21 CFR § 184.1097 - Tannic acid.

§ 184.1097 Tannic acid.

(a) Tannic acid (CAS Reg. No. 1401-55-4), or hydrolyzable gallotannin, is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. It is a yellowish-white to light brown substance in the form of an amorphous, bulky powder, glistening scales, or spongy masses. It is also ordorless, or has a faint characteristic odor, and has an astringent taste. Tannic acid is obtained by solvent extraction of nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus. Tannic acid is also obtained by solvent extraction of the seed pods of Tara (Caesalpinia spinosa) or the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. galabra, and R. typhia.

(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 319, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

(c)

(1) In accordance with § 184.1(b)(2), the ingredient is used in food only within the following specific limitations:

Category of food Maximum level of use in food (as served) (percent) Functional use
Baked goods and baking mixes, § 170.3(n)(1) of this chapter 0.01 Flavoring agent and adjuvant, § 170.3(o)(12) of this chapter.
Alcoholic beverages, § 170.3(n)(2) of this chapter 0.015 Flavor enhancer, § 170.3(o)(11) of this chapter; flavoring agent and adjuvant, § 170.3(o)(12) of this chapter; processing aid, § 170.3(o)(24) of this chapter.
Nonalcoholic beverages and beverage bases, § 170.3(n)(3) of this chapter and for gelatins, puddings, and fillings, § 170.3(n)(22) of this chapter 0.005 Flavoring agent and adjuvant, § 170.3(o)(12) of this chapter; pH control agent, § 170.3(o)(23) of this chapter.
Frozen dairy desserts and mixes, § 170.3(n)(20) of this chapter and for soft candy, § 170.3(n)(38) of this chapter 0.04 Flavoring agent and adjuvant, § 170.3(o)(12) of this chapter.
Hard candy and cough drops, § 170.3(n)(25) of this chapter 0.013 Do.
Meat products, § 170.3(n)(29) of this chapter 0.001 Do.

(2) Tannic acid may be used in rendered animal fat in accordance with 9 CFR 424.21.

(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

[50 FR 21043, May 22, 1985, as amended at 85 FR 72907, Nov. 16, 2020

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