21 C.F.R. § 184.1854 Sucrose.
Title 21 - Food and Drugs
(a) Sucrose (C12H22O11, CAS Reg. No. 57–50–11–1) sugar, cane sugar, or beet sugar is the chemical β-D-fructofuranosyl-α-D-glucopyranoside. Sucrose is obtained by crystallization from sugar cane or sugar beet juice that has been extracted by pressing or diffusion, then clarified and evaporated. (b) FDA is developing food-grade specifications for sucrose in cooperation with the National Academy of Sciences. In the interim, this ingredient must be of a purity suitable for its intended use. (c) In accordance with §184.1(b)(1), the ingredient is used in food with no limitation other than current good manufacturing practice. (d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [53 FR 44876, Nov. 7, 1988; 54 FR 228, Jan. 4, 1989]
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
§ 184.1854 Sucrose.
