Ohio Administrative Code › Title 901:3 - Food Safety › Chapter 901:3-31 - Meat, Poultry, and Fish › Section 901:3-31-07 - Approval of substances for use in the preparation of product

Current through all regulations passed and filed through July 1, 2024
(A) No chemical
			 substance may be used in the preparation of any product unless it is approved
			 in this part or by regulation 901:3-31-06 and 901:3-31-11
or by the
			 director in specific cases.
(1) No
			 product shall bear or contain any substance which would render it adulterated
			 or which is not approved in regulation 901:3-31-06, 901:3-31-11
or by
			 the director in specific cases.
(2) The substance specified in the following
			 charts are acceptable for use in the preparation of products, provided they are
			 used for the purposes indicated, within the limits of the amounts stated and
			 under other conditions specified in this regulation and regulations 901:3-31-02
			 through 901:3-31-04. In addition to the substances listed in the following
			 chart, regulations 901:3-31-06 and 901:3-31-11 specify other substances that
			 are acceptable in preparing specified products.
Class of substance
Substance
Purpose
Products
Amount
Anticoagulants
Citric acid Sodium citrate
To prevent clotting
Fresh beef blood
0.2 percent-with or without water. When water is used
						  to make a solution of citric acid or sodium citrate added to beef blood not
						  more than 2 parts of water to 1 part of citric acid or sodium citrate shall be
						  used.
Antifoaming Agent
Methyl polysili-cone
To retard foaming
Soups
10 parts per million
Rendered fats Curing pickle
do.
50 parts per million.
Antioxidants
BHA (butylated
To retard
Dry sausage
0.003 per cent
]
and oxygen
hydroxyanisole)
rancidity
based on
] 0.006 percent
interceptors
total weight
]in nation [
sic
].
BHT (butylated
do
do
do
]
hydroxytoluene)
]
Propyl gallate
do
do
do
]
BHA (butylated
do
Rendered
0.01 percent
)
hydroxyanisole).
animal fat
)
or a
)
combination of such fat
)
and vegetable
)
fat.
)
BHT (butylated
do
do
do
)
hydroxytoluene)
) 0.02 percent in )combination.
Glycine.
do
do
do
)
Propyl gallate.
do
do
do
)
Resin fuaiac.
do
do
do
)
Tocopherols.
do
do
0.03 percent. A 30 percent concentration of tocopherols
						  in vegetable oils shall be used when added as an anti-oxidant to products
						  designated as "lard" or "rendered pork fat."
BHA (butylated
do
Fresh pork
0.01 percent]
] 0.02 percent
hydroxyanisole)
sausage, brown
based on fat]
] combination
and serve
content
]based on
sausage, pre-grilled
]fat content
beef patties,
]
and fresh
]
sausage made
from beef or beef and
						  pork
BHT (butylated
do
do
do
]
hydroxytoluene)
]
Propyl gallate
do
do
do
]
BHA (butylated
do
Dried meats
0.01 per cent
]
hydroxytoluene
based on
] 0.01 percent in
total weight
]combination
BHT (butylated
do
do
do
]
hydroxytoluene)
Propyl gallate
do
do
do
]
Binders
Algin
To extend and stabilize product
Breading mix; sauces
Sufficient for purpose
Carrageonan
do
do
do
Carboxymethyl cullulose (cellulose gum)
do
Baked pies
do
Gums, vegetable
do
Egg roll
do
Methyl cellulose Isolated soy protein
To extend and to stabilize product (also carrier) To
						  bind and product
Meat and vegetable patties extend Sausage, as provided
						  for in Part 319 of this sub-chapter.
0.15 per cent 2. per cent
Imitation sausage; nonspecific loaves; soups;
						  stews.
