SUBSTANCES GENERALLY RECOGNIZED AS SAFE

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CFR Regulation

SUBSTANCES GENERALLY RECOGNIZED AS SAFE

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21 CFR Part 182

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§ 182.1Substances that are generally recognized as safe.

(a) It is impracticable to list all substances that are generally recognized as safe for their intended use. However, by way of illustration, the Commissioner regards such common food ingredients as salt, pepper, vinegar, baking powder, and monosodium glutamate as safe for their intended use. This part includes additional substances that, when used for the purposes indicated, in accordance with good manufacturing practice, are regarded by the Commissioner as generally recognized as safe for such uses.
(b) For the purposes of this section, good manufacturing practice shall be defined to include the following restrictions:
(1) The quantity of a substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritional, or other technical effect in food; and
(2) The quantity of a substance that becomes a component of food as a result of its use in the manufacturing, processing, or packaging of food, and which is not intended to accomplish any physical or other technical effect in the food itself, shall be reduced to the extent reasonably possible.
(3) The substance is of appropriate food grade and is prepared and handled as a food ingredient. Upon request the Commissioner will offer an opinion, based on specifications and intended use, as to whether or not a particular grade or lot of the substance is of suitable purity for use in food and would generally be regarded as safe for the purpose intended, by experts qualified to evaluate its safety.
(c) The inclusion of substances in the list of nutrients does not constitute a finding on the part of the Department that the substance is useful as a supplement to the diet for humans.
(d) Substances that are generally recognized as safe for their intended use within the meaning of section 409 of the act are listed in this part. When the status of a substance has been reevaluated, it will be deleted from this part, and will be issued as a new regulation under the appropriate part, e.g., “affirmed as GRAS” under part 184 or 186 of this chapter; “food additive regulation” under parts 170 through 180 of this chapter; “interim food additive regulation” under part 180 of this chapter; or “prohibited from use in food” under part 189 of this chapter.

§ 182.10Spices and other natural seasonings and flavorings.

Spices and other natural seasonings and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name
Botanical name of plant source
Alfalfa herb and seed
Medicago sativa L.
Allspice
Pimenta officinalis Lindl.
Ambrette seed
Hibiscus abelmoschus L.
Angelica
Angelica archangelica L. or other spp. of Angelica.
Angelica root
Do.
Angelica seed
Do.
Angostura (cusparia bark)
Galipea officinalis Hancock.
Anise
Pimpinella anisum L.
Anise, star
Illicium verum Hook. f.
Balm (lemon balm)
Melissa officinalis L.
Basil, bush
Ocimum minimum L.
Basil, sweet
Ocimum basilicum L.
Bay
Laurus nobilis L.
Calendula
Calendula officinalis L.
Camomile (chamomile), English or Roman
Anthemis nobilis L.
Camomile (chamomile), German or Hungarian
Matricaria chamomilla L.
Capers
Capparis spinosa L.
Capsicum
Capsicum frutescens L. or Capsicum annuum L.
Caraway
Carum carvi L.
Caraway, black (black cumin)
Nigella sativa L.
Cardamom (cardamon)
Elettaria cardamomum Maton.
Cassia, Chinese
Cinnamomum cassia Blume.
Cassia, Padang or Batavia
Cinnamomum burmanni Blume.
Cassia, Saigon
Cinnamomum loureirii Nees.
Cayenne pepper
Capsicum frutescens L. or Capsicum annuum L.
Celery seed
Apium graveolens L.
Chervil
Anthriscus cerefolium (L.) Hoffm.
Chives
Allium schoenoprasum L.
Cinnamon, Ceylon
Cinnamomum zeylanicum Nees.
Cinnamon, Chinese
Cinnamomum cassia Blume.
Cinnamon, Saigon
Cinnamomum loureirii Nees.
Clary (clary sage)
Salvia sclarea L.
Clover
Trifolium spp.
Coriander
Coriandrum sativum L.
Cumin (cummin)
Cuminum cyminum L.
Cumin, black (black caraway)
Nigella sativa L.
Elder flowers
Sambucus canadensis L.
Fennel, common
Foeniculum vulgare Mill.
Fennel, sweet (finocchio, Florence fennel)
Foeniculum vulgare Mill. var. duice (DC.) Alex.
Fenugreek
Trigonella foenum-graecum L.
Galanga (galangal)
Alpinia officinarum Hance.
Geranium
Pelargonium spp.
Ginger
Zingiber officinale Rosc.
Grains of paradise
Amomum melegueta Rosc.
Horehound (hoarhound)
Marrubium vulgare L.
Horseradish
Armoracia lapathifolia Gilib.
Hyssop
Hyssopus officinalis L.
Lavender
Lavandula officinalis Chaix.
Linden flowers
Tilia spp.
Mace
Myristica fragrans Houtt.
Marigold, pot
Calendula officinalis L.
Marjoram, pot
Majorana onites (L.) Benth.
Marjoram, sweet
Majorana hortensis Moench.
Mustard, black or brown
Brassica nigra (L.) Koch.
Mustard, brown
Brassica juncea (L.) Coss.
Mustard, white or yellow
Brassica hirta Moench.
Nutmeg
Myristica fragrans Houtt.
Oregano (oreganum, Mexican oregano, Mexican sage, origan)
Lippia spp.
Paprika
Capsicum annuum L.
Parsley
Petroselinum crispum (Mill.) Mansf.
Pepper, black
Piper nigrum L.
Pepper, cayenne
Capsicum frutescens L. or Capsicum annuum L.
Pepper, red
Do.
Pepper, white
Piper nigrum L.
Peppermint
Mentha piperita L.
Poppy seed
Papayer somniferum L.
Pot marigold
Calendula officinalis L.
Pot marjoram
Majorana onites (L.) Benth.
Rosemary
Rosmarinus officinalis L.
Saffron
Crocus sativus L.
Sage
Salvia officinalis L.
Sage, Greek
Salvia triloba L.
Savory, summer
Satureia hortensis L. (Satureja).
Savory, winter
Satureia montana L. (Satureja).
Sesame
Sesamum indicum L.
Spearmint
Mentha spicata L.
Star anise
Illicium verum Hook. f.
Tarragon
Artemisia dracunculus L.
Thyme
Thymus vulgaris L.
Thyme, wild or creeping
Thymus serpyllum L.
Turmeric
Curcuma longa L.
Vanilla
Vanilla planifolia Andr. or Vanilla tahitensis J. W. Moore.
Zedoary
Curcuma zedoaria Rosc.

