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184.1588 Pectins.

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[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: 21CFR184.1588]

[Page 551]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
SAFE--Table of Contents
        Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec.  184.1588  Pectins.

    (a) The pectins (CAS Reg. No. 9000-69-5) are a group of complex, 
high molecular weight polysaccharides found in plants and composed 
chiefly of partially methylated polygalacturonic acid units. Portions of 
the carboxly group occur as methyl esters, and the remaining carboxyl 
groups exist in the form of the free acid or as its ammonium, potassium, 
or sodium (CAS Reg. No. 9000-59-8) salts, and in some types as the acid 
amide. Thus, the pectins regulated in this section are the high-ester 
pectins, low-ester pectins, amidated pectins, pectinic acids, and 
pectinates. Pectin is produced commercially by extracting citrus peel, 
apple pomace, or beet pulp with hot dilute acid (pH 1.0 to 3.5, 70[deg] 
to 90 [deg]C). The extract is filtered, and pectin is then precipitated 
from the clear extract with ethanol or isopropanol, or as the copper or 
aluminum salt. The acid extract is sometimes spray- or roller-dried, or 
it is concentrated to be sold as liquid pectin.
    (b) The ingredients meet the specifications of the Food Chemical 
Codex, 3d Ed. (1981), p. 215, which is incorporated by reference. Copies 
are available from the National Academy Press, 2101 Constitution Ave. 
NW., Washington, DC 20418, or available for inspection 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:
    (c) In accordance with Sec.  184.1(b)(1), the ingredients are used 
in food with no limitation other than current good manufacturing 
practice. The affirmation of these ingredients as generally recognized 
as safe (GRAS) as direct human food ingredients is based upon the 
following current good manufacturing practice conditions of use:
    (1) The ingredients are used as emulsifiers as defined in Sec.  
170.3(o)(8) of this chapter and as stabilizers and thickeners as defined 
in Sec.  170.3(o)(28) of this chapter.
    (2) The ingredients are used in food at levels not to exceed current 
good manufacturing practice.
    (d) Prior sanctions for these ingredients different from the uses 
established in this section do not exist or have been waived.

[48 FR 51149, Nov. 7, 1983]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1588

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