Recent Progress in the Consideration of Flavoring
Ingredients Under the Food Additives Amendment

13. GRAS Substances
BERNARD l. OSER, RICHARD A. FORD, AND BRUCE K. BERNARD

Reprinted from Food Technology
October 1984- pp. 66, 68,
70-72, 74, 76-78, 80-85, & 88-89©1984 Institute of Food Technologists

Recent Progress in the Consideration of Flavoring
Ingredients Under the Food Additives Amendment

13. GRAS Substances
BERNARD l. OSER, RICHARD A. FORD, AND BRUCE K. BERNARD

D IT IS NOW more than a quarter of a century since
the passage of the Food Additives Amendment of
1958. At that time, the Flavor and Extract Manufac­
turers' Association (FEMA) initiated usage surveys
and other steps toward evaluating the GRAS (Gener­
ally Recognized as Safe) status of flavoring sub­stances under their conditions of use. The early
results of this program were published in three arti­
cles (Hall, 1959, 1960; and Hall and Oser, 1961) andincluded the following issues among others; (a) theunique problems, methodologies, and approaches
required in evaluating the safety of flavoring sub­stances employed in the total diet at a few parts per
billion or less; (b) the importance of obtaining accu­
rate usage data (total poundage and concentrationlevels) for flavoring substances; and (c) the method bywhich FEMA would review the GRAS status offlavors.
EXPERT PANEL

By 1960, FEMA convened a panel of independent
experts, toxicologists, and pharmacologists to review
all data relevant to the safety of flavoring substances.
This process was undertaken with the knowledge andencouragement of the Food and Drug Administration(FDA). The decision to create this panel, the qualifi­
cations required of potential participants, the namesof the initial members, and the methods to be
employed in review of flavors were previously re­ported (Hall and Oser, 1961; Oser and Hall, 1977).
A significant portion of the work of the expert
panel during the early years involved reviewing infor­
mation on the more than 1,400 flavoring substances
reported to be in use prior to 1958.
The results of these deliberations and their rela­tionship to the provisions of the 1958 Food Additives
Amendment were published by Hall and Oser
(1965).
In succeeding years, the expert panel has dealt lesswith substances already in use and more with new
substances intended for use as flavors and additional
uses for previously listed substances. It has been thepolicy of FEMA to encourage the industry to submit
these additions and alterations to the expert panel forreview of their GRAS status.
The results of these deliberations have been pub­lished as a series of articles (GRAS lists) in Food
Author Oser is with Bernard L. Oser Associates, Inc., Bayside, N.Y.
Author Ford is with the Research Institute for Fragrance Materials,
Inc.,

Englewood Cliffs,

Research

Associates,

N.J. Author Bernard is with ScientificInc.,

Washington,

D.C.

Technology (Hall and Oser, 1965, and 1970; Oser andHall, 1972; Oser and Ford, 1973a, 1973b; 1974; 1975;
1977; 1978; 1979). It has been the consistent policy of
FEMA to publish, or require the publication of the
background data and usage levels relevant to safety
evaluation. Since the mid-1970s, these have been in
the form of Scientific Literature Reviews (SLR)
initially performed under contract with the FDA. Allof this has resulted in the wide recognition of FEMA
GRAS lists. The FDA adopted, with very few excep­
tions, the first such list of substances in the form of
two Food Additive Regulations (Code of Federal
Regulations Title 21). It is the view of all those
involved with the GRAS concept, including FDA and
FEMA, that only by publication can the scientificcommunity hav� the opportunity to comment on ortake issue with the opinion of other specialists in thefield of food safety evaluation. The purpose of thisreport is to present the conclusions reached by theexpert panel with respect to the substances submitted
for GRAS consideration during the period 1979-1983.
Release of GRAS 13 has been delayed pending com­pletion of the SLR revisions. This process is now
complete, and FEMA is exploring means by whichthese updated SLRs can be made available to the
public.
The rationale for selection of the original panel has
been previously described. The current panel consistsof scientists who are qualified by training and years ofexperience in pharmacology, toxicology, nutrition,organic chemistry, metabolism, and animal and com­parative pathology as related particularly to thesafety evaluation of flavors. Panel members involved
with decisions presented herein and their most recent
institutional affiliation were: Dr. Ambrose, retired,
Medical College of Virginia; Dr. John M. Doull,
University of Kansas Medical Center; Dr. David W.
Fassett, retired, Eastman Kodak Company; Dr. Paul
M. Newberne, Massachusetts Institute of Technolo­
gy; Professor Robert L. Smith, St. Mary's Hospital··-MedicalSchool,UniversityofLondon; Dr.Howard C.
Spencer, retired, Dow Chemical Corporation; Mr.
Carrol S. Weil, retired, Bushy Run Research Center;
and Dr. Lauren A. Woods, Virginia Commonwealth
University. Dr. Bernard L. Oser, consultant to
FEMA, served as chairman. Dr. Anthony Ambrose, along-time member of the panel, participated in nearly
all of the deliberations but is since deceased. Profes­
sor R. Tecwyn Williams, St. Mary's Hospital Medical
School, University of London, also deceased, hadbeen unable to participate in the GRAS evaluationsin this report. Dr. Spencer, an original panel member,participated in all GRAS 13 decisions .and has recent-Reprint Requests should be addressed to Dr. Bruce K. Bernard, Consulting Director of Scientific Affairs, Flavor
and Extract Manufacturers' Association, 900 17th St., N.W., Suite 650, Washington, DC 20006.
66

FOOD TECHNOLOGY -OCTOBER

1984

13. GRAS Substances (continued)
ly retired from the panel. Each of these three mem­hers made extensive and substantial contributions to
the workings of the panel. Dr. Bernard M. Wagner,
Overlook Hospital, Columbia College of Physiciansand Surgeons, a recent addition to the panel, did notparticipate in the evaluations reported herein.

