Food and Drugs (Emulsifiers and Stabilisors in Food) Order, 1976 (G.S.I. No. 37 of 1976)

GUERNSEY STA';'UTORY nSTRUNEHT 1976 No. 37 The Food and Drugs (Emulsifiers and Stal)ilisors in Food) Order, 1976 Nade ... 27th i'iny, 1976. Laid before the st~tes ... Coming into operation ... 27th ;;~.y., 1976. ARfuUTGENEHT OF m~CTIUHS 1. Citation and commencement. 2. Interpretation. 3. Exemptions. 4. Sale, otc. of food containing emulsifiers or stabilisers. 5. Sale, advertisement and labelling of emulsifiers ~nd stabilisers. 7. Condemnation of food. 8. Penalties. 9. Defences. 10. Application of vo.rious sections of tho La1.I. 11. Extent. Schedule 1 Schedule 2 Schedule 3 Permitted emulsifiers and permitted stabilisers. Emulsifiers and stabilisers permitted only in certain foods. Labelling of permUted emulsifiers and permitted stabilisers. T:J:i.E STAT.iZ;~ :CCu?..D o:;? ~DAI'?H1 in e:~gZ'ch~ 01 ~Ghe po'}e:..~s cOllfeZ'red l1PO" i-G by sactior:.s fell.:::', s8',-:=n, 0.r..d i'0:::i."Z,--sev8n of the :;;'000. 2,1:~, :Drugs (Guerrlsey) it.,;, 1970 (;:-,) ,18 ;;:.":le:1.ded (0) -,nd of £\11 o'~her -POFe:cs enabli:'l3" it i., th"'.~~ beh2.1f, ho::,ec;::- 01:(\8::;8 1. 'I'his O:cde2.' 20'.] be ci tec1 ~.s '~he uJulsifie:cs an.:" Stabilisers in Food Orde:r, 1976 , 2.?ld 'sh~>ll CQ{:'8 ix-,to to:..'Ce oJ.! the t1Tenty-s.e-.~en.th Ck:.:- of Hay, ninete8ii. 11u,-:.o.:ce(l OX' 8. 8eved;y-si:~. ;Jcppropriate designai:ion" 88"-.. .. "<1S, ,:;l.S respects oy:n:;! permitted emulf.:ifi8r or permit~sd si;::.bilisc:C J ;;. nm8 or c.zscrip·l;ion 0::: .:'. n8£e end descril)i:ion sufficiently s~leci.!.'ic, ill each cr,se; to ii").c"ticate to t'.l1. intend~ ng pUI'cheser t!:J.e true n;::.tl.U'e of '(;1'1e per{:1ittect e-'L,lsifier or pernittec1 stabiliser to ,;hic£:. it is 2:j.'1.::li(3o.; "bree.d" h,\s '~he m;;aniu3" ~ssign;;o. ·~o it by '~he Colouring I·latter 1..'1. Food Or1er, 1976 (c); llthe J302.rd'' mG&ns the States oE GUernsey lloard cf Ree.1 thi "cheese sprea.d", liproc~sG~d cheese", 'soft cheese'; :mo. ;;"hey cheese" ha"v-e the ,:leanings respeci:iv""el: .::ss~"Il6'cl to them by the Colouring }"ID:~ta:c in Food Ordel', 1976; "emulsifier" 2nd Hsb."bilis:;r" mean :res~)ectively ar>..y suhSta..'1.C0 ,·,hich is capable (a) in the case of ~ emulsifui:, of n.iclinc.; the fOrmation of, <lIld (b) in the C-2.:se of a stabilise:.:', of m:1.int •• i..'1.ing, "the unifo:cm c"iispcrsion of {;"I.'o or luore ili'.mi:scible substances, but do not in either c<:'.se includa (i l (ii (iii) (iv) (v) (Vil (vii (viii (ix) (x) (til (xii (xiii) 2.J.yY natur<:\.l food substance, w:y permitted a."ltioxida .. rrt, OIlY pe:emi tted ortificid s"estener, any permit:;ed bleachin:; 2£>"enJ~, cmJ'- permitted colouring matter, any permitted improving agent, &J.y pe:""'l!1i tted miscella:.,e01.1S ~ddi -l;i ve, any De~"'l!1itted preserv~tive, any pe:cmi tted solvent, caseins ~d ~,seinates, proteins, protein concentr~ .. te.'3 ;;mi!. protein hydrolys2.tcs, st~rches, Ihetl"J.er modified or not, normal str8.ight CMin fattJ~ ncids deriveo .from .food fats; "flour" 1'","1.S the mew-ins' nssigned to it by the Colouring Nattez:o in Food Order, 1976; Ilfood il meens foocl intended for sale for huma'1 consumption 2.-",1 includes drin.k., ch€!1::zing sum. nnCl. other products of 0. like no.ture and use, D.nd 2.rticles 2.nel substances used cos i...'gTI3u.ients in 'i;he 11.l"epClr€!tion of food or drink or of such products, but does not include (a) Ordres en Conseil Vol XXII, p. t:-l2 (b) Oro.re en Gonseil rio ;crVof 1975 (0) S.r. 1916 iTo. 34 (a) \o/a"':81: 1 live i?nimals or bi1:ds, (b) fodc~81.' or feeding r;i;ufl's for nnimals, birds or fish, or (c) arUc1as or sL':.bstc.nces tls~d onlj' D.S drugs; "Food Chemicals Code~~ 1972" onQ HPirs ~ Sup;Jlement, 197411 meal1. :cespectively the second e(l.ition at: ;;he food Ch(l.'1lica1s CorleJc publishad in 1972 and ·~hc First ·;upp1ement to th,.,.1; Gdi·aol1 llLtblished in 1974·, in each c;:t.se, by the Ib.:~ion"'.l !~ct'.demy of Sciences, ifnshington TIC, United S·i;a tes of f'!l1leric<" i Ilhllfficm conswnption il inclu'.les U~~ in th2 pr;~p:'tJ:ati0n of food for hLUilan COllSluflptionj Il J,;he Island." inclltdes the Islands of Guel."ll.sey, l,lde:cney, Hel.In and Jethou; tithe Lautl means the li'ood ,..nd Drugs (GLW1:TISey) k~u, 1970; IInatuxal food substance!! menns o.ny sU;lStnl1Ce, :Juit~ble for use 2.S food ",nrl commonly used as food, uhich is ,\·/ho11y ,. natuxu1 product, \/hether o:!.~ not that substance hn~ been suhjected to .::my process or treatment, and includes l·m1 t ~}~tract 2.11(1. gluco88 syr.up but does not inc1uCl.e 8c1ible guras; H-j;lEn:mitted antioxidant:J moc:.ns 2.ny . .m·~io:dd<Ult ).n ;30 f~r '.'.5 its use is permitted by the Antio:dc1.".U~; in Food Orc1er, 1976 (d); IIDcrmitted o.r),jifici?1 <:n:eetener" h~~s the mean::.n,?,' assigned to it by the Miscellaneous Additives in Food Order, 1976 (e); "permitted bleaching U3ent" h<1s the me;ming assi'Sl'.ed to H 0/ the Hiscellcmeous Additives in FOQ(l Order, 1976; "permit'eed co10nring matter" mOMS any co10u:eing matter in so f:-.r as its use is permitted by ',;h0 Colouring I'latter in l!'ood Order, 1976; "permitted emu1sifier ll and "pe~'IlIi tied stabiliser" m.ean respectively any emulsifier <md ~my stul)i1iser specified iLL furt I of Schedule 1 \/hich complies ':lith the specU'ic puxit'<J criteria. in re1<:.tion to that e,'Llu1sifier or stabilis:Jr s11ecifi02d o~: J.:'cferred to in Part II of that Sohedule ::-nd) so f:-.r ~s is not othcr<Jis~ provided in any such specific 11uri ty cri terie., Hi th the general purity criteriC'. in Part III of that Schedule, or nny miJttuxf:l of tuo or filor~. such emulsifiers or s·~abi1isers or emulsifiers (Ul.d s·kl.bilisers j "permitted improving C'.IS-en·~11 fIle".ulS r.ny improving .2gent in so fdr ns its use ir; pormittccl by thE: lllscelluneous Additives in Food Order, 1976; IIpermitted miscellaneous ",ddi·Give" mG".ns :my acid, anti-c<1kinS agent, nnti-fonming agent, b£lse, buffer, f:lrminCS .:tgent? glazing agent, humectant, 1iqllid freez<::nt, 11.':'!cJ:e'l.sing f;'C.s, prolJe11ent, re1e8,r;e a,:;ent or secluosti.:'tmt in so faJ:' C'.S its U5'a is, in each case, 118rtnit·i:;ed by the Nisce11<meous Additives in Food Order, 1976~ IIpermit~ed l1roserv~!·hvG" me.:>na nny 'llreElcrv:-",tive in so fOJ.~ as its Ll.Se is 11ermitted by t~1e P:c0servntives in Pood Ord0x, 1976 (f); IIpe~1Iliti;od solvent·' h ... ;:; the rocEI.nine; f'.8sii;''11ed -i;o it by 1;he l'hsce11aneous Additives in Food OJ:der, 1976; lIs011" inclLlc1.es offer 0:>: expoGe for ~nle or have in possession for sale, mld n S 2.1e ll ,:md "sold" sh£',ll be constru8d accordingly; (d) S.l. 1976 No. 35 (e) S.l. 1976 lTo. 36 (f) ~3. I. 1976 Ho. 33 Hsoft c.rir!