Current as of October 03, 2022 | Updated by FindLaw Staff
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(a) Corn silk is the fresh styles and stigmas of Zea mays L. collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. The extract may be concentrated at a temperature not exceeding 60 °C.
(b) The ingredient must be of a purity suitable for its intended use.
(c) In accordance with § 184.1(b)(2), the ingredients are used in food only within the following specific limitations:
|
Category of food |
Maximum level of use in food (as served)1 |
Functional use |
|---|---|---|
|
Baked goods and baking mixes, § 170.3(n)(1) of this chapter |
30 |
Flavoring agent, § 170.3(o)(12) of this chapter. |
|
Nonalcoholic beverages, § 170.3(n)(3) of this chapter |
20 |
Do. |
|
Frozen dairy desserts, § 170.3(n)(20) of this chapter |
10 |
Do. |
|
Soft candy, § 170.3(n)(38) of this chapter |
20 |
Do. |
|
All other food categories |
4 |
Do. |
1 Parts per million.
(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.
Cite this article: FindLaw.com - Code of Federal Regulations Title 21. Food and Drugs § 21.184.1262 Corn silk and corn silk extract - last updated October 03, 2022 | https://codes.findlaw.com/cfr/title-21-food-and-drugs/cfr-sect-21-184-1262.html
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