21 C.F.R. § 184.1865 Corn syrup.
Title 21 - Food and Drugs
(a) Corn syrup, commonly called “glucose sirup” or “glucose syrup,” is obtained by partial hydrolysis of corn starch with safe and suitable acids or enzymes. It may also occur in the dehydrated form (dried glucose sirup). Depending on the degree of hydrolysis, corn syrup may contain, in addition to glucose, maltose and higher saccharides. (b) The ingredient meets the specifications as defined and determined in §168.120(b) or §168.121(a) of this chapter, as appropriate. FDA, in cooperation with the National Academy of Sciences, is undertaking a study to determine if additional food-grade specifications for corn syrup are necessary. (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]
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
§ 184.1865 Corn syrup.
