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172.260 Oxidized polyethylene.

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[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.260]

[Page 44]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 172_FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN 
CONSUMPTION--Table of Contents
 
            Subpart C_Coatings, Films and Related Substances
 
Sec.  172.260  Oxidized polyethylene.

    Oxidized polyethylene may be safely used as a component of food, 
subject to the following restrictions:
    (a) Oxidized polyethylene is the basic resin produced by the mild 
air oxidation of polyethylene. The polyethylene used in the oxidation 
process conforms to the density, maximum n-hexane extractable fraction, 
and maximum xylene soluble fraction specifications prescribed in item 
2.3 of the table in Sec.  177.1520(c) of this chapter. The oxidized 
polyethylene has a minimum number average molecular weight of 1,200, as 
determined by high temperature vapor pressure osmometry; contains a 
maximum of 5 percent by weight of total oxygen; and has an acid value of 
9 to 19.
    (b) The additive is used or intended for use as a protective coating 
or component of protective coatings for fresh avocados, bananas, beets, 
coconuts, eggplant, garlic, grapefruit, lemons, limes, mango, 
muskmelons, onions, oranges, papaya, peas (in pods), pineapple, 
plantain, pumpkin, rutabaga, squash (acorn), sweetpotatoes, tangerines, 
turnips, watermelon, Brazil nuts, chestnuts, filberts, hazelnuts, 
pecans, and walnuts (all nuts in shells).
    (c) The additive is used in accordance with good manufacturing 
practice and in an amount not to exceed that required to produce the 
intended effect.

[[Page 45]]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 172, Section 260


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