§ 182.20Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).

Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name
Botanical name of plant source
Alfalfa
Medicago sativa L.
Allspice
Pimenta officinalis Lindl.
Almond, bitter (free from prussic acid)
Prunus amygdalus Batsch, Prunus armeniaca L., or Prunus persica (L.) Batsch.
Ambrette (seed)
Hibiscus moschatus Moench.
Angelica root
Angelica archangelica L.
Angelica seed
Do.
Angelica stem
Do.
Angostura (cusparia bark)
Galipea officinalis Hancock.
Anise
Pimpinella anisum L.
Asafetida
Ferula assa-foetida L. and related spp. of Ferula.
Balm (lemon balm)
Melissa officinalis L.
Balsam of Peru
Myroxylon pereirae Klotzsch.
Basil
Ocimum basilicum L.
Bay leaves
Laurus nobilis L.
Bay (myrcia oil)
Pimenta racemosa (Mill.) J. W. Moore.
Bergamot (bergamot orange)
Citrus aurantium L. subsp. bergamia Wright et Arn.
Bitter almond (free from prussic acid)
Prunus amygdalus Batsch, Prunus armeniaca L., or Prunus persica (L.) Batsch.
Bois de rose
Aniba rosaeodora Ducke.
Cacao
Theobroma cacao L.
Camomile (chamomile) flowers, Hungarian
Matricaria chamomilla L.
Camomile (chamomile) flowers, Roman or English
Anthemis nobilis L.
Cananga
Cananga odorata Hook. f. and Thoms.
Capsicum
Capsicum frutescens L. and Capsicum annuum L.
Caraway
Carum carvi L.
Cardamom seed (cardamon)
Elettaria cardamomum Maton.
Carob bean
Ceratonia siliqua L.
Carrot
Daucus carota L.
Cascarilla bark
Croton eluteria Benn.
Cassia bark, Chinese
Cinnamomum cassia Blume.
Cassia bark, Padang or Batavia
Cinnamomum burmanni Blume.
Cassia bark, Saigon
Cinnamomum loureirii Nees.
Celery seed
Apium graveolens L.
Cherry, wild, bark
Prunus serotina Ehrh.
Chervil
Anthriscus cerefolium (L.) Hoffm.
Chicory
Cichorium intybus L.
Cinnamon bark, Ceylon
Cinnamomum zeylanicum Nees.
Cinnamon bark, Chinese
Cinnamomum cassia Blume.
Cinnamon bark, Saigon
Cinnamomum loureirii Nees.
Cinnamon leaf, Ceylon
Cinnamomum zeylanicum Nees.
Cinnamon leaf, Chinese
Cinnamomum cassia Blume.
Cinnamon leaf, Saigon
Cinnamomum loureirii Nees.
Citronella
Cymbopogon nardus Rendle.
Citrus peels
Citrus spp.
Clary (clary sage)
Salvia sclarea L.
Clover
Trifolium spp.
Coca (decocainized)
Erythroxylum coca Lam. and other spp. of Erythroxylum.
Coffee
Coffea spp.
Cola nut
Cola acuminata Schott and Endl., and other spp. of Cola.
Coriander
Coriandrum sativum L.
Cumin (cummin)
Cuminum cyminum L.
Curacao orange peel (orange, bitter peel)
Citrus aurantium L.
Cusparia bark
Galipea officinalis Hancock.
Dandelion
Taraxacum officinale Weber and T. laevigatum DC.
Dandelion root
Do.
Dog grass (quackgrass, triticum)
Agropyron repens (L.) Beauv.
Elder flowers
Sambucus canadensis L. and S. nigra I.
Estragole (esdragol, esdragon, tarragon)
Artemisia dracunculus L.
Estragon (tarragon)
Do.
Fennel, sweet
Foeniculum vulgare Mill.
Fenugreek
Trigonella foenum-graecum L.
Galanga (galangal)
Alpinia officinarum Hance.
Geranium
Pelargonium spp.
Geranium, East Indian
Cymbopogon martini Stapf.
Geranium, rose
Pelargonium graveolens L'Her.
Ginger
Zingiber officinale Rosc.
Grapefruit
Citrus paradisi Macf.
Guava
Psidium spp.
Hickory bark
Carya spp.
Horehound (hoarhound)
Marrubium vulgare L.
Hops
Humulus lupulus L.
Horsemint
Monarda punctata L.
Hyssop
