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21 U.S.C. 321, 342, 348.
42 FR 14526, Mar. 15, 1977, unless otherwise noted.
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Subscribe to: 21 CFR 173.255
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Nomenclature changes to part 173 appear at 61 FR 14482, Apr. 2, 1996; 66 FR 56035, Nov. 6, 2001; 66 FR 66742, Dec. 27, 2001; and 81 FR 49896, July 29, 2016.
Methylene chloride may be present in food under the following conditions:
(a) In spice oleoresins as a residue from the extraction of spice, at a level not to exceed 30 parts per million; Provided, That, if residues of other chlorinated solvents are also present, the total of all residues of such solvents shall not exceed 30 parts per million.
(b) In hops extract as a residue from the extraction of hops, at a level not to exceed 2.2 percent, Provided, That:
(1) The hops extract is added to the wort before or during cooking in the manufacture of beer.
(2) The label of the hops extract identifies the presence of the methylene chloride and provides for the use of the hops extract only as prescribed by paragraph (b)(1) of this section.
(c) In coffee as a residue from its use as a solvent in the extraction of caffeine from green coffee beans, at a level not to exceed 10 parts per million (0.001 percent) in decaffeinated roasted coffee and in decaffeinated soluble coffee extract (instant coffee).