PART ONE: THE CAUSE
should be removed before the final product is used. But nothing
can be removed completely once it is added, so there are regu-
lations governing the amount left. Amounts are stated in “ppm”,
or “parts per million.” 50 ppm would be like 50 drops out of a
million drops, or roughly one drop per quart (or liter).
This excerpt is from the Code of Federal Regulations
(CFR).21 CFR 173.240 (4-1-94 Edition) Isopropyl Alcohol.
Isopropyl alcohol may be present in the following foods un-
der the conditions specified:
a) In spice oleoresins as a residue from the extraction of
spice, at a level not to exceed 50 parts per million.
b) In lemon oil as a residue in production of the oil, at a
level not to exceed 6 parts per million.
c) [Discusses its use in hops extract.]Here is a summary of other solvents mentioned:Solvent Allowable residue in
spice oleoresinsParagraph
in 21 CFR
Acetone 30 ppm 173.210
Ethylene dichloride 30 ppm 173.230
Methyl alcohol 50 ppm 173.250
Methylene chloride 30 ppm 173.255
Hexane 25 ppm 173.270
Trichloroethylene 30 ppm 173.290
Fig. 18 Lawful uses of solvents in food.Another reason for isopropyl alcohol pollution (and other
pollutants) in our food are the chemicals used by manufacturers
to sterilize their food handling equipment.
21 CFR 178.1010 (4-1-94 Edition) Sanitizing solutions.
Sanitizing solutions may be safely used on food-processing
equipment and utensils, and on other food-contact articles as
specified in this section, within the following prescribed condi-
tions: