"Emulsifying agents" and "Stabilising agents" mean substances which when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa and/or stabilising such emulsions and include the following, namely:-
Agar, alginic acid, calcium and sodium alginates, carrageen, edible gums (such as guar, karaya, arabic, carobean, furcellaran, tragacanth, gumghatti), dextrin, sorbitol, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin, quillaila, modified starches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propylene glycol stearate, propylene glycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxy- methyl cellulose, stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, poly- oxy-ethylene sorbitan monostearate sodium stearoyl-2-lactylate and calcium stearoyl-2- lactylate, Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterified Ricinoleic acid" Glycerol esters of wood rosins (Ester Gum)
