(updated)

REGULATIONS GOVERNING EMULSIFIERS, STABILISERS AND THICKENERS AND

THE AMOUNTS THEREOF THAT FOODSTUFFS MAY CONTAIN

Published under Government Notice No. R. 2527 of 13 November 1987

As amended by:
Government Notice No. R. 2555 of 25 October 1991
Government Notice No. R. 68 of 15 January 1993
Government Notice No. R. 1137 of 1 July 1994
Government Notice No. R. 1145 of 4 August 1995

T he Minister of National Health has, under and by virtue of the powers vested in him by section
15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of1972), made the
regulations contained in the Schedule hereto.

SCHEDULE

Def initions

1. In these regulations “th e Act” shall means the Foodstuffs, Cosmetics and
Disinfectants Act, 1972 (Act No. 54 of 1972), and any expression to which a
meaning has been assigned in the Act shall bear such meaning and, unless the
context otherwise indicates -

“Annex ” shall mean the Annex to these regulations;

“chemically modif ied starches” shall mean -

dextrins;
acid-teated starch;
bleached starch;
oxidized starch;
monostarch phosphate;
distarch phosphate;
phosphated distarch phosphate;
acetylated distarch phosphate;
starch acetat;
acetylated distarch adipate; and
hydroxypropyl distarch phosphate;

“cottage cheese”, “cream cheese”, “cream”, “milk powder”, “skimmed milk powder”
and “processed or blended cheese, including cheese spread and process cheese
preparations” shall mean the products as defined in the Regulations relating to Milk and
Milk Products, published by Government Notice No. R. 1555 of 21 November 1997;

“emulsif ier” and “stabilizer” shall mean those substances which, when added to a
foodstuff, make it possible to attain or maintain a uniform dispersion of two or more
immiscible substances;
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“good manuf acturing practice (GMP)” shall mean the amount used in accordance with
current good manufacturing practice;

“low f at milk” shall mean milk the milkfat of which has been removed to below the fat
content requirements prescribed in the regulations made under the Marketing Act, 1968
(Act No. 59 of 1968);

“margarine” shall mean the product which complies with compositional standards
prescribed for margarine in the regulations made under the Marketing Act, 1968 (Act No.
59 of 1968);

“mayonnaise”, “French, Greek or Italian salad dressing or any similar dressing”,

“salad cream”, “salad dressing or dressing”, low-oil salad dressing or low-oil
dressing” and “oil-f ree salad dressing or oil-f ree dressing” shall mean the products
which comply with the standards of contained in Government Notice No. R. 92 of 1986;

“sardines and sardine-type products” shall mean the following species:

Sardina pilchardus (Walbaum);
Sardinops melanosticta, neopilchardus, ocellata, sagax or caerulea;
Sardinella aurita, anchovia, brasiliensis or maderensis;
Clupea harengs harengus;
Clupea antipodum, bassensis or fuegensis;
Sprattus sprattus (Clupea sprattus);
Hyperlophus vittatus;
Nematalosa vlaminghi;
Itromeus micropus;
Ethmidium maculates;
Engraulis anchoita;
Engraulis ringens; and
Engraulis capensis;

“sof t drinks” shall have the meaning assigned to it in the regulations on soft drinks
published by Government Notice No. R. 1769 of 9 August 1985;

“sugar conf ectionary” shall mean any foodstuff that is ready for consumption without
further preparation and of which a characterizing ingredient is carbohydrate sweetening
matter, and shall include sweetened liquorice and chewing gum, but shall not include any
chocolate confectionary, chocolate products, flour confectionary, edible ice, table jellies,
slab marzipan, sugar or biscuits, including shortbread;

“thickener” shall mean the substance which, when added to a foodstuff, increase its
viscosity.

2. Subject to -
(a) the provisions of regulations 3 and 4; an
(b) the provisions of the regulations made under the Act relating to -
(i) the additives and amounts as well as the tolerances for certain substances
in wine, other fermented beverages and spirits, published by Government
Notice No. R. 2870 of 31 December 1981; and
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(ii) foodstuffs for infants, young children and children, published by

Government Notice No. R. 1130 of 8 June 1984,
no foodstuff shall contain any added emulsifier, stabilizer or thickener.