Sufficient for purpose
Sodium caseinate
do
do
do
Whey (dried)
do
do
do
Bleaching agent
Hydrogen peroxide
To remove color
Tripe (substance must be removed from product by
						  rinsing with clear water).
do
Catalysts (substances must be eliminated during
						  process)
Nickel
To accelerate chemical reaction
Rendered animal fats or a combination of such fats and
						  vegetable fats
do
sodium amide
Rearrangement of fatty acid radicals
do
do
Sodium methoxide
do
do
do
Coloring agents (natural)
Alkanet, annatto, carotene, cochineal, green
						  chloro-phyl, saffron and tumeric [
sic
]
To color casings or rendered fats; marking and branding
						  product.
Sausage casings, oleomargarine shortening, marking or
						  branding ink on product.
Sufficient for purpose (may be mixed with approve
						  artificial dyes or harm-less inert material such as common salt and
						  sugar).
Coloring agents (artificial)
Coal tar dyes approved under the Federal Food, Drug,
						  and Cosmetic Act (Opera-tor must furnish evidence to officer in charge that dye
						  has been certified for use in connection with foods by the Food and Drug
						  Administration).
do
do
Sufficient for purpose (may be mixed with approve
						  natural coloring matters or harmless inert material such a common salt or
						  sugar).
Titanium dioxide
do
Canned ham salad spread and creamed type canned
						  products.
0.5 percent
Cooling and retort water treatment agents
Calcium
To prevent staining on exterior of canned
						  goods
Any.
Sufficient for purpose
Citric acid
do
do
do
Dioctyl sodium sulfosuccinate
do
do
0.05 percent
Disodium calcium
						  ethylenediamine-tetraacetate
do
do
Sufficient for purpose
Disodium ethyl-
do
do
do
enediamine-tetraacetate
Disodium phos-phate
do
do
do
Ethylenediamine-tetraacetic acid
do
do
do
Isopropanol
do
do
0.002 percent
Potassium pyro-phosphate
do
do
Sufficient for purpose
Propylene glycol
do
do
do
Sodium bicarbonate
do
do
do
Sodium carbonate
do
do
do
Sodium dodecyl-benzene
do
do
0.05 percent
sulfonate
Sodium gluconate
do
do
Sufficient for purpose
Sodium hexameta-phosphate
do
do
do
Sodium lauryl-sulfate
do
do
0.05 percent
Sodium metasilicate
do
do
Sufficient for purpose
Sodium n-alkylbenzene sul-fonate (alkyl group
						  predominantly C12 and C13 and not less than 95 per-cent C10 to C16).
do
do
0.05 percent
Sodium bisulfate
To inhibit corrosion on exterior of canned goods
do
0.001 percent
Sodium nitrite (The dry nitrite must be decharacterized
						  with 0.05 percent powdered charcoal or 0.03 percent nigrosine. Bulk
						  decharacterized sodium nitrite when in cook room shall be held in a locked
						  container conspicuously labeled "Decharac-terized Sodium Nitrite-to be used by
						  authorized personnel only.")
do
do
600 parts per million
Sodium pyrophos-phate
To prevent staining on canned goods.
do
0.05 percent
Sodium tripoly-phosphate
do
do
do
Zinc oxide
do
do
0.01 percent
Zinc sulfate
do
do
do
Curing accelerators; must be used only in combination
						  with curing agents
Sodium acid pyro-phosphate.
To accelerate color fixing
Frankfurters, wieners, vienna, bolo-gna, garlic
						  bolo-gna, knockwurst, and similar products.
Not to exceed, alone or in combination with other
						  curing accelerators, the following: 3 ozs. in 100 lbs. of the meat or meat and
						  meat byproducts, content of the formula; nor 0.5 percent in the finished
						  product.
Curing agents
Ascorbic acid
To accelerate color fixing or preserve color during
						  storage.
Cured pork and beef cuts, cured comminuted meat food
						  product.
75 ozs to 100 gals. pickle at 10 percent pump level;
						  3/4 oz to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of
						  cured cuts prior to packaging (the use of such solution shall not result in the
						  addition of a signigicant [
sic
] amount of moisture to the
						  product).
