The following draft of certain regulations further to amend the Food Safety and Standards

REGD. No. D. L.-33004/99 The Gazette of India CG-DL-E-08062024-254625 EXTRAORDINARY PART III—Section 4 PUBLISHED BY AUTHORITY No. 396] NEW DELHI, THURSDAY, JUNE 6, 2024/JYAISHTHA 16, 1946 MINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) NOTIFICATION New Delhi, the 5th June, 2024 No. STD/41-FA/Notification/2023. -The following draft of certain regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central Government, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 read with section 16 of the Food Safety and Standards Act, 2006 (34 of 2006) is hereby published as required under sub-section (1) of section 92 of the said Act for the information of all persons likely to be affected thereby and notice is hereby given that the said draft regulations shall be taken into consideration after the expiry of the period of sixty days from the date on which copies of the Gazette containing this notification are made available to the public. Objections or suggestions, if any, may be addressed to the Chief Executive Officer, Food Safety and Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi-110002 or sent on email at [email protected] Objections or suggestions, which may be received from any person with respect to the said draft regulations before the expiry of period so specified, shall be considered by the Food Safety and Standards Authority of India. Draft Regulations 1. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2024. 2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, (1) in regulation 2.1, (a) in sub-regulation 2.1.1 relating to 'General Standards for Milk and Milk Products', in clause 1, after sub-clause (j), following shall be inserted, namely: - "(k) "Ultra Pasteurisation” when used in association with milk, shall be taken to refer to the typical processing of heating milk to 125°C- 128°C for minimum 2 seconds in continuous flow and packaged under aseptic conditions to ensure preservation at room temperature for a period of not less than 7 days from date of manufacture. Ultra Pasteurisation of milk shall give negative Lactoperoxidase test." The pH of Ultra pasteurized milk should not drop by more than 0.3 units at the end of 7 days of incubation at 55°C. (b) in sub-regulation 2.1.2 relating to 'Standard for Milk', in clause 1, (i) in sub-clause (a), the text "pasteurization, boiling, sterilization or Ultra High Temperature sterilization/treatment” shall be substituted with “heat treatment as provided in sub-regulation 2.1.1(1)(d); (ii) in sub-clause (b), the text “pasteurization, boiling, sterilization or Ultra High Temperature sterilization/treatment" shall be substituted with "heat treatment as provided in sub-regulation 2.1.1(1)(d); (iii) in sub-clause (c), the text "pasteurization, sterilization, Ultra High Temperature sterilization/treatment or boiling" shall be substituted with "heat treatment as provided in sub-regulation 2.1.1(1)(d); (iv) in sub-clause (d), the text “The product may be subjected to pasteurization, boiling, sterilization or ultra- high temperature" shall be substituted with “The products shall be subjected to heat treatment as provided in sub-regulation2.1.1(1)(d); (c) in sub-regulation 2.1.3, relating to Standard for Flavoured Milk, (i) in clause 1, relating to Description, the words "and edible flavourings with or without addition of sugar, nutritive sweeteners, other non-dairy ingredients including, stabilisers and food colours" shall be substituted with the words "and with or without addition of permitted ingredients"; (ii) in clause 2, sub clause (b), item (ii) shall be substituted with the following namely: - "Other non-dairy ingredients like nuts (whole, fragmented or ground), cocoa solids, chocolate, coffee and tea or their extracts, fruits and vegetables and products thereof including juices, purees, pulps, preparations and preserves derived there from and extracts thereof, cereals, and cereal products and cereal based extracts, honey, spices and its extracts, condiments, herbs and their extracts, salt, and other natural flavouring foods and flavours;" (d) in sub-regulation 2.1.10, relating to 'Standard for Milk Powders and Cream Powder', in clause 2, sub clause (b), in table, for row number 6 relating to Insolubility Index, maximum, ml, following shall be substituted, namely: - +-------------------------+-----------------+-----------------+-----------------+ | "Insolubility index | 2.0 | 2.0 | 2.0 | | maximum, ml | (15.0 for roller | (15.0 for roller | (15.0 for roller | | | dried) | dried) | dried) | +-------------------------+-----------------+-----------------+-----------------+ (e) in sub-regulation 2.1.11, relating to 'Standard for Dairy Whitener', in clause 2, in the table, against Serial No. 3, in the column number 2, the words in the bracket "(in solids-not-fat)" shall be substituted with words "(in milk solids-not-fat)"; (f) in sub-regulation 2.1.13 relating to 'Standard for Fermented Milk Products', in clause 2 relating to Essential Composition and Quality Factors, in sub-clause (c), the item (v) shall be substituted with the following, namely: - "Chakka shall conform to the following compositional specifications: - +=======================+==================+==================+===================+ | Parameter | Chakka | Skimmed Milk | Full Cream Chakka | | | | Chakka | | +=======================+==================+==================+===================+ | (1) | (2) | (3) | (4) | +-----------------------+------------------+------------------+-------------------+ | 1. Total solids, Minimum, %, (m/m) | 30.0 | 20.0 | 28.0 | +-----------------------+------------------+------------------+-------------------+ | 2. Milk fat,% (m/m), on dry basis | 31.0 (minimum) | 5.0 | 36.0 (minimum) | | | | (minimum) | | +-----------------------+------------------+------------------+-------------------+ | 3. Milk Protein*, minimum, %(m/m), | 33.0 | 60.0 | 33.0 | | on dry basis | | | | +-----------------------+------------------+------------------+-------------------+ | 4. Titratable acidity, maximum, % (as | 2.5 | 2.5 | 2.5 | | lactic acid) | | | | +-----------------------+------------------+------------------+-------------------+ | 5. Total Ash, maximum,%,(m/m), on | 2.8 | 5.0 | 2.8"; | | dry basis | | | | +-----------------------+------------------+------------------+-------------------+ (g) in sub-regulation 2.1.13 relating to 'Standard for Fermented Milk Products', in clause 2 relating to Essential Composition and Quality Factors, in sub-clause (c), in the table under item (vi), entries at row number 5 shall be substituted with the following, namely: - "Titratable acidity, maximum. % (as lactic acid) 1.5 1.5 1.5"; (h) in sub-regulation 2.1.22, relating to Whey Protein Concentrate, (i) in heading and clause 1 relating to "Description", after the words ‘Whey Protein Concentrate', the words 'and Whey Protein Isolate' shall be inserted; (ii) in clause 2, sub clause (b), the table under "Composition” shall be substituted with the following, namely:- +===========+===================================+==========================+=======================+ | "Sl. No. | Parameters | Limits | | | | | Whey Protein Concentrate | Whey Protein Isolate | +===========+===================================+==========================+=======================+ | (1) | (2) | (3) | (4) | +===========+===================================+==========================+=======================+ | 1. | Moisture, maximum,% (m/m) | 6.0 | 6.0 | +-----------+-----------------------------------+--------------------------+-----------------------+ | 2. | Milk Protein**, minimum, % (m/m) | 35.0 | 90.0 | +-----------+-----------------------------------+--------------------------+-----------------------+ | 3. | Milk fat, maximum % (m/m) | 10.0 | 1.0 | +-----------+-----------------------------------+--------------------------+-----------------------+ | 4. | Scorched particles, maximum | Disc B(15 mg) | Disc B(15 mg)"; | +-----------+-----------------------------------+--------------------------+-----------------------+ (iii) in clause 5, sub clause (a) shall be substituted with the following, namely:- "(a) According to the composition in table under sub clause (b) of clause 2, the name of the food shall be: i. 