3. A foodstuff listed in column I of the Annex may contain -

(a) any of the emulsifiers, stabilisers or thickeners specified opposite thereto in
column II of the Annex in a proportion not exceeding the number of milligrams per
kilogram specified opposite thereto in column III of the Annex;
(b) a mixture of the emulsifiers, stabilizers and thickeners referred to in paragraph (a),
if compatible, on condition that the sum of the fractions obtained when the amount
of each emulsifier, stabilizer or thickener used is divided by the maximum
permissible amount of such emulsifier, stabilizer or thickener when used alone,
does not exceed one.

4. Subject to the provisions of regulations 2 and 3, foodstuffs prepared in part from foodstuffs
not listed in column I of the Annex and in part from foodstuffs listed in the said column
shall not contain a larger quantity of emulsifier, stabiliser or thickener than is permissible
in the latter foodstuffs in terms of these regulations.

5. Where criteria of purity are laid down for an emulsifier, stabiliser or thickener in the latest
version of Food Chemicals Codex, such criteria shall apply.

6. No emulsifier, stabiliser or thickener may constitute more than 15% of the mass of any
foodstuff of which it is an emulsifier, stabiliser or thickener.

ANNEXURE

I II III
Foods tu ff Emulsif ier/Stabiliser/ Thickener Conditions and limits
(mg/kg)
B AK E RY FI L L I NGS, ICINGS Gel l an gum …………………………… GM P
AND FO O D CO AT I NG S
COCOA AND CHOCOLATE
C ocoa beans, cocoa dust, cocoa fines,
cocoa m ass, cocoa press cake,
fatreduced cocoa press cake and expeller Lecithins or am m onium phosphatides or
cocoa press cake any com bination thereof………………….. GM P

P ress cocoa butter, cocoa butter,

expeller cocoa butter, refined cocoa M ono- and diglycerides of edible fatty
butter and cocoa fat acids……………………………………….. 1 500
C ocoa and cocoa powder, in each case
in relation to a cocoa product in the
form of an instant preparation
C ocoa and cocoa powder, in each case
in relation to a cocoa product not in the
form of an instant preparation
Drinking chocolate, sweetened cocoa
and sweetened cocoa powder, in each
case whether in the form of an instant
preparation or not
 4

C hocolate, dark chocolate, chocolate Lecithins or am m onium phosphatides or

couverture and dark chocolate any com bination thereof………………….. GM P
couverture M ono- and diglycerides of edible fatty
acids………………………………………. 1 500
P olyglycerol esters of polycondensed fatty 5 000, singly or in
acids of castor oil (polyglycerol com bination with m ono- and
polyricinolate)…………………………….. diglycerides of edible fatty
acids
M ilk chocolate, white chocolate, Lecithins or am m onium phosphatides or
chocolate verm icelli, chocolate flakes, any com bination thereof………………….. GM P
m ilk verm icelli and m ilk chocolate M ono- and diglycerides of edible fatty
flakes acids………………………………………. GM P
P olyglycerol esters of polycondensed fatty
acids of castor oil …………………………. 5 000
P olyglycerol esters of edible fatty
acids……………………………………….. 5 000
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CONDIMENTS AND SAUCES Gham gum …………………………..

