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The Emulsifiers and Stabilisers in Food Regulations 1989

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Regulation 2(1)

SCHEDULE 1

PART Ipermitted emulsifiers and permitted stabilisers

Column 1Column 2
Serial NumberEmulsifier or Stabiliser
E 322Lecithins
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 405Propane-1,2-diol alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Acacia
E 415Xanthan gum
416Karaya gum
432Polyoxyethylene (20) sorbitan monolaurate
433Polyoxyethylene (20) sorbitan mono-oleate
434Polyoxyethylene (20) sorbitan monopalmitate
435Polyoxyethylene (20) sorbitan monostearate
436Polyoxyethylene (20) sorbitan tristearate
E 440(i) Pectin
E 440(ii) Amidated pectin
442Ammonium phosphatides
E 460(i) Microcrystalline cellulose
E 461Methylcellulose
E 463Hydroxypropylcellulose
E 464Hydroxypropylmethylcellulose
E 465Ethylmethylcellulose
E 466Carboxymethylcellulose
E 470Sodium, potassium and calcium salts of fatty acids
E 471Mono-and di-glycerides of fatty acids
E 472(a)Acetic acid esters of mono-and di-glycerides of fatty acids
E 472(b)Lactic acid esters of mono-and di-glycerides of fatty acids
E 472(c)Citric acid esters of mono-and di-glycerides of fatty acids
E 472(d)Tartaric acid esters of mono-and di-glycerides of fatty acids
E 472(e)Mono-and diacetyltartaric acid esters of mono-and di-glycerides of fatty acids
E 472(f)Mixed acetic and tartaric acid esters of mono-and di-glycerides of fatty acids
E 473Sucrose esters of fatty acids
E 474Sucroglycerides
E 475Polyglycerol esters of fatty acids
476Polyglycerol esters of polycondensed fatty acids of castor oil
E 477Propane-1,2-diol esters of fatty acids
E 481Sodium stearoyl -2-lactylate
E 482Calcium stearoyl -2-lactylate
E 483Stearyl tartrate
491Sorbitan monostearate
492Sorbitan tristearate
493Sorbitan monolaurate
494Sorbitan mono-oleate
495Sorbitan monopalmitate
Extract of Quillaia
Polyglycerol esters of dimerised fatty acids of soya bean oil
Oxidatively polymerised soya bean oil
Pectin extract

PART IIspecific purity criteria for permitted emulsifiers and permitted stabilisers

E 322 Lecithins

The specific purity criteria for lecithins contained in Council Directive 78/664/EEC(1) as amended by Article 1.2 of Council Directive 82/712/EEC(2).

E 400 Alginic acid

The specific purity criteria for alginic acid contained in Council Directive 78/663/EEC(3) as amended by Article 1.2(a) of Council Directive 82/504/EEC(4).

E 401 Sodium alginate

The specific purity criteria for sodium alginate contained in Council Directive 78/663/EEC amended by Article 1.2(a) of Council Directive 82/504/EEC.

E 402 Potassium alginate

The specific purity criteria for potassium alginate contained in Council Directive 78/663/EEC as amended by Article 1.2(a) of Council Directive 82/504/EEC.

E 403 Ammonium alginate

The specific purity criteria for ammonium alginate contained in Council Directive 78/663/EEC as amended by Article 1.2(a) of Council Directive 82/504/EEC.

E 404 Calcium alginate

The specific purity criteria for calcium alginate contained in Council Directive 78/663/EEC as amended by Article 1.2(a) of Council Directive 82/504/EEC.

E 405 Propane-1,2-diol alginate

SynonymPropylene glycol alginate.

The specific purity criteria for propane-1,2-diol alginate contained in Council Directive 78/663/EEC as amended by Article 1.2(a) of Council Directive 82/504/EEC.

E 406 Agar

The specific purity criteria for agar contained in Council Directive 78/663/EEC.

E 407 Carrageenan

The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC.

