Lactylic esters of fatty acids may be safely used in food in accordance with the following prescribed conditions:

1. (a) They are prepared from lactic acid and fatty acids meeting the requirements of § 172.860(b) and/or oleic acid derived from tall oil fatty acids meeting the requirements of § 172.862.

2. (b) They are used as emulsifiers, plasticizers, or surface-active agents in the following foods, when standards of identity do not preclude their use:

   Foods	Limitations
   Bakery mixes
   Baked products
   Cake icings, fillings, and toppings
   Dehydrated fruits and vegetables
   Dehydrated fruit and vegetable juices
   Edible vegetable fat-water emulsions	As substitutes for milk or cream in beverage coffee.
   Frozen desserts
   Liquid shortening	For household use.
   Pancake mixes
   Precooked instant rice
   Pudding mixes

3. (c) They are used in an amount not greater than required to produce the intended physical or technical effect, and they may be used with shortening and edible fats and oils when such are required in the foods identified in paragraph (b) of this section.