Guar gum …………………………….
Karaya gum ………………………….
P ectin………………………………..
P ropylene glycol alginate…………… GM P
Lecithin………………………………
S odium carbox m ethyl S ellulose…….
T ragacanth gum ……………………..
Unm odified starch…………………..
Xanthan gum ………………………..
P olyoxyetylene (40) sorbitan m ono-
palm itate (polysorbate 40)………..
P olyoxyetylene (40) sorbitan m ono- 4 600
stearate (polysorbate 60)………….
P olyoxyetylene (40) sorbitan-tri-
stearate (polysorbate 65)…………..
DE S S E RT S C arob bean gum …………………….. 40 000, on a dry weight
Des s ert s and des s ertlike products bas i s
not ot herwi s e s peci fi ed C arrageenan…………………………. GM P
Gelatine………………………………
Acacia gum ………………………….
Agar………………………………….
Alginic acid and its am m onium , calcium,
potassium and sodium -salts………… 10 000, s i ngl y or i n
C ellulose, hydroxypropylm ethyl, com bi nat i on
m ethyl, m ethylethyl and m icro-
crystalline…………………………..
Gellan gum …………………………… GM P
Guar gum …………………………….
M ono- and diglycerides and their
acetic, citric, diacetyl, tartaric,
lactic and L-tartaric acid esters……
P ectin (am idated and non-am idated)..
P olyglycerol esters and fatty acids….
P olyoxyethylene (20) sorbitan m ono-
stearate (polysorbate 60)…………. 10 00, s i ngl y or i n
P olyoxyethylene (20) sorbitan m ono- com bi nat i on
oleate (polysorbate 80)……………
P ropylene glycol alginate……………
S odi um and pot as s i um carboxy-
m et hyl cel l ul os e………………. .
S ucros e es t ers of fat t y aci ds and
s ugrogl yceri des ………………. .

Des s ert , frozen Acacia gum …………………………

Agar………………………………..
Alginic acid and its am m onium ,
calcium , potassium and sodium
salts…………………………….
C arrageenan (including furcellaran)
C ellulose, hydroxypropylm ethyl,
m ethyl, m ethylethyl and m icro- 10 000, singly or in
crystalline………………………… com bination
Guargum …………………………….
M ono- and diglycerides and their
acetic, citric, diacetyl, tartaric,5
lactic and L-tartaric esters………..
P ectin (am idated and non-am idated)
P olyglycerol esters of fatty acids:
P olyoxyethylene (2) sorbitan
 6

m onostearate (polysorbate 60)……

P olyoxyethylene (2) sorbitan
m ono-oleate (polysorbate 80)…….
P olyoxyethylene (2) sorbitan
T ristearate (polysorbate 65)………. 10 000, singly or in
P ropylene glycol alginate…………. com bination
S odium and potassium carboxyl-
m ethycellulose…………………….
S ucrose esters of fatty acids and
sucroglycerides……………………
C hem ically m odified starches……… 30 000, singly or in
com bination
Xanthan gum ……………………….. 1 000
JAMS, FRUIT PRESERVES AND Agar…………………………………. 20 000, singly or in
JELLIES C arrageenan…………………………. com bination
Gellan gum ………………………….. GM P
P ropylene glycol alginate……….…… 20 000, singly or in
com bination
P ectin (am idated)……………………. 50 000
P ectin (non-am indated)……………… GM P
 7

MARINE FOODS Agar………………………………….

C anned hake, m ackerel and jack Alginic acid and its calcium ,
m ackerel (m aasbanker) and sardines and potassium and sodium salts…….….
sardine-type products C arob bean gum ……………………… 20 000, in the packing
C arrageenan…………………………. m edium only single or in
Guar gum …………………………….. com bination with other
P ectin (am idated and non-am idated)… perm itted thickener or jellyian
T ragacanth gum (m aasbanker only)…. agents
Xanthan gum ………………………….
C hem ically m odified starches………... 6 0 0 0 0 f o r m a a s b a n ke r and
2 0 0 00 for sardines and sardine-
ty p e p r o d u c ts in the packing
m e d iu m o n ly s in g ly o r in
c o m b in a tio n
C aviar T ragacanth gum ……………………….. 3 000
MARG ARI NE Acet i c, ci t ri c, di acet yl t art ari c, 10 000, s i ngl y or i n
l act i c and fat t y aci d es t ers of com bi nat i on wi t h other
gl ycerol ………………………… perm i t t ed em ul s i fi ers
Leci t hi ns …………………………… GM P
M ono- and di gl yceri des ……………
M i xed t art ari c, acet i c and fatty acid10 000, s i ngl y or i n
es t ers of gl ycerol ………………. com bi nat i on wi t h other
perm i t t ed t hi ckeners
P ol ygl ycerol es t ers of fatty acids…… 5 000
P ropyl ene gl ycol es t ers of fatty acids 20 000
S o rbi t an es t ers :
m onopal m i t at e………………….
m onos t earat e…………………… 10 000
t ri s t earat e……………………….
MINARINE Agar…………………………………..
Alginic acid and its am m onium ,
calcium , potassium and sodium
salts………………………………..
C aob bean gum ………………………. 10 000, singly or in
C arrageenan………………………….. com bination with other
C ellulose, m ethyl…………………….. perm itted thickeners
Guar gum ……………………………..
P ropylene glycol alginate…………….
P ectin (am idated)……………………..
S odium carboxym ethylcellulose……..
P olyglycerol esters of fatty acid:
P olyoxyethylene (20) sorbitan
m onolaurate (polysorbate 20)……..
P olyoxyethylene (20) sorbitan
m ono-oleate (polysorbate 80)……..
P olyoxyethylene (20) sorbitan
m onopalm itate (polysorbate 40)…… 10 000, singly or in
P olyoxyethylene (20) sorbitan com bination with other
m onostearate (polysorbate 60).……. perm itted em ulsifiers
P olyoxyethylene (20) sorbitan
tristearate (polysorbate 65)………….
S orbitan esters
M onopalm itate…………………….
M onostearate………………………
T ristearate…………………………
Lecithins……………………………… GM P
M ono- and diglycerides……………….
P olyglycerol esters of ineterified 5 000, singly or in
ricinoleic acid……………………… com bination with other
Xanthan gum ………………………….. perm itted thickeners
 8

