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184.1230 Calcium sulfate.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1230 Calcium sulfate.



[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: 21CFR184.1230]

[Page 507-508]
 
                        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.  184.1230  Calcium sulfate.

    (a) Calcium sulfate (CaSO4, CAS Reg. No. 7778-18-9 or 
CaSO4[middot]2H2O, CAS Reg. No. 10101-41-4), also 
known as plaster of

[[Page 508]]

Paris, anhydrite, and gypsum, occurs naturally and exists as a fine, 
white to slightly yellow-white odorless powder. The anhydrous form is 
prepared by complete dehydration of gypsum, below 300 [deg]C, in an 
electric oven.
    (b) The ingredient meets the specifications of the ``Food Chemicals 
Codex,'' 3d Ed. (1981), p. 66, which is incorporated by reference. 
Copies may be obtained from the National Academy Press, 2101 
Constitution Ave. NW., Washington, DC 20418, or may be examined 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) The ingredient is used as an anticaking agent as defined in 
Sec.  170.3(o)(1) of this chapter, color and coloring adjunct as defined 
in Sec.  170.3(o)(4) of this chapter, dough strengthener as defined in 
Sec.  170.3(o)(6) of this chapter, drying agent as defined in Sec.  
170.3(o)(7) of this chapter, firming agent as defined in Sec.  
170.3(o)(10) of this chapter, flour treating agent as defined in Sec.  
170.3(o)(13) of this chapter, formulation aid as defined in Sec.  
170.3(o)(14) of this chapter, leavening agent as defined in Sec.  
170.3(o)(17) 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, synergist as defined in Sec.  
170.3(o)(31) of this chapter, and texturizer as defined in Sec.  
170.3(o)(32) of this chapter.
    (d) The ingredient is used in food at levels not to exceed good 
manufacturing practice in accordance with Sec.  184.1(b)(1). Current 
good manufacturing practice results in a maximum level, as served, of 
1.3 percent for baked goods as defined in Sec.  170.3(n)(1) of this 
chapter, 3.0 percent for confections and frostings as defined in Sec.  
170.3(n)(9) of this chapter, 0.5 percent for frozen dairy desserts and 
mixes as defined in Sec.  170.3(n)(20) of this chapter, 0.4 percent for 
gelatins and puddings as defined in Sec.  170.3(n)(22) of this chapter, 
0.5 percent for grain products and pastas as defined in Sec.  
170.3(n)(23) of this chapter, 0.35 percent for processed vegetables as 
defined in Sec.  170.3(n)(36) of this chapter, and 0.07 percent or less 
for all other food categories.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[45 FR 6086, Jan. 25, 1980; 45 FR 26319, Apr. 18, 1980, as amended at 49 
FR 5611, Feb. 14, 1984]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1230


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