5. ⁴[Asctobyl palmitate

0.02 per cent]

6.  Butylated hydroxyanisole (BHA)

0.02 per cent]

7.  Citric acid

8.  Tartaric acid

9.  Gallic acid

0.01 per cent

10. Resin guaiace

0.05 per cent

⁵[11. Tertiary butyl

hydro quinone (TBHQ)

0.02 per cent]

[Provided that dry mixes of Rassgollas and vadas may butylated hydroxyanisole (BHA) not exceeding 0.02 percent calculated on the basis of fat content:

Provided further that anti-oxidants permitted in Rule 59 may be used in permitted flavouring agents in concentration not exceeding 0.01 per cent]

Provided further that wherever butylated hydroxyanisole (BHA) is used in conjunction with the anti-oxidants mentioned at item Nos. 1 to 4 of the preceding proviso, the quantity of the mixture shall not exceed the limit of 0.02 per cent:

Provided also that Ghee and Butter contain Butylated hydroxyanisole (BHA) 4[* * * ] in a concentration not exceeding 0.02 per cent.]

5a[Provided also that fat spread may contain Butylated hydroxyanisole (BHA) or Tertiry butyl hydro quinone (TBHQ) in a concentration not exceeding 0.02 per cent by weight on fat basis.]

1[Provided further that ready-to-eat dry breakfast cereals might contain Butyated Hydroxanisole (BHA) not exceeding 0.005 percent (50ppm).]

7[Provided also that in ready to drink infant milk substitute, lecithin and ascrobyl palmitate might be used upto maximum limit of 0.5 gm./100ml. And 1mg. /100ml. Respectively.]

6a[(such as guar, karaya, arabic, carobean, furcellaran, tragacanth, gum ghatti)], dextrin, sorbitol, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin, quillaia, modified straches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propylenegelycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxy-methyl cellulose, stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids monostearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination 7[polyoxy-ethylene sorbitan, monostearate] 6[sodium stearoy 1-2-lactyate and calcium stearoy 1-2] lactylate] 8[Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterified Ricinoleic acid] 9[Omitted] 10[and Brominated vegetable oils], 5[Glycerol esters of wood resins (Ester Gum)]

4[61. Restriction on use of emulsifying and stabilising agents.
No emulsifying or stabilising agents shall be used in any food, except where the use of emulsifying 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, propyleneglycol stearate, propyleneglycol alginate, methyl ethyl cellulose, methylcellulose, 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, 1[Omitted] 2[and Brominated vegetable oils] 3[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].

5[Provided also that Diacetyl Tartaric acid esters of Mono and Diglycerides may be used in Bread and Cakes.]

[63-A. Restriction on use of flavouring agents: -
The use of the following flavouring agents are prohibited in any article of food, namely: -

1. Coumarin and dihydrocoumarin;

2. Tonkabean (Dipteryl adorat); and

3. B-asarone and cinamyl anthracilate".]

4. Estragole

5. Ethyl methyl Ketone

6. Ethyl-3-Phenylglycidate

7. Eugenyl methyl ether

8. Methyl b napthyl Ketone

9. P.Propylanisole

10. Saffrole and Isosaffrole

11. Thujone and Isothujone a & b thujone].

[64-BB. Extraneous addition of flavouring agents to be mentioned on the label.
Where an extraneous flavouring agent has been added to any article of food, 2a[there shall be written just beneath the list of ingredients on the label] attached to any package of food so flavoured, a statement in capital letters as below: -