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184.1666 Propylene glycol.

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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: 21CFR184.1666]

[Page 556-557]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
SAFE--Table of Contents
        Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec.  184.1666  Propylene glycol.

    (a) Propylene glycol (C3H8O2, CAS 
Reg. No. 57-55-6) is known as 1,2-propanediol. It does not occur in 
nature. Propylene glycol is manufactured by treating propylene with 
chlorinated water to form the chlorohydrin which is converted to the 
glycol by treatment with sodium carbonate solution. It is also prepared 
by heating glyercol with sodium hydroxide.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 255, which is incorporated by reference. Copies 
may be obtained from the National Academy Press, 2101 Constitution Ave. 
NW., Washington, DC 20418. It is also 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:

[[Page 557]]

    (c) The ingredient is used as an anticaking agent as defined in 
Sec.  170.3(o)(1) of this chapter; antioxidant as defined in Sec.  
170.3(o)(3) of this chapter; dough strengthener as defined in Sec.  
170.3(o)(6) of this chapter; emulsifier as defined in Sec.  170.3(o)(8) 
of this chapter; flavor agent as defined in Sec.  170.3(o)(12) of this 
chapter; formulation aid as defined in Sec.  170.3(o)(14) of this 
chapter; humectant as defined in Sec.  170.3(o)(16) of this chapter; 
processing aid as defined in Sec.  170.3(o)(24) of this chapter; solvent 
and vehicle as defined in Sec.  170.3(o)(27) of this chapter; stabilizer 
and thickener as defined in Sec.  170.3(o)(28) of this chapter; surface-
active agent as defined in Sec.  170.3(o)(29) of this chapter; and 
texturizer as defined in Sec.  170.3(o)(32) of this chapter.
    (d) The ingredient is used in foods at levels not to exceed current 
good manufacturing practice in accordance with Sec.  184.1(b)(1). 
Current good manufacturing practice results in maximum levels, as 
served, of 5 percent for alcoholic beverages, as defined in Sec.  
170.3(n)(2) of this chapter; 24 percent for confections and frostings as 
defined in Sec.  170.3(n)(9) of this chapter; 2.5 percent for frozen 
dairy products as defined in Sec.  170.3(n)(20) of this chapter; 97 
percent for seasonings and flavorings as defined in Sec.  170.3(n)(26) 
of this chapter; 5 percent for nuts and nut products as defined in Sec.  
170.3(n)(32) of this chapter; and 2.0 percent for all other food 
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[47 FR 27812, June 25, 1982]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1666

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