Food Safety and Standards Rules Complete)

17-3/ENF/FSSAI/2011 Food Safety & Standards Authority of India (Ministry of Health & Family Welfare) FDA Bhawan, KotlaRoad New Delhi-11002 To, All Commissioner of Food Safety for States/UTs Subject: Categorization of food products & development of Food Codes-reg. Dated: 10.05.2012 Food Safety & Standards Authority of India has developed Categorization of food products & Food Codes for all the products as covered under Chapter 2 of Food Safety & Standards (Food Products Standards and Food Additives) Regulations, 2011 including some proprietary items. A table has been prepared clarifying the items covered under Central/State Licensing and registration. In order to cover all food items & modification (if any), suggestions are being invited up to 20.05.2012 by 5.00 PM. All suggestions may be sent to Dr. D.S.Yadav, Deputy Director (E-II) AT the following address or e mail address: Yours faithfully, (Dr D.S.Yadav) Deputy Director (Enf-II) Copy to: 1. All Directors, FSSAI 2. All Central DOs/Authorised Officers 3. All Deputy Directors 4. on website for wider circulation & consultation 5. National Institute of Smart Government (NISG) ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification 65 New Delhi, dated the 1st August, 2011 F.No. 2-15015/30/2010 Whereas in exercise of the powers conferred by clause (o) of sub section (2) of section 92 read with section 31 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards(Licensing and Registration of Food Businesses) Regulations, 2011, and; Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public; And whereas the copies of the Gazette were made available to the public on the 21st October 2010; And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,FOOD SAFETY AND STANDARDS (LICENSING AND REGISTRATION OF FOOD BUSINESSES), REGULATIONS 2011 CHAPTER 1 GENERAL 1.1: Short title and commencement1.1.1: These regulations may be called the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. 1.1.2: These regulations shall come into force on or after 5th August, 2011 1.2: Definitions1.2.1: In these regulations unless the context otherwise requires: 1. “Central Licensing Authority” means Designated Officer appointed by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner. 2. “District” means a revenue district in state and UTs provided that the Commisioner of Food Safety may, for the purpose of this Act declare any local area as a district on the basis of: Concentration of specific category of food businesses which may need special attention. Risk assessment carried out by the Authority from time to time. Any other specific regulatory requirements. 3. “Licensing Authority” means the Designated Officer appointed under section 36 (i) of the Act by the Commissioner of Food Safety of the state or by the Chief Executive Officer of the Food Safety and Standards Authority of India in his capacity of Food Safety Commissioner ; 4. “Petty Food Manufacturer” means any food manufacturer, who (a) manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or distributes foods including in any religious or social gathering except a caterer; or 66 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] (b) such other food businesses including small scale or cottage or such other industries relating to food business or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose (i) production capacity of food (other than milk and milk products and meat and meat products) does not exceed 100 kg/ltr per day or (ii) procurement or handling and collection of milk is up to 500 litres of milk per day or (iii) slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less. 5. Registering Authority” means Designated Officer/ Food Safety Officer or any official in Panchayat, Municipal Corporation or any other local body or Panchayat in an area, notified as such by the State Food Safety Commissioner for the purpose of registration as specified in these Regulations. 6. “State Licensing Authority” means Designated Officers appointed under Section 36(1) of the Act by the Food Safety Commissioner of a State or UT. The expressions used in these Regulations but have not been defined herein shall have the meaning ascribed to them in the Act or as provided in the regulations, chapters and Appendices. Chapter-2 LICENSING AND REGISTRATION OF FOOD BUSINESS 2. 1 Registration and Licensing of Food Business All Food Business Operators in the country will be registered or licensed in accordance with the procedures laid down hereinafter; 2.1.1 Registration of Petty Food Business (1) Every petty Food Business Operator shall register themselves with the Registering Authority by submitting an application for registration in Form A under Schedule 2 of these Regulations along with a fee as provided in Schedule 3. (2) The petty food manufacturer shall follow the basic hygiene and safety requirements provided in Part I of Schedule 4 of these Regulations and provide a self attested declaration of adherence to these requirements with the application in the format provided in Annexure-1 under Schedule 2. (3) The Registering Authority shall consider the application and may either grant registration or reject it with reasons to be recorded in writing or issue notice for inspection, within 7 days of receipt of an application for registration. (4) In the event of an inspection being ordered, the registration shall be granted by the Registering Authority after being satisfied with the safety, hygiene and sanitary conditions of the premises as contained in Part II of Schedule 4 within a period of 30 days. If registration is not granted, or denied, or inspection not ordered within 7 days as provided in above sub regulation (3) or no decision is communicated within 30 days as provided in above sub regulation (4), the petty food manufacturer may start its business, provided that it will be incumbent on the Food Business Operator to comply with any improvement suggested by the Registering Authority even later. Provided that registration shall not be refused without giving the applicant an opportunity of being heard and for reasons to be recorded in writing. (5) The Registering Authority shall issue a registration certificate and a photo identity card, which shall be displayed at a prominent place at all times within the premises or vehicle or cart or any other place where the person carries on sale/manufacture of food in case of Petty Food Business. (6) The Registering Authority or any officer or agency specifically authorized for this purpose shall carry out food safety inspection of the registered establishments at least once in a year. Provided that a producer of milk who is a registered member of a dairy Cooperative Society registered under Cooperative Societies Act and supplies or sells the entire milk to the Society shall be exempted from this provision for registration. ¹Hkkx III—[k.M 4º 2.1.2 License for food business Hkkjr dk jkti=k % vlk/kj.k 67 (1) Subject to Regulation 2.1.1, no person shall commence any food business unless he possesses a valid license. Provided that any person or Food Business Operator carrying on food business on the date of notification of these Regulations, under a license, registration or permission, as the case may be, under the Acts or Orders mentioned in the Second Schedule of the Act shall get their existing license converted into the license/registration under these regulations by making an application to the Licensing/Registering Authority after complying with the safety requirements mentioned in the Schedule 4 contained under different Parts dependent on nature of business, within one year of notification of these Regulations. In case of difficulty, the licensing authority with the approval of the Food Safety Commissioner in the State will determine the advisability of applying any specific condition keeping in view the need to ensure safety of food and public interest. No license fee will have to be paid for the remaining period of the validity of the earlier license or registration granted under any of the said Acts or Orders. Non-compliance with this provision by a Food Business Operator will attract penalty under section 55 of the Act. Provided further that any food business operator holding Registration/License under any other Act/Order as specified under schedule 2 of the FSS Act, 2006 with no specific validity or expiry date, and other wise entitled to obtain a license under these regulations, shall have to apply and obtain a Registration/License under these Regulations within one year from the date of notification by paying the applicable fees. (2) Notwithstanding the provisions contained in Regulation 2.1.2(1) above or in any of the registration or license certificates issued under existing Acts or Orders mentioned in the second schedule of the Act, the Licensing Authority, if it has reason to believe that the Food Business Operator has failed to comply with all or any of the conditions of the existing registration or license or the safety requirements given in Schedule 4, may give appropriate direction to the Food Business Operator to comply with. (3) License for commencing or carrying on food business, which falls under Schedule 1, shall be granted by the Central Licensing Authority, provided that Food Authority may through notification make such changes or modify the list given in the Schedule I as considered necessary. (4) License for commencing or carrying on food business, which are not covered under Schedule 1, shall be granted by the concerned State/UT’s Licensing Authority. (5) The Food Business Operator shall ensure that all conditions of license as provided in Annexure 2 of Form B in Schedule 2 and safety, sanitary and hygienic requirements provided in the Schedule 4 contained under different Parts depending on nature of business are complied with at all times . Provided that the Licensing Authority shall ensure periodical food safety audit and inspection of the licensed establishments through its own or agencies authorized for this purpose by the FSSAI. Provided further that no person shall manufacture, import, sell, stock, exhibit for distribution or sale any article of food which has been subjected to the treatment of irradiation, except under a license obtained from Department of Atomic Energy under the Atomic Energy (Control of Irradiation of Food) Regulations, 1996. 2.1.3 Application for license to the Licensing Authority An application for the grant of a license shall be made in Form B of Schedule 2 to the concerned Licensing Authority as specified in Regulation 2.1.2 (3) and 2.1.2 (4) and it will be accompanied by a self-attested declaration in the format provided in the Annexure-1 and copies of documents mentioned in the Annexure 2 of Schedule-2 along with the applicable fees prescribed in Schedule 3. 2.1.4 Processing of Application for license (1) A license shall, subject to the provisions of these Regulations, be issued by the concerned Licensing Authority within a period of 60 days from the date of issue of an application ID number as provided in subsection (3) below. (2) If, upon scrutiny of the application within 15 days from the date of receipt of the application, the concerned Licensing Authority requires any additional information with respect to an application or if the application is incomplete, the Licensing Authority shall inform the applicant in writing, to furnish such additional information or complete the application, as the case may be, within 30 days from such notice. In case the applicant fails to furnish the required information within the stipulated time of 30 days, the application for license shall stand rejected. 68 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] (3) On the receipt of a complete application including the additional information if asked for, the Licensing Authority shall issue an Application ID number to each applicant that will be referred to in all future correspondence between the Licensing Authority and the applicant. (4) After the issue of Application ID number the Licensing Authority may direct the Food Safety Officer or any other person or agency specially designated for such functions to inspect the premises in the manner prescribed by the Food Safety and Standard Authority of India in accordance with these Regulations. Such Inspecting Officer or person may issue a notice to the applicant, if it deems fit, guiding food business operator on necessary steps to be taken or changes or alteration to be made in the premises in order to ensure general sanitary and hygienic conditions as specified in Schedule 4. The applicant shall carry out the required steps, changes or alterations and intimate the Licensing Authority within 30 days or such period as may be allowed by the Licensing Authority. (5) Within a period of 30 days from receipt of an inspection report excluding the time taken by the applicant in complying with the advice, if any, given in the inspection report and verification thereof, the concerned Licensing Authority shall consider the application and may either grant license or reject the application. Provided that before refusing license an applicant shall be given an opportunity of being heard and the reasons for refusal shall be recorded in writing. (6) The Licensing Authority shall issue a License in Format C under Schedule 2 of these Regulations, a true copy of which shall be displayed at a prominent place at all times within the premises where the Food Business Operator carries on the food business. 2.1.5 Procedure for License in certain local areas (1) A single license may be issued by the Licensing Authority for one or more articles of food and also for different establishments or premises in the same local area including collection and chilling units run by milk cooperatives or its members. (2) The Chief Executive Officer of the Food Safety and Standards Authority of India in the capacity of Food Safety Commissioner may appoint a Designated Officer or Food Safety Officer for Central Government organizations like Railways, Defense etc., which have a large number of food establishments, to ensure food safety in those establishments and to ensure that all other conditions laid down for running food business under the Act and these Regulations are complied with. Provided further that the Food Authority may carry out food safety audit of these establishments once in a year through its own or accredited agencies. 2.1.6 Commencement of Business An applicant may commence his food business and the concerned licensing Authority shall not deny the applicant to commence such business if, from the date of making the completed application, a license is not issued within 60 days or the applicant has not received any intimation of inadequacy under Regulation 2.1.4(2) or inspection report indicating defects from the concerned Licensing Authority under Regulation 2.1.4(4) 2.1.7 Validity and Renewal of Registration and License (1) A Registration or license granted under these Regulations shall be valid and subsisting, unless otherwise specified, for a period of 1 to 5 years as chosen by the Food Business Operator, from the date of issue of registration or license subject to remittance of fee applicable for the period and compliance with all conditions of license. (2) Any application for the renewal of a registration or license granted under these Regulations shall be made in Form A or B of Schedule 2, as the case may be, not later than 30 days prior to the expiry date indicated in the license. (3) The Registration or License shall continue to be in force till such time that the orders are passed on the renewal application which in no case shall be beyond 30 days from the date of expiry of registration or license. (4) Any renewal application filed beyond the period mentioned under Regulation 2.1.7 (2) above but before the expiry date, shall be accompanied by a late fee of Rs 100 per day for each day of delay. (5) Any Registration or license for which renewal has not been applied for within the period mentioned in Regulation 2.1.7 (2) or 2.1.7 (4) above shall expire and the Food Business Operator shall stop all business activity at the premises. The Food Business Operator will have to apply for fresh Registration or license as provided in Regulation 2.1.1 and 2.1.3 as the case may be, if it wants to restart the business. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 69 (6) Food Business Operator having valid certificate of an accredited food safety auditor or from an agency accredited by Food Authority or any other organisation notified by food Authority for this purpose will not be normally required to be inspected before renewal of license. Provided that Designated Officer may order an inspection before renewal if considered necessary for reasons to be recorded in writing. 2.1.8 Suspension or cancellation of Registration Certificate or license (1) The Registering or Licensing Authority in accordance with the provisions of section 32 of the Act may, after giving the concerned Food Business Operator a reasonable opportunity of being heard, suspend any registration or license in respect of all or any of the activities for which the registration/license has been granted under these Regulations after recording a brief statement of the reasons for such suspension, if there is reason to believe that the Food Business Operator has failed to comply with the conditions within the period mentioned in any Improvement Notice served under Section 32 of the Act. A copy of such statement shall be furnished to the concerned Food Business Operator whose Registration or license has been suspended. (2) The registering or Licensing Authority, as the case may be, may direct an inspection of the Food Business Operator’s premise(s) within a reasonable period which shall not be less than 14 days from the date of order of suspension. (3) In the event that the Registering or Licensing Authority is of the opinion, on a review of the inspection report, that the Food Business Operator has still failed to rectify the defects or omissions or comply with the conditions of the improvement notice causing the suspension, such authority may cancel the license/registration of the Food Business Operator after giving him an opportunity to show cause as provided under Section 32 (3) of the Act. (4) Notwithstanding anything contained in these Regulations, the Registering or Licensing Authority may suspend or cancel any registration or license forthwith in the interest of public health for reasons to be recorded in writing. (5) A suspension or cancellation of registration or license under these Regulations shall not entitle the Food Business Operator for any compensation or refund of fee(s) paid in respect of the registration certificate or license or renewal thereof. (6) After a period of 3 months from the date of cancellation under Regulation 2.1.8 (3) above the Food Business Operator may make fresh application for Registration or license to the concerned authority if all observations made in the improvement notice have been complied with. . 2.1.9 Modifications, Expansion or Changes in premise(s) after grant of license or registration (1) Food Business Operators shall ensure that the Registering or Licensing Authority always has up-to-date information on their food business establishments and shall inform the relevant Authority of any modifications or additions or changes in product category, layout, expansion, closure, or any other material information based on which the license was granted and such information shall be conveyed before the changes occur. Provided that any change that alters the information contained in the license certificate shall require an approval or endorsement in license prior to start of business with such changes. The Food Business Operator shall submit the original license to the Licensing Authority along with a fee equivalent to one year license fee for effecting necessary changes. The licensing Authority may approve and issue an amended license incorporating such changes in activities within 30 days from the date of receipt of such information. While approving the afore mentioned changes the concerned registering or Licensing Authority shall take into account the feasibility of carrying on the business and the legal and other relevant aspects of the desired modifications or additions or changes in activities and, if required, may order an inspection of the premises before granting the approval. 2.1.10 Mode of payment: All fees and charges payable under these regulations shall be paid vide pay order or demand draft or any online mode of payment as may be prescribed in this regard, by the concerned Food Safety Commissioner. 2.1.11 Transfer of registration certificate or License in case of death (1) In the event of death of the holder of a Registration certificate or license, such certificate or license shall subsist for the benefit of the legal representative or any family member of the deceased or until the expiry of:— 70 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] (a) the period of 90 days from the date of death of the holder of a Registration certificate or license; or (b) such longer period as the Designated Officer may allow, for reasons to be recorded in writing. (2) The legal representative or family member of the deceased holder of the registration certificate or license shall apply to the concerned Authority for transfer of such certificate or license in his favour. (3) The registering or Licensing Authority, as the case may be, may, after making such enquiry as it may deem fit, either approve the transfer of the Registration certificate or license if satisfied that the applicant is the legal representative, or refuse the request. Provided that the registering or licensing authority shall not refuse the request without giving the applicant an opportunity of being heard and for reasons to be recorded in writing. (4) Upon filing of application for transfer and pending the decision of the authority, the registration or license shall continue to be in force. 2.1.12 Appeal (1) A Food Business Operator aggrieved by an order of the Registering Authority or Licensing Authority, as the case may be, under these Regulations may prefer an appeal to the concerned Designated Officer or the Food Safety Commissioner, as per provisions laid down under Section 31(8) and 32 (4) - (5) of the Act. 2.1.13 Return (1) Every licensee shall on or before 31st May of each year, submit a return electronically or in physical form as may be prescribed by the concerned Food Safety Commissioner, in ‘Form D-1’ provided in Schedule 2 of these Regulations to the Licensing Authority in respect of each class of food products handled by him during the previous financial year. Provided however that every licensee engaged in manufacturing of milk and/or milk products shall file half yearly returns for the periods 1st April to 30th September and 1st October to 31st March of every financial year in the form D-2, as provided in Schedule-2 of these regulations. Such returns will be filed within a month from the end of the period. (2) A separate return shall be filed for every license issued under the Regulations, irrespective of whether the same Food Business Operator holds more than one license. (3) Any delay in filing return beyond 31st May of each year shall attract a penalty of Rs 100 per day of delay. 2.1.14 Food Business Operator to be bound by directions or order (1) Every Food Business Operator to whom any direction or order is issued in pursuance of any provisions of this regulation shall be bound to comply with such directions or regulation and any failure on the part of the Food Business Operator to comply with such direction or order shall be deemed to be contravention of the provisions of these Regulations and will attract legal action under the provisions of the Act. (2) Guarantee Every manufacturer, distributor or dealer selling an article of food to a vendor shall give either separately or in the bill, cash memo, or label a warranty in Form E. (Refer Form A for form of Guarantee) 2.1.15 Power of State/UT governments to constitute advisory committee The state/UT Governments, may, if required designate an existing advisory committee at panchayat/district/ state level or where such a committee does not exist, constitute an advisory committee to assist, aid or advise on any matter concerning food safety. 2.1.16: Jurisdiction of Designated officer The Commissioner of Food Safety shall, by an order, appoint the Designated officer, who shall not be below the rank of a Sub- Divisional Officer, to be in-charge of food safety administration for each district as defined under regulation 1.2.1 (2) All slaughter houses equipped to slaughter more than 50 large animals or 150 or more small animals including sheep and goats or 1000 or more poultry birds per day.1. IX. X. Vegetable oil processing units and units producing vegetable oil by the process of solvent extraction and refineries including oil expeller unit having installed capacity more than 2 MT per day. VIII. All Importers importing food items including food ingredients and additives for commercial use. . capacity more than 2 MT/day except grains.k SCHEDULE 1 [See Regulation 2.¹Hkkx III—[k. Air and airport. VII. Seaport. Defence etc. Dairy units including milk chilling units equipped to handle or process more than 50. 100 % Export Oriented Units. VI.000 litres of liquid milk/day or 2500 MT of milk solid per annum. .M 4º Hkkjr dk jkti=k % vlk/kj. All food business operators manufacturing any article of food containing ingredients or substances or using technologies or processes or combination thereof whose safety has not been established through these regulations or which do not have a history of safe use or food containing ingredients which are being introduced for the first time into the country. III. V All food processing units other than mentioned under (I) to (IV) including relabellers and repackers having installed . cereals and pulses milling units.2 (3)] List of food business falling under the purview of Central Licensing Authority 71 I. Food catering services in establishments and units under Central government Agencies like Railways. IV Meat processing units equipped to handle or process more than 500 kg of meat per day or 150 MT per annum. II. Food Business Operator operating in two or more states. Passport. Others (Please specify) (c) (d) Proof of Identity of applicant: __________________________________________________________________ [Note: Please submit a copy of photo ID like Driving License.7] Form ‘A’ [PART III—SEC.1 and Regulation 2.T. Area or Location where food business is to be conducted/Address of the premises: ______________________ _________________________________________________________________________________________ Description of the food items proposed to be Manufactured or sold: Name of Food category Quantity in Kg per day or M.1. per annum Please attach separate sheet if required . Ration Card or Election ID card] Correspondence address: _____________________________________________________________________ _________________________________________________________________________________________ Tel No:____________Mobile No. fairs etc Milk producers (who are not member of dairy co operative society)/ milk vendor Dhaba Fish/meat/poultry shop/seller Other(s).72 THE GAZETTE OF INDIA : EXTRAORDINARY SCHEDULE 2 [See Regulation 2. please specify:________ (a) (b) Name of the Applicant/Company: _______________________________________________________________ Designation Individual Partner Proprietor Secretary of dairy co-operative society. please specify the name of the contact person as well] (e) (f) S. 2006 Kind of business: Permanent/Temporary Stall holder Hawker (Itinerant / Mobile food vendor)) Home based canteens/dabba wallas Petty Retailer of snacks/tea shops Photograph of the Applicant Manufacturer/Processor Re Packer Food stalls/arrangements in Religious gatherings.:___________Email:________________________ [Note: In case the number(s) are a PP or common number(s).:____________ Fax No.No. 4] Application for Registration / Renewal of Registration under Food Safety and Standards Act.1. 7] Application for License / Renewal of license under Food Safety and Standards Act. state the opening and closing period of the year:_______ Source of water supply: Public supply Private supply Any other source Whether any electric power is used in manufacture of the food items: Yes No If yes. grading etc. 2006 Kind of business (Please tick more than one.intended date of start: ___________________________________________________ In case of seasonal business.3 and Regulation2.1. (payable to ____________________) Cash (Signature of the Applicant) Form ‘B’ [See Regulation 2. Solvent extracting and oil refining plant. 2011 vide: Demand Draft no. Packaging Relabeling (manufactured by third party under own packing and labeling) Importing Storage/Warehouse/Cold Storage Retail Trade Wholesale Trade Distributor/Supplier Transporter of food Catering Dhabha or any other food vending establishment Club /canteen Hotel Restaurant Other(s). if existing. if applicable): Manufacturing/Processing including sorting. please specify:_____________________ .1.k 73 Total Annual turnover from the food business. Regulation 2.1.2.M 4º (g) Hkkjr dk jkti=k % vlk/kj. please state the exact HP used or sanctioned Electricity load: ___________________________________ (h) (i) (j) (k) (l) I/We have forwarded a sum of Rs………towards registration fees according to the provision of the Food Safety and Standards (Licensing and Registration) Regulations. Milk Collection/chilling Slaughter House Solvent extracting unit Solvent extracting plant equipped with pre cleaning of oil seeds or pre expelling of oil. alongwith any supporting document(s) showing proof of income (*In case of renewal): __________________________________________________________________ _________________________________________________________________________________________ In case of new business .¹Hkkx III—[k. per annum If required attach separate sheet If already having valid license.. 4] Name of the Company/Organization: ____________________________________________________________ Registered Office Address: ____________________________________________________________________ Address of Premise for which license is being applied ______________________________________________ _________________________________________________________________________________________ Name and/or designation. S. 10.No.T.T. per annum . THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. address and contact details of person responsible for complying with conditions of license (if different from 4 Above): Name: Address: Telephone Number(s): Mobile no Email: Photo Identity card no and expiry date 6. Name: Qualification: Address: Telephone Number(s): Mobile no: Email: Photo Identity card no and expiry date 5. Correspondence address (if different from 3 above) _________________________________________________________________________________________ TelNo. qualification and address of technically qualified person in charge of operations as required under Regulation …. Name of Food Item Quantity in Kg per day or M. 2. 3.74 1. Installed Capacity food product wise (per day)_____________________________________ For Dairy units (i) Location and installed capacity of Milk Chilling Centers (MCC) / Bulk Milk Cooling Centers (BMCs)/ Milk Processing Unit/ Milk Packaging Unit in litres owned or managed by the applicant.:____________ Fax No:_______________ Mobile No.mention annual quantity of each food category manufactured during last three years 9. 4. 7.:______________ Email:___________________ Food items proposed to be manufactured: Name of Food Item Quantity in Kg per day or M. 8.No. S. Name and/or designation. period for which license required ( 1 to 5 years) ____________ I/We have forwarded a sum of Rs. __________________________________________________________________________ __________________________________________________________________________ 12. Sanctioned electricity load or HP to be used _________________________________ Whether unit is equipped with an analytical laboratory ______________________________ If yes the details thereof:_______________________________________________________ In case of renewal or transfer of license granted under other laws as per proviso to Regulation 5(1) .M 4º If required attach separate sheet Hkkjr dk jkti=k % vlk/kj.___________ towards License fees according to the provision of the Food Safety and Standards Regulations.mention annual quantity of each product manufactured during last three years ii) Name and address of factory or factories used by the miller or solvent extractor for processing oil bearing material produced or procured by him or for refining solvent extracted Oil produced by him. For Solvent -Extracted Oil.) (Signature of the applicant/authorized signatory) . De oiled meal and Edible Flour: (i) Details of proposed business Name of Oil bearing material From seed or nut or cake Crude Solvent -Extracted Oil. De oiled meal and Edible Flour Vegetable Oil Neutralized & Bleached Neutralized meal Refined De oiled Edible Flour If already having valid license.k 75 (ii) Average Quantity of milk per day to be used/handled in a.¹Hkkx III—[k. in lean season___________________________ b. 13. 14. 2011 vide: Demand Draft no (payable to ………………. 15. in flush season__________________________ (iii) Milk products to be manufactured and their manufacturing capacity (tones/year) 1)……………… 2)……………… 3)……………… 11. Dated: (Signature) . Declaration I. Regulations/ Bye-laws enacted there under. _________________ S/o / D/o Mr. and specifically to the Guidelines on Hygiene and Sanitary Practices provided under Schedule 4 of the Registration and Licensing Regulations published by the Food Safety and Standards Authority of India or any person authorized on its behalf from time to time.R/o ________________________ do hereby solemnly affirm and declare that all information and particulars furnished here by me are true and correct to the best of my knowledge. 4] Annexure I./Mrs. Mr. ___________________. I further declare that the food business conducted or proposed to be conducted by/through me conforms/shall conform to the Food Safety and Standards Act./Ms.76 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. List of food category desired to be manufactured. 3. etc. Copy of certificate obtained under Coop Act . Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognized/ public health laboratory to confirm the portability indicating the name of authorized representative of Lab who collected the sample and date of collecting sample Proof of possession of premises. qualification and details of technical personnel in charge of operation. 4. Recall plan wherever applicable. with details on whom the product is distributed. Source of milk or procurement plan for milk including location of milk collection centres etc in case of Milk and Milk Products processing units.k 77 Annexure-2 Documents to be enclosed for new application for license to State/Central Licensing Authority 1. Form-B duly completed and signed (in duplicate) by the proprietor/ partner or the authorised signatory Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise area allocation.2002 in case of Cooperatives. 5. ( In case of manufacturers). Name. 9. . Documents to be included for renewal or transfer of license given under other existing laws prior to these Regulations 1. packaged Mineral water and/or carbonated water from a recognised/ public health laboratory indicating the name of authorised representative of Lab who collected the sample and date of collecting sample. Pesticide residues report of water to be used as ingredient in case of units manufacturing Packaged drinking water. 8. 4. 15.) Partnership Deed/Affidavit/Memorandum & Articles of Association towards the constitution of the firm.1861/Multi State Coop Act . installed capacity and horse power used. 12. List of Directors with full address and contact details Name and List of Equipments and Machinery along with the number. 2. 16. (Sale deed/ Rent agreement/ Electricity bill. Authority letter with name and address of responsible person nominated by the manufacturer along with alternative responsible person indicating the powers vested with them viz assisting the officers in inspections. collection of samples. 18. 10. packing & dispatch. Source of raw material for meat and meat processing plants. 17. NOCs from Municipality or local body and from State Pollution Control Board except in case of notified industrial area. 2.D and address proof issued by Government authority of Proprietor/Partner/Director(s)/Authorised Signatory. Any change in documents or information provided during grant of previous license. Photo I. 11. 13. List of workers with their medical fitness certificates. NOC from manufacturer in case of Re-labellers Food Safety Management System plan or certificate if any. 6. 3.M 4º Hkkjr dk jkti=k % vlk/kj.¹Hkkx III—[k. Certificate or Plan of Food Safety Management System being adopted (for units under Central Licensing it has to be a certificate from accredited agencies). 7. including source of raw water and treatment plan. 14. drain or place of storage of foul and waste matter. edible flour and any other fats shall maintain a register showing the quantity of manufactured. as applicable and the destination of each consignment of the substances sent out from his factory or place of business. vanaspati and other fats for the information of the intending purchasers. 12. . 4. edible oil. 10. vanaspati. within upto 31st May of each year. restaurants and other food stalls who sell or expose for sale savouries. 6. or to. The manufacturer/importer/distributor shall buy and sell food products only from. edible oils. Display a true copy of the license granted in Form C shall at all times at a prominent place in the premises.4 according to the category of food business. Ensure that the source and standards of raw material used are of optimum quality. 4] Annexure 3 Conditions of License All Food Business Operators shall ensure that the following conditions are complied with at all times during the course of its food business. de oiled meal. 3. and shall present such register for inspection whenever required to do so by the Licensing Authority. unless he has own laboratory facility for analytical testing of samples. licensed/registered vendors and maintain record thereof. 3. Ensure that no product other than the product indicated in the license/ registration is produced in the unit. store or expose for sale or permit the sale of any article of food in any premises not effectively separated to the satisfaction of the licensing authority from any privy. Food Business Operators shall: 1. 11.78 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. edible oil and their products shall be eligible for license under this Act. Employ at least one technical person to supervise the production process. Maintain daily records of production. raw materials utilization and sales separately. 13. No producer or manufacturer of vegetable oil. Food Business Operator selling cooked or prepared food shall display a notice board containing the nature of articles being exposed for sale Every manufacturer [including ghani operator] or wholesale dealer in butter. Ensure that as much as possible the required temperature shall be maintained throughout the supply chain from the place of procurement or sourcing till it reaches the end consumer including chilling. 4. storage etc. 8. 7. Solvent extracted oil. sweets or other articles of food shall put up a notice board containing separate lists of the articles which have been cooked in ghee. 2. nature of oil seed used and quantity of de-oiled meal and edible flour used etc. 2. Maintain factory's sanitary and hygienic standards and worker's Hygiene as specified in the Schedule . 9. For collection/ handling/ manufacturing of Milk and Milk Products half yearly returns also to be furnished as specified (1st April to 31st September before 30th November and 1st October to 31st March). sullage. Ensure Clean-In-Place systems (wherever necessary) for regular cleaning of the machine & equipments. Ensure testing of relevant chemical and/or microbiological contaminants in food products in accordance with these regulations as frequently as required on the basis of historical data and risk assessment to ensure production and delivery of safe food through own or NABL accredited /FSSA notified labs at least once in six months. transportation. The person supervising the production process shall possess at least a degree in Science with Chemistry/Bio Chemistry/Food and Nutrition/ Microbiology or a degree or diploma in food technology/ Dairy technology/ dairy microbiology/ dairy chemistry/ dairy engineering/ oil technology /veterinary science /hotel management & catering technology or any degree or diploma in any other discipline related to the specific requirements of the business from a recognized university or institute or equivalent. ghee. 14. 5. urinal. Give necessary access to Licensing Authorities or their authorised personnel to the premises Inform Authorities about any change or modifications in activities /content of license. Furnish periodic annual return (1st April to 31st March). Proprietors of hotels. Food Business Operator shall not manufacture. received or sold. Other conditions 1. or both purchased by a registered user shall be used by him in his own factory entirely for the purpose intended and shall not be re-sold or otherwise transferred to any other person: Provided that nothing in this sub-clause shall apply to the sale or movement of the following:— (i) karanjia oil.Certification Mark (viii) edible coconut flour bearing the I. No Food Business Operator shall sell or distribute or offer for sale or dispatch or deliver to any person for purpose of sale any edible oil which is not packed. (v) (vi) tamarind seed oil. (iv) neem oil.I.k 79 Every sale or movement of stocks of solvent-extracted oil.S.I. or both by the producer shall be a sale or movement of stocks directly to a registered user and not to any other person.M 4º 5. marked and labelled in the manner specified in the regulations unless specifically exempted from this condition vide notification in the official Gazette issued in the public interest by Food Safety Commissioners in specific circumstances and for a specific period and for reasons to be recorded in writing. edible groundnut flour or edible coconut flour. (iii) mahua oil.¹Hkkx III—[k. (vii) edible groundnut flour bearing the I. . 'semi refined' or 'raw grade I'. 7. edible groundnut flour or edible coconut flour. Hkkjr dk jkti=k % vlk/kj. (ii) kusum oil. Every quantity of solvent-extracted oil.S. and no such sale or movement shall be effected through any third party.Certification Mark 6. 4. Name and Registered Office address of licensee ___________________________________ Address of authorized premises ________________________________________________ Kind of Business _______________________________________________________ For dairy business details of location with address and capacity of Milk Chilling Centers (MCC) / Bulk Milk Cooling Centers (BMCs)/Milk Processing Unit/ Milk Packaging Unit owned by the holder of licensee/RC Category of License: This license is granted under and is subject to the provisions of FSS Act. 3. 4] License No _________________ 1.1. 5. Place: Stamp and signature of Designated Officer Food Safety and Standards Authority of India Validation and Renewal Renewal Period of Date validity License fee paid Items of Food products with capacities Installed/ Signature of authorized to Manufacture/ Re-pack/Re-label handling Capacity Designated Officer Date: .80 THE GAZETTE OF INDIA : EXTRAORDINARY FORM 'C' License Format (See Regulation 2. 2006 all of which must be complied with by the licensee. 2.4 (6)) Government of India Food Safety and Standards Authority of India License under FSS Act. 2006 [PART III—SEC. / F. 5 6 7 9 10 .. PP) or bulk package 1 2 3 4....13) 81 1...B. Name and address of Licensee:Address of the authorized premises for the manufacturing / Re-Packing / Re-Labelling of food products: License No. 2.F..¹Hkkx III—[k..M 4º Hkkjr dk jkti=k % vlk/kj. 3....... Statement showing quantities of food products manufactured/handled/imported and exported in Tonnes Quantity Sale price per Value in MT Kg or per unit of packing Quantity exported/ imported in Kg Name of the country or port of Export Rate per Kg or per unit of packing C.O. 4.k 'FORM D-1' Annual Return (For business other than Milk and Milk products) (See Regulation 2.. . 8 Value Remarks Name of the food Size of can / product manufactured/ bottle/any other handled/imported/ package (like exported.......I..1........ 2... 4... 4.........13) Half Yearly Return for Milk and Milk Products For the period ending a) 1st April to 30th September b) 1st October to 31 March [PART III—SEC..... ...... 3............1............. 2..... SMP WMP Butter Oil White Butter Source of purchase (MT)* Total quantity purchased Average Fat % Average SNF% Quantity used (MT)* Closing balance (MT)* *Metric Tones ... 4] 1........ Procurement Total Qty MT 2 Total fat MT 3 a Average Total SNF content MT 5 b Price Rs / kg of milk 6 Price Rs/kg of fat 7 Price Rs/kg of SNF 8 Type of milk 1 4 Fat% SNF% A) Own Sources Cow Buffalo Mixed B) Milk supplied by other dairies Cow Buffalo Mixed Total A+B 5... Name and address of Licensee:Address of the authorized premises for the manufacturing milk and milk products: License No..82 THE GAZETTE OF INDIA : EXTRAORDINARY 'FORM D-2' (See Regulation 2.. Purchase of Milk Products Name of Milk Products 1...... 3. date of issue/validity.......... Conversion of Milk into Milk Products outsourced to other dairies Quantity (TLPD)* Average Fat % Average SNF % Name of converted products Quantity (MT) Type of milk Cow Milk Buffalo Milk Mixed Milk Concentrated Milk .¹Hkkx III—[k.k 83 Utilized for making liquid milk or milk products All liquid milks for sale In lean season (Apr-Sep) In flush season (Oct-Mar) Other milk products In lean season (Apr-Sep) In flush season (Oct-Mar) Sub Total Grand Total 7.M 4º 6. Whole milk powder (MT)* Skimmed milk powder (MT)* Butter oil (MT)* White butter (MT)* Details of Milk products Manufactured. Sold and Stock position. Opening stock (MT) Production of Milk and milk products (MT) Average Sales of milk products Closing stock (MT) Product Name (Please list out the name of all products mentioned below in this form) 1 Fat% SNF% 2 3 4 5 6 Total 8. Reconstitution Hkkjr dk jkti=k % vlk/kj. in MT Avg. Cream White butter Table butter Butter oil Ghee Skimmed milk powder Whole milk powder Dairy whitener Infant Milk Food Infant formula Malted milk food Dahi/curd Shrikhand/Amarkhand Butter milk powder Condesned milk Voghurt Butter milk Lassi Paeer Khoa Khoa sweets Flavored milk pasteurized Flavoured milk sterilized UHT-MILK Ice cream Casein lactorse Whey powder Any other milk products as lowed in license . 1.84 9. 9 Value in Rs. Milk Marketing THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 2 Qty. Remarks Name of the milk products 1 3 4 a 4 b 5 6 7 8 10 11 Date: Signature of the Licensee A register detailing the above information shall be maintained by each licensee for inspections. ' Name of Milk Products required to be listed in table 8 coloumn no.I. Qty exported/ imported in KG Name of the country or port of export Rate per kg or / unit of packing C. 4] Type of Milk Quantity sold *(TLPD) Average Fat % Average SNF% Consumer price Rs per litre a) Milk sold in Retail Sub total A b) Milk sold I bulk to other dairies Sub total B Grand Total A+B *TLPD Thousand liters per day 10. Statement showing quantities of milk products manufactured and exported in Tonnes with their sale value during the period ………….fat/ SNF for milk products (%) Sale Price/kg or per unit of packing Rs Value in Rs. Size of the can/ bottle/any other package (like PP) or bulk package.F/ FOB Rs. if any 2 Place:________ Date:_________ Batch No or Code No.M 4º Hkkjr dk jkti=k % vlk/kj. _____ From: _________ To: _________ Date of sale 1 Nature and quality of article/brand name. Signature of the manufacturer/Distributor/Dealer Name and address of Manufacturer/Packer (in case of packed article) License No. 3 Quantity 4 Price 5 I/We hereby certify that food/foods mentioned in this invoice is/are warranted to be of the nature aqnd quality which it/ these purports/purported to be. (wherever applicable) .¹Hkkx III—[k.k FORM E Form of Guarantee (Refer Regulation 2.1.14(2)) 85 Invoice No. 2000/— 4.001 to 50. stored. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements. Banquet halls with food catering arrangements. food safety measures and other standards as specified below. distributed by the food business operator whether holder of registration certificate or a license as per the norms laid down in these regulations and the persons handling them should conform to the sanitary and hygienic requirement. food vendors like dabba wallas etc Any other Food Business Operator The fees paid by any applicant for a license shall not be refundable under any circumstances. defaced or mutilated. wholesome food .1.and that . manufactured.Meat products.food is a perishable commodity susceptible to contamination and adulteration.3000/— Rs. service establishments etc. Canteens (Schools. Where a registration certificate or license is lost. that .compulsory requirements for ensuring safety of the food manufactured in any premise and FBOs shall continuously try to improve the sanitary and hygienic conditions at the premises with a goal of attaining India HACCP standards within a .previously determined period.000 LPD of milk or 501 to 2500 MT of milk solids per annum (ii) Below 1 MT of Production or 501 to 10. the Licensing Authority shall grant a duplicate copy of the registration certificate or license. clean. 4] 1. 2. destroyed.86 THE GAZETTE OF INDIA : EXTRAORDINARY SCHEDULE . Fees for Registration Fees for License issued by Central Licensing Authority: Fees for License issued by State Licensing Authority: 1. (2) Mode of Payment The payment shall be made by the Food Business Operator through Bank draft or online transfer or treasury chalan or any other suitable means as specified by the Licensing Authority. Colleges.3 (See Regulation 2.is indispensable to the health and welfare of the consumer of the country. . the applicant may apply for a duplicate copy of the registration certificate or license during the validity period.5 MT to 500 MT of milk solids per annum 2. Office. Issue of Duplicate registration or License (1) Rs. serving food. 5000/— Rs. 5000/— 3.2) General Hygienic and Sanitary practices to be followed by Food Business operators It is hereby recognized and declared as a matter of legislative determination that in the field of human nutrition. torn. 3.3) FEE FOR GRANT/ RENEWAL OF LICENSE REGISTRATION / LICENSE FEE PER ANNUM IN RUPEES [PART III—SEC. 2000/— Rs. All Food Service providers including restaurants/boarding houses. as the case may be to the applicant with the word "Duplicate" appearing prominently thereon. .basic sanitary and hygienic conditions are deemed to be necessary for the production and distribution of milk . processed. Schedule 4 (See Regulation 2. These are the basic . Caterers. accompanied with a fee amounting to 10% of the applicable License fee. Manufacturer /Miller (i) Above 1MT per day Production or 10.1. safe.000 LPD of milk or 2. Institutions). On receipt of such an application. The establishment in which food is being handled. clubs etc. Hotels -3 Star and above Rs 100 Rs 7500 Rs. smoking. No vessel. All food handlers shall keep their finger nails trimmed. 7. 5. clean and wash their hands with soap. 15. processed or handled shall comply with the following requirements: 1.k 87 Part I . 18. 4. 19. Eating. dried and stacked at the close of business to ensure freedom from growth of mould/ fungi and infestation. Arrangements for cleaning of containers. 13. All food handlers should avoid wearing. the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation. 17. container or other equipment. The vehicles used to transport foods must be maintained in good repair and kept clean. doors and other openings shall be fitted with net or screen. the inspection should confirm that the following measures are adopted by the unit as far as possible: SANITARYAND HYGIENIC REQUIREMENTS FOR FOOD MANUFACTURER/ PROCESSOR/HANDLER The place where food is manufactured. . and head wears. In case of intermittent water supply. (Copper or brass vessels shall have proper lining). Floors. chewing. Persons suffering from infectious diseases shall not be permitted to work. All articles that are stored or are intended for sale shall be fit for consumption and have proper cover to avoid contamination. adequate storage arrangement for water used in food or washing shall be made. 2. tables. The premises shall be located in a sanitary place and free from filthy surroundings and shall maintain overall hygienic environment. All new units shall set up away from environmentally polluted areas. 9. as appropriate to make the premise insect free The water used in the manufacturing shall be potable and if required chemical and bacteriological examination of the water shall be done at regular intervals at any recognized laboratory. 8. 10. The premises shall be clean.M 4º Hkkjr dk jkti=k % vlk/kj.1. washed. hair shall be avoided during food handling processes. Scratching of body parts. 14. Equipment and machinery when employed shall be of such design which will permit easy cleaning. 16. All equipments shall be kept clean. Foods while in transport in packaged form or in containers shall maintain the required temperature. Ceilings and walls must be maintained in a sound condition. 11. adequately lighted and ventilated and sufficient free space for movement. There should be efficient drainage system and there shall be adequate provisions for disposal of refuse. 6. shall be provided. false nails or other items or loose jewellery that might fall into food and also avoid touching their face or hair. 20. Windows. but instead fly swats/ flaps should be used to kill spray flies getting into the premises.¹Hkkx III—[k.1(2)) In case inspection of the units is directed by the Registering or Licensing Authority. 3. Insecticides / disinfectants shall be kept and stored separately and `away from food manufacturing / storing/ handling areas. No spraying shall be done during the conduct of business. The floor and skirted walls shall be washed as per requirement with an effective disinfectant the premises shall be kept free from all insects. hand gloves. All equipments shall be placed well away from the walls to allow proper inspection. working parts of machinery. 12. They should be smooth and easy to clean with no flaking paint or plaster. Continuous supply of potable water shall be ensured in the premises. packing or storage of food. Any cuts or wounds shall remain covered at all time and the person should not be allowed to come in direct contact with food. The workers working in processing and preparation shall use clean aprons. etc. The premises to conduct food business for manufacturing should have adequate space for manufacturing and storage to maintain overall hygienic environment. or detergent and water before commencing work and every time after using toilet.General Hygienic and Sanitary practices to be followed by Petty Food Business Operators applying for Registration (See Regulation 2. spitting and nose blowing shall be prohibited within the premises especially while handling food. Cooking.88 A. wear washed clothes and keep their finger nails trimmed. impermeable and easy to clean (like stainless steel). Utensils shall be cleaned of debris. 23. Foods shall be prepared or cooked as per the day's requirement to avoid left over which might be used in the next day without ascertaining its safety for consumption or use in food. 19. spitting and nose blowing shall be prohibited within the premises. Eating. Fridge should be cleaned at least once a week to remove stains. benches and boxes. Rubbish bin with cover shall be provided by food stall or vending cart owners for any waste generated in the process of serving and eating by consumers. washed and dried at the close of business to ensure that there is no growth of mould/ fungi and infestation. cadmium. 7. 10. washing and preparing food shall be potable in nature. When not in use. where necessary. Consumables left over shall be kept in the refrigerator immediately after their intended use. 20. ice particles and food particles. 14. shall be clean and tidy. glass cases. All articles that are stored or intended for sale shall have proper cover to avoid contamination. 18. All food handlers shall remain clean. 5. Sale points. handling or serving food should use hand gloves and aprons. non food grade plastic and other toxic materials. smoking. 4] SANITARY AND HYGIENIC REQUIREMENTS FOR STREET FOOD VENDORS AND UNITS OTHER THAN MANUFACTURING/PROCESSING 1. etc. food vending vans shall be kept in clean place and properly protected. 2. The temperature in the fridge should be in the range of 4°C . 21. Working surfaces of vending carts shall be clean. Vegetarian and non-vegetarian items should be segregated. hygienic. All containers shall be kept clean. . 6. He shall wear head gear and cover his mouth always while at work. Separate cloths shall be used for wiping hands and for clearing surfaces. THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. lead. and placed at least 60 to 70 cm. tables. 12. Cooking utensils and crockery shall be clean and in good condition. All food handlers should avoid wearing loose items that might fall into food and also avoid touching or scratching their face. with clear identity of each commodity. 9. chewing. clean and wash their hands with soap/ detergent and water before commencing work and every time after touching food or using toilet. awnings. . toilet facilities. Removing dust or crumb from plates or utensils shall be done by using cloth or wiper into dustbin. Transporting of drinking water (treated water like bottled water. scrubbed with detergent and washed under running tap water after every operation. Potential sources of contamination like rubbish. 13. rinsed. The person suffering from infectious disease shall not be permitted to work. wind and dust. 16. 15. storage and serving shall not be done in utensils of. cloth used for floor cleaning will not be used for cleaning surfaces of tables and working areas and for wiping utensils Person cooking. open drains and stray animals shall be avoided. head or hair. 22. Proper compartment for each class shall also be provided wherever possible so that there is no cross contamination. cupboards.) shall be in properly covered and protected containers and it shall be stored in clean and covered containers in a protected area away from dust and filth. Wiping of utensils shall be done with clean cloth. The location of the vending unit should be in a place approved by the local authorities and not blocking traffic or pedestrians or near unhygienic locations. 4.6°C. from above ground. It should not be broken/ chipped. boiled/ filtered water through water purifier etc. Food should be stored only in food grade plastic containers as steel containers to prevent leaking. 17. rust/ corrosion resistant materials and kept in clean and good condition They shall be protected from sun. Water used for cleaning. Adequate number of racks shall be provided for storage of articles of food. 11. 3. 8. The surfaces of the Vending carts which come in contact with food or food storage utensils shall be built of solid. Rubbish or garbage bin shall be with a tight cover and shall be cleaned everyday by transferring contents into designated locations. waste water. 1 LOCATION AND SURROUNDINGS 1. 2. Floors shall be sloped appropriately to facilitate drainage and the drainage shall flow in a direction opposite to the direction of food preparation / manufacturing process flow.3 Every utensil or container containing any food or ingredient of food intended for sale shall at all times be either provided with a properly fitted cover/lid or with a clean gauze net or other material of texture sufficiently fine to protect the food completely from dust.2Doors shall also be made of smooth and non-absorbent surfaces so that they are easy to clean and wherever necessary. dust. 2. chemical or biological emissions and pollutants. cannot be removed effectively.3 The manufacturing premise should not have direct access to any residential area. stored. In addition to the requirements specified below. disinfect. storage.2Equipment and utensils used in the preparation of food shall be kept at all times in good order and repair and in a clean and sanitary condition. manufactured. packaging. 3 EQUIPMENT & CONTAINERS 3. doors & all other openings to outside environment shall be well screened with wire-mesh or insectproof screen as applicable to protect the premise from fly and other insects / pests / animals & the doors be fitted with automatic closing springs. They should be made of impervious material and should be smooth and easy to clean with no flaking paint or plaster. preparation. urinal. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements.1Floors. packaging and serving shall be made of corrosion free materials which do not impart any toxicity to the food material and should be easy to clean and /or disinfect (other than disposable single use types). processing.M 4º Hkkjr dk jkti=k % vlk/kj. and distributed by the food business operator and the persons handling them should conform to the sanitary and hygienic requirement. store or expose for sale or permit the sale of any article of food in any premises not effectively separated to the satisfaction of the licensing authority from any privy.2 In case there are hazards of other environment polluting industry located nearby. drain or place of storage of foul and waste matter. and ensure that safety procedures are identified. which are critical to ensure food safety. 1.4Adequate control measures should be in place to prevent insects and rodents from entering the processing area from drains.1(4)) 89 General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators applying for License The establishment in which food is being handled. appropriate measures should be taken to protect the manufacturing area from any potential contamination. smoke. implemented. the layout of the food establishment shall be such that food preparation / manufacturing processes are not amenable to cross-contamination from other pre and post manufacturing operations like goods receiving. the food business operator shall identify steps in the activities of food business. The mesh or the screen should be of such type which can be easily removed for cleaning. condensation and growth of undesirable moulds. 2.k Part-II (See Regulation 2. disinfect.3The floor of food processing / food service area shall have adequate and proper drainage and shall be easy to clean and where necessary. dirt and flies and other insects. 3. maintained and reviewed periodically. processed. either solid or liquid. 1. excessive soot. and which pose a threat of contaminating food areas that are prone to infestations of pests or where wastes. sullage. . washing / portioning of ready-to-eat food etc). 2 LAYOUT AND DESIGN OF FOOD ESTABLISHMENT PREMISES As far as possible. food safety measures and other standards as specified below. Such utensil or container shall not be used for any other purpose. 2. 2. 3.1. fumes. ceilings and walls must be maintained in a sound condition to minimize the accumulation of dirt. 2. pre-processing (viz.1 Food Establishment shall ideally be located away from environmental pollution and industrial activities that produce disagreeable or obnoxious odour.5Windows.6No person shall manufacture. packed.1Equipment and containers that come in contact with food and used for food handling.¹Hkkx III—[k. handled and stored in such a manner that no contamination can happen . disinfecting of utensils and equipments shall be provided.1.1. trays etc.9 If required. which does not come into contact with food steam production.5 Non potable water pipes shall be clearly distinguished from those in use for potable water. designed and fabricated that it permits necessary maintenance and cleaning functions as per its intended use and facilitates good hygiene practices inside the premise including monitoring and audit. fire fighting & refrigeration equipment and provided that pipes installed for this purpose preclude the use of this water for other purposes and present no direct or indirect risk of contamination of the raw material.1.4 Non potable water can be used provided it is intended only for cleaning of equipment not coming in contact with food.90 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. noxious or deleterious gas or substance or any noxious or injurious emanations. The facilities must have an adequate supply of hot and cold water if required. 3. 4 FACILITIES 4. 4.10 All items.6Appropriate facilities for the cleaning and disinfecting of equipments and instruments and wherever possible cleaning in place (CIP) system shall be adopted.1 Water supply 4. sinks which are used for washing raw foods shall be kept separate and that should not be used for washing utensils or any other purposes. by-products and inedible or dangerous substances. 4.3 Washing of Raw materials Adequate facilities for washing of raw food should be provided. or effluvium. Preferably. to be contaminated and thereby render the food noxious. suitable for cooking and storing shall be used.4 Ice and Steam Ice and steam used in direct contact with food shall be made from potable water and shall comply with requirements specified under 4. 4.7Equipment and containers for waste.5 Equipment shall be so located.4 No utensil or container used for the manufacture or preparation of or containing any food or ingredient of food intended for sale shall be kept in any place in which such utensil or container is likely by reason of impure air or dust or any offensive.1 Only potable water. disinfected. 3.1. to be disinfected. packed & kept in the premise. mugs. Ice and steam shall be produced. shall be specifically identifiable and suitably constructed. 4] 3. 3. Stainless steel /aluminum / glass containers. with appropriate facilities for its storage and distribution shall be used as an ingredient in processing and cooking. should be of such quality that it does not introduce any hazard or contamination to render the finished food article unsafe. a waste water disposal system / effluent treatment plant shall be put in place. washing. 3. 4.2 For Cleaning Utensils / Equipments Adequate facilities for cleaning. exhalation. Brass utensils shall be frequently provided with lining. 4.1.1.8Containers used to hold cleaning chemicals and other dangerous substances shall be identified and stored separately to prevent malicious or accidental contamination of food. 4. 4.3 Water storage tanks shall be cleaned periodically and records of the same shall be maintained in a register. where necessary. Chipped enameled containers will not be used. These facilities must be kept clean and.2 Water used for food handling.1. 3. jugs. Every sink (or other facilities) for washing food must have an adequate supply of hot and/or cold water. 3. fittings and equipments that touch or come in contact with food must be: kept in good condition in a way that enables them to be kept clean and wherever necessary. dairy products or food products so processed. 5. 4. separate lavatories.1.3 Records of raw materials. 4. exhaust fans.2 The disposal of sewage and effluents (solid. pesticides.5. 4. be protected to ensure that food is not contaminated by breakages of electrical fittings.1. 5.8 Lighting Natural or artificial lighting shall be provided to the food establishment.1. 4.1 No raw material or ingredient thereof shall be accepted by an establishment if it is known to contain parasites. 4. undesirable micro-organisms. food additives and ingredients.1 Personnel facilities shall include those for proper washing and drying of hands before touching food materials including wash basins and a supply of hot and /or cold water as appropriate. .5 Raw materials should be purchased in quantities that correspond to storage/ preservation capacity.4 All raw materials should be checked & cleaned physically thoroughly.k 91 4.1. service and storage areas. 4.3 Rest and refreshments rooms shall be separate from food process and service areas and these areas shall not lead directly to food production.6. A refuse bin of adequate size with a proper cover preferably one which need not be touched for opening shall be provided in the premises for collection of waste material. food additives and ingredients as well as their source of procurement shall be maintained in a register for inspection. waste disposal systems and facilities shall be provided and they shall be designed and constructed in such manner so that the risk of contaminating food or the potable water supply is eliminated.¹Hkkx III—[k. 4. 5. No waste shall be kept open inside the premise and shall be disposed of in an appropriate manner as per local rules and regulations including those for plastics and other non environment friendly materials.1. 5 FOOD OPERATIONS AND CONTROLS 5.6 Personnel facilities and toilets 4.5 Drainage and waste disposal Hkkjr dk jkti=k % vlk/kj.1.4 A display board mentioning do's & don'ts for the workers shall be put up inside at a prominent place in the premise in English or in local language for everyone's understanding. shall conform to all the Regulations and standards laid down under the Act. storage areas.M 4º 4.1 Food waste and other waste materials shall be removed periodically from the place where food is being handled or cooked or manufactured to avoid building up. of appropriate hygienic design.2 All raw materials. the environment inside and outside the food establishment and waste shall be kept in covered containers and shall be removed at regular intervals. which would not be reduced to an acceptable level by normal sorting and/or processing.2 Number of toilets should be adequate depending on the number of employees (male /female) in the establishment and they should be made aware of the cleanliness requirement while handling food.1 Procurement of raw materials 5. 4. to enable the employees/workers to operate in a hygienic manner. packaging integrity and storage conditions. 5. 5. 4. liquid and gas) shall be in conformity with requirements of Factory / Environment Pollution Control Board. Lighting fixtures must wherever appropriate.5.6. wherever required. for males and females separately. and changing facilities for personnel and such facilities shall be suitably located so that they do not open directly into food processing. wherever applicable. shall be designed and constructed so that air does not flow from contaminated areas to clean areas.7 Air quality and ventilation Ventilation systems natural and /or mechanical including air filters.4 Periodic disposal of the refuse / waste should be made compulsory. handling or storage areas. Adequate drainage. 5. veterinary drugs or toxic items.3 Waste storage shall be located in such manner that it does not contaminate the food process.5.6.6.6 Packaged raw material must be checked for 'expiry date'/ 'best before'/ 'use by' date. This shall be emptied and washed daily with a disinfectant and dried before next use. decomposed or extraneous substances. 92 THE GAZETTE OF INDIA : EXTRAORDINARY 5.1.7 Receiving temperature of potentially high risk food should be at or below 5 0C 5.1.8 Receiving temperature of frozen food should be -18 0C or below. 5.2 Storage of raw materials and food [PART III—SEC. 4] 5.2.1 Food storage facilities shall be designed and constructed to enable food to be effectively protected from contamination during storage; permit adequate maintenance and cleaning, to avoid pest access and accumulation. 5.2.2 Cold Storage facility, wherever required, shall be provided to raw, processed / packed food according to the type and requirement. 5.2.3 Segregation shall be provided for the storage of raw, processed, rejected, recalled or returned materials or products which will be distinguishably marked and secured. Raw materials and food shall be stored in separate areas from printed packaging materials, stationary, hardware and cleaning materials / chemicals. 5.2.4 Raw food, particularly meat, poultry and seafood products shall be cold stored separately from the area of work-in-progress, processed, cooked and packaged products. The conditions of storage in terms of temperature and humidity requisite for enhancing the shelf life of the respective food materials / products shall be maintained. 5.2.5 Storage of raw materials, ingredients, work-in-progress and processed / cooked or packaged food products shall be subject to FIFO (First in, First Out), FEFO (First Expire First Out) stock rotation system as applicable. 5.2.6 Containers made of non-toxic materials shall be provided for storage of raw materials, work-in-progress and finished / ready to serve products. The food materials shall be stored on racks / pallets such that they are reasonably well above the floor level and away from the wall so as to facilitate effective cleaning and prevent harbouring of any pests, insects or rodents. 5.3 Food Processing / Preparation, Packaging and Distribution / Service 5.3.1.Time and temperature control 5.3.1.1 The Food Business shall develop and maintain the systems to ensure that time and temperature are controlled effectively where it is critical to the safety and suitability of food. Such control shall include time and temperature of receiving, processing, cooking, cooling, storage, packaging, distribution and food service upto the consumer, as applicable. 5.3.1.2 Whenever frozen food / raw materials are being used / handled / transported, proper care should be taken so that defrosted / thawed material are not stored back after opening for future use. 5.3.1.3 If thawing is required then only required portion of the food should be thawed at a time. 5.3.1.4 Wherever cooking is done on open fire, proper outlets for smoke/steam etc. like chimney, exhaust fan etc. shall be provided. 5.4 Food Packaging 5.4.1 Packaging materials shall provide protection for all food products to prevent contamination, damage and shall accommodate required labelling as laid down under the FSS Act & the Regulations there under. 5.4.2 For primary packaging (i.e packaging in which the food or ingredient or additive comes in direct contact with the packaging material), only Food grade packaging materials are to be used . For packaging materials like aluminium plastic and tin, the standards to be followed are as mentioned under the FSS Regulations and rules framed there under. 5.4.3 Packaging materials or gases where used, shall be non-toxic and shall not pose a threat to the safety and suitability of food under the specified conditions of storage and use. 5.5 Food Distribution / Service 5.5.1 All critical links in the supply chain need to be identified and provided for to minimize food spoilage during transportation. Processed / packaged and / or ready-to-eat food shall be protected as per the required storage conditions during transportation and / or service. 5.5.2 Temperatures and humidity which are necessary for sustaining food safety and quality shall be maintained. The conveyances and /or containers shall be designed, constructed and maintained in such manner that they can effectively maintain the requisite temperature, humidity, atmosphere and other conditions necessary to protect food ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 93 conveyances and / or containers used for transporting / serving foodstuffs shall be non toxic, kept clean and maintained in good condition in order to protect foodstuffs from any contamination. 5.5.3 Receptacles in vehicles and / or containers shall not be used for transporting anything other than foodstuffs where this may result in contamination of foodstuffs. Where the same conveyance or container is used for transportation of different foods, or high risk foods such as fish, meat, poultry, eggs etc., effective cleaning and disinfections shall be carried out between loads to avoid the risk of cross- contamination. For bulk transport of food, containers and conveyances shall be designated and marked for food use only and be used only for that purpose. 6 Management and Supervision 6.1 A detailed Standard Operating Procedure (SOP) for the processing of food as well as its packing, despatch and storage will be developed for proper management which in turn would help in identifying any problem and the exact point, so that damage control would be faster. 6.2 The Food Business shall ensure that technical managers and supervisors have appropriate qualifications, knowledge and skills on food hygiene principles and practices to be able to ensure food safety and quality of its products, judge food hazards, take appropriate preventive and corrective action, and to ensure effective monitoring and supervision. 7 Food Testing Facilities 7.1 A well equipped, laboratory for testing of food materials / food for physical, microbiological and chemical analysis in accordance with the specification/standards laid down under the rules and regulations shall be in place inside the premise for regular / periodic testing and when ever required. 7.2 In case of any suspicion or possible contamination, food materials / food shall be tested before dispatch from the factory. 7.3 If there is no in house laboratory facility, then regular testing shall be done through an accredited lab notified by FSSAI . In case of complaints received and if so required, the company shall voluntarily do the testing either in the inhouse laboratory or an accredited lab or lab notified by FSSAI. 8 Audit, Documentation and Records 8.1 A periodic audit of the whole system according to the SOP shall be done to find out any fault / gap in the GMP / GHP system. 8.2 Appropriate records of food processing / preparation, production / cooking, storage, distribution, service, food quality, laboratory test results, cleaning and sanitation, pest control and product recall shall be kept and retained for a period of one year or the shelf-life of the product, whichever is more. 9 SANITATION AND MAINTENANCE OF ESTABLISHMENT PREMISES 9.1 Cleaning and Maintenance 9.1.1 A cleaning and sanitation programme shall be drawn up and observed and the record thereof shall be properly maintained, which shall indicate specific areas to be cleaned, cleaning frequency and cleaning procedure to be followed, including equipment and materials to be used for cleaning. Equipments used in manufacturing will be cleaned and sterilized at set frequencies. 9.1.2 Cleaning chemicals shall be handled and used carefully in accordance with the instructions of the manufacturer and shall be stored separately away from food materials, in clearly identified containers, to avoid any risk of contaminating food. 9.2 Pest Control Systems 9.2.1 Food establishment, including equipment and building shall be kept in good repair to prevent pest access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain access shall be kept in sealed condition or fitted with mesh / grills / claddings or any other suitable means as required and animals, birds and pets shall not be allowed to enter into the food establishment areas/ premises. 9.2.2 Food materials shall be stored in pest-proof containers stacked above the ground and away from walls. 9.2.3 Pest infestations shall be dealt with immediately and without adversely affecting the food safety or suitability. Treatment with permissible chemical, physical or biological agents, within the appropriate limits, shall be 94 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] carried out without posing a threat to the safety or suitability of food. Records of pesticides / insecticides used along with dates and frequency shall be maintained. 10 PERSONAL HYGIENE 10.1 Health Status 10.1.1 Personnel known, or believed, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, shall not be allowed to enter into any food handling area . The Food Business shall develop system, whereby any person so affected, shall immediately report illness or symptoms of illness to the management and medical examination of a food handler shall be carried out apart from the periodic checkups, if clinically or epidemiologically indicated. 10.1.2 Arrangements shall be made to get the food handlers / employees of the establishment medically examined once in a year to ensure that they are free from any infectious, contagious and other communicable diseases. A record of these examinations signed by a registered medical practitioner shall be maintained for inspection purpose. 10.1.3 The factory staff shall be compulsorily inoculated against the enteric group of diseases as per recommended schedule of the vaccine and a record shall be kept for inspection. 10.1.4 In case of an epidemic, all workers are to be vaccinated irrespective of the scheduled vaccination. 10.2 Personal Cleanliness 10.2.1 Food handlers shall maintain a high degree of personal cleanliness. The food business shall provide to all food handlers adequate and suitable clean protective clothing, head covering, face musk, gloves and footwear and the food business shall ensure that the food handlers at work wear only clean protective clothes, head covering and footwear every day. 10.2.2 Food handlers shall always wash their hands with soap and clean potable water, disinfect their hands and then dry with hand drier or clean cloth towel or disposable paper at the beginning of food handling activities immediately after handling raw food or any contaminated material, tools, equipment or work surface, where this could result in contamination of other food items or after using the toilet. 10.2.3 Food handlers engaged in food handling activities shall refrain from smoking, spitting, chewing, sneezing or coughing over any food whether protected or unprotected and eating in food preparation and food service areas. 10.2.4 The food handlers should trim their nails and hair periodically, do not encourage or practice unhygienic habits while handling food. 10.2.5 Persons working directly with and handling raw materials or food products shall maintain high standards of personal cleanliness at all times. In particular: a) they shall not smoke, spit, eat or drink in areas or rooms where raw materials and food products are handled or stored; b) wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc. c) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc.- that are potentially hazardous when associated with handling food products, and might lead to food contamination through the transfer of bacteria from the employee to product during its preparation. When unavoidable, hands should be effectively washed before resuming work after such actions. 10.3 Visitors 10.3.1 Generally visitors should be discouraged from going inside the food handling areas. Proper care has to be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area. 10.3.2 The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personal hygiene provisions envisaged in this section. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 95 11 PRODUCT INFORMATION AND CONSUMER AWARNESS All packaged food products shall carry a label and requisite information as per provisions of Food Safety and Standards Act, 2006 and Regulations made there under so as to ensure that adequate and accessible information is available to the each person in the food chain to enable them to handle, store, process, prepare and display the food products safely and correctly and that the lot or batch can be easily traced and recalled if necessary. 12 TRAINING 12.1 The Food Business shall ensure that all food handlers are aware of their role and responsibility in protecting food from contamination or deterioration. Food handlers shall have the necessary knowledge and skills which are relevant to food processing / manufacturing, packing, storing and serving so as to ensure the food safety and food quality. 12.2 The Food Business shall ensure that all the food handlers are instructed and trained in food hygiene and food safety aspects along with personal hygiene requirements commensurate with their work activities, the nature of food, its handling, processing, preparation, packaging, storage, service and distribution. 12.3 Periodic assessments of the effectiveness of training, awareness of safety requirements and competency level shall be made, as well as routine supervision and checks to ensure that food hygiene and food safety procedures are being carried out effectively. 12.4 Training programmes shall be routinely reviewed and updated wherever necessary. PART-III (See Regulation 2.1.2.(1)(5)) Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of Milk and Milk Products In addition to Part-II, the dairy establishment in which dairy based food is being handled, processed, manufactured, stored, distributed and ultimately sold by the food business operator, and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standard as specified below. I. SANITARY REQUIREMENTS 1. Dairy Establishments shall have the following: (a) Facilities for the hygienic handling and protection of raw materials and of non-packed or non-wrapped dairy products during loading and unloading, transport & storing including Bulk Milk cooling facilities. (b) Special watertight, non-corrodible containers to put raw materials or dairy products intended for human consumption. Where such raw materials or dairy products are removed through conduits, these shall be constructed and installed in such a way so as to avoid any risk of contamination of other raw materials or dairy products; (c) a waste water disposal system which is hygienic and approved ; (d) facilities for cleaning & disinfecting of tanks used for transporting dairy products and raw milk. These containers have to be cleaned after every use. 2. The occupier of a dairy establishment shall take appropriate measures to avoid cross-contamination of dairy products in accordance with the cleaning program as specified in point 9.1 of Part II. 3. Where a dairy establishment produces food stuffs containing dairy products together with other ingredients, which have not undergone heat treatment or any other treatment having equivalent effect, such dairy products and ingredients shall be stored separately to prevent cross-contamination. 4. The production of heat-treated milk or the manufacture of milk-based products, which might pose a risk of contamination to other dairy products, shall be carried out in a clearly separated working area. 5. Equipment, containers and installations which come into contact with dairy products or perishable raw materials used during production shall be cleaned and if necessary disinfected according to a verified and documented cleaning programme. 6. Equipment, containers, instruments and installations which come in contact with microbiologically stable dairy products and the rooms in which they are stored shall be cleaned and disinfected according to a verified and documented Food Safety management programme drawn up by the owner/occupier of the dairy establishment. 96 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] 7. Disinfectants and similar substances used shall be used in such a way that they do not have any adverse effects on the machinery, equipment, raw materials and dairy products kept at the dairy establishment. They shall be in clearly identifiable containers bearing labels with instructions for their use and their use shall be followed by thorough rinsing of such instruments and working equipment with potable water, unless supplier's instructions indicate otherwise. II. PERSONAL HYGIENE REQUIREMENTS 1. The Food Business Operator shall employ those persons only in such an establishment to work directly with and handle raw materials or dairy products if those persons have proved to the occupier's satisfaction by means of a medical certificate, on recruitment, that there is no medical impediment to their employment in that capacity. 2. Persons working directly with and handling raw materials or dairy products shall maintain the highest standards of personal cleanliness at all times. In particular they shall (a) wear suitable, clean working clothes and headgear which completely encloses their hair; (b) wash their hands at least each time work is resumed and whenever contamination of their hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc. (c) cover wounds to the skin with a suitable waterproof dressing. No person with injury on hand, even with dressing, shall be placed in any product making/handling section. (d) avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc. that are potentially hazardous when associated with handling dairy products, and might lead to food contamination through the transfer of bacteria from the employee to product during its preparation. When unavoidable, hands should be effectively washed before resuming work after such actions III. .SANITARY REQUIREMENTS FOR STORAGE 1. Immediately after procuring, raw milk shall be placed in a clean place, which is suitably equipped so as to prevent any kind of contamination. 2. The cans/ containers made up of mild steel metal and plastic material used for storage and transportation of milk and milk products shall not be allowed. 3. If raw milk is brought to the dairy plant by a producer or farmer then it shall be ensured that he brings it within four hours of milking and it shall be cooled as soon as practicable to a temperature of 4ºC or lower and maintained at that temperature until processed. 4. Where raw milk is collected daily from a producer, it shall be cooled immediately to a temperature of 4ºC to 6ºC or lower and maintained at that temperature until processed; 5. When the pasteurization process is completed, pasteurized milk shall be cooled immediately to a temperature of 4ºC or lower. 6. Subject to Paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall be cooled as quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure its durability and thereafter stored at that temperature. 7. Where dairy products other than raw milk are stored under cooled conditions, their storage temperatures shall be registered and the cooling rate shall be such that the products reach the required temperature as quickly as possible. 8. The maximum temperature at which pasteurized milk may be stored until it leaves the treatment establishment shall not exceed 5ºC. IV. WRAPPING AND PACKAGING 1. The wrapping and packaging of dairy products shall take place under satisfactory hygienic conditions and in rooms provided for that purpose. 2. The manufacture of dairy products and packaging operations may take place in the same room if the following conditions are satisfied: — (a) The room shall be sufficiently large and equipped to ensure the hygiene of the operations; (b) the wrapping and packaging shall have been brought to the treatment or processing establishment in protective cover in which they were placed immediately after manufacture and which protects the wrapping or ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 97 packaging from any damage during transport to the dairy establishment, and they shall have been stored there under hygienic conditions in a room intended for that purpose; (c) the rooms for storing the packaging material shall be free from vermin and from dust which could constitute an unacceptable risk of contamination of the product and shall be separated from rooms containing substances which might contaminate the products. Packaging shall not be placed directly on the floor; (d) packaging shall be assembled under hygienic conditions before being brought into the room, except in the case of automatic assembly or packaging, provided that there is no risk of contamination of the products; (e) packaging shall be done without delay. It shall be handled by separate group of staff having experience in handling and product wrapping and (f) immediately after packaging, the dairy products shall be placed in the designated rooms provided for storage under required temperature. 3. Bottling or filling of containers with heat-treated milk and milk product shall be carried out hygienically. 4. Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type which may be re-used after thorough cleaning and disinfecting. 5. Sealing shall be carried out in the establishment in which the last heat-treatment of milk or liquid milk-based products have been carried out, immediately after filling, by means of a sealing device which ensures that the milk is protected from any adverse effects of external origin on its characteristic. The sealing device shall be so designed that once the container has been opened, the evidence of opening remains clear and easy to check. PART IV (See Regulation 2.1.2 (1)(5)) Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing and selling of Meat and Meat Products A. Slaughter House Food Business Operator which slaughters large animals and small animals including sheep and goat or poultry birds within the premises of his factory for production of meat/ meat products for supply / sale/ distribution to the public shall comply with the following requirements:— 1. General Requirements: 1.1 No Objection Certificate to be obtained from local Authority before grant of license. 2. Location of Premises: Such establishments / Slaughter Houses should be linked to a meat market located away from Vegetable, fish or other food markets and shall be free from undesirable odour, smoke, dust or other contaminants. The premises shall be located at elevated level in a sanitary place. 3. Premise requirements: 3.1 The slaughter house shall have a reception area/animal holding yard/resting yard, lairage, slaughter hall, side halls for hide collection, paunch collection, offals collection, and separation, holding room for suspected/ condemned carcass, by-product harvesting, refrigeration room/cold room etc. 3.2 Every such establishment / Slaughter House shall make separate provision in the slaughter hall for the slaughter of different species which are proposed to be slaughtered (like large animal viz; Cattle and Buffalo, Pigs and small animals like Sheep & Goat) and for different methods of slaughter (like Halal, Jewish and Jhatka). After every type of operation the slaughter house shall be cleaned, washed wiped/dried and sanitized thoroughly. 3.3 The slaughter house shall have separation between clean and dirty sections and shall be so organized that from the introduction of a live animal into the slaughter house up to the emergence of meat and offal classed as fit for human consumption there shall be a continuous forward movement without any possibility of reversal, intersection or overlapping between the live animal meat, and between meat and bye products or waste. 98 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] 3.4 The reception area/animal holding yard/ resting yard shall have facilities for watering and examining animals before they are sent to holding pens/lairage. Animals suspected of contagious or infectious diseases shall be segregated and kept in separate isolation pens which shall also be provided with arrangements for watering and feeding. After confirmation for any notifiable disease, the designated Veterinary Authority shall notify the disease as per the existing procedures. The resting yard must have overhead protective shelter.(This is not mandatory for registration category) 3.5 The lairage shall be adequate in size for the number of animals to be laired. 3.6 Separate space shall be provided for stunning (Wherever applicable), for collection of blood and for dressing of the carcasses. The slaughtering of an animal shall not be done in the sight of other animals. The dressing of the carcass shall not be done on the floor. Suitable hoists will be provided to hang the carcass before it is eviscerated. 3.7 All the floors in lairage, slaughter halls, work rooms, hanging rooms shall be of impervious and nonslippery material. 3.8 The internal walls will be paved with impervious glazed tiles up to 1 meter height in case of poultry and small ruminant animals and 5 meter height in case of large ruminant animals . The walls and floors should be epoxy coated so as to avoid accumulation/absorption of dust, blood/meat particles, microbial/fungal growth. 3.9 Ceiling or roofs shall be so constructed and finished so as to minimise condensation, mould development, flaking and accumulation of dirt. 3.10 Suitable and sufficient accommodation shall be provided for segregation, storage and disposal of condemned meat. 3.11 The establishments / Slaughter Houses shall be so constructed and maintained as to permit hygienic production. 3.12 Windows, doors and other openings suited to screening shall be fly proof. All doors shall have strong springs so that they may close automatically. 3.13 All operations in connection with the preparation or packing of meat / meat food products shall be carried out under hygienic conditions. No portion of the establishments / Slaughter Houses premises shall ever be used for living or sleeping purposes unless it is separated from the factory by a wall. 3.14 There shall be efficient drainage and plumbing systems and all drains and gutters shall be properly and permanently installed. There shall be provision for the disposal of refuse. 3.15 The drainage system for blood shall either be underground with facility for easy cleaning or a portable receptacle with lid. All drainages will have traps and screens so as to prevent entry of scavengers like rats, mice, vermin etc. 3.16 The rooms and compartments where edible products are handled shall be separate and distinct from the rooms and compartments for inedible products. 3.17 Suitable and separate space shall be provided for the storage of hides and skins. This room shall have a separate exit. 3.18 A constant and sufficient supply of clean potable cold water with pressure hose pipes and supply of hot water should be made available in the slaughter hall during working hours. 3.19 Suitable and sufficient facilities shall be provided for persons working in the slaughter house for changing their clothes and cleaning their footwear, and cleaning their hands before entering rooms used for the preparation and storage of meat. 3.20 Provision for latrines, toilets and change rooms will be made . Sufficient number of latrines, urinals, washbasins and bathrooms for each sex shall be provided. 3.21 Suitable and sufficient facilities shall be provided in convenient places within the slaughter house for the sterilisation of knives and sharpner (mushtala) and other equipment used in the slaughter house. The knives and sharpner (mushtala) shall be of stainless steel only. 3.22 Whenever cooking is done on open fire, chimneys shall be provided for removal of smoke and soot. 3.23 Whenever the dressed meat is not used up for the preparation of meat food products and some portion has to be stored without further immediate processing, such storage shall be in a room maintained at 0° C to 2°C. The floorings shall be impervious and washed daily.26 Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examination by the authorised veterinary officer in a suitable laboratory (within the premises of the slaughter house). bone meal and inedible fats. Every abattoir shall be provided with well distributed artificial light. Hides and skins shall not be dragged within the slaughter hall. tripe cleaning.07 The inner side of the skin shall not be rubbed or caused to be rubbed upon the ground within any portion of the slaughter hall. The licensing authority shall accord approval of the laboratory after inspection.¹Hkkx III—[k. waste material should be composted which can be used for manure purpose and in case of large slaughter houses. June.04 All yards. filth or other refuse from any animal slaughtered and the hide. 4.24 All slaughter house refuse and waste materials will be suitably processed to prepare animal bye products or dumped in pits that are suitably covered so as to prevent its access to scavengers. 3. The rooms and compartments in which . wiped/dried and disinfectant within three hours after the completion of slaughter. manure. 4. dressing and cutting.08 The premises shall be cleaned thoroughly with disinfectants.29. For large slaughter houses. filth and refuse from the slaughter house at a convenient time to a place away from the factory for disposal. Light bulbs and fixtures suspended over meat in any stage of production should be of safety type and protected to prevent contamination of meat in case of breakage. a suitable provision of Effuent Treatment Plant will be made. garbage. manufacture or preparation of meat food products. No gut-scraping. shall be thoroughly cleaned.01 Every part of the internal surface above the floor or pavement of such slaughter house shall be washed thoroughly with hot lime wash within the first 10 days of March. This will also apply to overhead structures in those rooms and compartments.03 All parts of the establishments / Slaughter Houses shall always be kept clean. September and December. 3. 4. fat. Sanitary Practices: 4. shall be done at least once in every twelve months. equipped and staffed with qualified (chemist/analyst and Veterinary Microbiologist) and trained personnel. adequately lighted and ventilated and shall be regularly cleaned. shall be removed from the slaughter house within 8 hours after the completion of the slaughtering and in such a manner and by such means as will not cause nuisance at the premises or elsewhere. 3. 3. 4. 4. and disinfected.06 All blood . viscera and offal there from. the lighting should not alter colours and the intensity should not be less than 540 Lux (50 foot candles) at all inspection points.02 Rooms and compartments in which animals are slaughtered or any product is processed or prepared shall be kept sufficiently free from steam. 220 Lux (20 foot candles) in work rooms and 110 Lux (10 foot candles) in other areas.28 The Chemist/analyst shall have passed graduation with Chemistry as one subject and the. one day in advance of production of meat food products and the equipments shall be sterilized/sanitized before use. Lime washing. household washing of clothes or work of any nature other than is involved in the slaughter and dressing of the carcass shall be permitted in any slaughter hall except in the adjuncts to the slaughter hall intended for these products and purposes. Where appropriate. outhouses.k 99 3.27 Consistent with the size of the factory and volume and variety of meat food products manufactured.M 4º Hkkjr dk jkti=k % vlk/kj. 3. waste material should be rendered (cooked) in a rendering plant to produce meat.05 Suitable and sufficient receptacles furnished with closely fitted covers shall be provided for collection and removal of all garbage. colour washing or painting as the case may be. Veterinary Microbiologist shall be a qualified veterinarian with two years of experience in Meat analysis or having degree of Master in Veterinary Public Health with specialization in Meat Hygiene. As far as possible meat inspection shall be carried out in day light.25 In case of small slaughter houses. 4. Every part of the floor or pavement of the slaughter house and every part of the internal surface of every wall on which any blood or liquid refuse or filth may have been spilt or splashed or with which any offensive or noxious matter have been brought into contact during the process of slaughtering. stores and all approaches to the establishments / Slaughter Houses shall always be kept clean and in a sanitary condition. Every such vessel or receptacle shall be thoroughly cleaned and disinfected immediately after use and shall be kept thoroughly clean when not in actual use. Adequate natural or artificial lighting should be provided throughout the abattoir/ meat processing unit. 4. a laboratory shall be provided. vapours and moisture and obnoxious odours so as to ensure clean and hygienic operations. 4. washed with water. contagious and other diseases. a process called "live export". The water quality shall comply the standards prescribed by the licensing Authority. The use of poisons for any purpose in rooms or compartments where any unpacked product is stored or handled is forbidden. Depending on its length and circumstances. Arrangements shall be made to get the factory staff medically examined at such intervals as the licensing authority deems fit. this exerts stress and injuries on the animals and some may die en route. unnecessary stress in transport may adversely affect the quality of the meat. 5. all workers should be inoculated or vaccinated. Transportation of Animals Following requirements shall be satisfied for Transportation of Animals from a farm to the slaughter house. 6. catch basins. container or other equipment. In particular. Apart from being inhumane. hide cellars. The implements shall be of metal or other cleanable and durable material resistant to corrosion. It is essential that animals be reared. transported.1 No person suffering from infectious or contagious diseases shall be allowed to work in the factory. The use of approved bait poisons in hide cellars. clean and tidy. shall be of such material and of such construction as to enable them to be kept clean. (a) Animal Welfare Animal welfare is a major concern in meat production. cats or birds do not have access to the slaughter hall. The management shall ensure that all workers are neat. 1. Pre Slaughter Handling of Animal: Livestock are transported en masse from the farm to the slaughterhouse.1 The equipment and fittings in slaughter hall except for chopping blocks. Open areas in the factory shall have covered wire rope netting to prevent carrion birds from access to the slaughter hall or the factory. Equipment & Machinery: 5. compartments where inedible products are stored. the water shall be got examined chemically and bacteriologic ally by a recognised laboratory. handled. to ensure that they are free from infectious. and slaughtered using humane practices. the muscles of stressed animals are low in water and glycogen. 4. 5. If required by the licensing authority. packing or storage of meat food products.4 The workers working in processing and preparation shall be provided with proper aprons and head wears which shall be clean.3 In case of an epidemic.2 The staff shall be inoculated against the enteric group of diseases and a certificate thereof shall be kept for inspection. 4. 6. not forbidden. 1. It can be transported in a hygienic and sanitary condition in clean insulated containers with covers (lids) to the meat shops/selling units with precautions to ensure that no contamination/cross contamination or deterioration takes place.2 No vessel. 4] any meat food product is prepared or handled shall be free from dust and from odours emanating from dressing rooms.11 Water used in the establishments / Slaughter Houses shall be potable and suitable arrangements shall be made for ensuring potability of water if bore well water is used for production of meat and meat products. 4. Personnel Hygiene: 6.0 General Conditions . A record of these examinations signed by a registered medical practitioner shall be maintained for inspection.100 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. outhouses or similar buildings containing canned products is. rats. however. A healthy and peaceful animal is an essential requirement for hygienic slaughter and safety of the meat product. transportation and at slaughtering helps in improving the quality of meat and reduction in losses in the value of the carcass/meat.09 Every practicable precaution shall be taken to exclude flies.12 Warm meat' meant for immediate sale need not be stored in cool conditions. and their pH fails to attain acidic values. cutting boards and brooms. mice and vermin from the establishments / Slaughter Houses. Careful handling of animals during loading / unloading. toilet rooms. 6. casing rooms and livestock pens. (Copper or brass vessels shall always be heavily lined. No iron or galvanised iron shall come in contact with meat food products).10 It shall be ensured that dogs. 4. 6. the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation. During hot months arrangements shall be made to sprinkle water on the animals at frequent intervals. Male stock shall not be transported with female stock (adults).5 To avoid exhaustion. if any. Similar arrangements should also be made to protect the young ones from being crushed when they are transported. a 2-cm layer of clean sand with another 6-cm layer of whole-straw shall be provided. suitability and cleanliness before loading the animals. of the consignor.6 An attendant along with first aid equipment shall accompany the animals in transit.8 Light and heavy animals shall be separated by providing partitions. In such cases.1 Loading during extremes of temperatures shall be avoided. if any. b) Name. address and telephone number. d) Instructions regarding feeding and watering. it is preferable to transport them in covered Lorries on road so that they may not die or get exhausted or suffer from acute respiratory disease. 1. Driving could best be done by soft-rubber pipe.k 101 1. At any time of loading and unloading the vehicle shall be kept clean to avoid slipping of animals.9 All vehicles should be inspected for safety.7 Before loading. 1. c) Name address and telephone number. 1.0 Loading 2.M 4º Hkkjr dk jkti=k % vlk/kj.11 A layer of clean sand to cover the floor to a thickness of not less than 6 cm shall be provided.10 The Vehicles should be thoroughly sprayed with suitable disinfectant before loading the animals.4 When transporting large animals particularly bears/bulls. 2.1 Overcrowding shall be avoided. 1. Each animal shall have enough space to lie down. 1. 1. the animals should be given protective vaccination and kept in quarantine for 30 days. of the consignee.1 Only healthy animals in good condition shall be transported unless they are meant for emergency slaughter. agricultural wastes etc. the door of the wagon may be used as ramp. 3. The ramp shall be covered with straw to avoid slipping. 2. 1. 1.14 Each consignment should bear a label showing the following particulars: a) Number and kind of the animals loaded. 1.3 Female animals in advanced stages of pregnancy shall not be transported. The floor of the ramp shall have cleats at intervals.3 In case of railway wagons when loading is done on the platform. 1.12 Animals when driven for loading or unloading shall never be struck with stick.2 Suitable ramp shall be provided for loading and unloading the animals. This layer of sand shall be moistened with water during the summer months. The floor and walls should be undamaged and there should be no nails or sharp projections which may injure the animals. 1.2 When animals are to be transported from endemic areas of a disease to non-endemic areas. 1. Watering facilities shall be provided at regular intervals.