Pasal 3

Jenis BTP Pengental yang diizinkan digunakan dalam pangan terdiri atas:

1. Kalsium asetat (Calcium acetate);

2. Natrium laktat (Sodium lactate);

3. Kalsium laktat (Calcium lactate);

4. Asam alginat (Alginic acid);

5. Natrium alginat (Sodium alginate);

6. Kalium alginat (Potassium alginate);

7. Kalsium alginat (Calcium alginate);

8. Propilen glikol alginat (Propylene glycol alginate);

9. Agar-agar (Agar);

10. Karagen (Carrageenan);

11. Rumput laut eucheuma olahan (Processed eucheuma seaweed); www.djpp.kemenkumham.go.id

12. Gom kacang lokus (Locust bean gum);

13. Gom guar (Guar gum);

14. Gom tragakan (Tragacanth gum);

15. Gom arab (Arabic gum);

16. Gom xanthan (Xanthan gum);

17. Gom karaya (Karaya gum);

18. Gom tara (Tara gum);

19. Gom gelan (Gellan gum);

20. Gom gatti (Gum ghatti);

21. Gliserol (Glycerol);

22. Gelatin (Edible gelatin);

23. Pektin (Pectins);

24. Ester gliserol resin kayu (Glycerol ester of wood rosin);

25. Alfa-Siklodekstrin (alpha-Cyclodextrin);

26. Gama-siklodekstrin (gamma-Cyclodextrin);

27. Selulosa mikrokristalin (Microcrystalline cellulose);

28. Selulosa bubuk (Powdered cellulose);

29. Metil selulosa (Methyl cellulose);

30. Etil selulosa (Ethyl cellulose);

31. Hidroksipropil selulosa (Hydroxypropyl cellulose);

32. Hidroksipropil metil selulosa (Hydroxypropyl methyl cellulose);

33. Etil metil selulosa (Methyl ethyl cellulose);

34. Natrium karboksimetil selulosa (Sodium carboxymethyl cellulose);

35. Natrium Karboksimetil selulosa hidrolisa enzim (Sodium carboxymethyl cellulose, enzymatically hydrolysed);

36. Mono dan digliserida asam lemak (Mono- and di-glycerides of fatty acids);

37. Kalium klorida (Potassium chloride);

38. Kalsium klorida (Calcium chloride);

39. Kalsium sulfat (Calcium sulphate);

40. Kalium hidroksida (Potassium hydroxide);

41. Bromelain (Bromelain);

42. Polidekstrosa (Polydextroses); www.djpp.kemenkumham.go.id

43. Dekstrin (Dextrins);

44. Pati modifikasi asam (Acid treated starch);

45. Pati modifikasi basa (Alkaline treated starch);

46. Pati pucat (Bleached starch);

47. Pati oksidasi (Oxidized starch);

48. Pati modifikasi enzim (Enzymed treated starch);

49. Monopati fosfat (Mono starch phosphate);

50. Dipati fosfat (Distarch phosphate);

51. Fosfat dipati fosfat (Phosphate distarch phosphate);

52. Dipati fosfat terasetilasi (Acetylated Distarch Phosphate);

53. Pati asetat (Starch Acetate);

54. Dipati adipat terasetilasi (Acetylated Distarch Adipate);

55. Hidroksipropil pati (Hydroxypropyl starch);

56. Hidroksipropil dipati fosfat (Hydroxypropyl distarch phosphate);

57. Pati natrium oktenil suksinat (Starch sodium octenyl succinate);

58. Asetil pati oksidasi (Acetylated oxidized starch); dan

59. Natrium kaseinat (Sodium caseinate).