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184.1983 Bakers yeast extract.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1983 Bakers yeast extract.



[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: 21CFR184.1983]

[Page 583-584]
 
                        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.  184.1983  Bakers yeast extract.

    (a) Bakers yeast extract is the food ingredient resulting from 
concentration of the solubles of mechanically ruptured cells of a 
selected strain of yeast, Saccharomyces cerevisiae. It may be 
concentrated or dried.
    (b) The ingredient meets the following specifications on a dry 
weight basis: Less than 0.4 part per million (ppm) arsenic, 0.13 ppm 
cadmium, 0.2

[[Page 584]]

ppm lead, 0.05 ppm mercury, 0.09 ppm selenium, and 10 ppm zinc.
    (c) The viable microbial content of the finished ingredient as a 
concentrate or dry material is:
    (1) Less than 10,000 organisms/gram by aerobic plate count.
    (2) Less than 10 yeasts and molds/gram.
    (3) Negative for Salmonella, E. coli, coagulase positive 
Staphylococci, Clostridium perfringens, Clostridium botulinum, or any 
other recognized microbial pathogen or any harmful microbial toxin.
    (d) The ingredient is used as a flavoring agent and adjuvant as 
defined in Sec.  170.3(o)(12) of this chapter at a level not to exceed 5 
percent in food.
    (e) This regulation is issued prior to general evaluation of use of 
this ingredient in order to affirm as GRAS the specific use named.





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1983


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