NOTES TO THE READERGRAS 13 includes D,L-phenylalanine as a newly
listed substance (FEMA no. 3726). It should not be
confused with L-phenylalanine (FEMA no. 3585)
previously listed in GRAS 11 (Oser and Ford, 1978).
Readers should be aware of use limitations on specificsubstances or groups of substances as well as the more
REAFFIRMATION OF GRAS STATUS
general GMP guidelines.
The importance of reevaluation at reasonable - ------- Table I of --this- report is an alphabetical crossintervals, taking into account any new and relevant
reference list. Substances with cis-trans stereochemi­
data on substances previously determined to be
cal designations have also been named according to
GRAS, has been discussed by FDA, FEMA, andthe more recent and less ambiguous IUPAC (E)-(Z)others involved in the flavor and food industries.
nomenclature system.
Such reexaminations are based on knowledge ofchanges in current usage levels and consumption
REFERENCES
patterns, pertinent toxicological data reported in the
Caldwell, J., Anthony, A., Cotgreave, LA., Sangster, S.A., and Sutton, J.D.
literature, and results of significant but not yet
1983. Dose- and sex-related variation in the disposition and hepatic effects
published studies. To this end, the process of GRAS
of cinnamyl anthranilate in the mouse. Extrahepatic Drug Metabolism andreaffirmation of flavoring substances previously
Chemical Carcinogenesis. Elsevier Science Publishers B.V., Amsterdam.
determined to be GRAS was undertaken by the
Caldwell, J., Hutt, A.J., Smith, R.L., and Zangouras, A. 19'82. Dose­dependent formation of I' -hydroxyestragole from estragole in the mouse.
expert panel several years ago. The process will be
Brit. J. Pharmacal. 73: 180.
completed following a comprehensive review of past,
Code of Federal Regulations Title 21. Part 121. Sections 172.510 and 172.515
current, and projected studies and updated usage and(originally 121.1163 and 121.1164). Superintendent of Documents. Wash­
consumption data.
ington, D.C.
Hall, R.L. 1959. Flavoring agents as food additives. Food Techno!. 13(7):FEMA continues to sponsor studies on the safety
14.
evaluation of structural classes of flavor substances. A
Hall R.L. 1960. Recent progress in the consideration of flavoring ingredientscurrent example is the series of metabolism studies
under the Food Additives Amendment. Food Techno!. 14(10): 488.
Hall, R.L. and Oser, B.L. 1961. Recent progress in the consideration ofunderway at St. Mary's Hospital Medical Center,flavoring ingredients under the Food Additives Amendment. 2. GRAS
University of London, on the species and dose­
substances. Food Techno!. 15(12): 20.
dependent metabolism of the substituted propyl ben­Hall, R.L. and Oser, B.L. 1965. Recent progress in the consideration ofzene family (Zangouras et al., 1981; Caldwell et al.,flavoring ingredients under the Food Additives Amendment. 3. GRAS
1982, 1983; Sangster et al., 1983). Such work has
substances. Food Techno!. 19(2): 151.
Hall, R.L. and Oser, B.L. 1970. Recent progress in the consideration of
direct application to the validity of employing animal
flavoring ingredients under the Food Additives Amendment. 4. GRAS
data to evaluate potential risk in man.
substances. Food Techno!. 24(5): 25.
ALTERATIONS FOR PREVIOUSLY LISTED SUBSTANCES

As has been the practice of FEMA, this publication
lists the substances and their maximum use levels invarious food categories as most recently reported tothe panel and determined to be GRAS. With thepassage of time, new uses (either in other foodcategories or at changed use levels) for substances
previously listed are developed. Categories and levelsof use reported in GRAS lists reflect current usage
and are intended as a guide to good manufacturing
practice (GMP), not as rigid limitations or tolerances.
A more detailed discussion of the interpretation ofthis point by FEMA and FDA was previously pub­lished by Oser and Ford in 1979.
The panel recognizes, however, that any suchincrease in use levels should be evaluated to ensure
continued GRAS status. With this in mind, the foodcategories and usage levels for D,L-valine (FEMA no.
3444) were reviewed and the subsequent changes canbe found in the Table 2 of this report. New analytical
data presented on FEMA no. 2804 indicated that theproper name for this substance should be 3-(hydroxy­
methyl}-2-heptanone. The panel reviewed the data
and reaffirmed its GRAS status.
Threesubstances,2-methyl-5-vinylpyrazine(FEMA no. 3211, GRAS 4), o-vinylanisole (FEMA no.
3248, GRAS 4), and musk ambrette (FEMA no. 2758,
GRAS 3) were reviewed by the expert panel andfound to require additional data including toxicologi­
cal testing for the continuation of their GRAS status.
As interest in these substances is insufficient tosupport the acquisition of the data required for futhersafety evaluation, these flavoring substances were
dropped from the GRAS list.

68

FOOD TECHNOLOGY -OCTOBER 1984

Oser, B.L. and Hall, R.L. 1972. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment: 5. GRAS
substances. Food Techno!. 26(5): 35.
Oser, B.L. and Hall, R.L., 1977. Criteria employed by the Expert Panel of
F.E.M.A. for the GRAS evaluation of food flavoring substances. Food
Cosmet. Toxicol. 15, 457.
Oser, B.L. and Ford, R.A. 1973a. Recent progress in the consideration offlavoring ingredients under the -Food Additives Amendment. 6. GRAS
substances. F-ood Techn-ol. 27(1): 64.
Oser, B.L. and Ford, R.A. 1973b. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 7. GRAS
substances. Food Techno!. 27(11): 56.
Oser, B.L. and Ford, R.A. 1974. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 8. GRAS
substances. Food Techno!. 28(9): 76.
Oser, B.L. and Ford, R.A. 1975. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 9. GRAS
substances. Food Techno!. 29(8): 70.
Oser, B.L. and Ford, R.A. 1977. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 10. GRAS
substances. Food Techno!. 31(1): 65.
Oser, B.L. and Ford, R.A. 1978. Recent progress in the consideration offlavoring ingredients under the Food Additives Amendment. 11. GRAS
substances. Food Techno!. 32(2): 60.
Oser, B.L. and Ford, R.A.1919.-Recent progress-in the consideration offlavoring ingredients under the Food Additives Amendment. 12. GRAS
substances. Food Techno!. 33(7): 65.
Sangster, S.A., Caldwell, J., Anthony, A., Hutt, A.J., and Smith, R.L. 1983.
The dose dependent metabolism of anethole, estragole, and p-propylani­sole in relation to their safety evaluation. Extrahepatic Drug Metabolism
and Chemical Carcinogenesis. Elsevier Science Publishers B:V., Amster­dam.
Zangouras, A., Caldwell, J., Hutt, A.J., and Smith, R.L., 1981. Dose depen­
dent conversion of estragole in the rat and mouse to the carcinogenic
metabolite, 1'- Hydroxyestragole. Biochemical Pharmacology. 30(11):1383.

