Odorless light petroleum hydrocarbons may be safely used in food, in accordance with the following prescribed conditions:

1. (a) The additive is a mixture of liquid hydrocarbons derived from petroleum or synthesized from petroleum gases. The additive is chiefly paraffinic, isoparaffinic, or naphthenic in nature.

2. (b) The additive meets the following specifications:

   1. (1) Odor is faint and not kerosenic.
   2. (2) Initial boiling point is 300 °F minimum.
   3. (3) Final boiling point is 650 °F maximum.

   4. (4) Ultraviolet absorbance limits determined by method specified in § 178.3620(b)(1)(ii) of this chapter, as follows:

      Wavelength mµ	Maximum absorbance per centimeter optical pathlength
      280-289	4.0
      290-299	3.3
      300-329	2.3
      330-360	.8

3. (c) The additive is used as follows:

   Use	Limitations
   As a coating on shell eggs	In an amount not to exceed good manufacturing practice.
   As a defoamer in processing beet sugar and yeast	Complying with § 173.340 of this chapter.
   As a float on fermentation fluids in the manufacture of vinegar and wine to prevent or retard access of air, evaporation, and wild yeast contamination during fermentation	In an amount not to exceed good manufacturing practice.
   In the froth-flotation cleaning of vegetables	Do.
   As a component of insecticide formulations used in compliance with regulations issued in parts 170 through 189 of this chapter	Do.