¹Hkkx III—[k.0 Space Requirements 3. Journey under such adverse climate shall be minimised. the animals shall be given humane treatment and care during transportation. the animals should not be fed heavily. may be placed on the either side of the dropped door to prevent the animals from getting their legs between the sides of the wagons and platform. bales or bags of hay. .13 If animals are to be transported in extreme cold or hot climate. Bale 2. so that animals do not slip as they climb or descend. animals from different pens/sheds shall not be mixed during transportation. Only light feed may be allowed. In winter. special arrangements by providing suitable partitions should be made to protect the animals from infighting. 1. For journeys less than 12 hours no feed need be carried but for longer journeys sufficient feed shall be carried to last during the journey. before transportation. These animals should be certified by a qualified veterinary inspector for freedom from infectious diseases and ectoparasitic diseases and their fitness to undertake the journey. The animals shall not be bound or chained during transit and space provided for them shall be large enough to stand or lie. Stunning of pigs by exposure to carbon dioxide (CO2) may be preferred. aiming towards the angle of the jaw. or shocking them with electric current. Loading shall be done by evening. the animals shall be transported by railway. The following method of slaughter shall be considered humane:— (i) Mechanical stunning of cattle may be carried out by one of three methods. 3. Precautions for animal welfare: a. (ii) Electrical stunning .0 Amps 0.1.4 For journeys. captive bolt stunning. suffering and distress among the animals concerned. mushroom head percussive stunning and pneumatic percussive stunning. If an animal shows signs of regaining consciousness after the initial stun. Species Cattle Calves (bovines of less than 6 month of age) Pigs Sheep and goats Lambs Broilers Turkeys Minimum current levels for head-only stunning 1. Over-crowding of animals should be avoided in the gas chamber. For cattle. The concentration of CO2 should be 90% by volume but shall not be less than 80% by volume.Electrical Head Stunners may be preferred for sheep and goat where both electrodes are placed on the head region. with the host directed down the line of the spinal cord. the animal must be immediately killed by the use of a captive bolt gun.2 Railway wagons shall not accommodate more animals than those specified in IS specifications. The optimum position for sheep and goat is behind the poll. The best position for pigs is on the midline just above eye level.3 The speed of truck transporting animals shall not exceed 40 kilometres per hour. General: (1) The floor of the slaughter area should not cause slipping or falling of animals. . shooting them with a gun or a captive bolt pistol.102 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.5 Amps 1. Sticking should be done immediately after exit from the gas chamber. 4] 3. avoiding jerks and jolts. stunning can avoid and minimise reactions of fear and anxiety as well as pain. Stunning methods induce temporary loss of consciousness and rely on prompt and accurate sticking procedures to cause death. Water bath electrical stunning may be used for poultry birds. A low and controlled voltage must be maintained so that the stunning will not damage the heart and brain or cause physical disability and death to the animals. Stunning: Stunning before slaughter should be mandatory. 4.7 Amps 100 milli Amps 150 milli Amps (iii) Gas stunning . Stunning can be effected through asphyxiating the animals with carbon dioxide.0 Amps 1.0 Slaughter: Animals are slaughtered by being first stunned and then exsanguinated (bled out).25 Amps 1. The minimum current level recommended for stunning are indicated in the table below. By inducing unconsciousness and insensibility. pneumatic stunning should be preferred and the optimum position is that the centre of the stunner should contact the animal at a point of intersection of lines drawn from the medial corners of the eyes and the base of the ears. 3. It is important that the equipment utilized for stunning and slaughter is maintained in good working condition and that all operators involved are well trained and have a positive attitude towards the welfare of animals. Ideally pigs should be exposed for 3 minutes. 4. Electrical stunning consists of passing electricity through the brain to produce instantaneous insensibility. 5. The truck shall not load any other merchandise and shall avoid unnecessary stops on the road. exceeding 12 hours. maintenance of stunning equipment. the following need to be observed to ensure humane treatment of animals brought for slaughter:— Pre-slaughter handling of animal should be carefully done to reduce stress. The following factors have been identified as critical to animal welfare: (a) supervision and training of employees. The condition of the animals arriving at the plant should be monitored. need to be avoided. gates and other animal handling equipment.k 103 (2) Vocalization is an indicator of animal discomfort and need to be watched for. Keeping this in view. (d) Avoiding distractions that make animals refuse to move. restraining systems. (3) Use of electric pods for moving animal should be discouraged. A model welfare program needs to be developed for pick-up. use of plastic wrapped sticks etc. (e) Monitoring the condition of animals arriving at the plant. Inspecting personnel should pay particular attention to these points to ensure reasonable standards of animal welfare. stunning box. There should be daily check to ensure the smooth working of equipment and cleanliness of floors. Equipment which is used for slaughter such as captive bolt stunner. Processing unit shall incorporate elements of this welfare audit in their own quality plans and manuals. Poultry welfare: Welfare programme The conditions under which broilers are housed and the way that they are managed during their growing phase. (c) Proper construction of holding/resting pen. Herding of animals should not be done through electric prods but with the help of plastic bags or sticks. transport and broiler/chicken processing sectors. Only animals which are disease free and in a condition to walk should be brought for slaughter. gates. Transport crates should not be over-filled and enough space should be provided to allow all poultry to lie down. A high standard of training is required for employees to ensure that the basic hygiene and safety practices are followed while handling animals. All animals should have room to lie down simultaneously. hooks etc should be kept in good working condition and cleanliness of floors etc. Animals which are injured or not in a condition to walk should not be slaughtered. diseased animals are not slaughtered. There shall be no crate/cage damage that would allow injury to poultry or allow crates to accidentally open. The condition of animals arriving for slaughter should be closely monitored so that injured. 6. (5) High pitch sounds such as whistling and yelling should be avoided to spare distress to animals. (b) Designing of animal transport cart and unloading bay. reflections. Movement of animals can be managed by grouping. air blowing towards animals and movement or high pitch noise. .M 4º Hkkjr dk jkti=k % vlk/kj.¹Hkkx III—[k. (b) Transport: For transport of poultry crates shall be in good repair. b. (4) Pen stocking density should be monitored. Distractions that impede animal movements such as. Resting of the animals is essential. transportation and slaughter are set down in several government/industry endorsed Model Codes of Practice designed to safeguard their welfare. needs to be ensured. Every reasonable precaution should be taken to minimize injury to poultry. (a) Catching: Poultry intended for slaughter plant should be clean and in good health. (f) Proper design of equipment in the slaughter house. The catcher needs to be trained to this effect. A Model programme shall envisage following: Poultry Suppliers and processors must have a documented program for poultry welfare envisaging following. (6) Animals presented for slaughter and found in a dying condition on the premises of a factory due to recent disease shall be marked as "condemned" and disposed of as provided for "condemned" animals. is found to show symptoms of or is suspected of being diseased or animals declared as "suspect" shall at once be removed for treatment to such special pen and kept there for observation for such period as may be considered necessary to ascertain whether the animal is diseased or not. An animal which. (2) No animal which has been received into a slaughter hall for the purpose of being slaughtered shall be removed from the slaughter hall before being slaughtered except with the written consent of the Qualified Veterinary Doctor. (7) Every animal which. on inspection is found to be not fit for slaughter shall be marked as "suspect" and kept separately. 7. distress. air flow and air quality). protected from injury.quite the contrary. in which they are provided with water. shelter. (3) An animal showing signs of any disease at the time of ante-mortem inspection that would cause its carcass being ultimately condemned on post-mortem shall be marked as "condemned" and rejected. and which optimize their health have just as important effect in terms of poultry welfare as they do on the overall efficiency of the farming operation. (d) Stunning: Stunning equipment should be properly maintained to confirm that poultry are insensible prior to slaughter. It is also important that sick or injured poultry that cannot be adequately or successfully treated are culled quickly and in a humane manner so that they do not suffer. tetanus or any other communicable diseases shall be marked as "condemned" and disposed of in accordance with the provisions contained in sub paragraph (8) below. rabies. show symptoms of railroad sickness. Economic performance and welfare: High standards of poultry welfare and high levels of flock performance and economic performance are not incompatible . 4] (c) Holding: Poultry held in storage sheds should be provided adequate ventilation and climate control such as fans or curtains. in which they are thermally comfortable. and the time between stunning and slaughter should be limited to minimize any likelihood that poultry may regain consciousness prior to slaughter. (5) No animal in a febrile condition shall be permitted for slaughter. on ante-mortem inspection. they go hand in hand. and all poultry should be stunned (rendered insensible to pain) prior to slaughter. upon examination. All animals which. It simply makes good economic sense as well as being in the poultry's best interests to ensure that flocks are maintained in an environment. fed optimally and kept healthy. (4) An animal declared as "suspect" on ante-mortem inspection but which does not plainly show any disease or condition that would cause its entire carcass to be condemned shall maintain its identity as "suspect" until its carcass and all organs are finally inspected by the Qualified Veterinary Doctor. all measures described elsewhere to ensure that chickens are kept in conditions which optimize their comfort (in terms of temperature. humidity. and that they do not suffer any unnecessary pain. Humane slaughter (poultry): While the chickens are reared specifically for human consumption and they therefore at some stage have to be slaughtered. Each such animal shall be marked as "suspect" only by or under the personal supervision of the Qualified Veterinary Doctor and the marking shall not be removed or obliterated except by the Qualified Veterinary Doctor himself. Therefore.104 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. they should be slaughtered in a humane manner. No suspect animal shall be slaughtered until all other animals intended for slaughter on the same day have been slaughtered. Ante-mortem inspection (1) All animals shall be rested before slaughter and shall be subjected to ante-mortem examination and inspection well in advance of the time of slaughter. Slaughter equipment at all supply facilities should be properly maintained to confirm that the poultry are slaughtered quickly. and a high quality diet that matches their physiological needs. fear or physical injury. parturient paresis. Poultry health and welfare: When producing chicken meat in a welfare-friendly manner it is also important that the poultry receive prompt and appropriate medication and treatment to prevent and treat diseases if this should become necessary. . The identity of such carcass including the detached parts and organs thereof shall be maintained until the final inspection is completed. Carcasses found affected with anthrax before evisceration shall not be eviscerated but condemned and disposed of immediately in accordance with sub-paragraph (12) below. employees' boots and aprons. 2. 9. nor shall they be conveyed into any department of the factory used for edible products. trimmed or mutilated in any manner unless otherwise authorized by the Qualified Veterinary Doctor. When on inspection only a portion of a carcass on account of slight bruises is decided to be condemned. contaminated by contact with anthrax material shall be cleaned and thoroughly disinfected immediately. 8.. Any part of a carcass contaminated with anthrax infected material through contact with soiled instruments or otherwise shall be immediately condemned and disposed of as provided in sub-paragraph (12) below. after being slashed freely with a knife.(12) and (13) below. The post-mortem inspection shall be in accordance with the general rules laid down for such inspection in public slaughter houses under the control of local bodies besides special instructions that may be issued from time to time by the licensing authority. A careful and detailed post-mortem examination and inspection of the carcasses and parts thereof of all animals slaughtered shall be made soon after slaughter. Retained carcasses. If in the opinion of the Qualified Veterinary Doctor a carcass. healthful and fit for human consumption shall be marked as "Inspected and passed". wholesome. Every carcass or part thereof which has been found to be unfit for human consumption shall be marked by the Qualified Veterinary Doctor as "Inspected and condemned".M 4º Hkkjr dk jkti=k % vlk/kj. 10. Post-mortem inspection— 1. 6. Such carcasses shall not be taken into the factory to be slaughtered or dressed. Carcasses. No air shall be blown by mouth into the tissues of any carcass or part of a carcass. Carcasses. detached parts and organs thereof shall in no case be washed. either the bruised portion shall be removed immediately and disposed of in accordance with sub-paragraph (13) below or the carcass shall be retained and kept till such time it is chilled and the bruised portion removed and disposed of as provided above. The portion of the slaughtering department including equipment. with crude carbolic acid. Retained carcasses. Post-mortem inspection shall be a detailed one and shall cover all parts of the carcass. organs or parts thereof shall be carried out under the direct supervision of the Qualified Veterinary Doctor. the viscera. parts and organs thereof shall remain in the custody of the Qualified Veterinary Doctor pending disposal at or before the close of the day on which they are marked "Inspected and condemned" in accordance with sub-paragraphs (11). 11. organs or parts thereof shall be completely destroyed in the presence of the Qualified Veterinary Doctor by incineration or denatured. 8. 5. organs or parts thereof condemned on account of anthrax shall be disposed of either by (i) complete incineration or (ii) thorough denaturing with prescribed denaturant in the manner prescribed in the foregoing paragraphs and also in accordance with the rules and regulations prescribed by the local authority. organ or part thereof is to be held back for further detailed examination. 3. shall be retained by the Qualified Veterinary Doctor. All organs and parts of the carcasses and blood to be used in the preparation of meat food products shall be held in such a manner as to preserve their identity till the completion of the post-mortem inspection so that they can be identified in the event of the carcasses being condemned. Destruction of condemned carcasses.¹Hkkx III—[k. parts and the organs thereof found to be sound. All such condemned carcasses. detached parts and organs thereof shall be maintained until the final inspection is completed. 13. organ or part concerned shall not be released till the examination in detail is completed by the Qualified Veterinary Doctor and it is declared thereafter by him as fit.k 105 (8) All animals declared as "condemned" on ante-mortem inspection shall be marked as "condemned" and killed if not already dead. Every carcass including all detached parts and organs thereof which show evidence of any condition which will render the meat or any part or organ unfit for human consumption and which for that reason may require subsequent inspection. 15. etc. subject to sub-paragraph (13) below. When it is to be detained for detailed . 4. lymph glands and all organs and glands. 12. 7. the carcass. organs or parts thereof are sterilized for the preparation of bone-cum-meat meal before leaving the slaughter house premises. All condemned carcasses. 14. cresylicdisinfectant or any other prescribed agent unless such carcasses. organ or part thereof as "condemned" and shall dispose it of as described in the foregoing paragraphs. non-absorbent surfaces and where appropriate. Chutes should be constructed with inspection and cleaning hatches. chutes. non-absorbent. Sanitary and Hygienic Requirements for Meat processing units Following Sanitary and Hygienic requirements shall be satisfied by the meat processing unit. 2. organ or part thereof is found to be unwholesome and unfit for human food. constructed and finished as to prevent any accumulation of dirt and minimize condensation. washable and nontoxic materials and should be light coloured. — Windows and other openings should be so constructed as to avoid accumulation of dirt and those which open should be fitted with insect screen. 1. 2.8 In meat handling areas : — Floors should be of waterproof. . 2. a.1 The meat processing unit should provide adequate working space for the satisfactory performance of all operations. If on subsequent inspection. rodents or other vermin as well as the entry of environmental contaminants such as smoke. the carcass. space between walls and ceilings should be sealed and covered to facilitate cleaning. They should be capable of being effectively cleaned.4 The meat processing unit should be of such construction as to protect against the entrance and harbouring of insects. smoke dust and other contaminants. they should be smooth and without crevices. mould development and flaking and should be easy to clean. 2. Internal window sills. 1. if present. organ or part thereof shall be marked as "Held".5 metres. 2. — Doors should have smooth. and — Stairs. be self-closing and close fitting. walls or other fixed structures.3 Where appropriate. 1.3 The meat processing unit should be laid out and equipped so as to facilitate proper supervision of meat hygiene including performance of inspection and control.7 The construction and lay out of any chilling room. between those operations which may cause cross-contamination. should be sloped to prevent use as shelves. should be so situated and constructed as not to cause contamination of meat. Screens should be easily movable for cleaning and kept in good repair.5 Buildings and facilities should be designed to provide separation by partition. birds. 2.6 Meat processing unit should be laid out and equipped so as to ensure. good natural or artificial lighting and easy cleaning. non-absorbent. ladders. Location: 1. without crevices and should be easy to clean and slope sufficiently for liquids to drain to trapped outlets. the Qualified Veterinary Doctor shall mark such a carcass.2 Roadways and areas serving the meat processing unit which are within its boundaries or in its immediate vicinity should have a hard paved surface suitable for wheeled traffic. freezer store or freezer should satisfy the requirements of these rules. Up to a height of at least 1. lift cages and auxiliary structures such as platforms. freezing room. 4] examination. except those which are specifically designed for contact with meat. — Walls should be of waterproof. meat processing unit should be so designed that access can be controlled. 2. and should be easy to clean . dust etc. Building and Facilities: 2. the carcass.106 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1 Meat processing unit should be located in areas not subjected to regular and frequent flooding and free from objectionable odours.2 The construction should be sound and ensure adequate ventilation. There should be adequate drainage and provision for cleaning. washable non-slippery and made of nontoxic materials. 2. that edible meat does not come into contact with floors. — Ceilings should be so designed. location or other effective means. 1. during cleaning operations) the water supply from any tap in the establishment should not be decreased.9 The use of construction materials which cannot be adequately cleaned and disinfected such as wood. hand washing etc. where necessary for distribution.5.3 All facilities for cleaning and disinfecting implements should be of such nature and sizes as to permit proper cleaning and disinfection of implements .4 All facilities for cleaning and disinfecting of implements should be fitted with suitable means of supplying hot water in sufficient quantity at all times while meat is being handled in that part of the Meat Processing Unit.2 All rooms used for deboning. Sanitary Facilities: 3. All effluent lines (including sewer systems) should be large enough to carry peak loads and should be constructed in such a manner as to avoid contamination of potable water supplies.1.resistant materials and should be capable of being easily cleaned. and 2. Biological oxygen demand level shall be less than 1500.g. Where appropriate. 3. can be submerged in the water for a contact time (no less than two minutes). 3.3 Ice should be made from potable water and should be manufactured. Notices should be posted directing personnel to wash their hands after using the toilets. and 3.4 Steam used in contact directly with meat should be produced from potable water and contain no substances which may be hazardous to health or may contaminate the food.. facilities for hand disinfection should be provided. 3. handled and stored so as to protect it from contamination. These facilities should be constructed of corrosion . mixing taps should be provided..10 Office accommodation should be provided for the use of the meat inspection agency. 3. should be avoided unless its use would clearly not be a source of contamination. Toilets should be so designed as to ensure hygienic removal of waste matter. Hand washing facilities with warm or hot and cold water with suitable hygienic means of drying hands should be provided adjacent to toilets and in such a position that the employee must pass them when returning to the processing area.¹Hkkx III—[k. 3. utensils etc. cleavers. 3. steels.M 4º Hkkjr dk jkti=k % vlk/kj.1. The hot water for disinfection purposes should be at 82 degree Celsius and dispensed in such a way (e.1.. These facilities should be designed to prevent access to waste or inedible material by pests and to avoid contamination of food.3 Facilities for Storage of Waste and Inedible Material. a sufficient number of dispensers and receptacles should be provided near to each washing facility.5. saws and other implements. 3.4 Changing Facilities and Toilets. preparing. For cleaning purposes the temperature of the water should be 65 degree Celsius.5.k 107 2. 3. These facilities are for use exclusively in the cleaning and disinfection of knives. potable water and equipment or building. Taps of non-hand operable type are preferable. But if there is only one hot water supply the term "adequate" should mean that even at times where large amounts of hot water is used (e. An supply of hot potable water should be available at all times during working hours. Supply of potable water under pressure should be available with facilities for its storage. Often this water supply is separate from other hot water supplies used for cleaning.g.Meat processing unit should have an efficient effluent and waste disposal system.Facilities should be provided for the storage of waste and inedible material prior to removal from the establishment. in specially designed boxes near the working area) that blades of knives etc. These areas should be well lit and ventilated and should not open directly on to food handling areas. and with protection against contamination.2 Effluent and Waste Disposal . Where paper towels are used. if necessary may be installed. 3. The facilities should be furnished with properly trapped waste pipes leading to drains. and coming into direct contact with meat.5. 3.This provision is intended to cover water for both cleaning purposes and the destruction of microorganisms (especially those pathogenic to man) on knives. Note .1 Water Supply: 3. Where hot and cold water are available. .5 Hand Washing Facilities in Processing Areas: 3. and for that an effluent treatment plant.Suitable and conveniently located changing facilities and toilets should be provided in all establishments.1 Adequate and conveniently located facilities for hand washing and drying should be provided wherever the process demands. packing or other handling of meat should be equipped with adequate facilities for cleaning and disinfecting implements. . conveniently located for the use of personnel during operations.1.2. Construction and Installation: 4. 4] 3.2. 5. The buildings.1 Materials .3 Equipment Identification . constructed of non-corrosive metal or other suitable impervious materials which should be easy to clean or disposable and where appropriate. and 4. then cleaning and disinfection are necessary immediately before and after such use. (iii) The temperature in rooms for boning out and trimming should be controlled and held suitably low.Cleaning and disinfection should meet the following requirements : (i) Amenities provided for the use of employee and the inspection service including changing facilities. Stationary equipment should be installed in such a manner as to permit easy access and thorough cleaning. all equipments. the lighting should not alter colours and the intensity should not be less than 540 Lux (50 foot candles) at all inspection points. Except for rooms where meat processing or cleaning operations are performed. knife pouches.2. utensils including knives. 220 Lux (20 foot candles) in work rooms.Equipment and utensils used for inedible material or waste should be so identified and should not be used for edible products. are used for any other food preparation purposes. is free from pits and crevices.6 Ventilation . Hygiene Requirements : 5. rooms. should be maintained in good repair and in orderly condition. processing. . Ventilation openings should be provided with an insect screen or other protective enclosure of non-corrodible material. infective material or otherwise become contaminated.Ventilation should be provided to prevent excessive heat. implements and utensils used in establishments which come into contact with exposed meat and meat products should present a smooth impervious surface and be resistant to corrosion and should be made of material which is non-toxic.2 Cleaning and Disinfection . tables. The direction of the air flow should never be from a dirty area to clean area. Equipment and Utensils : 4. intended and most of the time used for the handling. steam condensation. (iv) To prevent contamination of meat.Adequate natural or artificial lighting should be provided throughout the meat processing unit.108 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.2. saws. unless cleaning of equipment and utensils are carried out at least every four hours. They shall also be cleaned and disinfected at the conclusion of each working day. Such equipment should be so constructed that they may be easily cleaned.1 Maintenance. (v) If any skip or trolley or any container used in a department where edible material is handled. Where appropriate. packaging on storage of meat. (ii) If rooms.1 All equipments and utensils should be so designed and constructed as to prevent hygiene hazards and permits easy and thorough cleaning and disinfection and where practicable be visible for inspection.3 All refrigerated spaces should be equipped with temperature measurement or recording devices. enters an area where inedible material is handled it should be cleaned and disinfected immediately before re-entering the edible department. mechanical instruments and containers should be cleaned at frequent intervals during the day and immediately cleaned and disinfected whenever they come into contact with diseased material. vapour and surplus water. 5. dust and to remove contaminated air. 4. able to be closed securely. toilets and the inspection office space should be kept clean at all times. 110 Lux (10 foot candles) in other areas. including drains. 4. cleaves.5. does not transmit odour or taste. Screens should be easily removable for cleaning. Light bulbs and fixtures suspended over meat in any stage of production should be of a safety type and protected to prevent contamination of meat in case of breakage. 3.All equipments. is non-absorbent and capable of withstanding repeated exposure to normal cleaning and disinfection. 4.2 Sanitary Design.5 Lighting . they should be free from steam.2 Containers for inedible material and waste should be leak proof. implements. preparation. equipment and all other physical facilities of the meat processing unit. 4. A permanent cleaning and disinfection schedule should be drawn up to ensure that all parts of the meat processing unit are cleaned appropriately and that critical areas. 6.3 Pesticides should only be employed if other precautionary methods cannot be used effectively. However. Waste should be removed from the meat handling and other working areas at intervals and at least daily. Pest Control 6. Any person so affected should immediately report to the management that he is ill.1 Medical examination .¹Hkkx III—[k.1 There should be an effective and continuous programme for the control of insects. receptacles used for storage and any equipment which has come into contact with the taste should be cleaned and disinfected. 5. Only pesticides approved for use in the meat processing unit by competent authority should be used and the greatest care should be exercised to prevent any contamination of the meat equipment or utensils. sores or with diarrhoea. Such measures should be carried out in accordance with the recommendation of the official agency having jurisdiction and with the full knowledge of its inspector. 6. At least daily the waste storage area should also be cleaned and disinfected.M 4º Hkkjr dk jkti=k % vlk/kj. 6. Personnel Hygiene and Health Requirements : 7. or to be a carrier of a disease likely to be transmitted through meat or while afflicted with infected wounds. Extreme care should be taken to avoid contamination of meat.5 Dogs.4 Handling and Storage of Hazardous substances . 6. Precautions should be taken to prevent access to waste by pests. birds. materials employed in the construction and maintenance of an establishment may be used at any time with the approval of Food Safety Officer. methods of dismantling the equipment for cleaning and in the significance of contamination and the hazards involved. at least once in 12 months. processing. to be held responsible for the cleanliness of the meat processing unit. is permitted to work in any area in any capacity in which there is any likelihood of such a person directly or indirectly contaminating meat with pathogenic microorganisms.Personal effects and clothing should not be deposited in meat handling areas. while known or suspected to be suffering from. Meat processing unit and surrounding areas should be regularly examined for evidence of infestation. 7. Before pesticides are applied all meat should be removed from the room and all equipment and utensils should be thoroughly washed prior to being used again. Immediately after disposal of the waste. 5. and (vii) Roadways and yards in the immediate vicinity of and serving the meat processing unit should be kept clean.2 Communicable Diseases .Waste material should be handled in such a manner so as to exclude contamination of food or potable water. 5. packing or storage of meat.6 Maintenance Tools . the floors and wails should be cleaned to remove contamination.k 109 (vi) Immediately after the cessation of work for the day or at such other times as may be required. Control measures involving treatment with physical or chemical or biological agents should only be undertaken by or under direct supervision of personnel who have a thorough understanding of the potential hazards to health resulting from the use of these agents. rodents or other vermin. They should be handled and dispensed only by authorised and properly trained personnel.-It is desirable that each meat processing unit in its own interest designates a single individual whose duties are diverted from production. cats or other pet animals should be not allowed to enter meat processing unit. and 6. 7. Except as required for purpose of hygiene such substance which may contaminate meat packing material and ingredients should be handled and stored in a part of the meat processing unit which is not used for preparation.2 Should pests gain entrance to the meat processing unit or surrounding areas.3 Hygiene Control Programme.Cleaning and maintenance tools and products should not be stored in meat handling area. His staff should be a permanent part of the organisation or employed by the organisation and should be well trained in the use of special cleaning tools. Medical examination of a meat handler shall be carried out routinely and when clinically or epidemiologically indicated. equipment and material and designed for cleaning and/or disinfection daily or more frequently if required. including those which may arise from residues retained in the product.5 Personal Effects and Clothing : . handling. eradication measures should be instituted.Persons who come into contact with meat in the course of their work should have a medical examination prior to their employment. . Floor drains should be kept in good condition and repair with strainers in place. 6.The management should take care to ensure that no person.Pesticides or other substance which may represent a hazard should be labelled with a warning about their toxicity and use. skin infections.4 Storage and Disposal of Waste . 2 Aprons and similar items should not be washed on the floor. 8. and should at all times while so engaged wear suitable protective clothing including head covering and foot wear. 8. The walls up to the height of minimum 5 feet from the floor level shall be made of impervious concrete material (e. and 8. should be prohibited in any part of meat processing unit used for the preparation.3 Such items should not be left on equipment in the working area. smoke. 2. packaging or transportation of meat. All the meat shops located in the vicinity of religious places shall be fitted with black glass doors. spitting. after handling contaminated material and whenever else necessary. The meat shop / sale outlet should preferably be a unit of meat market located away from Vegetable. 4] 7. 8.1 Every person engaged in an area in meat processing unit where meat is handled should maintain a high degree of personnel cleanliness while on duty. but also in the way leading to the shops road pavements or other adjoining place.5 meters. all of which should be washed unless designed to be disposed and which should be maintained in a clean condition consistent with the nature of the work in which the person is engaged. use of tobacco. 3. Wherever a meat market is not available. 2. the following requirements should be followed under the supervision of the qualified Veterinary staff. individual meat shop can be set up considering the above factors.4 Washing of Hands : Every person engaged in a meat handling area should wash his hands frequently and thoroughly with a suitable hand cleaning preparation under running potable water while on duty. dust or other contaminants. packing or transportation of meat.Any person who is cut or injured should discontinue working with meat and until he is suitably bandaged should not be engaged in any meat processing unit in the preparation.4 Personal Behavior : Any behavior which can potentially contaminate the meat such as eating. immediately after using the toilets. part of offal. 8. Hands should always be washed before commencing work. Notices requiring hand-washing should be displayed. b) Sanitary &Hygienic Requirements for the Retail Meat Shops For ensuring the hygiene and safety of meat being sold at retail meat shops. 1. first aid facilities should be provided for this purpose. After handling diseased or suspect materials hands should be washed and disinfected immediately. etc. which have a direct bearing on the hygiene conditions of the premises and health of consumers.110 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Size of Meat Shops 2. 7. fish or other food markets and shall be free from undesirable odour. Premises 3. It must be the responsibility of the meat shop owners to maintain a high standard of hygiene not only inside the shops.) for easy washing and cleaning purposes. meat scraps etc. chewing. handling.g. . blood. glazed tiles or hygienic panels.01 The premises shall be structurally sound. (a) The minimum distance between the licensed meat shop and any place of worship should not be less than 50 meters. it should not be less than 2. Location of Meat Shop 1. 2. particularly for insanitary materials originating from the meat business for example. handling.5 Visitors: Every person who visits an area in any meat processing unit where meat is handled should wear clean protective clothing and head cover.2 The height of shop in all above categories of meat shops should be not less than 3 meters.1 Considering the constraints of commercial space in residential areas in concerned Panchayats / Municipalities the size of meat shops may vary according to the size of business and activities being carried out there in the meat shops. No person working in any meat processing unit should wear exposed bandage unless the bandage is completely protected by a water proof covering which is conspicuous in colour and is of such a nature that it cannot become accidentally detached. (b) The condition of 100 meters distance will apply in case the premises situated directly opposite to the entry gate of religious place of any community. Personnel Cleanliness: 8.3 Injuries . while in case of airconditioned meat shops. which must be kept closed all times except in case of entry or exit. . or in an exposed condition. 5. 3.01 The transportation of carcasses from the slaughter house to the premises shall be done under hygienic conditions in boxes of adequate size linked with zinc/aluminium/stainless steel or wire gauze meat safes. 5.05 A sign board indicating the type of meat sold shall be displayed prominently. 3.02 The rails and hanging hooks. 5.02 It should have display cabinet type refrigerator of size for maintaining a temperature of 4 to 8 degrees C.04 The knives. depending upon the size of animals slaughtered and carcasses hanged. Nothing else but meat should be sold at the premises. waste and dirty water. 3.01 The meat shop should have an effective and continuous programme for control of insects. The noncorrosive hanging hooks for carcasses shall be 30 cm. 4.¹Hkkx III—[k. Equipment and Accessories 5. hooks.01 The meat shop should be ventilated with facility of cross ventilation and may be provided with at-least one electric fan and one exhaust fan. which does not contaminate the meat. 3. The surrounding area of the shop should also be free from insects. Ventilation 4.01 The meat shop should have suitable arrangement for fly proofing in the form of air-curtains.05 There should be a provision of geysers in all the meat shops to have hot water at a temperature not less than 82 degree C to clean the premises and equipment used in meat shop.07 There should be provision of continuous supply of potable water inside the premises. In case the water supply is from bore well the arrangement for softening of water for making the same potable shall be made in the premises and intermittent store arrangement should be made. No carcasses should be kept in a manner so as to be seen by the public from outside. or freezing cabinet if the meat is to be stored for more than 48 hours. rodents and other vermin.07 The chopping block should be of food-grade synthetic material. 6. carcasses will be transported in vehicles used for commuting of human beings.06 Washbasin made of stainless steel / porcelain shall be provided with liquid soap dispenser or other soap and nail brush for thorough cleaning of hands. clothes and other equipments. if provided for hanging carcasses. shelves.06 The premises should have provision of sewer connection for drainage of wastewater.04 All processing tables. 3. etc. shall have zinc/aluminium/stainless steel/marble-granite top to facilitate proper cleaning. rodents or other vermin within the premises. 5. 7. Pest Control 7. Sufficient cupboards or racks should be for storing knives.08 The door of the shop should be of self-closing type.08 A waste bin with a pedal operated cover shall be provided in the premises for collection of waste material. 4. The door of the shop should be of dark glass top and be kept closed. apart and the distance between rails shall be 60 to 70 cm.02 The transportation of carcasses from the slaughter house to the meat shops should be done in insulated refrigerated vans. 6. Transportation 6. which is solid enough and should not contaminate the meat. racks. for a floor of 3 meters. which must be washed daily. 5.02 The floor should be made of impervious and non-slippery materials with a slope for easy cleaning and removal of filth.k 111 3. tools and hooks used shall be made of stainless steel. If the block is of wooden it should be of hardwood trunk. 3. boards. flytraps. The slope of the floor shall not be less than 5 cm. 5. Under no circumstances.M 4º Hkkjr dk jkti=k % vlk/kj. etc. birds.03 The weighing scales used shall be of a type which obviates unnecessary handling and contamination and the plate sketch of the scale shall be made of stainless steel or nickel coated 5. should be of non-corrosive metal. 5.03 All the fittings in the stall should be of non-corroding and non-rusting type. 12 The preparation of food of any type inside the meat sale outlet should be strictly prohibited. 9.14 Waste of the meat shop to be disposed of packed in heavy polythene bags in dhalaos (burial pits).09 The premises shall not be used for residential purposes nor it shall communicate with any residential quarter. organo-phosphorus compounds and synthetic perithroids. 8. shall be kept in the premises. cuts and sores and ulcers (however small) shall be permitted to work in the meat shops. heads and unclean gut will not be allowed to be stored in the premises at any time. typhoid. Only dressed carcasses of clean meat shall be stored at the premises. and also for the presence of enteropathogenic Escherichia coli. Sanitary Practices 9.02 The floor should be washed with appropriate disinfectant / detergent / sanitizer at the start and close of the business each working day. 9. rodenticides etc should neither be used as pesticide nor shall be stored at the meat shop. The medical examination shall also include examination of stool for protozoal and helminthic infestations for those parasites. No worker suspected to be suffering from fever. Salmonella.06 The carcasses shall not be allowed to be covered with wet-clothes. transported for disposal as per the arrangements made by the concerned Panchayats / Municipalities and waste bin / dhalau ( burial pits) shall be treated daily with a disinfectant.05. packing and storage area of the unit. 9.02. 9.13 The meat obtained from unauthorized sources or unstamped meat is liable to be confiscated and destroyed. Personnel Hygiene 8.01. diarrhoea. "No smoking "and "No Spitting "boards shall be prominently displayed in the shop.08 Waste bins should be emptied.07 Wholesome meat obtained from the authorized slaughter house shall only be sold at the meat shops and a record thereof shall be kept in the premises to be shown to any officer of the concerned Panchayats / Municipalities responsible for local administration Corporation at the time of inspection. especially after using sanitary conveniences. skins.112 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.01 The chopping block should be sanitized daily by covering its top with sea-salt. No personal belonging like clothing. shoes etc.10 Hides. 9. bedding. after cleaning it with hot water at close of business activity. 8.04 All the workers of the meat shop shall keep their finger nails short and clean and wash their hands with soap or detergent and hot water before commencement of work and after each absence. 9. 9. which are transmitted by ingestion.05 Slaughtering of animal / birds inside the shop premises should be strictly prohibited. 7. 9. 9. 4] 7.03.04 The refrigerated / freezing cabinet should be regularly cleaned and well maintained. 8.11 The chopping instruments should be cleaned with hot water at a temperature of 82 degree C. A certificate / records of medical fitness of all workers handling meat should be kept as a record in the premises to be shown to any officer of the concerned Panchayats / Municipalities responsible for local administration / Corporation at the time of inspection. 9.03 Chlorinated hydrocarbons. Eating. hoofs. vomiting.02 The pest control measures adopted by the owner of shop should be kept as a record in the premises to be shown to any officer of the concerned Panchayats / Municipalities responsible for local administration/Corporation at the time of inspection.03 There should be high standard of cleanliness and tidiness in the working area of shop with no organic or other material lying on the floor. dysentery or boils. Shigella spieces and Vibrio cholera. 9. 7. 8. Every person employed for meat handling at the meat shop shall be medically examined annually by a authorized registered medical practitioner and examination shall include examination of sputum and x-ray of the chest for tuberculosis. 9. 9. 9. nose cleaning or the use of tobacco in any form or chewing betel leaves shall be prohibited within the premises of meat shop processing. . spitting.04 No live animals or birds should be allowed inside or adjacent to the meat shops. 8. k 113 10. with hot and cold running water.02 Failure to comply with any of these instructions may entail legal action against the defaulters. II .V Specific Hygienic and Sanitary Practices to be followed by Practices to be followed by Food Business Operators engaged in catering / food service establishments In addition to Part-II the Catering/ food Service establishment in which food is being handled.03 No Objection Certificate from law and order point of view to be obtained from police department or the concerned Panchayats/Municipalities/Corporation before grant of license for buffalo meat and pork shop. (2) Separate sinks must be provided. Clean and dry towels shall be kept for the use of customers.M 4º 10. and materials for cleaning hands and drying them hygienically. Office. manufactured. Food Preparation Areas The following rules apply to rooms where food is prepared. Other Requirements Hkkjr dk jkti=k % vlk/kj. of the concerned state/UT in the country. Changing facilities: Facilities for staff to change their clothes. where necessary. (3) Sinks with a draining board.05 Retail meat shop license shall be granted subject to fulfillment of all the above technical and administrative instructions in relation to the trade. 10. crockery and cutlery there will be a separate place for washing pots and pains. 10. Wherever cooking or frying of any kind is being done. Part . Institutions) (e) Food Service at religious places (f) Neighbourhood Tiffin Services / dabba walas (g) Rail and airline catering (h) Hospital catering I. There will be no smoke nuisance in the food preparation area. (d) Canteens (Schools. GOOD MANUFACTURING PRACTICES FOR WHOLE PREMISE I. Hand washing facilities and toilets (1) Adequate number of wash-hand basins made of porcelain/stainless steel shall be provided along with soap to wash hands. 10.04 The concerned Panchayats/Municipalities responsible for local administration in the country shall appoint qualified Veterinary staff for the meat inspection (Ante mortem and Post mortem inspection) or if regular staff cannot be made available or deployed for the purpose shall make contractual arrangements for availing the services of qualified Veterinary staff for meat inspection available with the Animal Husbandry Depts. a chimney having appropriate suction capacity as per the size of the kitchen has to be installed prior to start of business. processed. 2. for washing raw food and cleaning equipment. It includes premises where public is admitted for repose or for consumption of any food or drink or any place where cooked food is sold or prepared for sale. It includes: (a) Eating Houses (b) Restaurants & Hotels (c) Snack Bars.01 The prepared meat shall be packed in waxed paper and then placed in polyethylene bags or packed directly in bags made of food grade plastics. and even result in cancellation of license by the appropriate authority of the concerned Panchayats/Municipalities/Corporation.¹Hkkx III—[k. stored. distributed and ultimately sold to the customers and the persons handling them should conform to the sanitary and hygienic requirement. . 10. food safety measures and other standard as specified below. detergent and hot water shall be provided to ensure proper cleaning of utensils. where necessary must be provided. Colleges. Preparation of Non-veg. (4) Ensure proper cooking of all non vegetarian products. A systematic cleaning schedule and instructions has to be developed by the FBO. squeezed and/or cut. Cleaning Food areas and equipment between different tasks. (5) Previously prepared fruits/vegetables should be kept in clean and properly covered food grade containers under refrigeration or at a maximum temperature suitable for the product in question. packed food) and used how much they should be used or diluted how long that should be left in contact with the surface (following the manufacturer's instructions) 2. 1. cutting boards. items and surfaces. (3) Hands should be thoroughly washed before switching from preparing raw meat or poultry or marine products to any other activity. Products:— (1) Raw meat and processed meat should be separated from other foods. peeling or serving. Food handlers should strictly follow the systematic cleaning schedule to make sure that surfaces and equipment are cleaned when they need to be. The surface shall be thoroughly cleaned in case if somebody spills food / water / drink. should be stored in properly covered containers made of food grade material and checked regularly for fungal growth. 2. especially after handling raw food shall be cleaned. Raw paste. knives) and preparation area for raw meats and poultry and marine products should be used to avoid cross contamination of food. There should be no physical hazards and foreign body contamination. GOOD FOOD HYGIENE PRACTICES 1. .114 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. ready-to-eat fruits & vegetables should be with 50 ppm chlorinated water before cutting. 4] II. Uncooked. (6) Ensure that frozen products are thawed as per point no. (2) Separate items (e. Preparation of fruits/ vegetables: (1) Fruits and vegetables that have been protected from cross-contamination and properly conserved should be used. (5) Used surfaces should be washed with antibacterial cleaning agent. cooked. The schedule should include: what needs to be cleaned how often it needs to be cleaned how the cleaning should be done Cleaning instructions should indicate: what cleaning products should be used how the products should be stored ( away from raw. deterioration etc.odour. sauces etc. with clean equipment/ utensils made of non-absorbent food grade materials. dishes. as appropriate. (3) Whole fruits and vegetables should be washed in potable water before being cut. (4) Fruits and vegetables should be peeled. 9 under special requirements for high risk foods. Raw materials shall be purchased from reliable and known dealers and checked for visible deterioration & off. rinsed properly with water and sanitized after preparing raw meat/poultry. Raw materials 1.g. mixed with other ingredients. M 4º 3. 2. (j) In case of reheating of oil use maximum three times to avoid the formation of trans fat. Cooking Hkkjr dk jkti=k % vlk/kj. Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times. Food items that need to be chilled should be put straight away into the fridge. III. High standards of personal hygiene should be maintained. 4. products should be segregated. In practice. All employees handling food should wash their hands properly: before preparing food after touching raw food or materials. Staff should be made aware how to avoid cross-contamination. it should be hot all the way through. (i) Never reheat food on a steam table. Chilled food intended for consumption should be cold enough.k 115 (a) The preparation/ processing/ cooking should be adequate to eliminate and reduce hazards to an acceptable level which might have been introduced at the raw food level. chopping boards and equipments should be thoroughly cleaned before the preparing of food starts and after it has been used. Fridge and display units should be cold enough and as per requirement. microwave oven and/or on top of range in a steam kettle. (h) Reheat food quickly in ovens. specially meat/poultry or eggs . (c) The preparation/ processing/ cooking of veg. It is ideal to use once if possible. steamer. Cooked food should be cooled as quickly as possible and then put it in the fridge. PERSONAL HYGIENE 1. & non-veg. Chilling Semi cooked or cooked dishes and other ready-to-eat foods such as prepared salads and desserts having short shelf life should not be left standing at room temperature. (f) Food hot held at 60°c and cooled at 21°c within 2 hrs or cooled to 5°c in 4 hours and thereafter refrigerated might be reheated. (d) Whenever cooking or reheating of food is done. Cross-contamination Following should be done to avoid cross . Chilled food should be processed in the shortest time possible. (e) Re-use of cooking oil should be avoided. It is especially important to make sure that food is cooked thoroughly. Hands should be thoroughly washed after touching raw meat/poultry. fridge should be set at 5?C to make sure that food is kept in chilled condition. food must reach a minimum temperature of 74°C and stayed covered for 5 mins to allow the temperature to equilibrate. (g) Reheated food must reach a minimum internal temperature of 74°C. Separate fridge for raw meat/poultry should be kept. in a bain marie. fridge and display units should be maintained in good working condition to avoid food spoilage and contamination. 5.¹Hkkx III—[k. Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food should be used.contamination. Raw meat/poultry below ready-to-eat food should be kept in the fridge. Work surfaces.When using microwave to reheat. in a bun drawer and/or under a heat lamp.contaminated. Also. (b) The preparation/ processing/ cooking methods should ensure that the foods are not re. and kept it in the refrigerator . STORAGE 1. The type of foods covered here are as follows: 1. (9) Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling. fermented and acidified foods should be stored in cool and dry place. It should be ensured that utensils. dedicated for this purpose and should not carry anything else. IV. Dried foods (such as grains and pulses) should be stored off the floor. foods and cooked foods above uncooked foods on separate racks in the refrigerator. V. temperature control and using safe water for cleaning etc. Storage instructions over food packaging should be followed. using stickers or any other way of identification . SPECIAL REQUIREMENTS FOR HIGH RISK FOODS This section deals selectively with varieties of food which are high risk as per HACCP and may need special attention. Cooked food to be eaten later should be cooled quickly. VI. It is very important to store food properly for the purpose of food safety. This will help to prevent wastage. cutlery and specially hands of the food handlers/seller are clean and sanitized. (5) All foods during transportation must be kept covered and in such a way as to limit pathogen growth or toxin formation by controlling time of transportation. fresh juices and beverages . should be stored properly during transportation to ensure that seals remain intact and undamaged. first out) to make sure that older food is used first. bottled beverages. (2) Time required for transportation should be minimum. crockery. Food handlesr should not handle soiled currency notes to avoid cross contamination. 5. Storage temperature of frozen food should be -18oC or below. foods should always be stored above non-veg. (4) Cooked food to be served cold should be kept below 50 C to prevent growth of pathogens. Street shoes inside the food preparation area should not be worn while handling & preparing food. (3) Cooked food served hot should be kept at a temperature of at least 600 C to prevent microbial growth. Cut fruits/salads. Following things must be ensured: Foods should be cooked.It is advisable to put date on food packages or containers. (7) Handling of food should be minimal. canned foods etc. exposure. (10) Dry. (11) All packaged food viz. ideally in sealable containers. (8) All surplus food and unused thawed food should be discarded. to avoid microbial proliferation. Stock rotation The rule for stock rotation is FIFO (first in.116 after breaks THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] after using the toilet after cleaning the raw materials or utensils / equipments 3. TRANSPORTATION AND HANDLING OF FOOD (1) The vehicle/transportation being used to carry cooked/prepared/processed food should be clean and. sterilized milk. stored and kept at right temperature Raw meat/poultry should be stored separately from other foods Veg. to allow proper cleaning and protection from pests. 4. before keeping inside the refrigerator to keep track of food prepared date wise and use accordingly to minimise wastage . Food handlers should ensure careful food handling & protect food from environmental exposure. (5) Non-veg. (8) All refuse/waste should be promptly removed from preparation area. (8) Clean and intact containers should be used for storing sauces and chutneys. (4) Non-veg. (7) Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids.¹Hkkx III—[k. Water based chutneys. if required. however.k 117 (1) Fresh fruits /vegetables cut or juiced should be used immediately. (2) Food should be consumed or served for consumption within 4 hours of reheating. (2) Water used in beverages should be potable. (3) Preparation and processing of meat. (3) Finished products should be refrigerated with proper labels indicating date of expiry. 65 0C for 10 minutes. Confectionery products (1) Prepared confectionery products should be kept in airtight containers and displayed hygienically. products are washed with potable water before use. (7) Raw and cooked products should be stored physically separated with cooked products at the top. products/raw materials should be purchased (chilled products temperature should be at 50C or below and frozen products at -18 deg C or below) from authorized/ licensed slaughter houses/vendors.g.M 4º Hkkjr dk jkti=k % vlk/kj. (5) Juice concentrates must be checked regularly for any fungal growth / change of colour. (6) Non-veg. 4. (1) All fruits/vegetables should be washed properly before processing. (5) Only permitted food additives should be used. odour or gas formation in the bottle. Foods with Gravy (1) Food products should not be stored at room temperature for more than 2 hours during display or sale. (6) Juice dispensing machine should be cleaned and rinsed with water regularly. sauces etc. (2) Processing area should be cleaned and disinfected promptly. poultry and marine products should be separate. (9) Sauces and chutneys should be stored in refrigerator when not in use. products should be stored covered in refrigerator below the veg. (3) Ice used should be made of potable water only. (6) Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/ texture/ odour). (2) Cream to be used should be stored covered under refrigeration. (4) Water used in the chutneys should be safe and potable. (4) Food or beverages should not be stored in the same container used to store the ice intended for consumption. Foods transported to point of sale from the point of cooking (1) Food should be reheated more than 740 C before consumption. products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective time/temperature control e. 6. short storage should be only under refrigeration in sanitized and properly covered vessels. products. 5. and be added in recommended quantities only. (3) Personal hygiene of food handlers need to be ensured. (10) Perishable/uncooked chutneys should be consumed immediately. 2. (2) Clean and disinfected chopping boards/grinding stone/machine should be used. poultry & fish products (1) Non veg. . 3. Meat. (4) Products should be properly wrapped/ packaged after proper cooling. 70 0C for 2 minutes. Potentially hazardous foods and high risk foods such as hollandaise sauce. product must be used within 12 hours. Cold running water (from mains) should be at 15°C or less [F. Fried Foods (1) Good quality / branded oils/fats should be used for food preparation. refried beans. Adding ingredients after cooking (1) Ingredients added to the cooked food should be thoroughly washed/ cleaned. Chief Executive Officer . foods should be stored in refrigerators or kept for hot holding at or above 60°C. 2-15015/30/2010] V. Thawing in running water should not exceed 90 minutes. thoroughly washed and freshly cut vegetables and used immediately. (2) Use packaged oil only. scrambled eggs and cut fruits are to be discarded. If in doubt. Temperature controlled thawing is recommended for meat. Reuse of cooked food is not recommended. Thawing-In Refrigerator Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life. should be prepared using fresh. Any other means of thawing apart from running water and microwave is not allowed. Thawing in running water advisable shellfish and seafood. Thawing of Frozen Products. the food should be used immediately. (4) Re-heating and reuse of oil should be avoided as far as possible. (2) After cooking or post cooked mixing. poultry and fish.No. All food at banquet setting that has been on display are to be discarded. Thawing In Running Water Items being thawed should be labelled with date and time. Thaw food at 5°C or less. 8. Sink must not be used for other purposes during thawing After thawing. throw out the product. Reheat leftover food temperature to more than74°C 9. (3) Garnishes etc. Ensure air break between tap and water. (3) No water should be added after cooking/reheating/boiling. GAUR.N. Use sanitized food grade container.. Food kept at more than 60°C during service may be reused.118 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 7. (3) Use of oils with high trans fats (like vanaspati) should be avoided as far as possible. if added. Avoid using leftover oil wherever possible. only by following the procedure indicated below: never mix leftover with fresh product. 4] (2) For prolonged storage. frying etc. namely. The Food Analyst of any of the following notified laboratories or any other laboratories notified by the Food Authority from time to time.1 MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification New Delhi. “Referral laboratory” means any of the laboratories established and/or recognized by the Food Authority by notification under sub section (2) of section 43 of the Act.1.— FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS) REGULATIONS. 2011 1. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public.2: Definitions1.1.No. CHAPTER 2 LABORATORY AND SAMPLE ANALYSIS 2. “Notified laboratory” means any of the laboratories notified by the Food Authority under sub-sections (1) and (2) of section 43 of the Act.1: Short title and commencement1. 2011 F. 2-15015/30/2010 whereas in exercise of the powers conferred by clause (q) of sub section (2) of section 92 read with section 40 and 43 of Food Safety and Standards Act. 2011. 2011.1: In these regulations unless the context otherwise requires: 1. Now therefore.2. 2011 CHAPTER 1 GENERAL 1. .2: These regulations shall come into force on or after 5th August. the Food Safety and Standards Authority of India hereby makes the following Regulations.1: These regulations may be called the Food Safety and Standards (Laboratory and Sample Analysis) Regulations.1 The sample of any imported article will be sent by the Authorized Officer for analysis. having jurisdiction over the area in which the sample was taken. Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. 1. And whereas the copies of the Gazette were made available to the public on the 21st October 2010. 2. 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards (Laboratory and Sample Analysis) Regulations.1.1: Notified Laboratories for Import 2. and. dated the 1st August. Central Food Laboratory. All International borders in the States of (i) Gujarat 2. (iv) Puducherry and (v) Tamil Nadu 1. shall carry out the functions entrusted to it by the Act or these regulations in respect of the local areas specified in the corresponding entry in Column (2) thereof. (ii) Kerala. reliability and credibility in the operation of the laboratory and achieving and maintaining the required levels of accreditation and reliability. International borders in the States of . All Airports / inland Container Depots in the Union Territories/ States of .(i) The Andaman and Nicobar Islands (ii) Andhra Pradesh (iii) Arunachal Pradesh (iv) Assam (v) Bihar (vi) Manipur (vii) Meghalaya (viii) Mizoram (ix) Nagaland (x) Orissa (xi) Sikkim (xii) Tripura (xiii) West Bengal and (xiv) Jharkhand 2.2: State/ Union Territory/ Local Area of Referral Laboratory 1. Central Food Laboratory.(i) Chandigarh (ii) Delhi (iii) Haryana (iv) Himachal Pradesh (v) Jammu and Kashmir (vi) Madhya Pradesh (vii) Punjab (viii) Rajasthan (ix) Uttar Pradesh (x) Chhattisgarh (xi) Uttarakhand 2. laboratory personnel in the states specified by the Food authority. (iii) Lakshadweep. All International borders in the States of (i) Himachal Pradesh (ii) Rajasthan (iii) Jammu and Kashmir (iv) Punjab (v) Uttar Pradesh (vi) and Uttarakhand 3. 7) Such other conditions. All Airports/ Sea ports/inland Container Depots in the Union Territories/ States of (i) Dadra and Nagar Haveli (ii) Daman and Diu (iii) Goa (iv) Gujarat and (v) Maharashtra 2. 2) investigation for the purpose of fixation of standard of any article of food. Name of the laboratories 1. Mysore All Airports/ Sea ports/inland Container Depots in the Union territories State of (i) Karnataka. 6) laying down mechanism for ensuring that personnel of the laboratory adhere to high professional standards and discipline. 2. Central Food Laboratory. workshops and seminars for the Food analyst. Pune . 4.2.(i) Arunachal Pradesh (ii) Assam (iii) Bihar (iv) Manipur (v) Meghalaya (vi) Mizoram (vii) Nagaland (viii) Sikkim (ix) Tripura (x) West Bengal 2. the Referral Laboratory shall carry out the following functions. as the Authority may lay down for Referral Laboratories.2 Sl No.1: Functions.2. Central Food Laboratory. All Seaports/Airports/inland Container Depots in the Union Territories/ States of . Kolkata Local Areas 1. 4) ensuring that the laboratory follows the scientific protocols laid down for handling/testing the articles of food. 5) maintaining high standards of accuracy.In addition to the functions entrusted to it under the Act. for the purpose of standardizing methods of analysis. 3) investigation in collaboration with the laboratories of Food analysts in the various States and such other laboratories and institutions which the Food Authority may approve on its behalf.2: Referral Laboratory 2. 8) Capacity building by way of organizing professional training. Ghaziabad 1. The laboratory specified in Column (1) of Table I below. namely: 1) analysis of samples of food sent by any officer or authority authorized by the Food Authority for the purpose and submission of the certificate of analysis to the authorities concerned. Rajasthan and Tamil Nadu Bihar. Punjab. Goa. Haryana. 100 gms. 12. 250 gms. 10. 11.. Meghalaya. Mizoram. Madhya Pradesh. Manipur.1: Quantity of sample to be sent to the Food Analyst:. Uttar Pradesh and Union Terriory of Chandigarh Andhra Pradesh. Maharashtra. Condiments and Mixed Masala (Whole) Spices. Daman & Diu and Puducherry.3. 500 gms.(1) The quantity of sample of food to be sent to the Food Analyst /Director for analysis shall be as specified in the table below. 9. 400 gms. 3. 300 gms. 21. Delhi. . No Article of Food (1) 1. 14. The certificate of analysis to be provided by the referral food laboratory shall be as per Form A. 4. 3. 500 ml. Jammu and Kashmir. 15. 250 gms. Kerala. 200 gms. 500 gms. 7. 250 gms. 8. 500 gms.3 Table-I Name of the Referral Laboratories 1. 250 gms. Kolkata -700016 Local Areas/ State / UT’s Arunachal Pradesh.3 Procedure of Sampling 2. 200 gms. Karnataka. 19. 17. 500 gms. West Bengal. 3 litre 100 gms. 18. Orissa. Chhattisgarh. 16. 13. 200 gms. Sikkim. 200 gms. Edible Oils/Fats Carbonated Water Baking Powder Arrow root/Sago Corn flakes/Macaroni Products/Corn Flour/Custard Powder Spices.201001 2. 2. 300 gms. 2. Tripura. 2. 5. 20. Jharkhand. 200 gms. Referral Food Laboratory. Pune-411001 Referral Food Laboratory. Nagaland. Union Territories of Dadar and Nagar Haveli. Milk Sterilized Milk / UHT Milk Malai / Dahi Yoghurt / Sweetened Dahi Chhana / Paneer / Khoya / Shrikhand Cheese/Cheese spread Evaporated Milk/Condensed Milk Ice-Cream/Softy/Kulfi/Icecandy/Icelolly Milk Powder/Skimmed Milk Powder Infant Food/Weaning Food Malt Food/Malted Milk Food Butter/Butter Oil/Ghee/Margarine/ Cream/Bakery Shortening Vanaspati. Mysore – 570013 Referral Food Laboratory. Uttarakhand and Union Territories of Andaman and Nicobar Island and Lakshadweep Gujarat. Ghaziabad. Condiments and Mixed Masala (Powder) Nutmeg/Mace Asafoetida Approximate Quantity to be supplied (2) 500 ml. Table Sr. Referral Food Laboratory. 4. Assam. 6. Himachal Pradesh. Icing Sugar. 20 gms. 27. 52. The fees payable in respect of such a certificate shall be (Rs. 25. 6 sealed cans 500 gms 2. cream. 31. dahi. 250 gms. 38. 3. 250 gms. 23. 250 gms. 500 gms. 100 gms. 43. 300 gms. (Non Standardised Foods) Canned Foods Food not specified (2) 150 gms. 1000) per sample of food analysed as prescribed by the Food Authority. 47. 51. 46. The preservative used in the case of samples of any milk (including toned. the certificate thereof shall be supplied forthwith to the sender in Form B. After test or analysis. 200 gms. 4. gur prepared coffee and tea in liquid or semi- . skimmed milk chhana. 25 gm. such as Kalakand and Burfi. 200 gms. Dextrose. 29. 250 gms. 500 gms. 200 gms. 40. 200 gms. 26. 39. 2 gm. Compounded Asafoetida Saffron Gur/jaggery. Jam/Jelly/Marmalade/Tomato Puree/Vegetable Sauce Non Fruit Jellies Pickles and Chutneys Oilseeds / Nuts /Dry Fruits Tea/Roasted Coffee/Roasted Chicory Instant Tea/Instant Coffee/Instant Coffee-Chicory Mixture Sugar Confectionery/Chewing Gum/Bubble Gum Chocolates Edible Salt Iodised Salt/Iron Fortified Salt Food Grains and Pulses (Whole and Split) Atta/Maida/Suji/Besan/Other Milled Product/Paushtik Fortified Atta/Maida Biscuits and Rusks Bread/Cakes/Pasties Gelatin Catechu Vinegar/Synthetic Vinegar Food Colour Food colour preparation (Solid/Liquid) Natural Mineral Water/Packaged Drinking Water Silver Leafs Prepared Food Proprietary Food. Solid/100 ml liquid 4000ml in three minimum original sealed packs. 48.4 (1) 22. ice-candy. khoa or khoa based and Paneer based sweets. 200 gms. 1 ltr. 28. 200 gms. 35. 100 gm. 500 gms. 300 gms. 44. 41. Synthetic Syrup. 37. Chutney and prepared foods. Bura Cane Sugar/Refined Sugar/Cube Sugar. 34. 33. 30. 42. 200 gms. 150 gms. 49 50. 5. Misri/Dried Glucose Syrup. 32. 24. 25 gms. 36. Artificial Sweetener Fruit Juice/Fruit Drink/Fruit Squash Tomato Sauce/Ketch up/Tomato Paste. Certificates issued under these regulations by the Laboratory shall be signed by the Director. 150 gms. Honey. 45. standardized milk chhana. separated and skimmed milk). 500 gms. 1 kg. that is to say. Provided further that in case of the unspecified products. Provided that in case of samples of ice-cream and mixed ice-cream. liquid containing about 40 per cent of formaldehyde in aqueous solution in the proportion of 0. for 100 ml.5 liquid form shall be the liquid commonly known as “formalin”. (two drops) for 25 ml. . or 100 gms. the quantity drawn shall be determined in consultation with the Food Analyst. that is to say. the preservative used shall be liquid commonly known as formalin. a liquid containing about 40 percent of formaldehyde in aqueous solution in the proportion of 0.6 ml. or 25 grams.1 ml. found the sample to be ………………. was received on ………….. Quality Characteristics Name of the Method of the test used Results Prescribed Standards as per:(a) As per Food Safety and Standards (Food Products and Food Additive) Regulations.2) CERTIFICATE OF ANALYSIS BY THE REFERRAL FOOD LABORATORY Certificate No.. …….. The sample was in a condition fit for analysis and has been analyzed on ………….. document the basis upon which the opinions/interpretations have been made.. 4. for both above 1. ………………………………………………………………………………………… I ……………... 3.purporting to be a sample/of ………. 2011 (b) As per label declaration for proprietary foods (c)As per the provisions of the Act and Regulations.. 6. with Memorandum No. . of Food Safety and Standards(Food Products and Food Additive) Regulations. ………. 2. 2011. The condition of seals on the container and the outer covering on the receipt was as follows: ………………………………………………………………………………………. Opinion ** Place: Date: (Signature) Director Referral Food Laboratory (Seal) * Strike out whichever is not applicable ** When opinion and interpretation are included. From ……… [Name of the Court] ………… for analysis. ……………………..2. Dated …………. Certificate that the sample .No. (iii) Label:— ………………………………………………………………………… Sl. (Category of food sample) ……………… falling under Regulation No. bearing number ……. (Give date of starting and completion of analysis)……………… and the result of its analysis is given below /*was not in a condition fit for analysis for the reasons given below:— Reason:— …………………………………………………………………………………… Analysis Report:— (i) Sample Description:— …………………………………………………………………………………… (ii) Physical Appearance :— ……………………………………………………………………………………..6 FORM A (Refer regulation 2. (name of the Director)_ ……………. 5. . rules and regulations for both the above..... 3.....No..... 5............ 1... Analysis report (i) (ii) (iii) Sample Description ………………………………. Opinion*** ._______. 2011 (b) As per label declaration for proprietary food (c) As per provisions of the Act . 4... The sample **was in a condition fit for analysis and has been analysed on _____ (give date of starting and completion of analysis) and the result of its analysis is given below/ ** was not in a condition fit for analysis for the reason given below: Reasons: ………………………………………………. 6..7 FORM B Report of the Food Analyst (Refer Regulation (ii) of 2.... Sl.. Quality Characteristics Name of the Method of the test used Results Prescribed Standards as per (a) Food Safety and Standards (Food Products and Food additive ) Regulations.... bearing Code number and Serial Number _____ of Designated Officer of _____ area* on_________(date of receipt of sample) for analysis... ....1) Report No.......... 2...... Certified that I ___________ (name of the Food Analyst) duly appointed under the provisions of Food Safety and Standards Act.. Physical Appearance ………………………………..3.. The condition of seals on the container and the outer covering on receipt was as follows: ____________________________________________ I found the sample to be …….... 2011.. 2006 (34 of 2006).____ of Food Safety and Standards (Food Products and Food additive )Regulations........ Label ………………………………. (category of the sample) falling under Regulation No.. for _____ (name of the local area) received from _______* a sample of ____. No. Chief Executive Officer .8 Signed this _____ day of ______ 20 Address: (Sd/-) Food Analyst. * Give the details of the senders ** Strike out whichever is not applicable *** When opinion and interpretation are included. 2-15015/30/2010] V. document the basis upon which the opinions/interpretations have been made.N. [F. GAUR. it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing.1. 2.1.— FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS. including table 14 of Appendix A and table 2 of Appendix B which shall come in to force after six months from that date.1:These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Regulations. And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.8 (1)(3).2: These regulatiions shall come into force on or after 5th August. sterilised or boiled. Now therefore. The type of milk shall be mentioned on the label. 2-15015/30/2010 Whereas in exercise of the powers conferred by section clause (e) of sub section (2) of section 92 read with 16 of Food Safety and Standards Act.M 4º Hkkjr dk jkti=k % vlk/kj. “Hydrogenation” means the process of addition of hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency. 2011.11 (1)(2).(1)(2)(3)(4).12(1). 1.k MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification 287 New Delhi.1. 3. dated the 1st August.1. except the regulations 2. 5. When fat or dry non-fat milk solids are used. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public. fragmented or ground) chocolate. Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec.7. or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the table below in 2.No. . Food Business Operator shall comply with the provisions of these regulations within six months from the date of commencement of the regulations. 2011 F. edible food colours and cane sugar. Flavoured Milk. 2011. by whatever name called. 2011. 2. 2. DOUBLE TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk.1: Title and commencement 1. And whereas the copies of the Gazette were made available to the public on the 21st October 2010. coffee or any other edible flavour. 2011 CHAPTER 1 GENERAL 1.1. 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far they relates to Food Safety and Standards (Food Products Standards and Food Additives) Regulations.2: Definitions In these regulations unless the context otherwise requires: 1. 4. “De-oiled meal” means the residual material left over when oil is extracted by a solvent from any oil-bearing material. namely. 1.1. and.1. Flavoured milk shall be pasteurised. may contain nuts (whole. the Food Safety and Standards Authority of India hereby makes the following Regulations. It shall be pasteurised and shall show a negative Phosphatase Test.1:1 by adjustment of milk solids.¹Hkkx III—[k. Provided that wherever the standards given in these regulations are at variance with any of the provisions of the licenses already granted. 2. BOILED MILK means milk which has been brought to boil. skimmed-milk chhanna. It shall show a negative phosphatase test.1. and (iii) Sub-atomic particles. ice-cream. ‘Irradiation’ means any physical procedure. MILK is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction therefrom unless otherwise provided in these Regulations. namely. 10. All pasteurised milk of different classes shall be cooled immediately to a temperature of 100 C. 8. chhanna. 4] 6. . or (ii) by physical refining. infant milk food. goat or any other milch animal and may be a combination of any of these milk which has been made and conforms to the standards given in the table below in 2. khoa.1:1 Total urea content in the milk shall not be more than 700 ppm 11. MILK PRODUCTS means the products obtained from milk such as cream. 7. PASTEURISATION— The terms “Pasteurisation”. milk powder. “Margarine” means an emulsion of edible oils and fats with water. 12. ‘Irradiated food’ means articles of food subjected to radiation by :— (i) Gamma Rays. non-fat-milk solids and water. electrons generated from machine sources operated at or below an energy level of 10 million electron volts.1. or less 16. 13. processed cheese. sheep. curd. It shall be packed in clean. buffalo. 1991 15. “Refining” means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified— (i) With alkali. It shall be free from colostrum.288 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1:1. 17. milk ices. given in the table below in 2. skimmed milk powder. Recombined milk shall be pasteurised and shall show a negative Phosphatase test. by adjustment/addition of milk solids. followed by bleaching with absorbent earth and/or activated carbon or both of them and deodorized with steam without using any other chemical agent. deacidified with alkali and/or by physical refining and/or by miscella refining using permitted food grade solvents and/or degumming followed by bleaching with absorbent earth and/or activated carbon and deodorized with steam without using any other chemical agents 18. MIXED MILK means a combination of milk of cow. “Pasteurised” and similar terms shall be taken to refer to the process of heating every particle of milk of different classes to at least 630 C and holding at such temperature continuously for at least 30 minutes or heating it to at least 71. condensed milk-sweetened and unsweetened. ‘Operator of irradiation facility’ means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiation of Food) Rules. or both. RECOMBINED MILK means the homogenised product prepared from milk fat. skimmed milk curd. malai. condensed skimmed milk-sweetened and unsweetened. table butter and desi butter. partly skimmed milk powder. ‘Irradiation facility’ means any facility which is capable of being utilized for treatment of food by irradiation. Milk products shall not contain any substance not found in milk unless specified in the standards. Full Cream Milk shall be pasteurised. Full Cream Milk means milk or a combination of buffalo or cow milk or a product prepared by combination of both that has been standardised to fat and solids-not-fat percentage. 9. or (iii) By miscella refining using permitted food grade solvent. (ii) X-rays generated from machine sources operated at or below an energy level of 5 million electron volts.1. cheese.50C and holding at such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give a negative Phosphatase Test.1:1. involving the intentional exposure of food to ionizing radiations. 14. sound and sanitary containers properly sealed so as to prevent contamination. (iv) refining if required may include the process of degumming using phosphoric/citric acid. “Refined vegetable oil” means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials. Milk of different classes and of different designations shall conform to the standards laid down in the Table below in 2. to dose levels as specified in Schedule I of the Atomic Energy (Control of Irradiation of Food) Rules 1991. “Vegetable oils” means oils produced from oilcakes or oilseeds or oil-bearing materials of plant origin and containing glycerides. The standards of different classes and designations of milk shall be as given in the table below. it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing. means heating milk in sealed container continuously to a temperature of either 1150 C for 15 minutes or at least 1300 C for a period of one second or more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture.0 Class of Milk (1) Buffalo Milk Designation (2) Raw. TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk. the residual material left over when oil is extracted by a solvent from oil cake immediately following the singlepressing of good quality edible oilseeds. and includes any other process which may be notified by the Central Government in the official Gazette. “Solvent-extracted edible flour” means the ground material obtained from specially prepared deoiled meal.1. Chandigarh Delhi Gujarat Haryana Jharkhand Maharashtra Meghalaya Punjab Sikkim Uttar Pradesh . namely. 21. 20.1. independently. Milk shall conform to both the parameters for milk fat and milk solids not fat.1: DAIRY PRODUCTS AND ANALOGUES 2. 23. 26. It shall be pasteurised and shall show a negative Phosphatase Test. Bihar. “Solvent-extracted oil” means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent. sterlized Locality (3) Assam. SKIMMED MILK means the product prepared from milk from which almost all the milk fat has been removed mechanically. 25.k 289 19.1: MILK 1. CHAPTER 2 FOOD PRODUCT STANDARDS 2. boiled. When fat or dry non-fat-milk solids are used. that is.1.1:1 by adjustment of milk solids.¹Hkkx III—[k.0 (5) 9. pasteurized. hydrogenation or interesterification and winterization (process by which edible fats and oils are fractioned through cooling). STANDARDISED MILK means cow milk or buffalo milk or sheep milk or goat milk or a combination of any of these milk that has been standardised to fat and solids-not-fat percentage given in the table below in 2. STERILISATION :The term “sterilisation when used in association with milk. flavoured.1:1 by the adjustment of milk solids. blending. refining. “Vegetable oil product” means any product obtained for edible purposes by subjecting one or more edible oils to any or a combination of any of the processes or operations. or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the table below in 2. Standardised milk shall be pasteurised and shall show a negative Phosphatase Test. 22.M 4º Hkkjr dk jkti=k % vlk/kj. 24. as prescribed in columns (4) and (5) of the said table: Table Minimum percent Milk Fat Milk solids not fat (4) 6. Minicoy & Adminidive Islands Madhya Pradesh Maharashtra Manipur Meghalaya Nagaland Puducherry Rajasthan Sikkim Tamil Nadu Tripura 3. boiled.5 . pasteurized. boiled. flavoured. 4] (5) 9.5 Cow Milk Andaman & Nicobar Islands Andhra Pradesh Arunachal Pradesh AssamBihar Chhatisgarh Dadra & Nagar haveli Delhi Goa. Daman & Diu Himachal Pradesh Jammu& Kashmir & Karnataka Kerala Lakshadweep.0 (4) [PART III—SEC. pasteurized. pasteurized. sterlized Andaman and Nicobar Andhra Pradesh Arunachal Pradesh Chhatisgarh Dadra & Nagar haveli Goa.0 Cow Milk Raw.5 8. flavoured and sterlized 4.290 (1) (2) THE GAZETTE OF INDIA : EXTRAORDINARY (3) Uttarakhand West Bengal Buffalo Milk Raw. sterlized Raw. Daman & Diu Gujarat Himachal Pradesh Jammu & Kashmir Jharkhand Karnataka Kerala Lakshadweep. Minicoy & Amindivi Island Madhya Pradesh Manipur Mizoram Nagaland Orissa Puducherry Rajasthan Tamil Nadu Tripura Chandigarh Haryana Punjab 5.0 8. flavoured. boiled. Minicoy & Amindive Islands Manipur Meghalaya’ Mizoram Nagaland Orissa Puducherry Rajasthan Sikkim.0 9. boiled.M 4º (1) (2) Hkkjr dk jkti=k % vlk/kj.0 8. pasteurized. boiled. flavoured and sterlized Chandigarh Chhatisgarh Haryana Kerala Madhya Pradesh Maharashtra Punjab Uttar Pradesh Uttarakhand Andaman & Nicobar Islands Andhra Pradesh Arunachal Pradesh Assam Bihar Chhatisgarh Dadra and Nagar haveli Delhi Goa. Tamil Nadu Tripura West Bengal All India 3.5 Goat or Sheep Milk Raw. flavoured and sterilized Pasteurised.5 9. flavoured and sterlized Mizoram Orissa 3.5 .0 Mixed Milk Raw. flavoured and sterilised Pasteurised. boiled.5 8.0 8. boiled.0 3.5 Recombined Milk All India 3. pasteurised. Daman & Diu Gujarat Himachal Pradesh Jammu & Kashmir Jharkhand Karnataka Lakshadweep. pasteurized.5 8. flavoured and sterlized Goat or Sheep Milk Raw. flavoured and sterilized 4.k (3) Uttar Pradesh Uttarakh and West Bengal (4) (5) 291 Cow Milk Raw.5 Standardized milk All India 4.¹Hkkx III—[k. pasteurized. 5 9. It shall be free from starch and other ingredients foreign to milk. by a harmless lactic acid culture or other harmless bacterial culture may also be used in conjunction with lactic acid bacteria cultures for souring. The product may contain food additives permitted in these regulations including Appendix A. 2. added flavour and any substance foreign to milk. boiled. flavoured and sterilized Full Cream Milk Pasteurised and sterilized All India All India 1.0 percent Not less than 42. Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared.0 per cent milk fat.7 more than 0.0 percent by weight.0 All India NOTE :-(i) When milk is offered for sale without indication of the class.3: MALAI 1. Boiling Pasteurisation or Sterilisation Sterilisation 2.0 percent by weight.2 Cream: 1.5 percent 6. It shall also be free from vegetable oil/ fat. (ii) The heat treatment for the various designated milk shall be as follows: Designation Raw Pasteurised Boiled Flavoured Sterilised 2. 2. It shall contain not less than 25. It may be of following three categories. flavoured and sterilized Double Toned milk Pasteurised. 2.5 Pasteurised. the standards prescribed for buffalo milk shall apply. namely:— 1. Cream including sterilised cream means the product of cow or buffalo milk or a combination thereof.4: DAHI OR CURD 1. mineral oil. Note:.Cream sold without any indication about milk fat content shall be treated as high fat cream. Dahi or curd means the product obtained from pasteurised or boiled milk by souring.1. The fat and / or protein content of the cream may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. 4] (5) 8.0 9. pasteurised. . flavoured and sterilized Skimmed Milk Raw.1. natural or otherwise. High fat cream—containing milk fat not less than 60.0 [PART III—SEC. Medium fat cream—containing milk fat not less than 40. It shall conform to the following requirements:— (i) Moisture (ii) Milk fat (iii) Milk protein in Milk solid not fat Not more than 5. Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo.0 percent Not less than 34.1. Pasteurisation.0 percent by weight. Dahi may contain added cane sugar. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity.0 percent Heat treatment Nil. 3.0 Not 8. Low fat cream—containing milk fat not less than 25. Malai means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk or a combination thereof. It shall conform to the microbiological requirements prescribed in Appendix B.292 (1) Toned Milk (2) THE GAZETTE OF INDIA : EXTRAORDINARY (3) All India (4) 3. Milk solids may also be used in preparation of this product. The product may contain starter cultures of harmless lactic acid and / or flavour producing bacteria and cultures of other harmless microorganisms. and in which the whey protein / casein ratio does not exceed that of milk. 2011. safe and suitable enzymes and sodium chloride.0 percent Not more than 54.0 percent Not more than 60. It may be in the form of blocks. Provided that paneer or chhana when sold as low fat paneer or chhana. 2.0 percent Not less than 20.¹Hkkx III—[k.6: CHEESE 1.1.5 (39) of Food Safety and Standards (Packaging and Labeling) Regulations.0 percent Not less than 35. Cheese or varieties of cheeses shall have pleasant taste and flavour free from off flavour and rancidity. Cheese is obtained by coagulating wholly or partly milk and/ or products obtained from milk through the action of nonanimal rennet or other suitable coagulating agents and by partially draining the whey resulting from such coagulation and/ or processing techniques involving coagulation of milk and/ or products obtained from milk which give a final product with similar physical. (i) Ripened Cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for some time at such temperature and under such other conditions as will result in necessary biochemical and physical changes characterizing the cheese in question.5: CHHANA OR PANEER 1.0 percent Not more than 45.5 (44) of Food Safety and Standards (Packaging and Labeling) Regulations.0 percent Not less than 45. (ii) Mould Ripened cheese is a ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth through the interior and/ or on the surface of the cheese.0 Not less than 40. It may contain food additives permitted in these regulation including Appendix A.M 4º Hkkjr dk jkti=k % vlk/kj. 2011.4.0 percent of dry matter: Provided further that such low fat paneer/chhana shall be sold in sealed package only and shall bear proper label declaration as provided in regulation 2. shredded or grated cheese.0 percent Not less than 32.0 percent Not more than 36.0 percent Not more than 52. the standards prescribed for dahi prepared from buffalo milk shall apply.0 percent Not more than 80. lactic acid or citric acid.0 percent .0 percent Not less than 35. cut. Milk solids may also be used in preparation of this product.1. which may be coated with food grade waxes or polyfilm. hard and extra hard product. Chhana or paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk.4.0 per cent of the dry matter. It shall not contain more than 70. It shall conform to the microbiological requirements prescribed in Appendix B: Provided that cheese or varieties of cheeses coated with food grade waxes/ or polyfilm / or wrapping of cloth shall bear proper label declaration as provided in regulation 2. chemical and organoleptic characteristics. Cheese means the ripened or unripened soft or semihard.k 293 Where dahi or curd is sold or offered for sale without any indication of class of milk. it shall conform to the following requirements:— (i) Moisture (ii) Milk fat Not more than 70. 2. slices. (iii) Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture.0 per cent moisture and the milk fat content shall not be less than 50.0 percent Not more than 15. It shall conform to the following requirements:— Product (1) (i) Hard Pressed Cheese (ii) Semi Hard Cheese (iii) Semi Soft Cheese (iv) Soft Cheese (v) Extra Hard Cheese (vi) Mozzarella Cheese (vii) Pizza Cheese Moisture (2) Not more than 39.0 percent Milk Fat on Dry basis (3) Not less than 48. butter. “ Processed Cheese Spread means the product obtained by grinding. It may contain food additives permitted in these regulation including Appendix A.0 percent. salt. mixing. malt syrup and hydrolysed lactose and food properly cooked or otherwise prepared for flavouring and characterization of the product provided these additions do not exceed one sixth of the weight of total solids of the final product on dry weight basis and cultures of harmless bacteria and enzymes. It shall be in the form of hard pressed block with a coating of food grade waxes or wrapping of cloth or polyfilm. It may contain food additives permitted in these regulation including Appendix A. Cheddar Cheese means ripened hard cheese obtained by coagulating heated/pasteurised milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria. smooth and waxy texture with a pale straw to orange colour without any gas holes. subject to a maximum limit of 5. Provided that processed cheese chiplets (packed sliced cheese) when sold in a package other than tin. shall not contain more than 50. polyfilm or vegetable oil.294 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. maltose. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 39. Butter oil and other dairy products.0 percent Not less than 40. butter oil and other milk products subject to maximum 5. dextrose. Edam Cheese means the ripened semi hard cheese obtained by coagulating heated / pasteurised milk of Cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal rennet or other suitable coagulating enzymes. It shall conform to the microbiological requirements prescribed in Appendix B. 3. melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent Not less than 48.0 percent. It may contain food additives permitted in these regulations including Appendix A. It shall have a firm texture suitable for cutting with a yellowish colour and a hard rind which may be coated with food grade waxes. It may contain food additives permitted in these Regulations and Appendices including Appendix A. Danbo Cheese means ripened semi hard cheese obtained by coagulating heated /pasteurised milk of cow and/ or Buffalo and mixtures thereof with cultures of harmless lactic acid producing bacteria. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry basis Not more than 46. It may contain cream. It shall conform to the following requirements:— (i) Moisture (ii) Milk fat on dry basis Not more than 60. mixing. spices. corn syrup. It shall have firm. It shall be smooth in appearance with firm texture and uniform yellow colour and may be coated with food grade waxes or wrapping of cloth or polyfilm.0 percent moisture. condiments and seasonings.0 percent. It shall have pleasant taste and flavour free from off flavour and rancidity. vinegar. honey. Not less than 45. non-animal rennet or other suitable coagulating enzymes. wrapping of cloth.0 percent lactose content in the final product and edible common salt.0 percent. non-animal rennet or other suitable coagulating enzymes. It may contain Cream.0 percent. corn syrup solids. It may contain food additives permitted in these Regulations including Appendix A.0 percent Not less than 40. It shall have pleasant taste and smell free from off flavour and rancidity. . Not less than 40.0 percent 5. natural carbohydrate sweetening agents namely sucrose. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent lactose in the final product. 4.0 percent 6. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 39. It shall conform to the following requirements:— (i) Moisture (ii) Milk fat on dry basis Not more than 47. It shall conform to the microbiological requirements prescribed in Appendix B. “ Processed Cheese” means the product obtained by grinding. spices and other vegetable seasoning and foods other than sugars properly cooked or prepared for flavouring and characterization of the product provided these additions do not exceed one sixth of the weight of the total solids of the final product on dry matter basis and cultures of harmless bacteria and enzymes. melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat. It shall conform to the microbiological requirements prescribed in. vinegar/ acetic acid. 4] 2. Appendix B. Creamed Cottage Cheese is cottage cheese to which a pasteurised creaming mixture of cream. It shall conform to the following requirements:— Requirements (1) Moisture Havarti (2) Not more than 48. It may contain food additives permitted in these regulations including Appendix A. skimmed milk.0 percent 60 percent Tilsiter (4) Not more than 39. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 55.0 percent. It may contain food additives permitted in these regulations including Appendix A. Cottage Cheese and Creamed Cottage Cheese means soft unripened cheese obtained by coagulation of pasteurised skimmed milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid bacteria with or without the addition of other suitable coagulating enzymes. It may contain spices. It may contain spices.0percent. It shall have firm texture suitable for cutting with a ivory to yellow colour with a firm rind which may show red and yellow smear producing bacteria or coated with food grade waxes or wrapping of cloth or polyfilm after removal of the smear. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat(in Creamed Cottage Cheese) Not more than 80.0 percent Not less than 60.k 295 7. condensed milk.0 percent 11. a light yellow colour and may have a semi soft slightly greasy rind. seasonings and fruits pulp. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 43. Gouda Cheese means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal / rennet or other suitable coagulating enzymes.0 percent Not less than 4. It shall have a soft smooth texture with a white to light cream colour. 8.0 percent 30 percent Tilsiter (3) Not more than 53. It shall have firm texture suitable for cutting.M 4º Hkkjr dk jkti=k % vlk/kj.0 percent 60 percent Havarti (4) Notmorethan60. It shall conform to the microbiological requirements prescribed in Appendix B. The product may contain food additives permitted in these regulations including Appendix A. It shall have firm texture suitable for cutting.0 percent Not less than 30. It shall conform to the following requirements:– Requirement (1) Moisture Milk fat on Dry Basis Tilsiter (2) Not more than 47.0 percent.0 percent Not less than 45.0 percent Notlessthan60.0 percent 10. It shall conform to the microbiological requirements prescribed in Appendix B. It shall have a soft texture with a natural white colour. condiments. wrapping of cloth. Tilsiter means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Bacterium linens. .0 percent.0 percent Not less than 30. Not less than 70. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent Not less than 48. Havarti Cheese means ripened semi hard cheese obtained by coagulating milk of cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria. or vegetable oil. Milk Fat on Dry basisBasis Not less than 45. non-animal rennet or other suitable coagulating enzymes. Cream Cheese (Rahmfrischkase) means soft unripened cheese obtained by coagulation of pasteurised milk of cow and / or buffalo or mixtures thereof and pasteurised cream with cultures of harmless lactic acid producing bacteria with or without the addition of suitable coagulating enzymes.0 percent 9. dry milk protein.0 percent 30 percent Havarti (3) Not moreThan 53. It shall conform to the microbiological requirements prescribed in Appendix B. non-animal rennet or other suitable coagulating enzymes. It may contain food additives permitted in these Regulations including Appendix “A”. condiments. non fat dry milk.¹Hkkx III—[k. seasonings and fruits pulp. straw to yellowish colour and a hard rind which may be coated with food grade waxes. Sodium/ Potassium/ Calcium/ Ammonium caseinate is added. 0 percent Not less than 40. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 56. It shall be white to creamy yellow in colour with a smooth texture showing presence of white mould (Penicillium caseicolum) with occasional orange coloured spots (Bacterium linens) on the rind.0 percent Camembert 40. It shall conform to the microbiological requirements prescribed in Appendix B.means ripened semi hard cheese obtained by coagulating milk of Cow and / or Buffalo or mixtures thereof with non-animal rennet. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis Not more than 56.0 percent (4) Not more than 56. Samsoe means hard ripened cheese obtained by coagulating milk of Cow and /or Buffalo or combination there of with non-animal rennet and cultures of harmless lactic acid producing bacteria or suitable coagulating enzymes. It shall conform to the microbiological requirements prescribed in Appendix B. It shall have soft texture and white to cream yellow colour and may show presence of white mould including orange or red spots on the surface.296 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It may contain food additives permitted in these regulation including Appendix A. 4] 12. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements (1) (i) Moisture (ii) Milk Fat on Dry Basis Samsoe (2) Not more than 44. Coulommiers Cheese means soft unripened cheese obtained by coagulation of milk of cow and /or buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and non-animal rennet or other suitable coagulating enzymes and moulds characteristic of the variety. non-animal rennet and other suitable enzymes.0 percent (3) Not more than 56. It may contain food additives permitted in these regulations including Appendix A.0 percent Not more than 50. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent (5) Not more than 56. It may be in the form of flat cylindrical shaped cheese covered with white mould (Penicillum caseicolum) with occasional orange coloured spots (Bacterium linens).0 percent Not more than 30. Brie Cheese means soft ripened cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens.0 percent Not more than 40. It may contain food additives permitted in these regulations including Appendix A. It may contain food additives permitted in these regulations including Appendix A.0 percent Not less than 45.0 percent Not less than 46. It shall have white to yellow colour with a firm and flexible texture and a hard rind which may be coated with food grade waxes or polyfilm.0 percent 14. Saint Paulin . It shall be yellow in colour with a firm texture suitable for cutting and may have a rind with or without food grade waxes or polyfilm coating. cultures of harmless lactic acid producing bacteria or other suitable enzymes. Camembert Cheese means ripened soft cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens non-animal rennet or other suitable coagulating enzymes.0 percent 15.0 percent 13.0 percent Not more than 45. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent 16.0 percent Not less than 40. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry basis Not more than 56.0 percent cheese cheese cheese Camembert cheese (2) Not more than 62.0 percent Not less than 30.0 percent Camembert 50. It may contain food additives permitted in these regulations including Appendix A.0 percent .0 percent Camembert 45. It shall conform to the following requirements:— Requirements (1) Moisture Milk fat on Dry Basis 30.0 percent 30 percent Samsoe (3) Not more than 50. The type of ice-cream shall be clearly indicated on the label otherwise standard for ice-cream shall apply. the said product shall have pleasant taste and smell free from off flavour and rancidity. It shall conform to the microbiological requirements prescribed in Appendix B.k 297 17. namely:— Requirement (1) Total Solid Wt/Vol (gms/l) Milk Fat Milk Protein (Nx6. spices. food grade waxes or polyfilm.0 percent Not less than 3.M 4º Hkkjr dk jkti=k % vlk/kj. food grade waxes or polyfilm.0 percent 19.0 percent Not more than 36. It may be smoked. eggs and egg products.0 percent Not less than 525 Not less than 10. or other suitable coagulating enzymes.0 percent 18. It shall be white to yellow straw in colour with a fibrous or smooth body and rind which may be covered with vegetable fat/ oil.0 percent. It shall conform to the microbiological requirements prescribed in Appendix B.7: DAIRY BASED DESSERTS/ CONFECTIONS 1. It may contain Cupric Sulphate not exceeding 15 mgm/Kg expressed as Copper. non-animal rennet.5 percent Not less than 3. It may contain food additives permitted in these regulations including Appendix A. fruit and fruit products. It shall conform to the following requirements:— (i) Moisture Not more than 40. It may be white to light cream in colour with a slightly brittle texture and an extra hard rind which may be coated with vegetable oil. (ii) Milk Fat on Dry Basis Not less than 45. It shall conform to the following requirements:— (i) Moisture (ii) Milk Fat on Dry Basis 2.0 percent Not less than 475 More than 2. cocoa.5 percent but less than 10. chocolate.5 percent Medium Fat Ice Cream (3) Not less than 30.0 percent Not more than 45. ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating. The said product may be frozen hard or frozen to a soft consistency. Ice Cream. It shall conform to the microbiological requirements prescribed in Appendix B. Extra Hard Grating Cheese means ripened cheese obtained by coagulating milk of Cow and/ or Buffalo. Kulfi.¹Hkkx III—[k.0 percent Not less than 3.38) Ice Cream (2) Not less than 36. the said product shall conform to the microbiological requirements specified in Appendix B. cultures of harmless lactic acid producing bacteria or other suitable coagulating enzymes. Cake or similar food coating. the said product shall conform to the following requirements. the said product may contain food additives permitted in these regulation including Appendix A. condiments. Emmentaler means hard ripened cheese with round holes obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with non-animal rennet.0 percent Not less than 45. It may contain food additives permitted in these regulations including Appendix A. Chocolate Ice Cream or Softy Ice Cream(hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents. base or layer forms a separate part of the product only the Ice Cream portion shall conform to the requirements given above. Provolone means pasta filata cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria.1.0 percent Note: In case where Chocolate. . It shall have a light Yellow colour and a firm texture suitable for cutting and may have a hard rind.0 percent Not less than 32.5 percent Low Fat Ice Cream (4) Not less than 26. It shall conform to the following requirements:— (i) Moisture — (a) Unsmoked Cheese (b) Smoked Cheese (ii) Milk Fat on Dry Basis Not more than 47. non-animal rennet or other suitable coagulating enzymes. coffee.0 percent Not less than 475 Not more than 2. goat/ sheep milk or mixtures thereof with cultures of harmless lactic acid producing bacteria. It may contain food additives permitted in these regulations including Appendix A. . Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection(hereafter referred to as the said product) means the product in a powder form which on addition of prescribed amount of water shall give a product conforming to the requirements of the respective products. base or layer forms a separate part of the product only the frozen dessert/ confection portion shall conform to the requirements given above. The type of frozen confection shall be clearly indicated on the label otherwise. The said product may also contain bakery products such as cake or cookies as a separate layer/or coating.0 degree C in combination and milk protein alone or in combination / or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.1 per cent by weight.ice cream. 2011 . coffee. The milk fat content shall not be less than 30 percent on dry weight basis of finished product. It may contain food additives permitted in Appendix A. spices. It shall be free from added starch. medium fat ice-cream.5 percent Low Fat Frozen Dessert/ Frozen Confection (4) Not less than 26. It may contain citric acid not more than 0.1.1. It shall conform to the following requirements:— Requirement (1) Total Solid Wt/Vol (gms/l) Total Fat Total Protein (N x 6. 