-"Primary Names and Synonyms Alphabetical
Cross Reference List" is on pp. 70-72-"GRAS Flavoring Ingredients and Usage
Levels" are on pp. 74-89

GRAS 13-Primary Names and Synonyms8
Alphabetical Cross Reference List
FEMA No.
3651

Substance

6-ACETOXYDIHYDROTHEASPIRANE

FEMA No.
3662

1-Acetoxy-2-methoxybenzene(see Dihydroxyacetophenone, no. 3662)

1-Acetoxy-2-(2,2,3-trimethyl-3-cyclopentenyl)ethane

2.6-Dimethoxy-p-cresol(see Campholene acetate, no. 3657)
4-(p-ACETOXYPHENYL)-2-8UTANONE3653

4-ACETYL-6-t-BUTYL-1,1-DIMETHYLINDANE
1-Acetylcyclohexyl acetate(see Methyl 1-acetoxycyclohexyl ketone, no. 3701)
Acetyl guaiacol(see 4-Methyl-2-6-dimethoxyphenol, no. 3704)
2,6-Dimethylbenzenethiol(see 2,6-Dimethylthiophenol, no. 3666)
3663

2,6-DIMETHYL-6-HEPTEN-1-0L

3664

2,5-DIMETHYL-4-METHOXY-3(2H)-FURANONE

3665

3655

4-ACETYL-2-METHYLPYRIMIDINE

3666(see 4-AIIyl-2,6-dimethoxyphenol, no. 3655)(see Dihydroxyacetophenone, no. 3662)
3667

2-Amino-3(4-imidazyl)propionic acid�(see Dip enyl ether, no. 3667)
3668(see L-Histidine, no. 3694)

3669

DISODIUM 5-INOSINATE

3670

trans,trans-2.4-DODECADIENAL(E,E)-2,4-Dodecadienal(see D,L-Phenylalanine, no. 3726)(see trans,trans-2.4-Dodecadienal, no. 3670)
1.4-Epoxy-p-menthane(see L-Aspartic acid, no. 3656)(see 1.4-Cineole, no. 3658)

2-Aminoglutaramic acid

4-Ethenylphenol(see L-Giutamine, no. 3684)(see p-Vinylphenol, no. 3739)

a-Aminohydrocinnamic acid(see D,L-Phenylalanine, no: 3726)

1-Ethoxy-4-hydroxybenzene(see Hydroquinone monoethyl ether, no. 3695)

2-Aminosuccinic acid

p-Ethoxyphenol(see L-Aspartic acid, no. 3656)
L-ASPARTIC ACID
a-Benzylidene methional(see 2-(Methylthiomethyl)-3-phenylpropenal,-no.-3717)

Benzyl isoeugenol(see Hydroquinone monoethyl ether, no. 3695)
3671
-3672
3673

(see lsoeugenyl benzyl ether, no. 3698)(see Ethyl 3-oxohexanoate, no. 3683)
3675

ETHYL trans-2-HEXENOATE

CAMPHOLENE ACETATE

Ethyl (E)-2-hexenoate(see Ethyl trans-2-hexenoate, no. 3675)

3-Carbomethoxypyridine

1-Ethylhexyl 2-methyl-2-butenoate(see 1-Ethylhexyl tiglate, no. 3676)(see Methyl nicotinate, no. 3709)

1-Ethylhexyl 2-methylcrotonate(see 1-Ethylhexyl tiglate, no. 3676)

1.4-CINEOLE
2 .4-Cresotaldehyde(see 2-Hydroxy-4-methylbenzaldehyde, no. 3697)
p-Cresyl octanoate(see p-Tolyl octanoate, no. 3733)
o-Cresyl salicylate(see o-Tolyl salicylate, no. 3734)

3659

a-DAMASCONE

3660

9-DECENOIC ACID

3676

1-ETHYLHEXYL TIGLATE

3677

ETHYL 3-MERCAPTOPROPIONATE

3678

ETHYL 2-METHYL-3.4-PENTADIENOATE

3679

ETHYL 3-METHYLPENTANOATE

3680

2-ETHYL-4-METHYLTHIAZOLE

3681(see L-Rhamnose, no. 3730)
3,6-DIHYDR0-4-METHYL-2-(2-METHYLPROPEN-1-YL)-2H­
PYRAN

ETHYL 4-(METHYLTHIO)BUTYRATE
Ethyl 3-methylvalerate(see Ethyl 3-methylpentanoate, no. 3679)

6-Deoxy-L-mannose
3661

ETHYL 3-(FURFURYLTHIO)PROPIONATE
Ethyl /)-ketohexanoate(see lsoeugenyl benzyl ether, no. 3698)

3658

2-ETHYL-4,5-DIMETHYLOXAZOLE
2-ETHYLFURAN(see Ethyl 3-(furfurylthio) propionate, no. 3674)

3674

1-Benzyloxy-2-methoxy-4-propenylbenzene
Bois de rose oxide(see 2,6,6-Trimethyl-2-vinyltetrahydropyran, no. 37 35)

4-ETHYL-2,6-DIMETHOXYPHENOL

Ethyl /)-furfuryl-a-thiopropionate(see lsoeugenyl benzyl ether. no. 3698)
Benzyl 2-methoxy-4-propenylphenyl ether

3657

DISODIUM 5-GUANYLATE

a-Amino-/)-phenylpropionic acid
2-Aminobutanedioc acid3656

DIPHENYL ETHER
Diphenyl oxidea-Amino-4-imidazolepropionic acid(see L-Histidine, no. 3694)

2,6-DIMETHYLTHIOPHENOL
Dioxyacetophenone

4-ALLYL-2,6-DIMETHOXYPHENOL
4-AIIylsyringol

2,2-DIMETHYL-5-( 1-METHYLPROPEN-1YL)TETRAHYDROFURAN(see Guaiacyl acetate, no. 3687)
3654

DIHYDROXYACETOPHENONE
1-(x,y-Dihydroxyphenyl)ethanone(see Guaiacyl acetate, no. 3687)

3652

Substance

3682

ETHYL cis-4,7-0CTADIENOATE
Ethyl (Z)-4, 7-octadienoate(see Ethyl cis-4, 7-octadienoate, no. 3682)'Primary names, in capital letters. and synonyms, in lower case, are listed alphabetically. Synonyms are followed by reference to the primary name and FEMA
number.

70

FOOD TECHNOLOGY -OCTOBER 1984

13. GRAS Substances (continued)

FEMA No.
3683

FEMA No.

Substance

ETHYL 3-DXOHEXANOATE

3699(see Ethyl 3-mercaptopropionate, no. 3677)(see 2-0xobutyric acid, no. 3723)
L-Mannomethylose

2-Ethyloxole(see 2-Ethylfuran, no. 3673)(see L-Rhamnose, no. 3730)

4-Ethylsyringol

a:-Melonol(see 2,6-Dimethyl-6-hepten-1-ol, no. 3663)(see 4-Ethyl-2,6-dimethoxyphenol, no. 3671)
iso-Eugenyl benzyl ether

3700(see lsoeugenyl benzyl ether, no. 3698)(see 2,5-Dimethyl-4-methoxy-3(2H)-furanone, no.

