Flavoring Substances and Adjuvants Subject to Limitation or Restriction | TTB: Alcohol and Tobacco Tax and Trade Bureau

Material	Relevant FEMA Numbers *	Reference	Current Limit	Food category and/or Use
Acacia - Gum Arabic	2001	21CFR172.780	20.0%	Alcoholic Beverages; Function: Thickener, emulsifier, or stabilizer
Acetic Acid	2006	21CFR184.1005	0.15%	All other food categories
Aconitic Acid	2010	21CFR184.1007	0.002%	Alcoholic Beverages
Adipic Acid	2011	21CFR184.1009	0.02%	All other food categories
Agar-agar	2012	21CFR184.1115	.25%	All other food categories
Ammonium Alginate	2015	21CFR184.1133	0.1%	All other food categories
Artemisia (Wormwood)	3114, 3115, 3116	21 CFR172.510	Finished Food Thujone Free	Natural flavoring substance or natural substance used in conjunction with flavors.
Bakers Yeast Extract		21CFR184.1983	5%	The ingredient is used as a flavoring agent and adjuvant as defined in 21 CFR170.3(o)(12) at a level not to exceed 5 percent in food.
Beeswax Yellow & White	2126	21CFR184.1973	0.002%	All other food categories
Benzoic Acid	2131	21CFR184.1021	0.1%	The ingredient is used as a flavoring agent and adjuvant as defined in 21 CFR170.3(o)(12) at a level not to exceed 0.1 percent in food.
BHA	2183	21CFR182.3169	0.02% of fat or oil content	This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food, provided the substance is used in accordance with good manufacturing practice.
BHA	2183	21CFR172.515	0.5% of the essential (volatile) oil content	BHA (butylated hydroxyanisole) may be used as an antioxidant in flavoring substances whereby the additive does not exceed 0.5 percent of the essential (volatile) oil content of the flavoring substance.
BHT (edible fats & oils)	2184	21CFR182.3173	0.02% of fat or oil content	This substance is generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food, provided the substance is used in accordance with good manufacturing practice.
Almond, bitter	2046	21CFR182.20	free from prussic acid	Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) that are generally recognized as safe for their intended use.
Calcium Acetate	2228	21CFR184.1185	0.0001%	All other food categories
Calcium Alginate	2015	21CFR184.1187	0.4%	Alcoholic Beverages
Calcium Chloride		21CFR184.1193	0.05%	All other food categories
Calcium Sulfate		21CFR184.1230	0.07%	All other food categories
Camphor Tree	2231	21CFR172.510	Safrole free	Natural flavoring substance or natural substance used in conjunction with flavors.
Caprylic Acid	2799	21CFR184.1025	0.001%	All other food categories
Cedar, White (Arborvitae) Leaves & Twigs	2267	21CFR172.510	Finished Food Thujone Free	Natural flavoring substance or natural substance used in conjunction with flavors.
Cherry Pits	2278	21CFR172.510	25 ppm prussic acid	Natural flavoring substance or natural substance used in conjunction with flavors.
Cherry - Laurel Leaves	2277	21CFR172.510	25 ppm prussic acid	Natural flavoring substance or natural substance used in conjunction with flavors.
Cinchona, Red & Yellow Bark	2281, 2282, 2283, 2284, 2285	21 CFR172.510	In beverages only: not more than 83 ppm total cinchona alkaloids in finished beverage	Natural flavoring substance or natural substance used in conjunction with flavors.
Corn Silk & Corn Silk Extract	2335	21CFR184.1262	4 ppm	All other food categories
Dithiols -		FEMA	1 ppm	Total added to any food not to exceed 1.0 ppm
2,3-butanedithiol	3477
1,2-ethanedithiol	3484
1,9-nonanedithiol	3513
Calcium Disodium EDTA (ethylene-diaminetetraacetate)		21CFR172.120	25 ppm	Distilled alcoholic beverages; Use: Promote stability of color, flavor, and/or product clarity
Elder Tree Leaves		21CFR172.510	25 ppm prussic acid in the flavor	Alcoholic beverages only; Natural flavoring substance or natural substance used in conjunction with flavors.
Ester Gum (Glycerol Ester of Wood Rosin)		21CFR172.735	100 ppm of the finished beverage	It is used to adjust the density of citrus oils used in the preparation of beverages whereby the amount of the additive does not exceed 100 parts per million of the finished beverage.
