[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: 21CFR184.1009]

[Page 467-468]
 
                        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. 184.1009  Adipic acid.

    (a) Adipic acid (C6H10O4, CAS Reg. 
No. 00124-04-9) is also known as 1,4-butanedicarboxylic acid or hexane-
dioic acid. It is prepared by nitric acid oxidation of cyclohexanol or 
cyclohexanone or a mixture of the two.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 11, 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), and the following additional specifications:
    (1) The adipic acid is converted to its corresponding amide. The 
amide is purified by recrystallization from water or aqueous ethanol. 
The melting range of the amide is 219 deg. to 220  deg.C.
    (2) The adipic acid is converted to its corresponding bis-p-p-
bromophenacyl ester. The ester is purified by recrystallization from 
ethanol. The melting range of the ester is 153 deg. to 154  deg.C.
    (c) The ingredient is used as a flavoring agent as defined in 
Sec. 170.3(o)(12) of this chapter; leavening agent as defined in 
Sec. 170.3(o)(17) of this chapter; and pH control agent as defined in 
Sec. 170.3(o)(23) of this chapter.
    (d) The ingredient is used in foods at levels not to exceed current 
good manufacturing practice in accordance with

[[Page 468]]

Sec. 184.1(b)(1). Current good manufacturing practice results in maximum 
levels, as served, of 0.05 percent for baked goods as defined in 
Sec. 170.3(n)(1) of this chapter; 0.005 percent for nonalcoholic 
beverages as defined in Sec. 170.3(n)(3) of this chapter; 5.0 percent 
for condiments and relishes as defined in Sec. 170.3(n)(8) of this 
chapter; 0.45 percent for dairy product analogs as defined in 
Sec. 170.3(n)(10) of this chapter; 0.3 percent for fats and oil as 
defined in Sec. 170.3(n)(12) of this chapter; 0.0004 percent for frozen 
dairy desserts as defined in Sec. 170.3(n)(20) of this chapter; 0.55 
percent for gelatin and puddings as defined in Sec. 170.3(n)(22) of this 
chapter; 0.1 percent for gravies as defined in Sec. 170.3(n)(24) of this 
chapter; 0.3 percent for meat products as defined in Sec. 170.3(n)(29) 
of this chapter; 1.3 percent for snack foods as defined in 
Sec. 170.3(n)(37) of this chapter; and 0.02 percent or less for all 
other food categories.
    (e) Prior sanctions for adipic acid different from the uses 
established in this section do not exist or have been waived.

[47 FR 27810, June 25, 1982]