21 CFR § 172.190 - Thbp.

---
identifier: "/us/cfr/t21/s172.190"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 172.190 - THBP."
title_number: 21
title_name: "Food and Drugs"
section_number: "172.190"
section_name: "THBP."
chapter_name: "FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES"
subchapter_number: "B"
subchapter_name: "FOOD FOR HUMAN CONSUMPTION"
part_number: "172"
part_name: "FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 321, 341, 342, 348, 371, 379e."
regulatory_source: "42 FR 14491, Mar. 15, 1977, unless otherwise noted."
cfr_part: "172"
---


# 172.190 THBP.

The food additive THBP (2,4,5-trihydroxybutyrophenone) may be safely used in food in accordance with the following prescribed conditions:

(a) The food additive has a melting point of 149 °C-153 °C.

(b) It is used as an antioxidant alone or in combination with other permitted antioxidants.

(c) The total antioxidant content of a food containing the additive will not exceed 0.02 percent of the oil or fat content of the food, including the essential (volatile) oil content of the food.