Erythorbic acid
do
do
do
Glucono delta lac-tone
To accelerate color fixing
Cured, comminuted meat or meat food product. Genoa
						  salami
8 ozs. to each 100 lbs. of meat or meat byproduct 16
						  ozs. to 100 lbs. of meat ( 1.0 per-cent).
Sodium ascorbate
To accelerate color fixing or preserve color during
						  storage.
Cured pork and beef cuts, cured comminuted meat food
						  product.
87.5 ozs. to 100 gals. pickle at 10 per-cent pump
						  level; 7/8 ozs. to 100 lbs. meat or meat byproduct; 10 percent solution to
						  surfaces of cured cuts prior to packaging (the use of such solution shall not
						  result in the addition of a significant amount of
moisture to the product).
Sodium erythorbate
do
do
do
Citric acid or sodium citrate
do
do
May be used in cured products or in 10 percent solution
						  used to spray surfaces of cured cuts prior to packaging to replace up to 50
						  percent of the ascorbic acid, erythorbic acid, sodium ascorbate or sodium
						  erythorbate that is used.
Sodium or potassium nitrate.
Source of nitrate
Cured products
7 lbs. to 100 gals. pickle; 3 1/2 ozs. to 100 lbs. meat
						  (dry cure); 2 3/4 ozs. to 100 lbs. chopped meat.
Sodium or potassium nitrite (sup-plies of sodium
						  nitrite and potassium nitrite and mixtures containing them must be kept
						  securely under the care of a responsible employee of the establishment. The
						  specific nitrite content of such supplies must be known and clearly marked
						  accordingly).
To fix color
do
2 lbs. to 100 gals. pickle at 10 percent pump level; 1
						  oz. to 100 lbs. meat (dry cure); 1/4 oz. to 100 lbs. chopped meat and/or meat
						  byproduct. The use of nitrites, nitrates, or combination shall not result in
						  more than 200 parts per million calculated as sodium nitrite, in finished
						  product.
Denuding agents; may be used in combination Must be
						  removed from tripe by rinsing with safe water.
Lime (calcium oxide, calcium hydroxide).
To denude mucous membrane
Tripe.
Sufficient for purpose.
Sodium carbonate
do
do
do
Sodium gluconate
do
do
do
Sodium hydroxide
do
do
do
Sodium metasilicate
do
do
do
Sodium persulfate
do
do
do
Trisodium phosphate
do
do
do
Emulsifying agents
Acetylated mono-glycerides
To emulsify product
Shortening
do
Diacetyl tartaric acid esters of mono and digyl-cerides
						  [
sic.
]
do
Rendered animal fat or a combination of such fat with
						  vegetable fat.
do
Glycerol-lacto stearate, oleate, or
						  palmitate
do
do
do
Lecithin
To emulsify product (also as antioxidant).
Oleomargrine, shortening.
do
Mono and diglyc-erides (glycerol palmitate,
						  etc.)
To emulsify product
Rendered animal fat or a combination of such fat with
						  vegetable fat.
Sufficient for purpose in lard and shortening; 0.5
						  percent in oleomargarine
Polyglycerol esters of fatty acids (polyglycerol esters
						  of fatty acids are restricted to those up to and including the decaglycerol
						  esters and other-wise meeting the requirements of § 121.1120(a) of the Food
						  Additive Regulations).
do
Rendered animal fat or a combination of such fat with
						  vegetable fat when used is not precluded by standards of identity or
						  composition
Sufficient for purpose
Polysorbate 80 (polyoxyethylene (20) sorbitan
						  monooleate.)
do
Shortening for use in nonstandardized baked goods
						  baking mixes. icings, filings, and toppings and in the frying of foods.
1 percent when used alone. If used with polysorbate 60
						  the combined total shall not exceed 1 percent.
Propylene glycol mono and diesters of fats and fatty
						  acids
do
Rendered animal fat or a combination of such fat with
						  vegetable fat.
Sufficient for purpose.
