(a) Corn silk is the fresh styles and stigmas of Zea mays L. collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. The extract may be concentrated at a temperature not exceeding 60 C.
(b) The ingredient must be of a purity suitable for its intended use.
(c) In accordance with Sec. 184.1(b)(2), the ingredients are used in food only within the following specific limitations: ------------------------------------------------------------------------
Maximum
level of
use in
Category of food food (as Functional use
served)
\1\------------------------------------------------------------------------Baked goods and baking mixes, Sec. 30 Flavoring agent, Sec.
170.3(n)(1) of this chapter. 170.3(o)(12) of this
chapter.Nonalcoholic beverages, Sec. 20 Do.
170.3(n)(3) of this chapter.Frozen dairy desserts, Sec. 10 Do.
170.3(n)(20) of this chapter.Soft candy, Sec. 170.3(n)(38) of 20 Do.
this chapter.All other food categories........... 4 Do.------------------------------------------------------------------------\1\ Parts per million.
(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [47 FR 29953, July 9, 1982, as amended at 73 FR 8607, Feb. 14, 2008]