~:;: h2.S the neC'.!"1in:::; Qssi;n8'2 to it 0:1- 'chc Prs:;se:l.~v'"2.tivcs ii, Food Order, J.976; "SlOccifi0Q .load" me,'ns 2.ilY .. 0(;0. oi c. aesc::il/;;iol1 s!)ecifi~d in colu,..u:. 1 of F::.rt I or :e'ert I~' of :3chodu:l.0 2; (2) T'!1& Inta:cp:c~t:"tio::;J. (G-u{:rn::.ey) L~'.;, 1;:45 (z:) sh~~,ll apply to the i!::terpre·~2.tion of this Orrl,:)}: : .• ~ it :","p::-!i::s 'GO '~he :'n!~e:cpretC'.tiol' of :t G-u.crnse:;r enr:.c"t:!.ent. (3) Ur:.lG38 2, c01ltr2,:"'-,f ir~:i;(mtio:'1 i 3 c::pr0ss..:d J ell 11ro?0:):tions rrJ..::mtioned in this Order ::xc: pro1..)ortions cr.lclll0.t~c1 ~;;';" ,:eich';; of the product <18 solel. (4) .'lny reference il, this Ord~:;:, to 0. 1.':Dd boma on 0. containl3r she,ll 'be cOrErtlod <.l.S including ~ ror·:lrenr.:<: to <'.ny l.:!giblc marking on the container hO',G"'2r 8f£8ctoc1. (5) For thEl purpoo .... s cf '~his OrC":ar 1 o~h<J SUP1)ly oi food} othcnlise than by 52-le., rot, in or from mlY pIece' hc:::,z food is supplied in the course of c. business smll be deerr,eg. to be n. sale of >~h:tt food. (6) ~,:cept in co r-", M the con·'oxt otho""iso re~ltixes, any reference in this Orelor to ~-Y el1-2.ctl;1(·nt or oreler sb.:t11 t)(? constrU8cl .2S "­ reference to '~lmt .aml.ctment 01.' 0:;."'li02' .:',s ff..J.enc~,ed., repe<llod and X'ep1aeed, extended or ;'.Pl)lied by or lUlder nny othor 6n2.ctmlmt or order including this Order. (7) p.:"'1":i referenca in this Order to 2. l1L1Jaboxcd Schedtlle she.11 , unless the ref.Jrence is to u :"chedllie to 0. specified ol.·der, be construed as 2. referonca to ~;he Schodule be<.lxL:.:; 'i;h~ t number in this OrdeJ.:. ~emptions 3. Tne provisions of this Order shnll no';; ':::~1i)ly to food hnving ;:-.ny emulsifiGr or .;tabilis8r in it or on it or to 8-"'l~'" cClLLl.sii.·~er or stabiliser uhieh) in each C2.S(!, is intended at the time of sale, consignmGnt, deliv0X"J or importation,o.:; the c~se mo.y be, for c~qJort.:.'.tion to any place outside the ~ Bailiuick of Guernsey. Sale, etc, of food cont~ining emulsifiers or stabilisers 4.-(1) Subject '~o the provisio1l3 oi' this s0c'~ieL'1, no foeo. sold, consignee. or delivered or imporbd in'Go the Is1o.nd slk .... ll havo in H or on it any 2.dded emulsifier or 8.dd.€ld st~biliscr other 'i;hM 2. pO:"'''IllHted emLllsificr or permitted stcbi1iser. (2) Save ~s h,,~·ein<?.ftc:l.' l?rovided) no food sold, consigned or delivared or im:,ortcd in·to ';:he Island shell ho.vo il'1 it ox' on it <:lny added pcrmi tted emulsifier or :-o.dded p8l."mi tteCt sto.biliser s~'cciri,:;d in colLUl'n 2 of Par ~ I of Schedule 2: ProviQ.cd thD.t .:my spccifiecl food desc:i:'ibcd ill coll1..'r:...'1 1 of trot Pnrt of th.: ..... t Schudu.lc !ik. ... W h:tve in it or on it E'J:I.:',l permitted emulsifier or p(!rmitted st~biliser of the dcscrir.'~i(1n ;-ond in 1::h:; pxopor'~ion specified in relation thereto in celw!lns 2 und 3 respectiw;ly of 'i;lmt P<:o.rt of thd Schedule. (3) SO-ve 8.S hcr..=innf'tor provided. no sn8cifi.::d food described in colwnn 1 of P<lxt II of ::chedule 2, sold, cor"tsi.:;ncd o~' dGlivexCd or i:.~portd, i..-1to tbe Island shall have in it or on H ;my M.t.0d pcrm.i tt.:d CIatllsifo:c c= added permitted stabilisex: (g) Ordros (;n Com;cil Vol :0.11, p. 355 Provided th:lt n.ny ;Jp<-'cifj.ul fOl)(~ r~V:Jcribod in COlllI'Ul 1 of Part II of Schod111c 2 rn,y, sLlbject to ~h. l'rovisions of J):·.r:!-gr<lph 1 of tint P2.:ct, h::-.vc in it OJ~ on i -{; ~ny Ilt...r.rili 1:-;;0c1 l..lffiulcifi ".:i..' 01: l)crmi ttGd stubiliscr of thL closcription !.~ncl in t1E; proI,ortion !3"0cifii...d in relation thl~rc"~o in colu.Wl.s 2 and j rC~;llGctiv01y oJ: 'Lh:ct 1\,rt of '~h ,.1; fich(;dulo. (4) :trothin;' in thr, "'1;,'0 p:t'uceclilJ,' 3ubscctions shall prohibit tho pr0scnce in or on "ny food, . hieh h!',s in it o~' on it ;:my sp~cificd food 1 of <lny permitted emulsifier or pCJ:mitt.;cl r:/""biliscr of tho description opecified for, :,.nd in 1;h0 amount aPllropri,t0 to thl.- ([uuntity of, th2t spocificcl food in nccorurmco iIith the ':;",10 lTt'0Ccdin;; subsections: Provided -eh:d: vha'o, by r0Coson of tlL uso 01 11 tin-grc<!.sing emulsion in its pr8p2.X'ntion, .illY food. h'1.3 T!X'csont ill it or 0n H (8.) thee l"Jermitted Glimlsi[i!:n: oxi<l;:,.tivdy polYIJ1.criscd soy:'. bc<.1.."'1 oil, that permitted cmulsifi.:r slnll b" Pl.'G;~0n·i; in :'. 'proportion not 0xcceding 50 milligroms pcr kiloGrnro; (b) the pCI1,litt0d cmubifi0r polYC;lyc()X'ol esters of dim(~risE.ld f~tty acids of soyn benn oJl~ th ..... t })i.;rIll .. .'ct'"c' (;nlllsii'icr sh-ll 1).:; presont in a proportion no~c 8xcecd).nt~ 20 nilliGrnJilG r~): .. ilogr.'"'ln. (5) Nothing in subsection (3) of t~lis section shall p:cohibit 'i;hc presence in or Oil PJ1Y brc"ld, by ro<'son 01" tho L1, .. e of ::> tin-~c:"28inG emulsion in itsproparction~ of nny pormitkd emulsifier or permitted stabiliser not specifiGd in thv proviso to ~hc prcc0ding sul)section oX' in colufiln 2 of Hom (0.) of Part II of Sehedulc 2 b L' prollortion not cxooodir> ... ,g- 50 milligr-:uns p8r kilo(;,'"r2m. (6) No flour, intomlcd for s":I.lo a:"J such, sh0.11 contain mlY omulsifer or stabiliser. (7) No person sh::lll scll, consign or deliver 01.' import into the Island ::my food uhioh doe~J not comply I'i th "i;hi8 section. Sah, advertisement and Inbcllinf<: of' omulsifiers Md stabilisers 5.-(1) No person sh::.11 sdl 1 cOl1,~ign 01:' ,1c;liv~1.', import into the Islo.nd or advertise for 8~i.lQ any cmulsifi(.r or st<:l.1Jiliser (including any emulsifier or st<!.bilisc.r "ith :'hich any othor subst:mcc has been mixed) for usc as {2l ingredi~nt in the prepar"l.tiol1 of food unless such ,Jmulsificr or st2.biliscr is [\ pcrmi t"i:;(;U (mulsi 1'i,,1.' or permi ttcd stabilisor. (2) Ho person 8hD.11 sell, COil'3ign or deliver alJY permitted omulsifier or any permitted st".bili8cr (including ,:my such pemitted emulsifier or permitted stabiliser \Iith uhich 2ny o·:;;-,.:>r subst:moc hr ... s bl.-on mh:ud) for usc ns <.m illf,"X'cdiont in the propar2.tion of food except in a container beetring f:. label '.Thich complies HUh the rClluiremcnts of Bchedul!.. 3. 6. no p...:rson shall (a) givD 'rith 2.ny permH~cd emulsifior or permittee stCl.biliser sold by him for Uile "s an ingredient in the l)ropara tion of food any lab.:l, ,:he ~hcr o.tt('..chod ·to or bo'··ne on th.:. contain~r or not, or display \ ·i"Gh any p0rmi ttud emulsifier or p~rmi tted st";11)iliser offQrcd or exposed by him i'or salo for such usa any tickot or notice, or (b) publish, 0:;:' be <'. p:.l.rty to the; llUblicniion of, "BY ndvortisement of ~y pGrmi ttoc1 emulsifi.2r or Tlermi ttt-d st0.biliscr for sale for usc as on ingredient in the preparation of food, ,.,hiah bears OJ.' includes rmy uOl.'