U. S. Food and Drug Administration
Center for Food Safety & Applied Nutrition
Office of Food Additive Safety
Inventory of GRAS Notices
February 2004

GRAS Notices Received in 2001

Information about the Notifier, the Intended Use, and the Basis for the GRAS Determination

A substance that will be added to food is subject to premarket approval by FDA unless its use is generally recognized as safe (GRAS) by qualified experts.(1) On April 17, 1997, FDA issued a proposed rule (the GRAS proposal; 62 FR 18938) that would establish a notification procedure whereby any person may notify FDA of a determination by that person that a particular use of a substance is GRAS. Although the proposed notification procedure is not yet final, FDA has already received several notices. As described in the GRAS proposal, the agency is evaluating whether each submitted notice provides a sufficient basis for a GRAS determination and whether information in the notice or otherwise available to FDA raises issues that lead the agency to question whether use of the substance is GRAS. Following this evaluation, FDA replies to the notifier by letter.

In general, FDA's response has been in one of three categories:

  1. The agency does not question the basis for the notifier's GRAS determination;
  2. The agency concludes that the notice does not provide a sufficient basis for a GRAS determination (e.g., because the notice does not include appropriate data and information or because the available data and information raise questions about the safety of the notified substance); or
  3. The response letter states that the agency has, at the notifier's request, ceased to evaluate the GRAS notice.

In the GRAS proposal, FDA announced its intention to maintain an inventory of GRAS notices and the agency's response to those notices. The main page of the Inventory of GRAS Notices lists all notices that FDA has received, describes FDA's response as one of the three general categories described above, and provides a hyperlink to the actual response letter. The table below, which is a separate part of the Inventory of GRAS Notices, lists the notices that FDA received in the year 2001. Importantly, the table below lists all GRAS notices received in the year 2001, regardless of whether the notice is pending at FDA or has come to closure.

The table below:

This table is current as of January 30, 2004. Because all notices in this table have come to closure, FDA does not expect to update this table on a regular basis.

