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 C188H33O2Na, and on the weight of the flour) |
| The permitted emulsifiers or permitted stabilisers: mono-and di-glycerides 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 |