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184.1443a Malt.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1443a Malt.



[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: 21CFR184.1443a]

[Page 538]
 
                        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.  184.1443a  Malt.

    (a) Malt is an enzyme preparation obtained from barley which has 
been softened by a series of steeping operations and germinated under 
controlled conditions. It is a brown, sweet, and viscous liquid or a 
white to tan powder. Its characterizing enzyme activities are [alpha]-
amylase (EC 3.2.1.1.) and [beta]-amylase (EC 3.2.1.2).
    (b) The ingredient meets the general requirements and additional 
requirements for enzyme preparations in the Food Chemicals Codex, 3d ed. 
(1981), p. 110, which is incorporated by reference in accordance with 5 
U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National 
Academy Press, 2101 Constitution Ave., NW., Washington, DC 20418, or may 
be examined at the Office of Premarket Approval (HFS-200), Food and Drug 
Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, and 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 GRAS as a direct food ingredient 
is based upon the following current good manufacturing practice 
conditions of use:
    (1) The ingredient is used as an enzyme as defined in Sec.  
170.3(o)(9) of this chapter to hydrolyze starch or starch-derived 
polysaccharides.
    (2) The ingredient is used in food at levels not to exceed current 
good manufacturing practice.

[60 FR 32911, June 26, 1995]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1443a


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