GrokFood Home

184.1193 Calcium chloride.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1193 Calcium chloride.

[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: 21CFR184.1193]

[Page 503-504]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
SAFE--Table of Contents
        Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec.  184.1193  Calcium chloride.

    (a) Calcium chloride (CaCl2[middot]2H2O, CAS 
Reg. No. 10035-04-8) or anhydrous calcium chloride (CaCl2, 
CAS Reg. No. 10043-52-4) may be commercially obtained as a byproduct in 
the ammonia-soda (Solvay) process and as a joint product from natural 
salt brines, or it may be prepared by substitution reactions with other 
calcium and chloride salts.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 47, 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:
    (c) The ingredient is used as an anticaking agent as defined in 
Sec.  170.3(o)(1) of this chapter; antimicrobial agent as defined in 
Sec.  170.3(o)(2) of this chapter; curing or pickling agent as defined 
in Sec.  170.3(o)(5) of this chapter; firming agent as defined in Sec.  
170.3(o)(10) of this chapter; flavor enhancer as defined in Sec.  
170.3(o)(11) of this chapter; humectant as defined in Sec.  170.3(o)(16) 
of this chapter; nutrient supplement as defined in Sec.  170.3(o)(20) of 
this chapter; pH control agent as defined in Sec.  170.3(o)(23) of this 
chapter; processing aid as defined in Sec.  170.3(o)(24) of this 
chapter; stabilizer and thickener as defined in Sec.  170.3(o)(28) of 
this chapter; surface-active agent as defined in Sec.  170.3(o)(29) of 
this chapter; synergist as defined in Sec.  170.3(o)(31) of this 
chapter; and texturizer as defined in Sec.  170.3(o)(32) of this 
    (d) The ingredient is used in foods at levels not to exceed current 
good manufacturing practices in accordance with Sec.  184.1(b)(1). 
Current good manufacturing practices result in a maximum level, as 
served, of 0.3 percent for baked goods as defined in Sec.  170.3(n)(1) 
of this chapter and for dairy product analogs as defined in Sec.  
170.3(n)(10) of this chapter; 0.22 percent for nonalcoholic beverages 
and beverage bases as defined in Sec.  170.3(n)(3) of this chapter; 0.2 
percent for cheese as defined in Sec.  170.3(n)(5) of this chapter and 
for processed fruit and fruit juices as defined in Sec.  170.3(n)(35) of 
this chapter; 0.32 percent for coffee and tea as defined in Sec.  
170.3(n)(7) of this chapter; 0.4 percent for condiments and relishes as 
defined in Sec.  170.3(n)(8) of this chapter; 0.2 percent for gravies 
and sauces as defined in Sec.  170.3(n)(24) of this chapter; 0.1 percent 
for commercial jams and jellies as defined in Sec.  170.3(n)(28) of this 
chapter; 0.25 percent for meat products as defined in Sec.  170.3(n)(29) 
of this chapter; 2.0 percent for plant protein products as defined in 
Sec.  170.3(n)(33) of this chapter; 0.4 percent for processed vegetables 
and vegetable juices as defined in

[[Page 504]]

Sec.  170.3(n)(36) of this chapter; and 0.05 percent for all other food 
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[47 FR 27808, June 25, 1982, as amended at 61 FR 14247, Apr. 1, 1996]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1193

Home | About | Search