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Sugar Beet Extract Flavor Base

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Sugar Beet Extract Flavor Base Food and Drug Administration, HHS § 172.585 of n-butyl alcohol, and 1 part per mil- residue limitations as prescribed in lion of ethyl acetate. The light petro- paragraph (b)(5) of this section, and a leum spirits and benzene solvents shall boron content level not in excess of 300 comply with the specifications in parts per million (0.0300 percent), cal- § 172.250 except that the boiling point culated as boron. range for light petroleum spirits is 150 (8) The additive is manufactured °F to 300 °F. from hops as a nonisomerizable non- (5) The additive is manufactured volatile hop resin by an initial extrac- from hops by an initial extraction and tion and fractionation using one or fractionation using one or more of the more of the solvents listed in para- following solvents: Ethylene dichlo- graph (b)(5) of this section followed by ride, hexane, isopropyl alcohol, methyl a sequence of aqueous extractions and alcohol, methylene chloride, trichloro- removal of nonaqueous solvents to less ethylene, and water; followed by than 0.5 percent. The additive is added isomerization by calcium chloride or to the wort before or during cooking in magnesium chloride treatment in the manufacture of beer. ethylene dichloride, methylene chlo- ride, or trichloroethylene and a further § 172.575 Quinine. sequence of extractions and fraction- Quinine, as the hydrochloride salt or ations using one or more of the sol- sulfate salt, may be safely used in food vents set forth in this paragraph. Resi- in accordance with the following condi- dues of the solvents in the modified tions: hop extract shall not exceed 125 parts per million of hexane; 150 parts per mil- Uses Limitations lion of ethylene dichloride, methylene In carbonated bev- Not to exceed 83 parts per million, as chloride, or trichloroethylene; or 250 erages as a flavor. quinine. Label shall bear a promi- parts per million of isopropyl alcohol nent declaration of the presence of quinine either by the use of the or methyl alcohol. word ‘‘quinine’’ in the name of the (6) The additive is manufactured article or through a separate dec- from hops by an initial extraction and laration. fractionation using one or more of the solvents listed in paragraph (b)(5) of § 172.580 Safrole-free extract of sas- this section followed by: Hydro- safras. genation using palladium as a catalyst The food additive safrole-free extract in methyl alcohol, ethyl alcohol, or of sassafras may be safely used in ac- isopropyl alcohol acidified with hydro- cordance with the following prescribed chloric or sulfuric acid; oxidation with conditions: peracetic acid; isomerization by cal- (a) The additive is the aqueous ex- cium chloride or magnesium chloride tract obtained from the root bark of treatment in ethylene dichloride, the plant Sassafras albidum (Nuttall) methylene chloride, or trichloro- Nees (Fam. Lauraceae). ethylene (alternatively, the hydro- (b) It is obtained by extracting the genation and isomerization steps may bark with dilute alcohol, first concen- be performed in reverse order); and a trating the alcoholic solution by vacu- further sequence of extractions and um distillation, then diluting the con- fractionations using one or more of the centrate with water and discarding the solvents listed in paragraph (b)(5) of oily fraction. this section. The additive shall meet (c) The purified aqueous extract is the residue limitations as prescribed in safrole-free. paragraph (b)(5) of this section. (d) It is used as a flavoring in food. (7) The additive is manufactured from hops as set forth in paragraph § 172.585 Sugar beet extract flavor (b)(6) of this section followed by reduc- base. tion with sodium borohydride in aque- Sugar beet extract flavor base may ous alkaline methyl alcohol, and a se- be safely used in food in accordance quence of extractions and fraction- with the provisions of this section. ations using one or more of the sol- (a) Sugar beet extract flavor base is vents listed in paragraph (b)(5) of this the concentrated residue of soluble section. The additive shall meet the sugar beet extractives from which 67 VerDate Mar<15>2010 10:14 May 14, 2012 Jkt 226069 PO 