1. (a) By combining with a portion of the water normally present in the frozen product to form a jell structure in said product;
2. (b) By assisting in the maintenance of a stable fat emulsion in the frozen product.

Stabilizers as provided for in Section 39183 of the Food and Agricultural Code are construed to be stabilizers or emulsifiers which help to maintain a desirable body or texture in imitation ice cream and imitation ice milk by functioning in any or all of the following ways:

Note: Additional authority cited: Section 39183, Food and Agricultural Code.

History

1. Revision of Article 8 (§§ 455-466, incl.) filed 7-9-53; effective thirtieth day thereafter (Register 53, No. 11).

2. Amendment filed 4-25-75 as procedural and organizational (Register 75, No. 17).