Title 21

PART 172

Part 172 - Food Additives Permitted For Direct Addition To Food For Human Consumption

PART 172 - FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Authority:21 U.S.C. 321, 341, 342, 348, 371, 379e. Source:42 FR 14491, Mar. 15, 1977, unless otherwise noted. Editorial Note:Nomenclature changes to part 172 appear at 61 FR 14482, Apr. 2, 1996, 66 FR 56035, Nov. 6, 2001, 66 FR 66742, Dec. 27, 2001, 68 FR 15355, Mar. 31, 2003, 70 FR 40880, July 15, 2005, 70 FR 67651, Nov. 8, 2005, 70 FR 72074, Dec. 1, 2005, and 81 FR 49896, July 29, 2016.

21:3.0.1.1.3.1SUBPART A
Subpart A - General Provisions
21:3.0.1.1.3.1.1.1SECTION 172.5
   172.5 General provisions for direct food additives.
21:3.0.1.1.3.2SUBPART B
Subpart B - Food Preservatives
21:3.0.1.1.3.2.1.1SECTION 172.105
   172.105 Anoxomer.
21:3.0.1.1.3.2.1.2SECTION 172.110
   172.110 BHA.
21:3.0.1.1.3.2.1.3SECTION 172.115
   172.115 BHT.
21:3.0.1.1.3.2.1.4SECTION 172.120
   172.120 Calcium disodium EDTA.
21:3.0.1.1.3.2.1.5SECTION 172.130
   172.130 Dehydroacetic acid.
21:3.0.1.1.3.2.1.6SECTION 172.133
   172.133 Dimethyl dicarbonate.
21:3.0.1.1.3.2.1.7SECTION 172.135
   172.135 Disodium EDTA.
21:3.0.1.1.3.2.1.8SECTION 172.140
   172.140 Ethoxyquin.
21:3.0.1.1.3.2.1.9SECTION 172.145
   172.145 Heptylparaben.
21:3.0.1.1.3.2.1.10SECTION 172.150
   172.150 4-Hydroxymethyl-2,6-di-tert-butylphenol.