'Whey Protein Concentrate', or ii. 'Whey Protein Isolate'." (2) In regulation 2.2, (a) Under Regulation 2.2.1(6) relating to rapeseed oil (toria oil) or mustard oil (Sarson ka tel), the limits specified for Refractive index, Saponification value, Iodine value and Unsaponifiable matter in the table shall be substituted as; +------------------------------+------------------------------------------+ | Parameters | Limits | +==============================+==========================================+ | (1) | (2) | +==============================+==========================================+ | "Refractive Index at 40 °C | 1.461-1.469 | +------------------------------+------------------------------------------+ | Saponification value | 168-184 | +------------------------------+------------------------------------------+ | Iodine value | 92-125 | +------------------------------+------------------------------------------+ | Unsaponifiable matter | Not more than 1.5 percent by weight "; | +------------------------------+------------------------------------------+ (b) in sub-regulation 2.2.1 related to Oils, after clause 32 relating to Moringa Oil, the following shall be inserted: - "33. Hazelnut oil means edible oil derived from the kernel of hazelnut fruit (Corylus avellana L.). It shall be clear from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:- +===================================+==========================+ | Parameters | Limits | +===================================+==========================+ | (1) | (2) | +===================================+==========================+ | Refractive index (at 40 °C) | 1.456- 1.463 at 40°C | +-----------------------------------+--------------------------+ | Saponification value (mg KOH/g oil) | 188-198 | +-----------------------------------+--------------------------+ | Iodine value | 81-95 | +-----------------------------------+--------------------------+ | Unsaponifiable matter (g/kg) | <15 | +-----------------------------------+--------------------------+ | Acid Value (mg KOH/g Oil) | Not more than 4.0 | +-----------------------------------+--------------------------+ Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices. Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under these regulations. The oil so refined shall not contain hexane more than 5.0 ppm. The oil obtained by expelled pressed method shall be free from hexane. 34. Pistachio oil means edible oil derived from the kernel of pistachio fruit (Pistacia vera L.). It shall be clear from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:- +===================================+==========================+ | Parameters | Limits | +===================================+==========================+ | (1) | (2) | +===================================+==========================+ | Refractive index (at 40°C) | 1.460-1.466 at 40°C | +-----------------------------------+--------------------------+ | Saponification value (mg KOH/g oil) | 187-196 | +-----------------------------------+--------------------------+ | Iodine value | 84-98 | +-----------------------------------+--------------------------+ | Unsaponifiable matter (g/kg) | ≤30 | +-----------------------------------+--------------------------+ | Acid Value (mg KOH/g Oil) | Not more than 4.0 | +-----------------------------------+--------------------------+ Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices. Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under these regulations. The oil so refined shall not contain hexane more than 5.0 ppm. The oil obtained by expelled pressed method shall be free from hexane residues. 35. Walnut oil means edible oil derived from the kernel of walnut fruit (Juglans regia L.). It shall be clear from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:- +===================================+==========================+ | Parameters | Limits | +===================================+==========================+ | (1) | (2) | +===================================+==========================+ | Refractive index (at 40°C) | 1.469-1.471 at 40°C | +-----------------------------------+--------------------------+ | Saponification value (mg KOH/g oil) | 189-198 | +-----------------------------------+--------------------------+ | Iodine value | 132-162 | +-----------------------------------+--------------------------+ | Unsaponifiable matter (g/kg) | <20 | +-----------------------------------+--------------------------+ | Acid Value (mg KOH/g Oil) | Not more than 4.0 | +-----------------------------------+--------------------------+ Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices. Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under these regulations. The oil so refined shall not contain hexane more than 5.0 ppm. The oil obtained by expelled pressed method shall be free from hexane residues." 36. Coconut Testa Oil means the oil extracted from the testa, the outer brown part covering the coconut kernel [Cocos nucifera] obtained as a by-product through paring of coconut. It shall conform to the following :- +===================================+==========================+ | Parameters | Limits | +===================================+==========================+ | (1) | (2) | +===================================+==========================+ | Butyro refractometer at 40 °C | 34.9-38.7 | +-----------------------------------+--------------------------+ | Or | 1.4487-1.4515 | +-----------------------------------+--------------------------+ | Refractive Index at 40 °C | | +-----------------------------------+--------------------------+ | Saponification value | Not more than 250 | +-----------------------------------+--------------------------+ | Iodine value | 14-30 | +-----------------------------------+--------------------------+ | Polenske value | Not more than 13 | +-----------------------------------+--------------------------+ | Unsaponifiable matter | Not more than 1.0 per cent | +-----------------------------------+--------------------------+ | Acid value | Not more than 6.0 | +-----------------------------------+--------------------------+ Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices. Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under these regulations. The oil so refined shall not contain hexane more than 5.0 ppm. The oil obtained by expelled pressed method shall be free from hexane residues." (c) The following table shall be included under sub-regulation 2.2.7 relating to Fatty Acid Composition; +==============+==============+===============+==============+===================+ | "Fatty Acid | Hazelnut oil | Pistachio oil | Walnut oil | Coconut Testa Oil | +==============+==============+===============+==============+===================+ | C6:0 | ND | ND | ND | ND-0.5 | +--------------+--------------+---------------+--------------+-------------------+ | C8:0 | ND | ND | ND | 1.6-5.6 | +--------------+--------------+---------------+--------------+-------------------+ | C10:0 | ND | ND | ND | 1.9-5.2 | +--------------+--------------+---------------+--------------+-------------------+ | C12:0 | ND | ND | ND | 30.9-42.9 | +--------------+--------------+---------------+--------------+-------------------+ | C14:0 | ND-0.1 | ND-0.6 | ND | 16.0-21.8 | +--------------+--------------+---------------+--------------+-------------------+ | C16:0 | 4.2-8.9 | 8.0-13.0 | 6.0-8.0 | 10-17.8 | +--------------+--------------+---------------+--------------+-------------------+ | C16:1 | ND-0.5 | ND-0.2 | ND-0.4 | ND | +--------------+--------------+---------------+--------------+-------------------+ | C17:0 | ND-0.1 | ND-0.1 | ND-0.1 | ND | +--------------+--------------+---------------+--------------+-------------------+ | C17:1 | ND-0.1 | ND-0.1 | ND-0.1 | ND | +--------------+--------------+---------------+--------------+-------------------+ | C18:0 | 0.8-3.2 | 0.5-3.5 | 1.0-3.0 | 1.2-4.1 | +--------------+--------------+---------------+--------------+-------------------+ | C18:1 | 74.2-86.7 | 50.0-70.0 | 14.0-23.0 | 8.2-17.8 | +--------------+--------------+---------------+--------------+-------------------+ | C18:2 | 5.2-18.7 | 8.0-34.0 | 54.0-65.0 | 3.2-10.6 | +--------------+--------------+---------------+--------------+-------------------+ | C18:3 | ND-0.6 | 0.1-1.0 | 9.0-15.4 | ND-0.2 | +--------------+--------------+---------------+--------------+-------------------+ | C20:0 | ND-0.3 | ND-0.3 | ND-0.3 | ND-0.2 | +--------------+--------------+---------------+--------------+-------------------+ | C20:1 | ND-0.3 | ND-0.6 | ND-0.3 | ND-0.2 | +--------------+--------------+---------------+--------------+-------------------+ | C20:2 | ND | ND | ND | ND | +--------------+--------------+---------------+--------------+-------------------+ | C22:0 | ND-0.2 | ND | ND-0.2 | ND | +--------------+--------------+---------------+--------------+-------------------+ | C22:1 | ND-0.1 | ND | ND | ND | +--------------+--------------+---------------+--------------+-------------------+ | C22:2 | ND | ND | ND | ND | +--------------+--------------+---------------+--------------+-------------------+ | C24:0 | ND | ND | ND | ND | +--------------+--------------+---------------+--------------+-------------------+ | C24:1 | ND-0.3 | ND | ND | ND" | +--------------+--------------+---------------+--------------+-------------------+ (3) in regulation 2.4, in sub-regulation 2.4.27 relating to Textured Soy Protein (Soy Bari or Soy Chunks or Soy Granules), in the Table, against Serial No. (I) relating to Moisture (per cent. by mass), Max., for the entry under column (3), relating to 'Limits', the value '7' shall be substituted as '8.5'. (4) in regulation 2.7.4 relating to Chocolate, after clause (6), the following clause (7) shall be inserted, namely, - "(7) In case of imitation chocolate, total fat % (maximum) including vegetable fat (other than cocoa butter) shall be 38% and saturated fat (maximum) shall be 33%. In case of imitation chocolate spreads, saturated fat (maximum) shall be 33%." (5) in sub-regulation 2.7.5 relating to ICE LOLLIES OR EDIBLE ICES, under clause 1, a para shall be inserted with the following, namely, - "Water used for manufacturing of Ice lollies or Edible ices shall meet the standards prescribed for Packaged Drinking Water. In addition, Listeria monocytogenes shall be absent per gram." (6) in regulation 2.8 relating to Sweetening agents including Honey, after sub regulation 2.8.12 relating to Calcium Saccharin (Food Grade), the following sub-regulation shall be inserted, namely, - "2.8.13 High Fructose Corn Syrup is a clear aqueous solution of saccharides prepared from high-dextrose- equivalent corn starch hydrolysate by the partial enzymatic conversion of dextrose to fructose, using an insoluble glucose isomerase enzyme. It is available in two types, 42% and 55%, based on fructose as a proportion of total saccharides. It shall confirm to the following standards: High Fructose Corn Syrup (42%): +=======+=============================================================+===================+ | S.No | Parameter | Permissible Limit | +=======+=============================================================+===================+ | (1) | (2) | (3) | +=======+=============================================================+===================+ | 1. | Appearance | Clear Syrup | +-------+-------------------------------------------------------------+-------------------+ | 2. | Saccharides - Fructose (dry basis) %, Min | 42 | +-------+-------------------------------------------------------------+-------------------+ | 3. | Monosaccharide (dry basis) %, Min | 92 | +-------+-------------------------------------------------------------+-------------------+ | 4. | Other Saccharides (other than Fructose and Glucose on dry basis) %, Max | 8 | +-------+-------------------------------------------------------------+-------------------+ | 5. | Total Solids %, Min | 70.5 | +-------+-------------------------------------------------------------+-------------------+ | 6. | Total Ash %, Max | 0.1 | +-------+-------------------------------------------------------------+-------------------+ High Fructose Corn Syrup (55%): +=======+=============================================================+===================+ | S.No | Parameter | Permissible Limit | +=======+=============================================================+===================+ | (1) | (2) | (3) | +=======+=============================================================+===================+ | 1. | Appearance | Clear Syrup | +-------+-------------------------------------------------------------+-------------------+ | 2. | Saccharides - Fructose (dry basis) %, Min | 55 | +-------+-------------------------------------------------------------+-------------------+ | 3. | Monosaccharide (dry basis) %, Min | 94 | +-------+-------------------------------------------------------------+-------------------+ | 4. | Other Saccharides (other than Fructose and Glucose on dry basis) %, Max | 6 | +-------+-------------------------------------------------------------+-------------------+ | 5. | Total Solids %, Min | 76.5 | +-------+-------------------------------------------------------------+-------------------+ | 6. | Total Ash %, Max | 0.1" | +-------+-------------------------------------------------------------+-------------------+ (7) in regulation 2.9 relating to SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS, (a) in sub-regulation, 2.9.17 relating to Saffron (Kesar)- (i) in clause (1), in the table relating to Saffron (Kesar), the entries at row no. (vii), (viii) and (ix) shall be substituted with the following, namely,- +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | “(vii) Bitterness expressed as direct reading of absorbance (A1cm) of picrocrocine at about 257 nm on dry basis | Not less than 30.0 | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | (viii) Safranal expressed as direct reading of absorbance (A1cm) at 330 nm on dry basis | Not less than 20.0 and not more than 50.0 | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | (ix) Colouring strength expressed as direct reading of absorbance at 440 nm(A1cm) on dry basis | Not less than 80.0 | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ (ii) in clause (2), in the table relating to Saffron (Kesar) powder, the entries at row no. (v), (vi) and (vii) shall be substituted with the following, namely,- +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | "(v) Bitterness expressed as direct reading of absorbance (A1cm) of picrocrocine at about 257 nm on dry basis | Not less than 30.0 | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | (vi) Safranal expressed as direct reading of absorbance (A1cm) at 330nm on dry basis | Not less than 20.0 and not more than 50.0 | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ | (vii) Colouring strength expressed as direct reading of absorbance at 440 nm(A1cm) on dry basis | Not less than 80.0" | +-----------------------------------------------------------------------------------------------------+-------------------------------------+ (b) after sub-regulation 2.9.43 the following shall be inserted, namely "2.9.44 Juniper Berries (1) Juniper berries means the mature and partially dried fruits of (Juniperus communis L.). The berries will be spherical, of diameter 5 to 9 mm. It shall have a fragrant and pleasant odour and a sweetish aromatic flavour characteristic of the spice. It shall be free from mustiness and other foreign flavours. The colour of juniper berries shall be of a dark-brown to dark-blue colour. It will be free from visible foreign organic or inorganic matter including molds; living or dead insects and pest; tissues and excreta of rodents, or of any other animal or human origin. It shall not contain any other plant species other than those specified. It shall conform to the following requirements: +===========+===================================================+====================+====================+ | Sr. No. | Characteristics | Requirements | Requirements | | | | Area 1 | Area 2 | +===========+===================================================+====================+====================+ | 1. | Moisture content, per cent by mass fraction (Maximum) | 16 | 16 | +-----------+---------------------------------------------------+--------------------+--------------------+ | 2. | Total Ash, per cent by mass fraction on dry basis, | 4.0 | 4.0 | | | (Maximum) | | | +-----------+---------------------------------------------------+--------------------+--------------------+ +---+---------------------------------------------------------+--------------------------+--------------------------+ | 3. | Acid-insoluble ash, per cent by mass fraction on dry | 1.0 | 1.0 | | | basis, (Maximum) | | | +---+---------------------------------------------------------+--------------------------+--------------------------+ | 4. | Volatile oil content, ml/100g, on dry basis (Minimum) | 0.6 | 1.2 | +---+---------------------------------------------------------+--------------------------+--------------------------+ | 5. | Proportion of damaged, discoloured, immature and | 20.0 | 20.0 | | | shrivelled berries, per cent m/m, (Maximum) | | | +---+---------------------------------------------------------+--------------------------+--------------------------+ | 6. | Extraneous matter, per cent m/m, (Maximum) | 1.0 | 1.0 | +---+---------------------------------------------------------+--------------------------+--------------------------+ | 7. | Ethanol Soluble extractive | Not less than 12 percent | Not less than 12 percent | +---+---------------------------------------------------------+--------------------------+--------------------------+ | 8. | Water Soluble extractive | Not less than 10 percent | Not less than 10 percent | +---+---------------------------------------------------------+--------------------------+--------------------------+ Explanation- (i) Area 1 (Juniper Berries having low volatile oil content): Finland, Norway, Northern USSR, Sweden United Kingdom. Area 2 (Juniper Berries having high volatile oil content): Albania, Bulgaria, France, Hungary, Italy, Spain, Yugoslavia. (ii) Extraneous matter includes: a) dirt, dust, stones, pieces of wood, etc.; b) all vegetable matter other than juniper berries (pine needles, etc.). Chromatographic requirements: The volatile oil obtained by hydro/steam distillation of partially dried Juniper berries, and analysed by gas chromatography shall comprise the following main constituents: monoterpene hydrocarbons as major constituents (a-pinene, myrcene, sabinene, limonene and ß-pinene), sesquiterpenes (ß- caryopyhllene, a-humulene, germacrene D and caryophyllene oxide) and the minor but important flavour- impact oxygenated terpenes (Linalool, trans-pinocarveol, cis-verbenol, terpinene-4-ol, p-cymene-8-ol, alpha- terpineol, myrtenal, verbenone, trans carveol and bornyl acetate)." (8) In Appendix A, under the heading “IV. Use of Food Additives in Food Products", - (a) In Table 14, against the entries relating to Food Category System 14.2.7: Aromatized alcoholic beverages, in column (3), after the food additive "Allura red" and the entries relating thereto, the following shall be inserted, namely: - +===============================+=============+==========================+ | Food Additive | INS Number | Recommended Maximum Note | | | | Level | +===============================+=============+==========================+ | "Glycerol esters of wood rosin | 445 (iii) | GMP | +-------------------------------+-------------+--------------------------+ (9) In table 2 A (Microbiological Standards for Milk and Milk Products – Process Hygiene Criteria) of Appendix B, after Serial no (3) relating to Sterilized milk /UHT milk / Evaporated Milk and the entries relating thereto, the following shall be inserted, namely- +=================+===================+===================+=============================+===================+===================+ | Product | Aerobic Plate Count | Coliform Count¹ | Staphylococcus aureus | Yeast and Mold | Escherichia coli | | Description¹ | | | (Coagulase positive) | Count | | | | | | | | | | S. | Sampling | Limit | Sampling | Limit | Sampling | | No. | Plan | (cfu/ml) | Plan | (cfu) | Plan | +=================+===================+===================+=============================+===================+===================+ | | n | c | m | M | n | C | m | M | n | c | m | M | n | c | m | M | n | c | m | M | +-----------------+-------------------+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+ | Ultra pasteurized | | | | | | | | | | | | | | | | | | | | | | | milk | | | | | | | | | | | | | | | | | | | | | | +-----------------+-------------------+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+ | 3(a) (At the end of | 5 | 2 | 10 | 100 | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | NA | | 7 days of storage | | | | | | | | | | | | | | | | | | | | | | | at ambient | | | | | | | | | | | | | | | | | | | | | | | temperature.) | | | | | | | | | | | | | | | | | | | | | | +-----------------+-------------------+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+----+ (10) in Chapter 3 relating to SUBSTANCES ADDED TO FOOD, in the Appendix C, under the heading "II. USE OF PROCESSING AIDS IN FOOD PRODUCTS"- (a) in the Table 1 relating to 'ANTIFOAMING AGENTS', at Serial number 3 relating to "Polydimethyl siloxane", in the column (3) after the words "alcoholic beverages", the words "Sugar processing" shall be inserted. (b) in the Table 3 relating to ‘CLARIFYING AGENTS AND FILTRATION AIDS', at Serial number 14 relating to "Calcium oxide”, at Serial number 15 relating