(ls~ dcvicG or; description culculatcd to indico.to oith·)r dir.:::ctly or incl.ircc"~ly "l;h:'.·~ that emulEifLr or sto.bilisor is rt substitute fm' fc:.t or 0fSi;s. Condemnation of food 7. 11herc <'.fly fooe.. is cortified by the ::;t:"t.:.:s An-:>.lylJt ,'lS buill{; food t!hich it is tL'l1 offe;ncc 'l.g:,.inst Lcction 4 of this Ordor to r~l)ll, con:~i.:.'11 or deliver or import into -~hQ Isl.:md, th ...... t 1'00(1 m'l.y b(' tro<:'..tod fol' "Ghc purposes of section 9 of the Lr.'! (undor uhich food m.'1.)- bo seized :1110. destroyed on tho orch,r of th;; fIngistrnto's Court) :-'IJ beinG lmfit foL' hu.'1l::m consumption. 8. If ~ny l,erson contravenos or f~'H~ ~o c08ply \1i th 0'.l1Y of '(;ilo foregoing provision::; of this Order ho shetH be. Guilty of .:m offence nnd ShD.11 be liable to 2 fine no'(; u::ccccling one hundr-.:d powlds or to imprisonm..::nt for ::t term not e:{cocdil"'-G thr:e munths J or to hoth, ~'.l1d, in tho Co.S8 of 0. continLlil1£,;' offence, to a fu:t'thcr fine no;; Gxce0din~; fivo pounds for each day durine I'hioh the offence continues 2.ftcr conviction. Defences 9.-(1) In.:my procecdil10s fo1.' ;:on offence 2Gainst this Orcl.er in relation to the public:>.tion of <'.l1 o.dvc:;:o-tisem0nt, it srn-.ll be a defence for the defenClmt to provo that, being 0. lJL.rE:on ',!ho~~.J business it is to publish or o.rm.l1Sc for the pub1icQtion of :"L1vertiscments, he received the c.dv()rtiSl~mcnt for pub1ica.tion in the ordinury course of business. (2) In rxny proceedings against th..:: "·ltmui':.\cturer or inportor of uny cmulsifi0r or stc.biliser for use as an ingredient in the -prcparc;tion of food, or of My foo(l having ,l.d.ded emulsifier o:c ;::>.ddcd stabilis.::r in it or on it, for an offone€! D.e;:-1.inst this Order in relation to ·~he publicn-l;ion of an advertisement, it sh0.11 rest on the defendrxnt to provo tho:c he did not publish, and i/ns not a party to the public<:!.iion of 1 tho advertisement. Application of various section::: of the Lrm 10. Subsections (2) ':-.n0. (3) of sechon thirty-soven (\Thich r.;lde to Pl.'Osccutions), section thirty-eight ("hich relates to cvidence of unnlysis), scction forty (,Ihich rel<'.tes to a contr:tvcntion due to Gome: person other thw'J. the person ch::'trged), subsection(2) of section forty-one ("hich rdates to the conditions under '~hich a unrronty m"'1.y be pleaded as a defence) <mel SDction forty-tuo (,-,hich rel-.ttes to offenoes in rol<1tion to ilarr:mties ond ccrtific-=ctes of "mEl.lysis) of thc 12:1r shall apply for th0 purpeses of this Order c.s if references therein to proceedings, or (l prosecution, under or t[ljccn or brought uncler tho 1mr included refGrenccs to proceodines J 01.' i"'. proGccution aG the cnsa m-:ty be, t;.,kc.n or brought for on offence under this Order. 11. This Order shall have dfvot in the Isbnds of Guernsey, il.ldornoy, Herm und Jcthou. Do. ted this Tuenty seven<th day of Nay , nineteen hundred and seventy-six President of the States noox~ of Health for ,mel on behalf of the Do;:oxd. ,··;tl {~'~i~i I·'l '11j I'i, i " ~' ,I, !f I I I, '!I , I I', ·,,1 I'I'! 1·1'1 'il " SCHBDULE t Section 2(1) PART I PERMITTED EMULSIFIERS AND PERMITTED S'fADILISERS Column 1 Namc of Emulsifier or Stabiliscr Lccithins ". ". Ammoniulll phosphatides Alginic acid .. , Sodium alginate ... Potassium alginatc •. , Ammonium alginate Calcium alginatc ... Propane-l.2-dio! alginate Agar ... , .. Carrageenan , .. FurcelJaran , .. Locust bean gum Glk1r gum Tragacanth Acacia Peclins Ghani gum Karaya gum ... XUlIll1i1llgUIll... ". Microcrystn11inc ccllulose MethyJccliulosc Ethylccllulose ." Hydroxypropy!ccllulose .,. Hydroxypropylillcthylcellulose Ethylmcthy1ccl1ulose '" ••. Olrboxymcthy1cellulose, sodium salt .•. Sodium, potassium and calcium salts of fatty acids Mono- and di-glycerides of fally acids .•. ,., •.• Acetic acid cslers of mono- and di-glycerides of fatty acids Lactic acid cSlers of mono- and di-glyeerides of fatty acids Citric acid esters of mono and di-glycerides of fally acids ". Diacetyltartaric Rcid esters of mono- and di-glyccrides of faUY acids .•. ... . .. Sucrose esters of fatty acids Sucroglycerides .. , ... Polyglyccrol esters of fatty acids •.. ". •.• ••• ." Polyglycerol esters of Ilolycondenscd fatty acids of castor oil ... Polyglycerol esters of ditnerised fatty acids of soya bean oil Oxidatively poiymerised soya bean oil Propane-I,2-diol esters of fatty acids ". ." ". Lactylnted fatty acid esters of glycerol and propane-l.2.diol Sodium stearoyl-2-\actylate Calcium stearoy!-2-lactylatc Steary! tartrate ". ." Polyoxyethylene (8) stearate Polyoxyethylcne (40) slcllrnte ... ". Polyoxyclhylcne (20) ~orbilun l11onoslcarutc Polyoxycthylcne (20) sot'bilun Iristeurate Polyoxyethylcne (20) sorbitan monopalmitulo '-,-' :'.1 r r " " Column :! Scl'ial Num['l'r E J22 13 400 E<lO] E402 E 403 E 40'1 E405 E406 E407 E408 E410 E412 E 413 E414 E440 E 460 13461 E462 £463 13464 13 465 13 466 E 470 E471 13 472(a) 13 472{b) E 472(c) E 472(e) E473 E 474 E 475 13477 E 481 E482 E 483 ,. , Column I Name of Emulsifier or Stabiliser Po!Yoxyethylene (20) sorbitan monolaurate Polyoxyethylene (20) sorbitan mono-oleate Sorbitan monostearate Sorbitan tristearate ... Sorbitan mOllopalmitate Sorbitan monolaurate Sorbitan mono-oleate , .. Column 2 Serial Number ~-DioctyJ sodium sulphosuecinate Extract of Quillaia ". .1 I " ,I PART l[ SPECifiC PURITY CRITERIA FOR PEltMITTEO EMULSlfIERS AND PERMITTED STABILISERS E .122 Lecithills The criteria in the monograph for lecithin contained in the Food Chemicals Codex 1972 at page 444 cxcept that the description shall be amended by substituting for the first sentence the words "Food-grade lecithin is generally obtained from soybeans but may also be obtained from other vegetable or animal mailer" and by deleting from lines 10 and 21 the word "soy" and from line 13 the word "soybenn". Ammol/flllll phospholfdl!s Description Maller insoluble in petroleum ether (40T.-60"C,) pH of an aqueous extract of melted ammonium phosphatides Phosphorus Ammonium nitrogen Arsenic E 400 Alginic acid Ammonium phospl1atides exist as an unctuous semi-solid (at 2S~C,). They consist essentially of a mixture of the ammonium salls of Phosphatidic aeids derived front partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil. Total: Not more than 2'5 per centum. Inorganic matter: Not more than 0·2 per centum. Not less than 6'0 and not more than 8'0. Not Jess than 3'0 per centum and not more than 3,4 pel' centum. Not less than 1'2 per centum and not more than 1'5 per centum. Not morc than 5 mg, per kg, The criteria in the mOl1ogmph for alginic acid contained in the Food Chemicnls Codex 1972 at P.1gc 26 as nmended by the First Supplement, 1974'at page 1, Ii 101 "fI.1/WII flb:illrll., 'j'hc(,'l'Itel'l"n ill thc 1l1tlIlt11:l1\II,h fur sodium nlginllllJ .. ·olllnin .. 