1[60. Definition of emulsifying and stabilizing agents.-Emulsifying agents” and “stabilizing agents” means substances which, when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice-versa and/or stabilizing emulsions and include the following namely: Agar, alginic acid, calcium and sodium alginates, carrageen, edible gums. 2[such as, guar. karaya, arabic carobean, furcellaran, tragacanth gum ghatti] dextrin, soribtol, pectin, sodium and calcium pectate, sodium citrate, sodium phosphate, sodium tartarate, calcium lacto, lecithin, albumen, gelatin, qaillaia, modified starches, proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, methyl dethyl, cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbiton esters of fatty acids or in combination, 3[poly-oxyethylene sorbiton monostearate], 4[Polyglycerol esters of fatty acids and polyglycerol ester of interesterified ricinoletic acid.] 5[Glycerol esters of wood resins (Ester Gum).] 1. Subs. by G.S. R. 1533, dated 8th July, 1968. 2. Subs. by G.S.R. 101 (E), dated 18th February, 1992. 3. Subs. by G.S.R. 205, dated 13th February, 1974. 4. Ins. by G.S.R. 101 (E), dated 18th February, 1992. 5. Added by G.S.R. 284. dated 29th May, 1997 (w.e.f. 29th November, 1997).
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