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184.1555 Rapeseed oil.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1555 Rapeseed oil.



[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: 21CFR184.1555]

[Page 548-549]
 
                        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.  184.1555  Rapeseed oil.

    (a) Fully hydrogenated rapeseed oil. (1) Fully hydrogenated rapeseed 
oil is a mixture of triglycerides in which the fatty acid composition is 
a mixture of saturated fatty acids. The fatty acids are present in the 
same porportions which result from the full hydrogenation of fatty acids 
occurring in natural rapeseed oil. The rapeseed oil is obtained from the 
napus and campestris varieties of Brassica of the family Cruciferae. It 
is prepared by fully hydrogenating refined and bleached rapeseed oil at 
310-375 [deg]F, using a catalyst such as nickel, until the iodine number 
is 4 or less.
    (2) The ingredient meets the following specifications: Acid value 
not more than 6, arsenic not more than 3 parts per million, free 
glycerin not more than 7 percent, heavy metals (as Pb) not more than 10 
parts per million, iodine number not more than 4, residue on ignition 
not more than 0.5 percent.
    (3) The ingredient is used as a stabilizer and thickener as defined 
in Sec.  170.3(o)(28) of this chapter in peanut butter. The use level of 
the ingredient is limited by good manufacturing practice (GMP) to the 
minimum amount required to produce the intended effect. Current good 
manufacturing practices result in a maximum level of 2 percent in peanut 
butter.
    (b) Superglycerinated fully hydrogenated rapeseed oil. (1) 
Superglycerinated fully hydrogenated rapeseed oil is a mixture of mono- 
and diglycerides with triglycerides as a minor component. The fatty acid 
composition is a mixture of saturated fatty acids present in the same 
proportions as those resulting from the full hydrogenation of fatty 
acids in natural

[[Page 549]]

rapeseed oil. It is made by adding excess glycerol to the fully 
hydrogenated rapeseed oil and heating, in the presence of a sodium 
hydroxide catalyst, to 330 [deg]F under partial vacuum and steam 
sparging agitation.
    (2) The ingredient meets the specifications of the ``Food Chemicals 
Codex,'' 3d Ed. (1981), p. 201, relating to mono- and diglycerides, 
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. An 
additional specification requires the iodine number to be 4 or less.
    (3) The ingredient is used as an emulsifier as defined in Sec.  
170.3(o)(8) of this chapter in shortenings for cake mixes. The use level 
of the ingredient is limited by good manufacturing practice (GMP) to the 
minimum amount required to produce the intended effect. Current good 
manufacturing practices result in a maximum level, as served, of 4 
percent of the shortening or 0.5 percent of the total weight of the cake 
mix.
    (c) Low erucic acid rapeseed oil. (1) Low erucic acid rapeseed oil, 
also known as canola oil, is the fully refined, bleached, and deodorized 
edible oil obtained from certain varieties of Brassica Napus or B. 
Campestris of the family Cruciferae. The plant varieties are those 
producing oil-bearing seeds with a low erucic acid content. Chemically, 
low erucic acid rapeseed oil is a mixture of triglycerides, composed of 
both saturated and unsaturated fatty acids, with an erucic acid content 
of no more than 2 percent of the component fatty acids.
    (2) Low erucic acid rapeseed oil as defined in paragraph (c)(1) of 
this section may be partially hydrogenated to reduce the proportion of 
unsaturated fatty acids. When the partially hydrogenated low erucic acid 
rapeseed oil is used, it shall be referred to as partially hydrogenated 
low erucic acid rapeseed oil.
    (3) In addition to limiting the content of erucic acid to a level 
not exceeding 2 percent of the component fatty acids, FDA is developing 
other food-grade specifications for low erucic acid rapeseed oil and 
partially hydrogenated low erucic acid rapeseed oil in cooperation with 
the National Academy of Sciences. In the interim, the ingredients must 
be of a purity suitable for their intended use.
    (4) Low erucic acid rapeseed oil and partially hydrogenated low 
erucic acid rapeseed oil are used as edible fats and oils in food, 
except in infant formula, at levels not to exceed current good 
manufacturing practice.

[42 FR 48336, Sept. 23, 1977, as amended at 49 FR 5613, Feb. 14, 1984; 
50 FR 3755, Jan. 28, 1985; 53 FR 52682, Dec. 29, 1988]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1555


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