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:
(a)
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.
(b)
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.
(c)
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:
(2)
Adequate directions to provide an oil or shortening that complies with the limitations prescribed in paragraph (b) of this section.