1[61. Restriction on use of emulsifying and stabilizing agents.-No emulsifying or stabilizing agent shall be used in any food, except where the use of emulsifying or stabilizing agent is specially permitted: Provided that the following emulsifying or stabilizing agents shall not be used in milk and cream, namely: Monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propylenegycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyl acid, esters of monoglycerides and diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbiton esters of fatty acids or in combination: Provided further that polyglycerol esters of fatty acids and polyglycerol ester of interesterified ricinoleic acid may be used in bakery products and chocolate to the extent of 0.2 percent by weight: 2[Provided also that Diacetyl Tartaric acid esters of Mono and Diglycerides may be used in Bread and Cakes.] 1. Subs. by G.S.R. 1533. dated 8th July, 1968. 2. Added by G.S.R. 284, dated 29th May, 1997 (w.e.f 29th November, 1997).
|