Food | Maximum treatment level in food (percent) | Functional use |
Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter | 0.05 | Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter |
Whey, during the preparation of modified whey by electrodialysis methods | 0.04 | do. |
Dried eggs, dried egg whites, and dried egg yolks as in §§ 160.105 , 160.145 , and 160.185 of this chapter | Amount sufficient for the purpose | Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter |
Tripe | do | Bleaching agent. |
Beef feet | Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide) | Bleaching agent. |
Herring | Amount sufficient for the purpose | do. |
Wine | do | Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter. |
Starch | 0.15 | Antimicrobial agent as defined in § 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 the purpose | Bleaching agent. |
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 the purpose | Remove sulfur dioxide from wine prior to fermentation to produce vinegar. |
Emulsifiers containing fatty acid esters | 1.25 | Bleaching agent. |
21 C.F.R. §184.1366