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184.1721 Sodium acetate.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1721 Sodium acetate.



[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: 21CFR184.1721]

[Page 561]
 
                        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.  184.1721  Sodium acetate.

    (a) Sodium acetate (C2H3O2Na, CAS 
Reg. No. 127-09-3 or 
C2H3O2Na[middot]3H2O, CAS 
Reg. No. 6131-90-4) is the sodium salt of acetic acid and occurs 
naturally in plant and animal tissues. Sodium acetate may occur in 
either the anhydrous or trihydrated form. It is produced synthetically 
by the neutralization of acetic acid with sodium carbonate or by 
treating calcium acetate with sodium sulfate and sodium bicarbonate.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), pp. 272, 273 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: 
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html.
    (c) The ingredient is used as a flavoring agent and adjuvant as 
defined in Sec.  170.3(o)(12) of this chapter; and as a pH control agent 
as defined in Sec.  170.3(o)(23) of this chapter.
    (d) The ingredient is used in food at levels not to exceed current 
good manufacturing practice in accordance with 184.1(b)(1). Current good 
manufacturing practice results in a maximum level, as served, of 0.007 
percent for breakfast cereals as defined in Sec.  170.3(n)(4) of this 
chapter; 0.5 percent for fats and oils as defined in Sec.  170.3(n)(12) 
of this chapter; 0.6 percent for grain products and pastas as defined in 
Sec.  170.3(n)(23) of this chapter and snack foods as defined in Sec.  
170.3(n)(37) of this chapter; 0.15 percent for hard candy as defined in 
Sec.  170.3(n)(25) of this chapter; 0.12 percent for jams and jellies as 
defined in Sec.  170.3(n)(28) of this chapter and meat products as 
defined in Sec.  170.3(n)(29) of this chapter; 0.2 percent for soft 
candy as defined in Sec.  170.3(n)(38) of this chapter; 0.05 percent for 
soups and soup mixes as defined in Sec.  170.3(n)(40) of this chapter 
and sweet sauces as defined in Sec.  170.3(n)(43) of this chapter.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[47 FR 27815, June 25, 1982]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1721


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