21 CFR § 184.1366 - Hydrogen peroxide.
(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722-84-1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.
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|Food||Maximum treatment level in food (percent)||Functional use|
|Milk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter||0.05||Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter|
|Whey, during the preparation of modified whey by electrodialysis methods||0.04||do.|
|Dried eggs, dried egg whites, and dried egg yolks as in §§ 160.105, 160.145, and 160.185 of this chapter||Amount sufficient for the purpose||Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter|
|Beef feet||Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide)||Bleaching agent.|
|Herring||Amount sufficient for the purpose||do.|
|Wine||do||Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter.|
|Starch||0.15||Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter, to produce thermophile-free starch;|
|Remove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.|
|Instant tea||Amount sufficient for the purpose||Bleaching agent.|
|Corn syrup||0.15||Reduce sulfur dioxide levels in the finished corn syrup.|
|Colored (annatto) cheese whey||0.05||Bleaching agent.|
|Wine vinegar||Amount sufficient for the purpose||Remove sulfur dioxide from wine prior to fermentation to produce vinegar.|
|Emulsifiers containing fatty acid esters||1.25||Bleaching agent.|
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