4] 2.5 percent but less than 10.7 (1) and frozen confection. Frozen Dessert / Frozen Confection(hereafter referred to as the said product) means the product obtained by freezing a pasteurised mix prepared with milk fat and / or edible vegetable oils and fat having a melting point of not more than 37.5 percent Not less than 3.4. the said product shall conform to the microbiological requirements prescribed in Appendix B. condiments. Cake or similar food coating. the said product shall have pleasant taste and smell free from off flavour and rancidity. Milk Ice or Milk Lolly (hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and/or other products derived from milk with or without the addition of nutritive sweetening agents. sugar. low fat ice-cream as prescribed under regulation 2. namely :— (1) (2) (3) Total solids (m/m) Milk Fat (m/m) Milk Protein (Nx6. fructose. medium fat frozen confection and low fat frozen confection as prescribed under regulation 2. fruit and fruit products. cocoa. honey. spices.0 percent Not more than 2. It shall conform to the microbiological requirements prescribed in Appendix B.5 percent Medium Fat Frozen Dessert/ Frozen Confection (3) Not less than 30. eggs and egg products. and nuts. 4. chocolate.0 percent Not less than 3.0 percent Not less than 475 more than 2. It may contain food additives permitted in these regulation including Appendix A. maltodextrin. namely .298 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. condiments.g. 3. the said product may also contain bakery products such as cake or cookies as a separate layer and/ or coating. fruit and fruit products. Danedar.0 percent Not less than 475 Not more than 2. Khoya by whatever variety of names it is sold such as Pindi. It shall have pleasant taste and flavour free from off flavour and rancidityand may contain food additives permitted in Appendix A.0 percent Note: In case where Chocolate. Mawa or Kava means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. dried liquid glucose. it may be frozen hard or frozen to a soft consistency. dextrose.25) Frozen Dessert/ Frozen Confection (2) Not less than 36.0 percent Not less than 525 Not less than 10.0 percent.38) Not less than 20. chocolate. cocoa.0 percent Not less than 3. Dhap.ginger. the said product shall also conform to the following requirements. ginger and nuts.0 percent Not less than 3. The moisture content of the product shall not be more than 4.5 (41) of Food Safety and Standards (Packaging and Labeling) Regulations.7 (3) of these regulations except the requirement of weight /volume for both the products. It shall conform to the microbiological requirements prescribed in Appendix B. liquid glucose. added sugar and added colouring matter. eggs and egg products coffee. standards of frozen dessert / frozen confection shall apply and every package of Frozen Dessert / Frozen Confection shall bear proper label declaration under regulation 2. high maltose corn syrup.5 percent 5. It shall conform to the following requirements:— Product (i) Sweetened condensed milk (ii) Sweetened condensed skimmed milk (iii) Sweetened condensed partly skimmed milk (iv) Sweetened condensed high fat milk Milk Fat Not less than 9.0 percent m/m Not less than 27.0 percent m/m Not less than 3. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. thickening agents.0 percent m/m Not less than 15. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent m/m Milk Solids Not less than 31.¹Hkkx III—[k.0 percent and not more than 8.0 percent m/m Not less than 28.k 299 2.0 percent m/m Not less than 34.0 percent m/m Milk Protein in milk solids not fat Not less than 34.0 percent and not more than 9.M 4º Hkkjr dk jkti=k % vlk/kj.0 percent m/m 2.0 percent m/m Not less than 34.0 percent m/m Not less than 34. The fat and / or protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It may contain food additives permitted in these regulations including Appendix A.0 percent m/m 3.0 percent m/m Not less than 34. It shall conform to the following requirements:— Product (1) (i) Evaporated milk (ii) Evaporated partly skimmed milk (iii) Evaporated skimmed milk (iv) Evaporated high fat milk Milk Fat (2) Not less than 8.0 percent m/m Not less than 26.0 percent m/m Not more than 1. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent m/m Not more than 1. It shall be free from any substance foreign to milk.0 percent m/m Milk Solids (3) Not less than 26. It may contain food additives permitted in these regulations including Appendix A. added flavour and sweetening agent.0 percent m/m m/m Not less than 16.0 percent m/m Not less than 34.0 percent m/m Milk Protein in milk solids not fat (4) Not less than 34. Evaporated Milk means the product obtained by partial removal of water from milk of cow and/ or buffalo by heat or any other process which leads to a product of the same composition and characteristics.0 percent m/m Not less than 20. It shall conform to the following requirements:— . It shall conform to the microbiological requirements prescribed in Appendix B. Sweetened Condensed Milk means the product obtained by partial removal of water from milk of Cow and/ or Buffalo with the addition of sugar or a combination of sucrose with other sugars or by any other process which leads to a product of the same composition and characteristics. It shall have pleasant taste and flavour free from off flavour and rancidity. It shall be free from any substance foreign to milk.8: EVAPORATED/ CONDENSED MILK & MILK PRODUCTS 1. It shall have pleasant taste and flavour free from off flavour and rancidity.0 percent m/m Not less than 34.0 percent m/m Not less than 1. It shall also be free from vegetable oil/ fat. It may contain food additives permitted in these regulation including Appendix A. The fat and/ or protein content of the milk may be adjusted by addition and / or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. Milk Powder . The fat and protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.means the product obtained by partial removal of water from milk of Cow and / or Buffalo. mineral oil.0 percent m/m Not less than 30.1.0 percent m/m Not less than 20. Vitamin D3 . Vitamin C and other vitamins. 23. Cupric sulphate.300 Product Moisture THE GAZETTE OF INDIA : EXTRAORDINARY Milk Fat Milk protein in milk solids not fat Titrable acidity (ml 0.0 Not more than 2 ml 2. Sodium iodide.2 percent (i) Whole milk Not more than Not less than Not less than powder 4. Sodium chloride. . Calcium phosphate tribasic.d-alpha-tocopherol. Calcium (Ca) . Manganese (Mn) .Calcium phosphate monobasic. Thiamine mononitrate. vitamins A. Retinyl propionate. Folacin . Sodium citrate. Sodium (Na) .1N NAOH / 10 gm solids not fat) Insolubility index [PART III—SEC.Nicotinamide. Sodium chloride. Calcium phosphate tribasic. 20. salts like phosphates and citrates. 10.0 percent Not more than 18.Vitamin D2 . Calcium phosphate dibasic. Calcium phosphate dibasic.Calcium carbonate. Iodine (I) . B Group.0 percent m/m 26. 13. Nicotinic acid. 2. Sodium chloride iodized. The source of Mineral Salts and Vitamin Compounds may be used from:— 1. Vitamin B12 . Calcium phosphate monobasic. copper.Potassium phosphate dibasic.Cyanocobalamin.0 Not more than 2 ml (ii) Partly skimmed milk powder (iii) Skimmed milk powder Not more than 5. 4] Total ash on dry weight basis Not more than 7.0 percent m/m 26.Pyridoxine hydrochloride. Vitamin B6 . Magnesium oxide. Calcium citrate. Chloride (Cl) . Iron (Fe) .d-biotin.Cholecalciferol. 16.Folic acid. 11. Vitamin D . 19. Pantothenic acid .0 percent m/m 34. Biotin (Vitamin H) . Magnesium (Mg) . 3. Potassium (K) . dl-alpha-tocopheryl acetate.Manganese chloride. dl-alpha-tocopheryl succinate.Calcium pantothenate. 14.0 percent Not less than 1. 15.0 percent m/m Not more than 5. Riboflavin (Vitamin B2) . Ferrous sulphate. Thiamine (Vitamin B1) . Riboflavin 5' -phosphate sodium. Manganese sulphate. 12.Riboflavin. Ferrous lactate. 21.Retinyl acetate. Magnesium phosphate dibasic.0 percent m/m Not more than 18.Cupric citrate.Beta-carotene. Copper (Cu) . 22. Sodium phosphate monobasic.Potassium iodide. Ferric pyrophosphate. carbohydrates. such as sucrose. Manganese chloride. 5.0 percent m/m not more than 1.5 percent m/m Not less than and not more than 34. dextrose and dextrins/maltodextrin.Calcium chloride. Sodium chloride iodized. 18.1. Provitamin A . and minerals like iron.9: FOODS FOR INFANT NUTRITION 1. Potassium phosphate dibasic. Zinc (Zn) .Zinc sulphate. Panthenol.Magnesium chloride.Sodium bicarbonate. Vitamin E . 7. Infant Milk Food means the product prepared by spray drying of the milk of cow or buffalo or a mixture thereof. Phosphorous (P) . Calcium chloride.Ergocalciferol.3 percent Not more than 8. Magnesium phosphate dibasic. Choline chloride. Magnesium chloride. Vitamin A . The milk may be modified by the partial removal/substitution of different milk solids. d-alpha-tocopheryl acetate. zinc and iodine.5 percent m/m Not less than 34.0 Not more than 2 ml Not more than 18. 4. 17. E.2 percent Not more than 8. D.Thiamine chloride hydrochloride. Retinyl palmitate. Niacin . dl-alpha-tocopherol. 8. Hydroxycobalamin. Cholecalciferol-cholesterol.Ferrous citrate. 6. maltose and lactose. d-alpha-tocopheryl succinate. 9. Calcium ascorbate. namely:— 1.M 4º Hkkjr dk jkti=k % vlk/kj. μg per 100 g. μg per 100 g. mg per 100 g.5 μg 35 μg 185 μg 275 μg 1160 μg 160 μg 20 μg 1. 10.0 μg 90 mg 370 mg 250 mg 230 mg 115 mg 22 mg 5. mg per 100 g. (not less than) 14. It shall also be free from dirt. mg per 100 g.Sodium selenite. It shall be free from starch and added antioxidants. (not less than) 11.¹Hkkx III—[k. (not less than) 15. (not less than) 16 Vitamin B12. (not less than) 31 Selenium.4 mg 0. It shall not have rancid taste or musty odour. Thiamine. (not less than) 17 Choline.0 ml 98. (not less than) 23 Calcium. 28.k 301 24.5 0. μg per 100 g. 4. (not less than) 19 Biotin. per cent by weight (not more than) Total milk protein.5 350 μg 4.0 8. per cent by weight (not more than) Solubility: Solubility Index maximum Solubility per cent by weight (not less than) Vitamin A (as retinol) μg. μg per 100 g. (not less than) 29 Zinc. The product shall be free of lumps and shall be uniform in appearance.Ascorbic acid. Selenium . mg per 100 g. mg per 100 g. 9. μg per 100g. (not less than) 13. (not less than) 25 Magnesium. (not less than) 20 Sodium mg per 100 g.0 18. extraneous matter. (not less than) 22 Chloride. Sodium ascorbate. 26. 3.0 mg 20 μg 280 μg 2. μg per 100 g. per cent by weight (not less than) Total ash. (not less than) . Moisture. mg per 100 g. (not less than) and not more than 30 Manganese.Phytylmenaquinone.Choline bitartrate. μg per 100 g. (not less than) 27 Iodine. (not less than) 18 Vitamin K μg per 100 g. (not less than) Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg per 100g. μg per 100 g. μg per 100 g. Riboflavin.5 mg 5. per 100 g. Vitamin C . 25. (not less than) 28 Copper. It shall conform to the following requirements. Folic acid.7 μg 32 mg 18 μg 7. per cent by weight (not less than) Milk fat. (not less than) 26 Iron. (not less than) Vitamin C. Pantothenic acid. Inositol. μg per 100 g. Choline . 2.0 mg 20 μg 14 μg 7. Vitamin K . preservatives and added colour and flavour and from any material which is harmful to human health. (not less than) 12. (not less than) 24 Phosphorous. mg per 100 g. (not less than) 21 Potassium.5 12. Ascorbyl-6-palmitate. Pyridoxine μg per 100 g. mg per 100 g.1 2. 27. Niacin. 8. Choline chloride. 5. (not less than) 4. It shall not contain food additives. per cent by weight (not more than) Ash insoluble in dilute Hydrochloric acid. mg per 100 g. 6. mg per 100 g. 27 g/L Not less than 0. 8. Calcium phosphate tribasic.1 gram 0. of vitamin E per 100 kcal. 3. Calcium phosphate monobasic. other nutrients may be added when required in order to provide nutrients ordinarily found in human milk such as.3 g/L Not less than 0. Calcium citrate. maltose and lactose. of the product. 6. Calcium phosphate dibasic. Calcium chloride.35 g/L Not less than 88 mg/L Not less than 7 mg/L Not less than PGE 150 mg/L Not less than PGF 400 mg/L When any of these nutrients is added. The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids. It may contain medium chain triglycerides.27 μg/L Not less than 1. 11. 4] 10. Carotenes Fluorine Amino acids Non-protein nitrogen Nucleotides Carnitine Lactalbumin Lactoferrin Lysozyme Fucose Glucosamine Inositol Citric acid Cholesterol Lipid Phosphorus Prostaglandins Not less than 0. coli absent in 37 Staphylococcus aureas absent in [PART III—SEC.1 gram It shall be packed in hermetically sealed.— 1. Potassium phosphate dibasic. per g.107 mg/L Not less than 9 mg/L (only L forms of amino acids should be used) Not less than 173 mg/L Not less than 11. D.7 mg/L Not less than 11. 14. 13. dextrose and dextrins/ maltodextrin. 9.398 g per 100 g. Calcium phosphate tribasic. (not more than) 33 Coliform count absent in 34 Yeast and mould count absent in 35 Salmonella and Shigella absent in 36 E. 5. zinc and iodine and others.1 gram 0. copper. 2. Bacterial count. . 10.U.000 0.39 g/L Not less than 0. 12.25 mg/L Not less than 0. 7.8 g/L Not less than 1. polyester metallised film or in such a way to protect from deterioration. taurine.4 g/L Not less than 0. minerals such as iron. E. molybdenum and chromium. (2) Phosphorous (P) . The source of Mineral Salts and Vitamin Compounds may be used from:— (1) Calcium (Ca) . Calcium phosphate dibasic. B and C group and other vitamins. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content of 1.Calcium phosphate monobasic. salts such as phosphates and citrates. It may be packed in nitrogen or a mixture of nitrogen and carbon dioxide. the amount of these added nutrients shall be declared on the label.70 I. carbohydrates such as sucrose.302 THE GAZETTE OF INDIA : EXTRAORDINARY 32. Magnesium phosphate dibasic.7 g/L Not less than 0. 2. Infant formula means the product prepared by spray drying of the milk of cow or buffalo or mixture thereof. 4. 16. polyethylene. vitamins A. It may contain in addition to the vitamins and minerals listed. which should be not less than mentioned. The products shall also contain a minimum of 0.Calcium carbonate. clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper.1 gram 25 gram 0. 15. Manganese chloride. dl-alpha-tocopheryl acetate. Selenium . Biotin (Vitamin H) . Ferrous lactate. 11. Sodium chloride iodized.Ferrous citrate. Riboflavin (Vitamin B2) .Beta-carotene. (8) Copper (Cu) .Ascorbic acid. (11) Source of Manganese (Mn) . Ferrous sulphate. Vitamin A .d-biotin.Zinc sulphate. d-alpha-tocopheryl succinate.Calcium pantothenate.Sodium bicarbonate. dl-alpha-tocopheryl succinate. Vitamin E .Cupric citrate. Ascorbyl-6-palmitate. dl-alpha-tocopherol. (6) Sodium (Na) . added colour and added flavour. (10) Zinc (Zn) .Pyridoxine hydrochloride. Magnesium phosphate dibasic. — Food Additives pH . 17.Vitamin D2 . Sodium citrate.d-alpha-tocopherol. Choline . Manganese sulphate.Sodium selenite. Vitamin C . 4. 10. Riboflavin 5' -phosphate sodium. Manganese chloride. Vitamin K .Magnesium chloride. Inositol. Calcium ascorbate. Vitamin B6 . 13. (9) Iodine (I) . Vitamin D3 . 5. Cupric sulphate.Thiamine chloride hydrochloride. Sodium iodide. 6.adjusting agents Sodium hydroxide Sodium hydrogen carbonate Sodium carbonate Potassium Hydroxide Potassium hydrogen Carbonate Potassium Carbonate Calcium hydroxide Sodium Citrate Potassium Citrate Limited by good manufacturing practice and within the limits for Sodium and Potassium in all types of infant formulae Maximum level in 100 ml of the ready-to-drink product .Phytylmenaquinone. 16. Hydroxycobalamin. Vitamins 1. Cholecalciferol-cholesterol. 14.Retinyl acetate.Calcium chloride. It shall be free from added starch. 12. Choline chloride. Magnesium chloride. Provitamin A . d-alpha-tocopheryl acetate. Vitamin D . It may contain food additive listed below. Sodium ascorbate. Thiamin mononitrate. Niacin . Sodium chloride iodized.Cholecalciferol.¹Hkkx III—[k. 15. Ferric pyrophosphate.Potassium iodide. It shall not have rancid taste and musty odour. Retinyl palmitate. 2.k 303 (3) Chloride (Cl) . 8. (5) Magnesium (Mg) . 7.Folic acid.Nicotinamide. Sodium phosphate monobasic. Pantothenic acid . (4) Iron (Fe) . Sodium chloride.M 4º Hkkjr dk jkti=k % vlk/kj.Potassium phosphate dibasic. Nicotinic acid.Riboflavin. Panthenol. (7) Potassium (K) . Folacin . Choline chloride.Ergocalciferol. Sodium chloride. 3. Magnesium oxide.Cyanocobalamin. Retinyl propionate. Vitamin B12 . 9.Choline bitartrate. The product shall be free of lumps and shall be uniform in appearance. Thiamine (Vitamin B1) . 19.0 μg 3. 12. per cent by weight (not more than) 1 mg in all types of infant formulae 0. per 100 g. 9. 13. (not less than) Vitamin K μg per 100 g.0 mg 20 μg 280 μg It shall conform to the following requirements namely: Total milk protein. Moisture. 23. mg per 100 g. (not less than) Chloride. mg per 100 g. (not less than) Vitamin B12. Vitamin A (as retinol) μg.0 16. (not less than) Vitamin E (as a-tocopherol compounds) IU per 100g. (not less than) Iodine. (not less than) Pantothenic acid. 16. 4] manufacturing practice in all types of infant formulae Antioxidants Mixed tocopherols concentrate and L-Ascorbyl palmitate Mono and Diglycerides 1. per 100g.0 ml 98.7 μg 32 mg 18 μg 7. 18. 5 6 Total ash.5 0. μg per 100 g. 26.5 μg 35 mg 185 μg 275 μg 1160 μg 160 μg 20 μg 1.15 IU 90 mg 370 mg 250 mg 230 mg 115 mg 22 mg 5. per cent by weight (not more than) Solubility: (a) Solubility Index maximum (b) Solubility per cent by weight (not less than) 7.4 mg 0. (not less than) Potassium. (not less than) Iron. (not less than) Sodium mg per 100 g. 28. μg per 100 g. 3.5 10. mg per 100 g. 11.398g 8. percent by weight (not less than) Linoleate per 100 gram (not less than) 4. μg per 100 g. 10. (not less than) Copper. percent by weight (not less than) Milk Fat.0 12.1 2. (not less than) Vitamin C. mg per 100 g. (not less than) Magnesium. 15. 14. (not less than) Calcium.4 gram 4. μg per 100 g.304 L (+) Lactic acid producing cultures Citric Acid THE GAZETTE OF INDIA : EXTRAORDINARY Limited by good formulae [PART III—SEC. (not less than) Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg. 24. mg per 100 g. mg per 100 g. 22.0 1. (not less than) Pyridoxine μg per 100 g. μg per 100 g. mg per 100 g. (not less than) Folic acid. 21. (not less than) Thiamine. (not less than) Biotin. 8.0 18. μg per 100 g. 17. (not less than) Choline. mg per 100 g. 29. per cent by weight (not less than) and not more than Total fat. 20.5 350 μg 4. (not less than) Niacin. (not less than) Phosphorous. μg per 100 g. (not less than) . 27. (not less than) Riboflavin. mg per 100 g. 25. per cent by weight (not more than) Ash insoluble in dilute Hydrochloric acid. 2. μg per 100 g. It shall be packed in hermetically sealed. Protein shall be hydrolyzed whey or casein or. 38. The Sodium. calcium salts. Soy protein-based. maltose and sucrose. 31 32. It may contain edible vegetable oils.M 4º 30. Hypoallergenic infant milk substitutes Provided that the Hypoallergenic infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned in the standard:— 1.000 0.2. millets. various carbohydrates such as sucrose. milk solid. dextrins/ maltodextrin. It shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide. maltose and/or sucrose. Protein shall be 2. Essential amino acids should include taurine. Zinc.25 .1 gram 0. millets. dextrose. clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper. soyabean. nuts and edible oil seeds. 2. cystine." 3. cereal and/or legumes (pulses). 36. mg per 100 g. variety of cereals. nuts and edible oil seeds after processing.k 2. phosphates and citrates and . 37. Potassium and Chloride combined together shall be not less than 40 milli equivalent per Litre.5 gram per 100 kcal. (not less than) and Hkkjr dk jkti=k % vlk/kj. 3. dextrose. 35. Mineral contents shall not be less than 0. (not less than) Bacterial count. 34. lactose-free formula shall have soy-protein and carbohydrate as glucose.0 mg 20 μg 14 μg 10. provided that in these three products edible vegetable oil may be used in place of milk fat and lecithin may be used as an emulsifier:— 1.1 gram 25 gram 0. Milk-cereal based complementary food milk-cereal based complementary food commonly called as weaning food or supplementary food means foods based on milk. maltose and lactose. processed to low moisture content and so fragmented as to permit dilution with water. per g.1 gram 0. The Calcium: Phosphorous ratio shall be 2:1. Milk cereal based complementary food are obtained from milk. polyethylene. 100% free amino acids as a protein source. μg per 100 g.¹Hkkx III—[k. Lactose-free cow's/buffalo's milk-based formulas shall have carbohydrate as glucose. Whey: Casein ratio shall be 60:40. dextrose. dextrin/maltodextrin. Lactose free infant milk substitute Lactose and sucrose free infant milk substitute Sucrose free infant milk substitute Provided that the lactose free or lactose and sucrose free or sucrose free infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned in the standard. 33. (not less than) Selenium. pulses. soyabean. coli absent in Staphylococcus aureas absent in Premature/Low birth weight infant milk substitutes— Provided that the premature/low birth weight infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned above:— 1.75 gram per 100 kcal 2. dextrin/maltodextrin.5 mg 5. milk or other suitable medium. polyester metallised film or in such a way to protect from deterioration. μg per 100g. Milk-cereal based complementary food is intended to supplement the diet of infants after the age of six months. tyrosine and histidine.1 gram 305 not more than Manganese. 2. (not more than) Coliform count absent in Yeast and mould count absent in Salmonella and Shigella absent in E. Sodium selenite.Pyridoxine hydrochloride. 4] other nutritionally significant minerals and vitamins. Panthenol. Thiamine (Vitamin B1) .Calcium carbonate. 2. 16. It shall not contain hydrogenated fats containing trans-fatty acids. fruits and vegetables.025 percent by weight.Hydrogen reduced iron. Provitamin A . It shall be free from dirt and extraneous matter and free from preservatives and added colour and flavour. Phosphorous (P) .Calcium phosphate tribasic. Retinyl propionate. 8. It shall be free from any material. Electrolytic iron. Magnesium oxide. 5. d-alpha-tocopheryl acetate. Vitamin C . Magnesium (Mg) . small granules or flakes.5 gms 1. 13.Cyanocobalamin. Ascorbyl-6-palmitate. dl-alpha-tocopheryl acetate.d-biotin. Vitamin D3 -Cholecalciferol. Choline chloride.306 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 2.Nicotinamide. Iron (Fe) . Vitamin K . Sodium (Na) . It may contain fungal alfa amylase upto a maximum extent of 0. which is harmful to human health. Vitamin B6 . Retinyl palmitate. Zinc (Zn) . Thiamine mononitrate.Choline bitartrate.Phytylmenaquinone. free from lumps and shall be uniform in appearance. Hydroxycobalamin. Chloride (Cl) .Sodium chloride. 5. 15. Calcium phosphate tribasic.— 1. 17. 7. 11. Folacin . Nicotinic acid. methionine. 12. The source of Vitamin Compounds and Mineral Salts may be used from.Vitamin D2 -Ergocalciferol. Sodium ascorbate. 9. dl-alpha-tocopheryl succinate. It may contain the following additives. Magnesium phosphate dibasic. Pantothenic acid . Calcium ascorbate. 14. Vitamin B12 . It shall be in the form of powder. It shall contain a minimum of 10 per cent milk protein by weight of the product.Folic acid. Riboflavin 5' -phosphate sodium. Inositol. egg or egg products. 4.d-alpha-tocopherol. Vitamin D . Selenium. dl-alpha-tocopherol.Zinc sulphate.adjusting agents Sodium hydrogen carbonate Sodium carbonate Maximum level in 100 gm of the product on a dry weight basis 1.Thiamine chloride hydrochloride.Magnesium chloride. d-alpha-tocopheryl succinate.Sodium chloride. carnitine etc. Vitamins 1. — Emulsifiers Lecithin Mono and Diglycerides PH . 3. Calcium (Ca) . 4.Beta-carotene. 6. Calcium sulphate. Niacin . Vitamin A . Riboflavin (Vitamin B2) -Riboflavin. Vitamin E . 7. 3. Choline . 10.Calcium pantothenate. It shall also contain minimum 5 per cent milk fat by weight. It may also include amino acids such as lysine.Retinyl acetate. Cholecalciferol-cholesterol. taurine. Biotin (Vitamin H) .Ascorbic acid.5 gms . 6. Moisture. 11.0 5. singly or in combination 200mg / kg fat Limited by good manufacturing practice within the limit for sodium ∞. 16. mg per 100 g. (not less than) Thiamine (as hydrochloride). 17. (not more than) Coliform count absent in Yeast and mould count absent in Salmonella and Shigella absent in E.k 307 Potassium hydrogen Carbonate Potassium Carbonate Potassium Citrate Sodium Hydroxide Calcium Hydroxide Potassium Hydroxide L (+) Lactic Acid Citric Acid Antioxidants Mixed tocopherols concentrate 300 mg /kg fat. (not less than) Folic acid μg per 100 g. per cent by weight (not less than) Fat. 12.5 mg 0.1 gram It shall be packed in hermetically sealed. 20.1 gram 0. clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper.0 15.5 55. coli absent in Staphylococcus aureas absent in 5.M 4º Sodium Citrate Hkkjr dk jkti=k % vlk/kj. 14. mg per 100 g. 2. (expressed as Cholecalciferol or Ergocalciferol (not less than) Vitamin C. 21. per g. 5. .1 gram 25 gram 0. 22. (not less than) Iron.0 0. mg per 100 g. 7. (not less than) Zinc mg per 100 g.0 350 μg 5 μg 25 mg 0. 6.1 gram 0.Tocopherol L-Ascorbyl Palmitate It shall conform to the following requirements.0 mg 2.3 mg 3. per cent by weight (not more than) Total protein.5 mg 5. polyethylene.0 mg 20 μg 5.000 0. μg per 100 g. per cent by weight (not more than) Ash insoluble in dilute Hydrochloric acid. mg per 100 g. 8. polyester metallised film or in such a way to protect from deterioration. (not less than) Niacin. mg per 100 g.0 7.¹Hkkx III—[k. per cent by weight (not more than) Crude fibre (on dry basis) per cent by weight (not more than) Vitamin A (as retinol) μg per 100 g. 9.1 1. 4. 13. (not less than) and not more than Bacterial count. 19. 10. 3.0 mg 10. namely:— 1. per cent by weight (not less than) Total ash. 15. per cent by weight (not less than) Total Carbohydrate. (not less than) Riboflavin. (not less than) Added Vitamin D. 18. protein concentrates. 5.Phytylmenaquinone. 6. Calcium phosphate tribasic. 4. 17. various carbohydrates such as sucrose. 8. 10. dl-alpha-tocopherol.Sodium chloride. shall be clean.Vitamin D2 . Processed cereal based complementary food are obtained from variety of cereals. iodized salt. Zinc chloride. free from lumps and shall be uniform in appearance. The sodium content of the products shall not exceed 100 mg/100 gram of the ready-to-eat product. Processed cereal based complementary food commonly called as weaning food or supplementary food means foods based on cereal and/or legumes (pulses).Sodium chloride. 14. Chloride (Cl) . eggs. Processed cereal based complementary food are intended to supplement the diet of infants after the age of six months and up to the age of two years. millets.308 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. added colour and flavour.d-biotin. Iron (Fe) .Riboflavin. Choline chloride. Niacin . 4. 16. 15. Riboflavin 5' -phosphate sodium. Selenium. 2. honey. Biotin (Vitamin H) . pulses. Nicotinic acid.Choline bitartrate. Sodium (Na) . Provitamin A . suitable and of good quality. Riboflavin (Vitamin B2) . Vitamins 1. Hydrochloric acid. Thiamine (Vitamin B1) .d-alpha-tocopherol. 4] 4. corn syrup. 5. fruits and vegetables.Folic acid.Cholecalciferol.Pyridoxine hydrochloride.Ergocalciferol. edible vegetable oils and fats. including optional ingredients. 3. 12. malt. 6.Beta-carotene. essential amino acids (only natural L forms of amino acids shall be used).Calcium pantothenate.Sodium selenite.Cyanocobalamin. Vitamin K . Where the product is intended to be mixed with water before consumption. d-alpha-tocopheryl acetate.Calcium phosphate tribasic. Ascorbyl-6-palmitate. 13. potatoes.Zinc acetate. nuts and edible oil seeds after processing. processed to low moisture content and so fragmented as to permit dilution with water. soyabean. dextrin.Ascorbic acid.Thiamine chloride hydrochloride.Nicotinamide. Vitamin B6 . 9. Choline . Calcium ascorbate. 3.Hydrogen reduced iron. maltose dextrin. dextrose. It shall be in the form of powder. 11. 7. Cholecalciferol-cholesterol. It shall be free from preservatives. Vitamin B12 . dl-alpha-tocopheryl succinate. Retinyl propionate. soyabean. milk or other suitable medium. Pantothenic acid .Calcium carbonate. Inositol. Hydroxycobalamin. Vitamin C . safe. Calcium (Ca) . Vitamin E . lactose. Vitamin D . It may also contain following ingredients: . dl-alphatocopheryl acetate. Electrolytic iron. Sodium ascorbate. It may contain the following food additives:— . Calcium sulphate. Zinc sulphate. milk and milk products. Zinc oxide. Phosphoric acid. Folacin . the minimum content of protein shall not be less than 15% on a dry weight basis and the PER shall not be less than 70% of that of casein. The source of Vitamin Compounds and Mineral Salts may be used from. Phosphorous (P) . Hydrogenated fats containing trans-fatty acids shall not be added to the products. It shall contain milled cereal and legumes combined not less than 75 percent. d-alpha-tocopheryl succinate. nuts and edible oil seeds. Vitamin D3 .— 1. Vitamin A . Retinyl palmitate. millets. Zinc (Zn) .Retinyl acetate. Thiamine mononitrate. All ingredients. Panthenol. 2. small granules or flakes. ¹Hkkx III—[k.M 4º Name of the Food Additives Emulsifiers Lecithin Mono and Diglycerides pH Adjusting Agents Sodium hydrogen carbonate Potassium hydrogen carbonate Calcium carbonate} L(+) lactic acid Citric acid Antioxidants Mixed tocopherols concentrate Alpha-tocopherol L-Ascorbyl palmitate Hkkjr dk jkti=k % vlk/kj.k Maximum Level in a 100 g of Product on a dry weight basis 1.5 gram 1.5 gram 309 Limited by good manufacturing practice and within the limits for sodium Limited by good manufacturing practice 1.5 gm 2.5 gm 300 mg/kg fat, singly or in combination 200 mg/kg fat 50 mg, expressed as ascorbic acid and within limits for sodium L-Ascorbic acid and its sodium and potassium salts Enzymes Malt carbohydrates Leavening Agents Ammonium carbonate} Ammonium hydrogen carbonate} 1. 2. 3. 4. 5. 6. 7. 8. 9. Limited by good manufacturing practice Limited by good manufacturing practice 4.0 15.0 55.0 5.0 0.1 1.0 350 μg 25 mg 0.5 mg 0.3 mg 3.0 mg 20.0 μg 5.0 mg 2.5 mg 5.0 mg 10,000 0.1 gram 0.1 gram It shall also conform to the following requirements namely:— Moisture, per cent by weight (not more than) Total protein, per cent by weight (not less than) Total Carbohydrate, per cent by weight (not less than) Total ash, per cent by weight (not more than) Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 Crude fibre (on dry basis) per cent by weight (not more than) Vitamin A (as retinol) μg per 100 g. (not less than) Vitamin C, mg per 100 g. (not less than) Added Vitamin D, μg per 100 g. (expressed as Cholecalciferol or Ergocalciferol (not less than) 5 μg 10. Thiamine (as hydrochloride), mg per 100 g. (not less than) 11. Riboflavin, mg per 100 g. (not less than) 12. Niacin, mg per 100 g. (not less than) 13. Folic acid μg per 100 g. (not less than) 14. Iron, mg per 100 g. (not less than) 15. Zinc mg per 100 g. (not less than) and not more than 16. Bacterial count, per g. (not more than) 17. Coliform count absent in 18. Yeast and mould count absent in 310 THE GAZETTE OF INDIA : EXTRAORDINARY 19. Salmonella and Shigella absent in 20. E. coli absent in 21. Staphylococcus aureas absent in [PART III—SEC. 4] 25 gram 0.1 gram 0.1 gram It shall be packed in hermetically sealed clean and sound containers or in flexible pack made from film or combination of any or the substrate made of board paper, polyethylene, polyester, metalised film or aluminum foil in such a way to protect from deterioration." 5. Follow-Up Formula-Complementary Food" means the product prepared by spray drying of the milk of cow or buffalos or mixture thereof. It may contain vegetable protein. Follow-up formula based on milk shall be prepared from ingredients mentioned below except that a minimum of 3 gram per 100 available Calories (or 0.7 gram per 100 kilojoules) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which represents a minimum of 90% of the total protein. Follow-up formula for use as a liquid part of the complementary diet for infants after the age of six months and up to the age of two years when prepared in accordance with the instructions for use, 100 ml of the ready-forconsumption product shall provide not less than 60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ). Follow-up formula shall contain the following nutrients indicated below, (1) Protein Not less than 3.0 gram per 100 available calories (or 0.7 gram per 100 available kilojoules). Not more than 5.5 g per 100 available calories (or 1.3 g per 100 available kilojoules). (Protein shall be of nutritional quality equivalent to that of casein or a greater quantity of other protein in inverse proportion to its nutritional quality. The quality of the protein shall not be less than 85% of that of casein). Essential amino acids may be added to follow-up formula to improve its nutritional value. Only L forms of amino acids shall be used. (2) Fat Not less than 4 g per 100 Calories (0.93 gram per 100 available kilojoules) Not more than 6 gram per 100 calories (1.4 gram per 100 available kilojoules) Linoleic acid (in the form of glyceride) Not less than 310 mg (per 100 Calories or 74.09 mg per 100 available Kj) The products shall contain nutritionally available carbohydrates suitable for the feeding of the older infant and young child in such quantities as to adjust the product to the energy density in accordance with the requirements given above. It may also contain other nutrients when required to ensure that the product is suitable to form part of a mixed feeding scheme intended for use after six months of age. When any of these nutrients is added, the food shall contain not less than Recommended Dietary Allowances (RDA) amounts of these nutrients. The source of Mineral Salts and Vitamin Compounds may be used from, — 1. 2. 3. 4. 5. 6. 7. 8. 9. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; Phosphorous (P)- Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized; Iron (Fe)- Ferrous citrate Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; Magnesium (Mg)- Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; Sodium (Na)- Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; Potassium (K)- Potassium phosphate dibasic; Copper (Cu)- Cupric citrate, Cupric sulphate; Iodine (I)-Potassium iodide, Sodium iodide; ¹Hkkx III—[k.M 4º 10. 11. Vitamins 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Hkkjr dk jkti=k % vlk/kj.k Zinc (Zn)- Zinc sulphate; Source of Manganese (Mn)- Manganese chloride, Manganese sulphate. 311 Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; Provitamin A - Beta-carotene; Vitamin D - Vitamin D2 - Ergocalciferol, Vitamin D3 - Cholecalciferol, Cholecalciferol-cholesterol; VitaminE-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamine mononitrate; Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; Niacin-Nicotinamide, Nicotinic acid; Vitamin B6 - Pyridoxine hydrochloride; Biotin (Vitamin H) - d-biotin; Folacin - Folic acid; Pantothenic acid - Calcium pantothenate, Panthenol; Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; Vitamin K - Phytylmenaquinone; Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; Choline - Choline bitartrate, Choline chloride; Inositol; Selenium - Sodium selenite. The product shall be free of lumps and shall be uniform in appearance. It shall be free from added starch and added colour and flavour. It shall not have rancid taste and musty odour. It may contain the following additives, — Maximum Level in 100 ml of Product Ready-for-Consumption pH-Adjusting Agents Sodium hydrogen carbonate Sodium carbonate Sodium citrate Potassium hydrogen carbonate Potassium carbonate Potassium citrate Sodium hydroxide Calcium hydorxide Potassium hydroxide L(+) Lactic acid Citric acid Antioxidants Mixed tocopherols concentrate α - Tocopherol L-Ascorbyl palmitate 3 mg singly or in combination 5 mg singly or in combination. Limited by good Manufacturing Practice within the limit for sodium 312 THE GAZETTE OF INDIA : EXTRAORDINARY It shall also conform to the following requirements,— [PART III—SEC. 4] S. No. Characteristics 1. 2. 3. Moisture, per cent by weight (not more than) Total milk protein, per cent by weight (not less than) and (not more than) Total fat, per cent by weight (not less than) and (not more than) Linoleate per 100 gm (not less than) Total ash, per cent by weight (not more than) Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) Solubility: Solubility Index maximum Solubility per cent by weight (not less than) Vitamin A (as retinol) μg per 100 g. (not less than) Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg per 100 g. (not less than) Vitamin C, mg per 100 g. (not less than) Thiamin, mcg per 100 g. (not less than) Riboflavin, μg per 100 g. (not less than) Niacin, μg per 100 g. (not less than) Pyridoxine μg per 100 g. (not less than) Folic acid, μg per 100 g. (not less than) Pantothenic acid, mg per 100 g. (not less than) Vitamin B12, μg per 100 g. (not less than) Choline, mg per 100 g. (not less than) Vitamin K μg per 100 g. (not less than) Biotin, μg per 100 g. (not less than) Vitamin E (as a- tocopherol compounds) I.U. per 100g (not less than) Sodium, mg per 100 g. (not less than) Potassium, mg per 100 g. (not less than) Chloride, mg per 100 g. (not less than) Calcium, mg per 100 g. (not less than) Phosphorous, mg per 100 g. (not less than) Magnesium, mg per 100 g. (not less than) Iron, mg per 100 g. (not less than) Iodine, μg per 100 g. (not less than) Copper, μg per 100 g. (not less than) Zinc, mg per 100 g. (not less than) and (not more than) Manganese, μg per 100 g. (not less than) Selenium, μg per 100 g. (not less than) Bacterial count, per g. (not more than) Coliform count absent in Yeast and mould count absent in Salmonella and Shigella absent in E. coli absent in Staphylococcus aureas absent in Requirements 4.5 13.5 24.75 18.0 27.0 1.398 8.5 0.1 2.0 ml. 98.5 350 μg 4.5 μg 36 mg 180 μg 270 μg 1125μg 202.50 μg 20.0 μg 1.35 mg 0.675μg 32 mg 18μg 6.75μg 3.15 IU 90 mg 360 mg 247.50 mg 405 mg 270 mg 27 mg 5 mg 22.50μg 280μg 2.5 mg 5.0 mg 20μg 14μg 10,000 0.1gram 0.1gram 25 gram 0.1gram 0.1gram 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 313 It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. It shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide. 2.1.10: BUTTER, GHEE & MILK FATS 1. Butter means the fatty product derived exclusively from milk of Cow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oil and fat, mineral oil and added flavour. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. Provided that where butter is sold or offered for sale without any indication as to whether it is table or desi butter, the standards of table butter shall apply. It shall conform to the following requirements: Product Table Butter Desi Cooking Butter 76.0 percent m/m — 2. Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table. S. Name of the State/ No. Union Territory (1) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. (2) Andhra Pradesh Andaman & Nicobar Islands Arunachal Pradesh Assam Bihar Chandigarh Chattisgarh Dadra and Nagar haveli Delhi Goa Daman & Diu Gujarat a) Areas other than cotton tract areas b) Cotton tract areas 40.0 to 43.5 41.5 to 45.0 24 21 3 3 0.5 0.5 Butyro Refractometer reading at 400C (3) 40.0 to 43.0 41.0 to 44.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 44.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.5 Minimum Reichert Value (4) 24 24 26 26 28 28 26 24 28 26 24 Percentage of FFA as oleic Moisture (Max.) acid (max.) (5) 3 3 3 3 3 3 3 3 3 3 3 (6) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Moisture Not more than 16.0 percent m/m Milk Fat Not less than 80.0 percent m/m Not less than Milk solids not Fat Not more than 1.5 percent m/m Commonsalt Not more than 3.0 percent m/m 314 (1) 13. Haryana a) Areas other than cotton tract areas b) Cotton tract areas 14. 15. 16. 17. Himachal Pradesh Jammu & Kashmir Jharkhand Karnataka (2) THE GAZETTE OF INDIA : EXTRAORDINARY (3) 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 (4) 28 26 26 26 28 24 26 26 26 26 21 26 21 26 26 26 26 26 26 28 26 21 24 26 26 26 28 21 28 (5) 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 [PART III—SEC. 4] (6) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 a) Areas other than Belgaum district 40.0 to 43.0 b) Belgaum district 18. 19. 20. Kerela Lakshwadeep Madhya Pradesh a) Areas other than cotton tract areas b) Cotton tract areas 21. Maharashtra a) Areas other than cotton tract areas b) Cotton tract areas 22. 23. 24. 25. 26. 27. 28. 29. Manipur Meghalya Mizoram Nagaland Orisssa Pondicherry Punjab Rajasthan a) Areas other than Jodhpur District b) Jodhpur district 30. 31. 32. 33. 34. Tamil Nadu Tripura Uttar Pradesh Uttarakhand West Bengal a) Areas other than Bishnupur sub division b) Bishnupur sub division 34. Sikkim (Baudouin test shall be negative) 40.0 to 43.0 41.5 to 45.0 40.0 to 43.0 40.0 to 43.0 41.5 to 45.0 41.0 to 44.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 41.5 to 45.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 43.0 40.0 to 44.0 40.0 to 43.0 40.0 to 44.0 41.5 to 45.0 40.0 to 44.0 40.0 to 43.0 40.0 to 43.0 Explanation.-By cotton tract is meant the areas in the States where cotton seed is extensively fed to the cattle and so notified by the State Government concerned. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 315 3. Milkfat / Butter oil and Anhydrous Milk fat / Anhydrous Butter oil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements (i) B.R reading at 40°C (ii) Moisture m/m (iii) Milk Fat m/m (iv) Reichert Value (v) F.F.A as oleic acid (vi) Peroxide Value (milli eqvt of Oxygen/ Kg fat) (vii) Boudouins Test Negative Negative Milk fat/Butter Oil 40-44 Not more than 0.4 percent Not less than 99.6 percent Not less than 24 Not more than 0.4 percent Not more than 0.6 percent Anhydrous milk fat/ Anhydrous Butter Oil 40-44 Not more than 0.1 percent Not less than 99.8 percent Not less than 24 Not more than 0.3 percent Not more than 0.3 percent 2.1.11: CHAKKA AND SHRIKHAND 1. Chakka-means a white to pale yellow semi-solid product of good texture and uniform consistency obtained by draining off the whey from the Yoghurt obtained by the lactic fermentation of cow's milk, buffalo's milk, skimmed milk and recombined or standardised milk which has been subjected to minimum heat treatment equivalent to that of pasteurisation. It shall have pleasant Yoghurt/Dahi like flavour. It shall not contain any ingredient foreign to milk. It shall be free from mouldness and free from signs of fat or water seepage or both. It shall be smooth and it shall not appear dry. It shall not contain extraneous colour and flavours. It shall conform to the following requirements, namely :— Requirements 1. Total solids, per cent by weight 2. Milk fat (on dry basis) per cent by weight 3. Milk protein ( on dry basis) per cent by weight 5. Total Ash ( on dry basis) percent by weight Chakka Min. 30 Min.33 Min.30 Max.3.5 Skimmed Milk Chakka Min.20 Max. 5 Min.60 Max.2.5 Max.5.0 Full Cream Chakka Min.28 Min. 38 Min.30 Max.2.5 Max. 3.5; 4. Titrable acidity ( as lactic acid) percent by Weight Max.2.5 Chakka when sold without any indication shall conform to the standards of Chakka. 2. Shrikhand-means the product obtained from chakka or Skimmed Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar, cardamom, saffron and other spices. It shall not contain any added colouring and artificial flavouring substances. It shall conform to the following specifications, namely:— Requirements 1. Total solids, per cent by weight 2. Milk fat (on dry basis) per cent by weight 3. Milk protein ( on dry basis) per cent by weight (for Fruit Shrikhand- Not less than……6.0) 4. Titrable acidity ( as lactic acid) percent by weight 5. Sugar (sucrose)( on dry basis) per cent by weight 6. Total Ash ( on dry basis) percent by weight Not more than ….0.9 Not more than ….0.9. Not more than ….1.4 Not more than… 72.5 Not more than ….1.4 Not more than… 72.5 Shrikhand Not less than…58 Not less than…8.5 Not less than…9 Full Cream Shrikhand Not less than…58 Not less than…10 Not less than…7 2 percent m/m - Not less than 8. It shall be of uniform colour with pleasant taste and flavour free from off flavour and rancidity.2 percent m/m Not less than 2. whey powder. It may also contain sugar.0 percent m/m Provided that Titrable acidity as lactic acid shall not be less than 0. 2.2 percent m/m Not less than 3. It shall conform to the following requirements:— Product Milk Fat Milk solids not fat Milk protein Sugar (i) Yoghurt (ii) Partly skimmed Yoghurt (iii) Skimmed Yoghurt (iv) Sweetened Flavoured Yoghurt (v) Fruit Yoghurt Not less than 3. It shall conform to the following requirements:— . skimmed milk powder. Provided further that the type of Yoghurt shall be clearly indicated on the label otherwise standards of plain Yoghurt shall apply. It shall have smooth surface and thick consistency without separation of whey.5 percent m/m Not less than 3.5 percent m/m Not less than 8. Sweet Whey means the fluid separated from the curd after the coagulation of milk. The Yoghurt subjected to heat treatment after fermentation at temperature not less than 65 degree C shall be labelled as Thermised or Heat Treated Yoghurt and shall conform to the above parameters except the minimum requirement of specific lactic acid producing count per gram.316 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1. 4] In case of Fruits Shrikhand it shall contain Milk fat (on dry basis) per cent by weight.5 percent m/m Not less than 3. animal body fat.2 percent. The product may contain food additives permitted in these regulation including Appendix A.0. cream.0 percent m/m Not less than 6.5 percent m/m Not less than 8. and caseinates manufactured from pasteurised products. whey protein concentrate. concentrated whey. Not less than 7. paneer. It shall conform to the microbiological requirements prescribed in Appendix B. The specific lactic acid producing bacterial count per gram shall not be less than 10. water soluble milk proteins. casein or similar products.. It may also contain cultures of Bifidobacterium bifidus and Lactobacillus acidophilus and other cultures of suitable lactic acid producing harmless bacteria and if added a declaration to this effect shall be made on the label. skimmed milk or buttermilk in the manufacture of cheese. Whey Powder means the product obtained by spray or roller drying sweet whey or acid whey from which major portion of milk fat has been removed. unfermented buttermilk.12: FERMENTED MILK PRODUCTS 1.0 percent m/m Not more than 0. It shall be free from vegetable oil/ fat. chhana. pasteurised skimmed milk and /or pasteurised cream or a mixture of two or more of these products by lactic acid fermentation through the action of Lactobacillus bulgaricus and Steptococcus thermophilus.13: WHEY PRODUCTS 1.000.0 percent m/m Not less than 1.85 percent and not more than 1.5 percent m/m Not less than 3. cream. The microorganisms in the final product must be viable and abundant. corn syrup or glucose syrup in sweetened.5 percent m/m Not less than 8..5 percent m/m & Not more than 3.2 percent m/m Not less than 3.1.6 percent m/m Not less than 6.Yoghurt means a coagulated product obtained from pasteurised or boiled milk or concentrated milk. mineral oil and any other substance foreign to milk.0 and Milk Protein (on dry basis) per cent by weight. skimmed milk or buttermilk.00.5 percent m/m Not less than 8. Not less than 9. 2. principally with non-animal rennet type enzymes. whey protein. or fresh cheese. It may contain milk powder.0 percent m/m Not less than 0.. It shall conform to the microbiological requirements prescribed in Appendix B. It may contain food additives permitted in these regulation including Appendix A. principally with acids of the types used for manufacture of edible acid casein. flavoured and fruit yoghurt or fruits in fruits yoghurt.. edible casein. Acid Whey is obtained after coagulation of milk. 1 OILS: 1.5 percent m/m Not more than 1.5 percent 317 Not more than 2. (ii) 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.0 percent m/m Not more than 0.0 Ash including P2O5 Not less than 7.0% solution) (vi) Lactose content expressed as anhydrous Lactose Hkkjr dk jkti=k % vlk/kj. Edible acid casein means the product obtained by separating. Coconut oil (naryal ka tel) means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts.5 percent m/m 2.0 percent mm (iii) Milk Protein (Nx6.0 percent m/m Caseinate Not more than 8.1 Not less than 61.¹Hkkx III—[k. washing and drying the coagulum of skimmed milk. suspended or other foreign matter.38) on dry weight basis (iv) Casein in Protein (v) (vi) Lactose (vii) Free fatty Acid ml/0.14: EDIBLE CASEIN PRODUCTS 1.1 Not less than 61.0 percent m/m Not more than 9.27 percent - Not less than 95. Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet or by other coagulating enzymes 4.0 percent m/m Not less than 90. the lactose content is expressed as anhydrous lactose.0 percent m/m — Not more than 1. It shall conform to the microbiological requirements prescribed in Appendix B.0 percent m/m Not more than 2.0 percent m/m Not more than 2.0 percent m/m Note: (i) Although the powders may contain both anhydrous lactose and lactose monohydrates. or mineral oil.0 percent m/m Not less than 88.k Whey Powder Not more than 5. 3.0 percent m/m Acid Casein Not more than 12. Edible caseinate means the dry product obtained by reaction of edible casein or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment. It shall be clear and free from rancidity.M 4º Requirements (i) Moisture (ii) Milk Fat (iii) Milk Protein (N x 6.1N NaOH/gm (viii) pH Value in 10% solution Not less than 95. OILS AND FAT EMULSIONS 2. free from lumps and any unpleasant foreign flavour. It shall conform to the following requirements:— Requirements (i) (ii) Moisture Milk Fat Non-animal rennet Casein Not more than 12.0 percent m/m - Not less than 95.38) (iv) Total Ash (v) pH (in 10.2. 2.0 percent Not more than 2.0 percent m/m Not more than 8.0 percent m/m Not less than 7.0 percent m/m Not less than 84. It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried). It shall conform to the following standards:— . The products shall be white to pale cream or have greenish tinge.0 percent m/m Acid Whey Powder Not more than 4.0 percent m/m Not less than 10.5 percent m/m Not less than 5. added colouring or flavouring substances. Edible Casein Products mean the products obtained by separating. separated water. 2.0 percent m/m Not more than 1. it may contain food additives permitted in these regulations including Appendix A.2: FATS.1.0 percent m/m Not more than 5.0 percent m/m Not more than 2.0 percent m/m Not more than 15.0 percent m/m Not more than 2. washing and drying the acid precipitated coagulum of skimmed milk. it may contain food additives permitted in these regulations and appendices Further. separated water. It shall conform to the following standards:— Butyro-refractometer reading at 40oC Or Refractive Index at 40oC Saponification value Iodine value 1. sound delinted and decorticated cotton seeds (genus Gossypium). free from rancidity.0 per cent.0.00 ppm. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. Refractive Index at 40oC Saponification value Iodine value Polenske Value Unsaponifiable matter Acid value Test for argemone oil shall be negative. 3. OR Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Bellier Test (Turbidity temperatureAcetic acid method) Test for Argemone oil shall be negative However. THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.318 Butyro-refractometer reading at 40oC.00 ppm. The oil so refined shall not contain Hexane more than 5. Not more than 0. Not less than 13 Not more than 1.5 OR 1. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. suspended or other foreign matter. added colouring or flavouring substances or mineral oil.4620-1.0 oC 55.2.5 to 10.0 oC -21. 2. It shall be refined.1 (16).1 (16). free from rancidity.4640 188 to 196 85 to 99.5 per cent.0 to 35.50 19. It shall be clear. Not more than 1. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.4481-1. Groundnut oil (moongh-phali-ka tel) means the oil expressed from clean and sound groundnuts (Arachis hypogoes). Cotton seed oil (binola ka tel) means the oil extracted from clean. However.4630-1. suspended or other foreign matter.2. the oil so refined shall not contain hexane more than 5. 54.0 to 57. 4] 34. It shall conform to the following standards:— Butyro-refractometer reading at 40oC. separated water added colouring or flavouring substances or mineral oil. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2 There shall be no turbidity after keeping the filtered sample at 30oC for 24 hours . It shall be clear.4660 190 to 198 98 to 112.6 to 60.1 1.4491 Not less than 250 7. Not more than 6. it may contain food additives permitted in these regulations and appendices Further. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Test for argemone oil shall be negative.M 4º Unsaponifiable matter Acid value Bellier test (Turbidity temperature Acetic acid method) Hkkjr dk jkti=k % vlk/kj.5 per cent.4590 .3 .4611 187 to 196 58 to 70 Not more than 2.0 per cent.5-74.00 ppm. suspended or other foreign matter. it shall be clear. separated water.2. Mahua oil means the oil expressed from clean and sound seeds or nuts of Madhuca (Bassi latifolia or B. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. it may contain food additives permitted in these Regulations and Appendices Further. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.k Not more than 1.0 per cent Not more than 0. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. separated water.¹Hkkx III—[k. or mineral oil.00 ppm. added colouring or flavouring substance. longifolia or a mixture of both). It shall be refined and shall conform to the following standards:— Butyro-refractometer reading at 40oC Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Test for argemone oil shall be negative However. free from rancidity.5 to 52.2. The oil so refined shall not contain Hexane more than 5. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. However. suspended or other foreign matter.1 (16). if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.4720-1. However.0 69. 1.1 (16).50 49. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.00 ppm. It shall be clear and shall be free from rancidity. added colouring or flavouring substances. Not more than 6. Linseed oil (tili ka tel) means the oil obtained by process of expressing clean and sound linseed (linum usitatissimum).4750 188 to 195 Not less than 170 Not more than 1.0 39oC to 41oC 319 Test for argemone oil shall be negative. 4.2.1. it may contain food additives permitted in these Regulations and Appendices Further. Not more than 4. or mineral oil. 5.7 1.1 (16). it may contain food additives permitted in these Regulations and Appendices Further. The oil so refined shall not contain Hexane more than 5. the oil so refined shall not contain hexane more than 5. 0 to 60. et Link).2. Additionally.4662 168 to 177 96-112 : Polybromide test shall be Negative Not more than 1.320 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1 (16). suspended or other foreign matter. it may contain food additives permitted in these Regulations and Appendices Further.low erucic acid means the oil obtained from clean and sound. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. namely:— Butyro-refractometer reading at 40oC OR Refractive index at 40oC Iodine value (Wij's method) Saponification value Unsaponifiable matter Acid value Bellier test (Turbidity temperature Acetic acid Method) Test for Argemone oil Test for Hydrocyanic Acid (Ferric Chloride test) 1. free from rancidity. It shall be clear free from rancidity.7 1. Rape-seed oil (toria oil) mustard oil (sarson ka tel) means the oil expressed from clean and sound mustard seeds.5 Further.0oC Negative Passes the test 58. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.0oC to 27. it shall have Flash Point (Pensky Marten Closed Method) not less than 250°C and the oil so refined shall contain Hexane not more than 5.6.6 Not more than 19. belonging to the compestris.2 per cent by weight Not more than 6.00 ppm : Provided further that it may contain food additives permitted under these Regulations and Appendices". The oil so refined shall not contain Hexane more than 5. suspended or foreign matter. low erucic acid oil bearing seeds of rapeseed belonging to compestris. separated water. 4] 6.00 ppm.467 105 to 126 182-193 Not more than 20g/kg Not more than 0.4646 to 1. Olive oil means the oil expressed from the fruit of the olive tree (Olea europaea sativa Hoffm. added colouring or flavouring substances or mineral oil and shall contain not more than 2 % erucic acid (as % of total fatty acids) and shall conform to the following standards. or napus varieties of Brassica by the method of expression or solvent extraction and it shall be clear.1 (16)except acid value which shall be not more than 0. Rapeseed or mustard oil . Rapeseed oil obtained by solvent extraction shall be supplied for human consumption only if it is refined and it shall conform to the standard laid down under regulation 2. It shall conform to the following standards:— Butyro-refractometer reading at 40oC OR Refractive index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Bellier test (Turbidity temperature Acetic acid Method) Test for Argemone oil Test for Hydrocyanic Acid Test for argemone oil shall be negative However.0 23.5oC Negative Negative 58.6 to 61. added colouring or flavouring substances or mineral oil. It shall be of three types:— . 7. 8. separated water. juncea or napus varieties of Brassica.2. juncea.465 to 1. 4600-1. the acid content and or organoleptic characteristics of which render it unsuitable for consumption in the natural state.4604-1. yellow to yellow-brown in colour. yellow in colour. It shall be free from rancidity. However.M 4º Hkkjr dk jkti=k % vlk/kj.4600-1. separated water.0-55.R.2.¹Hkkx III—[k. suspended or other foreign matter. Reading at 40ºC Or Refractive Index at 40ºC Saponification value (mg KOH/g oil) Iodine value (wijs) Unsaponifiable matter (using light petroleum) Acid Value Bellier test Semi-Siccative oil test Olive pomace oil test Cotton seed oil test Teaseed oil test Sesame seed oil test Test for Argemone oil 1. free from odours or tastes indicating alteration or pollution of oil. without specific odour or taste and free from odours or tastes indicating alteration or pollution of the oil.4632 182-193 75-92 Not more than 30g/kg Not more than 0. The oil so refined shall not contain Hexane more than 5. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. suspended or other foreign matter. by means of refining methods which do not lead to alterations in the initial glyceridic structure. suspended or other foreign matter.4630 184-196 75-94 Not more than 15g/kg Not more than 6. The oil so refined shall not contain Hexane more than 5. with specific odour and taste. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.1 (16) .6 Refined olive oil 51. (iii) Refined olive-pomace oil means the oil obtained from "olive pomace" by extraction by means of solvents and made edible by means of refining methods which do not lead to alteration in the initial glyceridic structure.00 ppm It shall conform to the following standards:— Parameters B. which do not lead to alteration of the oil.1 (16). (ii) Refined olive oil means the oil obtained from virgin olive. particularly thermal. Further. It shall be clear. Further. separated water. It shall be clear. Virgin olive oil is oil which is suitable for consumption in the natural state without refining. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.6 Refined olive— Pomace oil 51.5 Negative Negative Negative Negative Negative Negative 1.00 ppm. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. limpid without sediment.2. without specific odour or taste and free from odours or taste indicating alteration or pollution of oil. separated water.0 Negative Negative Negative Negative Negative Negative 1. It shall be free from rancidity. added colouring or flavouring substances or mineral oil. limpid. It shall be clear.9 Not more than 17°C Not more than 17° C . It shall be free from rancidity.4630 184-196 75-94 Not more than 15g/kg Not more than 0.k 321 (i) Virgin olive oil means the oil obtained from the fruit of the olive tree by mechanical or other physical means under conditions. without sediment.6-55. yellow to green in colour. added colouring or flavouring substances or mineral oil. it may contain food additives permitted in these Regulations and Appendices.5 Not applicable Negative Negative Negative Negative Negative Negative Virgin olive oil 51.0-55. added colouring or flavouring substances or mineral oil. 1 (16).4 1.0 60.4659 .00 ppm. suspended or other foreign matter. Reading at 40ºC Or Refractive Index at 40ºC 1.01 Safflowerseed oil and Safflowerseed oil (High Oleic Acid) means the oil expressed from the seeds of Carthamus tinctorious L. free from rancidity.4685 186 to 194 133 to 143 Not more than 1. It shall be clear. 10.0 .2.7-66.4674-1.1. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. The oil so refined shall not contain Hexane more than 5.322 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. suspended or foreign matter. However. it may contain food additives permitted in these Regulations and Appendices Further.464 1. It shall conform to the following standards:— Butyro-refractometer reading at 40°C Or Refractive Index at 40°C Saponification value Iodine value Unsaponifiable matter Acid value Bellier test Turbidity temperature Acetic acid method Test for argemone oil shall be negative. free from rancidity.R. Safflowerseed oil (High Oleic Acid) shall contain not less than 70% oleic acid as percent of total fatty acidshall conform to the following standards:— Parameters B. It shall be clear.4 to 64.4689 186-196 135-148 Not more than 1. added colouring or flavouring substances or mineral oil. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.0 to 64. Poppy seed oil means the oil expressed from poppy seeds (papaver somniferum). It shall conform to the following standards:— Butyro-refractometer reading at 40oC Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Test for argemone oil shall be negative. separated water.0 per cent Not more than 6. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. suspended or other foreign matter separated water. Safflower seed oil (berry ka tel) means the oil expressed from the seeds of Carthamus tinctorius.1 Safflowerseed Oil 61.0 Not more than 16oC 62. free from rancidity.1 (16). or mineral oil.467-1.460-1. 4] 9. separated water. It shall be clear.7 1. However.2.0 per cent Not more than 6.00 ppm. added colouring or flavouring substances. 10. it may contain food additives permitted in these Regulations and Appendices Further.470 High Oleic Acid Safflowerseed Oil 51. the oil so refined shall not contain hexane more than 5. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. or mineral oil.0-57. added colouring or flavouring substances. 0 Provided that the oil obtained from white sesame seeds grown in Tripura.0 per cent Not more than 6.2.1 (16).2. separated water.4646-1. added colouring or flavouring substances. or mineral oil. it may contain food additives permitted in these Regulations and Appendices Further. white.4659 174 to 177 99 to 105 Not more than 1. Assam and West Bengal shall conform to the following standards:— Butyro-refractometer .M 4º Iodine value (wijs method) Saponification value Unsaponifiable matter Acid Value Bellier test (Turbidity temperature Acetic acid method) Test for Argemone oil Hkkjr dk jkti=k % vlk/kj.0 Not more than 22 °C 58. black. The oil so refined shall not contain Hexane more than 5.0 58.0 mg/KOH/g oil Not more than 16oC Negative 136-148 186-198 Not more than 15g/kg 323 Not more than 4. free from rancidity. separated water.0 mg/KOH/g oil Not more than 16oC Negative Further. TIL OIL (Gingelly or sesame oil) means the oil expressed from clean and sounds seeds of Til (Sesamum indicum). It shall conform to the following standards:— Butyro-refractometer reading at 40 °C Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Bellier test (Turbidity temperature Acetic acid method) 1. TARAMIRA OIL means the oil expressed from clean and sound seeds of Taramira (Eruca sativa). It shall be clear. The oil so refined shall not contain Hexane more than 5. free from rancidity.5 per cent Not more than 6. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. or mineral oil.0 to 60.00 ppm. 11.0 1. It shall be clear. or mixed.0 to 61.¹Hkkx III—[k.00 ppm. It shall conform to the following standards:— Butyro-refractometer reading at 40 °C Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Test for argemone oil shall be negative. 12. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. brown. added colouring or flavouring substances.4665 188-193 103-120 Not more than 1. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.1 (16).4646-1. However. suspended or other foreign matter. suspended or other foreign matter.k 80-100 186-194 Not more than 10g/kg Not more than 4. 4 Or Refractive Index at 40oC Saponification value Iodine value Acid value Unsaponifiable matter Bellier test (Turbidity temperature Acetic acid method) Test for argemone oil shall be negative.5 to 65.324 reading at 40 °C THE GAZETTE OF INDIA : EXTRAORDINARY 60. The oil so refined shall not contain Hexane more than 5. 13. Soyabean oil means the oil expressed from clean and sound soyabeans (Soja max) from which the major portion of the gums naturally present have been removed by hydration and mechanical or physical separation.0 1. added colouring or flavouring substances. the oil so refined shall not contain hexane more than 5.5 to 68.4665-1. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter 1.5 per cent Not more than 22oC [PART III—SEC. it may contain food additives permitted in these regulations and Appendix A 1.0 .4694 185 to 190 115 to 120 Not more than 6.4662-1.00 ppm. free from rancidity.0-65.0 per cent Not more than 6.4710 189 to 195 120 to 141 Not more than 1. it may contain food additives permitted in these Regulations and Appendices Further. 4] Further. It shall be clear and free from rancidity. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. NIGER SEED OIL (Sargiya ka tel) means the edible oil obtained by process of expressing clean and sound seeds of Guizotia abyssinica.29oC 61.4649-1. It shall be clear. suspended or other foreign matter. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.0 25oC .2.00 ppm. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. separated water added colouring or flavouring substances or mineral oil. However.1 (16).1 (16). It shall conform to the following standards:— Butyro-refractometer reading at 40 °C Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Bellier test (Turbidity temperature Acetic acid method) Test for argemone oil shall be negative. 14.5 per cent 58. separated water.4691 188-193 110 to 135 Not more than 1.0 Not more than 2. However. suspended or other foreign matter.2. mineral or other oil. Refined vegetable oil means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials. In addition to the under-mentioned standards to which refined vegetable oils shall conform to the standards prescribed in these regulations for the specified edible oils shall also apply except for acid value which shall be not more than 0. 1.4637-1.00 ppm. No other chemical agent shall be used.¹Hkkx III—[k.10 per cent by weight. Moisture shall not exceed 0. it may contain food additives permitted in these Regulations and Appendices Further. Test for argemone oil shall be negative.1 (16).5. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. graminiae.50 Not more than 0. 15. However.1 (16). The refined vegetable oil shall be obtained from the following vegetable oils: (i) Coconut Oil (ii) Cottonseed Oil (iii) Groundnut Oil (iv) Nigerseed Oil (v) Safflower Oil (vi) Sesame Oil (vii) Soyabean Oil (viii) Sunflower Oil (ix) Mustard/Rapeseed Oil (x) Linseed Oil 1. suspended or other foreign matter.2. added colouring or flavouring substances or Mineral oil. extracted from the germ of clean and sound seeds of zea mays linn. the oil so refined shall not contain hexane more than 5. the oil so refined shall not contain hexane more than 5.5 per cent Not more than 0.4675 187 to 195 103 to 128 Not more than 1. it may contain food additives permitted in these Regulations and Appendices Further.00 ppm. refined.50 56.M 4º Acid value Phosphorus Hkkjr dk jkti=k % vlk/kj. The name of the vegetable oil from which the refined oil has been manufactured shall be clearly specified on the label of the container. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. fam. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. 16. deacidified with alkali and/or physical refining and/or by miscella refining using permitted foodgrade solvents followed by bleaching with absorbent earth and/or carbon and deodourised with steam. However.5 . if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.2. Maize (corn) oil means the oil.02 325 Test for argemone oil shall be negative. It shall conform to the following standards:— Butyro-refractometer reading at 40oC Or Refractive Index at 40oC Saponification value Iodine value Unsaponifiable matter Acid value Test for argemone oil shall be negative.k Not more than 2. it shall be free from rancidity. separated water.7 to 62. sediments. added colouring or flavouring substances or mineral oil. However. However.7 Not more than 0. separated water. free from rancidity. It shall be clear. Water-melon seed oil means the oil extracted from the clean. it may contain food additives permitted in these Regulations and Appendices 18. separated water. var. suspended and other foreign matter. it may contain food additives permitted in these Regulations and Appendices 17. added colouring and flavouring substances and mineral oil 3. sediments. It shall conform to the following standards:— Moisture and volatile matter Butyro-refractometer reading at 40 oC Or 55. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC Or Refractive Index at 40oC Saponification value Iodine value Acid value Bellier test Turbidity temperature Acetic acid method Test for argemone oil shall be negative.25 per cent 1.6 . added colouring and flavouring substances and mineral oil. It shall be clear from rancidity. suspended and other foreign matter. suspended or other foreign matter.0 Not more than 60oC 54 to 57 . var Amara Focke (bitter almond) without the application of heat. 4] (xiii) Poppyseed Oil (xiv) Taramira Oil (xv) Maize (Corn) oil (xvi) Watermelonseed Oil (xvii) Palm Oil (xviii) Palmolein (xix) Palm Kernel Oil (xx) Rice Bran Oil (xxi) Salseed fat (xxii) Mango Kernel fat (xxiii) Kokum fat (xxiv) Dhupa fat (xxv) Phulwara fat 2. family: cucurbitaceae). Almond oil means the oil expressed from he seeds of prunus amygdalus Batach. separated water. adulterants.326 (xi) Mahua Oil (xii) Olive Oil THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. adulterants. sound seeds of the fruit of water-melon (citrullus vulgaris schrad.4620-1. dulcis koehne (sweet almond) or of Prunus amygdalus Batach.61. The refined vegetable oil shall comply with the following requirements: The oils shall be clear and free from rancidity.4639 186 to 195 90 to 109 Not more than 6. 4550 . suspended or other foreign matter.0 Indigenously produced raw Palm Oil obtained by method of expression may be supplied for human consumption as such provided acid value is not more than 6. 20.4610 54-62 195-205 Not more than 18oC Not more than 1. it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.1 (16). namely:— Butyro-refractometer reading at 50 oC Or Refractive Index at 50 oC Melting point (capillary slip method) Iodine value(Wij's method) Saponification value Unsaponifiable matter Acid value 1.4552 Not more than 37 oC 45-56 195-205 Not more than 1.2.2. added colouring and flavouring substances or mineral oils. It shall conform to the following standards.5 .5 % 327 Test for argemone oil shall be negative.1 (16).0 35. free from rancidity. separated water. Palmolein means the liquid fraction obtained by fractionation of palm oil obtained from the fleshy mesocarp of fruits of oil palm (Elaeis Guineensis) tree by the method of expression or solvent extraction.Not less than 250° C Test for argemone oil shall be negative.44. 19.k 1. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.198 115 . However.¹Hkkx III—[k.125 Not more than 6.00 ppm. The oil so refined shall not contain Hexane more than 5. added colouring and flavouring substances or mineral oil. free from rancidity.4491-1. it may contain food additives permitted in these Regulations and Appendices Further.5 .0 Not more than 1.4630-1.4670 190 . namely:— Butyro-refractometer reading at 40 oC Or Refractive Index at 40 oC Iodine value (Wij's method) Saponification value Cloud Point Unsaponifiable matter Acid value 1.2 per cent Not more than 10. It shall conform to the following standards. Additionally. However. It shall be clear.7 .1.0 But palm oil imported into the country or produced by solvent extraction shall be refined before it is supplied for human consumption and it shall conform to the standards laid down under regulation 2.2 per cent Not more than 6. it shall have Flash Point (Pensky-Marten closed method) . It shall be clear.M 4º Refractive Index at 40oC Saponification value Iodine value Acid value Unsaponifiable matter Hkkjr dk jkti=k % vlk/kj. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.00 ppm. suspended or other foreign matter separated water.52. Palm oil means the oil obtained from fleshy mesocarp of fruits of the oil palm (Elaeis Guinensis) tree by the method of expression or solvent extraction.0 43. 01 Sunflowerseed oil and Sunflowerseed oil (High Oleic Acid) means the oil obtained from clean and sound Sunflowerseed or the High Oleic acid oil bearing Sunflowerseeds of Helianthus annuus L.0 Further. namely:— Butyro-refractometer reading at 40 oC Or Refractive Index at 40 oC Iodine value (Wij's method) Saponification value Unsaponifiable matter Acid value 1. It shall be clear.1 (16). Sun flower seed oil means the oil obtained from clean and sound sunflower seeds or cake from the plants Helianthus annus linn (Family:compositae) by the method of expression or solvent extraction. It shall be clear.23 237-255 Not more than 1.not less than 250oc.0 57.00 ppm. 22.not less than 250oC.2. added colouring or flavouring substances or mineral oil. free from rancidity. free from rancidity suspended. Test for argemone oil shall be negative. it shall have Flash Point (Pensky Marten closed method) . However. 4] Further.4691 100 . However.5 Further.39. by the method of expression or solvent extraction.4490 . added colouring and flavouring substances or mineral oil.1 (16). if the palmolein is obtained from solvent extracted palm oil.2.145 188-194 Not more than 1. if the oil is obtained by the method of solvent extraction. separated water. it may contain food additives permitted in these regulations and appendices the oil so refined shall not contain hexane more than 5.0 35. suspended foreign matter.3 . Test for argemone oil shall be negative. additionally.2 per cent Not more than 6. Additionally. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. it shall be refined before it is supplied for human consumption and it shall conform to the standards laid down under regulation 2.1 (16). if the oil is obtained by the method of solvent extraction. 22.1.1.00 ppm.4640 . It shall conform to the following standards. separated water.1 .5 per cent Not more than 6. or other foreign matter. separated water. It shall conform to the following standards:— . Palm kernel oil means the oil obtained from sound kernel of the fruits of oil palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall contain not less than 75% oleic acid as percent of total fatty acids. it shall have flash point (pensky marten closed method) . 21.2. it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.65. It shall be clear. added colouring or flavouring substance or mineral oil. test for argemone oil shall be negative. however. it shall have Flash Point (Pensky Marten closed method) . it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. Additionally. free from rancidity. it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.328 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall conform to the following standards.not less than 250oC.00 ppm.4520 10 . namely:— Butyro-refractometer reading at 40oC Or Refractive Index at 40oC Iodine value (Wij's method) Saponification value Unsaponifiable matter Acid value 1. suspended or other foreign matter. namely:— Moisture and Volatile Matter Refractive Index at 40 oC Or Butyro-refractometer reading at 40 oC Saponification value Iodine value (Wij's method Acid value Unsaponifiable matter.M 4º Parameters B.2 at 40ºC 1.0 . the oil so refined shall not contain hexane more than 5.1 (16).5 percent Not less than 1. The clarity of the oil shall be judged by the absence of turbidity after keeping the filtered sample at 35oC for 24 hrs.k High Oleic Acid Sunflowerseed Oil 61.00 ppm. it may contain food additives permitted in these Regulations and Appendices Further. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. bleached with bleaching earth or activated carbon or both and deodorised with steam.¹Hkkx III—[k.00 ppm.7-68.5 percent Not more than 4. The oil shall be clear and free from rancidity.2.R. Not more than 3. 23 Rice bran oil means the oil obtained from the layer around the endosperm of rice obtained from paddy of Oryza Sativa Linn.467-1.1. sediments. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. separated water and added colouring and flavouring substances.0 percent Not less than 250 oC 51.1 (16). suspended and other foreign matters. However.471 at 25ºC 78-90 182-194 Not more than 15g/kg Not more than 4.195 90 . Rice Bran Oil shall be sold for human consumption only after refining.0 at 25ºC 1. Fam Gramineae which is removed during the process of rice milling and is generally known as rice bran.66. percent by weight for chemically refined for physically refined Oryzanol Content Flash Point (Pensky Marten Closed method) Test for argemone oil shall be negative.5-63. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. the oil so refined shall not contain hexane more than 5. Refined Rice Bran Oil shall be obtained from solvent extracted oil. It shall conform to the following standards. neutralised with alkali.105 Not more than 0.0 mg/KOH/g oil Negative Further.461-1. adulterants.468 at 40ºC 118-141 188-194 Not more than 15g/kg 329 Not more than 4.2.1 percent by weight . Alternatively deacidification' bleaching and deodorisation may be done by physical means.5 1.0 mg/KOH/g oil Negative Sunflowerseed Oil 52. Reading Or Refractive Index Iodine value (Wijs method) Saponification value Unsaponifiable matter Acid Value Test for Argemone oil Hkkjr dk jkti=k % vlk/kj.4700 Not more than 0.4 180 .4600 . it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. added colouring matter.2 per cent by weight. (viii) It shall not have free fatty acids (calculated as Oleic acid) exceeding 0. (vii) It shall not have unsaponifiable matter exceeding 2. (iii) If any flavour is used. free from rancidity.0 ppm may be added to interesterified fat exclusively meant for consumption by the Armed Forces. namely:— a) Moisture and volatile matter b) Acid value:— Nature of oil (1) (2) (3) (4) Both raw edible vegetable oils in the blend One raw edible vegetable oil (s) and one refined vegetable oil (s) in the blend Both refined edible vegetable oils in the blend Unsaponifiable matter.2. singly or in mixtures generally through the use of alkaline catalysts exemplified by sodium or potassium metals. It shall conform to the following standards. castor oil and tricresyl phosphate. argemone oils. 4] 24.0 per cent. (iv) It shall not have moisture exceeding 0.2 Interesterified vegetable fat: means an edible fatty material that has been so treated as to bring about a rearrangement of fatty acid positions within the glyceride entities and hence a change in the physical properties like melting point.25 per cent.25 per cent. or fats.50 percent by weight Not less then 250°C Acid Value Not more than 6.330 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. rancidity. it may contain food additives permitted in these Regulations and Appendices Further. Not more than 3. but in no event any colour resembling the colour of ghee shall be added. shall not be less than 48 or Refractive Index at 40oC shall not be less than 1. the oil so refined shall not contain hexane more than 5. hydrocyanic acid.0 Not more than 5. percent by weight (i) Blended with chemically refined rice bran oil (ii) Blended with other edible vegetable oil (5) Flash point (Pensky Martin closed method) Test for Argemone oil shall be negative However. (vi) The Butyro-refractometer reading at 40oC. (v) The melting point as determined by capillary slip method shall be from 31oC to 41oC.2. flavouring or any other matter deleterious to health. Blended edible vegetable oil means an admixture of any two edible vegetable oils where the proportion by weight of any edible vegetable oil used in the admixture is not less than 20 per cent.0 Not more than 0. It shall also conform to the following standards. both inclusive. separated water and mineral oil. (ii) No colour shall be added to interesterified fat unless so authorised by Government. bleaching and deodourisation. specific gravity and the like with very little change in the constitution of the fatty acids themselves by a process of interesterification of the essentially neutral edible oil or fat.00 ppm.4580. or their ethoxides or hydroxides in the form either of anhydrous powders or in anhydrous glycerol medium followed by such postprocess steps as washing. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. The blend shall be clear. the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products. 2. viscosity. mineral oil.0 percent by weight Not more than 1. or any other animal and non-edible oils. free from soap. .1 (16).5 not more than 0. flavouring substances. separated water. suspended or insoluble matter or any other foreign matter. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4. The individual oils in the blend shall conform to the respective standards prescribed by these regulations. suspended or other foreign matter. flavouring substances. The interesterified fat shall be clear. namely:— (i) It shall not contain any harmful colouring. winterised with or without the use of a food grade solvent. deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent. (xii) No anti-oxidant.50 Not more than 1. synergist. free from rancidity. partially hydrogenerated using nickel catalyst. it may contain food additives permitted in these Regulations and Appendices Further.U. However. (xi) It shall contain not less than 25 I.4630 .0 red units in a 1 cm. It may contain food additives permitted in these Regulations and Appendices. and other vegetable and animal fats. of synthetic Vitamin A per gram at the time of packing and shall show a positive test for Vitamin A when tested by Antimony Trichloride (Carr-Price) reagent (As per IS: 58861970).00 ppm. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2. cell on a Lovibond scale.2.6 . it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.195 107 . mineral oil.2. The product shall be clear. added colouring or flavouring substances. the colour produced by the Baudouin Test shall not be lighter than 2. (x) It shall contain raw or refined sesame (til) oil not less than 5 per cent by weight. The oil so refined shall not contain Hexane more than 5. 2. filtered in a suitable filter press and deodourised with steam.8 189 .64. Partially hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild or "Brush") hydrogenation of degummed.120 Not more than 0.1 (16). 55. decolourised and winterised soyabean oil. separated water. The oil shall be degummed by water with or without a food grade additive. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.1.2. and pleasant to taste and smell. It shall conform to the following standards: Moisture Refractive Index at 40oC Or Butyro-refractometer reading at 40oC Saponification value Iodine value (Wij's method Acid value Unsaponifiable Matter Linolenic Acid (c18: 3) Cloud Point (°C) Flash Point (Pensky Marten Closed method) Test for argemone oil shall be negative Further.3 PARTIALLY HYDROGENATED SOYABEAN OIL 1. deacidified. but sufficient so that when it is mixed with refined groundnut oil in the proportion of 20:80.M 4º Hkkjr dk jkti=k % vlk/kj.k 331 (ix) The product on melting shall be clear in appearance and shall be free from staleness or rancidity.00 ppm. castor oil. decolourised with bleaching earth and/or carbon. The oil so refined shall not contain Hexane more than 5. if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise.5 percent by weight Not more than 3 percent by weight Not more than 10°C Not less than 250 oC Not more than 0. emulsifier or any other such substance shall be added to it except with the prior sanction of the Authority. Test for argemone oil shall be negative.4690 . suspended or other foreign matter.1 percent by weight 1.¹Hkkx III—[k.1 (16). if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise. Partially hydrogenated soyabean oil means deodourised product obtained by light (mild or "brush") hydrogenation of degummed.2.1. 4] 2.50 Not more than 1. It may contain food additives permitted in these Regulations and Appendices It shall conform to the following standards: Moisture Refractive Index at 40 oC Or Butyro-refractometer reading at 40 oC Saponification value Iodine value (Wij's method Acid value Unsaponifiable Matter Linolenic Acid (c18: 3) Cloud Point (°C) Flash Point (Penske Marten Closed method) Test for argemone oil shall be negative Note : The edible oils prescribed under regulation 2. bleached and deodourised with steam.7 189 . Lard means the rendered fat from hogs and shall not contain more than one per cent of substances other than fatty acids and fat. Further. decolorised soyabean oil. It shall be clear on melting.2.6 .4 EDIBLE FATS: 1. Cocoa butter means the fat obtained by expression from the nibs of the beans of Theobroma cocoa L. Goat fat means the rendered fat from goat. The product shall be clear liquid at 35 degree C. 2. it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2. Beef fat or suet means fat obtained from a beef carcass. It shall conform to the following standards: 55. free from rancidity.1 (16). The oil shall be degummed by water with or without a food grade additive. It shall be free from other oils and fats. it shall have a saponification value varying from 193 to 200 and an iodine value from 35 to 46. it shall have a saponification value varying from 193 to 196 and iodine value from 36 to 45. it may contain food additives permitted in these regulations and appendices 2.The oil so refined shall not contain Hexane more than 5.110 Not more than 0.332 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1 percent by weight .4630 . it shall have a saponification value varying from 192 to 195 and an iodine value from 35 to 46. it shall have a saponification value varying from 192 to 198 and iodine value from 52 to 65.00 ppm.1 shall be free from Castor oil.195 95 . The product shall again be deacidified. it may contain food additives permitted in these regulations and appendices 3. It may contain food additives permitted in these Regulations and Appendices 4. separated water. Mutton fat means fat obtained from the carcass of sheep. mineral oil or other vegetable and animal Oils & fats. deacidified. decolourised with bleaching earth and/or carbon and partially hydrogenated using nickel catalyst.5 percent by weight Not more than 3 percent by weight Not more than 25°C Not less than 250 oC 1. castor oil. it may contain food additives permitted in these regulations and appendices 5. deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent. added colouring or flavouring substances. suspended or other foreign matter. mineral oil and added colours.4670 Not more than 0.61. 0 . It shall conform to the following standards:— (i) Moisture (ii) Butyro refractometer reading at 40oC O R Refractive Index at 40oC (iii) Iodine Value (Wijs' Method) (iv) Saponification value (v) Unsaponifiable matter (vi) Free fatty acids (expressed as Oleic acid) Or Acid value (vii) 9:10 epoxy and 9:10 Dihydroxy stearic acid (viii) Flash point (Pensky Marten closed method) Test for argemone oil shall be negative 7. 45.5 Iodine value Melting point Butyro refractometer reading at 40oC Hkkjr dk jkti=k % vlk/kj.5 Not less than 250oC 1.k 333 32 to 42 29oC to 34oC. However. OR Refractive Index at 40oC 1. and deodorized with steam. it may contain food additives permitted in these regulations and Appendix A. The fat shall be clear on melting and free from rancidity. deacidification. suspended or other foreign matter. It shall also conform to the following standards. no other chemical agents being used.1.4500 .1 percent 36. F.M 4º Percentage of free fatty acids (calculated as oleic acid) Not more than 1. adulterants.4575 187-191.4530-1.0 40.7 Not more than 1. or Refractive Index at 40oC (b) Saponification value (c) Unsaponifiable matters (d) Iodine value (wijs) (e) Acid value (f) Flash Point Pensky-Martens (closed) method Test for argemone oil shall be negative. The material shall be clear on melting and free from adulterants. It shall be refined.5 per cent by weight 32-40 Not more than 0.4600 31 . it may contain food additives permitted in these Regulations and Appendices.5 percent by weight Not more than 0. There shall be no turbidity after keeping the filtered sample at 40oC for 24 hours.4580.4565 to 1.diperrocaspaceae which has been neutralized with alkali. Kokum Fat means the fat obtained from clean and sound kernels of Kokum (Garcinia indica choisy) "also known as kokum. added colouring and flavouring matters and mineral oil.9 to 48. by process of expression or by a process of solvent extraction from cake or kernel. Alternatively.7 .. Refined salseed fat means the fat obtained from seed kernels of sal trees.195 Not more than 2.¹Hkkx III—[k.(N. separated water.45 180 .25 percent by weight Not more than 0.5 Not more than 3.3 1." However. separated water or added colouring substance. shorea robusta Gaertn.9-47.0 percent by weight Not less than 250oC Not more than 0. sediment. bleaching and deodorisation may be done by physical means. namely:— (a) Butyro-refractometer reading at 40oC. suspended or other foreign matter. bleached with bleaching earth or activated carbon or both. sediments.51. Saponification value 188 to 200 6. It shall be refined. However. suspended or other foreign matter. The fat shall be clear on melting and free from rancidity. 36-43 Not more than 0. also known as Indian Copal (Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel.334 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. sediment. or Refractive Index at 40oC (b) Saponification value (c) Unsaponifiable matters (d) Iodine value (wijs) (e) Acid value (f) Flash Point Penske-Martens (closed) method Test for argemone oil shall be negative. adulterants.4 Not more than 1.4550 to 1.5-199.5 Not less than 250oC 47.5 . Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by process of expression or by a process of solvent extraction from cake or kernel. adulterants sediments.6 1. it may contain food additives permitted in these Regulations and Appendices. namely :— (a) Butyro-refractometer reading at 40oC. added colouring and flavouring matters and mineral oil. It shall also conform to the following standards. The fat shall be clear on melting and free from rancidity.4604 185-198 Not more than 1. separated water.5 per cent by weight 32-57 Not more than 0. Madhuca Butyracea or Bassia Butyracea] by a process of expression or by a process of solvent extraction from cake or Kernel.5 per cent by weight. However.5-49. 4] 8. It shall also conform to the following Standards.7-51. suspended on other foreign matters. or Refractive Index at 40oC (b) Saponification value (c) Unsaponifiable matters (d) Iodine value (wijs) (e) Acid value (f) Flash Point Pensky-Martens (closed) method Test for argemone oil shall be negative. 10. 43. separated water.4590 187-192 Not more than 1.5 per cent by weight. or Refractive Index at 40oC (b) Saponification value (c) Unsaponifiable matters (d) Iodine value (wijs) (e) Acid value (f) Flash Point Penske-Martens (closed) method Test for argemone oil shall be negative. 48.4600 192. sediment suspended or other foreign matter. it may contain food additives permitted in these Regulations and Appendices It shall also conform to the following standards. it may contain food additives permitted in these Regulations and Appendices. added colouring and flavouring matter and mineral oil. Phulwara Fat means the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baelni. adulterants. 9.5 1. separated water. Dhupa Fat means the fat obtained from clean and sound seed kernels of Dhupa.0 1. namely :— (a) Butyro-refractometer reading at 40oC.4584 to 1.6-51.8-47.4576 to 1.5 Not less than 250oC Not more than 250oC 43. The fat shall be clear on melting and shall be free from rancidity.4 Not more than 0. namely :— (a) Butyro-refractometer reading at 40oC. It shall be refined. added colouring and flavouring substances and mineral oil. It shall be refined. However. 41°C Not exceeding 2.4.5 per cent by wt. It shall be free from added colour and flavour.means an emulsion of vegetable oil product with water. mineral oil and animal body fats.5 MARGARINE AND FAT SPREADS: 1. the unsaponifiable matter shall be not more than 2.25 per cent by weight The separated fat of the products shall conform to the following :— (ii) (iii) Melting point by Capillary slip method Unsaponifiable matter (iv) Free Fatty Acid calculated as Oleic acid or Acid value .5 It shall contain not less than 5. 31oC to 37oC Not more than 1. rancidity. Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm and not more than 150 ppm. it may contain food additives permitted in these Regulations and Appendices. Bakery and Industrial Margarine. It shall conform to the following standards. it may contain food additives permitted in these Regulations and Appendices.25 per cent. 2011. per gram of the product at the time of sale. It shall conform to the following specifications. skimmed milk powder not exceeding 2 per cent. Not more than 0. Not more than 0.M 4º Hkkjr dk jkti=k % vlk/kj. It shall be free from rancidity. namely:— Fat Moisture (i) Vitamin A Not less than 80 per cent m/m.¹Hkkx III—[k. namely:— Fat Moisture Vitamin A Melting point of extracted fat (Capillary Slip Method) Unsaponifiable matter of extracted fat OR Acid Value Not more than 0.0 per cent but in case of the products where proportion of Rice bran oil is more than 30 per cent by wt. Not less than 12 per cent and Not more than 16 per cent m/m. It may contain common salt not exceeding 2. It may contain common salt not exceeding 2. Not less than 30 IU per gram at the time of packaging and shall show a positive test for Vitamin 'A' when tested by Antimony trichloride (carrprice) reagents (as per IS 5886-1970).5. However. provided quantity of Rice bran oil is declared on the label of such product as laid down in Regulation 2. Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing not more than 500gms. Test for Argemone oil shall be negative 2.5 (34) of Food Safety and Standards (Food Products Standards and Food Additive) Regulations. Not less than 80 per cent mass/mass Not less than 12 per cent and not more than 16 per cent mass/ mass.0 percent of its weight of Til oil but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by the Baudouin test shall not be lighter than 2.U. Free fatty acids (as oleic acid) of extracted fat Not more than 0.5 percent. 31°C . Not less than 30 I.5 red units in 1 cm cell on a lovibond scale.2.k 335 2. Table margarine means an emulsion of edible oils and fats with water.5 per cent by weight extracted fat.5 per cent. mineral oil and animal body fats. the colour produced by the Boudouin test shall not be lighter than 2. Vanaspati means any refined edible vegetable oil or oils. Refined sal seed fat. mineral oil and wax. the milk fat content shall also be declared on the label alongwith the total fat content. unhydrogenated refined edible vegetable Oils or interesterified fat.5 red units in 1 cm cell on a Lovibond scale. cottonseed oil and sesame oil or mixtures thereof or any other harmless vegetable oils allowed by the government for the purpose. It shall also conform to the following standards. It shall be prepared by hydrogenation from groundnut oil. 4] It shall contain raw or refined sesame oil (Til oil) in sufficient quantity so that when the product is mixed with refined groundnut oil in the proportion of 20 : 80. Fat content will be a mixture of any two or more of hydrogenated. It may 'contain' edible common salt not exceeding 2 per cent by weight in aqueous phase.5 per cent Not more than 0. Not more than 37oC (iv) (vi) It shall contain Starch . cell on a Lovibond scale.S.2. Test for argemone oil shall be negative. It shall be free from animal body fat. subjected to a process of hydrogenation in any form. 5886 . milk solid not fat: It may contain food additives permitted in these Regulations and Appendices. Not more than 56 per cent and not less than 16 per cent by weight. The individual oil and fat used in the spread shall conform to the respective standards prescribed by these regulations.1970)". Vegetable fat spread shall contain raw or refined Sesame oil (Til oil) in sufficient quantity so that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by Baudouin test shall not be lighter than 2. 2.5 Not less than 25 IU synthetic vitamin 'A' per gram at the time of packing and shall show a positive test for vitamin 'A' when tested by Antimony Trichloride (Carr-Price) reagents (as per I. unhydrogenated refined vegetable oils or interesterfied fat. The fat content shall be declared on the label. The word 'butter' will not be associated while labelling the product. In mixed fat spread. under Agmark certificate mark.0 red unit in a 1 cm. if used.336 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. namely:— (i) (ii) (iii) Fat Moisture Melting point of Extracted fat (capillary slip method) in case of vegetable fat spread Unsaponifiable matter of extracted fat (a) In case of milk fat and mixed fat spread (b) In case of vegetable fat spread (c) Acid value of extracted fat (v) The vegetable fat spread shall contain Not more than 1 per cent by weight Not more than 1. Fat spread shall be classified into the following three groups:— S. Fat content will be a mixture of milk fat with any one or more of hydrogenated.No Types (a) (b) (c) Milk fat spread Mixed fat spread Vegetable fat spread Characteristics Fat content will be exclusively milk fat.6 HYDROGENATED VEGETABLE OILS 1. 3. Not less than 100 ppm and Not more than 150 ppm It shall be compulsorily sold in sealed packages weighing not more than 500g. of an aquous phase and a fat phase of edible oils and fats excluding animal body fats. shall not Not more than 80 per cent and not less than 40 per cent by weight. Fat spread means a product in the form of water in oil emulsion. Phulwara fat n. Linseed oil g. synergist. Mustard/Rape-seed oil k.k 337 be more than 10 per cent of the total oil mix. but in no event any colour resembling the colour of ghee shall be added. and pleasant to taste and smell. Vegetable oils imported for edible purposes: It shall conform to the standards specified below:— (i) It shall not contain any harmful colouring. (vii) The product shall conform to the following requirements: . it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4.m. Kokum fat f. Vanaspati shall be prepared from one or more of the following vegetable oils: a. Soyabean oil s. cell on a Lovibond scale. Maize (Corn) oil i. (vi) No anti-oxidant.0 p. Mango kernel fat j. the colour produced by the Baudouin test shall not be lighter than 2. Groundnut oil e. Niger-seed oil l.0 red units in a 1 cm. Sesame oil r. (ii) No colour shall be added to hydrogenated vegetable oil unless so authorised by Government. may be added to Vanaspati exclusively meant for consumption by the Armed Forces. emulsifier or any other substance shall be added to it except with the prior sanction of the Authority.p. Palm oil m. (v) It shall contain raw or refined sesame (til) oil in sufficient quantity so that when the vanaspati is mixed with refined groundnut oil in the proportion of 20:80.M 4º Hkkjr dk jkti=k % vlk/kj. Mahua oil h. flavouring or any other matter deleterious to health. Coconut oil b. Provided that imported crude palm oil and fractions thereof shall not be used by the producers other than those who are engaged in manufacture of vanaspati/any other hydrogenated oil produce and are equipped in the same location with the facilities for generation of hydrogen gas and hydrogenation of the said imported crude palm oil and fractions thereof with the gas so generated in the manufacture of vanaspati/any other hydrogenated vegetable oil product for edible consumption. safflower (Kariseed) oil p. Rice bran oil o. Sunflower oil t. (iii) If any flavour is used. Salseed oil (up to 10%) q. (iv) The product on melting shall be clear in appearance and shall be free from staleness or rancidity. Dhupa fat d.¹Hkkx III—[k. Watermelon seed oil u. Cotton-seed oil c. 2.0 percent of net weight of the contents 3.2: Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail 1. previously packed. halves or cut pieces of fruits packed with any suitable packing medium and processed by heat.6 (1) excepts that— (a) the melting point as determined by the capillary slip method shall not exceed 41oC. The fruit mixture may be packed with any suitable packing medium and processed by heat in an appropriate manner before or after being sealed in a container so as to prevent spoilage. The drained weight of fruits shall be not less than the weight given below:— . Flexible Pack And / Or Aseptically Packed) means the product prepared from a mixture of fruits which shall be declared on the label. Test for argemone oil shall be negative. when packed in the rigid containers. frozen. for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume. so as to prevent spoilage.25 e) Synthetic Vitamin 'A'': Not less than 25.3. Bakery shortening means vanaspati meant for use as a shortening or leavening agent in the manufacture of bakery products. 2. percent by mass: Not more than 0. peeled or un-peeled. the unsaponifiable matter shall not be more than 2.410C both inclusive c) it shall not have unsaponifiable matter exceeding 2. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.3.4. fruit juice. only nitrogen. dehydrated or previously processed.1: Thermally Processed Fruits 1. whole. The product shall conform to the microbiological requirements given in Appendix B. that is. The name of the fruits used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each fruit used in the product. The product may contain food additives permitted in these Regulations and Appendices. Such fruits may be fresh. Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail (Canned.0 International units (IU) per gram at the time of packing and shall test positive when tested with Antimony Trichloride (carr-Price Reagent) as per IS:5886-1970 f) Residual Nickel: Not more than 1. this will also confirm to the standards prescribed in regulation 2. The container shall be well filled with the product and shall occupy not less than 90.0 percent but in case of vanaspati where proportion of rice bran oil is more than 30 peercent by weight. Thermally Processed Fruits (Canned/Bottled/Flexible packaged/Aseptically packed) means the products obtained from sound. 4] b) Melting point as determined by capillary slip method shall be from 31. It may contain water. in an appropriate manner. Drained weight of fruits shall be not less than the weight given below:(i) (ii) Liquid pack Solid Pack Not less than 50. 2.25 [PART III—SEC. percent by mass: Not more than 0.0 percent of the water capacity of the container. Bottled. The packing medium alongwith its strength when packed shall be declared on the label.5 ppm g) Test for argemone oil shall be negative. 2. air or any other inert gas shall be used for the purpose and the quantity of such gas incorporated in the product shall not exceed 12 per cent by volume thereof. 2. before or after being sealed in a container. The packing medium alongwith its strength shall be declared on the label. spices and condiments and any other ingredients suitable to the product. dry or liquid nutritive sweeteners. fresh or frozen. (b)if aerated.5 perent by weight provided quantity of rice bran is declared on the label of such vanaspati as laid down in regulation 2. matured. 2.0 percent of net weight of the contents Not less than 70. (c) it may contain added mono-glycerides and diglycerides as emulsifying agents.2(8) of packaging and labeling regulations d) Free fatty acid (as oleic acid). dehydrated.3: FRUIT & VEGETABLE PRODUCTS 2.338 THE GAZETTE OF INDIA : EXTRAORDINARY a) Moisture. with or without the addition of water.M 4º (a) (b) Liquid pack Solid Pack Hkkjr dk jkti=k % vlk/kj. Thermally Processed Vegetable Soups (Canned. fresh.0 percent of net weight of contents 339 3. The product may contain food additives permitted in these Regulations and Appendices. mature vegetables. peas. prepared from juice/ pulp/puree of sound.0 percent of the water capacity of the container.k 50. spices and condiments or any other ingredients suitable to the product. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. frozen or previously processed. sweet corn/ baby corn (c) Mushroon Packed in sauce (d) Other Vegetables (ii) Solid Pack 70.0 percent of net weight of contents . The product may contain food additives permitted in these Regulations and Appendices. The container shall be well filled with the product and shall occupy not less than 90. nutritive sweeteners. The container shall be well filled with the product and shall occupy not less than 90. may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation.in a container. dehydrated. cooked to a suitable consistency and processed by heat in an appropriate manner. The product shall conform to the microbiological requirements given in Appendix B.3: Thermally Processed Vegetables 1. 3. when packed in the rigid containers. The packing medium alongwith its strength shall be declared on the label.¹Hkkx III—[k. spices and condiments and any other ingredients suitable to the product. intended for direct consumption. before or after being sealed in a container so as to prevent spoilage. The product shall conform to the microbiological requirements given in Appendix B. packed with any suitable packing medium appropriate to the product processed by heat. 2. 2. peeled or un-peeled. milk fat and any other ingredients suitable to the product and processed by heat. 2. spices and condiments. The product shall conform to the microbiological requirements given in Appendix B. flexible pack And/ Or Aseptically Packed) means unfermented but fermentable product. singly or in combination.3.4: Thermally Processed Curried Vegetables / Ready to Eat Vegetables 1. The container shall be well filled with the product and shall occupy not less than 90.5: Thermally Processed Vegetable soups 1. nutritive sweeteners. when packed in the rigid containers. so as to prevent spoilage. Drained weight of vegetables shall be not less than the weight given below:— (i) Liquid Pack (a) Mushroom (b) Green beans.0 percent of net weight of contents 70. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.0 percent of the water capacity of the container. Bottled/Flexible pack / Aseptically Packed) means the product obtained from fresh. before or after being sealed in a container.0 percent of net weight of contents 25. The vegetable(s). turbid or cloudy. edible vegetable oils and fats. so as to prevent spoilage. Thermally Processed Vegetables (Canned. Thermally Processed Curried Vegetables / Ready to Eat Vegetables means the product prepared from fresh. 2. It may be clear. dehydrated or frozen or previously processed vegetables. either singly or in combination. The product may contain food additives permitted in these Regulations and Appendices.3. The product may be prepared in any suitable style appropriate to the product. 50. when packed in the rigid containers.0 percent of net weight of contents 50.0 percent of net weight of contents 2. whether whole or cut into pieces.0 percent of the water capacity of the container. common salt and nutritive sweeteners. carrots. It may contain salt. The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product.0 percent of net weight of contents 50. legumes. in an appropriate manner. cereals or pulses. dehydrated or frozen vegetables either singly or in combination with other vegetables.3. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. before or after being. in an appropriate manner. by blending with salt. Bottled. One or more of the nutritive sweeteners may be added in amounts not exceeding 50 g/kg but not exceeding 200g/kg in very acidic fruits except in case of Apple Juice.. Thermally Processed Fruits Juices (Canned. It may contain salt.5 3. in an appropriate manner. 4. turbid or clear. The product may contain food additives permitted in these Regulations and Appendices.5 3.(%) 3 3. when packed in the rigid containers. 9.340 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 13.0(minimum) 5. pulpy. The product shall meet the following requirements:— FRUIT JUICES TSS Min( %) 1 1. The product is not required to be called sweetened juice till the added nutritive sweeteners are not in excess of 15g/kg. 2. The container shall be well filled with the product and shall occupy not less than 90. The product shall conform to the microbiological requirements given in Appendix B. 7. 2. 12. Bottled.5P 3.5 3. 6.not very acidic Other fruit juices of single speciesvery acidic Other fruit juices of single species or combination thereof . 10.not very acidic Other fruit juices of single species or combination thereof .5 (as malic acid) 3. so as to prevent spoilage.6: Thermally Processed Fruits Juices 1. 4] 2.0 percent (w/ w). before or after being sealed in a container. Grape Juice. The product may contain food additives permitted in these Regulations and Appendices.5 3. Flexible And/Or Aseptically Packed) means unfermented but fermentable product. 3. intended for direct consumption obtained by a mechanical process from sound.0 percent except for tomato soup where it shall be not less than 7. ripe fruit or the flesh thereof and processed by heat.5 3.3.5 3. Orange Juice (reconstituted from concentrate).5 3.5 3. The product shall have total soluble solids (m/m) not less than 5. Guava or any other pulp fruit Other fruit juices of single species.0(minimum) 3.very acidic 2 10 10 10 9 6 15 15 10 10 11 15 10 10 10 10 Acidity expressed as Citric Acid Max. 5. The product shall conform to the microbiological requirements given in Appendix B. 11.0 percent of the water capacity of the container. 4. .5 4. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice. Apple Juice Orange Juice (a) Freshly expressed (b) Reconstituted from concentrate Grape Fruit Juice Lemon juice Lime juice Grape Juice (a) Freshly expressed (b) Reconstituted from concentrate Pineapple Juice (a) Freshly expressed (b) Reconstituted from concentrate Black Currant Mango. 2. 8.5 3.5 3. Pineapple Juice (reconstituted from concentrate). spices and condiments.¹Hkkx III—[k.0 percent. spinach and cauliflower) and legumes (e.0 percent of the water capacity of the container. nutritive sweeteners. vinegar. before or after being sealed in a container. The product may contain food additives permitted in these regulations including Appendix A.g. 2. The product shall be free from skin.9 Thermally Processed Fruit Nectars: 1. The container shall be well filled with the product and shall occupy not less than 90. The product shall conform to the microbiological requirements given in Appendix B. 4. when packed in the rigid containers.M 4º Hkkjr dk jkti=k % vlk/kj.g. concentrated or unconcentrated with water. may have been concentrated & reconstituted with water suitable for the purpose of maintaining the essential composition & quality factors of the juice and processed by heat.3. 