Union of India - Act
The Prevention of Food Adulteration Rules, 1955
UNION OF INDIA
India
India
The Prevention of Food Adulteration Rules, 1955
Rule THE-PREVENTION-OF-FOOD-ADULTERATION-RULES-1955 of 1955
- Published on 12 September 1955
- Commenced on 12 September 1955
- [This is the version of this document from 12 September 1955.]
- [Note: The original publication document is not available and this content could not be verified.]
20.
/895Part I – Preliminary
1. Short title, extent and commencement.
2. Definitions.
- In these rules, unless the context otherwise requires,-| Clauses (j), (k), (l), (m) omitted by G.S.R. 664(E), dated 19-9-2008 (w.e.f. 19-3-2009). Clauses (j), (k), (l), (m), before omission, stood as under:'(j) "Date of Manufacture" means the date on which the food becomes the product as described;(k) "Date of Packaging" means the date on which the food is placed in the immediate container in which it will be ultimatley sold;(l) "Best Before" means the date which signifies the end of the period under any state storage conditions during which the product will remain fully marketable and will retain any specific qualities for which tacit or express claims have been made. However, beyond the date the food may still be perfectly satisfactory;(m) "Use-by date/recommended last consumption date/Expiry Date" means the date which signifies the end of the estimated period under any stated storage conditions, after which product probably will not have the quality attributes normally expected by the consumers and the food shall not be marketable.'. |
| Clause (o) omitted by G.S.R. 664(E), dated 19-9-2008 (w.e.f. 19-3-2009). Clause (o), before omission, stood as under:'(o) "food for special dietary uses" means foods which are specially processed or formulated to satisfy particular dietary requirements because of a particular physical or physicological condition and /or specific diseases and disorders and which are presented as such, wherein the composition of these foodstuffs shall be significantly different from the composition of foods of comparable nature, that exists.' |
| Clauses (q), (r), (s), (t) and (u) omitted by G.S.R. 664(E), dated 19-9-2008 (w.e.f. 19-3-2009). Clauses (q), (r), (s), (t) and (u), before omission, stood as under:'(q) "label" means a display of written, graphic, perforated, stamped, tag, brand, mark, pictoral or other descriptive matter, printed, stenciled, marked, embossed or impressed on, or attached to, a container, cover, lid or crown of any food package;(r) "labelling" includes any written, printed or graphic matter that is present on the label accompanying the food.(s) "Lot number" or "Code number" or "batch number" means the number either in numericals or alphabets or in combination, representing the Lot number or code number or batch number being preceded by the words "Lot No" or "Lot" or "code number" or "Code" or "Batch No" or "Batch" or any distinguishing prefix by which the food can be traced in manufacture and identified in distribution.(t) "prepackaged" means pacaked or made up in advance in a container, ready for offer to the consumer.(u) "principal display panel" means that part of a label which is intended or is likely to be displayed, and presented or shown or examined by the customer under normal and customary conditions of display, sale or purchase of the commodity contained in the package;'. |
Part II – The Central Food Laboratory
3. Functions.
- [(1) In addition to the functions entrusted to the Laboratory by the Act, the Laboratory shall carry out the following functions, namely:-(a)analysis of samples of food sent by any officer or authority authorized by the Central Government for the purpose and submission of the certificate of analysis to the authorities concerned;(b)investigations for the purpose of fixation of standard of any article of food;](c)[ investigation, in collaboration with the laboratories of Public Analysts in the various States and such other laboratories and institutions which the Central Government may approve in this behalf for the purpose of standardising methods of analysis.] [Substituted by G.S.R. 1533, dated 8-7-1968 (w.e.f. 24-8-1968).]| Name of the Central Food Laboratory | Local Areas | |
| (1) | (2) | |
| 1. | Central Food Laboratory, Kolkata-700 016 | Arunachal Pradesh, Assam, Chhattisgarh, Manipur, Meghalaya,Mizoram, Nagaland, Orissa, Sikkim, Tripura, Uttaranchal andUnion Territories of Andaman and Nicobar Islands andLakshadweep. |
| 2. | Central Food Laboratory, Mysore-570 013 | Gujarat, Haryana, Himachal Pradesh, Maharashtra, Punjab,Uttar Pradesh and Union Territory of Chandigarh. |
| 3. | Central Food Laboratory, Pune-411 001 | Andhra Pradesh, Delhi, Jammu and Kashmir, Karnataka, Kerala,Rajasthan and Tamil Nadu. |
| 4. | Central Food Laboratory, Ghaziabad-201 001 | Bihar, Goa, Jharkhand, Madhya Pradesh, West Bengal, UnionTerritories of Dadra and Nagar Haveli, Daman and Diu andPondicherry: |
| Name of the Central Food Laboratory | Local Areas | |
| 1. | Central Food Laboratory, Calcutta | 1. All Seaports/Airports/Container Depots in the Union Territories/States of-(i) The Andaman and Nicobar Islands,(ii) Andhra Pradesh,(iii) Arunachal Pradesh,(iv) Assam,(v) Bihar,(vi) Manipur,(vii) Meghalaya,(viii) Mizoram,(ix) Nagaland,(x) Orissa,(xi) Sikkim,(xii) Tripura,(xiii) West Bengal, and(xiv) [ Jharkhand] [Added by G.S.R. 382(E), dated 28-5-2002 (w.e.f. 28-8-2002).].2. International borders inthe States of-(i) Arunachal Pradesh,(ii) Assam,(iii) Bihar,(iv) Manipur,(v) Meghalaya,(vi) Mizoram,(vii) Nagaland,(viii) Sikkim,(ix) Tripura, and(x) West Bengal. |
| 2. | Central Food Laboratory, Ghaziabad | 1. All Airports/Inland Container Depots in the Union Territories/States of-(i) Chandigarh,(ii) Delhi,(iii) Haryana,(iv) Himachal Pradesh,(v) Jammu and Kashmir,(vi) Madhya Pradesh,(vii) Punjab,(viii) Rajasthan, and(ix) Uttar Pradesh,(x) [ Chhattisgarh,(xi) Uttaranchal.] [Added by G.S.R. 382(E), dated 28-5-2002 (w.e.f. 28-8-2002).]2. All Internationalborders in the States of-(i) Himachal Pradesh,(ii) Rajasthan,(iii) Jammu and Kashmir,(iv) Punjab, and(v) Uttar Pradesh,(vi) [ Uttaranchal] [Added by G.S.R. 382(E), dated 28-5-2002 (w.e.f. 28-8-2002).]. |
| 3. | Central Food Laboratory, Mysore | 1. All Airports/Inland Container Depots in the Union Territories/States of-(i) Karnataka,(ii) Kerala,(iii) Lakshadweep,(iv) Pondicherry, and(v) Tamil Nadu. |
| 4. | Central Food Laboratory, Pune | 1. All Airports/Inland Container Depots in the Union Territories/States of-(i) Dadra and Nagar Haveli,(ii) Daman and Diu,(iii) Goa,(iv) Gujarat, and(v) Maharashtra.2. All Internationalborders in the State of-(i) Gujarat. |
4. Analysis of food samples.
- [(1)(a) Samples of food for analysis under sub-section (2) of section 13 of the Act shall be sent either through a Messenger or by registered post in a sealed packet, enclosed together with a memorandum in Form I in an outer cover addressed to the Director.(b)Samples of food for analysis under sub-section (2) of section 6 of the Act or under clause (a) of rule 3 shall be sent either through a Messenger or by registered post in a sealed packet enclosed together with a memorandum in Form I-A in an outer cover addressed to the Director.]Part III – Definitions and Standards of Quality
5.
Standards of quality of the various articles of food specified in [Appendices B, C and D to these rules are as defined in those Appendices] [Substituted by G.S.R. 388(E), dated 25-6-2004, for 'Appendix B to these rules are as defined in that Appendix' (w.e.f. 25-6-2004).].Part IV – Public Analysts and Food Inspectors
[[6. Qualification of Public Analyst. [Substituted by G.S.R. 244, dated 1-3-1980.]- A person shall not be qualified for appointment as a Public Analyst unless he-7. Duties of Public Analyst.
8. [ Qualifications for Food Inspector. [Substituted by G.S.R. 244(E), dated 1-3-1980.]
- A person shall not be qualified for appointment as Food Inspector unless he-9. Duties of Food Inspector.
- It shall be the duty of the Food Inspector-10. [ Forms of order not to dispose of stock and of bond. [Substituted by G.S.R. 1533, dated 8-7-1968 (w.e.f 24-8-1968).]
- Where the Food Inspector keeps any article of food in the safe custody of the vendor under sub-section (4) of section 10-11. Form of receipt for food seized by a Food Inspector.
- For every article of food seized and carried away by a Food Inspector under sub-section (4) of section 10 of the Act, a receipt in Form V shall be given by the Food Inspector to the person from whom the article was seized.12. [ Notice of intention to take sample for analysis. [Subsstituted by G.S.R. 4(E), dated 4-1-1977 (w.e.f. 4-1-1977).]
- When a Food Inspector takes a sample of an article for the purpose of analysis, he shall give notice of his intention to do so in writing in Form VI, then and there, to the person from whom he takes the sample and simultaneously, by appropriate means, also to the persons if any, whose name, address and other particulars have been disclosed under section 14-A of the Act:][Provided that in case where a Food Inspector draws a sample from an open container, he shall also draw a sample from the container in original condition of the same article bearing the same declaration, if such container is available and intimate this fact to the Public Analyst.] [Inserted by G.S.R. 590(E), dated 23-12-1978 (w.e.f. 23-12-1978).]12A. [ Warranty. [Substituted by G.S.R. 1533, dated 8-7-1968 (w.e.f. 24-8-1968).]
- Every manufacturer, distributor or dealer selling an article of food to a vendor shall give either separately or in the bill, cash memo or [label], a warranty in Form VI-A.]12B. [ Form of nomination of Director or Manager and his consent under section 17 [Inserted by G.S.R. 4(E), dated 4-1-1977, (w.e.f. 4-1-1977).]
. - (1) A company may inform the Local (Health) Authority of the concerned local area, by notice in duplicate, in Form VIII containing the name and address of the Director or Manager, who has been nominated by it under sub-section (2) of section 17 of the Act to be in charge of, and responsible to, the company for the conduct of the business of the company or any establishment, branch or unit thereof:Provided that no such nomination shall be valid unless the Director or Manager who has been so nominated, gives his consent in writing and has affixed his signature, in Form VIII in duplicate in token of such consent.12C. Vendor to disclose name and address of Director/Manager in certain circumstances.
- Every vendor of an article of food shall disclose the name and address of the Director or Manager, as the case may be, nominated in Form VIII under rule 12-B to a purchaser who informs such vendor of his intention of purchasing any such article from him for analysis by a Public Analyst under section 12 of the Act.]13. Power of Food Inspector to deal with carriers of disease handling food.
Part V – Sealing, Fastening and Despatch of Samples
14. Manner of sending samples for analysis.
- Samples of food for the purpose of analysis shall be taken in clean dry bottles or jars or in other suitable containers which shall be closed sufficiently tight to prevent leakage, evaporation, or in the case of dry substance, entrance of moisture and shall be carefully sealed.15. Bottles or containers to be labelled and addressed.
- All bottles or jars or other containers containing samples for analysis shall be properly labelled and the parcels shall be properly addressed. The label on any sample of food sent for analysis shall bear:-16. Manner of packing and sealing the samples.
- All samples of food sent for analysis shall be packed, fastened and sealed in the following manner, namely:-17. [ Manner of despatching containers of samples. [Substituted by G.S.R. 4(E) dated 4-1-1977 (w.e.f. 4-1-1977).]
- The containers of the samples shall be despatched in the following manner, namely:-18. [ Memorandum and impression of seal to be sent separately. [Substituted by G.S.R. 293(E), dated 23-3-1985 (w.e.f. 23-9-1985).]
- A copy of the memorandum and specimen impression of the seal used to seal the packet shall be sent, in a sealed packet separately to the Public Analyst by any suitable means immediately but not later than the succeeding working day.]19. Addition of preservatives to samples.
- Any person taking a sample of any food for the purpose of analysis under the Act may add a preservative as may be prescribed from time to time to the sample for the purpose of maintaining it in a condition suitable for analysis.20. Preservative in respect of milk, cream, [[dahi,] [Inserted by G.S.R. 74, dated 31-12-1965.] [khoa or khoa-based and paneer-based sweets, such as kalakand and burfi, chutney and prepared foods] [Substituted by G.S.R. 764(E), dated 7-9-1990 (w.e.f. 7-12-1990).] and [gur, prepared coffee and prepared tea] [Substituted by G.S.R. 729(E), dated 23-8-1990 (w.e.f. 23-8-1990.] ].
- The preservative used in the case of samples of any milk [including toned, separated and skimmed milk] [Substituted by G.S.R. 169 dated 2-2-1961.] [standardised milk chhana, skimmed milk chhana] [Inserted by G.S.R. 74, dated 31-12-1965.], [cream,] [Substituted by G.S.R. 1564, dated 17-11-1962.] [* * *] [Omitted by G.S.R. 579(E), dated 4-8-1995 (w.e.f. 2-11-1995).], ice-candy, [dahi, khoa or khoa-based and paneer-based sweets, such as kalakand and burfi, chutney and prepared foods] [Substituted by G.S.R. 205, dated 23-2-1974 (w.e.f. 23-5-1974).] and [Gur, prepared coffee and prepared tea] [Substituted by G.S.R. 729(E), dated 23-8-1990 (w.e.f. 23-8-1990.] in liquid or semi-liquid form shall be the liquid commonly known as "formalin" that is to say, a liquid containing about 40 per cent. of formaldehyde in aqueous solution in the proportion of [0.1 ml (two drops) for 25 ml or 25 grams] [Inserted by G.S.R. 74, dated 31-12-1965.]:[Provided that in case of samples of ice-cream and mixed ice-cream, the preservative used shall be the liquid commonly known as formalin, that is to say, a liquid containing about 40 per cent of formaldehyde in aqueous solution in the proportion of 0.6 ml for 100 ml or 100 gms.] [Inserted by G.S.R. 579(E), dated 4-8-1995 (w.e.f. 2-11-1995).]21. Nature and quantity of the preservative to be noted on the label.
- Whenever any preservative is added to a sample, the nature and quantity of the preservative added shall be clearly noted on the label to be affixed to the container.22. [ Quantity of sample to be sent to the Public Analyst. [Substituted by G.S.R. 530(E), dated 29-7-2002 (w.e.f. 29-1-2003).]
- The quantity of sample of food to be sent to the Public Analyst/Director for analysis shall be as specified in the Table below] :-Table| Article of food | Approximate quantity to be supplied | |
| (1) | (2) | |
| 1. | Milk | 500 ml |
| 2. | Sterilized Milk/UHT Milk | [500 ml] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 3. | Malai/Dahi | 200 gms |
| 4. | Yoghurt/Sweetened Dahi | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 5. | Chhanna/Paneer/Khoya/Shrikhand | 250 gms |
| 6. | Cheese/Cheese spread | 200 gms |
| 7. | Evaporated Milk/Condensed Milk | 200 gms |
| 8. | Ice-cream/Softy/Kulfi/Icecandy/Ice lolly | 300 gms |
| 9. | Milk Powder/Skimmed Milk Powder | 250 gms |
| 10. | Infant food/Weaning Food | 500 gms |
| 11. | Malt Food/Malted Milk Food | 300 gms |
| 12. | Butter/Butter Oil/Ghee/Margarine/Cream/Bakery Shortening | 200 gms |
| 13. | Vanaspati, Edible Oils/Fats | [400 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 14. | Carbonated Water | [3 litre] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 15. | Baking Powder | 100 gms |
| 16. | Arrowroot/Sago | 250 gms |
| 17. | Corn flakes/Macaroni Products/Corn Flour/Custard Powder | 200 gms |
| 18. | Spices, Condiments and Mixed Masala (Whole) | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 19. | Spices, Condiments and Mixed Masala (Powder) | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 20. | Nutmeg/Mace | [250 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 21. | Asafoetida | 100 gms |
| 22. | Compounded Asafoetida | 150 gms |
| 23. | Saffron | 20 gms |
| 24. | Gur/Jaggery, Icing Sugar, Honey, Synthetic Syrup, Bura | 250 gms |
| 25. | Cane Sugar/Refined Sugar/Cube Sugar, Dextrose, Misri/Dried Glucose Syrup | 200 gms |
| 26. | Aritificial Sweetener | 100 gms |
| 27. | Fruit Juice/Fruit Drink/Fruit Squash | [1 litre] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 28. | Tomato Sauce/Ketchup/Tomato Paste/Jam/Jelly/Marmalade/Tomato Puree/Vegetable Sauce | 300 gms |
| 29. | Non-Fruit Jellies | 200 gms |
| 30. | Pickles and Chutneys | 250 gms |
| 31. | Oilseeds/Nuts/Dry Fruits | 250 gms |
| 32. | Tea/Roasted Coffee/Roasted Chicory | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 33. | Instant Tea/Instant Coffee/Instant Coffee-Chicory Mixture | 100 gms |
| 34. | Sugar Confectionery/Chewing Gum/Bubble Gum | 200 gms |
| 35. | Chocolates | 200 gms |
| 36. | Edible Salt | 200 gms |
| 37. | Iodised Salt/Iron Fortified Salt | 200 gms |
| 38. | Food Grains and Pulses (Wholeand Split) | [1 kg] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 39. | Atta/Maida/Suji/Besan/Other Milled Product/Paushtik and Fortified Atta/Maida | 500 gms |
| 40. | Biscuits and Rusks | 200 gms |
| 41. | Bread/Cakes/Pastries | 250 gms |
| 42. | Gelatin | 150 gms |
| 43. | Catechu | 150 gms |
| 44. | Vinegar/Synthetic Vinegar | 300 gms |
| 45. | Food colour | 25 gms |
| 46. | Food colour preparation(Solid/Liquid) | 25 gms solid/100 ml liquid |
| 47. | Natural Mineral Water/Packaged Drinking Water | [4000ml] [Substituted by G.S.R. 655(E), dated 10th November, 2005, for '3000 ml' (w.e.f. 10-11-2005).]in three minimum original sealed packs |
| 48. | Silver Leafs | [2 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 49. | Prepared Food | 500 gms |
| 50. | Proprietary Food(Non-Standardised Foods) | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
| 51. | Canned Foods | 6 sealed cans |
| 52. | Food not specified | [500 gms] [Substituted by G.S.R. 351 (E) dated 27.4.2010 (w.e.f. 27.4.2010).] |
22A. [ Contents of one or more similar sealed containers having identical labels to constitute the quantity of a food sample.
- Where food is sold or stocked for sale or for distribution in sealed containers having identical label declaration, the contents of one or more of such containers as may be required to satisfy the quantity prescribed in rule 22 shall be treated to be a part of the sample.]22B. [ Quantity of sample sent to be considered as sufficient.
- Notwithstanding anything contained in [Rule 22 and Rule 22-C] the quantity of sample sent for analysis shall be considered as sufficient unless the Public Analyst or the Director reports to the contrary.]22C. [ Quantity of samples of food packaging material to be sent to the Public Analyst.
- The quantity of sample of food packaging material to be sent to the Public Analyst/Director for analysis shall be as specified below :-| Name of food packagingmaterial | Approximatequantity/surface area to be supplied |
| Food packaging material ofplastic origin | 8 x 1000 x 9sq. cm. surfacearea.] |
Part VI – Colouring Matter
23. Unauthorised addition of colouring matter prohibited.
- The addition of a colouring matter to any article of food except as specifically permitted by these rules, is prohibited.24. [ Extraneous addition of colouring matter to be mentioned on the label. [Substituted by G.S.R. 537(E), dated 13th June, 2000 (w.e.f. 1-9-2000).]
- Where an extraneous colouring matter has been added to any article of food, there shall be displayed one of the following statements in capital letters, just beneath the list of ingredients on the label attached to any package of food so coloured, namely:-26. [ Natural colouring matters which may be used. [Substituted by S.R.O. 2755, dated 24th November, 1956.]
- [Except as otherwise provided in the rules [and in Appendices B and C] the following natural] colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food:[* * *] [Clause (a) omitted by G.S.R. 992, dated 4th June, 1971.]27. Addition of inorganic matters and pigments prohibited.
- Inorganic colouring matters and pigments shall not be added to any article of food unless otherwise provided in Appendix B and Appendix C of these rules.| Substituted by G.S.R. 388 (E), dated 25th June, 2004 and as amended by G.S.R. 417 (E) dated 23rd June, 2005, for rule 27 (w.e.f. 25-6-2005). Rule 27, before substitution, stood as under:"27. Addition of inorganic matters and pigments prohibited.- Inorganic colouring matter and pigments shall not be added to any article of food:Provided that chewing gum may contain Titanium dioxide-(food grade) up to a maximum limit of 1 per cent." |
28. [ [ [Synthetic food colours] [Substituted by G.S.R. 133, dated 23rd January, 1973.] ] which may be used.
- No [[synthetic food colours] [Substituted by G.S.R. 243, dated 1st March, 1980 and again substituted by G.S.R. 677 (E), dated 6th September, 1994 (w.e.f. 6-9-1994).] ] or a mixture thereof except the following shall be used in food] :| [S. No. | Colour | Common name | Colour Index (1956) | Chemical Class |
| (1) | (2) | (3) | (4) | (5) |
| 1. | Red | Ponceau 4R Carmoisine Erythrosine | 162551472045430 | AzoAzoXanthene |
| 2. | Yellow | Tartrazine Sunset Yellow FCF | 1914015985 | PyrazoloneAzo |
| 3. | Blue | Indigo Carmine Brilliant Blue FCF | 7301542090 | IndigoidTriarylmethane |
| 4. | Green | Fast green FCF | 42053 | Triaryimethane.] |
28A. [ Use of Lake colours as colourant in foods. [Inserted by G.S.R. 853 (E), dated 30th December, 2002 (w.e.f. 1-4-2003).]
- Aluminum Lake of Sunset Yellow FCF may be used in powdered dry beverages mix (powdered softdrink concentrate) upto a maximum limit of 0.04 per cent weigh by weight. The maximum limit of colour content in final beverage for consumption shall not exceed 8.3 ppm and that of aluminum content shall not exceed 4.4 ppm of the final beverage for consumption:Provided that the powdered dry beverages mix (powdered softdrink concentrate) label shall give clear instruction for reconstitution of product for making final beverage.]29. [ Use of permitted synthetic food colours prohibited. [Substituted by G.S.R. 304 (E), dated 4th June, 1997 (w.e.f. 4-6-1997). Earlier rule 29 was substituted by S.R.O. 2755, dated 24th November, 1956 and again substituted by G.S.R. 677 (E), dated 6th September, 1994 and corrected by G.S.R. 54 (E), dated 7th February, 1995, G.S.R. 613 (E), dated 4th September, 1995 (w.e.f. 6-9-1995), G.S.R. 121 (E), dated 11th March, 1996, G.S.R. 533 (E), dated 4th December, 1996 and by G.S.R. 303 (E), dated 4th June, 1997.]
- Use of permitted synthetic food colours in or upon any food other than those enumerated below is prohibited :-30. [ Maximum limit of permitted synthetic food colours. [Substituted by G.S.R. 304 (E), dated 4th June, 1997 (w.e.f. 4-6-1997).]
- The maximum limit of permitted synthetic food colours or mixture thereof which may be added to any food article enumerated in rule 29 shall not exceed 100 parts per million of the final food or beverage for consumption, except in case of food articles mentioned in clause (c) of rule 29 where the maximum limit of permitted synthetic food colours shall not exceed 200 parts per million of the final food or beverage for consumption.]31. Colours to be pure.
- The colours specified in rule 28 when used in the preparation of any article to food shall be pure and free from any harmful impurities.Part VII – Packing And Labelling Of Foods
32. Every prepackaged food to carry a label.
(a)General - (1) Prepackaged food shall not be described or presented on any label or in any labelling manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect.| Substituted by G.S.R. 664 (E), dated 19th September, 2008, for paragraph (2) (w.e.f. 19-3-2009). Paragraph (2), before substitution, stood as under:"(2) List of Ingredients- A list of ingredients shall be declared on the label and shall be in the following manner:(i) the list of ingredients shall contain an appropriate title, such as the term "ingredients";(ii) the names of ingredients used in the product shall be mentioned in descending order in respect of their composition, by weight or volume, as the case may be;(iii) every package of food sold as a mixture or combination shall disclose the ingoing percentage, by weight or volume as may be appropriate, of any ingredient at the time of the manufacture of the food (including compound ingredients or categories of ingredients) and if such ingredient, -(A) is emphasized as present on the label through words or pictures or graphics; or(B) is essential to characterize the food in order to distinguish the food from other categories of food with which it may be confused; or(C) is emphasized as ingredients in the name of the food; or(D) the disclosure of which is deemed to be necessary to enhance the health of consumers or to prevent consumers from being deceived, or(E) is the subject of an express claim about the presence of any fruits, vegetables, whole grains or added sugars:Provided that the above disclosure is not required where ingredient comprises less than two per cent of the total weight of the product and has been used for the purposes of flavouring:(iv) the complete nutritional information per 100 gm of the product shall be given on the label containing the following:-(A) information on energy value shall be expressed in Kcal per 100 gm or per 100 ml;(B) information on the amounts of protein, carbohydrate and fat in the food shall be expressed in gm per 100 gm or per 100 ml;(C) the amount and/or type of fatty acids (including amount of saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty adds and trans fatty acids) and cholesterol in gm per 100 gm or per 100 ml:(D) numerical information on vitamins and minerals shall be expressed in metric units per 100 gm or per 100 ml;(v) where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, and shall be accompanied by a list, in brackets, of its ingredients in descending order of weight:Provided that where a compound ingredient for which a name has been established in these rules constitutes less than 5 per cent of the food, the ingredients other than food additives which serve a technological function in the finished product need not to be declared;(vi) added water shall be declared in the list of ingredients except when the water forms part of an ingredient such as brine, syrup or broth used in a compound food and declared as such in the list of ingredients:Provided that water or other volatile ingredients evaporated in the course of manufactured need not to be declared:Provided further that in the case of dehydrated or condensed food, which are intended to be reconstituted by the addition of water only, the ingredients may be listed in order of weight in the reconstituted product and shall contain a statement such as ingredients of the product when prepared in accordance with the directions on the label." |
| First and second provisos omitted by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008 (w.e.f. 18-3-2009). The first and second provisos, before omission, stood as under:"Provided that in the case of artificial flavouring substances, the label may not declare the chemical names of the flavours, but in the case of natural flavouring substances or nature-identical flavouring substances, the common name of flavours shall be mentioned on the label:Provided further that whenever any article of food contains whole or part of any animal including birds and fresh water or marine animals or eggs as an ingredient, a declaration to this effect shall be made by a symbol and colour code so stipulated for this purpose to indicate that the product is Non-Vegetarian Food. The symbol shall consist of a circle with a single chord passing through its centre from top left hand side to the right diagonally as indicated below:-The symbol shall be displayed in prominent red colour on the package having contrast background and shall have width of circumference equal to the width of the letters used in the name or brand name of the product and diameter equal to the height of the letters used for the name or brand name of the product. The symbol shall be displayed just above the name or brand name of the product and approximately to its centre and shall form an integral part of the name or brand name of any article of Non-Vegetarian Food, to be indicated wherever the name or brand name shall be displayed, including labels, containers as well as in pamphlets, leaflets, advertisements in any media, etc.The symbol and colour code used to indicate nature of the food as Non-Vegetarian, shall be published/displayed extensively by the manufacturers, or packers or sellers, so as to reach the entire population irrespective of their literacy status.". |
| Sl. No. | Area of principal displaypanel | Minimum size of diameter in mm |
| 1. | Upto 100 cms square | 3 |
| 2. | Above 100 cms square upto500 cms square | 4 |
| 3. | Above 500 cms square upto2500 cms square | 6 |
| 4. | Above 2500 cms square | 8 |
| Sl. No. | Area of principal displaypanel | Minimum size of diameter in mm |
| 1. | Upto 100 cms square | 3 |
| 2. | Above 100 cms square upto500 cms square | 4 |
| 3. | Above 500 cms square upto2500 cms square | 6 |
| 4. | Above 2500 cms square | 8 |
| Substituted by G.S.R. 491 (E) dated 21st August, 2006 and read with corrigendum G.S.R. 518 (E), dated 31st July, 2007, G.S.R. 70 (E), dated 5th February, 2008, G.S.R. 383 (E), dated 16th May, 2008, G.S.R. 730 (E), dated 13th October, 2008 (w.e.f. 18-3-2009). Rule 32, before substitution, stood as under:"32. Package of food to carry a label.- Every package of food shall carry a label and unless otherwise provided in these rules, there shall be specified on every label-(a) the name, trade name or description of food contained in the package;(b) the names of ingredients used in the product in descending order of their composition by weight or volume as the case may be:" |
| Paragraph omitted by G.S.R. 491 (E), dated 21st August, 2006 and read with corrigendum G.S.R. 518 (E), dated 31st July, 2007, G.S.R. 70 (E), dated 5th February, 2008, G.S.R. 383 (E), dated 16th May, 2008, G.S.R. 730 (E), dated 13th October, 2008 (w.e.f. 18-3-2009). The omitted paragraph, before omission, stood as under:"In case of packages of confectionery weighing 20 gm or less, which are also exempted from the declaration of ingredients, will be exempted from the declaration "Animal Origin" even if it contains Gelatine provided that such declaration shall be given on the multipiece package in such a manner that the same is readable even without opening the package.". |
| Substituted by G.S.R. 388 (E), dated 25th June, 2004 and as amended by G.S.R. 417 (E), dated 23rd June, 2005 (w.e.f. 25-6-2005), for Note. Note, before substitution, stood as under:'Note.- A specific name shall be used for ingredients in the list of ingredients except that,-(i) for ingredients in the respective classes, the following class titles may be used, namely :-"edible fats, edible oils, spice and condiments, edible starches (except modified starches), vitamin and minerals, salts. However in case of curry powder or mixed masalas whole or other such masala containing spices, either whole or powdered as major ingredient the names of spices used in the product be mentioned on the label in descending order their composition by weight."(ii) for substances falling in the respective classes and appearing in the list of food additives permitted for use in foods generally, the following class titles may be used, namely, anti-oxidants, anti-caking agents, flavour improvers sequestering and buffering agents, bleaching agents, emulsifying and stabilising agents, antifoaming agents, preservatives, colours flavours, vitamins, minerals and edible gums.' |
| Name of the classes | Class names |
| Edible vegetable oils Edible vegetable fat | Edible vegetable oil/Ediblevegetable fat or both hydrogenated or partially hydrogenated oil. |
| Animal fat/oil other thanmilk fat | Give name of the source offat. Pork fat, Lard and beef fat or extracts thereof shall be declared byspecific names. |
| Starches, other thanchemically modified strarches | Starch |
| All species of fish wherethe fish constitutes an ingredient of another food and provided that thelabeling and presentation of such food does not refer to a species of fish. | Fish |
| All types of poultry meatwhere such | Poultry meat |
| Meat constitutes aningredient of another food and provided that the labeling and presentation ofsuch a food does not refer to a specific type of poultry meat. | |
| All types of cheese wherecheese or mixture of cheeses constitutes an ingredient of another food andprovided that the labeling and presentation of such food does not refer to aspecific type of cheese. | Cheese |
| All spices and condimentsand their extracts | Spices and condiments ormixed spices/condiments as appropriate. |
| All types of gum orpreparations used in the manufacture of gum base for chewing gum. | Gum Base |
| Anhydrous dextrose anddextrose monohydrate | Dextrose or Glucose |
| All types of Caseinates | Caseinates |
| Press, expeller or refinedcocoa butter | Cocoa butter |
| All crystallized fruit | Crystallized fruit |
| All milk and milk productsderived solely from milk | Milk solids |
| Cocoabean, Coconib, Cocomass, Cocoa Cocoa solids: press cakes, Cocoa powder (Fine/Dust) | Cocoa solids: |
| Substituted by G.S.R. 664(E), dated 19th September, 2008, for clause (d) (w.e.f. 19-3-2009). Earlier clause (d) was substituted by G.S.R. 491(E), dated 21st August, 2006, and read with corrigendum G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008 (w.e.f. 18-3-2009). Clause (d), before substitution by G.S.R. 664(E), stood as under:'(d) Net contents and drained weight-(1) The net weight or number or measure of volume of contents as the circumstances may require shall be declared on the label.(2) The net contents shall be declared-(a) for liquid foods, by volume;(b) for solid foods, by weight;(c) for semi-solid and viscous foods, either by weight or volume.(3) In addition to the declaration of net contents, a food packed in a liquid medium shall carry a declaration in the metric system of the drained weight of the food:Provided that liquid medium will include but shall not be limited to water, aqueous solutions of sugar and salt, fruit and vegetable juices, canned fruits, or vegetables only, or vinegar, either singly or in combination. |
| Substituted by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008, for clauses (e), (f) and (g) (w.e.f. 18-3-2009). Clause (e), (f) and (g), before substitution, stood as under:(e) A distinctive batch number or lot number or code number, either in numericals or alphabets or in combination, representing the batch number or lot number or code number being preceded by the words 'Batch No". or "Batch"or Lot No".or, Lot or any distinguishing prefix.Provided, that in case of canned food, the batch number may be given at the bottom, or on the lid of the container, but the words "Batch No", given at the bottom or on the lid, shall appear on the body of the container.(f) the month and year in which the commodity is manufactured or prepacked;Provided that in case of package weighting 20 g or less and liquid products marketed in bottles which are recycled for refilling, particulars under clause (b) need not be specified.Provided also that such declarations shall be given on the label of multipiece package either on the label of multipiece package or in a separate slip inside the multipiece package in such a manner that the same is readable even without opening the package.Provided further that in case of carbonated water containers and the packages of biscuits, confectionery and sweets, containing more than 60g, but not more than 120g, and food packages weighing not more than 60g. particulars under clauses (d) and (e) need not be specified.Provided also that in case of packages containing bread and milk including sterilised milk, particulars under clause (e) need not be specified.Provided also that in case of any package containing bread or liquid milk, sterilized or Ultra High Temperature treated milk, Soya milk, flavoured milk, any package containing dhokla, bhelpuri, pizza, doughnuts, khoa, paneer or any uncanned package of fruits, vegetables, meat, fish or any other like commodity which has a short shelf life, the date, month and year in which the commodity is manufactured or prepared or prepacked shall be mentioned, on the label:Provided also that in case of package containing confectionery weighing 20g. or less, the particulars under this clause need not be specified."(g) The date of expiry in case of packages of aspertame which shall not be more than three years from the date of packing. |
| Substituted by G.S.R. 664(E), dated 19th September, 2008, for clause (h) (w.e.f. 19-3-2009). Earlier clause (h) was substituted by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008 (w.e.f. 18-3-2009). Clause (h), before substitution by G.S.R. 664(E), stood as under:(h) Irradiated foods-(1) The label of a food, which has been treated with ionizing radiation, shall carry a written statement indicating the treatment in close proximity to the name of the food.(2) The use of the international food irradiation symbol, as shown below shall be in close proximity to the name or brand name of the food.(3) When an irradiated product is used as an ingredient in another food, this shall be so declared in the list of ingredients.(4) When a single ingredient product is prepared from a raw material which has been irradiated, the label of the product shall contain a statement indicating the treatment.(5) The licence number of irradiated units shall be declared on the label." |
| “BEST BEFORE.....................MONTHS AND YEAR” | ||
| OR | ||
| “BEST BEFORE.......................MONTHS FROMPACKAGING” | ||
| OR | ||
| “BEST BEFORE.......................MONTHS FROMMANUFACTURE” | ||
| OR | ||
| “BEST BEFORE UPTO MONTH AND YEAR........” | } | [For theperiodupto andinclusiveof1stSeptember,2001:] |
| OR | ||
| BEST BEFORE WITHIN........................MONTHS | ||
| FROM THE DATE OF PACKING/MANUFACTURE” |
| “BEST BEFORE.....................DATE/MONTH/YEAR” | ||
| “BEST BEFORE.......................DATE/MONTH/YEAR” | ||
| OR | ||
| “BEST BEFORE.......................DAYS FROM PACKING” | ||
| OR | ||
| “BEST BEFORE.......................DAYS FROMMANUFACTURE” | } | [For theperiodupto andinclusiveof1stSeptember,2001:] |
| OR | ||
| “BEST BEFORE UPTO.......................DATE/MONTH/YEAR” | ||
| “BEST BEFORE WITHIN........................DAYS FROM THEDATE OF PACKING/MAUFACTURE” |
Schedule
| Sl. No. | Year of manufactureembossed on the bottle | Date of enforcement of thedeclarations referred to in the first proviso by replacing old bottles withnew bottles |
| 1. | 2002 and beyond but beforethe commencement of the Prevention of Food Adulteration (Eighth Amendment)Rules, 2002 | 1-4-2008 |
| 2. | 2001 | 1-4-2007 |
| 3. | 2000 | 1-4-2006 |
| 4. | 1999 | 1-4-2005 |
| 5. | 1998 | 1-4-2004 |
| 6. | 1997 and before | From the date ofcommencement of the Prevention of Food Adulteration (Eighth Amendment) Rules,2002: |
| Substituted by G.S.R. 664(E), dated 19th September, 2008, for clause (l) (w.e.f. 19-3-2009). Clause (l), before substitution, stood as under:"(l) Exemptions from labelling requirements - Where the largest surface area of the label is less than 10cm square, such label may be exempted from the requirements of list of ingredients, Lot Number/Batch Number/Code Number, Expiry Date/Best Before Date, nutritional information and instruction for use, but these requirements shall be given on wholesale packages or multi-piece packages, as the case may be." |
34. Declaration to be surrounded by line.
- There shall be a surrounding line enclosing the declaration and where the words ["unsuitable for babies"] [Substituted by G.S.R. 169, dated 2nd February, 1961] are required to be used there shall be another such line enclosing these words.35. Distance of surrounding line.
- The distance between any part of the words ["unsuitable for babies"] [Substituted by G.S.R. 169, dated 2nd February, 1961] and the surrounding line enclosing these words shall not be less than [1.5 mm] [Substituted by G.S.R. 1340, dated 24th October, 1961].[36. Principal display panel, its area, size and letter, etc. - [(1) The information required under these rules shall be given on the principal display panel of the package or container and such information may be given in following manner:-(i)all the information be grouped together and given at one place;orthe pre-printed information be grouped together and given in one place; and(ii)online information be grouped together in other place.Explanation .-For the purpose of this rule, the "principal display panel" means that part of the container/package which is intended or likely to be displayed or presented or shown or examined by the customer under normal and customary conditions of display, sale or purchase of the commodity contained therein.] [Added by G.S.R. 380(E), dated 25th June, 1998 (w.e.f. 9-7-1998)]| Minimum height of numeral | |||
| Sl. No. | Net quantity inweight/volume | Minimum height in mm | |
| Normal case | When blown, formed, moulded, or performed on container | ||
| 1. | Upto 50g/ml | 1 | 2 |
| 2. | Above 50g/ml upto 200g/ml | 2 | 4 |
| 3. | Above 200g/ml upto 1kg/litre | 4 | 6 |
| 4. | Above 1kg/litre | 6 | 8 |
| Minimum height of numeral | |||
| Sl. No. | Net quantity in length, area or number, area of principal display panel | Minimum height in mm | |
| Normal case | When blown, formed, moulded, embossed or perforated on container | ||
| 1. | Upto 100 cms. square | 1 | 2 |
| 2. | Above 100 cms. squareUpto 500 cms. square | 2 | 4 |
| 3. | Above 500 cms. squareUpto 2500 cms. square | 4 | 6 |
| 4. | Above 2500 cms. square | 6 | 8 |
37. Labels not to contain false or misleading statements.
- A label shall not contain any statement, claim, design, device, fancy name or abbreviation which is false or misleading in any particular concerning the food contained in the package, or concerning the quantity or the nutritive value or in relation to the place of origin of the said food:[Provided that this rule shall not apply in respect of established trade or fancy names of confectionery, biscuits and sweets such as Barley, Sugar, Bulls Ice-cream Cracker, or in respect of aerated waters such as Ginger Beer or Gold Spot or any other name in existence in international trade practice.] [Added by S.R.O. 2755, dated 24th November, 1956]37A. Manufacture of proprietary food.
| Substituted by G.S.R. 664(E), dated 19th September, 2008, for sub-rule (2) (w.e.f. 19-3-2009). Sub-rule (2), before substitution, stood as under:(2) In addition to the provisions including labelling requirements as prescribed under these rules, all proprietary foods shall also conform to the following requirements:-(a) the manufacturer of proprietary products shall obtain separate licence for manufacture of each proprietary food products:Provided thatHalwaismanufacturing traditional foods like Indian traditional snacks and sweets shall obtain a composite licence;(b) the name of the food and/or category under which it falls in these rules shall be mentioned on the label;(c) tobacco and nicotine shall not be used as ingredients in the manufacture of proprietary food products;(d) where any food contains any allergenic and/or hypersensitive ingredients as identified under the rules, or any ingredient originating from an allergenic and/or hypersensitive ingredients, such food shall bear the label declaration as provided under clause (24) of sub-rule (zzz) of rule 42.(e) the proprietary food product shall not contain food additives except as provided in the rules for that food and/or category of food." |
| Substituted by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008, for rule 37A (w.e.f. 18-3-2009). Rule 37A, before substitution, stood as under:37A. Manufacture of proprietary foods and infant foods.- (1) An article of infant milk substitutes/infant foods whose standards are not prescribed in Appendix 'B' shall be manufactured for sale, exhibited for sale or stored for sale only after obtaining the approval of such article of food and its label from Government of India.(2) In case of proprietary foods the name of the food or category under which it falls in these rules shall be mentioned on the label.Explanation.- For the purpose of this rule -[***](b) "Proprietary food", means a food which has not been standardised under the Prevention of Food Adulteration Rules, 1955. |
| Substituted by G.S.R. 339(E), dated 27th May, 2005 and as corrected by G.S.R. 423(E), dated 24th June, 2005, for sub-rule (2) (w.e.f. 27-5-2005). Sub-rule (2), before substitution, stood as under:(2) No container or label referred to in sub-rule (1) relating to infant milk substitute and any advertisement relating thereto shall have a picture of infant or woman or both. It shall not have picture or other graphic materials or phrases designed to increase the saleability of the infant milk substitute. The terms 'Humanised' or 'Maternalised' or any other similar words shall not be used. The package and/or the label and/or the advertisement of infant foods infant milk substitute shall not exhibit the words 'full protein food' 'energy food' 'complete food' or 'Health Food' or any other similar expression. |
38. Labels not to contain reference to Act or rules contradictory to required particulars.
- The label shall not contain any reference to the Act or any of these rules or any comment on, or reference to, or explanation of any particulars or declaration required by the Act or any of these rules to be included in the label which directly or by implication, contradicts, qualifies or modifies such particulars or declaration.39. Labels not to use words implying recommendations by medical profession.
- There shall not appear in the label of any package containing food for sale the words "recommended by the medical profession" or any word which imply or suggest that the food is recommended, prescribed, or approved by medical practitioners [or approved for medical purpose.] [Added by G.S.R. 41(E), dated 24th January, 1997 (w.e.f. 29-1-1997)]40. Unauthorised use of words showing imitation prohibited.
- [(1)] [Rule 40 renumbered as sub-rule (1) by S.R.O. 2755, dated 24th November, 1956] There shall not be written in the statement or label attached to any package containing any article of food the word "imitation" or any word, or words implying that the article is a substitute for any food, unless the use of the said word or words is specifically permitted under these rules.| Substituted by G.S.R. 664(E), dated 19th September, 2008, for sub-rule (2) (w.e.f. 19-3-2009). Earlier sub-rule (2) was substituted by G.S.R. 491(E), dated 21st August, 2006 and read with G.S.R. 518(E), dated 31st July, 2007, G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008, G.S.R. 730(E), dated 13th October, 2008 (w.e.f. 18-3-2009). Sub-rule (2), before substitution by G.S.R. 664(E), stood as under:"(2)(i) Any fruit syrup, fruit juice, fruit squash, fruit beverages, cordial, crush or any other fruit products standarized under Appendix B of these rules, which does not contain the prescribed amount of fruit juice/fruit pulp/fruit content shall not be described as fruit syrup, fruit juice, fruit squash, fruit beverages, cordial, crush or any other fruit product as the case may be and such products, shall be described as non-fruit products.(ii) Every non-fruit product shall be mentioned in clear, conspicuous and easily readable manner, marked on the label as 'NON-FRUIT PRODUCT' and the container containing such product shall not have pictures of fruits or word fruit whether attached thereto or printed on the wrapper of such container or otherwise, which may lead the consumer into believing that it is a fruit product.(iii) Any food product which contains only fruit flavours whether natural flavours and natural flavouring substances or nature identical flavouring substances or artificial flavouring substances as single or in combination, shall not be described as a fruit product and the word 'FRUIT' shall not be used in describing such a product and such product shall not be sold with a label which carries the picture or word of any fruit. However, the product may contain a declaration as "contains (name of the fruit) flavour."(iv) Any food product in which fruit has not been used as ingredient, the word 'FRUIT' shall not be used in describing such a product and such product shall not be sold with a label which carries the picture or word of any fruit.(v) Carbonated water containing no fruit juice or fruit pulp shall not have a label which may lead the consumer into believing that it is a fruit product." |
41. Imitations not to be marked "pure"
.-The word "pure" or any word or words of the same significance shall not be included in the label of a package that contains an imitation of any food.42. Form of labels.
- (A) COFFEE-CHICORY MIXTURE.-(i) Every package containing a mixture of Coffee and Chicory shall have affixed to it a label upon which shall be printed following declarations:-| Coffee blended with ChicoryThis mixturecontains: | |
| Coffee | per cent |
| Chicory | per cent |
| Instant Coffee-Chicory mixture made from blendsof Coffee and Chicory | |
| Coffee | per cent |
| Chicory | per cent] |
| CONDENSED MILK UNSWEETENED(Evaporated Milk)This tin contains the equivalent of(x)...........[litres of toned milk] [Substituted by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-7-1991).] |
| CONDENSED MILK SWEETENEDThis tin contains the equivalent of(x)...........[litres of toned milk] [Substituted by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-7-1991).]withsugar added |
| CONDENSED SKIMMED MILK UNSWEETENED(Evaporated Skimmed Milk)This tin contains the equivalent of(x)..............litres of skimmed milk |
| CONDENSED SKIMMED MILK SWEETENEDThis tin contains the equivalent of(x)..............litres of skimmed milk with sugar added |
| This has been flavoured with..........NOT TO BE USED FOR INFANTS BELOW SIX MONTHS |
| This has beenSterilised by UHT Process |
| MILK POWDERThis tin contains the equivalent of(x)..................[litres of toned milk] [Substituted by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-7-1991).] |
| MILK POWDER IN THIS PACKAGE CONTAINS LECITHIN] |
| PARTLY SKIMMED MILK POWDERThis tin contains the equivalent of(x)............litres of partly skimmedmilk having......per cent milk fat |
| SKIMMED MILK POWDERThis tin contains the equivalent of(x)..............litres of skimmed milk |
| Light Black Pepper(Light berries) |
| CASSIA BARK (TAJ) |
| CINNAMON (DALCHINI) |
| CHILLIES IN THIS PACKAGE CONTAINS AN ADMIXTURE OF NOT MORE THAN 2 PER CENT OF .................. (NAME OF OIL) EDIBLE OIL |
| MIXED MASALA (FRIED)THIS MASALA HAS BEEN FRIED IN(Name of the edible oil used)] |
| WHEAT FLOUR TREATED WITH IMPROVER/ BLEACHING AGENTS,TO BE USED BY BAKERIES ONLY] |
| BLEND OF PALMOLEIN AND GROUNDNUT OIL.Palmolein ........................................ per centGroundnut oil .................................... per cent] |
| BLEND OF IMPORTED RAPE-SEED OIL AND MUSTARD OIL.Imported rape-seed oil ........................................ per centMustard oil ......................................................... per cent] |
| MALTED MILK FOOD IN THIS PACKAGE CONTAINSPERMITTED NATURAL COLOURING MATTER] |
| This package of ......... (name of the food) contains addedMONOSODIUM GLUTAMATE[NOT RECOMMENDED FOR INFANTS BELOW-12 MONTHS] [Substituted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).]] |
| REFINED SALSEED FAT FOR USE IN BAKERY AND CONFECTIONERY ONLY] |
| IODIZED SALT/IRON FORTIFIED COMMON SALT*CONTAINS PERMITTED ANTICAKING AGENT*Strike out whichever is not applicable. |
| Substituted by G.S.R. 670(E), dated 17th November, 2005, for sub-rule (V) (w.e.f. 17-5-2006). Sub-rule (V), before substitution, stood as under:(v) Every container or package of edible common salt or iodised salt or iron fortified common salt containing permitted anti-caking agents shall bear the following label, namely:-{| |
| EDIBLE COMMON SALT OR IODISED SALT OR IRONFORTIFIED COMMON SALT*Contains permitted anti-cakingagent*Strike out whichever is not applicable |
| IRON FORTIFIEDCOMMON SALT |
| REFINED (Name ofthe oil) OIL |
| DRIED GLUCOSE SYRUP FOR USE IN SUGAR CONFECTIONERY ONLY] |
| FLAVOURED TEA(Common name od permitted flavour) percentageRegistration No.] |
| ANNATTO COLOUR IN OIL(Name of Oil/Oils) USED] |
| This blended edible vegetable oil contains an admixtureof:(i) .................................% by weight(ii) ................................% by weight(Name and nature of edible vegetable oils, i.e., in raw orrefined form)Date of Packing ................................] |
| NOT TO BE SOLD LOOSE] |
| Omitted by G.S.R. 431(E), dated 19-6-2009 (w.e.f. 19-6-2009). Rule 42 (ZZZ), before substitution, stood as under:"(ZZZ) Every package of chewing tobacco shall bear the following label, namely:-{| |
| Chewing of tobacco is injurious to health. |
| [[(i) This contains........... (name of artificial sweeterners)] [Inserted by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).](ii) Not recommended for children.(iii) *(a) Quantity of sugar added............. gm/100 gm.(b) No sugar added in the product.(iv) *Not for Phenylketoneurics (if Aspertame is added)(*strike out whatever is not applicable)] |
| Contains Artificial Sweetener and for Calorie Conscious |
| (i) Contains................... (name of artificial sweetener)(ii) Not recommended for children: |
| "Not for Phenylketoneurics"] |
| Chewing of Pan masala may be injurious to health.] |
| This package of vanaspati is made from more than 30 per cent Rice bran oil by weight.] |
| (i) Milk Fat SpreadUse before.................................................Date of packing ..........................................Per cent by weight .....................................Total Milk Fat Content ............................... |
| (ii) Mixed Fat Spread ...................................Use before...................................................Date of packing .........................................Per cent by weight ....................................Milk Fat Content .......................................Per cent by weight ....................................Total Fat Content ...................................... |
| (iii) Vegetable Fat Spread ............................Use before..................................................Date of packing...........................................Per cent by weight ......................................Total fat content......................................... |
| Chewing of Supari is Injurious to Health.] |
| IT CONTAINSADDITIONAL SODIUM/POTASSIUM SALT] |
| SURFACE TREATEDWITH NATAMYCIN] |
| This package of Bakery & IndustrialMargarine is madefrom more than30 per cent of Rice Bran Oil by Wt.] |
| (i) [ This ......................(Name of food)contains..........................an admixture of Aspertame (Methyl Ester and Acesulfame Potassium)(ii) Not recommended for children(iii) *(a) Quantity of sugar added..........................gm/100 gm(b) No sugar added in the product(iv) *Not for Phenylketoneurics (If Aspertame is added)(*Strike out whatever is not applicable).]] |
| (i) | This ........... (Name of Food) contains a mixture ofSucralose and Acesulfame Potassium; |
| (ii) | Not recommended for children; |
| (iii) | *(a) Quantity of sugar added ........... gm/100 gm; |
| *(b) No sugar added in the product; | |
| (* Strike out whichever is not applicable.)] |
| FLAVOUR EMULSIONAND FLAVOUR PASTE FOR USE INCARBONATED ORNON-CARBONATED BEVERAGES ONLY] |
| PACKAGED DRINKINGWATER] |
| CRUSH THE BOTTLEAFTER USE] |
| NATURAL MINERALWATER] |
| CRUSH THE BOTTLEAFTER USE] |
| "CONTAINSCAFFEINE" |
| Low Fat Paneer/Chhana] |
| Remove the outer*packing before consumption] |
| Frozen Desserts/Frozen Confection Contain .......................Milk Fat*/Edible Vegetable Oil*/and Vegetable Fat*.(*Strike outwhichever is not applicable).] |
| COMMON SALT FORIODISATION/IRON FORTIFICATION/ANIMALUSE/PRESERVATION/MEDICINE/INDUSTRIAL USE*(*Strike outwhichever is not applicable).] |
| Contains Oilgofructose (dietary fibre) ................gm/100gm.] |
| "Coated withwax (give name of wax)] |
| Polyols may have laxative effects] |
| Polydextrose may have laxative effects] |
43. Notice of addition, admixture or deficiency in food.
| [DECLARATION [Substituted by S.R.O. 2755, dated 24th November, 1956 and as amended by G.S.R. 1211, dated 9th December, 1958.]THIS (a)............................CONTAINS ANADMIXTURE/ADDITION OF NOT MORE THAN (b).........PER CENT OF(c).........................] |
43A. [ Restriction on advertisement. [Inserted by G.S.R. 257(E) dated 3rd May, 1991 as corrected by Notification No. G.S.R. 531(E), dated 14th August, 1991 (w.e.f. 3-11-1991).]
