美国对过氧化苯甲酰在面粉中使用不限量
美国食品和药物管理局-FDA(Food and Drug Adiministration)规定
(1)过氧化苯甲酰在小麦粉中可作为漂白剂。
(2)过氧化苯甲酰在小麦粉中添加量可以根据正常生产需要添加,无最大使用的量限制(GMP)。
资料来源:
http://www.grokfood.com/regulations/184.1157.htm
资料摘录:
184.1157 Benzoyl peroxide.
[Code of Federal Regulations] [Title 21, Volume 3]
[Revised as of April 1, 2003] From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1157]
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 20408.
(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 usebr/> (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.