00000 Frm 00077 Fmt 8010 Sfmt 8010 Y:\SGML\226069.XXX 226069 erowe on DSK2VPTVN1PROD with CFR § 172.590 21 CFR Ch. I (4–1–12 Edition) sugar and glutamic acid have been re- (a) The additive is produced by par- covered, and which has been subjected tial hydrolysis of yeast extract (de- to ion exchange to minimize the con- rived from Saccharomyces cereviseae, centration of naturally occurring trace Saccharomyces fragilis, or Candida utilis) minerals. using the sprout portion of malt barley (b) It is used as a flavor in food. as the source of enzymes. The additive contains a maximum of 6 percent 5′ nu- § 172.590 Yeast-malt sprout extract. cleotides by weight. Yeast-malt sprout extract, as de- (b) The additive may be used as a fla- scribed in this section, may be safely vor enhancer in food at a level not in used in food in accordance with the fol- excess of that reasonably required to lowing prescribed conditions: produce the intended effect. Subpart G—Gums, Chewing Gum Bases and Related Substances § 172.610 Arabinogalactan. Arabinogalactan may be safely used in food in accordance with the following conditions: (a) Arabinogalactan is a polysaccharide extracted by water from Western larch wood, having galactose units and arabinose units in the approximate ratio of six to one. (b) It is used in the following foods in the minimum quantity required to produce its intended effect as an emulsifier, stabilizer, binder, or bodying agent: Essential oils, nonnutritive sweeteners, flavor bases, nonstandardized dressings, and pudding mixes. § 172.615 Chewing gum base. The food additive chewing gum base may be safely used in the manufacture of chewing gum in accordance with the following prescribed conditions: (a) The food additive consists of one or more of the following substances that meet the specifications and limitations prescribed in this paragraph, used in amounts not to exceed those required to produce the intended physical or other technical effect. MASTICATORY SUBSTANCES NATURAL (COAGULATED OR CONCENTRATED LATICES) OF VEGETABLE ORIGIN Family Genus and species Sapotaceae: Chicle ............................................................ Manilkara zapotilla Gilly and Manilkara chicle Gilly. Chiquibul ....................................................... Manilkara zapotilla Gilly. Crown gum .................................................... Manilkara zapotilla Gilly and Manilkara chicle Gilly. Gutta hang kang ........................................... Palaquium leiocarpum Boerl. and Palaquium oblongifolium Burck. Massaranduba balata (and the solvent-free Manilkara huberi (Ducke) Chevalier. resin extract of Massaranduba balata). Massaranduba chocolate .............................. Manilkara solimoesensis Gilly. Nispero .......................................................... Manilkara zapotilla Gilly and Manilkara chicle Gilly. Rosidinha (rosadinha) ................................... Micropholis (also known as Sideroxylon) spp. Venezuelan chicle ......................................... Manilkara williamsii Standley and related spp. Apocynaceae: Jelutong ......................................................... Dyera costulata Hook, F. and Dyera lowii Hook, F. Leche caspi (sorva) ...................................... Couma macrocarpa Barb. Rodr. Pendare ......................................................... Couma macrocarpa Barb. Rodr. and Couma utilis (Mart.) Muell. Arg. Perillo ............................................................ Couma macrocarpa Barb. Rodr. and Couma utilis (Mart.) Muell. Arg. Moraceae: Leche de vaca .............................................. Brosimum utile (H.B.K.) Pittier and Poulsenia spp.; also Lacmellea standleyi (Woodson), Monachino (Apocynaceae). Niger gutta .................................................... Ficus platyphylla Del. Tunu (tuno) ................................................... Castilla fallax Cook. Euphorbiaceae: Chilte ............................................................. Cnidoscolus (also known as Jatropha) elasticus Lundell and Cnidoscolus tepiquensis (Cost. and Gall.) McVaugh. 68 VerDate Mar<15>2010 10:14 May 14, 2012 Jkt 226069 PO 00000 Frm 00078 Fmt 8010 Sfmt 8010 Y:\SGML\226069.XXX 226069 erowe on DSK2VPTVN1PROD with CFR.
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