Hyssopus officinalis L.
Immortelle
Helichrysum augustifolium DC.
Jasmine
Jasminum officinale L. and other spp. of Jasminum.
Juniper (berries)
Juniperus communis L.
Kola nut
Cola acuminata Schott and Endl., and other spp. of Cola.
Laurel berries
Laurus nobilis L.
Laurel leaves
Laurus spp.
Lavender
Lavandula officinalis Chaix.
Lavender, spike
Lavandula latifolia Vill.
Lavandin
Hybrids between Lavandula officinalis Chaix and Lavandula latifolin Vill.
Lemon
Citrus limon (L.) Burm. f.
Lemon balm (see balm)
Lemon grass
Cymbopogon citratus DC. and Cymbopogon lexuosus Stapf.
Lemon peel
Citrus limon (L.) Burm. f.
Lime
Citrus aurantifolia Swingle.
Linden flowers
Tilia spp.
Locust bean
Ceratonia siliqua L,
Lupulin
Humulus lupulus L.
Mace
Myristica fragrans Houtt.
Mandarin
Citrus reticulata Blanco.
Marjoram, sweet
Majorana hortensis Moench.
Maté
Ilex paraguariensis St. Hil.
Melissa (see balm)
Menthol
Mentha spp.
Menthyl acetate
Do.
Molasses (extract)
Saccarum officinarum L.
Mustard
Brassica spp.
Naringin
Citrus paradisi Macf.
Neroli, bigarade
Citrus aurantium L.
Nutmeg
Myristica fragrans Houtt.
Onion
Allium cepa L.
Orange, bitter, flowers
Citrus aurantium L.
Orange, bitter, peel
Do.
Orange leaf
Citrus sinensis (L.) Osbeck.
Orange, sweet
Do.
Orange, sweet, flowers
Do.
Orange, sweet, peel
Do.
Origanum
Origanum spp.
Palmarosa
Cymbopogon martini Stapf.
Paprika
Capsicum annuum L.
Parsley
Petroselinum crispum (Mill.) Mansf.
Pepper, black
Piper nigrum L.
Pepper, white
Do.
Peppermint
Mentha piperita L.
Peruvian balsam
Myroxylon pereirae Klotzsch.
Petitgrain
Citrus aurantium L.
Petitgrain lemon
Citrus limon (L.) Burm. f.
Petitgrain mandarin or tangerine
Citrus reticulata Blanco.
Pimenta
Pimenta officinalis Lindl.
Pimenta leaf
Pimenta officinalis Lindl.
Pipsissewa leaves
Chimaphila umbellata Nutt.
Pomegranate
Punica granatum L.
Prickly ash bark
Xanthoxylum (or Zanthoxylum) Americanum Mill. or Xanthoxylum clava-herculis L.
Rose absolute
Rosa alba L., Rosa centifolia L., Rosa damascena Mill., Rosa gallica L., and vars. of these spp.
Rose (otto of roses, attar of roses)
Do.
Rose buds
Do.
Rose flowers
Do.
Rose fruit (hips)
Do.
Rose geranium
Pelargonium graveolens L'Her.
Rose leaves
Rosa spp.
Rosemary
Rosmarinus officinalis L.
Saffron
Crocus sativus L.
Sage
Salvia officinalis L.
Sage, Greek
Salvia triloba L.
Sage, Spanish
Salvia lavandulaefolia Vahl.
St. John's bread
Ceratonia siliqua L.
Savory, summer
Satureia hortensis L.
Savory, winter
Satureia montana L.
Schinus molle
Schinus molle L.
Sloe berries (blackthorn berries)
Prunus spinosa L.
Spearmint
Mentha spicata L.
Spike lavender
Lavandula latifolia Vill.
Tamarind
Tamarindus indica L.
Tangerine
Citrus reticulata Blanco.
Tarragon
Artemisia dracunculus L.
Tea
Thea sinensis L.
Thyme
Thymus vulgaris L. and Thymus zygis var. gracilis Boiss.
Thyme, white
Do.
Thyme, wild or creeping
Thymus serpyllum L.
Triticum (see dog grass)
Tuberose
Polianthes tuberosa L.
Turmeric
Curcuma longa L.
Vanilla
Vanilla planifolia Andr. or Vanilla tahitensis J. W. Moore.
Violet flowers
Viola odorata L.
Violet leaves
Do.
Violet leaves absolute
Do.
Wild cherry bark
Prunus serotina Ehrh.
Ylang-ylang
Cananga odorata Hook. f. and Thoms.
Zedoary bark
Curcuma zedoaria Rosc.

