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Union of India - Section

Section 72 in The Prevention of Food Adulteration Rules, 1955

72. Restrictions on the use of sequestering and buffering agents.

- Unless otherwise provided in these rules the sequestering and buffering agents specified in column (1) of the Table below, may be used in the groups of food specified in the corresponding entry in column (2) of the said Table, in concentration not exceeding the proportions specified in the corresponding entry in column (3) of the said Table:-TABLE
Name of sequestering andbuffering agents Groups of food Maximum level of use (partsper million) (ppm)
(1) (2) (3)
1. Acetic Acid (i) Acidulant, bufferingand neutralizing agents in beverages, soft drinks(ii) In canned baby foods Limited byG.M.P.5, 000250
2. Adipic acid Salt substitute and dietaryfood 250
[***] [ Serial Nos. 3,4 and 9 omitted by G.S.R. 677(E), dated 6-9-1994 (w.e.f. 6-9-1994).]      
[***] [Serial Nos. 3,4 and 9 omitted by G.S.R. 677(E), dated 6-9-1994 (w.e.f. 6-9-1994). ]      
5. Calcium gluconate In confections 2,500
6. Calcium carbonate As a neutralizer in anumber of foods 10,000
7. Calcium oxide As a neutralizer inspecified dairy product 2,500
8. Citric acid Malic acid Carbonated beverage and asan acidulant in miscellaneous foods Limited by G.M.P.
[***] [Serial Nos. 3,4 and 9 omitted by G.S.R. 677(E), dated 6-9-1994 (w.e.f. 6-9-1994). ]      
10. D.L. Lactic acid (foodgrade) As acidulant inmiscellaneous foods Limited by G.M.P.
[10-A. [Inserted by G.S.R 284(E), dated 29-5-1997 (w.e.f. 29-5-1997). ] L. (+) Lactic Acid (foodgrade) [Inserted by G.S.R 284(E), dated 29-5-1997 (w.e.f. 29-5-1997). ] As acidulant inmiscellaneous foods [Inserted by G.S.R 284(E), dated 29-5-1997 (w.e.f. 29-5-1997). ] Limited by G.M.P.] [Inserted by G.S.R 284(E), dated 29-5-1997 (w.e.f. 29-5-1997). ]
11. Phosphoric acid Beverages, soft drinks 600
12. Polyphosphate containingless than 6 phosphate moieties (a) Processed cheese, bread(b) Milk Preparations(c) Cake mixes(d) Protein foods 40, 0004,00010,0004000
13. L(+) Tartaric acid Acidulants 600
14. [ [Inserted by G.S.R. 917(E), dated 17-11-1987 (w.e.f. 17-11-1987). ] Calcium Disodium Ethylene, diamine tetra acetate [Inserted by G.S.R. 917(E), dated 17-11-1987 (w.e.f. 17-11-1987). ] (i) Emulsions containingrefined vegetable oils, eggs, vinegar, salt, sugar and spices; [Inserted by G.S.R. 917(E), dated 17-11-1987 (w.e.f. 17-11-1987). ](ii) Salad dressing;(iii) Sandwich spread ][or Fat spread] [ Insersted by G.S.R. 481, dated 16-9-1993 (w.e.f. 2-10-1993).] 50
15. [ [Added by G.S.R. 578(E), dated 4-8-1995 (w.e.f. 4-8-1995). ] Fumaric acid [Added by G.S.R. 578(E), dated 4-8-1995 (w.e.f. 4-8-1995). ] As acidulant inmiscellaneous foods [Added by G.S.R. 578(E), dated 4-8-1995 (w.e.f. 4-8-1995). ] 3000 ppm] [Added by G.S.R. 578(E), dated 4-8-1995 (w.e.f. 4-8-1995). ]
*Note.-DL Lactic acid and L(+) Tartaric acid shall not be added to any food meant for children below 12 months. (The lactic acid shall also conform to the specification laid down by the Indian Standards Institution)[72-A. Restriction on use of certain substances. - The use of substances specified in column (1) in the food mentioned in column (2) of the Table given below shall not exceed the limit specified in column (3) of the said table, namely:-] [Added by G.S.R. 677(E), dated 6-9-1994 (w.e.f. 6-9-1994) as corrected by G.S.R. 54(E), dated 7-2-1995. ]Table
Substances Food Maximum level of use (ppm) mg/kg
(1) (2) (3)
1. Ammonium Carbonate Baked food confections 5,000
2. Ammonium Bicarbonate -do- G.M.P.
3. Baking powder Baked foods GMP
4. Ammonium Phosphatemonobasic Breads 2, 500
5. Ammonium Persulphate -do- 2,500
6. Calcium Phosphate Breads 2,500
7. Calcium Carbonate -do- 5,000
8. Potassium Bromate and/or Potassium Iodate -do- 50
9. Ammonium Chloride -do- 500
10. Fungal Alpha-amylase -do- 100
11. Sodium Stearoy 1-2Lactylate of Calcium Stearoy 1-2 Lactylate (singly or in combination) -do- 5,000
12. L-Cystein Mono Hydrochloride -do- 90
13. Benzoyl Peroxide Flour for bakery 40
14. Potassium Bromate -do- 20
15. Ascorbic acid -do- 200
16. Gluconodelta Lactone Cured meat or meat products 5, 000
17. Chlorine Flour for bakery 2, 000
18. [ [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] Ascorbic Acid/Iso Ascorbic Acid and its Saltssingly or in combination Corned beef,Luncheon Meat,Cooked Ham,Chopped Meat,Canned Chicken,Canned Mutton andGoat Meat 500
19. Phosphates (Naturallypresent and added) expressed as P Luncheon Meat,Cooked Ham,Chopped Meat 8,000]
[72-B. Use of Glycerol Esters of Wood Rosins (Ester Gum) [Substituted by G.S.R. 284(E), dated 29-5-1997, for rule 72B (w.e.f. 29-5-1997). Earlier rule 72B was inserted by G.S.R. 677(E), dated 6th September, 1994 (w.e.f. 6-9-1994) as corrected by G.S.R. 54(E), dated 7-2-1995.].-The maximum limit of glycerol esters of wood rosins (ester gum) when used in flavour emulsions, soft drink concentrate and carbonated water shall not exceed 100 ppm of the final beverage for consumption.][72-C. Use of Sucrose Acetate Isobutyrate. [ Inserted by G.S.R. 396(E), dated 27-5-1999 (w.e.f. 27-5-1999).]- The maximum concentration of Sucrose Acetate Isobutyrate when used in non-alcoholic beverages as a clouding agent shall not exceed 300 ppm.][72-D. Use of Lactulose Syrup in foods. [ Inserted by G.S.R. 388(E), dated 25-6-2004 (w.e.f. 25-6-2004).]
(1)Lactulose syrup may be used in special milk based infant food formulations, which is to be taken under medical advice upto a maximum level of 0.5 per cent of final food subject to label declaration.
(2)Lactulose syrup may be used in bakery products upto 0.5 per cent maximum by weight.][72-E. Use of Dimethyl Dicarbonate. [ Inserted by G.S.R. 652 (E), dated 2.8.2010 (w.e.f. 2.8.2010)]- Dimethyl Dicarbonate may be used in fruit drinks, ready to drink tea beverages, isotonic/sports drinks and flavoured water upto 250 mg./litre subject to maximum methanol content in final product as 200 mg./litre.][Part XVII] [Part XVII (containing rules 73 to 78) inserted by G.S.R. 614(E), dated 9-8-1994 (w.e.f. 9-8-1994) as corrected by G.S.R 60(E), dated 7-2-1995.] Irradiation of Food