21 C.F.R. § 184.1339 Guar gum.
Title 21 - Food and Drugs
(a) Guar gum is the natural substance obtained from the maceration of the seed of the guar plant, Cyamopsis tetragonoloba (Linne) Taub., or Cyamopsis psoraloides (Lam.) D.C. (b) The ingredient meets the specifications of the “Food Chemicals Codex,” 3d Ed. (1981), p. 141, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be 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) The ingredient is used in food under the following conditions: (d) [Reserved] (e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [42 FR 14653, Mar. 15, 1977, as amended at 42 FR 55205, Oct. 14, 1977; 49 FR 5612, Feb. 14, 1984]
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
§ 184.1339 Guar gum.
Maximum Usage Levels Permitted------------------------------------------------------------------------ Food (as served) Percent Function------------------------------------------------------------------------Baked goods and baking mixes, 0.35 Emulsifier and emulsifier § 170.3(n)(1) of this salts, § 170.3(o)(8) of chapter. this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener; § 170.3(o)(28) of this chapter.Breakfast cereals, § 1.2 Formulation aid, § 170.3(n)(4) of this chapter. 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.Cheese, § 170.3(n)(5) of .8 Do. this chapter.Dairy products analogs, § 1.0 Firming agent, § 170.3(n)(10) of this chapter. 170.3(o)(10) of this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.Fats and oils, § 2.0 Do. 170.3(n)(12) of this chapter.Gravies and sauces, § 1.2 Formulation aid, § 170.3(n)(24) of this chapter. 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.Jams and jellies, commercial, 1.0 Do. § 170.3(n)(28) of this chapter.Milk products, § .6 Do. 170.3(n)(31) of this chapter.Processed vegetables and 2.0 Formulation aid, § vegetable juices, § 170.3(o)(14) of this 170.3(n)(36) of this chapter. chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.Soups and soup mixes, § .8 Do. 170.3(n)(40) of this chapter.Sweet sauces, toppings and 1.0 Do. syrups, § 170.3(n)(43) of this chapter.All other food categories...... .5 Emulsifier and emulsifier salts, § 170.3(o)(8) of this chapter; firming agent, § 170.3(o)(10) of this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.------------------------------------------------------------------------
