Substances Added to Food (formerly EAFUS)

HYDROXYLATED LECITHIN

CAS Reg. No. (or other ID)*:	8029-76-3
Substance*:	HYDROXYLATED LECITHIN
Other Names:	♦ LECITHIN, HYDROXYLATED ♦ HYDROXYLATED LECITHIN
Used for*^† (Technical Effect):	EMULSIFIER OR EMULSIFIER SALT
Food additive and GRAS regulations (21 CFR Parts 170-186)*:	172.814 173.340 176.170 176.200
Food labeling and standards regulations (21 CFR Parts 100-169):	136.11

CAS Reg. No. (or other ID): Chemical Abstract Service (CAS) Registry Number® for the substance or a numerical code assigned by CFSAN to those substances that do not have a CAS Registry Number (977nnn-nn-n series).
Substance: The name of the ingredient as recognized by CFSAN.
Used for^† (Technical Effect): The physical or technical effect(s) the substance has in or on food; see 21 CFR 170.3(o) for definitions.
21 CFR: Title 21 of the Code of Federal Regulations.
FEMA No.: The trade association, Flavor and Extract Manufacturers Association (FEMA), has established expert panels to evaluate and make independent determinations on the GRAS status of flavoring substances. The FEMA number is provided here as a reference to FEMA’s GRAS assessments.
- The GRAS Pub. No. is the FEMA GRAS™ publication number.
- NLFG is no longer FEMA GRAS™.
- For more information about FEMA GRAS, see About the FEMA GRAS™ Program <> .
JECFA: The Joint Expert Committee on Food Additives (JECFA) is an international expert scientific committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). See JECFA Specifications for Flavourings <>

For a substance to be used as a color additive in the US, it must be authorized by a regulation in 21 CFR Part 73, 74, or 82.