- There shall be no advertisement of any food which is misleading or contravening the provisions of Prevention of Food Adulteration Act, 1954 (37 of 1954), or the rules made thereunder.Explanation. - The term 'Advertisement' means any visible representation or announcement made [by means of any light, sound, smoke, gas, print, electronic media, internet or website]. ]Part VIII – Prohibition and Regulations of Sales
44. Sale of certain admixtures prohibited.
- Notwithstanding the provisions of rule 43, no person shall either by himself or by any servant or agent, sell-44A. [ Sale of Kesari gram prohibited.] [Inserted by G.S.R. 1134, dated 5th September, 1961.]
- No person in any State shall, with effect from such date as the State Government concerned may by notification in the Official Gazette specify in this behalf, sell or offer or expose for sale, or have in his possession for the purpose of sale, under any description or for use as an ingredient in the preparation of any article of fooa intended for sale-| 1 | Assamese | Khesari, Teora. |
| 2 | Bengali | Khesari, Teora, Kassur, Batura. |
| 3 | Bihari | Khesari, Teora, Kassur, Batura. |
| 4 | English | Chikling vetch. |
| 5 | Gujarati | Lang. |
| 6 | Hindi | Khesari, Kassur, Kasari Kassartiuri, Batura, Chapri, Dubia,Kansari, Kesori, Latri, Tinra, Tiuri, Kassor. |
| 7 | Kannada | Laki Bele, Kesari Bele. |
| 8 | Malayalam | Kesari, Lanki, Vattu. |
| 9 | Tamil | Muku. |
| 10 | Marathi | Lakheri, Batri, Lakhi, Lang, Mutra, Teora Batroliki-dal, lakh. |
| 11 | Oriya | Khesra, Khesari, Khesari dal. |
| 12 | Persian | Masang. |
| 13 | Punjabi | Kisari, Chural, Karas, Karil, Kasa, Kesari, Chapa. |
| 14 | Sanskrit | Sandika, Triputi. |
| 15 | Sindhi | Matter. |
| 16 | Telugu | Lamka |
44AA. [ Prohibition of use of carbide gas in ripening of fruits. [Inserted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).]
- No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.] [Substituted by G.S.R. 457(E), dated 23rd April, 1990 (w.e.f. 23-4-1990) as corrected by G.S.R. 867(E), dated 25th October, 1990.]44AAA. [ Prohibition of use of mineral oil. [Inserted by G.S.R. 732(E), dated 23rd August, 1990 (w.e.f. 23-8-1990).]
- No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description, food articles which have been coated with mineral oil, except where the addition of mineral oil is permitted in accordance with the standards laid down in Appendix 'B'.]44B. [ Restriction on sale of ghee having less Reichert value than that specified for the area where such ghee is sold. [Inserted by G.S.R. 1134, dated 16th September, 1961.]
44C. [ Restriction on sale of til oil produced in Tripura, Assam and West Bengal. [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- Til oil (Sesame oil) obtained from white sesame seeds, grown in Tripura, Assam and West Bengal having different standards that those specified for til oil shall be sold in sealed containers bearing Agmark label. Where this til oil is sold or offered for sale without bearing an Agmark label, the standard given for til oil shall apply.]44D. [ Restriction on sale of Carbia Callosa and Honey dew. [Inserted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-2-1975).]
- Carbia Callosa and Honey dew shall be sold only in sealed containers bearing Agmark seal.]44E. [ Restriction on sale of Kangra tea. [Inserted by G.S.R. 850, dated 25th June, 1975.]
- Kangra tea shall be sold or offered for sale only after it is graded and marked in accordance with the provisions of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), and the rules made thereunder.]44F. [ Restriction on Sale of irradiated food. [Inserted by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994).]
- Irradiated food shall be offered for sale only in prepackaged conditions.]44G. [ Conditions for sale of flavoured tea. [Inserted by G.S.R. 847(E), dated 7th December, 1994 (w.e.f. 7-12-1994) as corrected by G.S.R. 329(E), dated 4th April, 1995.]
-44I. [ Restriction on sale of common salt. [Inserted by G.S.R. 670(E), dated 17th November, 2005 (w.e.f. 17-5-2006).]
- No person shall sell or offer or expose for sale or have in his premises for the purpose of sale, the common salt, for direct human consumption unless the same is iodized:Provided that common salt may be sold or exposed for sale or stored for sale for iodization, iron fortification, animal use, preservation, manufacturing medicines, and industrial use, under proper label declarations, as specified under clause (22) of sub-rule (zzz) of rule 42.]44J. [ Product not to contain any substances which may be injurious to health. [Inserted by G.S.R. 491(E), dated 21st August, 2006 and read with corrigendum G.S.R. 70(E), dated 5th February, 2008, G.S.R. 383(E), dated 16th May, 2008 (w.e.f. 20-8-2007).]
- Tobacco and nicotine shall not be used as ingredients in any food products.]45. Food resembling but not pure honey not to be marked honey.
- No person shall use the word 'honey' or any word, mark, illustration, or device that suggests honey on the label or any package of, or in any advertisement for, any food that resembles honey but is not pure honey.46. Sale or use for sale of admixtures of ghee or butter prohibited.
- No person shall sell or have in his possession for the purpose of sale or for use as; an ingredient in the preparation of an article of food for sale a mixture of ghee or butter and any substance (a) prepared in imitation of or as a substitute for: ghee or butter, or (b) consisting of or containing any oil or fat which does not conform to the definition of ghee:Provided where a mixture prohibited by this rule is required for the preparation of an article of food, such mixture shall be made only at the time of the preparation of such article of food.47. [ Restriction on use and sale of artificial sweeteners. [Substituted by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).]
] - [(1) No artificial sweetener shall be added to any article of food:[Provided that artificial sweetener may be used in food articles mentioned in the table below in quantities not exceeding the limits shown against them and as per provision contained in Appendix C to these rules and shall bear the label declarations as provided in sub-rule (ZZZ) (1), (ZZZ) (1) (A), (ZZZ) (1) (B) and (ZZZ) (12) of rule 42.] [Substituted by G.S.R. 284(E), dated 29th May, 1997 (w.e.f. 29-5-1997). Earlier it was Substituted by G.S.R. 695(E), dated 9th November, 1993 (w.e.f. 9-11-1993).]][Table] [Substituted by G.S.R. 388 (E). dated 25th June, 2004, for the Table (w.e.f, 25-6-2004).]| SI.No. | Name of artificial sweetener | Article of food | Maximum limit of artificial sweetener. | ||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 | 2 | 3 | 4 | ||||||||||||||||||||||||||||||||||||||||||||||||||
| 1. | Saccharin Sodium | Carbonated WaterSoft Drink ConcentrateSupariPan MasalaPan Flavouring MaterialSynthetic Syrup for dispenserSweets (Carbonoydrates based and Milk products based)—Halwa,Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, GulabJamun, Rasogolla and Similar milk product based sweets sold byany name.Chocolate (White, Milk, Plain, Composite and Filled)Sugar based/Sugar free confectioneryChewing gum/Bubble gum | 100 PPM*100 PPM4000 PPM8000 PPM8.0 Percent450ppm500 ppm500 ppm3000 ppm3000 ppm | ||||||||||||||||||||||||||||||||||||||||||||||||||
| |- | |- | |- | |- | |- | |- | |- | |- | |- | 2. | Aspertame (methylester) | Carbonated waterSoft Drink concentrateBiscuits, Bread, Cakes and PasteriesSweets, (Carbohydrates based and milk Products based)—Halwa,Mysore Pak, Boondi adoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun,Rasogolla and Similar milk product based sweets sold by anyname.Jam, Jellies, MarmaladesChocolate (White, Milk, Plain, Composite and Filled)Sugar based/Sugar free confectioneryChewing gum/Bubble gumSynthetic Syrup for dispenser[Custard powder mix [Inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005).]Vegetarian jelly crystals[Fruit Nectar [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]Vegetable NectarIce-cream, frozen dessert and puddingFlavoured milkReady to Serve Tea and Coffee BeveragesYoghurtReady to eat cerealsNon-carbonated water based beverages(non-alcoholic)] | 700 PPM[700 PPM] [Corrected by G.S.R. 591(E), dated 15th September, 2005.]2200 PPM200 PPM1000 PPM2000 PPM10000 PPM10000 PPM3000 PPM1000 PPM [Inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005).]3000 PPM]600 PPM [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]600 PPM1000 PPM600 PPM600 PPM600 PPM1000 PPM600 PPM] | |||||||||||||||||||||||||||||||||||||||||
| |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | 3. | Acesulfame Potassium | Carbonated waterSoft Drink concentrateBiscuits, Bread, Cakes and PasteriesSweets, (Carbohydrates based and milk products based)—Halwa,Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, GulabJamun, Rasogolla and similar milk product based sweets sold byany name.Chocolate (White/Milk, Plain, Composite and Filled)Sugar based/Sugar free confectioneryChewing gum/Bubble gumSynthetic Syrup for dispenser[Ready to serve tea and coffee based beverages [Inserted by G.S.R. 679(E), dated 31st October, 2006 (w.e.f. 31-10-2006).]Ice lollies/ice candy[cereal based beverages [Inserted by G.S.R. 773(E), dated 29th December, 2006 (w.e.f. 29-12-2006).][Fruit Nectars [Inserted by G.S.R. 430(E), dated 19th June, 2009 (w.e.f. 19-6-2009).]Concentrate for fruit nectars[Non-carbonated water based beverages (non-alcoholic) [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).] | 300 PPM*300 PPM1000 PPM500 PPM500 PPM3500 PPM5000 PPM1500 PPM600 PPM [Inserted by G.S.R. 679(E), dated 31st October, 2006 (w.e.f. 31-10-2006).]800 PPM]500 PPM] [Inserted by G.S.R. 773(E), dated 29th December, 2006 (w.e.f. 29-12-2006).]300 PPM [Inserted by G.S.R. 430(E), dated 19th June, 2009 (w.e.f. 19-6-2009).]300 PPM(in final beverage for consumption)]300 PPM] [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).] | ||||||||||||||||||||||||||||||||
| |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | ||||||||||||||||||||||||||||||||||||||||||
| 4. | Sucralose | Carbonated waterSoft Drink ConcentrateBiscuits, Bread, cakes and PasteriesSweets, (Carbohydrates based and Milk product based}—Halwa,Mysore Pak, Boondi Ladoo, Jalebi, Khoya Barfi, Peda, GulabJamun, Rasogolla and similar milk product based sweets sold byname.[Yoghurts [Inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005).]Sweetened butter milkIce CreamJam, Jellies and marmaladesFrozen FruitChutneyConfectionaryChewing gumCookiesDoughnuts/Scones/muffinsCake mixes[Ready to serve tea and coffee based beverages [Inserted by G.S.R. 679(E), dated 31st October, 2006 (w.e.f. 31-10-2006).]Ice lollies/ice candyVegetable juiceVegetable nectarConcentrates for vegetable juiceConcentrate for vegetable nectar[Lozenges [Inserted by G.S.R. 430(E), dated 19th June, 2009 (w.e.f. 19-6-2009).][Non-carbonated water based beverages (non-alcoholic) [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]Jelly CrystalsCustard powder/ready to eat custard dessertChocolate | 300 PPM*300 PPM750 PPM750 PPM300 PPM [Inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005).]300 PPM400 PPM450 PPM150 PPM800 PPM1500 PPM1250 PPM750 PPM800 PPM700 PPM]600 PPM [Inserted by G.S.R. 679(E), dated 31st October, 2006 (w.e.f. 31-10-2006).]800 PPM250 PPM250 PPM1250 PPM1250 PPM]1500 PPM] [Inserted by G.S.R. 430(E), dated 19th June, 2009 (w.e.f. 19-6-2009).]300 PPM [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]*300 PPM*260 PPM800 PPM] | ||||||||||||||||||||||||||||||||||||||||||||||||||
| |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | |- | 5. [ [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).] | Neotame [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).] | Carbonated water [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]Soft drink concentrate | 33 PPM [Inserted by 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]33 PPM] | |||||||||||||||||||||||||
| PAN FLAVOURING MATERIAL |
1. Dextrose
2. Lactose
3. Maltodextrin
4. Mannitol
5. Sucrose
6. Isomalt
7. Citric acid
8. Calcium silicate
9. Carboxymethyl Cellulose
10. Cream of Tartar, IP
11. Cross Carmellose sodium
12. Colloidal silicone dioxide
13. Glycine
14. L-leucine
15. Magnesium stearate IP
16. Purified Talc
17. Poly vinyl pyrrolidone
18. Providone
19. Sodium hydrogen carbonate
20. Starch
21. Tartaric acid] [Substituted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-10-1998).]
22. [ Erythritol] [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]
[Provided also that where sucralose is marketed as Table Top Sweetener, the concentration of sucralose shall not exceed [six mg. per tablet or hundred mg. of granule] [Inserted by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004).].]47A. [ Restriction on use of Polyols in foods. [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]
- No Polyols shall be added to any article of food except mentioned in the Table below in quantities not exceeding the limits shown against them and as per provision contained in Appendix 'C' of these rules and shall bear the label declaration as provided in sub-rule (ZZZ) (26) of rule 42.]TABLE| SI. No. | Name of Polyols | Article of Food | Maximum Limit |
| 1. | Isomalt | (i) Traditional Indian Sweets(carbohydrates based and milk products based) Halwa/Mysore Pak,Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogollaand similar milk product based sweets sold by any name.(ii) Instant sweetmeat mixes(pongal mix, gulab jamun mix, jalebi mix)(iii) Bakery products(iv) Jams, Jellies and Marmalades(v) Edible ices(vi) Ice-cream, frozen desserts, sweetened yoghurt. | GMP |
| 2. | Erythritol | Dairy drinks (chocolate and flavoured milk), carbonatedbeverages, non-carbonated water based beverages (non-alcoholic),ice-cream, yoghurt, puddings, non-dairy toppings, bakery mixes,cake, cookies and pastries, ready to eat breakfast cereals, softcandies, chocolate and hard candies. | GMP] |
| 3. [ [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010)] | Maltitol/Maltitol Syrup [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010)] | Bakery products, ice-cream, frozen desserts, jam, jellies andmarmalades. [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010)] | GMP] [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010)] |
47B. [ Use of Polydextrose in foods. [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]
- Polydextrose may be used in following food article subject to maximum level as per GMP and proper label declaration as provided in sub-rule (ZZZ) (27) of rule 42.Ice-cream, Frozen dessert, Cakes, biscuits, yoghurt, whip topping, sugar boiled confectionary, lozenges, jam, fruit jelly, Traditional Indian Sweets (carbohydrates based and milk products based) Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and similar milk product based sweets sold by any name.]48. Use of flesh of naturally dead animals or fowls prohibited.
- No person shall sell or use as an ingredient in the preparation of any article of food intended for sale, the flesh of any animal or fowl which has died on account of natural causes.48A. [ Sale of permitted food colours. [Substituted by S.R.O. 2755, dated 24th November, 1956.]
- [(1) No person shall manufacture, sell, stock, distribute or exhibit for sale [[synthetic food colours] ] or their mixtures or any preparation of such colour for use in or upon food except under a licence.]48D. [ Storage and sale of irradiated food. [Inserted by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994).]
- Save as otherwise provided in these rules, no person shall irradiate for sale, store for sale, or transport for sale irradiated food.]48E. [ Sale of fresh fruits and vegetables. [Inserted by G.S.R. 656(E), dated 13th August, 2003 (w.e.f. 13-8-2003).]
- The fresh fruits and vegetables shall be free from rotting and free from coating of waxes, mineral oil and colours:][Provided that fresh fruits may be coated with bees wax (white and yellow) or carnauba wax or shellac wax at level not exceeding Good Manufacturing Practices under proper label declaration as provided in sub-rule (ZZZ) (25) of rule 42.] [Substituted by G.S.R. 114(E), dated 28th February, 2008 (w.e.f. 28-2-2008). Earlier the proviso was inserted by G.S.R. 773(E), dated 29th December, 2006 and as corrected by Corrigendum G.S.R. 792(E), dated 29th December, 2.007 (w.e.f. 1-3-2008).]Part IX – Conditions for Sale and Licence
49. Conditions for sale.
50. Conditions for licence.
- [(1) No person shall manufacture, sell, stock, distribute or exhibit for sale any article of food, including prepared food or ready to serve food [or irradiated food] [Substituted by G.S.R. 293 (E), dated 23rd March, 1985 (w.e.f. 23-3-1985).] except under a licence:Provided that the fruit products covered under the Fruit Products Order, 1955, solvent extracted oil, deoiled meal and edible flour covered under the Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967, [vanaspati covered under the Vegetable Oil Products (Regulation) Order, 1998] [Substituted by G.S.R. 7 (E), dated 4th January, 2001 (w.e.f. 4-1-2001).], and meat and poultry products covered under the Meat Food Products Order, 1973, shall be exempted from the above rule:][Provided further that a producer of milk, who sells milk only to a milk cooperative society which is a member of milk co-operative Union engaged in reconstitution of milk or manufacture of milk products, shall be exempted from this sub-rule:] [Inserted by G.S.R. 543(E), dated 2nd July, 1985 (w.e.f. 2-7-1985).][Provided also that no person shall manufacture, sell, stock, distribute or exhibit for sale any article of food which has been subjected to the treatment of irradiation, except under a licence from Deptt. of Atomic Energy (Control of Irradiation of Food), under the Atomic Energy Act, 1962 (Act 33 of 1962).] [Inserted by G.S.R. 614(E), dated 9th August, 1994 (w.e.f. 9-8-1994) as corrected by G.S.R. 60(E), dated 7th February, 1995.]51. [ Duration of licences. [Substituted by G.S.R. 832(E), dated 21st October, 2003 (w.e.f. 21-10-2003).]
- A licence shall, unless sooner suspended or cancelled, be in force for a period of five years or for such period as the State Government may prescribe:Provided that the licensee shall make an application for renewal of licence at least three months before the expiry of the period of validity of the licence and the licensing authority shall pass orders on the application before the expiry period of validity of the licence in force.]51A. [ Procedure for issue of licence in certain local areas. [Inserted by G.S.R. 829(E), dated 7th November, 1983 (w.e.f. 7-5-1984).]
- A licensing authority empowered to issue licences in Local areas falling within the jurisdiction of a sea-port, airport, a railway station or a group of railway stations (including any railway colony, office, yard, goods-shed, transhipment shed, workshop and other works owned and maintained by the Railway Administration, for the purpose or in connection with the railways), shall exercise his functions in the manner prescribed by the State Government concerned in which sea-port, airport or railway station is situated and adopt such forms as are prescribed by that Government for the purpose of licensing.][Part X] [Added by S.R.O. 1687, dated 28th July, 1956.] Preservatives52. Definition of preservative.
- "Preservative" means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.53. Classification of preservatives.
- Preservatives shall be divided into following classes:54. Use of more than one Class II preservative prohibited.
- No person shall use in or upon a food more man one Class II preservative:[Provided that where in column (2) of the table given below rule 55 the use of more than one preservative has been allowed in the alternative, those preservatives may notwithstanding anything contained in rule 55, be used in combination with one or more alternatives, provided the quantity of each preservative so used does not exceed such number of parts out of those specified for that preservative in column (3) of the aforesaid table as may be worked out on the basis of the proportion in which such preservatives are combined.Illustration. - In the group of foods specified in Item 6 of the table given below rule 55, Sulphur dioxide or Benzoic acid can be added in the proportion of 40 parts per million or 200 parts per million respectively. If both preservatives are used in combination and the proportion of Sulphur dioxide is 20 parts per million the proportion of Benzoic acid shall not exceed the proportion of 100 parts per million.] [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]55. Use of Class II preservatives restricted.
- The use of Class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each:| Article of food | Preservative | Parts per million | |
| (1) | (2) | (3) | |
| 1. | Sausages and sausage meatcontaining raw meat, cereals and condiments. | Sulphur dioxide | 450 |
| 2. | Fruit, fruit pulp or juice (notdried) for conversion into jam or crystallised glace or curedfruit or other products: | ||
| (a) [ Cherries [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1985)] | Sulphur dioxide [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1985)] | 2,000] [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1985)] | |
| (b) Strawberries and raspberries | Sulphur dioxide | 2,000 | |
| (c) Other fruits | Sulphur dioxide | 1,000 | |
| 3. | Fruit juice concentrate | Sulphur dioxide | 1,500 |
| 4. | Dried fruits: | ||
| (a) Apricots, peaches, apples,pears and other fruits. | Sulphur dioxide | 2,000 | |
| (b) Raisins and sultanas | Sulphur dioxide | 750 | |
| 5. | [Other non-alcoholic wines,squashes, crushes, fruit syrups, cordials, fruit juices andbarley water to be used after dilution] [Substituted by G.S.R. 553, dated 22nd April, 1972.]. | Sulphur dioxide orBenzoicacid | 350600 |
| 6. | Jam, marmalade, preserve, cannedcherry and fruit jelly. | Sulphur dioxide orBenzoicacid | 40200 |
| 7. | Crystallised glace or cured fruit(including candied peel). | Sulphur dioxide | 150 |
| 8. | Fruit and fruit pulp nototherwise specified in the schedule. | Sulphur dioxide | 350 |
| 9. [ [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Plantation white sugar, cubesugar, dextrose, gur or jaggery, misri [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Sulphur dioxide [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | 70 [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] |
| 9A. [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Khandsari (sulphur) and Bura [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Sulphur dioxide [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | 150 [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] |
| 9B. [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Refined Sugar [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | Sulphur dioxide [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] | 40] [Substituted by G.S.R. 916(E), dated 17th November, 1987 as corrected by G.S.R. 320(E), dated 2nd March, 1988 (w.e.f. 18-5-1988)] |
| 10. | Corn flour and such like starches | Sulphur dioxide | 100 |
| 11. | Corn syrup | Sulphur dioxide | 450 |
| [11 A. [Inserted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-5-1974)] | CannedRassgolla(The cans shallbe internally lacqnerred with sulphur-dioxide resistant lacqer). [Inserted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-5-1974)] | Sulphur dioxide [Inserted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-5-1974)] | 100] [Inserted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-5-1974)] |
| 12. | Gelatine | Sulphur dioxide | [1,000] [Substituted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23-5-1974)] |
| 13. | Beer | Sulphur dioxide | 70 |
| 14. | Cider | Sulphur dioxide | 200 |
| 15. | Alcoholic wines | Sulphur dioxide | 450 |
| 16. [ [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002)] | Ready to serve beverages [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002)] | Sulphur dioxide orBenzoicacid [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002)] | 70120] [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002)] |
| 17. | Brewed ginger beer | Benzoic acid | 120 |
| 18. | Coffee extract | Benzoic acid | 450 |
| 19. [ [Substituted by G.S.R. 1564, dated 17th November, 1962] | Pickles and chutneys made fromfruit or vegetables. [Substituted by G.S.R. 1564, dated 17th November, 1962] | [Benzoic acid orSulphurdioxide ] [Substituted by G.S.R. 74, dated 31st December, 1965] | 250100] [Substituted by G.S.R. 1564, dated 17th November, 1962] |
| 20. | Tomato and other sauces | [Benzoic acid] [Substituted by G.S.R. 74, dated 31st December, 1965] | 750 |
| 21. [ [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Pickled meat and bacon [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Sodium and/or Potassium Nitriteexpressed as Sodium Nitrite [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | 200 [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] |
| 21A. [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Corned beef [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Sodium and/or Potassium Nitriteexpressed as Sodium Nitrite [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | 100 [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] |
| 21B. [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Luncheon Meat, Cooked Ham,Chopped Meat, Canned Mutton and Goat Meat and Canned Chicken. [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | Sodium and/or Potassium Nitriteexpressed as Sodium Nitrite [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] | 200] [Substituted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002)] |
| 22. | Danish tinned caviar | Benzoic acid | 50 |
| 23. | Dehydrated vegetables | Sulphur dioxide | 2000 |
| 24. [ [Substituted by G.S.R. 852(E), dated 13th June, 1986.] | Tomato puree and paste [Substituted by G.S.R. 852(E), dated 13th June, 1986.] | Sulphur dioxide Benzoic acid [Substituted by G.S.R. 852(E), dated 13th June, 1986.] | 750] [Substituted by G.S.R. 852(E), dated 13th June, 1986.] |
| 25. | Syrups and sharbats | [Sulphur dioxide or Benzoic acid [Substituted by G.S.R. 605(E), dated 24th July, 1985.] | 350600] [Substituted by G.S.R. 605(E), dated 24th July, 1985.] |
| 26. | Dried ginger | Sulphur dioxide | 2000 |
| [***] [[Item 27 omitted by G.S.R. 184(E), dated 21st March, 2005 (w.e.f. 21-9-2005). Item 27, before omission, stood as under:'27. Hard boiled sugar confectionery - Sulphur dioxide - 350']] | | | ||
| 28. [ [Inserted by G.S.R. 63(E), dated 5th February, 1976.] | Cheese or processed cheese] [Inserted by G.S.R. 63(E), dated 5th February, 1976.] | [Sorbic acid including itsSodium, Potassium and Calcium salts (Calculated as Sorbic acid)] [Substituted by G.S.R. 67(E), dated 5th February, 2001 (w.e.f. 5-2-2001)] | [3000] [Substituted by G.S.R. 67(E), dated 5th February, 2001 (w.e.f. 5-2-2001)] |
| [Nisin] [Inserted by G.S.R. 63(E), dated 5th February, 1976.] | 12. [5] [Inserted by G.S.R. 63(E), dated 5th February, 1976.] | ||
| 29. [ [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] | (a) Flour confectionery [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] | [Sorbic acid including sodium,Potassium, and Calcium salts (Calculated as Sorbic acid)] [Substituted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | 1500 [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] |
| [***] [[Item 29(b) omitted by G.S.R. 184(E), dated 21st March, 2005 (w.e.f. 21-9-2005). Item 29(b), before omission, stood as under:'29(b) Filled chocolate'.]] | | | ||
| 30. [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] | Smoked fish (in wrappers) [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] | Sorbic acid [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] | Only wrappers may beimpregnated with Sorbicacid] [Substituted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001)] |
| 31. [ [Inserted by G.S.R. 74, dated 31st December, 1965.] | Dry mixes of Rasgollas. [Inserted by G.S.R. 74, dated 31st December, 1965.] | Sulphur dioxide [Inserted by G.S.R. 74, dated 31st December, 1965.] | 100] [Inserted by G.S.R. 74, dated 31st December, 1965.] |
| 32. [ [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | (a) Soups (other than canned) [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | Sulphur dioxide [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | 150 [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] |
| (b)Dried soups [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | Sulphur dioxide [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | 1500 [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | |
| (c)Dehydrated soup mix, whenpacked in containers other than cans. [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | Sulphur dioxide [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | 1500] [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984)] | |
| 33. | Fruits and vegetable, flakes powder, figs | Sulphur dioxide | 600 |
| 34. | Flour for baked food | Sodium diacetate or propionatesor Methyl Propylhydroxy Benaoate | 25003200500] |
| 35. [ [Inserted by G.S.R. 852(E), dated 13th June, 1986.] | Preserved chapaties [Inserted by G.S.R. 852(E), dated 13th June, 1986.] | Sorbic Acid [Inserted by G.S.R. 852(E), dated 13th June, 1986.] | 1,500] [Inserted by G.S.R. 852(E), dated 13th June, 1986.] |
| 36. [ [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] | Paneer or Chhana [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] | Sorbic acid and its sodium,potassium or calcium salts (calculated as sorbic acid)or [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] | 2000 [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] |
| | Propionic acid and its sodium orpotassium salts (calculated as Propionic acid). [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] | 2000] [Added by G.S.R. 10(E), dated 7th January, 1991 (w.e.f. 7-1-1991)] | ||
| 37. [ [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] | Fat Spread [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] | Sorbic and its sodium, potasiumand calcium salts (calculated as sorbica acid)or [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] | 1000 [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] |
| | Benzoic acid and its sodium andpotassium salt (calculated as benzoic acid) or both [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] | 1000] [Inserted by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993).] | ||
| 38. [ [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | Jam, Jellies, Marmalades,preserves, crystallised, glazed or candied fruits includingcandied peels, fruits bars. [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | Sorbic Acid and itsCalcium/sodium/potassiumsalts(calculated as sorbic acid) [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | 500 [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] |
| 39. [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | Fruit juice concentrates withpreservatives for conversion in juices nectars for ready toserve beverages in bottles/pouches selling through dispenser [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | -Do- [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | 100 [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] |
| 40. [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | Fruit juices (tins, bottles orpouches) [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | -Do- [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | 200 [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] |
| 41. [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | Nectars, ready-to-serve beveragesin bottles, pouches or selling through dispensers [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | -Do- [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] | 50] [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.] |
| 42. [ [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998)] | Prunes [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998)] | Potassium Sorbate (Calculated asSoric acid) [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998)] | 1000] [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998)] |
55A. [ Use of Class II preservatives in mixed foods. [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- In a mixture of two or more foods or groups of foods mentioned against each item in the Table under rule 55, the use of class II preservative or preservatives shall be restricted to the limit upto which the use of such preservative or preservatives is permitted for the foods or groups of foods contained in such mixture.Illustration. - In the food specified in item 23 of the Table given below rule 55, sulphur dioxide can be added to dehydrated vegetables in the proportion of 2,000 parts per million. If this food is mixed with the food specified in item 24 given in the said Table, that is to say tomato puree and paste, where benzoic acid is permitted to an extent of 250 ppm then in the mixture containing equal parts of these two foods, the proportion of Sulphur dioxide and Benzoic acid, shall be 1,000 ppm and 125 ppm respectively.]55B. [ Restriction on use of nitrate and nitrite. [Inserted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).]
- No nitrate or nitrite shall be added to any infant food.]55C. [ Use of Natamycin for surface treatment of cheese (hard). [Inserted by G.S.R. 223(E), dated 26th May, 1996 (w.e.f. 26-11-1996).]
- Natamycin may be used for surface treatment of cheese (hard) under label declaration as specified in clause (8) of sub-rule (ZZZ) of rule 42 subject to the following conditions, namely:-55D.
[***] [[Rule 55D omitted by G.S.R. 388(E), dated 25th June, 2004 (w.e.f. 25-6-2004). Earlier rule 55D was inserted by G.S.R. 396(E), dated 27th May, 1999 (w.e.f. 27-5-1999). Rule 55D, before omission by G.S.R. 388(E), stood as under:'55D. Use of Nisin as a preservative in Coconut Water Drink. - Nisin may be used in prepackaged Coconut Water Drink upto a maximum concentration of 5000 International Unit per litre.']][***] [Rule 56 omitted by G.S.R. 243, dated 1st March, 1980.][Part XI] [Added by G.S.R. 1211, dated 9th December, 1958.] [Metal Contaminants] [Substituted by G.S.R. 400(E), dated 23rd June, 2006 (w.e.f. 5-7-2006).]57. [Metal Contaminants] [Substituted by G.S.R. 400(E), dated 23rd June, 2006 (w.e.f. 5-7-2006).].
| Name of the[metal contaminants] [Substituted by G.S.R. 400(E), dated 23rd June, 2006 (w.e.f. 5-7-2006)] | Article of food | Parts per million by weight | |
| (1) | (2) | (3) | |
| 1. Lead | (i) | Beverages : Concentrated soft drinks (but not includingconcentrates used in the manufacture of soft drinks) | 0.5 |
| Fruit and vegetable juice (including tomato juice, but notincluding lime juice and lemon juice), | 1.0 | ||
| Concentrates used in the manufacture of soft drinks, limejuice and lemon juice | 2.0 | ||
| (ia) [ [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968)] | Baking powder [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968)] | 10] [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968)] | |
| (ib) [ [Substituted by G.S.R. 241(E), dated 5th April, 1999, for item (ib) (w.e.f. 5-4-1999). Earlier item (ib) was inserted by G.S.R. 710(E), dated 22nd December, 1980.] | Edible oils and fats [Substituted by G.S.R. 241(E), dated 5th April, 1999, for item (ib) (w.e.f. 5-4-1999). Earlier item (ib) was inserted by G.S.R. 710(E), dated 22nd December, 1980.] | 0.5] [Substituted by G.S.R. 241(E), dated 5th April, 1999, for item (ib) (w.e.f. 5-4-1999). Earlier item (ib) was inserted by G.S.R. 710(E), dated 22nd December, 1980.] | |
| (ic) [ [Inserted by G.S.R. 121(E), dated 11th March, 1996 as corrected by G.S.R. 222(E), dated 26th May, 1996 (w.e.f. 7-9-1996).] | Infant Milk Substitute and Infant foods [Inserted by G.S.R. 121(E), dated 11th March, 1996 as corrected by G.S.R. 222(E), dated 26th May, 1996 (w.e.f. 7-9-1996).] | 0.2] [Inserted by G.S.R. 121(E), dated 11th March, 1996 as corrected by G.S.R. 222(E), dated 26th May, 1996 (w.e.f. 7-9-1996).] | |
| (id) | Turmeric whole and powder | 10.0] | |
| (ii) | Other foodsAnhydrous dextrose and dextrose monohydrate,[***] [Omitted by G.S.R. 241(E), dated 5th April, 1999 (w.e.f. 5-4-1999).]refined white sugar (sulphated ash content not exceeding0.03 per cent) | 0.5 | |
| Ice cream, iced lollies and similar frozen confections. | 1.0 | ||
| Canned fish, canned meats, edible gelatin, meat extracts andhydrolysed protein, dried or dehydrated vegetables (other thanonions) | 5.0 | ||
| All types of sugar, sugar syrup, invert sugar and directconsumption coloured sugars with sulphated ash content exceeding1.0 per cent. | 5.0 | ||
| Raw sugars except those sold for direct consumption or usedfor manufacturing purposes other than the manufacture of refinedsugar. | 5.0 | ||
| Edible molasses, caramel, liquid and solid glucose and starchconversion products with a sulphated ash content exceeding 1.0per cent. | 5.0 | ||
| Cocoa powder | 5.0 on the dry fatfree substance. | ||
| Yeast and yeast products | 5.0 on the dry matter | ||
| Tea, dehydrated onions, dried herbs and spices, flavourings,alginic acid, alignates, agar, carrageen and similar productsderived from seaweed. | 10.0 on the dry matter | ||
| Liquid pectin, chemicals not other wise specified, used asingredients or in the preparation or processing of food. | 10.0 | ||
| Food colouring other than caramel | 10.0 | ||
| Solid pectin. | on the dry colouringmatter. | ||
| Hard boiled sugar confectionery | 50.0 | ||
| [Iron fortified common salt [Inserted by G.S.R. 11(E), dated 4th January, 1985 and as corrected by G.S.R. 368(E), dated 18th April, 1985.] | 2.0] [Inserted by G.S.R. 11(E), dated 4th January, 1985 and as corrected by G.S.R. 368(E), dated 18th April, 1985.] | ||
| [[(iia) [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | Corned beef, Luncheon meat, Cooked Ham, Chopped meat, Cannedchicken. Canned mutton and Goat meat. [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | 2.5] [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | |
| (iib) [ [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | Brewed Vinegar and Synthetic Vinegar [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | Nil] [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | |
| (iii) | Foods not specified | 2.0 | |
| 2. Copper | (i) | Beverages : | 2.5 |
| Soft drinks excluding concentrates and Carbonated water.Carbonated waterCarbonated water | 7.0 | ||
| [Toddy [Inserted by G.S.R. 243, dated 1st March, 1980.] | 1.5 [Inserted by G.S.R. 243, dated 1st March, 1980.] | ||
| Concentrates for soft drinks [Inserted by G.S.R. 243, dated 1st March, 1980.] | 5.0] [Inserted by G.S.R. 243, dated 1st March, 1980.] | ||
| (ii) | Other foods : | ||
| Chickory-dried or roasted, coffee beans flavourings,pectin-liquid | 20.0 | ||
| Colouring | 30.0 | ||
| Edible gelatin | 30.0 on the drycolouring matter. | ||
| Tomato ketchup | 30.0, 50.0 on thedried total solids. | ||
| Yeast and yeast products | 60.0 on the dry matter | ||
| Cocoa powder | 70.0 on the fat freesubstance. | ||
| Tomato puree, paste, powder, juice and cocktails | 100.0 on the driedtomato solid. | ||
| Tea | 150.0 | ||
| Pectin-solid | 300 | ||
| Hard boiled sugar confectionery | 5.0 | ||
| [Iron fortified common salt [Inserted by G.S.R. 11(E), dated 4th January, 1985 and as corrected by G.S.R. 368(E), dated 18th April, 1985.] | 2.0] [Inserted by G.S.R. 11(E), dated 4th January, 1985 and as corrected by G.S.R. 368(E), dated 18th April, 1985.] | ||
| (iia) [ [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Turmeric whole and powder [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | 5.0] [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | |
| (iib) [ [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | Juice of orange, grape, apple, tomato, pineapple arid lemon [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | 5.0 [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | |
| Pulp and pulp products of any fruit [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | 5.0 [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | ||
| (iic) [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | Infant Milk Substitute and Infant foods [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | 15.00 (But not lessthan 2.8)] [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-3-2001).] | |
| (iid) [ [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | Brewed Vinegar and Synthetic Vinegar [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | Nil] [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | |
| (iii) | Foods not specified | 30.0 | |
| 3. Arsenic | (i) | Milk | 0.1 |
| (ii) | Beverages:Soft drink intended for consumption afterdilution except carbonated water | 0.5 | |
| Carbonated water | 0.25 | ||
| (iia) [ [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Infant Milk Substitute and Infant foods [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | 0.05 [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | |
| (iib) [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Turmeric whole or powder [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | 0.1] [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | |
| (iic) [ [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Juice of orange, grape, apple, tomato, pineapple and lemon [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 0.2 [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| Pulp and pulp products of any fruit [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 0.2] [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | ||
| (iii) [ [Inserted by G.S.R. 938, dated 26th May, 1971.] | Preservatives, anti-oxidants, emulsifying and stabilisingagents and synthetic food colours [Inserted by G.S.R. 938, dated 26th May, 1971.] | 3.0 on dry matter.] [Inserted by G.S.R. 938, dated 26th May, 1971.] | |
| (iv) [] [Renumbered by G.S.R. 938, dated 26th May, 1971.] | Other foods :Ice cream, iced lollies and similar frozenconfections | 0.5 | |
| Dehydrated onions, edible gelatin, liquid pectin | 2.0 | ||
| Chickory-dried or roasted | 4.0 | ||
| Dried herbs, finings and clearing agents, solid pectin-allgrades, spices | 5.0 | ||
| Food colouring other than synthetic colouring | 5.0 on dry colouringmatter. | ||
| Hard boiled sugar confectionery | 1.0 | ||
| [Iron fortified common salt [Inserted by G.S.R. 11(E), dated 4th January, 1985.] | 1.0] [Inserted by G.S.R. 11(E), dated 4th January, 1985.] | ||
| (iva) [ [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | Brewed Vinegar and Synthetic Vinegar [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | 0.1] [Inserted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009).] | |
| (v) [] [Renumbered by G.S.R. 938, dated 26th May, 1971.] | Foods not specified | 1.1 | |
| 4. Tin | (i) | Processed and canned products | 250.0 |
| (ia) | Hard boiled sugar confectionery | 5.0 | |
| (iaa) [ [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | Jam, Jellies and marmalade [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | 250 [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | |
| Juice of orange, apple, tomato, pineapple and lemon [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | 250 [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | ||
| Pulp and pulp products of any fruit [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | 250] [Inserted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000) as corrected by G.S.R. 879(E), dated 20th November, 2000.] | ||
| (ib) [ [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Infant Milk Substitute and Infant foods [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | 5.0 [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | |
| (ic) [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Turmeric whole and powder [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | Nil] [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 7-9-1996).] | |
| (id) [ [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | Corned beef, Luncheon meat,Cooked Ham, Chopped meat, Cannedchicken, Canned mutton and Goat meat. [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | 250] [Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002).] | |
| (ii) | Foods not specified | 250.0 | |
| 5. Zinc | (i) [ [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Ready-to-drink beverages [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 5.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] |
| Juice of orange, grape, tomato, pineapple 5.0 and lemon [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 5.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | ||
| Pulp and pulp products of any fruit [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 5.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | ||
| (i-a) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Infant Milk Substitute and Infant foods [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 50.0(but not less than25.0)] [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| (ii) | Edible gelatin | 100.0 | |
| [(ii-a) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Turmeric whole or powder [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 25.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| (iii) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Fruit products covered under the Fruit Products Order 1955. [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 50.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| (iiia) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Hard boiled sugar confectionery [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 5.0 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| (iv) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Foods not specified [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 50.0] [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| 6. [ Cadmium [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | (i) [ [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Infant Milk Substitute and Infant foods [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 0.1 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] |
| (ii) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Turmeric whole and powder [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 0.1 [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| (iii) [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | Other foods [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | 1.5] [Substituted by G.S.R. 718(E), dated 13th September, 2000 (w.e.f. 13-9-2000).] | |
| 7. Mercury [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | Fish [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | 0.5 [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | |
| 8. Methyl Mercury(Calculated as the element) [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | Other food [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | 1.0 [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | |
| All foods [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | 0.25] [Added by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988).] | ||
| 9. [ Chromium [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-10-1998).] | Refined Sugar [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-10-1998).] | 20 ppb] [Inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-10-1998).] | |
| 10. [ Nickel [Inserted by G.S.R. 241(E), dated 5th April, 1999 (w.e.f. 5-4-1999).] | All hydrogenated, partially hydrogenated,interesterified vegetable oils and rats such as vanaspati tablemargarine, bakery and industrial margarine, bakery shortening,fat spread and partially hydrogenated soyabean oil. [Inserted by G.S.R. 241(E), dated 5th April, 1999 (w.e.f. 5-4-1999).] | 1.5] [Inserted by G.S.R. 241(E), dated 5th April, 1999 (w.e.f. 5-4-1999).] |
57A. Crop contaminants.
| SI. No. | Name of the contaminants | Article of Food | µg/kg. |
| (1) | (2) | (3) | (4) |
| 1. | Aflatoxin | All articles of food | 30 |
| 2. | Aflatoxin M1 | Milk | 0.5 |
| 3. | Patulin | Apple juice & Apple juice ingredients inother beverages | 50 |
| 4. | Ochratoxin A | Wheat, barley & rye | 20 |
57B. Naturally occurring toxic substances.
- The toxic substances specified in column (1) of the Table below, which may occur naturally in any article of food, shall not exceed the limit specified in the corresponding entry in column (2) of the said Table:-Table| Name of substance | Maximum limit |
| (1) | (2) |
| Agaric acid | 100 ppm |
| Hydrocyanic acid | 5 ppm |
| Hypericine | 1 ppm |
| Saffrole | 10 ppm |
| Substitution by G.S.R. 773(E), dated 29th December, 2006, for the Table (w.e.f. 29-12-2006). The Table, before substitution, stood as under:{| | ||
| Name of the contaminants | Article of Food | mg/kg. |
| (1) | (2) | (3) |
| Aflatoxin | All articles of food | 0.03 |
58. Definition of anti-oxidant.
- 'Anti-oxidant' means a substance which when added to food retards or prevents oxidative deterioration of food and does not include sugar, cereal oils, flours, herbs and spices.59. [ Restriction on use of anti-oxidants. [Substituted by G.S.R. 133, dated 23rd January, 1973.]
- [No anti-oxidant other than lecithin, ascorbic acid and tocopherol shall be added to any food unless otherwise provided in Appendix B and [Appendix C and these rules] ]:Provided that the following anti-oxidants, not exceeding in concentration mentioned against each, may be added to edible oils and fats, except ghee and butter, namely:-| 1. Ethyl gallate | } | or mixture thereof | 0.01 per cent |
| 2. Propyl gallate | |||
| 3. Octyl gallate | |||
| 4. dodecyl gallate | |||
| 5. [ Ascrobyl Palmitate [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).] | 0.02 per cent] [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).] | ||
| 6. Butylated hydrooxyanisole (BHA) | 0.02 per cent | ||
| 7. Citric acid | |||
| 8. Tartaric acid | |||
| 9. Gallic acid | 0.01 per cent | ||
| 10. Resin Guaiac | 0.05 per cent | ||
| 11. [ Teraitary butyl hydro quinone (TBHQ) [Inserted by G.S.R. 283(E), dated 26th March, 1983 and corrected by G.S.R. 743, dated 23rd September, 1983.] | 0.02 per cent] [Inserted by G.S.R. 283(E), dated 26th March, 1983 and corrected by G.S.R. 743, dated 23rd September, 1983.] |
59A. [ Use of anti-oxidants in Vitamin D preparation. [Added by G.S.R. 147(E), dated 14th March, 1997 (w.e.f. 14-9-1997).] - Vitamin D preparation may contain anti-oxidants prescribed in rule 59 not exceeding 0.08 per cent.]
60. [ Definition of emulsifying and stabilizing agents. [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- "Emulsifying agents" and "stabilizing agents" mean substances which, when added to food, are capable of facilitating a uniform dispersion of oils and fats in aqueous media, or vice versa, and/or stabilizing such emulsions and include the following, namely:-Agar, alginic acid, calcium and sodium alginatees carrageen, edible gums [(such as guar., karaya arabic, carobean, furceilaran, tragacanth, gum ghatti)], dextrin, sorbitole, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin quillaila, modified starches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, methyl ethyl cellulose, methyl cellulose, sodium caboxymetnyl cellulose, stearnoyl tartaric acid, esters or monoglycerides and diglycerdies of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, [poly-oxy-ethylene sorbiton monostearate [sodium stearoyl-2-lactylate and calcium stearoyl-2] [Substituted by G.S.R. 205, dated 23rd February, 1974 (w.e.f. 23-5-1974).] lactylate] [Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterifiea Ricinoleic acid] [Inserted by G.S.R. 101(E), dated 18th February, 1992 (w.e.f. 18-2-1992).] [***] [The words 'and brominated vegetable oils' omitted by G.S.R. 454(E), dated 15th April, 1988 (w.e.f. 15-4-1988) and again inserted by G.S.R. 411(E), dated 29th March, 1990 (w.e.f. 29-3-1990) which remained in force till 15th April, 1990.] [Glycerol esters of wood resins (Ester Gum)] [Added by G.S.R. 284(E), dated 29th May, 1997 (w.e.f. 29-5-1997).]].61. [ Restriction on use of emulsifying and stabilising agents. [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]
- No emulsifying or stabilizing agents shall be used in any food, except where the use of emulsifying or stabilizing agents is specifically permitted:Provided that the following emulsifying or stabilizing agents shall not be used in milk and cream, namely, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propyleneglycol alginate, mtnylethyl cellulose, methyl cellulose, sodium carboxymethyl cellulose, stearyle tartaric acid, esters of monoglycerides and diglycerides of fatty acids, monostrearin sodium sulphoacetate, sorbitan esters of fatty acids or in combination, [***]:[Provided further that Polyglycerol esters of fatty acids and Polyglycerol ester of interesterified Ricinoleic acid myty be used in bakery products and in chocolate to the extent of 0.2 per cent by weight:] [Added by G.S.R. 284(E), dated 29th May, 1997 (w.e.f. 29-5-1997).][Provided also that Diacetyl Tartaric acid esters of Mono and Diglycerides may be used in Bread and Cakes.] [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).]]61A. [ Use of starch phosphate. [Inserted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).]
- Starch phosphate, gum arabic substitute, may be used in syrup, ice-cream powder, salad dressing and pudding to a maximum extent of 0.5 per cent.]61AA. [ Use of modified starches. [Inserted by G.S.R. 396 (E), dated 27th May, 1999 (w.e.f. 27-5-1999).]
- Modified food starches (derivative starches) may be used in [*], confectionery, [*] [The word 'snacks' omitted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010).], flavours, dairy products (where use of emulsifier/stabiliser is allowed in Appendix 'B' to the Prevention of Food Adulteration Rules, 1955) glazes, icings, gravies, sauces, soups, [*] [The words 'fruit filing' omitted by G.S.R. 853(E), dated 30th December, 2002 (w.e.f. 1-10-2003).], coatings and [*] [The words 'fruit beverages or fruit drinks' omitted by G.S.R. 853(E), dated 30th December, 2002 (w.e.f. 1-10-2003).] up to a maximum concentration of 0.5 per cent by weight]:[Provided that modified food starches (derivative straches) may be used in snacks, frozen potato products, baked foods and salad dressing/mayonnaise upto a maximum concentration of 5 percent by weight.] [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010).]61B. [ Use of emulsifying and stabilising agents in flavouring agents. [Inserted by G.S.R. 55 (E), dated 31st January, 1979 (w.e.f. 31-1-1979).]
- The emulsifying and stabilizing agents may be added to flavouring agents.]61C. [ Use of emulsifying and stabilising agents in fruit products. [Inserted by G.S.R. 249(E), dated 8th March, 1983.]
- The following emulsifying and stabilizing agents may be added to fruit products:-1. Pectin
2. Sodium alginate
3. Calcium alginate
4. Alginic acid
5. Propylene glycol alginate.]
61D. [ Use of emulsifying and stabilising agents in frozen desserts. [Inserted by G.S.R. 121(E), dated 11th March, 1996 (w.e.f. 11-3-1996).]
- The emulsifying and stabilising agents enlisted under Rule 60 may be added to frozen desserts.]61E.
[***] [Rule 61E omitted by G.S.R. 388 (E), dated 25th June, 2004 and as corrected by G.S.R. 417(E), dated 23rd June, 2005 and by G.S.R. 591(E), dated 15th September, 2005 (w.e.f. 21-3-2006). Earlier rule 61E was inserted by G.S.R. 177(E), dated 6th April, 1998 (w.e.f. 6-4-1998).]61F. Use of Hydroxypropyl Methyl Cellulose in various foods.
- Hydroxypropyl Methyl Cellulose may be used in the following food products not exceeding in maximum level mentioned in column 3 of the Table given below:Table| S.No. | Article of Food | Maximum Level |
| (1) | (2) | (3) |
| (i) | Non-dairy whip topping | 2.0 percent |
| (ii) | Snacks, savories, luncheonmeat and poultryproducts, instant mixes such as idli mix, dosa mix, upma mixpongle mix, puliyogare mix, gulab jamun mix, jalebi mix, vada mixetc., salad dressing/mayonnaise, mixes for gravies, ice-cream,frozen desserts, puddings and custards | 1.0 percent |
| (iii) | Mixes for dairy based drinks | 0.5 percent |
| Substituted by G.S.R. 652(E), dated 2nd August, 2010, for rule 61F (w.e.f. 2-8-2010). Earlier rule 61F was inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005). Rule 61F, before substitution by G.S.R. 652(E), stood as under:"61F. Use of Flydroxypropyl Methyl Cellulose in Non-Dairy Whip Topping.- Hydroxypropyl Methyl Cellulose may be used in non-dairy whip toppings upto a maximum level 2.0 per cent." |
61G. [ Use of Xanthan gum. [Inserted by G.S.R. 430(E), dated 19th June, 2009 (w.e.f. 19-6-2009).]
- Xanthan gum may be used in the following products, namely:-]| Non dairy whip toppings | - | maximum 0.5% by weight |
| Bakery mixes | - | maximum 0.5% by weight. |
61H. [ Use of Acid Treated Starch in Sugar Confectionery. [Inserted by G.S.R. 488(E), dated 9th June, 2010 (w.e.f. 9-6-2010).]
- Acid Treated Starch may be used in sugar confectionery not exceeding GMP level.]62. [ Restriction on use of anticaking agents. [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 11-3-1979).]
- No anticaking agents shall be used in any food except where the use of anticaking agents is specifically permitted:[Provided that table salt, onion powder, garlic powder, fruit powder and soup powder may contain the following anticaking agents in quantities not exceeding 2.0 per cent, either singly or in combination, namely:-62A. [ Antifoaming agents in edible oils and fats. [Inserted by G.S.R. 283(E), dated 26th March, 1983 and corrected by G.S.R. 743, dated 23rd September, 1983.]
- Dimethyl Polysiloxane, food grade, may be used as an antifoaming agent in edible oils and fats for deep fat frying upto a maximum limit of 10 parts per million:[Provided that mono and diglycerides of fatty acids of edible oil may be used as anti-foaming agent in jam, jellies and marmalade.]Explanation. - For the purpose of this rule, "antifoaming agent" means substance which retards deteriorative changes and foaming height during heating.]62B. [ Use of release agents in confectionery. [Inserted by G.S.R. 454(E), dated 15th April, 1988 (15-4-1988).]