(see L-Giutamine, no. 3684)

3685

GL YCERYL 5-HYDROXYDECANOATE

3686

GLYCERYL 5-HYDROXYDODECANOATE

3687

GUAIACYL ACETATE

3688

3664)
6-Methoxyeugenol(see 4-AIIyl-2,6-dimethoxyphenol, no. 3655)
6-Methoxyisoeugenol(see 4-Propenyl-2,6-dimethoxyphenol, no. 3728)
o-Methoxyphenyl acetate(see Guaiacyl acetate, no. 3687)

cis-3-HEXENYL BENZOATE

2-Methoxy-4-propenylphenyl benzyl ether(Z)-3-Hexenyl benzoate(see lsoeugenyl benzyl ether. no. 3698)(see cis-3-Hexenyl benzoate, no. 3688)
3689

3701

cis-3-HEXENYL cis-3-HEXENOATE(Z)-3-Hexenyl (Z)-3-hexenoate(see cis-3-Hexenyl cis-3-hexenoate, no. 3689)
cis-3-Hexenyl 2-hydroxypropanoate(see cis-3-Hexenyl lactate, no. 3690)-

3690

..

_

3702

METHYLBENZYL ACETATE (mixed o,m,p)3-METHYL-2-BUTANOL

3704

4-METHYL-2,6-DIMETHOXYPHENOL

3205 2-METHYL-1,3-D!TH!OLANE
3-Methylene-2-octanone

cis-3-HEXENYL LACTATE(see 2-Pentyl-1-buten-3-one, no. 3725)
4-(1-Methylethyl)-3-cyclohexene-1-carboxylic acid(see cis-3-Hexenyl lactate, no. 3690)

3692(see 1,2,5,6-Tetrahydrocuminic acid, no. 3731)

HEXYL BENZOATE

Methyl 2,4-hexadienoate

HEXYL trans-2-HEXENOATE(see Methyl sorbate, no. 3714)

Hexyl (E)-2-hexenoate(see Hexyl trans-2-hexenoate, no. 3692)
3693

HEXYL 2-METHYL-3&4-PENTENOATE

3694

L-HISTIDINE

3695

HYDROQUINONE MONOETHYL ETHER

3696

5-HYDROXY-2,4-DECADIENOIC ACID a-LACTONE

Methyl (E,E)-2.4-hexadienoate(see Methyl sorbate, no. 3714)
3706(see Methyl 2-hydroxy-4-methylpentanoate, no. 3706)
Methyl isopropyl carbinol(see 3-Methyl-2-butanol, no. 3703)
Methyl 2-keto-3-methylvalerate(see Vanillyl alcohol, No. 3737)(see Methyl 2-oxo-3-methylpentanoate, no. 3713)

4-(4-Hydroxy-3-methoxyphenyl)but-3-en-2-one

Methyl 3-methyl-2-oxovalerate(see Vanillylidene acetone, no. 3738)(see Vanillyl alcohol, no. 3737)
3697(see Methyl 2-oxo-3-methylpentanoate, no. 3713)
3707
3708

2-HYDROXY-4-METHYLBENZALDEHYDE

4-Hydroxystyrene(see p-Vinylphenol, no. 3739)
2 -lsobutoxynaphthalene(see {1-Naphthyl isobutyl ether, no. 3719)
Isobutyl fl-naphthyl ether(see {1-Naphthyl isobutyl ether, no. 3719)

METHYL 2-METHYLPENTANOATEMETHYL 2-METHYLTHIOBUTYRATE
Methyl 2-methylvalerate{1-(p-Hydroxyphenyl)alanine(see L-Tyrosine, no. 3736)

METHYL 2-HYDROXY-4-METHYLPENTANOATE
Methyl 2-hydroxyisocaproate

4-Hydroxy-3-methoxybenzyl alcohol

4-Hydroxy-3-methoxyphenylmethanol

METHYL 1-ACETOXYCYCLOHEXYL KETONE

3703(Z)-3-Hexenyl lactate
3691

1-p-MENTHENE-8-THIOL
4-Methoxy-2,5-dimethyi-3(2H)-furanone

Glutamic acid-5-amide
L-GLUTAMINEISOPROPYL 2-METHYLBUTYRATE
a:-Ketobutyric acid

Ethyl 3-thiopropionate

3684

Substance(see Methyl 2-methylpentanoate, no. 3707)
3709

METHYL NICOTINATE

3710

METHYL 3-NONENOATE

3711

2-METHYL-2-0CTENAL

3712

METHYL trans-2-0CTENOATE
Methyl (E)-2-octenoate(see Methyl trans-2-octenoate, no. 3 712)

lsodulcit(see L-Rhamnose, no. 3730)
3698

ISOEUGENYL BENZYL ETHER
4-lsopropyl-3-cyclohexene-1-carboxylic acid,(see 1,2,5,6-Tetrahydrocuminic acid, no. 3731)-Continued on page 73

OCTOBER 1 984-FOOD TECHNOLOGY71

FEMA No.
3713

Substance

FEMA No.
3723

2-0XOBUTYRIC ACID

2-Methylphenyl 2-hydroxybenzoate

3724

2-PENTADECANONE(see o-Tolyl salicylate, no. 3734)

3725

p-Methylphenyl octanoate(see p-Tolyl octanoate, no. 3733)(see Methyl nicotinate, no. 3709)(see 5-Hydroxy-2,4-decadienoic acid &-lactone, no.
3696)
3726

4-Methylsalicylaldehyde(see Diphenyl ether, no. 3667)

4-Methylsalicylic aldehyde

1-Phenyl-3 or 5-propyl-1 ,2-diazole(see 2-Hydroxy-4-methylbenzaldehyde, no. 3697)(see 1-Phenyl-3 or 5-propylpyrazole, no. 3727)
3727

4-Methylsyringol

371 6

7-METHYL-4,4a,5,6-TETRAHYDR0-2(3H)-NAPHTHALENONE(see lsoeugenyl benzyl ether, no. 3698)
3728

4-METHYLTHIAZOLE

3717(see 4-Propenyl-2,6-dimethoxyphenol, no. 3728)
3729

2-(METHYLTHIOMETHYL)-3-PHENYLPROPENAL

3718

3-METHYL-1,2,4-TRITHIANE

3719

13-NAPHTHYL ISOBUTYL ETHER
Neroloxide(see 4-Propyl-2,6-dimethoxyphenol, no. 3729)
3730(see Disodium 5-guanylate, no. 3668)
3731

yl acetate (mixture of C2 epimers)

cis-2-NONEN-1-0L(see cis-2-Nonen-1-ol, no. 3720)
Ocimen quintoxide(see 6-Acetoxydihydrotheaspirane, no. 3651)
3732