2. seeds and other coarse parts of tomatoes. in an appropriate manner. peas) singly or in combination. and tubers (e. so as to prevent spoilage. 2. Flexible Pack And / Or Aseptically Packed) means an unfermented but fermentable pulpy or non-pulpy. The product shall have pleasant taste and flavour characteristic of tomatoes free from off flavour and evidence of fermentation. Thermally Processed Vegetable Juices (Canned. The product shall conform to the microbiological requirements given in Appendix B. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. Bottled. obtained by blending the fruit juice / pulp/fruit juice concentrate and/ or edible part of sound. 2. The juice may have been concentrated and reconstituted with water for the purpose of maintaining the essential composition and quality factors of the juice. before or after being sealed in a container. Thermally Processed Fruit Nectars (Canned. in an appropriate manner. may be clear.8 Thermally Processed Tomato Juice: 1. 2. The product shall conform to the microbiological requirements given in Appendix B. garlic) stems and shoots (e. nutritive sweeteners and any other ingredient appropriate to the product and processed by heat. when packed in the rigid containers.k 341 3. The product shall have total soluble solids free of added salts not less than 5. It may contain salt. Lemon and Lime juice may be added as an acidifying agent in quantities which would not impair characteristic fruit flavour of the fruit used.0 percent of the water capacity of the container. so as to prevent spoilage.0 percent of water capacity of the container. carrots. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. turbid or clear product intended for direct consumption made from fruit singly or in combination.7 Thermally Processed Vegetable Juices 1. when packed in the rigid containers. 3. in an appropriate manner. The product shall conform to the requirements of Total Soluble Solids m/m free of added salt to be not less than 5.0 percent (w/w). before or after being sealed in a container. 3. Thermally Processed Tomato Juice means the unfermented juice obtained by mechanical process from tomatoes (Lycopersicum esculentus L) of proper maturity and processed by heat. The product may contain food additives permitted in these regulations including Appendix A. so as to prevent spoilage. whey or lactoserum having undergone lactic acid fermentation not more than 100 gm/kg and any other ingredients suitable to the product. Flexible Pack And/Or Aseptically Packed) means the unfermented but fermentable product or may be lactic acid fermented product intended for direct consumption obtained from the edible part of one or more vegetables. The container shall be well filled with the product and shall occupy not less than 90. Asparagus). Bottled. ripe fruit(s). The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.g.3. including roots.3. 2. The container shall be well filled with the product and shall occupy not less than 90.g. The product may contain food additives permitted in these regulations including Appendix A. It shall meet the following requirements:— . The product may contain salt and other ingredients suitable to the product. turbid or pulpy. leaves and flowers (e. 5 1. The product shall meet the following requirements:— (i) (ii) Total Soluble solid (m/m) Fruit juice content (m/m) (a) (b) Lime/Lemon ready to serve beverage All other beverage/drink Not less than 5.5 1.5 1. The substances that may be added to fruit juice or pulp are water. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/ kg. Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree (Canned.0 percent of the water capacity of the container.L.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages 1.0 percent Not less than 10. . salt. when packed in the rigid containers. liquid glucose. The product may contain food additives permitted in these regulations including Appendix A. fruit essences and flavours.3. where as. Fruit Juice Content (%) [PART III—SEC. However. by sieving the prepared fruits. the product shall be described as sweetened Mango pulp/ puree if the amount of nutritive sweeteners is in excess of 15 gm / kg. 2.5 1.). in an appropriate manner. Flexible Pack And/ Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound.5 1. the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner. peel oil. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.5 1. sugar. so as to prevent spoilage. 4] Acidity Expressed as Citric Acid Max (%) 1. Bottled. before or after being sealed in a container. The product shall conform to the microbiological requirements given in Appendix B. ripe mangoes (Mangifera indica.5 1.0 percent Not less than 10. The container shall be well filled with the product and shall occupy not less than 90. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. invert sugar. 2. The container shall be well filled with the product and shall occupy not less than 90. milk and other ingredients appropriate to the product and processed by heat. when packed in the rigid containers.5 1. Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages (Canned. Bottled. Flexible Pack And/ Or Aseptically Packed) means an unfermented but fermentable product which is prepared from juice or Pulp/Puree or concentrated juice or pulp of sound mature fruit.5 NECTARS OF CITRUS JUICE Orange Nectar Grape Fruit Nectar Pineapple Nectar Mango Nectar Guava Nectar Peach Nectar Pear Nectar Apricot Nectar Non-pulpy Black Currant Nectar Other Fruit Nectar Other Fruit Nectars of High Acidity/Pulpy / Strong flavour Mixed Fruit Nectar 15 15 15 15 15 15 15 15 15 15 15 15 40 20 40 20 20 20 20 20 20 20 20 20 3.5 1. 2.342 THE GAZETTE OF INDIA : EXTRAORDINARY TSS Min( %) Min. before or after being sealed in a container. so as to prevent spoilage.0 percent 3.11: Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree 1.5 1.0 percent of the water capacity of the container. 2.3.5 1. 0 percent Not less than 12.0 percent of the water capacity of the container. Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree (Canned. It shall meet the following requirements:(i) (ii) Total Soluble Solids (m/m) exclusive of added sugar Not less than 6. 2. However.6 and 2. before or after being sealed in a container.0 percent of the water capacity of the container.3. when packed in the rigid containers. It shall meet the following requirements:(i) Total Soluble Solids (m/m) (a) (b) (ii) Sweetened Unsweetened (Natural Mango Pulp) Not less than 15.3. so as to prevent spoilage. The product shall conform to the microbiological requirements given in Appendix B. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. Bottled.12 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango 1. It shall meet the following requirements:— . 2. from which water has been removed to the extent that the product has a total soluble content of not less than double the content of the original juice/ pulp/ puree prescribed vide in regulation 2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/Kg. where as.¹Hkkx III—[k. Bottled. It may contain salt and other ingredients suitable to the products.0 percent Not less than 0. The product may contain food additives permitted in these regulations including Appendix A. It may be pulpy.k 343 3. when packed in the rigid containers.3. 2.3. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2. the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner. The product shall conform to the microbiological requirements given in Appendix B. The container shall be well filled with the product and shall occupy not less than 90. Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango (Canned.0 percent Acidity as Citric Acid Not less than 0.3. Flexible Pack And / Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound. the product shall be described as sweetened pulp/puree if the amount of nutritive sweeteners is in excess of 15 gm.7. Flexible Pack And/ Or Aseptically Packed) means the unfermented product which is capable of fermentation. The product shall conform to the microbiological requirements given in Appendix B. Flexible Pack And/ Or Aseptically Packed) means unfermented product which is capable of fermentation. ripe fruit of any suitable kind & variety by sieving the prepared fruits. obtained by concentrating the juice of sound ripe tomatoes to the desired concentration. 3. 2.M 4º Hkkjr dk jkti=k % vlk/kj. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. before or after being sealed in a container.3 percent The container shall be filled with the product and shall occupy not less than 90. in an appropriate manner.3 percent Acidity as Citric Acid (For sweetened canned mango pulp) 4. so as to prevent spoilage. The container shall be well filled with the product and shall occupy not less than 90. The product may contain food additives permitted in these regulations including Appendix A. obtained from the juice or pulp or puree of sound. /kg. turbid or clear and preserved by heat. The product may contain food additives permitted in these regulations including Appendix A. 2.13 Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree 1. ripe fruit(s) / vegetable(s).0 percent of the water capacity of the container.14 Thermally Processed Tomato Puree And Paste 1. Natural volatile components may be restored to the concentrates where these have been removed. Thermally Processed Tomato Puree And Paste (Canned. Bottled. when packed in the rigid containers. when packed in the rigid containers. 2.No 1 2 Product Tomato puree Tomato Paste THE GAZETTE OF INDIA : EXTRAORDINARY Total Soluble Solids (w/w) Not less than 9. The product may contain food additives permitted in these regulations including Appendix A. 2. turbid or clear.3. 4] 3.0 percent Not less than 5. 2. as appropriate to the product and packed suitably to prevent spoilage. singly or in combination by blending with salt.7. The product may contain food additives permitted in these regulations including Appendix A. pulpy. 2. Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only means an unfermented but fermentable product.18 Tamarind Pulp/Puree and Concentrate: 1.3. dehydrated. The product may contain food additives permitted in these regulations including Appendix A. 3. It shall meet the following requirements:— .0 percent of the water capacity of the container.0 percent of the water capacity of the container. 3. frozen or processed fruits & vegetables. 3. The Tamarind Concentrate is the product obtained from tamarind pulp/ puree from which water has been removed by evaporation to achieve appropriate concentration.16 Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only: 1.344 S.3. from which the water has been removed to the extent that the product has a soluble solids content of not less than double the content of the original juice. The container shall be well filled with the product and shall occupy not less than 90. 2. 2. and preserved either by thermal processing or by using permitted preservatives. when packed in the rigid containers.0 percent 2. obtained from the juice or pulp or puree of fruit(s) / vegetable (s). Soup Powders means the products obtained by mechanical dehydration of fresh vegetables/ fruits juice/ pulp/puree of sound. The product shall conform to the microbiological requirements given in Appendix B.0 percent Not less than 25 percent [PART III—SEC. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. spices and condiments and any other ingredients suitable to the product. 2. It may be pulpy. The container shall be well filled with the product and shall occupy not less than 90. Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only means an unfermented product. by boiling with water and sieving it. which is capable of fermentation. The container shall be well filled with the product and shall occupy not less than 90. turbid or clear.3. puree prescribed under Regulation 2.15 Soup Powders: 1.3.0 percent of the water capacity of the container. The product shall conform to the microbiological requirements given in Appendix B. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.17 Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only: 1.6 and Regulation 2.3. obtained by a mechanical process from sound ripe fruits/ vegetables. The product shall comply with the following requirements:— (i) (ii) Moisture (m/m) Total soluble solids (m/m) (on dilution on ready to serve basis) Not more than 5. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the microbiological requirements given in Appendix B. vegetables / fruits and or earlier concentrated. nutritive sweeteners. Tamarind Pulp/Puree And Concentrate means the unfermented product which is capable of fermentation. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. The product may contain food additives permitted in these regulations including Appendix A. obtained from fresh or dried tamarind. pulp. when packed in the rigid containers. 0 percent Not more than 20. fresh.0 percent Not more than 0. obtained from any suitable fruit or several fruits by blending it with nutritive sweeteners. The product shall comply with the following requirements:— . Cereal Flakes means the product prepared by blending fruit(s) Pulp/Puree of sound ripe fruit(s) / vegetables of any suitable variety. water and with or without salt.¹Hkkx III—[k.5 percent Not more than 25. 1. starch.M 4º Hkkjr dk jkti=k % vlk/kj. The product shall comply with the following requirements:— (i) Moisture (m/m) (ii) Total soluble solids (m/m) (iii) Fruit content (m/m) 2. aromatic herbs.19 Fruit Bar/ Toffee: 1. Fruit Syrups/Fruit Sharbats and Barley Water means the product prepared from unfermented but fermentable fruit juice/puree or concentrate clear or cloudy. cereals & nutritive sweeteners. Crushes.0 percent Not less than 75.25 percent and any other ingredient suittable to the product. Fruit Bar/ Toffee means the product prepared by blending Pulp/Puree from sound ripe fruit.8 Tamarind Pulp/Puree Tamarind Concentrate 32 65 4.1 Cordial means a clear product free from any cellular matter. The product shall conform to the microbiological requirements given in Appendix B.21 Squashes.k Minimum TSS Percent Minimum Acidity Percent 4. The product shall conform to the microbiological requirements given in Appendix B. 1. Squashes.5 9. The product may contain food additives permitted in these regulations including Appendix A. The product may contain food additives permitted in these regulations including Appendix A. Fruit/Vegetable.3.3 The product may contain food additives permitted in these regulations including Appendix A. water with or without salt and peel oil and barley starch not less than 0. The product shall conform to the microbiological requirements given in Appendix B. Cereal Flakes: 1. frozen or previously preserved. fresh or previously preserved. other ingredients appropriate to the product with or without salt & dehydrated in the form of flakes.0 percent of the water capacity of the container. obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners & water with or without salt and peel oil and any other ingredients suitable to the products. nutritive sweeteners.3. peel oil and any other ingredients suitable to the products.2 Barley water means the product prepared from unfermented but fermentable fruit juice by blending it with nutritive sweeteners. Fruit Syrups/Fruit Sharbats and Barley Water: 1. 2.3. butter or other edible vegetable fat or milk solids and other ingredients appropriate to the product & dehydrated to form sheet which can be cut to desired shape or size.0 percent Not less than 25. when packed in the rigid containers. The product shall comply with the following requirements:— (i) Moisture (m/m) (ii) Acid insoluble Ash (m/m) (iii) Starch (m/m) Not more than 6. Crushes.0 345 Ash Insoluble in dilute HCl Percent (Maximum) 0.0 percent 2. The container shall be well filled with the product and shall occupy not less than 90. 1.20 Fruit/Vegetable. 2. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.4 0. when packed in the rigid containers. permitted colours. 4. The minimum total soluble solids shall not be less than 30. with similar product as bottled for direct consumption. when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.24: SYNTHETIC SYRUP or SHARBAT 1.3.5 The container shall be well filled with the product and shall occupy not less than 90. 3. The product when suitably reconstituted shall conform to the requirements of carbonated water and match in all respects. 2. Synthetic Syrup for use in Dispensers for carbonated water means carbonated water obtained by blending nutritive sweeteners with water and other ingredients appropriate to the product.0 percent (m/ m).5 3.346 Name of the products (1) (2) (3) (4) (5) Squash Crush THE GAZETTE OF INDIA : EXTRAORDINARY Min (%) of fruit juice/ puree in the final product 25 25 25 25 25 Total Soluble Solids Min (%) 40 55 65 30 30 [PART III—SEC. 1. except Carbon Dioxide contents.5 Fruit Syrup/Fruit Sharbats Cordial Barley Water 1. The total soluble solid content (m/m) of the product shall not be less than 30 percent. It shall also conform to the following standards namely:— Total soluble solids Not less than 65 per cent by weight . 2. The product may contain food additives permitted in these regulations including Appendix A. It may also contain fruit juice and other ingredients appropriate to the product. Synthetic syrup or sharbat means the syrup obtained by blending syrup made from sugar. permitted preservatives and permitted flavouring agents. The product may contain food additives permitted in these regulations including Appendix A. 4. It may contain citric acid. The product shall be free from extraneous matter.3. Ginger Cocktail (Ginger Beer Or Gingerale) means the product prepared by blending ginger juice or its oleoresin or essence with water and nutritive sweeteners.5 3. 4] Acidity expressed as Citric Acid Max (%) 3.0 percent of the water capacity of the container.22 Ginger Cocktail: 1. 2. 5. It shall be free from burnt or objectionable taints.5 3. 2. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.5 2.3.0 percent of the water capacity of the container. The product shall conform to the microbiological requirements given in Appendix B. when packed in the rigid containers.4 Any syrup/ sharbats containing a minimum of 10 percent of dry fruits shall also qualify to be called as fruits syrups. It shall be free from extraneous matter. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 3. flavours. artificial sweetening agents.23 Synthetic Syrup for use in Dispensers for carbonated water: 1. extraneous matter and crystallization.0 percent of the water capacity of the container. The container shall be well filled with the product and shall occupy not less than 90. When suitably diluted shall have the colour and flavour characteristic of the product. The product shall conform to the microbiological requirements given in Appendix B. dextrose or liquid glucose. The container shall be well filled with the product and shall occupy not less than 90. The product shall conform to the following composition: (i) Total soluble solids (m/m) Not less than 65. It shall meet the following requirements:— .¹Hkkx III—[k. 2.2 Crystallised Fruit / Vegetable/ Rhizome / Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar or by drying the syrup on wet candied fruit. appropriately prepared. singly or in combination.0 percent (ii) Fruit contents (m/m) Not less than 55. 1.0 Not less than 25. 2. suitable for the purpose.3. of any suitable variety. by impregnating it. Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel: 1. The product may contain food additives permitted in these regulations including Appendix A. their pulps/purees. singly or in combination by blending with nutritive sweeteners. The container shall be well filled with the product and shall occupy not less than 90. 1. prepared from edible portion of any suitable fruit/vegetable including. vinegar.k 347 1. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. Tomato Paste may be used after dilution with water suitable for the purpose of maintaining the essential composition of the product. The container shall be well filled with the product and shall occupy not less than 90. salt. The product shall conform to the microbiological requirements given in Appendix B.1 Candied Fruits / Vegetables/ Rhizome / Fruit Peel means the product prepared from sound and ripe fruits. 2.0 percent Not less than 70.3 Glazed Fruit/ Vegetable/Rhizome / Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer of heavy syrup with or without pectin which has dried to a more or less firm texture on the product.0 percent of the water capacity of the container. with nutritive sweeteners to a concentration adequate to preserve it. rhizomes or fruit peel.M 4º 2. salt. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product may contain food additives permitted in these regulations including Appendix A. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Salt free basis (ii) Acidity as acetic acid Not less than 25. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.27 Tomato Ketchup and Tomato Sauce: 1. when packed in the rigid containers. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the microbiological requirements given in Appendix B. appropriately prepared.0 3. 2.0 percent of the water capacity of the container. Tomato Ketchup and Tomato Sauce means the product prepared by blending tomato juice/Puree/Paste of appropriate concentration with nutritive sweeteners.0 percent Not less than 1.3. when packed in the rigid containers.3. dried fruits. spices and condiments and any other ingredients suitable to the product and heating to the required consistency. Murabba means the product. 2. prepared from suitable. by impregnating it with nutritive sweeteners to a concentration adequate to preserve it.26 Candied. Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food.0 percent 3. spices and condiments and other ingredient appropriate to the product. rhizome or vegetables.25 Murabba Hkkjr dk jkti=k % vlk/kj.28 Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce 1.4 The product may contain food additives permitted in these regulations including Appendix A. tubers & rhizomes. It may contain caramel but shall not contain any other added colour whether natural or synthetic. sound whole or cut grated fruits. vegetables.3. roots. 1. It shall meet the following requirements:— (i) The percentage of total sugar (w/w) (ii) Percentage of reducing Sugar to total sugar 2. It may be prepared from any of the suitable fruits. invert sugar or liquid glucose to a suitable consistency.3.0 percent Not less than 10. 2. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 4] Not less than 1.3. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Salt free basis (ii) Acidity as acetic acid Not less than 25.30 Carbonated Fruit Beverages or Fruit Drinks: 1. taste & flavour characteristic of the product & shall be free from extraneous matter. dextrose. The container shall be well filled with the product and shall occupy not less than 90.0 percent Not less than 10. The container shall be well filled with the product and shall occupy not less than 90. The product may contain food additives permitted in these regulations including Appendix A.29 Soyabean Sauce: 1.0 percent 3. fresh. singly or in combination. ripe.0 percent (2) Fruits / Vegetable Sauces Not less than 15.0 percent of the water capacity of the container. Soyabean Sauce means the product obtained from wholesome soyabeans.0 percent of the water capacity of the container. 4. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. The product shall have the colour. dextrose. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled.0 percent 3. 2. when packed in the rigid containers. dehydrated. Carbonated Fruit Beverages or Fruit Drink means any beverage or drink which is purported to be prepared from fruit juice and water or carbonated water and containing sugar.0 percent of the water capacity of the container.0 percent Acidity % (as acetic acid) [PART III—SEC. fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar.348 Name of the Product (1) Chilli Sauce (3) Culinary Paste/ Sauce (4) Ginger Paste THE GAZETTE OF INDIA : EXTRAORDINARY Total Soluble Solids (Salt free basis) (m/m) Not less than 8.6 percents 3. The product may contain food additives permitted in these regulations including Appendix A. It shall meet the following requirements:— (i) Total Soluble solids (m/m) (ii) Fruit content (m/m) (a) Lime or Lemon juice (b) Other fruits Not less than 5. The container shall be well filled with the product and shall occupy not less than 90.0 percent Not less than 1.3.0 percent Not less than 8.2 percent Not less than 1. Jam means the product prepared from sound. nutritive sweeteners. 2. fruit pulp.31: Jam 1. The product shall conform to the microbiological requirements given in Appendix B. by fermenting the soyabean paste in which trypsin inhibitors have been inactivated & blending with salt. frozen or previously packed fruits including fruit juices.0 percent Not less than 0. when packed in the rigid containers. It may also contain fruit pieces and any other ingredients suitable to the products. when packed in the rigid containers. 2. invert sugar or liquid glucose either singly or in combination.0 percent Not less than 1.0 percent Not less than 3. It may also contain any other ingredients appropriate to the products. . The product shall conform to the microbiological requirements given in Appendix B. 2. It may contain peel oil and fruit essences. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative. It shall have the flavour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallization. The product shall conform to the microbiological requirements given in Appendix B.0 percent Not less than 45. sticky or gummy and shall be clear. Dehydrated Fruits means the product.0 percent 3. 2.34 Marmalades: 1. sparkling and transparent. by weight. under controlled conditions of temperature. with or without water. 2.0 percent of the water capacity of the container.3. It may be prepared from any of the suitable fruits. The water capacity of the container is the volume of distilled water at 20 degree C which the sealed container is capable of holding when completely filled. sticky or gummy and shall be clear and transparent. to the extent that the product is preserved. exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit. The product may contain food additives permitted in these regulations including Appendix A.M 4º Hkkjr dk jkti=k % vlk/kj. singly or in combination. 2. The product shall not be syrupy. 2. frozen or previously preserved or dry fruits. It shall meet the following requirements:— (i) Total soluble solids (m/m) (ii) Fruit content except peel (m/m) (iii) Peel in suspension Not less than 65. moisture has been removed.0 percent 3. fruit. The product shall conform to the microbiological requirements given in Appendix B. expressing and straining the juice. humidity and airflow. whether fresh. of appropriate maturity. nutritive sweeteners to attain a thick consistency so that it sets on cooling. adding nutritive sweeteners. 2. and concentrating to such a consistency that gelatinisation takes place on cooling. insect or fungal infection. added nutritive sweeteners and concentrating to such a consistency that gelatinisation takes place on cooling of the product. It shall have the flavour of the original fruit(s) and shall be free from burnt of objectionable flavours and crystallization. Fruit Jelly means the product prepared by boiling fruit juice or fruit (s) of sound quality. It shall not be syrupy.¹Hkkx III—[k. of original prepared fruit. from which. ripe fruit (s). It shall meet the following requirements:— Total soluble solids (m/m) Not less than 65. The product may contain food additives permitted in these regulations including Appendix A. 2. Fruit Cheese means the product prepared from pulp/puree of sound. pulp and Juice. exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit.3.32 Fruit Jelly: 1. prepared from edible part of suitable variety of sound fruit. The product may contain food additives permitted in these regulations including Appendix A. The container shall be well filled with the product and shall occupy not less than 90. exclusive of any added sugar or optional ingredients of finished product. The product shall be manufactured from not less than 45 percent. The product shall be manufactured from not less than 45 percent by weight. The product shall conform to the microbiological requirements given in Appendix B.3. of original prepared. when packed in the rigid containers.35 Dehydrated Fruits: 1. The product shall be manufactured from not less than 45 percent.0 percent Not less than 5.0 percent 3. 2. Cheese shall be neither too soft nor too hard to chew. with or without water. It shall meet the following requirement:— Total soluble solids (m/m) Not less than 65. The product shall conform to the microbiological requirements given in Appendix B.k 349 2. It shall meet the following requirement:— Total soluble solids (m/m) Not less than 65.0 percent 3. The product may contain food additives permitted in these regulations including Appendix A. free from blemishes.33 Fruit Cheese: 1. Marmalades means a product prepared by boiling sound fruits with peel. of original prepared fruit. by weight.3. by cooking with salt. . pieces. When in powder form. 7. Name of Vegetables No.18°C at the thermal center after thermal stablization. It may contain salt. pieces or powdered.350 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. to the extent that the product is preserved. peels. 6. sliced. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) . When in powder form. suitably prepared.3. kibbled granules or powdered. It may be whole. 2. clean. flakes. nutritive sweeteners. if required. 4] 2. 5. milk solids. fruits of suitable maturity. it shall be free flowing and free from agglomerates. It shall meet the requirements as given in the Table below S.5 0. The finished product shall have uniform colour and shall be free from discolouration due to scorching or enzymatic reaction. free from insect or fungal infection. if required. 8. whole. Frozen Fruits/Fruit products are prepared from fresh. The product may contain food additives permitted in these regulations including Appendix A. free from insect or fungal infection. Green Leafy Vegetables (a) Tubers like Arvi (b) Lotus Root Tapioca (c) Yam (d) Carrot (e) Potato Negative Negative 3. The product shall conform to the microbiological requirements given in Appendix B. it shall be free flowing and free from agglomerates. free from blemishes. Moisture Sulphur not more than Dioxide (percent) not more than (PPM) 7 7 2000 ppm 2000 ppm Total ash not more than ( percent ) Ash insoluble dilute HCl not more than (percent) Peroxidase Test 1. Frozen Fruits/Fruit Products means the product frozen in blocks or individually quick frozen and offered for direct consumption.3. It may be whole. spices and condiments and any other ingredient suitable to the product. The product may contain food additives permitted in these regulations including Appendix A. It shall be free from stalks. quarters. stems and extraneous matter. The product shall conform to the microbiological requirements given in Appendix B. 4. Dehydrated Vegetables means the product. from which moisture has been removed under controlled conditions of temperature. It may be prepared in any style appropriate for the respective Fruits/Fruit product in normal culinary preparation. 2. sliced.37 Frozen Fruits/Fruit Products: 6 6 8 8 5 5 2000 ppm 2000 ppm 2000 ppm 2000 ppm 5 5 5 0. 2. The product shall have moisture content not more than 20 percent m/m. quarters.5 0. which are washed. sufficiently blanched to inactivate enzymes. prepared from edible portions of suitable variety of sound vegetable.5 Negative Negative Negative Negative Negative Negative 1. and are subjected to a freezing process in appropriate equipment. The finished product shall have uniform colour and shall be free from extraneous matter. 3. 3. Karela Cabbage Okra Other Vegetables Powders of onion and Garlic Powders of other vegetables including tomatoes 2. humidity & airflow.36 Dehydrated Vegetables: 1. sound. . 41 Fruits and Vegetable Chutney: 1. The product shall conform to the microbiological requirements given in Appendix B. if required. It shall have taste & flavour characteristic of the kind & variety of the vegetable used & shall be free from sand. free from insect or fungal infection.0 percent Not less than 5.M 4º 2. The product shall conform to the microbiological requirements given in Appendix B. cereals or pulses. It may contain salt. milk solids. It may be prepared in any style appropriate for the respective vegetable in normal culinary preparation. Frozen Curried Vegetables/Ready-to-Eat Vegetables means the product prepared from Fresh.0 percent Not less than 25. The product shall test negative for peroxidase. clean. intended for use after dilution.¹Hkkx III—[k. 3. 2.0 percent Not more than 0. which are washed. spices and condiments and any other ingredient suitable to the product. It shall meet the following requirements:— (i) Moisture (m/m) (ii) Fruit juice content (m/m) when reconstituted by dilution according to direction for use 2. Dehydrated or Frozen or previously processed vegetables. Fruit Based Beverage Mix/Powdered Fruit Based Beverage means a product.3. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) . It shall have colour & flavour characteristic of the named fruit. The product shall conform to the microbiological requirements given in Appendix B. legumes.0 percent .38 Frozen Vegetables: Hkkjr dk jkti=k % vlk/kj. 2. obtained by blending fruit solids with nutritive sweeteners and other ingredients appropriate to the product & packed in hermetically sealed containers to prevent spoilage.0 percent Not less than 40. clean vegetables of suitable maturity.6 Not more than 5. in powder form. Vegetable(s) either singly or in combination may be prepared in any suitable style applicable for the respective vegetables in normal culinary preparation.0 percent Not less than 25. 2. Frozen Vegetables means the product frozen in blocks or individually quick frozen and offered for direct consumption.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage: 1.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables: 1. spices and condiments and any other ingredients suitable to the product and preserved by thermal processing or other means.3. It may contain salt.3. which have been peeled.18°C at the thermal center after thermal sterilization. 2. It may contain salt. edible vegetable oils and fats and milk fat and any other ingredients suitable to the product and subjected to freezing process in appropriate equipments. sliced or chopped or shreded or comminuted and cooked with nutritive sweetener. 2. whether whole or cut into pieces.k 351 1. It shall have normal colour characteristic of the individual Vegetable. nutritive sweeteners. Fruits and Vegetable Chutney means the product prepared from washed.0 percent Not more than 4. It may contain Vitamins and Minerals.18°C at the thermal center after thermal stabilization.3. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) . Frozen vegetables are prepared from sound. 2. spices and condiments. sound raw fruit(s) and / or vegetable(s) of any suitable variety. sufficiently blanched to inactivate enzymes and are subjected to a freezing process in appropriate equipment. The product may contain food additives permitted in these regulations including Appendix A. nutritive sweeteners. The product shall conform to the microbiological requirements given in Appendix B. The product may contain food additives permitted in these regulations including Appendix A. grit & other foreign matter.5 percent Not more than 5. It shall meet the following requirements:— (i) Total soluble solids (m/m) (a) Fruit Chutney (b) Vegetable Chutney (c) Hot and Sour (Spicy Chutney) (ii) Fruits and Vegetable content (m/m) (iii) pH (iv) Total ash (m/m) (v) Ash insoluble in hydrochloric acid (m/m) Not less than 50. garlic. Spices. minced or in .44 Table Olives: 1. edible vegetable oil. Mango Chutney means the product prepared from washed clean sound mango (Mangifera indica L. sugar or any combination of the three.3.0 percent (b) Fruit and Vegetable pieces shall be practically remaining submerged in oil Not less than 60. citric acid. ginger.6 Not more than 5.43 Pickles: 1.0 percent Not more than 0. This may contain ingredients given in Para 1 of this specification. Pickles may be of combinations as given below:— (i) Pickles in Citrus juice or Brine conforming to the following requirements:— (a) Drained Weight (b) Sodium Chloride content when packed in Brine (c) Acidity as Citric Acid when packed In Citrus Juice (ii) Pickles in Oil (a) Drained Weight (iii) Pickles in Vinegar (a) Drained Weight (b) Acidity of vinegar as acetic acid Not less than 60. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. The product may be in the form of green olives. when packed in the rigid containers. 2. stoned (pitted) stuffed. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. The container shall be well filled with the product and shall occupy not less than 90. which have been peeled. chopped.0 percent Not less than 1. The container shall be well filled with the product and shall occupy not less than 90. spices. It may contain Salt.3. alum. The pickle may contain onion. Condiments and any other ingredient suitable to the product and preserved by thermal processing/ or other means. quartered.352 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. sliced or chopped or shreded or comminuted and cooked with nutritive sweeteners. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 2.2 percent (iv) Pickle without medium means the pickles other than enumerated above.0 percent Not less than 2. synthetic colours and shall show no sign of fermentation. It shall be free from copper. when packed in the rigid containers. 2.0 percent Not less than 12. This requirement shall not be applicable for bulk packs for industrial use.42 Mango Chutney: 1. singly or in combination preserved in salt.5 percent 3. sliced. dry fruits and nuts. olives turning colour before complete ripeness or black olives and may be whole.) of any suitable variety. Pickles means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damage or fungal infection. Such pickles shall be labelled as "(give name of vegetable or fruits) Pickle". mineral acid. spice extracts/oil.0 percent Not less than 40. halved.0 percent of the water capacity of the container. It shall meet the following requirements:— (i) Total Soluble solids (m/m) (ii) Fruit content (m/m) (iii) pH (iv) Total ash (v) Ash insoluble in hydrochloric acid Not less than 50. The product shall conform to the microbiological requirements given in Appendix B. limejuice. 4] 3. green or red chillies. 2.0 percent Not more than 4. Table Olives means the product obtained from sound clean fruits of proper maturity from Olive tree (Olea europaea sativa Hoff of link) and suitably processed and preserved by natural fermentation / thermal processing or by addition of preservative. vinegar/ acetic acid.0 percent Not less than 60.0 percent of the water capacity of the container. sugar jaggery. acid. 2.3. The product may contain food additives permitted in these regulations including Appendix A. celery.5 Acidity of brine as lactic acid — — — Not less than 0. 'Foreign matter' means any vegetable matter not injurious to health such as leaves. 2.0 percent Not less than 6. almond. The product may be in the form of thin flakes.0 percent by count Not more than 1 unit per kg .0 percent Not more than 2. chips or shreds. The product may contain food additives permitted in these regulations including Appendix A.0 percent Not less than 4. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements:— (i) Extraneous Vegetable matter (ii) Moisture (m/m) (iii) Total Ash (m/m) (iv) Oil Content (m/m) (v) Acidity of extracted fat pressed as Lauric Acid (m/m) (vi) Sulphur Dioxide Not more than 15 units/100 gm Not more than 3. mould. spice extracts and aromatic herbs.¹Hkkx III—[k. vinegar. spices. orange or lemon peel.— 'Damaged Units' mean units showing imperfection or damage to the mesocarp which may or may not be associated with superficial marks.3 percent Not more than 50. Grated Desiccated Coconut means the product obtained by peeling.M 4º Hkkjr dk jkti=k % vlk/kj.0 percent by count Not more than 2. off flavour and taste and abnormal fermentation. The product may contain food additive permitted in these regulations including Appendix A.0 percent Not less than 6. free from rancidity and evidence of fermentation. nutritive sweeteners and stuffing material pimiento.0 Not more than 4.0 percent — — Sodium Chloride in brine Not less than 5.0 Not more than 4.0 mg/kg Not less than 7.For the purpose of this paragraph.all Treatments (D) Black Olives (i) In brine (ii) in dry salt (E) Damaged matter (F) Insect damaged Units (G) Foreign matter Explanations:. milling and drying the kernel of coconut (cocos nucifera). dead insects. insect fragments and rodent contamination.0 percent Not less than 6. common salt. olive oil.0 percent Not less than 10. The product shall be white in colour free from foreign matter. The product shall be of uniform colour except seasoned olives and olives turning colour free from any foreign matter. stem etc.k 353 broken form.0 percent Not more than 0. olive. living insects. anchovy. hazelnut capers etc singly or in combination or in the form of a paste. It shall conform to the following requirements:— Product in brine (A) Green olives treated /untreated (i) in hermetically sealed containers (ii) in non hermetically sealed containers (iii) with natural lactic fermentation (B) Seasoned green olives (i) in hermetically sealed containers (ii) in non hermetically sealed containers (C) Olives turning colour . The product shall have pleasant taste and flavour. onion.3.45 Grated Desiccated Coconut: 1. The products shall conform to the microbiological requirements given in Appendix B.5 Not more than 4. 'Insect Damaged Units' means units showing insect holes or deformed fruits or those with abnormal stains or whose mesocarp has an abnormal aspect.5 percent Not less than 55. The product may contain water.4 Percent — — — — Not more than 2.0 percent PH of brine Not more than 4. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. pleasant taste and flavour. dirt. b) The container shall be well filled with the product and shall occupy not less than 90. the kernels shall be free from non-edible seeds such as mahua. clean grapes of proper maturity belonging to Vitis vinifera L. fibre. 4] Explanation:— For the purpose of this paragraph Extraneous vegetable matter means fragments of shell.47 NUTS AND RAISINS: 1.0 percent . The product shall be free from foreign matter. a) The product may contain food additives permitted in these regulations including Appendix A. with or without seeds and stems and may be bleached with Sulphur Dioxide. 2.0 percent Not more than 2. free from odour and taste and evidence of fermentation. when packed in the rigid containers.0 per cent Not more than 5. (ii) It shall not contain sulphuric acid or any other mineral acid.3. 2. The product shall conform to the microbiological requirements given in Appendix B. Not more than 30 parts per billion. The product shall conform to the microbiological requirements given in Appendix B. 2. when packed in the rigid containers.5 percent Not less than 0.0 per cent by weight. Raisins means the product obtained by drying sound. The product may contain food additives permitted in these regulations including Appendix A. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. It shall meet the following requirements:— (i) Acidity (m/v) (ii) Total Solids (m/v) (iii) Total ash content Not less than 3. Sugar Cane juice etc.0 percent of the water capacity of the container. mould. The product shall be free from added colouring matter.75 percent m/v. It shall be free from colouring matter and preservatives. namely:— Moisture Damaged kernel including slightly damaged kernel Aflatoxin content Not more than 7. Synthetic Vinegar means the product prepared from acetic acid with or without caramel & spices and shall confirm to the following requirements: (i) Acidity of the product shall not be less than 3. The product shall conform to the following requirements:— (i) Moisture (m/m) (ii) Damaged Raisins (m/m) (iii) Sugared Raisins (m/m) Not more than 15. such as stones. living insects.354 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. The container shall be well filled with the product and shall occupy not less than 90. Groundnut kernel (deshelled) for direct human consumption commonly known as moongphali are obtained from the plant arachis hypogols. The product may be washed.0 percent of the water capacity of the container. It shall be free from any foreign substances or colouring matter except caramel. It shall not be fortified with acetic acid. molasses.46 VINEGAR: 1.75 percent calculated as acetic Acid Not less than 1. Jaggary. 2.3. 2. malt (brewed exclusively from malted barley or other cereals). insect fragments and rodent contamination.PREPARED FROM ACETIC ACID. neem or argemone etc. Synthetic vinegar shall be distinctly labelled as SYNTHETIC . with or without addition of caramel and spices. clay etc. dead insects. It shall be free from any foreign substance or colouring matter except caramel. Brewed Vinegar means a product obtained by alcoholic and acetic acid fermentation of any suitable medium such as fruits. 3.18 percent (iv) It shall not contain sulphuric acid or any other mineral acid. The product shall have uniform colour. It shall be practically free from extraneous matter. peel and burnt particles.0 percent Not more than 15. The kernels shall conform to the following standards. caster. pits. The product shall have pleasant taste and smell. (ii) 'Sugared Raisins' means raisins with external or internal sugar crystals which are readily apparent and seriously affect the appearance of the raisins. rancidity and evidence of fermentation.M 4º Hkkjr dk jkti=k % vlk/kj.For the purpose of this paragraph — (i) 'Blemished' means units showing scars.0 percent Not more than 2. sun burn. free from odour and taste. The product shall be uniform in colour with a pleasant taste and flavour characteristic of the fruit/ nut free from off flavour. (ii) 'Damaged' means dates affected by mashing and/ or tearing of the flesh exposing the pit or significantly changing the appearance. discoloration. Dry Fruits and Nuts means the products obtained by drying sound. The product shall conform to the microbiological requirements given in Appendix B. with or without cap. (iii) 'Extraneous vegetable matter' means stalks. discolouration and insects.0 percent . pitted or unpitted or pressed into blocks. pieces of shells. mustiness and rancidity. The product shall have pleasant taste and flavour. dead insects. scars. fibre. shelled or unshelled. Not more than 1. salted and/or lime juice treated. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall be free from foreign matter. clean fruits and nuts of proper maturity. dark spots on the surface.0 percent Not more than 1. fibre. mechanical injury which seriously affects the appearance. (ii) 'Empty Shells' means shells in which kernel is not developed.— (i) 'Damaged Raisins' means raisins affected by sunburn.¹Hkkx III—[k. (iii) 'Mouldy Shells' means nuts affected by mould..1 percent Not more than 5. free from odour and evidence of fermentation. 5. insect fragments and rodent contamination.0 percent Not more than 7. 4. edibility and keeping quality. The product shall conform to the following requirements:— (i) Extraneous Vegetable matter (m/m) (ii) Damaged/ Discoloured units (m/m) (iii) Acidity of extracted fat expressed as oleic Acid Explanation — For the purpose of this paragraph — (i) 'Extraneous vegetable matter' means stalks. The product shall conform to the following requirements:— (i) Moisture (m/m) (ii) Ash insoluble in dil Hcl (iii) Blemished / Damaged Units (ii) (iv) Extraneous matter Explanation:—.0 percent Not more than 1. pitted or unpitted.k 355 Explanation. etc. pieces of shells. living insects. peel. clean fruits of proper maturity belonging to Phoenix dactylifera. pressed or loose.25 percent Not more than 30. Dates means the product obtained by drying sound. mould. The product shall be free from foreign matter. mould. living insects. living / dead insects.— (i) 'Unopened Shells' means shells which are not split open but contain a fully developed kernel. peel. The product may be with or without stalks. The product shall be free from any added colouring matter. The product may be raw. flour and vegetable oil. The product may be treated with sugar.-for the purpose of this paragraph.0 percent Not more than 1. The product shall be free from added colouring. insect fragments and rodent contamination. pits. mustiness. glucose syrup. dead insects. insect fragments and rodent contamination. Pistachio Nuts means the product obtained from mature seeds of Pistacia vera L which have been sun dried and their shells opened naturally or mechanically. (ii) 'Damaged or Discoloured' means units affected by sunburn.for the purpose of this paragraph. roasted.0 percent Not more than 0.0 percent Not more than 2. scars mechanical injury. The product may be washed. The product shall be free from mould. The product shall conform to the following requirements:— (i) Moisture (m/m) (ii) Unopened Shells (m/m) (iii) Empty Shells (m/m) Explanation. 0 per cent. namely:— (a) Calcium carbonate (prepared chalk. 2.356 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl Total Protein (N x 6. popularly known as Creta preparata). Not more than 1. Atta or resultant atta means the coarse product obtained by milling or grinding clean wheat free from rodent hair and excreta It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl Gluten (on dry weight basis). Maida means the fine product made by milling or grinding clean wheat free from rodent hair and excreta and bolting or dressing the resulting wheat meal. flour up to an extent of 10.35 parts by weight of calcium carbonate.0 per cent Not more than 0. Not less than 6.15 percent (on dry weight basis).4.0 per cent (when determined by heating at 130-133oC for 2 hours). Not more than 2.48 BEAN: means dry kidney shaped or flattened seeds of the leguminous varieties used as food. Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 (on dry weight basis) It shall be free from rodent hair and excreta 2. Not more than 14. Not more than 0.0 per cent (on dry weight basis). It shall be free from insect or fungus infestation. Fortified atta means the product obtained by adding one or more of the following materials to atta.4.2 MAIDA: 1.12 per cent Not more than 14. odour and rancid taste. 4] 2. or a combination of both". (b) Iron (c) Thiamine (d) Riboflavin.4.30 and not more than 0. either whole or prepared as dal.25) Crude Fibre Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 It shall be free from Rodent hair and excreta 2.75 per cent on dry basis. Soya flour which is a solvent extracted soya flour used in such mix shall conform to the standards of Soya flour laid down under 2.18 per cent . if added for fortification shall be in such amount that 100 parts by weight of fortified atta shall contain not less than 0. It shall conform to the following standards:— Moisture Total ash Not more than 14.0 per cent (on dry weight basis).5 per cent on dry basis Not more than 0.13 (1). The calcium carbonate powder.1 percent on dry basis.5 percent on dry basis Not more than 2.4 CEREALS AND CEREAL PRODUCTS 2.1 ATTA 1. It shall not contain added flavouring and colouring agents or any other extraneous matter.0 per cent (when determined by heating at 130-133oC for 2 hours). Not more than 0.0 per cent Not more than 2. Protein rich (paushtik) atta means the product obtained by mixing wheat atta with groundnut flour "or soya flour". It shall not contain hydrocyanic acid exceeding 20 parts per million as determined by Association of Official Analytical Chemists Maceration method. Not less than 12. It shall be free from Rodent hair and excreta 3.3. and (e) Niacin. 0 per cent Not more than 14. Semolina (suji or rawa) means the product prepared from clean wheat free from rodent hair and excreta by process of grinding and bolting.5 per cent (when determined by heating at 130-133oC for 2 hours).5 percent on dry basis Not more than 0. Hkkjr dk jkti=k % vlk/kj.0 per cent (on dry weight basis).0 percent on dry basis .m. 3.25) Crude Fibre Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 Gluten It shall be free from Rodent hair and excreta 2. Protein rich (paushtik) maida means the product obtained by mixing maida (wheat flour) with groundnut flour "or soya flour. Not less than 6. if added for fortification.1 percent on dry basis. Not less than 7. It shall not contain added flavour and colouring agents or any other extraneous matter. The calcium carbonate powder.p.3 SEMOLINA (Suji or Rawa): 1.p. it shall be free from insect or fungus infestation. Not more than 1. (b) Iron.4. 200 p. shall be in such amount that 100 parts by weight of fortified maida shall contain not less than 0. Not more than 0.13 (1). 2. (d) Riboflavin. If the product is to be used for bakery purpose. or a combination of both" up to an extent of 10.12 per cent 357 Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 (on dry weight basis) It shall be free from Rodent hair and excreta. Not more than 14. It shall be free from Rodent hair and excreta.k Not more than 0. It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl Gluten (on dry weight basis). Fortified maida means the product obtained by adding one or more of the following materials to maida.12 per cent Not less than 7. It shall be free from musty smell and off-odour and shall be creamy yellow in colour. It shall conform to the following standards: Moisture Total ash Ash insoluble in dilute HCl Total Protein (N x 6.30 and not more than 0.1 percent (on dry weight basis). namely:— (a) Calcium carbonate (preparated chalk popularly known as creta preparata).4 per cent on dry basis. (c) Thiamine. 20 p.M 4º Ash insoluble in dilute HCl Gluten (on dry weight basis).53 per cent on dry basis Not more than 0.1 percent (on dry weight basis).m. namely:— Benzoyl peroxide (Max) Potassium bromate (Max) Ascorbic acid (Max) 40 p. Not more than 0.0 per cent Not more than 1. Not less than 12.5 per cent Not more than 0. and (e) Niacin. odour and rancid taste.0 per cent soya flour which is a solvent extracted flour used in such mix shall conform to the standards of soya flour laid down under regulation 2.35 parts by weight of calcium carbonate.p.m. the following flour treatment agents in the quantities mentioned against each may be used.¹Hkkx III—[k.4. Barley starches shall not be less than 98.18 per cent [PART III—SEC.5%. It shall be sweet. Toxins and Residues) Regulatio. Not more than 0.0 per cent by weight. or Triticum vulgare vill.0%. millets and pulses. It shall not contain other foodgrains more than 1 per cent by weight. Barley powder shall be the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distichon) grains. 2011. Not more than 0. Maxicana and Kesari in any form. The foodgrains meant for grinding/processing shall be clean. Food grains meant for human consumption shall be whole or broken kernels of cereals.358 THE GAZETTE OF INDIA : EXTRAORDINARY Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 (on dry weight basis) It shall be free from Rodent hair and excreta 2.4.1 of Food Safety and Satandards (Contaminats.4 BESAN: Not more than 0. Not more than 5.0 per cent (on dry weight basis). triticum sphaerococcum perc. It shall be whitish in colour and shall be free from fermented.5 percent (on dry weight basis). triticum drum Desf.3. It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 (on dry weight basis) 2. Besan shall conform to the following standards:— Total ash Ash insoluble in dilute hydrochloric acid 2. free from all impurities including foreign matter (extraneous matter). of the said Table Food Safety and standards (Contaminats.5 Pearl Barley (Jau) 1. They shall be free from added colouring matter.10 per cent. Not more than 3. 2. Besan means the product obtained by grinding dehusked Bengal gram (Cicer arietinum) and shall not contain any added colouring matter or any other foreign ingredient. they shall be free from Argemone.4. Not more than 0. In addition to the undermentioned standards to which foodgrains shall conform. The foodgrains shall not contain any insecticide residues other than those specified in regulation 2. Not more than 0... It shall also conform to the following standards namely:— Not more than 14. Wholemeal barley powder or barley flour or choker yukt jau ka churan means the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distichun) grains free from rodent hair and excreta]..6 Food grains: 1. Triticum Compactum Host.0%. Not more than 0.4.3. Wheat Description: Wheat shall be the dried mature grains of Triticum aestivum Linn. Toxins and Residues) Regulation.5%. 2011 and the amount of insecticide residue in the foodgrains shall not exceed the limits specified in Regulation 2.17 per cent .1. Barley powder shall also conform to the following standards namely:— Total ash (on dry basis) Ash insoluble in dilute hydrochloric acid (on dry basis) Crude fibre (on dry basis) Alcoholic acidity (as H2SO4) with 90 per cent alcohol) Not more than 1.1%. 4] 1. musty or other objectionable taste or odour. 2. Triticum dicoccum schubl. Pearl Barley (Jau) shall be the product obtained from sound and clean barley (Horbeum vulgare or hordeum distichon). adulterants and insect and fungus infestation and rodent contamination. clean and wholesome. Not more than 0.0 per cent (when determined by heating at 130-133oC for 2 hours). by weight of which not more than 0. clean and wholesome.0 per cent by weight (obtained by heating the pulverised grains at 130oC-133oC for two hours). hard.10 per cent. Not more than 6 per cent by weight. by weight shall be mineral matter and not more than 0. These shall be sweet. Not more than 10 per cent by count. per kg. 3. clean and wholesome. per kg. other edible grains and damaged grains shall not exceed 12 per cent by weight. (ii) Foreign matter -Extraneous Matter (iii) Other edible grains . by weight of which not more than 0. Not more than 100 mg. Not more than 30 micrograms per kilogram. It shall be sweet.k 359 Not more than 14 per cent by weight (obtained by heating the pulverised grains at 130oC-133oC for two hours). namely:— (i) MoistureNot more than 16.25 per cent. By weight shall be mineral matter and not more than 0.M 4º (i) Moisture— Hkkjr dk jkti=k % vlk/kj. by weight of which not more than 0.¹Hkkx III—[k.10 per cent. by weight shall be impurities of animal origin. The limit of kernel bunt affected grains and ergot affected grains shall not exceed 3.typhyoideum Rich. other edible grains and damaged grains shall not exceed 9 per cent by weight. 4. Not more than 3 per cent by weight. JAWAR AND BAJRA: Jawar and Bajra shall be the dried mature grains of Sorghum Vulgare Pers.0 per cent by weight (obtained by heating the pulverised grains at 130oC-133oC for two hours). Not more than 5 per cent by weight.0 per cent and 0. These shall also conform to the following standards. Not more than 100 mg.0 per cent by weight including kernel bunt afected grains and got affected grains.25 per cent.10 per cent by weight shall be impurities of animal origin. Not more than 30 micrograms per kilogram Not more than 1000 micrograms per kilogram (ii) Foreign matter — (Extraneous matter) (iii) Other edible grains (iv) Damaged grainsù (v) Weevilled grains— (vi) Uric acid— (vii) Aflatoxin (viii) Deoxynivalenol (DON) Provided that the total of foreign matter. It shall also conform to the following standards. Not more than 6. hard. Not more than 1 per cent. by weight shall be mineral matter and not more than 0. and Pennisetum .25 per cent. respectively. namely:— (i) MoistureNot more than 16. Not more than 1 per cent.05 percent by weight. Not more than 1 per cent. (ii) Foreign matter — (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. Not more than 10 per cent by count. by weight shall be impurities of animal origin. Not more than 3 per cent by weight. MAIZE: Maize shall be the dried mature grains of Zea mays Linn. respectively. By weight shall be mineral matter and not more than 0. clean. It shall also conform to the following standards. sweet. namely:— (i) MoistureNot more than 14. Not more than 5 per cent by weight Not more than 10 per cent by count.0 per cent by weight (obtained by heating the pulverised grains at 130oC-133oC for two hours). obtained from paddy as raw or par boiled. MASUR WHOLE: Provided that the total of foreign matter. by weight of which not more than 0. Not more than 5 per cent by weight. by weight shall be impurities of animal origin Not more than 3 per cent by weight. and damaged grains shall not exceed 6 per cent by weight. Not more than 1 per cent. wholesome and free from unwholesome poisonous substance. per kg. clean and wholesome. (ii) Foreign matter (Extraneous matter) (iii) Damaged grains(iv) Weevilled grains(v) Uric acid(vi) Aflatoxin 6. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains(iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. 7. Not more than 6 per cent by count. .10 per cent. Not more than 30 micrograms per kilogram. 5.25 per cent. It shall conform to the following standards. Not more than 100 mg. or Lens esculenta Moench). by weight of which not more than 0.05 percent by weight. sweet. (v) Weevilled grains (vi) Uric acid (vii) Aflatoxin Provided that the total of foreign matter. dry. RICE: Rice shall be the mature kernels or pieces of kernels of Oryza sativa Linn. Not more than 30 micrograms per kilogram. Not more than 100 mg. It shall be dry. by weight shall be mineral matter and not more than 0. dry. per kg. It shall be sound. other edible grains and damaged grains shall not exceed 10 per cent by weight. Masur whole shall consist of lentil (lens culinaris Medik or Even lens Linn. It shall also conform to the following standards. URD WHOLE: Urd whole shall consist of seeds of the pulses (phaseolus mungo Linn).10 per cent. by weight shall be impurities of animal origin. namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC 133oC for two hours). sweet and wholesome. 4] Not more than 6 per cent by weight our of which ergot affected grains shall not exceed 0. other edible grains and damaged grains shall not exceed 8 per cent by weight. Not more than 6 per cent by weight.25 per cent. Not more than 1 per cent. Not more than 100 mg per kg Not more than 30 micrograms per kilogram.360 (iv) Damaged grains THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. namely:— (i) MoistureNot more than 16 per cent by weight (obtained by heating the pulverised grains at 130oC-133oC for two hours). It shall be sound. 25 per cent. .) It shall be sound. 8. per kg. Not more than 100 mg per kg Not more than 30 micrograms per kilogram. by weight of which not more than 0. by weight of which not more than 0. Not more than 4 per cent by weight. wholesome and free from admixture of unwholesome substances. Not more than 1 per cent. It shall also conform to the following standards. Not more than 1 per cent. by weight shall be mineral matter and not more than 0. by weight shall be impurities of animal origin. Not more than 10 per cent by count.. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. Not more than 6 per cent by count. Not more than 4 per cent by weight. sweet. Not more than 5 per cent by weight.25 per cent. Not more than 5 per cent by weight. dry. Not more than 4 per cent by weight.k 361 (ii) Foreign matter -Extraneous Matter Not more than 1 per cent. by weight shall be mineral matter and not more than 0. sweet. by weight of which not more than 0. (ii) Foreign matter — (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. Not more than 100 mg. 9. Not more than 5 per cent by weight. per kg. namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours). namely:— (i) MoistureNot more than 16 per cent by wight (obtained by heating the pulverised grains at 130oC-133oC for two hours). Phaseolus radiatus Roxb. MOONG WHOLE: Moong whole shall consist of seeds of green gram (Phaseolous aurues Roxb. Not more than 100 mg.¹Hkkx III—[k.) It shall be sound. other edible grains and damaged grains shall not exceed 9 per cent by weight. other edible grains and damaged grains shall not exceed 9 per cent by weight. Not more than 30 micrograms per kilogram. It shall also conform to the following standards. Not more than 6 per cent by count. clean. by weight shall be impurities of animal origin. by weight shall be mineral matter and not more than 0.25 per cent.10 per cent by weight shall be impurities of animal origin. (iii) Other edible grains (iv) Damaged grains (v) Weevilled grains (vi) Uric acid (vii) Aflatoxin Provided that the total of foreign matter.10 per cent. CHANA WHOLE: Channa whole shall be the dried grains of gram (cicer arietinum Linn. other edible grains and damaged grains shall not exceed 9 per cent by weight. wholesome and free from unwholesome substances.10 per cent.M 4º Hkkjr dk jkti=k % vlk/kj. Not more than 30 micrograms per kilogram. namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours). by weight of which not more than 0. sweet. dry. by weight of which not more than 0. 4] Dal Arhar shall consist of husk and split seeds of red gram (Cajanus cajan (L) Millsp). Not more than 5 per cent by weight. by weight shall be mineral matter and not more than 0.362 THE GAZETTE OF INDIA : EXTRAORDINARY 10. by weight shall be mineral matter and not more than 0. It shall also conform to the following standards.25 per cent. by weight shall be impurities of animal origin. It shall also conform to the following standards. Not more than 5 per cent by weight. by weight of which not more than 0. sweet. Not more than 3 per cent by count.10 per cent.25 per cent. clean. Not more than 30 micrograms per kilogram. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains - . by weight shall be mineral matter and not more than 0. It shall also conform to the following standards. Not more than 30 micrograms per kilogram. By weight shall be impurities of animal origin. Not more than 0. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. Not more than 4 per cent by weight. clean. Not more than 3 per cent by count. wholesome and free from unwholesome. SPLIT PULSE (DAL) ARHAR: [PART III—SEC.) It shall be sound. wholesome and free from admixture of unwholesome substances. It shall be sound. SPLIT PULSE (DAL) MOONG: Dal Moong shall consist of split seeds of green grams (Phaseolus aureus Roxb. 12. other edible grains and damaged grains shall not exceed 6 per cent by weight.10 per cent. Not more than 100 mg. other edible grains and damaged grains shall not exceed 8 per cent by weight. Not more than 100 mg. per kg. Not more than 1 per cent.25 per cent. Not more than 1 per cent. by weight shall be impurities of animal origin. namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours). Not more than 1 per cent. It shall be sound. wholesome and free from admixture of unwholesome substance. per kg.5 per cent by weight. Not more than 4 per cent by weight. namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours).10 per cent. sweet. Phaseolus raditus). SPLIT PULSE (DAL) URD: Dal Urd shall consist of split seeds of pulse (Phaseolus mungo Linn. 11. dry. by weight shall be impurities of animal origin. sweet. Not more than 30 micrograms per kilogram. wholesome and free from admixture of unwholesome substances. dry. 14. by weight shall be mineral matter and not more than 0. 13. Not more than 30 micrograms per kilogram. Not more than 3 per cent by count. other edible grains and damaged grains shall not exceed 8 per cent by weight. Not more than 100 mg. sweet. 15. Not more than 1 per cent.25 per cent. by weight shall be mineral matter and not more than 0. Not more than 5 per cent by weight. It shall also conform to the following standards.25 per cent.k Not more than 5 per cent by weight.10 per cent. Not more than 2 per cent by weight. other edible grains and damaged grains shall not exceed 7 per cent by weight. SPLIT PULSE MASUR: Dal masur shall consist of dehusked whole and split seed of the lentil (Lenil esculenta Moench or Lens culinaris Medik or Ervem lens Linn). per kg. per kg. Not more than 3 per cent by count. clean. Not more than 3 per cent by count. It shall be sound. per kg. clean. (ii) Foreign matter (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. namely:— (i) MoistureNot more than 16 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours). Not more than 30 micrograms per kilogram. Any other foodgrains not specified above shall conform to the following standards. namely:— (i) MoistureNot more than 16 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours).10 per cent. Not more than 2 per cent by weight. other edible grains and damaged grains shall not exceed 7 per cent by weight. Not more than 1 per cent. by weight shall be impurities of animal origin. dry. It shall also conform to the following standards. wholesome and free from admixture of unwholesome substances. by weight of which not more than 0.M 4º (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Hkkjr dk jkti=k % vlk/kj. It shall be sound. 363 Provided that the total of foreign matter. Not more than 100 mg.¹Hkkx III—[k. Not more than 5 per cent by weight. . Not more than 100 mg. by weight of which not more than 0. DAL CHANA: Dal Chana shall consist of split grains of gram (Cicer arietinum Linn). namely:— (i) MoistureNot more than 14 per cent by weight (obtained by heating the pulverized grains at 130oC-133oC for two hours). (ii) Foreign matter (Extraneous matter) (iii) Other edible grains (iv) Damaged grains(v) Weevilled grains(vi) Uric acid(vii) Aflatoxin Provided that the total of foreign matter. other edible grains and damaged grains shall not exceed 12. gravel. kernels or pieces of kernels. Not more than 10 per cent by count. pebbles. toxic and/or harmful seeds . straws. by weight shall be impurities of animal origin. larvae and impurities and any other extraneous matter. (c) "Damaged grains" means kernels or pieces of kernels that are sprouted or internally damaged as a result of heat. It shall contain no added colour. partially drying and toasting. by weight shall be mineral matter and not more than 0.10 per cent. (b) poisonous.4. fastur linn and D. It shall be free from dirt.7 CORNFLOUR (Maize starch): 1.25 per cent.5% Not more than 0. microbe. weed seeds and other inedible grains and also paddy in the case of rice.) by flaking. N.means any seeds which is present in quantities above permissible limit may have damaging or dangerous effect on health. Akra (Vicia species).364 THE GAZETTE OF INDIA : EXTRAORDINARY (ii) Foreign matter (Extraneous matter) [PART III—SEC. (iii) Other edible grains (iv) Weevilled grains(v) Damaged grains(vi) Uric acid(vii) Aflatoxin Provided that total of foreign matter. It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl Alcoholic acidity (with 90 per cent alcohol) 2. CORN FLAKES: 1. organoleptic properties or technological performance such as dhatura (D. larvae and impurities or other extraneous matter. by weight of which not more than 0.0 per cent (on dry weight basis). Not more than 6 per cent by weight.). of dried substance . 2. NaOH per 100 g. corn cokle (Agrostemma githago L.5 per cent (on dry weight basis). moisture or whether. clay and mud. and (ii) organic matter consisting of husk. viz. dirt.. It shall be free from dirt. if any. (d) "Weevilled grains" means kernels that are partially or wholly bored by insects injurious to grains but does not include germ eaten grains and egg spotted grains. per kg. Explanation — For the purposes of items in regulation 2.4. Not more than 100 mg. (e) "Other edible grains" means any edible grains (including oil seeds) other than the one which is under consideration.0 ml. Machai Lallium remulenum linn).5% Not more than 1. flavours or other chemicals. stones.4.8. stramonium linn). sand. insects. 4] Not more than 1 per cent.0 per cent by weight. CORN FLAKES means the product obtained from dehulled. Not more than 5 per cent by weight. animal filth and in the case of rice. It shall conform to the following standards:— Moisture Total ash excluding salt Not more than 7.6 (2-14):— (a) "foreign matter" means any extraneous matter other than foodgrains comprising of(i) inorganic matter consisting or metallic pieces. Not more than 12.1 percent (on dry weight basis). Not more than 0. Not more than 30 micrograms per kilogram. ergot affected grain and kernel bunt grains. insects. degermed and cook corn (Zea mays L. having mudsticking on the surface of the rice. CORNFLOUR (Maize starch) means the starch obtained from maize (zea mays L. It shall be in the form of crisp flakes of reasonably uniform size and golden brown in colour. Shall be equivalent to not more than 2. lumps of earth. fermented and musty odour. Not more than 0. any other malted cereal grain and wheat flour or any other cereal flour or malt extract with or without addition of flavouring agents and spices.7 per cent on dry basis Not more than 12. It shall be free from added colour. edible common salt. potato or jawar (sorghum vulgare) and with or without the addition of edible common salt. It shall be free from any other foreign matter. soya flour. eggs. insects larvae and impurities or any other extraneous matter. sodium or potassium bicarbonate. PASTA PRODUCTS-(Macaroni.9 CUSTARD POWDER: 1.5% Not more than 0. Malted milk food shall also conform to the following standards.1 percent Acid insoluble ash Not more than 0.0 ml. Not less than 5. Shall be equivalent to not more than 2. CUSTARD POWDER means the product obtained from maize (Zea mays L. tapioca flour.) or sago/topioca with or without the addition of small quantities of edible starches obtained from arrowroot.4.k 365 Not more than 0. It may contain cocoa powder. N. It shall be the form of fine powder.4. dirt. 2. vitamins.M 4º Ash insoluble in dilute HCl Hkkjr dk jkti=k % vlk/kj.5% by weight Not more than 5% by weight Malted milkfood withcocoa powder Not more than 5 per cent by weight Not less than 11. It shall conform to the following standards:— Moisture Total ash Ash insoluble in dilute HCl (on dry basis).10 MACARONI PRODUCTS: 1. partly skimmed milk or milk powder with the wort separately from a mash of ground barley malt. by kneading the dough and extending it. — Not more than 12.0 per cent on dry basis Not more than 0. It shall not contain any added starch (except starch natural to cocoa powder) and added non-milk fat. vermicelli) means the products obtained from suji or maida with or without addition of ingredients like edible groundnut flour. It may contain permitted colours and flavours.5% Not more than 1. minerals.1 per cent by weight Not less than 80% by weight.25 per cent by weight. spray drying.11 MALTED AND MALT BASED FOODS 1.1 percent (on dry weight basis). milk powder. Nitrogen 2.4. spices. Not less than 12. MALTED MILK FOOD means the product obtained by mixing whole milk. Negative Cocoa powder (on dry basis) -- . minerals and vitamins and without added sugar in such a manner as to secure complete hydrolysis of starchy material and prepared in a powder or granule or flake form by roller drying. Not less than 7. NaOH per 100 g. vacuum drying or by any other process.0% by weight.25) (on dry basis) Total fat (on Dry basis) Total ash (on dry basis) Not more than 5 per cent by weight. protein isolates. spaghetti. namely:— Malted milkfood without Cocoa powder (a) (b) (c) (d) (e) (f) (g) (h) Moisture Total protein (N x 6. Malted milk food containing cocoa powder may contain added sugar. It shall not contain any preservative or added colour. of dried substance Alcoholic acidity (with 90 per cent alcohol) 2.5 per cent Not more than 0. It shall be free from dirt and other extraneous matter.¹Hkkx III—[k. Not less than 6% by weight. Not more than 5% by weight. free from rancidity.1 percent Not less than 1.5 per cent by weight. emulsifying agents. It shall conform to the following standards namely:— Moisture Total ash excluding added common salt (on dry basis) Ash insoluble in dilute HCl (on dry basis). milk and albuminous matter.1 per cent by weight (on dry basis) (in dilute HCl) Solubility Test for starch Not less than 85% by weight. Not more than 0. flavouring agents. MALT BASED FOODS (MALT FOOD) means the product obtained by mixing malt (wort or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes). protein isolates. 4] Malted milkfood withcocoa powder Cocoa powder Not more than 50.1 gm absent in 0. . insects and insect fragments.30 per cent. 2. fungal infested grains or any other type of insect or fungal damage. legumes and their products used in preparation of malt shall be sound. liquid glucose.1 gm absent in 0.Not more than 5 per cent.Paraheamolyticus (l) Faecal streptococci and Staphylococcus aureas 2. by weight . namely:— (a) Moisture (b) Total Protein (N x 6. Not more than 10 per gram. protein hydrolysates. rancidity and flavouring agents.Coli Vibrio cholera and V. It shall be free from added colours.Not more than 50. egg powder. It may contain added sugar and/or cocoa powder and processed in such a manner to secure partial or complete hydrolysis of starchy material in the form of powder or granules or flakes by drying or by dry mixing of the ingredients. involving mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk or milk powder.Absent in 25 gram . It shall also conform to the following standards.1 per cent. It shall conform to the following standards:— Moisture Total ash Not more than 10.366 THE GAZETTE OF INDIA : EXTRAORDINARY Malted milkfood without [PART III—SEC.4. The grains.Paraheamolyticus Faecal streptococci and Staphylococcus aureas Not more than 50.Not more than 5 per cent.000 per gram. eggs. amino acids and vitamins. emulsifying agents.000 per gram. sodium or potassium bicarbonate minerals.Not more than 100 per gram. absent in 0.1 gm absent in 0. spices. uninfested and free from insect fragments.0 per cent on dry basis . ROLLED OATS (quick cooking oats) means the product made from sound hulled oats (Avena sativa).1 gm (i) (j) (k) (l) (m) (n) (o) Bacterial count Coliform count Yeast and mould count Salmonella and Shigella E.Not more than 10 per gram.0 per cent. by weight .25) (on dry basis) (c) Total ash (on dry basis) (d) Acid insoluble ash (in dilute HCl) (e) Total plate count (f) Coliform count (g) Yeast and Mould Count (h) E Coli (i) Salmonella and Shigella (j) Alcoholic Acidity (expressed as H2SO4) with 90 per cent alcohol (on dry weight basis) (k) Vibrio cholera and V. by weight . . Not more than 10 per gram.1 gm .1 gm absent in 0. .12 ROLLED OATS: 1. by weight .0 % Not more than 2. It shall be in the form of flakes of uniform size having a light cream colour. edible common salt. It shall be free from dirt. .000 per gram.1 gm absent in 0.Not less than 7.Not more than 0.Absent in 10 gram. absent in 0. rat excreta. 38 per cent by weight on dry basis.00 ppm 3. sound healthy soyabeans by a process of cracking. rodent hair and excreta. SOLVENT EXTRACTED GROUNDNUT FLOUR means the product obtained from fresh. insect.M 4º Hkkjr dk jkti=k % vlk/kj. clean.0 per cent by weight Not more than 5.0 ml.count Not more than 10 per gm. fungus. fungus. Not more than 1.5 per cent by weight on dry basis Not more than 50. extraneous matter. clean. Not more than 5. solvent extraction with food grade hexane and grinding.0 percent on dry basis 367 Ash insoluble in dilute HCl (on dry basis). namely:— (a) Moisture (b) Total ash (c) Ash insoluble in dilute HCl (d) Protein (Nx6. It shall be free from any added colour and flavour.0 per cent by weight Not more than 7. It shall be free from added colour and flavour. It shall be in the form of flour of white or pale creamy white colour. SOLVENT EXTRACTED SESAME FLOUR means the product obtained by pressing. Nil in 25 gm Not more than 10.13 SOLVENT EXTRACTED FLOURS: Shall be equivalent to not more than 8. rodent hair and excreta. It shall conform to the following standards.00 ppm 2.2 per cent by weight on dry basis. of uniform composition and free from . 1. It shall be in the form of coarse or fine powder or grits.2 per cent by weight on dry basis Not more than 0.5 per cent by weight on dry basis Not more than 50.4. insects. sound healthy and decuticled sesame seeds followed by solvent extraction with food grade hexane or by direct extraction of kernels. dehulling.k Not more than 0.0 per cent by weight on dry basis. Nitrogen Crude Fibre Alcohol acidity (with 90 per cent alcohol) 2. Not more than 4. Not less than 48 per cent by weight on dry basis.0 per cent by weight on dry basis Not more than 0.25) (e) Crude fibre (f) Fat (g) Total bacterial count (h) Coliform bacteria (i) Salmonella bacteria (j) Hexane (Food grade) Not more than 9.000 per gm. The kernels shall be first expelled followed by solvent extraction with food grade hexane or by direct extraction of kernels.8 per cent on dry basis Not more than 2. extraneous matter. white to creamy white in colour of uniform composition and free from rancid and objectionable odour. of dried substance. It shall conform to the following standards namely :— (a) Moisture (b) Total ash (c) Ash insoluble in dilute HCl (d) Protein(Nx6.25) (e) Crude fibre (f) Fat (g) Total bacterial (h) Coliform bacteria (i) Salmonella bacteria (j) Hexane (Food grade) Not more than 8.000 per gm.1 percent Not less than 1.NaOH per 100 gm. degermed groundnut kernels which have been decuticled after mild roasting.¹Hkkx III—[k.4 per cent by weight on dry basis. Not less than 48 per cent by weight on dry basis. SOLVENT EXTRACT SOYA FLOUR means the product obtained from clean. N. Not more than 10 per gm. Nil in 25 gm Not more than 10. Not more than 1. It shall be whitish to light brown in colour of uniform composition and shall be free from rancid and objectionable odour. namely :— (a) Moisture (b) Total ash (c) Ash insoluble in dilute HCl (d) Protein (Nx6. 4.25) (e) Crude fibre (f) Fat (g) Total bacterial count (h) Coliform bacteria (i) Salmonella bacteria (j) Oxalic Acid (k) Hexane (Food grade) Not more than 9.count Not more than 10 per gm. Not less than 3.15 per cent by weight on dry basis. Not less than 22. from cotton seed of good quality which have been pre-cleaned and are free from infected or otherwise damage materials and extraneous matter.0 per cent by weight on dry basis Not more than 0. Food grade hexane shall be used for extraction of the oil. namely :— (a) Moisture (b) Total ash (c) Ash insoluble in dilute HCl (d) Crude Protein (Nx6. It shall be free from added colour and flavour. It shall be of white or pale brownish yellow colour of uniform composition and free from rancid and objectionable odour.0 per cent by weight on dry basis.35 per cent by weight on dry basis.0 per cent by Weight Not more than 6. extraneous matter.0 per cent by weight on dry basis Not more than 0. fungus.0 per cent by weight Not more than 5. fungus. SOLVENT EXTRACTED COTTON SEED FLOUR means the product obtained by solvent extraction of oil with food grade hexane from oil cake immediately following the single pressing. Not more than 10. insects. . of uniform composition and free from rancid and objectionable odour.0 per cent by weight on dry basis. Not less than 47 per cent by weight on dry basis. Not less than 47 per cent by weight on dry basis. Not more than 6. 5.00 ppm. namely :— (a) Moisture (b) Total ash (c) Ash insoluble in — dilute HCl (d) Protein (Nx6. rodent hair and excreta.0 per cent by weight on dry basis Not more than 0.25) (e) Available lysine (f) Crude fibre Not more than 8. Not more than 10. It shall conform to the following standards. extraneous matter. Nil in 25 gm. It shall conform to the following standards. fungus. rodent hair and excreta.368 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. of crude protein.5 per cent by weight content on dry basis. rodent hair and excreta. Not more than 1. 4] rancid and objectionable odour.0 per cent by weight on dry basis. insects.5 per cent by weight on dry basis Not more than 50.0 per cent by weight on dry basis.000 per gm.000 per gm. SOLVENT EXTRACTED COCONUT FLOUR means the product obtained from fresh coconut Kernels or dried coconut copra of good quality and free from mould. Not more than 5.35 per cent by weight on dry basis. It shall be free from added colours and flavours. Not more than 1. .Nil in 25 gm. per 100 g. Not more than 10 per gm.5 per cent by weight on dry basis Not more than 50. Not more than 0.25) (e) Crude fibre (f) Fat (g) Total bacterial (h) Coliform bacteria (i) Salmonella bacteria (j) Hexane (Food grade) Not more than 9. extraneous matter. Not more than 9. insect.6 g. It shall be free from added colour and flavour. It shall conform to the following standards.00 ppm. It shall be in the form of flour of white or pale brownish colour.0 per cent by weight Not more than 6. Not more than 1. Provided also that it shall conform to following standards. shall mean the product prepared from a mixture of wheat atta. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations.14 STARCHY FOODS: Hkkjr dk jkti=k % vlk/kj. . liquid glucose. water. milk powder.¹Hkkx III—[k. namely:— (i) total ash (on dry basis) (ii) ash insoluble in dilute hydrochloric acid (on dry basis). lysine. albumin.5 per cent by weight on dry basis. flour and meals.4. egg. edible starches such as potato starch and edible flours.1. BREAD whether sold as white bread or wheat bread or fancy or fruity bread or bun or masala bread or milk bread or of any other name. milk and milk products. vitamins.4. edible oilseeds. liquid glucose. vanaspati or refined edible oil or table butter or desi butter or margarine or ghee or their mixture containing any one or more of the following ingredients. curd." 1. fruit and fruit product (Candied and crystallized or glazed). shall not be more than 0. maida. namely:— Condensed milk. 26. gluten groundnut flour. yeast or other fermentive medium containing one or more of the following ingredients. fruit and fruits products.15 BAKERY PRODUCTS: 1. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. sugar and sugar products.M 4º (g) Free gossypol (h) Total gossypol (i) Fat (j) Total bacterial Count (k) Coliform bacteria (l) Salmonella bacteria (m) Hexane (Food grade) 2. 25.2 percent by weight on dry basis. salt. 2. malt products.4. 2011. edible vegetable products. dextrose.000 per gm. whey.3 of these regulationsand label declaration as provided in regulation 2. 2. edible groundnut flour. spices and condiments. vanaspati. Not more than 10 per gm. Not more than 50.00 ppm. cereals and their products. sugar.k 369 Not more than 0.5 (43) of Food Safety and Standards (Packaging and Labeling) Regulations.3 of this regulation and label declaration in Regulation 2. 25.4. SAGO shall mean small hard globules or pearls made from either the starch of the sago palm or the tubers of topioca (Manihot utilissima) and shall be free from any extraneous matter including natural colours. 2. edible desiccated coconut. butter. invert sugar. It shall conform to the following standards. 2011. ginger. ARROWROOT means the separated and purified starch from the rhizomes of the plants known as Maranta arundinacea or from Curcuma augustifolia. Not more than 10.06 per cent by weight on dry basis. gluten. khandsari. edible starches and flour. jaggery.1 percent It may contain Oligofructose (dietary fibres) upto 15% maximum subject to label declaration under Regulation 2. margarine or refined edible oil of suitable type or butter or ghee or their mixture. nut products .5 per cent. malt products. 26.1. protein concentrates. edible soya flour. protein concentrates and isolates. oligofructose (max 15%) and vinegar: Provided that it may also contain food additives specified in these regulations including Appendix A: Provided further that it may also contain artificial sweetener as provided in regulation 3. Biscuits including wafer biscuits shall be made from maida. coffee extract. cheese cocoa. namely:— Edible common salt. milk powder (whole or skimmed). dry fruit and nuts. oligofructose (max 15%) vinegar and other nutrients and vitamins: Provided that it may contain food additives specified in these regulations inclulding Appendix A: Provided further that it may contain artificial sweetener as provided in regulation 3. nuts.4. honey. honey. spices and condiments or their extracts.5 (24. shall not exceed 0. lime water. 2011.5 (24. Nil in 25 gm. namely:— (i) ash insoluble in dilute hydrochloric acid (on dry basis): (ii) acidity of extracted fat (as oleic acid):shall not be more than 0. Not more than 1. gur or jaggery.4 percent.1 per cent not exceeding 1. CANNED CORNED BEEF means the product prepared from boneless meat of carcass of bovine animals including buffalo meat.1 Definition: (a)"animal" means an animal belonging to any of the species specified below. the ampoules of chicken essence. namely:— (a) alcoholic acidity (with 90 per cent alcohol) (b) ash insoluble in dilute HCL on dry weight basis — (i) bread except masala bread or fruit bread (ii) masala bread or fruit bread [PART III—SEC. MEAT AND MEAT PRODUCTS 2.5 (43) of Food Safety and Standards (Packaging and Labeling) Regulations. goat meat.17. or capable of. chicken. (ii) Whole. pork-rind powder. (iv) Stomachs. but shall not include the following products (i) Meat extracts. meat powder.(i) Ovines. It may contain Oligofructose (dietary fibres) upto 15% maximum subject to label declaration under labelling regulation 2. kababs. 2011. cutlets. in raw material used in the products. cellular proteins. N NaOH per 100 g of dried substances.5. (e) "Slaughter house" means the building.5 ml. beef and grilled chicken which are prepared for immediate consumption. premises or place which is licensed as a slaughter house by the local authority for the slaughter of animals intended for human consumption. 2. blood plasma. 4] Shall be not more than equivalent of 7. curing. salted or dried. broken or crushed bones. meat sauces and similar products not containing fragments of meat. The product may contain ascorbic acid.1. buffalo meat. hot-dogs and hamburgers prepared for immediate consumption which can not be stored even under refrigerated conditions. (v) Products containing fragments of meat.4. bone extracts and similar products. freezing or following a method of processing meat akin to any of the above methods. dried blood.5.5. bladders and intestines. which have been subjected to ante-mortem and postmortem inspection. insect and insect fragments. (ii) Caprines.2 Meat and Meat Products: 1. animal gelatin. rolls. clean and bleached.1 per cent Not more than 0. and includes poultry and fish (b) "carcass" means the dead body or any part thereof including the viscera of any animal which has been slaughtered (c) "meat" means the flesh and other edible parts of a carcass (d) "meat food products" means any article of food or any article intended for. Not more than 0. flavouring. but which contain a quantity of meat or meat product not exceeding ten percent of the total weight of the final product. larvae.370 THE GAZETTE OF INDIA : EXTRAORDINARY Provided also that it shall conform to the following standards. (iii) Fats melted down from animal tissues. being used as a food which is derived or prepared from meat by means of drying. puffs. samosas. cooking. chops. rodent hairs and added colouring matter except any permitted food colours present as a carry over colour in accordance with the provision in regulation 3. meat consommé and stock.2 per cent Provided also that it shall be free from dirt. The product shall be uniformly cured with edible common salt and sodium and / or potassium nitrite. tikkas and soups made from mutton. (iii) Suillines. sodium ascorbate or isoascorbate acid/ sodium iso-ascorbate singly or in . seasoning. (vi) Patties. dried blood plasma. koftas. smoking. (iv) Bovines. meat peptones. 2. bread. Characteristics (1) Total Fat content: a) Product without binder b) Product with binder Total Plate Count E. The product may also contain sucrose. namely:— Sl. foreign matter and objectionable odour. The sealed containers shall not show any change on incubation at 35oC for 10 days and 55oC for 5 days. lactose.0 percent 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram (2) (3) (4) (5) (6) 3. The sealed container shall not show any change on incubation at 35oC for 10 days and 55oC for 5 days. turkeys. The product shall be free from bones. CANNED LUNCHEON MEAT means the product prepared from edible portion of meat of mammalian animal. invert sugar. The product shall conform to the following requirements. guinea fowl or pigeonslaughtered in an abattoir. The product shall be clean and substantially free from staining and contamination from the container. maltose. Characteristics (1) (2) (3) (4) (5) Total Plate Count E. maltose and glucose syrup including corn syrup. . The product shall be uniformly cured with edible common salt and sodium and /or potassium nitrite. glucose. The product shall be clean and substantially free from stains from the container and foreign matter and shall be capable of being sliced. dextrose. detached cartilage tendous. The product shall be packed in hermetically sealed container and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. whey powder. namely:— Sl. The product shall be uniformly cured with edible common salt and sodium and / or potassium nitrite. The product shall conform to the following requirement.Coli Solmonella Staphylococcus aureus Clostridium perfringens and Clostridium botulinum Requirements 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 2. The product may be with or without binders such as cereal flour/starch. The product may contain ascorbic acid / isoascorbic acid and its sodium salts singly or in combination not exceeding 500 mg/kg expressed as ascorbic acid as antioxidant and sodium and or potassium mono . ducks. slaughtered in an abattoir.k 371 combination not exceeding 500 mg/kg.M 4º Hkkjr dk jkti=k % vlk/kj. biscuits or bakery products. milk powder. The product shall be packed in hermetically sealed containers and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable.0 percent Not more than 35. glucose syrup. The product shall be in the form of a solid pack capable of being sliced. including corn syrup.Coli Salmonella Staphylococcus aureus Clostridium perfringens and Clostridium botulinum Requirements Not more than 30. The product may be smoked and flavoured with natural and natural identical flavours and permitted flavour enhancer. including chickens. ligaments and may be with or without skin and fat. seasoning and condiments and water soluble hydrolysed protein. lactose.¹Hkkx III—[k.di polyphosphates singly or in combination not exceeding 3000 mg/kg expressed as P2O5 as water retention agents. CANNED COOKED HAM means the product prepared from meat of pigs which have been subjected to ante-mortem and postmortem inspection. No. spices. egg protein. No. dextrose. The product shall be free from any added colour and natural and artificial flavour. vegetable protein products. geese. which have been subjected to ante-mortem and postmortem inspection and/or edible meat of poultry birds. The product shall be packed in hermetically sealed containers and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. namely:— Sl. sodium and or potassium mono . objectionable matter and shall be capable of being sliced.Coli Salmonella Staphylococcus aureus Clostridium perfringens and Clostridium botulinum Requirements 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 4. water soluble hydrolysed protein and food grade gelatin. The product may be smoked and flavoured with natural and nature identical flavours and permitted flavour enhancer. glucose syrup including corn syrup. glucose syrup including corn syrup. 4] The product may contain sucrose. ducks. The sealed containers shall not show any change on incubation at 35oC for 10 days and 55oC for 5 days. spices. The product may be with or without binders such as cereal flour/starch. CANNED CHOPPED MEAT means the product prepared form edible portion of meat of mammalian animals slaughtered in an abattoir. invert sugar. fructose. honey.di polyphosphates singly or in combination not exceeding 3000 mg/ kg expressed as P2O5 as antioxidant and water retention agents respectively. No. maltose. spices. The product shall be clean and substantially free from staining and contamination from the container. seasoning and condiments. dextrose. Characteristics (1) (2) (3) (4) (5) Total Plate Count E. biscuit. Vegetable protein product. lactose. bread. The product may contain ascorbic acid / iso-ascorbic acid and its sodium salts singly or in combination not exceeding 500 mg / kg expressed as ascorbic acid and sodium and or potassium mono-di-polyphosphate. turkeys. lactose. The product shall confirm to the following requirement. or bakery product. invert sugar. No. maltose. Characteristics (1) Total Fat content: a) Product without binder b) Product with binder Not more than 25. namely:— Sl. The product may also contain sodium/potassium alginate not exceeding 10 mg/kg and or agar. dextrose. The product shall be packed in hermetically sealed containers and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable.0 percent Requirements . The product shall be free from any stains from the container/package. carrageenan and sodium citrate as emulsifying and stabilizing agents. geese. which have been subjected to ante-mortem and postmortem inspection and / or edible meat of poultry birds including chickens. seasoning and condiments and water soluble hydrolysed protein. The sealed containers shall not show any change on incubation at 350C for 10 days and 550C for 5 days.372 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. singly or in combination not exceeding 3000 mg/kg expressed as P205 as antioxidants and water retention agent respectively. The product may contain ascorbic acid / isoascorbic acid and its sodium salt singly or in combination not exceeding 500 mg/kg expressed as ascorbic acid.The product shall conform to the following requirements. slaughtered in an abattoir.0 percent Not more than 30. The product may be smoked and flavoured with natural flavouring substances and nature identical flavours as well as permitted flavour enhancers. foreign matter and shall be capable of being sliced. The product shall be uniformly cured with edible common salt and Sodium or Potassium Nitrite. The product shall be free from bones. free from objectionable odour.M 4º (2) (3) (4) (5) (6) Total Plate Count E. viscera. The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product it shelf stable. free from any foreign matter. bruised material. The product shall be free from bones. FROZEN MUTTON. The product shall be free from added colour flavour and meat tenderized.Coli Salmonella Staphylococcus aureus Clostridium perfringens and Clostridium botulinum Requirements 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 7. flavour and meat tenderizer. The product shall conform to the following requirements. The contents shall have the characteristic colour. namely:— Sl. strings and fibrous tissue. The product shall conform to the following requirements. which have been subjected to ante-mortem and postmortem inspection. The sealed container shall not show any change on incubation at 350C for 10 days and 550C for 5 days. free from objectionable odour. slaughtered in an abattoir. The product shall be cut into pieces of reasonably uniform size and cured with a mixture of edible salt and sodium nitrate and or sodium nitrite. which have been subjected to ante-mortem and postmortem inspection. blood clots. The sealed containers shall not show any change on incubation at 350C for 10 days and 550C for 5 days. No.Coli Salmonella Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum Requirements 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 6. The contents shall have characteristic colour. The fresh meat meant for freezing shall be clean. CHICKEN.k 1000 / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 373 Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum 5. hair. CANNED MUTTON AND GOAT MEAT means the product prepared from edible portion of meat of sheep and goat animals slaughtered in an abattoir.¹Hkkx III—[k. hair. discoloration and excessive disintegration. skin. The packing medium and other ingredients shall be of food grade quality.Coli Salmonella Hkkjr dk jkti=k % vlk/kj. The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product is shelf stable. namely:— Sl. Characteristics (1) (2) (3) (4) (5) Total Plate Count E. tendons and excessive fat. Meat shall be prepared by quickly freezing in an appropriate equipment in such a way that . GOAT AND BUFFALO MEAT means the product prepared from edible portion of meat of animals specified uder these regulationsincluding buffalo meat slaughtered in an abattoir. The product shall be cured with a mixture of edible common salt and sodium nitrite. Characteristics (1) (2) (3) (4) (5) Total plate count E. blood clots. CANNED CHICKEN means the product prepared from edible portion of meat of poultry birds. No. which have been subjected to ante-mortem and postmortem inspection. viscera and bruised/disintegrated material. discolouration and excessive disintegration. The packing medium and other ingredients shall be of food grade quality. skin. The product shall be free from added colour. objectionable odour/flavour and evidence of deterioration. Frozen fish fillets or minced fish flesh or mixtures thereof are products obtained from fresh wholesome fish of any species or mixtures of species with similar-sensory properties. and is free from bones.Coli Staphylococcus aureus Clostridium perfringens and Clostridium Botulinum Yeast and mould count Salmonella Listeria monocytogenes Requirements 100000 / gram maximum 100 / gram maximum 100 / gram maximum 30/ gram maximum 1000/ gram maximum Absent in 25 gram Absent in 25 gram 2. The product shall conform to the following requirements. Characteristics (1) (2) Total Volatile Base (Nitrogen) Histamine Requirements Not more than 30 mg/ 100gm Not more than 20 mg / 100gm 5.1 Fish and Fish Products 1. Fillets may be pieces of irregular size and shape with or without skin. The Norway Lobster may be prepared from Nephros norvegicus. Fish and Fish Products: 2. The product shall conform to the following requirements: Sl. The product may be with or without head from which viscera or other organs have been completely or partially removed. No. The product may be glazed with water. The product may be glazed with water.6.374 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Aristeidae and Sergestidae families. The product may be glazed with water. The product may be glazed with water. storage and sale. No. The products shall conform to the following requirement:- .6. The products shall conform to the following requirements:— Sl. namely:— Sl. Characteristics (1) Total Volatile Base (Nitrogen) Requirements in RawProduct Not more than 30 mg/100 gm Requirement in CookedProduct Absent in 25gm 2. No food additive is allowed in this product. Characteristics (1) (2) (3) (4) (5) (6) (7) Total Plate Count E. Frozen squid and parts of squid means the product prepared from fresh squid of sound quality belonging to squid species of Loliginidae. 4] the range of temperature of maximum crystallization is passed quickly and the product attains a temperature of 180C or colder at the thermal centre after thermal stabilization. No. The product may be peeled or unpeeled. The product may be raw or cooked. viscera and skin. The product shall not contain a mixture of genera but may contain mixture of species of same genus with similar sensory properties. The product shall conform to the following requirements:— S. The product shall not be a mixture of different species. Ommastrephidae Onychoteuthide and Thysanotenthidae families. Characteristics (1) Total Volatile Base (Nitrogen) Requirements in RawProduct Not more than 30 mg/100 gm Requirement in CookedProduct Absent in 25gm 3. Crangonidae.No.No. Frozen finfish means the product prepared from fresh fish of good quality. raw or cooked. Frozen Shrimps or Prawns means the product prepared from fresh shrimps of sound quality belonging to Penaeidae. Frozen Lobsters means the product prepared from fresh lobsters of sound quality belonging to the genus Homarus of the family Nephropidae and from the families Palinuridae and Scyllaride. Minced fish flesh consists of particles of skeletal muscle". Pandalidae. The product shall be kept deep frozen so as to maintain its quality during transportation. Characteristics (1) Total Volatile Base (Nitrogen) Requirements Not more than 30 mg/100 gm 4. The product may be glazed with water. Palaeomonidae Solenoceridae. The product shall conform to the following requirements:— S. The products shall be free from any foreign matter and objectionable odour/flavour. Characteristics (1) (2) Histamine Content Total Volatile Base (Nitrogen) Requirements Not more than 20 mg/100 gm Not more than 30mg/ 100gm 9. Pandalide. No. 2. gutted. The quick freezing process shall not be regarded as complete unless the product temperature has reached minus (-) 18º C or colder at the thermal centre after thermal stabilization.0 percent Not more than 1. The product shall be free from foreign matter. The product shall be free from foreign matter. Canned finfish means the product prepared from the flesh of fresh finfish of sound quality belonging to any one species or mixture of species within the same genus having similar sensory properties. The packing medium and other ingredients used shall be of food grade quality. Characteristics (1) (2) Hkkjr dk jkti=k % vlk/kj. lower lobe of caudal fin and Pelvic from fresh shark of edible quality. 3. The products shall conform to the following requirements:— Sl.0 percent and not more than 15. The products shall conform to the following requirements:— Sl. The product may be packed in any suitable packing medium. No food additive is allowed in this product. storage and sale. No. The products shall conform to the following requirements:— Sl. split or filleted and washed. objectionable odour and flavour.0 percent Not more than 1.6. No. The product may be in the form of peeled shrimps which have been headed and peeled without removal of the dorsal tract or cleaned and deveined shrimps in which the back is cut open after peeling and dorsal . The product shall conform to the microbiological requirement given in Appendix B. tail and viscera. objectionable odour or flavour and rancidity. The product shall be kept deep frozen so as to maintain the quality during transportation. shell and antenna have been removed. The product shall be free from adhering flesh and may be with or without skin. beheaded. The product may contain food additives permitted in Appendix A. The fish shall be bled. Salted fish/dried salted fish means the product prepared from fresh wholesome fish. 6. The entire operation including processing and packaging shall ensure minimum dehydration and oxidation. 4 AND 5 shall be frozen in an appropriate equipment quickly to minus (-) 18º C or colder in such a way that the range of temperature of maximum crystallization is passed quickly.k Requirements 375 Total Volatile Base (Nitrogen) Histamine Not more than 30 mg/ 100gm Not more than 20 mg / 100gm Note I: Products under article 1. The product shall be dried in a suitable manner and shall be free from any food additive.0 percent Not less than 10.0 percent Absent in 25gm 8. No.M 4º Sl. Canned Shrimp means the product prepared from fresh shrimp of sound quality from any combination of species of families Penaeidae.1 (3). Characteristics (1) (2) (3) (4) Moisture Sodium chloride Ash insoluble in HCl on dry basis Yeast and Mould Count Requirements Not more than 16.0 percent Absent in 25gm 7. The product shall be free from head. The fish shall be fully saturated with salt (Heavy salted) or partially saturated to a salt content not less than 10 percent by weight of the salted fish which has been dried. Dried shark fins means the product prepared from dorsal and pectoral fins. Characteristics (1) (2) (3) Moisture Ash insoluble in HCl on dry basis Yeast and Mould Count Requirements Not more than 10. The product shall conform to the microbiological requirement given in Appendix B. Crangonidae and Palaemonidae from which heads. The product may contain food additives permitted in Appendix A except listed product under regulation 2.¹Hkkx III—[k. body and shoulder meat from which the shell has been removed. The packing medium and all other ingredients shall be of food grade quality. Sardinia milanostictusl neopilchardusl ocellatus/sag ax/caeruleus. Canned sardines or sardine type products means. Sardinia aurita/brasiliensisl maderensisl longicepsl gibbosa celupea harengus. Engranulis anchoita/mordax/ringens and opisthonema oglinum. The packing medium and all other ingredients shall be of food grade quality. The container shall not show any change or . The products shall also conform to the following requirements:— Sl. Etrumeus teses. No. 10. 9. Canned salmon means the product prepared from fresh fish of sound quality belonging to any of the species of Salmosalar or Oncorhynctus nerka/kisutchl tschawytscha/gorboscha/ketax and masou species. Characteristics (1) (2) Histamine Content Total Volatile Base (Nitrogen) Requirements Not more than 20 mg/100 gm Not more than 30mg/100 gm 11. The products shall conform to the following requirements:— Sl. Characteristics (1) (2) Total Volatile Base (Nitrogen) Acidity in brine expressed as Citric Acid Requirements Not more than 30 mg/100 gm Not more than 0. 12 and 13 shall be packed in hermetically sealed clean and sound containers and subjected to adequate heat treatment followed by rapid cooling to ensure commercial sterility. Sprattus sprattus. No food additive is allowed in this product.06 percent and Not more than 0. the product prepared from fresh or frozen fish belonging to Sardinia pilchardus. The packing medium and all other ingredients shall be of food grade quality. No. The product shall be prepared singly or in combination from the leg. Ethmedium maculatun.376 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. chunks.2 percent 13. It may be free from scales and or tail. The fish may be eviscerated. The product shall be free from head and gills. 4] tract has been removed upto the last segment next to the tail or broken shrimps consisting of pieces of peeled shrimp of less than four segments with or without the vein removed. No. The product shall be free from head. If ungutted it shall be practically free from undigested feed or used feed. Euthynnus affinisl alleteratusl Jinlatus/ Sarda chilentis/orienlalisl Sarda and Katsuwonus pelamis (syn Euthynnus pelamis) species. flakes or grated / shredded particles. Characteristics (1) (2) Total Volatile Base (Nitrogen) Acidity in brine expressed as Citric Acid Requirements Not more than 30mg/100 gm Not less than 0. The product shall be packed in any suitable medium. The product shall be packed in any suitable medium. The packing medium and other ingredients shall be of food grade quality. fins and tails. The product shall be packed in any suitable medium. 