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Sodium Potassium Tartrate. Tic Acid Prior to Pasteurization and (A) Sodium Potassium Tartrate Churning of Cream Into Butter

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Sodium Potassium Tartrate. Tic Acid Prior to Pasteurization and (A) Sodium Potassium Tartrate Churning of Cream Into Butter Food and Drug Administration, HHS § 184.1804 the following current good manufac- and jellies as defined in § 170.3(n)(28) of turing practice conditions of use: this chapter. (1) The ingredient is used as a pH (d) Prior sanctions for this ingredient control agent as defined in § 170.3(o)(23) different from the uses established in of this chapter. this section do not exist or have been (2) The ingredient is used in cream at waived. levels not to exceed current good man- ufacturing practice. Current good man- [48 FR 52447, Nov. 18, 1983] ufacturing practice utilizes a level of the ingredient sufficient to control lac- § 184.1804 Sodium potassium tartrate. tic acid prior to pasteurization and (a) Sodium potassium tartrate churning of cream into butter. (C4H4KNaO6·4H2O, CAS Reg. No. 304–59– (d) Prior sanctions for this ingredient 6) is the sodium potassium salt of different from the uses established in L¥(+)¥tartaric acid and is also called this section do not exist or have been the Rochelle salt. It occurs as colorless waived. crystals or as a white, crystalline pow- [48 FR 52443, Nov. 18, 1983] der and has a cooling saline taste. It is obtained as a byproduct of wine manu- § 184.1801 Sodium tartrate. facture. (a) Sodium tartrate (C4H4Na2O6·2H2O, (b) The ingredient meets the speci- CAS Reg. No. 868–18–8) is the disodium fications of the Food Chemicals Codex, salt of L¥(+)¥tartaric acid. It occurs 3d Ed. (1981), p. 296, which is incor- as transparent, colorless, and odorless porated by reference. Copies are avail- crystals. It is obtained as a byproduct able from the National Academy Press, of wine manufacture. 2101 Constitution Ave. NW., Wash- (b) The ingredient meets the speci- ington, DC 20418, or available for in- fications of the Food Chemicals Codex, spection at the National Archives and 3d Ed. (1981), p. 303, which is incor- Records Administration (NARA). For porated by reference. Copies are avail- information on the availability of this able from the National Academy Press, material at NARA, call 202–741–6030, or 2101 Constitution Ave. NW., Wash- go to: http://www.archives.gov/ ington, DC 20418, or available for in- federallregister/ spection at the National Archives and codeloflfederallregulations/ Records Administration (NARA). For ibrllocations.html. information on the availability of this (c) In accordance with § 184.1(b)(1), material at NARA, call 202–741–6030, or the ingredient is used in food with no go to: http://www.archives.gov/ limitation other than current good federallregister/ manufacturing practice. The affirma- codeloflfederallregulations/ tion of this ingredient as generally rec- ibrllocations.html. ognized as safe (GRAS) as a direct (c) In accordance with § 184.1(b)(1), human food ingredient is based upon the ingredient is used in food with no the following current good manufac- limitation other than current good turing practice conditions of use: manufacturing practice. The affirma- (1) The ingredient is used as an emul- tion of this ingredient as generally rec- sifier as defined in § 170.3(o)(8) of this ognized as safe (GRAS) as a direct chapter and as a pH control agent as human food ingredient is based upon defined in § 170.3(o)(23) of this chapter. the following current good manufac- (2) The ingredient is used in the fol- turing practice conditions of use: lowing foods at levels not to exceed (1) The ingredient is used as an emul- current good manufacturing practice: sifier as defined in § 170.3(o)(8) of this cheeses as defined in § 170.3(n)(5) of this chapter and as a pH control agent as chapter and jams and jellies as defined defined in § 170.3(o)(23) of this chapter. in § 170.3(n)(28) of this chapter. (2) The ingredient is used in the fol- (d) Prior sanctions for this ingredient lowing foods at levels not to exceed different from the uses established in current good manufacturing practice: this section do not exist or have been cheeses as defined in§ 170.3(n)(5) of this waived. chapter; fats and oils as defined in § 170.3(n)(12) of this chapter; and jams [48 FR 52447, Nov. 18, 1983] 569 VerDate Mar<15>2010 07:41 May 13, 2011 Jkt 223067 PO 00000 Frm 00579 Fmt 8010 Sfmt 8010 Y:\SGML\223067.XXX 223067 wwoods2 on DSK1DXX6B1PROD with CFR.
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