't.l in the Food Clh.~llienl .• Codex 1972 lit PllijU 7211l~ nmended by tho First Supplement, 1974 lit pilge 50. F ':'T' , , '" , t I· · I E 402 Potassium algil/ote The criteria in the monograph for potassium alginate contained in the Food Chemi· cals Codex 1972 at page 641 as amended by the First Supplement, 1974 at page 46. E 403 Amlllonium algillafe The criteria in the monograph fOl' ammonium alginate contained in the Fopd Chemicals Codex 1972 at page 43 as amended by the First Supplement, 1974 III P:lgt' J E 404 en/dum a/gillafe The criteria in the monograph for calcium alginate contained in the Food Chcmic(lb Codex 1972 at page 117 as amended by the First SUPI)]clllcnt, 1974 at page 9. E 405 Prop0l/(!-/ ,2.diof alghwlc Synonym Propylene glycol alginate. The criteria in the monograph for propylene glycol alginate contained in the Food Chemicals Codex 1972 at page 680 as amended by the First Supplement, J 974 at pRgO 48, except that in the nssa)' method Ihe heating period shall be 3 hours. E406 Agar The criteria in the monograph (or agar contained in the Food Chemicals Codex 1972 at page 22. E 407 CUI'/"oge/!IIUlI Synonym Carmgeen. The' criteria in the monograph for carrageenan contained in the Food Chemicals Codex 1972 at page 172 as amended by the First Supplement, 1974 at page 13 with the additional requirement that the product shall not be hydrolysed or otherwise chemicnlly degraded, E 408 Fu/"ceUarall Description Solubility Identification Moisture A,h Sulphate (as S04) Potassium chloride Furccllatan is an oIT-white powder which consists esscn­ tially of the potassiulll salts of PolyslIcchuride sulplmtc esters. 11 is obtained by Ilrccipitating with potassiulll chloride an aqueous extract of tIle red seaweed, FlIl"ce/lul'iu[osfigfa(a (often with admixtures or Clwlldm,r CI'iSPIIS). On hydrolysis furcellnran yields galactose und anhydrogalactose. Some potassium chloride remains associated with the furceHaran and aids gelling proper­ ties, Insoluble in cold water and in ethanol. Soluble in hot waler. As given in the Nulrition Meetings Report Series No, 4GB 1970 of the United Nations' Food Rnd AgriculHlre Organization at pages 42 and 53. Not more than 13 per centum (Karl Fischer), Total: Not more than 30 per centmn on n llloistl1re·rrec basis, Acid insoluble: Nllt morc th(ln 0-25 tler ccntmn (111 U llloisturc·rrC!J hasj,~ (usjll~: nptll'tlxil1llltcly 2N I WI). Not 11101'e than 18 ]lCI' ccntuill on II Illoi~turc·rrcc bn~i~, Not more than 20 per eenlum. ;, " ,j''';; f;;~·~nl I' , ~: I) I] ',I ,( !l" ') ! ' ,', , " E 410 LoclI.!/ beal! gllm SYlIonym Carob gUIll. The criteria in the monograph for locust bean gum contained in the Food Chemicai5 Codex 1972 at page 464 as amended by the First Supplement, 1974 at page 37. E 412 Glial' gl//11 Synonym Guur flour. The criteria in tho monograph for guar gum contained in the Food Chemic!l/<: Codex 19nat page 361 as amended by the First Supplement, 1974 at page 32. E 4/3 Tragacal1th The criteria in the monograph for tragacanth contained in the Food Chemicals Codex 1972 at page 832. E 414 Acacia SYl10nym Gum "arabic. The criteria in the monograph fOf acacia contained in the Food Chemicllls Codex 1972at page 9, E 440Pec/ins Description Identification .,­, Pectins consist chicl1y of the parlinl methyl eslers of poiygaiacturonic (lcid and their nmmoni'll111, 50diuIl1, pOlnssium or calcium salts and include low melho,,),l and amide peclins, For the purposes of these regul[l.{iolls the {erm pccl1'ns also covers pectic acid (polygaluctur­ onie ncid) and its ammonium, sodiu111 nnd potassium snits. Pcclins arc oblnillcll by e!!.trnclion from cilru.~ rrllit. apples or sugar beet. (a) Liquid pectin is the concentratcd solution obtained byconccntfnting the dilute acid extract or citrus fruit. apples or sugar bcet and may contain other phmt constituents derived frolll the source material. (b) Powdered pectin is a white, light yellow, light grey or light brown powder usunlly ~tnndardj5ed with sucrose Of glucose. For pectic acid (neutralised to a pH grealel' than 5) and powdered peclin only: Soluble, forming a colloidal, opalescent solution in water. Insoluble in elhanol. For powdered pectin only: Heat Ig.pectilt with 9 m!. walel' on a steam bnth unlil a solulion is formed. rcplocing wnler lost by cvaporuliOlt, On cooling the solution becOl\lc~ ViSCOlIS or ),ields a gel or docs both. 'I'll II I I'~'I' WIIIIIlII twcillhl/wo.'ighl) Uql1Clll1~ solution 0[' pectin, 01' III liquid pectin. 11l11i lin t:qlllli volume of ethanol. A trunsluccnt, gelatinous precipitate is formed, . ...,., , .. " ' '"I, ,.'1 " 'I, [ I, , ';' I rr,.,..-,-··· .' , .<! OJ ,'I /1, ·1--',;1 '~,l ' Voln!ile matter Ash insoluble in dilute hydrochloric acid (10 per centum HCI) Amide substitution of total carboxyl groups Total methyl, ethyl and isopropyl alcohol Copper Zinc Gflalti gllm Description Solubility Identification 1~ , , To 10 1111. of a I per centum (weight/weight) llqueOU$ solution of pcctin, or to I() mI. liquid pectin, add I mI. of 10 pel' Centum (weight/weight) aqueous thorium nitmle solution, stir lind allow to stand for 2 minutes, A stable precipitate or gel form~, To 5 mt. of a I per centum (weight{weight) aqucous solution of pectin. or to 5 mt. liquid pectin, add I Ill!. of 2N aqueous sodium hydroxide solution and allow to stand at room temperature for IS minutcs, A r.