Health (Emulsifiers, Stabilisers, Thickeners and Gelling Agents in Food) Regulations, 1994.
Statutory Instruments
Source: Statutory Instruments

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paragraphs: These Regulations may be cited as the Health (Emulsifiers, Stabilisers, Thickeners and Gelling Agents in Food) Regulations, 1994.
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paragraphs: These Regulations shall come into operation on the 11th day of April, 1994.
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paragraphs: (1) In these Regulations, unless the context otherwise requires— "the Act" means the Health Act, 1947 ;
"appropriate description" means, as respects any permitted emulsifier or permitted stabiliser, a name or description or a name or description sufficiently specific in each case, to indicate to an intending purchaser the true nature of the permitted emulsifier or permitted stabiliser to which it is applied;
"authorised officer" means an authorised officer for the purposes of Part IX of the Act;
"bread" includes the following and any part of the following — baps, breadrolls, fancy bread, milk bread, malt bread and fruit bread;
"cheese spread" means cheese which has been melted and mixed with milk products other than cheese with or without the addition of emulsifying salts;
"processed cheese" means cheese which has been subjected to a process of melting and mixing with or without the addition of emulsifying salts;
"soft cheese" means cheese which is readily deformed by moderate pressure but does not include whey cheese, processed cheese or cheese spread and any reference to soft cheese includes a reference to cream cheese or curd cheese;
"whey cheese" means the product obtained by
(i) concentrating whey with or without the addition of milk and milk fat and moulding such concentrated whey, or
(ii) coagulating whey with or without the addition of milk and milk fat;
"container" includes any form of packaging of food and any wrapper or band;
"cream" means that portion of milk rich in milk-fat which has been separated by skimming or otherwise;
"emulsifier, stabiliser, thickener and gelling agent" mean, respectively, any substance which, when added to a food, is capable—
(a) in the case of an emulsifier, of aiding the formation of, and in the case of a stabiliser, of maintaining a uniform dispersion of two or more immiscible substances;
(b) in the case of a thickener, of increasing its viscosity; and
(c) in the case of a gelling agent, of giving it the consistency of a gel;
but do not in any case include:—
(i) any natural food substance;
(ii) products containing pectin and derived from dried apple pomace or dried peel of citrus fruits, or from a mixture of both, by the act ion of dilute acid followed by partial neutralization with sodium or potassium salts;
(iii) caseins and caseinates;
(iv) proteins, protein concentrates and protein hydrolysates;
(v) starches, whether modified or not;
(vi) normal straight chain fatty acids derived from food fats;
(vii) acids, bases and salts which, when added to a food during the process of manufacture, change or stabilise the Ph;
(viii) any substance, the use of which is permitted under Regulations, other than these Regulations, for the time being in force under Part V of the Act, with the exception of lecithin, potassium orthophosphates, sodium orthophosphates, calcium orthophosphates, potassium pyrophosphate, sodium pyrophosphate, sodium acid salt of pyrophosphoric acid and sodium tripolyphosphate.
"Food Chemicals Codex 1972", "First Supplement, 1974" and "Second Supplement, 1975" mean, respectively, the second edition of the Food Chemicals Codex published in 1972, the First Supplement to that edition published in 1974 and the Second Supplement to that edition published in 1975, in each case, by the National Academy of Sciences, Washington D.C., United States of America;
"food" has the meaning assigned to it in Part V of the Act;
"natural food substance" means any substance, suitable for use as food and commonly used as food, which is wholly a natural product, whether or not that substance has been subjected to any process or treatment, and includes malt extract and glucose syrup but does not include edible gums;