E 410 Locust bean gum

SynonymCarob gum.

The specific purity criteria for locust bean gum contained in Council Directive 78/663/EEC.

E 412 Guar gum

The specific purity criteria for guar gum contained in Council Directive 78/663/EEC.

E 413 Tragacanth

The specific purity criteria for tragacanth contained in Council Directive 78/663/EEC.

E 414 Acacia

SynonymGum arabic.

The specific purity criteria for acacia contained in Council Directive 78/663/EEC.

E 415 Xanthan gum

The specific purity criteria for xanthan gum contained in Council Directive 78/663/EEC as amended by Article 1.2(b) of Council Directive 82/504/EEC.

416 Karaya gum

SynonymSterculia gum.

The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157.

432 Polyoxyethylene (20) sorbitan monolaurate

SynonymPolysorbate 20.

The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234.

433 Polyoxyethylene (20) sorbitan mono-oleate

SynonymPolysorbate 80.

The criteria in the monograph for polysorbate 80 contained in the Food Chemicals Codex 1981 at page 236 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

434 Polyoxyethylene (20) sorbitan monopalmitate

SynonymPolysorbate 40.

The criteria in the monograph for polyoxyethylene (20) sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 278.

435 Polyoxyethylene (20) sorbitan monostearate

SynonymPolysorbate 60.

The criteria in the monograph for polysorbate 60 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

436 Polyoxyethylene (20) sorbitan tristearate

SynonymPolysorbate 65.

The criteria in the monograph for polysorbate 65 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

E 440 (i) Pectin

The specific purity criteria for pectin contained in Council Directive 78/663/EEC.

E 440 (ii) Amidated pectin

The specific purity criteria for amidated pectin contained in Council Directive 78/663/EEC.

442 Ammonium phosphatides

DescriptionAmmonium phosphatides exist as an unctuous semi-solid (at 25 °C).They consist essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil.
Matter insoluble in petroleum ether (40 °C–60 °C)Total: Not more than 2.5 per centum. Inorganic matter: Not more than 0.2 per centum.
pH of an aqueous extract of melted ammonium phosphatidesNot less than 6.0 and not more than 8.0.
PhosphorusNot less than 3.0 per centum and not more than 3.4 per centum.
Ammonium nitrogenNot less than 1.2 per centum and not more than 1.5 per centum.
ArsenicNot more than 5 mg. per kg.

E 460 (i) Microcrystalline cellulose

The specific purity criteria for microcrystalline cellulose contained in Council Directive 78/663/EEC, as amended by Article 1.2(c) of Council Directive 82/504/EEC.

E 461 Methylcellulose

The specific purity criteria for methylcellulose contained in Council Directive 78/663/EEC.

E 463 Hydroxypropylcellulose

The specific purity criteria for hydroxypropylcellulose contained in Council Directive 78/663/EEC.

E 464 Hydroxypropylmethylcellulose

The specific purity criteria for hydroxypropylmethylcellulose contained in Council Directive 78/663/EEC.

E 465 Ethylmethylcellulose

SynonymMethylethylcellulose.

The specific purity criteria for ethylmethylcellulose contained in Council Directive 78/663/EEC.

E 466 Carboxymethylcellulose

SynonymSodium carboxymethylcellulose.

The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC.

E 470 Sodium, potassium and calcium salts of fatty acids

The specific purity criteria for sodium, potassium and calcium salts of fatty acids contained in Council Directive 78/663/EEC.

E 471 Mono-and di-glycerides of fatty acids

The specific purity criteria for mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(a) Acetic acid esters of mono-and di-glycerides of fatty acids

SynonymAcetylated mono-and di-glycerides.

The specific purity criteria for acetic acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(b) Lactic acid esters of mono-and di-glycerides of fatty acids

SynonymsLactylated mono-and di-glycerides. Lactoglycerides.

