§ 172.848. Lactylic esters of fatty acids.
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/us/cfr/t21/s§ 172.848·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
Lactylic esters of fatty acids may be safely used in food in accordance with the following prescribed conditions:
(a)They are prepared from lactic acid and fatty acids meeting the requirements of § 172.860(b) and/or oleic acid derived from tall oil fatty acids meeting the requirements of § 172.862.
(b)They are used as emulsifiers, plasticizers, or surface-active agents in the following foods, when standards of identity do not preclude their use: Foods Limitations Bakery mixesBaked productsCake icings, fillings, and toppingsDehydrated fruits and vegetablesDehydrated fruit and vegetable juicesEdible vegetable fat-water emulsionsAs substitutes for milk or cream in beverage coffee. Frozen dessertsLiquid shorteningFor household use. Pancake mixesPrecooked instant ricePudding mixes
(c)They are used in an amount not greater than required to produce the intended physical or technical effect, and they may be used with shortening and edible fats and oils when such are required in the foods identified in paragraph
(b)of this section.