172.834—Ethoxylated mono- and diglycerides.
The food additive ethoxylated mono-and diglycerides (polyoxyethylene (20) mono- and diglycerides of fatty acids) (polyglycerate 60) may be safely used in food in accordance with the following prescribed conditions:
(2)
Direct esterification of glycerol with a mixture of primarily stearic, palmitic, and myristic acids;
to yield a product with less than 0.3 acid number and less than 0.2 percent water, which is then reacted with ethylene oxide.
Saponification number, 65-75.
Acid number, 0-2.
Hydroxyl number, 65-80.
Oxyethylene content, 60.5-65.0 percent.
(c)
The additive is used or intended for use in the following foods when standards of identity established under section 401 of the Act do not preclude such use:
| Use | Limitations |
|---|---|
| 1. As an emulsifier in pan-release agents for and as a dough conditioner in yeast-leavened bakery products | Not to exceed levels required to produce the intended effects, total not to exceed 0.5 percent by weight of the flour used. |
| 2. As an emulsifier in cakes and cake mixes | Not to exceed 0.5 percent by weight of the dry ingredients. |
| 3. As an emulsifier in whipped vegetable oil toppings and topping mixes | Not to exceed 0.45 percent by weight of the finished whipped vegetable oil toppings. |
| 4. As an emulsifier in icings and icing mixes | Not to exceed 0.5 percent by weight of the finished icings. |
| 5. As an emulsifier in frozen desserts | Not to exceed 0.2 percent by weight of the finished frozen desserts. |
| 6. As an emulsifier in edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in beverage coffee | Not to exceed 0.4 percent by weight of the finished vegetable fat-water emulsions. |
(d)
When the name “polyglycerate 60” is used in labeling it shall be followed by either “polyoxyethylene (20) mono-and diglycerides of fatty acids” or “ethoxylated mono- and diglycerides” in parentheses.