§ 184.1854 21 CFR Ch. I (4–1–98 Edition)
(d) Prior sanctions for this ingredient (c) In accordance with § 184.1(b)(1), different from the uses established in the ingredient is used in food with no this section, or different from those set limitation other than current good forth in part 181 of this chapter, do not manufacturing practice. exist or have been waived. (d) Prior sanctions for this ingredient different from the uses established in [59 FR 63897, Dec. 12, 1994] this section do not exist or have been waived. § 184.1854 Sucrose. [53 FR 44876, Nov. 7, 1988] (a) Sucrose (C12H22O11, CAS Reg. No. 57–50–11–1) sugar, cane sugar, or beet § 184.1859 Invert sugar. sugar is the chemical β-D- fructofuranosyl-α-D-glucopyranoside. (a) Invert sugar (CAS Reg. No. 8013– Sucrose is obtained by crystallization 17–0) is an aqueous solution of inverted from sugar cane or sugar beet juice or partly inverted, refined or partly re- that has been extracted by pressing or fined sucrose, the solids of which con- diffusion, then clarified and evapo- tain not more than 0.3 percent by rated. weight of ash. The solution is colorless, odorless, and flavorless, except for (b) FDA is developing food-grade sweetness. It is produced by the hydrol- specifications for sucrose in coopera- ysis or partial hydrolysis of sucrose tion with the National Academy of with safe and suitable acids or en- Sciences. In the interim, this ingredi- zymes. ent must be of a purity suitable for its (b) FDA is developing food-grade intended use. specifications for invert sugar in co- (c) In accordance with § 184.1(b)(1), operation with the National Academy the ingredient is used in food with no of Sciences. In the interim, this ingre- limitation other than current good dient must be of a purity suitable for manufacturing practice. its intended use. (d) Prior sanctions for this ingredient (c) In accordance with § 184.1(b)(1), different from the uses established in the ingredient is used in food with no this section do not exist or have been limitation other than current good waived. manufacturing practice. [53 FR 44876, Nov. 7, 1988; 54 FR 228, Jan. 4, (d) Prior sanctions for this ingredient 1989] different from the uses established in this section do not exist or have been § 184.1857 Corn sugar. waived.
(a) Corn sugar (C6H12O6, CAS Reg. No. [53 FR 44876, Nov. 7, 1988; 54 FR 228, Jan. 4, 50–99–7), commonly called D-glucose or 1989] dextrose, is the chemical α-D- glucopyranose. It occurs as the anhy- § 184.1865 Corn syrup. drous or the monohydrate form and is (a) Corn syrup, commonly called produced by the complete hydrolysis of ‘‘glucose sirup’’ or ‘‘glucose syrup,’’ is corn starch with safe and suitable acids obtained by partial hydrolysis of corn or enzymes, followed by refinement and starch with safe and suitable acids or crystallization from the resulting hy- enzymes. It may also occur in the de- drolysate. hydrated form (dried glucose sirup). (b) The ingredient meets the speci- Depending on the degree of hydrolysis, fications of the Food Chemicals Codex, corn syrup may contain, in addition to 3d Ed. (1981), pp. 97–98 under the head- glucose, maltose and higher ing ‘‘Dextrose,’’ which is incorporated saccharides. by reference in accordance with 5 (b) The ingredient meets the speci- U.S.C. 552(a) and 1 CFR part 1. Copies fications as defined and determined in are available from the National Acad- § 168.120(b) or § 168.121(a) of this chapter, emy Press, 2101 Constitution Ave., NW., as appropriate. FDA, in cooperation Washington, DC 20418, or available for with the National Academy of inspection at the Office of the Federal Sciences, is undertaking a study to de- Register, 800 North Capitol Street, termine if additional food-grade speci- NW., suite 700, Washington, DC 20408. fications for corn syrup are necessary.
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