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