21 CFR § 184.1262
Corn silk and corn silk extract
June 25, 2020
(a) Corn silk is the fresh styles and stigmas of Zea mays L. collected when the corn is in milk. The filaments are extracted with dilute ethanol to produce corn silk extract. The extract may be concentrated at a temperature not exceeding 60 °C.
(b) The ingredient must be of a purity suitable for its intended use.
(c) In accordance with §184.1(b)(2), the ingredients are used in food only within the following specific limitations:
Open Table
| Category of food | Maximum level of use in food (as served)1 | Functional use |
|---|---|---|
| Baked goods and baking mixes, §170.3(n)(1) of this chapter | 30 | Flavoring agent, §170.3(o)(12) of this chapter. |
| Nonalcoholic beverages, §170.3(n)(3) of this chapter | 20 | Do. |
| Frozen dairy desserts, §170.3(n)(20) of this chapter | 10 | Do. |
| Soft candy, §170.3(n)(38) of this chapter | 20 | Do. |
| All other food categories | 4 | Do. |
1Parts per million.
(d) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.
[47 FR 29953, July 9, 1982, as amended at 73 FR 8607, Feb. 14, 2008]
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