to "Phosphoric acid” and the entries relating thereto, in the column (1) to (4), the following shall be substituted, namely: - +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "14. | Calcium Oxide | Sugar processing/ Treatment, | GMP | | | (INS 529) | Preparation of corn flour | | +--------+----------------------------+------------------------------------------+------------------------------+ | 15. | Phosphoric acid | Sugar Treatment | GMP" | +--------+----------------------------+------------------------------------------+------------------------------+ (c) in the Table 3 relating to ‘CLARIFYING AGENTS AND FILTRATION AIDS', after Serial number 15 relating to Phosphoric acid, and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "16. | Sulphur Dioxide | Plantation White Sugar, Cube Sugar, | 70 | | | (INS 220) | Dextrose, Gur, Jaggery, Misri | | +--------+----------------------------+------------------------------------------+------------------------------+ | | | Khandsari (Sulphur) and Bura | 150 | +--------+----------------------------+------------------------------------------+------------------------------+ | | | Refined Sugar | 40" | +--------+----------------------------+------------------------------------------+------------------------------+ (d) in the Table 4 relating to 'LUBRICANTS, RELEASE AND ANTISTICK AGENTS', at Serial number 26 relating to "Talc", in the column (3) after the words “Confectionary", the words “and gums” shall be inserted. (e) in the Table 4 relating to ‘LUBRICANTS, RELEASE AND ANTISTICK AGENTS', after Serial number 27, relating to 'Tricalcium phosphate' and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: - +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "28. | Rapeseed Oil | Confectionery including Chewing | GMP" | | | | and Bubble Gum and Bakery | | +--------+----------------------------+------------------------------------------+------------------------------+ (f) in the Table 5 relating to 'MICROBIAL CONTROL AGENTS, MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS', after Serial number 6, relating to ‘Salmonella phage preparation' and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: - MICROBIAL CONTROL AGENT +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual Level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "7. | Quaternary Ammonium | Sugar Treatment | GMP" | | | Compound | | | +--------+----------------------------+------------------------------------------+------------------------------+ (g) in the Table 5 relating to 'MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS (for sustaining microbial growth)', after Serial number 49, relating to 'Zinc Sulphate' and the entries relating thereto, in the column (1) to (3), the following shall be inserted, namely: - MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS (for sustaining microbial growth) +========+=============================================================+==============================+ | S. No. | Name of the processing aid | Residual Level | | | | (mg/kg) | | | | (Not more than) | +========+=============================================================+==============================+ | "50. | Potassium Chloride | GMP | +--------+-------------------------------------------------------------+------------------------------+ | 51. | Magnesium Sulphate | GMP | +--------+-------------------------------------------------------------+------------------------------+ | 52. | Alanine | GMP | +--------+-------------------------------------------------------------+------------------------------+ | 53. | Plant Polypeptides | GMP | +--------+-------------------------------------------------------------+------------------------------+ | 54. | Urea for Distilled Spirituous Alcoholic Beverages and | GMP | | | Aromatized Alcoholic Beverages | | +--------+-------------------------------------------------------------+------------------------------+ | 55. | Di-Ammonium Phosphate (DAP) | 440 mg/kg" | | | (INS 342(ii)) for Distilled Spirituous Alcoholic Beverages | | | | and Aromatized Alcoholic Beverages | | +--------+-------------------------------------------------------------+------------------------------+ (h) in the Table 6 relating to 'SOLVENT FOR EXTRACTION AND PROCESSING' at Serial number 1 relating to "Acetone"; at Serial number 3 relating to "Butanol"; at Serial number 5 relating to "Carbon dioxide"; at Serial number 10 relating to "Ethyl Acetate"; at Serial number 16 relating to "Hexane"; at Serial number 18 relating to "Isopropyl alcohol"; at Serial number 19 relating to "Methyl alcohol"; at Serial number 20 relating to "Methylene chloride (Dichloromethane)"; at Serial number 21 relating to "Methyl ethyl ketone (butanone)"and the entries relating thereto, in the columns (1) to (4), the following shall be substituted, namely:- +========+============================+==========================================================================================================================================================================================================================================================================================================================================================================================================================================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual Level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================================================================================================================================================================================================================================================================================================================================================================================================================================+==============================+ | "1. | Acetone | Flavouring substances | 30 | | | | Spice oleoresins | 30 | | | | Food Colours [chlorophylls (INS 140(i)); copper complexes of chlorophylls (INS 141(i)); copper complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii); carotene from Blakeslea trispora INS160a(iii); carotenes from algae INS 160a(iv)); paprika extract, capsanthin, capsorubin (INS 160c); lutein esters (INS 161b(ii))] | 50 | | | | Food Colours [curcumin (INS 100); annatto, bixin, norbixin (INS 160b (i), (ii))] | 30 | | | | Vegetable oils | 0.1 | | | | Other foods | 0.1 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 3. | Butanol | Fatty acids, Flavouring substances | 10 | | | | Food Colour [curcumin (INS 100)] | 10 | | | | Spice oleoresins | 2 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 5. | Carbon dioxide | Flavouring substances | GMP | | | (INS 290) | Spice oleoresins | GMP | | | | Food Colours [curcumin (INS 100); chlorophylls (INS 140(i)); copper complexes of chlorophylls (INS 141(i)); copper complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii)); paprika extract, capsanthin, capsorubin (INS 160c); annatto, bixin, norbixin (INS 160(b)); tomato lycopene (INS 160d (ii)); lutein (INS 161b); anthocyanins (INS 163)] | GMP | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 10. | Ethyl acetate | Flavouring substances | 10 | | | | Spice oleoresins | 50 | | | | Food Colours [curcumin (INS 100); paprika extract, capsanthin, capsorubin (INS 160c); lycopene preparations (INS 160d (i))] | 50 | | | | Food Colours [beta-carotene from Blakeslea trispora INS160a(iii)] | 8000 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 