Chemistry Reference
In-Depth Information
12.4.7 US governmental regulations
The use of antioxidants in foods, drugs, cosmetics, oils is regulated in the United
States by the Federal Food, Drug and Cosmetic Act. Table 12.1 lists various
antioxidants, their Generally Recognized As Safe (GRAS) status along with
their FDA usage limitations based primarily on fat content. Table 12.2 provides
Table 12.1 Antioxidants, GRAS status, and FDA food-addition limits
Antioxidant
GRAS
FDA usage limitation
(yes/no)
BHA
Yes
0.02% of fat or oil content including essential oil
content of the food
BHT
Yes
0.02% of fat or oil content including essential oil
content of the food
Propyl gallate
Yes
0.02% of fat or oil content including essential oil
content of the food
Dilauryl thiodipropionate
Yes
0.02% of fat or oil content including essential oil
content of the food
Thiodipropionic acid
Yes
0.02% of fat or oil content including essential oil
content of the food
Gum guaiac
Yes
0.1% in edible fats and oils
Tocopherols
Yes
No listed limits
Ethoxyquin
No
0.01% to preserve color in paprika, chili powder,
and ground chili
4-Hydroxy-2,6-di-tert-
No
0.02% of fat or oil content, including essential oil
butylphenol
content of the food
Table 12.2 US antioxidant addition limits to foods based on total food weight (ppm)
Food
BHA
BHT
Propyl
Total
permissible
a
gallate
Beverages and desserts prepared from
2
±
±
2
dry mixes
Cereals, dry breakfast
50
50
50
Chewing-gum base
1000
1000
1000
1000
Dry mixes for beverages and desserts
90
90
Emulsion stabilizers for shortenings
200
200
200
Fruit, dry, glaceed
32
32
Meats, dried
100
100
100
100
Potato flakes
50
50
50
Potato granules
10
10
10
Potato shreds, dehydrated
50
50
50
Rice, enriched
33
33
Sausage, dry
30
30
30
30
200
b
Sausage, pork, fresh
100
100
100
Sweet potato flakes
50
50
50
Yeast, active dry
1000
1000
a
Combination of lawful antioxidants
b
Based on fat content of sausage
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