11. No. claw. The products shall conform to the following requirements:— Sl. The products shall conform to the following requirements:— Sl. Characteristics (1) Total Volatile Base (Nitrogen) Requirements in Raw Product Not more than 30 mg/100 gm 12. The product may be in the form of segments with or without skin. viscera. Nematolosaviaminghi. Sl. Canned Tuna and Bonito means the product prepared from fresh fish of sound quality belonging to Thunnus alalunga/albacaresl atlanticusl obessul maccoyiil thynnusl tongoe. The product shall conform to the following requirement. The packing medium and all other ingredients shall be of food grade quality. Hypertophus vittatus. Canned crab meat means the product prepared from live crabs of sound quality from any of the edible species of the suborder Branchyura or the order Decapoda and all species of the family Lithodiadae.2 percent 10. The product shall be packed in any suitable medium. If eviscerated it shall be practically free from visceral parts other than roe milt or kidney. Characteristics (1) (2) Histamine Content Total Volatile Base (Nitrogen) Requirements Not more than 20mg/100 gm Not more than 30mg/100 gm Note II: All the product listed under articles 8. No. The container shall be free from rust and mechanical defects. (xii) edible desiccated coconut. and other food grade wax or any combination thereof. objectionable odour. SWEETS & CONFECTIONERY: 2. which may be in the form of liquid. (v) edible starches. mulathi. or otherwise. . camphor. The product shall conform to the microbiological requirement given in Appendix B. gur. carnauba wax (food grade). namely:— (i) Ash sulphated (on salt free basis) Not more than 2. semi-solid or solids with or without coating of sugar or chocolate or both. khandsari.Without prejudice to the standards laid down in this Appendix. The final product shall be free from foreign matter. honey. The products may contain food additives permitted in Appendix A except products listed under regulation 2. (xxiii) thymol.7.1 Sugar boiled confectionery: Sugar boiled confectionery whether sold as hard boiled sugar confectionery or pan goods confectionery or toffee or milk toffee or modified toffee or lacto-bon-bon or by any other name shall mean a processed composite food article made from sugar with or without doctoring agents such as cream of tartar by process of boiling whether panned or not. menthol oil crystals. (xiv) candied peels. jaggery.5 per cent by weight.1 (11). liquid glucose.M 4º Hkkjr dk jkti=k % vlk/kj. (iii) edible molasses. (ii) milk and milk products. such water shall be free from micro-organisms likely to cause disease and also free from chemical constituents which may impair health.7. sorbitol. (x) vitamins and minerals. (xi) shellac (food grade) not exceeding 0. (xx) puffed rice. invert sugar. (xv) enzymes. It may also contain any of the following:— (i) sweetening agents such as sugar. whenever water is used in the manufacture or preparation of any article of food. Note. (xvii) edible foodgrains. 2. gulabanafsha. (xxii) eucalyptus oil. (xiii) spices and condiments and their extracts. paraffin wax food grade. (vi) edible oils and fats. (ix) tea extract. (xxv) gum arabic and other edible gum. (xvi) permitted stabilizing and emulsifying agents. (xxi) china grass. coffee extract. (vii) edible common salts. lactose. (xxiv) edible oil seed flour and protein isolates. edible seeds. bura sugar. (iv) malt extracts.6. (viii) fruit and fruit products and nut and nut products. (xix) gulkand. or flavour.k 377 incubation at 37ºC for 7 days.¹Hkkx III—[k. It may contain centre filling.4 per cent by weight bee wax (food grade). pepper mint oil. It shall also conform to the following standards. cocoa. (xviii) baking powder. chocolate. invert sugar.0 per cent by weight. (1) Milk toffee(i) Total protein (N x 6. (viii) cinnamon powder or extracts. (xiii) protein isolates. Provided that in case of sugar boiled confectionery where spices are used as centre filling. 25. khandsari. Provided further that if artificial sweetener has been added as provided in Regulation 3.5 (24. sugar. it shall conform to the following additional requirements as shown against each. liquid glucose. jaggery. (ii) milk and milk products. (x) caraway powder or extracts. the ash insoluble in dilute Hydrochloric acid shall not be more than 0. or icing sugar with binding materials such as edible gums. (xi) cardamom powder or extracts. dextrosemonohydrate. Where the sugar boiled confectionery is sold under the name of milk toffee and butter toffee. . honey. 4] Provided that in case of sugar boiled confectionery where spices are used as centre filling. (iv) malt syrup.7. 2.2: Lozenges: Lozenges shall mean confections made mainly out of pulverised sugar. (ix) aniseed powder or extracts. It may contain any of the following:— (i) sweetening agents such as dextrose. (xii) cocoa powder or extracts. (xvi) permitted emulsifying and stabilizing agents (xvii) vitamins and minerals.25) shall not be less than 3 per cent by weight on dry basis. (ii) Ash insoluble (in dilute Hydrochloric acid) Not more than 0.1. (xiv) coffee-extracts or its flavour.3.2 Per cent by weight. (iii) nuts and nuts products. bura sugar.3.2 per cent by weight The product may contain food additives permitted in these regulations including Appendix A.0 percent by weight Not more than 0. (vii) ginger powder or extracts. (xv) permitted colouring matter.1. (v) edible starches. (ii) Fat content shall not be less than 4 per cent by weight on dry basis. it shall be declared on the label as provided in regulation 3. the ash sulphated shall not be more than 3 per cent by weight. it shall be declared on the label as provided inRegulation 2. edible gelatine. 2011.fat content shall not be less than 4 per cent by weight on dry basis.4.378 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall also conform to the following standards: (i) Sucrose content (ii) Ash Sulphated (salt free basis) (iii) Ash insoluble in dilute Hydrochloric acid Not less than 85.4 per cent. (2) Butter toffee. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. (vi) edible common salt. Provided that it may contain food additives permitted in these regulations including appendix 'A'. sorbitol. Not more than 3. liquid glucose or dextrin and generally made from cold mixing which does not require primary boiling or cooking of the ingredients. 26. minerals.5 (24.3. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations.5 per cent by weight Not more than 3. natural or synthetic.3: Chewing gum and bubble gum Chewing gum and bubble gum shall be prepared from chewing gum base. . 26. Provided further that if only permitted artificial sweetener is used in the products as sweetener.k 379 Provided that if artificial sweetener has been added in the product as provided in the regulation 3.¹Hkkx III—[k. it shall also conform to the following standards. food grade (f) Permitted Emulsifiers (g) Water. Bubble gum Not less than 14. potable (h) Nutrients like Vitamins. adulterants and harmful ingredients. namely:— Ingredients (i) Gum (ii) Moisture (iii) Sulphated Ash (iv) Acid insoluble ash (v) Reducing sugars (calculated as dextrose) (vi) Sucrose Chewing gum Not less than 12.5 per cent by weight.5 per cent by weight.5 per cent by weight Not more than 11. Not more than 70.5 per cent by weight.1. cane sugar and liquid glucose (corn syrup). Not more than 2. non-toxic. the requirement for sucrose prescribed in these standards shall not be applicable to such products. or bubble gum base.0 percent by weight.0 per cent by weight Not more than 3. 2. namely:— (a) Malt (b) Milk powder (c) Chocolate (d) Coffee (e) Gelatin.7.5 per cent by weight Not more than 9. it shall be declared on the label as provided in Regulation 2.0 per cent by weight. filth. Not less than 5.5 per cent by weight.4. Not less than 4. Kikar (gum Arabic) (2) KHAIR (3) Jhingan (Jael) (4) Ghatti (5) Chiku (Sapota) (6) Natural rubber latex (7) Synthetic rubber latex (8) Glycerol ester of wood resin (9) Glycerol ester of gum resin (10) Synthetic resin (11) Glycerol ester or partially hydrogenated gum or wood resin. Not more than 60. 25.0 per cent by weight. The following sources of gum base may be used:— (1) Babul. proteins It shall be free from dirt.5 per cent by weight.M 4º Hkkjr dk jkti=k % vlk/kj. (12) Natural resin (13) Polyvinyl acetate (14) Agar (food grade) It may also contain any of the following ingredients. Not more than 3. 2011. Provided also. The coating shall be of chocolate that meets the requirements of one or more of the chocolate types mentioned above. 4] Provided that it may contain food additives permitted in and these regulations Including Appendix A Provided further. under different types of chocolates. 26. Filled Chocolates means a product having an external coating of chocolate with a centre clearly distinct through its composition from the external coating. cocoa press cake.7.380 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. but does not include flour confectionery pastry and biscuit products. Blended Chocolate means the blend of milk and plain chocolates in varying proportions. namely. Plain Chocolate is obtained from one or more of cocoa nib.as defined above. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. The material shall be free from rancidity or off odour.1. cocoa butter. the chocolate may contain one or more of the substances as outlined below. cocoa press cake and cocoa dust (cocoa fines/powder). Provided that it may contain artificial sweeteners as provided in regulation 3. cocoa mass. cocoa press cake. cocoa mass. Milk Covering Chocolate .4. nuts. The product may contain food additives permitted in these regulations including Appendix A. cocoa nib. White chocolate is obtained from cocoa butter. if only artificial sweetener is added in the product as sweeteners the parameters namely. 26.4: Chocolate Chocolate means a homogeneous product obtained by an adequate process of manufacture from a mixture of one or more of the ingredients. filth. but suitable for covering purposes. 25. adulterants and any harmful or injurious matter. cocoa mass. it shall be declared on the label as provided in Regulation 2.1. 2011. insect and fungus infestation. milk solids. cocoa powder including low-fat cocoa powder with sugar and milk solids including milk fat and cocoa butter. milk solids including milk fat The chocolates shall not contain any vegetable fat other than cocoa butter. cocoa powder including low fat cocoa powder with sugar and cocoa butter. if artificial sweetener has been added as provided in Regulation 3.4. including fat reduced cocoa powder with or without addition of sugars.5 (24. reducing sugars and sucrose prescribed in the table above shall not be applicable to such product 2. that. It shall contain one or more edible wholesome substances which shall not be less than 10 per cent of the total mass of finished product. (a) edible salts (b) spices and condiments (c) permitted emulsifying and stabilizing agents (d) permitted sequestering and buffering agents. Provided further that in addition to the ingredients mentioned above. 25. The chocolates shall be of the following types:— Milk chocolates is obtained from one or more of cocoa nib. including milk fat and sugar. Composite Chocolate-means a product containing at least 60 per cent of chocolate by weight and edible wholesome substances such as fruits.3 and label declaration as provided under Regulation 2.5 (24. Plain Covering Chocolate-same as plain chocolate but suitable for covering purposes. 2011. Chocolates shall also conform to the following standards namely:— . cocoa beans. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. The amount of chocolate component of the coating shall not be less than 25 per cent of the total mass of the finished product.2 (1). g. The product may contain food additives permitted in these Regulations and Appendices. iron filings and added colouring matter. It shall be free from dirt.5 per cent by weight.1 per cent by weight..5 2. Not less than Milk fat (on dry basis) Percent by weight. Milk Chocolate Total fat (on dry basis) per cent by weight. permitted flavours and colours. It shall not contain any artificial sweetner.2 0.5 per cent by weight.2 0. REFINED SUGAR means the white crystallised sugar obtained by refining of plantation white sugar. 2. a) Not less than 10. Extraneous matter shall not exceed 0.1: SUGAR 1. It shall also conform to the following standards. Extraneous matter shall not exceed 0. Not more than 10.0 percent 2.. "ICE LOLLIES OR EDIBLE ICES" means the frozen ice produce which may contain sugar.5 12 12 - 3. cocoa.2 2. It shall also conform to the following standards. fruit juices. coffee.7. namely :— (a) Moisture (when heated at 105 degree ± 1° degree C for 3 hours) (b) Sucrose Not more than 0.1 per cent by weight.5: ICE LOLLIES OR EDIBLE ICES 1.0 4. and added colouring matter. nutritive sweeteners e. dried liquid glucose. 2. namely:— (a) Moisture (when heated at 1050 ± 10C for 3 hours) (b) Sucrose Not more than 0. dextrose.5 b) Not more than Acid insoluble ash (on moisture fat and sugar free basis) percent by weight.8: Sweetening agents including Honey 2. fruit. It shall conform to the following requirement:— Total sugars expressed as Sucrose . PLANTATION WHITE SUGAR (commonly known as sugar) means the crystallised product obtained from sugarcane or sugar beet. Not less than 98 per cent by weight. Not less than Cocoa solids (on Moisture-free and fat free basis) percent by weight Not less than 25 Hkkjr dk jkti=k % vlk/kj. liquid glucose.2 0. Not less than 99. The product may contain food additives permitted in these Regulations and Appendices.5 per cent by weight. ginger. fruits and fruit products. 2 2 - - 2 — 3. sugar. 2. 0.5 - 1 9 5. It may also contain permitted stabilizers and/or emulsifiers not exceeding 0. . cocoa. The product may contain food additives permitted in these Regulations and Appendices. honey. filth.2 0. Characteristics No. Not less than 10. Milk Solids (on Moisture-free and fat-free basis) percent by weight. filth. nuts and salt.M 4º Sl. It shall be free from dirt.2 0. citric acid. It shall conform to the microbiological requirements prescribed in Appendix B.5 - - - 10.¹Hkkx III—[k.5 per cent by weight.k Requirements for Milk Covering Chocolate 25 Plain Chocolate 25 Plain Covering Chocolate 25 White Chocolate 25 381 Blended Chocolate 25 1. Ice Candy means the product obtained by freezing a pasteurized mix prepared from a mixture of water. syrup.8. iron filings. 03 per cent by weight The product may contain food additives permitted in these Regulations and Appendices.25 per cent by weight. namely:— Khandsari Sugar (Sulphur Sugar) (i) Moisture (when heated at 105° ± 1° C for 3 hours) (ii) Ash insoluble in dilute hydrochloric acid (iii) Sucrose Khandsari Sugar (Desi) Not more than 1. It shall also conform to the following standards.25 per cent by weight. Edible starch. iron filing and added colouring matter. filth. Extraneous matter shall not exceed 0. The product may contain food additives permitted in these Regulations and Appendices. It shall be white in colour. 5.0 per cent by weight. ICING SUGAR means the sugar manufactured by pulverizing refined sugar or vacuum pan (plantation white) sugar with or without edible starch. Not more than 0. It shall also conform to the following standards. Not less than 93. Not more than 0.5 per cent by weight. 4] 3. or any other extraneous matter.7 per cent by weight. filth.5 per cent by weight Not more than 0. It may contain sodium bicarbonate (food grade). Not less than 96. free from dust. Not more than 1.382 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall be free from dirt. It may be crystalline or in powder form. Extraneous matter shall not exceed 0. 6. and (ii) Khandsari Sugar (sulphur) also known as "Sulphur Sugar".0 percent by weight on dry basis. It shall be free from dirt. It shall be in form of white powder.80 per cent by weight. namely: Khandsari Sugar (Sulphur Sugar) (i) Conductivity (106 mho/cm2) (ii) Calcium oxide (mg/100gms) 100-300 in 5% solution at 30oC Not more than 100 Khandsari Sugar (Desi) Not more than 100 in 5% solution at 30oC Not more than 50 The product may contain food additives in Appendix A 4.0 per cent by weight. if added. Not more than 0. namely: (i) Khandsari Sugar Desi. The product may contain food additives permitted in these Regulations and Appendices. Not more than 4. KHANDSARI SUGAR obtained from sugarcane juice by open pan process may be of two varieties. .7 per cent by weight.Khandsari sugar can be distinguished from plantation white sugar on the following characteristics. Not more than 0. It shall conform to the following standards:— (a) Total starch and sucrose (moisture free) (b) Moisture (c) Starch Not less than 99. iron filings and added colouring matter.7 per cent by weight. NOTE: .0 per cent by weight. CUBE SUGAR means the sugar in the form of cube or cuboid blocks manufactured from refined crystallised sugar. free from dirt and other extraneous contamination.1 per cent by weight. namely:— (a) Sucrose (b) Ash insoluble in dilute hydrochloric acid Not less than 90. It shall conform to the following standards :— (a) Sucrose (b) Moisture (c ) Total ash Not less than 99. BURA SUGAR means the fine grain size product made out of any kind of sugar.5 per cent by weight. The product may contain food additives permitted in these Regulations and Appendices. shall be uniformly extended in the sugar.5 per cent by weight. Not more than 0. 95 per cent by mass Not more than 0. transform store in honey combs for ripening. dirt.5: DEXTROSE 1.8. HONEY means the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants which honey bees collect.0% by weight The product may contain food additives permitted in these Regulations and Appendices. mg/kg Not less than 1.2: MISRI Hkkjr dk jkti=k % vlk/kj. namely:— (a) Total ash (b) Total Sugar (Called.4: GUR OR JAGGERY 1.5 per cent Gur or jaggery other than that of the liquid or semi liquid variety shall not contain more than 10% moisture. odourless and having a sweet taste.5 per cent by mass Not more than 0. shall be of food grade quality.0 or more. if used for clarification purposes.1 per cent by weight.0 per cent by mass Not less than 60 per cent by mass Not more than 5.4% by weight Not less than 98. When visually inspected.3: "HONEY" 1. 2. It shall be free from dirt filth.2 per cent by mass Negative Not more than 80 If Fiehe's test is positive.0 per cent by mass Not more than 10 per cent by mass Not less than 0.8. Honey shall conform to the following standards.35 Not more than 25 per cent by mass Not less than 65. DEXTROSE is a white or light cream granular powder. GUR OR JAGGERY means the product obtained by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm. the honey shall be free from any foreign matter such as mould. and hydroxy methyl furfural (HMF) content is more than 80 milligram/kilogram then fructose glucose ratio should be 1. on dry weight basis :Total sugars expressed as invert sugar Extraneous matter insoluble in water Total ash Ash insoluble in hydrochloric acid (HCl) Not less than 90 percent and sucrose not less than 60 percent Not more than 2 per cent. known or expressed as Sucrose) Not more than 0. When heated with potassium cupritartarate solution it shall produce a copious precipitate of cuprous oxide.k 383 1. MISRI means the product made in the form of candy obtained from any kind of sugar or palmyrah juice.8. 2. pieces of beeswax. 2. scum. the fragments of bees and other insects and from any other extraneous matter. iron filings and added colouring matter. The colour of honey vary from light to dark brown.M 4º 2. date palm or coconut palm. namely:— (a) Specific gravity at 27oC (b) Moisture (c) Total reducing sugars (i) for Carbia colossa and Honey dew (d) Sucrose (i) for Carbia colossa and Honey dew (e) Fructose-glucose ratio (f) Ash (g) Acidity (Expressed as formic acid) (h) Fiehe's test (i) Hydroxy methyl furfural (HMF). Not more than 6 per cent Not more than 0.8. Sodium bicarbonate. It shall conform to the following standards:— . It shall also conform to the following standards. The product may contain food additives permitted in these Regulations and Appendices. It shall be free from substances deleterious to health and shall conform to the following analytical standards.¹Hkkx III—[k. Extraneous matter shall not exceed 0. 0 per cent by weight.0 per cent by weight The product may contain food additives permitted in these regulations including Appendix A. Glucose The product may contain food additives permitted in these Regulations and Appendices. The melting point of Saccharin isolated from the material as per Indian Pharmacopoeia method shall be between 226oC and 230oC. The loss on drying of the material at 105oC shall not be less than 12. shall be of Food Grade Quality. Not more than 1.m.8: SACCHARIN SODIUM 1. Aspartyl Phenyl Alanine Methyl Ester commonly known as Aspertame. GOLDEN SYRUP means the syrup obtained by inversion of sugar. ammonium compounds and parasulpha moylbenzoate as mentioned in the Indian Pharmacopoeia. 2. Sodium bicarbonate.2H2O and molecular weight as 241.7 DRIED GLUCOSE SYRUP means the material in the form of coarse or fine.2 shall be the material which is soluble at 20oC in 1.0 per cent on dry basis. Dissolved in 50 ml. It shall also not contain any added natural or coaltar food colour.5 parts of water and 50 parts of alcohol (95 per cent). of lead. SACCHARIN SODIUM commonly known as soluble Saccharin having an empirical formula as C7 H4 NNaO3S.8.p. The material shall satisfy the tests of identification and shall conform to the limit tests for free acid or alkali. bland in flavour and somewhat hygroscopic. It shall not contain more than 3 ppm of Arsenic and 10 ppm of Lead. for clarification purposes.5 per cent by weight Not less than 72. It shall not contain more than 1 per cent of diketo-piperazine.384 Sulphated ash Acidity THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. The product may contain food additives permitted in these Regulations and Appendices. It shall contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried basis.5 gm. The loss on drying of the material at 105o C for 4 hours shall not be more than 4. The sulphate ash shall not be more than 0.8. and shall contain not less than 98. pleasant in taste and free from any crystallisation. assay being carried out as presented in Indian Pharmacopoeia. 2. Not less than 99.1 per cent on dry basis 0.9: ASPARTYL PHENYLALANINE METHYL ESTER (ASPERTAME) 1.2 per cent.8.0 per cent and not more than 16.0 per cent and not more than the equivalent of 100. It shall be golden yellow in colour. of freshly boiled and cooled water requires for neutralisation not more than 0.0 per cent by weight. dirt or other extraneous matter or added sweetening or flavouring agent.8. It shall conform to the following standards:— Total solid contents Reducing sugar content Sulfated Ash Not less than 93. of arsenic and 10 p. of N/10 sodium hydroxide to phenolphthalein indicator. white to creamish white powder.5 per cent of C7 H4 O3 NSNa calculated with reference to the substance dried to constant weight at 105oC.p. evidence of mould growth.6: GOLDEN SYRUP 1. 2.31 shall be the material which is slightly soluble in water and Methanole.0 per cent of its weight. .3 per cent of its weight. It shall conform to the following standards:— Moisture Total Ash Total Sugar as invert sugar Not more than 25. sweet to taste.m. It shall not contain more than 2 p.0 per cent by weight Not more than 2. Not less than 20. having empirical formula as C14 H18 N2 O5 and molecular weight as 294. 4] Not more than 0.0 per cent by weight. It shall be free from fermentation.20 ml. if used. 2. It shall contain not less than 98.9: SALT. 2. insect fragments. Organic extraneous matter such as chaff. Flouride. living and dead insects. straw b. shall be classified as follows: a.10: Acesulfame Potassium Hkkjr dk jkti=k % vlk/kj.k 385 1. SPICES. dirt.0% and not more than 102.64 It shall be white to off-white. It shall contain not less than 99 per cent and not more than 101 per cent of Acesulfame-K on dried basis. 6-Dichloro-1. Acesulfame Potassium commonly known as Acesulfame-K.0 percent by weight (iii) Total ash on dry basis Not more than 9.M 4º 2. 6-Dideoxy-?-D-Fructofuranosyl-4-Chloro-4-Deoxy-a-D-galactopyranoside.0 percent by weight (ii) Moisture Not more than 13. odourless.9. Heavy metals content shall not be more than 10 ppm. condiments and related products from 2.C12H19CI3O8 Molecular weight. stones and lumpsof earth. The fruits are split into two mericarps by thrashing after drying. It shall conform to the following standards. It shall have characteristic flavour and shall be free from extraneous flavour and mustiness. It shall conform to the following standards:— (i) Extraneous matter Not more than 1. stems. having empirical formula C4H4KNO4S. molecular weight as 201. It shall not contain more than 3 ppm.0 percent by weight Blond Caraway (Carum carvi) whole is slightly larger and its colour is paler.0 percent by weight (ii) Moisture Not more than 12. This shall not exceed 2 percent by weight of the total Extraneous matter (a) All the Spices. having a sweet taste. Not more than 1. Sucralose: Chemical name .0 percent by weight (iii) Total ash on dry basis Not more than 8. white crystalline powder having intensely sweet taste and is very slightly soluble in ethanol but freely soluble in water. (vi) Insect damaged matter Not more than 1. It shall not contain more than 3PPM of Arsenic (as AS) and 10PPM or heavy metals (as Pb).11: Sucralose 1. 1 '6'-Trichlorogalactosucrose. Caraway Black (Siahjira) Whole means the dried seeds of Carum bulbocastanum.9.0 percent by weight (v) Volatile oil content on dry basis Not less than 1.8.1. INS 955 Chemical formula .0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis. Residue on ignition shall not be more than 0.8.¹Hkkx III—[k. crystalline powder.0% of C12H19CI3O8 calculated on anhydrous basis. in methanol and in alcohol and slightly soluble in ethyl acetate. rodent contamination.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis. 2.9.5 percent by (v/w). CONDIMENTS AND RELATED PRODUCTS Note: (1) The extraneous matter wherever prescribed. 2. It shall not contain more than 0. Not more than 2.1% of methanol. It shall be free from mould. 2. Inorganic extraneous matter such as dust.2%. (i) Extraneous matter Not more than 1.7% and water not more than 0.0 percent by weight .397.29 shall conform to the microbiological requirements given in table 3 of Appendix B. It shall be free from attack by Screlotinia mushrooms. Synonyms -4.5 percent by weight (v) Volatile oil content on dry basis Not less than 2. The loss on drying of material at 105 degree centigrade for two hours shall not be more than 1 percent of its weight.24 shall be the material which is odourless. It shall be free from added colouring matter and other harmful substances.1: Caraway (Siahjira): 1. It shall be freely soluble in water.5 percent by (v/w) (vi) Insect damaged matter Not more than 1.1 to 2. (Siahjira) whole means the mericarps of nearly mature fruit of Carum carvi L. It shall conform to the following standards:— (i) Extraneous matter (ii) Light seeds (iii) Moisture (iv) Total ash on dry basis (v) Volatile oil content on dry basis (vi) Insect damaged matter Not more than 2.5 percent by v/w Not more than 1. The seeds shall have characteristic flavour free from foreign odour. mustiness or rancidity.0 percent by weight Not more than 1. rodent contamination. 3. The product shall be free from added colouring matter and any other harmful substances. Maton Var. The powder shall be free from added colouring matter and other harmful substances. living and dead insects.0 percent by weight Not more than 3. Cardamom (Chhoti Elaichi) powder means the powder obtained by grinding dried seeds of Elettaria Cardamomum L. The powder shall be free from added colouring matter and other harmful substances. It shall conform to the following standards: (i) Extraneous matter (ii) Empty and malformed capsules by count (iii) Immature and shrivelled capsules (iv) Moisture (v) Total ash on dry basis (vi) Volatile oil content on dry basis (vii) Insect damaged matter Not more than 1. Minuscula Burkill. It shall be free from mould. rodent contamination.5 percent by v/w Not more than 1.0 percent by weight Not more than 9.386 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.0 percent by weight Not more than 3. It shall have characteristic flavour free from foreign odour.0 percent by weight Not more than 13.0 percent by weight Not more than 9. rodent contamination.0 percent by weight Explanation :. Maton var miniscula Burkill. Cardamom (Chhoti Elaichi) Whole means the dried capsules of nearly ripe fruits of Elettaria cardamomum L. insect fragments. Maton var miniscula Burkill without addition of any other substance. It shall be free from mould.Light seeds mean seeds that are brown or red in colour and broken immature and shrivelled seeds. It may be in the form of small pieces of seeds or in finely ground form. The product shall be free from added colouring matter and other harmful substances. 4] 1. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) VolVolatile oil content on dry basis Black Blond 2.5 percent by weight Not less than 3.0 percent by weight Not more than 8. insect fragments. Cardamom (Chhoti Elaichi) seeds means the decorticated seeds separated from the dried capsules of nearly ripe fruits of Elettaria Cardamomum L.9.0 percent by weight Not more than 12. insect fragments. It shall conform to the following standards:— . living and dead insects.0 percent by weight Not more than 13. It may be in the form of small pieces of seeds or in finely ground form. Caraway (Siahjira) powder means the powder obtained by grinding the dried mature fruit of Carum Carvi L. rodent contamination. The capsules may be light green to brown or pale cream to white when bleached with sulphur dioxide. insect fragments.0 percent by count Not more than 3.33 percent by v/w 2. Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects. without addition of any other matter.2: Cardamom (Elaichi) 1. mustiness or rancidity. living and dead insects. It shall have characteristic flavour and shall be free from extraneous flavour and mustiness. It shall have characteristic flavour free from any foreign odour.5 percent by weight Not less than 2. It shall be free from mould.25 percent by v/w Not less than 1. mustiness or rancidity.5 percent by weight Not less than 3. It shall be free from mould. living and dead insects. (iv) Volatile oil content on dry basis 2. Large Cardamom (Badi Elaichi) powder means the powder obtained by grinding seeds of Amomum subulatum Roxb. rodent contamination.0 percent by weight. (vi) Volatile oil content on dry basis (vii) Insect damaged matter Not more than 2. insect fragments.0 percent by weight 5.0 percent by weight Not more than 12. It shall have characteristic flavour free from foreign odour.0 percent by weight Not less than 3. rodent contamination. (iv) Volatile oil content on dry basis 4. living and dead insects.0 percent by weight Not more than 8. insect fragments. living and dead insects. It may be in the form of small pieces of seeds or in finely ground form.k Not more than 11.0 percent by weight Not more than 2.0 percent by count Not more than 2. 387 (iii) Ash insoluble in dilute HCl on dry basis.3: Chillies and Capsicum (Lal Mirchi) 1. The powder shall be free from added colouring matter and any harmful substance.0 percent by weight Not more than 8.0 percent by weight Not more than 3. coating of mineral oil and other harmful substances. rodent contamination. mustiness and rancidity. Not more than 1. without the addition of any other substance.0 percent by weight Not more than 2.M 4º (i) Moisture (ii) Total ash on dry basis Hkkjr dk jkti=k % vlk/kj. Chillies and Capsicum (Lal Mirchi) whole . It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis. mustiness and rancidity.0 percent by v/w.0 percent by weight Not less than 1.0 percent by weight .0 percent by weight Not less than 1.0 percent by weight Not more than 2. The product shall be free from added colouring matter and other harmful substances. The pods shall be free from mould.9. The product shall be free from added colouring matter and any harmful substance.0 percent by weight Not more than 12. rodent contamination. 6. The powder shall have characteristic flavour free from off flavour.0 percent by weight Not more than 3. living and dead insects. The product shall be free from extraneous colouring matter. It shall be free from mould. It shall be free from mould. Not more than 11. Large Cardamom (Badi Elaichi) whole means the dried nearly ripe fruit (capsule) of Amomum subulatum Roxb.0 percent by weight Not less than 1.0 percent by v/w Not more than 1. It shall conform to the following standards:— (i) Extraneous matter (ii) Light seeds / Brown / Red seeds (iii) Moisture (iv) Total ash on dry basis (v) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not more than 8.means the dried ripe fruits or pods of the Capsicum annum L & Capsicum frutescens L. (vi) Total ash on dry basis (vii) Volatile oil content of seeds on dry basis (viii) Insect damaged matter Not more than 1. The capsule shall have characteristic flavour free from foreign odour. insect fragments. Large Cardamom (Badi Elaichi) seeds means the seeds obtained by decortication of capsules of Amomum subulatum Roxb. mustiness and rancidity. insect fragments.0 percent by weight Not more than 2.0 percent by weight Not more than 8.0 percent by v/w. living and dead insects. It shall conform to the following standards:— (i) Extraneous matter (ii) Empty and malformed capsules by count (iii) Immature and shrivelled capsules (iv) Moisture (v) Ash insoluble in dilute HCl on dry basis.¹Hkkx III—[k. It shall be free from mould. 0 percent by weight under a label declaration for the amount and nature of oil used. (v) Volatile oil content on dry basis (vi) Insect damaged matter Not more than 1. 4] Not more than 1.0 percent by weight Not more than 5. insect fragments.0 percent by weight Not more than 2. foreign vegetable matter and other harmful substances.0 percent by weight Not more than 11. Chillies and Capsicum (Lal Mirchi) powder means the powder obtained by grinding clean ripe fruits or pods of Capsicum annum L and Capsicum frutescens L.9.388 THE GAZETTE OF INDIA : EXTRAORDINARY It shall conform to the following standards:— (i) Extraneous matter (ii) Unripe and marked fruits (iii) Broken fruits.0 percent by weight Not less than 12.3 percent by weight Not more than 30. It shall be free from mould.5 percent by weight . Cinnamon (Dalchini) whole means the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Crude fibre (v) Non-volatile ether extract on dry basis 2.0 percent by weight Not less than 0.0 percent by weight Not more than 7.0 percent by weight Not more than 8.0 percent by weight 2. free from dirt. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis. mineral oil and other harmful substances. flavouring matter. It shall be free from mould. The chilli powder may contain any edible vegetable oil to a maximum limit of 2. foreign vegetable matter and other harmful substances. rodent contamination. The product shall be free from added colouring matter. It shall have characteristic odour and flavour and shall be free from foreign flavour and mustiness. insect fragments. living and dead insects.0 percent by weight Not more than 7. insect fragments.0 percent by weight 2.3 percent by weight Not more than 1. living and dead insects.4: Cinnamon (Dalchini) 1.0 percent by weight Not more than 11. The product shall be free from added colouring matter.0 percent by weight Not more than 2. extraneous colouring matter. rodent contamination. The powder shall be yellowish to reddish brown in colour with characteristic odour and flavour and shall be free from off flavour and mustiness. rodent contamination.0 percent by weight Not more than 12.7 percent by v/w Not more than 1. living and dead insects. (iv) Volatile oil content on dry basis Not more than 12.0 percent by weight Not more than 1. It shall be free from mould.0 percent by weight Not more than 1. seed & fragments (iv) Moisture (v) Total ash on dry basis (vi) Ash insoluble in dilute HCl on dry basis (vii) Insect damaged matter [PART III—SEC. Cinnamon (Dalchini) powder means the powder obtained by grinding inner bark of trunk or branches of Cinnamomum Zeylanicum Blume.0 percent by weight Not less than 0. It shall conform to the following standards: (i) Extraneous matter (ii) Moisture (iii) Total ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not more than 8.0 percent by weight Not more than 2. The powder shall be dry. living and dead insects. The powder shall have characteristic odour and flavour and shall be free from off flavour and mustiness. Cinnamomum aromaticum (Nees) Syn.0 percent by weight Not less than 2. Nees) blume and Cinnamomum loureini Nees. insect fragments. .k 389 1. Cloves (Laung) powder means the powder obtained by grinding the dried unopened flower buds of Eugenia Caryophyllus (C. insect fragments. 2.0 percent by weight Not more than 2. rodent contamination.¹Hkkx III—[k. insect fragments. living and dead insects.0 percent by v/w Not more than 2.G.0 percent by weight Not more than 5. It shall be free from added colouring matter. Sprengel) Bullock and Harrision without any addition. Cinnamomum burmanii (CG Nees) Blume and Cinnamomum loureini Nees without addition of any other matter. It shall be of a brown colour with a violet tinge and shall have a strong spicy aromatic odour free from off flavour and mustiness. living and dead insects. It shall conform to the following standards:— (i) Extraneous matter (ii) Tendrils.0 percent by weight Not more than 2. (3) Mother Cloves: A fruit in the form of a ovoid brown berry surmounted by four incurved sepals.0 percent by weight Not more than 2.9.9. (2) Khoker Cloves: A Clove which has undergone fermentation as a result of incomplete drying as evidenced by its pale brown colour whitish mealy appearance and other wrinkled surface. foreign vegetable matter and other harmful substances. It shall conform to the following standards: (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Volatile oil content on dry basis 2. rodent contamination.0 percent by weight Not less than 17.0 percent by weight Not more than 5. Sprengel) Bullock and Harrision. It shall be free from mould.6: Cloves (Laung) 1. It shall be free from mould. Cinnamomum aromaticum (Nees) Syn.5 percent by weight Explanation: (1) Headless Cloves: A Clove consisting of only the receptacle and sepals and which has lost the domed shaped head. Cloves (Laung) Whole means the dried unopened flower buds of Eugenia Caryophyllus (C. Mother Cloves (iii) Khokar Cloves (iv) Moisture (v) Volatile oil content on dry basis (vi) Headless cloves (vii) Insect damaged cloves Not more than 1. It shall be free from mould. Cassia (Taj) powder means the powder obtained by grinding bark of trees of Cinnamomum Cassia (Nees) ex Blume.5: Cassia (Taj) Hkkjr dk jkti=k % vlk/kj. It shall be free from mould.0 percent by weight Not more than 12.0 percent by v/w. It shall be of a reddish brown to blackish brown colour with a strong aromatic odour free from off flavour and mustiness. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture (iii) Total ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis (v) Volatile oil content on dry basis Not more than 1. rodent contamination. It shall be free from added colouring matter. Cinnamomum burmanii (C.0 percent by v/w Not less than 1.0 percent by weight Not more than 1. The powder shall be free from added colouring matter. Cassia (Taj) Whole means the bark of trees of Cinnamomum Cassia (Nees) ex Blume.0 percent by weight Not more than 1.0 percent by weight Not more than 12. living and dead insects. rodent contamination. insect fragments. foreign vegetable matter and other harmful substances.M 4º 2.0 percent by weight Not more than 12. The product shall have characteristic odour and flavour and shall be free from off flavour and mustiness. 2. The product shall be free from added colouring matter. 5 percent by weight Not less than 16.0 percent by v/w Not more than 13.0 percent by weight Not more than 10. It shall have characteristic aroma and flavour. 4] Not more than 10.0 percent by weight 2.8: Cumin (Zeera. rodent contamination.390 THE GAZETTE OF INDIA : EXTRAORDINARY It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not less than 0.0 percent by weight Not more than 7. insect fragments.7: Coriander (Dhania) [PART III—SEC. (vi) Non volatile ether extract on dry basis (vii) Volatile oil content on dry basis (viii) Proportion of edible seeds other than cumin seeds (x) Insect damaged matter Not more than 3. Kalonji) 1.0 percent by weight Not more than 1. Cumin (Safed Zeera) whole means the dried mature fruits of Cuminum Cyminum L. It shall conform to the following standards:— (i) Extraneous matter (ii) Broken fruits (Damaged. Coriander (Dhania) powder means the powder obtained by grinding clean. insect fragments.5 percent by weight Not more than 3. starch. insect fragments. It shall be free from mould. 2. living and dead insects. bleach or preservative. It shall conform to the following standards:— (i) Extraneous matter (ii) Split fruits (iii) Damaged / Discoloured fruits (iv) Moisture (v) Volatile oil content on dry basis (vi) Total ash on dry basis (vii) Ash insoluble in dilute HCl on dry basis. living and dead insects.0 percent by weight Not more than 0.9.09 percent by v/w Not more than 7. It shall have typical aroma and shall be free from mustiness. It shall be free from mould. It shall be free from mould.5 percent by v/w Absent Not more than 1. Coriander (Dhania) whole means the dried mature fruits (seeds) of Coriandrum sativum L.0 percent by weight 1.0 percent by weight Not more than 9. discoloured and immature seed) (iii) Moisture (iv) Total ash on dry basis (v) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not more than 9.5 percent by weight Not more than 1.0 percent by weight Not more than 1. rodent contamination.0 percent by weight Not more than 2. rodent contamination.9.0 percent by weight Not more than 9.0 percent by weight Not less than 15. (iv) Volatile oil content on dry basis (v) Crude Fibre 2. living and dead insects. It shall have characteristic aromatic flavour free from mustiness. It shall conform to the following standards:— (i) Moisture (ii) Volatile oil content on dry basis (iii) Total ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not less than 0. It shall be in the form of rough or fine powder. (viii) Insect damaged matter Not more than 1.1 percent by v/w Not more than 7. sound. The product shall be free from added colour and harmful substances.0 percent by weight Not less than 1. the powder shall be free from added colour. shrivelled. The product shall be free from added colouring matter.5 percent by weight . dried mature fruits of Coriandrum sativum L.0 percent by weight Not more than 10.0 percent by weight Not more than 5. k 391 2.0 percent by weight discoloured and immature seed) (vii) Volatile oil content on dry basis (viii) Edible seeds other than cumin black (ix) Insect damaged matter 4. It shall be free from mould. It shall have characteristic aromatic flavour free from mustiness.0 percent by weight Not more than 10.0 percent by weight Not less than 1.5 percent by weight Not less than 0. The product shall be free from added colouring matter and any harmful substance. living and dead insects. rodent contamination. Vulgare. It shall be free from mould. It shall conform to the following standards:— (i) Extraneous matter (ii) Defective seeds (iii) Moisture (iv) Total ash on dry basis (v) Ash insoluble in dilute HCl on dry basis.0 percent by weight . The product shall be free from added colour and harmful substances. It shall have characteristic aromatic flavour free from mustiness. insect fragments.9: Fennel (Saunf) 1.0 percent by weight Not more than 10.9.0 percent by weight Not more than 2. insect fragments.0 percent by weight Not more than 1.0 percent by weight Not more than 7. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Acid insoluble ash on dry basis (iv) Non volatile ether extract on dry basis (v) Volatile oil content on dry basis Not more than 10.0 percent by weight Not more than 10.9 percent by v/w Not less than 12.0 percent by v/w Not more than 2. Fennel (Saunf) whole means the dried ripe fruit of Foeniculum vulgare P. insect fragments. The powder shall be free from added colour and harmful substances. Not more than 2. The powder shall be free from added colour and harmful substances. It shall have characteristic aromatic flavour free from mustiness. rodent contamination.0 percent by weight Not more than 1.0 percent by weight Not less than 1. Cumin Black (Kalonji) whole means the seeds of Nigella sativa L.5 percent by weight Not less than 15.M 4º Hkkjr dk jkti=k % vlk/kj. It shall conform to the following standards:— (i) (ii) (iii) (iv) (v) (vi) Extraneous matter Broken fruits (Damaged. Cumin Black (Kalonji) powder means the powder obtained by grinding the dried seeds of Nigella sativa L. insect fragments.0 percent by weight Not more than 9. Moisture Total ash on dry basis Ash insoluble in dilute HCl on dry basis Non volatile ether extract on dry basis Not more than 1. shrivelled. living and dead insects. living and dead insects. rodent contamination.5 percent by weight Not more than 5. It shall be free from mould.0 percent by weight Not more than 12. Cumin (Safed Zeera) powder means the powder obtained by grinding the dried mature seeds of Cuminum Cyminum L. It shall have characteristic flavour free from foreign odour. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Volatile oil content on dry basis (v) Non volatile ether extract on dry basis (ml/100gm) 2. mustiness and rancidity. living and dead insects.5 percent by weight Not more than 1.0 percent by weight Not more than 1. rodent contamination.¹Hkkx III—[k. It shall be free from mould. Miller Var.0 percent by weight Not more than 5.0 percent by weight Not more than 8.5 percent by weight Not less than 12.3 percent by v/w 3. 0 percent by weight 2. pale brown in colour with peel not entirely removed and washed and dried in sun. rodent contamination. Miller Var Vulgare. It shall be free from mould. insect fragments. It shall be free from mould. mustiness and rancidity. The powder shall have characteristic aromatic flavour free from off flavour.0 percent by v/w Absent Not more than 1. Fenugreek (Methi) Whole means the dried mature seeds of Trigonella foenum graecum L. insect fragments. It shall be free from mould. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis. Ginger (Sonth.0 percent by weight Not more than 12.0 percent by weight Not more than 5. It may be bleached with lime. living and dead insects. The seeds shall be free from any off flavour. rodent contamination.5 percent by weight Not less than 30.0 percent by v/w 2. (iv) Volatile oil content on dry basis 2. (iv) Cold water soluble extract on dry basis 2.0 percent by weight Not more than 1. Adrak) 1.0 percent by weight . The powder shall be free from added colour and other harmful substances. It shall be free from mould. Fenugreek (Methi) powder means the powder obtained by grinding the dried mature seeds of Trigonella foenum graecum L. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture (iii) Total ash on dry basis (a) Unbleached Not more than 8. insect fragments.0 percent by weight Not more than 1.0 percent by weight Not more than 10.9.392 THE GAZETTE OF INDIA : EXTRAORDINARY (vi) Volatile oil content on dry basis (vii) Edible seeds other than fennel (viii) Insect damaged matter [PART III—SEC. 4] Not less than 1. rodent contamination. The product shall be free from added colouring matter. living and dead insects. insect fragments. The powder shall be free from added colouring matter and any harmful substance.11: Ginger (Sonth.0 percent by weight Not more than 2. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste.10: Fenugreek (Methi) 1. mustiness and rancidity.0 percent by weight Not more than 9. living and dead insects. and rodent contamination.0 percent by weight Not more than 5. living and dead insects.0 percent by weight Not more than 2.0 percent by weight Not more than 12. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture (iii) Total ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis (v) Cold water soluble extract on dry basis (vii) Edible seeds other than fenugreek (viii) Insect damaged matter Not more than 2.9.0 percent by weight Not less than 1. Fennel (Saunf) powder means the power obtained by grinding ripe fruits (seeds) of Foeniculum Vulgare P. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis. The product shall be free from added colour.0 percent by weight Not more than 1.5 percent by weight Not less than 30. and other harmful substances.0 percent by weight Not more than 10. Adrak) whole means the dried rhizome of Zingiber officinale Roscoe in pieces irregular in shape and size.0 percent by weight Not more than 1. 5 percent by weight Not more than 10. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste.0 percent by weight Not more than 1.1 percent by weight Not more than 2. living and dead insects. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (a) Unbleached (b) Bleached (iii) Calcium as Calcium oxide on dry basis (a) Unbleached (b) Bleached (iv) Volatile oil content on dry basis (v) Water soluble ash on dry basis (vi) Acid insoluble ash on dry basis (vii) Alcohol (90% v/w) soluble extract on dry basis (viii) Cold water soluble extract on dry basis 2. and rodent contamination.7 percent by weight Not more than 1.0 percent by weight Not more than 12.0 percent by weight Not more than 1. Adrak) Powder means the powder obtained by grinding rhizome of Zingiber officinale Roscoe.M 4º (b) Bleached Hkkjr dk jkti=k % vlk/kj.k Not more than 12. The powder shall be free from added colouring matter.5 percent by weight Not less than 7.1 percent by weight Not more than 2. It shall be free from mould. insect fragments.5 percent by weight Not less than 1. It shall not contain the aril of any other variety of Myristica nalabarica or Fatua (Bombay mace) and Myristica argenea (Wild mace).0 percent by weight 2. The product shall be free from added colouring matter. Ginger (Sonth. It shall be free from mould.¹Hkkx III—[k. insect fragments.1 percent by weight Not less than 11. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture (iii) Total ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis.12: Mace (Jaipatri) 1. (v) Volatile oil content on dry basis (vi) Insect damaged matter (vii) Nutmeg in mace Not more than 0. Mace (Jaipatri) whole means the dried coat or aril of the seed of Myristica fragrans Houttuyn.9.0 percent by weight Not more than 4.4 percent by weight Not more than 8. .5 percent by v/w Not more than 1. Mace (Jaipatri) powder means the powder obtained by grinding dried coat or aril of the seed of Myristica fragrans Houttuyn.0 percent by weight Not more than 0.0 percent by weight Not less than 5.5 percent by v/w Not more than 1.0 percent by weight Not more than 12.0 percent by weight 393 (iv) Calcium as Calcium oxide on dry basis (a) Unbleached (b) Bleached (v) Volatile oil content on dry basis (vi) Insect damaged matter 2. insect fragments.5 percent by v/w Not less than 1. It shall have characteristic aromatic flavour free from foreign odour and mustiness.0 percent by weight Not more than 1. The powder shall be free from added colouring matter. It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould. rodent contamination. living and dead insects. rodent contamination. living and dead insects.5 percent by weight Not less than 1. 0 and not more than 30. Lotni) and Brassica nigra (L). It shall conform to the following standards: (i) Extraneous matter (ii) Damaged or Shrivelled seeds (iii) Moisture (iv) Total ash on dry basis (v) Ash insoluble in dilute HCl on dry basis (vi) Non volatile ether extract on dry basis (vii) Violatile oil content on dry basis (viii) Insect damaged matter (ix) Allyl iso thiocyanate (m/m) on dry basis (a) B nigra (b) B Juncea (x) P-hydroxybenzyl iso-thiocyanate (m/m) on dry basis in sinapist alba (xi) Argemone seeds Not less than 1.7 percent by weight Not less than 2. Brassica compestris L. The product shall be free from the seeds of Argemone Maxicana L.0 percent by weight Not less than 0. It shall have characteristic pungent aromatic flavour free from rancidity and mustiness. dichotoma (Kali Sarson). It shall be free from mould.0 percent by weight Not less than 20.0 percent by weight Not more than 2. Sarson) whole means the dried.5 percent by weight Not more than 1.0 percent by weight Not less than 28.var.3 percent by weight Absent Not more than 2. (iv) Non volatile ether extract on dry basis (v) Volatile oil content on dry basis (vi) Crude fibre (vii) Starch (viii) Test for argemone oil Not more than 7. (yellow Sarson). living and dead insects.0 percent by weight. 4] Not more than 10. Brassica compestris L. insect fragments. Syn.394 THE GAZETTE OF INDIA : EXTRAORDINARY The powder shall conform to the following requirements:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Volatile oil content on dry basis (v) Crude fibre (vi) Non-volatile ether extract 2. clean mature seeds of one or more of the plants of Brassica alba. rodent contamination. Mustard (Rai. insect fragments.0 percent by weight Not more than 10.13: Mustard (Rai.0 percent by weight Not less than 0. (L). (L). Brasssica Compestris. toria (Toria). yellow Sarson.0 percent by weight Not more than 0. Var. var glauca (Pili Sarson).0 percent by weight 2. 1. Koch (Benarasi rai) without addition of any other matter. It shall also be free from added colouring matter. Koch (Benarasi rai). Sarson) [PART III—SEC. (L). toria (Toria).0 percent by weight Not less than 28.5 percent by weight Not more than 1. Var. Brassica.0 percent by v/w Not more than 10. Coss et Czern (Rai. living and dead insects. Barassicajuncea.3 percent by v/w Not more than 1. Brassica compestris L.3 percent by v/w Not more than 8.0 percent by weight Not more than 6. Var. Mustard (Rai. compestris L.0 percent by weight Not more than 2. var glauca (Pili Sarson). Boiss (Safed rai). Barassicajuncea. Coss et Czern (Rai. It shall conform to the following standards: (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis. L and other harmful substances. clean mature seeds of one or more of the plants of Brassica alba. L.5 per cent by weight Negative . any other harmful substances and added colouring matter. (L).0 percent by weight Not more than 6. L. Sarson) powder means the powder obtained by grinding dried. Brassica Compestris. The powder shall be free from Argemone maxicana. dischotoma (Kali Sarson).5 percent by weight Not less than 5. Syn. Brassica.9. Brassica compestris L. var. It shall be free from mould. Boiss (Safed rai). rodent contamination.0 percent by weight Not more than 3. Lotni) and Brassica nigra (L). compestris L. Var.0 percent by weight Not less than 0. It shall conform to the following standards:— (i) Extraneous matter (ii) Mace in Nutmeg (iii) Moisture (iv) Total ash on dry basis (v) Water insoluble ash on dry basis (vi) Ash insoluble in dilute HCl on dry basis.0 percent by weight Not more than 6. The berries are generally picked before complete ripening and may be brown.0 percent by weight Not less than 490 gm/litre by weight Not more than 13.0 percent by weight Not more than 4.5 percent by weight Not more than 0. rodent contamination. brown to black in colour with a wrinkled pericarp.0 percent by weight Not less than 6.0 percent by weight Not more than 3. The powder shall be free from added colouring matter. living and dead insects.5 percent by weight Not less than 6. (vii) Volatile oil content on dry basis (viii) Calcium content expressed as Calcium Oxide on dry basis Absent Not more than 3.0 percent by v/w Not less than 4. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Water insoluble ash on dry basis (iv) Ash insoluble in dilute HCl on dry basis (v) Volatile oil content on dry basis (vi) Crude Fibre (vii) Non volatile ether extract on dry basis 2. The product shall be free from added colour. The product shall be free from added colouring matter.35 percent by weight 2. Pepper Black (Kalimirch) whole means the dried berries of Piper nigrum L.0 percent by weight Not more than 1.5 percent by v/w Not more than 0. insect fragments. living and dead insects. It shall conform to the following standards:— (i) Extraneous matter (ii) Light Berries (iii) Pinheads or broken berries (iv) Bulk Density (gm/litre) (v) Moisture (vi) Total ash on dry basis (vii) Non volatile ether extract on dry basis (viii) Volatile oil content on dry basis (ix) Peperine Content on dry basis (x) Insect damaged matter (percent by weight) Not more than 1. It shall be free from mould.0 percent by weight Not less than 25. grey or black in colour. and rodent contamination. mineral oil and any other harmful substances..0 percent by v/w Not more than 10.0 percent by weight Not more than 10.5 percent by weight Not less than 6.¹Hkkx III—[k. Nutmeg (Jaiphal) powder means the powder obtained by grinding the dried seeds (kernel) or Myristica fragrans Houttuyn. It shall be of greyish brown colour but it may be white if it has been subjected to liming. insect fragments.0 percent by weight Not more than 1.k 395 1.0 percent by weight Not more than 5.0 percent by weight Not more than 1.0 percent by weight Not more than 3. rodent contamination. living and dead insects.9.9. It shall be free from mould.0 percent by weight Not less than 2.0 percent by weight Not more than 8. It shall be free from mould. It shall have characteristic aromatic flavour free from foreign odour and mustiness.0 percent by weight .14: Nutmeg (Jaiphal) Hkkjr dk jkti=k % vlk/kj.5 percent by weight Not more than 0. It shall have characteristic aromatic flavour free from foreign odour and mustiness. insect fragments.15: Pepper Black (Kalimirch) 1.M 4º 2. Nutmeg (Jaiphal) whole means the dried seed (kernel) of Myristica fragrans Houttuyn. It shall be well dried and free from mould. It shall be free from mould.2 percent by weight Not more than 17. mustiness or rancidity.0 percent by weight Not more than 11. It shall be free from mould. It shall conform to the following standards:— (i) Extraneous matter (ii) Floral waste (iii) Moisture and volatile matter at 103 ± ºC Not more than 1. It may be white or greyish in colour with characteristic flavour free from off flavour. The product shall be free from added colouring matter and any other harmful substances. Saffron (Kesar) means the dried stigmas or tops of styles of Crocus Sativus Linnaeus.9. Poppy (Khas Khas) whole means the dried mature seeds of Papaver somniferum L. free from foreign odour and mustiness. It shall conform to the following standards:— Extraneous matter 2. The powder shall be free from added colouring matter. mineral oil and any other harmful substances.5 percent by weight Not more than 6. insect fragments. living and dead insects. They shall be reasonably dry and free from insects. The product shall be free from added colouring matter.0 percent by weight 4. living and dead insects.0 percent by weight 3.0 percent by weight Not more than 1. insect fragments.75 percent by v/w Not less than 4. Pepper Black (Kali Mirch) powder means the powder obtained by grinding dried berries of Piper nigrum L without addition to any other matter. living and dead insects. insect fragments. rodent contamination.396 Explanation:— THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall be free from mould. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture (iii) Non volatile ether extract on dry basis 2.0 percent by weight Not less than 40. rodent contamination.9. Light Black Pepper means the dried berries of Piper nigrum L. It shall conform to the following standards:— (i) Extraneous matter (ii) Other Foreign edible seeds Not more than 1. rodent contamination. rodent contamination.0 percent by weight Not more than 2. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Crude Fibre on dry basis (v) Non volatile ether extract on dry basis (vi) Volatile oil content on dry basis (vii) Peperine Content on dry basis Not more than 12. 4] (a) Light Berry means berry that has reached an apparently normal stage of development but the kernel does not exist. mustiness and rancidity.0 percent by weight Not more than 1. It shall be free from added colouring matter. (c) Broken berry means berry that has been separated in two or more parts.16: Poppy (Khas Khas) 1. It shall be dark red in colour with a slightly bitter and pungent flavour. insect fragments. The colour shall be from dark brown to black. 2.0 percent by weight Not more than 12. dark brown to dark black in colour.0 percent by weight Not more than 10. Pinheads shall be wholly derived from the spikes of piper nigrum L.0 percent by weight .0 percent by weight Not more than 2.0 percent by weight Not less than 1. living and dead insects.17: Saffron (Kesar) 1. It shall have characteristic aromatic flavour free from foreign odour. (b) Pinhead means berry of very small size that has not developed.5 percent by weight Not less than 6. living and dead insects.0 percent by weight Not less than 20.5 percent by weight Not more than 65.18: Turmeric (Haldi) 1. . It shall be free from mould.0 percent by weight and not more than 50.0 percent by weight Explanation:.0 percent by weight Not less than 80. The product shall be free from Lead Chromate added starch and any other extraneous colouring matter.0 percent by weight Not more than 5. free from foreign odour and mustiness. It shall be free from mould. insect fragments. The powder shall be free from added colouring matter. hollow or porous rhizomes scorched by boiling and other types of damaged rhizomes.9.0 percent by weight Not less than 30.0 percent by weight Not more than 12.5 percent by weight Not less than 65.0 percent by weight 397 (v) Ash insoluble in dilute HCl on dry basis (vi) Solubility in cold water on dry weight Basis (vii) Bitterness expressed as direct reading of absorbance of picrocrocine at about 257 nm on dry basis (viii) Safranal expressed as direct reading of absorbance of 330 nm on dry basis (ix) Colouring strength expressed as direct reading of absorbance of 440 nm on dry basis (x) Total Nitrogen on dry basis (xi) Crude Fibre on dry basis Not less than 20.0 percent by weight Not less than 80.0 percent by weight Not more than 1.0 percent by weight Not more than 1. It shall conform to the following standards:— (i) Extraneous matter (ii) Defective Rhizomes (iii) Moisture (iv) Insect damaged matter (v) Test for lead chromate Not more than 1.0 percent by weight Not more than 2.0 percent by weight Not less than 30.0 percent by weight Explanation :.0 percent by weight Not more than 8.0 percent by weight Not more than 6.0 percent by weight Not more than 6. 2. rodent contamination. insect fragments.0 percent by weight Not more than 1. Turmeric (Haldi) whole means the primary or secondary rhizomes commercially called bulbs or fingers of Curcuma Longa L. Saffron (Kesar) powder means the powder obtained by crushing dried stigmas of Crocus Sativus Linnaeus.Defective rhizomes consist of shrivelled fingers and or bulbs internally damaged. parts of ovaries and other parts of flowers of Crocus sativus Linnaeus.M 4º (iv) Total ash on dry basis Hkkjr dk jkti=k % vlk/kj. stamens. living and dead insects.k Not more than 8. The product shall have characteristic odour and flavour and shall be free from mustiness or other foreign flavours.¹Hkkx III—[k. The rhizomes shall be cured by soaking them in boiling water and then drying them to avoid regeneration. It shall conform to the following standards:— (i) Moisture and volatile matter (ii) Total ash on dry basis (iii) Acid insoluble ash on dry basis (iv) Solubility in cold water on dry weight basis (v) Bitterness expressed as direct reading of absorbance of picrocrocine at about 257 nm on Dry basis (vi) Safranal expressed as direct reading of absorbance of 330 nm on dry basis (vii) Colouring strength expressed as direct reading of absorbance of 440 nm on dry basis (viii) Total Nitrogen on dry basis (ix) Crude Fibre on dry basis 2.0 percent by weight Negative Not more than 10.0 percent by weight and not more than 50. rodent contamination. It shall be dark red in colour with a slightly bitter and pungent flavour.0 percent by weight Not more than 3. The rhizome be in natural state or machine polished.Floral waste means yellow filaments that are unattached and separated pollens. oilseeds.0 percent by weight Negative . nutmeg. 2.398 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.5 per cent by weight on dry basis.0 per cent by weight on dry basis Not more than 2. poppy seeds.0 per cent by weight. HCl on dry basis (iv) Colouring power expressed as curcuminoid content on dry basis (v) Total Starch (vi) Test for lead chromate 2. coriander. rodent contamination. The product shall be free from added colouring matter and harmful substances. chillies. damaged / insect damaged / broken fruit (iii) Moisture Not more than 2. cardamom. It shall be free from mould growth and insect infestation. ginger. It may also contain dried vegetables and/or fruits. garlic.0 p. The proportion of extraneous matter shall not exceed five per cent by weight.5 percent by weight Not less than 2. immature. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dil. It shall be free from added colouring matter. turmeric. The curry powder shall also conform to the following standards:— Moisture Volatile oil Non-volatile ether extract Edible common salt Ash insoluble in dilute HCl Crude Fibre Lead 2.21: Aniseed (Saunf) 1. cinnamon. white pepper. The material may contain added starch and edible common salt. It shall be free from mould.9. rodent contamination. Aniseed (Saunf) whole means the dried and mature fruit of Pimpinella anisum L. out of which the proportion of organic matter including foreign edible seeds and inorganic matter shall not exceed three per cent and two per cent respectively.0 percent by weight on dry basis Not more than 10. dried and sound spices belonging to the group of aromatic herbs and seeds such as black pepper. The powder shall be free from any added colouring matter including Lead Chromate and morphologically extraneous matter including foreign starch.0 percent by weight Not less than 0.0 percent by weight Not more than 5. curry leaves. poppy seeds and curry leaves.25 percent (v/w) on dry basis Not less than 7. living and dead insects. Not more than 15.20: MIXED MASALA 1. The powder shall have characteristic odour and flavour and shall be free from mustiness or other foreign odour. Not more than 5. saffron and aniseeds. dried and sound aromatic herbs and spices. CURRY POWDER means the powder obtained from grinding clean. It shall conform to the following standards:— (i) Extraneous matter (ii) Shrivelled.0 percent by weight Not more than 60.0 percent by weight Not more than 1. MIXED MASALA (WHOLE) means a mixture of clean.9. mustard. garlic.0 per cent by weight on dry basis. cloves.m on dry basis Not more than 10.0 percent by weight Not more than 12. fenugreek. It shall have characteristic aromatic flavour and shall be free from mustiness. 4] 2. insect fragments.9. It shall be free from mould. mace.p. living and dead insects. The powder shall be free from dirt. Turmeric (Haldi) powder means the powder obtained by grinding dried rhizomes or bulbous roots of Curcuma Longa L. ginger.19: CURRY POWDER 1. cumin seeds. mould growth and insect infestation.0 percent by weight Not more than 9. It shall be free from any added colouring matter and preservatives other than edible common salt. insect fragments.0 percent by weight Not more than 14. The proportion of spices used in the preparation of curry powder shall be not less than 85. ¹Hkkx III—[k.M 4º (iv) Total ash on dry basis Hkkjr dk jkti=k % vlk/kj.k Not more than 9.0 percent by weight Not more than 1.5 percent by weight Not less than 1.0 percent by v/w Not more than 1.0 percent by weight Not more than 2.0 percent by weight 399 (v) Ash insoluble in dilute HCl on dry basis (vi) Volatile oil content on dry basis (vii) Insect damaged matter (viii) Foreign edible seeds 2.9.22: Ajowan (Bishops seed) 1. Ajowan (Bishops seed) means the dried ripe fruits (seeds) of Trachyspermum ammi. L Sprague. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances. It shall conform to the following standards:— (i) Moisture (ii) Extraneous matter (iii) Shrivelled / Damaged / insect damaged / broken fruit (iV) Volatile oil content on dry basis 2.9.23: Dried Mango Slices 1. Dried Mango Slices--Means the dried wholesome, edible part of raw mango fruit with or without the outer skin. It shall be free from fungus, moulds and insect infestation, rodent contamination, added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health. It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall have characteristic taste and flavour. The proportion of extraneous substance shall not exceed 4 per cent by weight out of which inorganic matter shall not exceed 2 per cent by weight. It shall also conform to the following standards, namely :— Moisture Damaged slices Seed Coatings Explanation: (i) Seed coatings shall be exterior covering of the seed. (ii) Damaged slices mean the slices that are eaten by weevils or other insects and includes slices internally damaged by fungus, moisture or heating. 2.9.24 Dried Mango Powder (Amchur) 1. Dried Mango Powder (Amchur)--Means the powder obtained by grinding clean and dried mango slices having characteristic taste and flavour. It shall be free from musty odour and objectionable flavour, rodent contamination, mould, fungus and insect infestation, extraneous matter and added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health. It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall also conform to the following standards, namely:— (a) Moisture (b) Total ash (salt free basis) (c) Ash insoluble in dilute HCl (d) Crude fibre (e) Acidity as anhydrous tartaric acid Not more than 12 per cent by Weight Not more than 6 per cent by weight Not more than 1.5 per cent by weight Not more than 6 per cent by weight Not less than 12 per cent and not more than 26 percent by weight Not more than 12 per cent by weight. Not more than 5 per cent by weight. Not more than 6 per cent by weight. Not more than 11.0 percent by weight Not more than 2.0 percent by weight Not more than 2.0 percent by weight Not less than 1.5 percent v/w 400 2.9.25: Pepper White THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] 1. Pepper White whole means the dried berries of Piper nigrum L. from which the outer pericap is removed with or without preliminary soaking in water and subsequent drying, if necessary. The berries shall be light brown to white in colour with a smooth surface. The berries on grinding shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances. It shall conform to the following standards:— (i) Extraneous matter (ii) Broken Berries (iii) Black berries (iv) Bulk Density (gm/litre) (v) Moisture (vi) Total ash on dry basis (vii) Non Volatile ether extract on dry basis (viii) Volatile oil content on dry basis (ix) Peperine Content on dry basis (x) Insect damaged matter Not more than 0.8 percent by weight Not more than 3.0 percent by weight Not more than 5.0 percent by weight Not less than 600 percent by weight Not more than 13.0 percent by weight Not more than 3.5 percent by weight Not less than 6.5 percent by weight Not less than 1.0 percent by v/w Not less than 4.0 percent by weight Not more than 1.0 percent by weight Explanation:- (a) Broken berries means berry that has been separated in two or more parts. (b) Black Berry means berry of dark colour generally consisting of black pepper berry whose pericarp has not been fully removed. 2. Pepper White powder means the powder obtained by grinding dried berries of Piper nigrum L. from which the outer pericarp is removed and to which no foreign matter is added. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and any other harmful substances. It shall conform to the following standards:— (i) Moisture (ii) Total ash on dry basis (iii) Ash insoluble in dilute HCl on dry basis (iv) Crude fibre on dry basis (v) Non Volatile ether extract on dry basis (vi) Volatile oil content on dry basis (vii) Peperine Content on dry basis 2.9.26: Garlic (Lahsun) 1. Dried (Dehydrated) Garlic (Lahsun) means the product obtained by drying by any suitable method which ensures characteristics of fresh garlic on rehydration the cloves of Allium sativum L. without bleaching or precooking. It shall be white to pale cream in colour, free from scorched, toasted and baked particles. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered. The product on rehydration shall have characteristic pungent of odour of garlic, free from off odour, mustiness fermentation and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination and fungal infection. The products shall be free from added colouring matter and any other harmful substances. It shall be free from stalks, peels, stems, and extraneous matter. When in powdered form, it shall be free flowing and free from agglomerates. Not more than 13.0 percent by weight Not more than 3.5 percent by weight Not more than 0.3 percent by weight Not more than 6.5 percent by weight Not less than 6.5 percent by weight Not less than 0.7 percent by v/w Not less than 4.0 percent by weight ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 401 The products may contain food additives permitted in these regulations including Appendix - A and it shall conform to the following standards, namely:— (i) Extraneous matter a. In case of powdered Garlic b. other than powdered Garlic (iii) Total ash on dry basis (iv) Ash insoluble in dil HCl (v) Cold water soluble extract on dry basis (vi) Volatile organic sulphur compound on dry basis (vii) Peroxidase test 2.9.27: Celery 1. Celery whole means the dried ripe fruits (seeds) of Apium graveoleans L. It shall be of uniform colour with characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances. It shall conform to the following standards:— (i) Extraneous matter (ii) Moisture 2.9.28: Dehydrated Onion (Sukha Pyaj) 1. Dehydrated Onion (Sukha Pyaj) - means the product obtained by removal of most moisture by any acceptable method which ensures characteristics of fresh onions on rehyderation, from sound bulbs of Allium cepa.L. free from mould, disease, outer skin, leaves and roots. The product may be whole or in the form of slices, rings, flakes, pieces, small grits or powder. The product may be white/cream/pink or red in colour, free from stalks, peals, stems and extraneous matters and scorched particles. The finished product shall be free from discolouration or enzymatic reaction. The product on rehyderation shall be of characteristic flavour, free from foreign and off flavour, mustiness, fermentation and rancid flavour. It shall be free from mould, living and dead insects, insect fragments and rodent contamination. The product shall be free from added colouring matter and any other harmful substances. When in powdered form, it shall be free flowing and free from agglomerates. The products may contain food additives permitted in these regulations including Appendix - A and it shall conform to the following standards, namely:— Extraneous matter Moisture: (a) In case of powdered onion (b) Other than powdered onion Total Ash on dry basis Ash insoluble in dil HCl Peroxidase 2.9.29 Asafoetida ASAFOETIDA (Hing or Hingra) means the oleogumresin obtained from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and other species of Ferula. It shall not contain any colophony resin, galbonum resin, ammoniaccum resin or any other foreign resin. Hing shall conform to the following standards, namely: Not more than 5.0 percent by weight Not more than 8.0 percent by weight Not more than 5.0 percent by weight Not more than 0.5 percent by weight Negative Not more than 0.5 percent by weight Not more than 2.0 percent by weight Not more than 10.0 percent by weight Not more than 0.5 percent Not more than 5.0 percent by weight Not more than 8.0 percent by weight Not more than 5.0 percent by dry weight Not more than 0.5 percent by weight Not less than 70.0 and not more than 90.0 percent by weight Not less than 0.3 percent by weight Negative (ii) Moisture 402 THE GAZETTE OF INDIA : EXTRAORDINARY (1) Total ash content shall not exceed 15 per cent by weight. (2) Ash insoluble in dilute hydrochloric acid shall not exceed 2.5 per cent by weight. [PART III—SEC. 4] (3) The alcoholic extract (with 90 per cent alcohol) shall not be less than 12 per cent as estimated by the U.S.P. 1936 method. (4) Starch shall not exceed 1 per cent by weight. Hingra shall conform to the following standards namely:— (1) The total ash content shall not exceed 20 per cent by weight. (2) Ash insoluble in dilute hydrochloric acid shall not exceed 8 per cent by weight. (3) The alcoholic extract (with 90 per cent alcohol) shall not be less than 50 per cent as estimated by the U.S.P. 1936 method. (4) Starch shall not exceed 1 per cent by weight. Compounded asafoetida or Bandhani Hing is composed of one or more varieties of asafoetida (Irani or Pathani Hing or both) and gum arabic, edible starches or edible cereal flour. It shall not contain:— (a) colophony resin, (b) galbanum resin, (c) ammoniaccum resin, (d) any other foreign resin, (e) coal tar dyes, (f) mineral pigment, (g) more than 10 per cent total ash content, (h) more than 1.5 per cent ash insoluble in dilute hydrochloric acid, (i) less than 5 per cent alcoholic extract, (with 90 per cent of alcohol) as estimated by the U.S.P. 1936 method. 2.9.30 EDIBLE COMMON SALT: 1. EDIBLE COMMON SALT means a crystalline solid, white, pale, pink or light grey in colour free from contamination with clay, grit and other extraneous adulterant and impurities. It shall not contain moisture in excess of six per cent of the weight of the undried sample. The sodium chloride content (as NaCl) and matter soluble in water other than sodium chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table below against the period of validity mentioned in the corresponding entry in column (1) of the said Table. The matter insoluble in water shall not exceed 1.0 per cent by weight on dry weight basis. Period of Validity Minimum percentageof sodium chloridecontent as NaCl(on dry basis) 94.0 94.5 95.0 95.5 96.0 Maximum Percentageof matter solublein water other than sodium chloride (on dry basis) 5.0 4.5 4.0 3.5 3.0 Upto 31-3-1982 From 1-4-1982 to 31-3-1983 From 1-4-1983 to 31-3-1984 From 1-4-1984 to 31-3-1985 From 1-4-1985 onwards The product may contain food additives permitted in these regulations including Appendix A. The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent and sodium chloride content on dry basis shall not be less than 97.0 percent by weight. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 403 2. IODISED SALT means a crystalline salt, white or pale, pink or light grey in colour, free from contamination with clay, grit and other extraneous adulterants and impurities. It shall conform to the following standards, namely:— Moisture Sodium Chloride (NaCl) Matter insoluble in water Iodine content at— (a) Manufacture level (b) Distribution channel including retail level Not less than 30 parts per million on dry weight basis Not less than 15 part per million on dry weight basis. Not more than 6.0 per cent by weight of the undried sample. Not less than 96.0 per cent by weight on dry basis. Not more than 1.0 per cent by weight on dry basis Matter soluble in water Other than Sodium Chloride Not more than 3.0 per cent by weight on dry basis The product may contain food additives permitted in these regulations including Appendix A. The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent and sodium chloride content on dry basis shall not be less than 97.0 percent by weight. 3. IRON FORTIFIED COMMON SALT means a crystalline solid, white or pale, pink or light grey in colour, free from visible contamination with clay and other extraneous adulterants and impurities. It shall conform to the following standards namely:— Moisture Water insoluble matter weight basis. Chloride content as Nacl Matter insoluble in dilute HCl Matter soluble in water other than Nacl Iron content (as Fe) Phosphorous as Inorganic (PO4 ) Sulphate as (SO4) Magnesium as (Mg) water soluble pH value in 5% aqueous Solution Not less than 96.5% by weight on dry weight basis Not more than 3.0 % by weight on dry weight basis, (to be determined by the method specified in IS 253-1970). Not more than 2.5% on dry weight weight basis 850-1100 parts per million. 1500-2000 parts per million Not more than 1.1% by weight. Not more than 0.10% by weight 2 to 3.5 Not more than 5.0 per cent by weight Not more than 1.0% on dry The product may contain food additives permitted in these regulations including Appendix A. The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent on dry weight basis. 4. POTASSIUM IODATE means a crystalline powder, white in colour free from impurities. It shall confirm to the following standards namely:— 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Potassium Iodate (as KIO3) percent by weight Not less than Solubility Iodine (as I) per cent by wt. not more than Sulphate (as SO4) per cent by wt. not more than Bromate, bromide, chlorate & chloride percent by wt. not more than Matter insoluble in water percent by wt. not more than Loss on drying percent by wt. not more than PH (5 percent solution) Heavy metal (as Pb) ppm not more than Arsenic (as As) ppm not more than Iron (as Fe) ppm not more than 99.0 Soluble in '30 Parts of water 0.002 0.02 0.01 0.10 0.1 Neutral 10 3 10 404 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4] 5. Iron Fortified Iodized Salt (double fortified salt) means a crushed Crystalline Solid; white or pale or pink pr light grey in colour, free from contamination with clay and other extraneous adulterants and impurities. Salt used for manufacture of double fortified salt shall have minimum 99.0 percent sodium chloride content on dry weight basis and moisture not more than 1.5 percent and it shall conform to the following standards namely:— Moisture Water insoluble matter Chloride content (as NaCl) Matter insoluble in dilute HCl Matter soluble in water other than Nacl Iron content (as Fe) Iodine content: a. Manufacturers level b. Distribution Channel including Retail level Phosphorous as P2O5 Sulphate as (SO4) Magnesium as (Mg) water soluble pH value in 5% aqueous Solution Not less than 30 ppm Not less than 15 ppm 2800-3100 parts per million Not more than 1.1% by weight. Not more than 0.10% by weight 3.5 to 5.5 Not more than 1.5 per cent by weight Not more than 1.0% on dry weight basis. Not less than 97.0% on dry weight basis Not more than 0.30 % on dry weight basis Not more than 2.5% on dry weight basis 850-1100 parts per million. Provided that double fortified salt may contain Sodium Hexametaphosphate (food grade) as stabilizer at concentration of not more than 1.0 percent on dry weight basis. 2.10: BEVERAGES, (Other than Dairy and Fruits & Vegetables based) 2.10.1: TEA 1. TEA means tea other than Kangra tea obtained by acceptable processes, exclusively from the leaves, buds and tender stems of plant of the Camellia sinensis (L) O. Kuntze. It may be in the form of black or oolong tea. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living insects, moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances: Provided that the tea may contain "natural flavours" and "natural flavouring substances" which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from materials of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards of tea. The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. Pectinase enzyme can be added up to a level of 0.2% during manufacture as processing aid. The product shall conform to the following requirement in which all the figures given are expressed on the basis of the material oven-dried at 103±2° C. (a) Total Ash (m/m) (b) Water Soluble Ash (c) Alkalinity of water soluble ash expressed as KOH (m/m) (d) Acid-insoluble ash (m/m) (e) Water extract (m/m) (f) Crude Fibre (m/m) Not less than 4.0 percent and not more than 8.0 percent Not less than 45.0 percent of total ash Not less than 1.0 percent and not more than 3.0 percent Not more than 1.0 percent Not less than 32.0 percent Not more than 16.5 percent ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 405 2. KANGRA TEA means tea derived exclusively from the leaves, buds and tender stems of plants of the Camellia sinensis or Camellia tea grown in Kangra and Mandi valleys of Himachal Pradesh. It shall conform to the following specifications namely; (a) Total ash determined on tea dried to constant weight at 100OC (b) Total ash soluble in boiling distilled water (c) Ash insoluble in dilute hydrochloric acid (d) Extract obtained by boiling dried tea (dried to constant weight at 100OC) with 100 parts of distilled water for one hour under reflux (e) Alkalinity of soluble ash expressed as K2O on dry basis (f) Crude fibre determined on tea dried to constant weight at 100OC 4.5 to 9.0 percent by weight Not less than 34 percent of total ash Not more than 1.2 percent by weight on dry basis. Not less than 23 percent. Not less than 1.0 percent and not more than 2.2 percent Not more than 18.5 percent It shall not contain any added colouring matter It may also contain 0.2 per cent Pectinase enzyme Provided that tea may contain Natural Flavours and Natural Flavouring Substances which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusivley by physical process from materials of plant origin either in their raw state or after processing for human consumption: Provided further that such tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Provided also that tea used in the manufacture of flavoured tea shall conform to the standards of tea. Provided that if tea is sold or offered for sale without any indication as to whether it is Kangra tea or not, the standards or quality of tea prescribed in item regulation 2.10.1 (1) shall apply. Provided also that Flavoured tea manufacturers shall register themselves with the Tea Board before marketing Flavoured tea; 3. Green Tea means the product derived solely and exclusively, and produced by acceptable processes, notably enzyme, inactivation, rolling or comminution and drying, from the leaves, buds and tender stems of varieties of the species Camellia sinensis (L) O. Kuntze, known to be suitable for making tea for consumption as a beverage. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living or dead insects, moulds, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances; Provided that the tea may contain "natural flavours" and "natural flavouring substances" which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from material of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards of tea. The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. The product shall conform to the following requirements in which all the figures given are expressed on the basis of the material oven-dried at 103±2° C. Parameter (a) Total Ash (m/m) (b) Water-soluble ash (c) Alkalinity of water - soluble Ash expressed as KOH (m/m) Not less than 1.0 percent of total ash and not more than 3.0 percent Limits Not less than 4.0 percent and not more than 8.0 percent Not less than 45.0 percent of total ash. 'roasted and ground coffee' shall be free from any artificial colouring. It shall be free from dirt. flavouring.0 percent and not more than 19.0 percent 2.406 THE GAZETTE OF INDIA : EXTRAORDINARY (d) Acid-insoluble ash (m/m) (e) Water-extract (m/m) (f) Crude fibre (m/m) (g) Total catechins (m/m) Not more than 1. Coffee (green raw or unroasted) means the dried seeds of Coffea arabica. Coffee (green raw or unroasted).5 ml & Not more than 5. dry and fresh condition.0 percent Not more than 0. namely:— Not more than 4.0 percent 2.3. like glucose or sucrose in proportion not exceeding 2. 1. taste and flavour characteristic of coffee.8 percent Dissolves readily in 30 seconds with moderate stirring Soluble with moderate stirring in 3 minutes .10.4.2: COFFEE 1.0 percent Not less than 32. It shall be free from impurities and shall not contain chicory or any other added substances.0 percent Not more than 12. It shall conform to the following standards: (i) Moisture (on dry basis) m/m (ii) Total ash (on dry basis) m/m (iii) Caffeined content (on dry basis) m/m (iv) Solubility in boiling water (v) Solubilty in cold water at 16±2oC 2. Roasted coffee and ground coffee shall conform to the following analytical standards:Moisture (on dry basis) m/m Total Ash (on dry basis) m/m Acid insoluble ash (on dry basis) m/m Water soluble ash (on dry basis) m/m Alkainity of soluble ash in milliliters of 0.0 percent 3. Chicory means the roasted chicory powder obtained by roasting and grinding of the cleaned and dried roots of chicorium intybus Lin with or without the addition of edible fats and oils or sugar. Coffee excelsa or Coffea canephora (robusta) with their husks (mesocarp and endocarp) removed. 4] Not less than 9. 1.10. 1. free from rancid or obnoxious flavour. Ground coffee means the powdered products obtained from 'roasted coffee' only and shall be free from husk.0 percent Not less than 2. extraneous matter. It shall conform to the following standards. obtained from freshly roasted and ground pure coffee beans.1 percent Not less than 65 percent of total ash Not less than 3.1 N hydrochloric acid per gram of material (on dry basis) m/m Aqueous extracts on dry basis m/m Caffeine (anhydrous)(on dry basis) m/m Not more than 5.2. Soluble Coffee Powder means coffee powder.0 percent Not less than 1. facing extraneous matter or glazing substance and shall be in sound.5 percent [PART III—SEC.0 percent by weight in aggregate.0 percent Not more than 16. The product shall be in the form of a free flowing powder or shall be in the agglomerated form (granules) having colour. Coffea liberica.1 Roasted coffee means properly cleaned green coffee which has been roasted to a brown colour and has developed its characteristic aroma.3: CHICORY 1.0 and not more than 35.0 to 6. artificial colouring and flavouring agents. 1.0 ml Not less than 26. k 407 Not less than 3.6 per cent. Instant Coffee .5 percent and Not more than 8. Dissolves readily in 30 seconds with moderate stirring Soluble with moderate stirring in 3 minutes . toddy palm tree or any other kind of palm tree which has undergone alcoholic fermentation. namely:— (i) Moisture (ii) Total ash on dry basis (iii) Acid insoluble ash on dry basis (iv) Caffeine (anhydrous) (v) Solubility in boiling water (vi) Solubility in cold water at 16 ± 20C 2.4. It shall be in the form of a free flowing powder or shall be in the agglomerated (granules) form having the colour. It shall also be free from chloral hydrate. Not more than 0.Chicory Mixture means the product prepared by mixing roasted and ground coffee and roasted and ground chicory and shall be in a sound. It shall be free from added colouring matter.M 4º (i) Total ash (on dry basis) m/m Hkkjr dk jkti=k % vlk/kj. Not more than 7.6 per cent. Not more than 10 per cent. other foreign matter or any other ingredient injurious to health. The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.CHICORY MIXTURE 1. Not less than 1.10. taste and flavour characteristics of coffee chicory powder. It shall be free from any impurities and shall not contain any other added substance. It shall be free from any impurities and shall not contain any other added substance.5 percent Not less than 55.10. It shall be in the form of a free flowing powder having the colour. tranquilizer and artificial sweetener. 2011.0 percent (ii) Acid insoluble ash (on dry basis) m/m in diluted Hcl (iii) Aqueous extracts (on dry basis) m/m 2. It shall conform to the following standards. 2. paraldehyde. taste and flavour characteristic of coffee .5 Beverages . The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.6 per cent.Chicory Mixture means the product manufactured from roasted and ground coffee and roasted and ground chicory. The coffee content in the mixture shall not be less than 51 per cent by mass on dry basis. Not less than 0. sedative. It shall be in sound dry and dust free condition with no rancid or obnoxious flavour. namely:— (i) Moisture (ii) Total ash on dry basis (iii) Acid insoluble ash on dry basis (iv) Caffeine content on dry basis (v) Aqueous extracts Not more than 5.ALCOHOLIC 1. The coffee content in the mixture shall not be less than 51 per cent by mass.0 per cent.50 per cent. dry and dust free condition with no rancid or obnoxious flavour. 2011. dirt.¹Hkkx III—[k.0 per cent. Not more than 0.4 per cent on dry basis. Not more than 50 per cent. It shall conform to the following standards.4.4: COFFEE . It shall be white cloudy in appearance which sediments on storage and shall possess characteristic flavour derived from the sap and fermentation without addition of extraneous alcohol. Coffee .5 (1) (ii) of Food Safety and Standards (Packaging and Labeling) Regulations.chicory powder. It shall also conform to the following standards. namely: Alcoholic content Total acid as Tartaric acid (expressed in terms of 100 litres of absolute alcohol) Not less than 5 percent (v/v) Not less than 400 grams Not more than 4.0 percent Not more than 2. TODDY: Toddy means the sap from coconut.5 (1) (i) of Food Safety and Standards (Packaging and Labeling) Regulations. date. A positive test indicates the use of till oil rosin instead of wood rosin. (3) Yeast and mould count per ml not more than. tartaric acid. Apparatus-Test Tube: Use a standard. Compare with typical spectrum obtained from pure estergum. shall not be packed..50. edible gums such as guar. 28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations.. dextrose monohydrate. which are recycled or refilling the declaration of quantity of added sugar and no sugar added may be given on the crown.. Test for absence of till oil rosin (Sulphur test)-Pass the test as given below: When sulphur-containing organic compounds are heated in the presence of sodium formate.. calcium and magnesium. Identification: Solubility-Insoluble in water. The resin acid fraction is a complex mixture of isomeric diterpeniod monocarboxylic acids having the typical molecular formula of C20 H30 O2 chiefly abietic acid. 2011.. namely— (1) Total plate count per ml not more than that. Burner . . Infra Red Spectrum-Obtain the infra-red spectram of a thin film of the sample deposited on a potassium bromide plate-scan between 600 and 4000 wave numbers. It may also contain Saccharin Sodium not exceeding 100 ppm or Acesulfame-K not exceeding 300 ppm or Aspertame (methyl ester) not exceeding 700 ppm. malic acid.. It is a complex mixture of tri and diglycerol esters of rosin acids from wood rosin. furcellaran.. edible gelatin.. albumin. It is composed of approximately 90 per cent rosin acids and 10 per cent neutrals (non-acidic compounds). emulsifying and stabilising agents. karaya. 2011.26.26..5 (24. stored. Provided also that the declaration of 'no sugar added' shall not be applicable for 'carbonated water (plain soda)'.cfu. phosphoric acid. licorice and its derivatives. Provided also that the products which contain aspertame. Provided that the quantity of added sugar shall be declared on the container / bottle and if no sugar is added that also shall be declared on the container/bottle as laid down in labelling Regulations 2. glass test tube.25.. or sucralose not exceeding 300 ppm or Neotame not exceeding 33 ppm..25. liquid glucose. tragacanth. It shall conform to the following requirements. fructose. gum ghatti.CARBONATED Not more than 100 grams [PART III—SEC. 2006 impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination: 1.. Sugar. It is produced by the esterification of pale wood rosin with food grade glycerol. ascorbic acid. preservatives..408 THE GAZETTE OF INDIA : EXTRAORDINARY Volatile acid as Acetic acid expressed in terms of 100 litres of absolute alcohol) 2. 10x75 mm. CARBONATED WATER means water conforming to the standards prescribed for Packaged Drinking Water under Food Safety and Standard Act. 28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations. acesulfame or any other artificial sweetener for which special labeling provisions have been provided under regulations 2.cfu. arabic carobean.0. Estergum (Glycerol ester of wood resin) not exceeding 100 parts per million. Gellan Gum at GMP level and quinine salts not exceeding 100 parts per million (expressed as quinine sulphate).. soluble in acetone and in Benzene.5 (24. salts of sodium. fumaric acid and sorbitol.. fruits and vegetables extractives and permitted flavouring..4. (2) Coliform count in 100 ml .. heat-resistant...Bunsen: A small size burner of the microflame type is preferred. the sulphur is converted to hydrogen sulfide which can readily be detected by the use of lead acetate paper. colouring matter. vitamins... lactic acid. 4] 1. namely:— Glycerol esters of wood rosins commonly known as ester-gum is hard yellow to pale amber coloured solid. citric acid..cfu Provided further estergum used in carbonated water shall have the following standards. 2. distributed or sold in returnable containers..4. In case of returnable bottles... honey.. invert sugar. The substance is purified by steam stripping or by counter-current steam distillation..10. Caffeine not exceeding 145 parts per million..6 BEVERAGES NON-ALCOHOLIC . . There must be no formation of a black spot of lead sulphide indicating the presence of sulphur containing compounds. (iii) Non-Carbonated Natural Mineral Water. Lead Acetate Test Paper: Commercially available from most chemical supply houses. 2. after possible treatment as given hereunder and re-incorporation of gas from the same source and after packaging taking into consideration usual technical tolerance. Place a strip of lead acetate test paper over the mouth of the test tube. Procedure-Weigh 40-50 mg of sample into a test tube and 1-2 drops of sodium formate solution.¹Hkkx III—[k. Arsenic-Not more than 3ppm. NaOOCH.Between 3 and 9.k 409 Sodium Formate Solution: Dissolve 20g of reagent grade sodium formate.A decarbonated natural mineral is a natural mineral water which. Detection Limit: 50 mg/kg sulphur). does not contain free carbon dioxide in excess of the amount necessary to keep the hydrogen carbonate salts present in the water dissolved. Description and Types of Mineral water. Mineral water means includes all kinds of Mineral Water or Natural mineral water by whatever name it is called and sold. has less carbon dioxide content than that at emergence and does not visibly and spontaneously give off carbon dioxide under normal conditions of temperature and pressure. (c) of the constancy of its composition and the stability of its discharge and its temperature. after possible treatment as given hereunder and after packaging. Heavy metals (as lead)-Not more than 40 ppm. (i) Natural mineral water is water clearly distinguished from ordinary drinking water because (a) it is characterized by its content of certain mineral salts and their relative proportions and the presence of trace elements or of other constituents. after possible treatment as given hereunder and after packaging. 2. has more carbon dioxide content than that at emergence. by nature and after possible treatment as given hereunder and after packaging taking into consideration usual technical tolerance. (d) it is collected under conditions which guarantee the original microbiological purity and chemical composition of essential components. Continue heating for 2-5 minutes.7 Mineral water 1. (b) it is obtained directly from natural or drilled sources from underground water bearing strata and not from Public water supply for which all possible precautions should be taken within the protected perimeters to avoid any pollution of. (iv) Decarbonated Natural Mineral Water . (f) it is not subjected to any treatment other than those permitted by this standard.A naturally carbonated natural mineral water is a natural mineral water which.M 4º Reagents Hkkjr dk jkti=k % vlk/kj. or external influence on. Lead-Not more than 10ppm. due account being taken of the cycles of minor natural fluctuations. Heat the tube in the burner flame until fumes are formed that contact the test paper. Drop softening point-Between 880 C and 960 C.10. Acid value. has the same content of carbondioxide spontaneously and visibly given off under normal conditions of temperature and pressure. in 100 ml of distilled water. (v) Natural Mineral Water Fortified with Carbon Dioxide from the Source .A natural mineral water fortified with carbon dioxide from the source is a natural mineral water which. Hydroxyl number-Between 15 and 45.A non-carbonated natural mineral water is a natural mineral water which. (e) it is packaged close to the point of emergence of the source with particular hygienic precautions. the chemical and physical qualities of natural mineral water. (ii) Naturally Carbonated Natural Mineral Water . after possible treatment as given hereunder and after packaging. 2. hazen unit/true colour unit Odour Taste Turbidity Total Dissolved Solids pH Nitrates (as NO3) Nitrites (as NO2) Sulphide (as H2S) Mineral oil Phenolic compounds (as C6H5OH) Manganese (as Mn) Copper (as Cu) Zinc (as Zn) Fluoride (as F) Barium (as Ba) Antimony (as Sb) Nickel (as Ni) Requirements (3) not more than 2 Agreeable Agreeable Not more than 2 nephelometric turbidity unit (NTU) 150-700 mg/litre 6.1 and 2. accelerated by previous aeration. (c) if. by decantation and/or filtration. the pipes and the reservoirs shall be made from materials suited to the water and in such a way as to prevent the introduction of foreign substances into the water.5 of Food Safety and Standards (Packaging and Labeling) Regulations. Natural Mineral water shall be packaged in clean and sterile containers.410 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. manganese. 4] (vi) Carbonated Natural Mineral Water .Treatment permitted includes separation from unstable constituents. The installation intended for the production of natural mineral waters shall be such as to exclude any possibility of contamination.0 mg/litre Not more than 1 mg/litre Not more than 5 mg/litre Not more than 1 mg/litre Not more than 1.005 mg/litre Not more than 0.A carbonated natural mineral water is a natural mineral water which.02 mg/litre . namely:— Sl. 3.0 mg/litre Not more than 0. (d) The related packaging and labelling requirements are provided in the Regulation 2. Characteristic (1) (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) (2) Colour. For this purpose.5-8. The transport of natural mineral waters in bulk containers for packaging or for any other process before packaging is prohibited.2 . shall meet hygienic requirements. such as compounds containing iron. which give the water its properties. has been made effervescent by the addition of carbon dioxide from another origin. the producer shall stop all operations until the cause of pollution is eliminated. The treatments provided may only be carried out on condition that the mineral content of the water is not modified in its essential constituents.05 mg/litre Absent Absent Not more than 2. during production it is found that the water is polluted. if necessary. (b) the equipment and its use for production.1. sulphur or arsenic.No.02 mg/litre Not more than 0. All Mineral Water shall conform to the following standards. The source on the point of emergence shall be protected against risks of pollution. 2. especially installations for washing and packaging.4. 2011. and in particular — (a) the installations for collection.2. Treatment and handling:.05 mg/litre Not more than 0.5 Not more than 50 mg/litre Not more than 0. de-mineralisation. re-mineralisation.8 Packaged drinking water (other than Mineral water):.05 mg/litre Not more than 0. cartridge filter. namely.10.003 mg/litre Absent Not more than 0.05 mg/litre Not Detectable Not detectable below detectable limits Not more than 0. aerations. combination of filteration.001 mg/litre Not more than 0.1 Bacquerel/litre (Bq) Not more than 1 Bacquerel/litre (Bq)] Absent Absent Absent Absent Absent 411 Poly nuclear aromatic hydrocarbons Polychlorinated biphenyle (PCB) Pesticide Residue "Alpha" activity "Beta" activity Yeast and mould counts Salmonella and Shigella E. decantation. activated carbon filteration. filteration.Coli or thermotolerant Coliforms 1 x 250 ml Total coliform bacteria A x 250 ml Fecal streptococci and Staphylococcus aureus 1 x 250 ml Pseudomonas aeruginosa 1 x 250 ml Sulphite-reducing anaerobes 1 x 50 ml Vibrocholera 1 x 250 ml V Paraheamolyticus 1 x 250 ml (45) (46) (47) (48) Absent Absent Absent Absent 2.M 4º (19) (20) (21) (22) (23) (24) (25) (26) (27) (28) (29) (30) (31) (32) (33) (34) (35) (36) (37) (38) (39) (40) (41) (42) (43) (44) Borate (as B) Surface active agents Silver (as Ag) Chlorides (as Cl) Sulphate (as SO4) Magnesium (as Mg) Calcium (as Ca) Sodium (as Na) Alkalinity (as HCO3) Arsenic (as As) Cadmium (as Cd) Cyanide (as CN) Chromium (as Cr) Mercury (as Hg) Lead (as Pb) Selenium (as Se) Hkkjr dk jkti=k % vlk/kj. filteration with membrane filter depth filter.01 mg/litre Not more than 200 mg/litre Not more than 200 mg/litre Not more than 50 mg/litre Not more than 100 mg/litre Not more than 150 mg/litre 75-400 mg/litre Not more than 0.means water derived from surface water or underground water or sea water which is subjected to hereinunder specified treatments.01 mg/litre Not more than 0.¹Hkkx III—[k. reverse osmosis and packed after disinfecting the water to a level that shall not lead to any harmful contamination in the drinking water by means of chemical agents or physical methods to reduce the number of microorganisms to a level beyond scientifically accepted level for food safety or its suitability: .k Not more than 5 mg/litre Not detectable Not more than 0.05 mg/litre Not more than 0. 2 mg/litre .2 .4. 4] Provided that sea water.02 mg/litre Not more than 5 mg/litre Not more than 0.02 mg/litre Not more than 0.05 mg/litre Not more than 0.No.5-8.005 mg/litre Not more than 0. 2011.05 mg/litre Not more than 0.2.1.0 mg/litre Not more than 0. 2.001 mg/litre Not more than 0.05 mg/litre Absent Absent Not more than 0. before being subjected to the above treatments.01 mg/litre Not more than 200 mg/litre Not more than 200 mg/litre Not more than 30 mg/litre Not more than 75 mg/litre Not more than 200 mg/litre Not more than 200 mg/litre Not more than 0.5 Not more than 45 mg/litre Not more than 0.01 mg/litre Anionic surface active agents (as MBAS) Not more than 0.1 and 2. Characteristic (1) (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) (19) (20) (21) (22) (23) (24) (25) (26) (27) (28) (29) (30) (31) (32) (33) (2) Colour Odour Taste Turbidity Total Dissolved Solids pH Nitrates (as NO3) Nitrites (as NO2) Sulphide (as H2S) Mineral Oil Phenolic compounds (as C6H5OH) Manganese (as Mn) Copper (as Cu) Zinc (as Zn) Fluoride (as F) Barium (as Ba) Antimony (as Sb) Nickel (as Ni) Borate (as B) Silver (as Ag) Chlorides (as Cl) Sulphate (as SO4) Magnesium (as Mg) Calcium (as Ca) Sodium (as Na) Alkalinity (as HCO3) Arsenic (as As) Cadmium (as CD) Cyanide (as CN) Chromium (as Cr) Mercury (as Hg) Lead (as Pb) Requirements (3) not more than 2 Hazen Units/ True Colour Units Agreeable Agreeable Not more than 2 nephelometric turbidity unit (NTU) Not more than 500 mg/litre 6.412 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.1 mg/litre Not more than 0.0 mg/litre Not more than 1. shall be subjected to desalination and related processes The related packaging and labelling requirements are provided in regulation 2.01 mg/litre Absent Not more than 0.05 mg/litre Not more than 5 mg/litre Not more than 1. It shall conform to the following standards namely: Sl.5 of Food Safety and Standards (Packaging and Labeling) Regulations. The acid-reacting material of baking powder shall be :— (a) tartaric acid or its salts. under conditions of baking. Salmonella and Shigella 1 x 250 ml E. starch or other neutral material.01 mg/litre Not more than 0.11.03 mg/litre Not more than 0.11 OTHER FOOD PRODUCT AND INGREDIENTS 2. and acid-reacting material.1 picocurie/Litre (Bq) Not more than 1 Bacquerel/Litre (Bq) Absent Absent Absent Absent Absent Absent Absent Absent The total viable colony count shall not exceed 100 per ml at 200C to 220C in 72 h on agar. (The analysis shall be conducted by Using Internationally established test methods meeting the residue limits specified herein).1 BAKING POWDER: means a combination capable. and 20 per ml at 370C in 24 h on agar-agar. 2. . parahaemolyticus 1 x 250 ml Aerobic Microbial Count Not more than 0. or (c) acid compounds of aluminium. Not more than 0. of yielding carbon dioxide and consists of sodium bicarbonate.M 4º (1) (34) (35) (36) (37) (38) (39) (40) (2) Hkkjr dk jkti=k % vlk/kj. Not more than 0. or (d) any combination of the foregoing.¹Hkkx III—[k.Coli or thermotolerant bacteria 1 x 250 ml Coliform bacteria 1 x 250 ml Faecal streptococci and Staphylococus aureus 1 x 250 ml Pseudomonas aeruginosa 1 x 50 ml Sulphite reducing anaerobes 1x 50 Vibrio cholera and V.0001 mg/ litre (The analysis shall be conducted by using Internationally established test methods meeting the residue limits specified herein).agar or on agar .gelatin mixture.2 mg/litre 413 Selenium (as Se) Iron (as Fe) Poly nuclear aromatic Hydrocarbons Polychlorinated biphenyle (PCB) Aluminium (as Al) Residual free chlorine (i) Pesticide residues considered individually - (ii) Total pesticide residue — (41) (42) (43) (44) (45) (46) (47) (48) (49) (50) (51) "Alpha" activity "Beta" activity Yeast and mould counts 1 x 250 ml. or both (b) acid salts of phosphoric acid.1 mg/litre Not detectable Not detectable Not more than 0.k (3) Not more than 0.0005 mg/litre. filth.1 per cent solution of ferric ammonium sulphate shall give a dark green colour. coconut. the ash insoluble in dilute hydrochloric acid on dry basis shall not be more than 1.5 per cent. bicarbonate.2 CATECHU (Edible) shall be the dried aqueous extract prepared from the heart-wood of Acacia Catechu. It shall not contain:— (a) more than 15 per cent moisture. of 1 per cent aqueous solution and 0. dirt. It shall have very slight odour and taste but not objectionable which is characteristic and boluillon like. white connective tissues and bones of animals. and with tartaric. cardamom. (c) more than 1000 parts per million of sulphur dioxide.— Betelnut. (f) Ash insoluble in HCl Not more than 30 per cent by weight. citric or phosphoric acids. (d) less than 15 per cent of nitrogen. mulethi. 2. saffron. It is stable in air when dry but is subject to microbial decomposition when moist or in soluble.9 per cent of silver. It shall conform to the following standards:— Total ash Ash insoluble in dilute HCl Not more than 14. glucose. 