§ 184.1262. Corn silk and corn silk extract.
175 words·~1 min read·
/us/cfr/t21/s§ 184.1262·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
(a)Corn silk is the fresh styles and stigmas of Zea mays L. collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. The extract may be concentrated at a temperature not exceeding 60 °C.
(b)The ingredient must be of a purity suitable for its intended use.
(c)In accordance with § 184.1(b)(2), the ingredients are used in food only within the following specific limitations: Category of food Maximum level of use in food (as served) 1 Functional use Baked goods and baking mixes, § 170.3(n)(1) of this chapter30Flavoring agent, § 170.3(o)(12) of this chapter. Nonalcoholic beverages, § 170.3(n)(3) of this chapter20 Do. Frozen dairy desserts, § 170.3(n)(20) of this chapter10 Do. Soft candy, § 170.3(n)(38) of this chapter20 Do. All other food categories4 Do. 1 Parts per million.
(d)Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived. [47 FR 29953, July 9, 1982, as amended at 73 FR 8607, Feb. 14, 2008]