THAUMATIN

3733

p-TOLYL OCTANOATE

3734(see 2,2-Dimethyl-5-(1-methylpropen-1-(see 1-p-Menthene-8-thiol, no. 3700)

trans,trans-2,4-0CTADIENAL

4-(2,6,6-Trimethyl-2-cyclohexenyl)-2-butene-4-one(E,E)-2,4-0ctadienal(see a-Damascene, no. 3659)(see trans,trans-2,4-0ctadienal, no. 3721)3722

2-(2,2,3-Trimethyl-3-cyclopentenyl)ethyl acetate

cis-5-0CTEN-1-0L(Z)-5-0cten-1-ol(see cis-5-0cten-1-ol, no. 3722)
3-0ctyl 2-methyl-2-butenoate(see 1-Ethylhexyl tiglate, rio. 3676)
3-0ctyl 2-methylcrotonate(see 1-Ethylhexyl tiglate, no. 3676)
3-0ctyl tiglate(see 1-Ethylhexyl tiglate, no. 3676)

o-TOLYL SALICYLATE

a, a,4-Trimethyl-3-cyclohexene-1-methanethiolyl)tetrahydrofuran, no. 3665)
3721

1,2,5,6-TETRAHYDROCUMINIC ACID
(2RS,5SR,6SR)-2,6,10,10-Tetramethyl-1-oxaspiro[4,5]dec-6-1-yi)-2H-pyran, no. 3661)(Z)-2-Nonen-1-ol

L-RHAMNOSE
Ribotide(see 3,6-Dihydro-4-methyl-2-(2-methylpropen3720

a4-PROPYL-2,6- iMETHOXYPHENOL
4-Propylsyringol

Methyl tridecyl ketone(see 2-Pentadecanone, no. 3724)

4-PROPENYL-2,6-DIMETHOXYPHENOL
4-Propenylsyringol

Methylthio 2-methylbutyrate(see Methyl 2-methylthiobutyrate, no. 3708)

1-PHENYL-3 or 5-PROPYLPYRAZOLE
4-Propenyl-1-(benzyloxy)-2-methoxybenzene(see 4-Methyl-2,6-dimethoxyphenol, no. 3704)
3715

D,L-PHENYLALANINE
Phenyl ether(see 2-Hydroxy-4-methylbenzaldehyde, no. 3697)

METHYL SORBATE

2-PENTYL-1-BUTEN-3-0NE
6-Pentyl-a-pyrone

Methyl 3-pyridinecarboxylate

3714

Substance

METHYL 2-0X0-3-METHYLPENTANOATE(see Campholene acetate, no. 3657)
3735

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN

3736

L-TYROSINE

3737

VANILLYL ALCOHOL

3738

VANILLYLIDENE ACETONE

3739

p-VINYLPHENOL
2,6-Xylenethiol(see 2,6-Dimethylthiophenol, no. 3666)-"Gras Flavoring Ingredients and Usage
Levels" start on page 74

72

FOOD TECHNOLOGY-OCTOBER 1984

GRAS FLAVORING INGREDIENTS AND USAGE LEVELS
Flavor and Extract Manufacturers' Association average maximum levels (in ppm) on which the Expert Panel based its judgementsthat the substances are generally recognized as safe for their intended uses

Substance

3651

6-ACETOXYDIHYDROTHEASPIRANE

Meat
Gelatins &Soft
Baked Frozen
Goods Dairy Products Candy Puddings

0.5

0_5

3652

3653

3654

10.0

5.0

3655

3656

1.0

3657

3658

74

5.0

5.0

Other Uses

0.2

Condiments &relishes-0.3;
Instant coffee
and tea-0_05;
Seasonings &flavorings0.1

0.5

Fruit
ices-1.0;
Confectionery& frosting1.0; Jams &jellies-1.0;
Imitation
dairy-1.0;
Hardcandy-2.0;
Chewing
gum-10.0

12.14

FOOD TECHNOLOGY -OCTOBER 1 984

9.62

8.29

3.0

10.0

0.2

0.5

2.0

5.0

3.0

Breakfastcereals-5.0;
Milk
products-1.0;
Cheese-1.0;
Egg
products-0.5;
Confectionery& frosting5.0; Nutproducts-5.0;
Hardcandy-5.0;
Chewing
gum-10.0

0.5

Cheese-0.5;
Seasonings &flavorings5.0;
Poultry-0.2;
Condiments &relishes-5.0

Condiments &relishes-250;
Seasonings &flavorings250

150

250

250

CAMPHOLENE ACETATE

1,4-CINEOLE

2.0

0.5

4-ALLYL-2,6-DIMETHOXYPHENOLL-ASPARTIC ACID

0.5

Gravies

8.0

4-ACETYL-6-t-BUTYL-1,1DIMETHYLINDANE

4-ACETYL-2-METHYLPYRIMIDINE

0.2

2.0

4-(p-ACETOXYPHENYL)-2BUTAN ONE

Snack Nonalcoholic Alcoholic
Soups Foods
Beverages
Beverages

3

3

3

3

Hard
candy-3;
Chewing
gum-3

11.49

9.91

9.21

4.71

Hard
Candy-50.0;
ChewingGum-25.0

Substance

Meat
Gelatins &Soft
Baked Frozen
Goods Dairy Products Candy Puddings

3659

0.5

a-DAMASCONE

Snack Nonalcoholic Alcoholic
Soups Foods
Beverages
Beverages

0.5

0.5

Gravies

Confectionery& frosting0.5; Hard
candy-0.5;
Chewing
gum-0.5

0.5

3660

Fats &
oils-100

9-DECENOIC ACID

3661
3,6-DIHYDR0-4-METHYL-2-(2METHYLPROPEN-1-YL)-2HPYRANOther Uses

0.2

0.2

0.1

0.1

0.1

Milk
products-0.1;
Processed
fruit--0.1;
Fruit
ices-0.1;
Jams &
jellies-0.1;
Hardcandy-0.2;
Instant coffee& tea--0.1

Fruit
ices--0.2;
Confectionery& frosting0.5; Imitation
dairy-0.4;
Hardcandy-0.5;
Chewing
gum-2.0

•

3662

0.2

DIHYDROXYACETOPHENONE

3663

2,6-DIMETHYL-6-HEPTEN-1-0L

3664

2,5-DIMETHYL-4-METHOXY -3(2H)-FURANONE

12.0

0.2

0.5

0.5

0.2

3.0

2.5

5.0

0.5

0.5

0.5

1.5

0.25

3665
2,2-DIMETHYL-5-(1METHYLPROPEN-1-YL)TETRAHYDROFURAN

3666

2,6-DIMETHYLTHIOPHENOL

76

3.0

FOOD TECHNOLOGY-OCTOBER 1 984

1.0

Milk
products-2.5;
Fruit
ices-3.0;
Confectionery& frosting2.5; Jams andjellies-2.5;
Hardcandy-5.0;
Chewing
gum-10.0

