[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2002]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1005]

[Page 466]
 
                        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. 184.1005  Acetic acid.


    (a) Acetic acid (C2H4O2, CAS Reg. 
No. 64-19-7) is known as ethanoic acid. It occurs naturally in plant and 
animal tissues. It is produced by fermentation of carbohydrates or by 
organic synthesis. The principal synthetic methods currently employed 
are oxidation of acetaldehyde derived from ethylene, liquid phase 
oxidation of butane, and reaction of carbon monoxide with methanol 
derived from natural gas.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 8, 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 Office of 
the Federal Register, 800 North Capitol Street, NW., suite 700, 
Washington, DC 20408.
    (c) The ingredient is used as a curing and pickling agent as defined 
in Sec. 170.3(o)(5) of this chapter; flavor enhancer as defined in 
Sec. 170.3(o)(11) of this chapter; flavoring agent and adjuvant as 
defined in Sec. 170.3(o)(12) of this chapter; pH control agent as 
defined in Sec. 170.3(o)(23) of this chapter; as a solvent and vehicle 
as defined in Sec. 170.3(o)(27) of this chapter; and as a boiler water 
additive complying with Sec. 173.310 of this chapter.
    (d) The ingredient is used in food at levels not to exceed current 
good manufacturing practice in accordance with Sec. 184.1(b)(1). Current 
good manufacturing practice results in a maximum level as served, of 
0.25 percent for baked goods as defined in Sec. 170.3(n)(1) of this 
chapter; 0.8 percent for cheeses as defined in Sec. 170.3(n)(5) of this 
chapter and dairy product analogs as defined in Sec. 170.3(n)(10) of 
this chapter; 0.5 percent for chewing gum as defined in Sec. 170.3(n)(6) 
of this chapter; 9.0 percent for condiments and relishes as defined in 
Sec. 170.3(n)(8) of this chapter; 0.5 percent for fats and oils as 
defined in Sec. 170.3(n)(12) of this chapter; 3.0 percent for gravies 
and sauces as defined in Sec. 170.3(n)(24) of this chapter; 0.6 percent 
for meat products as defined in Sec. 170.3(n)(29) of this chapter; and 
0.15 percent or less for all other food categories. The ingredient may 
also be used in boiler water additives at levels not to exceed current 
good manufacturing practice.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[47 FR 27814, June 25, 1982]