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e-CFR data is current as of December 2, 2020

Title 21Chapter ISubchapter BPart 184Subpart B → §184.1333


Title 21: Food and Drugs
PART 184—DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B—Listing of Specific Substances Affirmed as GRAS


§184.1333   Gum ghatti.

(a) Gum ghatti (Indian gum) is an exudate from wounds in the bark of Anogeissus latifolia, a large tree found in the dry deciduous forests of India and Ceylon.

(b) The ingredient complies with the following specifications:

(1) Viscosity of a 1-percent solution. Not less than the minimum or within the range claimed by the vendor.

(2) Limits of impurities—(i) Arsenic (as AL). Not more than 3 parts per million (0.0003 percent);

(ii) Ash (acid-insoluble). Not more than 1.75 percent;

(iii) Ash (total). Not more than 6.0 percent;

(iv) Heavy metals (as Pb). Not more than 40 parts per million (0.004 percent); and

(v) Lead. Not more than 10 parts per million (0.001 percent).

(3) Loss on drying. Not more than 14 percent dried at 105 °C for 5 hours.

(4) Identification test. Add 0.2 ml of diluted lead acetate as outlined in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 31.178(b), p. 529, under “Dilute Basic Lead Acetate Standard Solution,” which is incorporated by reference (Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal__register/code__of__federal__regulations/ibr__locations.html.), to 5 ml of a cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque precipitate indicates acacia. A small precipitate or clear solution which produces an opaque flocculent precipitate upon the addition of 1 ml of 3 N ammonimum hydroxide indicates gum ghatti.

(c) The ingredient is used in food under the following conditions:

Maximum Usage Levels Permitted

Food (as served)PercentFunction
Beverages and beverage bases, nonalcoholic, §170.3(n)(3) of this chapter0.2Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter.
All other food categories.1Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter.

(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

[42 FR 14653, Mar. 15, 1977, as amended at 49 FR 5612, Feb. 14, 1984]

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