[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: 21CFR184.1025]

[Page 469-470]
 
                        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. 184.1025  Caprylic acid.

    (a) Caprylic acid [CH3(CH2)6COOH, 
CAS Reg. No. 124-07-2] is the chemical name for octanoic acid. It is 
considered to be a short or medium chain fatty acid. It occurs normally 
in various foods and is commercially prepared by oxidation of n-octanol 
or by fermentation and fractional distillation of the volatile fatty 
acids present in coconut oil.
    (b) The ingredient meets the specifications of the ``Food Chemicals 
Codex,'' 3d Ed. (1981), p. 207, which is incorporated by reference. 
Copies may be obtained from the National Academy Press, 2101 
Constitution Ave. NW.,

[[Page 470]]

Washington, DC 20418, or may be examined at the Office of the Federal 
Register, 800 North Capitol Street, NW., suite 700, Washington, DC 
20408.
    (c) The ingredient is used as a flavoring agent and adjuvant as 
defined in Sec. 170.3(o)(12) of this chapter.
    (d) The ingredient is used in foods in accordance with 
Sec. 184.1(b)(1), at levels not to exceed good manufacturing practice. 
Current good manufacturing practices result in maximum levels, as 
served, of: 0.013 percent for baked goods as defined in Sec. 170.3(n)(1) 
of this chapter; 0.04 percent for cheeses as defined in Sec. 170.3(n)(5) 
of this chapter; 0.005 percent for fats and oils as defined in 
Sec. 170.3(n)(12) of this chapter, for frozen dairy desserts as defined 
in Sec. 170.3(n)(20) of this chapter, for gelatins and puddings as 
defined in Sec. 170.3(n)(22) of this chapter, for meat products as 
defined in Sec. 170.3(n)(29) of this chapter, and for soft candy as 
defined in Sec. 170.3(n)(38) of this chapter; 0.016 percent for snack 
foods as defined in Sec. 170.3(n)(37) of this chapter; and 0.001 percent 
or less for all other food categories.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[43 FR 19843, May 9, 1978, as amended at 49 FR 5611, Feb. 14, 1984]