eCFR Reference Browser

---

title: "21 CFR §172.140"

source: "https://www.ecfr.gov/current/title-21/section-172.140"

title_number: "21"

volume_number: "3"

chapter_number: "Unknown"

subchapter_code: "B"

subchapter_subject: "FOOD FOR HUMAN CONSUMPTION (CONTINUED)"

part_code: "172"

part_subject: "FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION"

subpart_code: "B"

subpart_subject: "Food Preservatives"

section_number: "172.140"

section_subject: "Ethoxyquin."

cfr_reference: "21 CFR 172.140"

title_name: "Title 21"

title_subject: "Food and Drugs"

parts_covered: "Parts 170 to 199"

revised_date: "Revised as of April 1, 2019"

publication_date: "As of April 1, 2019"

contains_description: "Containing a codification of documents of general applicability and future effect"

publication_info: "Published by the Office of the Federal Register National Archives and Records Administration as a Special Edition of the Federal Register"

---

(a)Ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) may be safely used as an antioxidant for preservation of color in the production of chili powder, paprika, and ground chili at levels not in excess of 100 parts per million.

(b)In order to provide for the safe use of the additive in feed prepared in accordance with §§ 573.380 and 573.400 of this chapter, tolerances are established for residues of ethoxyquin in or on edible products of animals as follows:

§172.140 - Ethoxyquin.