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184.1366 Hydrogen peroxide.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1366 Hydrogen peroxide.



[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: 21CFR184.1366]

[Page 528-529]
 
                        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.  184.1366  Hydrogen peroxide.

    (a) Hydrogen peroxide (H2O2, CAS Reg. No. 
7722-84-1) is also referred to as hydrogen dioxide. It is made by the 
electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid 
or a persulfuric acid salt with subsequent hydrolysis and distillation 
of the hydrogen peroxide formed; by decomposition of barium peroxide 
with sulfuric or phosphoric acid; by hydrogen reduction of 2-
ethylanthraquinone, followed by oxidation with air, to regenerate the 
quinone and produce hydrogen peroxide; or by electrical discharge 
through a mixture of hydrogen, oxygen, and water vapor.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d ed. (1981), pp. 146-147, \1\ which is incorporated by 
reference.
---------------------------------------------------------------------------

    \1\ Copies may be obtained from the National Academy of Sciences, 
2101 Constitution Ave. NW, Washington, DC 20037, or 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) In accordance with Sec.  184.1(b)(2), the ingredient is used to 
treat food only within the following specific limitations:

[[Page 529]]



------------------------------------------------------------------------
                                   Maximum treatment
             Food                    level in food       Functional use
                                       (percent)
------------------------------------------------------------------------
Milk, intended for use during   0.05..................  Antimicrobial
 the cheesemaking process as                             agent as
 permitted in the appropriate                            defined in Sec.
 standards of identity for                                 170.3 (o)(2)
 cheese and related cheese                               of this chapter
 products under part 133 of
 this chapter.
Whey, during the preparation    0.04..................  do.
 of modified whey by
 electrodialysis methods.
Dried eggs, dried egg whites,   Amount sufficient for   Oxidizing and
 and dried egg yolks as in       the purpose.            reducing agent
 Sec.  Sec.   160.105,                                   as defined in
 160.145, and 160.185 of this                            Sec.   170.3
 chapter.                                                (o)(22) of this
                                                         chapter
Tripe.........................  do....................  Bleaching agent.
Beef feet.....................  Amount sufficient for   Bleaching agent.
                                 the purpose.
                                 (Hydrogen peroxide
                                 may be in the form of
                                 a compound salt,
                                 sodium carbonate
                                 peroxide).
Herring.......................  Amount sufficient for   do.
                                 the purpose.
Wine..........................  do....................  Oxidizing and
                                                         reducing agent
                                                         as defined in
                                                         Sec.   170.3
                                                         (o)(22) of this
                                                         chapter.
Starch........................  0.15..................  Antimicrobial
                                                         agent as
                                                         defined in Sec.
                                                          170.3 (o)(2)
                                                         of this
                                                         chapter, to
                                                         produce
                                                         thermophile-
                                                         free starch;
                                                        Remove sulfur
                                                         dioxide from
                                                         starch slurry
                                                         following
                                                         steeping and
                                                         grinding
                                                         operations of
                                                         corn refining.
Instant tea...................  Amount sufficient for   Bleaching agent.
                                 the purpose.
Corn syrup....................  0.15..................  Reduce sulfur
                                                         dioxide levels
                                                         in the finished
                                                         corn syrup.
Colored (annatto) cheese whey.  0.05..................  Bleaching agent.
Wine vinegar..................  Amount sufficient for   Remove sulfur
                                 the purpose.            dioxide from
                                                         wine prior to
                                                         fermentation to
                                                         produce
                                                         vinegar.
Emulsifiers containing fatty    1.25..................  Bleaching agent.
 acid esters.
------------------------------------------------------------------------

    (d) Residual hydrogen peroxide is removed by appropriate physical 
and chemical means during the processing of food where it has been used 
according to paragraph (c) of this section.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1366


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