(a) Tannic acid (CAS Reg. No. 1401-55-4), or hydrolyzable gallotannin, is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. It is a yellowish-white to light brown substance in the form of an amorphous, bulky powder, glistening scales, or spongy masses. It is also ordorless, or has a faint characteristic odor, and has an astringent taste. Tannic acid is obtained by solvent extraction of nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus. Tannic acid is also obtained by solvent extraction of the seed pods of Tara (Caesalpinia spinosa) or the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. galabra, and R. typhia.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 319, 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.html.
(c)(1) In accordance with Sec. 184.1(b)(2), the ingredient is used in food only within the following specific limitations: ------------------------------------------------------------------------
(1) In accordance with Sec. 184.1(b)(2), the ingredient is used in food only within the following specific limitations: ------------------------------------------------------------------------
Maximum
level of use
Category of food in food (as Functional use
served)
(percent)------------------------------------------------------------------------Baked goods and baking mixes, Sec. 0.01 Flavoring agent and
170.3(n)(1) of this chapter. adjuvant, Sec.
170.3(o)(12) of this
chapter.Alcoholic beverages, Sec. 0.015 Flavor enhancer, Sec.
170.3(n)(2) of this chapter. 170.3(o)(11) of this
chapter; flavoring
agent and adjuvant,
Sec. 170.3(o)(12) of
this chapter;
processing aid, Sec.
170.3(o)(24) of this
chapter.Nonalcoholic beverages and 0.005 Flavoring agent and
beverage bases, Sec. 170.3(n)(3) adjuvant, Sec.
of this chapter and for gelatins, 170.3(o)(12) of this
puddings, and fillings, Sec. chapter; pH control
170.3(n)(22) of this chapter. agent, Sec.
170.3(o)(23) of this
chapter.Frozen dairy desserts and mixes, 0.04 Flavoring agent and
Sec. 170.3(n)(20) of this adjuvant, Sec.
chapter and for soft candy, Sec. 170.3(o)(12) of this
170.3(n)(38) of this chapter. chapter.Hard candy and cough drops, Sec. 0.013 Do.
170.3(n)(25) of this chapter.Meat products, Sec. 170.3(n)(29) 0.001 Do.
of this chapter.------------------------------------------------------------------------
(2) Tannic acid may be used in rendered animal fat in accordance with 9 CFR 318.7.
(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [50 FR 21043, May 22, 1985]