MAYO NNAI S E AND O THER

S AL AD DRE S S I NG S
F rench, Greek, Italian and similar C arob bean gum ………………….
s al ad dres s i ngs C el l ul os e, m et hyl and s odi um 5 000
carboxym et hyl ……………. . …. .
P ropyl ene gl ycol al gi nat e…………
C arrageenan………………. ……… 10 000
C hem i cal l y m odi fi ed s t arches…….
Leci t hi n and deri vat i ves t hereof….
Xant han gum ……………………. . . GM P
Guar gum ………………………….
P ect i n (am i dat ed and non-amidated).
P o l yoxyet hyl ene (20) sorbitan mono-
s t earat e (pol ys orbat e 60)……….
P ol yoxyet hyl ene (20) sorbitan mono- GM P
ol eat e (pol ys orbat e 80)………….
S orbi t an m onos t earat e……………..
M ayonnai s e Acaci a gum ………………………. .
C hem i cal l y m odi fi ed starches……...
Guar gum …………………………. . GM P
S o di um carboxym et hylcellulose…..
Xant han gum ………………………
Oat gum ……………………………
C arob bean gum ……………………
P ect i n (am i dat ed and non-amidated). 5 000
T ragacant h gum …………………….
C arrageenan………………………. 10 000
P ropyl ene gl ycol al gi nate………….
S al ad cream, salad dressing, low- oil Al gi nat es , cal ci um , pot as sium and
s al ad dres s i ng and oil-free dressing s odi um ………………………….
C hem i cal l y m odi fi ed s tarches……..
Guar gum …………………………. GM P
M ono- and di gl yceri des ……………
P ect i n (am i dat ed and non-amidated).
Xant han gum ………………. …….
C arob bean gum …………. . ………
P ropyl ene gl ycol al gi nat e….…….. 5 000
C el l ul os e, m et hyl and s odi um
carboxym et hyl …………………
C arrageenan……………………… 10 000
P o l yoxyet hyl ene (20) sorbitan mono-
s t earat e (pol ys orbat e 60)……….
P ol yoxyet hyl ene (20) sorbitan mono- 4 000
ol eat e (pol ys orbat e 80)………….
S orbi t an m onos t earat e……………..
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ME AT PRO DUCT S
C ooked cured ham and pork Agar………………………………
s houl der Al gi ni c aci d and i t s pot as sium and
s odi um s al t s ……………………
C arob bean gum …………………. GM P
C arrageenan………………………
C hem i cal l y m odi fi ed s t arches……
Gel at i n……………………………
Guargum ………………………….
Xant han gum ……………………. .
Ot her m eat products (processed and Agar (pres erved t ongue onl y)…….
m anufact ured) Al gi nat es …………………………. 3 000
C arrageenan………………………
Al gi ni c aci d and i t s am m oni um ,
cal ci um , pot as s i um and s odium 5 000, s i ngl y or i n
s al t s ……………………………. com bi nat i on
P ropyl ene gl ycol al gi nat e…………
S odi um carboxym et hycel l ulose….
C arob bean gum …………………. 3 000, s i ngl y or i n
Guar gum ………………………… com bi nat i on
C hem i cal l y m odi fi ed s t arches……
Gel at i n…………………………… GM P
Xant han gum ……………………. .
MI L K AND MILK PRODUCTS
B ut t erm i l k C arrageenan……………………… 6 000
C arob bean gum …………………. 5 000
Guar gum ………………………… 3 000
P ropyl ene gl ycol al gi nat e……….. 3 000
Xant han gum ……………………. 3 000
S odi um carboxym et hyl cel l ulose… 2 000
Al gi ni c aci d and i t s s odi um and
cal ci um s al t s …………………. 6 000
Gel at i n…………………………… 6 000
C hees e powder Acaci a gum ………………………
Al gi ni c aci d and i t s am m oni um ,
cal ci um , pot as s i um and s odium
s al t s ……………………………
C arob bean gum ………………….
C arrageenan gum …………………
Gel at i n…………………………… 16 000, s i ngl y or i n
Guargum …………………………. com bi nat i on
Karaya gum ……………………….
Oat gum …………………………. .
P ect i n………………………………
P ropyl ene gl ycol al gi nat e…………
S odi um carboxym et hyl cellulose….
T ragacant h gum …………………. .
C hem i cal l y m odi fi ed s t arches……. GM P
Xant han gum ……………………. .
C ot t age chees e Al gi ni c aci d and i t s am m oni um ,
cal ci um , pot as s i um and s odium 5 000 of the cream ing
s al t s ……………………………. m ixture, singly or in
C arob bean gum …………………. . com bination with perm itted
C arrageenan (i ncl udi ng furcellaran). stabilizers and carriers
 10

