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184.1973 Beeswax (yellow and white).

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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: 21CFR184.1973]

[Page 577]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
SAFE--Table of Contents
        Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec.  184.1973  Beeswax (yellow and white).

    (a) Beeswax (CAS Reg. No. 8012-89-3) is a secretory product of honey 
bees used as a structural material in honeycombs. Beeswax is prepared 
from honeycombs after removal of the honey by draining or centrifuging. 
The combs are melted in hot water or steam or with solar heat, and 
strained. The wax is refined by melting in hot water to which sulfuric 
acid or alkali may be added to extract impurities. The resulting wax is 
referred to as yellow beeswax. White beeswax is produced by bleaching 
the constituent pigments of yellow beeswax with peroxides, or preferably 
it is bleached by sun light.
    (b) The ingredient meets the specifications of the ``Food Chemicals 
Codex,'' 3d Ed. (1981), pp. 34-35, 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:
    (c) The ingredient is used as a flavoring agent and adjuvant as 
defined in Sec.  170.3(o)(12) of this chapter, as a lubricant as defined 
in Sec.  170.3(o)(18) of this chapter, and as a surface-finishing agent 
as defined in Sec.  170.3(o)(30) of this chapter.
    (d) The ingredient is used in food, in accordance with Sec.  
184.1(b)(1) of this chapter, at levels not to exceed good manufacturing 
practice. Current good manufacturing practice results in a maximum 
level, as served, of: 0.065 percent for chewing gum as defined in Sec.  
170.3(n)(6) of this chapter; 0.005 percent for confections and frostings 
as defined in Sec.  170.3(n)(9) of this chapter; 0.04 percent for hard 
candy as defined in Sec.  170.3(n)(25) of this chapter; 0.1 percent for 
soft candy as defined in Sec.  170.3(n)(38) of this chapter; and 0.002 
percent or less for all other food categories.

[43 FR 14644, Apr. 7, 1978, as amended at 49 FR 5613, Feb. 14, 1984; 50 
FR 49536, Dec. 3, 1985]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1973

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