Polysorbate 60 (polyoxyethylene (20) sorbitan
						  monostearate).
do
Shortening for use in nonstandardized baked goods,
						  baking mixes, icings, fillings, and toppings and in the frying of foods.
1 percent when used alone If used with polysorbate 80
						  the combined total shall not exceed 1 percent.
Stearyl-2-lactylic acid.
do
Shortening to be used for cake icings and
						  fillings.
3.0 percent
Stearyl monoglyc-eridyl citrate
do
Shortening
Sufficient for purpose
Flavoring agents; protectors and developers
Program approved artificial smoke
						  flavoring.
To flavor product.
Various.
do
Program approved smoke flavoring.
do
do
do
Autolyzed yeast extract.
do
do
do
Harmless bacteria starters of the aci-dophilus type,
						  lac-tic acid starter or culture of Pedic-coccus cere visiae.
To develop flavor,
Dry sausage, pork roll, thuringer, lebanon bologna,
						  cervelat, and sa-lami.
0.5 percent.
Benzoic acid, sodium benzoate
To retard flavor reversion
Oleomargarine.
0.1 percent
Citric acid
To protect flavor.
do
Sufficient for purpose.
Flavoring.
Chili con carne.
Sufficient for purpose.
Corn syrup solids, corn syrup, glucose
						  syrup.
To flavor
Chili con carne, sausage, ham-burger, meat loaf,
						  luncheon meat, chopped or pressed ham.
2.0 percent individually or collectively, calculated on
						  a dry basis.
Dextrose.
To flavor product
Sausage, ham and
Sufficient for
cured products.
purpose
Diacetyl
do
Oleomargarine
do
Disodium guanylate
do
Various
do
Disodium inosinate
do
do
do
Hydrolyzed plant protein.
do
do
do
Isopropyl citrate.
To protect flavor
Oleomargarine.
0.02 percent
Malt syrup
To flavor product
Cured products
2.5 percent
Milk protein hydrolysate.
do
Various.
Sufficient for purpose.
Monosodium glutamate
do
do
do
Sodium sulfoacetate derivative of mono and
						  diglyc-erides.
do
do
0.5 percent
Sodium Sodium [
sic
]
						  tripoly-phosphate
To help protect flavor
"Fresh Beef" "Beef for Further Cooking." "Cooked Beef,"
						  and similar products which are frozen after processing.
do
Mixtures of sodium tripolyphos-phate and sodium
						  hexameta-phosphate
do
do
do
Sorbitol
To flavor, to facilitate the removal of casings from
						  product and to reduce cara-melization and char-ring.
Cooked sausage labeled frankfurter, frank, furter,
						  wiener, knockwurst
Not more than 2 percent of the weight of the formula
						  excluding the formula weight of water or ice; not permitted in combination with
						  corn syrup, and/or corn syrup solids.
Starter distillate
do
Oleomargarine
Sufficient for purpose.
Stearyl citrate
To protect flavor
do
0.15 percent.
Sugars (sucrose and dextrose).
To flavor product.
Various.
Sufficient for purpose
Gases
Carbon dioxide solid (dry ice).
To cool product
Chopping of meat, packaging of product.
do
Nitrogen
To exclude oxygen
Sealed container
do
Hog scald agents; must be removed by subsequent
						  cleaning operations.
Caustic soda
To remove hair
Hog carcasses
do
Dioctyl sodium sulfosuccinate
do
do
do
Lime
do
do
do
Methyl poly-silicone
do
do
do
Sodium carbonate
do
do
do
Sodium dodecyl-benzene sulfonate
do
do
do
Sodium hexameta-phosphate
do
do
do
Sodium lauryl sulfate.
do
do
do
Sodium metasili-cate
do
do
do
Sodium n-alkylbenzene sul-fonate (alkyl group
						  predominantly C12 and C13 and not less than 95 per-cent C10 to
						  C16).
do
do
do
Sodium sulfate
do
do
do
Sodium tripoly-phosphate
do
do
do
Sucrose.
do
do
do
Trisodium phos-phate
do
do
do
Miscellaneous
Potassium sorbate
To retard mold growth
Dry sausage
2.5 percent in water solution may be applied to casings
						  after stuffing or casings may be dipped in solution prior to stuffing.
