[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1090]

[Page 491]
 
                        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. 184.1090  Stearic acid.

    (a) Stearic acid (C18H36O2, CAS 
Reg. No. 57-11-4) is a white to yellowish white solid. It occurs 
naturally as a glyceride in tallow and other animal or vegetable fats 
and oils and is a principal constituent of most commercially 
hydrogenated fats. It is produced commercially from hydrolyzed tallow 
derived from edible sources or from hydrolyzed, completely hydrogenated 
vegetable oil derived from edible sources.
    (b) The ingredient meets the specifications of the Food Chemicals 
Codex, 3d Ed. (1981), p. 313, which is incorporated by reference, and 
the requirements of Sec. 172.860(b)(2) of this chapter. Copies of the 
Food Chemicals Codex are available from the National Academy Press, 2101 
Constitution Ave. NW., Washington, DC 20418, or available for inspection 
at the National Archives and Records Administration (NARA). For 
information on the availability of this material at NARA, call 202-741-
6030, or go to: http://www.archives.gov/federal--register/code--of--
federal--regulations/ibr--locations.html.
    (c) In accordance with Sec. 184.1(b)(1), the ingredient is used in 
food with no limitation other than current good manufacturing practice. 
The affirmation of this ingredient as generally recognized as safe 
(GRAS) as a direct human food ingredient is based upon the following 
current good manufacturing practice conditions of use:
    (1) The ingredient is used as a flavoring agent and adjuvant as 
defined in Sec. 170.3(o)(12) of this chapter.
    (2) The ingredient is used in foods at levels not to exceed current 
good manufacturing practice.
    (d) Prior sanctions for this ingredient different from the uses 
established in this section do not exist or have been waived.

[48 FR 52445, Nov. 18, 1983, as amended at 50 FR 49536, Dec. 3, 1985; 69 
FR 24512, May 4, 2004]