Food and Drug Administration, HHS § 184.1138
(1) The ingredient is used as a dough (d) Prior sanctions for this ingredient strengthener as defined in § 170.3(o)(6) different from the uses established in of this chapter; a leavening agent as this section do not exist or have been defined in § 170.3(o)(17) of this chapter; waived. a pH control agent as defined in § 170.3(o)(23) of this chapter; and a [48 FR 52439, Nov. 18, 1983] texturizer as defined in § 170.3(o)(32) of § 184.1138 Ammonium chloride. this chapter. (2) The ingredient is used in food at (a) Ammonium chloride (NH4Cl, CAS levels not to exceed current good man- Reg. No. 12125–02–9) is produced by the ufacturing practice. reaction of sodium chloride and an am- (d) Prior sanctions for this ingredient monium salt in solution. The less solu- different from the uses established in ble sodium salt separates out at ele- this section do not exist or have been vated temperatures, and ammonium waived. chloride is recovered from the filtrate on cooling. Alternatively, hydrogen [48 FR 52439, Nov. 18, 1983] chloride formed by the burning of hy- § 184.1137 Ammonium carbonate. drogen in chlorine is dissolved in water and then reacted with gaseous ammo- (a) Ammonium carbonate ((NH4)2CO3, nia. Ammonium chloride is crystallized CAS Reg. No. 8000–73–5) is a mixture of from the solution. ammonium bicarbonate (NH4HCO3) and (b) The ingredient meets the speci- ammonium carbamate (NH2COONH4). fications of the Food Chemicals Codex, It is prepared by the sublimation of a 3d Ed. (1981), p. 20, which is incor- mixture of ammonium sulfate and cal- porated by reference. Copies are avail- cium carbonate and occurs as a white able from the National Academy Press, powder or a hard, white or translucent 2101 Constitution Ave, NW., Wash- mass. ington, DC 20418, or available for in- (b) The ingredient meets the speci- spection at the National Archives and fications of the Food Chemicals Codex, Records Administration (NARA). For 3d Ed. (1981), p. 19, which is incor- information on the availability of this porated by reference. Copies are avail- material at NARA, call 202–741–6030, or able from the National Academy Press, go to: http://www.archives.gov/ 2101 Constitution Ave. NW., Wash- 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 a dough tion of this ingredient as generally rec- strengthener as defined in § 170.3(o)(6) ognized as safe (GRAS) as a direct of this chapter; a flavor enhancer as de- human food ingredient is based upon fined in § 170.3(o)(11) of this chapter; a the following current good manufac- leavening agent as defined in turing practice conditions of use: § 170.3(o)(17) of this chapter; and a proc- (1) The ingredient is used as a leav- essing aid as defined in § 107.3(o)(24) of ening agent as defined in § 170.3(o)(17) of this chapter. this chapter and a pH control agent as (2) The ingredient is used in food at defined in § 170.3(o)(23) of this chapter. levels not to exceed current good man- (2) The ingredient is used in food at ufacturing practice. levels not to exceed current good man- (d) Prior sanctions for this ingredient ufacturing practice. different from the uses established in
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