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更多关于美国 FDA 21 CFR 第 73 部分的内容，请详见美国FDA 21 CFR 第73部分关于免除产品证书的食品用着色剂种类汇总
§ 73.140 Toasted partially defatted cooked cottonseed flour.
（a） Identity. （1） The color additive toasted partially defatted cooked cottonseed flour is a product prepared as follows: Food quality cottonseed is delinted and decorticated; the meats are screened, aspirated, and rolled; moisture is adjusted, the meats heated, and the oil expressed; the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown.
（2） Color additive mixtures for food use made with toasted partially defatted cooked cottonseed flour may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
（b） Specifications. Toasted partially defatted cooked cottonseed flour shall conform to the following specifications:
Arsenic: It contains no added arsenic compound and therefore may not exceed a maximum natural background level of 0.2 part per million total arsenic, calculated as As.
Lead （as Pb）, not more than 10 parts per million.
Free gossypol content, not more than 450 parts per million.
（c） Uses and restrictions. The color additive toasted partially defatted cooked cottonseed flour may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act, unless added color is authorized by such standards.
（d） Labeling. The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of §70.25 of this chapter.
（e） Exemption from certification. Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721（c） of the act.
§73.140 烘烤的部分脱脂煮棉子粉
（a）特性：
（1）着色剂--烘烤的部分脱脂煮棉子粉，由下述方法制得：由食用级质量的棉子，先经脱棉绒和脱壳，棉子肉经过筛、气吸和滚压，调节含水量后加热，榨去油脂，然后蒸煮、冷却后磨成粉，再加热至浅色到深棕色等不同色调的产品。
（2）用烘烤的部分脱脂煮棉子粉配成的食用着色剂混合物，只能选用合适的本分部所列的可安全地用于食品着色的着色剂混合物稀释剂。
（b）质量规格：烘烤的部分脱脂煮棉子粉应符合下列质量指标：
砷：不得含有外加的砷化物，因此以As计总砷含量最高不得超过0.2mg/kg的天然最高水平。
铅（以Pb计），不超过10mg/kg。
游离棉酚含量，不超过450mg/kg。
（c）使用和限制条件：烘烤的部分脱脂煮棉子粉在符合现行GMP用量条件下，可安全地用于一般食品的着色，但不能用于本法规§401中所颁布的已确定标准的食品的着色，除非所加入的色素是这类标准所允许的。
（d）标签标示方式：本着色剂和任何由本着色剂所配成的混合物，拟单独使用或起部分着色效果时，其标签应符合本章§70.25中的要求。
（e）免除产品证书：本着色剂免除产品证书以保护公众健康。所生产的每批产品也免除按法规721（c）中所规定的需要产品证书。
