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Union of India - Section
Section 61F in The Prevention of Food Adulteration Rules, 1955
61F. Use of Hydroxypropyl Methyl Cellulose in various foods.
- Hydroxypropyl Methyl Cellulose may be used in the following food products not exceeding in maximum level mentioned in column 3 of the Table given below:Table| S.No. | Article of Food | Maximum Level |
| (1) | (2) | (3) |
| (i) | Non-dairy whip topping | 2.0 percent |
| (ii) | Snacks, savories, luncheonmeat and poultryproducts, instant mixes such as idli mix, dosa mix, upma mixpongle mix, puliyogare mix, gulab jamun mix, jalebi mix, vada mixetc., salad dressing/mayonnaise, mixes for gravies, ice-cream,frozen desserts, puddings and custards | 1.0 percent |
| (iii) | Mixes for dairy based drinks | 0.5 percent |
| Substituted by G.S.R. 652(E), dated 2nd August, 2010, for rule 61F (w.e.f. 2-8-2010). Earlier rule 61F was inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005). Rule 61F, before substitution by G.S.R. 652(E), stood as under:"61F. Use of Flydroxypropyl Methyl Cellulose in Non-Dairy Whip Topping.- Hydroxypropyl Methyl Cellulose may be used in non-dairy whip toppings upto a maximum level 2.0 per cent." |