Odorless light petroleum hydrocarbons may be safely used in food, in accordance with the following prescribed conditions:
(a) The additive is a mixture of liquid hydrocarbons derived from petroleum or synthesized from petroleum gases. The additive is chiefly paraffinic, isoparaffinic, or naphthenic in nature.
(b) The additive meets the following specifications:
(1) Odor is faint and not kerosenic.
(2) Initial boiling point is 300 °F minimum.
(3) Final boiling point is 650 °F maximum.
(4) Ultraviolet absorbance limits determined by method specified in § 178.3620(b)(1)(ii) of this chapter, as follows:
|Wavelength mµ||Maximum absorbance per centimeter optical pathlength|
(c) The additive is used as follows:
|As a coating on shell eggs||In an amount not to exceed good manufacturing practice.|
|As a defoamer in processing beet sugar and yeast||Complying with § 173.340 of this chapter.|
|As a float on fermentation fluids in the manufacture of vinegar and wine to prevent or retard access of air, evaporation, and wild yeast contamination during fermentation||In an amount not to exceed good manufacturing practice.|
|In the froth-flotation cleaning of vegetables||Do.|
|As a component of insecticide formulations used in compliance with regulations issued in parts 170 through 189 of this chapter||Do.|