Section 60 in The Prevention of Food Adulteration Rules, 1955
60. [ Definition of emulsifying and stabilizing agents. [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- "Emulsifying agents" and "stabilizing agents" mean 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 such emulsions and include the following, namely:-Agar, alginic acid, calcium and sodium alginatees carrageen, edible gums [(such as guar., karaya arabic, carobean, furceilaran, tragacanth, gum ghatti)], dextrin, sorbitole, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin quillaila, modified starches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, methyl ethyl cellulose, methyl cellulose, sodium caboxymetnyl cellulose, stearnoyl tartaric acid, esters or monoglycerides and diglycerdies of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, [poly-oxy-ethylene sorbiton monostearate [sodium stearoyl-2-lactylate and calcium stearoyl-2] [Substituted by G.S.R. 205, dated 23rd February, 1974 (w.e.f. 23-5-1974).] lactylate] [Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterifiea Ricinoleic acid] [Inserted by G.S.R. 101(E), dated 18th February, 1992 (w.e.f. 18-2-1992).] [***] [The words 'and brominated vegetable oils' omitted by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988) and again inserted by G.S.R. 411(E), dated 29th March, 1990 (w.e.f. 29-3-1990) which remained in force till 15th April, 1990.] [Glycerol esters of wood resins (Ester Gum)] [Added by G.S.R. 284(E), dated 29th May, 1997 (w.e.f. 29-5-1997).]].
