| 1. As a crystallization accelerator in cocoa products, in imitation chocolate, and in compound coatings | 
                Not to exceed 1 percent of the combined weight of the formulation. | 
            
            
                | 2. As a formulation aid as defined in § 170.3(o)(14) of this chapter, lubricant and release agent as defined in § 170.3(o)(18) of this chapter, and surface-finishing agent as defined in § 170.3(o)(30) of this chapter in food | 
                Not to exceed 0.5 percent. | 
            
            
                | 3. As a formulation aid as defined in § 170.3(o)(14) of this chapter in confections | 
                Not to exceed 3.0 percent of the combined weight of the formulation. | 
            
            
                | 4. As a formulation aid as defined in § 170.3(o)(14) of this chapter in fats and oils as defined in § 170.3 (n)(12) of this chapter
                 | 
                Not to exceed 1.0 percent of the combined weight of the formulation. | 
            
            
                | 5. As a winterization and fractionation aid in fat and oil processing | 
                Not to exceed 0.5 percent by weight of the processed fat or oil. |