- Spreadasil silicon spray (Dimethyl Polysiloxane) if used, as release agent in confectionery shall not exceed 10 ppm of the finished product.][[Part XIII [Added by G.S.R. 1211, dated 9th December, 1958.] Flavouring Agents and Related Substances] ]63. [ Flavouring agents. [Inserted by G.S.R. 283 (E), dated 26th March, 1983 (w.e.f. 26-3-1983).]
- Flavouring agents include flavour substances, flavour extracts or flavour preparations, which are capable of imparting flavouring properties, namely taste or odour or both to food. Flavouring agents may be of following three types:-63A. [] [Rule 63 re-numbered as Rule 63A by G.S.R. 283 (E), dated 26th March, 1983 (w.e.f. 26-3-1983).] Restriction on use of flavouring agents.
- The use of the following flavouring agents are prohibited in any article of food, namely:-1. Coumarin and dihydrocoumarin
2. Tonkabcan (Dipteryl adorat); and
3. B-asaronc and cinameyl anthracilate]
4. [ Estragole
5. Ethyl Methyl Ketone
6. Ethyl-3-Phenylglycidate
7. Eugenyl methyl ether
8. Methyl ß napthyl Ketone
9. P. Propylanisole
10. Saffrole and Isosaffrole
11. Thujone and Isothujone (α & ß thujone).] [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 7th February, 1995 and G.S.R. 613(E), dated 4th September, 1995.]
64. [ Solvent in flavour. [Substituted by G.S.R. 764(E), dated 15th November, 1984 (w.e.f. 15-11-1984).]
- Diethylene Glycol and Monoethyl ether shall not be used as solvent in flavours.64A. Use of anti-oxidants, emulsifying and stabilising agents and food preservatives in flavour.
- The flavouring agents may contain permitted antioxidants, emulsifying and stabilising agents and food preservatives.64AA. [ Use of anticaking agent in flavours. [Inserted by G.S.R. 652(E), dated 2nd August, 2010 (w.e.f. 2-8-2010).]
- Synthetic Amorphous Silicon Dioxide may be used in powder flavouring substances upto 2 percent maximum.]64B. Use of Monosodium Glutamate.
- Monosodium Glutamate may be added to foods as per the provisions contained in Appendix C, subject to Good Manufacturing Practice (GMP) level and under proper label declaration as provided in rule 42(S). It shall not to added to any food for use by infant below twelve months and in the following foods:-(List of foods where Mono Sodium Glutamate is not allowed)1. Milk and Milk Products including Buttermilk.
2. Fermented and renneted milk products (plain) excluding dairy based drink.
3. Pasteurized cream
4. Sterilised, UHT, whipping or whipped and reduced fat creams.
5. Fats and Oils, Foodgrains, Pulses, Oil seeds and grouneded/powdered foodgrains.
6. Butter and concentrated butter.
7. Fresh fruit.
8. Surface treated fruit.
9. Peeled or cut fruit.
10. Fresh vegetables, Surface treated fruit, Peeled or cut fruits.
11. Frozen vegetables.
12. Whole, broken or flaked, grains, including rice.
13. Flours of cereals, pulses and starches.
14. Pastas and noodles (only dried products)
15. Fresh meat, poultry and game, whole pieces or cuts or comminuted.
16. Fresh fish and fish products, including mollusks, crustaceans and echinoderms.
17. Processed fish and fish products, including mollusks, crustaceans and echinoderms.
18. Fresh eggs, Liquid egg products, Frozen egg products.
19. White and semi-white sugar (sucrose and sccharose, fructose, glucose (dextrose), xylose, sugar solutions and syrups, also (partially) inverted sugars, including molasses, treacle and sugar toppings.
20. Other sugars and syrups (e.g. brown sugar and maple syrup).
21. Honey
22. Salt
23. Herbs, spices and condiments, seasoning (including salt substitutes) except seasoning for Noodles and Pastas, meat tenderizers, onion, salt, garlic salt, oriental seasoning mix, topping to sprinkle on rice, femented soybea paste, Yeast.
24. Infant food and Infant milk substitute including infant formulae and follow-on formulate.
25. Foods for young children (weaning foods).
26. Natural Minerals water and Packaged Drinking water.
27. Concentrates (liquid and solid) for fruit juices.
28. Canned or bottled (pasteurized) fruit nectar.
29. Concentrates (liquid and solid) for fruit juices.
30. Canned or bottled (pasteurized) fruit nectar.
31. Coffee and coffee substitutes, tea, herbal infusions, and other cereal beverages excluding cocoa.
32. Wines.
33. Margarine
34. Fat Spread
35. [ Fruits and Vegetables Products except those where Monosodium Glutamate is permitted under Appendix C of these rules.] [[Substituted by G.S.R. 679(E), dated 31st October, 2006, for serial number 35 (w.e.f. 31-10-2006). Serial number 35, before substitution, stood as under:
'35. Fruits and Vegetables Products'.]]36. Carbonated Water
37. Baking Powder
38. Arrowroot
39. Sago
40. Plantation Sugar, Jaggery and Bura.
41. Ice-Candies
42. Ice cream and Frozen deserts.
43. Cocoa Butter.
44. Saccharine.
45. Malted Milk Food and Milk based foods.
46. Bread.
47. Vinegar.
48. Sugar Confectionery, Toffee, Lozenges
49. Chocolate.
50. Pan Masala.
51. Alcoholic Beverages.]
| Substituted by G.S.R. 388(E), dated 25th June, 2004 and as corrected by G.S.R. 417(E), dated 23rd June, 2005 and by G.S.R. 388(E), stood as under:"64B. Use of Monosodium glutamate.- Monosodium glutamate may be added to an article of food under proper label declaration as provided in sub-rule (5) of rule 42 provided the total glutamate content of the ready-to-serve food does not exceed 1 per cent. It shall not be added to any food for use by the infant below twelve months." |
| [CONTAINS ADDED FLAVOUR (specify type of flavouring agent asper rule 63) |
64C. Carry over of Food Additives.
65. [ Restriction on the use of insecticides.] [Substituted by G.S.R. 754, dated 15th May, 1976 (w.e.f. 1-7-1976).] - [(1) Subject to the provisions of sub-rule (2), no insecticide shall be used directly on articles of food:
Provided that nothing in this sub-rule shall apply to the fumigants which are registered and recommended for use as such on articles of food by the Registration Committee, constituted under section 5 of the Insecticides Act, 1968 (46 of 1968)] [Inserted by G.S.R. 790(E), dated 10th October, 1983 (w.e.f. 10-10-1983).].| Sl.No. | Name of insecticide | Food | Tolerance limit mg/ kg.(ppm) |
| (1) | (2) | (3) | (4) |
| 1. | Aldrin dieldrin (The limits apply to aldrin anddieldrin singly or in any combination and are expressed as dieldrin) | Foodgrains[Milled Foodgrains [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | 0.01Nil] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] |
| Milk and Milk Products | 0.15 (on a fat basis) | ||
| Fruits and Vegetables | 0.1 | ||
| Meat | 0.2 | ||
| Eggs | 0.1 (on a shell free basis) | ||
| [Fish [Added by G.S.R. 174(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | 0.2] [Added by G.S.R. 174(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | ||
| 2. | Carbaryl | Foodgrains | 1.5 |
| [Milled Foodgrains] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | [Nil] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | ||
| Okra and leafy vegetables | 10.0 | ||
| Potatoes | 0.2 | ||
| Other vegetables | 5.0 | ||
| Cottonseed (whole) | 1.0 | ||
| Maize cob (kernels) | 1.0 | ||
| [Maize] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0. [50] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| [Rice] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 2. [50] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| [Chillies] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 5. [00] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| 3. | Chlordane (residue to be measured as cis plustrans chlordane) | [Foodgrains] [ Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] | 0. [02] [ Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] |
| [ Milled Foodgrains] [ Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] | [Nil] [ Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] | ||
| Milk and Milk Products | 0.05 (on a fat basis) | ||
| Vegetables | 0.2 | ||
| Fruits | 0.1 | ||
| Sugar beet | 0.3 | ||
| 4. | D.D.T. (The limits apply to D.D.T., D.D.D. and D.D.E. singly or in any combination) | Milk and Milk Products | 1.25 (on a fat basis) |
| Fruits and vegetables including potatoes | 3.5 | ||
| Meat, poultry and fish | 7.0 (on whole product basis) | ||
| Eggs | 0.5 (on a shell free basis) | ||
| 4. [ (a) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | D.D.T. (singly) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001 [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 4. [ (b) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | D.D.D. (singly) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001 [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 4. (c) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | D.D.E. (singly) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001] [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 5. | Diazinon | Foodgrains | 0.05 |
| [Milled Foodgrains [Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | Nil] [Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | ||
| Vegetables | 0.5 | ||
| 6. | Dichlorvos (content of dichloroacetaldehyde(D.D.A.) be reported where possible) | Foodgrains | 1.0 |
| Milled foodgrains | 0.25 | ||
| Vegetables | 0.15 | ||
| Fruits | 0.1 | ||
| 7. | Dicofol Fruits and Vegetables | 5.0 | |
| Tea(dry manufactured) | 5.0 | ||
| [Chillies [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 1.0] [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | ||
| 8. | Dimethoate (residue to be determined asdimethoate and expressed as dimethoate) | Fruits and Vegetables | 2.0 |
| [Chillies [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 0.5] [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | ||
| 9. | Endosulfan (residues are measured and reportedas total of endosulfan A and B and endosulfan-sulphate) | Fruits and Vegetables | 2.0 |
| Cottonseed | 0.5 | ||
| Cottonseed oil | 0.2 | ||
| (crude) | 0.2 | ||
| [Bengal gram [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.20 [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Pigeon pea [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.10] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Fish [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.20] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| [Chillies [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 1.0 [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | ||
| Cardamom [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 1.0] [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | ||
| 9. [(a) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Endosulfan A [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001 [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 9. (b) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Endosulfan B [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001 [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 9. (c) [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Endosulfan-Sulphate [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001] [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] |
| 10. | Fenitrothion | Foodgrains | 0.02 |
| Milled foodgrains | 0.005 | ||
| Milk and Milk products | 0.05 (on a fat basis) | ||
| Fruits | 0.5 | ||
| Vegetables | 0.3 | ||
| Meat | 0.03 | ||
| 11. | Heptachlor (Combined residues of heptachlor andepoxide to be determined and expressed as heptachlor) | Foodgrains | 0.01 |
| Milled foodgrains | 0.002 | ||
| Milk and Milk Products | 0.15 (on a fat basis) | ||
| Vegetables | 0.05 | ||
| 12. | Hydrogen cyanide | Foodgrains | 37.5 |
| Milled foodgrains | 3.0 | ||
| 13. | Hydrogen phosphide | Foodgrains | [Nil] [ Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] |
| Milled foodgrains | [Nil] [ Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995).] | ||
| 14. | Inorganic bromide (determined and expressed astotal bromide from all sources | Food grains | 25.0 |
| Milled foodgrains | 25.0 | ||
| Fruits | 30.0 | ||
| [Dried fruits [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 30.00 [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| spices [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 400.0] [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| 15. [ [Substituted by G.S.R. 591(E), dated 15-6-1992 (w.e.f. 16-12-1992) as corrected by G.S.R. 903(E), dated 2-12-1992. ] | Hexachlorocyclohexane and its isomers] [Substituted by G.S.R. 591(E), dated 15-6-1992 (w.e.f. 16-12-1992) as corrected by G.S.R. 903(E), dated 2-12-1992. ] | ||
| (a) Alfa (a)Isomer : | Rice grain unpolished | 0.10 | |
| Rice grain polished | 0.05 | ||
| Milk (whole) | 0.05 | ||
| [Fruits and Vegetables [Inserted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 1.00 [Inserted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Fish [Inserted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.25] [Inserted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| [Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001] [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | ||
| (b) Beta (ß) Isomer: | Rice grain-unpolished | 0.10 | |
| Rice grain polished | 0.05 | ||
| Milk (whole) | 0.02 | ||
| [Fruits and Vegetables [Inserted by Notification No. G.S.R. 174(E), dated 6.4.1998 (w.e.f. 12.9.1955)] | 1.00 [Inserted by Notification No. G.S.R. 174(E), dated 6.4.1998 (w.e.f. 12.9.1955)] | ||
| Fish [Inserted by Notification No. G.S.R. 174(E), dated 6.4.1998 (w.e.f. 12.9.1955)] | 0.25] [Inserted by Notification No. G.S.R. 174(E), dated 6.4.1998 (w.e.f. 12.9.1955)] | ||
| [Carbonated Water | 0.001] | ||
| (c) Gamma (g)Isomer known as Lindane | [Food grains except rice | 0.10] | |
| Milled Foodgrains | Nil] | ||
| Rice grain Unpolished | 0.10 | ||
| Rice grain polished | 0.05 | ||
| Milk | 0.01 (on whole basis) | ||
| Milk products | 0.20(on fat basis) | ||
| [Milk products (having less than 2 per cent fat) [Inserted by G.S.R. 251(E), dated 4-4-2002 (w.e.f. 4-4-2002). ] | 0.20 (on whole basis)] [Inserted by G.S.R. 251(E), dated 4-4-2002 (w.e.f. 4-4-2002). ] | ||
| [Fruits and Vegetable [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 1.00 [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Fish [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.25] [Substituted by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Eggs | 0.10 | ||
| Meat and poultry | 2.00 (on whole basis) | ||
| [Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001] [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | ||
| (d) Delta (d)Isomer: | Rice grain Unpolished | 0.10 | |
| Rice grain Polished | 0.05 | ||
| Milk (whole) | 0.02] | ||
| [Fruits and Vegetable [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 1.00 [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| Fish [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | 0.25] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f. 6-4-1998). ] | ||
| [Carbonated Water [ Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009).] | 0.001] [ Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009).] | ||
| 16. | Malathion (Malathion to Foodgrains bedetermined and expressed as combined residue of malathion and malaoxon) | Foodgrains | 4.0 |
| Milled foodgrains | 1.0 | ||
| Fruits | 4.0 | ||
| Vegetables | 3.0 | ||
| Dried fruits | 8.0 | ||
| [Carbonated Water [ Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009).] | 0.001] [ Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009).] | ||
| 17. | Parathion (Combined residues of parathion andparaoxon to be determined and expressed as parathion) | Fruits and Vegetables | 0.5 |
| 18. | Parathion methyl (Combined residue of parathionmethyl and its oxygen analogue to be determined and expressed as parathionmethyl) | Fruits | 0.2 |
| Vegetables | 1.0 | ||
| 19. | Phosphamidon residues (expressed as the sum of Phosphamidon and its desethyl derivative) | Foodgrains | 0.05 |
| [Milled Foodgrains [Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | Nil] [Inserted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | ||
| Fruits and Vegetables | 0.2 | ||
| 20. | Pyrethrins (Sum of pyrethrins I and II and otherstructurally related insecticide ingredients of pyrethrium) | Foodgrains | [Nil] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] |
| Milled foodgrains | [Nil] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] | ||
| Fruits and Vegetables | 1.0 | ||
| 21. [ [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | [Chlorfenvinphos [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ](Residues to be measured as alpha and betaisomers of chlorfenvinphos) | Foodgrains [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.025 [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] |
| Milled foodgrains [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.006 [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| Milk and Milk products [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.2 (fat basis) [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| Meat and poultry [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.2 (carcass fat) [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| Vegetables [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.05 [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| Groundnuts [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.05 (shell-free basis) [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| Cotton seed [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | 0.05] [Inserted by G.S.R. 851(E), dated 13-6-1986 (w.e.f. 13-6-1987). ] | ||
| 22. | Chlorobenzilate | Fruits | 1.0 |
| Dry Fruits, Almonds and Walnuts | 0.2 [Shell free basis] | ||
| 23. | Chlorpyrifos | Foodgrains | 0.05 |
| Milled foodgrains | 0.01 | ||
| Fruits | 0.5 | ||
| Potatoes and Onions | 0.01 | ||
| Cauliflower and Cabbage | 0.01 | ||
| Other vegetables | 0.2 | ||
| Meat and Poultry | 0.1 [carcass fat basis] | ||
| Milk and Milk products | 0.01[fat basis] | ||
| Cotton seed | 0.05 | ||
| Cotton seed oil (crude) | 0.025 | ||
| [Carbonated Water [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | 0.001] [Inserted by G.S.R. 427(E), dated 17-6-2009 (w.e.f. 17-6-2009). ] | ||
| 24. | 2,4D | Foodgrains | 0.01 |
| Milled foodgrains | 0.003 | ||
| Potatoes | 0.2 | ||
| *Milk and Milk products | 0.05 | ||
| *Meat and Poultry | 0.05 | ||
| Eggs | 0.05 [Shell free basis] | ||
| 25. | Ethion | Fruits | 2.0 |
| (Residues to be determined as ethion and itsoxygen analogue and expressed as ethion) | Tea (dry manufactured) | 5.0 | |
| Cucumber and Squash | 0.5 | ||
| Other vegetables | 1.0 | ||
| Cotton seed | 0.5 | ||
| Milk and Milk products | 0.5 [fat basis] | ||
| *Meat and Poultry | 0.2 [carass fat basis] | ||
| Eggs | 0.2 [Shell free basis] | ||
| Foodgrains | 0.025 | ||
| Milled foodgrains | 0.006 | ||
| Peaches | 1.0 | ||
| Other fruits | 2.0 | ||
| Dry fruits | 0.1 [Shell free basis] | ||
| 26. | Formothion(Determined as dimethoate and its oxygenanalogue and expressed as (dimethoate except in citrus fruits where it is tobe determined as formothion) | citrus fruits | 0.2 |
| Other fruits | 1.0 | ||
| Vegetables | 2.0 | ||
| Peppers and Tomatoes | 1.0 | ||
| 27. | Monocrotophos | Foodgrains | 0.025 |
| Milled foodgrains | 0.006 | ||
| Citrus fruits | 0.2 | ||
| Other fruits | 1.0 | ||
| Carrot, Turnip, Potatoes and Sugar beet | 0.05 | ||
| Onion and Peas | 0.1 | ||
| Other Vegetables | 0.2 | ||
| Cotton seed | 0.1 | ||
| Cottonseed oil (raw) | 0.05 | ||
| *Meat and Poultry | 0.02 | ||
| *Milk and Milk products | 0.02 | ||
| Egg | 0.02 [Shell free basis] | ||
| [Chillies [Inserted by G.S.R. 517(E), dated 10th August, 2004 (w.e.f. 10-11-2004).] | 0.02 [Inserted by G.S.R. 517(E), dated 10th August, 2004 (w.e.f. 10-11-2004).] | ||
| Cardamom [Inserted by G.S.R. 517(E), dated 10th August, 2004 (w.e.f. 10-11-2004).] | 0.5] [Inserted by G.S.R. 517(E), dated 10th August, 2004 (w.e.f. 10-11-2004).] | ||
| Coffee (Raw beans) | 0.1 | ||
| 28. | Paraquat-Dichloride | Foodgrains | 0.1 |
| (Determined as paraquat cations) | Milled foodgrains | 0.025 | |
| Potatoes | 0.2 | ||
| Other vegetables | 0.05 | ||
| Cotton seed | 0.2 | ||
| Cottonseed oil (edible refined) | 0.05 | ||
| *Milk (whole) | 0.01 | ||
| Fruits | 0.05 | ||
| 29. | Phosalone | Pears | 2.0 |
| Citrus fruits | 1.0 | ||
| Other fruits | 5.0 | ||
| Potatoes | 0.1 | ||
| Other vegetables | 1.0 | ||
| Rapeseed/Mustard oil (crude) | 0.05 | ||
| 30. | Trichlorfon | Foodgrains | 0.05 |
| Milled foodgrains | 0.0125 | ||
| Sugar beet | 0.05 | ||
| Fruits and Vegetables | 0.1 | ||
| Oil seeds | 0.1 | ||
| Edible oil (refined) | 0.05 | ||
| *Meat and Poultry | 0.1 | ||
| *Milk (Whole) | 0.05 | ||
| 31. | THIOMETON(Residues determined as thiometon its sulfoxideand sulphone expressed as thiometon | Foodgrains | 0.025 |
| Milled foodgrains | 0.006 | ||
| Fruits | 0.5 | ||
| Postatoes, Carrots and Sugar beets | 0.05 | ||
| Other vegetables | 2.5 | ||
| 32. [ [Inserted by G.S.R 445(E), dated 16-4-1990 (w.e.f. 16-4-1990) as corrected by G.S.R. 728(E), date 23-8-1990. ] | Acephate [Inserted by G.S.R 445(E), dated 16-4-1990 (w.e.f. 16-4-1990) as corrected by G.S.R. 728(E), date 23-8-1990. ] | Safflower seed [Inserted by G.S.R 445(E), dated 16-4-1990 (w.e.f. 16-4-1990) as corrected by G.S.R. 728(E), date 23-8-1990. ] | 2.0] [Inserted by G.S.R 445(E), dated 16-4-1990 (w.e.f. 16-4-1990) as corrected by G.S.R. 728(E), date 23-8-1990. ] |
| Cotton seed | 2.0 | ||
| 33. | Methamido-phos (A Metabolite of Acephate) | Safflower seed | 0.1 |
| Cotton seed | 0.1 | ||
| 34. | Aldicarb (Sum of Aldicarb, its sulphoxide andsulphone, expressed as Aldicarb) | Potato | 0.5 |
| Chewing Tobacco | 0.1 | ||
| 35. | ATRAZINE | Maize | [Nil] [Substituted by G.S.R. 791(E), dated 13-12-1995 (w.e.f. 13-12-1995). ] |
| Sugarcane | 0.25 | ||
| 36. | Carbendazim | Foodgrains | 0.50 |
| Milled foodgrains | 0.12 | ||
| Vegetables | 0.50 | ||
| Mango | 2.00 | ||
| Banana(whole) | 1.00 | ||
| Other fruits | 5.00 | ||
| Cotton seed | 0.10 | ||
| Groundnut | 0.10 | ||
| Sugar beet | 0.10 | ||
| Dry fruits | 0.10 | ||
| Eggs | 0.10 (Shell free basis) | ||
| Meat & Poultry | 0.10 (Carcass fat basis) | ||
| Milk & Milk Products | 0.10 (Fat basis) | ||
| 37. | Benomyl | Foodgrains | 0.50 |
| Milled foodgrains | 0.20 | ||
| Vegetables | 0.50 | ||
| Mango | 2.00 | ||
| Banana (whole) | 1.00 | ||
| Other fruits | 5.00 | ||
| Cotton seed | 0.10 | ||
| Groundnut | 0.10 | ||
| Sugar beet | 0.10 | ||
| Dry fruits | 0.10 | ||
| Eggs | 0.10 (shell free basis) | ||
| Meat & Poultry (carcass fat basis) | 0.10 | ||
| Milk & Milk Products | 0.10 (fat basis) | ||
| 38. | Captan | Fruit & Vegetable | 15.00 |
| 39. | Carbofuran (sum of carbofuran and 3-hydroxy carbofuranexpressed as carbofuran) | Foodgrains | 0.10 |
| Milled foodgrains | 0.03 | ||
| Fruit & Vegetable | 0.10 | ||
| Oil seeds | 0.10 | ||
| Sugarcane | 0.10 | ||
| Meat & Poultry | 0.10 (carcass fat basis) | ||
| Milk & Milk Products | 0.05(fat basis) | ||
| 40. | Copper Oxychloride(Determined as copper) | Fruit | 20.00 |
| Potato | 1.00 | ||
| Other vegetables | 20.00 | ||
| 41. | Cypermethrin (Sum of isomers (fat soluble residue) | Wheat grains | 0.05 |
| Milled wheat grains | 0.01 | ||
| Brinjal | 0.20 | ||
| Cabbage | 2.00 | ||
| Bhindi | 0.20 | ||
| Oil seeds except groundnut | 0.20 | ||
| Meat & Poultry | 0.20 (carcass fat basis) | ||
| Milk & Milk Products | 0.01(fat basis) | ||
| 42. | Decamethrin/ Deltamethrin | Cotton seed | 0.10 |
| [Foodgrains [Inserted by G.S.R. 106(E), dated 22nd February, 1994 (w.e.f. 22-2-1994).] | 0.50 [Inserted by G.S.R. 106(E), dated 22nd February, 1994 (w.e.f. 22-2-1994).] | ||
| Milled foodgrains [Inserted by G.S.R. 106(E), dated 22nd February, 1994 (w.e.f. 22-2-1994).] | 0.20] [Inserted by G.S.R. 106(E), dated 22nd February, 1994 (w.e.f. 22-2-1994).] | ||
| 43. | Edifenphos | [Rice [Insersted by G.S.R. 633(E), dated 13-10-2006 (w.e.f. 13-10-2006). ] | 0.02] [Insersted by G.S.R. 633(E), dated 13-10-2006 (w.e.f. 13-10-2006). ] |
| Ricebran | 1.00 | ||
| Eggs | 0.01(shell free basis) | ||
| Meat & Poultry | 0.02 (carcass fat basis) | ||
| Milk & Milk Products | 0.01 (fat basis) | ||
| 44. | Fenthion (sum of fenthion, its oxygen analogueand their sulphoxides and sulphones, expressed as fenthion) | Foodgrains | 0.10 |
| Milled foodgrains | 0.03 | ||
| Onion | 0.10 | ||
| Potatoes | 0.05 | ||
| Beans | 0.10 | ||
| Peas | 0.50 | ||
| Tomatoes | 0.50 | ||
| Other vegetables | 1.00 | ||
| Musk melon | 2.00 | ||
| Meat & Poultry | 2.00 (carcass fat basis) | ||
| Milk & Milk product | 0.05 (fat basis) | ||
| 45. | Fenvalerate (fat soluble residue) | Cauliflower | 2.00 |
| Brinjal | 2.00 | ||
| Okra | 2.00 | ||
| Cotton seed | 0.20 | ||
| Cottonseed oil | 0.10 | ||
| Meat & Poultry | 1.00 (carcass fat basis) | ||
| Milk & Milk products | 0.01 | ||
| 46. | Dithiocarbamates (the residue tolerance limitare determined and expressed as mg/CS2/Kg and refer separately to the residues arisingfrom any or each groups of dithiocarbamates | Foodgrains | 0.20 |
| Milled foodgrains | 0.05 | ||
| Potatoes | 0.10 | ||
| Tomatoes | 3.00 | ||
| Cherries | 1.00 | ||
| Other fruits | 3.00 | ||
| (a) Dimethyl dithiocarbamates residue resultingfrom the use of ferbam or Ziram and | |||
| (b) Ethylene bis-dithiocarbamates resulting fromthe use of mancozeb mane, or Zineb(including zineb derived from nabam pluszinc sulphate) | |||
| (c) [ Mancozeb [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | Chillies [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 1.0] [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | |
| 47. | Phenthoate | Foodgrains | 0.05 |
| Milled foodgrains | 0.01 | ||
| Oilseeds | 0.03 | ||
| Edible oils | 0.01 | ||
| Eggs | 0.05 (shell free basis) | ||
| Meat & Poultry | 0.05 (carcass fat basis) | ||
| Milk & Milk products | 0.01 (fat basis) | ||
| 48. | Phorate (sum of phorate, its oxygen analogue andtheir sulphoxides and sulphones, expressed as phorate) | Foodgrains | 0.05 |
| Milled foodgrains | 0.01 | ||
| Tomatoes | 0.10 | ||
| Other vegetables | 0.05 | ||
| Fruits | 0.05 | ||
| Oil seeds | 0.05 | ||
| Edible oils | 0.03 | ||
| Sugarcane | 0.05 | ||
| Eggs | 0.05 (shell free basis) | ||
| Meat & Poultry | 0.05 (carcass fat basis) | ||
| Milk & Milk Products | 0.05 (fat basis) | ||
| 49. | Simazine | Maize | 1Nil |
| Sugarcane | 0.25 | ||
| 50. | Pirimiphos-methyl | Rice | 0.50 |
| [Foodgrainsexcept rice [Substituted by G.S.R. 791(E), dated 13th December, 1995 (w.e.f. 13-12-1995).] | 5.00 [Substituted by G.S.R. 791(E), dated 13th December, 1995 (w.e.f. 13-12-1995).] | ||
| Milledfoodgrains except rice [Substituted by G.S.R. 791(E), dated 13th December, 1995 (w.e.f. 13-12-1995).] | 1.00] [Substituted by G.S.R. 791(E), dated 13th December, 1995 (w.e.f. 13-12-1995).] | ||
| | | Eggs | 0.05(shell-freebasis) | ||
| Meat& Poultry | 0.05(carcass fat basis) | ||
| 51. [ [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f 6-4-1998). ] | Alachlor [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f 6-4-1998). ] | Milk& Milk Products [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f 6-4-1998). ] | 0.05(fat basis)] [Added by G.S.R. 174(E), dated 6-4-1998 (w.e.f 6-4-1998). ] |
| Cotton Seed | 0.05 | ||
| Groundnut | 0.05 | ||
| Maize | 0.10 | ||
| Soyabeans | 0.10 | ||
| 52. | Alfa Nephthy1 Acetic Acid (A.N.A.) | Pine Apple | 0.50 |
| 53. | Bitertanol | wheat | 0.05 |
| Groundnut | 0.10 | ||
| 54. | Captafol | Tomato | 5.00 |
| 55. | Cataphydrochloride | Rice | 0.50 |
| 56. | Chlormequatchloride | Grape | 1.00 |
| Cotton Seed | 1.00 | ||
| 57. | Chlorothalonil | Groundnut | 0.10 |
| Potato | 0.10 | ||
| 58. | Difubenzuron | Cotton Seed | 0.20 |
| 59. | Dodine | Apple | 5.00 |
| 60. | Diuron | Cotton Seed | 1.00 |
| Banana | 0.10 | ||
| Maize | 0.50 | ||
| Citrus | 1.00 | ||
| (Sweet Orange) | |||
| Grapes | 1.00 | ||
| 61. | Ethephon | Pine Apple | 2.00 |
| Coffee | 0.10 | ||
| Tomato | 2.00 | ||
| Manago | 2.00 | ||
| 62. | Fluchloraline | Cotton Seed | 0.05 |
| Soya beans | 0.05 | ||
| 63. | Malic Hydrazide | Onion | 15.00 |
| Potato | 50.00 | ||
| 64. | Metalyxy1 | Bajra | 0.05 |
| Maize | 0.05 | ||
| Sorghum | 0.05 | ||
| 65. | Methomy1 | Cotton Seed | 0.10 |
| 66. | Methy1 Chloro phenoxyacetic Acid (MCPA) | Rice | 0.05 |
| Wheat | 0.05 | ||
| 67. | Oxydiazon | Rice | 0.03 |
| 68. | Oxydemeton methy1 | Food-grains | 0.02 |
| 69. | Permethrin | Cucumber | 0.50 |
| Cotton Seed | 0.50 | ||
| Soya Beans | 0.50 | ||
| Sunflower Seed | 1.00 | ||
| 70. | Quinolphos | Rice | 0.01 |
| Pigeonpea | 0.01 | ||
| Cardamom | 0.01 | ||
| Tea | 0.01 | ||
| Fish | 0.01 | ||
| [Chillies [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | 0.2] [Inserted by G.S.R. 517(E), dated 10-8-2004 (w.e.f. 10-11-2004). ] | ||
| 71. | Thiophanatemethy1 | Apple | 5.00 |
| Papaya | 7.00] | ||
| 72. [ [Serial Nos. 72 to 121 inserted by G.S.R. 517(E), dated 10th August, 2004 (w.e.f. 11-11-2004).] | Triazophos | Chillies | 0.2 |
| Rice | 0.05 | ||
| Cotton seed oil | 0.1 | ||
| Soybean oil | 0.05 | ||
| 73. | Profenofos | Cotton seed oil | 0.05 |
| 74. | Fenpropathrin | Cotton seed oil | 0.05 |
| 75. | Fenarimol | Apple | 5.0 |
| 76. | Hexaconazole | Apple | 0.1 |
| 77. | Iprodione | Rape seed | 0.5 |
| Mustard | 0.5 | ||
| Rice | 10.0 | ||
| Tomato | 5.0 | ||
| Grapes | 10.0 | ||
| 78. | Tridemorph | Weat | 0.1 |
| Grapes | 0.5 | ||
| Mango | 0.05 | ||
| 79. | Penconazole | Grapes | 0.2 |
| 80. | Propiconazole | Wheat | 0.05 |
| 81. | Myclobutanil | Groundnut seed | 0.1 |
| Grapes | 1.0 | ||
| 82. | Sulfosulfuron | Wheat | 0.02 |
| 83. | Trifluralin | Wheat | 0.05 |
| 84. | Ethoxysulfuron | Rice | 0.01 |
| 85. | Metolachlor | Soyabean Oil | 0.05 |
| 86. | Glyphosate | Tea | 1.0 |
| 87. | Linuron | Pea | 0.05 |
| 88. | Oxyfluorfen | Rice | 0.05 |
| Graundnut Oil | 0.05 | ||
| 89. | Carbosulfan | Rice | 0.2 |
| 90. | Tricyclazole | Rice | 0.02 |
| 91. | Imidacloprid | Cotton seed Oil | 0.05 |
| Rice | 0.05 | ||
| 92. | Butachlor | Rice | 0.05 |
| 93. | Chlorimuron-ethyl | Wheat | 0.05 |
| 94. | Diclofop-methyl | Wheat | 0.1 |
| 95. | Metribuzin | Soyabean Oil | 0.1 |
| 96. | Lambdacyhalothrin | Cotton seed Oil | 0.05 |
| 97. | Fenazaguin | Tea | 3.0 |
| 98. | Pendimethalin | Wheat | 0.05 |
| Rice | 0.05 | ||
| Soyabean Oil | 0.05 | ||
| Cotton seed Oil | 0.05 | ||
| 99. | Pretilachlor | Rice | 0.05 |
| 100. | Fluvalinate | Cotton seed Oil | 0.05 |
| 101. | Metasulfuon-methyl | Wheat | 0.1 |
| 102. | Methbenzthiazuron | Wheat | 0.5 |
| 103. | Imazethapyr | Soyabean oil | 0.1 |
| Groundnut oil | 0.1 | ||
| 104. | Cyhalofop-butyl | Rice | 0.5 |
| 105. | Triallate | Wheat | 0.05 |
| 106. | Spinosad | Cotton seed oil | 0.02 |
| Cabbage | 0.02 | ||
| Cauliflower | 0.02 | ||
| 107. | Thiamethoxam | Rice | 0.02 |
| 108. | Fenobucarb | Rice | 0.01 |
| 109. | Thiodicarb | Cotton | 0.02 |
| 110. | Anilphos | Rice | 0.1 |
| 111. | Fenoxy-prop-p-ethyl | Wheat | 0.02 |
| Soyabean seed | 0.02 | ||
| 112. | Glyfosinate-ammonium | Tea | 0.01 |
| 113. | Clodinafop-Propanyl | Wheat | 0.1 |
| 114. | Dithianon | Apple | 0.1 |
| 115. | Kitazin | Rice | 0.2 |
| 116. | Isoprothiolane | Rice | 0.1 |
| 117. | Acetamiprid | Cotton seed oil | 0.1 |
| 118. | Cymoxanil | Grapes | 0.1 |
| 119. | Triadimenton | Wheat | 0.5 |
| Pea | 0.1 | ||
| Grapes | 2.0 | ||
| 120. | Fosetyl-Al | Grapes | 10 |
| Cardamom | 0.2 | ||
| 121. | Isoproturon | Wheat | 0.1] |
| 122. [ [Inserted by G.S.R. 633(E), dated 13-10-2006 (w.e.f. 13-10-2006). ] | Propargite | Tea | 10.0 |
| 123. | Difenoconazole | Apple | 0.01 |
| 124. | b-Cyfluthrin | Cottonseed | 0.02 |
| 125. | Ethofenprox | Rice | 0.01 |
| 126. | Bifenthrin | Cottonseed | 0.05 |
| 127. | Benfuracarb | Red Gram | 0.05 |
| Rice | 0.05 | ||
| 128. | Quizalofop-ethyl | Soyabeanseed | 0.05 |
| 129. | Flufenacet | Rice | 0.05 |
| 130. | Buprofezin | Rice | 0.05 |
| 131. | Dimethomorph | Grapes | 0.05 |
| Potatoes | 0.05 | ||
| 132. | Chlorfenopyr | Cabbage | 0.05 |
| 133. | Indoxacarb | Cottonseed | 0.1 |
| Cottonseed | 0.1 | ||
| Cottonseed oil | 0.1 | ||
| 134. | Metiram | Tomato | 5.0 |
| Groundnut seed | 0.1 | ||
| Groundnut seed oil | 0.1 | ||
| 135. | Lufenuron | Cabbage | 0.3 |
| 136. | Carpropamid | Rice | 1.0 |
| 137. | Novaluron | Cottonseed | 0.01 |
| Cottonseed oil | |||
| Tomato | 0.01 | ||
| Cabbage | 0.01] | ||
| 138. [ [Inserted by G.S.R. 367(E), dated 22nd May, 2007 (w.e.f. 22-5-2007).] | Oxadiargyl | Rice | 0.1 |
| 139. | Pyrazosulfuronethyl | Rice | 0.01 |
| 140. | Clomazone | Rice | 0.01 |
| Soyabeanseed | 0.01 | ||
| Soyabeanoil | 0.01 | ||
| 141. | Tebuconazole | Wheat | 0.05 |
| 142. | Propineb | Apple | 1.0 |
| Pomegranate | 0.5 | ||
| Potato | 0.5 | ||
| Green Chillies | 2.0 | ||
| Grapes | 0.5 | ||
| 143. | Thioclorprid | Cottonseed | 0.05 |
| Cottonseed oil | 0.05 | ||
| Rice | 0.01.] |
| Sl.No. | Name of insecticide | Tolerance limit mg/kg (ppm) |
| (1) | (2) | (3) |
| 1. | Carbaryl | 2.0 |
| 2. | Fenitrothion | 2.0 |
| 3. | Hydrogen Phosphide | 0.1 |
| 4. | Inorganic bromide(determined and expressed as total bromide from all sources) | 50.0 |
| 5. | Malathion (Malathion to bedetermined and expressed as combined residues of Malathion and malaoxon) | 2.0 |
| 6. | Phosphamidon Residues(expressed as the sum of Phosphamidon and its desethyl derivative) | 0.1 |
| 7. | Dithiocarbamates (theresidue tolerance limits are determined and expressed as mg/CS,/Kg and referseparately to the residues arising from any or each groups ofdithiocarbamates(a) Dimethyldithiocarbamates residue resulting from the use of ferbam or Ziram, and (b)Ethylene bis-dithiocarbamates resulting from the use of mancozeb, maneb or Zineb (including zineb derived from nabam plus zinc sulphate). | 1.0 |
66. Definition of solvent-extracted oils.
- Solvent-extracted oil means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent.67.
[* * *] [ Rule 67 omitted by G.S.R. 7(E), dated 4-1-2001 (w.e.f. 4-1-2001).]68. Definition of solvent-extracted edible flour.
- "Solvent-extracted edible flour" means the ground material obtained from specially prepared de-oiled meal, that is, the residual material left over when oil is extracted by a solvent from oil-cake immediately following the single-pressing of good quality of edible oilseeds.69.
[* * *] [ Rule 69 omitted by G.S.R. 7(E), dated 4-1-2001 (w.e.f. 4-1-2001).][69-A. Restriction on the use of solvent. [Inserted by G.S.R. 382(E), dated 10-7-1997 (w.e.f 10-7-1997). ]]-(1) No solvent other than n-Hexane (Food Grade) shall be used in the extraction of cocoa butter, oils and fats and edible soya flour.| Name of solvent | Article of food | Tolerance limits mg/kg (ppm) |
| (1) | (2) | (3) |
| Hexane (food Grade) | (a) Refined Solventextracted cocoa butter | 5.00 |
| (b) Refined Solventextracted oils and fats | 5.00 | |
| (c) Solvent extractededible soya flour | 10.00 |
70. Definition of sequestering agents.
- The sequestering agents are substances which prevent adverse effect of metals catalysing the oxidative breakdown of foods forming chelates; thus inhibiting decolourisation, off-taste and rancidity.71. Definition of buffering agents.
- Buffering agents are materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavour and increasing the stability of foods.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). ] |
| 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] |
73.
For the purpose of this Chapter, unless the context otherwise requires:-74. Dose of Irradiation.
| Sl.No. | Name of foods | Dose of Irradiation (KGY) | ||
| Minimum | Maximum | Overall average | ||
| 1. | Onions | 0.03 | 0.09 | 0.06 |
| 2. | Spices | 6 | 14 | 10 |
| 3. | Potatoes | 0.06 | 0.15 | 0.10 |
| 4. [ [Inserted by G.S.R. 172(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | Rice | 0.25 | 1.0 | 0.62 |
| 5. | Somolina (Sooji or Rawa), Wheat atta and Maida | 0.25 | 1.0 | 0.62 |
| 6. | Mango | 0.25 | 0.75 | 0.50 |
| 7. | Raisins, Figs and Dried Dates | 0.25 | 0.75 | 0.50 |
| 8. | Ginger, Garlic and Shallots(Small Onions) | 0.03 | 0.15 | 0.09 |
| 9. | Meat and Meat Productsincluding Chicken | 2.5 | 4.0 | 3.25] |
| 10. [ [Inserted by G.S.R. 320(E), dated 2nd May, 2001 (w.e.f. 2-5-2001).] | Fresh Sea foods | 1.0 | 3.0 | 2.00 |
| 11. | Frozen Sea foods | 4.0 | 6.0 | 5.00 |
| 12. | Dried Sea foods | 0.25 | 1.0 | 0.62 |
| 13. | Pulses | 0.25 | 1.0 | 0.62] |
75. Requirement for the Process of Irradiation.
76. Restrictions on Irradiation of Food.
77. Record of Irradiation of Food.
- Any treatment of food by irradiation shall be recorded by an officer authorised by the competent authority as specified under the Department of Atomic Energy (Control of Irradiation of Food) Rules, 1991 as follows:-78. Standards of Irradiated Food.
- The irradiated foods shall comply with all the provisions of Prevention of Food Adulteration Act, 1954, and rules made thereunder specifying standards of such food.[Part XVIII] [ Inserted by G.S.R. 771(E), dated 29-9-2003 (w.e.f. 29-9-2003).] Antibiotic And Other Pharmacologically Active Substances79. Residues of antibiotic and other pharmacologically active substances.
| Sl. No. | Name of antibiotics | Tolerance limit mg/kg (ppm) |
| (1) | (2) | (3) |
| 1. | Tetracycline | 0.1 |
| 2. | Oxytetracycline | 0.1 |
| 3. | Trimethoprim | 0.05 |
| 4. | Oxolinic acid | 0.3 |
80. Use of food additives in food products.
- The food products may contain food additives as specified in these rules and in Appendices B and C.81. Use of food additives in traditional foods.
- The traditional foods, namely,-Snacks of Savouries (Fried Products), such as Chiwda, Bhujia, Dalmoth, Kadubale, Kharaboondi, Spiced and fried dals, banana chips and similar fried products sold by any name, Sweets, Carbohydrates based and Milk product based, such as Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasagolla and Similar milk product based sweets sold by any name, Instant Mixes Powders only of Idli mix, dosa mix, puliyogare mix, pongal mix, gulab jamoon mix, jalebi mix, vada mix, Rice and Pulses based Papads, Ready-to-Serve Beverages (tea/coffee based only) may contain food additives permitted in these rules and in Table 2 of Appendix C.82. Use of additives in bread, biscuits.
- The food products such as bread and biscuits, may contain food additives permitted in these rules and in Table 1 of Appendix C.83. Use of food additives in different foods.
- [The following food products may contain food additives permitted in these rules and in Table 3 of Appendix C] [ Substituted by G.S.R. 707(E), dated 12-11-2007, for 'The following food products may contain food additives permitted in these rules in Table 3 of Appendix C' (w.e.f. 13-11-2007).], namely:-1. I send herewith under the provision of section 13(2) of the Prevention of Food Adulteration Act, 1954, sample(s) of a food purporting to be _________ for test or analysis and request that a report on the result of the test or analysis may be supplied to this court.
2. [ A fees of [Rs. 1000] [Inserted by G.S.R. 91(E), dated 24-2-1995 (w.e.f. 24-8-1995).] for analysis of the sample is enclosed vide Demand Draft for [Rs. 1000] [Substituted by G.S.R. 693(E), dated 20-11-1998 for 'Rs. 200' (w.e.f. 20-5-1999)] drawn in favour of the Pay and Account Officer, Central Food Laboratory, Directorate General of Health Services, Calcutta payable at Bank of Baroda, 4, India Exchange Place, Calcutta-700001. The Director, Central Food Laboratories, on receipt of the Demand Draft from the Court shall immediately send the same of the central Food Laboratory, 3 Kyd Street, Calcutta-700016 for deposition in respective Receipt Head.]
3. A Copy of the memorandum and the specimen impression of the seal used to seal container and the cover are sent separately by Registered Post.
..................................................[Magistrate First Class/Presidency Magistrate] [Substituted by S.R.O. 2755, dated 24-11-1956][Form 1A] [Inserted by G.S.R. 618(E), dated 16-5-1988 (w.e.f. 16-11-1988)][See Rule 4(1)]From....................................................................ToThe DirectorCentral Food Laboratory,..................................No................................................Dated the..............................................Memorandum1. I send herewith under the provision of section 6(2) of the Prevention of Food Adulteration Act, 1954, or clause (a) of Rule 3 of the Prevention of Food Adulteration Rules , 1955, sample(s) of a food purporting to be _________ for test or analysis and request that a report on the result of the test or analysis may be supplied to the undersigned.
2. [ A fees of [Rs. 3000] [Inserted by G.S.R. 91(E), dated 24-2-1995 (w.e.f. 24-8-1995).] for analysis of the sample is enclosed vide Demand Draft for [Rs. 3000] [Substituted by G.S.R. 693(E), dated 20-11-1998, for 'Rs. 200' (w.e.f 20-5-1999)] drawn in favour of the Pay and Account Officer, Central Food Laboratory, Directorate General of Health Services, Calcutta payable at Bank of Baroda, 4, India Exchange Place, Calcutta-700001. The Director, Central Food Laboratories, on receipt of the Demand Draft from the Court shall immediately send the same of the central Food Laboratory, 3 Kyd Street, Calcutta-700016 for deposition in respective Receipt Head.]
3. A Copy of the memorandum and the specimen impression of the seal used to seal container and the cover are sent separately by Registered Post.
...................................................Customs Collector/Authorised Officer| Sl. No. | Quality Characteristics | Name of Method of test used | Result | PrescribedStandards as Per:-|- | (a) ItemA_________ of Appendix `B'|- | (b) Asper Label declaration for proprietary foods|- | (c )As per provision of the Act and Rules, for both above.|- | 1. | | | | |- | 2. | | | | |- | 3. | | | | |- | 4. | | | | |- | 5. | | | | |- | 6. | | | | |
| Sl. No. | Quality Characteristics | Name of Method of test used | Result | PrescribedStandards as Per:-|- | (a) ItemA_________ of Appendix `B'|- | (b) As perLabel declaration for proprietary foods|- | (c) Asper provision of the Act and Rules, for both above.|- | 1. | | | | |- | 2. | | | | |- | 3. | | | | |- | 4. | | | | |- | 5. | | | | |- | 6. | | | | |
1. .............................................(Signature)
(Name and address)........................2. .............................................(Signature)
(Name and address)........................Signature..................................| Invoice No........................................| Place...................................................|- | Form ..............................................| Dated...................................................|- | To...................................................| |
| Date ofSale | Nature and quality of article/Brand Name, if any | Batch No. orCode No. | Quantity | Price |
| 1 | 2 | 3 | 4 | 5 |
1. [ Code Number and Serial No of Local (Health) Authority.] [Substituted by G.S.R. 293(E), dated 13-3-1985]
[***] [Omitted by G.S.R. 618(E), dated 16th May, 1988 (w.e.f. 16-11-1988).]3. Date and place of collection.
4. Nature of article submitted for analysis.
5. Nature and quantity of preservative, if any, added to the sample.
2. A copy of this memo, and specimen impression of the seal used to seal the packet of sample is being sent separately by [***] [Omitted by S.R.O. 2755, dated 24-11-1956] post/hand.
