Odorless light petroleum hydrocarbons may be safely used in food, in accordance with the following prescribed conditions:
(a) The additive is a mixture of liquid hydrocarbons derived from petroleum or synthesized from petroleum gases. The additive is chiefly paraffinic, isoparaffinic, or naphthenic in nature.
(b) The additive meets the following specifications:
(1) Odor is faint and not kerosenic.
(2) Initial boiling point is 300 F minimum.
(3) Final boiling point is 650 F maximum.
(4) Ultraviolet absorbance limits determined by method specified in Sec. 178.3620(b)(1)(ii) of this chapter, as follows: ------------------------------------------------------------------------
Maximum
absorbance
per
Wavelength m centimeter
optical
pathlength------------------------------------------------------------------------280-289..................................................... 4.0290-299..................................................... 3.3300-329..................................................... 2.3330-360..................................................... .8------------------------------------------------------------------------
(c) The additive is used as follows: ------------------------------------------------------------------------
Use Limitations------------------------------------------------------------------------As a coating on shell eggs................ In an amount not to exceed
good manufacturing
practice.As a defoamer in processing beet sugar and Complying with Sec. 173.340
yeast. of this chapter.As a float on fermentation fluids in the In an amount not to exceed
manufacture of vinegar and wine to good manufacturing
prevent or retard access of air, practice.
evaporation, and wild yeast contamination
during fermentation.In the froth-flotation cleaning of Do.
vegetables.As a component of insecticide formulations Do.
used in compliance with regulations
issued in parts 170 through 189 of this
chapter.------------------------------------------------------------------------