Gelling agent

(f) gelling agents:

SPECIFIC CRITERIA OF PURITY FOR EMULSIFIERS, STABILIZERS, THICKENERS AND GELLING AGENTS FOR USE IN FOODSTUFFS

laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

amending Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

amending Council Directive 78/663/EEC laying down specific purity criteria for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Whereas Council Directive 78/663/EEC (3) lays down specific criteria of purity for emulsifiers, stabilizers, thickness and gelling agents for use in foodstuffs;

Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Whereas existing Community provisions on colouring matters, preservatives, anti-oxidants and emulsifiers, stabilizers, thickeners and gelling agents will require amendment on the basis of this Directive;

Commission Directive 90/612/EEC of 26 October 1990 amending Council Directive 78/663/EEC laying down specific purity criteria for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Whereas under Article 6 of Directive 74/329/EEC emulsifiers, stabilizers, thickeners and gelling agents must satisfy specific criteria of purity established in accordance with Article 7 (1) of that Directive,

Commission Directive 92/4/EEC of 10 February 1992 amending Council Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Council Directive 74/329/EEC of 18 June 1974 on the approximation of the laws of the Member States relating to emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs (OJ No L 189, 12.7.1974, p. 1), as amended by:

The Commission will examine whether there is a need to take further action to address the risk of choking that may exist from the general use of gelling agents in jelly confectionery, and will come forward, if necessary, with appropriate proposals.

Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs (OJ No L 223, 14.8.1978, p. 7), as corrected by OJ No L 296, 21.10.1978, p. 50, and OJ No L 91, 10.4.1979, p. 7, as amended by:

Having regard to Council Directive 74/329/EEC of 18 June 1974 on the approximation of the laws of the Member States relating to emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs (1), as last amended by Directive 80/597/EEC (2), and in particular Article 7 (1) thereof,

gelling agents:

In Part E 'Emulsifiers, stabilizers, thickeners and gelling agents`:

'gelling agents` are substances which give a foodstuff texture through formation of a gel;

'firming agents` are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

COUNCIL DIRECTIVE of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

COUNCIL DIRECTIVE of 12 July 1982 amending Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Whereas for two additives of the group 'Emulsifiers, stabilizers, thickeners and gelling agents` and for one of the group 'Preservatives` the entry in the 'Other provisions` column should be altered;

COMMISSION DIRECTIVE of 26 October 1990 amending Council Directive 78/663/EEC laying down specific purity criteria for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs (90/612/EEC)

COMMISSION DIRECTIVE 92/4/EEC of 10 February 1992 amending Council Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Whereas the provisions of the Annexes on one additive of the group 'Emulsifiers, stabilizers, thickeners and gelling agents` require adjustment to the Community provisions adopted on this matter as regards foodstuffs;

These studies concern technological additives such antioxidants, preservatives, emulsifiers, gelling agents, etc., which are intended to improve the quality of premixtures and feedingstuffs or to prolong their preservation time.

These studies concern technological additives such as antioxidants, preservatives, binders, emulsifiers, stabilizers, gelling agents etc., which are intended to improve or stabilize the characteristics of premixtures and feedingstuffs.

European Parliament and Council Directive No 95/2/EC repeals, with effect from 25 March 1995, Council Directive 64/54/EEC of 5 November 1963 on the approximation of the laws of the Member States concerning the preservatives authorised for use in foodstuffs intended for human consumption(5), Council Directive 70/357/EEC of 13 July 1970 on the approximation of the laws of the Member States concerning the antioxidants authorised for use in foodstuffs intended for human consumption(6), Council Directive 74/329/EEC of 18 June 1974 on the approximation of the laws of the Member States relating to emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs(7) and Commission Directive 83/463/EEC of 22 July 1983 introducing temporary measures for the designation of certain ingredients in the labelling of foodstuffs for sale to the ultimate consumer(8), which are incorporated into the Agreement and which are consequently to be deleted from the Agreement,