........................................Food InspectorArea....................................* Strike out whichever is not applicable.[Form VIII] [Inserted by G.S.R. 4(E), dated 4-1-1977 (w.e.f. 4-1-1977).](See Rule 12-B)Nomination of Persons by a CompanyNotice is hereby given that Shri/Smt.__________________ Director / Manager of the ___________(name of the company) has been nominated by the Company by a Resolution passed at their meeting held on ______at __________ to be incharge of , and responsible to, the said company for the conduct of the business of the said company or ________establishment/branch/until thereof and authorised to exercises all such powers and take all such steps as may be necessary or expedient to prevent the commission by the said company of any offence under the Prevention of Food Arbitration Act, 1954.A Certified copy of the said Resolution is enclosed.Place........................................Date.........................................Managing Director/Secretary of..........................................(Name of the company)Note-Score out the portion which is not applicable.I accept the above nomination in pursuance of sub-section (2) of section 17 of the Prevention of Food Adulteration Act,.1954 and Rule 12-B of the rules made thereunder.Place...................................Date....................................................................................Signature of Director/ManagerI hereby acknowledge receipt of the above nomination.Place :........................................Date :.........................................................................................Signature of Local (Health) Authority[Form IX] [Inserted by G.S.R. 832(E), dated 21st October, 2003 (w.e.f. 21-10-2003).](See rule 9-B)To........................................(Name and address of the vendor).........................................Whereas sample of food specified below taken from your premises situated at__________ on (date) ___________ to have the same analysed by the Public Analyst, has been found to be conforming to the provisions of the Prevention of Food Adulteration Act, 1954 and rules made thereunder.Detail of food____________________ Nasme of article of food_________________ Code number______________ and Serial number__________........................................Local (Health) AuthorityPlace:....................Date:.....................Copy for information to [(person(s) whose name, address, and other particulars have been disclosed under section 14-A, if any)].Appendix B(See Rule 5)Definitions And Standards of QualityA.01 Beverages - Non-Alcoholic[A.01.01-'Carbonated Water' means water conforming to the standards prescribed for Packaged Drinking Water under the Prevention of Food Adulteration Rules, 1955, impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination.] [Substituted by G.S.R. 451(E), dated 15-7-2004 (w.e.f. 15-10-2004).]Sugar, liquid glucose, dextrose monohydrate, invert sugar, fructose, honey, [***] [Omitted by G.S.R. 284(E), dated 29-5-1997 (w.e.f. 29-5-1997)] fruits and vegetables extractives and permitted flavouring, colouring matter, preservatives, emulsifying and stabilising agents, citric acid, ascorbic acid, [fumaric acid and sorbitol] [Inserted by G.S.R. 1417, dated 20-9-1979 (w.e.f. 2-10-1976)], tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, [edible gums such as guar, karaya, arabic, carobean, furcellaran, tragacanth , gum ghatti] [Substituted by G.S.R. 55(E), dated 31-1-1979.], edible gelatin, albumin, licorice and its derivatives, salts of sodium, calcium and magnesium, vitamins [[caffeine not exceeding 200 parts per million] [Substituted by G.S.R. 124(E), dated 5th March, 1991 (w.e.f. 5-3-1991).], Estergum (Glycerol exters of wood rosin) not exceeding 100 parts per million and] [Inserted by G.S.R. 1211, dated 9th December, 1958.] [Gellan gum not exceeding GMP level] [Inserted by G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 9.6.2010).] quinine salts not exceeding 100 parts per million [(expressed as quinine sulphate).] [Substituted by G.S.R. 284(E), dated 29-5-1997 (w.e.f. 29-5-1997)] It may also contain Saccharin Sodium not exceeding 100 PPM or Acesulfame not exceeding 300 PPM, [or sucralose not exceeding 300 ppm.] [Substituted by by G.S.R. 388(E), dated 25-6-2004, for 'or Aspertame (methyl ester) not exceeding 700 ppm' (w.e.f. 25-6-2004)] [or Neotame not exceeding 33 ppm.] [Inserted by G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 9.6.2010).]:[Provided that the quantity of added sugar shall be declared on the container/bottle and if no sugar is added that also shall be declared on the container/bottle as laid down in sub-clause (1) and (12) of sub-rule (ZZZ) of rule 42. In case of returnable bottles , which are recycled or refilling the declaration of quantity of added sugar and no sugar added may be given on the crown.Provided also that the declaration of 'no sugar added' shall not be applicalbe for 'carbonated water (plain soda)'.Privided also that the products which contain aspertame, acesulfame or any other artificial sweetener for which special labeling provisions have been provided under rules 42,47 or any other rules under PFA Rules, 1955, shall not be packed stored, distributed or sold in returnable containers.] [Substituted by G.S.R. 853(E), dated 30-12-2002 (w.e.f. 1-4-2003).]Provided further that estergum used in carbonated water shall have the following standards, namely :-"Glycerol esters of wood rosins commonly known as Estergum is hard yellow to pale amber coloured solid. It is a complex mixture of tri and diglycerol esters of rosin acids from wood rosin. It is produced by the esterification of pale wood rosin with food grade glycerol. It is composed of approximately 90 per cent resin acids and 10 per cent, neutrals (non-acidic compounds). The resin acid fraction is a complex mixture of isomeric diterpenoid monocarboxylic acids having the typical molecular formula of C20H30O2 chiefly abietic acid. The substance is purified by steam stripping or by counter-current steam distillation.] [Inserted by G.S.R. 1211, dated 9-12-1958]IdentificationSolubility Insoluble in water, soluble in acetone and in Benzene.Intra Red Spectrum Obtain the infra-ted spectrum of a thin film of the sample deposited on a potassium bromide plate-Scan between 600 and 4000 wave numbers. Compare with typical spectrum obtained from pure Estergum.Test for absence of Tall Pass the test as given below:Oil Rosin (Sulfur test) When sulphur containing organic compounds are heated in the presence of sodium formate, the sulphur is converted to hydrogen sulphide which can readily be detected by the use of lead acetate paper. A positive test indicates the use of tall oil rosin instead of wood rosin.Apparatus-Test Tube: Use a standard, 10x75mm, heat resistant, glass test tube-Burner, Bunsen: A small size burner of the microflame type is preferred.Reagents-Sodium Formate Solution : Dissolve 20g of reagent grade sodium formate, NaOOCH, in 100 ml of distilled water.Lead Acetate Test Paper- Commercially available from most chemical supply houses.Procedure - Weigh 40-50 mg of sample into a test tube add 1- 2 drops of sodium formate solution. Place a strip of lead acetate test paper over the mouth of the test tube. Heat the tube in the burner flame until fumes are formed that contact the test paper. Continue heating for 2-5 minutes. There must be no formation of a black spot of lead sulphide indicating the presence of sulphur containing compounds. Detection Limit: 50 mg/kg sulphur.Drop softening point Between 88°C and 96°CArsenic Not more than 3 ppm.Lead Not more than 10 ppmHeavy metals (as lead) Not more than 40 ppmAcid value Between 3 and 9Hydroxyl number Between 15 and 45.A.02- 'Baking Powder' means a combination capable, under conditions of baking, of yielding carbon dioxide, and consists of sodium bicarbonate, and acid-reacting material, starch or other neutral material.The acid-reacting material of baking powder shall be-(a)tartaric acid or it salts, or both,(b)acid salts of phosphoric acid, or(c)acid compounds of aluminium, or(d)any combination of the foregoingWhen tested, baking powder shall yield not less than 10 per cent of its weight of carbon dioxide.A.03. STARCHY FOODS:[A.03.01- 'Arrowroot' means the separated and purified starch from the rhizomes of the plants known as Maranta arundinaceaor from Curcumaaugustifolia).] [Substituted by S.R.O. 2755, dated 24-11-1956.][A.03.02-SAGO shall mean small hard globules or pearls made from either the starch of the Sago palm or the tubers or tapioca (manihot utilissima) and shall be free from any extraneous matter [[including natural colours] [Substituted by G.S.R 1211, dated 9-12-1958] .][It shall conform to the following standards, namely:-(i)total ash (on dry basis) shall not be more than 0.4 per cent;(ii)ash insoluble in dilute hydrochloric acid (on dry basis) shall not exceed 0.1 per cent][A.04 Asafoetida (Hing or Hingra) means the oleo-gum-resin obtained from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and other species of Ferula. It shall not contain any colophony resin, galbonum resin, arnmoniaccum-resin, or any other foreign resin. Hing shall conform to the following standards, namely :-| (i)Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) Moisture | Not more than 12.0 per cent by weight |
| (iii) Total ash on dry basis | Not more than 9.0 per cent by weight |
| (iv) Ash insoluble in dilute HCL ondry basis | Not more than 2.0 per cent by weight |
| (v) Volatile oil content on dry basis | Not less than 1.5 per cent by (v/w) |
| (vi) Salmonella | Absent in 25g |
| (vii) Insect damaged matter | Not more than 1.0 per cent by weight |
| (i)Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) Moisture | Not more than 12.0 per cent by weight |
| (iii) Total ash on dry basis | Not more than 9.0 per cent by weight |
| (iv) Ash insoluble in dilute HCL ondry basis | Not more than 2.0 per cent by weight |
| (v) Volatile oil content on dry basis | Not less than 1.5 per cent by (v/w) |
| (vi) Salmonella | Absent in 25g |
| (vii) Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 12.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 8.0 per cent byweight |
| (iii | Ash insoluble in dilute HCL on drybasis) | Not more than 1.5 per cent by weight |
| (iv) | Volatile oil content on dry basis | |
| Black | Not less than 2.25 per cent by (v/w) | |
| Blond | Not less than 1.33 per cent by (v/w) | |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Empty and malformed capsules by count | Not more than 3.0 per cent by count |
| (iii | Immature andshirvelledcapsules | Not more than 3.0 per cent by weight |
| (iv) | Moisture | Not more than 13.0 per cent by weight |
| (v) | Total ash on dry basis | Not more than 9.5 per cent by weight |
| (vi) | Volatile oil content on dry basis | Not less than 3.5 per cent by (v/w) |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Light seeds | Not more than 3.0 per cent by weight |
| (iii) | Moisture | Not more than 13.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 9.5 per cent by weight |
| (vi) | Volatile oil content on dry basis | Not less than 3.5 per cent by (v/w) |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 11.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 3.0 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 3.0 per cent by (v /w) |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Empty and malformed capsules by count | Not more than 2.0 per cent by weight |
| (iii) | Immature andshirvelledcapsules | Not more than 2.0 per cent by weight |
| (iv) | Moisture | Not more than 12.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (vi) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (vii) | Volatile oil content of seeds on drybasis | Not less than 1.0 per cent by (v /w) |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Light seeds/Brown/ Red seeds | Not more than 3.0 per cent bycount |
| (iii) | Moisture | Not more than 12.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (vi) | Volatile oil content on dry basis | Not less than 1.0 per cent by (v/w) |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Insect damaged matter | Not more than 1.0 per cent byweight |
| (i) | Moisture | Not more than 11.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 1.0 per cent by weight |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneousmatter | Not more than1.0 per cent by weight |
| (ii) | Unripeand marked fruits | Not morethan 2.0 per cent by weight |
| (iii) | Brokenfruits, seed and fragments | Not morethan 5.0 per cent by weight |
| (iv) | Moisture | Not morethan 11.0 per cent by weight |
| (iv) | Total ashon dry basis | Not morethan 8.0 per cent by weight |
| (v) | Ashinsoluble in dilute HCL on dry basis | Not morethan 1.3 per cent by weight |
| (vii) | Salmonella | Absent in25g |
| (viii) | Insectdamaged matter | Not more than1.0 per cent by weight |
| (i) | Moisture | Not more than 11.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 8.0 per cent byweight |
| (iii | Ash insoluble in dilute HCL on drybasis | Not more than 1.3 per cent byweight |
| (iv) | Crudefibre | Not more than 30.0 per cent byweight |
| (v) | Non-volatile ether extract on drybasis | Not more than 12.0 per cent by weight |
| (vi) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Moisture | Not more than 12.0 per cent by weight |
| (iii) | Total ash on dry basis | Not more than 7.0 per cent by weight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 0.7 per cent by (v /w) |
| (vi) | Salmonella | Absent in 25g |
| (vii) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 12.0 per cent by weight |
| (ii) | Total ash on-dry basis | Not more than 7.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 0.5 per cent by weight |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Moisture | Not more than 12.0 per cent by weight |
| (iii) | Total ash on dry basis | Not more than 5.0 per cent by weight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 1.0 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 2.0 per cent by (v /w) |
| (vi) | Salmonella | Absent in 25g |
| (i) | Moisture | Not morethan 12.0 per cent by weight |
| (iii) | Total ashon dry basis | Not morethan 5.0 per cent by weight |
| (iv) | Ashinsoluble in dilute HCL on dry basis | Not more than1.0 per cent by (v/w) |
| (v) | Volatileoil content on dry basis | Not lessthan 1.5 per cent by weight |
| (vi) | Salmonella | Absent in25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Tendrils, Mother Cloves | Not more than 2.0 per cent by weight |
| (iii) | KhokarCloves | Not more than 2.0 per cent by weight |
| (iv) | Moisture | Not more than 12.0 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 17.0 per cent by (v/w) |
| (vi) | Headless cloves | Not more than 2.0 per cent by weight |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Insect damaged cloves | Not more than 2.0 per cent by weight |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 7.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 0.5 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 16.0 per cent by (v/w) |
| (v) | CrudeFibre | Not more than 13.0 per cent by weight |
| (vi) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Splitfruits | Not more than 10.0 per cent by weight |
| (iii) | Damaged/Discolouredfruits | Not more than 2.0 per cent by weight |
| (iv) | Moisture | Not more than 9.0 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 0.1 per cent by (v /w) |
| (vi) | Total ash on dry basis | Not more than 7.0 per cent by weight |
| (vii) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 9.0 per cent by weight |
| (ii) | Volatile oil content on dry basis | Not less than 0.09 per cent by (v/w) |
| (iii) | Total ash on dry basis | Not more than 7.0 per cent by weight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 3.0 per cent by weight |
| (ii) | Broken fruits (Damaged,shrivelled,discolouredandimmature seed) | Not more than 5.0 per cent by weight |
| (iii) | Moisture | Not more than 10.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 9.5 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 3.0 per cent by weight |
| (vi) | Non-volatile ether extract on drybasis | Not less than 15.0 per cent by weight |
| (vii) | Volatile oil content on dry basis | Not less than 1.5 per cent by (v/w) |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Proportion of edible seeds other thancumin seeds | Absent |
| (x) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 9.5 per cent by weight |
| (iii) | Acid insoluble ash on dry basis | Not more than 1.5 per cent by weight |
| (iv) | Non-volatile ether extract on drybasis | Not less than 15.0 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 1.3 per cent by (v /w) |
| (vi) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.5 per cent by weight |
| (ii) | Broken fruits (Damaged,shrivelled,discolouredandimmature seed) | Not more than 5.0 per cent by weight |
| (iii) | Moisture | Not more than 10.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (vi) | Non-volatile ether extract on drybasis | Not less than 12.0 per cent by weight |
| (vii) | Volatile oil content on dry basis | Not less than 1.0 per cent by(v/w) |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Edible seeds other than cumin black | Not more than 2.0 per cent by weight |
| (x) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 7.0 per cent byweight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent byweight |
| (iv) | Volatile oil content on dry basis | Not less than 0.9 per cent by(v/w) |
| (v) | Salmonella | Absent in 25g |
| (vi) | Non-volatile ether extract on drybasis (ml/100gm) | Not less than 12.0 per cent by weight |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Defective seeds | Not more than 5.0 per cent by weight |
| (iii) | Moisture | Not more than 12.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 10.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 2.0 per cent by weight |
| (vi) | Volatile oil content on dry basis | Not less than 1.0 per cent by (v/w) |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Edible seeds other than fennel | Absent |
| (ix) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 12.0 per centby weight |
| (ii) | Total ash on dry basis | Not more than 9.0 per centby weight |
| (iii) | Ash insoluble in dilute HCLon dry basis | Not more than 2.0 per centby weight |
| (iv) | Volatile oil content on drybasis | Not less than 1.0 per centby (v/w) |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Moisture | Not more than 10.0 per cent by weight |
| (iii) | Total ash on dry basis | Not more than 5.0 per cent by weight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (v) | Cold water soluble extract on drybasis | Not less than 30.0 per cent by weight |
| (vi) | Salmonella | Absent in 25g |
| (viii) | Edible seeds other than fenugreek | Not more than 2.0 per cent by weight |
| (ix) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 5.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (iv) | Cold water soluble extract on drybasis | Not less than 30.0 per cent by weight |
| (v) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Moisture | Not more than 12.0 per cent by weight |
| (iii) | Total ash on dry basis | |
| (a) Unbleached | Not more than 10.0 per cent by weight | |
| (b) Bleached | Not more than 12.0 per cent by weight | |
| (iv) | Calcium as Calcium oxide on dry basis | |
| (a) Unbleached | Not more than 1.1 per cent by weight | |
| (b) Bleached | Not more than 2.5 per cent by weight | |
| (v) | Volatile oil content on dry basis | Not less than 1.5 per cent by (v/w) |
| (vi) | Salmonella | Absent in 25g |
| (vii) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 12.0 per cent by weight |
| (ii) | Total ash on dry basis | |
| (a) Unbleached | Not more than 8.0 per cent by weight | |
| (b) Bleached | Not more than 12.0 per cent by weight | |
| (iii) | Calcium as Calcium oxide on dry basis | |
| (a) Unbleached | Not more than 1.1 per cent by weight | |
| (b) Bleached | Not more than 2.5 per cent by weight | |
| (iv) | Volatile oil content on dry basis | Not less than 1.5 per cent by (v/w) |
| (v) | Water soluble ash on dry basis | Not more than 1.7 per cent by weight |
| (vi) | Acid insoluble ash on dry basis | Not more than 1.0 per cent by weight |
| (vii) | Alcohol (90% v/w) soluble extract ondry basis | Not less than 5.1 per cent by weight |
| (viii) | Cold water soluble extract on drybasis | Not less than 11.4 per cent by weight |
| (ix) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 0.5 per cent byweight |
| (ii) | Moisture | Not more than 10.0 per cent by weight |
| (iii) | Total ash on dry basis | Not more than 4.0 per cent byweight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 0.5 per cent byweight |
| (v) | Volatile oil content on dry basis | Not less than 7.5 per cent by(v/w) |
| (vi) | Salmonella | Absent in 25g |
| (viii) | Insect damaged matter | Not more than 1.0 per cent byweight |
| (ix) | Nutmeg in mace | Not more than 1.0 per cent byweight |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 3.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 0.5 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 5.0 per cent by (v/w) |
| (v) | Crudefibre | Not more than 10.0 per cent by weight |
| (vi) | Non-volatile ether extract | Not less than 20.0 and not more than30.0 per cent by weight |
| (vii) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Damaged orShrivelledseeds | Not more than 2.0 per cent by weight |
| (iii) | Moisture | Not more than 10.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 6.5 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 1.0 per cent by weight |
| (vi) | Non-volatile ether extract on drybasis | Not less than 28.0 per cent by weight |
| (vii) | Volatile oil content on dry basis | Not less than 0.3 per cent by (v/w) |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Insect damaged matter | Not less than 1.0 per cent by weight |
| (x) | Allylisothiocyanate(m/m) ondry basis | |
| (a) Bnigra | Not less than 1.0 per cent by weight | |
| (b) BJuncea | Not less than 0.7 per cent by weight | |
| (xi) | P-hydroxybenzyliso-thiocyanate(m/m) on dry basis insinapistalba | Not less than 2.3 per cent by weight |
| (xi) | Argemoneseeds | Absent |
| (i) | Moisture | Not more than 7.0 per centby weight |
| (ii) | Total ash on dry basis | Not more than 6.5 per centby weight |
| (iii) | Ash insoluble in dilute HCLon dry basis | Not more than 1.0 per cent byweight |
| (iv) | Non-volatile ether extracton dry basis | Not less than 28.0 per centby weight |
| (v) | Volatile oil content on drybasis | Not less than 0.3 per centby (v/w) |
| (vi) | Crudefibre | Not more than 8.0 per centby weight |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Starch | Not more than 2.5 per centby weight |
| (ix) | Test forargemoneoil | Negative |
| (i) | Extraneous matter | Absent |
| (ii) | Mace in Nutmeg | Not more than 3.0 per cent by weight |
| (iii) | Moisture | Not more than 10.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 3.0 per cent by weight |
| (v) | Water insoluble ash on dry basis | Not more than 1.5 per cent by weight |
| (vi) | Ash insoluble in dilute HCL on drybasis | Not more than 0.5 per cent by weight |
| (vii) | Volatile oil content on dry basis | Not less than 6.5 per cent by (v/w) |
| (viii) | Salmonella | Absent in 25g |
| (ix) | Calcium content expressed as CalciumOxide on dry basis | Not more than 0.35 per cent by weight |
| (i) | Moisture | Not more than 8.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 3.0 per cent by weight |
| (iii) | Water insoluble ash on dry basis | Not more than 1.5 per cent by weight |
| (iv) | Ash insoluble in dilute HCL on drybasis | Not more than 0.5 per cent by weight |
| (v) | Volatile oil content on dry basis | Not less than 6.0 per cent by (v/w) |
| (vi) | Crudefibre | Not more than 10.0 per cent by weight |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Non-volatile ether extract on drybasis | Not less than 25.0 per cent by weight |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Light Berries | Not more than 5.0 per cent by weight |
| (iii) | Pinheads or broken berries | Not more than 4.0 per cent by weight |
| (iv) | Bulk Density (gm/litre) | Not less than 49.0 per cent by weight |
| (v) | Moisture | Not more than 13.0 per cent by weight |
| (vi) | Total ash on dry basis | Not more than 6.0 per cent by weight |
| (vii) | Non-volatile ether extract on drybasis | Not less than 6.0 per cent by weight |
| (viii) | Volatile oil content on dry basis | Not less than 2.0 per cent by (v/w) |
| (xi) | Pepetinecontent on dry basis | Not less than 4.0 per cent by weight |
| (x) | Salmonella | Absent in 25g |
| (xi) | Insect damaged matter (per cent byweight) | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 12.5 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 6.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 1.2 per cent by weight |
| (iv) | Crudefibreon dry basis | Not more than 17.5 per cent by weight |
| (v) | Non-volatile ether extract on drybasis | Not less than 6.0 per cent by (v/w) |
| (vi) | Volatile oil content on dry basis | Not less than 1.75 per cent by (v /w) |
| (vii) | Peperinecontent on dry basis | Not more than 4.0 per cent by weight |
| (viii) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Other foreign edible seeds | Not more than 2.0 per cent by weight |
| Extraneous matter | Notmore than 1.0 per cent by weight |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Moisture | Not more than 11.0 per cent by weight |
| (iii) | Non-volatile ether extract on drybasis | Not less than 40.0 per cent by weight |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Floral waste | Not more than 10.0 per cent by weight |
| (iii) | Moisture and volatile matter at 103+-oC | Not more than 12.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (vi) | Solubility in cold water on dryweight basis | Not more than 65.0 per cent by weight |
| (vii) | Bitterness expressed as directreading of absorbance ofpicrocrocineat about 257nm on dry basis | Not less than 30.0 per cent by weight |
| (viii) | Safranalexpressed as direct reading of absorbance of 330 nm on dry basis | Not less than 20.0 per cent by weightand not more than 50.0 per cent by weight |
| (ix) | Colouringstrength expressed as direct reading of absorbance of 440 nm on dry basis | Not less than 80.0 per cent by weight |
| (x) | Total Nitrogen on dry basis | Not more than 2.0 per cent by weight |
| (xi) | Crudefibreon dry basis | Not more than 6.0 per cent by weight |
| (xii) | Salmonella | Absent in 25g |
| (i) | Moisture and volatile matter | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 8.0 per cent by weight |
| (iii) | Acid insoluble ash on dry basis | Not more than 1.5 per cent by weight |
| (iv) | Solubility in cold water on dryweight basis | Not more than 65.0 per cent by weight |
| (v) | Bitterness expressed as directreading of absorbance ofpicrocrocineat about 257nm on dry basis | Not less than 30.0 per cent by weight |
| (vi) | Safranalexpressed as direct reading of absorbance of 330 nm on dry basis | Not less than 20.0 per cent by weightand not more than 50.0 per cent by weight |
| (vii) | Colouringstrength expressed as direct reading of absorbance of 440 nm on dry basis | Not less than 80.0 per cent by weight |
| (x) | Total nitrogen on dry basis | Not more than 3.0 per cent by weight |
| (ix) | Crudefibreon dry basis | Not more than 6.0 per cent by weight |
| (x) | Salmonella | Absent in 25g |
| (i) | Extraneous matter | Not more than 1.0 per cent by weight |
| (ii) | Defective rhizomes | Not more than 5.0 per cent by weight |
| (iii) | Moisture | Not more than 12.0 per cent by weight |
| (iv) | Salmonella | Absent in 25g |
| (v) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (vi) | Test for lead chromate | Negative |
| (i) | Moisture | Not more than 10.0 per cent by weight |
| (ii) | Total ash on dry basis | Not more than 9.0 per cent by weight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (iv) | Colouringpowder expressed ascurcuminoidcontent on drybasis | Not more than 2.0 per cent by weight |
| (v) | Total starch | Not more than 60.0 per cent by weight |
| (vi) | Test for lead chromate | Negative |
| (vii) | Salmonella | Absent in 25g.] |
| (i) | Moisture | Not more than[14.0] [Substituted by G.S.R. 205, dated 23rd February, 1974 (w.e.f. 23-5-1974).]per cent byweight |
| (ii) | Volatile oil | Not less than 0.25 per cent (v/w) ondry basis |
| (iii) | Non-volatile ether extract | Not less than 7.5 per cent by weighton dry basis |
| (iv) | Edible common salt | Not more than 5.0 per cent by weighton dry basis |
| (v) | Ash insoluble in dilute HCL | Not more than[2.0] [Substituted by G.S.R. 205, dated 23rd February, 1974 (w.e.f. 23-5-1974).]per cent byweight on dry basis |
| (vi) | Crudefibre | Not more than 15.0 per cent by weighton dry basis |
| (vii) | Lead | Not more than 10.0p.p.m. on dry basis |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Shrivelled,immature, damaged/insect damaged/broken fruit | Not more than 5.0 per cent by weight |
| (iii) | Moisture | Not more than 12.0 per cent by weight |
| (iv) | Total ash on dry basis | Not more than 9.0 per cent by weight |
| (v) | Ash insoluble in dilute HCL on drybasis | Not more than 1.5 per cent by weight |
| (vi) | Volatile oil content on dry basis | Not less than 1.0 per cent by v/w |
| (vii) | Salmonella | Absent in 25g |
| (viii) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (ix) | Foreign edible seeds | Not more than 2.0 per cent by weight |
| (i) | Moisture | Not more than 11.0 per cent by weight |
| (ii) | Extraneous matter | Not more than 2.0 per cent by weight |
| (iii) | Shrivelled/damaged/insectdamaged/broken fruit | Not more than 2.0 per cent by weight |
| (iv) | Volatile oil content on dry basis | Not less than 1.5 per cent by v/w |
| (v) | Salmonella | Absent in 25g. |
| (i) | Moisture | Not more than 12 per cent by weight |
| (ii) | Damaged Slices | Not more than 5 per cent by weight |
| (iii) | Seed Coatings | Not more than 6 per cent by weight. |
| (a) | Moisture | Not more than 12 per cent by weight |
| (b) | Total ash (salt-free-basis) | Not more than 6 per cent by weight |
| (c) | Ash insoluble (in dilute HCL) | Not more than 1.5 per cent by weight |
| (d) | Crudefibre | Not more than 6 per cent by weight |
| (e) | Acidity ash anhydrous tartaric acid | Not less than 12.0 per cent and notmore than 26.0 per cent by weight.] |
| (i) | Extraneous matter | Not more than 0.8 per cent by weight |
| (ii) | Broken berries | Not more than 3.0 per cent by weight |
| (iii) | Black berries | Not more than 5.0 per cent by weight |
| (iv) | Bulk density (gm/litre) | Not less than 60.0 per cent by weight |
| (v) | Moisture | Not more than 13.0 per cent by weight |
| (vi) | Total ash on dry basis | Not more than 3.5 per cent by weight |
| (vii) | Non-volatile ether extract on drybasis | Not less than 6.5 per cent by weight |
| (viii) | Volatile oil content on dry basis | Not less than 1.0 per cent by v /w |
| (ix) | Peperinecontent on dry basis | Not less than 4.0 per cent by weight |
| (x) | Salmonella | Absent in 25g |
| (xi) | Insect damaged matter | Not more than 1.0 per cent by weight |
| (i) | Moisture | Not more than 13.0 per cent byweight |
| (ii) | Total ash on dry basis | Not more than 3.5 per cent byweight |
| (iii) | Ash insoluble in dilute HCL on drybasis | Not more than 0.3 per cent byweight |
| (iv) | Crudefibreon dry basis | Not more than 6.5 per cent byweight |
| (v) | Non-volatile ether extract on drybasis | Not less than 6.5 per cent byweight |
| (vi) | Volatile oil content on dry basis | Not less than 0.7 per cent byv/w |
| (vii) | Peperinecontent on dry basis | Not less than 4.0 per cent byweight |
| (viii) | Salmonella | Absent in 25g. |
| (i) | Extraneous matter | Not more than 0.5 percent by weight. |
| (ii) | Moisture: | |
| (a) in case of powdered Garlic | Not more than 5.0 percent by weight. | |
| (b) other than powdered Garlic | Not more than 8.0 percent by weight | |
| (iii) | Total Ash on dry basis | Not more than 5.0 percent by weight. |
| (iv) | Ash insoluble indilHCL | Not more than 0.5 percent by weight. |
| (v) | Cold water soluble extract on drybasis | Not less than 70.0 and Not more than90 percent by weight. |
| (vi) | Volatile organicsulphurcompound on dry basis | Not less than 0.3 percent by weight. |
| (vii) | Salmonella | Absent in 25gram. |
| (viii) | Peroxidasetest | Negative. |
| (i) | Extraneous matter | Not more than 2.0 per cent by weight |
| (ii) | Moisture | Not more than 10.0 per cent by weight |
| (i) | Extraneous matter | Not more than 0.5 percent by weight. |
| (ii) | Moisture: | |
| (a) in case of powdered onion | Not more than 5.0 percent by weight. | |
| (h) other than powdered onion | Not more than 8.0 percent by weight. | |
| (iii) | Total Ash on dry basis | Not more than 5.0 percent by weight. |
| (iv) | Ash insoluble indilHCI | Not more than 0.5 percent by weight. |
| (v) | Peroxidasetest | Negative.] |
| (a) | Moisture (when heated at 105°±1°C for3 hours) | Not more than 0.5 per cent by weight |
| (b) | Sucrose | Not less than 98.0 per cent byweight. |
| (a) | Total ash | Not more than 0.4 per cent by weight |
| (b) | [Total sugar (called, known orexpressed as sucrose)] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | Not less than 98.0 per cent by weight. |
| (a) | Moisture (when heated at 105°±1°C for3 hours) | Not more than 0.5 per cent by weight |
| (b) | Sucrose | Not less than 99.5 per cent byweight. |
| KhandsariSugar (SulphurSugar) | KhandsariSugar (Desi) | ||
| (i) | Moisture (when heated at 105°±1°C for3 hours) | Not more than 1.5 per cent by weight | Not more than 1.5 per cent by weight |
| (ii) | Ash insoluble in dilute hydrochloricacid | Not more than 0.5 per cent by weight | Not more than 0.7 per cent by weight |
| (iii) | Sucrose | Not less than 96.5 per cent by weight | Not less than 93.0 per cent by weight |
| (iv) | [****] [[Serial number (iv) omitted by G.S.R. 184(E), dated 21st March, 2005 (w.e.f. 21-9-2005. Serial number (iv) before omission, stood as under:'(iv) Sulphur dioxide - Not more than 150 parts per million. - Absent.']] |
| KhandsariSugar | Sugar | ||
| (i) | Conductivity (104mho/cm2) | 100-300 in 5% solution at 30oC | Not more than 100 in 5% solution at30oC |
| (ii) | Calcium oxide (mg/100 gm) | Not more than 100 | Not more than 50 |
| (a) Sucrose | Not less than 90.0 per cent by weight. |
| (b) Ash insoluble in dilute hydrochloric acid | Not more than 0.7 per cent by weight. |
| (c)[The product may contain food additives permitted inAppendix C.] [Substituted by G.S.R. 184(E), dated 21st March, 2005, for 'Sulphur dioxide shall not exceed 150 parts per million' (w.e.f. 21-9-2005).] |
| (a) | [Specific gravity at 27°C] [Substituted by G.S.R. 184(E), dated 21st March, 2005, for 'Specific gravity at 27°C........ Not less than 1.35 per cent by mass' (w.e.f. 21-9-2005).] | [Not less than 1.35] [Substituted by G.S.R. 184(E), dated 21st March, 2005, for 'Specific gravity at 27°C........ Not less than 1.35 per cent by mass' (w.e.f. 21-9-2005).] |
| (b) | Moisture | Not more than 25 per cent by mass |
| (c) | [Total reducing sugars] [Substituted by G.S.R. 184(E), dated 21st March, 2005, for 'Total reducing sugar........ Not less than 65.0 per cent. by mass' (w.e.f. 21-9-2005).] | [Not less than 65.0 per cent by mass] [Substituted by G.S.R. 184(E), dated 21st March, 2005, for 'Total reducing sugar........ Not less than 65.0 per cent. by mass' (w.e.f. 21-9-2005).] |
| (i) forcarbiacolossaand honey dew | Not less than 60 per cent by mass | |
| (d) | Sucrose | Not more than 5.0 per cent by mass |
| (i) forcarbiacolossaand honey dew | Not less than 10 per cent by mass | |
| (e) | Fructose-glucose ratio | Not less than 0.95 per cent by mass |
| (f) | Ash | Not more than 0.5 per cent by mass |
| (g) | Acidity (Expressed as formic acid) | Not more than 0.2 per cent by mass |
| (h) | Fiehe'stest | Negative |
| (i) | Hydroxymethyl furfural (HMF) | Not more than 80 mg/kg. |
| (i) Totalsugars expressed as Sucrose | Not less than 10.0 per cent. |
| Substituted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R. 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 for item A.07.04.01 (w.e.f. 7-3-2006). |
| (i) | Total sugar[expressed as invertsugar] [Inserted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).] | Not less than 90 per cent sucrose notless than[60] [Substituted by G.S.R. 133, dated 23rd January, 1973.]per cent |
| (ii) | Extraneous matter insoluble in water | Not more than 2 per cent |
| (iii) | Total ash | Not more than 6 per cent |
| (iv) | Ash insoluble in hydrochloric acid(HCL) | Not more than 0.5 per cent. |
| (a) Sucrose….............................................. | Not less than 99.7per cent by weight. |
| (b) Moisture.............................................. | Not more than 0.25per cent by weight. |
| (c) Total ash.............................................. | Not more than 0.03per cent by weight |
| (d)[The productmay contain food additives permitted in Appendix C.] [Substituted bu G.S.R. 184(E), dated 21st March, 2005, for 'Sulphur dioxide................... Not more than 70 ppm' (w.e.f. 21-9-2005).] |
| Sulphatedash | Not more than 0.1 per cent on drybasis. |
| Acidity | 5.0 gm dissolved in50 ml of freshly boiled and cooled water requires forneutralisationnot more than 0.20 ml of N/10 sodium hydroxide to phenolphthalein indicator. |
| Glucose | Not less than 99.0 per cent on drybasis |
| Moisture | Not more than 25.0 per cent by weight |
| Total ash | Not more than 2.5 per cent by weight |
| Total sugar as invert sugar | Not less than 72.0 per cent byweight. |
| Total soluble solids | Not less than 65 per cent by weight. |
| (a) Total starch and sucrose(moisture free) | Not less than 99.0 per cent by weight |
| (b) Moisture | Not less than 0.80 per cent by weighton dry basis |
| (c) Starch | Not more than[40] [Substituted by G.S.R. 916(E), dated 17th November, 1987 (w.e.f. 17-2-1988).]per cent byweight on dry basis.] |
| (a) | Total solid content | Not less than 93.0 per cent by weight |
| (b) | Reducing sugar content | Not less than 20.0 per cent by weight |
| (c) | Sulphatedash | Not more than 1.0 per cent by weight |
| (i) | Moisture (on dry basic) m/m | Not more than 5.0 per cent |
| (ii) | Total ash (on dry basis m/m | 3.0 to 6.0 per cent |
| (iii) | Acid insoluble ash (on dry basis) m/m | Not more than 0.1 per cent |
| (iv) | Water soluble ash (on dry basis) m/m | Not less than 65 per cent of totalash |
| (v) | Alkalinity of soluble ash inmilliliters of 0.1 N hydrochloric acid per gram of material (on dry basis)m/m | Not less than 3.5 ml and Not morethan 5.0 ml |
| (vi) | Aqueosextracts (on dry basis) m/m | Not less than 26.0 and Not more than35.0 per cent |
| (vii) | Caffeine (anhydrous) (on dry basis)m/m | Not less than 1.0 per cent. |
| (i) | Total ash (on dry basis) m/m | Not less than 3.5 per cent and Notmore than 8.0 per cent |
| (ii) | Acid insoluble ash (on dry basis) m/m | Not more than 2.5 per cent |
| (iii) | Aqueous extracts (on dry basis) m/m | Not less than 55.0 per cent. |
| (i) | Moisture | Not more than 5.0 per cent |
| (ii) | Total ash on dry basis | Not more than 7.50 per cent |
| (iii) | Acid insoluble ash on dry basis | Not more than 0.6. per cent |
| (iv) | Caffeine content on dry basis | Not less than 0.6. per cent |
| (v) | Aqueous extracts | Not more than 50 per cent. |
| (i) | Moisture (on dry basis) m/in | Not more than 4.0 per cent |
| (ii) | Total ash (on dry basis) m/m | Not more than 12.0 per cent |
| (iii) | Caffeine content (on dry basis) m/m | Not less than 2.8 per cent |
| (iv) | Solubility in boiling water | Dissolves readily in 30 seconds withmoderate stirring |
| (v) | Solubility in cold water at 16±2°C | Soluble with moderate stirring in 3minutes. |
| (i) | Moisture | Not more than 4.0 per cent |
| (ii) | Total Ash on dry basis | Not more than 10.0 per cent |
| (iii) | Acid insoluble ash on dry basis | Not more than 0.6 per cent |
| (iv) | Caffeine (anhydrous) on dry basis | Not less than 1.4 per cent |
| (v) | Solubility in boiling water | Dissolves readily in 30 seconds with moderatestirring |
| (vi) | Solubility in cold water at 16 ± 2oC | Soluble with moderate stirring in 3minutes.] |
| Percentage of free fatty acids(calculated as oleic acid) | Not more than 1.5 |
| Iodine value | 32 to 42 |
| Melting point | 29°C to 34°C |
| [Butyro-refractometer reading at 40oC] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] | 40. [9° to 48.0°] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] | 1. [4530-1.4580] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] |
| Saponificationvalue | 185 to 200. |
| Total ash | Not more than 14.0 per cent (onmoisture and fat free basis) |
| Ash insoluble in dilute HCL | Not more than 1.0 per cent (onmoisture and fat free basis) |
| Alkalinity of total ash | Not more than 6.0 per cent as K2O(on moisture and fat free basis) |
| [Cocoa butter:] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | |
| (i) [ for lowfat ] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | [Not less than 10.0 per cent (onmoisture free basis)] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] |
| (ii) [ for high fat] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] | [Not less than 20.0 per cent (onmoisture free basis).] [Substituted by G.S.R. 179(E), dated 6th April, 1998 (w.e.f. 6-4-1998).] |
| (i) | Moisture | Not more than 0.1 percent |
| (ii) | Butyro-refractometerreading at 40°C | 36.7-51.0 |
| OR | ||
| Refractive Index at 40°C | 1.4500-1.4600 | |
| (iii) | Iodine value (Wijs'method) | 31-45 |
| (iv) | Saponificationvalue | 180-195 |
| (v) | Unsaponifiablematter | Not more than 2.5 per cent by weight |
| (vi) | Free Fatty acids (expressed as Oleicacid) | Not more than 0.25 per cent by weight |
| OR | ||
| Acid value | Not more than 0.5 | |
| (vii) | 9:10 epoxy and 9:10Dihydroxystearicacid | Note more than 3.0 per cent by weight |
| (viii) | Flash point (Pensky-Martensclosed method) | Not less than 250°C. |
| (i) | Total Ash | Not morethan 1.2 per cent by weight |
| (ii) | Acidinsoluble matter | Not more than5 per cent by weight |
| (iii) | Tannincontent | Not lessthan 0.15 per cent and not more than 0.15 per cent.] |
| (a) | Butyrorefractometerreading at 40°Cor | 45.9-47.3 |
| RefractiveIndex at 40°C | 1.4565 to1.4575 | |
| (b) | Saponificationvalue | 187-191.7 |
| (c) | Unsaponifiablematters | Not morethan 1.5 per cent by weight |
| (d) | Iodinevalue (Wijs') | 32-40 |
| (e) | Acidvalue | Not morethan 0.5 |
| (f) | FlashPoint [Pensky-Martens (closed) method] | Not less than250 °C. |
| (a) | Butyrorefractometerreading at 40 °Cor | 43.7-51.6 |
| RefractiveIndex at 40°C | 1.4550 to1.4604 | |
| (b) | Saponificationvalue | 185-198 |
| (c) | Unsaponifiablematter | Not morethan 1.5 per cent by weight |
| (d) | Iodinevalue (Wijs') | 32-57 |
| (e) | AcidValue | Not morethan 0.5 |
| (f) | FlashPoint [Pensky-Martens (closed) method] | Not lessthan 250°C. |
| (a) | Butyro-refractometerreading at 40°C or | 47.5-49.5 |
| RefractiveIndex at 40°C | 1.4576 to1.4590 | |
| (b) | Saponificationvalue | 187-192 |
| (c) | Unsaponifiablematters | Not more than1.5 per cent by weight |
| (d) | Iodinevalue (Wijs') | 36-43 |
| (e) | Acidvalue | Not morethan 0.5 |
| (f) | Flash,Point [Pensky-Martens (closed) method] | Not lessthan 250oC. |
| (a) | Butyrorefractometerreading at 40 °Cor | 48.6-51.0 |
| RefractiveIndex at 40oC | 1.4584-1.4600 | |
| (b) | Saponificationvalue | 192.5-199.4 |
| (c) | Unsaponifiablematters | Not morethan 1.5 per cent by weight |
| (d) | Iodinevalue (Wijs') | 43.8-47.4 |
| (e) | Acidvalue | Not morethan 0.5 |
| (f) | FlashPoint [Pensky-Martens (closed) Method] | Not lessthan 250°C. |
| Class of Milk | Designations | Locality | Minimum per cent | ||
| Milk fat | Milk solids not fat | ||||
| (1) | (2) | (3) | (4) | (5) | |
| Buffalo milk | Raw, Pasteurised, Boiled, Flavoured and Sterilised | AssamBiharChandigarhDelhiGujaratHaryana[Jharkhand] [Inserted by G.S.R. 356 (E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]Maharashtra[MeghalayaPunjabSikkim] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]Uttar Pradesh[Uttaranchal] [Inserted by G.S.R. 356 (E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]WestBengalAndaman & NicobarAndhra Pradesh[ArunachalPradesh] [Inserted by G.S.R. 3(E), dated 1st January, 1985.][Chhatisgarh] [Inserted by G.S.R. 356 (E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]Dadra & Nagar HaveliGoa,Daman & Diu[Himachal Pradesh.] [Corrected by G.S.R. 2163, dated 14th December, 1968.][Jammu &KashmirKarnataka] [Inserted by G.S.R. 3(E), dated 1st January, 1985.] | 6.0 | 9.0 | |
| Kerala,Laccadive, Minicoy &[Amindivi] [Corrected by G.S.R. 2163, dated 14th December, 1968.]Islands[***] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]MadhyaPradeshManipur[Mizoram] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]Nagaland[***] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]OrissaPondicherryRajasthan[Tamil Nadu] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]Tripura | 5.0 | 9.0 | |||
| Cow Milk | Raw, Pasteurised, Boiled, Flavoured and sterilised | ChandigarhHaryanaPunjab | 4.0 | 8.5 | |
| Andaman & NicobarAndhra Pradesh[ArunachalPradesh] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]AssamBihar[Chhatisgarh] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2608, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]Dadra &Nagar HaveliDelhiGoa, Daman & DiuGujaratHimachal Pradesh[Jammu andKashmir] [Inserted by G.S.R. 3(E), dated 1st January, 1985.][Jharkhand] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2608, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).][Karnataka] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]KeralaLaccadive,Minicoy &[Amindivi] [Corrected by G.S.R. 2163, dated 14th December, 1968.]IslandsMadhya Pradesh[*] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]MaharashtraManipur[Meghalaya] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]Nagaland[*] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]PondicherryRajasthan[SikkimTamil Nadu] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]TripuraUttar Pradesh[Uttaranchal] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]West Bengal | 3.5 | 8.5 | |||
| Goat or Sheep Milk | Raw, Pasteurised, Boiled, Flavoured and Sterilised | [Mizoram, Orissa] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]Chandigarh[Chhatisgarh] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]HaryanaKeralaMadhya Pradesh | 3.03.5 | 8.59.0 | |
| MaharashtraPunjabUttarPradesh[Uttaranchal] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]Andaman & Nicobar Islands | 3.5 | 9.0 | |||
| Andhra Pradesh[Arunachal Pradesh] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]AssamBiharDadra & Nagar HaveliDelhiGoa, Daman &DiuGujaratHimachal Pradesh[Jammu andKashmir] [Inserted by G.S.R. 3(E), dated 1st January, 1985.][Jharkhand] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).][Karnataka] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]Laccadive, Minicoy &[Amindivi] [Corrected by G.S.R. 2163, dated 14th December, 1968.]Islands | 3.0 | 9.0 | |||
| [*] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]Manipur[Meghalaya,Mizoram] [Substituted by G.S.R. 3(E), dated 1st January, 1985.]Nagaland[*] [Omitted by G.S.R. 3(E), dated 1st January, 1985.]OrissaPondicherryRajasthan[Sikkim,Tamil Nadu] [Inserted by G.S.R. 3(E), dated 1st January, 1985.]TripuraWest Bengal | 3.0 | 9.0 | |||
| [Mixed Milk] [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).] | Raw, Pasteurised, Boiled, Flavoured and Sterilised | All India | 4.5 | 8.5 | |
| Standardised Milk | Pasteurised, Flavoured and Sterilised | All India | 4.5 | 8.5 | |
| Recombined Milk | [Pasteurised, Flavoured and Sterilised] [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).] | All India | 3.0 | 8.5 | |
| Toned Milk | [Pasteurised, Flavoured and Sterilised] [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).] | All India | 3.0 | 8.5 | |
| Double Toned Milk | [Pasteurised, Flavoured, and Sterilised] [Substituted by G.S.R. 55(E), dated 31st January, 1979 (w.e.f. 31-1-1979).] | All India | 1.5 | 9.0 | |
| Skimmed Milk | Raw, Pasteurised, Boiled, Flavoured and Sterilised | All India | Not more than 0.5 percent. | 8.7 | |
| [Full Cream Milk] [Added by G.S.R. 223(E), dated 20th May, 1996 (w.e.f. 20-11-1996).] | Pasteurised and Sterilised | All India | 6.0 | 9.0 |
