GrokFood Home
Loading

172.859 Sucrose fatty acid esters.

Home > Regulations > Food additives permitted for direct addition to food for human consumption > 172.859 Sucrose fatty acid esters.



[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: 21CFR172.859]

[Page 98-99]
 
                        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 I_Multipurpose Additives
 
Sec.  172.859  Sucrose fatty acid esters.

    Sucrose fatty acid esters identified in this section may be safely 
used in accordance with the following prescribed conditions:
    (a) Sucrose fatty acid esters are the mono-, di-, and tri-esters of 
sucrose with fatty acids and are derived from sucrose and edible tallow 
or hydrogenated edible tallow or edible vegetable oils. The only 
solvents which may be used in the preparation of sucrose fatty acid 
esters are those generally recognized as safe in food or regulated for 
such use by an appropriate section in this part. Ethyl acetate or methyl 
ethyl ketone or dimethyl sulfoxide and isobutyl alcohol (2-methyl-1-
propanol) may be used in the preparation of sucrose fatty acid esters.
    (b) Sucrose fatty acid esters meet the following specifications:
    (1) The total content of mono-, di-, and tri-esters is not less than 
80 percent as determined by a method title ``Sucrose Fatty Acid Esters, 
Method of Assay,'' which is incorporated by reference. Copies are 
available from the Center for Food Safety and Applied Nutrition (HFS-
200), Food and Drug Administration, 5100 Paint Branch Pkwy., College 
Park, MD 20740, 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.
    (2) The free sucrose content is not more than 5 percent as 
determined by Test S.2 in the method titled ``Sucrose Fatty Acid Esters, 
Method of Assay,'' which is incorporated by reference. The availability 
of this incorporation by reference is given in paragraph (b)(1) of this 
section.
    (3) The acid value is not more than 6.
    (4) The residue on ignition (sulfated ash) is not more than 2 
percent.
    (5) The total ethyl acetate content is not more than 350 parts per 
million as determined by a method titled ``Determination of Ethyl 
Acetate,'' which is incorporated by reference. Copies are available from 
the Center for Food Safety and Applied Nutrition (HFS-200), Food and 
Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, 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.
    (6) Arsenic is not more than 3 parts per million.
    (7) Total heavy metal content (as Pb) is not more than 50 parts per 
million.
    (8) Lead is not more than 10 parts per million.
    (9) The total content of methyl ethyl ketone or of methanol shall 
not be more than 10 parts per million as determined by a method titled 
``Methyl Ethyl Ketone Test; Methyl Alcohol Test,'' which is incorporated 
by reference. Copies are available from the

[[Page 99]]

Center for Food Safety and Applied Nutrition (HFS-200), Food and Drug 
Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, 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.
    (10) The total dimethyl sulfoxide content is not more than 2 parts 
per million as determined by a method entitled ``Determination of 
Dimethyl Sulfoxide,'' which is incorporated by reference. Copies are 
available from the Center for Food Safety and Applied Nutrition (HFS-
200), Food and Drug Administration, 5100 Paint Branch Pkwy., College 
Park, MD 20740, 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.
    (11) The total isobuytl alcohol (2-methyl-1-propanol) content is not 
more than 10 parts per million as determined by a method entitled 
``Determination of Isobutyl Alcohol,'' which is incorporated by 
reference. Copies are available from the Center for Food Safety and 
Applied Nutrition (HFS-200), Food and Drug Administration, 5100 Paint 
Branch Pkwy., College Park, MD 20740, 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) Sucrose fatty acid esters may be used as follows when standards 
of identity established under section 401 of the Federal Food, Drug, and 
Cosmetic Act do not preclude such use:
    (1) As emulsifiers as defined in Sec.  170.3(o)(8) of this chapter, 
or as stabilizers as defined in Sec.  170.3(o)(28) of this chapter, in 
baked goods and baking mixes as defined in Sec.  170.3(n)(1) of this 
chapter, in chewing gum as defined in Sec.  170.3(n)(6) of this chapter, 
in coffee and tea beverages with added dairy ingredients and/or dairy 
product analogues, in confections and frostings as defined in Sec.  
170.3(n)(9) of this chapter, in dairy product analogues as defined in 
Sec.  170.3(n)(10) of this chapter, in frozen dairy desserts and mixes 
as defined in Sec.  170.3(n)(20) of this chapter, and in whipped milk 
products.
    (2) As texturizers as defined in Sec.  170.3(o)(32) of this chapter 
in biscuit mixes, in chewing gum as defined in Sec.  170.3(n)(6) of this 
chapter, in confections and frostings as defined in Sec.  170.3(n)(9) of 
this chapter, and in surimi-based fabricated seafood products.
    (3) As components of protective coatings applied to fresh apples, 
avocados, bananas, banana plantains, limes, melons (honeydew and 
cantaloupe), papaya, peaches, pears, pineapples, and plums to retard 
ripening and spoiling.
    (d) Sucrose fatty acid esters are used in accordance with current 
good manufacturing practice and in an amount not to exceed that 
reasonably required to accomplish the intended effect.

[47 FR 55475, Dec. 10, 1982, as amended at 48 FR 38226, Aug. 23, 1983; 
52 FR 10883, Apr. 6, 1987; 53 FR 22294, 22297, June 15, 1988; 54 FR 
24897, June 12, 1989; 60 FR 44756, Aug. 29, 1995]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 172, Section 859


Home | About | Search