No anti-oxidant other than lecithin,ascorbic acid and tocopherol shall be added to any food:
Provided that the following anti-oxidants, not exceeding in concentration mentioned against each, may be added to edible oils and fats except ghee and butter, namely :-
1. Ethyl gallate - 0.01 per cent
2. Propyl gallate - 0.01 per cent
3. Octyl gallate or mixture thereof - 0.01 per cent
4. Dodecyl gallate - 0.01 per cent
5. AscorbyI palmitate 0.02 per cent
6. Butylated hydroxyanisole (BRA) 0.02 per cent
7. Citric acid - 0.01 per cent
8. Tartaric acid - 0.01 per cent
9. Gallic acid 0.01 per cent
10. Resin Guaiace 0.05 per cent
11. Tertiary butyl hydro quinone (TBRQ) 0.02 per cent
Provided that dry mixes of Rasgollas and vadas may contain butylated hydroxyanisole (BRA) not exceeding 0.02 per cent calculated ! on the basis of fat content :
Provided further that anti-oxidants pennitted in Rule 59 may be used in permitted flavouring agents in concentration not exceeding 0.01 per cent.
Provided further that wherever butylated hydroxyanisole (BRA) is used in conjunction with the anti-oxidants mentioned at items Nos. 1 to 4 of the preceding proviso, the quantity of the mixture shall not exceed the limit of 0.02 per cent :
Provided also that, Ghee and Butter may contain Butylated hydroxyanisole (BRA) in a concentration not exceeding 0.02 per cent.
Provided also that fat spread may contain Butylated hydroxyanisole (BHA) or Tertiary-butyl-hydro quinone (TBHQ) in a concentration not exceeding 0.02 per cent by weight on fat basis.
Provided further that ready-to-eat dry breakfast cereals may contain Butylated Hydroxyanisole (BRA) not exceeding 0.005 per cent (50 p.p.m).
Provided also that in ready to drink infant milk substitute, lecithin ,and ascrobyl palmitate may be used up to a maximum limit of 0.5 gm/ 100 ml. and 1 mg/100 ml.respectively.
