No emulsifying or stabilizing agent shall be used in any food except where the use of emulsifying or stabilising agent is specifically permitted:
Provided that the following emulsifying or stabilising agents shall not be used in milk and cream, namely:
Monoglycerides or diglycerides of fatty acids, synthetic lecithin, propylene glycol stearate, propylene glycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination
Provided further that Polyglycerol esters of fatty acids and polyglycerol ester of interesterified Ricinoleic acid may be used in bakery products and in chocolate to the extent of 0.2 per cent by weight.
Provided also that diacetyl tartaric acid, esters of mono and diglycerides may be used in bread and cakes.
