Pasal 3

Jenis BTP Peningkat Volume yang diizinkan digunakan dalam pangan terdiri atas:

1. Natrium laktat (Sodium lactate);

2. Asam alginat (Alginic acid );

3. Natrium alginat (Sodium alginate);

4. Propilen glikol alginat (Propylene glycol alginate);

5. Agar-agar (Agar);

6. Karagen (Carrageenan);

7. Gom guar (Guar gum); www.djpp.kemenkumham.go.id

8. Gom tragakan (Tragacanth gum);

9. Gom arab (Arabic gum);

10. Gom karaya (Karaya gum);

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

12. Selulosa mikrokristalin (Microcrystalline cellulose);

13. Selulosa bubuk (Powdered cellulose);

14. Metil selulosa (Methyl cellulose);

15. Etil selulosa (Ethyl cellulose);

16. Hidroksipropil metil selulosa (Hydroxypropyl methyl cellulose);

17. Natrium karboksimetil selulosa (Sodium carboxymethyl cellulose);

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

19. Kalsium sulfat (Calcium sulphate);

20. Polidekstrosa (Polydextroses);

21. Pati modifikasi asam (Acid treated starch);

22. Pati modifikasi basa (Alkaline treated starch);

23. Pati pucat (Bleached starch);

24. Pati oksidasi (Oxidized starch);

25. Pati modifikasi enzim (Enzymed treated starch);

26. Monopati fosfat (Mono starch phosphate);

27. Dipati fosfat (Distarch phosphate);

28. Fosfat dipati fosfat (Phosphate distarch phosphate);

29. Dipati fosfat terasetilasi (Acetylated distrarch phosphate);

30. Dipati adipat terasetilasi (Acetylated distarch adipate);

31. Hidroksipropil pati (Hydroxypropyl starch); dan

32. Hidroksipropil dipati fosfat (Hydroxypropyl distarch phosphate).