<!1 or semi-gel forms. Acidify the gel from the preceding tcstwilh dilute hydf(l­ chloric acid (upproxinmtcJy 10 per centum Hel) lind shake well. A voluminous, colourless, gelatinous pre· cipitate forms, which upon boiling becomes white lind flocculent (pectic acid), For powdered pectin only: Not more than 12 percenlum (determined by drying at 10S"C, for 2 hours), Not more than 1 per centum. Not more than 2S per centum. Not more than 1 per centulll For liquid pectin: Not more (han 20 mg. per kg For powdered pectin: Not more than 60 mg. per kg. Not more than 2S mg, per kg, Ghntti gum is nn off-while 10 buff powdel .. It is a r.:o111plc .... high molecular weight polysaccharide derived from thc gum exuded from the slem of the tree Allvgt'issrrs /afl'folia. On acid hYdl'Olysis the gum yields L-nrabinose, D·galaelosc, D·111all11o~e, D-xylo~e and D·gll1curonie !leid. , COll1jllelcly soluble in fwe pnrls of wllicl' forming a very viscous mucilngc. Insoluble in etllllllol. Precipitates from ghalti gum solutions an~ chnr!lcteri~ccJ as follows: Rl!agl!liI Pn'cl;JI'tvir EthanOl (90 per ccntum Fine,llocculenl. aqueous solution) non-adherenl Tannic acid (10 per PreCipitate (distinction centum aqueous solutioll) from Acncin) Lead acetate (20 pel' None (distinction from centum aqueous solution) Amrnd and other sum~) Lead subaceta(e solution Translucent, flocculent (Basic lead acetate) Potassium hydroxide Nono (10 pel' ccntu111llql1COlI~ solution) Ferric chloridc (S !'Icr NOlle (ubscnce or ccntum aqueous liolulion) (unnin) (IIHlldiulll lelf"hUflll0 NlIllt'l (4 per ccntum n[juemlB solution) '"1"'.,1" '11: '1-'1 , .:' ~,I .',< ," :1; 'I. ",: i· t , J I I 'I h 1 '1 , 'I I I 'j /1 I 'I Moisture Ash Starch or dextrios KUI'lI),agllllJ Not more than 14 per centum (Karl Fischer), Tollll: Not morc than 3 per centum 011 a m(li~lurc·frcc b'\si~. Acid insoluble: Not more than 0·35 per centulll 011 n moisture-free basis (using approximately 2N Hel). Addition of a few drops of iodine solution to nn oqucau'i solution of ghalli gum shall not produce It blUe or reddish colouration. Synonym Sterculia gum. The criteria in Ihe monograph fOf karaya gum contained in the Food Chc11lical~ Codex 1972 at page 423. Xalllltallgll/ll The criteria in the monograph for xunlhan gum contained in the Food Chemicals Codex 1972 at page 856 with the additional requirements that viable cells of Xalltlw 1II0lluS cumpeslrl.r shall be absent and that the nitrogen content shall be not more than 1'5 per centum. E 460 MicroCl'ys!ol!i/lf! ('elf/dose The criteria in the monograph for microcrystalline cellulose contained in the Bl'itish Pharmaceutical Codex 1973 at page 84 with the additional requirement thnt mailer extractable by dietilyl ether shaH be not more than 200 mg. per kg, E 461 Ml'thylcelfll/ose The criteria in the monograph for mcthyJcellulose contained in the Food Chemicnls Codex 1972 at page 516. E 462 Effl),frdfllfosc The criteria in the monograph for elhyJcelltllo~e cOilinined in the Food Chel11icnl~ Codex 1972 at page 284, E 46,1 H),aro.\'ypropyfcefllllo.rc The criteria in the monograph for llydroxypropyl cellulose contained in the Food Chemicals Codex 1972 at page 385 as amended by the First Supplel11ent, 1974 at page 35, E 464 H),dro.\'),propyimeIIrY/cef{ulose The criteria in the monograph for hydroxypropyl methyJceliulose contained in the Food Chemicals Codex 1972 at page 387 as amended by the First Supplement, 1974 at page 35. E 465 Et"yfl/lathyfCtlllllos~ Synonym Methylethylcellulosc, The criteria in the monograph fot methyl ethylcellulose contained in the Food Chemicals Codex 1972 at page 522. . ,l I I .~ ; '0' , , hl 'iii I II ,'I I , , , i I ;1 'I , '-;, ) I I I I " i , 1 'I ':, E 466 Carho.\'YIII(!(h.1'ftef(ufo,wy, sodiulII .rall Synonym SodiulIl carboxymclhykcllulosc. The criteria in the monogl"aph foi' sodium carboxymcthy!ccllulose contuined in the Food Chemicals Codex 1972 at page 731 C:'I.ccpt that the assay shall be nollcss than 99,0 per centum of sodium carboxYl11clhylcclllllosc calculated on n dricll bn~is. E 470 Sodium, potassilllll alld calcium mils of farty acMs Description Tolal fatty matter Unsaponified matter Free alkali (expressed as NaOH) The sodium, ]lotassium and calcium salls of fally lP ,.I occur as while or creamy while to yellow solids or ~,."p solids. They arc obtained by interaction or lhe h}(hn ides or carbonates of sodium. POlllSsiu1ll or cakil1ul. or mixtures thereof, wilh edible fats or oils or with food-grade distilled fally acids. Water or glycuol, or a mixture thereof, may be present, Not less than 55 per centum. Not more than 0,8 PCI' centum of the total fatty maHer content. Not more than 0'1 per cenlum, Re.,in Not detectable (determined according to the method for resin in the monograph for soft soap in the British Pharmacopoeia 1913 at page 419), Matter insoluble in ethanol Not more than 0'1 per centum. (sodium salts and potassium salts only) Acid value Not more than 2 mg. KOH per g. E 471 MOllO' alld di·glycerldes of fallyacids The criteria in the monograph for mOllO' lind diglyceride.<; contained In the Food Chemicals Codex 1912 at page 538, E 472(a) Arefir add ('.ffers of mOl/o- alld di.glycwidl'.\· (II Iliff), m'ids Synonym Aeetylated mono· and di·glycerides. The criteria in the monograph for acetylated monoglycel'ides contained in the Food Chemicals Codex 1972 at page 19 with the additional requirement that the total acetic acid content (free and combined) shall be nOI more than 32 per centum. E 472(b) Lactic acid ('sft'1'S 0/ mOl/a' (Iud di·glyri!ridi!,~ 0/ faff)' arl8.r Synonyms Lllctylated mono· and di-glycerides. Lactoglycerides. The critcria in the monograph for lactated mOllo-diglyceridcs contained in the Food Chemicals Codex 1912 at page 427 with the additional requiremcnts that the total fally acid ester content Shall be not less than 9S per cell(Um, that the lotnllactic acid eonlent (free and combined) shall be not more than 33 per centum and that the acid value of the free fally acids shall be not more than 6 mg. KOH per g, E 472(c) Citric aeld esters 0/1110/10' a/ld dt·glycerides 0/ falfy aelcl'f Synonym Dcsctiption Citl'oglyeeride.Q. Citric lIeit! esters ur IllIUU1· nmllli'HIYl'cdtlt:,~ ur fully 1I1'I<h are yellowish m' ligill brOWll litjui(I~, wuxy Nulid~ til' '! " i I i " '.1 I' , ~. " Solubility Total fatty acid ester Total citric acid (free and combined) Ash Acid vnlue semi-solids. They consist essentially of mixed esters of glycerol with citric acid and fatty acids derived from food fats, Acids (other than citl'ic and fally acids) and polyo1s (other than glycerol) nfe absent. Soluble ill most common fat solvents. Insoluble. or only soluble with difficulty, in water nnd in alcohols. Not less than 95 per centum. Not more than 25 per centum. Not more than 0·2 per cenlum, Total; Not morc Ihall 125 mg. KOH per g. Free faOy acids: Not more than Gms. KOf-.! per g. E 472(1.') Di(latylfuI'lal'ic ocid eslel's of iliaI/O' (ll/d di.g~rce"ides O/I(lff)' ocids Synonym Dillcclyltartaric acid esters of mono- and di.glyccrides. The criteria in the monogl'aph for diileelyl lilrlilric ilcid eslers of 1110no- nlltl diglyceridcs eOlllnined in the Food Chemieills Codex 1972 ill ~'ilge 239 exeqlt 11m I for the requirements in respect of fnlly ilcids totill, assny for tarlaric acid, neelic acid amI saponification value there shall be substituted the requil'emcnts that the totnl fatty acid content after saponilicntion shall be 110t less than 55 per centulll, that the tOlal tartaric acid content (free and combined) shall be not more than 30 pcr centum, that the tOlal acetic acid con lent (free and combined) shall be not morc thnn 25 per centum and that the saponincation vallie shall be not less than 360 and not morc than 550, E 473 Sucrose' e's(e'I".r (If/affY acids E 474 Sucrogf)'ct'l"idcs In each casc Ihe erileria in the monograph for ~lIcrose esters of fally ncids{.'