To preserve product and to retard mold growth.
Oleoma preserve or margrgarine
0.1 percent arine by weight of the finished
						  oleomargarine or margarine.
Calcium disodium, EDTA (calcium disodium
						  ethylenediaminetetraace-tate).
To preserve product and to protect flavor.
do
75 parts per million by weight of the finished
						  oleomargarine or margarine.
Propylparaben (propyl p-hydrosy bensoate).
To retard mold growth
Dry sausage
3.5 percent in water solution may be applied to casings
						  after stuffing or casings may be dipped in solution prior to stuffing.
Sodium bicarbonate
To neutralize excess acidity, cleaning
						  vegetables.
Rendered fats, soups, curing pickle.
Sufficient for purpose.
Calcium
To retard mold
Pizza crust.
] 0.32 percent alone or in
propionate
growth
]combination based on
]weight of the flour used.
Sodium propionate
do
do
]
Sodium hydroxide
To decrease amount of cooked out juices.
Cured hams, pork shoulder picnics and loins, canned
						  hams and pork shoulder picnics, and products covered by § 319.104(d); chopped
						  ham and bacon.
May be used only in combination with phosphates in
						  ratio of four parts phosphate to one part sodium hydroxide; the combination
						  shall not exceed 5 percent in pickle at 10 percent pump level; 0.5 percent in
						  product.
Phosphates.
Disodium phos-phate
do
do
5 percent of phosphate in pickle at 10 percent pump
						  level; 0.5 percent of phosphate in product (on clear solution may be injected
						  into product).
Monosodium phosphate
do
do
do
Sodium hexameta-phosphate
do
do
do
Sodium tripoly-phosphate
do
do
do
Sodium pyro-phosphate
do
do
do
Sodium acid pyro-phosphate
do
do
do
Proteolytic enzymes
Aspergillus oryzae
To soften tissue
Beef cuts
Solutions consisting of water, salt, monosodium
						  glutamate, and approved proteolytic enzymes applied or injected into cuts of
						  beef shall not result in a gain of more than 3 percent above the weight of the
						  untreated product.
Aspergillus flavus oryzae group
do
do
do
Bromelin
do
do
do
Ficin
do
do
do
Papain
do
do
do
Refining agents (must be eliminated during process of
						  manufacturing).
Acetic acid
To separate fatty acids and glycerol
Rendered fats
Sufficient for purpose
Bicarbonate of soda
do
do
do
Carbon (purified charcoal).
To aid in refining of animal fats
do
do
Caustic soda (sodium hydroxide).
To refine fats
do
do
Diatomaceous earth; Fuller's earth.
do
do
do
Sodium carbonate
do
do
do
Tannic acid
do
do
do
Rendering agents
Tricalcium phos-phate
To aid rendering
Animal fats
do
Trisodium phos-phate
do
do
do
Artificial sweeteners Synergists (used in combination
						  with anti-oxidants).
Saccharin Citric acid
To sweeten product.
To increase effectiveness of antioxi-dants
Bacon
Lard and shorten-ing
0.01 per cent 0.01 percent alone or in combination with
						  anti-oxidants in lard or shortening.
Dry sausage.
0.003 percent in dry sausage in combination with
						  antioxidants.
Fresh pork sausage
0.01 percent on basis of fat content, in combination
						  with antioxidants.
Dried meats.
0.01 percent on basis of total weight in combination
						  with antioxidants.
Malic acid
do
Lard and shortening
do
Monoisopropyl citrate
To increase effectiveness of antioxi-dants
Lard, shortening, oleomargarine, fresh pork sausage,
						  dried meats.
0.02 percent
Phosphoric acid
do
Lard and shortening.
0.01 percent
Monoglyceride citrate
do
Lard, shortening, fresh pork sausage, dried
						  meats.
0.02 percent