We recommend the following approach: Adhere to the 10g/kg limit for stabilizers and emulsifiers where already defined by FSSAI. For ingredients covered under GMP without specific limits, adopt the 40g/kg cumulative threshold outlined in Regulation 3.1.6 as a maximum limit. Conduct ...

While GMP allows manufacturers to use additives at the minimum quantity required to achieve functionality, this approach may lead to ambiguity. For consistency and consumer safety: The 40g/kg cumulative limit specified in Regulation 3.1.6 for “any other emulsifying and stabilizing ...

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 ...

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: