Section 62A in The Prevention of Food Adulteration Rules, 1955
62A. [ Antifoaming agents in edible oils and fats. [Inserted by G.S.R. 283(E), dated 26th March, 1983 and corrected by G.S.R. 743, dated 23rd September, 1983.]
- Dimethyl Polysiloxane, food grade, may be used as an antifoaming agent in edible oils and fats for deep fat frying upto a maximum limit of 10 parts per million:[Provided that mono and diglycerides of fatty acids of edible oil may be used as anti-foaming agent in jam, jellies and marmalade.]Explanation. - For the purpose of this rule, "antifoaming agent" means substance which retards deteriorative changes and foaming height during heating.]
