21CFR172.884

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: [TABLE] Wavelength mµ | Maximum absorbance per centimeter optical pathlength 280-289 | 4.0 290-299 | 3.3 300-329 | 2.3 330-360 | .8 (c) The additive is used as follows: [TABLE] Use | Limitations [TABLE] As a coating on shell eggs | In an amount not to exceed good manufacturing practice. [TABLE] As a defoamer in processing beet sugar and yeast | Complying with § 173.340 of this chapter . [TABLE] 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. [TABLE] In the froth-flotation cleaning of vegetables | Do. [TABLE] As a component of insecticide formulations used in compliance with regulations issued in parts 170 through 189 of this chapter | Do. (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: [TABLE] Wavelength mµ | Maximum absorbance per centimeter optical pathlength 280-289 | 4.0 290-299 | 3.3 300-329 | 2.3 330-360 | .8