21 C.F.R. § 184.1133 Ammonium alginate.
Title 21 - Food and Drugs
(a) Ammonium alginate (CAS Reg. No. 9005–34–9) is the ammonium salt of alginic acid, a natural polyuronide constituent of certain brown algae. Ammonium alginate is prepared by the neutralization of purified alginic acid with appropriate pH control agents. (b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 18, 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) In accordance with §184.1(b)(2), the ingredient is used in food only within the following specific limitations: (d) Prior sanctions for ammonium alginate different from the uses established in this section do not exist or have been waived. [47 FR 29950, July 9, 1982]
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
§ 184.1133 Ammonium alginate.
------------------------------------------------------------------------ Maximum level of use in Category of food food (as Functional use served) (percent)------------------------------------------------------------------------Confections, frostings, § 0.4 Stabilizer, thickener, 170.3(n)(9) of this chapter. § 170.3(o)(28) of this chapter.Fats and oils, § 170.3(n)(12) 0.5 Do. of this chapter.Gelatins, puddings, § 0.5 Do. 170.3(n)(22) of this chapter.Gravies and sauces, § 0.4 Do. 170.3(n)(24) of this chapter.Jams and jellies, § 0.4 Do. 170.3(n)(28) of this chapter.Sweet sauces, § 170.3(n)(43) of 0.5 Do. this chapter.All other food categories........... 0.1 Humectant, § 170.3(o)(16) of this chapter; stabilizer, thickener, § 170.3(o)(28) of this chapter.------------------------------------------------------------------------
