Antioxidants and oxygen interceptors
Ascorbyl palmitate
Parameters
- Chart entries
- 5
- Purposes
- To retard rancidity; Dry sausage; Rendered animal fat or a combination of such fat and vegetable fat; Fresh pork, sausage, brown and serve sausages, fresh Italian sausage products, pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs; Dried meats
- Curing agent
- no
9 CFR 424.21, chart at paragraph (c). eCFR as in force on 2026-01-01, retrieved 2026-09-04.
Permitted uses and amounts
| Class | Purpose | Products | Amount |
|---|---|---|---|
| Antioxidants and oxygen interceptors | To retard rancidity | Margarine or oleomargarine | 0.02 percent (by wt. of finished product) individually or in combination with other antioxidants approved for use in margarine. |
| Antioxidants and oxygen interceptors | Dry sausage | 0.003 based on total weight | 0.006 percent in combination with other anti-oxidants for use in meat. |
| Antioxidants and oxygen interceptors | Rendered animal fat or a combination of such fat and vegetable fat | 0.01 percent | 0.02 percent in combination with other anti-oxidants for use in meat. |
| Antioxidants and oxygen interceptors | Fresh pork, sausage, brown and serve sausages, fresh Italian sausage products, pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs | 0.01 percent based on fat content | 0.02 percent in combination with other anti-oxidants for use in meat, based on fat content. |
| Antioxidants and oxygen interceptors | Dried meats | 0.01 percent based on total weight | 0.01 percent in combination with other anti-oxidants for use in meat. |
Source: Electronic Code of Federal Regulations (eCFR), Title 9, 9 CFR 424.21. Parsed from eCFR XML as in force on 2026-01-01, retrieved 2026-09-04. Read the section