[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: 21CFR184.1185]

[Page 484]
 
                        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. 184.1185  Calcium acetate.

    (a) Calcium acetate (Ca 
(C2H3O2)2, CAS Reg. No. 62-
54-4), also known as acetate of lime or vinegar salts, is the calcium 
salt of acetic acid. It may be produced by the calcium hydroxide 
neutralization of acetic acid.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 44, 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 firming agent as defined in 
Sec. 170.3(o)(10) of this chapter; pH control agent as defined in 
Sec. 170.3(o)(23) of this chapter; processing aid as defined in 
Sec. 170.3(o)(24) of this chapter; sequestrant as defined in 
Sec. 170.3(o)(26) of this chapter; stabilizer and thickener as defined 
in Sec. 170.3(o)(28) of this chapter; and texturizer as defined in 
Sec. 170.3(o)(32) of this chapter.
    (d) The ingredient is used in food at levels not to exceed current 
good manufacturing practices in accordance with Sec. 184.1(b)(1). 
Current good manufacturing practices result in a maximum level, as 
served, of 0.2 percent for baked goods as defined in Sec. 170.3(n)(1) of 
this chapter; 0.02 percent for cheese as defined in Sec. 170.3(n)(5) of 
this chapter; 0.2 percent for gelatins, puddings, and fillings as 
defined in Sec. 170.3(n)(22) of this chapter; 0.15 percent for sweet 
sauces, toppings, and syrups as defined in Sec. 170.3(n)(43) of this 
chapter; and 0.0001 percent for all other food categories.
    (e) Prior sanctions for this ingredient different from the uses 
established in this section or in part 181 of this chapter do not exist 
or have been waived.

[47 FR 27807, June 25, 1982]