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Current as of January 02, 2025 | Updated by Findlaw Staff
The food additive polyvinylpyrrolidone may be safely used in accordance with the following prescribed conditions:
(a) The additive is a polymer of purified vinylpyrrolidone catalytically produced, having an average molecular weight of 40,000 and a maximum unsaturation of 1 percent, calculated as the monomer, except that the polyvinylpyrrolidone used in beer is that having an average molecular weight of 360,000 and a maximum unsaturation of 1 percent, calculated as the monomer.
(b) The additive is used or intended for use in foods as follows:
|
Food |
Limitations |
|---|---|
|
Beer |
As a clarifying agent, at a residual level not to exceed 10 parts per million. |
|
Flavor concentrates in tablet form |
As a tableting adjuvent in an amount not to exceed good manufacturing practice. |
|
Nonnutritive sweeteners in concentrated liquid form |
As a stabilizer, bodying agent, and dispersant, in an amount not to exceed good manufacturing practice. |
|
Nonnutritive sweeteners in tablet form |
As a tableting adjuvant in an amount not to exceed good manufacturing practice. |
|
Vitamin and mineral concentrates in liquid form |
As a stabilizer, bodying agent, and dispersant, in an amount not to exceed good manufacturing practice. |
|
Vitamin and mineral concentrates in tablet form |
As a tableting adjuvant in an amount not to exceed good manufacturing practice. |
|
Vinegar |
As a clarifying agent, at a residual level not to exceed 40 parts per million. |
|
Wine |
As a clarifying agent, at a residual level not to exceed 60 parts per million. |
Cite this article: FindLaw.com - Code of Federal Regulations Title 21. Food and Drugs § 21.173.55 Polyvinylpyrrolidone - last updated January 02, 2025 | https://codes.findlaw.com/cfr/title-21-food-and-drugs/cfr-sect-21-173-55/
FindLaw Codes may not reflect the most recent version of the law in your jurisdiction. Please verify the status of the code you are researching with the state legislature before relying on it for your legal needs.
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