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/Emulsifiers | Maximum Limit (g/kg) | Maximum Limit (%) | FSSAI Regulation S Number |
| Carrageenan | 10g/kg | 1% | 3.1.6 (#A2) |
| Pectin | 10g/kg | 1% | 3.1.6 (#A6) |
| Sodium Carboxymethyl Cellulose | 10g/kg | 1% | 3.1.6 (#A7) |
| Agar | 10g/kg | 1% | 3.1.6 (#A8) |
| Guar Gum | 10g/kg | 1% | 3.1.6 (#A9) |
| Xanthan Gum | 10g/kg | 1% | 3.1.6 (#10) |
| Furcellaran | 10g/kg | 1% | 3.1.6 (#A13) |
| Propylene Glycol Alginate | 10g/kg | 1% | 3.1.6 (#A14) |
| Mono- and Diglycerides of Fatty Acids | 10g/kg | 1% | 3.1.6 (#A16) |
| Methyl Cellulose | 10g/kg | 1% | 3.1.6 (#A17) |
| Any Other Emulsifying and Stabilizing Agents listed in regulation 3.1.6 suitable for these products | 40g/kg maximum | 4% | 3.1.6 |
| Polyglycerol esters of fattty acids b) Polyoxyethylene sorbitan monolaureate c) Polyoxyethylene sorbitan tristearate d) Polyoxyethylene sorbitan monostearate | 10g/kg max | 1% | 3.1.6 (#A15) |
These limits ensure that stabilizers and emulsifiers are used responsibly without compromising safety or product quality.
Reference: Food Safety and Standards Authority of India (FSSAI), 2011. Appendix A and B Revised (30-12-2011). [online] Available at: https://fssai.gov.in/upload/uploadfiles/files/appendix_a_and_b_revised(30-12-2011).pdf [Accessed 27 April 2024].