(a) Brown algae are seaweeds of the species Analipus japonicus, Eisenia bicyclis, Hizikia fusiforme, Kjellmaniella gyrata, Laminaria angustata, Laminaria claustonia, Laminaria digitata, Laminaria japonica, Laminaria longicruris, Laminaria longissima, Laminaria ochotensis, Laminaria saccharina, Macrocystis pyrifera, Petalonia fascia, Scytosiphon lomentaria and Undaria pinnatifida. They are harvested principally in coastal waters of the northern Atlantic and Pacific oceans. The material is dried and ground or chopped for use in food.
(b) The ingredient meets the specifications for kelp in the Food Chemicals Codex, 3d Ed. (1981), p. 157, 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) 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) | Functional use |
|---|---|---|
| Spices, seasonings, and flavorings, §170.3(n) (26) of this chapter | Not to exceed current good manufacturing practice | Flavor enhancer, §170.3(o)(11) of this chapter; flavor adjuvant, §170.3(o)(12) of this chapter. |
(d) Prior sanctions for this ingredient different from the use established in this section do not exist or have been waived.
[47 FR 47376, Oct. 26, 1982]
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