(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722-84-1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146-147, \1\ which is incorporated by reference.---------------------------------------------------------------------------
\1\ Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or examined 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 to treat food only within the following specific limitations: ------------------------------------------------------------------------
Maximum treatment
Food level in food Functional use
(percent)------------------------------------------------------------------------Milk, intended for use during 0.05.................. Antimicrobial
the cheesemaking process as agent as
permitted in the appropriate defined in Sec.
standards of identity for 170.3 (o)(2)
cheese and related cheese of this chapter
products under part 133 of
this chapter.Whey, during the preparation 0.04.................. do.
of modified whey by
electrodialysis methods.Dried eggs, dried egg whites, Amount sufficient for Oxidizing and
and dried egg yolks as in the purpose. reducing agent
Secs. 160.105, 160.145, and as defined in
160.185 of this chapter. Sec. 170.3
(o)(22) of this
(22) of this
chapterTripe......................... do.................... Bleaching agent.Beef feet..................... Amount sufficient for Bleaching agent.
the purpose.
(Hydrogen peroxide
may be in the form of
a compound salt,
sodium carbonate
peroxide).Herring....................... Amount sufficient for do.
the purpose.Wine.......................... do.................... Oxidizing and
reducing agent
as defined in
Sec. 170.3
(o)(22) of this
(22) of this
chapter.Starch........................ 0.15.................. Antimicrobial
agent as
defined in Sec.
170.3 (o)(2)
of this
chapter, to
produce
thermophile-
free starch;
Remove sulfur
dioxide from
starch slurry
following
steeping and
grinding
operations of
corn refining.Instant tea................... Amount sufficient for Bleaching agent.
the purpose.Corn syrup.................... 0.15.................. Reduce sulfur
dioxide levels
in the finished
corn syrup.Colored (annatto) cheese whey. 0.05.................. Bleaching agent.Wine vinegar.................. Amount sufficient for Remove sulfur
the purpose. dioxide from
wine prior to
fermentation to
produce
vinegar.Emulsifiers containing fatty 1.25.................. Bleaching agent.
acid esters.------------------------------------------------------------------------
(d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section.
(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]