184.1021 Benzoic acid.

(a) Benzoic acid is the chemical benzenecarboxylic acid

(C7H6O2), occurring in nature in free

and combined forms. Among the foods in which benzoic acid occurs

naturally are cranberries, prunes, plums, cinnamon, ripe cloves, and

most berries. Benzoic acid is manufactured by treating molten phthalic

anhydride with steam in the presence of a zinc oxide catalyst, by the

hydrolysis of benzotrichloride, or by the oxidation of toluene with

nitric acid or sodium bichromate or with air in the presence of a

transition metal salt catalyst.

(b) The ingredient meets the specifications of the ``Food Chemicals

Codex,'' 3d Ed. (1981), p. 35, which is incorporated by reference.

Copies may be obtained from the National Academy Press, 2101

Constitution Ave. NW., Washington, DC 20418, or may be examined at the

Office of the Federal Register, 800 North Capitol Street, NW., suite

700, Washington, DC 20408.

(c) The ingredient is used as an antimicrobial agent as defined in

Sec. 170.3(o)(2) of this chapter, and as a flavoring agent and adjuvant

as defined in Sec. 170.3(o)(12) of this chapter.

(d) The ingredient is used in food at levels not to exceed good

manufacturing practice. Current usage results in a maximum level of 0.1

percent in food. (The Food and Drug Administration has not determined

whether significantly different conditions of use would be GRAS).

(e) Prior sanctions for this ingredient different from those uses

established in this section, or different from that set forth in part

181 of this chapter, do not exist or have been waived.

[42 FR 14653, Mar. 15, 1977, as amended at 49 FR 5610, Feb. 14, 1984]

184.1733 Sodium benzoate.

(a) Sodium benzoate is the chemical benzoate of soda

(C7H5NaO2), produced by the

neutralization of benzoic acid with sodium bicarbonate, sodium

carbonate, or sodium hydroxide. The salt is not found to occur

naturally.

(b) The ingredient meets the specifications of the ``Food Chemicals

Codex,'' 3d Ed. (1981), p. 278, which is incorporated by reference.

Copies may be obtained from the National Academy Press, 2101

Constitution Ave. NW., Washington, DC 20418, or may be examined at the

Office of the Federal Register, 800 North Capitol Street, NW., suite

700, Washington, DC 20408.

(c) The ingredient is used as an antimicrobial agent as defined in

Sec. 170.3(o)(2) of this chapter, and as a flavoring agent and adjuvant

as defined in Sec. 170.3(o)(12) of this chapter.

(d) The ingredient is used in food at levels not to exceed good

manufacturing practice. Current usage results in a maximum level of 0.1 percent in food. (The Food and Drug Administration has not determined

whether significally different conditions of use would be GRAS.)

(e) Prior sanctions for this ingredient different from the uses

established in this section, or different from that set forth in part

181 of this chapter, do not exist or have been waived.

[42 FR 14653, Mar. 15, 1977, as amended at 49 FR 5613, Feb. 14, 1984]