Dext ri ns , roas t ed s t arch………..….

Gel at i n…………………………. . …
Guar gum …………………………. .
Karaya gum ………………………. . 5 000 of the cream ing
Leci t hi ns …………………………… m ixture, singly or in
M ono- and di gl yceri des …………… com bination with perm itted
P ropyl ene gl ycol al gi nate…………. stabilizers and carriers
S odi um carboxym et hylcellulose…..
T ragacant h gum ……………………
C al i um , pot as s i um and sodium salts
of –
carboni c aci d……………………. 2 0 0 0 , singly or in combination,
ci t ri c aci d………………………. .. e xpr e sse d a s a nhy dr ous
s u b s ta n c e s
hydrochl ori c aci d………………..
ort hophos phori c aci d……………
S odi um cas ei nat e…………………. 3 0 0 0 o f the creaming mixture,
s in g ly o r in c ombination with
o th e r c a s e in a te s

C hem i cal l y m odi fi ed s tarches…….. GM P

C ream , whi ppi ng / whi pped, Xant han gum ………………………
pas t euri zed or UHT cream and Acaci a gum ……………………….
s t eri l i zed cream Agar……………………………….
Al gi ni c aci d and i t s am m oni um ,
cal ci um , pot as s i um and s odium
s al t s …………………………….
5 000, singly or in
C arob bean gum …………………. com bination with other
C arrageenan……………………… perm itted thickeners and
C el l ul os e, m i crocrys t al l ine………. m odifying agents
Gel at i n…………………………….
Leci t hi ns …………………………. .
M ono- and di gl yceri des …………..
S odi um carboxym et hyl cellulose….
Xant han gum ………………………
C al ci um , pot as s i um an s odi um
s al t s of –
carboni c aci d…………………… 5 000, s i ngl y or i n
ci t ri c aci d………………………. com bi nat i on expressed as
hydrochl ori c aci d……………….. anhydrous s ubs t ances
ort hophos phori c…………………
pol yphos phori c aci d…………….
C hem i cal l y m odi fi ed s tarches…….. GM P
C ondens ed evaporat ed m i l k C arrageenan………………………. . 150
(uns weet ened product onl y)
F l avoured and frui t yoghurt Acaci a gum …………………………
Agar………………………………. .
Al gi ni c aci d and i t s am m oni um , 8 000, s i ngl y or i n
cal ci um , pot as s i um and s odi um com bi nat i on
s al t s ………………………………
C arob bean gum ……………………
C arrageenan (i ncl udi ng furcellaran).
Gel l an gum ………………………… GM P
Gel at i n……………………………. .
Guar gum …………………………. . 8 000, s i ngl y or i n
Karaya gum ………………………. . com bi nat i on
P ect i n (am i dat ed and non-amidated).
 11