(liltnined in the Nutrition Meetings Report Series No. 4GB (1970) of thc United Nations' Food and Agriculture Organization at page 66 with the additional requirements that the total sucrose fatty acid ester content shan be not less than 90 perccntum, that the total nlethanol content (frce and combined) shall be not more than 10 mg. per kg. (l11d that the acid value shall be not more than 6 mg, KOH per g. E 475 PolYglycero/ esters 0/ fall)' tlcids Description 1'otu\ futty licit! 1,l5(CI' Acid value ,­ I, Polyglyccrol esters of falLy acids IlTC yellow or light brown liquids or scmi-solids. They are produced by the esterification of po]yglycerol with f(lod fats or fally acids derived from food fats, The polyglycel"ol n10iety is predominantly clio, tri- uncl tetra-glycerol and contains not more than 10 percenlun1 of polyglyccrols equal to or higher than heptag[yccrol, The fatty acids moiety consists of straight-chain futty acids with a hydroxyl value not exceeding 2. Not I..:s~ IIl11n 1)0 l'cl' CCllllll11, Not more than 12 mg. KOH per g. ;, \ :i Po!YClycerol esters of pO/YCOlldellsrd fatty ocids 0/ casto/, oil Description RcCraetive index. n¥1°C. Hydroxyl value Iodine value Acid value The pofyglyccrol eslers of poJycondcnscd fatly acids (If castor oil exiSI as a highly viscous liquid (at 2.5T.). Tiley arc essentiaJly a complex mixture of the pHlia! esters and ethers of polyglyccrol wilh linearly interestcrj­ fled (polycondclIscd) fatly acids derived frol1l ca~rnr 011 The polycondcnscd c(lslor oil fally acids urc prCI';tfl,,1 by condensation in the absence of (l.~ygcJ1 III\([ IWlc "" average of about 5 faUy acid residues per Il1nh:ruio:. The polyglycerol moiety is predominantly di-, tri- ,Inol tetra-glycerol nnd contains not more than 10 per (cnlunl of polyglyccro!s equal to or higher than hcplaglycernl. Not less than j-4630and not more IhIl111-4665. Not less than 80 and not more than 100. Not less than 72 and not more than 103 (Wijs). Not more tllan l'i mg. KOH per g. Polyglycerol esters 0/ dlmeriscd {tIny (lcids of so)'(1 be(lll oil Description Polyglycerol esters of dimerised fatty acids of soya bcan oil exist as a viscous oil obtained by the illlercstcrificlI­ tion of polyglycerol with refined soya bel1l1 oil thermally polYl11crised in vacuo. The polYglyccrol moiety is predominnntly di-, tri- and tetra-glycerol and contains not more thnn 10 pcr cel1tum of polyglycerols equal to or higher thlln hcpcll­ glyceroL Urea non-adduct content Not more thnn 65 per cenlum, of total fatty acid methyl esters Saponification value Not less than 158 and not marc than 175, Iodine value Not less than 78 and not more than 82 (Wijs). Hydroxyl valuc Not Jess than 60 and not more than 70. Acid value . Not [Ilore tlum 6 mg. KOH per g. OxidatiYely poiymerised soya b"IIII /Jil " Descriptio~ Combined oxidised fatty acids Urea non-adduct content of tolal fatty acid methyl esters 40'C' Refractive index, nn ' Saponification value Iodine vaillc Hydroxyl value Acid value .; . '" , Oxidatively polymerised soya bean oil is II highly viscolls liquid (at 25"C.). It is obtained by blowing air into edible soya bean oil at a temperature not exceeding 250"C. Not more than 30 per centum. Not more than 42 per centum, Not less than \'475 and not more than 1'485. Not more than 220. Not lc.~.~ thun 75 uml not more Ilmll 115 (WiM, Nolles9 thun 30 UlIl! not more chun 7(), Not more tban 6 mg. KO!-I PCI' g, , I !, " "i I ! I " i [ j j , , "I E 477 Propalle-j ,2·tI(01 e1fers (1//n/l.l' nritl~ Synonym Description Totol fatty acid ester Dimer and trimer of propane-I,2.diol Free propane-I,2-diol Acid value Propylene glycol cst.:!r" llf rlilly Hdds. Propanc-I,2-diol cstcrs of Cfllty acids cxist ns waxy, whit'· flakes or beads or as a waxy white solid. They COn~i"l chiefly of mixtur<.!$ of propnne·I,2-diol mono- and <Ii csters of strnit!hl-chain fally acids (with a hydroq t value not exceeding 2) derived Crom food fats. The alcohol moiety is exclu~ivcly PI'Oll<lnc·t,2·d" I together with dimel' and traces of trimer. Organic lIei,1 other than CaUy (lcids are absent. Not less than 90 per centum. Not more than 4 PCI' centum. Not more thun S per centum. Not more tlmn 12 mg, KOH per g. Lactylated fatty acid esters of gl)'ccl'(I{ (l//({ propn/1e-l ,2-tliol DucrJption Lnctylnted rally IIcid cstcrs or {1lycerol nnd propane-I,2 dial occur as on~whitc to li{1ht caramel coloured nuke~ obtained by reacting hardened vegetable oils or hardellC(\ animal fats (iodine vnlucs less than 2) firstly wich propane-I,2-diol and thcn with lactic acid, Combined glycerol Not more than 6 per centum. Combined propane-I,2-diol Not more thall 14 PCI' ccntuill. Combined lactic acid Not more than IS PCI' cenlum. Saponification value Not Jess than 230 and not more than 250. Matter soluble in water Not more than 5 per centum, Acid value Not more than 12 mg. KOH per g, E 481 Sodium steOl'oyt-2-faclyfntc Solubilj,ty Identification Sodium Ester value Total lactic acid (rree and combined) Acid v;l1ue Sodium s\caroyl-2-I::1ctyl::1te is n crcllln-eolomct! powder. It consists of a mixture of the sodium salts of stenroyl lactylie acids ::1l1d minor amounts of other sodium S;1IlS of related acids manufactured by the reaction of com­ mercial food-grade stem'ic acid nnd lactic acid. Soluble in hot oil or fat. Dispcrsible in warm water, As given in the 1Il0nogL'aph for sodiurn stearoyl-2-Jaetylate containcd in the Food Chemicals Codex 19721\1 page770. Not more than 5 per ccntum. Not less than ISO and not more than 190. Not more than 40 per centum. Not Illore than 90 mg, KOH per g, E 482 Chlcilllll sff!(/royl-2-lactylafc The criteria in the monograph for calcium stearoyl-2-lactylate contained in the Food Chemicals Codex 1972 at page 160 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administra' tion pC{taining to specifications for fats or fatty acids derivcd from edible sources) shall be delcted and that for the requirements in respect of acid value, calcium content, 1" F1~ , ! 