| Designation | HeatTreatment |
| Raw | Nil |
| Pasteurised | Pasteurisation |
| Boiled | Boiling |
| Flavoured | Pasteurisationor Sterilisation |
| Sterilised | Sterilisation. |
1. Low fat cream-containing milk fat not less than 25.0 per cent by weight.
2. Medium fat cream-containing milk fat not less than 40.0 per cent by weight.
3. High fat cream-containing milk fat not less than 60.0 per cent by weight.
Note.-Cream sold without any indication about milk fat content shall be treated as high fat cream.][A.11.02.02.01-CREAM POWDER means the product obtained by partial removal of water from cream obtained from milk of cow and/or buffalo. The fat and/or protein content of the cream may be adjusted by addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/fat, mineral oil, added flavour and any substance foreign to milk. The product may contain food additives permitted in Appendix C. It shall conform to the microbiological requirements prescribed in Appendix D. It shall conform to the following requirements] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Coorigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R. 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 nad G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006).]:| (i) | Moisture | - | Not morethan 5.0 percent |
| (ii) | Milk fat | - | Not lessthan 42.0 percent |
| (iii) | Milkprotein in Milk solid not fat | - | Not lessthan 34.0 percent. |
| (i) | Moisture | - | Not morethan 70.0 percent |
| (ii) | Milk Fat | - | Not morethan 15.0 percent of dry matter: |
| Product | Moisture | Milk Fat on Dry Basis | |
| (1) | (2) | (3) | |
| (i) | Hard Pressed Cheese | Not more than 39.0 percent | Not less than 48.0 percent |
| (ii) | Semi Hard Cheese | Not more than 45.0 percent | Not less than 40.0 percent |
| (iii) | Semi Soft Cheese | Not more than 52.0 percent | Not less than 45.0 percent |
| (iv) | Soft Cheese | Not more than 80.0 percent | Not less than 20.0 percent |
| (v) | Extra Hard Cheese | Not more than 36.0 percent | Not less than 32.0 percent |
| (vi) | Mozzarella Cheese | Not more than 60.0 percent | Not less than 35.0 percent |
| (vii) | Pizza Cheese | Not more than 54.0 percent | Not less than 35.0 percent |
| (i) | Moisture | - | Not more than47.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 40.0 percent |
| (i) | Moisture | - | Not morethan 60.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 40.0 percent |
| (i) | Moisture | - | Not more than39.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 48.0 percent |
| (i) | Moisture | - | Not morethan 39.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 45.0 percent |
| (i) | Moisture | - | Not more than46.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 40.0 percent |
| (i) | Moisture | - | Not morethan 43.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 48.0 percent |
| Requirements | Havarti | 30 percent Havarti | 60 percent Havarti |
| (1) | (2) | (3) | (4) |
| Moisture | Not morethan 48.0 percent | Not morethan 53.0 percent | Not morethan 60.0 percent |
| Milk Faton Dry basis | Not lessthan 45.0 percent | Not lessthan 30.0 percent | Not lessthan 60.0 percent |
| Requirements | Tilsiter | 30 percentTilsiter | 60 percentTilsiter |
| (1) | (2) | (3) | (4) |
| Moisture | Not morethan 47.0 percent | Not morethan 53.0 percent | Not morethan 39.0 percent |
| Milk Fat onDry basis | Not lessthan 45.0 percent | Not lessthan 30.0 percent | Not lessthan 60.0 percent |
| (i) | Moisture | - | Not morethan 80.0 percent |
| (ii) | Milk Fat | - | Not lessthan 4.0 percent |
| (inCreamed Cottage Cheese) |
| (i) | Moisture | - | Not morethan 55.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 70.0 percent |
| (i) | Moisture | - | Not morethan 56.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 46.0 percent |
| Requirements | 30.0 percent Camembert Cheese | 40.0 percent Camembert Cheese | 45.0 percent Camembert Cheese | 50.0 percent Camembert Cheese |
| (1) | (2) | (3) | (4) | (5) |
| Moisture | Not morethan 62.0 percent | Not morethan 56.0 percent | Not morethan 56.0 percent | Not morethan 56.0 percent |
| Milk Faton Dry basis | Not lessthan 30.0 percent | Not lessthan 40.0 percent | Not lessthan 45.0 percent | Not lessthan 50.0 percent |
| (i) | Moisture | - | Not more than56.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 40.0 percent |
| (i) | Moisture | - | Not morethan 56.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 40.0 percent |
| Requirements | Samsoe | 30 percentSamsoe |
| (1) | (2) | (3) |
| (i) Moisture | Not morethan 44.0 percent | Not morethan 50.0 percent |
| (ii) MilkFat on Dry Basis | Not lessthan 45.0 percent | Not lessthan 30.0 percent |
| (i) | Moisture | - | Not morethan 40.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 45.0 percent |
| (i) | Moisture | ||
| (a)UnsmokedCheese | - | Not more than 47.0 percent | |
| (b) Smoked Cheese | - | Not more than 45.0 percent | |
| (ii) | Milk Fat on Dry Basis | - | Not less than 45.0 percent |
| (i) | Moisture | - | Not morethan 36.0 percent |
| (ii) | Milk Faton dry basis | - | Not lessthan 32.0 percent |
| Substituted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-9-2010), for items A.11.02.07., A.11.02.07.01, A.11.02.07.02. The said items, before substitution by G.S.R. 356(E), stood as under:"A.11.02.07.-Cheese (Hard) means the product obtained by draining after coagulation of milk with a harmless milk coagulating agent under the influence of harmless bacterial culture. It shall not contain ingredients not found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous salt) not exceeding 0.02 per cent by weight, annatto or carotene colour, and may contain emulsifiers and/or stabilizers, namely citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) exceeding 0.2 per cent by weight. Wax used for covering the outer surface shall not contain any thing harmful to health. In case the wax is coloured, only permitted food colour shall be used. Hard cheese shall contain not more than 43.0 per cent moisture and not less than 42.0 per cent milk fat of the dry matter. Hard cheese may contain up to 3000 parts per million sorbic acid, or its sodium, potassium or calcium salts calculated as sorbic acid, and/or 12.5 parts per million nisin either singly or in combination.Natamycin may be used for surface treatment only, subject to the following conditions, namely:-(i) Maximum level of application shall not exceed 2 mg/dm 3 of cheese surface.(ii) The penetration depth shall not exceed 2 mm.(iii) The maximum residue level in the finished product shall not exceed 1 mg/dm3.A.11.02.07.01.-Processed Cheese means the product obtained by heating one or more types of hard cheeses with permitted emulsifiers and/or stabilizers namely citric acid, sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) with or without added condiments, and acidifying agents, namely vinegar, lactic acid, acetic acid, citric acid and phosphoric acid. Processed cheese may contain not more than 4.0 per cent of anhydrous permitted emulsifiers and/or stabilizers, provided that the content of anhydrous inorganic agents shall in no case exceed 3.0 per cent of the finished product. It shall not contain more than 47.0 per cent moisture. Processed cheese chiplets (packed sliced cheese) when sold in a package other than tin, shall not contain more than 50.0 per cent moisture. The milk fat content shall not be less than 40.0 per cent of the dry matter. Processed cheese may contain upto 3000 parts per million sorbic acid or its sodium, potassium or calcium salts (calculated as sorbic acid) and/or 12.5 parts per million nisin either singly or in combination. It may contain calcium chloride (anhydrous) not exceeding 0.02 per cent by weight.A.11.02.07.02-Processed Cheese Spread means a product obtained by comminuting and mixing one or more types of cheeses into a homogenous mass with the aid of heat. It may or may not contain butter, cream, butter oil, milk, skimmed milk, milk powder, cheese whey, sweet butter milk or one or more of these or any of these from which part of water has been removed. It may also contain permitted emulsifying and stabilizing agents. It may also contain one or more of the sodium/potassium salts of critic acid, phosphoric acid, tartaric acid, lactic acid in such quantities that mass of the solids of such emulsifying agents is not more than 4 per cent of mass of the processed cheese spread. It may contain sequestering and buffering agents, namely, lactic acid, acetic acid, citric acid and phosphoric acid.It may contain vegetable colouring matter such as annatto, carotene, permitted flavouring agents and milk coagulating enzymes with or without purified Calcium Chloride (anhydrous salt) not exceeding 0.02 per cent, and sodium citrate not exceeding 0.02 per cent. It may contain natural sweetening agents, namely, sugar, dextrose cane sugar, corn syrup, honey, corn syrup solids, maltose, malt syrup and hydrolysed lactose in a quantity necessary for seasoning and spices and condiments. It may contain sodium Chloride not exceeding 3 per cent, by weight. Processed cheese spread may contain up to 3000 parts per million sorbic acid or its sodium, potassium salts (calculated as sorbic acid and or 12.5 parts per million nisin. It shall not contain more than 60 per cent moisture and milk fat content (on dry basis) shall not be less than 40 per cent by weight." |
| Requirements | Ice Cream | Medium Fat Ice Cream | Low Fat Ice Cream |
| (1) | (2) | (3) | (4) |
| (1) TotalSolids | Not lessthan 36.0 percent | Not lessthan 30.0 percent | Not lessthan 26.0 percent |
| (2) Wt/Vol. (gms/1) | Not lessthan 525 | Not lessthan 475 | Not lessthan 475 |
| (3) MilkFat | Not lessthan 10.0 percent | Not lessthan 5.0 percent but less than 10.0 percent | Not morethan 2.5 percent |
| (4) MilkProtein (N x 6.38) | Not lessthan 3.5 percent | Not lessthan 3.5 percent | Not lessthan 2.5 percent |
| Requirements | Frozen Dessert/Frozen Confection | Medium Fat Frozen Dessert/Frozen Confection | Low Fat Frozen Dessert/Frozen Confection |
| (1) | (2) | (3) | (4) |
| (1) TotalSolids | Not lessthan 36.0 percent | Not lessthan 30.0 percent | Not lessthan 26.0 percent |
| (2)Weight/Volume (gms/1) | Not lessthan 525 | Not lessthan 475 | Not lessthan 475 |
| (3) TotalFat | Not lessthan 10.0 percent | Not lessthan 5.0 percent but less than 10.0 percent | Not morethan 2.5 percent |
| (4) TotalProtein (N x 6.25) | Not lessthan 3.5 percent | Not lessthan 3.5 percent | Not lessthan 2.5 percent |
| (1) | Totalsolids (m/m) | - | Not lessthan 20.0 percent |
| (2) | Milk Fat(m/m) | - | Not morethan 2.0 percent |
| (3) | MilkProtein (N x 6.38) | - | Not lessthan 3.5 percent.] |
| Product | Milk Fat | Milk Solids | Milk protein in milk solids not fat |
| (1) | (2) | (3) | (4) |
| (i) Evaporated Milk | Not lessthan 8.0 percent m/m | Not lessthan 26.0 percent m/m | Not less than34.0 percent m/m |
| (ii)Evaporated partly skimmed milk | Not lessthan 1.0 percent and not more than 8.0 percent m /m | Not lessthan 20.0 percent m/m | Not lessthan 34.0 percent m/m |
| (iii)Evaporated Skimmed milk | Not morethan 1.0 percent m/m | Not lessthan 20.0 percent m/m | Not lessthan 34.0 percent m/m |
| (iv)Evaporated High Fat Milk | Not lessthan 15.0 percent m/m | Not lessthan 11.5 percent m/m | Not lessthan 34.0 percent m/m |
| Product | Milk Fat | Milk Solids | Milk protein in milk solids not fat |
| (1) | (2) | (3) | (4) |
| (i) Sweetened condensed milk | Not lessthan 9.0 percent m/m | Not lessthan 31.0 percent m/m | Not lessthan 34.0 percent m/m |
| (ii)Sweetened condensed skimmed milk | Not morethan 1.0 percent m/m | Not lessthan 26.0 percent m/m | Not lessthan 34.0 percent m/m |
| (iii)Sweetened condensed partly skimmed milk | Not lessthan 3.0 percent m/m and not more than9.0 percent m/m | Not lessthan 28.0 percent m/m | Not less than34.0 percent m/m |
| (iv)Sweetened condensed High fat milk | Not lessthan 16.0 percent m/m | Not lessthan 30.0 percent m/m | Not lessthan 34.0 percent m/m |
| Product | Moisture | Milk Fat | Milk protein in milk solids not fat | Titrableacidity (ml 0.1N NaOH/10 gmsolids not fat | Solubility Percent | Total ash on dry weight basis |
| (1) | (2) | (3) | (4) | (5) | (6) | (7) |
| (i) Whole milk powder | Not morethan 4.0 percent m/m | Not lessthan 26.0 percent m/m | Not lessthan 34.0 percent m/m | Not morethan 18.0 | Not lessthan 99 | Not morethan 7.3 percent |
| (ii)Partly Skimmed milk powder | Not morethan 5.0 percent m/m | Not less than1.5 percent m/m and not more than 26.0 percent m/m | Not lessthan 34.0 percent m/m | Not morethan 18.0 | Not lessthan 99 | Not morethan 8.2 percent |
| (iii)Skimmed milk powder | Not morethan 5.0 percent m/m | Not morethan 1.5 percent m/m | Not lessthan 34.0 percent m/m | Not morethan 18.0 | Not lessthan 99 | Not morethan 8.2 percent |
| Substituted by G.S.R. 356 (E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-9-2010), for items A.11.02.08, A.11.02.08.01, A.11.02.09, A.11.02.10, A.11.02.11, A.11.02.12, A.11.02.13, A.11.02.13.01, A.11.02.14., A.11.02.15 and A.11.02.16. The said items, before substitutions, by G.S.R. 356(E), stood as under:"A.11.02.08.-Ice Cream, Kulfi and Chocolate Ice Cream mean the frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and/or other milk products, with or without the addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, Maltodextrin, eggs, fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted stabilizers and emulsifiers not exceeding 0.5 per cent by weight. The mixture shall be suitably heated before freezing. The product shall contain not less than 10.0 per cent milk fat, 3.5 per cent protein and 36.0 per cent total solids.Starch may be added to a maximum extent of 5.0 per cent under a declaration on a label as specified in sub-rule (2) of Rule 43.The standards for ice cream shall also apply to softy ice-cream.In case of ice-cream, where the chocolate or like covering portion forms a separate layer, only the ice-cream portion shall conform to the standards of ice-cream.A.11.02.08.01.-Dried Ice Cream Mix shall be the material prepared by spray or roller drying of ice-cream mix. It shall contain milk solids, sucrose or corn syrup or refined sugar. It may contain permitted colours and flavours. It may contain stabilisers and emulsifiers not exceeding 1.25 per cent by weight. The product shall contain not less than 27.0 per cent milk fat and 9.5 per cent protein and moisture shall not be more than 4 per cent by weight. The sucrose content shall be not more than 40 per cent, by weight.The process of drying shall be mentioned on the table. It shall be packed in hermetically sealed clean containers.A.11.02.09.-Milk Ices or Milk Lollies means the frozen product obtained from milk, skimmed milk or milk product with or without the addition of cane sugar, dextrose, liquid glucose, and dried liquid glucose, eggs, fruits, juices, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted stabilizers not exceeding 0.5 per cent of the product. The mixture shall be suitably heat-treated before freezing. The product shall contain not more than 2.0 per cent milk fat, not less than 3.5 per cent proteins and not less than 20.0 per cent total solids.A.11.02.10.-Condensed Milk Unsweetened (Evaporated Milk) means the product obtained from cow or buffalo milk or a combination thereof or from standardised milk, by the partial removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. Condensed milk unsweetened shall contain not less than 8.0 per cent milk fat and not less than 26.0 per cent milk solids. If the product is subjected to Ultra High Temperature (UHT) treatment by heating it at a temperature of not less than 140°C for a minimum period of 3 seconds followed by as-eptic packaging, it shall be designated as UHT and labelled as specified under clause (ddd) of sub-rule (B) or rule 42.A.11.02.11.-Condensed Milk Sweetened means the product obtained from cow or buffalo milk or a combination thereof or from standardised milk, by the partial removal of water and after addition of cane sugar. It may contain added refined lactose, permitted flavours, calcium, chloride, citric acid, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label. Condensed milk sweetened shall contain not less than 9.0 per cent milk fat, not less than 31.0 per cent total milk solids and not less than 40.00 per cent cane sugar. The total acidity expressed as laclic acid shall not be more than 0.35 per cent.A.11.02.12.-Condensed Skimmed Milk Unsweetened (Evaporated Skimmed Milk) means the product obtained from cow or buffalo skimmed milk or a combination thereof by the partial removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label. Condensed skimmed milk unsweetened shall contain not less than 20.0 per cent total milk solids. The fat content shall not exceed 0.5 per cent by weight. If the product is subjected to Ultra High Temperature (UHT) treatment by heating it at a temperature of not less than 140°C for a minimum period of 3 seconds followed by as-eptic packaging, it shall be designated as UHT and labelled as specified under clause (ddd) of sub-rule (B) of rule 42.A.11.02.13-Condensed Skimmed Milk Sweetened means the product obtained from cow or buffalo skimmed/milk or a combination thereof by the partial removal of water and after addition of cane sugar. It may contain added refined lactose, calcium chloride, citric acid and sodium citrate. Sodium salt of orthophosphoric acid an polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label. Condensed skimmed milk sweetened shall contain not less than 26.0 per cent of total milk solids and not less than 40.0 per cent cane sugar. The fat content shall not exceed 0.5 per cent by weight. The total acidity expressed as laclic acid shall not be more than 0.35 per cent.A.11.02.13.01-Partly skimmed sweetened condensed milk means the product obtained from partly skimmed cow or buffalo milk or a combination thereof by the partial removal of water and after addition of cane sugar. It may contain added refined lactose, calcium chloride, citric acid, sodium citrate, sodium salts of ortho phosphoric acid and poly phosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the furnished product. Such addition need not be declared on the label. Partly skimmed sweetened condensed milk shall contain not less than 28.0 per cent of total milk solids and not less than 40.0 per cent cane sugar. The fat content shall not be less than 3.0 per cent and more than 9.0 percent by weight. The total acidity expressed as laclic acid shall not be more than 0.35 per cent.A.11.02.14-MILK POWDER means the product prepared by spray drying of standardised milk obtained from fresh cow milk or buffalo milk or a mixture thereof. It may contain calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product and 0.01 per cent of butylated hydroxyanisole (BHA) by weight of the finished product. Such addition need not be declared on the label. For improving dispersibility, it may contain lecithin to a maximum limit of 0.5 per cent under label declaration as per Rule 42(ee). Milk powder shall contain not more than 4.0 per cent moisture, not less than 26.0 per cent milk fat, not less than 96.0 per cent total solids and not more than 7.3 per cent total ash on dry basis. The total acidity expressed as lactic acid shall not be more than 1.2 per cent. The plate count shall not exceed 40,000 per gram. Coliform count and coagulase positive staphylococcus aureus shall be absent in 0.1 gram of the powder. Salmonella and shigella shall be absent in 25 grams of the powder. The insolubility index shall not be more than 2.0ml. The spray-dried product shall be packed in nitrogen or mixture of nitrogen and carbon dioxide in hermetically sealed containers:Provided that the spray-dried milk powder meant for reconstitution into liquid milk and not for direct consumption as such may also be packed in bags of food grade poly-ethylene of minimum thickness 0.050 mm, encased with multi-walled craft paper bags, or packs made out of craft paper sandwich laminated to high density polyethylene woven fabric. The product shall be stored below 20 degree centigrade and a statement of this effect shall be made on the package, alongwith the date of manufacture. In addition to compliance with the labelling provisions contained in rule 32 such bags shall also be clearly labelled as "Not for direct consumption" and "To be used before.................":Provided further that if the spray dried milk powder meant for reconstitution into liquid milk and not for direct consumption and packed in above manner, cannot be stored at or below 20 degree centigrade, such product shall not contain moisture more than 3.5 per cent, by weight and shall be clearly labelled as "To be used within five months from tire date of packing" and "not for direct consumption".A.11.02.15.-Skimmed Milk Powder means the product obtained from cow or buffalo milk or a combination thereof by the removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label. Skimmed milk powder shall not contain more than 1.5 per cent milk fat and moisture shall not exceed 5.0 per cent. The total acidity expressed as lactic shall not exceed 1.5 per cent. The plate count shall not exceed 50,000 per gram and Coliform shall be absent in 0.1 gram of the powder. The solubility index of the product shall be as follows:Insolubility Index (Maximum) - Roller dried 15.0 ml - Spray dried 1.5 mlThe total solids shall not be less than 95.0 per cent and total ash (on dry basis) shall not be more than 8.2 per cent.The process of drying shall be mentioned on the label.A.11.02.16.-Partly Skimmed Milk Powder means the product obtained from partly skimmed cow or buffalo milk or a combination thereof by the removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate) not exceeding 0.3 per cent by weight of the finish - product. Such addition need not be declared on the label. Partly skimmed milk powder shall not contain more than 5.0 per cent moisture and fat content of the product shall be more than 1.5 and less than 26.0 per cent.Butylated hydroxyanisole (BHA) not exceeding 0.01 per cent by weight of the finished product may be added. The exact fat content shall be indicated on the label.Insolubility Index (Maximum) - Roller dried 15.0 ml - Spray dried 1.5 mlThe total solids shall not be less than 95.0 per cent, and total ash (on dry basis) shall not be more than 8.2 per cent. Tire acidity expressed as lactic acid shall not be more than 1.5 per cent. The process of drying shall be mentioned on the label. The spray-dried product shall he packed in hermeticaly sealed containers. |
1. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic;
2. Phosphorous (P)-Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic;
3. Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;
4. Iron (Fe)-Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate;
5. Magnesium (Mg)-Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic;
6. Sodium (Na)-Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic;
7. Potassium (K)-Potassium phosphate dibasic;
8. Copper (Cu)-Cupric citrate, Cupric sulphate;
9. Iodine (I)-Potassium iodide, Sodium iodide;
10. Zinc (Zn)-Zinc sulphate;
11. Manganese (Mn)-Manganese chloride, Manganese sulphate;
12. Vitamin A-Retinyl acetate, Retinyl palmitate, Retinyl propionate;
13. Provitamin A-Beta-carotene;
14. Vitamin D-Vitamin D2-Ergocalciferol, Vitamin D3-Cholecalciferol, Cholecalciferol-cholesterol;
15. Vitamin E-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
16. Thiamin (Vitamin B1)-Thiamin chloride hydrochloride, Thiamin mononitrate;
17. Riboflavin (Vitamin B2)-Riboflavin, Riboflavin 5'-phosphate sodium;
18. Niacin-Nicotinamide, Nicotinic acid;
19. Vitamin B6- Pyridoxine hydrochloride;
20. Biotin (Vitamin H)-d-biotin;
21. Folacin-Folic acid;
22. Pantothenic acid-Calcium pantothenate, Panthenol;
23. Vitamin B12-Cyanocobalamin, Hydroxycobalamin;
24. Vitamin K-Phytylmenaquinone;
25. Vitamin C-Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;
26. Choline-Choline bitartrate, Choline chloride;
27. Inositol;
28. Selenium-Sodium selenite.
The product shall be free of lumps and shall be uniform in appearance. It shall be free from starch and added antioxidants. It shall also be free from dirt, extraneous matter, preservatives and added colour and flavour and from any material which is harmful to human health. It shall not have rancid taste or musty odour. It shall not contain food additives. It shall conform to the following requirements, namely :-| 1. | Moisture,per cent by weight (not more than) | 4.5 |
| 2. | Totalmilk protein, per cent by weight (not less than) | 12.0 |
| 3. | Milk fat,per cent by weight (not less than) | 18.0 |
| 4. | Totalash, per cent by weight (not more than) | 8.5 |
| 5. | Ashinsoluble in dilute Hydrochloric acid, per cent by weight (not more than) | 0.1 |
| 6. | Solubility:- | |
| SolubilityIndex maximum | 2.0 ml | |
| Solubilityper cent by weight (not less than) | 98.5 | |
| 7. | Vitamin A(as retinol) µg per 100 g. (not less than) | 350 µg |
| 8. | AddedVitamin D (expressed asCholecalciferolorErgocalciferol) µg per 100 g. (not less than) | 4.5 µg |
| 9. | VitaminC, mg per 100 g. (not less than) | 35 mg |
| 10. | Thiamine,µg per 100 g. (not less than) | 185 µg |
| 11. | Riboflavin,µg per 100 g. (not less than) | 275 µg |
| 12. | Niacin,µg per 100 g. (not less than) | 1160µg |
| 13. | Pyridoxineµg per 100 g. (not less than) | 160µg |
| 14. | Folicacid, µg per 100 g. (not less than) | 20 µg |
| 15. | Pantothenicacid, mg per 100 g. (not less than) | 1.4 mg |
| 16. | Vitamin B12,µg per 100 g. (not less than) | 0.7 µg |
| 17. | Choline, mg per 100 g. (not less than) | 32 mg |
| 18. | VitaminK, µg per 100 g. (not less than) | 18 µg |
| 19. | Biotin,µg per 100 g. (not less than) | 7.0 µg |
| 20. | Sodium,mg per 100 g. (not less than) | 90 mg |
| 21. | Potassium,mg per 100 g. (not less than) | 370 mg |
| 22. | Chloride,mg per 100 g. (not less than) | 250 mg |
| 23. | Calcium,mg per 100 g. (not less than) | 230 mg |
| 24. | Phosphorus,mg per 100 g. (not less than) | 115 mg |
| 25. | Magnesium,mg per 100 g. (not less than) | 22 mg |
| 26. | Iron, mgper 100 g. (not less than) | 5.0 mg |
| 27. | Iodine,µg per 100 g. (not less than) | 20 µg |
| 28. | Copper,µg per 100 g. (not less than) | 280 µg |
| 29. | Zinc, mgper 100 g. (not less than) | 2.5 mg |
| and notmore than | 5.0 mg | |
| 30. | Manganese,µg per 100g. (not less than) | 20 µg |
| 31. | Selenium,µg per 100 g. (not less than) | 14 µg |
| 32. | Bacterialcount, per g (not more than) | 10,000 |
| 33. | Coliformcount absent in | 0.1 gram |
| 34. | Yeast andmould count absent in | 0.1 gram |
| 35. | SalmonellaandShigellaabsent in | 25 gram |
| 36. | E. coliabsent in | 0.1 gram |
| 37. | Staphylococcusaureasabsent in | 0.1 gram. |
| 1. | Carotenes | - | Not less than 0.25 mg/L |
| 2. | Fluorine | - | Not less than 0.107 mg/L |
| 3. | Aminoacids | - | Not less than 9 mg/L (only L forms ofaminoacidsshould be used) |
| 4. | Non-protein nitrogen | - | Not less than 173 mg/L |
| 5. | Nucleotides | - | Not less than 11.7 mg/L |
| 6. | Carnitine | - | Not less than 11.27µg/L |
| 7. | Lactalbumin | - | Not less than 1.4 g/L |
| 8. | Lactoferrin | - | Not less than 0.27 g/L |
| 9. | Lysozyme | - | Not less than 0.8 g/L |
| 10. | Fucose | - | Not less than 1.3 g/L |
| 11. | Glucosamine | - | Not less than 0.7 g/L |
| 12. | Inositol | - | Not less than 0.39 g/L |
| 13. | Citric acid | - | Not less than 0.35 g/ L |
| 14. | Cholesterol | - | Not less than 88 mg/L |
| 15. | Lipid Phosphorus | - | Not less than 7 mg/L |
| 16. | Prostaglandins | - | Not less than PGE 150 mg/L |
| - | Not less than PGE 400 mg/L |
1. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic;
2. Phosphorous (P)-Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic;
3. Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;
4. Iron (Fe)-Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate;
5. Magnesium (Mg)-Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic;
6. Sodium (Na)-Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic;
7. Potassium (K)-Potassium phosphate dibasic;
8. Copper (Cu)-Cupric citrate, Cupric sulphate;
9. Iodine (I)-Potassium iodide, Sodium iodide;
10. Zinc (Zn)-Zinc sulphate;
11. Source of Manganese (Mn)-Manganese chloride, Manganese sulphate.
Vitamins1. Vitamin A-Retinyl acetate, Retinyl palmitate, Retinyl propionate;
2. Provitamin A-Beta-carotene;
3. Vitamin D-Vitamin D2 Ergocalciferol, Vitamin D3-Cholecalciferol, Cholecalciferol-cholesterol;
4. Vitamin E-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
5. Thiamin (Vitamin B1)-Thiamin chloride hydrochloride, Thiamin mononitrate;
6. Riboflavin (Vitamin B2)-Riboflavin, Riboflavin 5'-phosphate sodium;
7. Niacin-Nicotinamide, Nicotinic acid;
8. Vitamin B6-Pyridoxine hydrochloride;
9. Biotin (Vitamin H)-d-biotin;
10. Folacin-Folic acid;
11. Pantothenic acid-Calcium pantothenate, Panthenol;
12. Vitamin B12-Cyanocobalamin, Hydroxycobalamin;
13. Vitamin K-Phytylmenaquinone;
14. Vitamin C-Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6- palmitate;
15. Choline-Choline bitartrate, Choline chloride;
16. Inositol;
17. Selenium-Sodium selenite.
The product shall be free of lumps and shall be uniform in appearance. It shall be free from added starch, added colour and added flavour. It shall not have rancid taste and musty odour.It may contain food additive listed below,-| Food additives | Maximum level in 100 ml of the ready-to-drink product |
| pH-AdjustingAgentsSodiumhydroxide]Sodiumhydrogen carbonate]Sodiumcarbonate]Potassiumhydroxide]Potassiumhydrogen carbonate]PotassiumcarbonateCalciumhydroxide] | Limited bygood manufacturing practice and within the limits for sodium and potassium inall types of infant formulae |
| Sodiumcitrate]Potassiumcitrate]L(+)Lactic acid]L(+)Lactic acid producing cultures Citric acid] | Limited bygood manufacturing practice in all types of infant formulae |
| Antioxidants(Mixedtocopherols concentrate and L-Ascorbyl palmitate] | 1 mg inall types of infant formula |
| 1. | Moisture, per cent by weight (notmore than) | 4.5 |
| 2. | Total milk protein, per cent byweight (not less than) | 10.0 |
| and not more than | 16.0 | |
| 3. | Total fat, per cent by weight (notless than) | 18.0 |
| Milk fat, per cent by weight (not lessthan) | 12.0 | |
| Linoleate per 100 gram (not lessthan) | 1.398 | |
| 4. | Total ash, per cent by weight (notmore than) | 8.5 |
| 5. | Ash insoluble in dilute Hydrochloricacid, per cent by weight (not more than) | 0.1 |
| 6. | Solubility: | |
| (a) SolubilityIndex maximum | 2.0ml | |
| (b) Solubility percent by weight (not less than) | 98.5 | |
| 7. | Vitamin A (as retinol) µg per 100 g.(not less than) | 350µg |
| 8. | Added Vitamin D (expressed asCholecalciferol or Ergocalciferol) µg per 100 g. (not less than) | 4.5µg |
| 9. | Vitamin C, mg per 100 g. (not lessthan) | 35mg |
| 10. | Thiamine, µg per 100 g. (not lessthan) | 185µg |
| 11. | Riboflavin, µg per 100 g. (not lessthan) | 275pg |
| 12. | Niacin, µg per 100 g. (not less than) | 1160µg |
| 13. | Pyridoxine µg per 100 g. (not lessthan) | 160µg |
| 14. | Folic acid, µg per 100 g. (not lessthan) | 20µg |
| 15. | Pantothenic acid, mg per 100 g. (notless than) | 1.4mg |
| 16. | Vitamin B12, µg per 100 g.(not less than) | 0.7µg |
| 17. | Choline, mg per 100g. (not less than) | 32mg |
| 18. | Vitamin K, µg per 100 g. (not lessthan) | 18µg |
| 19. | Biotin, µg per 100 g. (not less than) | 7.0µg |
| 20. | Vitamin E (asα-tocopherolcompounds) IU per 100g. (not less than) | 3.15IU |
| 21. | Sodium, mg per 100 g. (not less than) | 90mg |
| 22. | Potassium, mg per 100 g. (not lessthan) | 370mg |
| 23. | Chloride, mg per 100 g. (not lessthan) | 250mg |
| 24. | Calcium, mg per 100g. (not less than) | 230mg |
| 25. | Phosphorus, mg per 100 g. (not lessthan) | 115mg |
| 26. | Magnesium, mg per 100 g. (not lessthan) | 22mg |
| 27. | Iron, mg per 100 g. (not less than) | 5.0mg |
| 28. | Iodine, µg per 100 g. (not less than) | 20µg |
| 29. | Copper, µg per 100 g. (not less than) | 280µg |
| 30. | Zinc, mg per 100 g. (not less than)and | 2.5mg |
| not more than | 5.0mg | |
| 31. | Manganese, µg per 100 g. (not lessthan) | 20µg |
| 32. | Selenium, µg per 100 g. (not lessthan) | 14µg |
| 33. | Bacterial count, per g. (not morethan) | 10,000 |
| 34. | Coliform count absent in | 0.1gram |
| 35. | Yeast and mould count absent in | 0.1gram |
| 36. | Salmonella and Shigella absent in | 25gram |
| 37. | E. coli absent in | 0.1gram |
| 38. | Staphylococcus aureas absent in | 0.1gram. |
| 39. [] [Inserted by G.S.R. 458(E), dated 2nd July, 2007 (w.e.f. 3-7-2007).] | [Mono and Diglycerides] [Inserted by G.S.R. 458(E), dated 2nd July, 2007 (w.e.f. 3-7-2007).] | 0. [4gram] [Inserted by G.S.R. 458(E), dated 2nd July, 2007 (w.e.f. 3-7-2007).] |
1. Calcium (Ca)-Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate;
2. Phosphorous (P)-Calcium phosphate tribasic;
3. Chloride (Cl)-Sodium chloride;
4. Iron (Fe)-Hydrogen reduced iron, Electrolytic iron;
5. Magnesium (Mg)-Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic;
6. Sodium (Na)-Sodium chloride;
7. Zinc (Zn)-Zinc sulphate;
Vitamins1. Vitamin A-Retinyl acetate, Retinyl palmitate, Retinyl propionate;
2. Provitamin A-Beta-carotene;
3. Vitamin D-Vitamin D2 Ergocalciferol, Vitamin D.-Cholecalciferol,
Choleca lci ferol-cholesterol;4. Vitamin E-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
5. Thiamin (Vitamin B1)-Thiamin chloride hydrochloride, Thiamin mononitrate;
6. Riboflavin (Vitamin B2)-Riboflavin, Riboflavin 5'-phosphate sodium;
7. Niacin-Nicotinamide, Nicotinic acid;
8. Vitamin B6-Pyridoxine hydrochloride;
9. Biotin (Vitamin H)-d-biotin;
10. Folacin-Folic acid;
11. Pantothenic acid-Calcium pantothenate, Panthenol;
12. Vitamin B12-Cyanocobalamnin, Hydroxycobalamin;
13. Vitamin K-Phytylmenaquinone;
14. Vitamin C-Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmi tate;
15. Choline-Choline bitartrate, Cholinne chloride;
16. Inositol;
17. Selenium-Sodium selenite.
It shall be in the form of powder, small granules or flakes, free from lumps and shall be uniform in appearance.It shall be free from dirt and extraneous matter and free from preservatives and added colour and flavour. It shall be free from any material, which is harmful to human health.It may contain the following additives,--| Emulsifiers | Maximum level in 100g of product on a dry weight basis |
| Lecithin | 1.5 g. |
| Mono-andMono- and Diglycerides | 1.5 g. |
| pH-Adjusting Agents | |
| Sodiumhydrogen carbonate} | |
| Sodiumcarbonate} | Limitedby good manufacturing practice within the limits for sodium. |
| Sodiumcitrate} | |
| Potassiumhydrogen carbonate} | |
| Potassiumcarbonate} | |
| Potassiumcitrate} | |
| Sodiumhydroxide} | |
| Calciumhydroxide} | |
| Potassiumhydroxide} | |
| L(+)Lactic acid} | |
| Citricacid} | |
| Antioxidants | |
| Mixed tocopherols concentrate}∞-Tocopherol} | 300 mg/kgfat, singly or in combination |
| L-Ascorbyl palmitate} | 200 mg/kgfat |
| 1. | Moisture, per cent by weight (notmore than) | 5.0 |
| 2. | Total protein, per cent by weight(not less than) | 15.0 |
| 3. | Fat, per cent by weight (not lessthan) | 7.5 |
| 4. | Total Carbohydrate, per cent byweight (not less than) | 55.0 |
| 5. | Total ash, per cent by weight (notmore than) | 5.0 |
| 6. | Ash insoluble in dilute Hydrochloric acid,per cent by weight (not more than) | 0.1 |
| 7. | Crude fibre (on dry basis) per centby weight (not more than) | 1.0 |
| 8. | Vitamin A (as retinol) µg per 100 g.(not less than) | 350µg |
| 9. | Added Vitamin D, µg per 100 g.(expressed as Cholecalciferol or Ergocalciferol) (not less than) | 5µg |
| 10. | Vitamin C, mg per 100 g. (not lessthan) | 25mg |
| 11. | Thiamine (as hydrochloride), mg per100 g. (not less than) | 0.5mg |
| 12. | Riboflavin, mg per 100 g. (not lessthan) | 0.3mg |
| 13. | Niacin, mg per 100 g. (not less than) | 3.0mg |
| 14. | Folic acid, µg per 100 g. (not lessthan) | 20µg |
| 15. | Iron, mg per 100 g. (not less than) | 5.0mg |
| 16. | Zinc, mg per 100 g. (not less than) | 2.5mg |
| and not more than | 5.0mg | |
| 17. | Bacterial count, per g. (not morethan) | 10,000 |
| 18. | Coliform count absent in | 0.1gram |
| 19. | Yeast and mould count absent in | 0.1gram |
| 20. | Salmonella and Shigella absent in | 25gram |
| 21. | E. coli absent in | 0.1gram |
| 22. | Staphylococcus aureas absent in | 0.1gram. |
1. Calcium (Ca)-Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate;
2. Phosphorous (P)-Calcium phosphate tribasic, Phosphoric acid;
3. Chloride (CI)-Sodium chloride, Hydrochloric acid;
4. Iron (Fe)-Hydrogen reduced iron, Electrolytic iron;
5. Sodium (Na)-Sodium chloride;
6. Zinc (Zn)-Zinc acetate, Zinc chloride, Zinc oxide, Zinc sulphate;
Vitamins1. Vitamin A-Retinyl acetate, Retinyl palmitate, Retinyl propionate;
2. Provitamin A-Beta-carotene;
3. Vitamin D-Vitamin D2-Ergocalciferol, Vitamin D3 Cholecalciferol, Cholecalciferol-cholesterol;
4. Vitamin E-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
5. Thiamin (Vitamin B1)-Thiamin chloride hydrochloride, Thiamin mononitrate;
6. Riboflavin (Vitamin B2)-Riboflavin, Riboflavin 5'-phosphate sodium;
7. Niacin-Nicotinamide, Nicotinic acid;
8. Vitamin B6-Pyridoxine hydrochloride;
9. Biotin (Vitamin H)-d-biotin;
10. Folacin-Folic acid;
11. Pantothenic acid-Calcium pantothenate, Panthenol;
12. Vitamin B12- Cyanocobalamin, Hydroxycobalamin;
13. Vitamin K-Phytylmenaquinone;
14. Vitamin C-Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6- palmitate;
15. Choline-Choline bitartrate, Choline chloride;
16. Inositol;
17. Selenium-Sodium selenite.
It shall be in the form of powder, small granules or flakes, free from lumps and shall be uniform in appearance.All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality. It shall be free from preservatives, added colour and flavour.It may contain the following additives:| Name of the food additives | Maximum level in 100 g of product, on a dry weight basis |
| Emulsifiers | |
| Lecithin | 1.5 gram |
| Mono-andDiglycerides | 1.5 gram |
| pH-Adjusting Agents | |
| Sodiumhydrogen carbonate] | Limitedby good manufacturing practice and within the limits for sodium |
| Potassiumhydrogen carbonate] | Limitedby good manufacturing |
| Calciumcarbonate] | practice |
| L(+)Lactic acid] | 1.5 gram |
| Citricacid] | 2.5 gram |
| Antioxidants | |
| Mixedtocopherolsconcentrate] | 300 mg/kgfat, singly or in combination |
| Alpha-tocopherol] | |
| L-Ascorbylpalmitate] | 200 mg/kgfat |
| L-Ascorbic acid and its sodium andpotassium salts | 50 mg,expressed as ascorbic acid and within the limits for sodium |
| Enzymes | Limitedby good manufacturing |
| Maltcarbohydrates | practice |
| Leavening Agents | |
| Ammoniumcarbonate] | Limitedby good manufacturing practice |
| Ammonium hydrogencarbonate] |
| 1. | Moisture, per cent by weight (notmore than) | 4.0 |
| 2. | Total protein, per cent by weight(not less than) | 15.0 |
| 3. | Total Carbohydrate, per cent by weight(not less than) | 55.0 |
| 4. | Total ash, per cent by weight (notmore than) | 5.0 |
| 5. | Ash insoluble in dilute Hydrochloricacid, per cent by weight (not more than) | 0.1 |
| 6. | Crudefibre(on dry basis) per cent by weight (not more than) | 1.0 |
| 7. | Vitamin A (as retinol) µg per 100 g.(not less than) | 350µg |
| 8. | Added Vitamin D, µg per 100 g.(expressed asCholecalciferolorErgocalciferol) (not less than) | 5µg |
| 9. | Vitamin C, mg per 100 g. (not lessthan) | 25mg |
| 10. | Thiamine (as hydrochloride), mg per100 g. (not less than) | 0.5mg |
| 11. | Riboflavin, mg per 100 g. (not lessthan) | 0.3mg |
| 12. | Niacin, mg per 100 g. (not less than) | 3.0mg |
| 13. | Folic acid, µg per 100 g. (not lessthan) | 20.0µg |
| 14. | Iron, mg per 100 g. (not less than) | 5.0mg |
| 15. | Zinc, mg per 100 g. (not less than) | 2.5mg |
| and not more than | 5.0mg | |
| 16. | Bacterial count, per g. (not morethan) | 10,000 |
| 17. | Coliformcount absent in | 0.1gram |
| 18. | Yeast and mould count absent in | 0.1gram |
| 19. | Salmonella andShigellaabsent in | 25gram |
| 20. | E. coli absent in | 0.1gram |
| 21. | Staphylococcusaureasabsent in | 0.1gram. |
| (1)Protein | - | Not lessthan 3.0 gram per 100 available calories (or 0.7 gram per 100 availablekilojoules) |
| Not morethan 5.5 g per 100 available calories (or 1.3 g per 100 availablekilojoules). |
| (2) Fat | - | Not lessthan 4 g per 100 calories (0.93 gram per 100 available kilojoules) |
| Not morethan 6 gram per 100 calories (1.4 gram per 100 available kilojoules). | ||
| Linoleicacid (in the form ofglyceride) | - | Not lessthan 310 mg per 100 calories (or 74.09 mg per 100 available of kilojoules). |
1. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic;
2. Phosphorous (P)-Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic;
3. Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;
4. Iron (Fe)-Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate;
5. Magnesium (Mg)-Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic;
6. Sodium (Na)-Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic;
7. Potassium (K)-Potassium phosphate dibasic;
8. Copper (Cu)-Cupric citrate, Cupric sulphate;
9. Iodine (I)-Potassium iodide, Sodium iodide;
10. Zinc (Zn)-Zinc sulphate;
11. Source of Manganese (Mn)-Manganese chloride, Manganese sulphate.
Vitamins1. Vitamin A-Retinyl acetate, Retinyl palmitate, Retinyl propionate;
2. Provitamin A-Beta-carotene;
3. Vitamin D-Vitamin D2 Ergocalciferol, Vitamin D3-Cholecalciferol, Cholecalciferol-cholesterol;
4. Vitamin E-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;
5. Thiamin (Vitamin B1)-Thiamin chloride hydrochloride, Thiamin mononitrate,
6. Riboflavin (Vitamin B2)-Riboflavin, Riboflavin 5'-phosphate sodium;
7. Niacin-Nicotinamide, Nicotinic acid;
8. Vitamin B6-Pyridoxine hydrochloride;
9. Biotin (Vitamin H)-d-biotin;
10. Folacin-Folic acid;
11. Pantothenic acid-Calcium pantothenate, Panthenol;
12. Vitamin B12-Cyanocobalamin, Hydroxycobalamin;
13. Vitamin K-Phytylmenaquinone;
14. Vitamin C-Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;
15. Choline-Choline bitartrate, Choline chloride;
16. Inositol;
17. Selenium-Sodium selenite.
The product shall be free of lumps and shall be uniform in appearance. It shall be free from added starch and added colour and flavour. It shall not have rancid taste and musty odour.It may contain the following additives,--| Name of the food additives | Maximum level in 100 ml of product, Ready-for consumption |
| pH-Adjusting Agents | |
| Sodiumhydrogen carbonate] | |
| Sodiumcarbonate] | Limitedby good manufacturing practice and within the limits for sodium |
| Sodiumcitrate] | |
| Potassiumhydrogen carbonate] | |
| Potassiumcarbonate] | |
| Potassiumcitrate] | |
| Sodiumhydroxide] | |
| Calciumhydroxide] | |
| Potassiumhydroxide] | |
| L(+]Lactic acid] | |
| Citricacid] | |
| Antioxidants | |
| Mixedtocopherolsconcentrate] | 3 mgsingly or in combination |
| oo-Tocopherol] | |
| L-Ascorbylpalmitate] | 5 mgsingly or in combination |
| Sl. No. | Characteristics | Requirements |
| 1. | Moisture,per cent by weight (not more than) | 4.5 |
| 2. | Totalmilk protein, per cent by weight (not less than) | 13.5 |
| and (notmore than) | 24.75 | |
| 3. | Total fat,per cent by weight (not less than) | 18.0 |
| and (notmore than) | 27.0 | |
| Linoleateper 100 gram (not less than) | 1.398 | |
| 4. | Totalash, per cent by weight (not more than) | 8.5 |
| 5. | Ash insolublein dilute Hydrochloric acid, per cent by weight (not more than) | 0.1 |
| 6. | Solubility: | |
| SolubilityIndex maximum | 2.0 ml | |
| Solubilityper cent by weight (not less than) | 98.5 | |
| 7. | Vitamin A(as retinol) µg per 100 g. (not less than) | 350 µg |
| 8. | AddedVitamin D (expressed asCholecalciferolorErgocalciferol) µg per 100 g. (not less than) | 4.5 µg |
| 9. | VitaminC, mg per 100 g. (not less than) | 36 mg |
| 10. | Thiamine,mcg per 100 g. (not less than) | 180 µg |
| 11. | Riboflavin,µg per 100 g. (not less than) | 270µg |
| 12. | Niacin,µg per 100 g. (not less than) | 1125 µg |
| 13. | Pyridoxine,µg per 100 g. (not less than) | 202.50 µg |
| 14. | Folic acid,µg per 100 g. (not less than) | 20.0 µg |
| 15. | Pantothenicacid, mg per 100 g. (not less than) | 1.35 mg |
| 16. | VitaminB12, µg per 100 g. (not less than) | 0.675 µg |
| 17. | Choline, mg per 100 g. (not less than) | 32 mg |
| 18. | Vitamin K,µg per 100 g. (not less than) | 18 µg |
| 19. | Biotin,µg per 100 g. (not less than) | 6.75 µg |
| 20. | Vitamin E(as (x-tocopherolcompounds) I.U. per 100 g. (notless than) | 3.15 IU |
| 21. | Sodium,mg per 100 g. (not less than) | 90 mg |
| 22. | Potassium,mg per 100 g. (not less than) | 360 mg |
| 23. | Chloride,mg per 100 g. (not less than) | 247.50 mg |
| 24. | Calcium,mg per 100 g. (not less than) | 405 mg |
| 25. | Phosphorus,mg per 100 g. (not less than) | 270 mg |
| 26. | Magnesium,mg per 100 g. (not less than) | 27 mg |
| 27. | Iron, mgper 100 g. (not less than) | 5 mg |
| 28. | Iodine,ggper 100 g. (not less than) | 22.50 µg |
| 29. | Copper,µg per 100 g. (not less than) | 280 µg |
| 30. | Zinc, mgper 100 g. (not less than) | 2.5 mg |
| and (notmore than) | 5.0 mg | |
| 31. | Manganese,µg per 100 g. (not less than) | 20 µg |
| 32. | Selenium,µg per 100 g. (not less than) | 14 µg |
| 33. | Bacterialcount, per g (not more than) | 10,000 |
| 34. | Coliformcount absent in | 0.1 gram |
| 35. | Yeast andmould count absent in | 0.1 gram |
| 36. | SalmonellaandShigellaabsent in | 25 gram |
| 37. | E.coliabsentin | 0.1 gram |
| 38. | Staphylococcusaureasabsent in | 0.1 gram. |
| Product | Moisture | Milk Fat | Milk solids not fat | Common salt |
| (1) | (2) | (3) | (4) | (5) |
| (i) Table Butter | Not morethan 16.0 percent m/m | Not lessthan 80.0 percent m/m | Not morethan 1.5 percent m/m | Not morethan 3.0 percent m/m |
| (ii)DesiCooking Butter | Not lessthan 76.0 percent m/m | - | -] |
| Substituted by G.S.R. 356(E), dated 7th June, 2005, for items A.11.02.19 and 11.02.20 (w.e.f. 7-3-2006). The said items, before substitution, stood as under:"A.11.02.19.-Table (Creamery) Butter means the product obtained from cow or buffalo milk or a combination therof or from cream or curd obtained from cow or buffalo milk or a combination therof with or without the addition of common salt and annatto or carotene as colouring matter. It shall be free from other animal fats, wax and mineral oils, vegetable oils and fats. No preservative except common salt and no colouring matter except annatto or carotene shall be added. It shall contain not less than 80.0 per cent by weight of milk fat, not more than 1.5 per cent by weight of curd and not more than 3.0 per cent by weight of common salt.Diacetyl may be added as flavouring agent but, if so used, the total diacetyl content shall not exceed 4.0 parts per million, calcium hydroxide, sodium bicarbonate, sodium carbonate, sodium polyphosphate, (as linear phosohate) may be added for regulating the hydrogen-ion concentration in the finished products not exceeding 0.2 per cent by weight of butter as a whole.A.11.02.20.-Deshi (Cooking) Butter means the product obtained from cow or buffalo milk or a combination therof or curd obtained from cow or buffalo milk or combination therof without the addition of any preservative including common salt, any added colouring matter or any added flavouring agent. It shall be free from other animal fats, wax and mineral oils, vegetable oils and fats. It shall contain not less than 76.0 per cent of milk fat by weight:Provided that where butter is sold or offered for sale without any indication as to whether it is table butter or deshi butter, the standards of quality prescribed for table butter shall apply." |
| Sl. No. | Name of the State/Union Territory | Butyro-refracto-meterreading at 40oC | Minimum Reichert value | Percentage of | |
| PFA as Oleic acid (Max.) | Moisture (Max.) | ||||
| (1) | (2) | (3) | (4) | (5) | (6) |
| 1. | AndhraPradesh | 40.0 to 43.0 | 24 | 3.0 | 0.5 |
| 2. | AndamanandNicobarIslands | 41.0. to 44.0 | 24 | 3.0 | 0.5 |
| 3. | ArunachalPradesh | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 4. | Assam | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 5. | Bihar | 40.0 to 43.0 | 28 | 3.0 | 0.5 |
| 6. | Chandigarh | 40.0 to 43.0 | 28 | 3.0 | 0.5 |
| 6A. [] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [Chhatisgarh] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 40. [0 to 44.0] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [26] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 0. [3] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 0. [5] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] |
| 7. | DadraandNagarHaveli | 40.0 to 43.0 | 24 | 3.0 | 0.5 |
| 8. | Delhi | 40.0 to 43.0 | 28 | 3.0 | 0.5 |
| 9. | (a)Goa | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| (b) DamanandDiu | 40.0 to 43.5 | 24 | 3.0 | 0.5 | |
| 10. | Gujarat: | ||||
| (a) Areasother than cotton tract areas | 40.0. to 43.5 | 24 | 3.0 | 0.5 | |
| (b)Cotton tract areas | 41.5 to 45.0 | 21 | 3.0 | 0.5 | |
| 11. | Haryana: | ||||
| (a) Areasother than cotton tract areas | 40.0 to 43.0 | 28 | 3.0 | 0.5 | |
| (b) Cottontract areas | 40.0 to 43.0 | 26 | 3.0 | 0.5 | |
| 12. | HimachalPradesh | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 13. | Jammu and Kashmir | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 13A. [] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [Jharkhand] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 40. [0 to 43.0] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [28] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 3. [0] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 0. [5] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] |
| 14. | Karnataka: | ||||
| (a) Areasother thanBelgaumDistrict | 40.0 to 43.0 | 24 | 3.0 | 0.5 | |
| (b)BelgaumDistrict | 40.0 to 44.0 | 26 | 3.0 | 0.5 | |
| 15. | Kerala | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 16. | Lakshadweep | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 17. | MadhyaPradesh: | ||||
| (a) Areasother than cotton tract areas | 40.0 to 44.0 | 26 | 3.0 | 0.5 | |
| (b)Cotton tract areas 41.5 to 45.0 | 21 | 3.0 | 0.5 | ||
| 18. | Maharashtra: | ||||
| (a) Areasother than cotton tract areas | 40.0 to 43.0 | 26 | 3.0 | 0.5 | |
| (b)Cotton tract areas | 41.5 to 45.0 | 21 | 3.0 | 0.5 | |
| 19. | Manipur | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 20. | Meghalaya | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 21. | Mizoram | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 22. | Nagaland | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 23. | Orissa | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 24. | Pondicherry | 40.0 to 44.0 | 26 | 3.0 | 0.5 |
| 25. | Punjab | 40.0 to 43.0 | 28 | 3.0 | 0.5 |
| 26. | Rajasthan: | ||||
| (a) Areasother thanJodhpurDivision | 40.0 to 43.0 | 26 | 3.0 | 0.5 | |
| (b)JodhpurDivision | 41.5 to 45.0 | 21 | 3.0 | 0.5 | |
| 27. | TamilNadu | 41.0 to 44.0 | 24 | 3.0 | 0.5 |
| 28. | Tripura | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| 29. | UttarPradesh | 40.0 to 43.0 | 26 | 3.0 | 0.5 |
| [29A] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [Uttaranchal] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 40. [0 to 43.0] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | [26] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 3. [0] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] | 0. [5] [Inserted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006 (w.e.f. 7-3-2006).] |
| 30. | West Bengal: | ||||
| (a) AreasotherthanBishnupurSub-Division | 40.0 to 43.0 | 28 | 3.0 | 0.5 | |
| (b)BishnupurSub-Division | 41.5 to 45.0 | 21 | 3.0 | 0.5 | |
| 31. | Sikkim | 40.0 to 43.0 | 28 | 3.0 | 0.5 |
| (Boudouintest shall be negative.) |
| Requirements | Milk Fat/Butter Oil | Anhydrous milk fat/AnhydrousButter Oil |
| (1) | (2) | (3) |
| (i) B.R. reading at 40°C | 40-44 | 40-44 |
| (ii)Moisture m/m | Not more than 0.4 percent | Not more than 0.1percent |
| (iii) Milk Fat m/m | Not less than 99.6percent | Not less than 99.8percent |
| (iv) Reichert Value | Not less than 24 | Not less than 24 |
| (v) F.F.A. asOleinacid | Not more than 0.4percent | Not more than 0.3 percent |
| (vi) Peroxide Value(milliequivalentsof Oxygen/kg fat | Not more than 0.6 | Not more than 0.3 |
| (vii)BoudouinTest | Negative | Negative |
| Substituted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006, for item A.11.02.20.01 (w.e.f. 7-3-2006). The said item, before substitution, stood as under:'A.11.02.21.01.-Butter Oil or Butter Fat-Products exclusively obtained from butter or cream and resulting from the removal of practically the entire water and solids-not-fat contents.It may contain permitted anti-oxidants not exceeding 0.02 per cent by weight except gallate which shall not exceed 0.01 per cent by weight. It shall conform to standards of quality of ghee laid down in item A.11.02.21 except Butyro refractometer reading which shall be 40.0-44.0 at 40°C. In case of imported butter oil, Reichert value shall not be less than 24.' |
| Item A.11.02.22 renumbered as item A.11.02.16 by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, with G.S.R. 131(E), dated 3rd March, 2006 and with G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R. 591(E), dated 13th August, 2008 and G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-3-2006). |
| Chakka | Skimmed milkChakka | |
| (i) Totalsolids, per cent by weight | Min.30 | Min.20 |
| (ii) Milk fat (on dry basis) per centby weight | Min.33 | Max.5 |
| (iii) Milk protein (on dry basis) percent by weight | [Min.30] [Substituted by G.S.R. 149(E), dated 14th March, 1997 (w.e.f. 14.3.1997).] | Min.60 |
| (iv)Titrableacidity (as lactic acid) per cent by weight | Max.2.5 | Max.2.5 |
| (v) Total ash (on dry basis) per centby weight | Max.3.5 | Max.5.0 |
| (i) | Total solids, percent by weight | Not less than 58 |
| (ii) | Milk fat (on drybasis) per cent by weight | Not less than 8.5 |
| (iii) | Milk protein (on drybasis) per cent by weight | [Not less than 9] [Substituted by G.S.R. 149(E), dated 14.3.1997 (w.e.f. 14.3.1997).] |
| (iv) | Titrableacidity (as lactic acid) per cent by weight | Not more than 1.4 |
| (v) | Sugar (Sucrose) (ondry basis) per cent by weight | Not more than 72.5 |
| (vi) | Total ash (on dry basis)per cent by weight | Not more than 0.9. |
| Product | Milk Fat | Milk solids not fat | Milk protein | Sugar |
| (1) | (2) | (3) | (4) | (5) |
| (i) Yoghurt | Not less than 3.0 percent m/m | Notless than 8.5 percent m/m | Notless than 3.2 percent m/m | - |
| (ii) Partly skimmed Yoghurt | Not less than 0.5 percent m/m and notmore than 3.0 percent m/m | Notless than 8.5 percent m/m | Notless than 3.2 percent m/m | - |
| (iii) Skimmed Yoghurt | Not more than 0.5 percent m/m | Notless than 8.5 percent m/m | Notless than 3.2 percent m/m | - |
| (iv) Sweetened/FlavouredYoghurt | Not less than 3.0 percent m/m | Notless than 8.5 percent m/m | Notless than 3.2 percent m/m | Notless than 6.0 percent m/m |
| (v) Fruit Yoghurt | Not less than 1.5 percent m/m | Notless than 8.5 percent m/m | Notless than 2.6 percent m/m | Notless than 6.0 percent m/m |
| Substituted by G.S.R. 356(E), dated 7th June, 2005 and read with Corrigendum G.S.R. 706(E), dated 6th December, 2005, G.S.R. 131(E), dated 3rd March, 2006, G.S.R. 532(E), dated 5th September, 2006, G.S.R. 575(E), dated 5th September, 2007, G.S.R. 591(E), dated 13th August, 2008, G.S.R. 805(E), dated 20th November, 2008, G.S.R. 117(E), dated 24th February, 2009, G.S.R. 329(E), dated 15th May, 2009, G.S.R. 606(E), dated 28th August, 2009 and G.S.R. 175(E), dated 5th March, 2010 (w.e.f. 7-9-2010), for item A.11.02.23. The said item, before substitution by G.S.R. 356(E), stood as under:"A.11.02.23.-Yoghurt means a coagulated product obtained from toned milk, pasteurised or boiled milk by lactic acid fermentation through lactobacillus bulgarius delbruckii var- bulgarius and Streptococcus thermophilus. It may also contain cultures of Bifidobacterium bifidus and Lactobacillus acido-philus and if added, the declaration to this effect shall be made on the label. The product shall have smooth surface and custard like consistency with no whey separation. it may also contain-(i) milk powder, skimmed milk powder, whey powder, whey proteins, water soluble milk proteins, caseinmates manufactured from pasteurised products and lactose enzyme preparation;(ii) sugar, corn-syrup or glucose syrup in case of sweetened, flavoured and fruit yoghurt only;(iii) fruits, fruit pulp, jam, fruit syrup, fruit juice etc. in flavoured and fruit yoghurt only;(iv) permitted colours and flavours in flavoured and fruit yoghurt only.It may contain permitted stabilisers upto a maximum limit of 0.5 per cent by weight. It shall also meet the following requirements, namely:-- - Yoghurt Plain - Yoghurt Skimmed - Yoghurt Sweetened and/or flavoured - Fruit Yoghurt(i) Total milk solids per cent by weight not less than - 13.5 - 11.0 - 13.5 - 10.0(ii) Milk fat, per cent by weight - Not less than 3.0 - Not less than 0.5 - Not less than 3.0 - Not less than 1.5(iii) Sugar, per cent by weight, not less than - - - - 6.0 - 6.0(iv) protein, per cent by weight, not less than - 3.2 - 3.2 - 3.2 - 2.6Titrable acidity of the product shall be from 0.8 to 1.2 per cent by weight (as lactic acid). The specific lactic acid bacterial count per gram of the product shall not be less than 10,00,000 and Esherichia. Coli shall be absent in the product.The type of yoghurt shall be clearly indicated on the label otherwise standard of Plain Yoghurt shall apply.Note.-The yoghurt subjected to heat treatment after fermentation at temperature not less than 65°C shall be labelled as "Thermised or Heat Treated Yoghurt" and shall conform to the above parameters except the minium requirement of specific lactic acid bacterial count per gm." |
| Requirement | Whey Powder | Acid Whey Powder |
| (1) | (2) | (3) |
| (i)Moisture | Not more than 5.0 percent | Not more than 4.5 percent |
| (ii) Milk Fat | Not more than 2.0 percent m/m | Not more than 2.0 percent m/m |
| (iii) Milk Protein (Nx6.38) | Not less than 10.0 percent m/m | Not less than 7.0 percent m/m |
| (iv) Total Ash | Not more than 9.5 percent m/m | Not more than 15.0 percent m/m |
| (v) pH (in 10.0% solution) | Not less than 5.1 | Not more than 5.1 |
| (vi) Lactose content expressed as anhydrous Lactose | Not less than 61.0 percent m/m | Not less than 61.0 percent m/m |
| Requirements | Non-animal rennet Casein | Acid Casein | Caseinate |
| (1) | (2) | (3) | (4) |
| (i)Moisture | Not more than 12.0 percent m/m | Not more than 12.0 percent m/m | Not more than 8.0 percent m/m |
| (ii) Milk Fat | Not more than 2.0 percent m/m | Not more than 2.0 percent m/m | Not more than 2.0 percent m/m |
| (iii) Milk Protein (Nx6.38) on dryweight basis | Not less than 84.0percent m/m | Not less than 90.0percent m/m | Not less than 88.0percent m/m |
| (iv) Casein in Protein | Not less than 95.0percent m/m | Not less than 95.0percent m/m | Not less than 95.0percent m/m |
| (v) Ash including P2O5 | Not less than 7.5 percent m/m | Not more than 2.5 percent m/m | |
| (vi) Lactose | Not more than 1.0 percent m/m | Not more than 1.0 percent m/m | Not more than 1.0 percent m/m |
| (vii) Free Acid ml 0.1N Na OH/gm | - | Not more than 0.27 percent | - |
| (viii) pH Value in 10% | - | - | Not more than 8.0] |
| 1. | Fat | Not less than 80 per cent mass/mass |
| 2. | Moisture | Not less than 12 per cent and notmore than 16 per cent mass/mass |
| 3. | Vitamin A | Not less than 30 I.U. per gram of theproduct at the time of sale |
| 4. [] [Inserted by G.S.R. 245(E), dated 11th March, 1982 (w.e.f. 11.3.1982).] | [Melting point of extracted fat] [Inserted by G.S.R. 245(E), dated 11th March, 1982 (w.e.f. 11.3.1982).] | [31°C to 37°C (Capillary slip method)] [Inserted by G.S.R. 245(E), dated 11th March, 1982 (w.e.f. 11.3.1982).] |
| 5. | Unsaponifiablematter of extracted fat | Not more than 1.5 per cent by weight |
| 6. | Free fatty acids (as oleic acid) ofextracted fat | Not more than 0.25 per cent by weight |
| OR | ||
| Acid value | Not more than 0.5] |
| Fat | Not less than 80 per cent m/m |
| Moisture | Not less than 12 per cent and notmore than 16 per cent m/m |
| (i) Vitamin A | Not less than 30 IUper gram at the time of packaging and shall show a positive test for Vitamin'A' when tested by Antimonytrichloride(carrprice) reagents (as per IS 5886-1970). |
| (ii) Melting pointby Capillary slip method | 31°C-41°C |
| (iii)Unsaponifiablematter | Not exceeding 2.0per cent but in case of the products where proportion of Rice bran oil ismore than 30 per cent by weight theunsapmattershall be not more than 2.5 per cent by weight provided quantity of Rice branoil is declared on the label of such product as laid down in rule 42(ZZZ)(10). |
| (iv) Free FattyAcid calculated as Oleic acid | Not more than 0.25 per cent |
| OR | |
| Acid value | Not more than 0.5 |
| (a) | Total ash (m/m) | Not less than 4.0 per cent and not more than8.0 per cent |
| (b) | Water-soluble ash | Not less than 45.0 per cent of totalash |
| (c) | Alkalinity of water-soluble ashexpressed as KOH (m/m) | Not less than 1.0 per cent and notmore than 3.0 per cent. |
| (d) | Acid-insoluble ash (m/m) | Not more than 1.0 per cent |
| (e) | Water-extract (m/m) | Not less than 32.0 per cent |
| (f) | Crudefibre(m/m) | Not more than 16.5 per cent.] |
| (a) | Total ashdetermined on tea dried to a constant weight at 100°C | 4. [5 to 9.0 percent by weight] [Substituted by G.S.R. 816(E), dated 3rd November, 1983.] |
| (b) | Total ash solublein boiling distilled water | Not less than 34per cent of total ash |
| (c) | Ash insoluble in dilutehydrochloric acid | [Not more than 1.2per cent by weight on dry basis] [Substituted by G.S.R. 57(E), dated 11th February, 1982.] |
| (d) | Extract obtained byboiling dry tea (dried to constant weight at 100°C) with 100 parts ofdistilled water for one hour under reflux | Not less than 23per cent |
| (e) | Alkalinity ofsoluble ash | [Not less than 1.0per cent and not more than 2.2 per cent expressed as K2O on dry basis] [Substituted by G.S.R. 57(E), dated 11th February, 1982 (w.e.f. 11.2.1982).] |
| (f) | Crudefibredetermined on tea dried to constant weight at 100°C | Not more than 18.5per cent. |
| Parameter | Proposed Standards | |
| (a) | Total ash (m/m) | Not less than 4.0 per cent and notmore than 8.0 per cent |
| (b) | Water-soluble ash | Not less than 45.0 per cent of totalash |
| (c) | Alkalinity of water-soluble ashexpressed as KOH (m/m) | Not less than 1.0 per cent of totalash and not more than 3.0 per cent. |
| (d) | Acid-insoluble ash (m/m) | Not more than 1.0 per cent |
| (e) | Water-extract (m/m) | Not less than 32.0 per cent |
| (f) | Crudefibre(m/m) | Not more than 16.5 per cent |
| (g) | Totalcatechins(m/m) | Not less than 9.0 per cent and notmore than 19.0 per cent.] |
| Period of validity | Minimum percentage of sodiumchloride content asNaCL(on dry basis) | Maximum percentage of matter solublein water other than sodium chloride (ondrybasis) |
| (1) | (2) | (3) |
| Up to 31-3-1982 | 94.0 | 5.0 |
| from 1-4-1982 to31-3-1983 | 94.5 | 4.5 |
| from 1-4-1983 to31-3-1984 | 95.0 | 4.0 |
| from 1-4-1984 to31-3-1985 | 95.5 | 3.5 |
| from 1-4-1985onwards | 96.0 | 3.0 |
| Moisture | Not more than 6.0 per cent by weightof theundriedsample |
| Sodium chloride (NaCI) | Not less than 96.9 per cent by weighton dry basis |
| Matter insoluble in water | Not more than 1.0 per cent by weighton dry basis |
| Matter soluble in water other thanSodium Chloride Iodine content at:- | Not more than 3.0 per cent by weighton dry basis |
| (a) Manufacturers level | Not less than 30 parts per million ondry weight basis |
| (b) Distribution channel includingretail level | Not less than 15 parts per million ondry weight basis. |
| 1.[Potassium iodate(as KIO3) per cent by weight not less than] [ Substituted by G.S.R. 431(E), dated 19th June, 2009 (w.e.f. 19-6-2009).] | 99. [0] [Substituted by G.S.R. 431(E), dated 19th June, 2009 (w.e.f. 19-6-2009).] |
| 2. Solubility | Soluble in 30 partsof water |
| 3. Iodide (as I) per cent by wt. notmore than | 0.002 |
| 4.Sulphate(as SO4) per cent by wt. not more than | 0.002 |
| 5.Bromate,bromide, chlorate and chloride per cent by wt. not more than | 0.01 |
| 6. Matter insoluble in water per centby wt. not more than | 0.10 |
| 7. Less on drying per cent by wt. notmore than | 0.1 |
| 8. pH (5 per cent solution) | Neutral |
| 9. Heavy metal (asPb)ppmnot more than | 10 |
| 10. Arsenic (asAs)ppmnot more than | 3 |
| 11. Iron (as Fe)ppmnot more than | 10.] |
| 1. Moisture | Not more than 5.0per cent by weight |
| 2. Water insolublematter | Not more than 1.0per cent on dry weight basis |
| 3. Chloride content(asNaCL) | Not less than 96.5per cent by weight on dry weight basis |
| 4. Matter insolublein dilute hydrochloricacid | Not more than 3.0 percent by weight on dry weight basis, (to be determined by the method specifiedin IS 253-1970) |
| 5. Matter solublein water other than Sodium Chloride | Not more than 2.5per cent on dry weight basis |
| 6. Iron content (asFe) | 850-1100 parts per million |
| 7. Phosphorus asinorganic (P04) | 1500-2000 parts permillion |
| 8.Sulphateas (SO4) | Not more than 1.1per cent by weight |
| 9. Magnesium as(Mg) water soluble | Not more than 0.10per cent by weight |
| 10. pH value in 5 percent solution in water | 2 to 3.5: |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. Drained weight of fruits shall be not less than the weight given below:-
| (i) Liquid pack | Notless than 50.0 percent or net weight of the contents |
| (ii)Solid Pack | Notless than 70.0 percent of net weight of the contents. |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by Notification No. G.S.R. 185 (E) dated 21.3.2005 (w.e.f. 12.9.1955)], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.02-THERMALLY PROCESSED FRUIT COCKTAIL/ TROPICAL FRUIT COCKTAIL (Canned, Bottled, Flexible pack and/or Aseptically Packed) means the product prepared from a mixture of fruits which shall be declared on the label. Such fruits may be fresh, frozen, dehydrated or previously processed. The fruit mixture may be packed with any suitable packing medium and processed by heat in an appropriate manner before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith its strength when packed shall be declared on the label.2. The names of the fruits used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each fruit used in the product. The drained weight of fruits shall be not less than the weight given below :-
| (a)Liquid pack | - | 50.0percent of net weight of contents |
| (b)Solid pack | - | 70.0percent of net weight of contents |
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.03-THERMALLY PROCESSED VEGETABLES (Canned/Bottled/Flexible pack/ Asceptically packed) means the product obtained from fresh, dehydrated or frozen vegetables either singly or in combination with other vegetables, peeled or unpeeled, with or without the addition of water, common salt and nutritive sweeteners, spices and condiments or any other ingredients suitable to the product, packed with any suitable packing medium appropriate to the product processed by heat, in an appropriate manner, before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith-its strength shall be declared on the label. The product may be prepared in any suitable style appropriate to the product. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product. Drained weight of vegetables shall be not less than the weight given below :-| (i) LiquidPack :- | |
| (a) Mushroom | 50.0percent of net weight of contents |
| (b) Green Beans, CarrotsPeas, Sweet corn/baby corn | 50.0percent of net weight of contents |
| (c) Mushroom packedin sauce | 25.0percent of net weight of contents |
| (d) Othervegetables | 50.0percent of net weight of contents |
| (ii) Solid Pack | 70.0percent of net weight of contents |
2. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.04-THERMALLY PROCESSED CURRIED VEGETABLES/READY TO EAT VEGETABLES means the product prepared from fresh, dehydrated or frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. The vegetable(s), either singly or in combination, may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats, milk fat and any other ingredients suitable to the product and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.05-THERMALLY PROCESSED VEGETABLE SOUPS (Canned, Bottled, Flexible pack and/or Aseptically packed) means unfermented but fermentable product, intended for direct consumption, prepared from juice/pulp/puree of sound, mature vegetables, fresh, dehydrated, frozen or previously processed, singly or in combination, by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, cooked to a suitable consistency and processed by heat in an appropriate, manner, before or after being sealed in a container, so as to prevent spoilage. It may be clear, turbid or cloudy.2. The product shall have total soluble solids (m/m) not less than 5.0 percent except for tomato soup where it shall be not less than 7.0 percent (w/w).