1.0

Confectionery& frostings0.5; Hard
candy-0.5;
Chewing
gum--0.5

2.0

5.0

0.05

0.05

0.5

Confectionery& frosting0.5; Br«>akfast
cereals-3.0;
Milk
products-0.5;
Cheese-0.5;
Egg
products-0.5;
Condiments &relishes-0.5;
Nut
products-0.5;
Hardcandy-2.5;
Chewing
gum--5.0

13. GRAS Substances (continued)

Substance

Meat
Gelatins &Soft
Baked Frozen
Goods Dairy Products Candy Puddings

3667

7.5

DIPHENYL ETHER

3668

DISODIUM 5-GUANYLATE

3669
DISODIUM 5-INOSINATE

3670

trans, trans-2,4-DODECADIENAL

143

3000

200

3000

141

3000

314

3000

1.0

3671

4-ETHYL-2,6-DIMETHOXYPHENOL

3672

2-ETHYL-4,5-DIMETHYLOXAZOLE

Snack
Soups Foods

1.5

Nonalcoholic Alcoholic
Beverages
Beverages

Gravies

Other Uses

2000

240

Fats andoils-2000;
Other
grains-240;
Milk
products-46;
Cheese-0.4;
Poultry-200;
Fishproducts10.0;
Processed
vegetables140;
Condiments &relishes-3200;
Reconstituted
vegetables150; Maindishes,NEC-0.15;
Seasonings &flavorings1000

220

660

Other
grains-240;
Fats andoils-2000;
Milk
products46.0;
Cheese-0.4;
Poultry-200;
Fishproducts10.0;
Processed
vegetables220;
Condiments &relishes-3200;
Reconstituted
vegetables50.0;
Seasonings &flavorings1000

2.5

2000

720

50

660

50

0.5

0.5

0.5

0.5

Condiments &relishes-0.5

1.0

0.5

1.0

1.0

Cheese-1.0;
Poultry-0.5;
Condiments &relishes-5.0;
Seasonings &flavorings-5.0

0.5

Breakfastcereals-0.5;
Confectionery& frosting1.0; Chewing
gum-2.5;
Instant coffee& tea-0.2

0.5

1.0

1.0

0.2

OCTOBER 1984-FOOD TECHNOLOGY77

Substance3673

2-ETHYLFURAN

3674
ETHYL
3-(FURFURYLTHIO)PROPIONATE

3675

ETHYL trans-2-HEXENOATESoft
Gelatins &Meat
Baked Frozen
Goods Dairy Products Candy Puddings

42.5

0.2

12.0

5.0

3676

3677

21.0

2.0

20.0

1-ETHYLHEXYL TIGLATEETHYL 3-MERCAPTOPROPIONATE

22.5

21.5

11.5

0.5

0.5

Other Uses

0.2

Breakfastcereals-0.2;
Fats &
oils-20.0;
Confectionery
andfrosting-0.2;
Sweet
sauce-0.1;
Nut
products-5.0;
Imitation
dairy-0.1;
Hardcandy-0.2;
Chewing
gum-1.0

1.0

20.0

Milk
products-2.5;
Fruit
ices-3.0;
Confectionery& frosting10.0; Hard
candy-5.0

50.0

Condiments &relishes-20.0;
Seasonings &flavorings250

0.5

Fruit
ices-0.5;
Hardcandy-6.0

Confectionery& frosting2.0; Imitation
dairy-1.0;
Hardcandy-2.0;
Chewing
gum-5.0

1.0

2.0

1.0

0.1

0.5

0.1

0.1

1.0

1.0

1.0

1.0

ETHYL 2-METHYL3,4-PENTADIENOATE

Gravies

3.0

0.1

2.0

"

20.0

7.5

3678

Snack Nonalcoholic Alcoholic
Soups Foods
Beverages
Beverages

3679
ETHYL3-METHYLPENTANOATE

0.1

0.1

Breakfastcereals-0.1;
Fruit
ices-0.1;
Confectionery& frosting0.5; Imitation
dairy-0.1;
Hardcandy-0.1;
Chewing
gum-0.53680

2-ETHYL-4-METHYLTHIAZOLE

78

FOOD TECHNOLOGY-OCTOBER 1 984

Confectionery& frosting1.0; Hard
candy-1.0

13. GRAS Substances (continued)

Substance

Meat
Baked Frozen
Soft
Gelatins &SnackGoods Dairy Products Candy Puddings Soups Foods

3681
ETHYL
4-(METHYLTHIO)-BUTYRATE

3682

ETHYL cis-4,7-0CTADIENOATE

3683
ETHYL 3-0XOHEXANOATE

3684

L-GLUTAMINE

20.0

15.0

0.2

0.2

15.0

15.0

5.0

3.0

350

350

20.0

Nonalcoholic Alcoholic
Beverages
Beverages

Other Uses

0.2

0.2

Confectionery& frosting0.2; Hard
candy-0.2;
Chewing
gum-0.2

10.0

10.0

Breakfastcereals-25.0;
Milk
products10.0; Fruit
ices-15.0;
Confectionery& frosting10.0; Jams &jellies-5.0;
Sweetsauce-5.0;
Imitation
dairy-10.0;
Hardcandy-20.0;
Chewing
gum-25.0

1.5

3.0

Fats &
oils-2.5; Fruit
ices-2.5;
Confectionery& frosting3.0; Hard
candy-7.5

350

Nuteroducts-350;
Seasonings &flavorings350

3685
GLYCERYL
5-HYDROXYDECANOATE

Gravies

50.0

Fats &
oils-50.0;
Imitation
dairy-10.0

50.0

Fats &
oils-50.0;
Imitation
dairy-10.0

3686
GLYCERYL
5-HYDROXYDODECANOATE

3687
GUAIACYL ACETATE

15.2

9.59

11.2

10.0

10.0

1.0

1.0

1.0

3688
cis-3-HEXENYL BENZOATE

80

3.0

FOOD TECHNOLOGY -OCTOBER 1984

2.0

Milk
products-1.0;
Confectionery& frosting1.0; Jams &jellies-1.0;
Sweetsauce-1.0;
Hardcandy-3.0;
Chewing
gum-10.0

Substance

Baked Frozen
Meat
Soft
Gelatins &Goods Dairy Products Candy Puddings3689

cis-3-HEXENYL cis-3-HEXENOATE

3690

cis-3-HEXENYL LACTATE

3691
HEXYL BENZOATE

3692

HEXYL trans-2-HEXENOATE

20.0

5.0

10.0

7.5

5.0

3693

0.4

3694

5.0

3696
5-HYDROXY -2,4-DECADIENOICACID a-LACTONE

Gravies

Other Uses

Fruit
ices-0.2;
Confectionery& frosting0.5; Jams &jellies-1.0;
Reconstituted
vegetables1.0; Imitation
dairy-0.5;
H ard
candy-1.0;
Chewing
gum-2.0

1.0

0.5

5.0

1.0

5.0

7.5

7.5

5.0

3.0

1.5

3.0

Milk
products-2.5;
Fruit
ices-2.5;
Confectionery& frosting3.0; Hard
candy-7.5 .