The specific purity criteria for lactic acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(c) Citric acid esters of mono-and di-glycerides of fatty acids

SynonymCitroglycerides.

The specific purity criteria for citric acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(d) Tartaric acid esters of mono-and di-glycerides of fatty acids

The specific purity criteria for tartaric acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(e) Mono-and diacetyltartaric acid esters of mono-and di-glycerides of fatty acids

SynonymMono-and diacetyltartaric acid esters of mono-and di-glycerides.

The specific purity criteria for mono-and diacetyltartaric acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 472(f) Mixed acetic and tartaric acid esters of mono-and di-glycerides of fatty acids

The specific purity criteria for mixed acetic and tartaric acid esters of mono-and di-glycerides of fatty acids contained in Council Directive 78/663/EEC.

E 473 Sucrose esters of fatty acids

The specific purity criteria for sucrose esters of fatty acids contained in Council Directive 78/663/EEC.

E 474 Sucroglycerides

The specific purity criteria for sucroglycerides contained in Council Directive 78/663/EEC as amended by Article 1.2(e) of Council Directive 82/504/EEC.

E 475 Polyglycerol esters of fatty acids

The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC.

476 Polyglycerol esters of polycondensed fatty acids of castor oil

SynonymPolyglycerol polyricinoleate.
DescriptionThe polyglycerol esters of polycondensed fatty acids of castor oil exist as a highly viscous liquid (at 25 °C). They are essentially a complex mixture of the partial esters and ethers of polyglycerol with linearly interesterified (polycondensed) fatty acids derived from castor oil. The polycondensed castor oil fatty acids are prepared by condensation in the absence of oxygen and have an average of about 5 fatty acid residues per molecule. The polyglycerol moiety is predominantly di-, tri-and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.
Refractive index, n65/D °C;Not less than 1.4630 and not more than 1.4665.
Hydroxyl valueNot less than 80 and not more than 100.
Iodine valueNot less than 72 and not more than 103 (Wijs).
Acid valueNot more than 6 mg. KOH per g.

E 477 Propane-1,2-diol esters of fatty acids

SynonymPropylene glycol esters of fatty acids. The specific purity criteria for propane-1,2-diol esters of fatty acids contained in Council Directive 78/663/EEC as amended by Article 1.2(f) of Council Directive 82/504/EEC.

E 481 Sodium stearoyl-2-lactylate

The specific purity criteria for sodium stearoyl-2-lactylate contained in Council Directive 78/663/EEC.

E 482 Calcium stearoyl-2-lactylate

The specific purity criteria for calcium stearoyl-2-lactylate contained in Council Directive 78/663/EEC.

E 483 Stearyl tartrate

The specific purity criteria for stearyl tartrate contained in Council Directive 78/663/EEC.

491 Sorbitan monostearate

The criteria in the monograph for sorbitan monostearate contained in the Food Chemicals Codex 1981 at page 307 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

492 Sorbitan tristearate

The criteria in the monograph for sorbitan tristearate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 297.

493 Sorbitan monolaurate

The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465.

494 Sorbitan mono-oleate

The criteria in the monograph for sorbitan mono-oleate contained in the British Pharmaceutical Codex 1973 at page 466.

495 Sorbitan monopalmitate

The criteria in the monograph for sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 293.

Extract of Quillaia

The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382.

Polyglycerol esters of dimerised fatty acids of soya bean oil

DescriptionPolyglycerol esters of dimerised fatty acids of soya bean oil exist as a viscous oil obtained by the interesterification of polyglycerol with refined soya bean oil thermally polymerised in vacuo. The polyglycerol moiety is predominantly di-, tri-and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.
Urea non-adduct content of total fatty acid methyl estersNot more than 65 per centum.
Saponification valueNot less than 158 and not more than 175.
Iodine valueNot less than 78 and not more than 82 (Wijs).
Hydroxyl valueNot less than 60 and not more than 70.
Acid valueNot more than 6 mg. KOH per g.

