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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 2018.

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, 2018]
[CITE: 21CFR184.1097]



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. 184.1097 Tannic acid.

(a) Tannic acid (CAS Reg. No. 1401-55-4), or hydrolyzable gallotannin, is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. It is a yellowish-white to light brown substance in the form of an amorphous, bulky powder, glistening scales, or spongy masses. It is also ordorless, or has a faint characteristic odor, and has an astringent taste. Tannic acid is obtained by solvent extraction of nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus. Tannic acid is also obtained by solvent extraction of the seed pods of Tara (Caesalpinia spinosa ) or the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. galabra, and R. typhia.

(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 319, 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)(1) In accordance with 184.1(b)(2), the ingredient is used in food only within the following specific limitations:

Category of food Maximum level of use in food (as served) (percent) Functional use
Baked goods and baking mixes, 170.3(n)(1) of this chapter0.01Flavoring agent and adjuvant, 170.3(o)(12) of this chapter.
Alcoholic beverages, 170.3(n)(2) of this chapter0.015Flavor enhancer, 170.3(o)(11) of this chapter; flavoring agent and adjuvant, 170.3(o)(12) of this chapter; processing aid, 170.3(o)(24) of this chapter.
Nonalcoholic beverages and beverage bases, 170.3(n)(3) of this chapter and for gelatins, puddings, and fillings, 170.3(n)(22) of this chapter0.005Flavoring agent and adjuvant, 170.3(o)(12) of this chapter; pH control agent, 170.3(o)(23) of this chapter.
Frozen dairy desserts and mixes, 170.3(n)(20) of this chapter and for soft candy, 170.3(n)(38) of this chapter0.04Flavoring agent and adjuvant, 170.3(o)(12) of this chapter.
Hard candy and cough drops, 170.3(n)(25) of this chapter0.013 Do.
Meat products, 170.3(n)(29) of this chapter0.001 Do.

(2) Tannic acid may be used in rendered animal fat in accordance with 9 CFR 318.7.

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

[50 FR 21043, May 22, 1985]

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