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The net weight of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.06-THERMALLY PROCESSED FRUIT JUICES (Canned, Bottled, Flexible and/or Aseptically packed) means unfermented but fermentable product, pulpy, turbid or clear, intended for direct consumption obtained by a mechanical process from sound, ripe fruit or the flesh thereof and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice. It may contain salt. [Except in case of Apple juice, Orange juice (reconstituted from concentrate), Grape juice, Pineapple Juice (reconstituted from concentrate)] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).]. The product is not required to be called sweetened juice till the added nutritive sweeteners are not in excess of 15g/kg.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall meet the following requirements:
FRUIT JUICES| TSSMin.(%) | Acidityexpressed as Citric AcidMax. (%) | [***] [The column 'Added Nutritive Sweeteners Maximum (g/kg)' and the entries relating thereto omitted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | ||
| 1. | Apple Juice | 10 | 3.5(as malic acid) | |
| 2. | Orange Juice | 10 | 3.5 | |
| (a) Freshlyexpressed | ||||
| (b) reconstitutedfrom concentrate | 10 | 3.5 | ||
| 3. | Grape Fruit Juice | 9 | ... | |
| 4. | Lemon Juice | 6 | 4. [0minimum] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for '4.0' (w.e.f. 8-2-2010).] | |
| 5. | Lime Juice | ... | 5. [0minimum] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for '5.0' (w.e.f. 8-2-2010).] | |
| 6. | Grape Juice | 15 | 3.5 | |
| (a) Freshlyexpressed | ||||
| (b) Reconstitutedfrom concentrate | 15 | 3.5 | ||
| 7. | Pineapple Juice | |||
| (a) Freshlyexpressed | 10 | 3.5 | ||
| (b) Reconstitutedfrom concentrate | 10 | 3.5 | ||
| 8. | Black Current | 11 | 3.5 | |
| 9. | Mango, Guava orany other pulpy fruit | 15 | 3.5 | |
| 10. | Other FruitJuices of single species-not very acidic | 10 | 3.5 | |
| 11. | Other FruitJuices of single species-very acidic | 10 | 3.5 | |
| 12. | Other FruitJuices of single species or combination therof-not very acidic | 10 | 3.5 | |
| 13. | Other FruitJuices of single species or combination therof-very acidic | 10 | 3.5 |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.07-THERMALLY PROCESSED VEGETABLE JUICES (Canned, Bottled, Flexible pack and/or Aseptically packed) means the unfermented but fermentable product or may be lactic acid fermented product intended for direct consumption obtained from the edible part of one or more vegetables, including roots, and tubers (e.g. carrots, garlic), stems and shoots (e.g. asparagus), leaves and flowers (e.g. spinach and cauliflower) and legumes (e.g. peas) singly or in combination, may be clear, turbid or pulpy, may have been concentrated and reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. It may contain salt, nutritive sweeteners, spices and condiments, vinegar, whey or lactoserum having undergone lactic acid fermentation not more than 100 gm/kg and any other ingredients suitable to the product.2. The product shall have total soluble solids free of added salts not less than 5.0 percent (w/w).
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
* A.16.08-THERMALLY PROCESSED TOMATO JUICE means the unfermented juice obtained by mechanical process from tomatoes (Lycopersicum esculentus L) of proper maturity and processed by heat, in an appropriate manner, before or after being sealed in a containers, so as to prevent spoilage. The juice may have been concentrated and reconstituted with water for the purpose of maintaining the essential composition and quality factors of the juice. The product may contain salt and other ingredients suitable to the product. The product shall be free from skin, seeds and other coarse parts of tomatoes. The product shall have pleasant taste and flavour characteristic of tomatoes free from off flavour and evidence of fermentation.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall conform to the requirements of Total Soluble Solids m/m free of added salt to be not less than 5.0 percent.
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.09-THERMALLY PROCESSED FRUIT NECTARS (Canned, Bottled, Flexible pack and/or Aseptically packed) means an unfermented but fermentable pulpy or non-pulpy, turbid or clear product intended for direct consumption made from fruit singly or in combination, obtained by blending the fruit juice/pulp/fruit juice concentrate and/or edible part of sound, ripe fruit(s), concentrated or unconcentrated with water, nutritive sweeteners and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. Lemon and lime juice may be added as an acidifying agent in quantities which would not impair characteristic fruit flavour of the fruit used. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:
| TSS Min. (%) | Min. Fruit Juice Content (%) | Acidity expressed as Citric AcidMax. (%) | |
| NECTARS OF CITRUS JUICE | |||
| Orange Nectar | 15 | 40 | 1.5 |
| Grape Fruit Nectar | 15 | 20 | 1.5 |
| Pineapple Nectar | 15 | 40 | 1.5 |
| Mango Nectar | 15 | 20 | 1.5 |
| Guava Nectar | 15 | 20 | 1.5 |
| Peach Nectar | 15 | 20 | 1.5 |
| Pear Nectar | 15 | 20 | 1.5 |
| Apricot Nectar | 15 | 20 | 1.5 |
| Non-pulpy BlackCurrent Nectar | 15 | 20 | 1.5 |
| Other Fruit Nectar | 15 | 20 | 1.5 |
| Other Fruit Nectarsof High Acidity/Pulpy/StrongFlavour | 15 | 20 | 1.5 |
| Mixed Fruit Nectar | 15 | 20 | 1.5 |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
* A.16.10-THERMALLY PROCESSED FRUIT BEVERAGES/FRUIT DRINK/ READY TO' SERVE FRUIT BEVERAGES (Canned, Bottled, Flexible pack and/or Aseptically packed) means an unfermented but fermentable product which is prepared from juice or pulp/ puree or concentrated juice or pulp of sound mature fruit, by blending with nutritive sweeteners and water or milk and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall meet the following requirements :-
| (i) Total Soluble Solid (m/m) | Not less than 10.0percent |
| (ii) Fruit juicecontent (m/m) | |
| (a) Lime ready toserve beverage | Not less than 5.0percent |
| (b) All otherbeverage/drink | Not less than 10.0percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.11-THERMALLY PROCESSED MANGO PULP/PUREE AND SWEETENED MANGO PULP/ PUREE (Canned, Bottled, Flexible pack and/or Aseptically packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe mangoes (Mangifera indica.L.) by sieving the prepared fruits, whereas, the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/kg. However, the product shall be described as sweetened mango pulp/puree if the amount of nutritive sweeteners is in excess of 15 gm./kg.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i) | Total SolubleSolids (m/m) | ||
| (a) Sweetened | - | Notless than 15.0 percent | |
| (b) Unsweetened | - | Notless than 12.0 percent | |
| (ii) | Acidity as CitricAcid | - | Notless than 0.3 percent |
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.12-THERMALLY PROCESSED FRUIT PULP/PUREE AND SWEETENED FRUIT PULP/PUREE OTHER THAN MANGO (Canned, Bottled, Flexible pack and/or Aseptically packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe fruit of any suitable kind and variety by sieving the prepared fruits, whereas, the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/kg. However, the product shall be described as sweetened pulp/pure if the amount of nutritive sweeteners is in excess of 15 gm/kg.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:-
| (i) | Total SolubleSolids (m/m) exclusive of added sugar | - | Notless than 6.0 percent |
| (ii) | Acidity as CitricAcid | - | Notless than 0.3 percent |
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.13-THERMALLY PROCESSED CONCENTRATED FRUIT/VEGETABLE JUICE/ PULP/PUREE (Canned, Bottled, Flexible pack and/or Aseptically packed) means the unfermented product which is capable of fermentation, obtained from the juice or pulp or puree of sound, ripe fruit(s)/vegetable(s), from which water has been removed to the extent that the product has a total soluble content of not less than double the content of the original juice/pulp/puree prescribed vide items A.16.06 and A.16.07. Natural volatile components may be restored to the concentrates where these have been removed. It may be pulpy, turbid or clear and preserved by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.2. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The net weight of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.14-THERMALLY PROCESSED TOMATO PUREE AND PASTE (Canned, Bottled, Flexible pack and/or Aseptically packed) means unfermented product which is capable of fermentation, obtained by concentrating the juice of sound ripe tomatoes to the desired concentration. It may contain salt and other ingredients suitable to the products.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| Sl. No. | Product | Total Soluble Solids (w/w) |
| 1. | TomatoPuree | Notless than 9.0 percent |
| 2. | TomatoPaste | Notless than 25.0 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.15-SOUP POWDERS means the products obtained by mechanical dehydration of fresh vegetables/fruits juice/pulp/puree of sound, vegetables/ fruits and or earlier concentrated, dehydrated, frozen or processed fruits and vegetables, singly or in combination by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, as appropriate to the product and packed suitably to prevent spoilage.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall comply with the following requirements :
| (i) | Moisture (m/m) | Not more than 5.0percent |
| (ii) | Total solublesolids (m/m) | Not less than 5.0percent |
| (On dilution onready to serve basis) |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.17-CONCENTRATED FRUIT/VEGETABLE JUICE/PULP/PUREE WITH PRESERVATIVES FOR INDUSTRIAL use only means an unfermented product, which is capable of fermentation, obtained from the juice or pulp or puree of fruit(s)/vegetable(s), from which the water has been removed to the extent that the product has a soluble solids content of not less.than double the content of the original juice, pulp, puree prescribed under item A.16.06 and A.16.07. I t may be pulpy, turbid or clear.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20'C which the sealed container is capable of holding when completely filled.
A.16.18-TAMARIND PULP/PUREE AND CONCENTRATE means the unfermented product which is capable of fermentation, obtained from fresh or dried tamarind, by boiling with water and sieving it, and preserved either by thermal processing or by using permitted preservatives.2. Tamarind Concentrate is the product obtained from tamarind pulp/puree from which water has been removed by evaporating to achieve appropriate concentration.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| Minimum TSS percent | Minimum Acidity percent | Ash Insoluble in dilute HCLPercent (maximum) | |
| Tamarind Pulp/Puree | 32 | 4.5 | 0.4 |
| TamarindConcentrate | 65 | 9.0 | 0.8 |
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The net weight of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.19-FRUIT BAR/TOFFEE means the product prepared by blending pulp/puree from sound ripe fruit, fresh or previously preserved, nutritive sweeteners, butter or other edible vegetable fat or milk solids and other ingredients appropriate to the product and dehydrated to form sheet which can be cut to desired shape or size.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall comply with the following requirements :-
| (i) | Moisture (m/m) | Not more than 20.0percent |
| (ii) | Total solublesolids (m/m) | Not less than 75.0percent |
| (iii) | Fruit content (m/m) | Not less than 25.0percent |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall comply with the following requirements :
| (i) | Moisture (m/m) | Not more than 6.0 percent |
| (ii) | Acid insoluble Ash (m/m) | Not more than 0.5 percent |
| (iii) | Starch (m/m) | Not more than 25.0 percent |
2. Cordial means a clear product free from any cellular matter, obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners and water with or without salt and peel oil and any other ingredients suitable to the products.
3. Barley water means the product prepared from unfermented but fermentable fruit juice by blending it with nutritive sweeteners, water with or without salt and peel oil and barley starch not less than 0.25 percent and any other ingredient suitable to the product.
4. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall comply with the following requirements:
| Name of the Products | Min (%) of fruit juice/puree inthe final product | Total Soluble Solids Min (%) | Acidity express as Citric AcidMax (%) |
| (1) Squash | 25 | 40 | 3.5 |
| (2) Crush | 25 | 55 | 3.5 |
| (3) FruitSyrup/FruitSharbats | 25 | 65 | 3.5 |
| (4) Cordial | 25 | 30 | 3.5 |
| (5) Barley Water | 25 | 30 | 2.5 |
5. Any syrup/sharbats containing a minimum of 10 percent of dry fruits shall also qualify to be called as fruit syrups.
6. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.22-GINGER COCKTAIL (Ginger Beer or Gingerale) means the product prepared by blending ginger juice or its oleoresin or essence with water and nutritive sweeteners.2. The product shall be free from extraneous matter. When suitably diluted shall have the colour and flavour characteristic of the product.
3. The minimum total soluble solids shall not be less than 30.0 percent (m/m).
4. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
5. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20"C which the sealed container is capable of holding when completely filled.
A.16.23-SYNTHETIC SYRUP for use in Dispensers for carbonated water means carbonated water obtained by blending nutritive sweeteners with water and other ingredients appropriate to the product.2. The total soluble solid content (m/m) of the product shall not be less than 30 percent. The product when suitably reconstituted shall conform to the requirements of carbonated water and match in all respects, except Carbon dioxide contents, with similar product as bottled for direct consumption. It shall be free from extraneous matter.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.24-MURABBA means the product, prepared from suitable, sound whole or cut grated fruits, rhizome or vegetables, appropriately prepared, suitable for the purpose, singly or in combination, by impregnating it, with nutritive sweeteners to a concentration adequate to preserve it.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. The product shall conform to the following composition:
| (i) Total soluble solids (m/m) | Notless than 65.0 percent |
| (ii) Fruit contents(m/m) | Notless than 55.0 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.25-CANDIED, CRYSTALLISED AND GLAZED FRUIT/VEGETABLE/RHIZOME/FRUIT PEEL:1. CANDIED FRUITS/VEGETABLES/RHIZOME/FRUIT PEEL means the product prepared from sound and ripe fruits, vegetables, rhizomes or fruit peel, of any suitable variety, appropriately prepared, by impregnating it with nutritive sweeteners to a concentration adequate to preserve it.
2. Crystallised Fruit/Vegetable/Rhizome/Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar or by drying the syrup on wet candied fruit.
3. Glazed Fruit/Vegetable/Rhizome/Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer of heavy syrup with or without pectin which has dried to a more or less firm texture on the product.
4. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i) The percentage of total sugar (w/w) | Notless than 70.0 |
| (ii) Percentage ofreducing sugar to total sugar | Notless than 25.0 |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i) | Total soluble solids (m/m) | Not less than 50.0 percent |
| (ii) | Fruit content (m/m) | Not less than 40.0 percent |
| (iii) | pH | Not more than 4.6 |
| (iv) | Total ash | Not more than 5.0 percent |
| (v) | Ash insoluble in hydrochloric acid | Not more than 0.5 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.27-TOMATO KETCHUP AND TOMATO SAUCE means the product prepared by blending tomato juice/puree/paste of appropriate concentration with nutritive sweeteners, salt, vinegar, spices and condiments and any other ingredients suitable to the product and heating to the required consistency. Tomato paste may be used after dilution with water suitable for the purpose of maintaining the essential composition of the product.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i) | Total solublesolids (m/m) salt free basis | Not less than 25.0percent |
| (ii) | Acidity as aceticacid | Not less than 1.0percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.28-CULINARY PASTES/FRUITS AND VEGETABLE SAUCES OTHER THAN TOMATO SAUCE AND SOYA SAUCE means a culinary preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots, tubers and rhizomes, their pulps/purees, dried fruits, singly or in combination by blending with nutritive sweeteners, salt, spices and condiments and other ingredient appropriate to the product.2. The product may contain food additives permitted in Appendix C. It may contain caramel but shall not contain any other added colour whether natural or synthetic. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:
| Name of the Product | Total Soluble Solids (Salt freebasis) (m/m) | Acidity % (as acetic acid) |
| (1)ChilliSauce | Notless than 8.0 percent | Notless than 1.0 percent |
| (2)Fruits/Vegetable Sauces | Notless than 15.0 percent | Notless than 1.2 percent |
| (3) CulinaryPaste/Sauce | Notless than 8.0 percent | Notless than 1.0 percent |
| (4) Ginger Paste | Notless than 3.0 percent | Notless than 1.0 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The net weight of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.29-SOYABEAN SAUCE mean the product obtained from wholesome soyabeans, by fermenting the soyabean paste in which trypsin inhibitors have been inactivated and blending with salt, nutritive sweeteners. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :
| (i) Total soluble solids (m/m) salt free basis | Notless than 25.0 percent |
| (ii) Acidity asacetic acid | Notless than 0.6 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.30-CARBONATED FRUIT BEVERAGES OR FRUIT DRINK means any beverage or drink which is purported to be prepared from fruit juice and water or carbonated water and containing sugar, dextrose, invert sugar or liquid glucose either singly or in combination. It may contain peel oil and fruit essences. It may also contain any other ingredients appropriate to the products.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:
| (i) | Total soluble solids (m/m) | Not less than 10.0 percent |
| (ii) | Fruit content (m/m) | |
| (a) Lime or Lemonjuice | Not less than 5.0 percent | |
| (b) Other fruits | Not less than 10.0 percent |
3. The product shall have the colour, taste and flavour characteristic of the product and shall he free from extraneous matter.
4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.31.-JAM means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. It may also contain fruit pieces and any other ingredients suitable to the products. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the favour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallisation.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirement:
| Totalsoluble solids (m/ m) | Notless than 65.0 percent |
3. The product shall be manufactured from not less than 45 percent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit.
A.16.32-FRUIT JELLY means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinisation takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirement :
| Totalsoluble solids (m/ m) | Notless than 65.0 percent |
3. The product shall be manufactured from not less than 45 percent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product.
A.16.33-FRUIT CHEESE means the product prepared from pulp/puree of sound, ripe fruit(s), whether fresh, frozen or previously preserved or dry fruits, by cooking with salt, nutritive sweeteners to attain a thick consistency so that it sets on cooling. Cheese shall be neither too soft nor too hard to chew. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt of objectionable flavours and crystallisation.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirement :
| Totalsoluble solids (m/ m) | Notless than 65.0 percent |
3. The product shall be manufactured from not less than 45 percent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit.
A.16.34-MARMALADES means a product prepared by boiling sound fruits with peel, pulp and juice, with or without water, added nutritive sweeteners and concentrating to such a consistency that gelatinisation takes place on cooling of the product. It shall not be syrupy, sticky or gummy and shall be clear and transparent.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i) | Total soluble solids (m/m) | Not less than 65.0 percent |
| (ii) | Fruit content except peel (m/m) | Not less than 45 percent |
| (iii) | Peel in suspension | Not less than 5.0 percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.16.35-DEHYDRATED FRUITS means the product, prepared from edible part of suitable variety of sound fruit, free from blemishes, insect or fungal infection, of appropriate maturity, from which, moisture hac been removed, under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved.2. It maybe whole, sliced, quarters, pieces or powdered. The finished product shall have uniform colour and shall be free from extraneous matter. The product shall have moisture content not more than 20 percent m/m. When in powder form, it shall be free flowing and free from agglomerates.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
A.16.36-DEHYDRATED VEGETABLES means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved.2. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered. The finished product shall have uniform colour and shall be free from discolouration due to scorching or enzymatic reaction. It shall be free from stalks, peels, stems and extraneous matter. When in powder form, it shall be free flowing and free from agglomerates.
3. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the requirements as given in the Table below :-
Table| Sl. No. | Name of vegetables | Moisture not more than(percent) | SulphurDioxide not more than (PPM) | Total Ash not more than(percent) | Ash insoluble dilute HCI not morethan (percent) | PeroxidaseTest |
| 1. | Green Leafy Vegetable | 7 | 2000ppm | - | - | Negative |
| 2. | (a) Tubers likeArvi(b) Lotus-Roots Tapioca(c) Yam(d) Carrot(e) Potato | 7 | 2000ppm | - | - | Negative |
| 3. | Kerala | 6 | - | - | - | Negative |
| 4. | Cabbage | 6 | 2000ppm | - | - | Negative |
| 5. | Okra | 8 | 2000ppm | - | - | Negative |
| [***] [Serial numbers 6 and 7 and the entries relating therto, omitted by G.S.R. 431(E), dated 19th June, 2009 (w.e.f. 19-6-2009).] | ||||||
| 8. | Other Vegetables | 8 | 2000ppm | 5 | 0.5 | Negative |
| 9. | Powders of Onion and Garlic | 5 | - | 5 | 0.5 | Negative |
| 10. | Powders of other vegetables includingtomatoes | 5 | 2000ppm | 5 | 0.5 | Negative |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D.
A.16.38-FROZEN VEGETABLES means the product frozen in blocks or individually quick frozen and offered for direct consumption, if required. Frozen vegetables are prepared from sound, clean vegetables of suitable maturity, free from insect or fungal infection, which are washed, sufficiently blanched to inactivate enzymes and are subjected to a freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus)-18°C at the thermal centre after thermal stabilisation. It may be prepared in any style appropriate for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices rod condiments and any other ingredient suitable to the product.2. It shall have normal colour characteristic of the individual vegetable. It shall have taste and flavour characteristic of the kind and variety of the vegetable used and shall be free from sand, grit and other foreign matter.
3. The product shall test negative for peroxidase. The product shall conform to the microbiological requirements given in Appendix D.
A.16.39-FROZEN CURRIED VEGETABLES/READY-TO-EAT VEGETABLES means the product prepared from fresh, dehydrated or frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. Vegetable(s) either singly or in combination may be prepared in any suitable style applicable for the respective vegetables in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats and milk fat and any other ingredients suitable to the product and subjected to freezing process in appropriate equipments. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus)-180C at the thermal centre after thermal sterilization.2. The product shall conform to the microbiological requirements given in Appendix D.
A.16.40-FRUIT BASED BEVERAGE MIX/POWDERED FRUIT BASED BEVERAGE means a product, in powder form, intended for use after dilution, obtained by blending fruit solids with nutritive sweeteners and other ingredients appropriate to the product and packed in hermetically sealed containers to prevent spoilage. It shall have colour and flavour characteristic of the named fruit. It may contain vitamins and minerals.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:
| (i) | Moisture(m/m) | Not morethan 5.0 percent |
| (ii) | Fruit juicecontent (m/m) when reconstituted by dilution according to direction for useon the label. | Not lessthan 5.0 percent |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements:
| (i) | Total soluble solids (m/m) | |
| (a) Fruit Chutney | Not less than 50.0percent | |
| (b) Vegetable Chutney | Not less than 25.0percent | |
| (c) Hot and Sour(Spicy Chutney) | Not less than 25.0percent | |
| (ii) | Fruits and Vegetable content (m/m) | Not less than 40.0percent |
| (iii) | pH | [Not more than 4.6] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'Not less than 4.6' (w.e.f. 8-2-2010).]percent |
| (iv) | Total ash (m/m) - | Not more than 5.0percent |
| (v) | Ash insoluble in hydrochloric acid(m/m) | Not more than 0.5percent |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for 'the net weight of the container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the scaled container is capable of holding when completely filled. This requirement shall not be applicable for bulk packs for industrial use.
A.16.42-PICKLES means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damaged or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion, garlic, ginger, sugar, jaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, limejuice, vinegar/acetic acid, citric acid, dry fruits and nuts. It shall be free from copper, mineral acid, alum, synthetic colours and shall show no sign of fermentation.2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. Pickles may be of combinations as given below :-
| (i) | Pickles in citrus juice or brineconforming to the following requirements: | |
| (a) Drained weight | Not less than 60.0 percent | |
| (b) Sodium chloridecontent when packed in brine | Not less than 12.0 percent | |
| (c) Acidity asCitric Acid when packed in Citrus Juice | Not less than 1.2 percent | |
| (ii) | Pickles in oil | |
| (a) Drained weight | Not less than 60.0 percent | |
| (b) Fruit andvegetable pieces shall be practicallyremainsubmerged in oil. | ||
| (iii) | Pickles in vinegar | |
| (a) Drained weight | Not less than 60.0 percent | |
| (b) Acidity of vinegaras acetic acid | Not less than 2.0 percent | |
| (iv) | Pickle withoutmedium means the pickles other than enumerated above. This may containingredients given inPara1 of thisspecification. Such pickles shall be labelled as"(give name of vegetable or fruits) Pickle". |
| Product in brine | Sodium chloride in brine | pH of brine | Acidity of brine as lactic acid |
| (A) Greenolives treated/untreated | - | - | - |
| (i) in hermetically sealedcontainers | Not less than 5.0 percent | Not more than 4.0 | |
| (ii) in non hermetically sealed containers | Not less than 6.0 percent | Not more than 4.5 | |
| (iii) with natural lactic fermentation | - | - | Not less than 0.4 percent |
| (B)Seasoned green olives | - | - | - |
| (i) in hermetically sealedcontainers | Not less than 4.0 percent | Not more than 4.0 | - |
| (ii) in non-hermetically sealed containers | Not less than 6.0 percent | Not more than 4.5 | - |
| (C)Olives turningcolour-all treatments | Not less than 6.0 percent | - | - |
| (D) BlackOlives | |||
| (i) In brine | Not less than 7.0 percent | - | - |
| (ii) in dry salt | Not less than 10.0 percent | - | - |
| (E) Damaged matter | Not more than 2.0per cent by count | ||
| (F) Insect damaged units | Not more than 2.0percent by count | ||
| (G) Foreign matter | Not more than 1unit/ kg. |
| (i) Extraneous vegetable matter | Not more than 15 units/100 gm |
| (ii) Moisture (m/m) | Not more than 3.0 percent |
| (iii) Total Ash (m/m) | Not more than 2.5 percent |
| (iv) Oil content (m/m) | Not less than 55.0 percent |
| (v) Acidity of extracted fat pressed asLauricAcid (m/m) | Not more than 0.3 percent |
| (vi)Sulphurdioxide | Not more than 50.0 mg/kg |
| Items A.16.01 to A.16.44 substituted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007, and corrigendum G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009), for items A.16.01 to A.16.16 except Item A. 16.06, A.16.09, A.16.10, A.16.15, A.16.30 and A.16.41 which shall come into force on 20th March, 2009. Items A.16.01 to A.16.16, before substitution by G.S.R. 185(E), stood as under:"A. 16.01.-Fruit Juice means the unfermented and unconcentrated liquid expressed from sound, ripe fresh fruit, and with or without-(a) sugar, dextrose, invert sugar or liquid glucose, either singly or in combination.(b) water peel-oil, fruit essences and flavour, common salt, ascorbic acid, citric acid, tartaric acid and malic acid and preservatives.The acidity of the finished product calculated as citric acid shall not be less than 4 per cent in the case of pure lemon juice or pulp and not less than 5 per cent in the case of pure lime juice but shall not exceed 3.5 per cent in the case of other juices.The total soluble solids for sweetened fruit juice (except tomato juice) shall not be less than 10 per cent.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain Fumaric acid (food grade) or quick dissolving Fumaric acid] certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight.""A. 16.02. - Tomato Juice means canned or bottled, unconcentrated pasteurized juice expressed from tomato with a proportion of the pulp, expressed with or without the application of heat by any method that does not add water to such juice, from whole, ripe tomatoes from which all stems and objectionable portions have been removed and with or without-(a) salt.(b) sugar, or dextrose, or both added in dry form.(c) citric acid, malic acid or ascorbic acid.(d) permitted colours:Provided that canned tomato juice may also contain extraneous permitted colours.The total soluble solids w/w shall be not less than 5 per cent free of salt.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain Fumaric acid (food grade) or quick dissolving fumaric acid certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight.""A.16.03. - Fruit Syrup means sweetened fruit juice containing sugar, dextrose, invert sugar or liquid glucose either singly or in combination with or without-(a) water, peel-oil, fruit essences and flavours, common salt.(b) citric acid, ascorbic acid.(c) permitted preservative and colours.The total soluble solids w/w shall be not less than 65 per cent.The minimum percentage of fruit juice in the final product shall be not less than 25.0 percent w/w.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain Fumaric acid (food grade) certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight.""A.16.04. - Fruit Squash means the expressed juice of the sound, ripe fruit with the pulp, containing sugar, dextrose, invert sugar or liquid glucose either singly or in combination and with or without-(a) water, peel-oil, fruit essences and flavours, common salt.(b) citric acid, ascorbic acid.(c) permitted preservatives and colours.The total soluble solids w/w in the finished product shall be not less than 40 per cent. The minimum percentage of fruit juice in the final product shall be not less than 25.0 per cent w/w.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C:Provided that when additional sodium/potassium salt is added, it shall be declared on the label as laid down in clause (ZZZ) (8) of Rule 42 of the said rules.""A.16.05. - Fruit Beverage or Fruit Drink means any beverage or drink which is purported to be prepared from fruit juice and water or carbonated water, and containing sugar, dextrose, invert sugar or liquid glucose either singly or in combination and with or without-(a) water, peel-oil, fruit essences and flavours.(b) citric acid, ascorbic acid.(c) permitted preservatives and colourThe total soluble solids w/w in the final product shall be not less than 10 per cent. The minimum percentage of fruit juice in the final product shall be not less than 5.0 per cent w/w.It may also contain permitted emulsiying and stablising agents as prescribed in rule 61C.It may also contain fumaric acid (food grade) certified by Burean of Indian Standards to the extent of 0.3 per cent by weight.""A.16.06.- Tomato Sauce, Tomato Ketchup, Tomato Relish or any other expression conveying the meaning that the product so designated is a form of tomato sauce, shall be a preparation of sound and ripe tomatoes with or without-(a) sugar, salt, vinegar, acetic acid, onions, garlic, spices or condiments.(b) citric acid, ascorbic acid.(c) permitted preservative.The product shall be free from skins and seeds. The product shall show no sign of fermentation when incubated at 37°C for 15 days. The mould count shall not exceed 40 per cent of the fields examined. The yeast and spores shall not exceed 125 per 1/60 c.m.m. The bacterial count shall not exceed 100 million per cc.Total acidity in terms of acetic acid shall be not less than 1.0 per cent and the total soluble solids w/w not less than 25 per cent. It shall not contain any other vegetable substance.It may also contain permitted emulsifying and sublising agents as prescribed in the rule 61C.It may contain fumaric acid (food grade) or quick dissolving fumaric acid certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight.""A.16.07. - Jam means the product obtained by processing fresh fruit, canned fruit, dried fruit or fruit pulp, with water, sugar, dextrose, invert sugar or liquid glucose either singly or in combination by boiling to a suitable consistency and with or without-(a) citric, malic, ascorbic acid.(b) permitted preservatives and colours.(c) pectin derived from any fruit.The minimum soluble solids w/w shall be 68 per cent. Jam shall not contain-(a) less than 45 per cent of fruit except where fruit is strawberry or raspberry where it shall contain not less than 25 per cent.(b) sweetening agent other than specified above.(c) apple or rhubarb, but it may contain in any amount that reasonably compensates for any deficiency in the natural acidity or pectin content of the fruit used in its preparation.(d) tartaric acid or(e) agar or gelatin.It shall be free from mound growth. When dry fruit is used, it shall be clearly declared on the label.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain Fumaric acid (food grade) or Quick Dissolving Fumaric Acid certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight."* Item 16.08 was omitted by G.S.R. 992(E), dated 4th June, 1971."A.16.09 - Marmalade means the product made from any combination of peel, pulp and juice of the named citrus fruit by boiling with water, sugar, dextrose, invert sugar, liquid glucose either singly or in combination to a suitable consistency and with or without an acid ingredient in an amount that reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation, consisting of:-(a) citric, tartaric, or ascorbic acid ;(b) lemon or lime juice;(c) [Omitted].It may contain permitted preservatives, colours or pectin derived from any fruit.It shall not contain less than 45 per cent of the named fruit.Total soluble solids w/w shall not be less than 65 per cent.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain fumaric acid (food grade) or quick dissolving Fumaric acid certified by Burean of Indian Standards to the extent of 0.3 per cent, by weight."* Item 16.10 was omitted by G.S.R. 992(E), dated 4th June, 1971."A. 16.11 - Fruit Chutney means a preparation made from sound fruits with spices, salt, onion garlic, sugar. Vinegar or acetic acid, and shall contain not less than 50 per cent of total soluble solids w/w and may contain permitted preservative.The minimum percentage of fruit in the final product shall not be less than 40.0. The percentage acidity of the product expressed as acetic acid by weight shall be not less than 0.75 and not more than 2.0. The ash content shall not exceed 5.0 per cent.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.""A. 16.12 - Sauce shall be the product derived from any suitable kind and variety of fruit and vegetable which are wholesome and which shall be practically free from insect or fungal attack or blemish affecting the quality of the fruit or vegetable. The only substances that may be added are fruit, vegetable, their pulp, juice, dried fruit, sugar, spices, salt, vinegar, acetic acid, citric acid, malik acid, onion, garlic, flavouring material and permitted preservatives. It shall not contain any coal tar dye.The minimum total soluble solids shall not be less than 15 per cent. The total acidity in terms of acetic acid shall not be less than 1.0 per cent.It may also contain permitted emulsifying and stablising agents as prescribed in rule 61C.It may also contain fumaric acid (food grade) certified by Bureau of Indian Standards to the extent of 0.3 per cent by weight.A.16.12.01. - Soyabean sauce shall be the product derived from any suitable variety of sound and whole some soyabean, free from insect or fungal or any other blemish affecting the quality of Soyabean. The only substance that may be added are spices, salt, sugar, vinegar, acetic acid, onion, garlic, wheat molasses and permitted preservatives. It shall not contain any other fruit or vegetable substance. It shall show no sign of fermentation when incubated at 28°- 30°C and 37°C for three days.It shall not contain any added colour except caramel.The minimum total soluble solids shall not be less than 25 per cent, mass/mass as determined by refractometer at 20°C uncorrected for acidity.The total acidity in terms of acetic acid shall not be less than 0.6 per cent mass/mass. Mould count shall not be more than 40 per cent of the fields examined.Yeast spores shall not be more than 125 per 1/60 c.m.m. Bacteria shall not be more than 100 million per c.c.""A.16.13 - Spices Based Sauce-Spices based sauce like chillies sauce shall be the product derived from any suitable variety of spices or condiments, singly or in combination. Such spices shall be wholesome and practically free from fungal or insect attack. The only substance that may be added are, spices-fresh or dried, sugar, salt, vinegar, acetic acid, citric acid, fumaric acid, onion, garlic, flavouring agents, permitted preservatives, permitted stabilizers and emulsifiers. It may contain caramel, but shall not contain any coaltar, food colour. It may also contain small quantities of vegetable, fruit pulp or juice.The total acidity in terms of acetic acid shall not be less than 1.0 per cent and total soluble solids shall not be less than 10.0 per cent by weight.""A.16.14 - Tomato puree or Tomato Paste or any other expression conveying the meaning that the product so designated is a form of tomato puree or tomato paste, shall be a preparation of sound and ripe tomatoes with or without-(a) salt, spices and condiments;(b) citric acid, malic acid, tartaric acid, lactic acid and L-ascorbic acid; and(c) permitted preservatives.The product shall be free from skin and seeds. It shall be free from added colouring matter. The product shall show no sign of fermentation when incubated at 37°C for seven days.Tomato Puree shall contain not less than 9 per cent total soluble solids by weight whereas Tomato paste shall contain not less than 25 per cent total soluble solids by weight.""A.16.15. - Fruit jelly means the product prepared by boiling the fruit or its pieces or other fruit parts with or without water, expressing and straining, mixing the stringed fruit extract with sugar and boiling the mixture to such a consistency that gellatinisation takes place on cooling.Jelly may contain sugar, dextrose, invert sugar or liquid glucose, honey, fruit essence and flavours, as corbic acid, critic acid, pectin, permitted natural flavours, permitted colours and preservatives. It shall be free from artificial sweetening agents ; it shall show no sign of fermentation. It shall not contain less than 45 per cent of the fruit extract. Total soluble solids shall not be less than 65 per cent by weight. It shall be free from extraneous plant materials.""A.16.16. - Pickle means the preparation made from sound, clean, raw or sufficiently mature fruits or vegetables or a combination of both free from insect damage or fungus attack, preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion, garlic, ginger, sugar, jaggery, edible oils, spices, spice extract or oil of turmaric, pepper, chillies, fenugreek, mustard seed or powder, vegetable ingredients asafeotida, bengal gram, lime juice, lemon juice, green chillies, vinegar or acetic acid, citric acid, dry fruit including resins and fruit nuts. Pickles shall be free from added synthetic food colours.Combination on pickles may be:(i) Pickles in citrus juice or brine. - The percentage of salt in covering liquid shall not be less than 10 per cent when salt is used as major preserving agent. When packed in citrus juice, acidity of the covering liquid shall be not less than 1.2 per cent calculated as citric acid. Soluble calcium salt and permitted preservatives may be used in such type of pickles. Pickles shall be free from copper, alum and mineral acids.(ii) Pickles in oil. - The fruit or vegetable percentage in the final product shall not be less than 60 per cent. The pickle shall be covered with oil so as to form a layer of not less than 0.5cm above the contents or the percentage of oil in pickle shall be not less than 10 per cent The pickle shall be free from copper, alum and mineral acid. It may contain rapeseed (rai), ajwain, saunf, black pepper and like spices, etc. Permitted preservative may be used in pickles.(iii) Pickles in vinegar. - Pickles in vinegar mean the preparation from sound, clean, raw or sufficiently matured fruits or vegetables free from insect damage or fungus attack, which have been cured in brine or dry salt or salted and dried stack with or without natural fermentation. It shall contain vinegar or acetic acid and the percentage of acid in the fluid portion shall not be less than 2 per cent w/w calculated as acetic acid. It may contain sugar, whole or ground or semi-ground, spices, dried fruits, green and red chillies, ginger etc., dry fruit. Citric acid may also be added in such type of pickles. Spice extract or essences may also be used. The drained weight of the product shall not be less than 60 per cent. The pickles shall be free from copper, mineral acid, alum synthetic colours and shall show no sign of fermentation. The product shall be reasonably free from sediments. Permitted preservatives may be used in pickles.". |
| [Butyro-refractometer reading at40oC] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] | 34. [0 to 35.5] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] |
| OR | |
| [Refractive Index at 40°C ] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] | 1. [4481-1.4491] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1-11-1999).] |
| (b)[Saponification value] [Substituted by G.S.R. 1211, dated 9th December, 1958.] | [Not less than 250] [Substituted by G.S.R. 1211, dated 9th December, 1958.] |
| (c) Iodine value | 7.5. to 10.0 |
| (d)Polenskevalue | Not less than 13.0 |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8-4-1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8-4-1988).] |
| (f) [ Unsaponifiable matter] [Added by G.S.R. 24(E), dated 15th January, 1991 (w.e.f. 15.4.1991).] | [Not more than 1.0 per cent] [Added by G.S.R. 24(E), dated 15th January, 1991 (w.e.f. 15.4.1991).] |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 55. [6 to 60.2] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4630-1.4660] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 190 to 198 |
| (c)Iodine value | [98] [Substituted by G.S.R. 992, dated 4th June, 1971.]to 112 |
| (d)Unsaponifiablematter | Not more than 1.5 per cent |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not more than 0.50] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (f) [ There shallbe no turbidity after keeping the filtered sample at 30°C for 24 hours.] [Inserted by G.S.R. 992, dated 4th June, 1971.] | |
| (g) [ Bellier Test (Turbidity........temperature-Acetic acidmethod] [Inserted by G.S.R. 24(E), dated 15th January, 1991 (w.e.f. 15.4.1991).] | 19.0°C to 21.0°C. |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 54. [0 to 57.1] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4620-1.4640] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 188 to 196 |
| (c)Iodine value | 85 to 99 |
| (d)Unsaponifiablematter | Not more than 1.0 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).][Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).]| [Not more than 60] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | |
| (f)Bellier test[Turbidity temperature-Acetic acid method] [Substituted by G.S.R. 74, dated 31st December, 1965.] | 39oC to 41oC |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 69. [5 to 74.3] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4720-1.4750] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 188 to 195 |
| (c)Iodine value | Not less than 170 |
| (d)Unsaponifiablematter | Not more than 1.5 per cent |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not more than 4.0] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 49. [5 to 52.7] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4590-1.4611] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 187 to196 |
| (c)Iodine value | 58 to 70 |
| (d)Unsaponifiablematter | Not morethan 2.0 per cent |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not morethan 0.50] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 58. [0 to 60.5] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4646-1.4662] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 168 to 177 |
