[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.848]

[Page 88]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 172--FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION--Table of Contents
 
                    Subpart I--Multipurpose Additives
 
Sec. 172.848  Lactylic esters of fatty acids.

    Lactylic esters of fatty acids may be safely used in food in 
accordance with the following prescribed conditions:
    (a) They are prepared from lactic acid and fatty acids meeting the 
requirements of Sec. 172.860(b) and/or oleic acid derived from tall oil 
fatty acids meeting the requirements of Sec. 172.862.
    (b) They are used as emulsifiers, plasticizers, or surface-active 
agents in the following foods, when standards of identity do not 
preclude their use:

------------------------------------------------------------------------
                   Foods                             Limitations
------------------------------------------------------------------------
Bakery mixes..............................  ............................
Baked products............................  ............................
Cake icings, fillings, and toppings.......  ............................
Dehydrated fruits and vegetables..........  ............................
Dehydrated fruit and vegetable juices.....  ............................
Edible vegetable fat-water emulsions......  As substitutes for milk or
                                             cream in beverage coffee.
Frozen desserts...........................  ............................
Liquid shortening.........................  For household use.
Pancake mixes.............................  ............................
Precooked instant rice....................  ............................
Pudding mixes.............................  ............................
------------------------------------------------------------------------

    (c) They are used in an amount not greater than required to produce 
the intended physical or technical effect, and they may be used with 
shortening and edible fats and oils when such are required in the foods 
identified in paragraph (b) of this section.