'I, I , I' " I 'I " , , ·1 I i I I , , ester value and tolal lactic acid there shall be substituted the requirements that Ih(~ ncid value shall be 110t morc limn 130 mg. KOn 11cr g., thaI the calcium conlcn! shall be not more than 5·2 pef centum, that the ester vulue simI! be not Jess than 125 atpl not morc than 190 and that the totallaclic acid content (free !md combined) ~fI:ll! I, not morc than 40 per centum. E 483 Sft!aryl tar/rate Description Total ester Unsaponifiable matter Mciting range Ester vallie Iodine vallie Acid value PO/YOX)'C'''Y/CIIC (8) ste(lr(ltc Stenry! tarlnHc is a cream-coloured III1CIIl('lI~ ",10 ( 2S~C.) produced by the cslcrHiclltitJl1 or llItllllj, with commercial food-grade stearyl alcohol. It t''''' j t chiefly of the oi-esler with minor l!mOlml.~ or 111""" esler, tartaric ncid and slearyl alcohol. Not less than 90 pef centum. Not less than 77 per centum and not morc than 83 per centum. G7"C. to 71°C. Not less than 163 and not morc than 180. Not more than 4 (Wijs). Not more than 6 mg. KOH per g. The criteria in the monograph for polyoxyethylene (8) stearate contained in the Nutrition Meetings Report Series No, 35 (1964) of the United Nations' Food a11l1 Agriculttll'e Organization at page 118, Polyo,'()YJlllylcllc (40) steamtc The criteria in the monograph for polyoxyethylene (40) stearute contained ill the Nutrition Meetings Report Series No, 35 (1964) of the United Nations' Food ami Agriculture Organization at page 127, Potyox),elflyfl!lIc (20) sorbit(ll/ IIIOllostC(lmtc Synonym Polysorbate 60. The criteria in the monograph for polysorbate 60 contained in the Food Ch~!llicab Copex 1972 at page 634 except that the final sentence of the description (require!l11:111 to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be delctcd, PO~I'o.\")"e/"yf(!lI(! (20) .{ol'bitllll tl"isteamtc Synonym Polysorbate 65, The criteria in the monograph for polysorhutc 65 conillillcd illlhc FtlOd ('hcl1liclll~ Codex 1972 at page 635 except that the final senienceof thc description (requircllIl'nt to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or futty acids derived from edible sources) shall be dclete(1. Po(yo,>:yetllyfe/le (20) sorbital/ IIwl/opa!mi/atc Syn'onym roly~orhato <I(). The erilcriu in the moollgru[lh rill" [I1!IYIlJlycthylcm~ "OJ "IUllillili "1I,1I1'lllIIlInlllll' contained in the Nutrition Meetings Report Scric.~ No, 35 (1%4) tlf the lllUtl'l[ NHllmt~' Food and Agriculture Organizution at pngc 135. " "'~"'l'n' ',::' " , I ,. I" 'il' , Pol),o:O'efftyfclle (20) .H1rbitmr lIIol/olourate Synonym Polysorbate 20. The criteria in the monogmph for polysorbate 20 contained in the Food Chemicah Codex 1972 at page 632. Polyox),ctll)'lCIIC (20) .wrbifall /lrollQ·oft'ofc Synonym Polysorbate 80. The criteria in the monograph for polysorbate 80 contained in the FO(lll Chl'lniull" Codex 1972 at page 637 except that the final sentence of the desel'iption (requirell1ent to conform to the regulatioils of the federal Food and Drug Administration pertaining to specifications for fals or fally ncids derived f!'Om edible sources) shall be deleted. Sorbitan mOllosfcarate The criteria in the monograph for sorbitan mOllostcarate contained in the Food Chemicals Codex 1972 at page 784 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administra~ tion pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted. Sorbitan Irislcarafe The criteria in the monograph for sorbitan tristearate contained in the Nutrition Meetings Report Series No, 35 (1964) of the United Nations' Food and Agriculture Organization at page 108. SorMtal/ mOllopa{mitatc The criteria ill the monograph. for sorbitan monopahnitate contained in the Nutrition Meetings Report Series No. 35 (1964) or the United Nations' Food and Agriculture Organization at page 102, Sorbilall mOllolal/fate The criteria in the monograph for sorbitan monolaurate contained in the Britl,~h Pharmaceutical Codex 1973 at !lilge 465. Sorbital/ mOllo-o/r!ate , The criteria in the monograph for sorbitan mono·oleate contained in the Brilish Pharmaceutical Codex 1973 at page 466. Diorryl sodium .rnlplio.rnrcinatc The criteria in the monograph for dioctyJ sodium sulphosuccinatc contained in the Food ChemicalsCodcx 1972 at page 256 ilS amendcd by the First Supplement. 1974 ilt page 16 except thal the requirement for residue 011 ignition shall be calculated all n dry matter basis and that for the method of assay there shall be substituted the method of V. W. Reid, O. F. Longman and E. Heinerth contained in Tenside, Zcilschrift fUr Physik, Chemie und Anwerdung Grenzflachcnaktiver Stoffe, published by Carl Hanser, Munich, Federal Republic of Germany, 1967, volume 4, part 9 at page 302. Extract of QI/mala The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1973 at page 406. ~T~~'; , ' r 'i. f :,/. ~' ;"~~."-' I , ,I I , I I PAnT TIl GEN~ItAL. PUI{ITY Crml:rUA Al'P(JCA1H,E TO P~RM1TTE1) EMULSlfl~R!I ANO PERMITIED STADlLlSEIlS EXCEPT WHERE OTlIEItWISE PROVIDED Dy SPECIfiC PURITY CRll"ml.lA E(lch emulsifier and stabiliscr shall not contnin (a) more than J milligrams PCI' kilogram of arscnic; (b) mOl'c than 10 milligrams per kilogram of lead; (c) more than SO milligrams per kilogram of copper, or 25 milligrallls ]JCI' kilogram of zinc, or SO milligrams pcr kilogram of any combination of COPPCI' and zinc, SCHEDULE 2 Section" PART I EMULSIFIERS AND STABILISERS PEIIMITTED ONLY IN CeRTAIN FOOl) Column 1 Specificd food (a) Soft drinks (0) Dutch type rusks (c) Thc permitted emulsifiers or permitted stabilisers: Mono- and di-glyccrides of fally acids; lactic acid eslcrs of mono- and di glyccrides of fatty acids; sucrose eslel'S of fatty acids; sucroglycerides; polyglycerol eSlers of fatty acids; propanc-l,2-diol esters of fatty acids (d) Tm-greasmg emulSions r . I Colul11112 Column 3 I Permitted emulsificr or permitted stabiliser Milligntl11s per kilogram Not cxeeeding I Extract of Quillaia 200 (of the dry mat IeI' con tent of Ihe extract) Sodium, potassium and 15,000 (calculated '" calcium salls of fatty sodium olcale, acids CI~n33Na02. lindon the weight of the ilour) Sodium, potassium and 60,000 (calculated '" calcium salts of fatty sodium oleatc, ncids CuHnNaOz) I OXIdatively POlymense,,} 1111 accordance WIth good soya bean oil mnnUfllCltll'ing pfllclice ,Polyglyccrol c~tcrll (,r I ~tillll~d',~'t 1i,IIY lI' j,h 1 j oj' ~oya bellI! oil I '~1'r'r" .1.1 ,. , ., '. " /' ': , , .l ,I ',,' PAnT Il Fooo.