§ 184.1754 21 CFR Ch. I (4–1–11 Edition)

product occurs as colorless crystals or codeloflfederallregulations/ a white crystalline powder. It may be ibrllocations.html. prepared in an anhydrous state or may (c) The ingredient is used as an anti- contain two moles of water per mole of microbial agent as defined in citrate. § 170.3(o)(2) of this chapter; flavoring (b) The ingredient meets the speci- agent and adjuvant as defined in fications of the Food Chemicals Codex, § 170.3(o)(12) of this chapter; and pH 3d ed. (1981), pp. 283–284, which is incor- control agent as defined in § 170.3(o)(23) porated by reference in accordance of this chapter. with 5 U.S.C. 552(a) and 1 CFR part 51. (d) The ingredient is used in food at Copies are available from the National levels not to exceed current good man- Academy Press, 2101 Constitution Ave. ufacturing practice in accordance with NW., Washington, DC 20418, and the § 184.1(b)(1). Current good manufac- Center for Food Safety and Applied Nu- turing practice results in a maximum trition (HFS–200), 5100 Paint Branch level, as served, 0.4 percent for baked Pkwy., College Park, MD 20740, or may goods as defined in § 170.3(n)(1) of this be examined at the National Archives chapter; 0.1 percent for fats and oils as and Records Administration (NARA). defined in § 170.3(n)(12) of this chapter, For information on the availability of meat products as defined in this material at NARA, call 202–741– § 170.3(n)(29) of this chapter and soft 6030, or go to: http://www.archives.gov/ candy as defined in § 170.3(n)(38) of this federallregister/ chapter; 0.25 percent for gravies and codeloflfederallregulations/ sauces as defined in § 170.3(n)(24) of this ibrllocations.html. chapter; and 0.05 percent for snack (c) In accordance with § 184.1(b)(1), foods as defined in § 170.3(n)(37) of this the ingredient is used in food with no chapter and soups and soup mixes as defined in § 170.3(n)(40) of this chapter. limitation other than current good (e) Prior sanctions for this ingredient manufacturing practice. different from the uses established in (d) Prior sanctions for this ingredient this section do not exist or have been different from the uses established in waived. this section, or different from those set forth in part 181 of this chapter, do not [47 FR 27815, June 25, 1982] exist or have been waived. § 184.1763 Sodium hydroxide. [59 FR 63896, Dec. 12, 1994] (a) Sodium hydroxide (NaOH, CAS Reg. No. 1310–73–2) is also known as so- § 184.1754 Sodium diacetate. dium hydrate, soda lye, caustic soda, (a) Sodium diacetate (C4H7O4Na·xH2O, white caustic, and lye. The empirical CAS Reg. No. 126–96–5) is a molecular formula is NaOH. Sodium hydroxide is compound of , sodium ace- prepared commercially by the elec- tate, and water of hydration. The tech- trolysis of sodium chloride solution nical grade is prepared synthetically and also by reacting calcium hydroxide by reacting sodium carbonate with ace- with sodium carbonate. tic acid. Special grades are produced by (b) The ingredient meets the speci- reacting anhydrous sodium and fications of the Food Chemicals Codex, acetic acid. 3d Ed. (1981), which is incorporated by (b) The ingredient meets the speci- reference. Copies are available from fications of the Food Chemicals Codex, the National Academy Press, 2101 Con- 3d Ed. (1981), p. 284, which is incor- stitution Ave. NW., Washington, DC porated by reference. Copies are avail- 20418, or available for inspection at the able from the National Academy Press, National Archives and Records Admin- 2101 Constitution Ave. NW., Wash- istration (NARA). For information on ington, DC 20418, or available for in- the availability of this material at spection at the National Archives and NARA, call 202–741–6030, or go to: http:// Records Administration (NARA). For www.archives.gov/federallregister/ information on the availability of this codeloflfederallregulations/ material at NARA, call 202–741–6030, or ibrllocations.html. go to: http://www.archives.gov/ (c) In accordance with § 184.1(b)(1), federallregister/ the ingredient is used in food with no

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