21 C.F.R. § 184.1097 Tannic acid.
Title 21 - Food and Drugs
(a) Tannic acid (CAS Reg. No. 1401–55–4), or hydrolyzable gallotannin, is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. It is a yellowish-white to light brown substance in the form of an amorphous, bulky powder, glistening scales, or spongy masses. It is also ordorless, or has a faint characteristic odor, and has an astringent taste. Tannic acid is obtained by solvent extraction of nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus. Tannic acid is also obtained by solvent extraction of the seed pods of Tara (Caesalpinia spinosa) or the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. galabra, and R. typhia. (b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 319, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection 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)(1) In accordance with §184.1(b)(2), the ingredient is used in food only within the following specific limitations: (2) Tannic acid may be used in rendered animal fat in accordance with 9 CFR 318.7. (d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [50 FR 21043, May 22, 1985]
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
§ 184.1097 Tannic acid.
------------------------------------------------------------------------ Maximum level of use Category of food in food (as Functional use served) (percent)------------------------------------------------------------------------Baked goods and baking mixes, 0.01 Flavoring agent and § 170.3(n)(1) of this adjuvant, § chapter. 170.3(o)(12) of this chapter.Alcoholic beverages, § 0.015 Flavor enhancer, 170.3(n)(2) of this chapter. § 170.3(o)(11) of this chapter; flavoring agent and adjuvant, § 170.3(o)(12) of this chapter; processing aid, § 170.3(o)(24) of this chapter.Nonalcoholic beverages and 0.005 Flavoring agent and beverage bases, § adjuvant, § 170.3(n)(3) of this chapter and 170.3(o)(12) of this for gelatins, puddings, and chapter; pH control fillings, § 170.3(n)(22) of agent, § this chapter. 170.3(o)(23) of this chapter.Frozen dairy desserts and mixes, 0.04 Flavoring agent and § 170.3(n)(20) of this adjuvant, § chapter and for soft candy, 170.3(o)(12) of this § 170.3(n)(38) of this chapter. chapter.Hard candy and cough drops, § 0.013 Do. 170.3(n)(25) of this chapter.Meat products, § 170.3(n)(29) 0.001 Do. of this chapter.------------------------------------------------------------------------
