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

Title 21Chapter ISubchapter BPart 184Subpart B → §184.1366


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


§184.1366   Hydrogen peroxide.

(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722-84-1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.

(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146-147,1 which is incorporated by reference.

1Copies may be obtained from the National Academy of Sciences, 2101 Constitution Ave. NW, Washington, DC 20037, or 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.

(c) In accordance with §184.1(b)(2), the ingredient is used to treat food only within the following specific limitations:

FoodMaximum treatment level in food (percent)Functional use
Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter0.05Antimicrobial agent as defined in §170.3 (o)(2) of this chapter
Whey, during the preparation of modified whey by electrodialysis methods0.04do.
Dried eggs, dried egg whites, and dried egg yolks as in §§160.105, 160.145, and 160.185 of this chapterAmount sufficient for the purposeOxidizing and reducing agent as defined in §170.3 (o)(22) of this chapter
TripedoBleaching agent.
Beef feetAmount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide)Bleaching agent.
HerringAmount sufficient for the purposedo.
WinedoOxidizing and reducing agent as defined in §170.3 (o)(22) of this chapter.
Starch0.15Antimicrobial agent as defined in §170.3 (o)(2) of this chapter, to produce thermophile-free starch;
      Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.
Instant teaAmount sufficient for the purposeBleaching agent.
Corn syrup0.15Reduce sulfur dioxide levels in the finished corn syrup.
Colored (annatto) cheese whey0.05Bleaching agent.
Wine vinegarAmount sufficient for the purposeRemove sulfur dioxide from wine prior to fermentation to produce vinegar.
Emulsifiers containing fatty acid esters1.25Bleaching agent.

(d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section.

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

[46 FR 44439, Sept. 4, 1981, as amended at 51 FR 27172, July 30, 1986]

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