# The Emulsifiers and Stabilisers in Food Regulations 1989, Part II: emulsifiers and stabilisers permitted only in certain food


Column 1
Column 2
Column 3
Permitted emulsifier or permitted stabiliser
Specified food
Milligrams per kilogram not exceeding–
(a) Extract of Quillaia
Soft drinks
200 (of the dry matter content of the extract)
(b) Sodium, potassium and calcium salts of fatty acids
(i) all such salts
Dutch type rusks
15,000 (calculated as sodium oleate, C18H33O2Na, and on the weight of the flour)
The permitted emulsifiers or permitted stabilisers-mono-and diglycerides of fatty acids; lactic acid esters of mono-and di-glycerides of fatty acids; sucrose esters of fatty acids; sucroglycerides; poly-glycerol esters of fatty acids; propane 1,2-diol esters of fatty acids
60,000 (calculated as sodium oleate, C18H33O2Na)
(ii) sodium octanoate
Malted barley
In accordance with good manufacturing practice
(c) Oxidatively polymerised soya bean oil Polyglycerol esters of dimerised fatty acids of soya bean oil
Tin-greasing emulsions
In accordance with good manufacturing practice

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Source: https://www.legislation.gov.uk/uksi/1989/876/schedule/2/part/II (the official version)
Page: https://openlegislation.uk/emulsifiers-and-stabilisers-in-food-regulations-1989/schedule-2/part-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.