Oxidatively polymerised soya bean oil

DescriptionOxidatively polymerised soya bean oil is a highly viscous liquid (at 25 °C). It is obtained by blowing air into edible soya bean oil at a temperature not exceeding 250 °C.
Combined oxidised fatty acidsNot more than 30 per centum.
Urea non-adduct content of total fatty acid methyl estersNot more than 42 per centum.
Refractive index, n40/D °C;Not less than 1.475 and not more than 1.485.
Saponification valueNot more than 220.
Iodine valueNot less than 75 and not more than 85 (Wijs).
Hydroxyl valueNot less than 30 and not more than 70.
Acid valueNot more than 6 mg. KOH per g.

Pectin extract

DescriptionPectin extract is obtained by extraction of dried apple pomace, citrus peel, or a mixture of both, with dilute acid followed by partial neutralisation with sodium or potassium salts and concentration by evaporation. It may be in the form of a buff to brownish viscous solution (liquid pectin) or in the form of dry brown flakes or powder.
ContentNot more than 20 per centum of total solids and not less than 1.3 per centum of galacturonic acid for the liquid form; not less than 6.5 per centum of galacturonic acid for the dry form.
Reducing sugarsNot more than 12 per centum for the liquid form and not more than 75 per centum for the dry form.
SulphateNot more than 3 per centum for the liquid form and not more than 30 per centum for the dry form, in both cases expressed as Na2SO4.
Acid-insoluble ashNot more than 1 per centum.

PART IIIgeneral purity criteria applicable to permitted emulsifiers and permitted stabilisers except where otherwise provided by specific criteria

Each emulsifier and stabiliser shall not contain–

(a)more than 3 milligrams per kilogram of arsenic;

(b)more than 10 milligrams per kilogram of lead;

(c)more than 50 milligrams per kilogram of copper, or 25 milligrams per kilogram of zinc, or 50 milligrams per kilogram of any combination of copper and zinc.

Regulations 2(1) and 4

SCHEDULE 2

PART Iemulsifiers and stabilisers permitted in food only to a maximum limit

Guar gum

Locust bean gum

PART IIemulsifiers and stabilisers permitted only in certain food

Column 1Column 2Column 3
Permitted emulsifier or permitted stabiliserSpecified foodMilligrams per kilogram not exceeding–

(a)Extract of Quillaia

Soft drinks200 (of the dry matter content of the extract)

(b)Sodium, potassium and calcium salts of fatty acids

(i)all such salts

Dutch type rusks15,000 (calculated as sodium oleate, C18H33O2Na, and on the weight of the flour)
The permitted emulsifiers or permitted stabilisers-mono-and diglycerides of fatty acids; lactic acid esters of mono-and di-glycerides of fatty acids; sucrose esters of fatty acids; sucroglycerides; poly-glycerol esters of fatty acids; propane 1,2-diol esters of fatty acids60,000 (calculated as sodium oleate, C18H33O2Na)

(ii)sodium octanoate

Malted barleyIn accordance with good manufacturing practice

(c)Oxidatively polymerised soya bean oil Polyglycerol esters of dimerised fatty acids of soya bean oil

Tin-greasing emulsionsIn accordance with good manufacturing practice

PART IIIfood in which only certain emulsifiers and stabilisers are permitted

Column 1Column 2Column 3
Specified foodPermitted emulsifier or permitted stabiliserMilligrams per kilogram Not exceeding–

(a)Bread

As prescribed by the Bread and Flour Regulations 1984(5)As prescribed by the Bread and Flour Regulations 1984

(b)Soft cheese, whey cheese, processed cheese, cheese spread

As prescribed by the Cheese Regulations 1970(6)As prescribed by the Cheese Regulations 1970

(c)Cocoa products, chocolate products

As prescribed by the Cocoa and Chocolate Products Regulations 1976(7)As prescribed by the Cocoa and Chocolate Products Regulations 1976