T ragacant h gum …………………… 8 000, s i ngl y or i n

Xant han gum ……………………… com bi nat i on
C as ei nat e, cal ci um , pot as s i um or
S odi um …………………………. 10 000, s i ngl y or i n
C hem i cal l y m odi fi ed s t arches…… com bi nat i on
C al ci um , pot as s i um and s odi um
S al t s of –
carboni c aci d …………………. 5 000, s i ngl y or i n
C i t ri c aci d……………………… com bi nation, expressed as
hydrochl ori c aci d……………… anhydrous s ubs t ances
ort hophos phori c aci d…………..
pol yphos phori c aci d……………
Ice cream Gel l an gum ………………………. . GM P
Ins t ant whipped cream powders and C hem i cal l y m odi fi ed s t arches…….
T oppi ngs Lact i c and acet i c aci d es t ers of
M ono- and di gl yceri des………..
Leci t hi n……………………………
P regel at i ni s ed s t arch……………… GM P
P ropyl ene gl ycol es t ers of fat t y
Aci ds ……………………………
P ropyl ene gl ycol m onos tearate……
Al gi ni c aci d and i t s s odi um and
cal ci um s al t s ……………………. 4 000
Xant han gum ………………………. 4 000
P ropyl ene gl ycol m onostearate……. 2 5000
Low fat m i l k C arrageenan………………………. . 10 000
M i l k powder and s ki m med milk Leci t hi n……………………………. 5 000 i n i ns t ant m i l k
powder powders onl y
M ono- and di gl yceri des …………… 2 500 i n i ns t ant m i l k
powders onl y
P roces s ed or bl ended chees e, Acaci a gum ………………………. .
i ncl udi ng cheese spread and process Al gi ni c aci d and i t s am m oni um ,
chees e preparat i ons cal ci um , pot as s i um and sodium
s al t s . ……………………………
C arob bean gum ……………………
C arrageenan……………………….
Gel at i n………………. . ……………
Guar gum …………………………. G MP
Karaya gum ……………………….
Oat gum ……………………………
P ect i n………………………………
P ropyl ene gl ycol al gi nate………….
S odi um carboxym et hylcellulose…..
T ragacant h gum …………………….
C hem i cal l y m odi fi ed s tarches……..
Xant han gum ……………………….
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S O FT DRI NK S Acaci a gum ……………………….

C arob bean gum …………………. .
C arrageenan (i ncl udi ng furcellaran).
C hem i cal l y m odi fi ed s tarches……..
Gham gum …………………………
Guar gum ………………………….
M ono- and di gl yceri des of edi bl e
fat t y aci ds ……………………. .
P ect i n and deri vat i ves t hereof……. GM P
P ol yoxyet hyl ene (20) s orbi t an
m onol aurat e (pol ys orbate 20)…..
P ol yoxyet hyl ene (20) s orbi t an
m onos t earat e (pol ys orbate 60)….
S odi um al gi nat e……………………
S odi um carboxym et hylcellulose…..
T ragacant h gum ……………………
Xant han gum ……………………….
B rom i nat ed veget abl e oi l s contai-
ni ng not m ore t han 33 per cent
brom i ne of whi ch t he aci di t y,
expres s ed as hydrobrom i c acid,
does not exceed 100mg/l……….. 15
Di oct yl s odi um s ulphosuccinate…… 10
Gl ycerol es t er of wood resin………. 1000
S ucros e acet at e i s obutyrate………… 500
S O UP AD S T O CK
B oui l l on, canned s oup, soup and Acaci a gum ………………………. .
s auce powders, and stock cubes and Agar……………………………….
powders Al gi ni c aci d and i t s pot as sium and
s odi um s al t s ……………………
C arob bean gum …………………. .
C arrageenan (i ncl udi ng furcellaran).
C hem i cal l y m odi fi ed s tarches……..
Guar gum …………………………. GM P
Karaya gum ………………………. .
Leci t hi s ……………………………
M ono- and di gl yceri des ……………
Oat 5gum …………………………. .
P ect i n (non-am i dat ed) …………….
P ropyl ene gl ycol al gi nate..………..
T ragacant h gum ……………………
S odi um carboxym et hylcellulose….. 4 000, on a ready-t o-eat
bas i s
Xant han gum ……………………… 3 000, on a ready-t o-eat
bas i s
S UG AR CO NFE CT I O NARY
Agar……………………………….
Gel l an gum ………………………. .
Gel at i ne……………………………
Gl ycerol m onos t earat e……………. GM P
Guar gum ………………………….
Leci t hi n……………………………
P ect i n………………………………
 13