§ 182.40Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name
Botanical name of plant source
Apricot kernel (persic oil)
Prunus armeniaca L.
Peach kernel (persic oil)
Prunus persica Sieb. et Zucc.
Peanut stearine
Arachis hypogaea L.
Persic oil (see apricot kernel and peach kernel)
Quince seed
Cydonia oblonga Miller.

§ 182.50Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Certain other spices, seasonings, essential oils, oleoresins, and natural extracts that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name
Derivation
Ambergris
Physeter macrocephalus L.
Castoreum
Castor fiber L. and C. canadensis Kuhl.
Civet (zibeth, zibet, zibetum)
Civet cats, Viverra civetta Schreber and Viverra zibetha Schreber.
Cognac oil, white and green
Ethyl oenanthate, so-called.
Musk (Tonquin musk)
Musk deer, Moschus moschiferus L.

§ 182.60Synthetic flavoring substances and adjuvants.

Synthetic flavoring substances and adjuvants that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Acetaldehyde (ethanal).
Acetoin (acetyl methylcarbinol).
Anethole (parapropenyl anisole).
Benzaldehyde (benzoic aldehyde).
N -Butyric acid (butanoic acid).
d - or l -Carvone (carvol).
Cinnamaldehyde (cinnamic aldehyde).
Citral (2,6-dimethyloctadien-2,6- al -8, gera-nial, neral).
Decanal ( N -decylaldehyde, capraldehyde, capric aldehyde, caprinaldehyde, aldehyde C-10).
Ethyl acetate.
Ethyl butyrate.
3-Methyl-3-phenyl glycidic acid ethyl ester (ethyl-methyl-phenyl-glycidate, so-called strawberry aldehyde, C-16 aldehyde).
Ethyl vanillin.
Geraniol (3,7-dimethyl-2,6 and 3,6-octadien-1- ol ).
Geranyl acetate (geraniol acetate).
Limonene ( d-, l-, and dl- ).
Linalool (linalol, 3,7-dimethyl-1,6-octadien-3- ol ).
Linalyl acetate (bergamol).
Methyl anthranilate (methyl-2-aminobenzoate).
Piperonal (3,4-methylenedioxy-benzaldehyde, heliotropin).
Vanillin.

