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§ 184.1857 Corn sugar.
（a） Corn sugar （C6H12O6, CAS Reg. No. 50–99–7）, commonly called D-glucose or dextrose, is the chemical α-D-glucopyranose. It occurs as the anhydrous or the monohydrate form and is produced by the complete hydrolysis of corn starch with safe and suitable acids or enzymes, followed by refinement and crystallization from the resulting hydrolysate.
（b） The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. （1981）, pp. 97–98 under the heading “Dextrose,” which is incorporated by reference in accordance with 5 U.S.C. 552（a） and 1 CFR part 1. Copies are available from the National Academy Press, 2101 Constitution Ave., NW., Washington, DC 20418, or available for inspection 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.
（c） In accordance with §184.1（b）（1）, the ingredient is used in food with no limitation other than current good manufacturing practice.
（d） Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.
[53 FR 44876, Nov. 7, 1988]
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