21:3.0.1.1.3.2.1.11SECTION 172.155
   172.155 Natamycin (pimaricin).
21:3.0.1.1.3.2.1.12SECTION 172.160
   172.160 Potassium nitrate.
21:3.0.1.1.3.2.1.13SECTION 172.165
   172.165 Quaternary ammonium chloride combination.
21:3.0.1.1.3.2.1.14SECTION 172.167
   172.167 Silver nitrate and hydrogen peroxide solution.
21:3.0.1.1.3.2.1.15SECTION 172.170
   172.170 Sodium nitrate.
21:3.0.1.1.3.2.1.16SECTION 172.175
   172.175 Sodium nitrite.
21:3.0.1.1.3.2.1.17SECTION 172.177
   172.177 Sodium nitrite used in processing smoked chub.
21:3.0.1.1.3.2.1.18SECTION 172.180
   172.180 Stannous chloride.
21:3.0.1.1.3.2.1.19SECTION 172.185
   172.185 TBHQ.
21:3.0.1.1.3.2.1.20SECTION 172.190
   172.190 THBP.
21:3.0.1.1.3.3SUBPART C
Subpart C - Coatings, Films and Related Substances
21:3.0.1.1.3.3.1.1SECTION 172.210
   172.210 Coatings on fresh citrus fruit.
21:3.0.1.1.3.3.1.2SECTION 172.215
   172.215 Coumarone-indene resin.
21:3.0.1.1.3.3.1.3SECTION 172.225
   172.225 Methyl and ethyl esters of fatty acids produced from edible fats and oils.
21:3.0.1.1.3.3.1.4SECTION 172.230
   172.230 Microcapsules for flavoring substances.
21:3.0.1.1.3.3.1.5SECTION 172.235
   172.235 Morpholine.
21:3.0.1.1.3.3.1.6SECTION 172.250
   172.250 Petroleum naphtha.
21:3.0.1.1.3.3.1.7SECTION 172.255
   172.255 Polyacrylamide.
21:3.0.1.1.3.3.1.8SECTION 172.260
   172.260 Oxidized polyethylene.
21:3.0.1.1.3.3.1.9SECTION 172.270
   172.270 Sulfated butyl oleate.
21:3.0.1.1.3.3.1.10SECTION 172.275
   172.275 Synthetic paraffin and succinic derivatives.
21:3.0.1.1.3.3.1.11SECTION 172.280
   172.280 Terpene resin.
21:3.0.1.1.3.4SUBPART D
Subpart D - Special Dietary and Nutritional Additives
21:3.0.1.1.3.4.1.1SECTION 172.310
   172.310 Aluminum nicotinate.
21:3.0.1.1.3.4.1.2SECTION 172.315
   172.315 Nicotinamide-ascorbic acid complex.
21:3.0.1.1.3.4.1.3SECTION 172.320
   172.320 Amino acids.
21:3.0.1.1.3.4.1.4SECTION 172.325
   172.325 Bakers yeast protein.
21:3.0.1.1.3.4.1.5SECTION 172.330
   172.330 Calcium pantothenate, calcium chloride double salt.
21:3.0.1.1.3.4.1.6SECTION 172.335
   172.335 D-Pantothenamide.
21:3.0.1.1.3.4.1.7SECTION 172.340
   172.340 Fish protein isolate.
21:3.0.1.1.3.4.1.8SECTION 172.345
   172.345 Folic acid (folacin).
21:3.0.1.1.3.4.1.9SECTION 172.350
   172.350 Fumaric acid and salts of fumaric acid.
21:3.0.1.1.3.4.1.10SECTION 172.365
   172.365 Kelp.
21:3.0.1.1.3.4.1.11SECTION 172.370
   172.370 Iron-choline citrate complex.
21:3.0.1.1.3.4.1.12SECTION 172.372
   172.372 N-Acetyl-L-methionine.
21:3.0.1.1.3.4.1.13SECTION 172.375
   172.375 Potassium iodide.
21:3.0.1.1.3.4.1.14SECTION 172.379
   172.379 Vitamin D2.
21:3.0.1.1.3.4.1.15SECTION 172.380
   172.380 Vitamin D3.
21:3.0.1.1.3.4.1.16SECTION 172.381
   172.381 Vitamin D2.
21:3.0.1.1.3.4.1.17SECTION 172.382
   172.382 Vitamin D2 mushroom powder.
21:3.0.1.1.3.4.1.18SECTION 172.385
   172.385 Whole fish protein concentrate.
21:3.0.1.1.3.4.1.19SECTION 172.395
   172.395 Xylitol.
21:3.0.1.1.3.4.1.20SECTION 172.399
   172.399 Zinc methionine sulfate.
21:3.0.1.1.3.5SUBPART E
Subpart E - Anticaking Agents
21:3.0.1.1.3.5.1.1SECTION 172.410
   172.410 Calcium silicate.
21:3.0.1.1.3.5.1.2SECTION 172.430
   172.430 Iron ammonium citrate.
21:3.0.1.1.3.5.1.3SECTION 172.480
   172.480 Silicon dioxide.
21:3.0.1.1.3.5.1.4SECTION 172.490
   172.490 Yellow prussiate of soda.
21:3.0.1.1.3.6SUBPART F
Subpart F - Flavoring Agents and Related Substances
21:3.0.1.1.3.6.1.1SECTION 172.510
   172.510 Natural flavoring substances and natural substances used in conjunction with flavors.
21:3.0.1.1.3.6.1.2SECTION 172.515
   172.515 Synthetic flavoring substances and adjuvants.
21:3.0.1.1.3.6.1.3SECTION 172.520
   172.520 Cocoa with dioctyl sodium sulfosuccinate for manufacturing.
21:3.0.1.1.3.6.1.4SECTION 172.530
   172.530 Disodium guanylate.
21:3.0.1.1.3.6.1.5SECTION 172.535
   172.535 Disodium inosinate.
21:3.0.1.1.3.6.1.6SECTION 172.540
   172.540 DL-Alanine.
21:3.0.1.1.3.6.1.7SECTION 172.560
   172.560 Modified hop extract.
21:3.0.1.1.3.6.1.8SECTION 172.575
   172.575 Quinine.
21:3.0.1.1.3.6.1.9SECTION 172.580
   172.580 Safrole-free extract of sassafras.
21:3.0.1.1.3.6.1.10SECTION 172.585
   172.585 Sugar beet extract flavor base.
21:3.0.1.1.3.6.1.11SECTION 172.590
   172.590 Yeast-malt sprout extract.
21:3.0.1.1.3.7SUBPART G
Subpart G - Gums, Chewing Gum Bases and Related Substances
21:3.0.1.1.3.7.1.1SECTION 172.610
   172.610 Arabinogalactan.
21:3.0.1.1.3.7.1.2SECTION 172.615
   172.615 Chewing gum base.
21:3.0.1.1.3.7.1.3SECTION 172.620
   172.620 Carrageenan.
21:3.0.1.1.3.7.1.4SECTION 172.623
   172.623 Carrageenan with polysorbate 80.
21:3.0.1.1.3.7.1.5SECTION 172.626
   172.626 Salts of carrageenan.
21:3.0.1.1.3.7.1.6SECTION 172.655
   172.655 Furcelleran.
21:3.0.1.1.3.7.1.7SECTION 172.660
   172.660 Salts of furcelleran.
21:3.0.1.1.3.7.1.8SECTION 172.665
   172.665 Gellan gum.
21:3.0.1.1.3.7.1.9SECTION 172.695
   172.695 Xanthan gum.
21:3.0.1.1.3.8SUBPART H
Subpart H - Other Specific Usage Additives
21:3.0.1.1.3.8.1.1SECTION 172.710
   172.710 Adjuvants for pesticide use dilutions.
21:3.0.1.1.3.8.1.2SECTION 172.712
   172.712 1,3-Butylene glycol.
21:3.0.1.1.3.8.1.3SECTION 172.715
   172.715 Calcium lignosulfonate.
21:3.0.1.1.3.8.1.4SECTION 172.720
   172.720 Calcium lactobionate.
21:3.0.1.1.3.8.1.5SECTION 172.723
   172.723 Epoxidized soybean oil.
21:3.0.1.1.3.8.1.6SECTION 172.725
   172.725 Gibberellic acid and its potassium salt.
21:3.0.1.1.3.8.1.7SECTION 172.730
   172.730 Potassium bromate.
21:3.0.1.1.3.8.1.8SECTION 172.735
   172.735 Glycerol ester of rosin.
21:3.0.1.1.3.8.1.9SECTION 172.736
   172.736 Glycerides and polyglycides of hydrogenated vegetable oils.
21:3.0.1.1.3.8.1.10SECTION 172.755
   172.755 Stearyl monoglyceridyl citrate.
21:3.0.1.1.3.8.1.11SECTION 172.765
   172.765 Succistearin (stearoyl propylene glycol hydrogen succinate).
21:3.0.1.1.3.8.1.12SECTION 172.770
   172.770 Ethylene oxide polymer.
21:3.0.1.1.3.8.1.13SECTION 172.775
   172.775 Methacrylic acid-divinylbenzene copolymer.
21:3.0.1.1.3.8.1.14SECTION 172.780
   172.780 Acacia (gum arabic).
21:3.0.1.1.3.8.1.15SECTION 172.785
   172.785 Listeria-specific bacteriophage preparation.
21:3.0.1.1.3.9SUBPART I
Subpart I - Multipurpose Additives
21:3.0.1.1.3.9.1.1SECTION 172.800
   172.800 Acesulfame potassium.
21:3.0.1.1.3.9.1.2SECTION 172.802
   172.802 Acetone peroxides.
21:3.0.1.1.3.9.1.3SECTION 172.803
   172.803 Advantame.
21:3.0.1.1.3.9.1.4SECTION 172.804
   172.804 Aspartame.
21:3.0.1.1.3.9.1.5SECTION 172.806
   172.806 Azodicarbonamide.
21:3.0.1.1.3.9.1.6SECTION 172.808
   172.808 Copolymer condensates of ethylene oxide and propylene oxide.
21:3.0.1.1.3.9.1.7SECTION 172.809
   172.809 Curdlan.
21:3.0.1.1.3.9.1.8SECTION 172.810
   172.810 Dioctyl sodium sulfosuccinate.
21:3.0.1.1.3.9.1.9SECTION 172.811
   172.811 Glyceryl tristearate.
21:3.0.1.1.3.9.1.10SECTION 172.812
   172.812 Glycine.
21:3.0.1.1.3.9.1.11SECTION 172.814
   172.814 Hydroxylated lecithin.
21:3.0.1.1.3.9.1.12SECTION 172.816
   172.816 Methyl glucoside-coconut oil ester.
21:3.0.1.1.3.9.1.13SECTION 172.818
   172.818 Oxystearin.
21:3.0.1.1.3.9.1.14SECTION 172.820
   172.820 Polyethylene glycol (mean molecular weight 200-9,500).
21:3.0.1.1.3.9.1.15SECTION 172.822
   172.822 Sodium lauryl sulfate.
21:3.0.1.1.3.9.1.16SECTION 172.824
   172.824 Sodium mono- and dimethyl naphthalene sulfonates.
21:3.0.1.1.3.9.1.17SECTION 172.826
   172.826 Sodium stearyl fumarate.
21:3.0.1.1.3.9.1.18SECTION 172.828
   172.828 Acetylated monoglycerides.
21:3.0.1.1.3.9.1.19SECTION 172.829
   172.829 Neotame.
21:3.0.1.1.3.9.1.20SECTION 172.830
   172.830 Succinylated monoglycerides.
21:3.0.1.1.3.9.1.21SECTION 172.831
   172.831 Sucralose.
21:3.0.1.1.3.9.1.22SECTION 172.832
   172.832 Monoglyceride citrate.
21:3.0.1.1.3.9.1.23SECTION 172.833
   172.833 Sucrose acetate isobutyrate (SAIB).
21:3.0.1.1.3.9.1.24SECTION 172.834
   172.834 Ethoxylated mono- and diglycerides.
21:3.0.1.1.3.9.1.25SECTION 172.836
