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184.1322 Wheat gluten.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1322 Wheat gluten.



[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: 21CFR184.1322]

[Page 522]
 
                        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.  184.1322  Wheat gluten.

    (a) Wheat gluten (CAS Reg. No. 8002-80-0) is the principal protein 
component of wheat and consists mainly of gliadin and glutenin. Wheat 
gluten is obtained by hydrating wheat flour and mechanically working the 
sticky mass to separate the wheat gluten from the starch and other flour 
components. Vital gluten is dried gluten that has retained its elastic 
properties.
    (b) FDA is developing food-grade specifications for wheat gluten in 
cooperation with the National Academy of Sciences. In the interim, the 
ingredient must be of a purity suitable for its intended use.
    (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 dough strengthener as defined in 
Sec.  170.3(o)(6) of this chapter; a formulation aid as defined in Sec.  
170.3(o)(14) of this chapter; a nutrient supplement as defined in Sec.  
170.3(o)(20) of this chapter; a processing aid as defined in Sec.  
170.3(o)(24) of this chapter; a stabilizer and thickener as defined in 
Sec.  170.3(o)(28) of this chapter; a surface-finishing agent as defined 
in Sec.  170.3(o)(30) of this chapter; and a texturizing agent as 
defined in Sec.  170.3(o)(32) of this chapter.
    (2) The ingredient is used in food at levels not to exceed current 
good manufacturing practice.
    (d) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[50 FR 8998, Mar. 6, 1985]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1322


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