0.4

0.4

0.4

Confectionery& frosting- 0.4; Hard
candy-0.4;
Chewing
gum-0.4

Jams andjellies-10,0;
Hardcandy-10.0

150

150

3695
HYDROQUINONE MONOETHYL
ETHER

Nonalcoholic Alcoholic
Beverages
Beverages

"

10.0

HEXYL
2-METHYL-3&4-PENTENOATEL-HISTIDINE

Snack
Soups Foods

0.2

5.0

0.5

Milk
products-150;
Confectionery& frosting150

5.0

5.0

5.0

0.1

0.05

0.2

0.2

Cheese-0.2;
Condiments &relishes-0.5;
Confectionery& frosting0.2;
Reconstituted
vegetables0.2; Imitation
dairy-0.1;
Hardcandy-0.2;
Chewing
gum-0.5

OCTOBER 1 984-FOOD TECHNOLOGY81

13. GRAS Substances (continued)

Substance

3697

2-HYDROXY -4-METHYLBENZALDEHYDE

3698

ISOEUGENYL BENZYL ETHER

3699

ISOPROPYL 2-METHYLBUTYRATE

Baked
Goods

Meat
FrozenDairy Products

2.0

0.5

0.5

1.0

13.0

5.0

5.0

5.66

10.0

10.0

15.0

10.0

0.002

0.5

3700

1-p-MENTHENE-8-THIOL

3701

METHYL 1-ACETOXYCYCLOHEXYL

Soft
Gelatins &Candy Puddings

0.2

Soups

Snack Nonalcoholic
Beverages
Foods

Alcoholic
Beverages

Other Uses

Milk
products-1.0;
Processed
fruit-0.5;
Confectionery& frosting0.5; Nutproducts-0.5;
Hardcandy-0.5

8.66

20.0

5.0

Breakfastcereals- 10.0;
Fruit
ices-15.0;
Confectionery& frosting10.0; Jams &jellies-5.0;
Sweetsauce-5.0;
Imitation
dairy-10.0;
Hardcandy-15.0;
Chewing
gum-20.0;
Seasonings &flavorings-1.0

0.001

0.001

Chewing
gum-0.004;
Processed
fruit-0.001;
Fruit
ices-0.001;
Confectionery& frosting0.002; Jams &jellies-0.001;
Hardcandy-0.002

0.2

0.2

0.2

Breakfastcereals-0.5;
Processed
fruit-0.1;
Fruit
ices-0.1;
Confectionery& frosting0.2; Jams &jellies-0.1;
Hardcandy-0.5;
Chewing
gum-0.5

5.0

Jams &
jellies-10.0;
Hard

KETONE

3702

METHYLBENZYL ACETATE (mixed
o,m,p)

1.0

3703

3-METHYL-2-BUTANOL

Gravies

20.0

5.0

5.0

1.0

candy-10.0

82

FOOD TECHNOLOGY-OCTOBER 1 984

Substance

Baked Frozen
Goods Dairy

3704

4-METHYL-2,6-DIMETHOXYPHENOL

3705

2-METHYL-1,3-DITHIOLANE

3706

METHYL 2-HYDROXY -4METHYLPENTANOATE

0.5

10.0

Meat
Products

Soft
Gelatins&
Candy Puddings

Nonalcoholic Alcoholic
Beverages Gravies
Beverages

Soups

Snack
Foods

1.0

0.5

1.0

1.0

Cheese-1.0;
Poultry-0.5;
Condiments&
relishes-5.0;
Seasonings&
flavorings-5.0

0.5

0.1

3.0

0.1

Breakfastcereals-0.1;
Cheese-0.5;
Condiments&
relishes-0.05;
Nut
products-0.1;
Instant coffee& tea-0.05;
Egg
products-0.2

2.5

2.5

0.5

2.5

Jams&
jellies-5.0;
Hardcandy-5.0

0.25

0.25

Confectionery& frosting0.25; Nutproducts0.25; Hard
candy-0.5;
Chewing
gum-1.0

0.5

Confectionery& frosting0.3; Imitation
dairy-0.3;
Hardcandy-0.5

10.0

Jams&
jellies-20.0;
Hardcandy-20.0

•

3707

METHYL 2-METHYLPENTANOATE

3708
METHYL
2-METHYLTHIOBUTYRATE

3709

METHYL NICOTINATE

3710

METHYL 3-NONENOATE

3711

2-METHYL-2-0CTENAL

40.0

0.5

0.25

0.25

0.3

0.3

0.5

2.0

10.0

10.0

15.0

15.0

1.0

0.5

1.5

1.5

Fruit
ices-5.0;
Confectionery& frosting15.0; Hard
candy-15.0;
Chewing
gum-25.0

2.0

1.0

1.5

Other Uses

1.0

Breakfastcereals-0.5;
Fats&oils-0.5; Milk
products-0.5;
Cheese-1.0;
Fishproducts-0.5;
Condiments&
relishes-0.5;
Nut
products-0.5;
Imitation
Dairy-0.5;
Seasonings &flavorings-0.1

OCTOBER 1 984-FOOD TECHNOLOGY83

13. GRAS Substances (continued)

Substance

3712

METHYL trans-2-0CTENOATE

3713
METHYL
2-0X0-3-METHYLPENTANOATE

3714

METHYL SORBATE

3715

7-METHYL-4,4a,5,6-TETRAHYDRO2(3H)-NAPHTHALENONE

3716

4-METHYLTHIAZOLE

84

Baked Frozen
Goods Dairy

Meat
Products

100

50.0

10.0

2.5

1.5

3.0

Milk
products-2.5;
Fruit
ices-2.5;
Confectionery& frosting3.0; Hard
candy-7.5

25.0

50.0

Breakfastcereals-50.0;
Othergrains-50.0;
Fats &
oils-50.0;
Milk
products25.0;
Confectionery& frosting50.0; Nutproducts50.0; Imitation
dairy-25.0;
Hardcandy-100;
Chewing
gum-100

