| S.no. | Section | Notification |
| 1 | in regulation 2.1 |
(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 , maximum, ml
|
2.0
(15.0 for roller dried)
|
2.0
(15.0 for roller dried)
|
2.0
(15.0 for roller 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 Chakka
|
Full Cream Chakka
|
|
(1)
|
(2)
|
(3)
|
(4)
|
(5)
|
|
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
(minimum)
|
36.0 (minimum)
|
|
3.
|
Milk Protein*, minimum, %(m/m), on dry basis
|
33.0
|
60.0
|
33.0
|
|
4.
|
Titratable acidity, maximum, % (as lactic acid)
|
2.5
|
2.5
|
2.5
|
|
5.
|
Total Ash, maximum,%,(m/m), on dry basis
|
2.8
|
5.0
|
2.8”;
|
(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 |
(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 40ºC)
|
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 40ºC)
|
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
Or
Refractive Index at 40 °C
|
34.9-38.7
|
|
1.4487-1.4515
|
|
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 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 |
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 |
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 |
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 |
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 ( of picrocrocine at about 257 nm on dry basis
|
Not less than 30.0
|
|
(viii) Safranal expressed as direct reading of absorbance ( 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( 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 ( of picrocrocine at about 257 nm on dry basis
|
Not less than 30.0
|
|
(vi) Safranal expressed as direct reading of absorbance ( 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( 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
Area 1
|
Requirements
Area 2
|
|
1.
|
Moisture content, per cent by mass fraction (Maximum)
|
16
|
16
|
|
2.
|
Total Ash, per cent by mass fraction on dry basis, (Maximum)
|
4.0
|
4.0
|
|
3.
|
Acid-insoluble ash, per cent by mass fraction on dry basis, (Maximum)
|
1.0
|
1.0
|
|
4.
|
Volatile oil content, ml/100g, on dry basis (Minimum)
|
0.6
|
1.2
|
|
5.
|
Proportion of damaged, discoloured, immature and shrivelled berries, per cent m/m, (Maximum)
|
20.0
|
20.0
|
|
6.
|
Extraneous matter, per cent m/m, (Maximum)
|
1.0
|
1.0
|
|
7.
|
Ethanol Soluble extractive
|
Not less than 12 percent
|
|
8.
|
Water Soluble extractive
|
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 (α-pinene, myrcene, sabinene, limonene and β-pinene), sesquiterpenes (β-caryopyhllene, α-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”, - |
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 Level
|
Note
|
|
“Glycerol esters of wood rosin
|
445 (iii)
|
GMP
|
-”
|
|
| 9 | table 2 A (Microbiological Standards for Milk and Milk Products |
(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-
|
Sr. No.
|
Product Description1
|
Aerobic Plate Count
|
Coliform Count4
|
Staphylococcus aureus (Coagulase positive)
|
Yeast and Mold Count
|
Escherichia coli
|
|
Sampling
Plan
|
Limit (cfu/ml)
|
Sampling plan
|
Limit (cfu)
|
Sampling plan
|
Limit (cfu)
|
Sampling plan
|
Limit (cfu)
|
Sampling plan
|
Limit (cfu)
|
|
n
|
c
|
m
|
M
|
n
|
c
|
m
|
M
|
n
|
c
|
m
|
M
|
n
|
c
|
m
|
M
|
n
|
c
|
m
|
M
|
|
|
3(a)
|
Ultra pasteurized milk
(At the end of 7 days of storage at ambient temperature.)
|
5
|
2
|
10
|
100
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
NA
|
|
|
| 10 | Chapter 3 relating to SUBSTANCES ADDED TO FOOD |
(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
(INS 529)
|
Sugar processing/ Treatment, Preparation of corn flour
|
GMP
|
|
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
(INS 220)
|
Plantation White Sugar, Cube Sugar, Dextrose, Gur, Jaggery, Misri
|
70
|
|
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 and Bubble Gum and Bakery
|
GMP”
|
(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 Compound
|
Sugar Treatment
|
GMP”
|
(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 Aromatized Alcoholic Beverages
|
GMP
|
|
55.
|
Di-Ammonium Phosphate (DAP)
(INS 342(ii)) for Distilled Spirituous Alcoholic Beverages and Aromatized Alcoholic Beverages
|
440 mg/kg”
|
(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
(INS 290)
|
Flavouring substances
|
GMP
|
|
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 (Dichloromethane)
|
Decaffeinated tea
|
2
|
|
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 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))]
|
10
|
|
21.