§ 182.70Substances migrating from cotton and cotton fabrics used in dry food packaging.

Substances migrating to food from cotton and cotton fabrics used in dry food packaging that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Beef tallow.
Carboxymethylcellulose.
Coconut oil, refined.
Cornstarch.
Gelatin.
Lard.
Lard oil.
Oleic acid.
Peanut oil.
Potato starch.
Sodium acetate.
Sodium chloride.
Sodium silicate.
Sodium tripolyphosphate.
Soybean oil (hydrogenated).
Talc.
Tallow (hydrogenated).
Tallow flakes.
Tapioca starch.
Tetrasodium pyrophosphate.
Wheat starch.
Zinc chloride.

§ 182.90Substances migrating to food from paper and paperboard products.

Substances migrating to food from paper and paperboard products used in food packaging that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Alum (double sulfate of aluminum and ammonium potassium, or sodium).
Aluminum hydroxide.
Aluminum oleate.
Aluminum palmitate.
Casein.
Cellulose acetate.
Cornstarch.
Diatomaceous earth filler.
Ethyl cellulose.
Ethyl vanillin.
Glycerin.
Oleic acid.
Potassium sorbate.
Silicon dioxides.
Sodium aluminate.
Sodium chloride.
Sodium hexametaphosphate.
Sodium hydrosulfite.
Sodium phosphoaluminate.
Sodium silicate.
Sodium sorbate.
Sodium tripolyphosphate.
Sorbitol.
Soy protein, isolated.
Starch, acid modified.
Starch, pregelatinized.
Starch, unmodified.
Talc.
Vanillin.
Zinc hydrosulfite.
Zinc sulfate.

§ 182.99Adjuvants for pesticide chemicals.

Adjuvants, identified and used in accordance with 40 CFR 180.910 and 40 CFR 180.920, which are added to pesticide use dilutions by a grower or applicator prior to application to the raw agricultural commodity, are exempt from the requirement of tolerances under section 409 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 348).

§ 182.1045Glutamic acid.

(a) Product. Glutamic acid.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used as a salt substitute in accordance with good manufacturing practice.

§ 182.1047Glutamic acid hydrochloride.

(a) Product. Glutamic acid hydrochloride.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used as a salt substitute in accordance with good manufacturing practice.

§ 182.1057Hydrochloric acid.

(a) Product. Hydrochloric acid.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used as a buffer and neutralizing agent in accordance with good manufacturing practice.

§ 182.1073Phosphoric acid.

(a) Product. Phosphoric acid.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1087Sodium acid pyrophosphate.

(a) Product. Sodium acid pyrophosphate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1125Aluminum sulfate.

(a) Product. Aluminum sulfate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1127Aluminum ammonium sulfate.

(a) Product. Aluminum ammonium sulfate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1129Aluminum potassium sulfate.

(a) Product. Aluminum potassium sulfate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1131Aluminum sodium sulfate.

(a) Product. Aluminum sodium sulfate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1180Caffeine.

(a) Product. Caffeine.
(b) Tolerance. 0.02 percent.
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in cola-type beverages in accordance with good manufacturing practice.

§ 182.1217Calcium phosphate.

(a) Product. Calcium phosphate (mono-, di-, and tribasic).

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1235Caramel.

(a) Product. Caramel.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1320Glycerin.

(a) Product. Glycerin.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1480Methylcellulose.

(a) Product. U.S.P. methylcellulose, except that the methoxy content shall not be less than 27.5 percent and not more than 31.5 percent on a dry-weight basis.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1500Monoammonium glutamate.

(a) Product. Monoammonium glutamate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1516Monopotassium glutamate.

(a) Product. Monopotassium glutamate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1711Silica aerogel.

(a) Product. Silica aerogel as a finely powdered microcellular silica foam having a minimum silica content of 89.5 percent.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used as a component of an anti-foaming agent in accordance with good manufacturing practice.