2.5

0.5

2.5

Jams&
jellies-5.0;
Hardcandy-5.0

0.5

0.2

Snack
Foods

25.0

50.0

1.0

1.0

FOOD TECHNOLOGY-OCTOBER 1984

Alcoholic
Beverages

Soups

3.0

7.5

5.0

Nonalcoholic
Beverages

Gelatins&
Soft
Candy Puddings

5.0

5.0

5.0

5.0

Gravies

Other Uses

Breakfastcereals-1.0;
Confectionery& frosting1.0; Nutproducts-0.5;
Imitation
dairy-0.5;
Hardcandy-1.0;
Chewing
gum-2.0

5.0

Breakfastcereals-5.0;
Fats &
oils-3.0; Milk
products-3.0;
Cheese-5.0;
Condiments&
relishes-1.5;
Confectionery& frosting5.0; Nutproducts-5.0;
Reconstituted
vegetables5.0; Imitation
dairy-2.5;
Hardcandy-5.0;
Chewing
gum-5.0;
Instant coffee& tea-2.0

Substance

Soft
Meat
Baked Frozen
Goods Dairy Products Candy

Gelatins&
Puddings

3717

1.0

2-(METHYL THIOMETHYL)-3PHENYLPROPENAL

3718

3-METHYL-1,2,4-TRITHIANE

3719/I-NAPHTHYL ISOBUTYL ETHER

1.5

0.5

5.0

5.0

0.15

0.15

3720
cis-2-NONEN-1-0L

3721

trans,trans-2,4-0CTADIENAL

3722
cis-5-0CTEN-1-0L

Snack Nonalcoholic Alcoholic
Beverages
Beverages
Soups Foods

1.0

0.5

0.3

5.0

5.0

0.1

0.15

0.5

1.5

0.15

0.5

5.0

1.0

Gravies

Other Uses

1.0

Nut
products-1.0;
Reconstituted
vegetables0.5; Imitation
dairy-0.5

0.5

Breakfastcereals-0.5;
Egg
products0.05;
Confectionery& frosting0.5; Nutproducts-0.5;
Hardcandy-1.0;
Chewing
gum-5.0

0.05

Breakfastcereals-0.2;
Fats&oils-0.35;
Milk
products-0.1;
Cheese-0.1;
Fruit
ices-0.05;
Condiments&
relishes-0 .05;
Confectionery& frosting0.15; Jams&
jellies-0.05;
Sweet
sauce-0.1;
Nut
products-0.1;
Imitation
dairy-0.05;
Hardcandy-0.15;
Chewing
gum-0.2;
Instant coffee& tea-0.05

"

2.0

2.0

15.0

0.1

15.0

0.05

0.2

0.05

2.0

15.0

20.0

2.0

30.0

10.0

15.0

Breakfastcereals-15.0;
Milk
products10.0;
Processed
fruit-5.0;
Fruit
ices-20.0;
Confectionery& frosting10.0; Jams&
jellies-10.0;
Sweet
sauce-5.0;
Nut
products-5.0;
Reconstituted
vegetables1.0; Hard
candy-25.0;
Chewing
gum-25.0

OCTOBER 1 984-FOOD TECHNOLOGY85

13. GRAS Substances (continued)

Substance

3723

2-0XOBUTYRIC ACID

Baked
Goods

2.0

Gelatins&
FrozenSoft
Meat
Dairy Products Candy Puddings Soups

Snack
Foods

Nonalcoholic Alcoholic
Beverages
Beverages

Gravies

1.0

12.0

3724

Fats&
oils-75.0

2-PENTADECANONE3725

2-PENTYL-1-BUTEN-3-0NE ·3726

D,L-PHENYLALANINE

3727

1-PHENYL-3 or 5-PROPYLPYRAZOLE

1.0

3729

4-PROPYL-2,6-DIMETHOXYPHENOL

3731

1,2,5,6-TETRAHYDROCUMINIC ACID

88

1.0

Cheese-0.01;
Egg
products0.01;
Condiments &relishes0.005;
Reconstituted
vegetables0.01;
Seasonings &flavorings-0.1

Nut
products-300;
Condiments &relishes-300;
Seasonings &flavorings-5.0

1.0

1.0

1.0

1.0

0.5

1.0

1.0

Cheese-1.0;
Poultry-0.5;
Condiments &relishes-5.0;
Seasonings &flavorings300

1.0

0.5

1.0

1.0

Cheese-1.0;
Poultry-0.5;
Condiments &relishes-5.0;
Seasonings&
fiavorings-5.0

500

200

2.5

5.0

FOOD TECHNOLOGY-OCTOBER 1 984

0.01

0.01

300

300

3728

3730

0.01

0.01-

4-PROPENYL-2,6DIMETHOXYPHENOL

L-RHAMNOSEOther Uses

100

500

2.5

5.0

500

Milk
products50.0;
Confectionery& frosting100; Chewing
gum-100;
Sugar
substitutes10.0; Instantcoffee &tea-10.0

5.0

Cheese-1.0;
Poultry-5.0;
Egg
products-2.5;
Fishproducts-5.0;
Condiments&
relishes-5.0;
Imitation
dairy-0.5;
Seasonings &flavorings200

Meat
Baked Frozen
Goods Dairy Products

Substance

Soft
Candy

Gelatins&
Puddings

Soups

Snack Nonalcoholic Alcoholic
Foods
Beverages
Beverages

Gravies3732

Other Uses

Chewing
gum-300

THAUMATIN

3733

5.0

p-TOLYL OCTANOATE

5.0

5.0

5.0

5.0

5.0

3734

Hard
candy-15.0;
Chewing
gum-100

o-TOLYL SALICYLATE

3735

0.5

2,6,6-TRIMETHYL-6-VINYLTETRAHYDROPYRAN

2.0

Confectionery& frosting-

0.5

1.0

3736

3737
VANILL YL ALCOHOL

3738

VANILL YLIDENE ACETONE

3739
p-VINYLPHENOL

250

250

L-TYROSINE

250

Condiments &relishes-250;
Seasonings&
flavorings250

12.0

12.0

12.0

1 2.0

12.0

8.0

8.0

8.0

8.0

8.0

5.0

2.5

2.0

1.5

5.0

0.5

5.0

Confectionery& frosting2.0; Sweet
sauce-2.5;
Nut
products-2.0;
Imitation
dairy-3.0;
Hardcandy-2.0;
Chewing
gum-10.0. Changes in Categories a nd Use Levels for
Substa nces that Previously Received GRAS Status
3444
D,L-VALINE

300

4o.o•

300

8o.o•

15.o•

0.9•

Breakfastcereals-0.9";
Milk
products40.0";
Condiments &relishes-300;
Confectionery& frosting­'300; Chewing
gum-200";
Seasonings&
fiavorings300•Usage levels are identical to those in GRAS 8OCTOBER 1 984-FOOD TECHNOLOGY89