21 CFR § 172.834 - Ethoxylated mono- and diglycerides.

---
identifier: "/us/cfr/t21/s172.834"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 172.834 - Ethoxylated mono- and diglycerides."
title_number: 21
title_name: "Food and Drugs"
section_number: "172.834"
section_name: "Ethoxylated mono- and diglycerides."
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"
---


# 172.834 Ethoxylated mono- and diglycerides.

The food additive ethoxylated mono-and diglycerides (polyoxyethylene (20) mono- and diglycerides of fatty acids) (polyglycerate 60) may be safely used in food in accordance with the following prescribed conditions:

(a) The food additive is manufactured by:

(1) Glycerolysis of edible fats primarily composed of stearic, palmitic, and myristic acids; or

(2) Direct esterification of glycerol with a mixture of primarily stearic, palmitic, and myristic acids;

to yield a product with less than 0.3 acid number and less than 0.2 percent water, which is then reacted with ethylene oxide.

(b) The additive meets the following specifications:

Saponification number, 65-75.

Acid number, 0-2.

Hydroxyl number, 65-80.

Oxyethylene content, 60.5-65.0 percent.

(c) The additive is used or intended for use in the following foods when standards of identity established under section 401 of the Act do not preclude such use:

| Use | Limitations |
| --- | --- |
| 1. As an emulsifier in pan-release agents for and as a dough conditioner in yeast-leavened bakery products | Not to exceed levels required to produce the intended effects, total not to exceed 0.5 percent by weight of the flour used. |
| 2. As an emulsifier in cakes and cake mixes | Not to exceed 0.5 percent by weight of the dry ingredients. |
| 3. As an emulsifier in whipped vegetable oil toppings and topping mixes | Not to exceed 0.45 percent by weight of the finished whipped vegetable oil toppings. |
| 4. As an emulsifier in icings and icing mixes | Not to exceed 0.5 percent by weight of the finished icings. |
| 5. As an emulsifier in frozen desserts | Not to exceed 0.2 percent by weight of the finished frozen desserts. |
| 6. As an emulsifier in edible vegetable fat-water emulsions intended for use as substitutes for milk or cream in beverage coffee | Not to exceed 0.4 percent by weight of the finished vegetable fat-water emulsions. |

(d) When the name “polyglycerate 60” is used in labeling it shall be followed by either “polyoxyethylene (20) mono-and diglycerides of fatty acids” or “ethoxylated mono- and diglycerides” in parentheses.

[42 FR 14491, Mar. 15, 1977, as amended at 42 FR 37973, July 26, 1977; 50 FR 49536, Dec. 3, 1985]