16. | Hexane | Flavouring substances, vegetable oils | 5 | | | | Spice oleoresins | 25 | | | | Chocolate and chocolate products | 1 | | | | Food Colours [curcumin (INS 100); annatto bixin, norbixin (INS 160b (i), (ii))] | 50 | | | | Food Colours [chlorophylls (INS 140(i)); copper complexes of chlorophylls (INS 141(i)); copper complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii)); paprika extract, capsanthin, capsorubin (INS 160c); tomato lycopene (INS 160d (ii)); lutein and lutein esters from Tagetes erecta (INS 161b (i) and (ii))] | 25 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 18. | Isopropyl alcohol | Spice oleoresins | 50 | | | | Other foods | 10 | | | | Food Colours [curcumin (INS 100); chlorophylls (INS 140(i)); chlorophyllins (INS 140(ii)); copper complexes of chlorophylls (INS 141(i)); copper complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii)); paprika extract, capsanthin, capsorubin (INS 160c)] | 50 | | | | Food Colours [beta-carotene from Blakeslea trispora INS160a(iii)] | 1000 | | | | Food Colours [lycopene preparations (INS 160d (i), (iii))] | 10 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 19. | Methyl alcohol | Spice oleoresins | 50 | | | | Food Colours [curcumin (INS 100); vegetable carotenes ((INS 160a(ii)); paprika extract, capsanthin, capsorubin (INS 160c)] | 50 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 20. | Methylene chloride | Decaffeinated tea | 2 | | | (Dichloromethane) | Decaffeinated coffee | 10 | | | | Flavouring substances | 2 | | | | Spice oleoresins | 30 | | | | Vegetable oils | 0.02 | | | | Food Colours [curcumin (INS 100); chlorophylls (INS 140(i)); chlorophyllins (INS 140(ii)); copper complexes of chlorophylls (INS 141(i)); copper | 10 | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 21. | Methyl ethyl ketone | complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii)); annatto, bixin, norbixin (INS 160(b)); paprika extract, capsanthin, capsorubin (INS 160c); lycopene preparations (INS 160d (i), (iii))] | | | | (butanone) | Fatty acids, Flavouring substances, decaffeination of coffee, tea | 2 | | | | Food Colours [chlorophylls (INS 140(i)); copper complexes of chlorophylls (INS 141(i)); copper complexes of chlorophyllins (INS 141(ii)); vegetable carotenes ((INS 160a(ii)); lutein esters (INS 161b(ii)] | 50" | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ (i) in the Table 6 relating to 'SOLVENT FOR EXTRACTION AND PROCESSING' after Serial number 26, relating to 'Water' and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: - +========+============================+==========================================================================================================================================================================================================================================================================================================================================================================================================================================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================================================================================================================================================================================================================================================================================================================================================================================================================================+==============================+ | "27. | Isobutyl acetate | Food Colours [beta-carotene from Blakeslea trispora INS160a(iii); lycopene from Blakeslea trispora INS160d(iii)] | 10000" | +--------+----------------------------+----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ (j) in the Table 7 relating to 'BLEACHING, WASHING, DENUDING AND PEELING AGENTS' at Serial number 8 relating to "Hydrogen peroxide", in the column (3), after the words “and starches” the words “Instant Tea processing" shall be inserted. (k) in the Table 7 relating to 'BLEACHING, WASHING, DENUDING AND PEELING AGENTS' after Serial number 16, relating to 'Calcium oxide (INS 529) (on dry basis)" and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "17. | Sulphur Dioxide | Plantation White Sugar, Cube Sugar, | 70 | | | (INS 220) | Dextrose, Gur, Jaggery, Misri | | +--------+----------------------------+------------------------------------------+------------------------------+ | | | Khandsari (Sulphur) and Bura | 150 | +--------+----------------------------+------------------------------------------+------------------------------+ | | | Refined Sugar | 40" | +--------+----------------------------+------------------------------------------+------------------------------+ (l) in the Table 8 relating to 'FLOCCULATING AGENTS' after Serial Number 6, relating to 'Vinegar' and the entries relating thereto, in the column (1) to (4), the following shall be inserted, namely: +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | mg/kg | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "7. | Calcium Hydroxide | Water Treatment, Non-Alcoholic | GMP | | | (INS 524-528) | Beverages | | +--------+----------------------------+------------------------------------------+------------------------------+ | 8. | Ferrous Sulphate | Water Treatment, Non-Alcoholic | GMP" | +--------+----------------------------+------------------------------------------+------------------------------+ (m) in Table 9 relating to ‘CONTACT FREEZING AND COOLING AGENTS' at Serial Number 1 relating to "Liquid Nitrogen” and the entries relating thereto, in the columns (1) to (4), the following shall be substituted, namely:- TABLE 9: CONTACT FREEZING AND COOLING AGENTS +========+============================+==========================================+==============================+ | S. No. | Name of the processing aid | Product Category | Residual level | | | | | (mg/kg) | | | | | (Not more than) | +========+============================+==========================================+==============================+ | "1. | Liquid Nitrogen | All Foods | GMP" | | | (INS 941) | | | +--------+----------------------------+------------------------------------------+------------------------------+ (n) in Table 11A relating to enzymes derived from Genetically Modified Microorganisms (GMM), after serial number 45 relating to Glucose isomerase and the entries relating thereto, the following shall be inserted, namely :- +========+===================+====================+====================+==========================================+=========================+==============================+ | S. | Enzyme Name | Production | Donor Organism | Functional | and Indicative | Residual level | | No. | | Organism | or Source | technological | food uses | (mg/kg) | | | | | | purpose | | (Not more than) | +========+===================+====================+====================+==========================================+=========================+==============================+ | "46. | Aqualysin 1 | Bacillus subtilis | Thermus aquaticus. | reducing mechanical | Bakery | GMP | | | (Caldolysin) | | | dough strength products | | | | | EC 3.4.21.111 | | | development for | | | | | | | | unusually strong or | | | | | | | | tough gluten, lower | | | | | | | | the viscosity and | | | | | | | | increase the | | | | | | | | extensibility of the | | | | | | | | dough, prevention or | | | | | | | | retardation of staling | | | | | | | | during the