|
Methyl ethyl ketone (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
(INS 220)
|
Plantation White Sugar, Cube Sugar, Dextrose, Gur, Jaggery, Misri
|
70
|
|
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
(INS 524-528)
|
Water Treatment, Non-Alcoholic Beverages
|
GMP
|
|
8.
|
Ferrous Sulphate
|
Water Treatment, Non-Alcoholic Beverages
|
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
(INS 941)
|
All Foods
|
GMP”
|
(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. No.
|
Enzyme Name
|
Production Organism
|
Donor Organism or Source
|
Functional and technological purpose
|
Indicative food uses
|
Residual level
(mg/kg)
(Not more than)
|
|
“46.
|
Aqualysin 1 (Caldolysin)
EC 3.4.21.111
|
Bacillus subtilis
|
Thermus aquaticus.
|
reducing mechanical dough strength 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.
|
Bakery products
|
GMP
|
|
47.
|
Endo-1,4-β-xylanase (Xylanase)
EC 3.2.1.8
|
Bacillus subtilis
|
Pseudoalteromonas haloplanktis
|
Facilitate the handling of dough,
Improve dough’s structure
|
Bakery products
|
GMP
|
|
48.
|
Alpha-galactosidase (Alpha-D-galactoside galactohydrolase EC.3.2.1.22)
|
Saccharomyces cerevisiae
|
Seeds of Cyamopsis tetragonoloba (guar).
|
Enzyme modification of guar gum
|
All categories of Beverages and Food in which guar is permitted.
|
GMP”
|
(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 No.
|
Name of the processing aid
|
Functional/ Technological Purpose
|
Product Category
|
Residue Level
(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
(INS 290)
|
Packaging and propelling Gas / aerating agent
|
All Foods
|
GMP
|
|
pH Control agent
|
Water Treatment, Non-Alcoholic Beverages
|
GMP
|
|
16.
|
Citric acid
(INS 330)
|
Sequestrant
|
Oils & fats, Instant Tea processing
|
GMP
|
|
pH standardization
|
All Foods
|
GMP
|
|
Catalyst in inversion of sugar
|
Sugar Syrups
|
GMP
|
|
32.
|
Lactic acid
(INS 270)
|
Acidity regulator
|
Alcoholic beverages including low alcoholic and alcohol free counterparts, seasonings
|
GMP
|
|
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
(INS 223)
|
Dough conditioner
|
Flour products
|
60
|
|
Softening agent
|
Corn kernel
|
60
|
|
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
|
Residue Level
(mg/kg)
(Not more than)
|
|
“76.
|
Nitrogen
(INS 941)
|
Packaging gas, Creating inert atmosphere
|
All foods
|
GMP
|
|
77.
|
Hydrochloric acid
(INS 507)
|
pH control agent
|
Water Treatment, Non-alcoholic beverages
|
GMP
|
|
78.
|
Ammonium bicarbonate
(INS 503(ii))
|
Raising agent
|
Flour Mix and its products
|
GMP
|
|
79.
|
Disodium ortho phosphate
(INS 339(ii))
|
Raising agent
|
Flour Mix and its products; Malt based beverages
|
GMP
|
|
80.
|
Trisodium Citrate; Sodium Citrate
(INS 331(iii))
|
pH control agent
|
Flavourings, All Foods
|
GMP
|
|
81.
|
Ammonium Chloride
|
pH control agent
|
Flavourings
|
GMP
|
|
82.
|
Polyoxyethylene (20) monooleate
(INS 433)
|
Emulsifier
|
Flavourings
|
GMP
|
|
83.
|
Triacetin
(INS 1518)
|
Binding agent
|
Flavourings
|
GMP
|
|
84.
|
Corn Steep Liquor
|
Antistick agent
|
All foods
|
GMP
|
|
85.
|
Calcium Magnesium Carbonate
|
To remove hardness
|
Water treatment
|
GMP
|
|
86.
|
Cellulose
(INS 460)
|
Extraction manufacturing process
|
Removal of insoluble waxes from liquid product during filtration
|
GMP
|
|
87.
|
Vegetable fatty acid esters
|
|
Sugar treatment
|
GMP”
|
|
|