Ethyl Formate	2434	21CFR184.1295	0.01%	All other food categories
Guar Gum	2537	21CFR184.1339	.5%	All other food categories
Gum Ghatti	2519	21CFR184.1333	.1%	All other food categories
Gum Tragacanth	3079	21CFR184.1351	.1%	All other food categories
Karaya Gum	2605	21CFR184.1349	0.002%	All other food categories
Licorice and Licorice Derivates as Glycyrrhizin	2628, 2629, 2630	21CFR184.1408	0.1%	Alcoholic beverages
Locust (carob) bean gum	2648	21CFR184.1343	.5%	All other food categories
Malic Acid	2655	21CFR184.1069	0.7%	All other food categories
Mannitol		21CFR180.25	2.5%	All other food categories
Methylparaben	2710	21CFR184.1490	0.1%	The ingredient is used as an antimicrobial agent as defined in 21 CFR170.3(o)(2) in a maximum level of 0.1 percent in food.
Oak Moss	2795	21CFR172.510	Finished Food Thujone Free	Natural flavoring substance or natural substance used in conjunction with flavors.
Oil of Rue	2995	21CFR184.1699	4 ppm	All other food categories
Peach Leaves		21CFR172.510	25 ppm prussic acid in the flavor	Alcoholic beverages only; Natural flavoring substance or natural substance used in conjunction with flavors.
Potassium Alginate		21CFR184.1610	0.01%	All other food categories
Propylene Glycol	2940	21CFR184.1666	5 %	Alcoholic Beverages
Propylparaben	2951	21CFR184.1670	0.1%	The ingredient is used as an antimicrobial agent as defined in 21 CFR170.3(o)(2) in a maximum level of 0.1 percent in food.
Quinine, as the hydrochloride salt or sulfate salt	2975, 2976, 2977	21CFR172.575	83 ppm, as quinine	In carbonated beverages as a flavor
Rue	2994	21CFR184.1698	2 ppm	All categories of food
Sassafras Leaves	3010, 3011	21CFR172.510	Safrole free	Natural flavoring substance or natural substance used in conjunction with flavors.
Sodium Alginate	2015	21CFR184.1724	1.0%	All other food categories
Sodium Aluminosilicate		21CFR182.2727	2%	Use: Anticaking agent
Sodium Benzoate	3025	21CFR184.1733	0.1%	The ingredient is used as an antimicrobial agent as defined in 21 CFR170.3(o)(2) and as a flavoring agent and adjuvant as defined in 21 CFR170.3(o)(12) at a level not to exceed 0.1 percent in food.
Sodium Calcium Aluminosilicate Hydrated		21CFR182.2729	2%	Use: Anticaking agent
Sodium Thiosulfate		21CFR184.1807	0.00005%	Alcoholic beverages
Sorbitol	3029	21CFR184.1835	12%	All other foods; Many uses
St. Johnswort Leaves, Flowers & Caulis		21CFR172.510	Hypericin-free	Natural flavoring substance or natural substance used in conjunction with flavors. Hypericin-free alcohol distillate form only; in alcoholic beverages only
Stannous chloride (anhydrous and dihydrated)		21CFR184.1845	0.0015 % calculated as tin	All food categories
Sucrose Acetate Isobutyrate (SAIB)		21CFR172.833	300 mg/kg of the finished beverage	The total SAIB content of a beverage containing the additive does not exceed 300 milligrams/kilogram of the finished beverage.
Sulfuric Acid		21CFR184.1095	0.014%	Alcoholic beverages
Tagetes (marigold)	3040	21CFR172.510	As oil only	Natural flavoring substance or natural substance used in conjunction with flavors.
Tannic Acid	3042	21CFR184.1097	0.015%	Alcoholic beverages
Tansy		21CFR172.510	finished alcoholic beverage thujone free	Alcoholic beverages only; Natural flavoring substance or natural substance used in conjunction with flavors.
Woodruff, Sweet		21CFR172.510		Alcoholic beverages only; Natural flavoring substance or natural substance used in conjunction with flavors.
Woodruff, Sweet
Yarrow	3117	21CFR172.510	finished beverage thujone free	Beverages only; Natural flavoring substance or natural substance used in conjunction with flavors.

* For more information on the Flavor and Extract Manufacturers Association of the United States (FEMA) GRAS program, visit: http://www.femaflavor.org/gras.