List of GRAS Notices Received in 2001
GRN No. Notifier Substance Intended Use GRP # Basis Receipt Closure
93 Polyphenolics, Inc. Grape seed extract and grape skin extract Use in fruit juice and fruit flavored beverages as an antioxidant to prevent deterioration at a composite total concentration up to 210 parts per million   Scientific Dec. 19, 2001 Jun. 5, 2002
92 Mitsubishi Chemical Corporation Sucrose fatty acid esters Use in beta carotene color preparations intended for use in orange-colored beverages such as soft drinks and juice beverages as an emulsifier at a maximum level of 2 per cent of the beta-carotene color preparation   Scientific Dec. 12, 2001 Feb. 4, 2002
91 Marlow Foods Ltd. Mycoprotein Use in food in general, excluding meat products, poultry products, and infant formula   Scientific Dec. 3, 2001 Jan. 7, 2002
90 Enzyme Technical Association Carbohydrase enzyme preparation from Aspergillus oryzae, protease enzyme preparation from Aspergillus oryzae, and carbohydrase enzyme preparation from Rhizopus oryzae Use in foods in general as an enzyme in accordance with current good manufacturing practices 3G0016 Common use in food Nov. 16, 2001 Closure: Apr. 4, 2002
Additional correspondence Jan. 13, 2004
89 Enzyme Technical Association Five enzyme preparations from Aspergillus niger: Carbohydrase enzyme preparation, catalase enzyme preparation, glucose oxidase enzyme preparation, pectinase enzyme preparation, and protease enzyme preparation Use in foods in general as an enzyme in accordance with current good manufacturing practices 3G0016 Common use in food Nov. 16, 2001 Closure: Apr. 3, 2002
Additional correspondence Jan. 13, 2004
88 Enzyme Technical Association Invertase enzyme preparation from Saccharomyces cerevisiae and lactase enzyme preparation from Kluyveromyces marxianus Use in foods in general as an enzyme in accordance with current good manufacturing practices 3G0016 Common use in food Nov. 16, 2001 Apr. 3, 2002
87 World Minerals, Inc. Composite filtration media (diatomaceous earth and perlite) Use in food processing as a filtration aid   Scientific procedures Nov. 6, 2001 Feb. 26, 2002
86 AVEBE b.a. Coagulated potato protein, hydrolyzed potato protein, or clarified hydrolyzed potato protein Use in foods in general, including meat products, as a substitute for other protein products that accomplish a range of functional effects (such as water binding, emulsifying, and foaming)   Scientific procedures Oct. 22, 2001 Apr. 3, 2002
85 Hyashibara International, Inc. Isoamylase from Pseudomonas amyloderamosa Use as a debranching enzyme that hydrolyzes alpha-1,6-glucosidic linkages in glycogen, amylopectin, and their alpha-limit dextrins   Scientific procedures Sept. 21, 2001 Feb. 19, 2002
84 Larex, Inc. Arabinogalactan from Eastern Larch (Larix laricina) Use in foods in general, including meat and poultry products, for multiple technical effects   Scientific procedures Sept. 6, 2001 Feb. 19, 2002
83 Pactiv Corporation Carbon monoxide Use in the packaging of fresh cuts of muscle meat and ground meat as a component of a gas mixture in a modified atmosphere packaging system to maintain wholesomeness, provide flexibility in distribution, and reduce shrinkage within a system that results in traditional product display to consumers in fresh cuts of muscle meat or ground meat   Scientific procedures Sept. 6, 2001 Feb. 21, 2002
82 INEOS Fluor, Ltd. 1,1,1,2-Tetrafluoroethane (HFC-134a) Use in the production of food flavors and flavorings as an extraction solvent   Scientific procedures Sept. 4, 2001 June 5, 2002
81 Amano Enzyme, Inc. Lipase from Candida rugosa Use on fats and oils to produce fatty acids or glycerides at a level up to one percent of the weight of the fat or oil; use in the esterification of fatty acids to produce glycerides at a level up to one percent of the weight of the fatty acids   Scientific procedures Sept. 4, 2001 Feb. 7, 2002
80 Mead Johnson Nutritionals ARASCO (arachidonic acid-rich single-cell oil) Provide ARASCO (as a source of arachidonic acid) in term infant formula, at a maximum level of 1.88 percent of total dietary fat when used in combination with DHASCO (docosahexaenoic acid-rich single-cell oil; as a source of docosahexaenoic acid) at a maximum level of 1.25 per cent of the total dietary fat and at a ratio ranging from 1:1 to 1:2 (DHASCO:ARASCO)   Scientific procedures Aug. 6, 2001 Dec. 11, 2001
79 Novozymes North America Inc. Alpha-amylase derived from Bacillus licheniformis carrying a gene encoding a modified alpha-amylase from Bacillus licheniformis Use as a processing aid for the liquefaction of starch in the production of syrups and for the thinning of starch in distilling mashes in the production of alcohol. The alpha-amylase enzyme preparation is used at minimum levels necessary to achieve the intended effects. The recommended use level for the alpha-amylase enzyme preparation is 0.35 kilogram per ton of starch.   Scientific procedures July 3, 2001 Dec. 19, 2001
78 Arla Foods Ingredients amba D-Tagatose Use in diet/sugar-free carbonated beverages, ready-to-eat cereals, sugar-less/sugar-free chewing gum, low calorie ready-to-drink tea beverages, icings or glazes used on baked goods, frozen dairy desserts, bars, hard candies, dietetic soft candies, and meal replacements as a bulk sweetener, humectant, texturizer or stabilizer at varying levels   Scientific procedures May 11, 2001 Oct. 25, 2001
77 DMV International Milk-derived lactoferrin Ingredient in sports and functional foods at a level of 100 milligrams per product serving   Scientific procedures May 4, 2001 Aug. 14, 2001
76 Cerestar Holding B.V. Erythritol Use in bakery fillings, cakes and cookies, chewing gum, dairy drinks, fat-based cream used in modified fat/calorie cookies, pastries, hard candies, frozen dairy desserts, puddings, reduced and low-calorie beverages, soft candies, sugar substitutes and yogurt as a flavor enhancer, formulation aid, humectant, nutritive sweetener, stabilizer and thickener, sequestrant, and texturizer at varying levels   Scientific procedures Apr. 30, 2001 Sept. 6, 2001
75 Novozymes North America Inc. Lipase derived from Aspergillus oryzae carrying a gene encoding lipase from Fusarium oxysporum Use in the fats and oils industry, the baking industry, the hydrolysis of lecithin, and the modification of egg yolks as a processing aid at a minimum level necessary in accordance with good manufacturing practices   Scientific procedures Apr. 13, 2001 Aug. 14, 2001
74 Wacker Biochem Corp. Beta-cyclodextrin Use in baked goods prepared from dry mixes, breakfast cereal, chewing gum, gelatins and puddings, dry mix for soups, flavored coffee and tea, compressed candies, processed cheese products, flavored savory snacks and crackers, dry mix for beverages as a flavor carrier or protectant at varying levels   Scientific procedures Mar. 28, 2001 Oct. 25, 2001
73 Primex Ingredients ASA Shrimp-derived chitosan Use in foods in general for multiple technical effects in accordance with good manufacturing practice   Scientific procedures Mar. 14, 2001 Jan. 31, 2002
72 Genencor International Inc. Pullulanase derived from Bacillus licheniformis carrying a gene encoding pullulanase from B. deramificans Use in the manufacture of starch hydrolysates and high fructose corn syrup as a processing aid at a minimum level necessary in accordance with good manufacturing practice 5G0415 Scientific procedures Mar. 10, 2001 June 12, 2001
71 American Ingredients Company White mineral oil, USP (viscosity ISO 100) Use on potato processing equipment as a sprayed release agent resulting in a presence on food at no more than 5 parts per million   Scientific procedures Mar. 7, 2001 Apr. 20, 2001
70 Thixo Limited Stearyl alcohol Use in margarine, shortening, and food products that require the use of semi-solid and solid fats as a texturizer at levels up to 10 percent of the oil mass of the food product   Scientific procedures Feb. 21, 2001 Apr. 23, 2001
69 Thixo Limited Behenic acid Use in margarine, shortening, and food products that require the use of semi-solid and solid fats as a texturizer at levels up to 8 percent of the oil mass of the food product   Scientific procedures Feb. 12, 2001 May 14, 2001
68 Amano Enzyme Inc. Lipase from Penicillium camembertii Use on fats and oils to produce fatty acids or glycerides at a level up to one percent of the weight of the fat or oil   Scientific procedures Jan. 31, 2001 May 29, 2001
67 Farmland National Packaging Company, L.P. Milk-derived lactoferrin Use on uncooked beef as an antimicrobial agent at a level not to exceed 2 percent   Scientific procedures Jan. 9, 2001 Oct. 23, 2001
66 JHB Inc. Milk thistle extract Use in a malt-based beverage as a bittering agent   Scientific procedures Jan. 3, 2001 Apr. 23, 2001



(1)In addition, a substance that is used in accordance with a sanction granted prior to September 6, 1958 is not subject to premarket approval.


 


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