| (c)Iodine value | [96] [Substituted by G.S.R. 205, dated 13th February, 1974 (w.e.f. 23.5.1974).]to[112] [Substituted by G.S.R. 300(E), dated 9th March, 1994 (w.e.f. 19.3.1994).]: |
| Polybromidetest shall be negative | |
| (d)Unsaponifiablematter | Not more than 1.2 per cent by weight |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (f) [ Bellier test (Turbidity temperature-Acetic acid method)] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] | 23. [0°C to 27.5°C] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] |
| (g) [ Testfor argemone oil] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] | [Negative] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] |
| (h) [ Test forHydrocyanic acid] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] | [Negative] [Substituted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] |
| Parameters | Virgin olive oil | Refined olive oil | Refined olive-Pomaceoil |
| [B.R. Reading at40°C] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).][Or] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).][Refractive Index at40°C] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | 51. [0-55.6] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | 51. [0-55.6] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | 51. [6-55.9] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] |
| 1. [4600-1.4630] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | 1. [4600-1.4630] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | 1. [4604-1.4632] [Substituted by G.S.R. 467(E), dated 18.6.2008 (w.e.f. 18.6.2008).] | |
| Saponificationvalue (mg KOH/g oil) | 184-196 | 184-196 | 182-193 |
| Iodine value (wijs) | 75-94 | 75-94 | 75-92 |
| Unsaponifiablematter (using light petroleum) | Not more than15g/kg | Not more than15g/kg | Not more than30g/kg |
| Acid value | Not more than 6.0 | Not more than 0.5 | Not more than 0.5 |
| Belliertest | Not more than 17 | Not more than 17 | Not applicable |
| Semi-Siccativeoil test | Negative | Negative | Negative |
| Olivepomaceoil test | Negative | Negative | Negative |
| Cotton seed oiltest | Negative | Negative | Negative |
| Teaseedoil test | Negative | Negative | Negative |
| Sesame seed oiltest I | Negative | Negative | Negative |
| Test forArgemoneoil | Negative | Negative | Negative] |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 60. [0 to 64.0] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4659-1.4685] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 186 to 194 |
| (c)Iodine value | 133 to 143: |
| (d)Unsaponifiablematter | Not more than 1.0 per cent by weight |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not more than 6.0 per cent] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (a)[Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 62. [4 to 64.7] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] | 1. [4674-1.4689] [Substituted by G.S.R. 319(E), dated 6th May, 1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 186 to 196 |
| (c)Iodine value | 135 to[148] [Added by S.R.O. 1687, dated 14th July, 1956 and G.S.R. 731(E), dated 21st December, 2005 (w.e.f. 21-12-2005).]: |
| (d)Unsaponifiablematter | Not more than 1.0 per cent |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8th April, 1988 (w.e.f. 8.4.1988).] |
| (f) [ Bellier test[***] [Inserted by G.S.R. 425, dated 4th April, 1960.](Turbidity temperature-Acetic acid method)] | [Not more than 16C] [Inserted by G.S.R. 425, dated 4th April, 1960.] |
| Parameters | High oleic acid safflower seed oil | Imported safflower seed oil |
| B.R.Reading at 40°COrRefractiveIndex at 40°C | 51.0-57.1 | 61.7-66.4 |
| 1.460-1,464 | 1.467-1.470 | |
| Iodinevalue (wijsmethod) | 80-100 | 136-148 |
| Saponificationvalue | 186-194 | 186-198 |
| Unsaponifiablematter | Not morethan 10g/kg | Not morethan 15g/kg |
| Acidvalue | Not morethan 4.0 mg/KOH/g oil | Not morethan 4.0 mg/KOH/g oil |
| Belliertest (Turbidity temperature Acetic Acid Method) | Not morethan 16°C | Not morethan 16°C |
| Test forArgemone | Negative | Negative |
| (a)[Butyro-refractometerreading at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 58. [0 to 60.0] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4646-1.4659] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 174 to 177 |
| (c) Iodine value | 99 to 105 |
| (d)Unsaponifiablematter | Not more than 1.0 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| (a)[Butyro-refractometerreading at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 58. [0 to 61.0] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4646-1.4665] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 188 to 193 |
| (c) Iodine value | [103 to 120] [Substituted by G.S.R. 910(E), dated 27.6.1986.] |
| (d)Unsaponifiablematter | Not more than 1.5 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| (f) [Belliertest (Turbiditytemperature-Acetic acid method)] [Inserted by G.S.R. 425, dated 4.4.1960.] | [Not more than 22°C] [Inserted by G.S.R. 425, dated 4.4.1960.]: |
| [Butyro-refractometer reading at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 60. [5 to 65.4] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4662-1.4694] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| Saponificationvalue | 185 to 190 |
| Iodine value | 115 to 120 |
| [Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| Unsaponifiablematter | Not more than 2.5 per cent |
| Bellier test (Turbiditytemperature-Acetic acid method) | Not more than 22°C. |
| (a)[Butyro-refractometerreading at 40oC] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 61. [0 to65.0] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40oC] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4665-1.4691] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 188 to193 |
| (c) Iodine value | [110 to135] [Substituted by G.S.R. 746(E), dated 20.9.1985.] |
| (d)Unsaponifiablematter | Not morethan 1.0 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not more than 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| (f) [ Bellier test (Turbiditytemperature-Acetic acid method)] [Substituted by G.S.R. 74, dated 31.12.1965.] | [25oCto 29oC] [Substituted by G.S.R. 746(E), dated 20.9.1985.]. |
| (a)[Butyro-refractometerreading at 40oC] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 58. [5 to 68.0] [Inserted by G.S.R. 895(E), dated 11th December, 2001 (w.e.f. 11-12-2001).] |
| OR | |
| Refractive Index at 40oC | 1.4649-1.4710 |
| (b)Saponificationvalue | 189 to 195 |
| (c) Iodine value | 120 to 141 |
| (d)Unsaponifiablematter | Not more than 1.5 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not more than 2.50] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| (f) Phosphorus | Not more than 0.02. |
| (a) [Butyro-refractometerreading at 40oC [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 56.7 to62.5 [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | |
| Refractive Index at 40oC [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1.4637-1.4675] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| (b)Saponificationvalue | 187 to195 |
| (c) Iodine value | [103 to128] [Substituted by G.S.R. 55(E), dated 31.1.1979 (w.e.f. 31.1.1979).] |
| (d)Unsaponifiablematter | Not morethan 1.5 per cent |
| (e)[Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not morethan 0.50] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| [Butyro-refractometerreading at40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | [54 to 57] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4620-1.4639] [Substituted by G.S.R. 319(E), dated 6.5.1999 (w.e.f. 1.11.1999).] |
| Saponificationvalue | 186 to195 |
| Iodine value | 90 to 109 |
| [Acid value] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not morethan 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| [Bellier'stest (Turbiditytemperature-Acetic acid method)] [Substituted by G.S.R. 74, dated 31.12.1965.] | [Not morethan 60°C.] [Substituted by G.S.R. 74, dated 31.12.1965.] |
| (a)[Moisture and volatile matter] [Substituted by G.S.R. 651(E), dated 2nd August, 2010, for item A.17.18 (w.e.f. 2-8-2010). Earlier item A.17.18 was inserted by G.S.R. 710(E), dated 22nd December, 1980 and was amended by G.S.R. 481, dated 16th September, 1993 (w.e.f. 2-10-1993) and by G.S.R. 812(E), dated 16th December, 2004.] | Not morethan 0.25 per cent |
| (b)[Butyro-refractometerreading at 40°C] [Substituted by G.S.R. 319(E), Dated 6.5.1999 (w.e.f. 1.11.1999).] | 55. [6 to61.7] [Substituted by G.S.R. 319(E), Dated 6.5.1999 (w.e.f. 1.11.1999).] |
| OR | |
| [Refractive Index at 40°C] [Substituted by G.S.R. 319(E), Dated 6.5.1999 (w.e.f. 1.11.1999).] | 1. [4630-1.4670] [Substituted by G.S.R. 319(E), Dated 6.5.1999 (w.e.f. 1.11.1999).] |
| (c)Saponificationvalue | 190-198 |
| (d) Iodinevalue | 115-125 |
| (e)[Acidvalue] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | [Not morethan 6.0] [Substituted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] |
| (f)Unsaponifiablematter | Not morethan 1.5 per cent. |
| A.17.18- RAPE-SEED GROWN ABROAD OIL (Toria-ka-tel) means :(a) the oils obtained from clean and sound rapeseed belonging to compestris, juncea, or napus varieties of Brassica, by the method of expression or solvent extraction and imported into India, or(b) the produced in India obtained from clean and sound imported rapeseed belonging to compestris, juncea, or napus varieties of Brassica by the method of expression or solvent extraction.It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards, namely:{| | |
| (a)Butyro-refractometerreadingat 40°C | 51.0-64.8 |
| OR | |
| Refractive Index at 40°C | 1.4600-1.4690 |
| (b) Iodine value (Wij'smethod) | 94-126 |
| (c)Saponificationvalue | 166-198 |
| (d)Unsaponifiablematter | Not more than 2.0 per cent |
| (e) Test forargemoneoil | Negative |
| (f) Tests of Hydrocyanic acid (Ferric-Chloride test) | Passes the test |
| [***] [Omitted by G.S.R. 436(E), Dated 8.4.1988 (w.e.f. 8.4.1988).] | |
| Acid value | Not more than 6.0 |
| (h) [Bellier'stest (Turbiditytemperature-Acetic acid method).] [Inserted by G.S.R. 24(E), dated 15.1.1991 (w.e.f. 15.4.1991).] | Not more than 19.0°C.] |
| (a)Butyro-refractometerreadingat 50°C | 35.5-44.-0 |
| OR | |
| Refractive Index at 50°C | 1.4491-1.4552 |
| (b) Melting point (capillary slip method) | Not more than 37°C |
| (c) Iodine value (Wij'smethod) | 45-56 |
| (d)Saponificationvalue | 195-205 |
| (e)Unsaponifiablematter | Not more than 1.2 per cent |
| [***] [Omitted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | |
| Acid value | Not more than 10.0. |
| (a)Butyro-refractometerreadingat 40°C | 43.7-52.5 |
| OR | |
| Refractive Index at 40°C | 1.4550-1.4610 |
| (b) Iodine value (Wij'smethod) | 54 to 62 |
| (c)Saponificationvalue | 195-205 |
| (d) Cloud point | Not more than 18°C |
| (e)Unsaponifiablematter | Not more than 1.2 per cent |
| [***] [Omitted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | |
| Acid value | Not more than 6.0. |
| (a)Butyro-refractometerreadingat 40°C | 35.3-39.5 |
| OR | |
| Refractive Index at 40°C | 1.4490-1.4520 |
| (b) Iodine value (Wij'smethod) | 10-23 |
| (c)Saponificationvalue | 188-194 |
| (d)Unsaponifiablematter | Not more than 1.2 per cent |
| [***] [Omitted by G.S.R. 436(E), dated 8.4.1988 (w.e.f. 8.4.1988).] | |
| Acid value | Not more than 6.0. |
| (a)Butvro-refractometer reading at 40°C | 57.1-[65.0] [Substituted by G.S.R. 481, dated 16-9-1993 (w.e.f. 2-10-1993) as corrected by G.S.R. 90(E), dated 24.2.1995.] |
| OR | |
| Refractive Index at40°C | 1.4640-[1.4691] [Substituted by G.S.R. 481, dated 16-9-1993 (w.e.f. 2-10-1993) as corrected by G.S.R. 90(E), dated 24.2.1995.] |
| (b) Iodine value(Wij's method) | 100-145 |
| (c) Saponificationvalue | 188-194 |
| (d) Unsaponifiablematter | Not more than 1.5 percent |
| [* * *] [Omitted by G.S.R. 436(E), dated 8-4-1988 (w.e.f. 8-4-1988).] | |
| Acid value | Not more than 6.0 |
| Parameters | High oleic acidsunflower seed oil | Imported sunflowerseed oil |
| B.R. readingOrRefractive Index | 61.7-68.0 at 25°C | 52.5-63.2 at 40°C |
| 1.467-1.471 at 25°C | 1.461-1.468 at 40°C | |
| Iodine value (wijsmethod) | 78-90 | 118-141 |
| Saponification value | 182-194 | 188-194 |
| Unsaponifiable matter | Not more than 15g/kg | Not more than 15g/kg |
| Acid value | Not more than 4.0mg/KOH/g oil | Not more than 4.0mg/KOH/g oil |
| Test for Argemone | Negative | Negative |
| (i) [ Moisture andvolatile matter] [Substituted by G.S.R. 481, dated 16.12.1993 (w.e.f. 2.10.1993) as corrected by G.S.R. 90(E), dated 24.2.1995.] | Not more than 0.1 percent by weight |
| (ii) Refractive indexat 40°C | 1.4600 to 1.4700 |
| OR | |
| Butyro-refractometerreading at 40°C | 51.0 to 66.4 |
| (iii) Saponificationvalue | 180 to 195 |
| (iv) Adine value(Wij's method) | 90 to 105 |
| [***] [Omitted by G.S.R. 436(E), dated 8-4-1988 (w.e.f. 8-4-1988).] | |
| (v) Acid value | Not more than 0.5 percent |
| (vi) [ Unsaponifiablematter, per cent by weight - [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] | |
| (a) for chemicallyrefined ........................ [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] | Not more than 3.5. [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] |
| (b) for physicallyrefined ......................... [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] | Not more than 4.5. [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] |
| Oryzanol content.............................. [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] | Not less than 1.0.] [[Substituted by G.S.R. 754(E), dated 27.10.2008 for'(vi) Unsaponifiable matter - Not more than 3.5 per cent' (w.e.f. 27-10-2008).]] |
| (vii) Flash point(Pensky-Marten closed method) | Not less than 250°C.] |
| Natureof oils | Acidvalue |
| (1) Both raw ediblevegetable oils in the Blend | Not more than 5.0 |
| (2) One raw ediblevegetable oil and one refined edible vegetable oil in the Blend | Not more than 6.0 |
| (3) Both refinededible vegetable oils in the Blend | Not more than 0.5 |
| (c) Unsaponifiablematter:- | |
| (i) Blend with ricebran oil | Not more than 3.0 percent by weight |
| (ii) Blend with otheredible vegetable oils | Not more than 1.50per cent by weight |
| (d) Flash point(Pensky-Marten closed method) | Not less than 250°C. |
| [Test for argemoneoil shall be negative.] [Inserted by G.S.R. 895(E), dated 11-12-2001 (w.e.f. 11-12-2001).] |
| 1.Moisture | Notmore than 0.1 per cent by weight |
| [***] [Omitted by G.S.R. 241(E), dated 5-4-1999.] | |
| 3. [Refractive Index] [Substituted by G.S.R. 241(E), dated 5.4.1999.] | 1. [4630-1.4690] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| OR | |
| [Butyro-refractometerreading at 40°C] [Substituted by G.S.R. 241(E), dated 5.4.1999.] | 55. [6-64.8] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| 4.Saponification value | [189-195] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| 5.Iodine value | 107-120 |
| 6.Acid value | Notmore than 0.50 |
| 7.Unsaponifiable matter | Notmore than 1.5 per cent by weight |
| 8.Linolenic acid (c 18:3) | Notmore than 3 per cent by weight |
| 9.Cloud Point (°C) | Notless than 10°C |
| [***] [Omitted by G.S.R. 241(E), dated 5.4.1999.] | |
| 11.Flash point (Pensky-Marten closed method) | Notless than 25°C |
| 1.Moisture | Notmore than 0.1 per cent by weight |
| [***] [Omitted by G.S.R. 241(E), dated 5.4.1999.] | |
| 3. [Refractive index at 40°C] [Substituted by G.S.R. 241(E), dated 5.4.1999.] | 1. [4630-1.4670] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| OR | |
| [Butyrorefractometer reading at 40°C] [Substituted by G.S.R. 241(E), dated 5.4.1999.] | 55. [6-61.7] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| 4.Saponificationvalue | [189-195] [Substituted by G.S.R. 241(E), dated 5.4.1999.] |
| 5.Iodine value | 95-110 |
| 6.Acid value | Notmore than 0.50 |
| 7.Unsaponifiable matter | Notmore than 1.5 per cent by weight |
| 8.Linolenic acid (c 18:3) | Notmore than 3 per cent by weight |
| 9.Cloud Point | Notless than 25°C |
| [***] [Omitted by G.S.R. 241(E), dated 5.4.1999.] | [***] [Omitted by G.S.R. 241(E), dated 5.4.1999.] |
| 11.Flash Point (Pensky-Marten closed method) | Notless than 250"C. |
| (a)Moisture | Notmore than 14.0 per cent (when determined by heating at130°C-133°C for 2 hours) |
| (b)Total ash | Notmore than 2.0 per cent (on dry weight basis) |
| (c)Ash insoluble in dilute HCL | Notmore than 0.15 per cent (on dry weight basis) |
| (d)Gluten (on dry weight basis) | Notless than 6.0 per cent |
| (e)Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4(on dry weight basis) | Notmore than 0.18 per cent. |
| [Itshall be free from Rodent hair and excreta.] [Substituted by G.S.R. 41(E), dated 29.1.1997 (w.e.f. 29.1.1997).] |
| Moisture | Notmore than[14.0] [Corrected by G.S.R. 2163, dated 2-12-1968.]per cent. on dry basis |
| Totalash | Notmore than 2.75 per cent |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Totalprotein (N x 6.25) | Notless than 12.5 per cent on dry basis |
| Crudefibre | Notmore than 2.5 per cent on dry basis |
| [Alcoholicacidity (with 90 per cent alcohol) expressed as H2SO4] [Substituted by G.S.R. 41(E), dated 29-1-1997 (w.e.f. 29-1-1997) and corrected by G.S.R. 286(E), dated 29.5.1997.] | [Notmore than 0.12 per cent] [Substituted by G.S.R. 41(E), dated 29-1-1997 (w.e.f. 29-1-1997) and corrected by G.S.R. 286(E), dated 29.5.1997.] |
| Itshall be free from Rodent hair and excreta. |
| (a) Moisture | Not more than 14.0per cent (when determined by heating at 130oC-133oCfor 2 hours) |
| (b) Total ash (ondry weight basis) | Not more than 1.0per cent |
| (c) Ash insolublein dilute HCL (on dry weight basis) | Not more than 3.1per cent |
| (d) Gluten (on dryweight basis) | Not less than 7.5per cent |
| (e) Alcoholicacidity (with 90 per cent alcohol) expressed as H2S04(on dry weight basis) | Not more than[0.12] [Substituted by G.S.R. 63(E), dated 5.2.1976 (w.e.f. 5.8.1976).]per cent. |
| (i)Benzoyl peroxide (Max.) | 40ppm |
| (ii)Potassium bromate (Max.) | 20ppm |
| (iii)Ascorbic acid (Max.) | 200ppm. |
| Moisture | Notmore that[14.0] [Corrected by G.S.R. 2163, dated 2.12.1968.]percent |
| Totalash | Notmore than 1.0 per cent |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Totalprotein (N x 6.25) | Notless than 12.5 per cent on dry basis |
| Crudefibre | Notmore than 0.53 per cent on dry basis |
| Alcoholicacidity (with 90 per cent alcohol) expressed as H2S04 | Notmore than 0.12 per cent |
| [Ghluten] [Substituted by G.S.R. 41(E), dated 29-1-1997 (w.e.f. 29-1-1997).] | [Notless than 7.0 per cent on dry basis.] [Substituted by G.S.R. 41(E), dated 29-1-1997 (w.e.f. 29-1-1997).] |
| (a) Moisture | Not more than 14.5per cent (when determined by heating at 130oC-133oCfor 2 hours) |
| (b) Total ash (ondry weight basis) | Not more than 1.0per cent |
| (c) Ash insolublein dilute HCL (on dry weight basis) | Not more than 0.1per cent |
| (d) Gluten (on dryweight basis) | Not less than 6.0per cent |
| (e) Alcoholicacidity (with 90 per cent alcohol) expressed as H2S04(on dry weight basis) | Not more than 0.18per cent |
| (a) Total ash | Not more than 5per cent |
| (b)[Ash insolublein dilute hydrochloric acid] [Substituted by G.S.R. 179(E), dated 6.4.1998 (w.e.f. 6.4.1998).] | Not more than 0.5per cent. |
| (i)Total ash (on dry basis) | Notmore than 1.0 per cent |
| (ii)Ash insoluble in dilute hydrochloric acid (on dry basis) | Notmore than 0.1 per cent |
| (iii)Crude fibre (on dry basis) | Notmore than 0.5 per cent |
| (iv)Alcoholic acidity | Notmore than 0.10 per cent (as H2SO4with 90per cent alcohol). |
| (a)Moisture | Notmore than 14.0 per cent (when determined by heating at130°C-133°C for 2 hours) |
| (b)Total ash (on dry weight basis) | Notmore than 3.0 per cent |
| (c)Ash insoluble in dilute HCL (on dry weight basis) | Notmore than 0.5 per cent |
| (d)Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4(on dry weight basis) | Notmore than 0.17 per cent. |
| Substituted by G.S.R. 388(E), dated 25th July, 2004, for item A.18.07 (w.e.f. 25-6-2004). Item A.18.07, before substitution, stood as under:"A.18.07- Biscuits including Wafer Biscuits shall be made from maida, vanaspati, or refined edible oil or table butter of the following ingredients, namely:-Edible common salt; permitted anti-oxidants; emulsifying and stabilising agents; permitted preservatives and colours; leavening agents such as baking powder; ammonium bicarbonate; ammonium carbonate; butter milk powder; cereals and their products; cheese; citric acid; cocoa; coffee extract; edible desiccated coconut; dextrose; fruits and fruit products; dry fruit and nuts; egg; edible vegetable products; analyses and other enzymes, permitted flavouring agents; flavour improvers and fixers; flour improvers; ginger; gluten; groundnut flour milk and milk products; honey; jellyfying agents; liquid glucose; malt products edible oilseeds; flour and meals; spices and condiments; edible starches such as potato starch and edible flour; sugar and sugar products; invert sugar; jaggery; protein concentrates and other nutrients; sodium bisulphites, sodium meta-bisulphite and other dough conditioners; vitamins; calcium and ferrous salt; potassium iodide, malic and lactic acids; tartaric acid; vinegar and acetic acid; yeast.Biscuits shall conform to the following standards, namely:-(a) Ash insoluble in dilute hydrochloric acid (on dry basis) shall not be more than 0.1 per cent.(b) Acidity of extracted fat (as oleic acid) shall not exceed 1.5 per cent.". |
| Moisture | Notmore than 12.5 per cent |
| Totalash | Notmore than 0.5 per cent on dry basis |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Alcoholicacidity (with 90 per cent alcohol) | Shallbe equivalent to not more than 2.0 ml N. NaOH per 100 g. of driedstarch. |
| Moisture | Notmore than[7.5] [Substituted by G.S.R. 63(E), dated 5th February, 1976.]per cent |
| Totalash (excluding salt) | Notmore than 0.1 per cent on dry basis |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Alcoholicacidity (with 90 per cent alcohol) | Shallbe equivalent to not more than 2.0 ml of N. NaOH per 100 g. ofdried substance.] |
| (a)Moisture | Notmore than 12.5 per cent |
| (b)Total ash excluding added common salt (on dry basis) | Notmore than 0.5 per cent |
| (c)Ash insoluble in dilute hydrochloric acid (on dry basis) | Notmore than 0.1 per cent. |
| Moisture | Notmore than 12.5 per cent |
| Totalash | Notmore than 0.1 per cent on dry basis |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Nitrogen | Notless than 1.7 per cent on dry basis. |
| Maltedmilk food without cocoa powder | Maltedmilk food with cocoa powder | |
| (a)Moisture | Notmore than 5 percent by weight | Notmore than 5 percent by weight |
| (b)Total protein (Nx6.25) (on dry basis) | Notless than 12.5 percent by weight | Notless than 11.25 percent by weight |
| (c)Total fat (on dry basis) | Notless than 7.5 percent by weight | Notless than 6 percent by weight |
| (d)Total ash (on dry basis) | Notmore than 5 percent by weight | Notmore than 5 percent by weight |
| (e)Acid insoluble ash (on dry basis) (in dilute HCL) | Notmore than 0.1 percent by weight | Notmore than 0.1 percent by weight |
| (f)Solubility | Notless than 85 percent by weight | Notless than 85 percent by weight |
| (g)Cocoa powder (on dry basis) | ............ | Notless than 5.0 percent by weight |
| (h)Test for starch | Negative | ............... |
| (i)Bacterial count | Notmore than 50,000 per gram | Notmore than 50,000 per gram. |
| (j)Coliform count | Notmore than 10 per gram | Notmore than 10 per gram. ] |
| (k) [Yeast and mould count [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | -absentin 0.1 gm [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | |
| (l)Salmonella and Shigella [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | -absentin 0.1 gm [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | |
| (m)E. Coli [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | -absentin 0.1 gm [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | |
| (n)Vibrio cholera and V. Paraheamolyticus [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | -absentin 0.1 gm [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | |
| (o)Faecal streptococci and Staphylococcus aureas [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] | -absentin 0.1 gm.] [Inserted by G.S.R. 310(E), dated 1.5.2002 (w.e.f. 1.11.2002).] |
| (a) [Moisture [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 5 per cent, by weight [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (b)Total Protein (N x 6.25) (on dry basis) [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notless than 7.0 per cent, by weight [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (c)Total ash (on dry basis) [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 5 per cent, by weight [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (d)Acid insoluble ash (in dilute HCL) [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 0.1 per cent, by weight [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (e)Total plate count [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 50,000 per gram [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (f)Coliform count [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 10 per gram [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (g)Yeast and mould count [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 100 per gram [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (h)E. Coli [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Absentin 10 gram [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (i)Salmonella and Shingella [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Absentin 25 gram [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (j)Alcoholic Acidity (expressed as H2S04) with 90 per cent alcohol(on dry weight basis) [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] | Notmore than 0.30 per cent] [Inserted by G.S.R. 297(E), dated 26-4-2001 (w.e.f. 26-10-2001).] |
| (k) [Vibrio cholera and V. Paraheamolyticus [Inserted by G.S.R. 310(E), dated 1st May, 2002 (w.e.f. 1-11-2002).] | -Absentin 0.1 gm [Inserted by G.S.R. 310(E), dated 1st May, 2002 (w.e.f. 1-11-2002).] |
| (l)Faecal streptococci and Staphylococcus aureas [Inserted by G.S.R. 310(E), dated 1st May, 2002 (w.e.f. 1-11-2002).] | -Absentin 0.1 gm.] [Inserted by G.S.R. 310(E), dated 1st May, 2002 (w.e.f. 1-11-2002).] |
| Moisture | Notmore than 10.0 per cent |
| Totalash | Notmore than 2.0 per cent on dry basis |
| Ashinsoluble in dilute HCL | Notmore than 0.1 per cent on dry basis |
| Nitrogen | Notless than 1.8 per cent on dry basis |
| Crudefibre | Notmore than 2.0 per cent on dry basis |
| Alcoholicacidity (with 90 per cent alcohol) | Shallbe equivalent to not more than[8.0] [Substituted by G.S.R. 55(E), Dated 31.1.1979 (w.e.f. 31.1.1979).]ml N. NaOH per 100 gm. ofdried substance |
| (a)alcoholic acidity (with 90 per cent alcohol) | Shallbe not more than equivalent of 7.5 ml. N NaOH per 100g of driedsubstances |
| (b)ash insoluble in dilute HCL on dry weight basis- | |
| (i)bread except masala bread or fruit bread | Notmore than 0.1 per cent |
| (ii)masala bread or fruit bread | Notmore than 0.2 per cent: |
| Substituted by G.S.R. 388(E), dated 25th June, 2004, for item A.18.14 (w.e.f. 25-6-2004). Item A.18.14, before substitution, stood as under:"A.18.14- Bread- whether sold as white bread or wheat-meal bread or fancy bread or fruity bread or bun or masala bread or milk bread or by any other name, shall mean the product prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentative medium. It may also contain one or more of the following ingredients, namely, condensed milk, milk powder (whole or skimmed), whey, curd, gluten, sugar, gur, Jaggery, Khandsari, honey, liquid glucose, malt products, edible starches, and flour, edible groundnut flour, edible oil of suitable type or butter or ghee or their mixture, lecithin, glyceryl monosterate, diacetyle tartaric acid ester of mono and deglycerides, albumin, lime water, lysine, sorbitol, vitamins, ammonium chloride, ascorbic acid, guar gum, species and condiments or their extracts, fruit, fruit product (candied and crystallised or glazed), nuts and nut products.It may contain the following improvers in the quantities given against each on the flour mass basis:-{| | ||
| Ammonium persulphate | Not more than 0.25 per cent | |
| Calcium phosphate | Not more than 0.25 per cent | |
| Calcium carbonate | Not more than 0.5 per cent | |
| Potassium bromate and/orPotassium Iodate | Not more than 0.005 per cent | |
| Ammonium chloride | Not more than 0.05 per cent | |
| Fungal alpha amylase | Not more than 0.01 per cent | |
| Sodium steroyl-2 LactylateCalcium stearoyl-2Lactylate(singly or in combination) | } | Not more than 0.5 per cent |
| L-Cystein Hydrochloride | Not more than 9 p.p.m. By weight |
| Calcium or sodium propionate | Not more than 0.5 per cent. |
| Sorbic acid or its Sodium Potassium or Calcium Salts | Not more than 0.1 per cent. |
| Acetic acid or lactic acid | Not more than 0.25 per cent. |
| Vinegar | Not more than 0.5 per cent. |
| Acid Calcium Phosphate | Not more than 1.0 per cent. |
| Sodium diacetate | Not more than 0.4 per cent. |
| Acid Sodium Pyrophosphate | Not more than 0.5 per cent. |
| (a) Alcoholic acidity (with 90 per cent alcohol) | Shall be not more than the equivalent of 7.5 ml N NaOH per100g. dried substance. |
| (b) Ash insoluble in dilute HCI on dry weight basis- | |
| (i) Breadexcept masala bread or fruit bread | Not more than 1.8 per cent. |
| (ii) Masalabread or fruit bread | Not more than 0.5 per cent.” |
| (a)Moisture | Notmore than 9.0 per cent, by weight |
| (b)Total ash | Notmore than 7.2 per cent by weight on dry basis |
| (c)Ash insoluble in dilute HCL | Notmore than 0.4 per cent by weight on dry basis |
| (d)Protein (N x 6.25) | Notless than 48 per cent by weight on dry basis |
| (e)Crude fibre | Notmore than 4.2 per cent by weight on dry basis |
| (f)Fat | Notmore than 1.5 per cent by weight on dry basis |
| (g)Total bacterial count | Notmore than 50,000 per gm |
| (h)Coliform bacteria | Notmore than 10 per gm |
| (i)Salmonella bacteria | Nilin 25 gm |
| (j)Hexane (Food grade) | Notmore than 10.00 ppm. |
| (a)Moisture | Notmore than 8.0 per cent by weight |
| (b)Total ash | Notmore than 5.0 per cent by weight on dry basis |
| (c)Ash insoluble in dilute HCL | Notmore than 0.38 per cent by weight on dry basis |
| (d)Protein (N x 6.25) | Notless than 48 per cent by weight on dry basis |
| (e)Crude fibre | Notmore than 5.0 per cent by weight on dry basis |
| (f)Fat | Notmore than 1.5 per cent by weight on dry basis |
| (g)Total bacterial count | Notmore than 50,000 per gm |
| (h)Coliform bacteria | Notmore than 10 per gm |
| (i)Salmonella bacteria | Nilin 25 gm |
| (j)Hexane (Food grade) | Notmore than 10.00 ppm |
| (a)Moisture | Notmore than 9.0 per cent by weight |
| (b)Total ash | Notmore than 6.0 per cent by weight on dry basis |
| (c)Ash insoluble in dilute HCL | Notmore than 15 per cent by weight on dry basis |
| (d)Protein (N x 6.25) | Notless than 47 per cent by weight on dry basis |
| (e)Crude fibre | Notmore than 6.0 per cent by weight on dry basis |
| (f)Fat | Notmore than 1.5 per cent by weight on dry basis |
| (g)Total bacterial count | Notmore than 50,000 per gm |
| (h)Coliform bacteria | Notmore than 10 per gm |
| (i)Salmonella bacteria | Nilin 25 gm |
| (j)Oxalic Acid content | Notmore than 0.5 per cent by weight on dry basis |
| (k)Hexane (Food grade) | Notmore than 10.00 ppm. |
| (a)Moisture | Notmore than 9.0 per cent by weight |
| (b)Total ash | Notmore than 6.0 per cent by weight on dry basis |
| (c)Ash insoluble in dilute HCL | Notmore than 0.35 per cent by weight on dry basis |
| (d)Protein (N x 6.25) | Notless than 22.0 per cent by weight on dry basis |
| (e)Crude fibre | Notmore than 9.0 per cent by weight on dry basis |
| (f)Fat | Notmore than 1.5 per cent by weight on dry basis |
| (g)Total bacteria] count | Notmore than 50,000 per gm |
| (h)Coliform bacteria | Notmore than 10 per gm |
| (i)Salmonella bacteria | Nilin 25 gm |
| (j)Hexane (Food grade) | Notmore than 10.00 ppm. |
| (a)Moisture | Notmore than 8.0 per cent by weight |
| (b)Total ash | Notmore than 5.0 per cent by weight on dry basis |
| (c)Ash insoluble in dilute HCL | Notmore than 0.35 per cent by weight on dry basis |
| (d)Crude Protein (N x 6.25) | Notmore than 47 per cent by weight on dry basis |
| (e)Available lysine | Notless than 3.6 gm per 100 gm of crude protein |
| (f)Crude fibre | Notmore than 5.0 per cent by weight on dry basis |
| (g)Free gossypol | Notmore than 0.06 per cent by weight on dry basis |
| (h)total gossypol | Notmore than 1.2 per cent by weight on dry basis |
| (i)Fat | Notmore than 1.5 per cent by weight on dry basis |
| (j)Total bacterial count | Notmore than 50,000 per gm |
| (k)Coliform bacteria | Notmore than 10 per gm |
| (l)Salmonella bacteria | Nilin 25 gm |
| (m)Hexane (Food grade) | Notmore than 10.00 ppm. |
2. The product may contain food additives permitted in Appendix C. The product shall conform to the microbiological requirements given in Appendix D. It shall meet the following requirements :-
| (i)Acidity (m/v) | Notless than 3.75 percent calculated as acetic acid |
| (ii)Total solids (m/v) | Notless than 1.5 percent |
| (iii)Total ash content | Notless than 0.18 percent |
| (iv)It shall not contain sulphuric acid or any other mineral acid. Itshall be free from any foreign substance or colouring matterexcept caramel. |
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 185(E), dated 21.3.2005 (w.e.f. 12.9.1955)], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63 (E) dated 8.2.2010 for 'the net weight of container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
A.20.01 SYNTHETIC VINEGAR means the product prepared from acetic acid with or without caramel and spices and shall confirm to the following requirements :2. Synthetic vinegar shall be distinctly labelled as Synthetic-Prepared from Acetic Acid.
3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of [the water capacity of the container] [Substituted by G.S.R. 63 (E) dated 8.2.2010 for 'the net weight of container' (w.e.f. 8-2-2010).], when packed in the rigid containers. [The water capacity of the container] [Substituted by G.S.R. 63 (E) dated 8.2.2010 for 'the net weight of container' (w.e.f. 8-2-2010).] is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.] [Inserted by G.S.R. 425, dated 4-4-1960.]
| Substituted by G.S.R. 185(E), dated 21st March, 2005 and read with Corrigendum G.S.R. 596(E), dated 20th September, 2005, G.S.R. 159(E), dated 16th March, 2006, G.S.R. 575(E), dated 19th September, 2006, G.S.R. 606(E), dated 19th September, 2007 and G.S.R. 657(E), dated 18th September, 2008 (w.e.f. 18-3-2009) for item A.20 and A.20.01. Item A.20 and A.20.01, before substitution by G.S.R. 185(E), stood as under:"A.20. Vinegar means a liquid derived from alcoholic and acetous fermentation of any suitable medium such as fruits, malt, molasses, sugarcane juice, etc.Vinegar shall conform to the following standards:-1. It shall contain at least 3.75 grams of acetic acid per 100 ml.2. It shall contain at least 1.5 per cent w/v of total solids and 0.18 per cent of ash.3. It shall not contain (i) sulphuric acid or any other mineral acid, (ii) lead or copper, (iii) arsenic in amounts exceeding 1.5 parts per million, and (iv) any foreign substance or colouring matter except caramel.4. malt, vinegar, in addition, shall have at least 0.05 per cent of phosphorus pentoxide (P2O5) and 0.04 per cent of nitrogen.Brewed vinegar shall not be fortified with acetic acid.Test for argemone oil shall be negative.""A.20.01- Synthetic Vinegar means the product prepared from acetic acid. It shall not contain less than 3.75 grams of acetic acid per 100 ml.It shall not contain-(a) sulphuric or any other mineral acid,(b) lead or copper,(c) arsenic in amounts exceeding 1.5 per million,(d) any colouring matter, except caramel.Synthetic vinegar shall be distinctly labelled as Synthetic-Prepared from Acetic acid." |
| Clauses (xvi) to (xix), (xxi) to (xxiv) and (xxvi) omitted by G.S.R. 184(E), dated 21st March, 2005 (w.e.f. 21-9-2005). These clauses, before omission, stood as under:"(xvi) sodium bicarbonate;""(xvii) lubricants such as calcium, magnesium or sodium salts of stearic acid, talc (not exceeding 0.2 per cent), ioing sugar, or mineral oil (not exceeding 0.2 per cent by weight), stearic acid (food grade), glycerin (food grade);""(xviii) permitted anti-oxidants;""(xix) permitted colouring matter;""(xxi) flavouring agents;""(xxii) acidulants, such as citric acid, tartaric acid, malic acid (food grade);""(xxviii) jellifying agent, such as gelatin (food grade), agar-agar, sodium carboxymethyl cellulose;""(xxiv) permitted preservatives;""(xxvi) calcium bicarbonate, calcium carbonate;" |
| Clauses (xv) and (xvi), (xviii), (xx) and (xxi) omitted by G.S.R. 184(E), dated 21-3-2005 (w.e.f. 21-9-2005). These clauses, before omission, stood as under:"(xv) permitted flavouring agents;""(xvi) acidulants such as tartaric acid, malic acid and citric acid (food grade);""(xviii) permitted colouring matter;""(xx) sodium bicarbonate;""(xxi) lubricants such as calcium, magnesium or sodium salts of stearic acid, talc (not exceeding 0.2 per cent), icing sugar, mineral oil (food grade), stearic acid (food grade), glycerine (food grade)." |
| Clauses (a), (g) to (j), (l), (m), (o), (q) to (t) omitted by G.S.R. 184(E), dated 21-3-2005 (w.e.f. 21-9-2005). These clauses, before omission, stood as under:"(a) Glycerine;""(g) Permitted Flavours;""(h) Permitted Colours;""(i) Permitted anti-oxidants;""(j) Permitted Preservatives;""(l) Sorbitol;""(m) Lubricants such as starch, talc, stearic acid, icing sugar, paraffin wax or liquid paraffins (food grade) or other grade mineral oil;""(o) Acidulants (food grade);""(q) Titanium dioxide (food grade) (Maximum 1 per cent by weight);""(r) Calcium carbonate;""(s) Magnesium carbonate;""(t) Phosphated starch." |
| Ingredients | Chewinggum | Bubblegum |
| (i) Gum | Not less than 12.5per cent by weight | Not less than 14.0per cent by weight |
| (ii) Moisture | Not more than 3.5 percent by weight | Not more than 3.5 percent by weight |
| (iii) Sulphated Ash | Not more than 9.5 percent by weight | Not more than 11.5per cent by weight |
| (iv) Acid insolubleash | Not more than 2.0 percent by weight | Not more than 3.5 percent by weight |
| (v) Reducing sugars(calculated as dextrose) | Not less than 4.5 percent by weight | Not less than 5.5 percent by weight |
| (vi) Sucrose | Not more than 70.0per cent by weight | Not more than 60.0per cent by weight:] |
| SI.No. | Characteristics | Requirementsfor | |||||
| MilkChocolate | MilkCovering Chocolate | PlainChocolate | PlainCovering Chocolate | WhiteChocolate | BlendedChocolate | ||
| 1 | Total fat (on drybasis) per cent by weight. Not less than | 25 | 25 | 25 | 25 | 25 | 25 |
| 2 | Milk fat (on drybasis) per cent by weight. Not less than | 2 | 2 | - | - | 2 | - |
| 3 | Cocoa solids (onmoisture-free and fat-free basis) per cent by weight. Not lessthan | 2.5 | 2.5 | 12 | 12 | - | 3 |
| 4 | Milk solids (onmoisture-free and fat-free basis) per cent by weight. Not lessthan/Not more than | 10.5- | 10.5- | -- | -- | 10.5- | 19 |
| 5 | Acid insoluble ash(on moisture fat and sugar free basis) per cent by weight. Notmore than | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
| Common Name | tartrazine |
| Synonyms | FD and C Yellow No.5, E.E.C. Serial No. E 102, L-Gebb 2, C.l. Food Yellow 4 |
| Colour of the 0.1 percent (M/V) solution in distilled water. | Yellow |
| Colour Index Number(1975) | No.19140 |
| Class | Monoazo |
| Chemical Name | Trisodium salt of5-hydroxy-l-p-sulphophenyl-4-(p-sulphophenylazo)pyrazol-3-carboxylic acid |
| Empirical formula | C16H9N4O9S2Na3 |
| Molecular Weight | 534.37 |
| Solubility | Soluble in water |
| Sparingly soluble inethanol |
| Sl.No. | Characteristics | Requirement |
| (1) | (2) | (3) |
| 1. | Totaldye content, corrected for sample dried at 105±1oCfor 2 hours, per cent by mass, Min. | 87 |
| 2. | Losson drying at 135°C and Chlorides and Sulphates expressed assodium salt, per cent by mass, Max. | 13 |
| 3. | Water-insolublematter, per cent by mass, Max. | 0.2 |
| 4. | Combinedether extracts, per cent by mass, Max. | 0.2 |
| 5. | Subsidiarydyes, per cent by mass, Max. | 1 |
| 6. | Dyeintermediates, per cent by mass, Max. | 0.5 |
| 7. | Lead,mg/kg. Max. | 10 |
| 8. | Arsenic,mg/kg. Max. | 3 |
| 9. | Heavymetals, mg/kg. Max. | 40 |
| Substituted by G.S.R. 550(E), dated 17th September, 1997 (w.e.f. 17-12-1997). |
| CommonName | SunsetYellow |
| Synonyms | FDand C Yellow No. 6, Janus Orange S, C.I. Food Yellow 3, Orange 2,Jamute soil, EEC Serial No. E.10 |
| Colourof 0.1 per cent | Orange |
| (M/V)solution in distilled water | |
| ColourIndex Number (1975) | No.15985 |
| Class | Monoazo |
| ChemicalName | Disodiumsalt of 1, (4-sulphophenylazo)-2-napthol-6-sulphonic acid |
| EmpiricalFormula | C10H10N2O7S2Na2 |
| MolecularWeight | 452.37 |
| Solubility | Solublein water |
| Sparinglysoluble in ethanol |
| SI.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total dye content,corrected for sample dried at 105±1°C for 2 hours, percent by mass, Min. | 87 |
| 2. | Loss on drying at135°C, per cent by mass and cholorides and sulphatesexpressed as sodium salt, per cent by mass Max. | 13 |
| 3. | Water-insolublematter, per cent by mass, Max. | 0.2 |
| 4. | Combined etherextracts, per cent by mass, Max. | 0.2 |
| 5. | Subsidiary dyes(lower sulphonated dyes including traces of orange II) per centby mass, Max. | 3.0 |
| 6. | Dye intermediates,per cent by mass, Max. | 0.5 |
| 7. | Lead, mg/kg. Max. | 10 |
| 8. | Arsenic, mg/kg. Max. | 3 |
| 9. | Heavy metals, mg/kg.Max. | 40 |
| Substituted by G.S.R. 550(E), dated 17th September, 1997 (w.e.f. 17-12-1997). |
| CommonName | Erythrosine |
| Synonyms | FDand C Red No. 3, C.L. Food Red 14, LB-Rot-I |
| Colourof the 0.1 per cent (M/V) solution in distilled water. | Red |
| ColourIndex Number (1975) | No.45430 |
| Class | Xanthene |
| ChemicalName | Disodiumor dipotassium salt of 2', 4', 5', 7', tetraiodo-fluorescein |
| EmpiricalFormula | C20H6O5I4NO2 |
| MolecularWeight | 879.87(Disodium Salt) |
| Solubility | Solublein water |
| Solublein ethanol |
| SI.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1 | Totaldye content, corrected for sample dried at 105±1°C for2 hours, per cent by mass, Min. | 87 |
| 2 | Losson drying at 135oC, per cent by mass and Chlorides and Sulphatesexpressed as sodium salt, per cent by mass Max. | 13 |
| 3 | Water-insolublematter, per cent by mass, Max. | 0.2 |
| 4 | Etherextractable matter, (alkaline), per cent by mass, Max. | 0.2 |
| 5 | InorganicIodide, per cent by mass as sodium iodide, Max. | 0.1 |
| 6 | Subsidiarycolouring matter except flourescein, per cent by mass, Max. | 4 |
| 7. | Fluorescein, mg/kg,Max. | 20 |
| 8. | Organic compoundsother than colouring matter | 0.2 |
| (a)Tri-iodoresorcinol, per cent by mass, Max. | 0.2 | |
| (b) 2. (2,4-dihydroxy-3, 5-di-iodobenzoyl) benzoic acid, per cent by mass,Max. | 0.2 | |
| 9. | Lead, mg/kg, Max. | 10 |
| 10. | Arsenic, mg/kg, Max. | 3 |
| 11. | Zinc, mg/kg, Max. | 50 |
| 12. | Heavy metals, mg/kg,Max. | 40 |
| Omitted by G.S.R. 550(E), dated 17.9.1997 (w.e.f. 17.12.1997). |
| CommonName | Indigocarmine |
| Synonyms | Indigotine,FD and C Blue No. 2, Cl Food Blue 1, EEC Serial No. E 132 L-Blue2 |
| Colourof the 0.1 per cent (M/V) solution in distilled water | Blue |
| ColourIndex Number (1975) | No.73015 |
| Class | Indigoid |
| ChemicalName | DisodiumSalt of indigotine-5, 5'-Disulphonic acid |
| EmpiricalFormula | C16H8N2O8S2Na2 |
| MolecularWeight | 466.36 |
| Solubility | Solublein water, sparingly soluble in ethanol. |
| Sl. No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total dye content, corrected forsample dried at 105±1°C for 2 hours, per cent by mass,Min. | 85 |
| 2. | Loss on drying at 135°C, percent by mass and chlorides and sulphates expressed as sodiumsalt, per cent by mass Max. | 15 |
| 3. | Water insoluble matter, per centby mass, Max. | 0. [2] [Substituted by G.S.R. 773 (E), dated 29-12-2006, for '0.4', '0.4', '3.0'' and '1' respectively (w.e.f. 29-12-2006).] |
| 4. | Combined ether extracts, per centby mass, Max. | 0. [2] [Substituted by G.S.R. 773 (E), dated 29-12-2006, for '0.4', '0.4', '3.0'' and '1' respectively (w.e.f. 29-12-2006).] |
| 5. | Subsidiary dyes, per cent by mass,Max. | 1. [0] [Substituted by G.S.R. 773 (E), dated 29-12-2006, for '0.4', '0.4', '3.0'' and '1' respectively (w.e.f. 29-12-2006).] |
| 6. | Isatin Sulphonic acid, per cent bymass, Max. | 0. [5] [Substituted by G.S.R. 773 (E), dated 29-12-2006, for '0.4', '0.4', '3.0'' and '1' respectively (w.e.f. 29-12-2006).] |
| 7. | Lead, mg/kg. Max. | 10 |
| 8. | Arsenic, mg/kg. Max. | 3 |
| 9. | Heavy metals, mg/kg. Max. | 40 |
| Substituted by G.S.R. 550(E), dated 17.9.1997 (w.e.f. 17.12.1997). |
| Arsenic (as As) | 3ppm |
| Lead (as Pb) | 10ppm |
| Heavy metal | 40ppm |
| Substituted by G.S.R. 773(E), dated 29-12-2006, for the following matter (w.e.f. 29-12-2006):-"Maximum limit of metallic impurities shall be-Arsenic (as As) - 5 p.p.m.Lead(as Pb) - 20 p.p.m." |
| [Arsenic(as As) [[Substituted by G.S.R. 773(E), dated 29-12-2006, for the following matter (w.e.f. 29-12-2006):-'Arsenic (as As) - 5 p.p.m.Lead(as Pb) - 20 p.p.m.']] | - | 3ppm [[Substituted by G.S.R. 773(E), dated 29-12-2006, for the following matter (w.e.f. 29-12-2006):-'Arsenic (as As) - 5 p.p.m.Lead(as Pb) - 20 p.p.m.']] |
| Lead(as Pb) [[Substituted by G.S.R. 773(E), dated 29-12-2006, for the following matter (w.e.f. 29-12-2006):-'Arsenic (as As) - 5 p.p.m.Lead(as Pb) - 20 p.p.m.']] | - | 10ppm] [[Substituted by G.S.R. 773(E), dated 29-12-2006, for the following matter (w.e.f. 29-12-2006):-'Arsenic (as As) - 5 p.p.m.Lead(as Pb) - 20 p.p.m.']] |
| Copper(as Cu) | - | 30ppm |
| Zinc(as Zn) | - | 50ppm. |
| SI.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total combinedphaeophytines and their magnesium complexes, per cent. by weight,Max. | 10 |
| 2. | Residual solvents,mg/kg, Max. Acetone, methanol, ethanol, propan-2 ol, hexane | 50 |
| Dichloromethane | 10.1 |
1. Carbohydrates-Caramel shall be prepared from the following carbohydrates or their mixtures:
Sucrose, glucose, fructose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof and/or polymer thereof.2. Acids and alkalis-The acids used are sulphuric acid, phosphoric acid, acetic acid, or citric acid and the alkalis used are sodium, postassium or calcium hydroxide or mixture thereof.
