21 C.F.R. § 172.811 Glyceryl tristearate.
Title 21 - Food and Drugs
The food additive glyceryl tristearate may be safely used in food in accordance with the following prescribed conditions: (a) The food additive (CAS Reg. No. 555–43–1) is prepared by reacting stearic acid with glycerol in the presence of a suitable catalyst. (b) The food additive meets the following specifications:
Acid number: Not to exceed 1.0. Iodine number: Not to exceed 1.0. Saponification number: 186–192. Hydroxyl number: Not to exceed 5.0. Free glycerol content: Not to exceed 0.5 percent. Unsaponifiable matter: Not to exceed 0.5 percent. Melting point (Class II): 69 °C–73 °C. (c) The additive is used or intended for use as follows when standards of identity established under section 401 of the Act do not preclude such use: (d) To assure safe use of the additive: (1) In addition to the other information required by the act, the label or labeling of the additive shall bear the name of the additive. (2) The label of the additive shall bear adequate directions to provide a final product that complies with the limitations prescribed in paragraph (c) of this section. [53 FR 21632, June 9, 1988, as amended at 59 FR 24924, May 13, 1994]
Title 21: Food and Drugs
PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I—Multipurpose Additives
§ 172.811 Glyceryl tristearate.
------------------------------------------------------------------------ Uses Limitations------------------------------------------------------------------------1. As a crystallization accelerator Not to exceed 1 percent of the in cocoa products, in imitation combined weight of the chocolate, and in compound coatings. formulation.2. As a formulation aid as defined in Not to exceed 0.5 percent. § 170.3(o)(14) of this chapter, lubricant and release agent as defined in § 170.3(o)(18) of this chapter, and surface-finishing agent as defined in § 170.3(o)(30) of this chapter in food.3. As a formulation aid as defined in Not to exceed 3.0 percent of the § 170.3(o)(14) of this chapter combined weight of the in confections. formulation.4. As a formulation aid as defined in Not to exceed 1.0 percent of the § 170.3(o)(14) of this chapter combined weight of the in fats and oils as defined in formulation. § 170.3 (n)(12) of this chapter.5. As a winterization and Not to exceed 0.5 percent by fractionation aid in fat and oil weight of the processed fat or processing. oil.------------------------------------------------------------------------
