§ 172.575 21 CFR Ch. I (4–1–08 Edition)

than 0.5 percent. The additive is added § 172.590 Yeast-malt sprout extract. to the wort before or during cooking in Yeast-malt sprout extract, as de- the manufacture of beer. scribed in this section, may be safely § 172.575 Quinine. used in food in accordance with the fol- lowing prescribed conditions: Quinine, as the hydrochloride salt or sulfate salt, may be safely used in food (a) The additive is produced by par- in accordance with the following condi- tial hydrolysis of yeast extract (de- tions: rived from Saccharomyces cereviseae, Saccharomyces fragilis, or Candida utilis) Uses Limitations using the sprout portion of malt barley as the source of enzymes. The additive In carbonated bev- Not to exceed 83 parts per million, as erages as a flavor. quinine. Label shall bear a promi- contains a maximum of 6 percent 5′ nu- nent declaration of the presence of cleotides by weight. quinine either by the use of the (b) The additive may be used as a fla- word ‘‘quinine’’ in the name of the article or through a separate dec- vor enhancer in food at a level not in laration. excess of that reasonably required to produce the intended effect. § 172.580 Safrole-free extract of sas- safras. Subpart G—Gums, The food additive safrole-free extract Bases and Related Substances of sassafras may be safely used in ac- cordance with the following prescribed § 172.610 Arabinogalactan. conditions: Arabinogalactan may be safely used (a) The additive is the aqueous ex- in food in accordance with the fol- tract obtained from the root bark of lowing conditions: the Sassafras albidum (Nuttall) (a) Arabinogalactan is a poly- Nees (Fam. Lauraceae). saccharide extracted by water from (b) It is obtained by extracting the Western larch wood, having galactose bark with dilute alcohol, first concen- units and arabinose units in the ap- trating the alcoholic solution by vacu- proximate ratio of six to one. um distillation, then diluting the con- (b) It is used in the following foods in centrate with water and discarding the the minimum quantity required to oily fraction. produce its intended effect as an emul- (c) The purified aqueous extract is sifier, stabilizer, binder, or bodying safrole-free. (d) It is used as a flavoring in food. agent: Essential oils, nonnutritive sweeteners, flavor bases, nonstandard- § 172.585 Sugar beet extract flavor ized dressings, and pudding mixes. base. § 172.615 Chewing gum base. Sugar beet extract flavor base may be safely used in food in accordance The food additive chewing gum base with the provisions of this section. may be safely used in the manufacture (a) Sugar beet extract flavor base is of chewing gum in accordance with the the concentrated residue of soluble following prescribed conditions: sugar beet extractives from which (a) The food additive consists of one sugar and glutamic acid have been re- or more of the following substances covered, and which has been subjected that meet the specifications and limi- to ion exchange to minimize the con- tations prescribed in this paragraph, centration of naturally occurring trace used in amounts not to exceed those re- minerals. quired to produce the intended physical (b) It is used as a flavor in food. or other technical effect.

MASTICATORY SUBSTANCES NATURAL (COAGULATED OR CONCENTRATED LATICES) OF VEGETABLE ORIGIN

Family Genus and species

Sapotaceae: Chicle ...... zapotilla Gilly and Manilkara chicle Gilly. Chiquibul ...... Manilkara zapotilla Gilly.

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