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Prevention of Food Adulteration Rules

Part Xll - Anti-Oxidants, Emulsifying And Stabllising And Anticaking Agents

Section 61-C: Use of emulsifying and stabilising agents in fruit products

The following emulsifying and stabilising agents may be added to fruit products:
1. Pectin 2. Sodium alginate 3. Calcium alginate 4. Alginic acid 5. Propylene glycol alginate

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Prevention of Food Adulteration Rules

Part Xll - Anti-Oxidants, Emulsifying And Stabllising And Anticaking Agents

Section 61-C: Use of emulsifying and stabilising agents in fruit products

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