(a) Calcium gluconate ([CH2OH(CHOH)4COO]2Ca, CAS Reg. No. 299-28-5) is the calcium salt of gluconic acid which may be produced by neutralization of gluconic acid with lime or calcium carbonate.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 51, 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) The ingredient is used as a firming agent as defined in Sec. 170.3(o)(10) of this chapter; formulation aid as defined in Sec. 170.3(o)(14) of this chapter; sequestrant as defined in Sec. 170.3(o)(26) of this chapter; stabilizer or thickener as defined in Sec. 170.3(o)(28) of this chapter; and texturizer as defined in Sec. 170.3(o)(32) of this chapter.
(d) The ingredient is used in foods at levels not to exceed current good manufacturing practices in accordance with Sec. 184.1(b)(1). Current good manufacturing practices result in a maximum level, as served, of 1.75 percent for baked goods as defined in Sec. 170.3(n)(1) of this chapter; 0.4 percent for dairy product analogs as defined in Sec. 170.3(n)(10) of this chapter; 4.5 percent for gelatins and puddings as defined in Sec. 170.3(n)(22) of this chapter; and 0.01 percent for sugar substitutes as defined in Sec. 170.3(n)(42) of this chapter.
(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [47 FR 27808, June 25, 1982]