Singapore legislation

Regulation 16

Anti-caking agents

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Subregulation 1

In these Regulations, “anti-caking agent” means any substance, which, when added to powder food prevents caking of the food.

Subregulation 2

No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-caking agent which is not of a description and not in the proportions as specified in paragraph (3).

Subregulation 3

Amended byS 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011S 195/2011 wef 15/04/2011

Articles of food may contain the following anti-caking agents at a concentration of not more than 2% on a dry basis:

(a)

calcium or magnesium carbonate;

(b)

calcium hydroxyphosphate;

(c)

edible bone phosphate;

(d)

ammonium, calcium, magnesium, potassium or sodium stearates;

(e)

magnesium silicate (synthetic), magnesium trisilicate or talc;

(f)

calcium, sodium aluminium, sodium calcium aluminium or calcium aluminium silicates;

(g)

silicon dioxide;

(h)

ammonium, calcium, potassium or sodium myristates;

(i)

ammonium, calcium, potassium or sodium palmitates; or

(j)

calcium, potassium or sodium oleates.

Subregulation 4

Salt may contain the following anti-caking agents in amounts not exceeding 10 ppm, whether alone or used in combination:

(a)

potassium ferrocyanide; or

(b)

sodium ferrocyanide.

Subregulation 5

No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any anti-caking agent other than a permitted anti-caking agent as specified in paragraphs (3) and (4).

Read in full context — Food Regulations →