(a) Brown algae are seaweeds of the species Analipus japonicus, Eisenia bicyclis, Hizikia fusiforme, Kjellmaniella gyrata, Laminaria angustata, Laminaria claustonia, Laminaria digitata, Laminaria japonica, Laminaria longicruris, Laminaria longissima, Laminaria ochotensis, Laminaria saccharina, Macrocystis pyrifera, Petalonia fascia, Scytosiphon lomentaria and Undaria pinnatifida. They are harvested principally in coastal waters of the northern Atlantic and Pacific oceans. The material is dried and ground or chopped for use in food.
(b) The ingredient meets the specifications for kelp in the Food Chemicals Codex, 3d Ed. (1981), p. 157, 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)------------------------------------------------------------------------Spices, seasonings, and Not to exceed Flavor enhancer,
flavorings, Sec. 170.3(n) (26) current good Sec. 170.3(o)(11
of this chapter. manufacturing ) of this
practice. chapter; flavor
adjuvant, Sec.
170.3(o)(12) 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 47376, Oct. 26, 1982]