under Table 14, Lists of Food additives for use in Ice Cream Products, FSSAI (column 12, reference link below) has established clear limits for various stabilizers and emulsifiers in ice cream, such as: Stabilizers/EmulsifiersMaximum Limit (g/kg)Maximum Limit (%)FSSAI ...
"AHFND Knowledge Hub Latest Questions
While GMP allows flexibility to use ingredients like starch and stabilizers in functionally ...
While GMP provides flexibility to use additives “as required for the intended purpose,” it lacks quantifiable control. Without defined limits, there is a risk of overuse, which can compromise product safety and efficacy. Excessive stabilizer or emulsifier usage could impact:
The 40g/kg limit provides a clear regulatory safeguard to prevent overuse of stabilizers and emulsifiers. This approach: Aligns with the FSSAI’s precautionary principle of balancing safety and functionality. Encourages manufacturers to use additives responsibly within a safe and controlled range. Serves ...