baking | | | | | | | | process of bakery | | | | | | | | products at mid-high | | | | | | | | temperature during | | | | | | | | the baking process. | | | +--------+-------------------+--------------------+--------------------+------------------------------------------+-------------------------+------------------------------+ | 47. | Endo-1,4-ß- | Bacillus subtilis | Pseudoalteromonas | Facilitate the | Bakery | GMP | | | xylanase | | haloplanktis | handling of dough, products | | | | | (Xylanase) | | | Improve dough's | | | | | EC 3.2.1.8 | | | structure | | | +--------+-------------------+--------------------+--------------------+------------------------------------------+-------------------------+------------------------------+ | 48. | Alpha- | Saccharomyces | Seeds of Cyamopsis | Enzyme | All | GMP" | | | galactosidase | cerevisiae | tetragonoloba | modification of | categories | | | | (Alpha-D- | | (guar). | guar gum | of | | | | galactoside | | | | Beverages | | | | galactohydrolase | | | | and Food | | | | EC.3.2.1.22) | | | | in which | | | | | | | | guar is | | | | | | | | permitted. | | +--------+-------------------+--------------------+--------------------+------------------------------------------+-------------------------+------------------------------+ (o) in the Table 12 relating to 'GENERALLY PERMITTED PROCESSING AIDS' at Serial Number 1 relating to "Activated Carbon"; at Serial Number 12 relating to "Calcium Chloride"; at Serial Number 13 relating to "Calcium Sulfate"; at Serial Number 15 relating to "Carbon Dioxide"; at Serial Number 16 relating to "Citric Acid"; at Serial Number 32 relating to "Lactic acid"; at Serial Number 55 relating to "Salt (NaCl)"; at Serial Number 63 relating to "Sodium Hypochlorite"; at Serial Number 64 relating to "Sodium metabisulphite"; at Serial Number 73 relating to "Yeast"; at Serial Number 74 relating to "Zinc Sulphate"; and the entries relating thereto, in the columns (1) to (5), the following shall be substituted, namely:- TABLE 12: GENERALLY PERMITTED PROCESSING AIDS +========+============================+==========================================+=====================================================================================================================================================+==============================+ | S | Name of the | Functional/ Technological Purpose | Product Category | Residue Level | | No. | processing aid | | | (mg/kg) | | | | | | (Not more than) | +========+============================+==========================================+=====================================================================================================================================================+==============================+ | "1. | Activated carbon | Adsorbent, decolourizing agent | Sugars, oils and fats, juices, Alcoholic Beverages, Non-alcoholic beverages, Sugar syrup treatment | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 12. | Calcium chloride | Buffering agent, Flocculating agent | Alcoholic beverages including low alcoholic and alcohol free counterparts, Non-Alcoholic Beverages, Water Treatment, Instant Tea processing. | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | Stabilizer | Extruded foods | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 13. | Calcium sulfate | Buffering agent | Alcoholic beverages including low alcoholic and alcohol free counterparts | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 15. | Carbon dioxide | Packaging and propelling Gas/aerating | All Foods | GMP | | | (INS 290) | agent | | | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | pH Control agent | Water Treatment, Non-Alcoholic Beverages | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 16. | Citric acid | Sequestrant | Oils & fats, Instant Tea processing | GMP | | | (INS 330) | | | | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | pH standardization | All Foods | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | Catalyst in inversion of sugar | Sugar Syrups | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 32. | Lactic acid | Acidity regulator | Alcoholic beverages including low alcoholic and alcohol free counterparts, seasonings | GMP | | | (INS 270) | | | | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 55. | Salt (NaCl)/ Sodium Chloride | Ion exchange | Alcoholic beverages including low alcoholic and alcohol free counterparts | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | Texturising agents | Unripened Cheese-Paneer; Water treatment | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 63. | Sodium Hypochlorite | Disinfectant | Water treatment, All foods | 1 (as available chlorine) | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 64. | Sodium metabisulphite | Dough conditioner | Flour products | 60 | | | | Softening agent | Corn kernel | 60 | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | (INS 223) | Reducing agent | Alcoholic beverages including low alcoholic and alcohol free counterparts | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | | | pH control agent | Water Treatment, Non-Alcoholic Beverages | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 73. | Yeast | Fermenting Agent | All Foods | GMP | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ | 74. | Zinc sulphate | Mineral Salt | Alcoholic beverages including low alcoholic and alcohol free counterparts | GMP" | +--------+----------------------------+------------------------------------------+-----------------------------------------------------------------------------------------------------------------------------------------------------+------------------------------+ (p) in the Table 12 relating to 'GENERALLY PERMITTED PROCESSING AIDS' after Serial number 75, relating to 'Calcium hypochlorite' and the entries relating thereto, in the column (1) to (5), the following shall be inserted, namely: +========+============================+==========================================+=============================================================+==============================+ | S No. | Name of the processing aid | Functional/ Technological Purpose | Product Category | Residual Level | | | | | | (mg/kg) | | | | | | (Not more than) | +========+============================+==========================================+=============================================================+==============================+ | "76. | Nitrogen | Packaging gas, Creating inert atmosphere | All foods | GMP | | | (INS 941) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 77. | Hydrochloric acid | pH control agent | Water Treatment, Non-alcoholic beverages | GMP | | | (INS 507) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 78. | Ammonium bicarbonate | Raising agent | Flour Mix and its products | GMP | | | (INS 503(ii)) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 79. | Disodium ortho phosphate | Raising agent | Flour Mix and its products; Malt based beverages | GMP | | | (INS 339(ii)) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 80. | Trisodium Citrate; | pH control agent | Flavourings, All Foods | GMP | | | Sodium Citrate | | | | | | (INS 331(iii)) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 81. | Ammonium Chloride | pH control agent | Flavourings | GMP | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 82. | Polyoxyethylene (20) | Emulsifier | Flavourings | GMP | | | monooleate | | | | | | (INS 433) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 83. | Triacetin | Binding agent | Flavourings | GMP | | | (INS 1518) | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 84. | Corn Steep Liquor | Antistick agent | All foods | GMP | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 85. | Calcium Magnesium | To remove hardness | Water treatment | GMP | | | Carbonate | | | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 86. | Cellulose | Extraction manufacturing process | Removal of insoluble waxes from liquid product during | GMP | | | (INS 460) | | filtration | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ | 87. | Vegetable fatty acid esters | Sugar treatment | GMP" | | +--------+----------------------------+------------------------------------------+-------------------------------------------------------------+------------------------------+ G. KAMALA VARDHANA RAO, Chief Executive Officer [ADVT.