Odorless light petroleum hydrocarbons may be safely used in food, in accordance with the following prescribed conditions:
(a) The additive is a mixture of liquid hydrocarbons derived from petroleum or synthesized from petroleum gases. The additive is chiefly paraffinic, isoparaffinic, or naphthenic in nature.
(b) The additive meets the following specifications:
(1) Odor is faint and not kerosenic.
(2) Initial boiling point is 300 °F minimum.
(3) Final boiling point is 650 °F maximum.
(4) Ultraviolet absorbance limits determined by method specified in § 178.3620(b)(1)(ii) of this chapter, as follows:
| Wavelength mµ | Maximum absorbance per centimeter optical pathlength |
|---|---|
| 280-289 | 4.0 |
| 290-299 | 3.3 |
| 300-329 | 2.3 |
| 330-360 | .8 |
(c) The additive is used as follows:
| Use | Limitations |
|---|---|
| As a coating on shell eggs | In an amount not to exceed good manufacturing practice. |
| As a defoamer in processing beet sugar and yeast | Complying with § 173.340 of this chapter. |
| As a float on fermentation fluids in the manufacture of vinegar and wine to prevent or retard access of air, evaporation, and wild yeast contamination during fermentation | In an amount not to exceed good manufacturing practice. |
| In the froth-flotation cleaning of vegetables | Do. |
| As a component of insecticide formulations used in compliance with regulations issued in parts 170 through 189 of this chapter | Do. |