Arabi c gum ………………………. .

C arob bean gum ……………………
Karaya gum ………………………. GM P
P ropyl ene gl ycol al gi nat e…………
T ragacant h gum ……………………
P ol ygl ycerol es t ers of fatty acids…. 5 000
P ol yexyet hyl ene (20) s orbitan…….
M ono-ol eat e (pol ys orbat e 80)……. 1 000
S odi um l auryl s ul phat e……………. 350
TEA AND CO FFE E Al gi ni c aci d and i t s am m oni um ,
WH I T E NE RS cal ci um , pot as s i um and s odium
s al t s ……………………………. .
C al ci um and s odi um s t earoyl -2-
l acryl at es ……………………….
C arob bean gum …………………. .
C arrageenan………………………
C i t ri c aci d es t ers of m ono- and 5 000
di gl yceri des …………………….
Di acet yl t art ari c acid esters of mono-
and di gl yceri des …………………
Gl ycerol m onos t earat e…………….
Guar gum …………………………. .
Karaya gum ………………………. .
Leci t hi n…………………………….
P ect i n………………. ………………
P o l yoxyet hyl ene (20) sorbitan mono-
s t earat e (pol ys orbat e 60)……….
P ol yoxyet hyl ene (20) sorbitan mono-
Ol eat e (pol ys orbat e 80)………… 5 000
P ropyl ene gl ycol al gi nate………….
S orbi t an m onos t earat e…………..…
T ragacant h gum …………………. .
Xant han gum ……………………….
M ono-and di gl yceri des …………… 15 000
P ot as s i um cas ei nat e……………..… 60 000
S odi um cas ei nat e………………….
P ot as s i um ans s odi um s al t s of –
Ort hophos phori c aci d……….… GM P
pol yphos phori c aci d…. ………..
ci t ri c aci d………………………
 14

T I N G REASING COMPOUNDS C al ci um and s odi um s t earoyl -2-

l acryl at es . ……………………. . 10 000
Leci t hi n and deri vat i ves t hereof….
M ono- and di gl yceri des of –
acet i c, ci t ri c, l act i c, s ucci ni c,
t art ari c and dacet yl t art aric acid
es t ers …………………………. .
M ono- and di gl yceri des of edi bl e
fat t y aci ds ………………………
Oxi dat i vel y pol ym eri zed soya bean
oi l . . …………………………….
P ol ygl ycerol es t ers of di m ens ed
s oya fat t y aci ds …………………
P ol ygl ycerol es t ers of edi bl e fatty
aci ds …………………………… GM P
P ol yoxyet hyl ene s orbi t an es t ers :
m onos t earat e……………………
P ol yoxyet hyl ene (8 and 40) stearate.
S o rbi t an es t ers :
m onol aurat e…………………….
m ono-ol eat e…………………….
m onopal m i t at e………………….
m onos t earat e……………………
t ri s t earat e……………………….
S t earyl t art rat e…………………….
S ucrogl yceri des ……………………
S ucros e es t ers of edi bl e fatty acids..
P ol ygl ycerol es t ers of polycondensed
fat t y aci d of cas tor oil (Polyglycerol
pol yri ci nol eat e…………………….. 2 000
VE G E T AB L E S Acaci a gum ………………………. .
C anned as paragus , carrots, cream Al gi ni c aci d and i t s am m oni um ,
s t yl e s weet corn, green beans, green cal ci um , pot as s i um and sodium
peas , m us hroom and wax beans, if s al t s …………………………. . …
t he com m odi t y contains butter or C arob bean gum (carrot s only)…….
ot her fat s or oi l s C arrageenan (i ncl udi ng furcellaran).
C hem i cal l y m odi fi ed s t arch………. GM P
Guar gum …………………………. .
P ect i n (am i dat ed and non-amidated).
P ropyl ene gl ycol al gi nate………….
Xant han gum ……………………….
C anned s l i ces t om at oes C em i cal l y m odi fi ed s t arch………… GM P
WH E AT E N AND RYE C alcium and sodium stearoyl-2-
PRO DUCT S lactylates…………………………
B read Ethoxylated m ono- and diglycerides
of edible fatty acids………………
Lecithin and derivatives thereof……
M ono- and diglycerides of edible
fatty acids……………………….
M ono- and diglycerides of –citric, GM P
succinic, tartaric and diacetyl
tartaric acid esters………………
P ropylene glycol esters of edible
fatty acids and lactylated esters.
S ucrose esters of edible fatty acids..
 15

