21 C.F.R. § 184.1366 Hydrogen peroxide.
Title 21 - Food and Drugs
(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722–84–1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor. (b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146–147,1 1 Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.php. (c) In accordance with §184.1(b)(2), the ingredient is used to treat food only within the following specific limitations: (d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section. (e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]
Title 21: Food and Drugs
PART 184—DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B—Listing of Specific Substances Affirmed as GRAS
§ 184.1366 Hydrogen peroxide.
------------------------------------------------------------------------ Maximum treatment Food level in food Functional use (percent)------------------------------------------------------------------------Milk, intended for use during 0.05.................. Antimicrobial the cheesemaking process as agent as permitted in the appropriate defined in standards of identity for § 170.3 cheese and related cheese (o)(2) of this products under part 133 of chapter this chapter.Whey, during the preparation 0.04.................. do. of modified whey by electrodialysis methods.Dried eggs, dried egg whites, Amount sufficient for Oxidizing and and dried egg yolks as in the purpose. reducing agent §§ 160.105, as defined in 160.145, and 160.185 of this § 170.3 chapter. (o)(22) of this chapterTripe......................... do.................... Bleaching agent.Beef feet..................... Amount sufficient for Bleaching agent. the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide).Herring....................... Amount sufficient for do. the purpose.Wine.......................... do.................... Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter.Starch........................ 0.15.................. Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter, to produce thermophile- free starch; Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.Instant tea................... Amount sufficient for Bleaching agent. the purpose.Corn syrup.................... 0.15.................. Reduce sulfur dioxide levels in the finished corn syrup.Colored (annatto) cheese whey. 0.05.................. Bleaching agent.Wine vinegar.................. Amount sufficient for Remove sulfur the purpose. dioxide from wine prior to fermentation to produce vinegar.Emulsifiers containing fatty 1.25.................. Bleaching agent. acid esters.------------------------------------------------------------------------
