Source: https://www.govregs.com/regulations/21/184.1366
Timestamp: 2019-10-20 04:21:40
Document Index: 403546631

Matched Legal Cases: ['§ 184', '§ 184', '§ 184', 'art 133', '§ 170', '§ 160', '§ 170', '§ 170', '§ 170']

21 CFR 184.1366 - Hydrogen peroxide. § 184.1366 - Hydrogen peroxide.
§ 184.1366 - Hydrogen peroxide.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146-147, 1 which is incorporated by reference.
1 Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or examined 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 § 184.1(b)(2), the ingredient is used to treat food only within the following specific limitations:
Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter 0.05 Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter
Whey, during the preparation of modified whey by electrodialysis methods 0.04 do.
Dried eggs, dried egg whites, and dried egg yolks as in §§ 160.105, 160.145, and 160.185 of this chapter Amount sufficient for the purpose Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter
Tripe do Bleaching agent.
Beef feet Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide) Bleaching agent.
Herring Amount sufficient for the purpose do.
Wine do Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter.
Starch 0.15 Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter, to produce thermophile-free starch;
Instant tea Amount sufficient for the purpose Bleaching agent.
Corn syrup 0.15 Reduce sulfur dioxide levels in the finished corn syrup.
Colored (annatto) cheese whey 0.05 Bleaching agent.
Wine vinegar Amount sufficient for the purpose Remove sulfur dioxide from wine prior to fermentation to produce vinegar.
Emulsifiers containing fatty acid esters 1.25 Bleaching agent.