[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: 21CFR184.1157]
[Page 501]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 184_DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS
SAFE--Table of Contents
Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec. 184.1157 Benzoyl peroxide.
(a) Benzoyl peroxide
((C6H5CO)2O2, CAS Reg. No.
94-36-0) is a colorless, rhombic crystalline solid. It is prepared by
reaction of benzoyl chloride, sodium hydroxide, and hydrogen peroxide.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), p. 35, 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) In accordance with Sec. 184.1(b)(1), the ingredient is used in
food with no limitation other than current good manufacturing practice.
The affirmation of this ingredient as generally recognized as safe
(GRAS) as a direct human food ingredient is based upon the following
current good manufacturing practice conditions of use:
(1) The ingredient is used as a bleaching agent in food.
(2) The ingredient is used in the following foods at levels not to
exceed current good manufacturing practice: flour; milk used for
production of Asiago fresh and Asiago soft cheese (Sec. 133.102),
Asiago medium cheese (Sec. 133.103), Asiago old cheese (Sec. 133.104),
Blue cheese (Sec. 133.106), Caciocavallo siciliano chesse (Sec.
133.111), Gorgonzola cheese (Sec. 133.141), Parmesan and reggiano
cheese (Sec. 133.165), Provolone cheese (Sec. 133.181), Romano cheese
(Sec. 133.183), and Swiss and emmentaler cheese (Sec. 133.195) in part
133 of this chapter; and annatto-colored whey, such that the final
bleached product conforms to the descriptions and specifications for
whey, concentrated whey, or dried whey in Sec. 184.1979(a) (1), (2), or
(3), respectively.
(d) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[51 FR 27173, July 30, 1986]
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