~ IN WHICH THE USE Of PE1\MITl'ED EMUI.5111ERS liND l'ERMlnED STMIL1S~nS IS LIMITED Column 1 Specified food (0) Bread ·---1 (b)Soft cheese, whey cheese, processed cheese, cheese spread Column 2 PCL'lllitted emulsifier or ]lCrlnitteo stabiliscl' Lccithins MOllO- and di-glyccridcs of fUllY acid~ Lactic acid esters of mono- and di-glyceridcs of futly neitls Citric ucid esters of mono- lind tli-glycerides of fatly acid~ Diilcclyltartnric acid esters of mOllo- aud di-slycerjdes of fnttyacids Stenryl tartrate Column J Milligrams ]ler I(ilogmnl Not execedilll:l In IIccordancc wilh ~ood manufacturing practice SOlliulll stearoYI-2-1nctylate Cnlcium stcaroyl-2-1actylale } 5,000 Lecithins Alginic acid Sodium nlginate CalciulIl alginate C'nrrar.eCntlll Locust bean gllm Trngncnnlh ACllcia G1l1l\ti gum Karaya gum Xl1\\l\l;\II1111m In uccordance with good Illnl1ufllclUl'ing I,ractice I. The pcrmitted cllmlsifiers or penni lied ,~Inhili~ers mono- 1111t! di-r.lyecrilles or fauy neios, lactic Reid estcrs armona- und tll-glyceridcs of fatty ncitls, ciB'ic ucid C~\CI"S of !\l01l0- (Ind di-glyccrit\c.~ of flllty acids a1ld ditlcclyllntturic acid estel'S of H\OllO­ nnd di-glyccridcs of fally 'acids shull, when lise(1 in brcad, have 1\ hydroxyl VultlC or the free and combined fatty acids nol cxccc(\ing 2, Section 5(2) 1.-(1) E8.ch container to vhich section 5(2) of this Oxtlor. roln1;rli1 shall bear a label on "hioh is printed a ,t:ruo st~"tcmont, (a) in :rca];lcct of each permitted emulsifier or pcr.m.itt0d stall:.) l!.(lI' prosent, of tho sorial nwnbor, if dnY, as spocified in rol:\tclol\ thereto in colwnn 2 of Part I of Schedulo 1, nnd of '~he conUlI"lI or usual nnmo ox on nl)'[lrollril':~o dOflic;nntion of th:\t porllli'\;[;o(l omulsifior or permittod £ltltl}iliom"1 IUtd I~ ~ "'1' ., ',1,"1 EXPLfJ:1ATORY HOT,~ (This lfo'ct: ir.; not p::1.rt of the. ardor) Tho Ordcr (0.) specifies ~)":TI'litt;..d c,n111sifiors r'lld pl.rmit~c(l st::t1Jilisors wel prescribes ;lUrity cri tcriD, for thos~' cr,mlsiii0I's ~d sto.biliS0rs (soction 2 unu Gchouulc 1); (b) l1rohibits tho Oldo or if,)po:;::'i;:>tion of foo0. h~viX1G in 01: on it nny ndded cmulsific.r or stcbilL..:..l.' oth .. ::r th::m n pO .. 111ittu1. Q,nulsifior or pormitt8d st2hilion' ::md, subject t.o Vl:.:.scributl. liP1its, confineG the usc of lln.rticulnr pcrmi ttccl emulsifLn.'E: 0:1: 11.:1.'mi ttorl st2.bilif.a:~rs to spocified foods .:mel ros Grid oth,"l~ ::pacificd foods to cont;.ininr; only p,'U:'ticul~r p(;r,~~i'b"'~ ;,'. u.1Ltbifi·X',:; ('r P0J."'llittcf .. :··c~J)ilis, .. rd (co<ltlon 4(1), (2), -(3) =1 (7) e:n: Schedule 2); (c) subjcct to prcscribod limitfJ foI' o::..:idativcly polymcriscd sOyQ bean oil Qnd polYG'lyccI'ol osters of dimJrisct( fatty acids of soya bc;an oil in or on food by il?Oc~S011 of the U"~O of Q tin-oS'TcQsil1g emulsion in its pI'op.').rution, permits fooel, h.:win;s' in or on it m1Y spocificd food described in 3ch.:dule 2, to h.·we.. in aT on it nny pl...rmiH0.d Gf.lulsifiGr or pCl'llli tted sb.'oiliscr of th.: description specifLd for, ~nd in the amount upproprir:to to th..: quantity of) thnt specified food (section 4(4)), (d) subject to L' prcscribocl limit, p~riilits bro:1.(l, by rOiJ.son of the usc (e) of any tin-grco.s:L-:tG emulsion in its prup::J.rC1.tion, to h2.ve in or on it any poI'miHad ..,;mulsifier or purmitto( st-ubiliser not specified in the prov5.so to soction 4(4) 02.' in colunll1 2 of item (a) of Part II of Schedule 2 (section LI(5)); prohibi ts the w;c of .::'ny eouish-ier or stC\biliscr in flour intended for 58010 as such (s,-,ction 4(6) rm.d (7)); (f) prohibits tl10 impoI'tntion, s -le or ~"\.dverti::;cm .... nt for s2.10, for usc us an ingredient in th,: prcpnration of food, of :my emulsifier or stubiliser othur than u l)ormi tted cmulsific2.' or poJxmi ttc(l s'l;abiliscr (section 5(1))i (g) prescribes L;.bcllin::; rC(luiromcnts for pormi t'ccd e:lUulsifiurs emd permitted sto.bilism:s sold rtS such (scction 5(2) rmd Sch8dttlc 3); (h) prohibits tho lo..bcllin ... a; or ~dvcrtiscmont of ~y pormittod llmulsifior or pc;rmittcd stabilisClr for s;)lo for usc ns Qn ingrediant i...-:t tho l)ropm'::l.tion of food \Tith imy Iforcls, dovic0 or doscription calc.ulated to indicntc thnt tho ornulsifi('r or st::tbiliscr is ;"\ sul)stHuto for l!'!.t or o3ffs (s~ction 6) The Order does not apply to any emulsifi8r or stabiliser or to any food having in or on it a..'1Y emulsifier 02.' stabiliser, tlhich is sold, consigned, delivered or importec1 for export (sedion3). (b) ,here cmy oehur su1mtcu1C0 0::;"- ~JubstD.nc,-,l. io OJ: Q).'(: p.-ccscnt, (i) of th.: common or uc\k"1.1 n.'"'.ffiQ or ,"l1 npl)roprietto clcsign<'tion of 0"oh such 8ub::::t:moc, 'mel (ii) of the proportion of e",,-cl~ such 8Ltbskncu in r08;'00t of' uhich o.:ny order, o-i;hc:l.' th'lli thiG Or(v::r j rt0.c1.0 undor th.) 1mr oontD.in r:. r.:qniroflc:nt to th:,.1; cL\.ct. (2) Tho s:>.id stD.tomcnt sh"'11 b(: h~~'::1/1cil Ol' 11rccC'clctl. by ·i;hc Hore1.s I1for foodstuff~ (r(':5trictcd usc):;. 2. }.ny S·~rttcmGnt rcquirud by the prococ1in:J p-"J:':1gr::.ph (a) sh2.11 be clu'll.' ;mel IVf,'iblC; (b) sh[1.11 be in rc conspicuous position on the 1::tbel "hich shall be m~rkc(l on, or 81.cLlruly utt'1chud to, th(.' cont-'J.ill(.r in such n mmmc.:r: thd it \Till bo rc::tdily CI.iscorniblo nnd easily reOld bJ" ,::tn intending Imrchascr uncler normal oondi tiona of purch'\sc i (c) sh2,l1 not be, in .:my H~y hidden or obscured or reduccd in conspicuoucmes8 by nny other mntLr, "hother pictorial or not, I..'.pponrinG on th.: 1 "bel. 3. The figures nnd lettcrs in CV01."y '\lord in :-.ny stn.kmont to lIhich the preceding F1.rngraph applics (0..) sho"l1 bo in chnr .... ,ctcrs of uniform colour nnd size (being not loso th'"'J1 1.5 'nillimctrc~-; in height for n. bbol on 8. container of "hich the (,TC::ttcst dimonsion doe~, not cxcucd 12 centimetres and not loss than 3 millimotres in height for [l label on a container of './hich th0 grCD-to8t dimension exoeed!; 12 centime·eres), but so that th::. initial letter of nny \lOrd nry be t~llor ·~hffi1 any othor lct'~er in tho Iford; (b) shall al1pe:->r on .::1. contrasting ground, so hOilOver thnt whore thore is no ground oth0r than such "s ie provided by 8. trans­ parent cont.-..in6r :rna. th~ contents of 'i;h('.t cont;tmor nro visible bohind the lot"Gors, thor,;:O contents 8ho..11 be bleen to be the ground fo:;:" tho purposes of t.his paragraph; (c) shn.ll bo uithin <>. surrot.mdinc; line ('nd no other ir.t'itten or pictorial JUG.t-cc:r shc'.ll ccpyenr uithin that line. 4. For the purposes of this Schcdulo (0) the hoig11'(; of MY lo'ror C'1.SC lctter shall bc tClken to be the ::::: height thereof, disrcg·,:(cding :my .::tscendc:L' or descender thereofi (b) nny rc-qllircment thcit figuX'cs or letters shnll be of uniform hoight) colom' or c.ize , shall be construed ~s being subject to the s~vino: th~lt «ny inconsidel~ .. "bl" variation in ~cight, colour or siz'-1, ,~s thl] 0:"\80 may be, m:lY be disreg:trclod.