21 C.F.R. § 172.834 Ethoxylated mono- and diglycerides.
Title 21 - Food and Drugs
The food additive ethoxylated mono-and diglycerides (polyoxyethylene (20) mono- and diglycerides of fatty acids) (polyglycerate 60) may be safely used in food in accordance with the following prescribed conditions: (a) The food additive is manufactured by: (1) Glycerolysis of edible fats primarily composed of stearic, palmitic, and myristic acids; or (2) Direct esterification of glycerol with a mixture of primarily stearic, palmitic, and myristic acids; to yield a product with less than 0.3 acid number and less than 0.2 percent water, which is then reacted with ethylene oxide. (b) The additive meets the following specifications:
Saponification number, 65–75. Acid number, 0–2. Hydroxyl number, 65–80. Oxyethylene content, 60.5–65.0 percent. (c) The additive is used or intended for use in the following foods when standards of identity established under section 401 of the Act do not preclude such use: (d) When the name “polyglycerate 60” is used in labeling it shall be followed by either “polyoxyethylene (20) mono-and diglycerides of fatty acids” or “ethoxylated mono- and diglycerides” in parentheses. [42 FR 14491, Mar. 15, 1977, as amended at 42 FR 37973, July 26, 1977; 50 FR 49536, Dec. 3, 1985]
Title 21: Food and Drugs
PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I—Multipurpose Additives
§ 172.834 Ethoxylated mono- and diglycerides.
------------------------------------------------------------------------ Use Limitations------------------------------------------------------------------------1. As an emulsifier in pan-release agents Not to exceed levels for and as a dough conditioner in yeast- required to produce the leavened bakery products. intended effects, total not to exceed 0.5 percent by weight of the flour used.2. As an emulsifier in cakes and cake Not to exceed 0.5 percent by mixes. weight of the dry ingredients.3. As an emulsifier in whipped vegetable Not to exceed 0.45 percent oil toppings and topping mixes. by weight of the finished whipped vegetable oil toppings.4. As an emulsifier in icings and icing Not to exceed 0.5 percent by mixes. weight of the finished icings.5. As an emulsifier in frozen desserts.... Not to exceed 0.2 percent by weight of the finished frozen desserts.6. As an emulsifier in edible vegetable Not to exceed 0.4 percent by fat-water emulsions intended for use as weight of the finished substitutes for milk or cream in beverage vegetable fat-water coffee. emulsions.------------------------------------------------------------------------
