The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989

  1. Introductory Text

  2. 1.Title and commencement

  3. 2.Interpretation

  4. 3.Exemptions

  5. 4.Sale, etc., of food containing emulsifiers or stabilisers

  6. 5.Sale, advertisement and labelling of emulsifrers and stabilisers

  7. 6.No person shall— (a) give with any permitted emulsifier or...

  8. 7.Condemnation of food

  9. 8.Offences, penalties and enforcement

  10. 9.Defences

  11. 10.Application of various sections of the Act

  12. 11.Revocations

  13. Signature

    1. SCHEDULE 1

      1. PART I PERMITTED EMULSIFIERS AND PERMITTED STABILISERS

      2. PART II SPECIFIC PURITY CRITERIA FOR PERMITTED EMULSIFIERS AND PERMITTED STABILISERS

        1. E 322 Lecithins

        2. E 400 Alginic acid

        3. E 401 Sodium alginate

        4. E 402 Potassium alginate

        5. E 403 Ammonium alginate

        6. E 404 Calcium alginate

        7. E 405 Propane-1,2-diol alginate

        8. E 406 Agar

        9. E 407 Carrageenan

        10. E 410 Locust bean gum

        11. E 412 Guar gum

        12. E 413 Tragacanth

        13. E 414 Acacia

        14. E 415 Xanthan gum

        15. 416 Karaya gum

        16. 432 Polyoxyethylene (20) sorbitan monolaurate

        17. 433 Polyoxyethylene (20) sorbitan mono-oleate

        18. 434 Polyoxyethylene (20) sorbitan monopalmitate

        19. 435 Polyoxyethylene (20) sorbitan monostearate

        20. 436 Polyoxyethylene (20) sorbitan tristearate

        21. E 440 (i) Pectin

        22. E 440 (ii) Amidated pectin

        23. 442 Ammonium phosphatides

        24. E 460(i) Microcrystalline cellulose

        25. E 461 Methylcellulose

        26. E 463 Hydroxypropylcellulose

        27. E 464 Hydroxypropylmethylcellulose

        28. E 465 Ethylmethylcellulose

        29. E 466 Carboxymethylcellulose

        30. E 470 Sodium, potassium and calcium salts of fatty acids

        31. E 471 Mono-and di-glycerides of fatty acids

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

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

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

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

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

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

        38. E 473 Sucrose esters of fatty acids

        39. E 474 Sucroglycerides

        40. E 475 Polyglycerol esters of fatty acids

        41. 476 Polyglycerol esters of polycondensed fatty acids of castor oil

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

        43. E 481 Sodium stearoyl-2-lactylate

        44. E 482 Calcium stearoyl-2-lactylate

        45. E 483 Stearoyl tartrate

        46. 491 Sorbitan monostearate

        47. 492 Sorbitan tristearate

        48. 493 Sorbitan monolaurate

        49. 494 Sorbitan mono-oleate

        50. 495 Sorbitan monopalmitate

        51. Extract of Quillaia

      3. PART III GENERAL PURITY CRITERIA APPLICABLE TO PERMITTED EMULSIFIERS AND PERMITTED STABILISERS EXCEPT WHERE OTHERWISE PROVIDED BY SPECIFIC CRITERIA

    2. SCHEDULE 2

      1. PART I EMULSIFIERS AND STABILISERS PERMITTED IN FOOD ONLY TO A MAXIMUM LIMIT

      2. PART II EMULSIFIERS AND STABILISERS PERMITTED ONLY IN CERTAIN FOOD

      3. PART III FOOD IN WHICH ONLY CERTAIN EMULSIFIERS AND STABILISERS ARE PERMITTED

    3. SCHEDULE 3

      LABELLING OF PERMITTED EMULSIFIERS AND PERMITTED STABILISERS

      1. 1.(1) Each container to which regulation 5(2) relates shall bear...

      2. 2.Any statement required by the preceding paragraph—

      3. 3.The figures and letters in every word in any statement...

      4. 4.For the purpose of this Schedule— (a) the height of...

    4. SCHEDULE 4

  15. Explanatory Note