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. |
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. | ||
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. |
Flavoring Substances and Adjuvants Subject to Limitation or Restriction
Last updated: August 2, 2024