Section 61 in The Prevention of Food Adulteration Rules, 1955
61. [ Restriction on use of emulsifying and stabilising agents. [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- No emulsifying or stabilizing agents shall be used in any food, except where the use of emulsifying or stabilizing agents is specifically 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, propyleneglycol alginate, mtnylethyl cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyle tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostrearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, [***]:[Provided further that Polyglycerol esters of fatty acids and Polyglycerol ester of interesterified Ricinoleic acid myty be used in bakery products and in chocolate to the extent of 0.2 per cent by weight:] [Added by G.S.R. 284(E), dated 29th May, 1997 (w.e.f. 29-5-1997).][Provided also that Diacetyl Tartaric acid esters of Mono and Diglycerides may be used in Bread and Cakes.] [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]]