P ol ygl ycerol es t ers of edi bl e fatty

aci ds …………………………. . 10 000
S o rbi t an et ers of edi bl e fat ty acids.
P ol yoxet hyl ene (20) sorbitan mono-
s t earat e (pol ys orbat e 60)……… 500
B reakfas t cereal s Acaci a gum ……………………….
C al ci um and s odi um s t earoyl -2-
l act yl at es ……………………….
C arob bean gum ……………………
C arrageenan (i ncl udi ng furcellaran).
C el l ul os e gum s …………………….
C hem i cal l y m odi fi ed s tarches……..
Gh at t i gum ………………………… GM P
Guar gum …………………………. .
Karaya gum ………………………. .
Leci t hi n and deri vat i ves thereof…..
M ono- and di gl yceri des of edi bl e
fat t y aci ds ………………………
P ect i n………………………………
T ragacant h gum ……………………
Xant han gum ………………………
F l our confectionary and cake mixes Acaci a gum ………………………. .
i ncl udi ng fl our-bas ed m i xes C al ci um and s odi um s t earoyl -2-
l act yl at es ……………………….
C arob bean gum ……………………
C arrageenan (i ncl udi ng furcellaran).
C el l ul os e, et hyl , ethylmethyl, carbo-
xym et hyl , hydroxy propyl………
C el l ul os e gum s ……………………. GM P
C hem i cal l y m odi fi ed s tarches……..
Et hoxyl at ed m ono- and diglycerides
of edi bl e fat t y aci ds ……….……
Gh at t i gum …………………………
Guar gum …………………………. .
Karaya gum ………………………. .
Leci t hi n and deri vat i ves thereof…..
M ono- and di gl yceri des of –ci t ric,
l act i c, s ucci ni , t art ari c and
di acet yl t art ari c aci d es t ers…….
M ono- and di gl yceri des of edi bl e
fat t y aci ds ……………………. .
P ect i n……………………………. .
P ropyl ene gl ycerol es t ers of fat t y GM P
aci ds ……………………………
P ropyl ene gl ycol al gi nat e…………
S odi um al gi nat e……………………
S ucrogl yceri des ……………………
S ucros e es t ers of edi bl e fatty acids..
T ragacant h gum ……………………
Xant han gum …………………. . …. .
P ol yoxyet hl ene (20) sorbitan mono-
s t earat e (pol ys orbat e 60)………. 500
M al t l i quor as defi ned i n t he P ropyl ene gl ycol al gi nate…………. GM P
Li quor Act , No. 87 of 1977 Al gi ni c aci d and i t s cal ci um and
s odi um s al t s ……………………. 2 000
 16

M ono- and di gl yceri des of –

acet i c, ci t ri c, l act i c, s ucci ni c,
t art ari c and di acet yl t art ari c acid GM P
es t ers …………………………….
M ono- and di gl yceri des of edi bl e
fat t y aci ds ………………………
Xant han gum ……………………. . 4 000