2. (d) Alcohol insoluble residue in 90 per cent alcohol dried at 100oC (e) Total ash on dry basis by weight. . glycerine. It shall be free from infestation.0 per cent of total ash. other aromatic herbs and spices. which on the addition of sodium hydroxide solution shall change to purple.5 per cent by weight (on dry basis) 2.4 SILVER LEAF (Chandi-ka-warq): food grade-shall be in the form of sheets. Water insoluble matter shall be determined by boiling water. Not more than 8 per cent Not more than 0. catechu. It shall be free from rancidity. on dry weight basis.11.414 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. It shall be colourless or pale yellowish and translucent in the form of sheets. permitted natural colours.0 per cent (on moisture and fat free basis). derived from the skin. It shall also conform to the following standards namely:— Total ash Ash insoluble in dilute HCl acid Not more than 8. It shall be free from added coaltar colouring matter and any other ingredient injurious to health.11. earth or other dirt and shall conform to the following standards: (a) 5 ml.5 Pan Masala means the food generally taken as such or in conjunction with Pan. dry fruits.The product may contain food additives permitted in Appendix A. insects and insect fragments or fungus infestations. shreds or coarse to fine powder.11. flakes. menthol and non prohibited flavours. sugar. baking powder shall yield not less than 10 per cent of its weight of carbon dioxide. 2. (b) more than 3. it may contain. it shall not lose more than 16 per cent of its weight. (c) Water insoluble residue (dried at 100oC) shall not be more than 25 per cent by weight. Provided that in case of Bhatti Katha. Not more than 1. 2.5 per cent on dry weight basis.0 per cent basis) by weight (on dry Not more than 0.3 GELATIN shall be purified product obtained by partial hydrolysis of collagen.0 per cent (on moisture and fat free basis). free from creases and folds and shall contain not less than 99.11.11. sabnermusa.6: LOW AND HIGH FAT COCOA POWDER means the powder which is the partially defatted product derived from the cocoa bean the seed of Theobroma cocoa L. 4] When tested. It may be subjected to treatments during manufacture with alkali and/ or magnesium carbonate. sand. lime. (b) When dried to constant weight at 100oC. 12: Proprietary Food 2. free from rancid or obnoxious flavours.25 Pulses 0.25 Ginger. It shall also conform to the following standards.15 percent.7: CAROB POWDER means the powder obtained from the roasted pods of carob (fibbled carob) of Ceratonia Siliqua (L) Taub.0 1.25 Dose of Irradiation (KGY) Maximum 0.13 IRRADIATION OF FOOD 2. namely:— (i) the name describing as clearly as possible. the proprietary foods shall also conform to the following requirements.25 Raisins. atta and Maida 0. Leguminosae) and shall be free from husk.75 0. namely:— Total ash Acid insoluble matter Tannin content 2. 2. flavouring.00 0. Garlic and Shallots (Small Onions) 0.0 6. 11.06 10 0. 8.0 Frozen Sea foods 4.62 0.0 percent (on moisture free basis) Not less than 20. extraneous matter or glazing substance and shall be in sound. 5. dry and fresh condition.50 0. Wheat. 10.1 per cent and not more than 0.09 3.0 1.25 Semolina (Sooji or Rawa).0 3.75 0.11.0 percent (on moisture free basis) 2.15 1. Name of Foods Minimum 1.10 0.13. (fam.0 Overall average 0. 2.13.1: Dose of Irradiation: 1) Same as provided in regulation 2.2 per cent by weight.03 Meat and Meat Products including Chicken 2. 3. 6. 7.1 (2) no food shall be irradiated.0 Dried Sea foods 0.06 Rice 0. Figs and Dried Dates 0.62 Not more than 1.15 4.03 Spices 6 Potatoes 0.1 1) Proprietary food means a food that has not been standardized under these regulations 2) In addition to the provisions including labelling requirements specified under these regulations.¹Hkkx III—[k.5 Fresh Sea foods 1. .12. Not less than 0.25 2.50 0.25 Mango 0. Not more than 5 per cent by weight. 13.0 0.k 415 Not more than 6. 4.0 1.62 0.No. the nature or composition of food and/or category of the food under which it falls in these regulations shall be mentioned on the label (ii) the proprietary food product shall comply with all other regulatory provisions specified in these regulations and in Appendices A and B. 2) No article of food permitted for irradiation specified in column 2 of the Table given below shall receive the dose of irradiation in excess of the quantity specified in column 3 of the said Table at the time of irradiation :— Sl.00 5. 9. Onions 0.09 14 0.62 0. It shall be free from any artificial colouring. 12.M 4º Alkalinity of total ash Cocoa butter (i) for low fat (ii) for high fat Hkkjr dk jkti=k % vlk/kj.0 per cent as K2O (on moisture and fat free basis) Not less than 10. 2. of Atomic Energy (Control of Irradiation of Food) Rules 1991. (k) Physical appearance of article.13. 3) The irradiation shall be carried out only by personnel having the minimum qualifications and training as prescribed for the purpose under the Atomic Energy (Control of Irradiation of Food) Rules.5: Standards of Irradiated Food : The irradiated foods shall comply with all the provisions of the Food Safety and Standards Act and the regulations made thereunder specifying standards of such food. 1991. 1991 and a certificate of irradiation indicating the dose of irradiation and the purpose of irradiation is provided by the competent authority. operation. (i) The nature. store for sale. 4) Food once irradiated shall not be re-irradiated unless specifically so permitted under these regulations. 2. address and other details of Licensee.1991. 2) Food which has been treated by irradiation shall be identified in such a way as to prevent its being subjected to re-irradiation. 2. before and after irradiation. 1991 as follows :— (a) Name of the article. (f) Date of Irradiation. no person shall irradiate for sale. (e) Source of Irradiation.13. 3) No Food/irradiated food shall leave the irradiation facility unless it has been irradiated in accordance with the provisions of Deptt. (ii) complies with the conditions for approval. of Atomic Energy (Control of Irradiation of Food) Rules. of Atomic Energy (Control of Irradiation of Food) Rules. (g) Dose of Irradiation. 2) Foods once irradiated shall not be re-irradiated unless specifically so permitted by the Licensing Authority for the Irradiation process control purposes. or transport for sale irradiated food.6: Storage and sale of irradiated food. (h) Serial Number of Batch. Save as otherwise provided in these regulations. 2. license and process control prescribed under the Atomic Energy (Control of Irradiation of Food) Rules 1991.Irradiated food shall be offered for sale only in prepackaged conditions.1991.7: Restriction on sale of Irradiated Food.No irradiation facility shall be used for the treatment of food unless such facility (i) has been approved and licensed under the Atomic Energy (Control of Irradiation of Food) Rules.13.13.13. (c) Name.2: Requirement for the process of Irradiation:— 1) Approval of facilities . 2. (d) Purpose of Irradiation. under the Atomic Energy (Control of Irradiation of Food) Rules.. (l) Type of packaging used during the irradiation treatment and for packing the irradiated food.3: Restrictions on Irradiation of Food: 1) The irradiation shall conform to the dose limit and the radiation source to the specific conditions prescribed for each type or category of Food specified for treatment by irradiation. quality of Food to be irradiated and the Batch number.416 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.. (j) Quantity of Food Irradiated. 1991. 4] 3) Routine quantitative dosimentry shall be made during operation and record kept of such measurement as provided under Deptt.4: Record of Irradiation of Food: Any treatment of Food by irradiation shall be recorded by an officer authorised by the competent authority as specified under the Deptt. (iii) carries out irradiation in accordance with the provisions of the Atomic Energy (Control of Irradiation of Food) Rules. (b) License No.13. . 2. (viii) Beer. processing or packaging of a food and which is not intended to accomplish any physical or other technical effect in the food itself. Spiced and fried dals. Kharaboondi. . Jalebi. bullions and taste makers.The food products such as Bread and Biscuits. (xiv) Coffee Extract. Ready-to-Serve Beverages (tea/coffee based only) may contain food additives permitted in these regulations and in Table 2 of Appendix A. Carbohydrates based and Milk product based.1. pongal mix.The traditional foods namely. (ii) Sausages and sausage meat containing raw meat. Rasogolla and similar milk product based sweets sold by any name. banana chips and similar fried products sold by any name. flavour emulsions and flavour paste (for use in carbonated and non-carbonated beverages). Sweets.g. Gulab Jamun. is reduced to the extent reasonably possible.Snacks of Savouries (Fried Products). (v) Corn syrup.Khoya Burfi. flavoured and or fermented (e. such as Chiwda. (iii) Fruit pulp or juice (not dried) for conversions into jam or crystallized glazed or cured fruit or other product. (x) Alcoholic Wines.1: Food Additives For the purpose of this regulation "Good Manufacturing Practices (GMP) for use of food additives" means the food additives used under the following conditions namely (i) the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect. 3) Use of additives in Bread. (xvi) Dried ginger. Biscuits . (xii) Ready-to-Serve beverage. eggnog-UHT Sterilised shelf life more than three months). vada mix. Synthetic soft drink concentrate. Peda.1: 1) Use of Food Additives in Food Products: The food products may contain food additives as specified in these Regulations and in Appendix A. (vii) Gelatine. (ix) Cider. (xv) Danish tinned caviar. Bhujia. Dalmoth. Boondi Ladoo. may contain food additives permitted in these regulations and in Table 1 of Appendix A. chocolate milk) cocoa. . and (iii) the additive is prepared and handled in the same way as a food ingredient. cereals and condiments. (ii) the quantity of the additive becomes a component of food as a result of its uses in the manufacturing.k Chapter 3: SUBSTANCES ADDED TO FOOD 417 3. gulab jamoon mix. 4) Use of Food Additives in different foods. (xiii) Brewed ginger beer. dosa mix. such as Halwa. jelly crystal. custard powder. Rice and Pulses based Papads. namely:(i) Dairy based drinks.M 4º Hkkjr dk jkti=k % vlk/kj. 2) Use of food additives in traditional foods. Instant Mixes Powders only of Idli mix.¹Hkkx III—[k. dessert jelly.The following food products may contain food additives permitted in these regulations and in Table 3 of Appendix A. (xi) Non-alcoholic wines. 3. (vi) Canned Rasogolla (the cans shall be internally) lacquered with sulphur dioxide resistant lacquer. (iv) Corn Flour and such like starches. . jalebi mix. . soups. Mysore Pak. Kadubale. puliyogare mix. mix/fruit based beverage mix. (e) Annatto (f) Saffron (g) Curcumin or turmeric Explanation . (xxiv) Flour for baked food. 2011.Except as otherwise provided in these Regulations and Appendices.The addition of colouring matter to any article of food except as specifically permitted by these regulations is prohibited.Inorganic colouring matters and pigments shall not be added to any article of food unless otherwise provided in these Regulations and Appendices 4) Synthetic food colours which may be used No Synthetic food colours or a mixture thereof except the following shall be used in food. (ii) Beta-apo 8'. (xx) Preserved Chapaties. (v) Canthaxanthin. (xxv) Packed Paneer. and (xxvii) Prepackaged Coconut Water. 2) Natural colouring matters which may be used . (d) Caramel. (iii) Methylester of Beta-apo 8' carotenoic acid. . (xxiii) Baked food confections and baked foods. (xviii) Smoked fish (in wrappers).1.2(10) of Food Safety and Standards (Packaging and Labeling) Regulations. Canned Rasogulla.carotenal. (b) Chlorophyll. (a) Carotene & Carotenoids including (i) Beta-carotene.4. 3. the following natural colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food. any edible vegetable oil listed in Chapter 2 to these regulations may be used either singly or in combination and the name of the oil or oils used shall be mentioned on the label as provided in Regulation 2. 4] 1) Unauthorized addition of colouring matter prohibited . (xxvi) Cakes and Pastries.2 Colouring Matter [PART III—SEC. (xxi) Fat Spread. 3) Addition of inorganic colouring matters and pigments prohibited . (xix) Dry mixes of Rasgollas.418 THE GAZETTE OF INDIA : EXTRAORDINARY (xvii) Flour confectionery. (c) Riboflavin (Lactoflavin). (xxii) Prunes. (iv) Ethylester of Beta-apo 8' carotenoic acid.In the preparation of the solution of annatto colour in oil. 1. 1. (iv) Non-alcoholic carbonated and non-carbonated ready to serve synthetic beverages including synthetic syrups. 2011. when used in the preparation of any article of food shall be pure and free from any harmful impurities. candied crystallised or glazed fruits. ice-cream mix-powder. fruit beverages. preserved or processed papaya. savouries (dalmoth.k Colour index (1956) 16255 14720 45430 19140 15985 73015 42090 42053 Chemical Azo Azo Xanthene Pyrazolone Azo Indigoid Triarylmethane Triarylmethane 419 class 5) Use of Lake Colours as colourant in foods Aluminium Lake of Sunset Yellow FCF may be used in powdered dry beverages mix (powdered soft drink concentrate) upto a maximum limit of 0.3 ppm and that of aluminium content shall not exceed 4.04 percent by weight. Red Common name Ponceau 4R Carmoisine Erythrosine 2. mongia. fruit bar. fruit syrup. synthetic soft-drink concentrates. sharbats. jam.3 Artificial Sweeteners 1) Use and sale of artificial Sweeteners Artificial sweeteners mentioned in column 2 of the table below.1. 3. milk lollies. jellies.2(6) and Appendix A of these Regulations shall not exceed 100 parts per million of the final food or beverage for consumption. fruit cordial. pastries. 8) Colours to be pure . frozen desserts. (v) Custard powder. yoghurt. fruit squash. flavoured milk. except in case of food articles mentioned in clause (iii) of regulation 3. 4. dal biji only). (iii) Peas.4. phululab.1. canned tomato juice. 7) Maximum limit of permitted synthetic food colours .The colours specified in these Regulations. (vi) Jelly crystal and ice-candy.The maximum limit of permitted synthetic food colours or mixture thereof which may be added to any food article enumerated in regulation 3. thread candies. (ii) Biscuits including biscuit wafer.4 ppm of the final beverage for consumption: Provided that the powdered dry beverages mix (powdered soft drink concentrate) label shall give clear instruction for reconstitution of product for making final beverage (6) Use of permitted synthetic food colours prohibited . 3.¹Hkkx III—[k. may be used only in the food articles mentioned in column 3 and in quantities not exceeding the limits mentioned in column 4 and as per provision contained in these . strawberries and cherries in hermetically sealed containers. sago papad. sweets. The maximum limit of colour content in final beverage for consumption shall not exceed 8. confectionery. fruit crushes. marmalade.M 4º Sl Colour No.5 (35) of Food Safety and Standards (Packaging and Labeling) Regulations. cakes.Use of permitted synthetic food colours in or upon any food other than those enumerated below is prohibited :— (i) Ice-cream. (vii) Flavour emulsion and flavour paste for use in carbonated or non-carbonated beverages only under label declaration as provided in regulation 2.2 (6) where the maximum limit of permitted synthetic food colours shall not exceed 200 parts per million of the final food or beverage for consumption. fruit drinks. Yellow Blue Green Tartrazine Sunset Yellow FCF Indigo Carmine Brilliant Blue FCF Fast Green FCF Hkkjr dk jkti=k % vlk/kj. 4. 4] regulations and Appendices and shall bear the label declarations as provided in the regulation 2. Plain. 26. 2 Saccharin Sodium Article of food 3 Carbonated Water Soft Drink Concentrate Supari Pan Masala Pan Flavouring Material Synthetic Syrup for dispenser Sweets (Carbohydrates based and Milk products based) : Halwa. Peda.420 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.5 (24. Boondi Ladoo. Khoya Burfi. Milk. Plain. Milk. Boondi Ladoo. Marmalades Chocolate (White. Gulab Jamun. Jellies. Jalebi. Frozen Dessert and Pudding Flavoured Milk Ready to Serve Tea and Coffee based Beverages Yoghurt Ready to eat Cereals Non-Carbonated water based beverages (non-alcoholic) Carbonated water Soft Drink concentrate Biscuits. 27. Rasogolla and similar milk product based sweets sold by any name Maximum limit of Artificial 4 100 ppm *100 ppm 4000 ppm 8000 ppm 8. Gulab Jamun. Jalabi. Jalebi. Cakes and Pasteries Sweets (Carbohydrates based and Milk products based) : Halwa. Rasogolla and similar milk product based sweets sold by any name. Sl. Bread. Khoya Burfi. Rasogolla and similar milk product based sweets sold by any name Jam.0 percent 450 ppm II. Composite And Filled) Sugar based/ Sugar free confectionery Chewing gum /Bubble gum Carbonated Water Soft Drink concentrate Biscuits. Acesulfame Potassium 200 ppm 1000 ppm 2000 ppm 10000 ppm 10000 ppm 3000 ppm 1000 ppm 3000 ppm 600 ppm 600 ppm 1000 ppm 600 ppm 600 ppm 600 ppm 1000 ppm 600 ppm 300 ppm *300 ppm 1000 ppm 500 ppm . Mysore Pak. Boondi Ladoo. Peda. Bread. Aspartame (methylester) 500 ppm 500 ppm 3000 ppm 3000 ppm 700 ppm *700 ppm 2200 ppm III. 25. Sweetener 1 I. Mysore Pak. 2011. Composite And Filled) Sugar based/ Sugar free confectionery Chewing gum/ Bubble gum Synthetic Syrup for dispenser Custard powder mix Vegetarian jelly crystals Fruit Nectar Vegetable Nectar Ice Cream. Mysore Pak. Gulab Jamun. Khoya Burfi. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. Name of Artificial No. Cakes and Pasteries Sweets (Carbohydrates based and Milk products based) : Halwa. Chocolate (White. Peda. Composite and Filled) Sugar based/ Sugar free confectionery Chewing gum/ Bubble gum Synthetic Syrup for dispenser Ready to serve tea and coffee based Beverages Ice lollies / ice candy cereal based beverages Fruit Nectars Concentrate for fruit nectars 4 500 ppm 3500 ppm 5000 ppm 1500 ppm 600 ppm 800 ppm 500 ppm 300ppm 300 ppm (in final Beverage for consumption) 300 ppm 300 ppm *300 ppm 750 ppm 421 IV . breads. Gulab Jamun.¹Hkkx III—[k. Jalebi.M 4º 1 2 Hkkjr dk jkti=k % vlk/kj. Jellies and Marmalades Frozen fruit Chutney Confectionery Chewing gum Cookies Doughnuts /scones /muffins Cake mixes Ready to serve tea and coffee beverages Ice lollies/Ice candy Vegetable juice Vegetable nectar Concentrates for vegetable juice Concentrate for vegetable nectar Lozenges Non-carbonated water based beverages (non-alcoholic) Jelly Crystals Custard powder/ ready to eat custard dessert Chocolate Dried ice cream mixes Frozen Dessert Milk lollies and milk ices Carbonated water Soft drink concentrate 750 ppm 300 ppm 300 ppm 400 ppm 450 ppm 150 ppm 800 ppm 1500 ppm 1250 ppm 750 ppm 800 ppm 700 ppm 600 ppm 800 ppm 250 ppm 250 ppm 1250 ppm 1250 ppm 1500 ppm 300 ppm *300 ppm *260 ppm 800 ppm **400 PPM 400 PPM 400 PPM 33 ppm *33 ppm . Sucralose V . cakes and Pastries Sweets (Carbohydrates based and Milk products based) : Halwa. Plain. Khoya Burfi. Boondi Ladoo. Neotame Non carbonated water based beverages (non alcoholic) Carbonated water Soft drink concentrate Biscuits. Rasogolla and similar milk product based sweets sold by any name Yoghurts Sweetened butter milk Ice Cream Jam.k 3 Chocolate (White. Milk. Peda. Mysore Pak. Provided that in case of carbonated water. these artificial sweeteners may be used in combination with one or more alternative if the quantity of each artificial sweetener so used does not exceed the maximum limit specified for that artificial sweetener in column (4) of . the concentration of sucralose shall not exceed six mg per tablet or hundred mg of granule. IP (xi) Cross Carmellose sodium (xii) Colloidal silicone dioxide (xiii) Glycine (xiv) L-leucine (xv) Magnesium stearate IP (xvi) Purified Talc (xvii) Poly vinyl pyrrolidone (xviii) Providone (xix) Sodium hydrogen carbonate (xx) Starch (xxi) Tartaric acid (xxii) Erythritol . ** Explanation III: Maximum limit of artificial sweetener in Dried Ice cream Mixes shall be as in reconstituted ice-cream for consumption and the Dried Ice-cream Mixes label shall give clear instruction for reconstitution of products for making final ice cream" 2) No mixture of artificial sweeteners shall be added to any article of food or in the manufacture of table top sweeteners. 2011.5 (24. as per Table under Regulation 3. namely:— (i) Dextrose (ii) Lactose (iii) Maltodextrin (iv) Mannitol (v) Sucrose (vi) Isomalt (vii) Citric Acid (viii) Calcium silicate (ix) Carboxymethyl Cellulose (x) Cream of Tartar. 27. softdrink concentrate and synthetic syrup for dispenser. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations.422 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4. wherein use of aspertame and acesulfame potassium have been allowed in the alternative. Provided where the artificial sweetener(s) is/are used in carbonated water / sweetened aerated water / fruit beverage / carbonated fruit beverage / fruit nectar. It shall be labelled as— "PAN FLAVOURING MATERIAL" *Explanation II : Maximum limit of artificial sweetener in the product shall be as in reconstituted beverage or food or in final beverage or food for consumption. the requirement of minimum total soluble solids shall not apply Provided further that Saccharin Sodium or Aspartame (Methyl ester) or Acesulfame Potassium or Sucralose or Neotame may be sold individually as Table Top Sweetener and may contain the following carrier or filler articles with label declaration as provided in Regulation 2. 25.3 (1). 4] Explanation I : Pan flavouring material refers to the flavouring agents permitted for human consumption to be used for pan. Provided further also that where sucralose is marketed as Table Top Sweetener.1. The product label shall give clear instruction for reconstitution of products for making final beverage or food for consumption as the case may be. as the case may be. 26. gulab jamun.5 (29) of Food Safety and Standards (Packaging and Labeling) Regulations. and similar milk product based sweets sold by any name. and similar milk based sweets sold by any name Maximum limit GMP (ii) Instant sweetmeat mixes (e. rasgulla. halwa. 4) Use of Polyols in Foods: No polyols shall be added to any article of food except those mentioned in the table below.4. Carbonated Beverages. 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations. Provided further that mixture of Aspartame (methylester) and Acesulfame K (in ratio 2:1) may be marketed as table top sweetener and may contain the carrier or filler articles as mentioned in the proviso given under the table in Regulation 3. Ice Cream. soft candies. Non Dairy Toppings. Frozen Desserts. khoya burfi.5 (47) of FSS (Packaging & Labeling) Reg.4. Puddings. Jam. in quantities not exceeding the limits shown against them as per provision contained in Appendix A of these Regulations and shall bear the label declaration as per regulation 2. mysore pak. 25. Isomalt Article of Food (i) Traditional Indian sweets (carbohydrate based and milk based). fruit jelly.In column (3) of the said Table.¹Hkkx III—[k. Whip topping. Frozen Desserts. frozen dessert. sweetened yoghurt 2. the combination of Sucralose and Acesulfame K may be used on ratio not to exceed proportionate levels of the permissible levels allowed for these individual artificial sweeteners in carbonated water under label declaration in Regulation 2. Biscuits.g.k 423 the said Table as may be worked out on the basis of proportion in which such artificial sweeteners are combined. gulab jamun mix. in carbonated water. chocolate and hard candies Bakery products. Yoghurt. Erythritol Dairy drinks (chocolate and flavoured milk). Jams. Ready to eat breakfast cereals. Maltitol / Maltitol syrup GMP 5) Use of Polydextrose in Foods Polydextrose may be used in following food articles as per GMP levels and proper label declaration as provided in regulation 2. cookies & pastries. Ice Cream. 2011.4. khoya Burfi. Provided that aspartame may be marked as a table top sweetener in tablet or granular form in moisture proof packages and the concentration of aspartame shall not exceed 18 mg per 100 mg of tablet or granules.1. Sl. jalebi mix) (iii) Bakery products (iv) Jams. Provided that in carbonated water. . No Name of Polyols 1. Illustration:. Jellies and Marmalades GMP 3.5 (24. Sugar boiled Confectionery. halwa. The products containing mixture of artificial sweeteners shall bear the label as provided in regulation 2. Cakes. 2011. Bakery Mixes. peda. 2011.5 (28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations.4. 2011. 26. Ice Cream. mysore paag. gulab jamun. Non-Cabonated Water based Beverages (non-alcoholic). 3) No person shall sell table top sweetener except under label declaration as provided in these Regulations. boondi laddoo. pongal mix.3 (1) and under label declaration as provided in regulation 2. 2011.M 4º Hkkjr dk jkti=k % vlk/kj. Yoghurt. If both artificial sweeteners are used in combination and the proportion of aspartame (Methyl Ester) is 350 ppm.4. Aspartame (Methyl Ester) or Acesulfame Potassium may be added in the proportion of 700 ppm or 300 ppm respectively. jalebi. boondi laddoo. jellies and Marmalades (v) Edible Ice (vi) Ice cream. the proportion of Acesulfame Potassium shall not exceed the proportion of 150 ppm. Cakes. Lozenges. Traditional Indian sweets (carbohydrate based and milk based). peda.5 (46) of Food Safety and Standards (Packaging and Labeling) Regulations. rasgulla. jalebi. (i) No person shall use in or upon a food more than one Class II preservative: Provided that where in column (2) of the table given in the regulation 3. acidification or other decomposition of food.1. (ii) Sulphurous acid including salts thereof. (ii) Sugar.1. 2) Use of more than one Class II preservative prohibited. 4] 3. be used in combination with one or more alternatives. (viii) Propionic acid. (iv) Sorbic acid including its sodium.4 (3) the use of more than one preservative has been allowed in the alternative. (vi) Vinegar or acetic acid. and (x) Sodium. 3) Use of Class II preservatives restricted. Illustration. and acid calcium phosphate. If both preservatives are used in combination and the proportion of sulphur dioxide is 20 parts per million. propionates of calcium or sodium. . Class I preservative shall be :(i) Common salt. Provided that the article of food to which a Class I preservative has been added conforms to the specifications laid down in Chapter 2 of these regulations. (vii) Honey (viii) Edible vegetable oils Addition of Class I preservatives in any food is not restricted.4 (3) of these Regulations. (iii) Nitrates or Nitrites of Sodium or Potassium in respect of food like ham. (v) Spices. 1) Classification of Preservatives: Preservatives shall be divided into following classes : a. potassium and calcium salts of lactic acid. b."Preservative" means a substance which when added to food.1.1. provided the quantity of each preservative so used does not exceed such number of parts out of those specified for that preservative in column (3) of the aforesaid table as may be worked out on the basis of the proportion in which such preservatives are combined. potassium and calcium salts. Class II preservatives shall be :(i) Benzoic acid including salts thereof. the proportion of Benzoic acid shall not exceed the proportion of 100 parts per million. (v) Nisin (vi) Sodium and calcium propionate. unless otherwise provided in the regulations including Appendix A.4: Preservatives . pickled meat. is capable of inhibiting. lactic acid. notwithstanding anything contained in regulation 3.-In the group of foods specified in Item 6 of the table given in regulation 3. including esters or salt thereof. (vii) Methyl or propyl Parahydroxy-Benzoate. (iii) Dextrose. sulphur dioxide or Benzoic acid can be added in the proportion of 40 parts per million or 200 parts per million respectively. (iv) Glucose Syrup.424 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. The use of Class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each. (ix) Sodium diacetate.4 (3) of these Regulations. those preservatives may. retarding or arresting the process of fermentation. 16. dextrose. misri Khandsari (Sulphur) and Bura Refined sugar Corn flour and such like starches Corn syrup Canned Rasgolla (The cans shall be internally lacquered with sulphur dioxide resistant laquer) Gelatine Beer Cider Alcoholic Wines Ready to serve beverages Brewed ginger beer Coffee extract Pickles and chutneys made from fruits or vegetables Tomato and other sauces Sulphur dioxide Sulphur dioxide Sulphur dioxide -do-do-do-do-do-doSulphur dioxide -do-doSulphur dioxide or Benzoic Acid Benzoic Acid -doBenzoic Acid or Sulphur dioxide Benzoic Acid . 10. preserve canned cherry and fruit jelly 6. 20. Article of Food (2) Hkkjr dk jkti=k % vlk/kj. Crystallized glace or cured fruit (including candid peel) Fruit and fruit pulp not otherwise specified in the schedule Plantation white sugar .000 2. No. Other non alcoholic wines. marmalade. 7. (1) 1. 11.k Preservative (3) Sulphur dioxide 425 Parts per million (4) 450 Sausages and sausage meat containing raw meat . 21. 19. crushes.000 1. 4.M 4º Sl.¹Hkkx III—[k. fruit pulp. 22. gur. 18.500 2000 750 350 600 40 200 150 350 70 150 40 100 450 100 1000 70 200 450 70 120 120 450 250 100 750 3. cube sugar. 11. cordials. 9. 12. 17. jaggery. 8.000 1. squashes. peaches. fruit syrups. Fruit juice concentrate Dried Fruits a) Apricots. fruit juices and barley water to be used after dilution Jam . apples. juice (not dried) for conversion into jam or crystallized glace or cured fruit or other products : a) Cherries b) Strawberries and raspberries c) Other fruits -do-do-do-do-do-doSulphur dioxide or Benzoic acid Sulphur dioxide Or Benzoic acid 2. 13. 15. 14. pears and other fruits b) Raisins and Sultanas 5. cereals and condiments Fruit. 2. Dried ginger Cheese or processed cheese Sulphur dioxide Sorbic acid including its sodium.500 1. Fruits.000 .200 500 1. flakes.500 potassium and calcium salt (calculated as sorbic acid ) Sorbic acid Only wrappers may be impregnated with sorbic acid 100 150 1. 37. vegetables . Smoked fish (in wrappers) 34. 35 Dry mixes of rasgollas a ) Soups (other than canned ) b) Dried Soups c) Dehydrated soup mix when packed in containers other than cans Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Sodium diacetates or propionates or methyl propyl hydroxy benzoate 36. Flour confectionery Sorbic acid including its sodium. 28.426 (1) 23. powder.000 750 350 600 2. potassium and calcium salt (calculated as sorbic acid ) Nisin 12. 39. 31.5 32. 4] (4) 200 100 200 50 2.000 Sodium and/or Potassium Nitrite expressed as Sodium Nitrite Sodium and/or Potassium Nitrite expressed as Sodium Nitrite Sodium and /or Potassium Nitrite expressed as Sodium Nitrite Benzoic acid Sulphur dioxide Benzoic acid Sulphur dioxide or Benzoic acid 30.000 3.500 3. figs Flour for baked food 38. 24.500 33. (2) Pickled meat and bacon Corned Beef Meat Food Products Danish tinned caviar Dehydrated vegetables Tomato puree and paste Syrups and sharbats THE GAZETTE OF INDIA : EXTRAORDINARY (3) [PART III—SEC. 29. 1. 25 26 27.500 600 2. Preserved chappatis Paneer or channa Sorbic acid Sorbic acid and its sodium potassium or calcium salts (calculated as sorbic acid) Or 2. herbs and spices. 6) Use of Natamycin for surface treatment of cheese (hard). flours.5 (33) of packaging and labeling regulations. preserve.m.000 1.p. Illustration.000 40.M 4º (1) (2) Hkkjr dk jkti=k % vlk/kj. respectively.¹Hkkx III—[k.m. Jams. oils. ready to serve beverages in bottles/pouches selling through dispensers Prunes 4) Use of Class II preservatives in mixed foods 42.1. 1) "Anti-oxidant' means a substance which when added to food retards or prevents oxidative deterioration of food and does not include sugar. 45. Fat spread Sorbic acid and its sodium potassium and calcium salts (calculated as sorbic acid) Or Benzoic acid and its sodium or potassium salts (calculated as benzoic acid) or both Sorbic acid and its sodium potassium or calcium salts (calculated as sorbic acid) -do- 1. jellies. crystallized glazed or candid fruits including candid peels fruit bars Fruit juice concentrates with preservatives for conversion in juices. then in the mixture containing equal parts of these two foods.p. 5) Restriction on use of nitrate and nitrite. where benzoic acid is permitted to an extent of 250 p.-In the food specified in item 23 of the table given in regulation 3.4 (3) of these Regulations the use of Class II preservative or preservatives shall be restricted to the limit up to which the use of such preservative or preservatives is permitted for the foods or groups of foods contained in such mixture.1. . shall be 1..k (3) Propionic acid and its sodium or potassium salts (calculated as propionic acid) 427 (4) 2. that is to say tomato puree and paste.000 p. nectars for ready to serve beverages in bottles/ pouches selling through dispensers Fruit juices (tin . 44.000 parts per million. marmalades. No nitrate or nitrite shall be added to any infant food.. 2) Restriction on use of anti-oxidants. the proportion of Sulphur dioxide and Benzoic acid. and 125 p.000 500 41.p.4 (3) sulphur dioxide can be added to dehydrated vegetables in the proportion of 2.4.000 1.m. (iii) The maximum residue level of Natamycin in the finished cheese (hard) shall not exceed 1mg/dm3 3. subject to the following conditions. 100 43. If this food is mixed with the food specified in item 24 given in the said table. -do-doPotassium Sorbate (calculated as sorbic acid) 200 50 1000 In a mixture of two or more foods or groups of foods mentioned against each item in the Table under regulation 3. Natamycin may be used for surface treatment of cheese (hard) under label declaration as specified in Regulation 2.1. bottles or pouches ) Nectars. cereal.5: Anti-oxidants. namely :— (i) Maximum level of application of Natamycin shall not exceed 2mg/dm3 (ii) The penetration depth of Natamycin in cheese (hard) shall not exceed 2mm. sodium phosphates.6: Emulsifying and Stabilising agents 1) Emulsifying agents' and "stabilising agents" means substances which when added to food. Provided further that chewing gum/ bubble gum may contain Butylated hydroxyanisol (BHA) not exceeding 250 ppm. lecithin and ascrobyl palmitate may be used upto maximum limit of 0. sorbitol.02 per cent. arabic./100ml. Provided further that ready-to-eat dry breakfast cereals may contain Butylated Hydroxanisole (BHA) not exceeding 0. esters of monoglycerides and diglycerides of fatty acids monostearin sodium sulphoacetate.01 percent or mixture thereof 0. may be added to edible oils and fats except ghee and butter. monoglycerides or diglycerides of fatty acids. furcellaran. sodium carboxy-methyl cellulose. gelatin. are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa. modified starches. sodium tartrate. edible gums (such as guar.01 percent Provided that dry mixes of Rassgollas and vadas may contain Butylated hydroxyanisole (BHA) not exceeding 0. and 1mg. stearyl tartaric acid.02 percent 0.1.1./ 100ml. Provided further that wherever Butylated hydroxyanisole (BHA) is used in conjunction with the anti-oxidants mentioned at item Nos.02 per cent: Provided further that Ghee and Butter may contain Butylated hydroxyanisole (BHA) in a concentration not exceeding 0. pectin. calcium lactate.5 (2) of these Regulations may be used in permitted flavouring agents in concentration not exceeding 0.01 per cent.005 percent (50ppm). lecithin.02 per cent by weight on fat basis. ascorbic acid and tocopherol shall be added to any food unless otherwise provided in Chapter 2 and Appendix A of these Regulations Provided that the following anti-oxidants. 3. 3) Use of anti-oxidants in Vitamin D Preparation: Vitamin D preparation may contain anti-oxidants prescribed in Regulation 3.05 percent 0.5 (2) of these Regulations not exceeding 0. alginic acid.02 percent 0. sodium and calcium pectate.1. methyl ethyl cellulose. Provided further that fat spread may contain Butylated hydroxyanisole (BHA) or Tertiary butyl hydro quinone (TBHQ) in a concentration not exceeding 0. hydrolysed proteins. gum ghatti). carobean.428 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. not exceeding in concentration mentioned against each. methyl cellulose. Provided further that in ready to drink infant milk substitute. propylenegelycol alginate.02 per cent calculated on the basis of fat content: Provided further that anti-oxidants permitted in the 3. sorbitan esters of fatty acids or in combination [poly-oxy-ethylene sorbitan. quillaia. monostearate] sodium stearoyl-2-lactylate and calcium stearoyl-2lactylate Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterified Ricinoleic acid and Glycerol esters of wood rosins (Ester Gum) . and/or stabilising such emulsions and include the agents specified below and in Chapter 2 and Appendix A of these regulaitons: Agar.08 per cent. respectively. carrageen. karaya. sodium citrate.02 percent 0. dextrin. synthetic lecithin. albumen. the quantity of the mixture shall not exceed the limit of 0. tragacanth. calcium and sodium alginates.5 gm. propyleneglycol stearate. 4] No antioxidant other than lecithin. 1 to 4 of the preceeding proviso. namely :— 1 2 3 4 5 6 7 8 9 10 11 Ethyl Gallate Propyl gallate Octyl gallate Dodecyl gallate Ascorbyl palmitate Butylated hydroxyanisole (BHA) Citric Acid Tartaric acid Gallic acid Resin Guaiace Tertiary Butyl Hydro Quinone (TBHQ) 0. 3) Use of starch phosphate .The emulsifying and stablising agents may be added to flavouring agents. monostearin sodium sulphoacetate. Propylene glycol alginate. upma mix. instant mixes such as idli mix. sodium carboxymethyl cellulose.0% dosa mix. 7) Use of emulsifying and stabilising agents in frozen desserts . Calcium alginate d.k 429 2) Restriction on use of emulsifying and stabilizing agents . sorbitan esters of fatty acids or in combination Provided further that Polyglycerol esters of fatty acids and Polyglycerol ester of interesterified Ricinoleic acid may be used in bakery products and in chocolate to the extent of 0.1.The emulsifying and stabilizing agents as defined under the Regulation 3. salad dressing/mayonnaise.5% 9) Use of Xanthan gum. baked foods.6 (1). Sodium alginate c. sauces. soups. flavours. Provdied that Diacetyl Tartaric acid esters of Mono and Diglycerides may be used in Bread and Cakes. except where the use of emulsifying or stabilising agent is specifically permitted : Provided that the following emulsifying or stabilising agents shall not be used in milk and cream. icings. puddings and custards Mixes for dairy based drinks 0.-Xanthan gum may be used in the following products.No emulsifying or stabilising agents shall be used in any food. ice cream. glazes. 8) Use of Hydroxypropyl Methyl Cellulose in various foods Hydroxypropyl Methyl Cellulose may be used in the following food products. namely: Monoglycerides or diglycerides of fatty acids.Modified food starches (derivative starches) may be used in confectionery. Alginic acid e. namely :— Non dairy whip toppings Bakery mixes maximum 0. gulab jamun mix. upto a maximum concentration of 5 percent by weight. 4) Use of modified starches . frozen desserts. luncheon meat and poultry products. frozen potato products. esters of monoglycerides and diglycerides of fatty acids.2 per cent by weight. jalebi mix. and salad dressing/mayonnaise.5 per cent. Provided that modified food starches (derivative starches) may be used in snacks. synthetic lecithin. not exceeding the maximum levels mentioned in column 3 of the table given below Sl No Article of food (i) (ii) Non dairy whip topping Maximum level 2. coatings upto a maximum concentration of 0. methylcellulose.5% by weight (iii) 10) use of acid treated starch in sugar confectionery: Acid treated starch may be used in sugar confectionery on GMP basis . vada mix.5% by weight maximum 0. 6) Use of emulsifying and stabilising agents in fruit products . salad dressing and pudding to a maximum extent of 0.0% Snacks. puliyogore mix. savouries. stearyl tartaric acid. pongal mix. Pectin b.5 per cent by weight.¹Hkkx III—[k. propyleneglycol alginate. gravies. may be added to frozen desserts. 1.Starch phosphate. a gum arabic substitute. dairy products (where use of emulsifier/stabiliser is allowed in Appendix A and Chapter 2.The following emulsifying and stabilising agents may be added to Fruit Products: a. mixes for gravies. 5) Use of emulsifying and stabilising agents in flavouring agents .M 4º Hkkjr dk jkti=k % vlk/kj. ice-cream powder. methyl ethyl cellulose. may be used in syrup. propyl-eneglycol stearate. etc. namely taste or odour or both to food. Provided that table salt. 3. shall not exceed 10 ppm of the finished product. 3. d. aluminium or sodium or silicon dioxide. . may be used as an antifoaming agent in edible oils and fats for deep fat frying upto a maximum limit of 10 parts per million. c. fruit powder and soup powder may contain the following anticaking agents in quantities not exceeding 2. either processed or not. 3) Use of Anticaking agent in flavours: Synthetic Amorphous Silicon Dioxide may be used in powder flavouring substances to a maximum level of 2 percent 4) Restriction on use of flavouring agents :— The use of the following flavouring agents are prohibited in any article of food. carbonates of calcium and magnesium. Provided that mono and diglycerides of fatty acids of edible oil may be used as antifoaming agent in jam. (iii) Artificial Flavouring Substances means those substances which have not been identified in natural products intended for human consumption either processed or not. onion powder.7: Anticaking Agents THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. silicates of calcium. myristates. 3. obtained exclusively by physical processes from vegetables. for human consumption (ii) Nature-Identical Flavouring Substances means substances chemically isolated from aromatic raw materials or obtained synthetically.1. phosphates of calcium and magnesium . 2) Use of anti-oxidants. 1) Dimethyl Polysiloxane. emulsifying and stabilising agents and food preservatives in flavour. No anticaking agents shall be used in any food except where the use of anticaking agents is specifically permitted. 1) Spreadasil silicon spray (Dimethyl Polysiloxane) if used.10: FLAVOURING AGENTS AND RELATED SUBSTANCES 1) Flavouring agents: Flavouring agents include flavour substances. iodised salt and iron fortified salt in quantity not exceeding 10 mg/kg singly or in combination expressed as ferrocyanide. emulsifying and stabilising agents and food preservatives. which are capable of imparting flavouring properties. palmitates or stearates of aluminium ammonium."Anti foaming agent" means substance which retards deteriorative changes and foaming height during heating.1. they are chemically identical to substances present in natural products intended for human consumption. flavour extracts or flavour preparations. Provided that that calcium potassium or sodium ferrocyanide may be used as crystal modifiers and anti-caking agent in common salt. Flavouring agents may be of following three types :— (i) Natural Flavours and Natural Flavouring substances means flavour preparations and single substance respectively. food grade. b. magnesium. jellies and marmalade Explanation-For the purpose of this Regulation. namely :— (i) Coumarin and dihydrocoumarin.9: Use of release agents in confectionery. acceptable for human consumption. as release agent in confectionery.1. potassium or sodium.430 3.1. calcium. The flavouring agents may contain permitted anti-oxidants.0 per cent either singly or in combination namely :— a. garlic powder. 4] 1) Restriction on use of anticaking agents.8: Antifoaming agents in edible oils and fats. (xv) Fresh meat.¹Hkkx III—[k. pulses and starches. Peeled or cut fruits.Propylanisole (x) Saffrole and Isosaffrole (xi) Thujone and Isothujone α & β thujone. Frozen egg products. (ii) Fermented and renneted milk products (plain) excluding dairy based drink. (xii) Whole. including mollusks. whipping or whipped and reduced fat creams. crustaceans and echinoderms. (xiii) Flours of cereals. (viii) Surface treated fruit. Pulses. (xvi) Fresh fish and fish products. broken or flaked grains. crustaceans and echinoderms. (iv) Estragole (v) Ethyl Methyl Ketone (vi) Ethyl-3-Phenylglycidate (vii) Eugenyl methyl ether (viii) Methyl β napthyl Ketone (ix) P. (x) Fresh vegetables. (iii) β-asarone and cinamyl anthracilate". (iii) Pasteurized cream. Oil seeds and grounded/ powdered foodgrains. (v) Fats and Oils. (ix) Peeled or cut fruit. (iv) Sterilised. subject to Good Manufacturing Practices (GMP) level and under proper label declaration as provided in Regulation 2. It shall not be added to any food for use by infant below twelve months and in the following foods:— List of foods where Monosodium Glutamate is not allowed (i) Milk and Milk Products including Buttermilk. Liquid egg products. (xviii) Fresh eggs. (xi) Frozen vegetables. (xiv) Pastas and noodles (only dried products). whole pieces or cuts or comminuted. Diethylene Glycol and Monoethyl ether shall not be used as solvent in flavours.k 431 (ii) Tonkabean (Dipteryl adorat). (vi) Butter and concentrated butter. Surface treated fruit.M 4º Hkkjr dk jkti=k % vlk/kj.11: Use of Flavour Enhancers 1) Monosodium Glutamate Monosodium Glutamate may be added to foods as per the provisions contained in Appendix A. including rice. including mollusks.1. (xvii) Processed fish and fish products. Foodgrains. 3. UHT. (vii) Fresh fruit.5 (18) of Food Safety and Standards (Packaging and Labeling) Regulations.4. 2011. . poultry and game. 5) Solvent in flavour. oriental seasoning mix. Lozenges. (xxvi) Natural Minerals water and Packaged Drinking water. (xxxi) Coffee and coffee substitutes. 4] (xix) White and semi-white sugar (sucrose and saccharose. (xxix) Concentrates (liquid and solid) for fruit juices. herbal infusions. and other cereal beverages excluding cocoa. (xliii) Cocoa Butter (xliv) Saccharine (xlv) Malted Milk Food and Milk based foods (xlvi) Bread (xlvii) Vinegar (xlviii) Sugar Confectionery. fructose. sugar solutions and syrups. (xli) Ice-Candies. (xlix) Chocolate (l) Pan Masala (li) Alcoholic Beverages. (ii) "Buffering agents" means materials used to counter acidic and alkaline changes during storage or processing steps. (xxxvi) Carbonated Water (xxxvii) Baking Powder (xxxviii) Arrowroot (xxxix) Sago (xl) Plantation Sugar. fermented soyabean paste. seasoning (including salt substitutes) except seasoning for Noodles and Pastas. meat tenderizers. thus inhibiting decolourisation. Toffee. (xxvii) Concentrates (liquid and solid) for fruit juices. (xx) Other sugars and syrups (e. (xxv) Foods for young children (weaning foods). (xxviii) Canned or bottled (pasteurized) fruit nectar. (xxiv) Infant food and Infant milk substitute including infant formulae and follow-on formulate. glucose (dextrose). tea. (xxi) Honey (xxii) Salt (xxiii) Herbs. including molasses. BASES. also (partially) inverted sugars. brown sugar and maple syrup). topping to sprinkle on rice. (xxxii) Wines. . garlic salt. (xxx) Canned or Bottled (pasteurized) fruit nectar. spices and condiments. treacle and sugar toppings. AND SALTS) (i) "Sequestering agents" means substances which prevent adverse effect of metals catalysing the oxidative break-down of foods forming chelates. (xlii) Ice cream and Frozen desserts. onion salt. off taste and rancidity. Yeast. xylose.12: SEQUESTERING AND BUFFERING AGENTS (ACIDS. Jaggery and Bura. 3.1. thus improving the flavour and increasing the stability of foods.432 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. (xxxiii) Margarine (xxxiv) Fat Spread (xxxv) Fruits and Vegetables products except those where Monosodium Glutamate is permitted under Appendix A of these Regulations.g. Limited by GMP 600 40. 3.1.) (3) (4) (1) 1.P. of the final beverage for consumption. Diamine tetra acetate Acidulants (i) Emulsions containing refined vegetable oils.13: Use of Glycerol Esters of Wood Resins (Ester Gum)— The maximum limit of glycerol esters of wood resins(ester gum) when used in flavour emulsions. 4.000 10.000 250 2. in concentration not exceeding the proportions specified in the corresponding entry in column (3) of the said Table : TABLE Sl. Fumaric acid As acidulant in Miscellaneous foods 3000ppm NOTE :. vinegar. (ii) in canned baby foods 5. buffering and neutralizing agents in beverages soft drinks Limited by G.000 4.000 600 50 Salt substitute and dietary food In confections As a neutralizer in number of foods As a neutralizer in specified dairy product Carbonated beverage and as an acidulant in miscellaneous foods As acidulant in miscellaneous foods As acidulant in miscellaneous foods Beverages.M.000 4. buffering agents Groups of food Maximum level of use (parts per Million) (ppm) (mg.M.500 10.The maximum concentration of Sucrose Acetate Isobutyrate when used in non-alcoholic beverages as a clouding agent shall not exceed 300 ppm. .M. 5. may be used in the groups of food specified in the corresponding entry in column (2) of the said Table./ kg. (ii) Salad dressing. soft drink concentrate and carbonated water shall not exceed 100 ppm. Adipic acid Calcium Gluconate Calcium Carbonate Calcium oxide Citric acid malic acid DL Lactic Acid (food grade) L(+) Lactic Acid (food grade) Phosphoric acid less than 6 Phosphate moieties 10. 8.500 Limited by G. 9. Polyphosphate containing 11. bread (b) Milk Preparations (c) Cake Mixes (d) Protein foods 2. soft drinks (a) Processed cheese. Limited by G. (2) Acetic Acid (i) Acidulant. sugar and spices.P.1. (iii) Sandwich spread or fat Spread 13. Unless otherwise provided in these regulations the sequestering and buffering agents specified in column (1) of the Table below. Ethylene.14: Use of Sucrose Acetate Isobutyrate .DL Lactic acid and L(+) Tartaric acid shall not be added to any food meant for children below 12 months (The lactic acid shall also conform to the specification laid down by the Indian Standards Institution. L (+) Tartaric acid 12. eggs. 3. 6. Calcium Disodium. Name of sequestering And No.¹Hkkx III—[k.000 2.P.M 4º Hkkjr dk jkti=k % vlk/kj. 7.k 433 1) Restrictions on the use of sequestering and buffering agents. salt.) 3. 16. 8. 7. 8000 . Phosphates (Naturally present and added) expressed as P2O5 3. 3.000 2.1.434 THE GAZETTE OF INDIA : EXTRAORDINARY 3.000 GMP GMP 2. isotonic/sports drinks and flavoured water upto 250 mg/litre subject to a maximum methanol content in final product as 200 mg/litre 3.18: Carry Over Of Food Additives Luncheon Meat. 3. Cooked Ham. 15.15: Use of Lactulose Syrup in foods: [PART III—SEC. Chopped Meat.500 2. -doFlour for bakery -do-doCured meat or meat products Flour for bakery 90 40 20 200 5. 2.Cooked Ham.500 5. namely :— TABLE S.500 2. 4. 18. 2 Ammonium Carbonate Ammonium bicarbonate Baking powder Ammonium Phosphate Monobasic Ammonium persulphate Calcium Phosphate Calcium Carbonate Potassium Bromate and /or Potassium Iodate Ammonium Chloride Fungal Alpha-amylase Sodium Stearoyl-2 Lactylate or Calcium Stearoyl-2 Lactylate (Singly or in combination) L-Cystein Mono Hydrochloride Benzoyl Peroxide Potassium bromate Ascorbic acid Gluconodelta Lactone Chlorine 3 Baked food confections -doBaked foods Bread -do-do-do-do-do-do-do- 12. 17. Canned Mutton and Goat Meat.16: Use of Dimethyl Dicarbonate: Dimethyl Dicarbonate may be used in fruit drinks. ready to drink tea beverages. 10.000 50 500 100 5. 2) Lactulose syrup may be used in bakery products upto 0. and its salts singly or in combination Chopped Meat. 9. Luncheon Meat.1. 6.000 1 1. Canned Chicken. 19.17: Other substances to be used in Specified limits The use of substances specified in column (2) in the food mentioned in column (3) of the Table given below shall not exceed the limit specified in column (4) of the said table.1.No.5 per cent maximum by weight. Substances Food Maximum level of use (ppm) mg/kg 4 5.5 per cent of final food subject to label declaration.000 500 Ascorbic acid/Iso Ascorbic acid Corned beef. 4] 1) Lactulose syrup may be used in special milk based infant food formulations. 13. 14. which is to be taken under medical advice upto a maximum level of 0. 5. 11.1. 4. . and preservatives in food.2.sulphopheny1-4-(psulphophenylazo) pyrazol-3-carboxylic acid. aromatic amines. C16 H9 N4 O9 S2 Na3 534. percent by mass. Heavy metals. as a result of the use of raw material or other ingredients in which these additives were used. Water insoluble matter. Max. mg/kg. aromatic hydrocarbons. 7.E. Max. Food Yellow 4.M 4º Hkkjr dk jkti=k % vlk/kj. percent by mass. Max. The presence of an additive in food through the application of the carry over principle is admissible in general unless otherwise specifically prohibited in the regulations provided the total additive including the carry over through the raw material or other ingredients does not exceed the maximum amount so permitted.0 0.I. Max. Arsenic. Dye intermediates. L-Gebb 2. E. Combined ether extracts. mg/kg. copper and chromium in any form. 3. Characteristic 1.E 102. The presence of contaminants is not covered by this purpose. Max. 3.5. 2.max Subsidiary dyes.37 Soluble in water. percent by mass. 9. corrected for Sample dried at 105±1oC for 2 hours. 0.2 0. Total dye content.¹Hkkx III—[k.C. Lead. C. Max.2 1. Max.2: Standards of Additives 3. Colour Index Number (1975) Class Chemical Name Empirical formula Molecular Weight Solubility General Requirements The material shall conform to the requirements prescribed in Table below:— TABLE Sl. percent by mass. mg/kg. Min. 5. 6. aromatic nitro compounds.1 Food Colours: Standards of various Food Colours with characteristics are specified in the table below: 1 Tartrazine Common Name Synonyms Colour of the 0. anti-oxidants anti-caking agents.1 Per cent (M/V) solution in distilled water.. Sparingly soluble in Ethanol. 8.5 10 3 40 Requirement 87 13 Yellow No 19140 Monoazo. No. Tartrazine FD and C Yellow No. Loss on drying at 135oC and Chlorides and Sulphates expressed as sodium salt. Serial No. flavouring agents. per cent by mass.k 435 For the purpose of the standards specified in chapter 2 of these regulation the "Carry Over" principle applies to the presence of additives such as colours. It shall be free from mercury. percent by mass. and cyanides. Trisodium salt of 5-hydroxy-1-p. emulsifying and stabilising agents. 7. percent by mass. 8.l. Janune soil. percent by mass. 5'. Sparingly soluble in Ethanol Colour of the 0.5 10 3 40 Requirement 87 13 It shall be free from mercury. FCF Sl. mg/kg. 5. Max. percent by mass. 4] Sunset Yellow FD and C Yellow No. SUNSET YELLOW Common Name Synonyms THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 0. Max. Lead.6. Max. mg/kg. Max Water insoluble matter. 2 3. percent by mass. Loss on drying at 135oC. 7'.1 Percent (M/V) solution in distilled water Colour Index Number (1975) Class Chemical Name No 45430 Xanthene Disodium or dipotassium salt of 2'. LB-Rot-I Red . Food Red 14.4'. Dye intermediates.1 Percent (M/V) solution in distilled water Colour Index Number (1975) Class Chemical Name Empirical formula Molecular Weight Solubility General Requirements The material shall conform to the requirements prescribed in Table below:— TABLE Requirements for Sunset Yellow. (lower sulphonated dyes including traces of orange II) percent by mass. Max. -Orange 2. FCF Characteristic 1. ERYTHROSINE Common Name Synonyms Colour of the 0. 3. copper and chromium in any form. corrected for Sample dried at 105±1oC for 2 hours.3 C. Arsenic. tetraiodofluerescein Erythrosine FD and C Red No.37 Soluble in water.0 0. and cyanides. Requirements for Sunset Yellow.10 Orange No 15985 Monoazo Disodium salt of 1. Food Yelow 3. Heavy metals. Min. Janus Orange S. Max. Combined ether extracts. Subsidiary dyes. EEC Serial No.l.436 2. Total dye content. 4.2 0. Max. 6. aromatic hydrocarbons. C. 9. aromatic amines. mg/kg. Max.(4-sulphophenylazo) 2-napthol-6sulphonic acid C20H6 O5I4Na2 452. per cent by mass.E. aromatic nitro compounds. percent by mass and Chlorides and Sulphates expressed as sodium salt.2 3. No. mg/kg. Max. mg/kg. Max.87 (Disodium Salt) Soluble in water. mg/kg. Max.2 10 3 50 40 13 0. 3. 4. 5. Max. Min. No.(2.2. mg/kg.2 0. Heavy metals. 10. percent by mass. percent by mass. 11. Total dye content. per cent by mass. Max. Water insoluble matter. Requirements for Sunset Yellow. Organic compounds other than colouring matter (a) Tri-iodoresorcinol.36 Soluble in water.H2O 879.M 4º Empirical formula Molecular Weight Solubility General Requirements Hkkjr dk jkti=k % vlk/kj.1 87 Requirement It shall be free from mercury. Max.(alkaline). Cl Food Blue 1. corrected for Sample dried at 105o±1oC for 2 hours. 5'-Disulphonic acid C16H8N2 O8 S2 Na2 466. Sparingly soluble in Ethanol . FD and C Blue No. copper and chromium in any form. 7. mg/kg. percent by mass.4-dihydroxy-3.2 0. aromatic hydrocarbons. Ether extractable matter. Max.5-di-iodobenzoyl) benzoic acid. Inorganic Iodide. Fluorescein. 4. 12. 4 20 0. 9. Max. Max. EEC Serial No. Sparingly soluble in Ethanol 437 The material shall conform to the requirements prescribed in Table below:— TABLE Sl. Subsidiary colouring matters except flourescein. FCF Characteristic 1. percent by mass.¹Hkkx III—[k. Zinc. and cyanides. 2.k C20 H6 O5 I4 Na2. aromatic amines. Max. aromatic nitro compounds.1 Percent (M/V) solution in distilled water Colour Index Number (1975) Class Chemical Name Empirical formula Molecular Weight Solubility General Requirements The material shall conform to the requirements prescribed in Table below:— TABLE Requirement for Indigo Carmine Indigo carmine Indigotine. E132 L-Blue 2 Blue No 73015 Indigoid Disodium Salt of indigotine-5. Loss on drying at 135oC percent by mass and Chlorides and Sulphates expressed as sodium salt percent by mass.2 0. Max. INDIGO CARMINE Common Name Synonyms Colour of the 0.2 0. 6. percent by mass as sodium iodide. Arsenic. 8. Lead. (b) 2. percent by mass. Max. 438 Sl. THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Subsidiary dyes. Combined ether extracts. Heavy metals. practically insoluble in methanol . Synonyms Colour Index Number (1956) Class Chemical Name Empirical formula Molecular Weight Melting Point C. . aromatic hydrocarbons. Maximum limit of metallic impurities shall be:— Arsenic (as As) Lead (as Pb) Heavy metal And shall also meet the following requirements:— (i) (ii) Subsidiary colouring matter. mg/kg. Spectrophotometric Requirement. No. 4. The material shall have a minimum purity of 96. moderately soluble in normal hexane. the acid layer shall turn blue. 6. 9. percent by mass. 135oC. Max. percent by mass. β-Carotene is obtained as dark violet hexagonal prisms when crystallised from benzene methanol solution. natural yellow 26 No. percent of total colouring matters.Soluble in carbon disulphide. approximately) and in-1cm cell shall be 456 mμ to 484 mμ region. percent by mass. Max.1 3 ppm 10 ppm. or as red rhombic.0 per cent. There shall be no cis-peak in the 330 mμ to 355 mμ region. percent by mass. aromatic amines.0 0. mg/kg. 5. 4] Requirement 85 Total dye content. 7.2 0. Max. β-CAROTENE. 40 ppm. percent by weight. of concentrated sulphuric acid is added to 2ml. mg/kg. 5. Colour Reaction. 2. Lead. per cent by mass.-The wavelengths of absorption maxima of all trans β-Carotene in cyclohexane (0. insoluble in water. Loss on drying at percent by mass.. corrected for Sample dried at 105±1oC for 2 hours. and cyanides. 3.75130 Carotenoids all trans β-Carotene C40 H56 536. Max.5 10 3 40 Water insoluble matter. Characteristic 1.2 per cent solution of βCarotene in chloroform.2 1. Max. benzene and chloroform. It shall be free from mercury. Max. from petroleum ether. almost quardratic plates. 8. Max Sulphated ash. Min. Arsenic. copper and chromium in any form. percent by mass and Chlorides and Sulphates expressed as sodium salt. Max. Max 3 0. Isatin Sulphonic acid. of 0.89 183oC ± 1oC Solubility.I. A solution of β-carotene in chloroform on addition of antimony trichloride solution shall give a dark blue colour having maximum absorption at a wavelength of 590 mμ. cyclohexane. 15 0. ether. Max. aromatic nitro compounds.2 mg per 100 ml. petroleum ether and oils.When 2ml. mg/kg.M 4º 6-CHLOROPHYLL: Hkkjr dk jkti=k % vlk/kj.CARAMEL Caramel shall be prepared from the food grade carbohydrates or their combinations in the presence of food grade acids. Chlorophyll b magnesium complex 1.54 Chlorophyll b .5. propan-2-ol. the colour shall become brown quickly returning to green. No. percent by weight. Note. no sulphites are used.This test is applicable only when chlorophyll has not been treated with alkalies. Type . methanol.III .vinyl-9-keto-10 carbomethoxyphorbinphytyl-7-propionate Chlorophyll a .A solution of chlorophyll in ethanol shall be blue with deep red flourescence.¹Hkkx III—[k. Synonyms Colour Index Number (1956) Colour Index Number (1924) Color Class Chemical Name C. hexane Dichloromethane 7 .5.893. It shall be insoluble in water.75810 No.C55H70O6N4Mg Molecular Weight Chlorophyll a.magnesium complex of 1.C55H72O5N4Mg Chlorophyll b. namely:— Type-I. Lebensmittel Green No. chloroform and benzene. or oily solution of chlorophyll degradation products. ethanolic. Natural Green 3. 12499 Green Phorbin (dihydrophorphin) Chlorophyll a .Ammonia Process Caramel. the green pigment of plants.I.MAGNESIUM COMPLEX Sl.The material shall be an intensely dark green. no ammonium compounds are used. Type-II-Caustic sulphite caramel. Acetone.52 General. aqueous. max.1 No.8 trimethyl-3-formyl-4-ethyl2. is extracted and widely used as a colouring matter for various food items. Identification test. ammonium or sulphite compounds are used. Requirement 10 50 10 3 ppm 10 ppm 30 ppm 50 ppm Empirical formula . or their salts. It shall be of four types. Maximum limits for metallic impurities shall be:— Arsenic (as As) Lead (as Pb) Copper (as Cu) Zinc (as Zn) The material shall also conform to the following requirements:— CHLOROPHYLL .3. It shall be soluble in ethanol. Characteristic 1 2 Total combined phaeophytines and their magnesium complexes.Plain Caramel-It shall be prepared by heating carbohydrates with or without acids or alkalis. Residual solvents. ethanol. alkalis or salts.k 439 Chlorophyll.It shall be prepared by heating carbohydrates with or without acids or alkalis or their salt in the presence of sulphite compounds. ether.8-tetramethyl 4-ethyl2-vinyl-9-keto-10 carbomethoxy phorbinphytyl-7-propionate.907.It shall be prepared by heating carbohydrates with or without acids or alkalis or their salts in the presence of ammonium compounds. No.. Max. Brown-phase Reaction-When green ether or petroleum ether solution of chlorophyll is treated with a small quantity of a 10 per cent solution of potassium hydroxide in methanol. All requirements shall be on solid basis except metallic impurities. fructose. 2. 6. 5 3 5 3 5 3 Type IV Sulphite Ammonia 40-75 0. lactose.Caramel shall be prepared from the following carbohydrates or their mixtures:— Sucrose. It shall be miscible with water. glucose. starch hydrolysates and fractions there of and/or polymer thereof.60 0. Solid content. (2) proportionately higher values of ammoniacal nitrogen apply for products of higher colour intensity. Lead (as Pb). transparent and have reddish-brown colour. Bisulphite.10 0. Metasulphite Where the sulphite compounds are used.06-0.4 Max.01 53-83 0. except metallic impurities. mg/kg. or citric acid and the alkalis used are sodium. RAW MATERIALS 1. per cent by mass Colour intensity.01 Type II Type III CausticSulphite AmmoniaProcess 65-72 0. Max. Potassium. It shall be free from any other extraneous colouring matter. Carbohydrates . they are one or more of the following:— Sulphurous acid. 3. they are one or more of the following:— Ammonium hydroxide Ammonium Carbonate and Bicarbonate Ammonium phosphate Ammonium sulphate Ammonium sulphite.5 Max. 4. It shall be a dark brown to black liquid or solid materials having the characteristic odour of burnt sugar and a pleasant. max. Type Test The material shall also conform to the requirements prescribed in Table 2 below.ROUTINE TEST REQUIREMENTS FOR CARAMEL Sl. Where the ammonium compounds are used.12 0. acetic acid. molasses.250 mg/kg on equivalent colour basis 5 3 Note: Requirement of ammoniacal nitrogen is based on a product colour having a minimum colour intensity prescribed at Sl. 4-Methylimidazole Type I Plain 62-77 0. 4] Type-IV.It shall be prepared by heating carbohydrates with or without acids or alkalis or their salts in the presence of both sulphite and ammonium compounds. It shall conform to the requirements prescribed in Table 1 below. Its solution. malt syrup.01-0. potassium or calcium hydroxide or mixture thereof. Acids and alkalis. Characteristic No. Ammonical nitrogen per cent by mass.36 0. No.1000 mg/kg & Max. Sodium or ammonium Sulphite or Bisulphite. It may contain permitted emulsifying and stabilising agents.The acids used are sulphuric acid. 2.08-0. 1. All requirements shall be on solids basis. when spread in a thin layer on a glass plate should appear homogeneous.300 mg/kg & Max. phosphoric acid.10-0. bitter taste. .440 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.Ammonia Sulphite Caramel. Arsenic(as AS) mg/kg.200 mg/kg on equivalent colour basis 5. TABLE 1 . invert sugar. 5 Max.k 441 TABLE 2 . Per cent by mass Heavy metals mg/kg (Max.1 20 0.TYPE TEST REQUIREMENTS FOR CARAMEL Sl.2 25 -Type III AmmoniaProcess Max.5% 0. (1) Solution of Annatto Colour in Oil for Use in Butter and Other Food Products:— Annatto extract in oil. The containers shall be such as to preclude contamination of the contents with metals or other impurities. General The material shall be derived only from the plant Bixa orellana L. is prepared by extraction of the outer coating of seeds with vegetable oils.1 20 The material shall be filled in amber coloured glass or high density polythylene containers or any other well closed suitable containers with as little air space as possible. 5. and (b) Solution in water for use in cheese and other food products. 7.40 mg/kg & -— Max.5 25 2-Acetyl-4. in the form of sodium or potassium salt. and shall not contain any extraneous colouring matter.E-160 b Annatto extract in oil contains several coloured components.0. stored and distributed under hygienic conditions in licensed premises. It shall be processed. 8. Both cis and trans forms may be present Bixin C25 H30 O4 Norbixin C24 H28 O4 Molecular Weight Bixin 394. 75120'. 0.1 25 Type II CausticSulphite 1. 3.4-10. the hydrolysis product of bixin.0. only the edible vegetable oils shall be used.0.50 Norbixin 380.48 The material shall be of the following two types: (a) Solution in oil for use in butter and other food products. the major single one being bixin which may be present in both Cis and Trans forms.3-2. 1. 0.0 Max.03 -Max. Total sulphur Per cent by mass.5-7. ANNATTO Class Code Number Chemical Name Carotenoids Cl (1975) No.M 4º Hkkjr dk jkti=k % vlk/kj. Sulphur dioxide (as SO2) Total nitrogen. Solubility Chemical Formula .1 20 0. Thermal degradation products of bixin may also be present Water soluble annatto contains norbixin.8 25 Type IV Sulphite Ammonia 1.3-6.2% Max. In the preparation of the solution of annatto colour in oil. Mercury (as Hg) mg/kg. Cl (1975) Natural Orange 4 EEC No. packed. Max. as solution or suspension. as the major colouring principle. Max. 2.¹Hkkx III—[k. Copper (as Cu) mg/kg. 25 mg/kg on an equivalent colour basis 0. Characteristic No. either singly or in a mixture.0. 4.) Type I Plain Max.1 20 6.tetra hydroxy butylimidazole (THI)-- Max.3 -1. Note 1 . Max.0 0. mg/kg. The suspension on dilution with hot oil to bring the bixin content to 0. after prolonged storage.Diluted solution of annatto colour in amyl acetate is not stable in colour quality. particularly if exposed to light. Max. (ii) Solution of Annatto Colour in Water for use in Cheese and Other Food Products: Water soluble annatto colour is prepared by extraction of the outer coating of the seeds with aqueous alkali (sodium or potassium hydroxide). to ensure that no alteration has taken place. expressed as 2. Min. percent by mass. norbixin. 3. Carotenoid (a) Annatto extract in oil.320 g 2. Arsenic. Solubility-slightly soluble in water. sparingly soluble in alcohol. (b) Water-soluble annatto. per cent by mass.442 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.02 g 2ml To make solution to one litre These reagents shall be of the analytical reagent grade. mg/kg. The solution shall be clear and shall remain so on storage in suitable containers at a temperature of 15oC. Max. Colour The colour of the solution in 0. Sp-gr 1. Lead. 4] The solution of annatto colour in oils shall be clear and shall remain so on storage in suitable containers at 15oC except for a slight deposit of stearine or shall be in the form of a suspension. expressed as bixin.24 per cent shall be a clear solution. Min. mg/kg. more soluble in saline solution and in a 10 per cent (w/v) solution of urea. 9-RIBOFLAVIN Riboflavin is a yellow to orange-yellow crystalline powder. A little quantity (0. Heavy metal. 4.1 N sodium hydroxide or potassium hydroxide at a dilution of 1:1000 (m/v) measured in a 1-cm shall be the same as that specified in (i) above.24 3 10 30 40 Requirement .24 0. 5. potable water shall be used. No. Characteristic 1. mg/kg. practically insoluble in chloroform and in solvent ether and soluble in dilute solution of alkali hydroxides. 0. its optical clarity shall be examined before use. Copper. Colour The colour of solution in amyl acetate at a dilution of 1:1000 (m/v) when measured in a Lovibond Tintometer with a 1 cm Cell Spectrophotometrically/Calorimeterically shall be not less than the following: Yellow units Red units 5. and measurement shall be carried out on the diluted solution without undue delay. Although the solution retains its tinctorial value for a considerable time. In the preparation of the solution. Max. The material shall conform to the requirements prescribed in Table below: TABLE Requirement for Annatto Sl.84 Distilled water 0.5 to 3 per cent) of alkali may be added.4 or be not less than the colour of the following inorganic solution at a liquid depth of one centimeter which may be employed for matching the stated dilution in a plunger type colorimeter using incident light closely approximating the normal day light: Potassium Bichromate Cobalt ammonium sulphate (CoSO4 (NH4)2 SO4 6H2O) Sulphuric acid. Melting point about 280oC with decomposition. mg/kg. per cent by mass. 266.1 Percent (m/v) solution in distilled water Colour Index Number (1975) Class Chemical Name Empirical formula Molecular Weight Solubility 5 ppm 20 ppm. 8. Max.. 4. Combined ether extracts. Lactoflavin and Lactroflavine Yellow to orange-yellow Isoalloxazine 6. 9. Total dye content.¹Hkkx III—[k.2 1. Characteristic 1. Maximum limit of metallic impurities shall be:— Arsenic (as As) Lead (as Pb) 10 . 371 and 444 mu. corrected for Sample dried at 105±1oC for 2 hours.0 per cent. when calculated with reference to the substance dried to constant weight in the dark at 105oC. The material shall have minimum purity of 97. Coccine Nouvelle.5 10 3 40 The material shall conform to the requirements prescribed in Table below:— . 6. 7. Max. Max.E 124 Red No. Ponceau 4R Cl Food Red 7. Max. Max. The specific rotation. Sparingly soluble in Ethanol TABLE Requirements for Ponceau 4R Sl. L-Rot No. Subsidiary dyes. Cochineal Red A. Min. percent by mass. Requirement 85 18 0.0 0.1 N alcoholic solution of potassium hydroxide (free from carbonate) and sufficient freshly boiled and cooled water to produce 10 ml. Max Water insoluble matter. 2 3.k Vitamin B2. Heavy metals.38 443 Identification. Max. Specific Rotation-It shall be determined in a 0.4.5 per cent w/v solution in a mixture of 1.122oC. Dye intermediates. percent by mass. EEC Serial No. Spectrophotometry-Absorption maxima of aqueous solution shall be at 220 to 225.isoalloxazine C17H20N4 O6 376. per cent by mass.2 0. per cent by mass. mg/kg. Max. Arsenic.5 Soluble in water. Lead. 8disulphonic acid C20 H11 N2 O10 S3 Na2 604. 5.-A solution of 1 mg of Riboflavin in 100 ml water is pale greenish yellow in transmitted light. mg/kg. 16255 Monoazo Trisodium salt of 1-(4-sulpho-1-naphtylazo) naphthol-6. percent by mass.5 ml of 0. shall be. No. Max.PONCEAU 4R Common Name Synonyms Colour of the 0.M 4º Synonyms Color Class Chemical Name Empirical formula Molecular Weight Hkkjr dk jkti=k % vlk/kj. Loss on drying at 135oC. and has an intense yellowish green flourescence which disappears on the addition of sodium dithionite and mineral acids or alkalies. percent by mass. and Chlorides and Sulphates expressed as sodium salt.7-dimethyl-9-(d-1-ribityl). mg/kg. and cyanides. aromatic amines. aromatic nitro compounds. Max. Max.E 122 Red No. Max. No. 12-SYNTHETIC FOOD COLOUR . Max. Carmoisine shall also comply with requirements prescribed in Table below:— TABLE Requirements for Carmoisine Sl. per cent by mass. mg/kg. percent by mass. aromatic hydrocarbons. Characteristic 1. Max. percent by mass. aromatic hydrocarbons and cyanides. Food Red 3. 6.444 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. C. Loss on drying at 135oC. mg/kg. Max. Max. Max.. per cent by mass.1 Percent (M/V) solution in distilled water Colour Index Number (1956) Class Chemical Name Empirical formula Molecular Weight Carmoisine Azorubine. Only the following diluents or filler materials shall be permitted to be used in colour preparations conforming to the prescribed standards:— 1. Subsidiary dyes. and Chlorides and Sulphates expressed as sodium salt. Water insoluble matter.PREPARATION AND MIXTURES.5 10 3 40 87 13 Requirement . 2. Dye intermediates. Heavy metals. corrected for Sample dried at 105±1oC for 2 hours. per cent by mass.2 1. Potable water Edible common salt Sugar Dextrose Monohydrate 0. percent by mass. Total dye content.2 0. 44 General Requirements: The material shall be free from mercury.0 0. Arsenic.I. 5. The colour preparation would be either in the form of a liquid or powder. aromatic nitro compounds. EEC. 4. 11-CARMOISINE Common Name Synonyms Colour of the 0. Serial No. 7. selenium and chromium in any form. Max. Colour Preparation A Preparation containing one or more of the permitted synthetic food colours conforming to the prescribed standard alongwith diluents and/or filler materials and meant to be used for imparting colour to food. percent by mass. Min. aromatic amines.14720 Monoazo Disodium salt of 2-(4-sulpho-1-naphthylazo)-1-hydroxynaphthalene-4-sulphonic acid C20H12N2O7S2Na2 502. Powder preparations shall be reasonably free from lumps and any visible extraneous/foreign matter. It may contain permitted preservatives and stabilizers. selenium and chromium in any form. 9. Lead. 3. 4. Combined ether extracts. 2 3. 4] It shall be free from mercury. 8. Liquid preparations shall be free from sediments. 7. 14. 19. di and tri acetate Edible oils and fats Isopropyl alcohol Bees wax Sodium and ammonium hydroxide Lactic acid Carragenan and gum arabic Gelatin Pectin Colour Mixtures A mixture of two or more permitted synthetic food colour conforming to prescribed standards without diluents and filler material and meant to be used for imparting colour to food. Water insoluble matter.¹Hkkx III—[k. 2. 26. Arsenic.0 40 +15 per cent -5 per cent ±7. Lead. mg/kg. (as As) mg/kg.k 445 Citric acid Sodium carbonate and sodium hydrogen carbonate Lactose Ammonium. 23. 21. 3. 29. General Requirements-For Colour Preparation & Colour Mixture. Heavy metals. 4. 18.0 10 3. 6. 1. 24. The total dye content shall be within the tolerance limits given below on the declared value: (a) (b) Liquid preparation Solid preparations TABLE Limits for Impurities 1. 16. 8. In powder preparations the declared value shall be on moisture free basis and in case of liquid preparations on as in basis. 9. Max. per cent by mass (m/v) in the colour preparation or in the mixture shall be declared on the label of the container. 11. sodium and potassium alginates Dextrins Ethyl acetate Starches Diethyl ether Ethanol Glycerol mono. 10. (on dry basis). 27. The total Synthetic dye content.5 per cent The limits of impurities shall be as prescribed in Table below:— .M 4º 5. 15. 12. It may contain permitted preservatives and stabilizers. Max. 17. Max. 25. (as Pb). 28. 20. 13. 22. Max. Liquid glucose Sodium sulphate Tartaric acid Glycerine Propylene glycol Acetic acid. dilute Sorbitol Hkkjr dk jkti=k % vlk/kj. mg/kg. Max. per cent by mass. 2 0. Characteristics 1 2 3 Water insoluble matter. 5-dienylidene] toluene-2-sulfonate C17H14N2Ha2O9S2 792. sulpho-benzaldehyde. 2-naphthyl aminobenzidine. be taken in packing the colour. percent by mass Arsenic as (As).l.0 Not more than 3 Not more than 10 Empirical formula Molecular Weight General requirements: The material shall conform to the requirement prescribed in Table below. Maximum Lead.86 Requirements Not more than 1. corrected for Sample dried at 105±1oC for 2 hours. the declared value shall be on moisture free basis and in case of liquid preparation on ' as is basis' and the total dye content shall within _+ 15 percent of the declared value. mg/kg. Maximum Combined ether extracts. namely:— TABLE FOR BRILLIANT BLUE FCF Sl. No. Suitable precautions should. Colour Brilliant Blue FCF is described below.ethylbeta sulfobenzylamino)phenyl] alpha [4-(N-ethyl-3-Sulfonatobenzylimino]cyclohexa2.3 5 40 10 3 50 Water insoluble matter.5 0. percent by Mass. namely:— Common Name Synonyms Colour Colour Index Number (1975) Class Chemical Name Brilliant Blue FCF C.42900 Triarymethane Disodium salt of alpha 4-(N. Colour preparation and colour mixture shall also comply with the following requirements namely: Sl. percent by Mass. Minimum Loss on drying at Maximum 135oC. Maximum (vii) Heavy metals. No. per cent by Mass. and Chlorides and Sulphates expressed as sodium salt. mg/kg. copper and chromium in any form. polycyclic aromatic hydrocarbon. aromatic nitro compounds. aromatic amines. parts per million Lead as (Pb) parts per million 13 BRILLIANT BLUE FCF Brilliant Blue FCF is hydroscopic in nature and its shade changes with different pH. Characteristics (i) (ii) (iii) (iv) (v) (vi) Total dye content. In powder preparation. percent by Mass.446 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. percent by Mass. Maximum Dye intermediates. Maximum (c) Leuco base. Maximum Chromium. Food Blue FD and C Blue No. Maximum . Max.1 Blue brilliant FCF Blue No. Maximum Arsenic. (as Pb).2 3 1. Maximum (b) N-N' ethyl-benzyl-aniline-3-sulphonic acid. therefore. mg/kg. percent by Mass. Requirements 85 15 0. amino-4-diphenyl (xenylamine) or their derivatives and cyanides. aromatic hydrocarbons. mg/kg. 4] It shall be free from mercury. The total coal tar dye content percent by mass (m/v) in colour preparation or in mixture shall be declared on the lable of the container. percent by Mass. Maximum Subsidiary dyes. (a) O. percent by Mass. namely:— Common Name Synonyms Green No. aromatic hydrocarbons and cyanides. percent by Mass.2 1. aromatic nitro compounds. FD and C Empirical Formula Molecular Weight Requirements The material shall conform to the requirement prescribed in Table below. Maximum Combined ether extracts. be taken in packing the colour.2 0.The material shall be free from aromatic amines. percent by mass.5 5. namely:— TABLE FOR FAST GREEN FCF Sl.01 10 3 50 Absent 40 (vii) Lead. Suitable precautions should. Max Subsidiary dyes.k 447 Note:. percent by mass. Maximum and chlorides and Sulphates expressed as sodium salt. mg/kg. Maximum (ix) (x) (xi) Chromium. percent by Mass.¹Hkkx III—[k. 14.M 4º Hkkjr dk jkti=k % vlk/kj. C37 H34 O10 N2 S2 Na2 808. 3-.l. corrected for Sample dried at 105±1oC for 2 hours. Maximum Heavy metals. No. percent by Mass.42053 Disodium salt of 4-[4-(N-ethyl-p-sulfobenzylamino)-phenyl(4-hydroxy-2-sulphonumphenyl)-methylene]-(N-ethyl-N-psulphobenzyl 2. Fast Green FCF is described below. Maximum Water insoluble matter. disodium salts.The material shall be free from aromatic nitro compounds. Maximum Organic compound other than colouring matter uncombined intermediates and products of side reactions (a) Sum of 2-.86 Fast Green FCF C. mg/kg.5 0.0 0. percent by Mass. mg/kg. Maximum (e) Unsulphonated primary aromatic amines (calculated as aniline). Maximum 0. Maximum Note:. Fast Green FCF: Fast Green FCF is hydroscopic in nature and its shade changes with different pH. sodium salts. mg/kg. Maximum Mercury. Food Green 3.3 0. Minimum Loss on drying at 135oC. percent by Mass. Vert Solide FCF Class Colour Colour Index Chemical Name Triary methane Green (1975) No. mg/kg. Maximum (b) Sum of 3. 5-cyclohexadienimine). percent by mass. Maximum (d) Leuco base. 4-formyl benzene sulphonic acid.and 4-[ethyl (4-sulfophenyl) amino methyl benzene sulphonic acid. aromatic hydrocarbons and cyanides .0 Total dye content. Maximum (viii) Arsenic. and.3. Maximum (c) 2-formyl-5-hydroxybenzene sulphonic acid sodium salt. percent by Mass. therefore. Percent by Mass. (i) (ii) (iii) (iv) (v) (vi) Characteristic Requirement 85 13 0. They are also insoluble in water in pH range from 3.0 percent not more than 0.5 percent not more than 10 ppm not more than 3 ppm Alumina used in colour shall conform to following. The filtrate shall be neutral to litmus paper not more than 10 parts per million not more than 1 parts per million Solubility: Lakes are insoluble in most solvents. amorphous powder consisting essentially of Aluminium hydroxide (Al2O3 × H2O). odourless. Chemical Name . namely:(i) (ii) (iii) (iv) (v) Acidity or alkalinity Lead (as Pb) Arsenic (as As) Mercury (as Hg) Aluminium oxide (Al2O3) not more than 1 parts per million not less than 50 percent Agitate 1 gm with 25ml of water and filter. tasteless. Aluminium Lake of Sunset Yellow FCF Food Yellow No.0 but outside this range and lake substrate tends to dissolve releasing the captive dye. Aluminium Lake. (1) Sunset yellow dye used in preparation of lake colour shall conform to specifications laid down under table 2 of these Regulations. Aluminium Lake (USA). 6. It is prepared by percipating Sunset Yellow FCF (conforming to specification under 10.Sunset Yellow FCF Aluminium Lake -6.448 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Food Yellow No. not more than 44 percent not more than 2. 104.5-9. odourless powder. hydroxy-5 (4-sulfophenlyazo)-2 Naphthalenesulphonic acid.CI Pigment Yellow. Synonym . FD and C Yellow No. namely:— (a) Identity: Alumina (dried as aluminium hydroxide) is a white.5 Aluminium Lake is a fine orange yellow water soluble. 5 Aluminium Lake (Japan).02 of Appendix C of these Regulations on to a substratum of Alumina. (2) (3) (4) (5) (6) (7) (8) Pure dye content of Aluminium Lake weight by weight Substratum of Aluminium oxide Aluminium content in the lake weight by weight Sodium chlorides and sulphates (as sodium salts) Inorganic matter (HCl insoluble) Lead (as Pb) Arsenic (as As) not less than 17 percent not more than 83 percent. (b) Specifications: Alumina (dried aluminium hydroxide) shall conform to the following specifications. . 4] 15. ¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k Appendix A : List of Food Additives 449 Use of Food Additives in Food Products: Food products may contain additives as specified in the Regulations and in the following tables Table 1 List of food additives for use in bread and biscuits Sl. No. Name of additive 1 2 Bread 3 Biscuits 4 A. Acidity regulators 1 Sodium fumarate 2 Potassium malate 3 Sodium hydroxide 4 Acetic acid or Lactic acid 5 Citric acid 6 Malic acid 7 Tartaric acid B. Emulsifying and stabilizing agents singly or in combination GMP GMP GMP 2500 ppm max GMP GMP GMP GMP GMP GMP GMP Emulsifying and stabilizing agents listed in regulation 3.1.6 suitable for this product may be used. 1000 ppm max GMP GMP 10000 ppm max — — — — — — 1 Sucroglycerides 2 Hydroxy Propyl methyl cellulose 3 Sucrose esters of fatty acids 4 Di- Acetyl tartaric acid esters of mono and di- glycerides 5 Guar gum 6 Sorbitol 7 Lecithin 8 Glycerine 9 Glycerol monostearate 10 Sodium steroyl 2 lactylate of Calcium steroyl 2 lactylate (Singly or in combination) 11 Polyglycerol esters of fatty acids and polyglycerol esters of interesterified recinoleic acid C. Improver 1 Fungal alpha amylase 2 Bacterial amylase 3 Amylases and other enzymes 4 Ammonium persulphate 5 Calcium phosphate 6 Calcium carbonate GMP GMP GMP 5000 ppm max GMP GMP GMP GMP 5000 ppm max 2000 ppm max — 100 ppm max (on flour mass basis) GMP 2500 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 5000 ppm max (on flour mass basis) — GMP GMP — — — 450 1 2 THE GAZETTE OF INDIA : EXTRAORDINARY 3 50 ppm max (On flour mass basis) 500 ppm max (on flour mass basis) 90 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 40 ppm max GMP 5000 ppm max — 4 [PART III—SEC. 4] 7 Potassium bromate and/or Potassium iodate D. Flour treatment agent 1 Ammonium chloride 2 L- cystein mono hydrochloride 3 Ammonium phosphate 4 Benzoyl peroxide E. Antioxidant 1 Ascorbic acid F. Preservatives/ Mould inhibitors singly or in combination 1 Calcium or sodium propionate — — — 40 ppm max As per regulation 3.1.5 GMP — — — — — 2 Sorbic acid or its Sodium, Potassium or Calcium salts 1000 ppm max (calculated as sorbic acid) 3 Acid calcium phosphate 4 Sodium diacetate 5 Acid sodium pyrophosphate G Colours (can be used singly or in combination within . the specified limits) a. Natural 1 Chlorophyll 2 Caramel 3 Curcumin or turmeric 4 Beta carotene 5 Beta apo-8 carotenal 6 Methyl ester of Beta apo-8 carotenic acid 7 Ethyl ester of Beta apo-8 carotenic acid 8 Canthaxanthin 9 Riboflavin, Lactoflavin 10 Annato 11 Saffron b. Synthetic 1 Ponceau 4R 2 Carmoisine 3 Erythrosine 4 Tartrazine 5 Sunset Yellow FCF 6 Indigo carmine 7 Brilliant blue FCF 8 Fast green FCF — — — — — — — — — — — — — — — — — — — 10000 ppm max 4000 ppm max 5000 ppm max GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 100 ppm max (singly or in combination) -do-do-do-do-do-do-do- ¹Hkkx III—[k.M 4º 1 2 Hkkjr dk jkti=k % vlk/kj.k 3 4 451 H. Artificial sweeteners (Singly) 1 Aspartame 2 Acesulphame K 3 Sucralose I. Leavening agents 1 Baking powder 2 Ammonium bi-carbonate 3 Ammonium carbonate J. Flavours 1 Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances K. Flavour improver/ enhancer L. Nutrient 1 Calcium and ferrous salts 2 Potassium iodate M. Dough conditioners 1 Sodium bisulphite 2 Sodium metabisulphite N. Yeast O. Jellifying agents GMP GMP GMP GMP GMP GMP GMP GMP GMP 5000 ppm max GMP GMP 5000 ppm max 2200 ppm max 1000 ppm max 750 ppm max 2200 ppm max 1000 ppm max 750 ppm max - GMP GMP 452 THE GAZETTE OF INDIA : EXTRAORDINARY Table 2 List of Food Additives for use in Foods Ready-to-Serve Beverages Tea/Coffee based Istant mixes such as idli mix, dosa mix, upma mix, pongal mix, puliyogare mix, gulab jamun mix, jalebi mix, vada mix, etc. Rice and Pulses based Papads Snacks/ Savouries (Fried Products):Chiwda, Bhujia, Dalmoth, Kadubale, Kharaboondi, Spiced & Fried dals, banana chips and similar fried products sold by any name Sweets (Carbohydrates based and Milk product based):- Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and Similar milk product based sweets sold by any name Sugar based/ Sugar free confectionery [PART III—SEC. 4] Synthetic syrup for dispensers Chewing gum/ Bubble gum Chocolates Additives 1 A 1 2 3 2 Antioxidants Tocopherol Lecithin Butylated hydroxy anisole (BHA) 3 4 5 6 7 8 9 10 11 GMP GMP GMP GMP - - - 250 ppm max - - - - 200 ppm max 200 ppm max 4 B 1 2 3 Tertiary butyl hydro quinone 200 ppm max 200 ppm max (TBHQ) Emulsifier/ Stabiliser Methyl cellulose Carboxymethyl cellulose Gellan gum 0.5% max 0.5% max 0.5% max 0.5% max - - - - - - - - - - - 2% max (in sugar boiled - - confectionery only) C 1 Preservatives Sorbic acid and its sodium, potassium and calcium salts (calculated) as sorbic acid Benzoic acid Anticaking agents Carbonates of calcium and Magnesium Not more than 2.0% 1000 ppm max 300 ppm max 0.5% max 0.1% max 300 ppm max - 2 D 1 - - - - Lozenges Sl. No. 12 - - - - ¹Hkkx III—[k.M 4º 1 2 3 Hkkjr dk jkti=k % vlk/kj.k 4 5 6 7 8 9 10 11 453 12 max, singly or in combination 2 3 Phosphates of calcium and Magnesium Silicates of Calcium, Magnesium, or Sodium or Silicon dixoide Myristates, palmitates or stearates of aluminium, ammonium, calcium, potassium or sodium Arificial sweeteners (singly) Aspertame 200 ppm max 10000 10000 2000 ppm ppm ppm max max max 5000 ppm max 3000 ppm max 3500 ppm max 3000 ppm max 500 ppm max 500 ppm max 3000 ppm max - 4 - - - - - - - - - E 1 2 Acesulphame K - 500 ppm max - - - 15000 ppm max 4500 ppm max - 3 Saccharin Sodium - 500 ppm max - - - 4 Sucralose - 750 ppm max - - - 1500 ppm max GMP GMP GMP GMP GMP GMP - F 1 2 3 4 5 6 G 1 2 3 4 5 H 1 I 1 2 3 4 5 Polyols (singly or in combination) Sorbitol Manitol Xylitol Isomalt Lactitol Maltitol Glazing agents Shellac Beeswax (white and yellow) Candelilla wax Gum arabic Pectin Bulking agents Polydextrose A and N Miscellaneous Sodium bicarbonate Sodium acetate Tartaric acid Citric acid Malic acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP - GMP - 454 THE GAZETTE OF INDIA : EXTRAORDINARY Table 3 Food Additives in Foods not specified [PART III—SEC. 4] S. Name of the product Colours No. Preservatives Emulsifiers/ Stabilisers Flavour Antienhancers caking agents Acid regulators Impro- Antiver/ oxiLeave- dants ning agents 9 10 - 1 1 2 2 Desert jelly Dairy based drinks, flavoured and/ or fermented (e.g chocolate, milk, cocoa, eggnog) UHT sterilized milk shelf life more than three months 3 4 5 Carageenan GMP 6 - 7 - 8 - - - CarageenanSinglyGMP Pectin- SinglyGMP Mono diglycerides of fatty acids Singly - GMP lecithin - Singly GMP sodium alginate and calcium alginatesingly GMP, Xantham Gum, singly- GMP, Microcrystalline cellulose singly GMP, Guar Gum- Singly GMP - 3 Powdered Soft Drink concenterate mix/ fruit beverage drink Titanium Dioxide 100 ppm maximum, Ponceau 4R carmoisine/ Erythrosine/ Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum - Sodium Aluminium Silicate 0.5% maximum - - 4 Soups, Bullions a nd Taste Makers - DiSodium 5 Guanalate (Di-Sodium 5- Inosinate)GMP - - - 5 Custard Powder, Jelly Crystal, icecandy, Thread, Candies, Wafers Ponceau 4R/ carmoisine/ Erythrosine/ Tartrazine/Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ - - - - - - ¹Hkkx III—[k.M 4º 1 2 3 fast green FCF-100 ppm maximum 6 Flavour Emulsion, Flavour Paste (for carbonated and non carbonated water only) 4 Hkkjr dk jkti=k % vlk/kj.k 5 6 7 8 9 10 455 Ponceau Benzoic Acid 4R/carmoisine/ including salt Erythrosine/ thereof GMP Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum as per instructions on the label Edible Gums (Arabic and Gum ghatti), glycerols esters of wood resins (ester gum ) GMP - - - TBHQ (tertiary butyl hydro quinine and BHA (butylated hydroxyl anisole) max 0.01% - 7 Sausages and Sausage meat containing raw meat, cereals and condiments Corn flour and such like starches Corn syrup - Sulphur dixoide- 450 ppm max - - - - 8 9 10 Sulphur dixoide- 100 ppm max Sulphur dixoide- 450 ppm max Nisin-5 ppm maximum - - - - - - Canned rasgolla (the cans shall be internally lacquered with sulphur dioxide resistant lacquer) Gelatin Beer Cider Alcoholic wines - 11 12 13 14 15 16 Sulphur dixoide- 1000 ppm max Sulphur dixoide-70 ppm max Sulphur dixoide- 200 ppm max Sulphur dixoide- 450 ppm max Sulphur dixoide- 350 ppm max Sulphur dixoide- 70 ppm max or Benzoic acid- 120 ppm max Benzoic acid120 ppm max - - - - - - Non Alcoholic wines Ready-to-serve beverages - - - - - - 17 18 19 Brewed ginger beer Coffee extract Danish tinned caviar - Benzoic Acid- 450 ppm maximum Benzoic Acid50 ppm maximum - 20 Dried ginger - Sulphur dioxide- 2000 ppm maximum Sorbic Acid including Sodium, Potasium and - - - - - 21 Flour confectionery - 4] 9 10 - - - - - - 22 Smoked fish (in wrappers) - Sorbic Acidonly wrapper may be impregnated with Sorbic Acid 23 Dry mix of rasogollas - Sulphur dioxide.500 ppm maximum - - - - - - 29 Fruit.456 1 2 3 THE GAZETTE OF INDIA : EXTRAORDINARY 4 Calcium Salt Calculated as Sorbic Acid)1500 ppm maximum 5 6 7 8 [PART III—SEC. Baking powder-GMP - - - - - - 26 Prunes - - - - - - 27 Baked food confections and bakes foods - - - - - - 28 Flour for baked foods - Sodium Diacetate.1000 ppm maximum Ammonia Carbonate— 5000ppm maximum Ammonium Bi-carbonateGMP.2500 ppm maximum or Methyl propyl hydroxy Benzoate. fruit pulp or juice (not dried) for conversion into jam or crystallised - - - - - - .100 ppm maximum Sorbic Acid1500 ppm maximum - - - - - - 24 Preserved chapatis - - - - - - 25 fat spread - Sorbic acid and its sodium potassium and calcium salts (calculated as sorbic acid)1000 ppm maximum or Benzoic Acid and its sodium and potassium salts (Calculated as benzoic acid) or both-1000 ppm maximum Potassium Sorbate (Calculated as Sorbic Acid). 0 ppm maximum .M 4º 1 2 glace or cured fruit or other products (a) Cherries 3 4 Hkkjr dk jkti=k % vlk/kj.2000 ppm maximum Nisin-12.5 ppm maximum - (b) Strawsberries and Raspberries (c) Other fruits - - - - - - (d) Dehydrated Vegetables 30 31 Paneer Cakes and Pastries - - - - - - - - - - - - Sorbic Acid Sucroglycerides including Sodium. Sodium Ammohydro. Amylase Potassium Baking Malate. Powder.k 5 6 7 8 9 10 457 Sulphur dioxide2000 ppm maximum Sulphur dioxide. Ammonium Carbonate-500 ppm maximum - 32 33 Prepacked Coconut Water Canned Rasogula - Nisin-5000 IU maximum - - - Nisin-5.1000 ppm maximum— Sulphur dioxide.¹Hkkx III—[k.2000 ppm maximum Sulphur dioxide. Sorbic Acid)Sucrose esters 1500 ppm of fatty acidsmaximum GMP - - Sodium Bacterial fumarate. (only In cakes).nium xidebicarboGMP nateGMP. Calcium Salt Hydroxypropyl (Calculated as Methyl Cellulose. Potassium and (only In cakes). lactic. Octyl gallate. citric. Singly or in combination -do-do— 3 4 C. Singly or in combination -do-do10 ppm max GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max. Singly or in combination -do-do10 ppm max GMP GMP 200 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 500 ppm max 200 ppm max GMP 100 ppm max. Dodecyl gallate or a mixture thereof Butylated Hydroxy Anisole (BHA) Any combination of propl gallate. 1 2 2 Antioxidant (Singly or in combination) Lecithin Ascorbic acid Propyl gallate. 1 D. Singly or in combination -do-do10 ppm max GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max. BHA within limits of gallate and BHA Natural and synthetic tocopherols Ascorbyl palmitate/ stearate singly or in combination Citric acid. 1 2 - - - GMP 5g/kg max 20g/kg max 10g/kg max 10g/kg max 1000 mg/kg max: Table maragrine/ Fat spread .Propylene glycol esters of fatty acids Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate Sucrose esters of fatty acids Preservatives (Singly or in combination) Sorbic acid Sodium/ Potassium/ Calcium sorbate expressed as Sorbic acid - - - GMP 10g/kg max 3 4 5 6 7 E. 1 2 Phosphoric acid Monoglyceride citrate Antifoaming agents Dimethyl polysiloxane singly or in combination with silicon dioxide Emulsifying agents Mono and di glycerides of fatty acids Mono and di glycerides of fatty acids esterified with acetic.458 THE GAZETTE OF INDIA : EXTRAORDINARY Table 4 List of food additives for use in edible oils and fats [PART III—SEC. Tartaric acid.2. tartaric acids and their sodium and calcium salts Lecithin Polyglycerol esters of fatty acids 1. ethyl gallate. 4] Name of food additive Tallow Lard Edible vegetable Table margarine/ oils and fats Bakery and industrial Margarine/ Fat spread 5 6 1 A 1 2 3 4 5 6 7 8 9 10 B. acetyl tartric. Gallic acid Resin guinace TBHQ Antioxidant Synergist Sodium citrate Isopropyl citrate mixture 3 4 GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max. 8' - - - - G.M 4º 1 3 4 F.apo .¹Hkkx III—[k.k 3 4 5 6 459 Table maragrine/ Fat spread -do- - - - 25 mg/kg max: Table maragrine/ Fat spread 20 mg/kg max: Table maragrine/ Fat spread 5 mg/kg max: Table maragrine/ Fat spread 25 mg/kg max: Table maragrine/ Fat spread 25 mg/kg max: carotenoic acid Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread 50 mg/kg max: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread 4 mg/kg max: Table maragrine/ Fat spread 2 Annatto extracts (as bixin/ norbixin) - - - 3 Curcumin or turmeric (As curcumin) - - - 4 Beta . 1 Flavours Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances Diacetyl - 2 - - - . 1 Acidity regulators Citric acid - 2 Lactic acid - - - 3 Sodium and potassium salt of citric and lactic acid - - - 4 Calcium disodium ethylene diamine tetra acetate - - - H.carotenal - - - 5 Methyl and ethyl esters of beta . 1 2 Benzoic acid Sodium/ Potassium/ benzoate expressed as Benzoic acid Natural colours Beta carotene Hkkjr dk jkti=k % vlk/kj.apo .8' . combination ex. - - - - - - - 4. product. Singly Singly or in or in combina. 4] Canned Canned Canned Canned Shrimps Sardines Tuna and Crab Bonito meat 7 8 9 10 Frozen Fish Fillets 11 1 A 1 2 Antioxidants Ascorbic Acid Sodium and Potassium Associate singly or in combination expressed as Ascorbic acid Acidifying Agents Acetic Acid Citric acid GMP - - - - - - - - - 1 gm / kg maximum 1gm/kg maximum 1 gm/kg maximum B 1 2 GMP - - - GMP GMP GMP GMP GMP GMP GMP GMP 1 gm/kg maximum in minced fish flesh only - 3 C 1 Lactic Acid Sodium polyphosphate expressed as P2 O5 Potassium Polyphosphate expressed as P2 O5 Calcium polyphosphate expressed as P2 O5 Orthophosphoric acid - - - - GMP - - GMP - GMP - Moisture Retention Agents singly or in combination including natural phosphate expressed as P2O5 100gms/kg100gms/kg100gms/kg maximummaximummaximum expressed expressed expressed as P2O5 as P2O5 as P2O5 (including (including (including natural natural natural phosphosphosphate) phate) phate) -do-do-do- 2 10 gms/kg maximum 10 gms/kg maximum - - - 3 - - - - - - - 4 - - - - - 850 mg/ kg maximum - - - - D 1 Preservatives Potassium bisulphate expressed as sulphur dioxide Potassium Sulphite expressed as sulphur dioxide Sodium metabisulphate expressed as sulphur dioxide Sodium sulphite expressed as sulphur dioxide Sodium sorbate expressed as sorbic acid 100mg/ 100mg/ kg kg maximum maximum raw edible raw edible 30mg/ 30mg/ kg kg maximummaximum cooked cooked product.460 THE GAZETTE OF INDIA : EXTRAORDINARY Table 5 List of Food Additives for use in Fish and Fish Products Name of the Additive Frozen Frozen Salted shrimps Lobsters Fish 2 3 4 Frozen finfish 5 Canned finfish 6 [PART III—SEC. . - - - - - - - 3.tion pressed as product SO2 200 mg/ kg maximum singly or in combi- 2. - - - - - - - 5. 4. Calcium sorbate expressed as sorbic acid Potassium sorbate expressed as sorbic acid Sorbic Acid Colours Ponceau 4 R 30 mg/kg maximum cooked mass - - - 7. acetylated Distarch phosphate hydroxypropyl Oxidized starch Starch acetate Starch. hydroxypropyl Distarch phosphate Distarch phosphate.¹Hkkx III—[k.5 gm/kgmaximum2. Thickening Agents Pectin Tragacanth Gum Xanthan Gum Sodium/ Potassium/ Calcium Alginate 2. - - - - - - - - - 8.5 gm/kgmaximum 5 mg/kg maximum as Sodium Alginate - 20 gm/kg 20 gm/kg maximummaximum singly or singly or in combi. 3. hydroxypropyl - 60 gm/kg maximum singly or in combination in packing medium only - 60 gm/kg 60 gm/kg maximummaximum singly or singly or in combi.k 5 6 7 8 9 10 11 461 nation expressed as sorbic acid 6. Sunset Yellow Tartarazine - - - 30 mg/kg maximum singly or in combination - - - - F.in combination in nation in packing packing medium medium only only - 5. 1 2 3.M 4º 1 2 3 4 Hkkjr dk jkti=k % vlk/kj. G 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Carboxy Methyl Cellulose Modified Starches Acid Treated Starch Alkali Treated Starch Balanced starched - - - - - 25 gm/kgmaximum - - - Distarch adipate acetylated Distarch glycerol Distarch glycerol acetylated Distarch glycerol. E 1 2.in combination in nation in packing packing medium medium only only - - Monostarch phosphate - . 4] 1 H 1 Natural Flavours Natural flavours and natural flavouring substances Flavour Enhancers 2 3 4 5 6 7 8 9 10 11 - - - - GMP - GMP GMP - - I 1 J 1.462 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Monosodium Glutamate Seqestering Agents Calcium Disodium EDTA - - - - - - - - 500 mg/kg maximum 250 mg/kg maximum - - - - 250 mg/kg maximum- - . Name of Additives Peaches Grape Fruits Pineapple Plums Raspberries Peas Strawberries Orange Fruit Cocktail/ Tropical Fruit Cocktail Apricot Palmito Mangoes Guava Chicu Papaya Lichi Kenu Pomegranate Custard Apple 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 A GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acidifying Agents (Singly or in Combination) GMP GMP GMP GMP GMP GMP 1 Acetic Acid - - - 2 Citric Acid GMP GMP GMP 3 Fumaric Acid - - - 4 Lactic Acid - - - B 10 ppm maximum - Ant-clouding Agent - 1 Methyl Cellulose 10 ppm maximum - C Antifoaming Agents - 1 Hkkjr dk jkti=k % vlk/kj.No.maxi.- 4 Beta-carotene - - - 5 Beta apo-8 carotenal - - - Fruits not specified 22 463 .Table 6 List of Food Additives for use in Thermally Processed Fruits ¹Hkkx III—[k.k Dimethyl Polisiloxane - - 10 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum D Antioxidant 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 1 Ascorbic Acid 550 ppm maximum 550 ppm maximum E 200 ppm maxi.mum mum mum ppm ppm 200 200 200 Colours (can be used singly or in combination within the specified limits ppm maximum - (a) Natural: 1 Chlorophyll - - - 2 Caramel - - - 3 Curcumin or turmeric - - - maxi.M 4º S. 4] 4 5 G 1 - Calcium Carbonate Calcium Bisulphite Thickening Agents Modified Starches - - - - - - 350 ppm maximum - - - 1% m/m maximum - - - - . Lactoflavin - - - 10 Annatto - - - 11 Saffron - - - (b) Synthetic 200 ppm maximum 1 Poncea 4R - - - 2 Carmoisine - - - 3 Erythrosine - - - 4 Tartarzine - - - 5 Sunset Yellow FCF - - - 6 Indigo Carmine - - - 7 Brilliant Blue FCF - - - 8 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum Fast Green FCF - - 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum F Firming Agents (Singly or in combination) THE GAZETTE OF INDIA : EXTRAORDINARY 1 Calcium Chloride 350 ppm maximum 350 ppm maximum 2 Calcium Lectate - 350 ppm maximum - 3 Calcium Gluconate - - - [PART III—SEC.464 1 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 6 Methylester of Beta-apo-8 carotenic acid - - - 7 Ethylester of Betaapo-8 carotenic acid 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum - - - - 8 Canthaxanthin - - - 9 Riboflavin. GMP GMP GMP 10 g/ kg maximum GMP GMP GMP GMP GMP GMP GMP GMP 10 g/ GMP kg maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acidifying Agents Singly or in Combination GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 1 Acetic Acid GMP - GMP GMP 2 Citric Acid GMP GMP GMP GMP 3 Lactic Acid GMP - - - Hkkjr dk jkti=k % vlk/kj. Name of Additives Canned Tomato Green Beans/ Wax Bean Sweet Corn/ Baby Corn Mushrooms Green Peas Carrots Chestnuts & Chestnut Puree Niger.Table 7 List of food additives in thermally processed vegetables ¹Hkkx III—[k.No.k 24 4 L-Tartaric Acid GMP GMP GMP GMP 5 Malic Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP B 300 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 300 GMP ppm maximum GMP Antioxidants (Singly) GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 1 Ascorbic Acid - - GMP GMP 2 BHA 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 3 TBHQ 4 Acorbtyl Palmitate Other vegetables and curried vegetables/ ready-to-eat vegerables 465 . Groundnut. Seasame and mustard pastes and other oil seeds paste Asparagus Processed Peas Ladies Finger Cauliflour Brinjal Sweet Potato Garkin Spinach Table Onions Garlic Bell Paper Rajma All pulses and dals whole and splits 21 22 23 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 A.M 4º S. Chlorophyll - - 2.mum 200 ppm maxi.mum 3 Curcumin or turmeric - 4 Betacarotene - 5 - 6 Beta APO-8 carotenal Methylester of beta-apo-8 Carotenic acid - 200 ppm maximum 200 ppm maxi. 4] 8 Fast Green FCF - - . Caramel - - - 200 ppm maxi.466 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 C .mum - 200 ppm maxi.- COLORS (Can be used singly or in combination within the specified Limits (a) Natural: Singly or in combination 1.mum 200 ppm maxi.mum 7 Ethylester of Beta-APO-8 carotenic acid - - - - 8 Canthaxanthin - - - - - - 9 Ribiflavin Lactoflavin - 10 Annatto - 11 Saffron - (b) Synthetic 1 Poncea 4R - - THE GAZETTE OF INDIA : EXTRAORDINARY 2 - Carmoisine - 200 ppm maxi.mum 3 Erythrosine - - 4 Tartarzine - - 5 Sunset Yellow FCF - 6 Indigo - - 7 Brilliant Blue FCF - [PART III—SEC. Stannous Chloride - - - - F - Thickening Agents - 1 Vegetable gums (singly or in combination) GMP 1% maximaum 10g/ kg maximum - - i ii iii iv - Arabic Gum Carrageenan Guar Gum Caroba-bean Gum - 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum 10g/ kg maximum v Xanthan Gum - 467 . Calcium Lactate - - - - 3.45% 0. slices. Calcium Gluconate - - - - 4.M 4º 1 Calcium Chloride 2. - Calcium Carbonate Calcium BiSulphate 0.1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 D - Firming Agents singly or in comibation ¹Hkkx III—[k. wedges) 0. (dices. GMP GMP - - - - - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 350 ppm maximum 350 ppm maximum 350 ppm maximum - 5.k 1.80% 0. slices.calciumion mion 350 (con.45% max max (whole (whole pieces) pieces) - 6. 350 wedges) wedges) ppm 0.45% max (whole pieces) - 0.80% max total calciumion (content (dices.80% 350 max max ppm total total calciu.p p m tent tent (dices. Mono Calcium Phosphate - 7 Aluminium Potassium Sulphate - E 25ppm maxi mum - Processing Aids - Hkkjr dk jkti=k % vlk/kj.(con. slices. 4] . Sodium bi-carbonate - - - - - - - - - 150ppm max.468 1 - 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 2 Alginates (singly or in combination) GMP GMP - - i Ammonium Alginates - ii Calcium aligates - iii Potassium Alginates - iv Sodium Alginates - v Propyl glycol Alginate vi Pectines - - - G Calcium Disodium ethylendiamine 200 ppm maximum H Softening Agents (Singly or in combination) - 1. as Sodium THE GAZETTE OF INDIA : EXTRAORDINARY 2. Sodium Citrate - [PART III—SEC. Chlorophyll - 2 Caramel - 3 Curcumin or turmeric - 469 . Tamarind Synthetic Pulp /Puree Syrups for & Conc. Name of the Additives No.Table 8 List of Food Additives for use in food products To m a t o Puree & Paste Vineger Carbonated Fruit Beverages or fruit drinks Dehydrated Carbonated Fruits Water. (liquid/ powder) 8 9 10 11 12 13 Dehydrated Frozen Vegetable Fruit/Fruit Products Frozen Vegetables Fruit Based Beverage Mix/ Powdered Fruit Based Beverages ¹Hkkx III—[k.k 1 Carbonates of calcium and magnesium - - 2 Phosphates of calcium and magnesium - 3 Silicates of calcium. aluminium or sodium or silicon dioxide - C GMP GMP - ANTIOXIDANTS GMP GMP GMP GMP 1 Ascorbic Acid - D COLOURS (Can be used singly or in combination within the specified limits) (a) 200 ppm maximum - Natural: GMP Caramel only 100 ppm maximum 100 ppm maximum 200 ppm maximum - 1.M 4º Sl. Dispensers 1 2 3 4 5 6 7 A GMP GMP GMP GMP GMP GMP in Cola beverages only 2% maximum in powders only -do-doGMP in Cola beverages only GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP - ACIDIFYING AGENTS (Singly or in combination) GMP GMP GMP GMP GMP GMP 1 Citric Acid - 2 Fumaric Acid - 3 Lactic Acid - 4 L-Tartaric Acid - 5 Malic Acid 6 Phosphoric Acids - B ANTICAKING AGENTS (Singly or in Combinations) 2% maximum in powders only 2% maximum in powders only -do-do- Hkkjr dk jkti=k % vlk/kj. magnesium. Softdrink conc. K and Ca salts (calculated as sorbic acid) . Potassium Salt or both (Calculated as Benzoic Acid) 750 ppm maximum 2 Sulphur di-oxide - 2000 ppm maximum - - 120 ppm maximum [PART III—SEC. Lactoflavin - 10 Annatto - 11 Saffron - (b) Synthetic 1 Ponceau 4R - 2 Carmoisine - 3 Erythrosine - 4 Tartarzine - 5 Sunset Yellow FCF - 6 Indigo Carmine - 7 Brilliant blue FCF - 8 Fast green FCF - E FLAVOURS THE GAZETTE OF INDIA : EXTRAORDINARY 1 Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial flavouring substances 500 ppm maximum 350 ppm maximum 750 ppm maximum in Paste 250 ppm maximum in Puree 120 ppm maximum 70 ppm maximum 300 ppm maximum - - F PRESERVATIVES (Singly or in combination) 120 ppm maximum 700 ppm maximum 70 ppm maximum - 1 Benzoic Acid and its Sodium. 4] 3 Sorbic acid its Na.470 1 200 ppm maximum -do-do-do-do-do-do-doGMP GMP -do-do-do-doGMP -do-do-do-do-do-do-do-do-do-do100 ppm maximum 100 ppm maximum 200 ppm maximum — — — — — — — -do-do-do-do-do-do-doGMP - 2 3 4 5 6 7 8 9 10 11 12 13 4 Beta-carotene - 5 Beta apo-8 carotenal - 6 Methylester of Beta-apo-8 carotenic acid - 7 Ethylester of Beta-apo-8 carotenic acid - 8 Canthaxanthin - 9 Riboflavin. - 1 Sodium hexa meta phosphate - 471 .5% maximum 100 ppm max 100 ppm maximum -GMP GMP GMP GMP - Alginates (singly or in combination (i) Calcium Alginates - (ii) Potassium Alginates - (iii) Sodium Alginates - 3 Pectines - GMP 100 ppm maximum 0.M 4º Gum Arabic - 2 GMP GMP 450 ppm maximum 0.1 2 3 4 5 6 7 8 9 10 11 12 13 G THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS 1 GMP GMP GMP GMP Vegetable Gums (Singly or in combination) ¹Hkkx III—[k.5% max 0.k H Phosforus Penta Oxide - I Nitrozen - J - Sequestrant 1000 ppm max in carbonated water only. subject to 100 ppm in ready to serve beverage after dilution GMP 400 ppm maximum -1000 ppm max 500 ppm maximum GMP 100 ppm maximum GMP GMP 0.5% maximum GMP 450 ppm max.5% maximum GMP 100 ppm maximum 4 Estergum - 5 Xanthan Gum - 6 Alginic Acid - 7 Quinine (As Sulphate) - 8 Gellan Gum Hkkjr dk jkti=k % vlk/kj. Sharbats. Pulp Puree with preservatives for industrial use only Cherry (Tharmally Processed) Chutney Fruits and / or Vegetable/ Mango Chutney Mango Pulp/Puree Fruit Pulp/Puree Pickles 1 2 3 4 5 6 7 8 9 10 11 12 13 A GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP ACIDIFYING AGENTS (Singly or in combination) GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 1 Acetic Acid - - 2 Citric Acid GMP GMP 3 Lactic Acid - - 4 L-Tartaric Acid GMP GMP 5 Malic Acid GMP GMP 6 Phosphoric Acids - - B - ANTIFOAMING AGENTS 10 ppm maximum 10 ppm maximum GMP GMP THE GAZETTE OF INDIA : EXTRAORDINARY 1 Dimethyl Polysiloxane - - 2 Mono and diglycerides of fatty acids and edible oils - C GMP GMP GMP ANTIOXIDANTS GMP GMP GMP GMP 1 Ascorbic Acid - GMP D COLOURS (Can be used singly or in combination within the specified limits) (a) - Natural: GMP GMP 1 Chlorophyll 200 ppm - [PART III—SEC. No. Puree. Pulp. 4] 2 Caramel 200 ppm - 200 ppm 200 ppm maximum maximum (on dilution (clubbed except from a1 200 ppm maximum (clubbed from a1 GMP (clubbed from a1 to a11) Green Chilli Paste. Crushes. with preservatives for industrial use only Concentrated Fruit/ Veg Juice. Ginger Paste. Onion Paste. Name of Additives Candid Crystallised & Glazed Fruit Murabba/Preserve Squashes. Garlic Paste. Fruit Syrups. Cardial and Barley Water Ginger Cocktail (Ginger Beer and Gingerale) Fruit /vegetable Juice. Whole Chilli Paste 14 .472 Table 9 List of food additives for use in food products Sl. 1 to a11) GMP 2 3 4 5 6 7 8 9 10 11 12 13 14 3 Curcumin or turmeric 200 ppm - ¹Hkkx III—[k. Lactoflavin 200 ppm - 10 Annatto 200 ppm - 11 Saffron 200 ppm - (b) Synthetic 1 Poncea 4R 200 ppm maximum - 2 Carmoisine - 3 Erythrosine - Hkkjr dk jkti=k % vlk/kj.k 4 Tartarzine - 5 Sunset Yellow FCF - 6 Indigo Carmine - 7 Brilliant Blue FCF - 8 Fast green FCF - E FIRMING AGENTS (Singly or in Combination) 1 Calcium Chloride GMP GMP 2 - Calcium Lectate GMP GMP - - - - -do-do-do- 3 Calcium Gluconate GMP GMP 4 Calcium Carbonate GMP GMP 473 5 Calcium Bisulphite GMP GMP -do- .M 4º 4 GMP GMP Beta-carotene 200 ppm - cordial and to a11) barley water) (clubbed from a1 to a11) GMP 5 Beta apo-8 carotenal 200 ppm - 6 Methylester of Beta-apo-8 carotenic acid - 200 ppm - 7 Ethylester of 200 ppm Beta apo-8 carotenic acid— 200 ppm maximum 350 ppm maximum 350 ppm maximum only on fruit/ vegetable pieces -do-do-do-do200ppm maximum 200 ppm maximum - - GMP 8 Canthaxanthin 200 ppm - GMP GMP GMP GMP 350 ppm maximum 350 ppm maximum only on fruit/ vegetable pieces 9 Riboflavin. 