§ 182.1745Sodium carboxymethylcellulose.

(a) Product. Sodium carboxymethylcellulose is the sodium salt of carboxymethylcellulose not less than 99.5 percent on a dry-weight basis, with maximum substitution of 0.95 carboxymethyl groups per anhydroglucose unit, and with a minimum viscosity of 25 centipoises for 2 percent by weight aqueous solution at 25 °C.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1748Sodium caseinate.

(a) Product. Sodium caseinate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1778Sodium phosphate.

(a) Product. Sodium phosphate (mono-, di-, and tribasic).

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1781Sodium aluminum phosphate.

(a) Product. Sodium aluminum phosphate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.1810Sodium tripolyphosphate.

(a) Product. Sodium tripolyphosphate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.2122Aluminum calcium silicate.

(a) Product. Aluminum calcium silicate.
(b) Tolerance. 2 percent.
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in table salt in accordance with good manufacturing practice.

§ 182.2227Calcium silicate.

(a) Product. Calcium silicate.
(b) Tolerance. 2 percent and 5 percent.
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used at levels not exceeding 2 percent in table salt and 5 percent in baking powder in accordance with good manufacturing practice.

§ 182.2437Magnesium silicate.

(a) Product. Magnesium silicate.
(b) Tolerance. 2 percent.
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in table salt in accordance with good manufacturing practice.

§ 182.2727Sodium aluminosilicate.

(a) Product. Sodium aluminosilicate (sodium silicoaluminate).

(b) Tolerance. This substance is generally recognized as safe for use at a level not exceeding 2 percent in accordance with good manufacturing practice.

§ 182.2729Sodium calcium aluminosilicate, hydrated.

(a) Product. Hydrated sodium calcium aluminosilicate (sodium calcium silicoaluminate).

(b) Tolerance. This substance is generally recognized as safe for use at a level not exceeding 2 percent in accordance with good manufacturing practice.

§ 182.2906Tricalcium silicate.

(a) Product. Tricalcium silicate.
(b) Tolerance. 2 percent.
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in table salt in accordance with good manufacturing practice.

§ 182.3013Ascorbic acid.

(a) Product. Ascorbic acid.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3041Erythorbic acid.

(a) Product. Erythorbic acid.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3089Sorbic acid.

(a) Product. Sorbic acid.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3109Thiodipropionic acid.

(a) Product. Thiodipropionic acid.

(b) Tolerance. This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of the food, provided the substance is used in accordance with good manufacturing practice.

§ 182.3149Ascorbyl palmitate.

(a) Product. Ascorbyl palmitate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3169Butylated hydroxyanisole.

(a) Product. Butylated hydroxyanisole.

(b) Tolerance. This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food, provided the substance is used in accordance with good manufacturing practice.

§ 182.3173Butylated hydroxytoluene.

(a) Product. Butylated hydroxytoluene.

(b) Tolerance. This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food, provided the substance is used in accordance with good manufacturing practice.

§ 182.3189Calcium ascorbate.

(a) Product. Calcium ascorbate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3225Calcium sorbate.

(a) Product. Calcium sorbate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

§ 182.3280Dilauryl thiodipropionate.

(a) Product. Dilauryl thiodipropionate.

§ 182.3616Potassium bisulfite.

(a) Product. Potassium bisulfite.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in accordance with good manufacturing practice, except that it is not used in meats; in food recognized as a source of vitamin B 1 ; on fruits and vegetables intended to be served raw to consumers or sold raw to consumers, or to be presented to consumers as fresh.

§ 182.3637Potassium metabisulfite.

(a) Product. Potassium metabisulfite.
(b) [Reserved]
(c) Limitations, restrictions, or explanation. This substance is generally recognized as safe when used in accordance with good manufacturing practice, except that it is not used in meats; in food recognized as a source of vitamin B 1 ; on fruits and vegetables intended to be served raw to consumers or sold raw to consumers, or to be presented to consumers as fresh.

§ 182.3640Potassium sorbate.

(a) Product. Potassium sorbate.

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.

85 sections

Cite this law

SUBSTANCES GENERALLY RECOGNIZED AS SAFE (U.S.C.). Retrieved via LawPlayer, https://lawplayer.com/us/act/cfr-title-21-part-182

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