§ 172.814. Hydroxylated lecithin.
149 words·~1 min read·
/us/cfr/t21/s§ 172.814·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
The food additive hydroxylated lecithin may be safely used as an emulsifier in foods in accordance with the following conditions:
(a)The additive is obtained by the treatment of lecithin in one of the following ways, under controlled conditions whereby the separated fatty acid fraction of the resultant product has an acetyl value of 30 to 38:
(1)With hydrogen peroxide, benzoyl peroxide, lactic acid, and sodium hydroxide.
(2)With hydrogen peroxide, acetic acid, and sodium hydroxide.
(b)It is used or intended for use, in accordance with good manufacturing practice, as an emulsifier in foods, except for those standardized foods that do not provide for such use.
(c)To assure safe use of the additive, the label of the food additive container shall bear, in addition to the other information required by the Act:
(1)The name of the additive, “hydroxylated lecithin”.
(2)Adequate directions for its use.