   172.836 Polysorbate 60.
21:3.0.1.1.3.9.1.26SECTION 172.838
   172.838 Polysorbate 65.
21:3.0.1.1.3.9.1.27SECTION 172.840
   172.840 Polysorbate 80.
21:3.0.1.1.3.9.1.28SECTION 172.841
   172.841 Polydextrose.
21:3.0.1.1.3.9.1.29SECTION 172.842
   172.842 Sorbitan monostearate.
21:3.0.1.1.3.9.1.30SECTION 172.844
   172.844 Calcium stearoyl-2-lactylate.
21:3.0.1.1.3.9.1.31SECTION 172.846
   172.846 Sodium stearoyl lactylate.
21:3.0.1.1.3.9.1.32SECTION 172.848
   172.848 Lactylic esters of fatty acids.
21:3.0.1.1.3.9.1.33SECTION 172.850
   172.850 Lactylated fatty acid esters of glycerol and propylene glycol.
21:3.0.1.1.3.9.1.34SECTION 172.852
   172.852 Glyceryl-lacto esters of fatty acids.
21:3.0.1.1.3.9.1.35SECTION 172.854
   172.854 Polyglycerol esters of fatty acids.
21:3.0.1.1.3.9.1.36SECTION 172.856
   172.856 Propylene glycol mono- and diesters of fats and fatty acids.
21:3.0.1.1.3.9.1.37SECTION 172.858
   172.858 Propylene glycol alginate.
21:3.0.1.1.3.9.1.38SECTION 172.859
   172.859 Sucrose fatty acid esters.
21:3.0.1.1.3.9.1.39SECTION 172.860
   172.860 Fatty acids.
21:3.0.1.1.3.9.1.40SECTION 172.861
   172.861 Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.
21:3.0.1.1.3.9.1.41SECTION 172.862
   172.862 Oleic acid derived from tall oil fatty acids.
21:3.0.1.1.3.9.1.42SECTION 172.863
   172.863 Salts of fatty acids.
21:3.0.1.1.3.9.1.43SECTION 172.864
   172.864 Synthetic fatty alcohols.
21:3.0.1.1.3.9.1.44SECTION 172.866
   172.866 Synthetic glycerin produced by the hydrogenolysis of carbohydrates.
21:3.0.1.1.3.9.1.45SECTION 172.867
   172.867 Olestra.
21:3.0.1.1.3.9.1.46SECTION 172.868
   172.868 Ethyl cellulose.
21:3.0.1.1.3.9.1.47SECTION 172.869
   172.869 Sucrose oligoesters.
21:3.0.1.1.3.9.1.48SECTION 172.870
   172.870 Hydroxypropyl cellulose.
21:3.0.1.1.3.9.1.49SECTION 172.872
   172.872 Methyl ethyl cellulose.
21:3.0.1.1.3.9.1.50SECTION 172.874
   172.874 Hydroxypropyl methylcellulose.
21:3.0.1.1.3.9.1.51SECTION 172.876
   172.876 Castor oil.
21:3.0.1.1.3.9.1.52SECTION 172.878
   172.878 White mineral oil.
21:3.0.1.1.3.9.1.53SECTION 172.880
   172.880 Petrolatum.
21:3.0.1.1.3.9.1.54SECTION 172.882
   172.882 Synthetic isoparaffinic petroleum hydrocarbons.
21:3.0.1.1.3.9.1.55SECTION 172.884
   172.884 Odorless light petroleum hydrocarbons.
21:3.0.1.1.3.9.1.56SECTION 172.886
   172.886 Petroleum wax.
21:3.0.1.1.3.9.1.57SECTION 172.888
   172.888 Synthetic petroleum wax.
21:3.0.1.1.3.9.1.58SECTION 172.890
   172.890 Rice bran wax.
21:3.0.1.1.3.9.1.59SECTION 172.892
   172.892 Food starch-modified.
21:3.0.1.1.3.9.1.60SECTION 172.894
   172.894 Modified cottonseed products intended for human consumption.
21:3.0.1.1.3.9.1.61SECTION 172.896
   172.896 Dried yeasts.
21:3.0.1.1.3.9.1.62SECTION 172.898
   172.898 Bakers yeast glycan.