(a) Alginic acid is a colloidal, hydrophilic polysaccharide obtained from certain brown algae by alkaline extraction.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 13, 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) In accordance with Sec. 184.1(b)(2), the ingredient is used in food only within the following specific limitations: ------------------------------------------------------------------------
Maximum level of
Category of food use in food (as Functional use
served)------------------------------------------------------------------------Soup and soup mixes, Sec. Not to exceed Emulsifier,
170.3(n) (40) of this chapter. current good emulsifier salt,
manufacturing Sec. 170.3(o)(8)
practice. of this chapter;
formulation aid,
Sec. 170.3(o)(14
) of this
chapter;
stabilizer,
thickener, Sec.
170.3(o)(28) of
this chapter.------------------------------------------------------------------------
(d) Prior sanctions for this ingredient different from the use established in this section do not exist or have been waived. [47 FR 47375, Oct. 26, 1982] Sec. 184.1012 [alpha]-Amylase enzyme preparation from Bacillus stearothermophilus.
(a) [alpha]-Amylase enzyme preparation is obtained from the culture filtrate that results from a pure culture fermentation of a nonpathogenic and nontoxicogenic strain of Bacillus stearothermophilus. Its characterizing enzyme activity is [alpha]-amylase (1,4 [alpha]-D glucan glucanohydrolase (E.C. 3.2.1.1)).
(b) The ingredient meets the general and additional requirements for enzyme preparations in the ``Food Chemicals Codex,'' 3d ed. (1981), pp. 107-110, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the Office Food Additive Safety (HFS-200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, 240-402-1200, or 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) In accordance with Sec. 184.1(b)(1), the ingredient is used in food with no limitation other than current good manufacturing practices. The affirmation of this ingredient as GRAS as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:
(1) The ingredient is used as an enzyme, as defined in Sec. 170.3(o)(9) of this chapter, in the hydrolysis of edible starch to produce maltodextrins and nutritive carbohydrate sweeteners.
(2) The ingredient is used at levels not to exceed current good manufacturing practices. [60 FR 55789, Nov. 3, 1995, as amended at 78 FR 14666, Mar. 7, 2013]