Methyl and ethyl esters of fatty acids produced from edible fats and oils.

§ 172.225 Methyl and ethyl esters of fatty acids produced from edible fats and oils. Methyl esters and ethyl esters of fatty acids produced from edible fats and oils may be safely used in food, subject to the following prescribed conditions: (a) The additive consists of a mixture of either methyl or ethyl esters of fatty acids produced from edible fats and oils and meets the following specifications: (1) Not less than 90 percent methyl or ethyl esters of fatty acids. (2) Not more than 1.5 percent unsaponifiable matter. (b) The additive is used or intended for use at the level not to exceed 3 percent by weight in an aqueous emulsion in dehydrating grapes to produce raisins, whereby the residue of the additive on the raisins does not exceed 200 parts per million. [57 FR 12711, Apr. 13, 1992]