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FDA Information

All of the components used in the manufacture of BestBung™ contact surfaces comply with the Code of Federal Regulatons (CFR) Section 21, Part 177, subsection 1210. The CFR 21, 177.1210 classification covers "Closures with sealing gaskets for food containers." In accordance with CFR 21 subsection, those materials complying with this subsection man be "... safely used on containers intended for use in producing, manufacturing, packaging processing, preparing, treating, packaging, transporting or holding food...". In accordance with CFR 21, 177.1210, those components in compliance with CFR 21 subsection 175, 175, 176, 177, 178, and 179.45 may be used a material composing the CFR 21, 177.1210 product.

Of particular interest is the classification of the base polymer used in BestBung™ formulation. The polymer portion of this product is covered under CFR 21, 177.1810, Styrene Block Polymers. In accordance with this CFR 21, 177.1810 (b) (3), Table Section 3 (i), the Styrene Block Polymers used in BestBung™ may be used in food types listed in categories I, II, IV-B, VI, VII-b and VIII (21 CFR 176.170 Table 1). In addition, due to the amount of polymer used in the BestBung™ CFR 21, 177.1810 (b) (3), Table Section (3) (ii) also applies, and the the material used in BestBung™ may also be used in food types listed in catagories III, IV-A, V, VII-176.170(c).

Based on the above reference to CFR 21, 176.170 Table 1 and Table 2 the BestBung™ material may be used in:
I- Nonacid, aqueous products; may contain salt or sugar or both (pH above 5.0)
II- Acid, aqueous products; may contain salt or sugar or both, and including oil-in-water emulsions of low - or high-fat content.
III- Aqueous, acid or nonacid products containing free oil or fat; may contain salt, and include water-in-oil emulsions of low- or high-fat content (*)
IV- Dairy products and modifications:
     A: Water-in-oil emulsions, high- or low-fat (*).
     B: Oil-in-water emulsions, high- or low-fat.
V- Low-moisture fats and oils (*)
VI- Beverages:
     A: Containing up to 8% of alcohol
     B: Nonalcoholic
     C: Containing more than 8% of alcohol
VII- Bakery products other than those included in Types VIII or IX (below)
     A: Moist bakery products with surfaces containing free fat or oil (*)
     B: Moist bakery products with surfaces containing no free fat or oil
VII- Dry solids with surfaces containing no free fat or oil (*)
IX- Dry solids with surfaces containing free fat or oil (*)

* Denotes limited to Condition for use D - Hot filled or pasteurized below 150 F

All references to the Food and Drug regulations and applicable parts of accepted use are based on the material manufacturers interpretation of the Code of Federal Regulations Section 21, Part 170 to 199, revised April 1, 1996. Our statement that the material manufacturers thermoplastic rubber grade listed above can be used in compliance with the above regulations is predicted on the assumption that the chemical composition will not be altered by the addition of other unregulated substances, and that the food contact surfaced will be fabricated and employed in accordance with Good Manufacturing Practices. In this latter connection, you are directed to Subparagraph (b) of 21 CFR 174.5 and the general provisions applicable to indirect food additives is listed there.