-III/4/Exty./163/2024-25] Note : The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 were published in the Gazette of India, Extraordinary, Part III, section 4 vide notification number F. No. 2- 15015/30/2010, dated the 1st August, 2011 and subsequently amended vide notification numbers: 1. F.No. 4/15015/30/2011, dated 7th June, 2013; 2. F.No. P. 15014/1/2011-PFA/FSSAI, dated 27th June, 2013; 3. F. No. 5/15015/30/2012, dated 12th July, 2013; 4. F.No. P. 15025/262/2013-PA/FSSAI, dated 5th December, 2014; 5. F.No. 1-83F/Sci. Pan- Noti/FSSAI-2012, dated 17th February, 2015; 6. F.No. 4/15015/30/2011, dated 4th August, 2015; 7. F.No. P.15025/264/13-PA/FSSAI, dated 4th November, 2015; 8. F.No. P. 15025/263/13-PA/FSSAI, dated 4th November, 2015; 9. F.No. P. 15025/261/2013-PA/FSSAI, dated 13th November, 2015; 10. F.No. P. 15025/208/2013-PA/FSSAI, Dated 13th November, 2015; 11. F.No. 7/15015/30/2012, dated 13th November, 2015; 12. F.No. 1-10(1)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013, dated 11th January, 2016; 13. No. 3-16/Specified Foods/Notifcation(Food Additives)/FSSAI-2014, dated 3rd May, 2016.; 14. F.No. 15-03/Enf/FSSAI/2014, Dated 14th June, 2016; 15. No. 3-14F/Notification (Nutraceuticals)/FSSAI-2013, dated 13th July, 2016; 16. F.No. 1-12/Standards/SP (Sweets, Confectionery)/FSSAI-2015, dated 15th July, 2016; 17. F.No. 1-120(1)/Standards/Irradiation/FSSAI-2015, dated 23rd August, 2016; 18. F. No. 11/09/Reg/Harmoniztn/2014, dated 5th September, 2016; 19. F.No. Stds/CPLQ.CP/EM/FSSAI-2015, dated 14th September, 2016; 20. F.No. 11/12 Reg/Prop/FSSAI-2016, dated 10th October, 2016; 21. F.No. 1-110(2)/SP (Biological Hazards)/FSSAI/2010, dated 10th October, 2016; 22. F.No. Stds/SP (Water & Beverages)/Notif (2)/FSSAI-2016, dated 25th October, 2016; 23. F.No. 1-11(1)/Standards/SP (Water & Beverages)/FSSAI-2015, Dated 15th November, 2016; 24. F.No. P.15025/93/2011-PFA/FSSAI, Dated 2nd December, 2016; 25. F.No. P. 15025/6/2004-PFS/FSSAI, dated 29th December, 2016; 26. F.No. Stds/O&F/Notification(1)/FSSAI-2016, dated 31st January, 2017; 27. F.No. 1-12/Standards/2012-FSSAI, dated 13th February, 2017; 28. F.No. 1-10(7)/Standards/SP (Fish & Fisheries Products)/FSSAI-2013, dated 13th February, 2017; 29. F. No. Stds /SCSS&H/ Notification (02)/FSSAI-2016, dated 15th May, 2017; 30. F. No. Stds/03/Notification (LS)/ FSSAI-2017, dated 19th June, 2017; 31. F.No. 1/Additives/Stds/14.2/Notification/FSSAI/2016, dated 31st July, 2017; 32. F.No. Stds/F&VP/Notification(01)/FSSAI-2016, dated 2nd August, 2017; 33. F.No. 1-94(1)/FSSAI/SP(Labelling)/2014, dated 11th September, 2017; 34. F.No. Stds/M&MPIP(1)/SP/FSSAI-2015, dated 12th September, 2017 and 35. No. Stds/SP (Water & Beverages)/Noti(1)/FSSAI-2016,dated 15th September,2017; 36. F.No.1-10(8)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013, dated 15th September, 2017; 37. File No. 2/Stds/CPL & CP/Notification/FSSAI-2016, dated 18th September, 2017; 38. F.No. A-1(1)/Standards/MMP/2012, dated 12th October, 2017; 39. F. No. Stds/O&F/Notification (3)/FSSAI-2016, dated 12th October, 2017; 40. F. No. 2/Stds/CPL & CP/Notification/FSSAI-2016(part), dated 24th October, 2017; 41. F.No. A-1/Stadnards/Agmark/2012-FSSAI(pt.I), dated 17th November, 2017; 42. F.No. 1/Additives/Stds/BIS Notification/FSSAI/2016, dated 17th November, 2017; 43. F.No. Stds/O&F/Notification (5)/FSSAI-2016, dated the 20th February, 2018; 44. F.No. Stds/01-SP(fortified & Enriched Foods)-Reg/FSSAI-2017, dated the 13th March, 2018; 45. F.No. 1/Infant Nutrition/Stds/Notification/FSSAI/2016, dated the 13th March, 2018; 46. F. No.1-110(3)/SP (Biological Hazards)/FSSAI/2010, dated the 21st March, 2018; 47. F.No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated 10th April, 2018; 48. No. Stds/CPL&CP/Notification/FSSAI-2016, dated 4th May, 2018; 49. F.No. Stds/SP(SCSSH)/Ice lollies notification/FSSAI-2018, dated 20th July, 2018; 50. F.No. Stds/SP(Water & Beverages)/Notif(3)/FSSAI-2016, dated 20th July, 2018; 51. F.No. Stds/CPL&CP/ Draft Notification/FSSAI-2017, dated 31st July, 2018; 52. File No.1/Additional Additives/Stds/Notification/FSSAI/2016, dated 8th November, 2018; 53. F.No. Stds/03/Notification (CFOI&YC)/FSSAI-2017, dated 16th November, 2018; 54. File No. Stds/O&F/Notification(7)/FSSAI-2017, dated 19th November, 2018; 55. F.No. Stds/M&MP/Notification(02)/FSSAI-2016, dated 19th November, 2018; 56. F. No. Stds/F&VP/Notifications(04)/FSSAI-2016, dated 19th November, 2018; 57. File No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26th November, 2018; 58. F. No. 02-01/Enf-1(1)/FSSAI-2012, dated 29th January, 2019; 59. F.No. Stds/F&VP/Notification (07)/FSSAI-2018, dated 05th July, 2019; 60. F.No.Stds/O&F/Notification(10)/FSSAI-2017, dated 05th July, 2019; 61. F.No. Stds/SP (Water & Beverages)/Notification(5) FSSAI-2018, dated 30th October, 2019; 62. F.No. M&MP/Misc. Stds/Notification(03)/FSSAI-2018, dated 28th November, 2019; 63. F.No.1-110/SP (Biological Hazards)/Amendment-1/FSSAI/2018, dated 23rd June, 2020; 64. F No. Stds/CPL & CP/Notification/01/FSSAI-2018, dated 9th July, 2020; 65. F.No. Stds/ M&MPIP (3)/SP/FSSAI-2018, dated 9th July, 2020; 66. File No. Stds/CPL & CP/Notification/01/FSSAI-2017, dated 9th July, 2020; 67. F.No.A-1/Standards/Agmark/2012-FSSAI(p+1), dated 23rd July, 2020; 68. F.No. Stds/M&MP/Notification(04)/FSSAI-2019, dated 2nd September, 2020; 69. F.No. Stds/Additives-1/Notification/FSSAI/2018, dated 16th September, 2020; 70. F.No. 1/Additional Additives-III/Stds/Notification/FSSAI/2017, dated 9th October, 2020; 71. F. No. Stds/Processing aids/Notification/FSSAI/2018, dated 9th October, 2020; 72. F. No. 1-116/Scientific Committee/Notif./2010-FSSAI, dated 29th December, 2020; 73. F. No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E), dated 4th March, 2021; 74. F. No. Stds/O&F/Notification (5)/FSSAI-2017, dated 18th March, 2021; 75. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI (1), dated 26th July, 2021; 76. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1) (Pt.F), dated 3rd November, 2021; 77. F. No. Stds/SC/A-1.34/N-1, dated 15th November, 2021; and 78. F. No. M&MP/Notification(05)/FSSAI-2019,dated 27th December, 2021. 79. F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(2), dated 13th September, 2022. 80. STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated 27th October, 2022. 81. F.No. Std/Notifications/35.1/2021, dated 11th January, 2023. 82. F.No. STD/FA/A-1.30/No.1/2020-FSSAI, dated 21st February, 2023. Uploaded by Dte. of Printing at Government of India Press, Ring Road, Mayapuri, New Delhi-110064 and Published by the Controller of Publications, Delhi-110054.