Food additives data book - wordpres

FOOD SAFETY ISSUES: Poison by ingestion, intramuscular, intravenous, and subcutaneous routes; moderately toxic by
parenteral route. An experimental carcinogen and tumorigen; also experimental reprotoxicity effects.
Mutagenic data available. Combustible when exposed to heat or flame; to fight fire, use water.
Incompatible with salts of heavy metals, oxidising materials. When heated to decomposition, will emit
acrid smoke and irritating fumes
LEGISLATION: USA: CANADA:
FDA 21CFR 173.310: approved for use as boiler water additive Approved for use as the
FDA 21CFR 184.1097: approved for use in foods as flavouring agent, following: fining agent in
flavouring adjuvant, flavour enhancer, processing aid, pH control cider, honey wine, wine
agent at GRAS quantities. (200 ppm); to reduce
GRAS – with limitation of 0.01% in baked goods; – 0.015% in adhesion in chewing gum
alcoholic beverages; – 0.005% in non-alcoholic beverages and for at GMP levels
gelatins, puddings, and fillings; – 0.04% in frozen dairy desserts and
mixes; – 0.04% in soft candy; – 0.013% in hard candy and cough drops;
– 0.001% in meat products; when used in accordance with GMP
USDA 9CFR 318.7: sufficient for purpose
BATF 27CFR 240.1051: limitation of 3.0 g/l calculated as gallic acid
equivalents (GAE) in apple juice or wine; limitation of 0.8 g/l in white
wine and 0.3 g/l in rosé wine
REFERENCE: Lewis, R. J., Sr. (1989) Food Additives Handbook, Van Nostrand Reinhold, New York.
Tannic acid 511