5% maximum - - - I THICKENING AGENTS 0.474 1 2 3 4 5 6 7 8 9 10 11 12 13 14 F GMP GMP GMP GMP - FLAVOURS 1 Natural Flavouring and Natural Flavouring Substances GMP GMP GMP GMP - GMP GMP 2 Nature Identical Flavouring Substances 600 ppm maximum 600 ppm maximum 600 ppm maximum 600 ppm maximum 250 ppm maximum 250 ppm maximum GMP GMP G PRESERVATIVES (singly or in combination) 250 ppm maximum 1 Benzoic Acid & its Sodium & Potassium Salt or both (Calculated as Benzoic Acid) 350 ppm maximum 350 ppm maximum 1000 ppm except Cherry. Raspberry.5% maximum 0. Strawberry.5% maximum 1 Xanthan Gum - - 2 GMP GMP - Alginates (Singly or in combination) GMP GMP — GMP GMP (i) Ammonium Alginates - - [PART III—SEC. 4] (ii) Calcium Alginates - - . where it shall be 2000ppm maximum. 100 ppm maximum 500 ppm maximum 1500 ppm maximum 100 ppm maximum - 200 ppm maximum 2 Sulphur di-oxide 150 ppm maximum 40 ppm maximum 100 ppm maximum 100 ppm maximum 3 Sorbic Acid Calcium Sorbate and Potassium Sorbate expressed as Sorbic Acid 500 ppm maximum 500 ppm maximum 1000 ppm maximum 200 ppm maximum - - 500 ppm maximum THE GAZETTE OF INDIA : EXTRAORDINARY H - PROCESSING AIDS 2000 ppm maximum - 1 Sodium MetabiSulphite as Sulphur Dioxide 0. k 475 .1 2 3 4 5 6 7 8 9 10 11 12 13 14 (iii) Potassium Alginates GMP GMP GMP GMP GMP GMP GMP - GMP - - - - - - - GMP ¹Hkkx III—[k.M 4º (iv) Sodium Alginates - - (v) Propyl glycol Alginate - 3 Pectines - - 4 Gellan gum J SOFTENING AGENTS (Singly or in Combination) 1 Sodium Bi-Carbonate - - 2 Sodium Citrate - - Hkkjr dk jkti=k % vlk/kj. Culinary Powder. 4] 1 Dimethyl Polysiloxane 10ppm 10ppm maximum maximum Concentrated Fruit/Veg. No Name of Additives Jam/Jellies/Fruit Cheese Fruit Marmalades Fruit Bar/Toffee Fruit Cereal Flakes Thermally processed fruit beverages/ Fruit drinks/ready to serve fruit beverages Tomato Ketchup Culinary Paste/Other Sauces Soyabean Sauce Soups Soup powder.3% maximum maximum GMP GMP GMP GMP GMP GMP GMP GMP 2% maximum GMP GMP GMP GMP ACIDIFYING AGENTS (Singly or in combination) GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP - 1 Acetic Acid - - 2 Citric Acid GMP GMP 3 Fumaric Acid GMP GMP 4 Lactic Acid - - 5 L-Tartaric Acid GMP GMP 6 Malic Acid GMP GMP 7 Phosphoric Acids - - B ANTICAKING AGENTS (Singly or in combination) THE GAZETTE OF INDIA : EXTRAORDINARY 1 Carbonates of Calcium and Magnesium - - - 2 Phosphates of calcium and Magnesium - - - - - - 3 Silicates of calcium.3% 0. Instant Fruit/ Vegetable Chutney Mixed (dry). Juice / Pulp/Puree 16 . aluminium or sodium or silicon dioxide - - - - - - - - C - ANTIFOAMING AGENTS 10ppm maximum 10ppm maximum [PART III—SEC. Vegetable powder. Fruit powder.476 Table 10 List of food additives for use in Food products Sl. Seasoning Mixed Powder Nectars Fruit Juices aspecticaly packed Vegetable Juices 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 A GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 0. magnesium. COLOURS (Can be used singly or in combination within the specified limits) (a) GMP GMP GMP for Caramel onlyGMP GMP GMP 100 ppm max- Natural: - 1 Chlorophyll GMP GMP 2 - Caramel - - - - - 3 Curcumin or turmeric 4 Beta-carotene 5 Beta apo-8 carotenal 6 - Hkkjr dk jkti=k % vlk/kj. Lactoflavin 10 Annatto 11 Saffron (b) Synthetic 200 ppm 200 ppm 100 ppm maximum maximum maximum 1 Poncea 4R - 2 Carmolsine 3 Erythrosine 4 Tartarzine 5 Sunset Yellow FCF 477 .1 10ppm maximum 10ppm maximum 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 2 Mono-and diglycerides of fatty Acids of edible oils GMP GMP ¹Hkkx III—[k.k Methylester of Beta-apo-8 carotenic acid - - - 7 100 ppm maximum - Ethylester of Beta apo-8 carotenic acid - 100 ppm 100 ppm maximum maximum - - 8 Canthaxanthin 9 Riboflavin.M 4º D GMP 200 ppm maximum 200 ppm 200 ppm maximum maximum GMP GMP GMP GMP GMP GMP GMP GMP - ANTIOXIDANTS GMP 1 Ascorbic Acid GMP GMP 2 BHA - - 3 TBHQ - - 4 Ascrobyl palmitate - - E. . Salt maximum maximum maximum (calculated as Sorbic Acid) 300 ppm 1000 ppm 1000 ppm 1000 ppm maximum maximum maximum maximum - - - . 4] 3 Sorbic Acid and its 500 ppm 500 ppm 500 ppm Cal.478 1 - 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 6 Indigo Carmine 7 Brilliant Blue FCF 8 Fast green FCF F 350 ppm maximum - FIRMING AGENTS (Singly or in Combination) 1 Calcium Chloride 200 ppm maximum for use only on the fruit pieces - 2 Calcium Lectate - - 3 Calcium Gluconate - 4 Calcium Carbonate - 5 Calcium Bisulphite - G GMP GMP GMP GMP FLAVOURS Natural Flavouring and Natural Flavouring Substances only GMP natural flavours only GMP natural flavours only - 1 Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial flavouring substances GMP GMP GMP GMP GMP H FLAVOUR ENHANCER - THE GAZETTE OF INDIA : EXTRAORDINARY 1 MSG (Enhancer) - - I PRESERVATIVES (Singly or in combination) & its Salt 120 ppm 750 ppm 750 ppm 750 ppm maximum maximum maximum maximum -120 ppm max - 1 Benzoic Acid & its 200 ppm 200 ppm 200 ppm Sodium & Potassium maximum maximum maximum Salt or both (Calculated as Benzoic Acid) 70 ppm maximum - 2 Sulphur di-oxide (Carry over from fruit products) 40 ppm 40 ppm 100 ppm maximum maximum maximum - - 1500 ppm -70 ppm maximum max 300 ppm max - - - [PART III—SEC.. Pot. Sod. 5% maximum maximum of final food for consumption after dilution - - - ¹Hkkx III—[k.M 4º K THICKENING AGENTS (Singly or in combination) 1 Modified Starches - - 2 Vegetable Gums (Singly or in combination) GMP (for RTS fruit beverages only) 0.5% 0.1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 J GMP GMP GMP PROCESSING AIDS 1 Nitrogen and Carbondioxide 0.5% maximum maximum GMP GMP GMP GMP - - - - - - - (i) Arabic Gum - - - - (ii) Carrageenan - - - - - - - - - (iii) Guar Gum - - (iv) Carobbean Gum - - Hkkjr dk jkti=k % vlk/kj.5% 0.k (v) Xanthan Gum - - 3 Alginates (Singly or in combination) GMP GMP (for RTS fruit beverages only) GMP GMP (for RTS fruit beverages only) GMP GMP GMP GMP - - (i) Calcium Alginates GMP GMP GMP GMP - (ii) Potassium Alginates (iii) Sodium Alginates GMP GMP GMP -GMP GMP - GMP - (iv) Propyl glycol Alginate (v) Alginic acid 4 Pectines 479 .5% maximum maximum with with declaration declaration on label on label 0.5% 0. 480 1 GMP 100 ppm max - 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 5 Ester Gum - - 6 Gellan Gum - - L Artificial sweeteners and Polyols 1 Aspertame 1000ppm 1000ppm maximum maximum 2 Sorbitol 30% 30% maximum maximum M GMP GMP GMP GMP - SOFTENING AGENTS (Singly or in combination) - 1 Sodium Bi-Carbonate - - 2 Sodium Citrate - - N 1000 ppm max - SEQUESTERANT 1000 ppm max - THE GAZETTE OF INDIA : EXTRAORDINARY 1 Sodium hexameta phosphate - - [PART III—SEC. 4] . Ferrous Lactate F GMP 5.M 4º A. Mono-sodium glutamate H Thickening Agents for Pastes for Stuffing Olives 5. Sodium Alginates 2. Sorbic Acid/ Sodium/ Potassium ascorbate expressed as sorbic acid E 0. 15 gm/kg maximum 15 gm/kg maximum GMP 15 gm/kg maximum GMP — — — — — Acidifying Agents (Singly or in combination) 1. Caragreenan — .0 gm/kg maximum GMP — — 1. Name of Food Additive Raisins Dates Grated Desiccated No.5 gm/kg maximum in dried apricot Hkkjr dk jkti=k % vlk/kj. ¹Hkkx III—[k.0 gm/kg maximum - Flavours — — — — 1. Artificial Flavouring Substances G Flavour Enhancers 1. Citric Acid 2.0 gm/kg maximum 1 L-Ascorbic Acid D Preservatives 50 gm/kg maximum only SO2 1 Sulphur Dioxide.2 gm/kg maximum 1. Xanthan gum 481 3.Table 11 List of Food Additives for use in food products Table Olives Dry Fruits & Nuts Coconut Sl. Sodium/ Potassium/ Calcium Sulphite/ bisulphate/ metasulphite expessed as SO2 1 gm/kg maximum 0. Benzoic Acid/ Sodium/ Potassium Benzoate expressed as Benzoic Acid - — 0. L-Tartaric Acid 3.15 gm/kg maximum as total iron- Colour Retention/ Stabilising Agents — — 1. Hydrochloric Acid B GMP GMP - Acidity Regulators — — 1 Sodium Hydroxide 2.5 gm/kg maximum only SO2 - Antioxidants — 2.k 3. Natural flavours and natural flavouring substances 2. Nature identical flavouring substances 3. Acetic Acid 4. Lactic Acid 5.0 gm/kg maximum 3.15 gm/kg maximum as total iron0. Ferrous Gluconate 2. Potassium Hydroxide C 0.5 gm/kg maximum - 2. Calcium Citrate J Miscellaneous 1. Sorbitol 3. Cultures of Lactic Acid [PART III—SEC.482 4 GMP Carobeean gum GMP - - - — 5. 4] . Mineral Oil (food grades) 2. Guar gum I 1. Glycerol 4.5 gm/kg maximum as Calciumions in stuffed end product GMP GMP GMP GMP 5 gm/kg maximum GMP 5 gm/kg maximum — — — — — — — — — — Firming Agents for Stuffed Olives 1 Calcium Chloride 2. Carbon Dioxide 6 Nitrogen THE GAZETTE OF INDIA : EXTRAORDINARY 7. Dimethyl Polysiloxane 5. Calcium Lactate 3. k 1 Carbonates of calcium and magnesium - 2 Phosphates of Calcium and Magnesium - - - 3 Silicates of Calcium.M 4º Name of food additive Refined sugar A 20 ppm max 70 ppm max 40 ppm max 40 ppm max " Sulphur dioxide may be present in an amount not exceeding 150 ppm if the product is intended for the manufacture of confectionery to be sold under a label as specified under Article 22 of regulation 2. Jaggery. singly or in combination (Clubbed from B1 to B4) - Hkkjr dk jkti=k % vlk/kj. Potassium or Sodium - - C Crystal modifiers 10 ppm max - 1 Calcium or Sodium or Potassium Ferrocyanide singly or in combination expressed as Ferrocyanide - 483 . Ammonium. Gur.4.Table 12 List of food additives for use in Sugars and Salt Sugar Icing/ Dextrose Powdered sugar syrup Glucose syrup Dried glucose Edible common salt/ Iodized salt/ Iron fortified common salt Misri. singly or in combination (Clubbed from B1 to B4) - Anticaking agents singly or in combination 20g/kg max. Palmitates or Stearates of Aluminium. (Desi) Bura sugar ¹Hkkx III—[k. Calcium. aluminium or Sodium or silicon dioxide 4 Myristates.5 70 ppm max Preservative 150 ppm max - 1 Sulphur dioxide 20 ppm max B 15g/kg max. Magnesium. Plantation white sugar Cube sugar Golden syrup Khandsari Khandsari sugar sugar (Sulphur sugar). Plain. 4] 11 Saffron - .e. Composite. Chewing gum/ Bubble gum Chocolate. i. Sugar boiled confectionery. either natural or synthetic) (a) Max 100 ppm in filled chocolates only -do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-doGMP Natural (singly or in combination) GMP -do-do-do-do-do-do-do-do-do-doGMP -do-do-do-do-do-do-do-do-do-do- 1 Chlorophyll - 2 Caramel - THE GAZETTE OF INDIA : EXTRAORDINARY 3 Curcumin or turmeric - 4 Beta carotene - 5 Beta apo-8 carotenal - 6 Methyl ester of Beta apo-8 carotenin acid - 7 Ethyl ester of Beta apo-8 carotenin acid - 8 Canthaxanthin - 9 Riboflavin. Name of additive No. Milk. Potassium Salts (Calculated as sorbic acid) GMP GMP GMP 1500ppm max 4 Class I preservative as listed under Regulation 3.White. Filled 4 5 6 7 Sugar based/ Sugar free confectionery Lozenges Chewing gum/ Bubble gum Sl. Chocolate. Cocoa powder 1 2 3 A 1500ppm max 150ppm max 1000ppm max 2000ppm max 2000ppm max 350ppm max 1500ppm max 1500ppm max 2000ppm max 1500ppm max Preservatives (Singly or in combination) 1 Benzoic acid. Lactoflavin - 10 Annato - [PART III—SEC. Sodium.484 Table 13 List of food additives for use in Cocoa powder. Sodium 1500 ppm max and Potassium benzoate 2 Sulphur dioxide 2000 ppm max 3 Sorbic acid and its Calcium.4 GMP GMP B 10 g/kg max - Anticaking agents (Singly or in combination) - 1 Calcium phosphate 10 g/kg (Clubbed from 1 to 3) 2 Silicon dioxide 3 Sodium aluminium silicate C Colours (Can be used singly or in combination within the specified limits but within the sam class.1. Magnesium and Ammonium carbonates 0. Calcium.M 4º 2 Carmoisine - 3 Ponceau 4R - 4 Fast green FCF - 5 Indigo carmine - 6 Brilliant blue FCF - 7 Sunset Yellow FCF - 8 Tartrazine - 9 Titanium dioxide - D GMP GMP GMP Flavours (Singly or in combination) GMP 1 Natural flavour and Natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances 1 g/kg max singly or in combination GMP GMP GMP3 5 gm/ kg max 10 gm/ kg max As provided in the regulation GMP As provided in the regulation GMP GMP GMP 2 Vanillin - GMP GMP As provided in the regulation 3 Ethyl vanillin - E Emulsifier (Singly or in combination) Hkkjr dk jkti=k % vlk/kj.1 2 3 4 5 6 7 (b) Max 100 ppm in filled chocolates only -do-do-do-do-do-do-do10000ppm max -do-do-do10000ppm max -do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-doMax 100 ppm Max 100 ppm Max 100 ppm Synthetic colour and inorganic colouring matter (Singly or in combination) 1 Erythrosine - ¹Hkkx III—[k.k 1 Mono and di glycerides of edible fatty acids GMP 2 Lecithin 10 gm/ kg max 4 Sucrose esters of fatty acids 10 gm/ kg max 5 Polyglycerol polyricinoleate - 6 Sorbitan monostearate - 7 Sorbitan Tristearate - 8 GMP Polyxylethylene sorbitan monostearate - 9 Carrageenan - 10 Modified starches - 11 Glycerol - F Alkalizing agents (Singly or on combination) Calcium carbonate: GMP Calcium carbonate /magnesium carbonate: GMP 1 Sodium.5% max on free cocoa GMP (Singly or in combination) 485 . Potassium. sodium salts of Stearic acid (Food grade) - - K Miscellaneous GMP [PART III—SEC.5 gm/kg max as P2O5 GMP 5 gm/kg max GMP GMP GMP GMP as buffering agent GMP 2000 ppm max GMP GMP GMP GMP 3000 ppm max 1300 ppm max as P2O5 - Neutralising agents/ Acidulants 22000 ppm max as P2O5 1 Phosphoric acid 2.2% max GMP GMP GMP 1 Gelatine (Food grade) - 2 Agar Agar - THE GAZETTE OF INDIA : EXTRAORDINARY 3 Sodium carboxy methyl cellulose - J Lubricants 1 Talc - 2 Icing sugar - 3 Mineral oil - 4 Glycerine - 5 Paraffin wax or liquid Paraffin (Food grade) - 6 Calcium. Potassium. Magenesium.2% max GMP 0.2% max GMP GMP GMP GMP Jellyfying agents 0.2% max GMP GMP GMP 2% max GMP 0. Magnesium bicarbonates as K2CO3 GMP 3 Sodium. Potassium.2% max GMP 0. Calcium Magnesium and Ammonium Hydroxide G 2. 4] 1 Phosphated starch - .486 1 GMP Calcium bicarbonate/ sodium bicarbonate: GMP Sodium bicarbonate: GMP - 2 3 4 5 6 7 2 Sodium. Calcium.5 gm/kg as P2O5 on cocoa fraction 2 Citric acid GMP 3 L-Tartaric acid 5 gm/kg max 4 Sodium hexametaphosphate - 5 Malic acid - H 200 ppm max 200 ppm max 750 ppm max 200 ppm max 200 ppm max GMP GMP GMP GMP GMP GMP 500 ppm max GMP 100 ppm max 100 ppm max - Antioxidants 250 ppm max 250 ppm max 1500 ppm max GMP GMP 1 BHA - 2 TBHQ - 3 Tocopherol - 4 Ascorbyl palmitate - 5 Propyl gallate - 6 L-Ascorbic acid GMP 7 Lecithin GMP I 0. 5 g/kg max 10 g/kg max 10 g/kg max - - - 3 Sodium. Frozen desserts.M 4º Sl. Milk ice. Milk lollies . Potassium and calcium Citrate Calcium salt of orthophosphoric acid Calcium salt of polyphosphoric acid Hkkjr dk jkti=k % vlk/kj. Sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate)-3 g/kg singly or in combination max Sodium salt of polyphosphoric acid 2 g/kg singly or 3 g/kg in combination max 2 g/kg singly or 3 g/kg in combination max Potssium salt of polyphosphoric acid - 10 g/kg max 2. Potassium. No.k Potassium salt of orthophosphoric acid Sodium salt of orthophosphoric acid 2 Carrageenan Cream powder: 3 g/kg singly or in combination Milk powder: Calcium chloride. Dried icecream mix. Name of additives Cheese/ Sliced/ Cut/Shredded cheese Processed cheese Processed cheese spread All types of yoghurts Evaporated milk Sweetened condensed milk Butter Milk fat/Butter oil Amhydrous milk Anhydrous butter oil Milk powder and Cream powder Ice cream. Potassium and calcium carbonate - Sodium. sodium citrate.Table 14 List of food additives for use in Milk products and fat/ ¹Hkkx III—[k. Ice candy Casein products Whey powder 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 A 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max 150 mg/kg max - Stabilisers and emulsifiers singly or in combination expressed as anhydrous substance 1 Sodium. Potassium and calcium chloride - GMP GMP GMP GMP GMP - - Sodium. Kulfi. Calcium and Ammonium Alginates 4 Gelatine 5 Lecithins 6 Pectins 7 Sodium carboxymethyl cellulose Chhana/ Paneer 487 . 4] 21 Any other emulsifying and stabilising agents listed in regulation 3. (b) Calcium salts of mono/di and poly phosphoric acid.488 1 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max max 5 g/kg max max 5 g/kg max 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max 10 g/kg max - 2 3 4 5 6 7 8 9 10 11 12 13 14 15 8 Agar - 9 Guar gum - 10 Xanthan gum - 11 Tragacanth gum - 12 Karaya gum - 13 Furcellaran - 14 Propylene glycol alginate - 15 2.6 suitable for these product . (c) Sodium salts of mono/di and poly phosphoric acid. 19 (a) Sodium Citrate. (b) Potassium Citrate and 40gm/kg maximum except that added phosphorus compound shall not exceed 9gm/kg calculated as Phosphorus (c) Calcium Citrate 20 (a) Citric acid with sodium hydrogen carbonate and or Calcium carbonate. (b) Phosphoric acid with sodium hydrogen carbonate and or Calcium carbonate 40gm/kg 40gm/kg maximum maximum 40gm/kg maximum [PART III—SEC.1.5 g/kg max - a) Polyglycerol esters of fattty acids 10 g/kg max 10 g/kg max 10 g/kg max - b) Polyoxyethylene sorbitan monolaureate c) Polyoxyethylene sorbitan tristearate - d) Polyoxyethylene sorbitan monostearate 16 Mono and di glycerides of fatty acids - 17 Methyl cellulose - THE GAZETTE OF INDIA : EXTRAORDINARY 18 (a) Potassium salts of mono/di and poly phosphoric acid. hydroxypropyl 11 Monostarch phosphate 12 Oxidised starch 13 Starch acetate Hkkjr dk jkti=k % vlk/kj. acetylated 7 Distarch glycerol. hydroxypropyl 8 Distarch phosphate 9 Distarch phosphate. - Thickener and modifying agent singly or in combination 1 Microcrystalline cellulose ¹Hkkx III—[k.k D Flavours 1 Vanilla extracts 2 Vanillin 3 Ethyl vanillin 4 Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances 100 ppm 100 ppm 100 ppm 100 ppm max max max 100 ppm 100 ppm 100 ppm 50 ppm max max max 100 ppm 100 ppm 100 ppm max max max E Colours (Natural: singly or in combination) - 1 Curcumin 2 Riboflavin 3 Chlorophyll 100 ppm max (only in flavoured and fruit yoghurt) 14 Starch hydroxypropyl 489 .1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 B 10 g/kg max 30 g/kg max subject to declaration GMP subject to declaration 100 ppm max 100 ppm max 50 ppm max . acetylated 10 Distarch phosphate.M 4º C - Modified starched singly or in combination 1 Acid treated starch 2 GMP subject to declaration GMP subject to declaration - Alkali treated starch - - - - - - - - - - 3 Bleached starch 4 Distarch adipate acetylated 5 Distarch glycerol 6 Distarch glycerol. 4] 4 Sodium phosphate 100 ppm maximum (only in flavoured and fruit yoghurt) g) Brilliant blue FCF .0 g/kg max 20 ppm max 100 ppm max 100 ppm max 100 ppm 100 ppm max 100 ppm max - 2 3 4 5 6 7 8 9 10 11 12 13 14 15 4 Beta carotene 5 Carotene (Natural extract) 6 Annatto extract on Bixin/ Nor bixin basis (50:50 ratio) 7 Beta apo-8 carotenal 8 Methyl ester of Beta apo-8 Carotenoic acid 9 Ethyl ester of Beta apo-8 Carotenoic acid 10 Canthaxanthin 100 ppm max 11 Caramel colours (Plain) 12 Caramel colours (Ammonium Sulphite process) - E Colours (Synthetic: singly or in combination) 100 ppm max 100 ppm max 100 ppm max 100 ppm max 100 ppm max 100 ppm max 100 ppm max 100 ppm max - 13 a) Ponceau 4R b) Carmoisine c) Erythrosine d) Tartrazine e) Sunset yellow FCF THE GAZETTE OF INDIA : EXTRAORDINARY f) Indigo carmine h) Fast green FCF singly or in combination GMP - F Acidity regulators 2000 ppm max GMP GMP 2000 ppm max GMP - 1 Calcium and magnesium carbonates 2 - Sodium bicarbonate and Sodium carbonate - 3 Sodium and Calcium hydroxide [PART III—SEC.490 1 100 ppm max 100 ppm 100 ppm 100 ppm max max max 10-50ppm 10-50ppm 10-50ppm 100 ppm max max max normal to normal to normal to orange orange orange coloured coloured coloured 35 ppm max 35 ppm max 3 ppm GMP 100 ppm 100 ppm 35 ppm max 100 ppm max 100 ppm 35 ppm max 100 ppm max GMP 3. sliced. or silicon dioxide e) Myristates. Sodium and calcium propionate expressed as propionic acid singly or in combination 3000 ppm max - - 2000 ppm max x H a - For surface/ Rind treatment only - 1 Sorbic acid. shredded cheese: 1000 ppm max 12. Potassium and 3000 Calcium sorbates expressed as sorbic acid p p m max. Palmitates or Stearates of Al. Na. not present in depth of 5 mm - - - - - I Anticaking agent 1 a) Cellulose b) Carbonates of calcium and magnesium - c) Phosphates of calcium and magnesium 10 g/kg max d) Silicates of calcium. Sodium. for cut. 2000 ppm max Preservatives ¹Hkkx III—[k.M 4º 1 Sorbic acid.k 2 Pimaricin (natamycin) 2 mg/dm square surface. Ca. 491 .5 ppm 12.5 ppm 12. Potassium and Calcium sorbates expressed as sorbic acid (Singly or in comination) 1 g/kg m Hkkjr dk jkti=k % vlk/kj.1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 G 3000 ppm max. magnesium.5 ppm max max max 3 - Propionic acid. K.5 ppm max 2 Nisin 12. 3000 ppm max. aluminium or sodium. 4] 2. 40 g/kg max with emulsifiers 40 g/kg max with emulsifiers - J Acidifying agents singly or in combination 1 Citric acid 2 Phosphoric acid - GMP including sodium potassium salts - 3 Acetic acid - - - - - GMP - - - 4 Lactic acid - 40 g/kg 40 g/kg max with max with emulsiemulsifiers fiers 40 g/kg 40 g/kg max max with with emulsifiers emulsifiers 40 g/kg 40 g/kg max max with with emulsifiers emulsifiers GMP including sodium potassium salts - - 5 Sodium bicarbonate/ Calcium carbonate expressed as anhydrous substance - - 6 7 - - 40 g/kg 40 g/kg max max with with emulsifiers emulsifiers - - - - THE GAZETTE OF INDIA : EXTRAORDINARY 8 9 Malic acid (DL-) L-(+Tartaric acid & Sodium/ Potassium salts) Sodium hydrogen carbonate a) Sodium/ Potassium/ Calcium orthophosphate expressed as P2O5 b) Sodium/ Potassium/ polyphosphate expressed as P2O5 GMP 1 g/kg max GMP 2 g/kg max singly or in combination with as P2O5 10 Glucono delta lactone GMP GMP K - Emulsifier in singly or in cominbation 1. a) Potassium salt of mono/di and polyphosphoric acid - - - - - - - - - b) Calcium salt of mono/di and polyphosphoric acid c) Sodium salt of mono/di and polyphosphoric acid [PART III—SEC. a) Sodium citrate 40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3) 40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3) b) Potassium citrate .492 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Ammonium. a) Citric acid with sodium hydrogen - ¹Hkkx III—[k.M 4º carbonate and or calcium carbonate b) Phosphoric acid with sodium hydrogen carbonate and or calcium carbonate max 500mg/kg 0.5 g/kg - L Antioxidant singly or in combination 1 L.k 6 Ethyl gallate - 7 Dodecyl gallate - 8 Butylated hydroxy anisole - M - Antioxidant synergists GMP GMP 50 g/kg max - 1 Citric acid - N Miscellaneous 1 Glycerol - 493 .5 g/kg max max as ascorbic acid only in cream powder 100mg/kg max 100mg/kg max 100mg/kg max 100mg/kg max 175mg/kg 100 ppm max max 0.Ascorbic acid - 2 Ascorbyl palimtate Ascorbyl stearate - 3 - Alpha tocopherols.1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 c) Calcium citrate - - - - - - - - - - - - 3. Mixed tocopherols - - - - - - - - - 4 Propyl gallate - 5 Octyl gallate - Hkkjr dk jkti=k % vlk/kj. 1. 2. (1) (2) Annatto Stabilizers ---------------15mg/kg ----------------- Colour - 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum - 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum Beta Carotene 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum Calcium Chloride Name of additives (3) (4) (5) (6) (7) (8) (9) Cheddar Danbo Edam Gouda Havarti Samsoe Emmentaler - 200mg/kg of Milk maximum Table 15 (10) (11) (12) (13) (14) (15) (16) (17) (18) 200mg/kg of Milk maximum Tilsiter 200mg/kg of Milk maximum 200mg/kg of Milk maximum Saint-Paulin (Use of Food Additives in individual variety cheeses) Provolone 200mg/kg of Milk maximum Cottage/ Creamed Cottage Coulommiers 200mg/kg of Milk maximum Cream Cheese 200mg/kg of Milk maximum Camembert 200mg/kg of Milk maximum Brie 200mg/kg of Milk maximum Extra Hard Grating Chees . C. Sl. 4] 3. ---------------- 3. Enzymes maximum A. 2.4 1 B 1. 1 gm/kg of milk solids maximum GMP ---- 494 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Alpha-amylese (Bacillus Stearothemophilius expressed in subtilis).No. Alpha-amylese (Aspergillus oryzae var). Alpha-amylese (Bacillus Megaterium expressed in Bacillus Subtilis). Karaya Gum -- -- -- 3. Carrageenam -- -- -- Hkkjr dk jkti=k % vlk/kj. Ammonium Alginate -- -- -- ----- ----- ----- ----- ----- ----- ----- ----- 7. Guar Gum -- -- -- 2. Xanthan Gum -- -- -- 5.2005 .k 1. GMP -------- Alpha-amylese (Bacillus subtilieis) Enzymes from GMO should be labelled ----- D. -Sodium sorbarte. Propylene Glycol Alginate -- -- -- 495 1.6.M 4º 5. Alpha-amylese (Carbohydrase) (Bacillus licheniformis) Sorbic Acid. Thickening Agents singly or in combination: ------------------------------------------------------------------------------- 1. Preservatives --- 1.(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) 4. ¹Hkkx III—[k. Amended vide GSR 356(E) 7. Gelatine -- -- -- 8. Alpha-amylese (Bacillus stearothermophilius). Tragacanth Gum -- -- -- 4. Pectins -- -- -- 9. 1 gm/kg of milk solids maximum 6. Potassium sorbate calculated as Sorbic Acid -- -- E. Alginate of Sodium/ Potassium/ Calcium --------------------- -- -- -- 6. 4] 13 Canned tuna and Bonito Nil . Name of the product No.496 APPENDIX B: Microbiological Requirements: TABLE 1 MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS E. Total Plate count 1 2 3 1 Not more than 20/gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ __ Frozen shrimps or prawns Raw Not more that five lakhs /gm Cooked Not more that one lakh /gm Not more that Absent in 25 gm Not more than 20/gm Not more than 20/gm Not more than 20/gm Not more than 20/gm Not more than 20 / gm Not more than five lakhs /gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 20/gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm 100/gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100/gm Absent in 25 gm Not more than 100/gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more that Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm 2 Frozen Lobsters Raw Not more that five lakhs /gm __ __ __ __ __ __ Cooked Not more that one lakh /gm Frozen Squid Not more that five lakhs /gm 3 Frozen finfish Not more that five lakhs /gm 4 Frozen fish Not more than five lakhs /gm 5 Frozen fish fillets or minced fish flesh or mixtures thereof Not more than five lakhs /gm THE GAZETTE OF INDIA : EXTRAORDINARY 6 Dried Shark fins Not more than five lakhs / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ __ Absent in 25 gm __ __ __ __ __ 7 Salted fish / dried salted fish Not more than 8 Canned finfish Nil 9 Canned shrimp Nil 10 Canned sardines or sardine type products Nil 11 Canned salmon Nil 12 Canned crab meat Nil [PART III—SEC. Coli 4 5 6 7 8 9 Staphylococcus aureus Salmonella & Shigella Vibro Cholerae Vibro Parahaemolyticus Clostridium perfringens Sl. 000/g 50. E. Evaporated milk Sweetened Condensed Milk Pasteurised Butter11 (1) (2) m M m M M M m M m M Less than10/g 10/g 100/g 10/g Absent /25g Absent /25g Absent/g Absent/g Less than 10/g Less than 10/g 50. Coliform Count2 3. Total Plate Count 1 40.6. Staph aureus5 (coagulase positive) 6.8 0 to 4°C 100g Absent/g 5 2 1. Sampling Guidelines9 Storage & transport Dried products: milk powder. m M 10/g 5/g Spore Count: 100/g 1000/g (a) Aerobic7a (B.4. No.8 Ambient.6 0 3.000/g 500/g 10.7b.000/g 10/g 50/g Absent/g Absent /25g 10/g 50/g 20/g 50/g (3) (4) (5) (6) (7) 1. Listeria Monocytogenes8 9.000/g 10/g 50/g Absent/g Absent /25g Less than10/g - 2.000/g 50.Coli 3 4. whey.2.M 4º Sl. Salmonella4 Hkkjr dk jkti=k % vlk/kj. Requirements Sampling Plan10 Pasteurised Milk/Cream Flavoured Milk Sterilised and UHT Milk.8 0 to 4 °C 100ml or g c Absent /g Absent/g 5 2 7a 0 1&7b Ambient.4.TABLE 2 MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS / ¹Hkkx III—[k. edible casein. max 30°C 100 ml or g 10/g 100/g Absent/g 5 2 1&5 0 2-4.7a. Cream Flavoured milk.b 0 3.6.k 5. max 30°C 100g (Clostridium Perfringern) 8.2.5. cream.8 -18°C or lower 100g 10/g 100/g Absent/g 5 2 1.cereus ) (b) Anaerobic 7b m M M n 1-8 5 21 0 2-5.500/g 30.5. Yeast and mold count6 7. ice cream mix (8) 497 Sample size .000/g nil 1. 6 0 3.4.8 5 2 1.8 0 4 to 8 100g oC 3. Coliform Count2 3. Listeria Monocytogenes8 9.000/g 2.000/g --3. m M m M M Absent /g Absent /g -100/g -10/g 100/g Absent/g Hard cheese Absent/ 25g other cheeses 5 2 2.00. Staph aureus5 (coagulase positive) 6. Salmonella4 5. milk lolly.000/g (10) (11) (12) (13) (14) 50.000/g 50.00.5.5. Total Plate Count 1 2.8 -18 100g oC Sampling Guidelines9 n 2 1&2 or lower 21 5 5 1-8 5 2 2.No. Yeast and mold count6 7.5.000/g 75.4.4.6.000/g 50/g 90/g Less than 10/g Absent /25g 50/g 100/g 50/g 100/g 1.2.7b.00.50.5.8 Spore Count: --------10/g -Absent/g ----Absent/g ----Absent /g -- (a) Aerobic7a (B.00. E. Shrikhand13 Chakka Paneer/ Chhana (9) m M m M M M m M m M Less than10/g Less than10/g 100/g 10/g 50/g 100/g -Less than10/g -Less than10/g 100/g 1000/g 50/g 100/g Absent /25g Absent /25g Absent /g Absent /25g Absent/g Absent/g Less than 10/g Absent/g 100/g Less than 10/g 500/g 50/g 50/g 100/g 10/g 50/g 90/g Less than 10/g Absent /g 50/g 100/g 150/g 250/g 2.4. c 0 3.6 0 3.6 0 2-6.2. frozen dessert.4.000/g 1.6 0 3.Coli 3 4. Requirements Sampling Plan10 Ice cream. Dahi. 4] 1-8 Microbiological requirements for different dairy products Khoya .5.7b. ice candy Processed cheese/ cheese spread All other cheeses12 Yoghurt.498 Sl.cereus ) (b) Anaerobic 7b THE GAZETTE OF INDIA : EXTRAORDINARY (Clostridium Perfringern) 8.8 Storage & transport 4 to 8 100g oC 0 to 4 100g oC 0 to 40 C 100g 0 to 40 C 100g Sample size [PART III—SEC.000/g --5.8 5 2 1. no more than 2 units (c=2) should exceed the maximum tolerance (m) for microbiological levels stated in the reference criteria and no 1 unit should exceed the stated level for the maximum tolerance (M).k 499 Guidelines: The sampling for different microbiological testing parameters proposed in the standards is to be ensured aseptically by a trained person at manufacturing units following guidelines given in IS 11546:1999 /ISO 707:1985 (Reaffirmed 2010). sealed at the time of sampling maintained in their original physical state. Values above M are unacceptable in terms of the sampling plan and detection of one or more samples exceeding this level would be cause for rejection of the lot. A set of five samples shall be tested from three different accredited laboratories and the final decision shall be drawn based on three test results. Coliform count and Yeast and mold count) and are indicative of poor hygiene or poor handling practices. These are satisfactory. Salmonella.cereus.Colony count technique at 30°C (first revision) Microbiology . 1. L.means the results are outside acceptable microbiological limits linked with hygiene indicators (Total plate count. Cl.means the results are outside acceptable microbiological limits linked with pathogenic bacteria (E. the lot is rejected by the sampling plan. Identification and Enumeration of Escherichia coli (first revision) Methods for detection of bacteria responsible for food poisoning: Part 3 General guidance on methods for detection of Salmonella (second revision) Methods for detection of bacteria responsible for food poisoning: Part 8 Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Section 1 Technique using Baird-Parker Agar Medium OR Methods for IS 5887(Part 1):1976 Reaffirmed 2009 IS 5887(Part 3):1999/ ISO 6579:1993 Reaffirmed 2009 IS 5887(Part 8/Sec 1 ):2002 / ISO 6888-1 :1999 Reaffirmed 2007 OR IS 5887(Part 8/Sec 2 ):2002 / ISO 6888-2 :1999 Reaffirmed 2007 .means the results are within limits of acceptable microbiological quality and no action is required. The samples will be submitted to the laboratory in the original unopened packaging. These are considered marginally acceptable results provided they did not exceed the limit specified by M. Under these conditions the premises producing such unstatisfctory product shall be stopped and will carry out the detailed investigations for nonconformity/ noncompliance during manufacturing. This is the number of sample units. There will be no provision for retesting or re-sampling for microbiological testing. When more than this number is found. The manufacturing of such prouduct will be re-started only after HACCP/GMP audit clearance of the premises by the food safety authority and compliance of fresh product with the regulatory limits. 3. An investigation of food production or handling practices shall be investigated to determine the source /cause of the potential of the problem so that remedial action can commence. m= Represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan. Potentialy hazardous: If one or more of the values observed are >M or more than c/n values are between m and M --. A large sample size may be drawn (if desired) according to the tests required and the type of product. M= A microbiological criterion which separates marginally acceptable quality from unsatisfactory/potentially hazardous quality. c= the maximum allowable number of defective sample units. 14 Reference test methods: Reference IS 5402:2002/ ISO:4833:1991 Reaffirmed 2007 Test Methods Microbiology . A detail risk assessment shall also be done.General guidance for the enumeration of Coliforms: IS 5401(Part 1): 2002/ISO 4832:1991 Reaffirmed 2007 OR IS Part 1 Colony count Technique (first revision) OR General guidance 5401(Part 2): 2002/ISO 4831:1991 Reaffirmed 2007 for estimation of Coliforms: Part 2 Most Probable Number technique (first revision) Methods for detection of bacteria responsible for food poisoning: Part 1 Isolation.General guidance for the enumeration of microorganisms . 2. recall action may be initiated. levels of indicator organisms (Coliform count and yeast & mold count) and the number or presence of pathogenic bacteria. Satisfactory: if a maximum of c/n value are between m and M. and the rest of the values observed are < m ---. B. as used by the International Commission on Microbiological Specifications of Foods (ICMSF) are defined and used in this standards: n= The number of sample units which must be examined from the batch/lot of food to satisfy the requirements of a particular sampling plan. Such results will attract enforcement/prosecution by the concerned food safety authorities. Withdrawal of any of the food still available for sale or distribution and if applicable. unsatisfactory and potentially hazardous. Failure by an owner to either cease manufacture of product or withdraw/recall product from sale when requested to do so shall result in seizure of that product where the officer has reason to believe that it is contaminated with pathogenic bacteria. The samples shall be stored and transported under appropriate temperature conditions and insulations within 24 hours of sampling to accredited laboratory for analysis as per the approved test methods. Each sample set shall comprise of a minimum of five samples of 100 grams each taken randomly from throughout the batch. Three sample sets shall be taken from full production batches. which may exceed the microbiological limit specified by m. Microbiological criteria and their interpretation: Three categories of microbiological quality have been assigned in standard based on Total plate count. Perfringens. Preservatives shall not be added to samples intended for microbiological examination. coli.¹Hkkx III—[k. Unsatisfactory: If one or more of the values observed are >M or more than c/n values are between m and M --.M 4º 9Sampling Hkkjr dk jkti=k % vlk/kj. When 5 or more units of the same variety from a lot or consignment are analyzed (n=5). 10 Sampling plan and interpretation: The following terms. coagulase positive Staph aureus. monocytogenes) and are indicative of serious food safety concern and immediate remedial action should be initiated. /g min as specified by BIS in such products/ or such products containing Probiotic organisms shall be applicable. C. perfringens (second revision) IS 5403:1999 Reaffirmed 2005/ ISO 7954:1987 Reaffirmed 2009 IS: 4238-1967 Reaffirmed 2010 IS 5887(Part 6):1999 / ISO 7932:1993 Reaffirmed 2007 IS:5887 PART IV:1999 Reaffirmed 2009 Microbiology of food and animal feeding stuffs . Enumeration and Confirmation of B.f.u.500 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. The standard requirements of lactic counts of one million c.cereus Methods for detection of bacteria responsible for food poisoning: Part 4 Isolation. 4] detection of bacteria responsible for food poisoning: Part 8 Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus Aureus and other species) Section 2 Technique using rabbit plasma fibrinogen Agar Medium Method for yeast and mould count of food stuffs and animal feeds (first revision) Indian Standard Specification for sterilized milk Methods for detection of bacteria responsible for food poisoning: Part 6 Identification.botulinum and enumeration of Cl. .Horizontal IS 14988(Part 1):2001 Reaffirmed 2007 / ISO 11290-1 :1996 OR method for detection and enumeration of Listeria monocytogenes : IS:14988(Part 2): 2002 Reaffirmed 2007/ ISO:11290-2 :1998 Part 1 Detection method OR Microbiology of Food and Animal Feeding Stuffs -Horizontal Method for the Detection and Enumeration of Listeria monocytogenespart-2 Enumeration Method Methods of sampling for milk and milk products 11 12 13 IS 11546:1999 / ISO 707:1997 Reaffirmed 2010 The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count The requirement on yeast and mold counts is not applicable for mold ripened cheese. identification of Clostridium perfringens. Coli - 4 Salmonella Absent in 25 gm 5 Shigella - 6 Staphylococcus aureus - 7 Yeast and Mould Count - 8 Anaerobic Spore Count - 9 Listeria monocytogens - Sl. Kalaunji) 1 Total Plate Count - 2 Coliform Count - 3 E. Adrak) Mace (Jaipatri) Mustard (Rai. Requirements Cumin (Zeera. Requirements No. Coli - Hkkjr dk jkti=k % vlk/kj. Caraway (Shiahjira) Cardomom (Elaichi) Chillies and Capsicum (Lal Mirchi) 4 Absent in 25 gm Fennel (Saunf) Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Fenugreek (Methi) Ginger (Sonth.M 4º Sl .TABLE 3 MICROBIOLOGICAL PARAMETERS FOR SPICES Cinnamon (dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania) ¹Hkkx III—[k. Sarson) Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Nutmeg (Jaiphal) Absent in 25 gm Absent in 25 gm 5 6 7 8 9 1 2 3 1 Total Plate Count - 2 Coliform Count - 3 E.k 4 Salmonella Absent in 25 gm 5 Shigella - 6 Staphylococcus aureus - 7 Yeast and Mould Count - 8 Anaerobic Spore Count - 9 Listeria monocytogens - 501 . 4] . Coli - 4 Salmonella Absent in 25 gm 5 Shigella - 6 Staphylococcus aureus - 7 Yeast and Mould Count - 8 Anaerobic Spore Count - THE GAZETTE OF INDIA : EXTRAORDINARY 9 Listeria monocytogens - [PART III—SEC.502 Sl . Coli - 4 Salmonella Absent in 25 gm 5 Shigella - 6 Staphylococcus aureus - 7 Yeast and Mould Count - 8 Anaerobic Spore Count - 9 Listeria monocytogens - Sl Requirements Ajowan (Bishops seed) 1 - Total Plate Count - - 2 Coliform Count - 3 E. Dried Mango Slices Dried Mango Powder (Amchur) Absent in 25 gm Absent in 25 gm Pepper White Garlic (Lahsun) Celery Dehydrated Onion (Sukha Pyaj) Asafoetida Edible Common Salt Absent in 25 gm Absent in 25 gm Absent in 25 gm - Pepper Black (Kalimirch) Poppy (Khas Khas) Saffron (Kesar) Turmeric (Haldi) Curry Powder Mixed Masala Aniseed (Saunf) 1 Total Plate Count - 2 Coliform Count - 3 E. Requirements No. k 503 TABLE 4: Microbiological requirements of food products given below: Sl No Products 1 Thermally processed fruits and vegetable products Parameters a) Total plate count Limits a) Not more than 50 / ml No changes in pH b) Incubation at 37°C for 10 days b) and 55°C for 7 days 2 a) b) c) d) e) f) g) Dehydrated fruits and vegetable products Soup powders Desiccated coconut powder Table olives Raisins Pistachio nuts Dates Total plate count Not more than 40. Salmonella d.0 cfu / ml Absent in 100 ml b.00 percent of the field examined Positive in not more than 40. E.m.to .3 Frozen fruits and vegetables products Preserves Pickles Fruits Cereal Flakes Candied and Crystalised or Glazed Fruit and Peel a) All Fruits and Vegetable products and ready to . Flat Sour Organisms Positive in not more than 40.3 b) c) d) e) f) g) Table olives Raisins Pistachio nuts Dates Dry fruits and nuts Vinegars Mould Count Yeast and spores 6 7 8 9 10 11 12 Yeast and mould count Total plate count Mould count Mould count Mould count Mould count a.m Positive in not more than 100 count/gm Not more than 40. c.serve beverages including fruit beverages Tomato products a.00 percent of the field examined Not more than 125 per 1 / 60 c.M 4º Hkkjr dk jkti=k % vlk/kj.000 / gm Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml (i) Not more than 10. ready .m Positive in not more than 60.00 percent of the field examined Not more than 125 per 1 / 60 c.serve Beverages including Fruit Beverages and Synthetic products covered under Regulation 2. Tomato juices and soups Tomato puree and paste Tomato ketchup and Tomato Sauce (a) Mould count (b) Yeast and spores (a) Mould count (a) Mould count (b) Yeast and spores (c) Total plate Count 5 Jam / Marmalade / Fruit jelly / Fruit Chutney and Sauces Other fruits and vegetables products covered under Regulation 2.m.2 Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 1 gm / ml Absent in 25 gm/ ml a) Total plate count b) Yeast and mould count c) Coli form count 4 Not more than 50 cfu / ml Not more than 2.m Not more than 10000 / ml Positive in not more than 40.000 / gm h) Dry fruits and nuts 3 Carbonated beverages.0 percent of the field examined Not more than 125 per 1 / 60 c. Staphylococcus aureus c.000 cfu / gm for those products which have pH less than 5. Clostridium botulinum f.2 (ii) Nil for those products which have pH more than 5.¹Hkkx III—[k.m. b. Coli g. Vibrio Cholera . Shigella e. 8. 2 100 100(i) 100(ii) 101 101(i) 101(ii) 102 103 104 107 110 120 121 122 123 124 125 127 128 129 130 131 132 133 140 141 141(i) 141(ii) 142 143 150a 150b 150c 150d 151 152 153 154 155 160a 160a(i) Curcumins Curcumin Turmeric Riboflavins Riboflavin Riboflavin 5'-phosphate. 9. 15. 29. For the latest updates. INS No.jsp) A.codexalimentarius. sodium and potassium Salts Green S Fast green FCF Caramel I-plain Caramel II . 7. 26. 42.codexalimentarius.net. 4] International Numbering System (INS) for Food AdditivesThe following list is only for identifying the food additive and their synonyms as published by the Codex on 23. 19. 21. 39. 27. 18.504 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 31. 41. 34.11. 30. 6. 38. 14. 11. Number 1 1. 17. 4. 23. 25. 40.caustic sulphite process Caramel III . 22. 32. 35. 33. 16.2005 Codex. sodium Tartrazine Alkanet Quinoline yellow Yellow 2G Sunset yellow FCF Carmines Citrus red 2 Azorubine / Carmoisine Amaranth Ponceau 4R Ponceau SX Erythrosine Red 2G Allurared AC/Fast Red E Manascorubin Patent blue V Indigotine Brilliant blue FCF Chlorophyll Copper chlorophylls Chlorophyll copper complex. 20. List sorted by INS number Sl. 36. 2.ammonia process Caramel IV-ammonia sulphite Process Brilliant black PN Carbon black (hydrocarbon) Vegetable carbon Brown FK Brown HT Carotenes Beta-carotene (synthetic) Food Additive Name 3 Technical functions 4 Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour 160a(ii) Natural extracts .net/web/jecfa. 24. 5. 12. JECFA/Codex website may be referred to (www. www. 3. 13. 37. 10. Chlorophyll copper complex. 28. stabilizer. 83. 48. 72. 44. 2 160b 160c 160d 160e 160f 161a 161b 161c 161d 161e 161f 161g 162 163 163(i) 163(ii) 163(iii) 164 166 170 170(i) 170(ii) 171 172 172(i) 172(ii) 172(iii) 173 174 175 180 181 182 200 201 202 203 209 210 211 212 213 214 215 216 217 218 3 Annatto extracts Paprika Oleoresins Lycopene Beta-apo-carotental Hkkjr dk jkti=k % vlk/kj. 50. food grade Orchil Sorbic acid Sodium sorbate Potassium sorbate Calcium sorbate Heptyl p-hydroxybenzoate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate Ethyl p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Propyl p-hydroxybenzoate Sodium propyl p-hydroxybenzoate Methyl p-hydroxybenzoate Surface colourant. 89. 64. 49. 45. 69. 81. 73.M 4º 1 43. 71. anticaking agent. 51. emulsifier. 60. 74. 86.k 4 Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour 505 Beta-apo-8'-carotenic acid. yellow Aluminium Silver Gold Lithol rubine BK Tannins. 47. 85. 88. 46. thickener Colour Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative . 61. 52. red Iron oxide. 84.¹Hkkx III—[k. 58. 56. 77. 55. 62. 79. 68. black Iron oxide. 67. stabilizer anticaking agent anticaking agent Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour. 57. 54. 75. 59. 78. 63. 76. 70. 65. 80. 53. 66. 87. methyl or ethyl ester Flavoxanthin Lutein Krytoxanthin Rubixanthin Violoxanthin Rhodoxanthin Canthaxanthin Beet red Anthocyanins Anthocyanins Grape skin extract Blackcurrant extract Gardenia yellow Sandalwood Calcium carbonates Calcium carbonate Calcium hydrogen carbonate Titanium dioxide Iron oxides Iron oxide. 82. 95. acidity regulator. colour fixative Preservative. 114. 112. acidity regulator. acidity regulator Preservative. 97. 131. acidity Regulator Acidity regulator Preservative Preservative Acidity regulator Preservative Preservative Preservative Preservative Carbonating agent. antioxidant Preservative. acidity regulator Antioxidant . 106. antioxidant Preservative. 103. Sequestrant Preservative. 123. Sequestrant Preservative. 117. 129. 130. 119. 101. 94. 115. 125. 93. antioxidant Preservative. acidity regulator Preservative. 2 219 220 221 222 223 224 225 226 227 228 230 231 232 233 234 235 236 237 238 239 240 241 242 249 250 251 252 260 261 261(i) 261(ii) 262 262(i) 262(ii) 263 264 265 266 270 280 281 282 283 290 296 297 300 3 Sodium methyl p-hydroxybenzoate Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Potassium sulphite Calcium sulphite Calcium hydrogen sulphite Potassium bisulphate Diphenyl Ortho-phenylphenol Sodium o-phenylphenol Thiabendazole Nisin Pimaricin (natamycin) Formic acid Sodium formate Calcium formate Hexamethylene tetramine Formaldehyde Gum guaicum Dimethyl dicarbonate Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate Acetic acid. 109. 134. 135. 127. 120. Sequestrant Preservative. 116. 4] 1 90. 122. Packing agent Acidity regulator. 133. 96. colour fixative Preservative. flavouring agent. 98. acidity regulator Preservative.506 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 102. 118. 91. colour fixative Preservative. 111. antioxidant Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative. 110. antioxidant Preservative. 99. 126. 92. 104. 121. bleaching agent. 100. 107. antioxidant Preservative. antioxidant Preservative. antioxidant Preservative. stabilizer. D-and Dl-) Propionic acid Sodium propionate Calcium propionate Potassium propionate Carbon dioxide Malic acid (DL-L-) Fumaric acid Ascorbic acid (L) 4 Preservative Preservative. 128. 132. glacial Potassium acetates Potassium acetate Potassium diacetate Sodium acetates Sodium acetate Sodium diacetate Calcium acetate Ammonium acetate Dehydroacetic acid Sodium dehydroacetate Lactic acid (L-. colour fixative Preservative. 105. 136. 113. antioxidant Preservative. acidity regulator. acidity regulator Preservative. 108. 124. Stabilizer acidity regulator. 173. 156. sequestrant Stabilizer. flour treatment agent acidity regulator. Stabilizer acidity regulator. 174. 144. acidity Regulator acidity regulator. sequestrant. 147. synergist for Sequestrant acidity regulator. emulsifier Antioxidant Antioxidant 507 antioxidant. Stabilizer acidity regulator. 177. 153. 138. 161. 172. 142. 2 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 331(i) 331(ii) 331(iii) 332 332(i) 332(ii) 333 334 335 335(i) 335(ii) 336 336(i) 336(ii) 337 3 Sodium ascorbate Calcium ascorbate Potassium ascorbate Ascorbyl palmitate Ascorbyl stearate Mixed tocopherols Alpha-tocopherol Synthetic gamma-tocopherol Synthetic delta-tocopherol Propyl gallate Octyl gallate Dodecyl gallate Ethyl gallate Guaiac resin Isoascorbic acid Sodium isoascorbate Potassium isoascorbate Calcium isoascrobate Tertiary butylhydroquinone Butylated hydroxyanisole Butylated hydroxytoluene Lecithins Anoxomer Ethoxyquin Sodium lactate Potassium lactate Calcium lactate Ammonium lactate Magnesium lactate (D-. 143. 146. sequestrant Stabilizer. 179. 150. 151. sequestrant. humectant. 157. 175. 155. 152. synergist. 141. sequestrant Stabilizer. flour treatment agent acidity regulator. sequestrant Stabilizer. 145.L-) Citric acid Sodium citrates Sodium dihydrogen citrate Disodium monohydrogen citrate Trisodium citrate Potassium citrates Potassium dihydrogen citrate Tripotassium citrate calcium citrates Tartaric acid [L(+)-] Sodium tartrates Monosodium tartrate Disodium tartrate Potassium tartrate Monopotassium tartrate Dipotassium tartrate Potassium sodium tartrate Hkkjr dk jkti=k % vlk/kj. 162. 140. sequestrant emulsifer. 171. sequestrant. sequestrant emulsifier stabilizer acidity regulator. 170.k 4 Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant. 181. sequestrant .¹Hkkx III—[k. 167. 154. Stabilizer acidity regulator. antioxidant synergist Stabilizer. firming agent. synergist.M 4º 1 137. stabilizer. 149. emulsifier. 148. 166. sequestrant Stabilizer. 165. bulking agent antioxidant. 169. sequestrant. Stabilizer. 164. 163. 178. sequestrant. flour treatment agent acidity regulator. 159. 182. 180. 160. emulsifier acidity regulator. 158. sequestrant. sequestrant. 139. stabilizer acidity regulator. 168. Sequestrant acidity regulator. 176. stabilizer. texturizer. flour treatment agent. 205. flour treatment agent. anticaking agent acidity regulator. humectant acidity regulator. 198. water retention agent. 187. anticaking Agent acidity regluator. sequestrant. 215. 4] 1 183. stabilizer. Potassium hydrogen malate Potassium malate Calcium malates Calcium hydrogen malate Calcium malate Metatartaric acid Calcium tartrate Adipic acid Sodium adipates . sequestrant. anticaking Agent acidity regulator. 218. anticaking Agent Preservative acidity regulator acidity regulator acidity regulator. 190. water retention Agent acidity regulator. humectant acidity regulator.508 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. stabilizer Emulsifier. flour treatment agent. firming agent. texturizer. 217. 212. 342 342(i) 342(ii) 343 343(i) 343(ii) 343(iii) 344 345 349 350 350(i) 350(ii) 351 351(i) 351(ii) 352 352(i) 352(ii) 353 354 355 356 Ammonium phosphates Monoamonium orthophosphate Diammonium orthophosphate Magnesium phosphates Monomagnesium orthophosphate Dimagnesium orthophosphate Trimagnesium orthophosphate Lecithin citrate Magnesium citrate Ammonium malate Sodium malates Sodium hydrogen malate Sodium malate Potassium malates. 204. 214. 209. 207. stabilizer. stabilizer Emulsifier. anticaking Agent acidity regulator. stabilizer. 208. Emulsifier. water retention agent. firming agent. 216. 191. 203. 201. Emulsifier. 192. water retention Agent acidity regulator. anticaking agent acidity regulator. 197. 341(ii) Dicalcium orthophosphate 195. 199. texturizer. acidity regulator. sequestrant. texturizer. 189. antioxidant Synergist acidity regulator. Sequestrant. water retention agent sequestrant. Emulsifier. stabilizer. texturizer. 2 338 339 339(i) 339(ii) 339(iii) 340 340(i) 340(ii) 340(iii) 341 3 Orthophosphoric acid Sodium phosphates Monosodium orthophosphate Disodium orthophosphate Trisodium orthophosphate Potassium Phosphates Monopotassium orthophosphate Dipotassium orthophosphate Tripotassium orthophosphate Calcium phosphates 4 acidity regulator. sequestrant. texturizer. raising agent. 200. texturizer. texturizer. sequestrant. firming agent. 185. sequestrant. firming agent. 186. flour treatment agent. flour treatment agent acidity regulator. flour treatment agent acidity regulator. flour treatment agent acidity regulator. water retention agent acidity regulator. texturizer. 211. 202. raising agent. water retention Agent acidity regulator. texturizer. humectant acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator 193. Texturizer acidity regulator. 213. Emulsifier. 341(i) Monocalcium orthophosphate 194. anticaking agent acidity regulator. texturizer. water retention Agent acidity regulator. Emulsifier. 184. 210. water retention agent. 341(iii) Tricalcium orthophosphate 196. water retention agent. anticaking Agent acidity regulator. 206. 188. stabilizer Emulsifier. water retention agent Acidity regulator. Stabilizer Thickener. Texturizer. sequestrant. 232. 255. emulsifier Thickener.diamine-tetra-acetate Disodium ethylene-diamine-tetra-acetate Oxy stearin Thiodipropionic acid Dilauryl thiodipropionate Distearyl thiodipropionate Phytic acid Calcium lactobionate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate Agar Carrageenan and its Na. gelling Agent Thickener. Stabilizer. 235. Stabilizer Thickener. Stabilizer Thickener. Stabilizer. 221. 2 357 359 363 364(i) 364(ii) 365 366 367 368 370 375 380 381 383 384 385 386 387 388 389 390 391 399 400 401 402 403 404 405 406 407 407a 408 409 410 411 412 413 414 415 416 417 418 419 420 421 3 Potassium adipates Ammonium adipates Succinic acid Monosodium succinate Disodium succinate Sodium fumarates Potassium fumarates Calcium fumarates Ammonium fumarates 1. emulsifier. 225. 239. stabilizer Thickener. Stabilizer Thickener. Humectant. 220. Sequestrant Antioxidant. 248. 260. 231. 245. Stabilizer. 240. Stabilizer Thickener. 229. stabilizer Thickener. Emulsifier Sweetener.k 4 acidity regulator acidity regulator acidity regulator acidity regulator. 224. 256. 237. gelling agent. 4-Heptonolactone Nicotinic acid Ammonium citrates Ferric ammonium citrate Calcium glycerophosphate Isopropyl citrates Hkkjr dk jkti=k % vlk/kj. 236. gelling agent. 259. foaming agent Thickener. Stabilizer Thickener. 226. 250. 233. Stabilizer Thickener. gelling agent. 253. 263. Emulsifier Thickener. 262. 257. stabilizer 509 Calcium disodium ethylene. gelling Agent Thickener. K. Preservative. Preservative. 243. Preservative. 261. 244. Stabilizer. 252. stabilizer. 254. 246. sequestrant Antioxidant Antioxidant Antioxidant Antioxidant Stabilizer Thickener. NH4 salts (includes furcellaran) Processed Euchema Seaweed (PES) Bakers yeast glycan Arabinogalactan Carob bean gum Oat gum Guar gum Tragacanth gum Gum arabic (acacia gum) Xanthan gum Karaya gum Tara gum Gellan gum Gum ghatti Sorbitol and sorbitol syrup Mannitol Thickener. 223. 228. sequestrant Colour retention agent acidity regulator anticaking agent Thickener. stabilizer. 238. flavour Enhancer acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator. 227. gelling agent. Stabilizer Antioxidant. Sequestrant Antioxidant.¹Hkkx III—[k. anticaking agent . 222. antifoaming agent Thickener. Stabilizer.M 4º 1 219. 258. gelling agent. 241. flavour Enhancer acidity regulator. stabilizer Thickener. Emulsifier Thickener. 230. Stabilizer Thickener. gelling Agent. 251. Stabilizer Thickener. Emulsifier Sweetener. 264. 247. 242. Sequestrant Antioxidant. 234. 249. dispersing agent Emulsifier. sequestrant. water retention Agent acidity regulator. water retention Agent acidity regulator. texturizer. Stabilizer. texturizer. stabilizer. sequestrant stabilizer. stabilizer Emulsifier acidity regulator. 4] 1 265. sequestrant. Sequestrant. water retention Agent Emulsifier. stabilizer. 278. water retention Agent acidity regulator. 293. Stabilizer. 282. Stabilizer Thickener Emulsifier Emulsifier Emulsifier Emulsifier. stabilizer Emulsifier. stabilizer Emulsifier. Texturizer Sequestrant. texturizer. gelling agent Emulsifier Emulsifier Emulsifier. texturizer. sequestrant. sequestrant. dispersing agent Thickener. 295. dispersing agent Emulsifier. acidity regulator. texturizer. water retention Agent acidity regulator. texturizer. texturizer.510 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. water retention Agent Emulsifier. 288. 298. dispersing agent Emulsifier. 274. 268. Sequestrant. 266. water retention Agent acidity regulator. Emulsifier. 281. stabilizer. Stabilizer. 292. 289. Stabilizer. dispersing agent Emulsifier. texturizer. 285. acidity. stabilizer. raising agent. 297. 270. raising agent. water retention Agent Polyoxyethylene (8) stearate Polyoxyethylene (40) stearate Polyoxyethylene (20) sorbitan Monolaurate Polyoxyethylene (20) sorbitan Monoleate Polyoxyethylene (20) sorbitan Monopalmitate Polyoxyethylene (20) sorbitan Monostearate Polyoxyethylene (20) sorbitan Tristearate Pectins Superglycerinated hydrogenated rapeseed oil Ammonium salts of phosphatidic Acid Brominated vegetable oil Sucrose acetate isobutyrate Glycerol esters of wood resin Succistearin Diphosphates Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Dipotassium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate 450(vii) Calcium dihydrogen diphosphate 450 (viii) Dimagnesium diphosphate 451 451(i) 451(ii) 452 452(i) 452(ii) 452(iii) 452(iv) 452(v) Triphosphates Pentasodium Pentapotassium triphosphate Polyphosphates Sodium polyphosphate Potassium Polyphosphate Sodium calcium polyphosphate Calcium polyphosphates Ammonium polyphosphates . 280. Emulsifier. bodying agent Thickener. Emulsifier. Emulsifier. 272. Emulsifier. Texturizer acidity regulator. sequestrant stabilizer. emulsifier. 299. sequestrant. regulator. water retention Agent Sequestrant. 283. sequestrant stabilizer. water retention Agent acidity regulator. Emulsifier. stabilizer. water retention Agent Emulsifier. 296. water retention Agent Emulsifier. 275. 300. sequestrant stabilizer. 2 422 424 425 429 430 431 432 433 434 435 436 440 441 442 443 444 445 446 450 450(i) 450(ii) 450(iii) 450(iv) 450(v) 450(vi) Glycerol Curd lan Konjac flour Peptones 3 4 Humectant. stabilizer. raising agent. raising agent Sequestrant. 286. 294. texturizer. sequestrant. acidity regulator. sequestrant. water retention Agent Emulsifier. acidity regulator. 290. Emulsifier. 273. 291. stabilizer. Emulsifier. acidity regulator. acidity regulator. 287. water retention Agent acidity regulator. water retention agent acidity regulator. Stabilizer. acidity regulator. Emulsifier. texturizer. 276. Sequestrant. 279. acidity regulator Texturizer Sequestrant. 271. 269. 284. 277. raising agent. 267. Emulsifier. Sequestrant Emulsifier. 303. 315. 304. 311. binder 511 Emulsifier. dispersing agent. and NH4) Mono-and di-glycerides of fatty acids Acetic and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Citric and fatty acid esters of glycerol Tartaric acid esters of mono and diglycerides of fatty acids Diacetyltartric and fatty acid ester of glycerol Mixed tartaric. anticaking agent. Stabilizer. 339.¹Hkkx III—[k. Stabilizer. Sequestrant Emulsifier. 338. 319. 2 458 459 460 460(i) 460(ii) 461 462 463 464 465 466 467 468 469 470 471 472a 472b 472c 472d 472e 472f 472g 473 474 475 476 477 478 479. Sequestrant Emulsifier. Na. 344. 334. Thickener. Stabilizer. 317. Stabilizer Binder. stabilizer Emulsifier. Stabilizer. 340. Stabilizer Emulsifier. 331. Sequestrant Emulsifier. Stabilizer Thickener. 312. Stabilizer. Sequestrant Emulsifier. Stabilizer. Stabilizer. Stabilizer Thickener stabilizer antifoaming agent. 318. 302. 335. dispersing agent. K. filler Thickener. anticaking agent Thickener.M 4º 1 301. Emulsifier. 316. acetic and fatty acid esters of glycerol Succinylated monoglycerides Sucrose esters of fatty acids Sucroglycerides Polyglycerol esters of fatty acid Polyglycerol esters of interesterified ricinoleic acid Propylene glycol esters of fatty Acids Lactylated fatty acid esters of glycerol and propylene glycol Thermally oxidized soya bean oil with mono-and di-glycerides of fatty acids Dioctyl sodium sulphosuccinate Sodium lactylate Sodium stearoyl lactylates Sodium oleyl lactylate Calcium lactylates Calcium stearoyl lactylate Calcium oleyl lactylates Stearyl tartrate Stearyl citrate Sodium stearoyl fumarate Calcium stearoyl fumarate Sodium laurylsulphate Ethoxylated mono-and di-glycerides Methyl glucoside-coconut oil ester . Sequestrant Emulsifier. Emulsifier. Emulsifier. 329. 324. Stabilizer Emulsifier. 330. enzymatically hydrolysed Hkkjr dk jkti=k % vlk/kj. Stabilizer Sequestrant Emulsifier. Mg. texturizer Emulsifier. Sequestrant Emulsifier. 336. Stabilizer Stabilizer. Sequestrant Emulsifier. wetting agent Emulsifier. 310.k 4 Stabilizer. binder Stabilizer. anticaking agent Emulsifier. Stabilizers. 327. Sequestrant Emulsifier. 326. Stabilizer. Stabilizer Emulsifier. 307. Emulsifier. Sequestrant Emulsifier. Sequestrant Emulsifier. 480 481 481(i) 481(ii) 482 482(i) 482(ii) 483 484 485 486 487 488 489 3 Gamma Cyclodextrin Beta-cyclodextrin Cellulose Microcystalline cellulose Powdered cellulose Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Methyl ethyl cellulose Sodium carboxymethyl cellulose Ethyl hydroxyethyl cellulose Croscaramellose Sodium carboxymethyl cellulose. 323. Emulsifier. 342. 313. Sequestrant Emulsifier. Stabilizer Emulsifier. 333. 325. binder Thickener. 305. Stabilizer. anticaking agent Emulsifier dispersing agent. Ca. Stabilizer. 308. sequestrant Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Salts of fatty acids (with base Al. 332. Emulsifier. Stabilizer Flour treatment agent Emulsifier. Stabilizer. 328. Stabilizer. 314. 306. 341. Stabilizer Emulsifier. 309. 321. 322. 320. Stabilizer Thickener. Stabilizer Emulsifier. 343. 337. Sequestrant Emulsifier. Stabilizer. 382. anticaking agent. 376. 384. firming agent acidity regulator acidity regulator acidity regulator. 352. Sequestrant. 348. 375. 355. raising agent. stabilizer acidity regulator.512 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. colour retention agent acidity regulator. 378. stabilizer acidity regulator. firming agent acidity regulator acidity regulator. 383. raising agent. 361. raising agent. colour retention agent acidity regulator. raising agent. anticaking agent acidity regluator. raising agent acidity regulator. 377. 386. 368. raising agent acidity regulator. stabilizer Stabilizer. 367. 354. 388. anticaking agent. 363. 360. 356. colour retention agent acidity regulator acidity regulator acid gelling agent firming agent flour treatment agent firming agent Antioxidant. raising agent acidity regulator. anticaking agent acidity regulator. 380. 370. firming agent Flour treatment agent. Emulsifier acidity regulator. 353. colour retention Agent acidity regulator acidity regulator Acidity regulator Dough conditioner. 369. anticaking agent acidity regulator. 373 374. 346. stabilizer acidity regulator. 357. 387. 379. 359. 350. anticaking agent acidity regulator. stabilizer firming agent colour fixative. 347. 364. 362. 381. 371. 372. 351. 2 491 492 493 494 495 496 500 500(i) 500(ii) 500(iii) 501 501(i) 501(ii) 503 503(i) 503(ii) 504 504(i) 504(ii) 505 507 508 509 510 511 512 513 514 515 516 517 518 519 520 521 522 523 524 525 526 527 528 529 530 535 3 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Sorbitan trioleate Sodium carbonates Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonates Potassium carbonate Potassium hydrogen carbonate Ammonium carbonates Ammonium carbonate Ammonium hydrogen carbonate Magnesium carbonates Magnesium carbonate Magnesium hydrogen carbonate Ferrous carbonate Hydrochloric acid Potassium chloride Calcium chloride Ammonium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium Sulphate Ammonium sulphate Magnesium sulphate Cupric sulphate Aluminium sulphate Aluminium sodium Sulphate Aluminium potassium Sulphate Aluminium ammonium Sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide 4 Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Stabilizer. 385. colour retention agent acidity regulator. 4] 1 345. colour retention agent anticaking agent anticaking agent . 365. 366. anticaking agent. 358. 349. 389. preservative firming agent firming agent Acidity regulator. raising agent acidity regulator.M 4º 1 390. dusting Powder anticaking agent. 408. 430. 429. 427. sequestrant acidity regulator. 428. 423. firming agent colour retention agent colour retention agent. 391. 410. amorphous Calcium silicate Magnesium silicates Magnesium silicate Magnesium trisilicate Talc Sodium aluminosilicate Potassium aluminium silicate Calcium aluminium silicate Zinc silicate Bentonite Aluminium silicate Potassium silicate Fatty acids Gluconic acid (D-) Glucono delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate Magnesium gluconate Ferrous lactate 4-Hexylresorcinol Glutamic acid (L (+)-) Monosodium glutamate Monopotassium glutamate Calcium glutamate Monoammonium glutamate Magnesium glutamate Guanylic acid Disodium 5'-guanylate Dipotassium 5'-guanylate Calcium 5'-guanylate Inosinic acid Disodium 5'-inosinate Emulsifier. 411. 435. antifoaming agent acidity regulator. 415. anticaking agent. Antioxidant flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer . emulsifier acidity regulator. 418.k 4 anticaking agent anticaking agent anticaking agent antioxidant. 413. 405. 402. 417. 421. 420. 416. 407. 432. firming agent Colour retention agent acidity regulator. 400. dusting Powder anticaking agent. 396. emulsifier 513 Bone phosphate (essentially calcium phosphate. 426. dusting Powder anticaking agent. raising agent Sequestrant Sequestrant acidity regluator. 394. water retention agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent. 425. 392. 404.¹Hkkx III—[k. 434. dusting Powder anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent foam stabilizer. 422. 419. 431. 401. 414. 399. 397. tribasic) Sodium silicates Sodium silicate Sodium metasilicate Silicon dioxide. 393. 395. 433. 398. 2 536 537 538 539 541 541(i) 541(ii) 542 550 550(i) 550(ii) 551 552 553 553(i) 553(ii) 553(iii) 554 555 556 557 558 559 560 570 574 575 576 577 578 579 580 585 586 620 621 622 623 624 625 626 627 628 629 630 631 3 Potassium ferrocyanide Ferrous hexacyanomanganate Calcium ferrocyanide Sodium thiosulphate Sodium aluminium phosphate Sodium aluminium phosphate-acidic Sodium aluminium phosphate-basic Hkkjr dk jkti=k % vlk/kj. emulsifier acidity regulator. 409. 403. 406. 412. 424. glazing agent. 452. 438. 437. 464. 463. 449. 458. 479. 440. 457. 480. 476. 2 632 633 634 635 636 637 638 639 640 641 642 900a 900b 901 902 903 904 905a 905b 905c 905c(i) 3 Potassium Inosate Calcium 5'-inosinate Calcium 5'-ribonucleotides Disodium 5'-ribonucleotides Maltol Ethyl maltol Sodium L-Aspartate DL-Alanine Glycine L-Leucine Lysin hydrochloride Polydimethylsiloxane Methylphenylpolysiloxane Beeswax. 444. 473. emulsifier antifoaming agent glazing agent. anticaking agent. 465. 454. 4] 1 436. 481. 459. 475. 471. release agent sealing agent glazing agent. 451. 482. or penta. 468. white and yellow Candeilla Wax Carnaubawax Shellac Mineral oil. sealing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent. 470. 445. 447. 474. 461. 441. 448. 455.514 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 446. sealing agent glazing agent. release agent glazing agent glazing agent glazing agent glazing agent. 450. 460. methyl-. 443. release agent. 478. food grade Petrolatum Petroleumielly Petroleum wax Microcrystallinewax 4 flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer antifoaming agent. 467. 477.erithrytol esters of colophane Calcium iodate Potassium iodate Nitrogen oxide Nitrosyl chloride L-Cysteine and its hydrochlorides-sodium and potassium salts L-Cysteine and its hydrochlorides-sodium and potassium salts Potassium persulphate Ammonium persulphate Potassium bromate Calcium bromate Chlorine Chlorine dioxide Azodicarbonamide Carbamide (urea) Benzoyl peroxide Acetone peroxide Calcium peroxide . 442. release agent. 456. 472. 466. 439. 462. 469. 453. Preservative flour treatment agent flour treatment agent 905c(ii) Paraffin wax 906 907 908 909 910 911 913 915 916 917 918 919 920 921 922 923 924a 924b 925 926 927a 927b 928 929 930 Benzoin gum Hydrogenated poly-1 decene Rice bran wax Spermaceti wax Wax esters Methyl esters of fatty acids Lanolin Glycerol-. tenderizer. 515. stabilizer. 508. stabilizer. 485. 503. Ca Salts) Isomalt (isomaltitol) Saccharin (and Na. 517.k 4 packing gas packing gas Propellant. texturizer Sweetener. Emulsifier. bulking agent. flavour enhancer Sweetener.¹Hkkx III—[k. 494. 487. 489. stabilizer. tenderizer. 512. 507. 522 523 524 2 938 939 940 941 942 943a 943b 944 945 946 948 950 951 952 953 954 955 956 957 958 959 960 964 965 966 967 968 999 1000 1001 1001(i) Argon Helium Dichlorodifluoromethane Nitrogen Nitrous oxide Butane Isobutane Propane Chloropentafluoroethane Octafluorocyclobutane Oxygen Acesulfame potassium Aspartame Cyclamic acid (and Na. 491. 516. flavour enhancer flour treatment agent. 513. 500. 501. 521. 493. flavour enhancer. flavour enhancer flour treatment agent. freezant Propellant Propellant Propellant Propellant Propellant Propellant packing gas Sweetener. 504. stabilizer. 505. 486. flavour enhancer Sweetener 515 Sweetener. humectant. K. 514. 510. stabilizer. 492. tenderizer. 484. emulsifier Sweetener. 496. 495. 490. 488. liquid freezant Packing gas. 502. 509. flavour enhancer Sweetener Sweetener Sweetener Sweetener. flavour enhancer flour treatment agent. stabilizer. 499. 518. 497 498. 519. 506. K. flavour enhancer flour treatment agent. glazing agent Sweetener Sweetener Sweetener Sweetener. 511. Humectant foaming agent Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier flour treatment agent flour treatment agent. anticaking agent. 520. Ca salts) Sucralose (trichlorogalactosucrose) Alitame Thaumatin Glycyrrhizin Neohesperidine dihydrochalcone Stevioside Polyglycitol syrup Maltitol and matitol Syrup Lactitol Xylitol Erythritol Qulillaia extracts Cholic acid Choline salts and esters Choline acentate 3 Hkkjr dk jkti=k % vlk/kj. flavour enhancer Sweetener. tenderizer.M 4º 1 483. tenderizer. flavour enhancer 1001(ii) Choline carbonate 1001(iii) Choline chloride 1001(iv) Choline citrate 1001(v) Choline tartrate 1001(vi) Choline lactate 1100 1101 1101(i) Amylases Proteases Protease 1101(ii) Papain 1101(iii) Bromelain 1101(iv) Ficin . thickener Sweetener. stabilizer. dispersing Agent colour stabilizer. binder Stabilizer. Wetting agent. thickener. thickener Stabilizer. thickener. binder Emulsifier. 4] 1 525 526 527 528 529 530 531 532 533 534 535 536 537 538 539 540 541 542 543 544 545 546 547 548 549 550 551 552 553 554 555 2 1102 1103 1104 1105 1200 1201 1202 1503 1505 1518 1520 1521 1400 1401 1402 1403 1404 1405 1410 1411 1412 1413 1414 1420 1421 1422 1423 1440 1442 1443 1450 3 Glucose oxidase Invertases Lipases Lysozyme Polydextroses A and N Polyvinylpyrrolidone Polyvinylpolypyrrolidone Castor oil Triethyl citrate Triacetin Propylene glycol Polyethylene glycol Supplementary List-Modified Starches Dextrins. binder B.516 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. binder Stabilizer. 370 586 950 260 472a 929 355 406 400 956 Food Additive Name 1. enzyme-treated Monostarch phosphate Distarch glycerol Distarch phosphate esterified with sodium trimetaphosphate. thickener. sequestrant colour retention agent. 4. stabilizer. thickener. Antioxidant Sweetener. thickener. binder Thickener Stabilizer. thickener. thickener. Emulsifier Stabilizer. stabilizer Sweetener .4-Heptonolactone 4-Hexylresorcinol Acesulfame potassium Acetic acid. binder. 9.No. Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate esterified with Acetic anhydride Starch acetate esterified with vinyl acetate Acetylated distarch adipate Acetylated distarch glycord Hydroxypropyl starch Hydroxypropyl distarch phosphate Hydroxypropyl distarch Starch sodium octenyl succinate 4 Antioxidant Stabilizer flavour enhancer Preservative bulking agent. acidity regulator Emulsifier. thickener Stabilizer. binder Stabilizer. binder Stabilizer. thickener. flavour enhancer Preservative. thickener. 3. Stabilizer. thickener. stabilizer. binder Stabilizer. 6. thickener. clarifying agent. Humectant texturizer bodying agent. INS Number 1. colloidal. thickener. Stabilizer release agent foam stabilizer Humectant Humectant. 2. roasted starch white and yellow Acid-treated starch Alkaline treated starch Bleached starch Oxidised starch Starches. binder Stabilizer. thickener. 8. thickener Stabilizer. binder Stabilizer. binder. thickener Stabilizer. 5. Sequestrant flour treatment agent Acidity regulator Thickener. Emulsifier Stabilizer. thickener Stabilizer. 7. Stabilizer Thickener.List sorted in alphabetical OrderSl. binder Stabilizer. thickener. glacial Acetic and fatty acid esters of Glycerol Acetone peroxide Adipic acid Agar Alginic acid Alitame Technical functions acidity regulator. 10. gelling agent. dispersing agent antifoaming agent Stabilizer. firming agent acidity regulator. stabilizer anticaking agent firming agent firming agent Colour Acidity regulator Acidity regulator Thickener. 55. 20. stabilizer flour treatment agent Colour Antioxidant Colour Colour Thickener. 33. 23. 48. release agent Colour anticaking agent Preservative glazing agent Ammonium salts of phosphatidic Acid Ammonium sulphate Amylases Annatto extracts Anoxomer Anthocyanins Anothocyanins Arabinogalactan Argon Ascorbic acid(L-) Ascorbyl palmitate Ascorbyl stearate Aspartame Azodicarbonamide Azorubine Bakers yeast glycan Beeswax. 21.k 4 Colour Colour Antioxidant Colour Stabilizer. 50. white and yellow Beet red Bentonite Benzole acid Benzoin gum . 36. gelling agent. 54. 37. 24. 27. 42. stabilizer acidity regulator. 15. 56.¹Hkkx III—[k. 31. 14. 2 103 129 307 173 523 522 559 521 520 123 264 359 403 503(i) 503 510 380 368 503(ii) 527 328 349 923 342 452(v) 442 517 1100 160b 323 163(i) 163 409 938 300 304 305 951 927a 122 408 901 162 558 210 906 Alkanet Allurared AC Alpha-tocopherol Aluminium Aluminium ammonium sulphate Aluminium potassium sulphate Aluminium sodium silicate Aluminium sodium sulphate Aluminium sulphate Amaranth Ammonium acetate Ammonium adipates Ammonium alginate Ammonium carbonate Ammonium carbonates Ammonium chloride Ammonium citrates Ammonium fumarate Ammonium hydrogen carbonate Ammonium hydroxide Ammonium lactate Ammonium malate Ammonium persulphate Ammonium phosphates Ammonium polyphosphates 3 Hkkjr dk jkti=k % vlk/kj. 45.M 4º 1 11. 34. 25. gelling agent. water retention agent Emulsifier flour treatment agent. Stabilizer packing gas Antioxidant Antioxidant Antioxidant Sweetener. 16. 19. 40. raising agent flour treatment agent Acidity regulator Acidity regulator acidity regulator. Stabilizer glazing agent. stabilizer sequestrant. 17. 46. 22. 13. 44. 38. 43. 30. 26. flavour enhancer flour treatment agent Colour Thickener. 12. raising agent Acidity regulator acidity regulator. 39. Acidity regulator. 51. 53. flour treatment agent 517 emulsifier raising agent. flour treatment agent Acidity regulator flour treatment agent acidity regulator. 32. 49. 35. 41. raising agent acidity regulator. 29. 47. 52. 28. 18. binder Colour Emulsifier. 91. 61. Stabilizer anticaking agent Acidity regulator Preservative. firming agent flour treatment agent Antioxidant acidity regulator. 67. stabilizer. gelling agent. 71. 100. Sequestrant emulsifier. raising agent. 80. Preservative Colour Colour Colour Stabilizer. antioxidant acidity regulator. stabilizer. Stabilizer. 86. 62. anticaking agent. 69. 79. 70. tenderizer. 59. 92. 72. 95. 76. 58. 84. stabilizer sequestrant. 96. 90. anticaking agent. 98. 2 928 160 f 160e 160a(i) 459 163(iii) 542 151 133 3 Benzoyl peroxide Beta-apo-8'carotenic acid. stabilizer firming agent acidity regulator. 78. 60. 74. 63. antifoaming agent anticaking agent Antioxidant Preservative flour treatment agent anticaking agent Surface colourant. 81. 77.518 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. acidity regulator water retention agent Antioxidant. 97. acidity Regulator Thickener. Sequestrant anticaking agent Preservative Acidity regulator acidity regulator. 82. 87. stabilizer Colour Colour Propellant Antioxidant Antioxidant flavour enhancer flavour enhancer flavour enhancer Preservative. Preservative. firming agent. tribasic) Brilliant black PN Brilliant blue FCF 4 flour treatment agent. 64. water retention agent Colour Colour flour treatment agent. 4] 1 57. 93. 68. 94. flavour enhancer Emulsifier. methyl or enthyl ester Beta-apo-Carotenal Beta-Carotene (Synthetic) Beta-cyclodextrin Blackcurrant extract Bone phosphate (essentially calcium phosphate. 88. 65. 66.diamine-tetra-acetate Calcium ferrocyanide Calcium formate Calcium fumarates Calcium gluconate Calcium glutamate Calcium Calcium hydrogen carbonate Calcium hydrogen malate Calcium hydrogen Calcium hydroxide Calcium iodate Calcium isoascorbate Calcium lactate . flour treatment agent 1101(iii) Bromelain 443 154 155 943a 320 321 629 633 634 263 404 556 302 213 924 b 170(i) 170 509 333 Brominated vegetable oil Brown FK Brown HT Butane Butylated hydroxyanisole Butylated hydroxytoluene Calcium 5'-guanylate Calcium 5' -inosinate Calcium 5' -ribonucleotides Calcium acetate Calcium alginate Calcium aluminium silicate Calcium ascorbate Calcium benzoate Calcium bromate Calcium carbonate Calcium carbonate Calcium chloride Calcium citrates 450 (vii) Calcium dihydrogen diphosphate 385 538 238 367 578 623 383 170 (ii) 352 (i) 227 526 916 318 327 Calcium disodium ethylene. 73. 99. firming agent flavour enhancer Thickener. 75. gelling agent. 89. 85. 83. 135. 114. 2 399 482 352 (ii) 352 482 (ii) 529 930 341 3 Calcium lactobionate Calcium lactylates Calcium malate Calcium malates Calcium oleyl lactylate Calcium oxide Calcium peroxide Calcium phosphates Hkkjr dk jkti=k % vlk/kj. stabilizer Colour Thickener. 112. raising agent. 102. 143. 140. anticaking agent. 120. 106.k 4 Stabilizer Emulsifier.M 4º 1 101. 452 (iv) Calcium polyphosphates 282 552 203 486 482 (i) 516 226 354 902 161 g 150a 150 b 150 c 150 d 927 b 152 290 120 903 410 160a 407 1503 460 925 926 945 140 141(i) 141(ii) 1000 1001(i) Calcium propionate Calcium silicate Calcium sorbate Calcium stearoyl fumarate Calcium stearoyl lactylate Calcium sulphate Calcium sulphite Calcium tartrate Candelilla wax Canthaxanthin Caramel I-plain Caramel II-caustic sulphite process Caramel III-ammonia process Caramel IV-ammonia sulphite process Carbamide (urea) Carbon black (hydrocarbon) Carbon dioxide Carmines Carnaubawax Carob bean gum Carotenes Carrageenan and its Na. acidity regulator. 118. 113. 138. 123. gelling agent. 116. 111. 126. 125. 121. 119. water retention Agent Preservative anticaking agent Preservative Emulsifier Emulsifier. 137. 139. 103. 130.¹Hkkx III—[k. stabilizer acidity regulator. firming agent. 133. Texturizer. Stabilizer release agent Emulsifier. texturizer. 131. 136. raising agent. packing gas Colour glazing agent Thickener. Sequestrant. 132. stabilizer Acidity regulator Acidity regulator Emulsifier. 134. anticaking dispersing agent flour treatment agent flour treatment agent Propellant Colour Colour Colour Emulsifier Emulsifier Emulsifier Emulsifier agent. 129. 109. flour treatment agent. 107. colour retention agent flour treatment agent 519 acidity regulator. 122. 124. 104. 117. Stabilizer. K. 141. water retention agent Emulsifier. 115. stabilizer flour treatment agent. antioxidant Acidity regulator glazing agent Colour Colour Colour Colour Colour flour treatment agent Colour carbonating agent. 128. NH4 salts (includes furcellaran) Castor oil Cellulose Chlorine Chlorine dioxide Chloropentafluoroethane Chlorophyll Copper Chlorophyll copper complex Chlorophyll copper complex sodium and potassium Salts Cholic acid Choline acetate 1001(ii) Choline carbonate 1001(iii) Choline chloride . Sequestrant. firming agent preservative. 127. 105. 110. 142. 108. acidity regulator. sequestrant. flour treatment agent. 146. acidity regulator. acidity regulator. emulsifier. 173. Stabilizer. 152. 149. Stabilizer. 155. 162. 167. 156. raising agent. Stabilizer. 179. Sequestrant Colour Colour Stabilizer. water retention Agent flavour enhancer Emulsifier. 176. K. Stabilizer. 174. Sequestrant. 168. Sequestrant. Antioxidant. 165. 184. raising agent. Stabilizer. anticaking Agent Preservative Emulsifier. wetting agent Preservative Emulsifier. stabilizer sequestrant. 177. liquid freezant Antioxidant emulsifier raising agent. 150. flour treatment agent Emulsifier. 178. flavour Enhancer Antioxidant 1001(iv) Choline citrate 1001(vi) Choline lactate 1001 330 472 c 121 141 468 519 100(i) 100 424 952 265 472e 342(ii) Choline salt and esters Citric acid Citric and fatty acid esters of glycerol Citrus red 2 Copper chlorophylls Croscaramellose Cupric sulphate Curcumin Curcumins Curdlan Cyclamic acid (and Na. Sequestrant. water retention agent acidity regulator. stabilizer Sweetener Preservative Emulsifier. 145. emulsifier acidity regulator. raising agent. regulator. Ca Salts) Dehydroacetic acid Diacetyltartaric and fatty acid esters of glycerol Diammonium orthophosphate 1001(v) Choline tartrate 450 (vi) Dicalcium diphosphate 341(ii) 940 389 Dicalcium orthophosphate Dichlorodifluoromethane Dilauryl thiodipropionate 450 (viii) Dimagnesium diphosphate 343(ii) 242 480 230 450 628 450(iv) 340(ii) 336(ii) 627 631 635 450(i) 386 331(ii) 339(ii) 335(ii) 364(ii) 390 Dimagnesium Dimethyl dicarbonate Dioctyl sodium sulphosuccinate Diphenyl Diphosphates Dipotassium 5'-guanylate Dipotassium diphosphate Dipotassium orthophosphate Dipotassium tartrate Disodium 5'-guanylate Disodium 5'-inosinate Disodium 5'-ribonucleotides Disodium diphosphate Disodium ethylene-diamine-tetra -acetate Disodium monohydrogen citrate Disodium orthophosphate Disodium tartrate Disodium succinate Distearyl thiodipropionate . 161. stabilizer. Sequestrant acidity regulator. 170. 183. 166. 175. Sequestrant Emlsifier. 157. 164. raising agent. 171. Sequestrant. Stabilizer. 4] 1 144. firming agent. Texturizer. 180. preservative Colour Colour Thickener. 158. Sequestrant acidity regulator. Preservative. 147. 154. sequestrant acidity regulator. 181. Sequestrant. acidity. Stabilizer. 148. 182. 151. 160. stabilizer. emulsifier water retention agent Stabilizer. 153. water retention agent Stabilizer. water retention Agent acidity regulator texturizer. Sequestrant. 2 3 4 Emulsifier Emulsifier Emulsifier Emulsifier acidity regulator. sequestrant flavour enhancer flavour enhancer flavour enhancer Emulsifier. 163. 159. binder colour fixture.520 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. water retention Agent Antioxidant. water retention Agent acidity regulator. 169. 172. acidity regulator. Texturizer Propellant. 200. 214. glazing agent. stabilizer. 219. stabilizer Thickener. 206. stabilizer. stabilizer Thickener. 216. 203. 210. 198. 207. 209. 195. 191. antifoaming agent anticaking agent Acidity regulator Colour retention agent anticaking agent Colour retention agent flour treatment agent. 213. 228. 208. 222. emulsifier. 221.erithrytol esters of colophane Glycine Glycyrrhizin Gold Grape skin extract Green S Guaiac resin Guanlic acid Guar gum Gum arabic (acacia gum) Gum ghatti Gum guaicum Helium Heptyl-p-hydroxybenzoate . 229. 211.M 4º 1 185. flavour enhancer Colour Colour Colour Antioxidant flavour enhancer Thickener. 225.¹Hkkx III—[k. 205. 220. 196. 2 639 312 968 127 488 324 462 313 467 637 214 143 570 381 505 579 537 585 DL-Alanine Dodecyl gallate Erythritol Erythrosine 3 Hkkjr dk jkti=k % vlk/kj. 215. 194. 189. 201. 224. 186. flavour enhancer Colour Preservative Preservative Acidity regulator Stabilizer. 227. methyl-. 202. 204.k 4 flavour enhancer Antioxidant Sweetener. stabilizer flavour enhancer Preservative Colour 521 Ethoxylated mono-and di-glycerides Ethoxyquin Ethyl cellulose Ethyl gallate Ethyl hydroxyethyl cellulose Ethyl maltol Ethyl-p-hydroxybenzoate Fast green FCF Fatty acids Ferric ammonium citrate Ferrous carbonate Ferrous gluconate Ferrous hexacyanomanganate Ferrous lactate foam stabilizer. 223. 197. gelling Agent acidity regulator. tenderizer. stabilizer. 212. bodying agent Emulsifier. 230. binder Colour Thickener. flavour enhancer. 199. 192. stabilizer Glazing agent Flavour modifier Sweetener. 187. or penta. 218. emulsifier Preservative packing gas Preservative 1101(iv) Ficin 161a 240 236 297 458 164 418 574 575 1102 620 422 445 915 640 958 175 163 (ii) 142 314 626 412 414 419 241 939 209 Flavoxanthin Formaldehyde Formic acid Fumaric acid Gamma Cyclodextrin Gardenia yellow Gellan gum Gluconic acid (D-) Glucono delta-lactone Glucose oxidase Glutamic acid (L(+)-) Glycerol Glycerol esters of wood resin Glycerol-. raising agent acidity regulator. 190. filler Antioxidant Thickener. 217. Humectant Colour Emulsifier Antioxidant Binder. 193. raising agent Antioxidant flavour enhancer Humectant. 188. 226. yellow Iron oxides Isoascorbic acid Isobutane Isomalt (isomaltitol) Isopropyl citrates Karaya gum Lonjac flour Kryptoxanthin L-Cysteine and its hydrochlorides-sodium and potassium salts L-Cysteine and its hydrochlorides-sodium and potassium salts L-Leucine Lactic acid (L-. Emulsifier. 251. 256. 425 161c 920 921 641 270 472b 966 478 913 344 322 1104 180 161b 160d 642 1105 504(i) 504 511 345 580 625 504(ii) 528 329 3 Hexamethylene tetramine Hydrochloric acid Hydrogenated poly-1-decene Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Indigotine Inosinic acid Invertases Iron oxide. 259. 264. 269. 232. 248. Stabilizer Thickener. 237. 242. 272. 233. 4] 1 231. glazing agent Antioxidant. 254. anticaking agent. texturizer Emulsifier glazing agent Preservative Antioxidant. flour treatment agent . 263. D. 267. stabilizer. 244. colour retention agent acidity regulator. stabilizer Thickener Colour flour treatment agent flour treatment agent flavour modifier. Sweetener. 235. 238. firming agent flavour enhancer acidity regulator. 271. Sequestrant Thickener. 268. colour retention agent acidity regulator. black Iron oxide. 270. 2 239 507 907 463 464 132 630 1103 172 (i) 172(ii) 172(iii) 172 315 943b 953 384 416. colour retention agent firming agent Acidity regulator acidity regulator. emulsifier flavour enhancer Colour Colour Colour flavour enhancer Preservative acidity regulator. Emulsifier. 243. 252. 234. Stabilizer Colour flavour enhancer Stabilizer Colour Colour Colour Colour Antioxidant Propellant Sweetener. bulking agent. L-) 4 Preservative Acidity regulator glazing agent Thickener. 245. anticaking agent. 265. 260. 258.522 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 261. 257. 250. 240. 255.and Dl-) Lactic and fatty acid esters of glycerol Lactitol Lactylated fatty acid esters of glycerol and propylene glycol Lanolin Lecithin citrate Lecithins Upases Lithol rubine BK Lutein Lucopene Lysin hydrochloride Lysozyme Magnesium carbonate Magnesium carbonates Magnesium chloride Magnesium citrate Magnesium gluconate Magnesium glutamate Magnesium hydrogen carbonate Magnesium hydroxide Magnesium lactate (D-. anticaking agent. anticaking agent. 266. 246. 253. Preservative. 274. 273. 249. colour retention agent acidity regulator. red Iron oxide. 247. 239. 236. 241. 262. Acidity regulator Emulsifier. 280. anticaking Agent flavour enhancer acidity regulator texturizer. anticaking dispersing agent glazing agent glazing agent. emulsifier. flavour Enhancer Stabilizer. 296. 313. flour treatment agent.L-) Maltitol and maltitol Syrup Maltol Manascorubin Mannitol Metatartaric acid Methyl cellulose Methyl esters of fatty acids Methyl ethyl cellulose Methyl glucoside-coconut oil ester Methyl p-hydroxybenzoate Methylphenylpolysiloxane Microcrystalline cellulose Hkkjr dk jkti=k % vlk/kj. 281. 316. 293. 305. sequestrant Colour Sweetener Colour retention agent Preservative packing gas.¹Hkkx III—[k. 315. 278. 310. texturizer. 297. Emulsifier. 295. flour treatment agent acidity regulator. 287. 277. 314. stabilizer. flavouring Agent Sweetener. 309. 284. 308. Stabilizer. sequestrant flavour enhancer acidity regulator texturizer. 301. sealing agent Emulsifier.k 4 anticaking agent acidity regulator. 2 530 343 553(i) 553 518 553(ii) 296 965 636 130 421 353 461 911 465 489 218 900 b 460(i) 3 Magnesium oxide Magnesium phosphates Magnesium silicate Magnesium Silicates Magnesium sulphate Magnesium trisilicate Malic acid (D-. water retention Agent Stabilizer. anticaking Agent anticaking agent. 302.M 4º 1 275. 292. sequestrant stabilizer. anticaking agent Acidity regulator Thickener. 286. Stabilizer. acetic and fatty acid esters of glycerol Mixed tocopherols concentrate Mono-and di-glycerides of fatty acids Monoammonium glutamate Monoammonium orthophosphate Monocalcium orthophosphate Monomagnesium orthophosphate Monopotassium glutamate Monopotassium orthophosphate Monopotassium tartrate Monosodium glutamate Monosodium orthophosphate Monosodium succinate Monosodium tartrate Neohesperidine dihydrochalcone Nicotinic acid Nisin Nitrogen Nitrogen oxides Nitrosyl chloride Nitrous oxide 160a (ii) Natural extracts . emulsifier. freezant flour treatment agent flour treatment agent Propellant agent. 285. 312. dusting Powder acidity regulator. 279. food grade Mixed tartaric. 289. 276. 311. dusting Powder anticaking agent. raising Agent acidity regulator. Emulsifier flavour enhancer Colour Sweetener. 288. dusting Powder firming agent anticaking agent. 283. water retention Agent acidity regulator. Sequestrant Antioxidant Emulsifier. 307. 304. 300. 299. 317. antifoaming agent Emulsifier Preservative antifoaming agent Emulsifier. Stabilizer glazing agent 523 Thickener. 905 c (i) Microcrystalline wax 905a 472 f 306 471 624 342 (i) 341 (i) 343 (i) 622 340 (i) 336 (i) 621 339 (i) 364 (i) 335 (i) 959 375 234 941 918 919 942 Mineral oil. 291. 306. 298. stabilizer flavour enhancer acidity regulator. texturizer. 303. 290. Emulsifier. 282. release agent. 294. sequestrant stabilizer. 354. 336. 330. 350. Humectant. 349. 333. 323. 356. Stabilizer. dispersing agent Emulsifier Emulsifier Emulsifier. dispersing agent Emulsifier. anticaking agent. 2 411 946 311 182 231 338 948 387 Oat gum 3 4 Thickener. Stabilizer. release agent. acidity regulator Acidity regulator Thickener. 360. acidity regulator. dispersing agent Emulsifier. 334. texturizer antifoaming agent. 348. flavour Colour glazing agent Colour Thickener. 332. 344. release agent. 337. acidity regulator. 341. 328. sealing agent Antioxidant Preservative bulking agent. dispersing Agent Colour Colour Preservative. 358. sealing agent glazing agent. 352. Stabilizer. 345. clarifying agent. 4] 1 318. 347. dispersing agent Emulsifier. 321. stabilizer Propellant Antioxidant Colour Preservative acidity regulator. 361. Synergist packing gas Antioxidant. 346. 324. 357. 338. 339. stabilizer anticaking agent Antioxidant Octafluorocyclobutane Octyl gallate Orchil Ortho-phenylphenol Orthophosphoric acid Oxygen Oxy stearin 1101(ii) Papain 160c 131 440 451 (ii) 451 (i) 429 905 b 905 c 391 235 1200 990a 1521 475 476 964 432 433 434 435 436 431 430 452 1202 1201 124 125 261 (i) 261 357 402 555 303 Paprika oleoresins Patent blue V Pectins Pentapotassium triphosphate Pentasodium triphosphate Peptones Petrolatum (petroleum jelly) Petroleum wax Phytic acid Pimaricin (natamycin) Polydextroses A and N Polydimethylsiloxane Polyethylene glycol Polyglycerol esters of fatty acids Polyglycerol esters of interesterified Ricinoleic acid Polyglycitol syrup Polyoxyethylene (20) sorbitan monolaurate Polyoxyethylene (20) sorbitan Mono-oleate Polyoxyethylene (20) sorbitan monopalmitate Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate Polyoxyethylene (40) stearate Polyoxyethylene (8) stearate Polyphosphates Polyvinylpolypyrrolidone Polyvinylpyrrolidone Ponceau 4R Ponceau SX Potassium acetate Potassium acetates Potassium adipates Potassium alginate Potassium aluminium silicate Potassium ascorbate 905 c (ii) Paraffin wax . raising agent. dispersing agent Emulsifier. gelling Agent Sequestrant. 322. 327. thickener. 331. 325. Stabilizer. 340. Colloidal. Sequestrant. acidity regulator. emulsifier antifoaming agent Emulsifier Emulsifier Sweetener Emulsifier. 319.524 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 335. sequestrant flour treatment agent. antioxidant. tenderizer. water retention Agent colour stabilizer. 326. Stabilizer bodying agent. 359. 343. 353. 329. acidity regulator Preservative. 355. 320. Stabilizer. Texturizer Sequestrant. Texturizer Emulsifier glazing agent. 351. 342. tenderizer. texturizer. Sequestrant. 405. 394. sequestrant Emulsifier. 401. Stabilizer. 364. 372. dispersing agent Thickener. stabilizer acidity regulator. Texturizer. stabilizer Acidity regulator Acidity regulator flavour enhancer flour treatment agent Antioxidant Antioxidant. acidity Regulator Acidity regulator Acidity regulator Preservative. 382. Stabilizer Preservative. colour fixative Preservative. Propylene glycol esters of fatty acids 1101 (i) Protease . antioxidant flour treatment agent acidity regulator. 381. 391. 393.k 4 Preservative Preservative. 395. 389. 374. 390. antioxidant Stabilizer. Stabilizer. Stabilizer. 385. 370. 376. sequestrant Preservative Acidity regulator Preservative. 375. 373. 366. 363. colour fixative flour treatment agent 525 acidity regulator. 398. 386. antioxidant Preservative. 400. 397.M 4º 1 362. stabilizer Propellant Preservative Antioxidant Preservative Humectant. 377. raising agent.¹Hkkx III—[k. 399. 388. water retention agent Emulsifier. acidity regulator acidity regulator. anticaking dispersing agent Thickener. 404. 365. 380. emulsifier. Sequestrant. 402. 368. stabilizer Gelling agent acidity regulator. Stabilizer anticaking agent Acidity regulator Sequestrant acidity regulator. 384. flavour Enhancer agent. water retention Agent Preservative anticaking agent Stabilizer. 378. 367. Sequestrant. acidity regulator. 387. 379. 383. wetting agent. 403. synergist. 371. 392. 396. Sequestrant. emulsifier Emulsifier flour treatment agent. 369. 2 212 228 924 a 501 (i) 501 508 332 261 (ii) 332 (i) 536 366 577 501 (ii) 351 (i) 525 632 917 317 326 351 (ii) 351 224 252 249 922 340 452 (ii) 283 560 337 202 515 225 336 460 (ii) 407 a 944 280 310 216 1520 405 477 3 Potassium benzoate Potassium bisulphite Potassium bromate Potassium carbonate Potassium carbonates Potassium chloride Potassium citrates Potassium diacetate Potassium dihydrogen citrate Potassium ferrocyanide Potassium fumarates Potassium gluconate Potassium hydrogen carbonate Potassium hydrogen malate Potassium hydroxide Potassium Inosate Potassium iodate Potassium isoascorbate Potassium lactate Potassium malate Potassium malates Potassium metabisulphite Potassium nitrate Potassium nitrite Potassium persulphate Potassium phosphates Potassium polyphosphate Potassium propionate Potassium silicate Potassium sodium tartrate Potassium sorbate Potassium sulphates Potassium sulphite Potassium tartrates Powdered cellulose Processed Euchema seaweed Propane Propionic acid Propyl gallate Propyl p-hydroxybenzoate Propylene glycol Propylene glycol alginate Hkkjr dk jkti=k % vlk/kj. Emulsifier. raising agent. Ca. Ca salts) Salts of fatty acids (with base Al. 438. anticaking agent acidity regulator. 417. K. 431. hydrolysed Sodium citrates Sodium dehydroacetate Sodium diacetate Sodium dihydrogen citrate Sodium ethyl p-hydroxybenzoate Sodium ferrocyanide Sodium formate Sodium fumarates Sodium gluconate Sodium hydrogen carbonate Sodium hydrogen malate Sodium hydrogen sulphite Sodium hydroxide . 412. antioxidant Acidity regulator Quillaia extracts Quinoline yellow Red 2G Rhodoxanthin Riboflavin Riboflavin 5' -phosphate. acidity regulator. Sequestrant Acidity regulator Thickener. anticaking agent acidity regulator. 429. 408. 415. 410. Sequestrant. Sequestrant Preservative. 2 1101 999 104 128 161 f 101 (i) 101 (ii) 101 908 161 d 954 470 166 904 551 174 262 (i) 262 356 401 541 541 (i) 541 (ii) 554 301 211 Proteases 3 4 flour treatment agent. emulsifier. enzymatically. 420. 447. 439. gelling Agent acidity regulator. 425. 446. raising agent. 411. 419. 428. raising agent. 4] 1 406. Sequestrant acidity regulator. 448. stabilizer Preservative Preservative. raising agent. 423. anti caking agent Colour glazing agent anticaking agent Colour Preservative. Sequestrant. amorphous Silver Sodium acetate Sodium acetates Sodium adipates Sodium alginate Sodium aluminium phosphate Sodium aluminium phosphate-acidic Sodium aluminium phosphate-basic Sodium alumino-silicate Sodium ascorbate Sodium benzoate 452 (iii) Sodium calcium polyphosphate 500(i) 500 466 469 331 266 262 (ii) 331 (i) 215 535 237 365 576 500 (ii) 350 (i) 222 524 Sodium carbonate Sodium carbonates Sodium carboxymethyl cellulose Sodium carboxymethyl. 445. 435. Sequestrant. acidity regulator. emulsifier. 409. 407. 434. 433. 424. cellulose. stabilizer acidity regulator. 432. flavour Enhancer foaming agent Colour Colour Colour Colour Colour Colour glazing agent Colour Sweetener Emulsifier. 421. emulsifier acidity regulator. acidity regulator. 427. humectant Preservative. Stabilizer Thickener. 426. 444. 413. stabilizer Preservative anticaking agent Preservative Acidity regulator Sequestrant acidity regulator. 418. 443. Stabilizer. 430. 422. sodium Riboflavins Rice bran wax Rubixanthin Saccharin (and Na. emulsifier anticaking agent Antioxidant Preservative Emulsifier. acidity regulator. 436. 440. K and NH4) Sandalwood Shellac Silicon dioxide. water retention Agent acidity regulator. emulsifier acidity regulator. Stabilizer. 416. Stabilizer.526 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 442. anticaking agent Thickener. 437. 441. 414. 449. Stabilizer. tenderizer. Na. Mg. humectant acidity regulator. 476. 490. 471. stabilizer Acidity regulator Preservative. water retention agent Emulsifier. 473.k 4 Antioxidant flavour enhancer 527 antioxidant synergist. sequestrant Preservative Emulsifier Emulsifier Emulsifier Emulsifier Stabilizer. 486. Sequestrant. 483. 456. 482. bulking agent Emulsifier. raising agent. 480. 489. raising agent. 470. 487. 494. emulsifier Emulsifier Sweetener. 464.M 4º 1 450. 477. colour retention agent Emulsifier. sequestrant. 462. antioxidant Stabilizer. colour fixative Preservative Emulsifier. Stabilizer. 2 316 638 325 481 487 350 (ii) 350 223 550 (ii) 219 251 250 232 481 (ii) 339 452 (i) 281 217 3 Sodium isoascorbate Sodium L-Aspartate Sodium lactate Sodium lactylates Sodium laurylsulphate Sodium malate Sodium malates Sodium metabisulphite Sodium metasilicate Sodium methyl p-hydroxybenzoate Sodium nitrate Sodium nitrite Sodium o-phenylphenol Sodium oleyl lactylate Sodium phosphates Sodium polyphosphate Sodium propionate Sodium propyl p-hydroxybenzoate Hkkjr dk jkti=k % vlk/kj. 492. Humectant. acidity regulator. stabilizer Emulsifier acidity regulator. emulsifier. colour fixative Preservative. Sequestrant Emulsifier Sweetener 500 (iii) Sodium sesquicarbonate 550 (i) 550 201 485 481 (i) 514 221 335 539 200 493 494 495 491 496 492 420 909 512 484 483 960 363 472g 446 955 Sodium silicate Sodium silicates Sodium sorbate Sodium stearoyl fumarate Sodium stearoyl lactylate Sodium sulphates Sodium sulphite Sodium tartrates Sodium thiosulphate Sorbic acid Sorbitan monolaurate Sorbitan mono-oleate Sorbitan monopalmitate Sorbitan monostearate Sorbitan trioleate Sorbitan tristearate Sorbitol and sorbitol syrup Spermacetic wax Stannous chloride Stearyl citrate Stearyl tartrate Stevioside Succinic acid Succinylated monoglycerides Succi stearin Sucralose . 481. 478. 452. 458. 491. Stabilizer. 485. Humectant. Sequestrant. 475. sequestrant flour treatment agent Sweetener Acidity regulator Emulsifier. 463. 460. 467. bleaching agent.¹Hkkx III—[k. 455. 474. anticaking agent anticaking agent anticaking agent Preservative Emulsifier Emulsifier. 459. 451. humectant Preservative. 469. Antioxidant anticaking agent Preservative Preservative. 457. Emulsifier glazing agent Antioxidant. 488. Texturizer. stabilizer acidity regulator. 472. water retention Agent Preservative Preservative acidity regulator. Stabilizer. sequestrant Antioxidant. 465. 453. 466. 461. 484. Texturizer. 479. 493. 468. 454. 528 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. acidity regulator. raising agent. Stabilizer acidity regulator. Sequestrant. Emulsifier. raising agent. 533. Texturizer. 529. 496. flavour enhancer emulsifier Emulsifier Preservative antioxidant Colour Thickener. texturizer. 497. 517. antioxidant synergist Emulsifier. acidity regulator. 4] 1 495. 528. stabilizer sequestrant. 509. 514. thickener Thickener. emulsifier Humectant acidity regulator. 527. 525. 512 513. 531. 526. 499. 501. Stabilizer. 523. emulsifier. water retention Agent acidity regulator. stabilizer Emulsifier Preservative. stabilizer 553 (iii) Talc 450 (iii) Tetrasodium diphosphate 957 479 233 388 171 413 1518 Thaumatin Thermally oxidized soya bean oil with mono-and di-glycerides of fatty acids Thiabendazole Thiodipropionic acid Titanium dioxide Tragacanth gum Triacetin 341 (iii) Tricalcium orthophosphate 521. acidity regulator. 530. Stabilizer. Emulsifier. dusting powder Colour. 518. firming agent. texturizer. 524. Seque-strant. 511. 507. Sequestrant. water retention agent Emulsifier. 502. anticaking Agent Sequestrant. water retention Agent acidity regulator. stabilizer acidity regulator. 520. Stabilizer. Sequestrant. emulsifier. sequestrant stabilizer. water retention agent foam stabilizer acidity regulator. 532. Sequestrant. Stabilizer Emulsifier. raising agent. sequestrant Colour antioxidant emulsifier. water retention agent Colour Colour Colour glazing agent Thickener. Stabilizer. anticaking agent. Stabilizer. 500. 506. 519. water retention agent Sweetener. 2 474 444 473 220 513 110 441 309 308 181 417 334 472 d 102 319 450(v) 3 Sucroglycerides Sucrose acetate isobutyrate Sucrose esters of fatty acids Sulphur dioxide Sulphuric acid Sunset yellow FCF Superglycerinated hydrogenated rapeseed oil Synthetic delta-tocopherol Synthetic gamma-tocopherol Tannins. Texturizer acidity regulator. 1505 451 332 (ii) Triethyl citrate Tri phosphates Tripotassium citrate 343 (iii) Trimagnesium orthophosphate 340 (iii) Tripotassium orthophosphate 331 (ii) 450 (ii) Trisodium citrate Trisodium diphosphate 339 (iii) Trisodium orthophosphate 100 (ii) 153 161 e 910 415 Turmeric Vegetable carbon Violoxanthin Wax esters Xanthan gum . Sequestrant. acidity regulator. 516. flour treatment agent. raising agent. 522. 505. 498. 508. 503. antioxidant acidity regulator colour Emulsifier Antioxidant Antioxidant anticaking agent. 504. 515. Stabilizer. food grade Tara gum Tartaric acid (L(+)-) Tartaric acid esters of mono and di-glycerides of fatty acids Tartrazine Tertiary butylhydroquinone Tetrapotassium diphosphate 4 Emulsifier Emulsifier. 510. thickener. binder Stabilizer. 543. 535. 549. 554. thickener Dextrins roasted starch white and yellow Di-starch glycerol Di-starch phosphate esterified with sodium trimetaphosphate. binder Stabilizer. binder Emulsifier. 542. 545. 552. binder Stabilizer. thickener.M 4º 1 534. binder Stabilizer. thickener. 540. thickener Stabilizer. thickener Stabilizer. binder Stabilizer. thickener Stabilizer. 541.No. 537. 553. thickener Emulsifier. binder Stabilizer. 544. Humectant. 555. 538. binder Stabilizer. 548. enzyme-treated [F. 550. thickener Stabilizer. 551. thickener Colour anticaking agent Supplementary List-Modified Starches Stabilizer.k 4 529 Sweetener. 2 967 107 557 1422 1423 1414 1401 1402 1403 1400 1411 1412 1443 1442 1440 1410 1404 1413 1420 1421 1450 1405 Xylitol Yellow 2G Zinc silicate Acetylated di-starch adipate Acetylated distarch glycerol Acetylated distarch phosphate Acid-treated starch Alkaline treated starch Bleached starch 3 Hkkjr dk jkti=k % vlk/kj. stabilizer. thickener. Emulsifier. GAUR. esterified with phosphorus oxychloride Hydroxypropyl di-starch glycerol Hydroxypropyl di-starch phosphate Hydroxypropyl starch Monostarch phosphate Oxidized starch Phosphated di-starch phosphate Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Starch sodium octenyl succinate Starches. thickener. thickener. binder Stabilizer. thickener. thickener Emulsifier.N.¹Hkkx III—[k. 2-15015/30/2010] V. thickener. 539. 546. binder. thickener. Chief Executive Officer . thickener. binder Stabilizer. 536. binder Stabilizer. thickener. thickener. 547. Now therefore.2. Toxins and Residues) Regulations.1: In these regulations unless the context otherwise requires: 1. TOXINS AND RESIDUES) REGULATIONS. no article of food specified in Column 2 of the table below shall contain any metal specified in excess of the quantity specified in Column 3 of the said table: . and.1. dated the 1st August. And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.2: These regulations shall come into force on or after 5th August. 2-15015/30/2010 Whereas in exercise of the powers conferred by clause (i) of sub section (2) section 92 read with section 20 of Food Safety and Standards Act.1 : METAL CONTAMINANTS 2. 2011 1. processing. the Food Safety and Standards Authority of India hereby make the following Regulations.1 MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification New Delhi. namely. animal husbandry and veterinary medicine). “Crop contaminant” means any substance not intentionally added to food. preparation.FOOD SAFETY AND STANDARDS (CONTAMINANTS.1 (1). 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards (Contaminants. 2011 F.2: Definitions1.1 1. 2011. And whereas the copies of the Gazette were made available to the public on the 21st October 2010. Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Section 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public.1: Short title and commencement1. packing.1. but which gets added to articles of food in the process of their production (including operations carried out in crop husbandry.1. treatment. 2.1. Notwithstanding the provisions of regulation 2. 1. toxins and Residues) Regulations. 2011 CHAPTER 1 GENERAL 1.No. TOXINS AND RESIDUES 2. manufacture. shall not contain metal contaminants beyond the limits specified in the appropriate monographs of the Indian Pharmacopoeia for the time being in force.1: These regulations may be called the Food Safety and Standards (Contaminants. Chemicals described in monographs of the Indian Pharmacopoeia when used in foods. packaging transport or holding of articles of such food as a result of environmental contamination CHAPTER 2 CONTAMINANTS. 2011. chemicals not otherwise specified.5 1. luncheon meat. dried or dehydrated vegetables (other than onions) All types of sugar.2 Table Name of the metal contaminants (1) 1.0 10. dried herbs and spices flavourings. Cooked Ham. used as ingredients or in the preparation or processing of food Food colouring other than caramel Solid pectin Hard boiled sugar confectionery Iron fortified common salt Corned beef. alignates.0 Article of food Parts per Million by weight (2) (3) . iced lollies and similar frozen confections Canned fish. sugar syrup.0 2.0 5. Edible molasses. lime juice and lemon juice (ia) Baking powder (ib) Edible oils and fats (ic) Infant Milk substitute and Infant foods (id) Turmeric whole and powder (ii) Other foods Anhydrous dextrose and dextrose monohydrate.0 per cent Cocoa powder Yeast and yeast products Tea. Chopped meat.0 on the dry fat free substance 5.0 2. Canned chicken. Concentrated soft drinks (but not including concentrates used in the manufacture of soft drinks) Fruit and vegetable juice (including tomato juice.0 5.0 5.03 per cent) Ice-cream. canned meats. edible oils & fats. agar.2 10. but not including lime juice and lemon juice) Concentrates used in the manufacture of soft drinks.0 on the dry matter 10. refined white sugar (sulphated ash content not exceeding 0. meat extracts and hydrolysed protein.0 on the dry Matter 10. caramel liquid and solid glucose and starch conversion products with a sulphated ash content exceeding 1.0 10 0.0 2. edible gelatin.0 per cent Raw sugars except those sold for direct consumption or used for manufacturing purpose other than the manufacture of refined sugar.0 5.5 Nil 2.5 1.5 0.0 5.0 on the dry colouring matter 50. dehydrated onions. Lead (i) Beverages. alginic acid.5 0. carrageen and similar products derived from seaweed Liquid pectin. Canned mutton and Goat meat and other related meat products Brewed vinegar and Synthetic vinegar (iii) Foods not specified 0. invert sugar and direct consumption coloured sugars with sulphated ash content exceeding 1.0 2. 8) Nil 20 30.1 7.5 2.0 on the dried tomato solid 150. grape.0on the fat free substance 100.0 30. juice and cocktails Tea Pectin-solid Hard boiled sugar confectionery Iron Fortified Common Salt Turmeric whole and powder Juice of orange.0 on the dried total solids 60.0 1. tomato.0 2. liquid pectin 0. flavourings/pectin liquid Colouring matter Edible gelatin Tomato ketchup Yeast and yeast products Cocoa powder Tomato puree.0 5. edible gelatin. paste.0 on dry colouring matter 30.0 50.25 0.0 on the dry matter 70.0 5.0 5.2 0. pineapple and lemon Pulp and pulp products of any fruit Infant milk substitute and Infant foods Brewed Vinegar and Synthetic vinegar Caramel (iii) Foods not specified 3.2 3. emulsifying and stabilising agents and synthetic food colours Ice-cream. coffee beans. grape. pineapple and lemon Pulp and pulp products of any fruit Preservatives.0 0.1 0.5 0.0 300.0 5. iced lollies and similar frozen confections Dehydrated onions.3 (1) 2. Copper (i) Beverages: Soft drinks excluding concentrates and Carbonated water Carbonated water Toddy Concentrates for soft drinks (ii) Other Foods Chicory-dried or roasted.0 30. powder. Arsenic (i) Milk (ii) Beverages : Soft drink intended for consumption after dilution except carbonated water Carbonated water Infant Milk substitute and Infant foods Turmeric whole and powder Juice of orange. tomato. apple. anti-oxidants.0(But not less than 2.0 20.5 5.0 15. apple.0 on dry matter 0.05 0.0 (2) (3) . table margarine. Mercury Fish Other foods 8. pipeapple and lemon Pulp and pulp products of any fruit (i-a) Infant milk substitute and Infant foods (ii) Edible gelatin (ii-a) Turmeric whole and powder (iii) Fruit and Vegetable products (iii-a) Hard boiled sugar confectionery (iv) Foods not specified 6.25 (3) 20 ppb 1. fat spread and partially hydrogenated soyabean oil (2) 4. Luncheon meat.0 5.1 0. spices Food colouring other than synthetic colouring. Canned mutton and Goat meat (ii) Foods not specified 5.1 1. interesterified vegetable oils and fats such as vanaspati.0 5.0 5.1 1. Methyl Mercury All foods (Calculated as the element) 9.0 50.0 5. Chromium 10.0 25. Nickel Refined Sugar All hydrogenated. Cadmium (i) Infant Milk substitute and Infant foods (ii) Turmeric whole and powder (iii) Other foods 7.0 250 250 250 5.4 (1) Chicory-dried or roasted Dried herbs.0 0. bakery and industrial margarine. patially hydrogenated.0 5.0 50. solid pectin all grades. pineapple and lemon Pulp and pulp products of any fruit (i-b) Infant Milk substitute and Infant foods (i-c) Turmeric whole and powder (i-d) Corned beef. Cooked Ham. tomato. Hard boiled sugar confectionery Iron Fortified Common Salt Brewed Vinegar and Synthetic Vinegar (iii) Foods not specified 4. Zinc (i) Ready-to-drink beverages Juice of orange.0 0.0 Nil 250 250 5. Canned chicken.1 250.0) 100.0 5. Jellies and Marmalade Juice of orange. grape.0 1.5 1. finings and clearing agents. tomato. apple.5 . Chopped meat.0 0.5 0.0 on dry colouring matter 1. bakery shortening.0 50. Tin (i) Processed and canned products (i-a) Hard boiled sugar confectionery (i-aa) Jam.0 (but) not less than 25. No article of food specified in column (2) of the Table below shall contain any crop contaminant specified in the corresponding entry in column (1) thereof in excess of quantities specified in the corresponding entry in column (3) of the said table : S.1: Restriction on the use of insecticides. no insecticides shall be used directly on articles of food Provided that nothing in this regulation shall apply to the fumigants which are registered and recommended for use as such on articles of food by the Registration Committee.1 (2).1 1.2 Crop contaminants and naturally occurring toxic substances 2. barley & rye Limit µg/kg 30 0. No 1.ppm) (4) 0. which may occur naturally in any article of food.3.3: Residues 2. 4.1 0.5 2. dieldrin (the limits apply to aldrin and dieldrin singly or in any combination and are expressed as dieldrin) Food (3) Foodgrains Tolerance limit mg/kg. shall not exceed the tolerance limit prescribed in column 4 of the Table given below : Sl. 1) Subject to the Provisions of regulation 2.5 .01 Maximum limit 100ppm 5ppm 1ppm 10ppm Article of Food All articles of food Milk Apple juice & Apple juice ingredients in other beverages Wheat.5 50 20 Milled Foodgrains Milk and Milk products Fruits and Vegetables Meat Eggs 2 Carbaryl Fish Foodgrains Nil 0. The toxic substances specified in column (1) of the Table below. 2) The amount of insecticide mentioned in Column 2 on the foods mentioned in column 3. 