Section 62 in The Prevention of Food Adulteration Rules, 1955
62. [ Restriction on use of anticaking agents. [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 11-3-1979).]
- No anticaking agents shall be used in any food except where the use of anticaking agents is specifically permitted:[Provided that table salt, onion powder, garlic powder, fruit powder and soup powder may contain the following anticaking agents in quantities not exceeding 2.0 per cent, either singly or in combination, namely:-(1)carbonates of calcium and magnesium.(2)phosphate of calcium and magnesium.(3)silicates of calcium, magnesium, aluminium or sodium of silicon dioxide.(4)myristates, palmitates or stearates of aluminium, ammonium, calcium potassium or sodium] ]:[Provided further that calcium, potassium or sodium ferrocyanide may be used as crystal modifiers and anti-caking agent in common salt, iodized salt and iron fortified salt in quantity not exceeding 10 mg/kg singly or in combination expressed as ferrocyanide.] [Inserted by G.S.R. 729(E), dated 23rd August, 1990 (w.e.f. 23-8-1990).]
