§ 172.818   Oxystearin.

　　The food additive oxystearin may be safely used in foods, when such use is not precluded by standards of identity in accordance with the following conditions:

　?。╝） The additive is a mixture of the glycerides of partially oxidized stearic and other fatty acids obtained by heating hydrogenated cottonseed or soybean oil under controlled conditions, in the presence of air and a suitable catalyst which is not a food additive as so defined. The resultant product meets the following specifications:

　　Acid number: Maximum 15.

　　Iodine number: Maximum 15.

　　Saponification number: 225–240.

　　Hydroxyl number: 30–45.

　　Unsaponifiable material: Maximum 0.8 percent.

　　Refractive index （butyro）: 60±1 at 48 °C.

　?。╞） It is used or intended for use as a crystallization inhibitor in vegetable oils and as a release agent in vegetable oils and vegetable shortenings, whereby the additive does not exceed 0.125 percent of the combined weight of the oil or shortening.

　?。╟） To insure safe use of the additive, the label and labeling of the additive container shall bear, in addition to the other information required by the Act:

　?。?） The name of the additive.

　?。?） Adequate directions to provide an oil or shortening that complies with the limitations prescribed in paragraph （b） of this section.

　　更多關(guān)于美國 FDA 已批準(zhǔn)的直接用于人類食品的添加劑種類法規(guī)，請(qǐng)點(diǎn)擊美國FDA 21 CFR 第172部分已批準(zhǔn)的直接用于人類食品的添加劑種類匯總

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編輯：foodfagui