更多關(guān)于已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類(lèi)，請(qǐng)點(diǎn)擊美國(guó)FDA 21 CFR 第184部分已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類(lèi)匯總
§ 184.1330 Acacia （gum arabic）.
?。╝） Acacia （gum arabic） is the dried gummy exudate from stems and branches of trees of various species of the genus Acacia, family Leguminosae.
?。╞） The ingredient meets the specifications of the “Food Chemicals Codex,” 3d Ed. （1981）, p. 7, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the National Archives and Records Administration （NARA）. For information on the availability of this material at NARA, call 202–741–6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
?。╟） The ingredient is used in food under the following conditions:
Maximum Usage Levels Permitted
| Food (as served) | Percent | Function |
| Beverages and beverage bases, §170.3(n)(3) of this chapter | 2.0 | Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter; flavoring agent and adjuvant, §170.3(o)(12) of this chapter; formulation aid, §170.3(o)(14) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter. |
| Chewing gum, §170.3(n)(6) of this chapter | 5.6 | Flavoring agent and adjuvant, §170.3(o)(12) of this chapter; formulation aid, §170.3(o)(14) of this chapter; humectant, §170.3(o)(16) of this chapter; surface-finishing agent, §170.3(o)(30) of this chapter. |
| Confections and frostings, §170.3(n)(9) of this chapter | 12.4 | Formulation aid, §170.3(o)(14) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter; surface-finishing agent, §170.3(o)(30) of this chapter. |
| Dairy product analogs, §170.3(n)(10) of this chapter | 1.3 | Formulation aid, §170.3(o)(14) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter. |
| Fats and oils, §170.3(n)(12) of this chapter | 1.5 | Formulation aid, §170.3(o)(14) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter. |
| Gelatins, puddings, and fillings, §170.3(n)(22) of this chapter | 2.5 | Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter; formulation aid, §170.3(o)(14) of this chapter.; stabilizer and thickener, §170.3(o)(28) of this chapter. |
| Hard candy and cough drops, §170.3(n)(25) of this chapter | 46.5 | Flavoring agent and adjuvant, §170.3(o)(12) of this chapter; formulation aid, §170.3(o)(14) of this chapter. |
| Nuts and nut products, §170.3(n)(32) of this chapter | 8.3 | Formulation aid, §170.3(o)(14) of this chapter; surface-finishing agent, §170.3(o)(30) of this chapter. |
| Quiescently frozen confection products | 6.0 | Formulation aid, §170.3(o)(14) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter. |
| Snack foods, §170.3(n)(37) of this chapter | 4.0 | Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter; formulation aid, §170.3(o)(14) of this chapter. |
| Soft candy, §170.3(n)(38) of this chapter | 85.0 | Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter; firming agent, §170.3(o)(10) of this chapter; flavoring agent and adjuvant, §170.3(o)(12) of this chapter; formulation aid, §170.3(o)(14) of this chapter, humectant, §170.3(o)(16) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter; surface-finishing agent, §170.3(o)(30) of this chapter. |
| All other food categories | 1.0 | Emulsifier and emulsifier salt, §170.3(o)(8) of this chapter; flavoring agent and adjuvant, §170.3(o)(12) of this chapter; formulation aid, §170.3(o)(14) of this chapter; processing aid, §170.3(o)(24) of this chapter; stabilizer and thickener, §170.3(o)(28) of this chapter; surface-finishing agent, §170.3(o)(30) of this chapter; texturizer, §170.3(o)(32) of this chapter. |
（d） [Reserved]
?。╡） Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.
[42 FR 14653, Mar. 15, 1977, as amended at 42 FR 55205, Oct. 14, 1977; 49 FR 5612, Feb. 14, 1983; 53 FR 5766, Feb. 26, 1988]
