Food and Drug Administration, HHS § 184.1323

(1) The ingredient is used as a curing § 184.1322 Wheat gluten. and pickling agent as defined in (a) Wheat gluten (CAS Reg. No. 8002– § 170.3(o)(5) of this chapter, leavening 80–0) is the principal protein compo- agent as defined in § 170.3(o)(17) of this nent of wheat and consists mainly of chapter; pH control agent as defined in gliadin and glutenin. Wheat gluten is § 170.3(o)(23) of this chapter; and obtained by hydrating wheat flour and sequestrant as defined in § 170.3(o)(26) of mechanically working the sticky mass this chapter. to separate the wheat gluten from the (2) The ingredient is used at levels starch and other flour components. not to exceed current good manufac- Vital gluten is dried gluten that has re- turing practice. tained its elastic properties. (d) Prior sanctions for this ingredient (b) The ingredient must be of a pu- different from the uses established in rity suitable for its intended use. this section do not exist or have been (c) In accordance with § 184.1(b)(1), waived. the ingredient is used in food with no [51 FR 33896, Sept. 24, 1986] limitation other than current good manufacturing practice. The affirma- § 184.1321 Corn gluten. tion of this ingredient as generally rec- ognized as safe (GRAS) as a direct (a) Corn gluten (CAS Reg. No. 66071– human food ingredient is based upon 96–3), also known as corn gluten meal, the following current good manufac- is the principal protein component of turing practice conditions of use: corn endosperm. It consists mainly of (1) The ingredient is used as a dough zein and glutelin. Corn gluten is a by- strengthener as defined in § 170.3(o)(6) product of the wet milling of corn for of this chapter; a formulation aid as starch. The gluten fraction is washed defined in § 170.3(o)(14) of this chapter; to remove residual water soluble pro- a nutrient supplement as defined in teins. Corn gluten is also produced as a § 170.3(o)(20) of this chapter; a proc- byproduct during the conversion of the essing aid as defined in § 170.3(o)(24) of starch in whole or various fractions of this chapter; a stabilizer and thickener dry milled corn to corn syrups. as defined in § 170.3(o)(28) of this chap- (b) The ingredient must be of a pu- ter; a surface-finishing agent as defined rity suitable for its intended use. in § 170.3(o)(30) of this chapter; and a (c) In accordance with § 184.1(b)(1), texturizing agent as defined in the ingredient is used in food with no § 170.3(o)(32) of this chapter. limitation other than current good (2) The ingredient is used in food at manufacturing practice. The affirma- levels not to exceed current good man- tion of this ingredient as generally rec- ufacturing practice. ognized as safe (GRAS) as a direct (d) Prior sanctions for this ingredient human food ingredient is based upon different from the uses established in the following current good manufac- this section do not exist or have been turing practice conditions of use: waived. (1) The ingredient is used as a nutri- [50 FR 8998, Mar. 6, 1985, as amended at 73 FR ent supplement as defined in 8607, Feb. 14, 2008] § 170.3(o)(20) of this chapter and a texturizer as defined in § 170.3(o)(32) of § 184.1323 Glyceryl monooleate. this chapter. (a) Glyceryl monooleate is prepared (2) The ingredient is used in food at by esterification of commerical oleic levels not to exceed current good man- acid that is derived either from edible ufacturing practice. sources or from tall oil fatty acids (d) Prior sanctions for this ingredient meeting the requirements of § 172.862 of different from the uses established in this chapter. It contains glyceryl this section do not exist or have been monooleate (C21H40O4, CAS Reg. No. waived. 25496–72–4) and glyceryl esters of fatty acids present in commercial oleic acid. [50 FR 8998, Mar. 6, 1985, as amended at 73 FR (b) The ingredient must be of a pu- 8607, Feb. 14, 2008] rity suitable for its intended use.

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