[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: 21CFR184.1193]

[Page 485]
 
                        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. 184.1193  Calcium chloride.

    (a) Calcium chloride (CaCl2 x 2H2O, CAS Reg. 
No. 10035-04-8) or anhydrous calcium chloride (CaCl2, CAS 
Reg. No. 10043-52-4) may be commercially obtained as a byproduct in the 
ammonia-soda (Solvay) process and as a joint product from natural salt 
brines, or it may be prepared by substitution reactions with other 
calcium and chloride salts.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 47, 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 an anticaking agent as defined in 
Sec. 170.3(o)(1) of this chapter; antimicrobial agent as defined in 
Sec. 170.3(o)(2) of this chapter; curing or pickling agent as defined in 
Sec. 170.3(o)(5) of this chapter; firming agent as defined in 
Sec. 170.3(o)(10) of this chapter; flavor enhancer as defined in 
Sec. 170.3(o)(11) of this chapter; humectant as defined in 
Sec. 170.3(o)(16) of this chapter; nutrient supplement as defined in 
Sec. 170.3(o)(20) 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; stabilizer and thickener as defined 
in Sec. 170.3(o)(28) of this chapter; surface-active agent as defined in 
Sec. 170.3(o)(29) of this chapter; synergist as defined in 
Sec. 170.3(o)(31) of this chapter; and texturizer as defined in 
Sec. 170.3(o)(32) of this chapter.
    (d) The ingredient is used in foods 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 0.3 percent for baked goods as defined in Sec. 170.3(n)(1) of 
this chapter and for dairy product analogs as defined in 
Sec. 170.3(n)(10) of this chapter; 0.22 percent for nonalcoholic 
beverages and beverage bases as defined in Sec. 170.3(n)(3) of this 
chapter; 0.2 percent for cheese as defined in Sec. 170.3(n)(5) of this 
chapter and for processed fruit and fruit juices as defined in 
Sec. 170.3(n)(35) of this chapter; 0.32 percent for coffee and tea as 
defined in Sec. 170.3(n)(7) of this chapter; 0.4 percent for condiments 
and relishes as defined in Sec. 170.3(n)(8) of this chapter; 0.2 percent 
for gravies and sauces as defined in Sec. 170.3(n)(24) of this chapter; 
0.1 percent for commercial jams and jellies as defined in 
Sec. 170.3(n)(28) of this chapter; 0.25 percent for meat products as 
defined in Sec. 170.3(n)(29) of this chapter; 2.0 percent for plant 
protein products as defined in Sec. 170.3(n)(33) of this chapter; 0.4 
percent for processed vegetables and vegetable juices as defined in 
Sec. 170.3(n)(36) of this chapter; and 0.05 percent 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.

[47 FR 27808, June 25, 1982, as amended at 61 FR 14247, Apr. 1, 1996]

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