[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2004]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1025]

[Page 476]
 
                        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., 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]