(a) Calcium alginate (CAS Reg. No. 9005-35-0) is the calcium salt of alginic acid, a natural polyuronide constituent of certain brown algae. Calcium alginate is prepared by the neutralization of purified alginic acid with appropriate pH control agents, or from sodium alginate by metathesis with appropriate calcium salts.
(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), p. 45, 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) (percent) | Functional use |
|---|---|---|
| Baked goods, §170.3(n)(1) of this chapter | 0.002 | Stabilizer, thickener, §170.3(o)(28) of this chapter. |
| Alcoholic beverages, §170.3(n)(2) of this chapter | 0.4 | Do. |
| Confections and frostings, §170.3(n)(9) of this chapter | 0.4 | Do. |
| Egg products, §170.3(n)(11) of this chapter | 0.6 | Do. |
| Fats and oils, §170.3(n)(12) of this chapter | 0.5 | Do. |
| Gelatins, puddings, §170.3(n)(22) of this chapter | 0.25 | Do. |
| Gravies and sauces, §170.3(n)(24) of this chapter | 0.4 | Do. |
| Jams and jellies, §170.3(n)(28) of this chapter | 0.5 | Do. |
| Sweet sauces, §170.3(n)(43) of this chapter | 0.5 | Do. |
| All other food categories | 0.3 | Do. |
(d) Prior sanctions for calcium alginate different from the uses established in this section do not exist or have been waived.
[47 FR 29951, July 9, 1982]
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