{"data":{"id":"us/21-cfr-184.1366","jurisdiction":"us","citation":"21 CFR 184.1366","heading":"Hydrogen peroxide.","body":"(a) Hydrogen peroxide (H2O2, CAS Reg. No. 7722-84-1) is also referred to as hydrogen dioxide. It is made by the electrolytic oxidation of sulfuric acid or a sulfate to persulfuric acid or a persulfuric acid salt with subsequent hydrolysis and distillation of the hydrogen peroxide formed; by decomposition of barium peroxide with sulfuric or phosphoric acid; by hydrogen reduction of 2-ethylanthraquinone, followed by oxidation with air, to regenerate the quinone and produce hydrogen peroxide; or by electrical discharge through a mixture of hydrogen, oxygen, and water vapor.\n(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d ed. (1981), pp. 146-147, 1 which is incorporated by reference.\n(c) In accordance with § 184.1(b)(2), the ingredient is used to treat food only within the following specific limitations:\nFood Maximum treatment level in food (percent) Functional use\nMilk, intended for use during the cheesemaking process as permitted in the appropriate standards of identity for cheese and related cheese products under part 133 of this chapter 0.05 Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter\nWhey, during the preparation of modified whey by electrodialysis methods 0.04 do.\nDried eggs, dried egg whites, and dried egg yolks as in §§ 160.105, 160.145, and 160.185 of this chapter Amount sufficient for the purpose Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter\nTripe do Bleaching agent.\nBeef feet Amount sufficient for the purpose. (Hydrogen peroxide may be in the form of a compound salt, sodium carbonate peroxide) Bleaching agent.\nHerring Amount sufficient for the purpose do.\nWine do Oxidizing and reducing agent as defined in § 170.3 (o)(22) of this chapter.\nStarch 0.15 Antimicrobial agent as defined in § 170.3 (o)(2) of this chapter, to produce thermophile-free starch;\nRemove sulfur dioxide from starch slurry following steeping and grinding operations of corn refining.\nInstant tea Amount sufficient for the purpose Bleaching agent.\nCorn syrup 0.15 Reduce sulfur dioxide levels in the finished corn syrup.\nColored (annatto) cheese whey 0.05 Bleaching agent.\nWine vinegar Amount sufficient for the purpose Remove sulfur dioxide from wine prior to fermentation to produce vinegar.\nEmulsifiers containing fatty acid esters 1.25 Bleaching agent.\n(d) Residual hydrogen peroxide is removed by appropriate physical and chemical means during the processing of food where it has been used according to paragraph (c) of this section.\n(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.","path":["Title 21—Food and Drugs","CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES","SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION","PART 184—DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE","Subpart B—Listing of Specific Substances Affirmed as GRAS"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-21.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:47Z","sha256":"e1e68f7cb6b52bb3ab8c7693f2916ac2c9f9bca74c50404e2cc51b27edc526c9","source_id":"us-cfr","stale":true,"prev":"us/21-cfr-184.1355","next":"us/21-cfr-184.1370"},"notice":"GroundRules: Original legal text. Not legal advice."}