1#
t T
发表于 2005-01-22 14:57 |只看楼主
美国关于过氧化苯甲酰在面粉中使用的规定

说明：FDA（美国食品和药物管理局）是世界各国公认的食品及食品添加剂权威组织机构，FDA的很多标准被世界各国等效采用。FDA对过氧化苯甲酰在面粉中的使用没有添加量的限制，可以按正常生产需要添加（GMP）。

184.1157   过氧化苯甲酰

美国国内标准：

一般公认安全的，可直接使用的食品添加剂（GRAS）

§184.1157   过氧化苯甲酰

美联邦法规第3卷，第21条

2003年4月1日修订

[CITE：21CFR184.1157]

第488页

第21条   食品和药品

第一章--食品药品管理局（FDA），卫生和公众服务部

第184部分—一般公认安全的食品添加剂――B部分――其它物质

§184.1157过氧化苯甲酰

（a）     过氧化苯甲酰

过氧化苯甲酰(分子式：（C6H5CO）2O2

化学文摘检索号：（94－36－0）

过氧化苯甲酰是一种无色菱形结晶固体，由苯甲酰氯、氢氧化钠和过氧化氢反应而成的。

（b）    过氧化苯甲酰的说明见《食品添加剂法规》，第三版，1981年出版，P３５。属于限量使用的食品添加剂。

（c）     按照《食品添加剂法规》中的规定，过氧化苯甲酰属于一般公认安全的食品添加剂，使用时按正常生产需要添加(GMP)。

（1）    过氧化苯甲酰可作为食品的漂白剂。

（2）    过氧化苯甲酰根据正常生产需要（GMP）在下列食品中使用：面粉；用于生产阿齐亚戈鲜奶酪和阿齐亚戈软奶酪的牛奶（Sec.133.102）, 阿齐亚戈半硬型奶酪（Sec.133.103），阿齐亚戈特硬型干酪（Sec.133.104），蓝纹干酪（Sec.133.106），西西里羊奶酪（Sec.133.111），青纹干酪（Sec.133.141）， 巴马干酪（Sec.133.165），波罗伏洛干酪（Sec.133.181）， 罗马干酪（Sec.133.183），和本章第133部分的瑞士淡黄色半硬干酪（Sec.133.195）；以及分别在Sec.184.1979（a）（1），（2）或（3）中描述的胭脂红乳清(其最终漂白产品符合乳清的质量规格)、浓缩乳清或乳清粉。

（d）此前批准的不同于本法规的标准同时废止。

(部分原文如下)

184.1157 Benzoyl peroxide.

Home > Regulations > Direct food substances affirmed as generally recognized as safe > 184.1157 Benzoyl peroxide.

[Code of Federal Regulations] [Title 21, Volume 3]

[Revised as of ate Year="2003" Day="1" Month="4">April 1, 2003ate>]  From the U.S. Government Printing Office via GPO Access

[CITE: 21CFR184.1157]

[Page 488]

                        TITLE 21--FOOD AND DRUGS

  

CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN

                          SERVICES (CONTINUED)

PART 184--DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE--Table of Contents Subpart B--Listing of Specific Substances Affirmed as GRAS

Sec. 184.1157  Benzoyl peroxide.  

    (a) Benzoyl peroxide

((C6H5CO)2O2, CAS Reg. No.

94-36-0) is a colorless, rhombic crystalline solid. It is prepared by

reaction of benzoyl chloride, sodium hydroxide, and hydrogen peroxide.

    (b) The ingredient meets the specifications of the Food Chemicals

Codex, 3d Ed. (1981), p. 35, 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 Office of

the Federal Register, 800 North Capitol Street, NW., suite 700,

Washington, DC ostalCode>20408ostalCode>.

    (c) In accordance with Sec. 184.1(b)(1), the ingredient is used in

food with no limitation other than current good manufacturing practice.

The affirmation of this ingredient as generally recognized as safe

(GRAS) as a direct human food ingredient is based upon the following

current good manufacturing practice conditions of use/FONT>

    (1) The ingredient is used as a bleaching agent in food.

(2) The ingredient is used in the following foods at levels not to exceed current good manufacturing practice: flour; milk used for production of Asiago fresh and Asiago soft cheese (Sec. 133.102), Asiago medium cheese (Sec. 133.103), Asiago old cheese (Sec. 133.104), Blue cheese (Sec. 133.106), Caciocavallo siciliano chesse (Sec. 133.111), Gorgonzola cheese (Sec. 133.141), Parmesan and reggiano cheese (Sec. 133.165), Provolone cheese (Sec. 133.181), Romano cheese (Sec. 133.183), and Swiss and emmentaler cheese (Sec. 133.195) in part 133 of this chapter; and annatto-colored whey, such that the final bleached product conforms to the descriptions and specifications for whey, concentrated whey, or dried whey in Sec. 184.1979(a) (1), (2), or (3), respectively.

    

(d) Prior sanctions for this ingredient different from the uses

established in this section do not exist or have been waived.

[51 FR 27173, ate Year="1986" Day="30" Month="7">July 30, 1986ate>]

Additives that reference this regulationp>

BENZOYL PEROXIDE

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 184, Section 1157