3. shall not exceed the limit specified in the corresponding entry in column (2) of the said Table :S.15 (on a fat basis) 0. 2. Naturally occurring Toxic Substances.2 1.1 (on a shell free basis) 0.2. (1) 1 Name of Insecticides (2) Aldrin.No Name of substance 1 Agaric acid 2 Hydrocyanic acid 3 Hypericine 4 Saffrole 2.3.No. 1968 (46 of 1968).2 0. constituted under section 5 of the Insecticides Act. Name of the Contaminants Aflatoxin Aflatoxin M1 Patulin Ochratoxin A 2. 50 5.0 1.001 0. (The limits apply to D.6 (1) (2) (3) Milled food grains Okra and leafy vegetables Potatoes Other vegetables Cottonseed (whole) Maize cob (kernels) Rice Maize Chillies 3 Chlordane (residue to be measured as cis plus trans chlordane) Food grains Milled food grains Milk and milk products Vegetables Fruits Sugar beet 4 D. singly or in any combination) Milk and milk products Fruits and vegetables including potato Meat.25 0.chloroacetaldehyde (D.0 0.5 (on a shell free basis) 0.C.15 0. D.0 (on a whole product basis) 0.5 7. (singly) D. Dimethoate (residue to be determined as dimethoate and expressed as dimethoate) Fruits and Vegetables Chillies .A.001 0.T.D.D.2 5.25 (on a fat basis) 3.D.5 1.1 0.T.D.T.3 1. (singly) Diazinon Carbonated Water Carbonated Water Carbonated Water Foodgrains Milled foodgrains Vegetables 9. Dichlorvos (content of di.001 0.D. 6.05 Nil 0.05 (on a fat basis) 0.D.0 5.0 2.00 0.D.0 2. (singly) D. and D.02 Nil 0..0 0.) be reported where possible) Foodgrains Milled foodgrains Vegetables Fruits 10. 8 D.1 5.0 1.2 0.0 1. 7. poultry and fish (4) Nil 10. Dicofol Fruits and Vegetables Tea (dry manufactured) Chillies 11.D.D.5 Eggs 5.50 0.E.E.0 0. 02 1. 19.001 0.0 1.10 0.2 0.002 0.5 3. Hexachlorocycle hexane and its Isomers (a) Alfa () Isomer: Rice grain unpolished Rice grain polished Milk (whole) Fruits and vegetable Fish Carbonated Water (b) Beta () Isomer : Rice grain Unpolished Rice grain polished 0.20 0.10 0.5 0.00 0.001 0.05 (on a fat basis) 0.005 0. 20.0 30.0 0.3 0.02 0.7 (1) 12.0 400.10 0.001 0.001 0.05 0. Hydrogen cyanide Hydrogen Phosphide Inorganic bromide (determined and expressed as total bromide from all sources) Foodgrains Milled foodgrains Foodgrains Milled foodgrains Foodgrains Milled Foodgrains Fruits Dried fruits Spices 21.01 0.25 0.00 .15(on a Fat basis) 0. Endosulfan A Endosulfan B Endosulfan-Sulphate Fenitrothion Carbonated Water Carbonated Water Carbonated Water Foodgrains Milled foodgrains Milk and Milk Products Fruits Vegetables Meat 17.20 1. Heptachlor (combined residues of heptachlor and its epoxide to be determined and expressed as Heptachlor) Foodgrains Milled foodgrains Milk and Milk Products Vegetables 18.05 (4) 2.0 0.5 0. (2) Endosulfan (residues are measured and reported as total of endosulfan A and B and endosulfan-sulphate) (3) Fruits and Vegetables Cottonseed Cottonseed oil (crude) Bengal gram Pigeon Pea Fish Chillies Cardamom 13 14 15 16.0 25.0 30.05 37.03 0.0 Nil Nil 25. 02 1.10 0.05 Nil 0.20 (on whole basis) 1.25 0.00 (On Whole basis) 0.25 0.5 24.00 0.0 8.001 4. Parathion (Combined residues of parathion and paraoxon to be determined and expressed as parathion) Parathion methyl (combined residues of parathion methyl and its oxygen analogue to be determined and expressed asparathion methyl) Phosphamidon residues (expressed as the sum of phosphamidon and its desethyl derivative) Fruits and Vegetables (4) 0.05 0.0 1.2 25.001 0.0 0.0 4.10 0.02 1. Fruits Vegetables Foodgrains Milled foodgrains Fruits and Vegetables 0.00 0. Malathion (Malathion to be determined and expressed as combined residues of malathion and malaoxon) Foodgrains Milled foodgrains Fruits Vegetables Dried fruits Carbonated Water 23.10 (On shell free basis) 2.10 Nil 0.0 3. .25 0.01 (onwhole basis) 0.20 0.8 (1) (2) (3) Milk (whole) Fruits and vegetable Fish Carbonated Water (c) Gamma () Isomer (Known as Lindane) Food grains except rice Milled foodgrains Rice grain Unpolished Rice grain polished Milk Milk products Milk products (having less than 2 per cent fat) Fruits and vegetable Fish Eggs Meat and poultry Carbonated Water (d) Delta () Isomer : Rice grain Unpolished Rice grain Polished Milk (whole) Fruits & vegetables Fish Carbonated Water 22.0 0.001 0.001 0.05 0.00 0.2 1. 2 (carcass fat) 0.0 5.2 0.9 (1) 26.025 0.2 (shell free basis) 0.0 0.4D Foodgrains Milled foodgrains Potatoes *Milk and Milk Products *Meat and Poultry Eggs Fruits 31 Ethion (Residues to bedetermined as ethion andIts oxygen analogueand expressed as ethion) Tea (dry manufactured) Cucumber and Squash Other Vegetables Cotton seed *Milk and Milk Products *Meat and Poultry (4) Nil Nil 1.5 (fat basis) 0.2 0. Almonds and Walnuts 29.01 0.05 (shell free basis) 2.0 0.0 0.5 0.006 0.01 0.05 0.05 (shell free basis) 0. 2 (fat basis) 0.001 0. Chlorobenzilate Fruits Dry Fruits.003 0.05 0.01(fat basis) 0. (2) Pyrethrins (sum of pyrethrins I & II and other structurally related insecticide Ingredients of pyrethrum) Chlorienvinphos (Residues to be measured as alpha and beta isomers ofChlorienvinphos (3) Foodgrains Milled foodgrains Fruits and Vegetables Foodgrains Milled Foodgrains Milk and Milk Products Meat and Poultry Vegetables Groundnuts Cotton seed 28.2 (carcass Fat basis) 27.1 (carcass fat) 0.01 0.05 0.5 1. .01 0.05 0.0 0. Chlorpyrifos Foodgrains Milled foodgrains Fruits Potatoes and Onions Cauli Flower and Cabbage Other vegetables Meat and Poultry Milk and Milk Products Cotton seed Cottonseed oil (crude) Carbonated Water 30 2.5 0.05 0.025 0.05 1. 1 0.025 0.1 0. Phosalone Pears Citrus fruits Other fruits Potatoes 0.025 0.02 0. Turnip.01 0.1 (4) 0.2 0.0 0.0 0.05 0.02 0.0 2.2 1.006 1.0 1.1 0.2 0. .0 0. Formothion (Determined as dinethoate and its oxygen Analogue and expressed as dimethoate except incase of citrus fruits where it is to be determined as formothion) Monocrotophos Citrus fruits Other fruits Vegetable Peppers and Tomatoes Food grains Milled Food grains Citrus fruits Other fruits Carrot.2 (shell free basis) 0.2 0.0 2.025 0. Paraquat Dichloride (Determined as Paraquat cations) Food grains Milled food grains Potato Other vegetables Cotton seed Cottonseed oil (edible refined) *Milk (whole) Fruits 35. Potatoes and Sugar beet Onion and Peas Other Vegetables Cottonseed Cottonseed oil (raw) *Meat and Poultry *Milk and Milk Products Eggs Coffee (Raw beans) Chillies Cardamom 34.1 (shell free basis) 0.0 5.02 (shell free basis) 0.2 1.1 0.05 0.2 0.006 0.0 33.05 0.10 (1) (2) (3) Eggs Food grains Milled food grains Peaches Other fruits Dry fruits 32.5 0.05 0.0 1.05 2. 42.10 0.05 0.12 .1 0.05 0.0 0.1 0.05 0.10 (fat basis) 0. 40.1 Nil 0.1 0. 39.05 0.10 (Carcass fat basis) 0.00 5.50 0.00 0. 41. Carrots and Sugar beets Other vegetables Safflower seed Cotton Seed Safflower seed Cotton seed Potato Chewing Tobacco Maize Sugarcane Food grains Milled food grains Vegetables Mango Banana (whole) Other fruits Cotton seed Groundnut Sugar beet Dry fruits Eggs Meat & Poultry Milk & Milk Products 43.5 0.10 0.025 0.0125 0. expressedas Aldicarb) Atrazine Carbendazim Food grains Milled food grains Fruits Potato.10 0.05 0.10 (shell free basis) 0.12 0.00 1.10 0.1 0.5 2.25 0. Acephate Methamido-phos (A metabolite of Acephate) Aldicarb (sum of Aldicarb its sulphoxideand sulphone.1 0.05 0.0 2.0 0.5 0.50 2.50 0.006 0. Thiometon (Residues determined as thiometon its sulfoxide and sulphone expressed as thiometon) 38. Benomyl Food grains Milled food grains (4) 1. Trichlorfon Foodgrains Milled foodgrains Sugar beet Fruits and Vegetables Oil seeds Edible Oil (refined) *Meat and Poultry *Milk (whole) 37.11 (1) (2) (3) Other vegetables Rapeseed/Mustard Oil (crude) 36. 10 0.00 20.00 5.01 0.20 0.10 (shell free basis) 0.05 (fat basis) 20.10 (carcass fat basis) 0.20 0. Copper Oxychloride (determined as copper) 47.00 0. Captan Carbofuran (sum of carbofuran and 3-hydroxy carbofuran expressed as carbofuran) Fruit & Vegetables Food grains Milled food grains Fruit & Vegetables Oil seeds Sugarcane Meat & Poultry Milk & Milk Products 46. Fruit Potato Other vegetables Cypermethrin (sum of isomers) (fat soluble residue) Wheat grains Milled wheat grains Brinjal Cabbage Bhindi Oil seeds except groundnut Meat and Poultry Milk and Milk Products 48.00 0.50 0.05 0.50 2.00 1.10 0.10 0.00 0.00 0. 45.03 0.10 0.00 .10 (carcass fat basis) 0.02 1.00 1.10 (fat basis) 15. Decamethrin / Deltamethrin Cotton Seed Food grains Milled Foodgrains Rice 49.10 0.20 2.20 (carcass fat basis 0.10 0.10 0.10 0.05 0. Edifenphos Rice Rice bran (4) 0.01 (fat basis) 0.20 0.10 0.12 (1) (2) (3) Vegetables Mango Banana (whole) Other fruits Cotton seed Groundnut Sugar beet Dry fruits Eggs Meat & Poultry Milk & Milk Products 44. 10 1.13 (1) (2) (3) Eggs Meat and poultry Milk and Milk products 50. Phenthoate Food Grains Milled food grains Potatoes Tomatoes Cherries Other fruits Chillies Foodgrains Milled foodgrains Oilseeds Edible oils Eggs Meat & Poultry (4) 0.05 (fat basis) 2.05 0.00 2.03 0.01(shell free basis) 0.03 0.00 2.00 (carcass fat basis) 0.05 0.50 1.00 2.00 (carcasss fat basis) 0.01 0. and (b) Ethylene bis.00 3.10 0.0 0. maneb or zineb (including zineb derived from nabam plus zinc sulphate) (c) Mancozeb 53.01( fat basis) 0.dithiocarbamates resulting from the use of mancozeb.02 (carcass fat basis) 0.00 0.05 (shell free basis) 0.00 1.01 0. Fenthion (sum of fenthion.10 3. Fenvalerate (fat soluble residue) Cauliflower Brinjal Okra Cotton Seed Cotton seed oil Meat and Poultry Milk and Milk Product 52. Dithiocarbamates (the residue tolerance limit are determined and expressed as mg/CS2/kg and refer separately to the residues arising from any or each group of dithiocarbamates (a) Dimethyl dithiocarbamates residue resulting from the use of ferbam or ziram.05 0.05 (carcass fat basis) .20 0.50 0.10 0.00 2.01 (fat basis) 0.00 1. its oxygen analogue and their sulphoxides and sulphones expressed as fenthion) Food grains Milled food grains Onion Potatoes Beans Peas Tomatoes Other vegetables Musk melon Meat and Poultry Milk and Milk products 51.20 0.10 0. 01 (fat basis) 0.00 1.00 0.05 0.00 1.05 0.10 0.01 0. 66.05 0.10 .00 0.00 1. Alachlor Cotton Seed Groundnut Maize Soyabeans 58.50 5.20 5.N. 60. 62.10 0. 64.00 0.05 (shell free basis) 0.50 0. its oxygenanalogue and theirsulphoxides and sulphones.05 (fat basis) Nil 0.05 (fat basis) 0.expressed as phorate) Foodgrains Milled foodgrains Tomatoes Other vegetables Fruits Oil seeds Edible oils Sugarcane Eggs Meat & Poultry Milk & Milk Products 55.05 0.00 0.50 1.05 (shell free basis) 0. 63.) Bitertanol Captafol Cartaphydrochloride Chlormequatchloride Chlorothalonil Diflubenzuron Dodine Diuron Pine-Apple Wheat Groundnut Tomato Rice Grape Cotton Seed Groundnut Potato Cotton Seed Apple Cotton Seed Banana (4) 0.05 0.05 0.25 0.10 0.10 0.05 (carcass fat basis) 0. Simazine Pirimiphos-methyl Maize Sugarcane Rice Food grains except Rice Milled food grains except rice Eggs Meat & Poultry Milk & Milk Products 57.05 0.05 0.03 0.05 (carcass fat basis) 0. 65.10 0.10 5. 61. Phorate (sum ofPhorate. 56.A. Alfa Nephthyl AceticAcid (A. 59.14 (1) (2) (3) Milk & Milk products 54. 01 0.15 (1) (2) (3) Maize Citrus (Sweet Orange) Grapes 67.00 2.00 0. 69.00 0.1 (4) 0.2 0.00 0.05 0.50 0.05 0.05 0.01 0. 74.10 0.05 5. Quinolphos Rice Pigeon pea Cardamom Tea Fish Chillies 77. Ethephon Pine Apple Coffee Tomato Mango 68. 75.50 0.05 0.05 0.00 0.P.A.05 0.05 0. Fluchloralin Malic Hydrazide Metalyxyl Cotton Seed Soya Beans Onion Potato Bajra Maize Sorghum 71.00 50.02 0. 70. Methomyl Methyl Chloro-phenoxy-acetic Acid(M.00 0.C. 72.1 0.0 0.01 0.00 .00 2.50 1.05 15. 78 Thiophenatemethyl Triazophos Apple Papaya Chillies Rice Cotton seed oil Soyabean oil 79 80 81 82 Profenofos Fenpropathrin Fenarimol Hexaconazole Cotton seed oil Cotton seed oil Apple Apple 1. 73.01 0.05 0.2 5.05 0.05 1.10 2.00 7.03 0.01 0.) Oxadiazon Oxydemeton methyl Permethrin Cotton Seed Rice Wheat Rice Food-grains Cucumber Cotton Seed Soya Beans Sunflower Seed 76. 1 1.05 0.05 0.05 0.0 5.1 0.1 0.05 0.5 0.0 0.5 0.01 0. Tridemorph Wheat Grapes Mango 85.02 0.05 0. 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 Penconazole Propiconazole Myclobutanil Sulfosulfuron Trifluralin Ethoxysulfuron Metolachlor Glyphosphate Linuron Oxyfluorfen Carbosulfan Tricyclazole Imidacloprid Butachlor Chlorimuron-ethyl Diclofop-methyl Metribuzin Lambdacyhalothrin Fenazaquin Pendimethalin Grapes Wheat Groundnut seed Grapes Wheat Wheat Rice Soyabean Oil Tea Pea Rice Groundnut Oil Rice Rice Cotton seed Oil Rice Rice Wheat Wheat Soyabean Oil Cotton seed Oil Tea Wheat Rice Soyabean Oil Cotton seed Oil 105 106 107 108 109 Pretilachlor Fluvalinate Metasulfuron-methyl Methabenzthiazuron Imazethapyr Rice Cotton seed Oil Wheat Wheat Soyabean oil Groundnut oil (4) 0.05 0.05 0.05 0.0 0.05 0.0 0.05 0.02 0.5 0.1 0.1 0.0 10.05 0.05 0.05 1.1 0.05 3.05 0.1 .2 0.5 10.05 0.05 0.2 0.16 (1) 83 (2) Iprodione (3) Rape seed Mustard seed Rice Tomato Grapes 84.05 0.0 0. 1 0.1 .02 0.02 0.2 0.5 0.05 0.1 0.02 0.01 0.1 10.0 0.0 10 0.05 0.05 0.1 0.05 0.02 0.1 0.2 0.05 0.02 0.01 0.01 0.01 0.1 2.02 0.1 0.02 0.1 0.05 0.05 0.05 0.5 0.1 0.05 0.05 0.1 0.17 (1) 110 111 112 (2) Cyhalofop-butyl Triallate Spinosad (3) Rice Wheat Cotton seed oil Cabbage Cauliflower 113 114 115 116 117 118 119 120 121 122 123 124 125 Thiamethoxam Fenobucarb Thiodicarb Anilophos Fenoxy-prop-p-ethyl Glufosinate-ammonium Clodinafop-propanyl Dithianon Kitazin Isoprothiolane Acetamiprid Cymoxanil Triadimefon Rice Rice Cotton seed oil Rice Wheat Soyabean seed Tea Wheat Apple Rice Rice Cotton seed oil Grapes Wheat Pea Grapes 126 127 128 129 130 131 132 133 134 135 136 137 138 139 Fosetyl-A1 Isoproturon Propargite Difenoconazole b-Cyfluthrin Ethofenprox Bifenthrin Benfuracarb Quizalofop-ethyl Flufenacet Buprofezin Dimethomorph Chlorfenopyr Indoxacarb Grapes Cardamom Wheat Tea Apple Cotton seed Rice Cotton seed Red Gram Rice Soyabean seed Rice Rice Grapes Potatoes Cabbage Cotton seed Cottonseed oil Cabbage (4) 0.02 0. 01 2.5 0.01 0. on a whole product basis.01 0.01 0. (4) 5. prawns or any other variety of fish and fishery products.0 0./kg.5 2.01 0.5 0.0 0.18 (1) 140 (2) Metiram (3) Tomato Ground nut seed Ground nut seed oil 141 142 143 Lufenuron Carpropamid Novaluron Cabbage Rice Cottonseed Cottonseed oil Tomato Cabbage 144 145 146 Oxadiargyl Pyrazosulfuron ethyl Clomazone Rice Rice Rice Soyabean seed Soyabean seed oil 147 148 Tebuconazole Propineb Wheat Apple Pomegranate Potato Green Chillies Grapes 149 Thiochlorprid Cotton seed Cotton seed oil Rice *: Soluble in water.01 0. on the sea foods including shrimps.1 0.05 1.0 0.0 0.1 0.2: ANTIBIOTIC AND OTHER PHARMA-COLOGICALLY ACTIVE SUBSTANCES 1) The amount of antibiotic mentioned in column (2). (ii) all foods refer to raw agricultural products moving in commerce.01 0. hence not necessary to mention on fat basis Explanation :— For the purpose of this regulation : (a) the expression “insecticide” shall have the meaning assigned to it in the Insecticide Act.3 1.01 0. shall not exceed the tolerance limit prescribed in column (3) of the table given below:— .05 0.1 0.3. 1968 (46 of 1968). (b) unless otherwise stated : (i) maximum levels are expressed in mg.01 0.05 0. N.3 2) The use of any of the following antibiotics and other Pharmacologically Active Substances shall be prohibited in any unit processing sea foods including shrimps.No.No.19 TABLE S. 2.1 0. Sulfabromomethazine and Sulfaethoxypyridazine) (xxvii) Fluoroquinolones (xxviii) Glycopeptides. 3. prawns or any other variety of fish and fishery products — (i) All Nitrofurans including (ii) Furaltadone (iii) Furazolidone (iv) Furylfuramide (v) Nifuratel (vi) Nifuroxime (vii) Nifurprazine (viii) Nitrofurnatoin (ix) Nitrofurazone (x) Chloramphenicol (xi) Neomycin (xii) Nalidixic acid (xiii) Sulphamethoxazole (xiv) Aristolochia spp and preparations thereof (xv) Chloroform (xvi) Chloropromazine (xvii) Cholchicine (xviii) Dapsone (xix) Dimetridazole (xx) Metronidazole (xxi) Ronidazole (xxii) Ipronidazole (xxiii) Other nitromidazoles (xxiv) Clenbuterol (xxv) Diethylstibestrol (DES) (xxvi) Sulfanoamide drugs (except approved Sulfadimethoxine.05 0.1 0. Chief Executive Officer . GAUR. 1. 4. [F. Name of Antibiotics Tetracycline Oxytetracycline Trimethoprim Oxolinic acid Tolerance limit mg/kg (ppm) 0. 2-15015/30/2010] V. k MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification 29 New Delhi. And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.M 4º Hkkjr dk jkti=k % vlk/kj. the Food Safety and Standards Authority of India hereby makes the following Regulations.2: These regulations shall come into force on or after 5th August.1. 2011 CHAPTER 1 GENERAL 1. 8. However the food shall not be sold if at any stage the product becomes unsafe. intended for retail either in individual pieces or packages as a whole. 3. representing the lot number or code number or batch number.1: These regulations may be called the Food Safety and Standards (Packaging and labelling) Regulations. but excluding milk or milk products.— FOOD SAFETY AND STANDARDS (PACKAGING AND LABELLING) REGULATIONS. means food. “Non. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public. 2011 1. 4.1: In these regulations unless the context otherwise requires: 1. 6.¹Hkkx III—[k. 2011 F. 5. “Prepackaged” or “Pre-packed food”. 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far they relates to Food Safety and Standards (Packaging and Labelling) Regulations. “Infant” means a child not more than twelve months of age. and. Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. “Multipiece package” means a package containing two or more individually packaged or labelled pieces of the same commodity of identical quantity. “Lot number” or “code number” or “batch number” means the number either in numericals or alphabets or in combination thereof.1.1: Short title and commencement 1. 2011. in such a manner that the contents cannot be changed without tampering it and which is ready for sale to the consumer. though its quality may have diminished. 2011 1. dated the 1st August. being preceded by the words “Lot No” or “Lot” or “code number” or “Code” or Batch No” or “Batch” or any distinguishing prefix by which the food can be traced in manufacture and identified in distribution. the food may still be perfectly safe to consume. 2. 2-15015/30/2010 Whereas in exercise of the powers conferred by clause (k) of subsection (2) of section 92 read with section 23 of Food Safety and Standards Act. “Date of packaging” means the date on which the food is placed in the immediate container in which it will be ultimately sold. Now therefore. namely. “Best before” means the date which signifies the end of the period under any stated storage conditions during which the food shall remain fully marketable and shall retain any specific qualities for which tacit or express claims have been made and beyond that date.2.Vegetarian Food” means an article of food which contains whole or part of any animal including birds. fresh water or marine animals or eggs or products of any animal origin. as an ingredient. which is placed in a package of any nature. 7. And whereas the copies of the Gazette were made available to the public on the 21st October 2010. .2: Definitions— 1. “Date of manufacture” means the date on which the food becomes the product as described.No. 11. (b) enameled containers which have become chipped and rusty.Specification for Nylon 6 Polymer. “Vegetarian Food” means any article of Food other than Non.Ethylene Vinyl Acetate (EVA). 3. A utensil or container made of the following materials or metals.1: Packaging 2. 12.2. Containers made of plastic materials should conform to the following Indian Standards Specification. (iii) IS : 10151 (Specification for Polyvinyl Chloride (PVC). General packaging requirements for Canned products. (iv) IS : 10910 (Specification for Polypropylene in contact with foodstuffs). (vi) IS: 11704 Specification for Ethylene Acrylic Acid (EAA) copolymer. packaging and storing of food shall be deemed to render it unfit for human consumption:— (a) containers which are rusty.Ethylene Metha Acrylic Acid (EMAA). distribute or deliver such commodity of food to the consumer in smaller quantities. may be used for the preparation of sugar confectionery or essential oils and mere use of such utensils or containers shall not be deemed to render sugar confectionery or essential oils unfit for human consumption. in contact with foodstuffs). or (b) a commodity of food sold to an intermediary in bulk to enable such intermediary to sell. “Wholesale package” means a package containing — (a) a number of retail packages. sale or purchase of the commodity contained therein. used as appliances or receptacles for packing or storing whether partly or wholly. (vii) IS: 12252 . (c) copper or brass containers which are not properly tinned (d) containers made of aluminium not conforming in chemical composition to IS:20 specification for Cast Aluminium & Aluminium Alloy for utensils or IS:21 specification for Wrought Aluminium and Aluminium Alloy for utensils. Provided that utensils or containers made of copper though not properly tinned. where such first mentioned package is intended for sale. (ix) IS: 13601 .1 (7). (xi) Tin and plastic containers once used. 10. 9. distribution or delivery to an intermediary and is not intended for sale direct to a single consumer. CHAPTER-2 PACKAGING AND LABELLING 2. “Principal Display Panel” means that part of the container/package which is intended or likely to be displayed or presented or shown or examined by the customer under normal and customary conditions of display. after which the food probably will not have the quality and safety attributes normally expected by the consumers and the food shall not be sold.1: General Requirements 1. (viii) IS: 12247 . shall be construed as package containing pre-packed food articles. when used in the preparation. .1.Specification for Poly alkylene terephathalates (PET).30 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. food articles namely :— (i) IS : 10146 (Specification for Polyethylene in contact with foodstuffs). shall not be re-used for packaging of edible oils and fats. (v) IS : 11434 (Specification for Ionomer Resins in contact with foodstuffs). (ii) IS : 10142 (Specification for Styrene Polymers in contact with foodstuffs). “Use – by date” or “Recommended last consumption date” or “Expiry date” means the date which signifies the end of the estimated period under any stated storage conditions. 4] Note: The expression “package” wherever it occurs in these Regulations. 2. (x) IS: 13576 .Vegetarian Food as defined in regulation 1. syrups.k 31 (i) All containers shall be securely packed and sealed.1. tin containers covered from inside with polythene lining of 250 gauge or suitable lacquered cans shall be used. open top sanitary cans may also be used. rust. (iii) Cans shall be free from leaks. The sealing device shall be so designed that once the container has been opened. (vi) For Pickles. bottles. (ii) For Canned fruits. only bottles/ jars capable of giving hermetic seal shall be used. Packaging requirements for Canned Meat Products (i) New sanitary top cans made from suitable kind of tin plate shall be used. 10325 or 10339 as amended from time to time. (viii) Candied fruits and peels and dried fruits and vegetables can be packed in paper bags. 2. Juices and Pulps may be packed in wooden barrels when sulphited. chinaware jars.M 4º Hkkjr dk jkti=k % vlk/kj. If acidity does not exceed 0. cardboard or wooden boxes. crush. Jellies. and Marmalades. sanitary top cans made up of suitable kind of tin plates shall be used. Standards No. Jams. The lacquer used shall be sulphur resistant and shall not be soluble in fat or brine. jars. squashes. bottles.I. aluminium and other suitable approved containers.2: Product specific requirements 1. juices and vegetables. juices and vegetables. (b) Wrapping or packaging may not be re-used for dairy products. new tins.¹Hkkx III—[k.5% as acetic acid. aluminium containers may be used and it shall be securely sealed. 1993 or 13955 or 9025 or 13954 as amended from time to time and in respect of Tin containers for packaging edible oils and fats shall conform to IS No. clean bottles shall be used. 2. 3. (v) For packing Preserves. they shall be sealed hermetically after filling. new canisters. These products when frozen and sold in the form of ice shall be packed in suitable cartons. (ii) The exterior of the cans shall be free from major dents. by means of a sealing device which ensures that the milk is protected from any adverse effects of external origin on its characteristic. lard or lined with vegetable parchment paper before being filled. Packaging requirements for Milk and Milk Products (a) Bottling or filling of containers with heat-treated milk and milk product shall be carried out mechanically and the sealing of the containers shall be carried out automatically. new cans. the dairy products shall be placed in the rooms provided for storage. (iv) Juices. . cordials.S. clean bottles. the evidence of opening remains clear and easy to check. The cans shall be lacquered internally. 4. (ix) Fruits and Vegetable products can also be packed in aseptic and flexible packaging material having good grade quality conforming to the standards laid down by BIS. clean jars. barley waters and other beverages shall be packed in clean bottles securely sealed. (c) Sealing shall be carried out in the establishment in which the last heat-treatment of drinking milk or liquid milk-base products has been carried out. Packaging requirements for Fruits and Vegetables Products (i) Every container in which any fruit product is packed shall be so sealed that it cannot be opened without destroying the licensing number and the special identification mark of the manufacture to be displayed on the top or neck of the bottle. wooden casks. (d) Immediately after packaging. (iii) For Bottled fruits. perforations and seam distortions. jars. immediately after filling. except where the containers are of a type which may be re-used after thorough cleaning and disinfecting. Packaging requirements for Edible oil/ fat: Tin Plate used for the manufacture of tin containers for packaging edible oils and fats shall conform to the standards of prime grade quality contained in B. (ii) Cans used for filling pork luncheon meat shall be coated internally with edible gelatin. (vii) For Tomato Ketchups and Sauces. 2.2.2: Labelling of Pre-packaged Foods In addition to the General Labelling requirements specified in 2. lard and beef fat or extracts thereof shall be declared by specific names Starch Fish Starches. 5. 2.32 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. namely. (c) A specific name shall be used for ingredients in the list of Ingredients. colourless. a list of ingredients shall be declared on the label in the following manner:— (a) The list of ingredients shall contain an appropriate title. transparent and tamperproof bottles/containers made of polyethylene (PE) (conforming to IS:10146 or polyvinyl chloride (PVC) conforming to IS : 10151 or polyalkylene terephthalate (PET and PBT) conforming to IS : 12252 or polypropylene conforming to IS : 10910 or foodgrade polycarbonate or sterile glass bottles suitable for preventing possible adulteration or contamination of the water. Where the container is covered by a wrapper. namely:– Classes Edible vegetable oils/Edible vegetable fat Animal fat / oil other than milk fat Class Titles Edible vegetable oil/ Edible vegetable fat or both hydrogenated or Partially hydrogenated oil Give name of the source of fat. Packaging requirements for Drinking Water (Both Packaged and Mineral Water) It shall be packed in clean. The Name of Food: The name of the food shall include trade name or description of food contained in the package.— 1. Pre-packaged food shall not be described or presented on any label or in any labelling manner that is false. at the time of its manufacture. 2. List of Ingredients: Except for single ingredient foods. Label in pre-packaged foods shall be applied in such a manner that they will not become separated from the container. prominent. the wrapper shall carry the necessary information or the label on the container shall be readily legible through the outer wrapper and not obscured by it. Contents on the label shall be clear. as the case may be. The particulars of declaration required under these Regulations to be specified on the label shall be in English or Hindi in Devnagri script: Provided that nothing herein contained shall prevent the use of any other language in addition to the language required under this regulation. indelible and readily legible by the consumer under normal conditions of purchase and use.2. hygienic.2: Labelling 2. the following class titles may be used. Pork fat.1: General Requirements 1.1 above every package of food shall carry the following information on the label. other than chemically modified starches All species of fish where the fish constitutes an ingredient of another food and provided that the labelling and presentation of such food does not refer to a species of fish . 5. (b) The name of Ingredients used in the product shall be listed in descending order of their composition by weight or volume. Every prepackaged food shall carry a label containing information as required here under unless otherwise provided. 3. Provided that for Ingredients falling in the respective classes. 2. misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect. namely. 4] (iii) Meat products packed in hermetically sealed containers shall be processed to withstand spoilage under commercial conditions of storage and transport. All packaging materials of plastic origin shall pass the prescribed overall migration and colour migration limits. 4.— 2. 6. such as the term “Ingredients”. or (ii) is not within the name of the food but. (d) Where an ingredient itself is the product of two or more ingredients. other than food additive. in brackets. the disclosure of such ingredient is not required. Coconib. Provided that where the ingredient has been used as flavouring agent. Cocoa press cakes. such a compound ingredients shall be declared in the list of ingredients.¹Hkkx III—[k. Cocoa powder (Fine/Dust) Cheese Spices and condiments or mixed spices/ condiments as appropriate Gum Base Dextrose or Glucose Caseinates Cocoa butter Crystallized fruit Milk solids Cocoa solids Provided further that pork fat. as the case may be: Provided that where a compound ingredient. expeller or refined cocoa butter All crystallized fruit All milk and milk products derived solely from milk Cocoa bean. (f) Every package of food sold as a mixture or combination shall disclose the percentage of the ingredient used at the time of the manufacture of the food (including compound ingredients or categories of ingredients). is essential to characterise the food and is expected to be present in the food by consumers. syrup or broth. constitutes less than five percent of the food. which are intended to be reconstituted by addition of water. the ingredients in such reconstituted food shall be declared in descending order of weight or volume as the case may be. Provided further that in the case of dehydrated or condensed food. brine. the list of ingredients of the compound ingredient. and shall contain a statement such as “Ingredients of the product when prepared in accordance with the directions on the label”. need not to be declared. lard and beef fat or extract thereof shall be declared by their specific names.M 4º Hkkjr dk jkti=k % vlk/kj. and if the omission of the quantitative ingredient declaration will mislead or deceive the consumer. of its ingredients in descending order of weight or volume. the disclosure of such ingredient is not required: Provided further that where the drained net weight is indicated on the label as required or in case of such food products where specific provisions are stipulated under these Regulations or where a pictorial representation of a serving suggestion is made for consumer information and use. used in the compound food and so declared in the list of ingredients: Provided that water or other volatile ingredients evaporated in the course of manufacture need not be declared. Cocomass. (e) Added water shall be declared in the list of ingredients except in cases where water forms part of an ingredient. such as. if such ingredient– (i) is emphasised as present on the label through words or pictures or graphics. .k Poultry meat 33 All types of poultry meat where such meat constitutes an ingredient of another food and provided that the labelling and presentation of such a food does not refer to a specific type of poultry meat All types of cheese where cheese or mixture of cheeses constitutes an ingredient of another food and provided that the labelling and presentation of such food does not refer to a specific type of cheese All spices and condiments and their extracts All types of gum or preparations used in the manufacture of gum base for chewing gum Anhydrous dextrose and dextrose monohydrate All types of Caseinates Press. and shall be accompanied by a list. packaged mineral water. For the purpose of regulation 2. table salt. the declarations with regard to addition of fruit pulp and fruit juice shall invariably appear on the body of the bottle. like.2. numerical information on vitamins and minerals is declared. (iv) Wherever. it shall be expressed in metric units. the amount in gram (g) or milliliter (ml) shall be included for reference beside the serving measure. in which hydrogenated vegetable fats or bakery shortening is used shall declare on the label that ‘hydrogenated vegetable fats or bakery shortening used.2 gm per serving of food and the claim ‘saturated fat free’ may be made in cases where the saturated fat does not exceed 0. (ii) “Nutrition claim” means any representation which states. vitamins and minerals.1 gm per 100 gm or 100 ml of food. based on shelf-life. or foods served for immediate consumption such as served in hospitals. Provided further that. hotels or by food services vendors or halwais. jaggery. soluble tea. 4] Provided further that in case of any bottle containing liquid milk or liquid beverage having milk as an ingredient. suggests or implies that a relationship exists between a food or a constituent of that food and health and include nutrition claims which describe the physiological role of the nutrient in growth. Provided that — (i) the nutritional information may not be necessary. vegetables and products that comprise of single ingredient. and the amount of trans fatty acid in gram (g) shall be declared in addition to the other requirement stipulated above.2 (3). a health claim of ‘trans fat free’ may be made in cases where the trans fat is less than 0. or food shipped in bulk which is not for sale in that form to consumers. soluble coffee. soft drink. or non –nutritive products. risk reduction claim relating to the consumption of a food or food constituents. rice. (iii) The food. fruits. in the context of the total diet. carbohydrate (specify quantity of sugar) and fat in gram (g) or ml. suggests or implies that a food has particular nutritional properties which are not limited to the energy value but include protein. spices. to the reduced risk of developing a disease or health related condition. in case of foods such as raw agricultural commodities. wheat. cereals. fat carbohydrates. amino acids or enzymes shall give the quantities of such added nutrients on the label. at the time of analysis.packaged assorted vegetables. vitamins. development and normal functions of the body.contains trans fats. storage. or disease. (ii) The compliance to quantity of declared nutrients on the label shall be according to the established practices. (v) Where the nutrition declaration is made per serving. like. herbs. minerals. coffee-chicory mixture. 3. papad. metals or their compounds. (ii) the amounts of protein. alcoholic beverages or fruit and vegetables. Provided that the food claimed to be enriched with nutrients. spice mixes. Nutritional information – Nutritional Information or nutritional facts per 100 gm or 100ml or per serving of the product shall be given on the label containing the following:— (i) energy value in kcal. carbonated water or ready-to-serve fruit beverages. condiments. pickles. coffee. (iii) the amount of any other nutrient for which a nutrition or health claim is made: Provided that where a claim is made regarding the amount or type of fatty acids or the amount of cholesterol. and inherent nature of the food shall be kept in view in case of quantity declared nutrients. processed and pre. on normal functions or biological activities of the body and such claims relate to a positive contribution to health or to the improvement of function or to modifying or preserving health. . other functional claims concerning specific beneficial effect of the consumption of food or its constituents.34 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. such as. in the context of the total diet. packaged drinking water. (i) “Health claims” means any representation that states. monounsaturated fatty acids and polyunsaturated fatty acids in gram (g) and cholesterol in milligram (mg) shall be declared. due consideration. sugar. the amount of saturated fatty acids. Explanation — For the purpose of this provision. proteins. Provided also that the provisions of regulation 2. Colour. Declaration regarding Food Additives(i) For food additives falling in the respective classes and appearing in lists of food additives permitted for use in foods generally. Gelling Agent. Provided further that in the case of returnable new glass bottle manufactured and used for packing of such beverages on or after 19th March 2009. Preservative. 4. or liquid milk and milk powders. Foaming Agent. Raising Agent. (iii) on the labels. Emulsifier. (iii) Every package of Vegetarian Food shall bear a declaration to this effect by a symbol and colour code as stipulated below for this purpose to indicate that the product is Vegetarian Food. Firming Agent. Emulsifying Salt. 1. inside the square with green outline having size double the diameter of the circle. 2. Square. Colour Retention Agent. Area of principal display panel Upto 100 cms. Propellant. square upto 500 cms square. Acids.M 4º Hkkjr dk jkti=k % vlk/kj. as indicated below : Green colour (iv) Size of the logo Sl No. leaflets. The symbol shall consist of a green colour filled circle. the manufacturer. 4. having a diameter not less than the minimum size specified in the Table below.2 (4) (iv). Glazing Agent. Flavour Enhancer.¹Hkkx III—[k. Antioxidant. Above 2500 cms. Humectant. containers.2. Sweetener.2. Bulking Agent. 3. (ii) just close in proximity to the name or brand name of the product. Declaration regarding Veg or Non veg – (i) Every package of “Non Vegetarian” food shall bear a declaration to this effect made by a symbol and colour code as stipulated below to indicate that the product is Non-Vegetarian Food. pamphlets. The symbol shall consist of a brown colour filled circle having a diameter not less than the minimum size specified in the Table mentioned in the regulation 2. Flour Treatment Agent. Above 500 cms square upto 2500 cms square. the following class titles shall be used together with the specific names or recognized international numerical identifications: Acidity Regulator. the list of ingredient and nutritional information shall be given on the bottle. Antifoaming Agent.k 35 (iii) “Risk reduction” in the context of health claims means significantly altering a major risk factor for a disease or health-related condition. Anticaking Agent. or packer or seller may give declaration to this effect in addition to the said symbol. inside a square with brown outline having sides double the diameter of the circle as indicated below : Brown colour (ii) Where any article of food contains egg only as Non-Vegetarian ingredient. advertisements in any media. there shall be displayed one of the following . Above 100 cms. Minimum size of diameters in mm 3 4 6 8 The symbol shall be prominently displayed (i) on the package having contrast background on principal display panel.2(4) shall not apply in respect of mineral water or packaged drinking water or carbonated water or alcoholic drinks. 5. Square. Stabilizer. Thickener: (ii) Addition of colours and/or Flavours— (a) Extraneous addition of colouring matter to be mentioned on the label – Where an extraneous colouring matter has been added to any article of food. there shall be written just beneath the list of ingredients on the label attached to any package of food so flavoured. the class name of flavours shall be mentioned on the label and it shall comply with the requirement of label declaration as specified under the regulation 2. addition of such colours and/or flavours need not be mentioned in the list of ingredients. Provided also further that every package of synthetic food colours preparation and mixture shall bear a label upon which is printed a declaration giving the percentage of total dye content 6. the label shall declare the common name of the flavours. namely :— CONTAINS PERMITTED NATURAL C0LOUR(S) AND ADDED FLAVOUR(S) OR CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S) OR CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S) Provided that in case of artificial flavouring substances.2.2. and also the name and complete address of the manufacturer or the company.2 (5) (ii) Note: — When statement regarding addition of colours and/or flavours is displayed on the label in accordance with regulation 2. Provided further that when combined declaration of colours and flavours are given.2(5)(ii) and regulation 3. (b) Extraneous addition of flavouring agents to be mentioned on the label. 2011 (c) In case both colour and flavour are used in the product. just beneath the list of the ingredients on the label attached to any package of food so coloured. but in case of the natural flavouring substances or nature identical flavouring substances. a statement in capital letters as below : CONTAINS ADDED FLAVOUR (specify type of flavouring agent as per Regulation 3. the colour used in the product need not be mentioned in the list of ingredients.1. Where an extraneous flavouring agent has been added to any article of food. (ii) Where an article of food is manufactured or packed or bottled by a person or a company under the written authority of some other manufacturer or company. Also. the label shall carry the name and complete address of the manufacturing or packing or bottling unit as the case may be. just beneath the list of ingredients on the label attached to any package of food so coloured and flavoured.36 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Name and complete address of the manufacturer (i) The name and complete address of the manufacturer and the manufacturing unit if these are located at different places and in case the manufacturer is not the packer or bottler. namely: CONTAINS PERMITTED NATURAL COLOUR(S) OR CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) OR CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) Provided that where such a statement is displayed along with the name or INS no of the food colour. 4] statements in capital letters.10(1) of Food Safety and Standards (Food product standards and food additive) Regulation. for and on whose behalf it is manufactured or packed or bottled. one of the following combined statements in capital letters shall be displayed. 2011. under his or its brand name.2. the name and complete address of the packing or bottling unit as the case may be shall be declared on every package of food. in addition to above statement. the International Numerical Identification number of colours used shall also be indicated either under the list of ingredients or along with the declaration. the common name or class name of the flavour shall also be mentioned on label.1 of Food Safety and Standards (Food Product Standards and Food Additive) Regulation. . Explanation 1. shall be declared on every package of food. dhokla.. paneer.. any package containing bread... packing or pre-packing shall be given if the “Best Before Date” of the products is more than three months: Provided further that in case any package contains commodity which has a short shelf life of less than three months. Date of manufacture or packing. 10. shall be given on the label. bhelpuri. khoa.. namely:— “BEST BEFORE . the name of the country of origin of the food article and the name and complete address of the importer and the premises of packing or bottling in India.. the net weight declared on the package containing such confectionary or on the label thereof may include the weight of such immediate wrapper if the total weight of such immediate wrapper does not exceed – (a) eight per cent.. aqueous solutions of sugar and salt.k 37 (iii) Where an article of food is imported into India. the package containing such food article shall also bear on the label. 9. in the following manner..MONTHS FROM MANUFACTURE (Note: — blank be filled up) (ii) In case of package or bottle containing sterilised or Ultra High Temperature treated milk.. packed or pre-packed. pizza. flavoured milk. the weight of the wrappers and packaging materials shall be excluded: (iii) Where a package contains a large number of small items of confectionery.. the date.. month and year in which the commodity is manufactured. doughnuts. Where such immediate wrapper is a waxed paper or other paper with wax or aluminium foil under strip. the weight of such immediate wrappers of all the items of the confectionery contained in the package...... In case of other paper of the total net weight of all the items of confectionery contained in the package minus the weight of immediate wrapper.— For the purposes of this requirement the expression “liquid medium” include water.. as the case may be. Provided that in case of packages containing bread and milk including sterilised milk. and (ii) In addition to the declaration of net quantity. Provided further that where any food article manufactured outside India is packed or bottled in India.. Lot/Code/Batch identification A batch number or code number or lot number which is a mark of identification by which the food can be traced in the manufacture and identified in the distribution. Explanation 2... Net quantity (i) Net quantity by weight or volume or number.. shall be given on the label: Provided that the month and the year of manufacture.M 4º Hkkjr dk jkti=k % vlk/kj. or (b) six per cent. month and year in which the commodity is manufactured or prepared or pre-packed shall be mentioned on the label. 8... a food packed in a liquid medium shall carry a declaration of the drained weight of the food. the package of food shall also carry the name and complete address of the importer in India. each of which is separately wrapped and it is not reasonably practicable to exclude from the net weight of the commodity. MONTHS AND YEAR OR “BEST BEFORE . 7.— In declaring the net quantity of the commodity contained in the package... Best Before and Use By Date (i) the month and year in capital letters upto which the product is best for consumption. or any . fruit and vegetable juices or vinegar..¹Hkkx III—[k. MONTHS FROM PACKAGING OR “BEST BEFORE . soya milk. particulars under this clause shall not be required to be given on the label. either singly or in combination.— The date. . meat. 2. instead of Best Before date. Use by date/recommended last consumption date/expiry date shall be given. formed or moulded on a glass or plastic surface or where such information is embossed or perforated on a package.. Any information or pictorial device written. in such style or type of lettering as to be boldly... where applicable. Country of origin for imported food: (i) The country of origin of the food shall be declared on the label of food imported into India. (iv) In case of infant milk substitute and infant foods instead of Best Before date. plain and unambiguous (ii) Conspicuous as to size number and colour.3.3: Manner of declaration 2. printed..DAYS FROM PACKAGING” OR “BEST BEFORE ……. if necessary. 12. to ensure correct utilization of the food.DATE/MONTH/YEAR” OR “BEST BEFORE. which shall not be more than three years from the date of packing. date of manufacture and “best before” shall not apply in respect of carbonated water (plain soda and potable water impregnated with carbon dioxide under pressure) packed in returnable glass bottles 11.. Use by date/ recommended last consumption date/expiry date shall be given. lettering or graphic material used on the package. manufacturer’s name and address. and shall be printed or inscribed on the package in a colour that contrasts conspicuously with the background of the label Provided that — (a) Where any label information is blown. Every declaration which is required to be made on package under these regulations shall be: (i) Legible and prominent.38 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. including reconstitution. the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling. (iii) as far as practicable. clearly and conspicuously present in distinct contrast to the other type. Provided further that the declaration of best before date for consumption shall not be applicable to (i) wines and liquors (ii) alcoholic beverages containing 10 percent or more by volume of alcohol. or graphic matter may be displayed in the label provided that it is not in conflict with the requirements of these Regulations. definite. DAYS FROM MANUFACTURE” Note: (a) blanks be filled up (b) Month and year may be used in numerals (c) Year may be given in two digits (iii) On packages of Aspartame. Provided further that above provisions except net weight/net content.. 2. fish or any other like commodity. the declaration be made as follows:— “BEST BEFORE ………. 4] uncanned package of fruits. shall be included on the label.. vegetable. Instructions for use: (i) Instructions for use. that information shall not be required to be presented in contrasting colours: . (ii) When a food undergoes processing in a second country which changes its nature. nutritional information.1: General Conditions 1. 4. twenty percent of the total surface area of the container except where there is label. area or number.3 The height of numeral in the declaration (i) The height of any numeral required under these regulations.sugar. Where a package is provided with an outside container or wrapper. device. No declaration shall be made so as to require it to be read through any liquid commodity contained in the package. 3.bull’s eye. Provided that in the case of package having a capacity of five cubic centimeters or less. TABLE – I When net quantity is in weight or volume Sl. such as. Labels not to contain false or misleading statements: A label shall not contain any statement.I below. if the net quantity is declared in terms of weight or volume and (b) as shown in Table II below. such declaration shall be clear. unambiguous and legible. fancy name or abbreviation which is false or misleading in any particular concerning the food contained in the package. OR The pre-printed information be grouped together and given in one place and . No Weight/volume Minimum height of numeral in mm Normal case 1. Area of the principal display panel The area of principal Display panel shall not be less than — (a) In the case of a rectangular container. if the net quantity is declared in terms of length. Ginger Beer or Gold-Spot or any other name in existence in international trade practice. securely affixed to the container. or (c) In the case of container of any other shape. (b) Online information or those not pre-printed be grouped together in another place. design.M 4º Hkkjr dk jkti=k % vlk/kj.¹Hkkx III—[k. 1. on the principal display panel shall not be less than— (a) as shown in Table .3. 2. or perforated on container 2 4 6 8 . oval or nearly oval container. Upto 50g/ml Above 50g/ml upto 200g/ml Above 200 g/ml upto 1 kg/litre Above 1 kg/litre 1 2 4 6 When blown. round or nearly round. barley. cream cracker or in respect of aerated waters. 2. claim. 5. or concerning the quantity or the nutritive value or in relation to the place of origin of the said food: Provided that this regulation shall not apply in respect of established trade or fancy names of confectionery. (a) All information should be grouped together and given at one place. 3. biscuits and sweets. such label shall give a surface area of not less than ten percent of the total surface area of the container. forty percent of the product of height and width of the panel of such container having the largest area.3. 2. formed Moulded. such container or wrapper shall also contain all the declarations which are required to appear on the package except where such container or wrapper itself is transparent and the declarations on the package are easily readable through such outside container or wrapper.2 Principal display panel: The information required under these Regulations shall be given on the principal display panel of the package or container and such information may be given in the following manner. twenty percent of the product of the height and average circumference of such container. (b) In case of cylindrical or nearly cylindrical. 4. the principal display panel may be card or tape affixed firmly to the package or container and bearing the required information under these regulations. such as.k 39 (b) Where any declaration on a package is printed either in the form of a handwriting or hand script. of the product including its energy value in Kilo Calories/Joules. Square 1 2 4 6 (ii) The height of letters in the declaration under 2. No Area of principal display panel Minimum height of numeral in mm Normal case When blown. Square upto 2500 cms. Square upto 500 cms. “Warning/ caution-Careful and hygienic preparation of infant foods/infant milk substitute is most essential for health. every container of infant milk substitute or infant food or any label affixed thereto shall indicate in a clear. area. container as the case may be. number [PART III—SEC. exhibited for sale or stored for sale only after obtaining the approval of such articles of food and its label from the Authority. The colour of the text printed or used shall be different from that of the background of the label. (ii) a statement that infant milk substitute or infant food should be used only on the advice of a health worker as to the need for its use and the proper method of its use. Upto 100 cms square Above 100 cms. formed Moulded. moulded. 4] Sl. instruction for appropriate and hygienic preparation including cleaning of utensils.g spray dried) except in case of infant foods. Square Above 500 cms. Without prejudice to any other provisions relating to labelling requirements contained in these regulations.40 THE GAZETTE OF INDIA : EXTRAORDINARY TABLE – II When net quantity is in length.4. The types of letters used shall not be less than five millimeters and the text of such statement shall be in the Central Panel of every container of infant milk substitute or infant food or any label affixed thereto. Provided that the width of the letter or numeral shall not be less than one-third of its height.4: Specific Requirements/ Restrictions on manner of labelling 2. I& I: Provided further that in case of label declarations required under 2. In case of infant food. . (iv) a statement indicating the process of manufacture (e. 2. 3 4.2 shall not be less than 1 mm height when blown. conspicuous and in an easily readable manner. whose standards are not prescribed under Food Safety and Standards (Food Products standards and Food Additives) Regulations. (v) the approximate composition of nutrients per 100 gms. the words “IMPORTANT NOTICE” in capital letters and indicating there under the following particulars.4 except in case declaration specifying instructions for use or preparation of the product. namely:— (i) a statement “MOTHER’S MILK IS BEST FOR YOUR BABY” in capital letters. formed. Do not use fewer scoops than directed since diluted feeding will not provide adequate nutrients needed by your infant. (iii) a warning that infant milk substitute or infant food is not the sole source of nourishment of an infant. or perforated on container 2 4 6 8 1. (vii) the feeding chart and directions for use and instruction for discarding leftover feed. as under. (vi) the storage condition specifically stating “store in a cool and dry place in an air tight container” or the like (after opening use the contents within the period mentioned or the expiry date whichever is earlier). a statement indicating “infant food shall be introduced only (after the age of six months and upto the age of two years)” shall also be given. 2. the size of letters shall not be less than 3mm. 2. bottles and teats and warning against health hazards of inappropriate preparations. Square Above 2500 cms. An article of infant milk substitutes /infant foods. Do not use more scoops than directed since concentrated feed will not provide the water needed by your infant”. 2011 shall be manufactured for sale.1: Labelling of infant milk substitute and infant food 1. the height of letters shall not be less than 2mm. but this proviso shall not apply in the case of numeral “I” and letters i. embossed or perforated. Declaration to be surrounded by line: There shall be a surrounding line enclosing the declaration where the words “unsuitable for babies” are required to be used. (i) Distance of surrounding line: The distance between any part of the words “unsuitable for babies” surrounding the line enclosing these words shall not be less than 1. Every container in which solvent-extracted oil or de-oiled meal or edible flour is packed for sale shall. (ix) indicating the Batch No. bear the following particulars in English or Hindi (Devnagri script) :— (i) the name. trade name. “Full Protein Food”. as the case may be: . The lactose free/sucrose free Infant Milk Substitute should be withdrawn if there is no improvement in symptoms of intolerance”. 8.2: Labelling of edible oils and fats 1.5 if the product other than infant milk substitute is claimed to have higher quality protein. It shall not have picture or other graphic materials or phrases designed to increase the saleability of the infant milk substitute or infant food. The container of infant milk substitute meant for infants with allergy to cow’s /buffalo’s milk protein or soy protein or label affixed thereto shall indicate conspicuously “HYPOALLERGENIC FORMULA” in capital letters and statement “TO BE TAKEN UNDER MEDICAL ADVICE”. 2.4. if permitted. “Cholesterol Friendly”. The Package and/or any other label of infant milk substitute or infant food shall not exhibit the words. or description of the solvent-extracted oil or de-oiled meal or edible flour. 7. The product which contains neither milk nor any milk derivatives shall be labelled “contains no milk or milk product” in conspicuous manner. “Double-Refined”. 4. 2. at the time of sale by the producer.M 4º Hkkjr dk jkti=k % vlk/kj. The containers of infant milk substitute meant for (premature baby (born before 37 weeks)/low birth weight infant (less than 2500gm) or labels affixed thereto shall indicate the following additional information. No containers or label referred to in 2. 3. 6. “Micro-Refined”. “Cholesterol Fighter”. and (iii) a statement “TO BE TAKEN UNDER MEDICAL ADVICE” in capital letters. “Complete food” or “Health Food” or any other similar expression. “Extra-Refined”. (ii) a statement “the low birth weight infant milk substitute shall be withdrawn under medical advice as soon as the mother’s milk is sufficiently available’. 5. “energy Food”.5 KG] in capital letters along with the product name in central panel. shall be declared in addition to appropriate class names. The package. The terms “Humanised” or “Maternalised” or any other similar words shall not be used. “Soothing to Heart”. if any. (xi) the specific name of the food additives. label or the advertisement of edible oils and fats shall not use the expressions “SuperRefined”.1(2) relating to infant milk substitute or infant food shall have a picture of infant or women or both. “Anti-Cholesterol”. The container of infant milk substitute for lactose or lactose and sucrose intolerant infants or label affixed thereto shall indicate conspicuously “LACTOSE-FREE or SUCROSE-FREE or LACTOSE and SUCROSE-FREE” in capital letters and statement “TO BE TAKEN UNDER MEDICAL ADVICE” and shall also bear the following statements.4.¹Hkkx III—[k. “Saturated Fat Free” or such other expressions which are an exaggeration of the quality of the Product. namely:— “Lactose free Infant Milk Substitute should only be used in case of diarrhea due to lactose intolerance. Ultra-Refined”. namely:— (i) the words [PREMATURE BABY (BORN BEFORE 37 WEEKS) LOW BIRTH WEIGHT (LESS THAN 2. Month and Year of its manufacture and expiry date (x) the protein efficiency ratio (PER) which shall be minimum 2.k 41 (viii) Instruction for use of measuring scoop (level or heaped) and the quantity per scoop (scoop to be given with pack).5 mm. namely :— This package of vanaspati is made from more than 30 per cent Rice bran oil by weight 9.. at the time of sale by the manufacturer or dealer thereof.6 (1) of Food Safety and Standards(Food Products standards and Food Additive) Regulation... Every container in which solvent is packed shall.— Refined (name of the Oil) Oil Provided that the container of imported edible oil shall also bear the word. 6.. in the case of oils not complying with the requirements under item (a) above. a declaration in a type-size of not less than 50 mm...per cent 7. Every container of refined vegetable oil shall bear the following label.... 3.per cent Groundnut oil. 2011 for Edible vegetable oil/Vanaspati. margarine.6 (1) of Food Safety and Standards (Food Products Standards and Food Additive) Regulation. blended edible vegetable oils. 4. shall carry the following label. 5.. Every package of vanaspati made from more than 30 percent of Rice bran oil shall bear the following label.— BLEND OF PALMOLEIN AND GROUNDNUT OIL Palmolein.. bakery shortening. 4] (ii) in the case of oil not conforming to the standards of quality for “refined” grade solvent extracted oils specified in regulation 2. namely : BLEND OF IMPORTED RAPE-SEED OILAND MUSTARD OIL Imported rape-seed oil... as follows shall appear on the label: (a) “NOT FOR DIRECT EDIBLE CONSUMPTION”. “Imported”... it shall be sufficient if the aforesaid particulars are furnished in the accompanying documents.... month and year of manufacture: Provided that where solvent extracted oils are transported in bulk in rail tank-wagons or road tankers. “free from Argemone Oil”. as prefix. namely.... 2011 (b) “FOR INDUSTRIAL NON-EDIBLE USES ONLY”..2.. bear the Indian Standards Institution certification mark. (v) the batch number. (b) The mass/volume of the contents. in the case of oils complying with the requirements for the “semi-refined” or “raw-grade 1” grades of oil specified in regulation 2.. namely. Every package containing an admixtu`re of imported rape-seed oil with mustard oil.. .42 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. or where de-oiled meal or edible flour is transported in bulk either for storage in silos or transferred to ship for bulk shipment.. Every package containing Fat Spread shall carry the following labels namely:— Milk Fat Spread Use before .. mixed fat spread and refined vegetable oil is packed in addition to other labelling requirements provided in these regulations shall bear the following particulars in English or Hindi in Devnagri script: (a) The name/description of the contents.per cent 8. Every package containing an admixture of palmolein with groundnut oil shall carry the following label.2.. (iii) the name and business particulars of the producer... (iv) the net weight of the contents in the container..per cent Mustard oil. Every container in which vanaspati. ..k Date of packing ...4.— NOT TO BE SOLD LOOSE 2... 2..... A package containing annatto colour in vegetable oils shall bear the following label namely :— Annatto colour in oil (Name of oil/oils) used 11.... Date of packing ..... Total Fat Content Per cent by weight ........ Total Milk Fat Content Per cent by weight………… .. 43 10............ (ii) the chemical and the common or commercial name and colour index of the dye-stuff... Date of packing ............. Per cent by weight………… Milk Fat Content...... Mixed Fat Spread Use before .... (ii) the name of the various ingredients used in the preparation.. No person shall sell a mixture of permitted synthetic food colours for use in or upon food unless its container carries a label stating the following particulars:— (i) the words “Food Colour Mixture”.... Every package containing an admixture of edible oils shall carry the following label.3: Labelling of permitted food colours 1... No person shall sell a permitted synthetic food colours for use in or upon food unless its container carries a label stating the following particulars:— (i) the words “Food Colours”... There shall also be the following declaration in bold capital letters along with the name of product on front/ central panel............ 3...¹Hkkx III—[k...% by Weight (Name and nature of edible vegetable oils i......M 4º Hkkjr dk jkti=k % vlk/kj.........e.. Vegetable Fat Spread Use before ..... namely:— This blended edible vegetable oil contains an admixture of : (i) .......... ........ Total Milk Fat Content Percent by weight...... No person shall sell a preparation of permitted synthetic food colours for use in or upon food unless its container carries a label stating the following particulars:— (i) the words “Food Colour Preparation”.........% by Weight (ii) ...... (ii) the chemical and the common or commercial name and colour index of the dye stuff contained in the mixture. in raw or refined form) Date of Packing.. .......4...(i) Every package containing a mixture of coffee and chicory shall have affixed to it a label upon which shall be printed the following declaration: Coffee blended with Chicory This mixture contains Coffee…………………………… Per cent Chicory…………………………..... namely...... Instant Coffee-Chicory mixture made from blends of coffee and chicory Coffee…………………………… Per cent Chicory…………………………....... In addition all packages of irradiated food shall bear the following declaration and logo....... PURPOSE OF IRRADIATION... Per cent 2......... which has been treated with ionizing radiation. namely:— PROCESSED BY IRRADIATION METHOD DATE OF IRRADIATION ... shall carry a written statement indicating the treatment in close proximity to the name of the food...... CONDENSED MILK OR DESICCATED (DRIED) MILK: Every package containing condensed milk or desiccated (dried) milk shall bear a label upon which is printed such one of the following declarations as may be applicable or such other declaration substantially to the like effect as may be allowed by the State Government. 4] Irradiated foods.4: Labelling of irradiated Food [PART III—SEC....................4. Per cent (ii) Every package containing Instant Coffee-Chicory mixture shall have affixed to it a label upon which shall be printed the following declarations... litres of toned milk (ii) In the case of condensed milk (sweetened): CONDENSED MILK SWEETENED This tin contains the equivalent of (x)......... Coffee-Chicory Mixture:.. LICENSE NO of Irradiation Unit......... 2.44 THE GAZETTE OF INDIA : EXTRAORDINARY 2... litres of toned milk with sugar added ..5: Specific Labelling Requirements of other Products 1....— (i) In the case of condensed milk (unsweetened): CONDENSED MILK UNSWEETENED (Evaporated Milk) (This tin contains the equivalent) of (x).The label of a food... ...... litres of partly skimmed milk having. The declaration shall in each case be completed by inserting at (x) the appropriate number in words and in figures... explanation of............ per cent milk fat (x) In the case of skimmed milk powder: SKIMMED MILK POWDER This tin contains the equivalent of (x). as the case may be...... “one and a half (1½)”..¹Hkkx III—[k. for example. or reference to either the statement of equivalence.. litres of toned milk (viii) In the case of milk powder which contains lecithin: MILK POWDER IN THIS PACKAGE CONTAINS LECITHIN (ix) In the case of partly skimmed milk powder : PARTLY SKIMMED MILK POWDER This tin contains the equivalent of (x)............k 45 (iii) In the case of condensed skimmed milk (unsweetened): CONDENSED SKIMMED MILK UNSWEETENED (Evaporated Skimmed Milk) This tin contains the equivalent of (x).M 4º Hkkjr dk jkti=k % vlk/kj.... 4... contained in the prescribed declaration . any fraction being expressed as eight quarters or a half.. There shall not be placed on any package containing condensed milk or desiccated (dried) milk any comment on... litres of skimmed milk (iv) In the case of condensed skimmed milk (sweetened): CONDENSED SKIMMED MILK SWEETENED This tin contains the equivalent of (x)........ litres of skimmed milk 3.litres of skimmed milk with sugar added” (v) In the case of condensed milk (sweetened and flavoured): This has been flavoured with.. NOT TO BE USED FOR INFANTS BELOW SIX MONTHS (vi) In the case of condensed milk/condensed Skimmed milk (unsweetened) Sterilised by Ultra High Temperature (UHT) treatment: This has been sterilised by UHT Process (vii) In the case of milk powder: MILK POWDER This tin contains the equivalent of (x).. add (here insert the number of parts) of water by volume to one part by volume of this condensed milk or desiccated (dried) milk”. 4] or on the words “machine skimmed” “skimmed” or “unsuitable for babies” except instructions as to dilution as follows: “To make a fluid not below the composition of toned milk or skimmed milk (as the case may be) with the contents of this package. sells or offers or exposes for sale. ice-cream or ice-candy. from a stall or from a cart. (ii) Cow milk may be denoted by the letter ‘C’ (iii) Goat milk may be denoted by the letter ‘G’ (iv) Standardized milk may be denoted by the letter ‘S’ (v) Toned milk may be denoted by the letter ‘T’ (vi) Double toned milk may be denoted by the letter ‘DT’ (vii) Skimmed milk may be denoted by the letter ‘K’ (viii) Pasteurised milk may be denoted by the letter ‘P. barrow or other vehicle or from a basket. as the case may be.1 and 2. vehicle or container as the case may be. Hingra — Every container containing Hingra shall bear a label upon which is printed a declaration in the following form. 5. legibly and conspicuously ‘displayed’ on the stall. Sweetened condensed milk and other similar products which are not suitable for infant feeding shall not contain any instruction of modifying them for infant feeding. followed by the class of milk. (ix) Alternatively suitable indicative colours of the packs/caps/bags shall be indicative of the nature of milk contained in them. The indication may be either in full or by abbreviation shown below : (i) Buffalo milk may be denoted by the letter ‘B’. and information disseminated through the local media 7. Every package containing “Cassia Bark” shall bear the following label. tray or other container used without a staff or a vehicle shall have his name and address along with the name and address of the manufacturer. provided that the same had been simultaneously intimated to the concerned Designated Officer.46 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.2 of these regulations: Light Black Pepper (Light berries) 10. phial. 8.— “This container contains Hingra (Imported from Iran\Afghanistan) and is certified to be conforming to the standards laid down in the Food Safety and Standards regulations” 9. 6. CASSIA BARK (TAJ) 11.Every package containing light black pepper shall bear the following label in addition to the Agmark seal and the requirements prescribed under regulation 2. Light Black Pepper:. For example Pasteurised Buffalo milk shall bear the letters ‘PB ‘. Every package containing “CINNAMON” shall bear the following label CINNAMON (DALCHINI) . Fluid milk: — The caps of the milk bottles /pouch/tetrapack shall clearly indicate the nature of the milk contained in them. namely . the classification of colours being displayed at places where milk is sold\stored or exhibited for sale. it shall be immediately preceded or followed by the word “machine skimmed” or “partly skimmed”. Ice cream — Every dealer in ice-cream or mixed ice-cream who in the street or other place of public resort.2.2. Wherever the word “milk” appears on the label of a package of condensed skimmed milk or of desiccated (dried) skimmed milk as the description or part of the description of the contents. if any. Every container or package of iron fortified common salt shall bear the following label..MALTED MILK FOOD IN THIS PACKAGE CONTAINS PERMITTED NATURAL COLOURING MATTER 18.. Every package of ice-cream.IODIZED SALT / IRON FORTIFIED COMMON SALT* CONTAINS PERMITTED ANTICAKING AGENT * Strike out whichever is not applicable 21.. Compounded Asafoetida: Every container of compounded asafoetida shall indicate the approximate composition of edible starch or edible cereal flour used in the compound.— IRON FORTIFIED COMMON SALT 22. namely. namely. Unless otherwise provided in these regulations.1(2) 14.. Every package of Dried Glucose Syrup containing sulphur dioxide exceeding 40 ppm shall bear the following label namely. every package of malted milk food which contains added natural colouring matter except caramel.WHEAT FLOUR TREATED WITH IMPROVER/BLEACHING AGENTS.k 47 12.. namely. namely.This package of (name of the food contains added).REFINED SALSEED FAT FOR USE IN BAKERY AND CONFECTIONERY ONLY 20. Masala: Every package of mixed masala fried in oil shall bear the following label: MIXED MASALA (FRIED) THIS MASALA HAS BEEN FRIED IN (Name of the edible oil used) 15.— DRIED GLUCOSE SYRUP FOR USE IN SUGAR CONFECTIONERY ONLY . Every package containing maida treated with improver or bleaching agents shall carry the following label.. MONOSODIUM GLUTAMATE NOT RECOMMENDED FOR INFANTS BELOW -12 MONTHS 19. kulfa and chocolate ice-cream containing starch shall have a declaration on a label as specified in regulation 2. TO BE USED BY BAKERIES ONLY 17. on the label. 16. kulfi. shall bear the following label. namely.¹Hkkx III—[k.. Every package of chillies which contains added edible oil shall bear the following label: CHILLIES IN THIS PACKAGE CONTAINS AN ADMIXTURE OF NOT MORE THAN 2 PERCENT OF……………….M 4º Hkkjr dk jkti=k % vlk/kj. Every advertisement for and/or a package of food containing added Monosodium Glutamate shall carry the following declaration.... Every container of refined salseed fat shall bear the following label.(NAME OF OIL) EDIBLE OIL 13. Every container or package of table iodised salt or iron fortified common salt containing permitted anticaking agent shall bear the following label.7.. namely. This ………... but in the same box.... Sucralose and Saccharin Sodium.48 THE GAZETTE OF INDIA : EXTRAORDINARY 23.— (i) This contains ..— “FLAVOURED TEA” (common name of permitted flavour/percentage) Registration No…. (iii) (a) *Quantity of sugar added ..……. marketed as Table Top Sweetener and every advertisement for such Table Top Sweetener shall carry the following label.. contains an admixture of Aspertame (Methyl Ester and Acesulfame Potassium.CONTAINS ARTIFICIAL SWEETENER AND FOR CALORIE CONSCIOUS 26.3 (1)of Food Safety and Standards (Food Products standards and Food Additive) Regulations. 2011 and an advertisement for such food shall carry the following label.... (Name of the artificial sweeteners).5 (25) shall be provided along with name or trade name of product and shall be half of the size of the name/ trade name.. namely... gm/100 gm.... (name of artificial sweetener) (ii) Not recommended for children Provided that the package of aspertame (Methyl ester). every package of food which is permitted to contain artificial sweetener mentioned in table in regulation 3.1...3(1) of Food Safety and Standards (Food Products Standards and Food Additive) Regulation. (b) No sugar added in the product...(i) Contains. 2011 and an advertisement for such food shall carry the following label... (ii) Not recommended for children..4.— “Not for Phenylketonurics” 28.. (a) *Quantity of sugar added. 4] 24.4. 27.…………. Every package of food which is permitted to contain a mixture of Aspertame (Methyl Ester) and Acesulfame Potassium Sweeteners mentioned in the Table given in regulation 3.. (b) No sugar added in the product. The declaration under regulation 2. gm/100gm.3 (1) of Food Safety and standards (Food Products standards and Food Additive) Regulations. namely.5 (24 and 26).. Not recommended for children.. A package containing tea with added flavour shall bear the following label. namely.. *Not for Phenylketoneurics (if Aspertame is added) *strike out whatever is not applicable . shall carry the following label.. In addition to the declarations under regulation 2. Every package of Aspertame (Methyl ester)...1... namely..1.…….. Every package of food which is permitted to contain artificial sweetener mentioned in table given in regulation 3.…… (Name of food) contains ………. The declaration may be given in two sentences.. namely..2011. (iv) *Not for Phenylketonurics (if Aspertame is added) *strike out whatever is not applicable 25..... Neotame marketed as Table Top Sweetener and every advertisement for such Table Top Sweetener shall carry the following label. Acesulfame K.. namely.... [PART III—SEC......... — This package of Bakery & Industrial Margarine is made from more than 30 per cent of Rice Bran Oil by Wt. shall carry the following warning. Every package of fruit squash by whatever name it is sold.— (i) This …………(Name of Food) contains a mixture of Sucralose and Acesulfame Potassium. namely.¹Hkkx III—[k. . namely.3 . in addition to the instructions for dilution.3.k 49 29.— FLAVOUR EMULSION AND FLAVOUR PASTE FOR USE IN CARBONATED OR NON-CARBONATED BEVERAGES ONLY 36. (iii) *(a) Quantity of sugar added………………………gm/100gm.— Chewing of Supari is injurious to Health 32.— SURFACE TREATED WITH NATAMYCIN 34.— Chewing of Pan Masala is injurious to health 31.3 . containing additional sodium or potassium salt shall bear the following label. Every container or package of flavour emulsion and flavour paste meant for use in carbonated or noncarbonated beverages shall carry the following declaration. shall bear the following label. (*Strike out whichever is not applicable) 30.2011 shall carry the following label. Every package of Pan Masala and advertisement relating thereto. namely.3. Every package of Cheese (hard).2 (1) of Food Safety and Standards (Food Products Standards and Food Additive) Regulation. PACKAGED DRINKING WATER One time usable plastic bottles of packaged drinking water shall carry the following declaration. Every package of Bakery and Industrial Margarine made from more than 30 per cent of Rice Bran Oil shall bear the following label. namely. Every package of mineral water shall carry the following declaration in capital letters having the size of each letter as prescribed in regulation 2. *(b) No sugar added in the product. (ii) Not recommended for children. namely. surface treated with Natamycin. Every package of drinking water shall carry the following declaration in capital letters having the size of each letter as prescribed in Regulation 2. CRUSH THE BOTTLE AFTER USE 37.1. Every package of food which is permitted to contain a mixture of Acesulfame Potassium and Sucralose sweeteners mentioned in the Table given in Regulation 3.— IT CONTAINS ADDITIONAL SODIUM/POTASSIUM SALT 33. namely. Every package of supari and advertisement relating thereto shall carry the following warning in conspicuous and bold print. namely. 35.M 4º Hkkjr dk jkti=k % vlk/kj. 50 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.— Coated with wax (give name of wax) 45.— “CONTAINS CAFFEINE” Provided if caffeine is added in the products.— COMMON SALT FOR IODISATION* / IRON FORTIFICATION* /ANIMAL USE* / PRESERVATION / MEDICINE*/ INDUSTRIAL USE* *strike out whichever is not applicable. Every package of Cheese(s). may be given on the crown. namely. namely.— Frozen Desserts / Frozen Confection Contain ………………. namely.Polyols may have laxative effects . Every package of food containing Polyols shall bear the following label. Every package of biscuits. Gelatin meant for human consumption should be labeled as "Gelatin Food Grade" 46. 4] NATURAL MINERAL WATER One time usable plastic bottles of mineral water shall carry the following declaration.— LOW FAT PANEER / CHHANA 40.– Contains Oligofructose (dietary fiber) —— gm/100 gm 44. shall bear the following label. if coated/packed in food grade waxes polyfilm/wrapping of cloth. Every container or package of common salt shall bear the following label. it shall be declared on the body of the Container/bottle. namely. namely. Every package of Low Fat Paneer/ Chhana shall carry the following label.— REMOVE THE OUTER PACKING BEFORE CONSUMPTION 41. namely. 39. Every package of food having added caffeine. Provided also that in case of returnable glass bottles. Every package of Frozen Desert / Frozen Confection shall bear the following label. Milk Fat* / Edible Vegetable Oil* / and Vegetable Fat* *strike out whatever is not applicable 42. CRUSH THE BOTTLE AFTER USE 38. namely. which are recycled for refilling the declaration of caffeine. 43. shall carry the following label. Every package of fresh fruit if coated with wax shall carry the following label. bread and cakes containing Oligofructose shall bear the following declaration. (iii) The use of any statement or of any pictorial device which may create confusion in the mind of the public or in any way mislead the public about the nature. Any fruit syrup. fruit beverages. shall be clearly and conspicuously marked on the label as 'ADDED(NAME OF THE FRUIT) FLAVOUR'. containing food for sale the words "recommended by the medical profession" or any words which imply or suggest that the food is recommended. (5) Labelling prohibitions for Drinking Water (Both Packaged and Mineral Water) (i) No claims concerning medicinal (preventative. unless the use of the said word or words is specifically permitted under these regulations.4. or approved by medical practitioners or approved for medical purpose. and properties of such waters put on sale is prohibited. fruit juice. of ascorbic acid per 100 gm. fruit squash. Every package of food containing Polydextrose shall bear the following label:Polydextrose may have laxative effects 2.There shall not appear in the label of any package. prescribed. fruit squash. . composition. Carbonated water containing no fruit juice or fruit pulp shall not have a label which may lead the consumer into believing that it is a fruit product. origin. crush or any other fruit products standardised under Food Safety and Standards (Food Products standards and Food Additives) Regulations. cordial. (ii) The name of the locality. shall not be described as a fruit product and the word "ADDED" (NAME OF FRUIT) FLAVOUR shall be used in describing such a product. alleviative or curative) effects shall be made in respect of the properties of the product covered by the standard Claims of other beneficial effects related to the health of the consumer shall not be made. Any food product which does not contain the specified amount of fruit and is likely to deceive or mislead or give a false impression to the consumer that the product contains fruit. qualifies or modifies such particulars or declaration. 2011 which does not contain the prescribed amount of fruit juice or fruit pulp or fruit content shall not be described as a fruit syrup. hamlet or specified place may not form part of the trade name unless it refers to a packaged water collected at the place designated by that trade name. (2) Labels not to use words implying recommendations by medical profession: . fruit juice. crush or any other fruit product as the case may be. whether natural flavours and natural flavouring substances or nature identical flavouring substances. (3) Unauthorized use of words showing imitation prohibited 1. artificial flavouring substances as single or in combination thereof. whether by use of words or pictorial representation. of the product. There shall not be written in the statement or label attached to any package containing any article of food the word 'imitation' or any word. or reference to. (4) Imitations not to be marked "pure" The word "pure" or any word or words of the same significance shall not be included in the label of a package that contains an imitation of any food. cordial. Any food product which contains only fruit flavours.M 4º Hkkjr dk jkti=k % vlk/kj.k 51 47. 4.6: Specific restrictions on Product labels (1) Labels not to contain reference to Act or rules or regulations contradictory to required particulars :. 3. or explanation of any particulars or declaration required by the Act or any of these regulations to be included in the label which directly or by implication.¹Hkkx III—[k. Any fruit and vegetable product alleged to be fortified with vitamin C shall contain not less than 40 mgms.The label shall not contain any reference to the Act or any of these regulations or any comment on. 2. 5. or words implying that the article is a substitute for any food. contradicts. fruit beverages. 6. as the case may be. 4. but the 'use by date' shall be mentioned on the label by the manufacturer or packer. the 'date of manufacture' or 'best before date' or 'expiry date' may not be required to be mentioned on the package having surface area of less than 30 square centimeters but these information shall be given on the wholesale packages or multipiece packages.. he shall give the purchaser. 2. namely:— (a) salt in butter or margarine.52 2..7: Notice of addition. (c) Here insert the name of the admixture or the name of ingredient which is deficient. admixture or deficiency shall be labelled with an adhesive label. admixture or deficiency in food 2. In case of wholesale packages the particulars regarding list of ingredients. but the nutritional information specified in regulation 2.. if asked. the words 'contains an admixture of' shall be replaced by the words 'contains an addition of' or 'is deficient in'. the requirement of list of ingredients shall be exempted. 3. Every advertisement and every price or trade list or label for an article of food which contains an addition.. containing a food which is not pure by reason of any addition.. (b) vitamins in food.. the list of ingredients and nutritional information shall be given on the bottle.1 1. if such bottle is intended to be reused for refilling. but these information shall be given on the wholesale packages or multi piece packages. 2. in case of food with shelf-life of not more than seven days.2. in case of liquid products marketed in bottles.. 5. the 'date of manufacture' may not be required to be mentioned on the label of packaged food articles. (a) Here insert the name of food. 2009. has reason to believe that the purchaser is able to read and understand the declaratory label.5: Restriction on advertisement THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.6. which shall have the following declaration: Declaration This (a) ……….1 1.6: Exemptions from labelling requirements2. may not be specified. admixture or deficiency and shall also specify the nature and quantity of such addition. the information contained in the declaratory label by word of mouth at the time of sale. the label of such package shall be exempted from the requirements of list of ingredients. Where the surface area of the package is not more than 100 square centimeters. 4] There shall be no advertisement of any food which is misleading or contravening the provisions of Food Safety and Standards Act. contains an admixture/addition of not more than (b) …… per cent of (c).. 2.. 3. 2006 (34 of 2006) or the rules/regulations made thereunder. admixture or deficiency. best before. admixture or deficiency shall describe the food as containing such addition.7. Every package.. Where the context demands it. nutritional information and instructions for use. Lot Number or Batch Number or Code Number. Date of manufacture/ packing. 2. . as the case may be. expiry date labelling of irradiated food and ... vegetarian logo/non vegetarian logo. Unless the vendor of a food containing an addition. (b) Here insert the quantity of admixture which may be present. Provided that in case of such glass bottles manufactured after March 19.2 (4) these regulations shall be given on the label. admixture or deficiency and no such advertisement or price or trade list or label attached to the container of the food shall contain any words which might imply that the food is pure: Provided that for purpose of this regulation the following shall not be deemed as an admixture or an addition. [F.k 53 4. GAUR. confectionery.7.¹Hkkx III—[k. Chief Executive Officer . aerated water. bakery products.1 shall be deemed to authorize any person to sell any article of food required under the Act or these regulations which is to be sold in pure condition.No.7.N. 2-15015/30/2010] V.1 shall apply in the case of sweets. otherwise than in its pure condition. processed fruits. Nothing contained in regulation 2.M 4º Hkkjr dk jkti=k % vlk/kj. Nothing contained in regulation 2. biscuits. 5. vegetables and flavouring agents. and. 2011. namely. (8) mixture of coffee and any other substance except chicory. 1. 1.1. 2-15015/30/2010 Whereas in exercise of the powers conferred by clause (l) of subsection (2) of section 92 read with section 26 of Food Safety and Standards Act. pasteurised or sterilized milk. possibly in a modified form. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public. 2011 F. including a food additive used in the manufacture or preparation of food and present in the final product. the Food Safety and Standards Authority of India hereby makes the following Regulations.7 of labelling and packaging regulations no person shall either by himself or by any servant or agent sell— (1) cream which has not been prepared exclusively from milk or which contains less than 25 per cent.10 THE GAZETTE OF INDIA : EXTRAORDINARY MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification [PART III—SEC. 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards (Prohibition and Restrictions on sales) Regulations.No. (7) turmeric containing any foreign substance.2: DefinitionsIn these regulations unless the context otherwise requires: 1.1 Notwithstanding the provisions of 2. dated the 1st August.1: These regulations may be called the Food Safety and Standards (Prohibition and Restrictions on sales) Regulations. (6) vanaspati to which ghee or any other substance has been added. “ingredient” means any substance.1 Sale of certain admixtures prohibited 2. 2011. CHAPTER 2 PROHIBITION AND RESTRICTIONS ON SALES 2. And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. Now therefore. And whereas the copies of the Gazette were made available to the public on the 21st October 2010. (9) dahi or curd not prepared from boiled. 2011 CHAPTER 1 GENERAL 1.— FOOD SAFETY AND STANDARDS (PROHIBITION AND RESTRICTIONS ON SALES) REGULATIONS. (3) ghee which contains any added matter not exclusively derived from milk fat. 2011. (4) skimmed milk (fat abstracted) as milk. (5) a mixture of two or more edible oils as an edible oil.1: Title and commencement1.1. . (2) milk which contains any added water.1.2: These regulations shall come into force on or after 5th August. of milk fat. Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. 4] New Delhi. 5. Teora.1(5) a maximum tolerance limit of 10 red units in one cm. or by the National Dairy Development Board or by the State Cooperative Oilseeds Growers Federation or Regional and District Cooperative Oilseeds Growers Union set up under National Dairy Development Board’s Oilseeds and Vegetable Oil Project or by the Public Sector undertakings of Central and State Governments. Batura. by weight. Lang. cell on Lovibond scale is permitted when the oil is tested for Halphen’s test without dilution.—The equivalent of kesari gram in some of the Indian Languages are as follows:— 1. 2. Kassur. Teora. private or Joint Sector authorized by the Department.2 (11) of Food Safety and Standards (Packaging and Labelling) Regulations.3 ml. by the Department of Civil Supplies. Khesari. 5 ml. of 2 percent alcoholic solution of furfural and allowing to standing for 5 miutes.1: No person in any State shall.1(8) shall be exempted from the operation of this Regulation Provided further that in respect of regulation 2. (b) Kesari dal (Lathyrus sativus) and its products. is processed or packed and sold. Government of India (Directorate of Vanaspati. Teora.2: Restriction on use of certain ingredient: 2.) heating in hot water (700C. (e) A mixture of Kesari dal (Lathyrus sativus) and Bengal-gram dal (Cicer arietinum) or any other dal.4. Cell of Lovibond scale is permitted when oil is tested for Boudouin test without dilution that is to say by shaking vigorously for 2 minutes.19) and 0. of sulphur solution (one per cent (w/v) solution of sulphur in carbon-di-sulphide mixed with equal volume of amyl alcohol). by notification in the Official Gazette exempt any preparations made of soluble extracts of coffee from the operation of this regulation. Vegetable Oils and Fats) or by the agencies in public.2. 4. Of the sample with 5 ml. 3. that is to say. in a closed system (test tube 250 x 25 Cm. sell or offer or expose for sale.M 4º Hkkjr dk jkti=k % vlk/kj.1. (f) A mixture of Kesari dal (Lathyrus sativus) flour and Bengal-gram (Cicer arietinum) flour or any other flour. Provided further that in respect of Regulation 2.0 red units in 1 cm. Khesari. (c) Kesari dal flour (Lathyrus sativus) and its products. a maximum tolerance of 15. with effect from such date as the state government concerned may by notification in the official gazette specify in this behalf.k 11 (10) milk or a milk product specified in Food Safety and Standards (Food Products Standards and Food Additives) regulations. Assamese Bengali Bihari English Gujarati Khesari. where – (a) the proportion by weight of any vegetable oil used in the admixture is not less than 20 per cent. of the hydrochloric acid (specific gravity 1. under any description or for use as an ingredient in the preparation of any article of food intended for sale:— (a) Kesari gram (Lathyrus sativus) and its products. Kassur. Chikling vetch. 2. . Batura. in sealed packages weighing not more than 15 litres under Agmark Certification Mark compulsorily and bearing the label declaration as laid down in the Regulation 2.1(5).1.1. 2011 containing a substance not found in milk.5 hours Provided also that prohibition in Regulation 2.1. Provided further that proprietary food articles relating to Regulation 2.80°C) for a few minutes with occasional shaking until carbon-di-sulphide is boiled off and the sample stops foaming and then placing the tube on saturated brine bath.1 (5) shall remain inoperative in respect of admixture of any two edible vegetable oils as one edible vegetable oil. 2011 and (c) the quality of each edible oil used in the admixture conforms to the relevant standard prescribed by these regulations. of the sample with 5 ml. capable of being regulated at 1100C-1150C for 2. except as provided in the regulations. Explanation. (d) A mixture of Kesari gram (Lathyrus sativus) and Bengal-gram (Cicer arietinum) or any other gram. by shaking 5 ml. and (b) the admixture of edible vegetable oils. or have in his possession for the purpose of sale.¹Hkkx III—[k. Provided that the Central Government or the Food Authority may. in quantities not exceeding two kilograms at a time.3: Food resembling but not pure honey not be marketed as honey: No person shall use the word ‘honey’ or any word. 12. Kessur. 9. (1) The ghee having less Reichert value and a different standard for Butyro-refractometer reading at 400 C than that specified for the area in which it is imported for sale or storage shall not be sold or stored in that area except under the ‘AGMARK’ seal: Provided that such ghee may be (i) sold lose. Batri. Hindi Kannada Malyalam Tamil Marathi Oriya Persian Punjabi Sanskrit Sindhi Telugu THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. Provided that where a mixture prohibited by this regulation is required for the preparation of an article of food.3. . Kassor. Khesari dal. 10.4: Product not to contain any substance which may be injurious to health: Tobacco and nicotine shall not be used as ingredients in any food products.3. Kansari. Lanki. Kisari. 11.3. Kessari Bele. Vattu. Sandika. Tiuri.3 Prohibition and Restriction on sale of certain products 2. Karil.3. Kassartiuri. food articles which have been coated with mineral oil. Lakhi. any food that resembles honey but is not pure honey. Provided that fresh fruits may be coated with bees wax (white and yellow) or carnauba wax or shellac wax at level not exceeding Good Manufacturing Practices under proper label declaration as provided in Regulation 2. 2. 2. 4] Khesari. Kesari. Masang.4. Kasa Kesari.3.3. Karas.7: Sale or use for sale of admixtures of ghee or butter prohibited: No person shall sell or have in his possession for the purpose of sale or for use as an ingredient in the preparation of an article of food for sale a mixture of ghee or butter and any substance (1) prepared in imitation of or as a substitute for ghee or butter. fruits which have been artificially ripened by use of acetylene gas.12 6.3.Batura. Chural. Khesra. Kesari. Latri. Khesari. except where the addition of mineral oil is permitted in accordance with the standards laid down in these Regulations and Food Safety and Standards (Food Products Standards and Food Additives) regulations. Mutra. Chapri. 2011. 2.8: Restriction on sale of ghee having less Reichert value than that specified for the area where such ghee is sold. Chapa. 2.1: Prohibition on sale of food articles coated with mineral oil: No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description. Tinra. Lamka 2.2: Restriction on sale of Carbia Callosa and Honey dew. commonly known as carbide gas. Laki Bele. and (ii) used in the preparation of confectionery (including sweetmeats). 14. 2011. mineral oil and colours.5: Prohibition of use of carbide gas in ripening of fruits: No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description. Kesori. mark. 2.5 (44) of Food Safety and Standards (Packaging and Labelling) regulations. or in any advertisement for.6: Sale of Fresh Fruits and Vegetables: The Fresh Fruits and Vegetables shall be free from rotting and free from coating of waxes. Lakheri. after opening the ‘AGMARK’ sealed container. or (2) consisting of or containing any oil or fat which does not conform to the definition of ghee. Matter. 8.3. 7. 13. illustration or device that suggests honey on the label or any package of. Lakh. Teora. such mixture shall be made only at the time of the preparation of such article of food. Lang.:Carbia Callosa and Honey dew shall be sold only in sealed containers bearing Agmark seal. 16. 2. 15. Botroliki-dal. 2. Triputi. Dubia. Muku. . iron fortification. It shall be sold only in packed conditions with label declaration as provided in the Regulation 2. 2011. animal use.9 : Restriction on sale of Til Oil produced in Tripura.4.For the purpose of the Regulation 2. the common salt. “commercial establishment” means any establishment.13: Use of flesh of naturally dead animals or fowls prohibited. manufacturing medicines. No person shall sell or use as an ingredient in the preparation of any article of food intended for sale. conform to the food grade plastic. grown in Tripura. 1968 (46 of 1968).5 (23) of Food Safety and Standards (Packaging and Labelling) regulations. shall give a declaration.3. in the Form A.3. unlaminated package which shall bear the lable as specified in the Regulation 2. and industrial use. specified in these regulations.3. 2.5 (21 & 42) of Food Safety and Standards (Packaging and Labelling) regulations. the ghee shall not be deemed to be adulterated by reason only that it does not conform to the standards of quality prescribed for the area where it is sold.10 Restriction on sale of Kangra tea. under proper label declarations.—For the purpose of this regulation. manufactured or exposed for sale: Provided that nothing in this regulation shall apply to the approved household insecticides which have been registered as such under the Insecticides Act 1968 (46 of 1968).14: Restrictions relating to conditions for sale (1) No person shall store. Til Oil (Sesame Oil) obtained from white sesame seeds. Explanation:. the flesh of any animal or fowl which has died on account of natural causes. 2. being run\ managed by any person or by any authority of the Government\ Semi-Government or by any corporate\ registered body which deals in the business of selling or serving food.12: Restriction on sale of common salt – No person shall sell or offer or expose for sale or have in his premises for the purpose of sale. to the Food Safety Officer when a sample thereof is taken by him for analysis under Section 47 of the Act and also to a purchaser desiring to have the sample analysed under Section 40 of the Act.k 13 (i) ghee in such manner as specified in Regulation 2.3. 2.3. Explanation. for direct human consumption unless the same is iodized: Provided that common salt may be sold or exposed for sale or stored for sale for iodization. (2) No person shall sell or serve food in any “commercial establishment” in plastic articles used in catering and cutlery. the standard given for til oil shall apply.¹Hkkx III—[k. as specified in the Regulation 2. expose for sale or permit the sale of any insecticide in the same premises where articles of food are stored. 2. 2011.14 (2). (iii) If on analysis such sample is found to be conforming to the standards of quality prescribed for the area where it is alleged to have been produced.8 (1) and (ii) confectionery (including sweetmeats) in the preparation of which such ghee is used. Where this til oil is sold or offered for sale without bearing an Agmark label.4. 1937 (1 of 1937) and the regulations made there under. the word ‘insecticide’ has the same meaning as assigned to it in the Insecticides Act.3.3. called by whatever name. density 100 kg/m3. Kangra tea shall be sold or offered for sale only after it is graded and marked in accordance with the provisions of the Agricultural Produce (Grading and Marking) Act. preservation.5 (21 & 42) of Food Safety and Standards (Packaging and Labelling) regulations.11: Condition for sale of flavoured tea: Flavoured tea shall be sold or offered for sale only by those manufacturers who are registered with Tea Board. Registration number shall be mentioned on the label.M 4º (2) A person selling:— Hkkjr dk jkti=k % vlk/kj.3. (3) Iron fortified common salt shall be sold only in high density polyethylene bag (HDPE) 14 mesh. Assam and West Bengal. 2. Assam and West Bengal having different standards than those specified for til oil shall be sold in sealed containers bearing Agmark label.4. 2. 2011. unless the plastic material used in catering and cutlery articles. . olive oil. Such oil shall bear a label declaration as laid down in the Regulation 2. 28 & 29) of Food Safety and Standards (Packaging and Labelling) regulations. partly skimmed milk powder and partly skimmed sweetened condensed milk shall not be sold except under Indian Standards Institution Certification Mark. store or exhibit for sale. (8) No person shall sell sal-seed fat for any other purpose except for bakery and confectionery and it shall be refined and shall bear the label declaration as specified in the Regulation 2. (11) The Blended Edible Vegetable Oils shall not be sold in loose form. (18) No person shall manufacture. 25.4.14 (18). except under packed condition and as per the labelling requirements prescribed under the regulation 2. except coconut oil. imported in crude. The container having blended edible vegetable oil shall be tamper proof.4. (12) Coloured and flavoured table margarine shall only be sold in a sealed package weighing not more than 500 gms.4. lozenges and chewing gum and bubble gum”.—for the purposes of regulation 2. shall mean sugar boiled confectionery. Explanation. 2011. 2011. 2011. skimmed milk powder. (6) Every package of cheese (hard).4. (7) No person shall sell protein rich atta and protein rich maida except in packed condition mentioning the names of ingredients on the label. It shall be sold in sealed package weighing not more than 15 litres. 26. raw or unrefined form shall be subjected to the process of refining before sale for human consumption. (16) The katha prepared by bhatti method shall be conspicuously marked as “Bhatti Katha” (17) No person shall manufacture.4.2 of Food Safety and Standards (Packaging and Labelling) regulations.2 of Food Safety and Standards (Packaging and Labelling) regulations.14 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.9 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations. The sealed package shall be sold or offered for sale only under AGMARK certification mark bearing the label declarations as provided in the Regulations besides other labelling requirements under the Regulation 2. surface treated with Natamycin. (9) No person shall sell confectionery weighing more than 500 gms. It shall be sold in sealed packages weighing not more than 500 gms.14 (15) “Spices and Condiments” means the spices and condiments as specified in 2. (19) No person shall sell any food product wherein artificial sweetener is permitted under these regulations. Explanation:— For the purpose of regulation 2. 2011. the expression “mineral water” shall have the same meaning as assigned to it in the Regulation 2. (5) Condensed milk sweetened. The word ‘butter’ shall not be associated while labelling the product. except in packed condition and confectionery sold in pieces shall be kept in glass or other suitable containers.2 of Food Safety and Standards (Packaging and Labelling) regulations. 4] (4) No person shall manufacture. with a label declaring addition of colour and flavour as required under these regulations. shall bear the label as specified in the Regulation 2. condensed skimmed milk sweetened. sell. (14) No person shall sell compounded asafoetida exceeding one kilogram in weight except in a sealed container with a label. sell or exhibit for sale packaged drinking water except under the Bureau of Indian Standards Certification Mark.14 (9) “Confectionery. infant formula and milk cereal based weaning food. processed cereal based weaning food and follow up formula except under Bureau of Indian Standards Certification Mark.3. sell or exhibit for sale mineral water except under the Bureau of Indian Standards Certification Mark”. It shall also not be sold under the common or generic name of the oil used in the blend but shall be sold as “Blended Edible Vegetable Oil”. The sealed package shall be sold or offered for sale only under AGMARK Certification mark bearing the label declaration as provided under Regulation 2. 2011. 2011. 2011. (13) The fat spread shall not be sold in loose form.5 (19) of Food Safety and Standards (Packaging and Labelling) regulations.9.7 of Food Safety and Standards (Food Products Standards and Food Additive) Regulations.3. Explanation:— For the purpose of regulation 2.3. 2011 beside other labelling requirements under these regulations.5 (33) of Food Safety and Standards (Packaging and Labelling) regulations.4. (10) All edible oils. milk powder.5 (24. (15) No person shall sell powdered spices and condiments except ‘under packed conditions. an infant milk food. All irradiated food shall be sold in pre-packed conditions only. 2. (4) No colour shall be added to hydrogenated vegetable oil unless so authorized by Food Authority. List of vegetable oils Vanaspati shall be prepared from: (a) Coconut oil (b) Cottonseed oil (c) Dhupa oil (d) Groundnut oil (e) Kokrum oil (f) Linseed oil (g) Mahua oil (h) Maize (Corn) oil (i) Mango kernel oil (j) Mustard/Rapeseed oil (k) Nigerseed oil (l) Palm oil (m) Phulwara oil (n) Rice bran oil (o) Sunflower (Kard/seed) oil (p) Salseed oil (up to 10%) (q) Sesame oil (r) Soyabean oil (s) Sunflower oil (t) Watermelon seed oil (u) Vegetable oils imported for edible purposes. in specific circumstances and for a specific period by a notification in the Official Gazette. (3) No vegetable oil other than those specified under the list below or oil or fat of animal or mineral origin shall be used in the manufacture of the products or shall otherwise be present therein. 2011. or distribute. or deliver to any person for the purpose of sale any edible oil – (a) Which does not conform to the standards of quality as provided in the Food Safety and Standards Act.4. (2) No vegetable oil shall contain any harmful colouring. If any flavour is used.3. exempt any edible oil from the provisions of this Act. and (b) Which is not packed in a container.4 of Food Safety and Standards (Packaging and Labelling) regulations. (6) Restriction on the use of solvent.¹Hkkx III—[k. . or dispatch. flavouring or any other matter deleterious to health. emulsifier or any other such substance other than those permitted by these regulations be added to any vegetable oil except with the prior sanction of the Food Authority. or offer for sale. 2006 (34 of 2006) and rules/regulations made there under. in accordance with a list of permissible flavours and such quantities as may be prescribed by the Food Authority (5) No anti-oxidant.M 4º Hkkjr dk jkti=k % vlk/kj. it shall be distinct from that of ghee. marked and labelled in the manner as specified in FSSAI regulations Provided that the State Government may.15: Special provisions relating to sale of vegetable oil and fat (1) No person shall sell or expose for sale. The type of packaging material used for irradiated food for sale or for stock for sale or for exhibition for sale or for storage for sale shall conform to the packaging and labelling requirements specified in the regulation 2.. in the public interest. but in no event any colour resembling the colour of ghee shall be added.k 15 (20) Conditions for sale of irradiated food. for reasons to be recorded in writing. synergist. ............................... solemnly declare that the ghee sold by me / us/ on behalf of ............................ as per invoice / cash/ credit memo.................Confectionary (including sweetmeats) is / was from a tin containing ghee of .... GAUR.......8 (2)) Declaration I/ We on behalf of .............00 FORM A (Refer Regulation 2...... [F........ from Shri/ Shrimati/ Kumari/ Sarvsri ............... in the food mentioned in column (2) of the said Table...................... Dated....... shall not exceed the tolerance limits prescribed in column (3) of the said Table: Name of Solvent Hexane (Food Grade) Article of food (a) Refined solvent extracted cocoa butter (b) Refined solvent extracted oils and fats (c) solvent extracted edible soya flour Tolerance limits mg/kg (ppm) 5... origin and having “AGMARK” seal............ No..... in the preparation of ......16 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC... 2-15015/30/2010] V...... 4] No solvent other than n-Hexane (Food Grade) shall be used in the extraction of cocoa butter.......00 10......00 5.... on the .......................... ....No............ The said tin pertains to batch number. Chief Executive Officer .........................................................../ ghee used by me / us / on behalf of .......... oils and fats and edible soya flour.................... Place.. .................. The quantity solvent mentioned in the column (1) of the Table below....... Signature of Trader/ Traders Date...3...........N....................