Regulation 5(2)

SCHEDULE 3LABELLING OF PERMITTED EMULSIFIERS AND PERMITTED STABILISERS

1.—(1) Each container to which regulation 5(2) relates shall bear a label on which is printed a statement, specifying–

(a)in respect of each permitted emulsifier or permitted stabiliser present, the serial number, if any, as specified in relation thereto in column 1 of Part I of Schedule 1, and the common or usual name or an appropriate designation of that permitted emulsifier or permitted stabiliser;

(b)in respect of each permitted emulsifier or permitted stabiliser present to which any specified sugar product has been added for the purpose of standardisation, the declaration “standardised with sugar” or “standardised with sugars” as the case may be; and

(c)where any other substance or substances is or are present,–

(i)the common or usual name or an appropriate designation of each such substance, and

(ii)the proportion of each such substance in respect of which any Regulations, other than these Regulations, made under the Act contain a requirement to that effect.

(2) The said statement shall be headed or preceded by the words “for foodstuffs (restricted use)”.

2.  Any statement required by the preceding paragraph–

(a)shall be clear and legible;

(b)shall be in a conspicuous position on the label which shall be marked on, or securely attached to, the container in such a manner that it will be readily discernible and easily read by an intending purchaser under normal conditions of purchase;

(c)shall not be in any way hidden or obscured or reduced in conspicuousness by any other matter, whether pictorial or not, appearing on the label.

3.  The figures and letters in every word in any statement to which the preceding paragraph applies–

(a)shall be in characters of uniform colour and size (being not less than 1.5 millimetres in height for a label on a container of which the greatest dimension does not exceed 12 centimetres and not less than 3 millimetres in height for a label on a container of which the greatest dimension exceeds 12 centimetres), but so that the initial letter of any word may be taller than any other letter in the word;

(b)shall appear on a contrasting ground, so however that where there is no ground other than such as is provided by a transparent container and the contents of that container are visible behind the letters, those contents shall be taken to be the ground for the purposes of this paragraph;

(c)shall be within a surrounding line and no other written or pictorial matter shall appear within that line.

4.  For the purpose of this Schedule–

(a)the height of any lower case letter shall be taken to be the x height thereof, disregarding any ascender or descender thereof;

(b)any requirement that figures or letters shall be of uniform height, colour or size, shall be construed as being subject to the saving that any inconsiderable variation in height, colour or size, as the case may be, may be disregarded.

Regulation 11

SCHEDULE 4

Regulations revokedReferencesExtent of revocation
The Emulsifiers and Stabilisers in Food Regulations 1980S.I. 1980/1833All the Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1982S.I. 1982/16All the Regulations.
The Food (Revision of Penalties) Regulations 1982S.I. 1982/1727The reference in Schedule 1 to the Emulsifiers and Stabilisers in Food Regulations 1980.
The Sweeteners in Food Regulations 1983S.I. 1983/1211Schedule 2, paragraph 6.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1983S.I. 1983/1810All the Regulations.
The Cheese (Amendment) Regulations 1984S.I. 1984/649Regulation 3.
The Bread and Flour Regulations 1984S.I. 1984/1304Schedule 6, paragraph 5.
The Food (Revision of Penalties) Regulations 1985S.I. 1985/67The reference in Part I of the Schedule to the Emulsifiers and Stabilisers in Food Regulations 1980.
(1)

OJ No. L223, 14.8.78, p.30.

(2)

OJ No. L297, 23.10.82, p.31.

(3)

OJ No. L223, 14.8.78, p.7.

(4)

OJ No. L230, 5.8.82, p.35.

(5)

S.I. 1984/1304, to which there is an amendment not relevant to these Regulations.

(6)

S.I. 1970/94; relevant amending instruments are S.I. 1974/1122, 1984/649.

(7)

S.I. 1976/541; the relevant amending instrument is S.I. 1982/17.

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