Emulsifiers and Stabilisers in Food (Scotland) Regulations, 1962
| Jurisdiction | UK Non-devolved |
| Citation | SI 1962/779 |
| Year | 1962 |
1962 No. 779 (S. 29)
FOOD AND DRUGS
COMPOSITION AND LABELLING—SCOTLAND
The Emulsifiers and Stabilisers in Food (Scotland) Regulations, 19629thApril 1962
18thApril 1962
16thJuly 1962Regulations 6 (2) and 7Regulations 6 (2) and 714thJanuary 1963
In exercise of the powers conferred upon me by sections 4, 7 and 56 of the Food and Drugs (Scotland) Act, 1956(a), and of all other powers enabling me in that behalf, and after consultation with such organisations as appear to me to be representative of interests substantially affected by these regulations and after reference to the Scottish Food Hygiene Council under section 25 of the said Act (insofar as the regulations relate to the labelling, marking, advertising or description of food), I hereby make the following regulations:—
Citation and Commencement
1. These regulations may be cited as the Emulsifiers and Stabilisers in Food (Scotland) Regulations, 1962 and shall come into operation on the 16th day of July, 1962, except that paragraph (2) of regulation 6 and regulation 7 shall come into operation on the 14th day of January, 1963.
Interpretation
2.—(1) In these regulations, unless the context otherwise requires—
"the Act" means the Food and Drugs (Scotland) Act, 1956;
"bread" means bread intended for sale for human consumption and includes the following, and any part of any of the following, that is to say, rolls, baps, fancy loaves, milk loaves, malt loaves and fruit loaves;
"cellulose ethers" means any compound obtained by replacing the hydrogen atoms in the hydroxyl groups in cellulose by one or more of the following substituent groups—methyl, ethyl, hydroxy-ethyl, hydroxy-propyl;
"complete glycerol esters" means any compound formed by completely esterifying the hydroxyl groups of glycerol with either—
(a) a mixture of a single fatty acid and acetic acid; or
(a) 4 & 5 Eliz. 2. c. 30.
(b) a mixture of fatty acids and lactic acid; or
(c) a mixture of fatty acids and phosphoric acid; or
(d) a mixture of fatty acids and diacetyl tartaric acid;
"cream" means that part of milk rich in fat which has been separated by skimming or otherwise and is intended for sale for human consumption;
"emulsifier" and "stabiliser" mean respectively any substance, other than a natural food substance, which is capable—
(a) in the case of an emulsifier, of aiding the formation of, and
(b) in the case of a stabiliser, of maintaining,
the uniform dispersion of two or more immiscible substances, but do not in either case include agar, alginic acid, calcium alginate, sodium alginate, carrageen, edible gums, dextrin, pectin, calcium pectate, sodium pectate, calcium chloride, calcium lactate, lecithin, quillaia, proteins (whether hydrolysed or not), calcium caseinate, sodium caseinate, starches (whether modified or not), malt extract, sorbitol, any substance inasmuch as its use is permitted by the Public Health (Preservatives etc. in Food) (Scotland) Regulations, 1925 to 1958(a), the Colouring Matter in Food (Scotland) Regulations, 1957(b), or the Antioxidant in Food (Scotland) Regulations, 1958(c), or the sodium or potassium salts of any of the following, that is to say, acetic acid, carbonic acid, citric acid, lactic acid, malic acid, phosphoric acid, polyphosphoric acid or tartaric acid;
"flour" means the product intended for sale for human consumption which is derived from, or separated during, the milling or grinding of wheat, whether or not any of the wheat has been malted or subjected to any process and whether or not the product contains enzyme active preparations, and includes meal but does not include separated wheat offals, separated wheat germ or semolina;
"food" includes—
(a) cream and any food containing milk, and
(b) drink, chewing gum and other products of a like nature and use, and articles and substances used as ingredients in the preparation of food or drink or of such products;
but does not include—
(i) water, live animals or birds, or
(ii) articles or substances used only as drugs;
and except as respects regulations 6 and 7 hereof, the expression means food intended for sale for human consumption;
"inter-esterification" means the combination of a number of molecules of ricinoleic acid by the linking, with the elimination of water, of the hydroxyl group of one molecule with the carboxyl group of another molecule; and "inter-esterified" shall be construed accordingly;
"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;
(a) S.R. & O. 1925/814, 1926/1603, 1927/623, 1940/649 (Rev. VIII, p. 107: 1925, p. 1404; 1926, p. 1188; 1927, p. 462; 1940 I, p. 896); S.I. 1953/1859, 1958/1329, 2217 (1953 I, p. 820; 1958 I, pp. 1179, 1180).
(b) S.I. 1957/1123 (1957 I, p. 1003).
(c) S.I. 1958/1467 (1958 I, p. 1167).
"partial polyglycerol esters" means any compound formed by incompletely esterifying the hydroxyl groups of condensed glycerol, which has been formed by causing glycerol to react with itself with the elimination of water, with either—
(a) any single fatty acid; or
(b) any mixture of fatty acids; or
(c) dimerised fatty acids of soya bean oil; or
(d) inter-esterified fatty acids of castor oil;
"partial...
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