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: "F"
subpart_subject: "Flavoring Agents and Related Substances"
section_number: "172.590"
section_subject: "Yeast-malt sprout extract."
cfr_reference: "21 CFR 172.590"
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"
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Yeast-malt sprout extract, as described in this section, may be safely used in food in accordance with the following prescribed conditions:
(a)The additive is produced by partial hydrolysis of yeast extract (derived from Saccharomyces cereviseae, Saccharomyces fragilis, or Candida utilis) using the sprout portion of malt barley as the source of enzymes. The additive contains a maximum of 6 percent 5′ nucleotides by weight.
(b)The additive may be used as a flavor enhancer in food at a level not in excess of that reasonably required to produce the intended effect.