice in accordance with 184.1(b)(1). Current good manufacturing practice results in a maximum level as served, of 0.25 percent for baked goods as defined in 170.3(n)(1) of this chapter; 0.8 percent for cheeses as defined in 170.3(n)(5) of this chapter and dairy product analogs as defined in 170.3(n)(10) of this chapter; 0.5 percent for chewing gum as defined in 170.3(n)(6) of this chapter; 9.0 percent for condiments and relishes as defined in 170.3(n)(8) of this chapter; 0.5 percent for fats and oils as defined in 170.3(n)(12) of this chapter; 3.0 percent for gravies and sauces as defined in 170.3(n)(24) of this chapter; 0.6 percent for meat products as defined in 170.3(n)(29) of this chapter; and 0.15 percent or less for all other food categories. The ingredient may also be used in boiler water additives at levels not to exceed current good manufacturing practice.

(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

[47 FR 27814, June 25, 1982]

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