Food and Drug Administration, HHS § 172.862

§ 172.861 Cocoa butter substitute from Codex.’’ 3d Ed. (1981), pp. 207–208, which coconut oil, palm kernel oil, or both is incorporated by reference, except oils. that titer (solidification point) shall The food additive, cocoa butter sub- not exceed 13.5 °C and unsaponifiable stitute from coconut oil, palm kernel matter shall not exceed 0.5 percent. oil, or both oils, may be safely used in Copies of the material incorporated by food in accordance with the following reference may be obtained from the conditions: National Academy Press, 2101 Constitu- (a) Cocoa butter substitute from co- tion Ave. NW., Washington, DC 20418, conut oil, palm kernel oil (CAS Reg. or may be examined at the National No. 85665–33–4), or both oils is a mixture Archives and Records Administration of triglycerides. It is manufactured by (NARA). For information on the avail- esterification of glycerol with food- ability of this material at NARA, call grade fatty acids (complying with 202–741–6030, or go to: http:// § 172.860) derived from edible coconut www.archives.gov/federallregister/ oil, edible palm kernel oil, or both oils. codeloflfederallregulations/ (b) The ingredient meets the fol- ibrllocations.html. lowing specifications: (2) The resin acid content does not Acid number: Not to exceed 0.5. exceed 0.01 as determined by ASTM Saponification number: 220 to 260. method D1240–82, ‘‘Standard Test Meth- Iodine number: Not to exceed 3. Melting range: 30 to 44 °C. od for Rosin Acids in Fatty Acids,’’ which is incorporated by reference. (c) The ingredient is used or intended Copies may be obtained from the Amer- for use as follows: ican Society for Testing Materials, 100 (1) As coating material for sugar, Barr Harbor Dr., West Conshohocken, table salt, vitamins, citric acid, suc- Philadelphia, PA 19428-2959, or may be cinic acid, and spices; and examined at the National Archives and (2) In compound coatings, cocoa creams, cocoa-based sweets, toffees, Records Administration (NARA). For caramel masses, and chewing sweets as information on the availability of this defined in § 170.3 (n)(9) and (n)(38) of material at NARA, call 202–741–6030, or this chapter, except that the ingredient go to: http://www.archives.gov/ may not be used in a standardized food federallregister/ unless permitted by the standard of codeloflfederallregulations/ identity. ibrllocations.html. (d) The ingredient is used in accord- (3) The requirements for absence of ance with current good manufacturing chick-edema factor as prescribed in practice and in an amount not to ex- § 172.860. ceed that reasonably required to ac- (c) It is used or intended for use as complish the intended effect. follows: [56 FR 66970, Dec. 27, 1991; 57 FR 2814, Jan. 23, (1) In foods as a lubricant, binder, 1992] and defoaming agent in accordance with good manufacturing practice. § 172.862 Oleic acid derived from tall (2) As a component in the manufac- oil fatty acids. ture of other food-grade additives. The food additive oleic acid derived (d) To assure safe use of the additive, from tall oil fatty acids may be safely the label and labeling of the additive used in food and as a component in the and any premix thereof shall bear, in manufacture of food-grade additives in addition to the other information re- accordance with the following pre- quired by the Act, the following: scribed conditions: (1) The common or usual name of the (a) The additive consists of purified acid. oleic acid separated from refined tall (2) The words ‘‘food grade’’ in jux- oil fatty acids. taposition with and equally as promi- (b) The additive meets the following nent as the name of the acid. specifications: (1) Specifications for oleic acid pre- [42 FR 14491, Mar. 15, 1977, as amended at 49 scribed in the ‘‘Food Chemicals FR 10105, Mar. 19, 1984]

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