Where the ammonium compounds are used, they are one or more of the following:-Ammonium HydroxideAmmonium Carbonate and BicarbonateAmmonium phosphateAmmonium sulphateAmmonium sulphite, Bisulphite, Metasulphite.Where the sulphite compounds are used, they are one or more of the following:-Sulphurous acid, Potassium or Ammonium Sulphite or Bisulphite.It shall be a dark brown to black liquid or solid materials having the characteristic odour of burnt sugar and a pleasant, bitter taste. Its solution, when spread in a thing layer on a glass plate should appear homogeneous, transparent and have reddish-brown colour. It shall be miscible with water. It shall be free from any other extraneous colouring matter. It may contain permitted emulsifying and stabilising agents.It shall conform to the requirements prescribed in Table 1 below. All requirements shall be on solid basis, except metallic impurities.Table 1Routine Test Requirements For Caramel| Sl.No. | Characteristics | TypeI Plain | TypeII Caustic Sulphite | TypeIII Ammonia Process | TypeIV Sulphite Ammonia |
| (1) | (2) | (3) | (4) | (5) | (6) |
| 1. | Solidcontent, per cent by mass | 62-77 | 65-72 | 53-83 | 40-75 |
| 2. | Colourintensity, per cent by mass | 0.01-0.12 | 0.06-0.10 | 0.08-0.36 | 0.10-0.60 |
| 3. | Ammoniacalnitrogen, per cent by mass, max. | 0.01 | 0.01 | 0.4 | 0.5 |
| 4. | 4-Methylimidazole | - | - | Max.300 mg/kg & Max. 200 mg/kg on equivalent colour basis | Max.1000 mg/kg & Max. 250 mg/kg on equivalent colour basis |
| 5. | Lead(as Pb), mg/kg, max. | 5 | 5 | 5 | 5 |
| 6. | Aresenic(as As), mg/kg. | 3 | 3 | 3 | 3 |
| Sl.No. | Characteristics | TypeI Plain | TypeII Caustic Sulphite | TypeIII Ammonia Process | TypeIV Sulphite Ammonia |
| (1) | (2) | (3) | (4) | (5) | (6) |
| 1. | Total sulphur,percent by mass | Max.0.3 | 1.3-2.5 | Max0.3 | 1.4-10.0 |
| 2. | Sulphur dioxide (asSO2) | - | Max.0.2% | - | Max.0.5% |
| 3. | Total nitrogen,percent by mass | Max.0.1 | Max.0.2 | 1.3-6.8 | 0.5-7.5 |
| 4. | Heavy metals, mg/kg(Max.) | 25 | 25 | 25 | 25 |
| 5. | 2-Acety14-tetrahydroxy butylimidazole (THI) | - | - | Max.40 mg/kg & Max. 25 mg/kg on an equivalent colour basis | - |
| 6. | Mercury (as Hg),mg/kg, Max. | 0.1 | 0.1 | 0.1 | 0.1 |
| 7. | Copper (as Cu),mg/kg, Max. | 20 | 20 | 20 | 20 |
| Substituted by G.S.R. 550(E), dated 17-9-1997 (w.e.f. 17-12-1997). |
| Class | Carotenoids |
| Code Number | CI (1975) No.75120 |
| Cl (1975) NaturalOrange 4 EEC No. E-160 b | |
| Chemical Name | Annatto extract inoil contains several coloured components, the major single onebeing bixin which may be present in both Cis and Trans forms.Thermal degradation products of bixin may also be present |
| Solubility | Water solubleannatto contains norbixin, the hydrolysis product of bixin, inthe form of sodium or potassium salt, as the major colouringprinciple. Both cis and trans forms may be present |
| Chemical Formula | Bixin C25H30O4Norbixin C24H28O4 |
| Molecular Weight | Bixin 394.50 |
| Norbixin 380.48 |
| Yellowunits | 5.0 |
| Redunits | 0.4 |
| PotassiumBichromate | 0.320g |
| Cobaltammonium sulphate (COSO4, (NH4)2SO46H2O) | 2.02g |
| Sulphuricacid, Sp-gr 1.84 | 2ml |
| Distilledwater | Tomake solution to one litre. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Carotenoid | |
| (a) Annatto extractin oil, expressed as bixin, percent by mass, Min. | 0.24 | |
| (b) Water-solubleannatto, expressed as norbixin, percent by mass, Min. | 0.24 | |
| 2. | Arsenic, mg/kg,Max. | 3 |
| 3. | Lead, mg/kg, Max. | 10 |
| 4. | Copper, mg/kg,Max. | 30 |
| 5. | Heavy metals,mg/kg, Max. | 40.] |
| Substituted by G.S.R. 550(E), dated 17.9.1997 (w.e.f. 17.12.1997). |
| Arsenicas (As) | 5ppm |
| Leadas (pb) | 20ppm. |
| CommonName | Ponceau4R |
| Synonyms | CIFool Red 7, L-Rot No. 4, Coccine Nouvelle, Cochineal Red A; EECSerial No. E 124 |
| Colourof 0.1 per cent (m/v) solution in distilled water | Red |
| ColourIndex Number (1975) | No.16255 |
| Class | Monoazo |
| ChemicalName | Trisodiumsalt of 1-(4-sulpho-l-naphtylazo)-naphthol-6, 8-disulphonic acid |
| EmpiricalFormula | C20H11N2O10S2Na2 |
| Molecularweight | 604.5 |
| Solubility | Solublein water. Sparingly soluble in ethanol. |
| Sl. No.| Characteristics| Requirements|- | (1)| (2)| (3)|- | 1.| Total dye content, corrected for sample dried at 105±1°C for 2 hours, per cent by mass, Min.| [85] [Substituted by G.S.R. 773(E), dated 29.12.2006, for '82','0.4' and '0.4' respectively (w.e.f. 29.12.2006).]|- | 2.| Loss on drying at 135°C, per cent by mass Max. and Chlorides and Sulphates expressed as sodium salt, per cent by mass, Max.| 18|- | 3.| Water-insoluble matter, per cent by mass, Max.| [0.2] [Substituted by G.S.R. 773(E), dated 29.12.2006, for '82','0.4' and '0.4' respectively (w.e.f. 29.12.2006).]|- | 4. | Combinedether extracts, per cent by mass, Max. | 0. [2] [Substituted by G.S.R. 773(E), dated 29.12.2006, for '82','0.4' and '0.4' respectively (w.e.f. 29.12.2006).] |
| 5.| Subsidiary dyes, per cent by mass, Max.| 1.0|- | 6.| Dye intermediates, per cent by mass, Max.| 0.5|- | 7.| Lead, mg/kg, Max.| 10|- | 8.| Arsenic, mg/kg, Max.| 3|- | 9.| Heavy metals, mg/kg, Max.| 40 |
| Substituted by G.S.R. 550(E), dated 17.9.1997 (w.e.f. 17.12.1997. Earlier it was inserted by G.S.R. 393(E), dated 4.8.1978 (w.e.f. 4.8.1978) and corrected by G.S.R. 1210, dated 29.9.1979. |
| Common name | Carmoisine |
| Synonyms | Azorubine, C.I. FoodRed 3, E.E.C. Serial No. E. 122 |
| Colour of the 0.1 percent (m/v) solution in Distilled Water | Red |
| Colour Index Number | (1956)-No. 14720 |
| Class | Monoazo |
| Chemical Name | Disodium salt of2-(4-sulpho-l-naphthylazo)-1-hydroxy naphthalene-4-sulphonic acid |
| Empirical Formula | C20H12N2O7S2Na2 |
| Molecular Weight | 502.44. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total dye content,corrected for sample dried at 105±1°C for 2 hours, percent by mass, Min. | 87 |
| 2. | Loss on drying at135°C per cent by mass, max. and chlorides and sulphatesexpressed as sodium salt, per cent by mass, Max. | 13 |
| 3. | Water-insolublematter, per cent by mass, Max. | 0.2 |
| 4. | Combined etherextracts, per cent by mass, Max. | 0.2 |
| 5. | Subsidiary dyes,per cent by mass, Max. | 1.0 |
| 6. | Dye intermediates,per cent by mass, Max. | 0.5 |
| 7. | Lead, mg/kg, Max. | 10 |
| 8. | Arsenic, mg/kg,Max. | 3 |
| 9. | Heavy metals,mg/kg, Max. | 40. |
1. Potable water
2. Edible common salt
3. Sugar
4. Dextrose Monohydrate
5. Liquid glucose
6. Sodium sulphate
7. Tartaric acid
8. Glycerine
9. Propylene glycol
10. Acetic acid, dilute
11. Sorbitol
12. Citric acid
13. Sodium carbonate and sodium hydrogen carbonate
14. Lactose
15. Ammonium, sodium and potassium alginates
16. Dextrins
17. Ethyl acetate
18. Starches
19. Diethyl ether
20. Ethanol
21. Glycerol mono, di and tri acetate
22. Edible oils and fats
23. Isopropyl alcohol
24. Bees wax
25. Sodium and ammonium hydroxide
26. Lactic acid
27. Carragenan and gum arabic
28. Gelatin
29. Pectin
Colour Mixtures :A mixture of two or more permitted synthetic food colour conforming to prescribed standards without diluents and filler material and meant to be used for imparting colour to food.It may contain permitted preservatives and stabilizers.General Requirements-For Colour Preparation and Colour Mixture-The total Synthetic dye content, per cent by mass (m/v) in the colour preparation on in the mixture shall be declared on the label of the container. In powder preparations the declared value shall be on moisture free bases and in case of liquid preparations on as is basis. The total dye content shall be without the tolerance limits given below on the declared value:| (a)Liquid preparations | +15per cent |
| -5per cent | |
| (b)Solid preparations | ±75per cent. |
| 1. Water insolublematter, per cent by mass, Max. (on dry basis), Max. | 1.0 |
| 2. Lad, (as Pb),mg/kg, Max. | 10 |
| 3. Arsenic (as As),mg/kg, Max. | 3.0 |
| 4. Heavy metals,mg/kg, Max. | 40 |
| Substituted by G.S.R. 550(E), dated 17-9-1997 (w.e.f. 17-12-1997). |
| CommonName | BrilliantBlue FCF |
| Synonyms | C.I.Food Blue, FD and C Blue No. 1, Blue Briliant FCF |
| Class | Triarylmethane |
| Colour | Blue |
| Colour | Index(1975) No. 42900 |
| ChemicalName | Disodiumsalt of a[4-(N-ethyl-R-sylfobenzylamino)-phenyl][-(4-(N-ethyl-3-sulfonatobenzylimino] cyclohexa-2, 5-dienylidene]toluene-2-sulfonate. |
| EmpiricalFormula | C37H34N2Na2O9S3 |
| MolecularWeight | 792.86 |
| GeneralRequirements | Thematerial shall conform to the requirement prescribed in Tablebelow, namely:- |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| (i) | Total dye content,corrected for sample dired at 105±1°C for 2 hours, percent by mass, Min. | 85 |
| (ii) | Loss on drying at135°C, and chlorides and sulphate sexpressed as sodium salt,per cent by mass, Max. | 15 |
| (iii) | Water-insolublematter, per cent by mass, Max. | 0.2 |
| (vi) | Combined etherextracts, per cent by mass, Max. | 0.2 |
| (v) | Subsidiary dyes, percent by mass, Max. | 3 |
| (vi) | Dye intermediates,per cent by mass, Max. | |
| (a) O,sulpho-benzaldehyde, Max. | 1.5 | |
| (b)N-N-ethyl-benzyl-aniline-3-sulphonic acid, Max. | 0.3 | |
| (c) Leuco base, percent by mass, Max. | 5 | |
| (viii) | Heavy metals, (as Pb)mg/kg, Max. | 40 |
| -Lead, mg/kg, Max. | 10 | |
| -Arsenic, mg/kg, Max. | 3 | |
| -Chromium, mg/kg,Max. | 50 |
| CommonName | FastGreen FCF |
| Synonyms | C.1.Food Green 3, FD and C Green No. 3, Vert Solid FCF |
| Class | Triarylmethane |
| Colour | Green |
| ColourIndex | (1975)No. 42053 |
| ChemicalName | Disodiumsalt of4-[4-(N-ethyl-p-sulfobenzylamino)-phenyl-[-(4-hydroxy-2-sulphonumphenyl)-methylene]-(N-ethyl-N-p-sulphobenzyl2, 5-cyclohexadienimine). |
| EmpiricalFormula | C37H34O10N2S2Na2 |
| MolecularWeight | 808.86 |
| Requirements | Thematerial shall conform to the following requirements prescribedin Table below, namely :- |
| Sl.No. | Requirements | Characteristics |
| (1) | (2) | (3) |
| (i) | Total dye content,corrected for sampled dried at 105±1°C for 2 hours,per cent by mass, Min. | 85 |
| (ii) | Loss on drying at135°C, and, per cent by mass, Max. | 13 |
| and | ||
| chlorides andsulphates expressed as sodium salt, per cent by mass, Max. | ||
| (iii) | Water-insolublematter, per cent by mass, Max. | 0.2 |
| (iv) | Combined etherextracts, per cent by mass, Max. | 0.2 |
| (v) | Subsidiary dyes, percent by mass, Max. | 1.0 |
| (vi) | Organic compoundother than colouring matter uncombined intermediates and productsof side reactions | |
| (a) Sum of 2-, 3-,4-formyl benzene sulphonic acid, sodium salts, per cent by mass,Max. | 0.5 | |
| (b) Sum of 3-and4-[ethyl(4-sulfophenyl) amino] methylbenzene sulphonic acid,disodium salts, per cent by mass, Max. | 0.3 | |
| (c)2-formyl-5-hydroxybenzene sulphonic acid sodium salt, per cent bymass, Max. | 0.5 | |
| (d) Leuco base, percent by mass, Max. | 0.5 | |
| (e) Unsulphonatedprimary aromatic amines (calculated as aniline), per cent bymass, Max. | 0.01 | |
| (vii) | Lead, mg/kg, Max. | 10 |
| (viii) | Arsenic, mg/kg, Max. | 3 |
| (ix) | Chromium, mg/kg, Max. | 50 |
| (x) | Mercury, mg/kg, Max. | absent |
| (xi) | Heavy metals, mg/kg,Max. | 40 |
| Inserted by G.S.R. 171(E), dated 6-4-1998 (w.e.f. 6-4-1998). |
| (1) Sunset yellow dye used in preparation of lake colour shall conform to specifications laid down under A. 26.02 of Appendix B to the Prevention of Food Adulteration Rules, 1955. | |
| (2)Pure dye content of Aluminium Lake weight | notless than 17 per cent |
| (3)Substratum of Aluminium oxide | notmore than 83 per cent |
| (4)Aluminum content in the lake weight by weight | notmore than 44 per cent |
| (5)Sodium chlorides and sulfates (as sodium salts) | notmore than 2.0 per cent |
| (6)Inorganic mater (HCL insoluble) | notmore than 0.5 per cent |
| (7)Lead (as Pb) | notmore than 10 ppm |
| (8)Arsenic (as As) | notmore than 3 ppm. |
| (i)Acidity or alkalinity.-Agitate 1 gm with 25 ml of water andfilter. The filtrate shall be neutral to litmus paper. | |
| (ii)Lead (as Pb) | notmore than 10 parts per million |
| (iii)Arsenic (as As) | notmore than 1 part per million |
| (iv)Mercury (as Hg) | notmore than 1 part per million |
| (v)Aluminium oxide (Al2O3) | notless than 50 per cent. |
| Inserted by G.S.R. 853(E), dated 30-12-2002 (w.e.f. 1-4-2003). |
| (a)Moisture | Notmore than 7.0 per cent |
| (b)Damaged kernel including slightly damaged kernel | Notmore than 5.0 per cent by weight |
| (c)Aflatoxin content | Notmore than 30 parts per billion.] |
| (i)Moisture (m/m) | Notmore than 15.0 percent |
| (ii)Damaged Raisins (m/m) | Notmore than 2.0 percent |
| (iii)Sugared Raisins (m/m) | Notmore than 15.0 percent |
| (i)Moisture (m/m) | Notmore than 7.0 percent |
| (ii)Unopened Shells (m/m) | Notmore than 2.0 percent |
| (iii)Empty Shells (m/m) | Notmore than 1.0 percent |
| (i)Moisture (m/m) | Notmore than 30.0 percent |
| (ii)Ash insoluble in dil HCI | Notmore than 0.1 percent |
| (iii)Blemished /Damaged units | Notmore than 5.0 percent |
| (iv)Extraneous matter | Notmore than 1.0 percent |
| (i) Extraneousvegetable matter (m/m) | Not more than 1.0percent |
| (ii) Damaged/Discoloured units (m/m) | Not more than 2.0percent |
| (iii) Acidity ofextracted fat expressed as Oleic Acid | Not more than 1.25percent |
| (a)Alcoholic content | Notless than 5 per cent (v /v) |
| (b)Total acid as tartaric acid (expressed in terms of 100 litres ofabsolute alcohol) | Notmore than 400 grams |
| (c)volatile acid as acetic acid (expressed in terms of 100 litres ofabsolute alcohol) | Notmore than 100 grams] |
| (a) Milk fat spread | Fat content will beexclusively milk fat |
| (b) Mixed fat spread | Fat content will be amixture of milk fat with any one or more of hydrogenated,unhydrogenated refined edible vegetable oils or interesterfiedfat |
| (c) Vegetable fatspread | Fat content will be amixture of any two or more of hydrogenated, unhydrogenatedrefined vegetable oils or interesterified fat. |
| (i)Fat | Notmore than 80 per cent and not less than 40 per cent by weight |
| (ii)Moisture | Notmore than 56 per cent and not less than 16 per cent by weight |
| (iii)Melting point of extracted fat (capillary slip method) in case ofvegetable fat spread | Notmore than 37oC |
| (iv)Unsaponifiable matter of extracted fat:- | |
| (a)In case of milk fat and mixed fat spread | Notmore than 1 per cent by weight |
| (b)In case of vegetable fat spread | Notmore than 1.5 per cent |
| (v)Acid value of extracted fat | Notmore than 0.5. |
| Substituted by G.S.R. 812(E), dated 16-12-2004 (w.e.f. 16-12-2004), for 'Lactic acid, butyric acid, valeric acid, connamon oil and Ethyl butyrate may also be added as flavouring agent upto 0.08 per cent m/m.] Diacetyl may be added as flavouring agents not exceeding 4.0 p.p.m. permitted emulsifiers and stabiliser; permitted antioxidants (BHA or TBHQ) and exceeding 0.02 per cent of the full content of the spread; permitted Class II preservatives namely sorbic acid including its sodium, potassium and calcium salts (calculated as benzoic acid) or benxoic acid, and its sodium and potassium salts (calculated as benzonic acid) singly or in combination not exceeding 1000 parts per million by weight, and sequestering agents. It may contain annatto and/or carotene as colouring agents.' |
2. Description and Types of Mineral Water.-(i) Natural mineral water is water clearly distinguished from ordinary drinking water because--
3. Treatment and handling.-Treatment permitted include separation from unstable constituents, such as compounds containing iron, manganese, sulphur or arsenic, by decantation and/or filtration, if necessary, accelerated by previous aeration.
The treatments provided may only be carried out on condition that the mineral content of the water is not modified in its essential constituents, which give the water its properties.The transport of natural mineral waters in bulk containers for packaging or for any other process before packaging is prohibited. Natural mineral water shall be packaged in clean and sterile containers.The source or the point of emergence shall be protected against risks of pollution.The installation intended for the production of natural mineral waters shall be such as to exclude any possibility of contamination. For this purpose, and in particular :-3A. [ Packaging materials.-It shall be packed in clean, hygienic, colourless, transparent and tamperproof bottles/ containers made of polyethylene (PE) (conforming to IS: 10146 or polyvinyl chloride (PVC) conforming to IS: 10151 or polyalkylene terephthalate (PET and PBT) conforming to IS: 12252 or polypropylene conforming to IS : 10910 or foodgrade polycarbonate or sterile glass bottles suitable for preventing possible adulteration or contamination of the water.
All packaging materials of plastic origin shall pass the prescribed overall migration and colour migration limits.] [Inserted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002).]4. All Mineral Water shall conform to the following standards, namely :-
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Colour,Hazen Unit/True Colour Unit | Notmore than 2 |
| 2. | Odour | Agreeable |
| 3. | Taste | Agreeable |
| 4. | Turbidity | Notmore than 2 nephelometric turbidity unit (NTU) |
| 5. | TotalDissolved Solids | 150-700mg/litre |
| 6. | PH | 6.5-8.5 |
| 7. | Nitrates(as NO3) | Notmore than 50 mg/litre |
| 8. | Nitrites(as NO2) | Notmore than 0.02 mg/litre |
| 9. | Sulphide(as H2S) | Notmore than 0.05 mg/litre |
| 10. | Mineraloil | [Absent] [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002).] |
| 11. | Phenoliccompounds (as C6H5OH) | [Absent] [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002).] |
| 12. | Manganese(as Mn) | Notmore than 2.0 mg/litre |
| 13. | Copper(as Cu) | Notmore than 1 mg/litre |
| 14. | Zinc(as Zn) | Notmore than 5 mg/litre |
| 15. | Fluoride(as F) | Notmore than 1 mg/litre |
| 16. | Barium(as Ba) | Notmore than 1.0 mg/litre |
| 17. | Antimony(as Sb) | Notmore than 0.005 mg/litre |
| 18. | Nickel(as Ni) | Notmore than 0.02 mg/litre |
| 19. | Borate(as B) | Notmore than 5 mg/litre |
| 20. | Surfaceactive agents | Notdetectable |
| 21. | Silver(as Ag) | Notmore than 0.01 mg/litre |
| 22. | Chlorides(as Cl) | Notmore than 200 mg/litre |
| 23. | Sulphate(as SO4) | Notmore than 200 mg/ litre |
| 24. | Magnesium(as Mg) | Notmore than 50 mg/litre |
| 25. | Calcium(as Ca) | Notmore than 100 mg/ Litre |
| 26. | Sodium(as Na) | Notmore than 150 mg/ litre |
| 27. | Alkalinity(as HCO3) | 75-400mg/litre |
| 28. | Arsenic(as As) | Notmore than 0.05 mg /litre |
| 29. | Cadmium(as Cd) | ot more than 0.003 mg/ litre |
| 30. | Cyanide(as CN) | [Absent] [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002).] |
| 31. | Chromium(as Cr) | Notmore than 0.05 mg/litre |
| 32. | Mercury(as Hg) | Notmore than 0.001 mg/litre |
| 33. | Lead(as Pb) | Notmore than 0.01 mg/litre |
| 34. | Selenium(as Se) | Notmore than 0.05 mg/litre |
| 35. | Polynuclear aromatic hydrocarbons | Notdetectable |
| 36. | Polychlorinated biphenyle (PCB) | Notdetectable |
| 37. | PesticideResidue | Belowdetectable limits |
| 38. | "Alpha"activity | Notmore than 0.1 Bacquerel/litre (Bq) |
| 39. | "Beta"activity | Notmore than 1[Bacquerel/litre (Bq)] [Substituted by G.S.R. 439(E), dated 19th June, 2002 (w.e.f. 1-9-2002).] |
| 40. | Yeastand mould counts | Absent |
| 41. | Salmonellaand Shigella | Absent |
| 42. | E.Coli or thermotolerant Coliforms 1 x 250 ml | Absent |
| 43. | Totalcoliform bacteria A x 250 ml | Absent |
| 44. | Fecalstreptococci and Staphylococcus aureus 1x 250 ml | Absent |
| 45. | Pseudomonasaeruginosa1 x 250 ml | Absent |
| 46. | Sulphite-reducinganaerobes 1x50ml | Absent |
| 47. | Vibrocholera1 x 250 ml | Absent |
| 48. | VParaheamolyticus 1 x 250 ml | Absent. |
5. Labelling Prohibitions.-No claims concerning medicinal (preventative, alleviative or curative) effects shall be made in respect of the properties of the product covered by the standard. Claims of other beneficial effects related to the health of the consumer shall not be made.
The name of the locality, hamlet or specified place may not form part of the trade name unless it refers to a natural mineral water collected at the place designated by that trade name. The use of any statement or of any pictorial device which may create confusion in the mind of the public or in any way mislead the public about the nature, origin, composition and properties of natural mineral waters put on sale is prohibited.[Inserted by G.S.R. 185(E), dated 21-3-2005 and read with corrigendum G.S.R. 596(E), dated 20-9-2005, G.S.R. 159(E), dated 16-3-2006, G.S.R. 575(E), dated 19-9-2006, G.S.R. 606(E), dated 19-9-2007 and G.S.R. 657(E), dated 18-9-2008 (w.e.f. 18-3-2009).]| Substituted by G.S.R. 759(E), dated 29th September, 2000 (w.e.f. 29-3-2001). |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Colour | Not more than 2 HazenUnits/True Colour Units |
| 2. | Odour | Agreeable |
| 3. | Taste | Agreeable |
| 4. | Turbidity | Not more than 2nephelometric turbidity unit (NTU) |
| 5. | Total DissolvedSolids | Note more than 500mg/litre |
| 6. | PH | 6.5-8.5 |
| 7. | Nitrates (as NO3) | Not more than 45mg/litre |
| 8. | Nitrites (as NO2) | Not more than 0.02mg/litre |
| 9. | Sulphide (as H2S) | Not more than 0.05mg/litre |
| 10. | Mineral oil | [Absent] [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] |
| 11. | Phenolic compounds(as C6H5OH) | [Absent] [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] |
| 12. | Manganese (as Mn) | Not more than 0.1mg/litre |
| 13. | Copper (as Cu) | Not more than 0.05mg/litre |
| 14. | Zinc (as Zn) | Not more than 5mg/litre |
| 15. | Fluoride (as F) | Not more than 1.0mg/litre |
| 16. | Barium (as Ba) | Not more than 1.0mg/litre |
| 17. | Antimony (as Sb) | Not more than 0.005mg/litre |
| 18. | Nickel (as Ni) | Not more than 0.02mg/litre |
| 19. | Borate (as B) | Not more than 5mg/litre |
| 20. | Anionic surfaceactive agents (as MBAS) | Not more than 0.2 mglitre |
| 21. | Silver (as Ag) | Not more than 0.01mg/litre |
| 22. | Chlorides (as Cl) | Not more than 200mg/litre |
| 23. | Sulphate (as SO4) | Not more than 200mg/litre |
| 24. | Magnesium (as Mg) | Not more than 30mg/litre |
| 25. | Calcium (as Ca) | Not more than 75mg/litre |
| 26. | Sodium (as Na) | Not more than 200mg/litre |
| 27. | Alkalinity (as HCO3) | Not more than 200mg/litre |
| 28. | Arsenic (as As) | Not more than 0.05mg/litre |
| 29. | Cadmium (as Cd) | Not more than 0.01mg/litre |
| 30. | Cyanide (as CN) | [Absent] [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] |
| 31. | Chromium (as Cr) | Not more than 0.05mg/litre |
| 32. | Mercury (as Hg) | Not spore than 0.001mg/ litre |
| 33. | Lead (as Pb) | Not more than 0.01mg/ litre |
| 34. | Selenium (as Se) | Not more than 0.01mg/litre |
| 35. | Iron (as Fe) | Not more than 0.1mg/litre |
| 36. | Polynuclear aromatichydrocarbons | Not detectable |
| 37. | Polychlorinatedbiphenyle (PCB) | Not detectable |
| 38. | Aluminium (as Al) | Not more than 0.03mg/litre |
| 39. | Residual freechlorine | Not more than 0.2mg/litre |
| 40. [ [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] | (i) Pesticideresidues considered individually [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] | Not more than 0.0001mg/litre (The analysis shall be conducted by usingInternationally established test methods meeting the residuelimits specified herein) [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] |
| (ii) Total pesticideresidues [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] | Not more than 0.0005mg/litre (The analysis shall be conducted by usingInternationally established test methods meeting the residuelimits specified herein)] [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] | |
| 41. | "Alpha"activity | Not more than 0.1Bacquerel/litre (Bq) |
| 42. | "Beta"activity | Not more than 1[Bacquerel/litre (Bq)] [Substituted by G.S.R. 500(E), dated 4th July, 2008 (w.e.f. 5-7-2008).] |
| 43. | Yeast and mouldcounts 1 x 250 ml. | Absent |
| 44. | Salmonella andShigella 1 x 250 ml. | Absent |
| 45. | E. Coli orthermotolerant bacteria 1 x 250 ml | Absent |
| 46. | Coliforma bacteria 1x 250 ml | Absent |
| 47. | Faecal streptococciand Staphylococus aureus 1 x 250 ml. | Absent |
| 48. | Pseudomonasaeruginosa 1 x 250 ml. | Absent |
| 49. | Sulphite-reducinganaerobes 1 x 50 ml. | Absent |
| 50. | Vibro cholera and Vparahaemolyticus 1 x 250 ml. | Absent |
| 51. | Aerobic MicrobialCount | The total viablecolony count shall not exceed 100 per ml at 20°C to 22°Cin 72 h on agar-agar or on agar-gelatin mixture, and 20 per ml at37°C in 24 h on agar-agar. |
| Inserted by G.S.R. 760(E), dated 29-9-2000 (w.e.f. 29-3-2001). |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Totalplate count | 1000/grammaximum |
| 2. | E.Coli | Absentin 25 gram |
| 3. | Salmonella | Absentin 25 gram |
| 4. | Staphylococcusaureus | Absentin 25 gram |
| 5. | Clostridiumperfringens and Clostridium Botulinum | Absentin 25 gram. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total fat content: | |
| (a) Product withoutbinder | Not more than 30.0per cent | |
| (b) Product withbinder | Not more than 35.0per cent | |
| 2. | Total plate count | 1000/gram maximum |
| 3. | E. Coli | Absent in 25 gram |
| 4. | Salmonella | Absent in 25 gram |
| 5. | Staphylococcus aureus | Absent in 25 gram |
| 6. | Clostridiumperfringens and Clostridium Botulinum | Absent in 25 gram. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Totalplate count | 1000/grammaximum |
| 2. | E.Coli | Absentin 25 gram |
| 3. | Salmonella | Absentin 25 gram |
| 4. | Staphylococcusaureus | Absentin 25 gram |
| 5. | Clostridiumperfringens and Clostridium Bohtlinum | Absentin 25 gram |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | 3 |
| 1. | Total fat content: | |
| (a) Product withoutbinder | Not more than 25.0per cent | |
| (b) Product withbinder | Not more than 30.0per cent | |
| 2. | Total plate count | 1000/gram maximum |
| 3. | E. Coli | Absent in 25 gram |
| 4. | Salmonella | Absent in 25 gram |
| 5. | Staphylococcus aureus | Absent in 25 gram |
| 6. | Clostridiumperfringens and Clostridium Botulinum | Absent in 25 gram. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| (1) | Total plate count | 1000/gram maximum |
| (2) | E. Coli | Absent in 25 gram |
| (3) | Salmonella | Absent in 25 gram |
| (4) | Staphylococcus aureus | Absent in 25 gram |
| (5) | Clostridiumperfringen and Clostridium botulinum | Absent in 25 gram. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Totalplate count | 1000/grammax. |
| 2. | E.Coli | Absentin 25 gram |
| 3. | Salmonella | Absentin 25 gram |
| 4. | Staphylococcusaureus | Absentin 25 gram |
| 5. | Clostridiumperfringens and Clostridium Botulinum | Absentin 25 gram. |
| Sl.No. | Characteristics | Requirements |
| (1) | (2) | (3) |
| 1. | Total plate count | 100000/gram max. |
| 2. | E. Coli | 100/gram max. |
| 3. | Staphylococcus aureus | 100/gram max. |
| 4. | Clostridiumperfringens and Clostridium Botulinum | 30/gram max. |
| 5. | Yeast and mould count | 1000/gram max. |
| 6. | Salmonella | Absent in 25 gram |
| 7. | Listeriamonocytogenes | Absent in 25 gram.] |
| Inserted by G.S.R. 437(E), dated 19th June, 2002 (w.e.f. 19-6-2002). |
| Sl.No. | Characteristics | Requirementsin Raw Product | Requirementin Cooked Product |
| (1) | TotalVolatile Base (Nitrogen) | Notmore than 30 mg/100 gm | Absentin 25gm] |
| Sl.No. | Characteristics | Requirementsin Raw Product | Requirementsin Cooked Product |
| (1) | TotalVolatile Base (Nitrogen) | Notmore than 30 mg/100 gm | Absentin 25gm] |
| Sl.No. | Characteristics | Requirements |
| (1) | TotalVolatile Base (Nitrogen) | Notmore than 30 mg/100gm |
| Sl.No. | Characteristics | Requirements |
| (1) | Total Volatile Base(Nitrogen) | Not more than 30mg/100 gm |
| (2) | Histamine | Not more than 20mg/100 gm |
| Sl.No. | Characteristics | Requirements |
| (1) | TotalVolatile Base (Nitrogen) | Notmore than 30 mg/100 gm |
| (2) | Histamine | Notmore than 20 mg/100 gm |
| Sl.No. | Characteristics | Requirements |
| (1) | Moisture | Not more than 10.0percent |
| (2) | Ash insoluble in HCLon dry basis | Not more than 1.0percent |
| (3) | Yeast and Mould Count | Absent in 25 gm |
| Sl.No. | Characteristics | Requirements |
| (1) | Moisture | Not more than 16.0percent |
| (2) | Sodium chloride | Not less than 10.0percent andNot more than 15.0percent |
| (3) | Ash insoluble in HCLon dry basis | Not more than 1.0percent |
| (4) | Yeast and Mould Count | Absent in 25 gm] |
| Sl.No. | Characteristics | Requirements |
| (1) | Histamine Content | Notmore than 20 gm/100 gm |
| (2) | Total Volatile Base(Nitrogen) | Notmore than 30 mg/100 gm] |
| Sl.No. | Characteristics | Requirements |
| (1) | Total Volatile Base(Nitrogen) | Not more than30mg/100 gm |
| (2) | Acidity in brineexpressed as Citric Acid | Not more than 0.2percent] |
| Sl.No. | Characteristics | Requirements |
| (1) | Histamine Content | Notmore than 20 mg/100 gm |
| (2) | Total Volatile Base(Nitrogen) | Notmore than 30 mg/100 gm] |
| Sl.No. | Characteristics | Requirements |
| (1) | TotalVolatile Base (Nitrogen) | Notmore than 30 mg/100gm] |
| Sl.No. | Characteristics | Requirements |
| (1) | Total Volatile Base(Nitrogen) | Not more than30mg/100 gm |
| (2) | Acidity in brineexpressed as Citric Acid | Not more than 0.2percent] |
| Sl.No. | Characteristics | Requirements |
| (1) | Histamine Content | Notmore than 20mg/100 gm |
| (2) | Total Volatile Base(Nitrogen) | Notmore than 30mg/100 gm] |
1. [ International Numbering System (INS) for Food Additives.] [Inserted by G.S.R. 682(E), dated 18th November, 2005 (w.e.f. 18-11-2005).] - The following list sorted by INS is only for identifying the INS No. of these food additives or their synonyms as per Codex. The list of food additives as per Codex and the food additives allowed under the PFA Rules, 1955 are listed in these rules and under Appendix "B" and Appendix "C" of the said rules.
The list given below as published by Codex as on date. For any revision JECFA/Code website, may be referred (www.codexalimentarius.net; www.codexalimentarius.net/web/ jecfa.jsp).A. List Sorted by INS number| Sl.No. | INSNumber | FoodAdditive Name | Technicalfunctions |
| 1 | 2 | 3 | 4 |
| 1 | 100 | Curcumins | Colour |
| 2 | 100(i) | Curcumin | Colour |
| 3 | 100(ii) | Turmeric | Colour |
| 4 | 101 | Riboflavins | Colour |
| 5 | 101(i) | Riboflavin | Colour |
| 6 | 101(ii) | Riboflavin5'-phosphate, Sodium | Colour |
| 7 | 102 | Tartrazine | Colour |
| 8 | 103 | Alkanet | Colour |
| 9 | 104 | QuinolineYellow | Colour |
| 10 | 107 | Yellow2G | Colour |
| 11 | 110 | SunsetYellow FCF | Colour |
| 12 | 120 | Carmine | Colour |
| 13 | 121 | CitrusRed 2 | Colour |
| 14 | 122 | Azorubine/Carmoisine | Colour |
| 15 | 123 | Amaranth | Colour |
| 16 | 124 | Ponceau4R | Colour |
| 17 | 125 | PonceauSX | Colour |
| 18 | 127 | Erythrosine | Colour |
| 19 | 128 | Red2G | Colour |
| 20 | 129 | AlluraredAc/Fast Red E | Colour |
| 21 | 130 | Manascorubin | Colour |
| 22 | 131 | PatentBlue V | Colour |
| 23 | 132 | Indigotine | Colour |
| 24 | 133 | BrilliantBlue FCF | Colour |
| 25 | 140 | Chlorophyll | Colour |
| 26 | 141 | CopperChlorophylls | Colour |
| 27 | 141(i) | ChlorophyllCopper Complex | Colour |
| 28 | 141(ii) | ChlorophyllCopper Complex, Sodium and Potassium Salts | Colour |
| 29 | 142 | GreenS | Colour |
| 30 | 143 | FastGreen FCF | Colour |
| 31 | 150a | CaramelI-plan | Colour |
| 32 | 150b | CaramelII-caustic Sulphite Process | Colour |
| 33 | 150c | CaramelIII-ammonia Process - | Colour |
| 34 | 150d | CaramelIV-ammonia Sulphite Process | Colour |
| 35 | 151 | BrilliantBlack PN | Colour |
| 36 | 152 | CarbonBlack (Hydrocarbon) | Colour |
| 37 | 153 | VegetableCarbon | Colour |
| 38 | 154 | BrownFK | Colour |
| 39 | 155 | BrownHT | Colour |
| 40 | 160a | Carotenes | Colour |
| 41 | 160a(i) | Beta-Carotene(Synthetic) | Colour |
| 42 | 160a(ii) | NaturalExtracts | Colour |
| 43 | 160b | AnnattoExtracts | Colour |
| 44 | 160c | PaprikaOleoresins | Colour |
| 45 | 160d | Lycopene | Colour |
| 46 | 160e | Beta-apo-carotental | Colour |
| 47 | 160E | Beta-apo-8'-carotenicAcid, Mythyl or Ethyl Ester | Colour |
| 48 | 161a | Flavoxanthin | Colour |
| 49 | 161b | Lutein | Colour |
| 50 | 161c | Krytoxanthin | Colour |
| 51 | 161d | Rubixanthin | Colour |
| 52 | 161e | Violoxanthin | Colour |
| 53 | 161f | Rhodoxanthin | Colour |
| 54 | 161g | Canthaxanthin | Colour |
| 55 | 162 | BeetRed | Colour |
| 56 | 163 | Anthocyanins | Colour |
| 57 | 163(i) | Anthocyanins | Colour |
| 58 | 163(ii) | GrapeSkin Extract | Colour |
| 59 | 163(iii) | BlackcurrantExtract | Colour |
| 60 | 164 | GardeniaYellow | Colour |
| 61 | 166 | Sandalwood | Colour |
| 62 | 170 | CalciumCarbonates | Sarfacecolourant, anticacking agent, stabilizer |
| 63 | 170(i) | CalciumCarbonate | Anticakingagent |
| 64 | 170(ii) | CalciumHydrogen Carbonate | Anticakingagent |
| 65 | 171 | TitaniumDioxide | Colour |
| 66 | 172 | IronOxides | Colour |
| 67 | 172(i) | IronOxide, Black | Colour |
| 68 | 172(ii) | IronOxide, Red | Colour |
| 69 | 172(iii) | IronOxide, Yellow | Colour |
| 70 | 173 | Aluminium | Colour |
| 71 | 174 | Silver | Colour |
| 72 | 175 | Gold | Colour |
| 73 | 180 | Litho]Rubine BK | Colour |
| 74 | 181 | Tannins,Food Grade | Colour,emulsifier, stabilizer, thickener |
| 75 | 182 | Orchil | Colour |
| 76 | 200 | SorbicAcid | Preservative |
| 77 | 201 | SodiumSorbate | Preservative |
| 78 | 202 | PotassiumSorbate | Preservative |
| 79 | 203 | CalciumSorbate | -Preservative |
| 80 | 209 | HeptylP-Hydroxybenzoate | Preservative |
| 81 | 210 | BanzoicAcid | Preservative |
| 82 | 211 | SodiumBenzoate | Preservative |
| 83 | 212 | PotassiumBenzoate | Preservative |
| 84 | 213 | CalciumBenzoate | Preservative |
| 85 | 214 | EthylP-Hydroxybenzoate | Preservative |
| 86 | 215 | SodiumEthyl p-hydroxybenzoate | Preservative |
| 87 | 216 | Propylp-hydroxybenzoate | Preservative |
| 88 | 217 | SodiumPropyl p-hydroxybenzoate | Preservative |
| 89 | 218 | Methylp-hydroxybenzoate | Preservative |
| 90 | 219 | SodiumMethyl p-hydroxybenzoate | Preservative |
| 91 | 220 | SulphurDioxide | Preservative,antioxidant |
| 92 | 221 | SodiumSulphite | Preservative,antioxidant |
| 93 | 222 | SodiumHydrogen Sulphite | Preservative,antioxidant |
| 94 | 223 | SodiumMetabisulphite | Preservative,bleaching agent, antioxidant |
| 95 | 224 | PotassiumMetabisulphite | Preservative,antioxidant |
| 96 | 225 | PotassiumSulphite | Preservative,antioxidant |
| 97 | 226 | CalciumSulphite | Preservative,antioxidant |
| 98 | 227 | CalciumHydrogen Sulphite | Preservative,antioxidant |
| 99 | 228 | PotassiumBisulphite | Preservative,antioxidant |
| 100 | 230 | Diphenyl | Preservative |
| 101 | 231 | Ortho-phenylphenol | Preservative |
| 102 | 232 | Sodiumo-phenylphenol | Preservative |
| 103 | 233 | Thiabendazole | Preservative |
| 104 | 234 | Nisin | Preservative |
| 105 | 235 | Pimaricin(Natamycin) | Preservative |
| 106 | 236 | FormicAcid | Preservative |
| 107 | 237 | SodiumFormate | Preservative |
| 108 | 238 | CalciumFormate | Preservative |
| 109 | 239 | HexamethyleneTetramine | Preservative |
| 110 | 240 | Formaldehyde | Preservative |
| 111 | 241 | GumGuaicum | Preservative |
| 112 | 242 | DimethylDicarbonate | Preservative |
| 113 | 243 | PotassiumNitrite | Preservative,colour fixative |
| 114 | 250 | SodiumNitrite | Preservative,colour fixative |
| 115 | 251 | SodiumNitrate | Preservative,colour fixative |
| 116 | 252 | PotassiumNitrate | Preservative,colour fixative |
| 117 | 260 | AceticAcid, Glacial | Preservative,acidity regulator |
| 118 | 261 | PotassiumAcetates | Preservative,acidity regulator |
| 119 | 261(i) | PotassiumAcetate | Preservative,acidity regulator |
| 120 | 261(ii) | PotassiumDiacetate | Preservative,acidity regulator |
| 121 | 262 | SodiumAcetates | Preservative,acidity regulator, sequestrant |
| 122 | 262(i) | SodiumAcetate | Preservative,acidity regulator, sequestrant |
| 123 | 262(ii) | SodiumDiacetate | Preservative,acidity regulator, sequestrant |
| 124 | 263 | CalciumAcetate | Preservative,stabilizer, acidity regulator |
| 125 | 264 | AmmoniumAcetate | Acidityregulator |
| 126 | 265 | DehydroaceticAcid | Preservative |
| 127 | 266 | SodiumDehydroacetate | Preservative |
| 128 | 270 | Latic Acid (L-, D-and Dl-) | Acidityregulator |
| 129 | 280 | PropionicAcid | Preservative |
| 130 | 281 | SodiumPropionate | Preservative |
| 131 | 282 | CalciumPropionate | Preservative |
| 132 | 283 | PotassiumPropionate | Preservative |
| 133 | 290 | CarbonDioxide | Carbonatingagent, Packing agent |
| 134 | 296 | MalicAcid (DL-L-) | Acidityregulator, flavoring agent |
| 135 | 297 | FumaricAcid | Acidityregulator |
| 136 | 300 | AscorbicAcid (L) | Antioxidant |
| 137 | 301 | SodiumAscorbate | Antioxidant |
| 138 | 302 | CalciumAscorbate | Antioxidant |
| 139 | 303 | PotassiumAscorbate | Antioxidant |
| 140 | 304 | AscorbylPalmitate | Antioxidant |
| 141 | 305 | AscorbylStearate | Antioxidant |
| 142 | 306 | MixedTocopherols | Antioxidant |
| 143 | 307 | Alpha-Tocopherol | Antioxidant |
| 144 | 308 | SyntheticGamma-tocopherol | Antioxidant |
| 145 | 309 | SyntheticDelta-tocopherol | Antioxidant |
| 146 | 310 | PropylGallate | Antioxidant |
| 147 | 311 | OctylGallate | Antioxidant |
| 148 | 312 | DodecylGallate | Antioxidant |
| 149 | 313 | EthylGallate | Antioxidant |
| 150 | 314 | GuaiacResin | Antioxidant |
| 151 | 315 | IsoascorbicAcid | Antioxidant |
| 152 | 316 | SodiumIsoascorbate | Antioxidant |
| 153 | 317 | PotassiumIsoascotl7afe | Antioxidant |
| 154 | 318 | CalciumIsoascorbate | Antioxidant |
| 155 | 319 | TertiaryButylhydroquinone | Antioxidant |
| 156 | 320 | ButylatedHydroxyanisole | Antioxidant |
| 157 | 321 | ButylatedHydroxytoluene | Antioxidant |
| 158 | 322 | Lecithins | Antioxidant,emulsifier |
| 159 | 323 | Anoxomer | Antioxidant |
| 160 | 324 | Ethoxyquin | Antioxidant |
| 161 | 325 | SodiumLactate | Antioxidant,synergist, humectant, bulking agent |
| 162 | 326 | PotassiumLactate | Antioxidant,synergist, acidity regulator |
| 163 | 327 | CalciumLactate | Acidityregulator, flour treatment agent |
| 164 | 328 | AmmoniumLactate | Acidityregulator, flour treatment agent |
| 165 | 329 | MagnesiumLactate (D-, L-) | Acidityregulator, flour treatment agent |
| 166 | 330 | CitricAcid | Acidityregulator, synergist for, sequestrant |
| 167 | 331 | SodiumCitrates | Acidityregulator, sequestrant, emulsifier, stabilizer |
| 168 | 331(i) | SodiumDihydrogen Citrate | Acidityregulator, sequestrant, emulsifier, stabilizer |
| 169 | 331(ii) | DisodiumMonohydrogen Citrate | Acidityregulator, stabilizer sequestrant, emulsifier |
| 170 | 331(iii) | TrisodiumCitrate | Acidityregulator, sequestrant, emulsifier, stabilizer |
| 171 | 332 | PotassiumCitrates | Aridityregulator, sequestrant, stabilizer |
| 172 | 332(i) | PotassiumDihydrogen Citrate | Acidityregulator, sequestrant, stabilizer |
| 173 | 332(ii) | TripotassiumCitrate | Acidityregulator, sequestrant, stabilizer |
| 174 | 333 | CalciumCitrates | Acidityregulator, firming agent, sequestrant |
| 175 | 334 | TartaricAcid [L(+)-] | Acidityregulator, sequestrant, Antioxidant, synergist |
| 176 | 335 | SodiumTartrates | Stabilizer,sequestrant |
| 177 | 335(i) | MonosodiumTartrate | Stabilizer,sequestrant |
| 178 | 335(ii) | DisodiumTartrate | Stabilizer,sequestrant |
| 179 | 336 | PotassiumTartrate | Stabilizer,sequestrant |
| 180 | 336(i) | MonopotassiumTartrate | Stabilizer,sequestrant |
| 181 | 336(ii) | DipotassiumTartrate | Stabilizer,sequestrant |
| 182 | 337 | PotassiumSodium Tartrate | Stabilizer,sequestrant |
| 183 | 338 | OrthophosphoricAcid | Acidityregulator, antioxidant, synergist |
| 184 | 339 | SodiumPhosphates | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 185 | 339(i) | MonosodiumOrthophosphate | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 186 | 339(ii) | DisodiumOrthophosphate | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 187 | 339(iii) | TrisodiumOrthophosphate | Sequestrant,stabilizer, emulsifier, water retention agent, acidity regulator,texturizer |
| 188 | 340 | PotassiumPhosphates | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 189 | 340(i) | MonopotassiumOrthophosphate | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 190 | 340(ii) | DipotassiumOrthophosphate | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 191 | 340(iii) | TripotassiumOrthophosphate | Acidityregulator, texturizer, sequestrant, stabilizer, emulsifier, waterretention agent |
| 192 | 341 | CalciumPhosphates | Acidityregulator, texturizer, water retention agent, flour treatmentagent, raising agent, firming agent, anticaking agent |
| 193 | 341(i) | MonocalciumOrthophosphate | Acidityregulator, texturizer, water retention agent, flour treatmentagent, firming agent, anticaking agent |
| 194 | 341(ii) | DicalciumOrthophosphate | Acidityregulator, texturizer, flour treatment agent, raising agent,firming agent, anticaking agent |
| 195 | 341(iii) | TricalciumOrthophosphate | Acidityregulator, texturizer, water retention agent, flour treatmentagent, firming agent, anticaking agent |
| 196 | 342 | AmmoniumPhosphates | Acidityregulator, flour treatment agent |
| 197 | 342(i) | MonoammoniumOrthophosphate | Acidityregulator, flour treatment agent |
| 198 | 342(ii) | DiammoniumOrthophosphate | Acidityregulator, flour treatment agent |
| 199 | 343 | MagnesiumPhosphates | Acidityregulator, anticaking agent |
| 200 | 343(i) | MonomagnesiumOrthophosphate | Acidityregulator, anticaking agent |
| 201 | 343(ii) | DimagnesiumOrthophosphate | Acidityregulator, anticaking agent |
| 202 | 343(iii) | TrimagnesiumOrthophosphate | Acidityregulator, anticaking agent |
| 203 | 344 | LecithinCitrate | Preservative |
| 204 | 345 | MagnesiumCitrate | Acidityregulator |
| 205 | 349 | AmmoniumMalate | Acidityregulator |
| 206 | 350 | SodiumMalates | Acidityregulator, humectant |
| 207 | 350(i) | SodiumHydrogen Malate | Acidityregulator, humectant |
| 208 | 350(ii) | SodiumMalate | Acidityregulator, humectant |
| 209 | 351 | PotassiumMalates | Acidityregulator |
| 210 | 351(i) | PotassiumHydrogen Malate | Acidityregulator |
| 211 | 351(ii) | PotassiumMalate | Acidityregulator |
| 212 | 352 | CalciumMalates | Acidityregulator |
| 213 | 352(i) | CalciumHydrogen Malate | Acidityregulator |
| 214 | 352(ii) | CalciumMalates | Acidityregulator |
| 215 | 353 | MetatartaricAcid | Acidityregulator |
| 216 | 354 | CalciumTartrate | Acidityregulator |
| 217 | 355 | AdipicAcid | Acidityregulator |
| 218 | 356 | SodiumAdipates | Acidityregulator |
| 219 | 357 | PotassiumAdipates | Acidityregulator |
| 220 | 359 | AmmoniumAdipates | Acidityregulator |
| 221 | 363 | SuccinicAcid | Acidityregulator |
| 222 | 364(i) | MonosodiumSuccinate | Acidityregulator, flavour enhancer |
| 223 | 364(ii) | DisodiumSuccinate | Acidityregulator, flavour enhancer |
| 224 | 365 | SodiumFumarates | Acidityregulator |
| 225 | 366 | PotassiumFumarates | Acidityregulator |
| 226 | 367 | CalciumFumarates | Acidityregulator |
| 227 | 368 | AmmoniumFumarates | Acidityregulator |
| 228 | 370 | 1,4-Heptonolactone | Acidityregulator, sequestrant |
| 229 | 375 | NicotinicAcid | Colourretention agent |
| 230 | 380 | AmmoniumCitrates | Acidityregulator |
| 231 | 381 | FerricAmmonium Citrate | Anticakingagent |
| 232 | 383 | CalciumGlycerophosphate | Thickner,gelling agent, stablizer |
| 233 | 384 | IsopropylCitrates | Antioxidant,preservative, sequestrant |
| 234 | 385 | CalciumDisodium Ethylene-diamine-tetra-acetate | Antioxidant,preservative sequestrant |
| 235 | 386 | DisodiumEthylene-diamine-tetra-acetate | Antioxidant,preservative sequestrant |
| 236 | 387 | OxyStearin | Antioxidant,sequestrant |
| 237 | 388 | ThiodipropionicAcid | Antioxidant |
| 238 | 389 | DilaurylThiodipropionate | Antioxidant |
| 239 | 390 | DistearylThiodipropionate | Antioxidant |
| 240 | 391 | PhyticAcid | Antioxidant |
| 241 | 399 | CalciumLactobionate | Stabilizer |
| 242 | 400 | AlginicAcid | Thickener,stabilizer |
| 243 | 401 | SodiumAlginate | Thickener,stabilizer, gelling agent |
| 244 | 402 | PotassiumAlginate | Thickener,stabilizer |
| 245 | 403 | AmmoniumAlginate | Thickener,stabilizer |
| 246 | 404 | CalciumAlginate | Thickener,stabilizer, gelling agent, antifoaming agent |
| 247 | 405 | PropyleneGlycol Alginate | Thickener,emulsifier |
| 248 | 406 | Agar | Thickener,gelling agent, stabilizer |
| 249 | 407 | Carrageenanand its Na, K, NH4 Salts (Includes Furcellaran) | Thickener,gelling agent, stabilizer |
| 250 | 407a | ProcessedEuchema Seaweed (PES) | Thickener,stabilizer |
| 251 | 408 | BakersYeast Glycan | Thickener,gelling agent stabilizer |
| 252 | 409 | Arabinogalactan | Thickener,gelling agent stabilizer |
| 253 | 410 | CarobBean Gum | Thickener,stabilizer |
| 254 | 411 | OatGum | Thickener,stabilizer |
| 255 | 412 | GuarGum | Thickener,stabilizer, emulsifier |
| 256 | 413 | TragacanthGum | Thickener,stabilizer, emulsifier |
| 257 | 414 | GumArabic (Acacia Gum) | Thickener,stabilizer |
| 258 | 415 | XanthanGum | Thickener,stabilizer, emulsifier foaming agent |
| 259 | 416 | KarayaGum | Thickener,stabilizer |
| 260 | 417 | TaraGum | Thickener,stabilizer |
| 261 | 418 | GellanGum | Thickener,stabilizer, gelling agent |
| 262 | 419 | GumGhatti | Thickener,stabilizer, emulsifier |
| 263 | 420 | Sorbitoland Sorbitol Syrup | Sweetener,humecant, sequestrant, texturizer, emulsifier |
| 264 | 421 | Mannitol | Sweetener,anticaking agent |
| 265 | 422 | Glycerol | Humectant,bodying agent |
| 266 | 424 | CurdLan | Thickener,stabilizer |
| 267 | 425 | KonjacFlour | Thickener |
| 268 | 429 | Peptones | Emulsifier |
| 269 | 430 | Polyoxyethylene(8) Stearate | Emulsifier |
| 270 | 431 | Polyoxyethylene(40) Stearate | Emulsifier |
| 271 | 432 | Polyoxyethylene(20) Sorbitan Monolaurate | Emulsifier,dispersing agent |
| 272 | 433 | Polyoxyethylene(20) Sorbitan Monoleate | Emulsifier,dispersing agent |
| 273 | 434 | Polyoxyethylene(20) Sorbitan Monopalmitate | Emulsifier,dispersing agent |
| 274 | 435 | Polyoxyethylene(20) Sorbitan Monostearate | Emulsifier,dispersing agent |
| 275 | 436 | Polyoxyethylene(20) Sorbitan Tristearate | Emulsifier,dispersing agent |
| 276 | 440 | Pectins | Thickener,emulsifier, stabilizer gelling agent |
| 277 | 441 | SuperglycerinatedHydrogenated Rapeseed Oil | Emulsifier |
| 278 | 442 | AmmoniumSalts of Phosphatidic Acid | Emulsifier |
| 279 | 443 | BrominatedVegetable Oil | Emulsifier,stabilizer |
| 280 | 444 | SucroseAcetate Isobutyrate | Emulsifier,stabilizer |
| 281 | 445 | GlycerolEsters of Wood Resin | Emulsifier,stabilizer |
| 282 | 446 | Succistearin | Emulsifier |
| 283 | 450 | Diphosphates | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 284 | 450(i) | DisodiumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 285 | 450(ii) | TrisodiumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 286 | 450(iii) | TetrasodiumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 287 | 450(iv) | DipotassiumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 288 | 450(v) | TetrapotassiumDiphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 289 | 450(vi) | DicalciumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 290 | 450(vii) | CalciumDihydrogen Diphosphate | Emulsifier,raising agent, stabilizer, sequestrant acidity regulator, waterretention agent |
| 291 | 450(viii) | DimagnesiumDiphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 292 | 451 | Triphosphates | Sequestrant,acidity regulator, texturizer |
| 293 | 451(i) | Pentasodium | Sequestrant,acidity regulator, texturizer |
| 294 | 451(ii) | PentapotassiumTriphosphate | Sequestrant,acidity regulator, texturizer |
| 295 | 452 | Polyphosphates | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 296 | 452(i) | SodiumPolyphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 297 | 452(ii) | PotassiumPolyphosphate | Acidityregulator, texturizer, sequestrant stabilizer, emulsifier, waterretention agent |
| 298 | 452(iii) | SodiumCalcium Polyphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 299 | 452(iv) | CalciumPolyphosphates | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 300 | 452(v) | AmmoniumPolyphosphates | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 301 | 458 | GammaCyclodextrin | Stabilizer,binder |
| 302 | 459 | Beta-Cyclodextrin | Stabilizer,binder |
| 303 | 460 | Cellulose | Emulsifier,dispersing agent, anticaking agent, texturizer |
| 304 | 460(i) | MicrocrystallineCellulose | Emulsifier,dispersing agent, anticaking agent |
| 305 | 460(ii) | PowderedCellulose | Emulsifier,dispersing agent, anticaking agent |
| 306 | 461 | MethylCellulose | Thickener,emulsifier, stablizer |
| 307 | 462 | EthylCellulose | Binder,filler |
| 308 | 463 | HydroxypropylCellulose | Thickener,emulsifier, stabilizer |
| 309 | 464 | HydroxypropylMethyl Cellulose | Thickener,emulsifier, stabilizer |
| 310 | 465 | MethylEthyl Cellulose | Thickener,antifoaming agent emulsifier, stabilizer |
| 311 | 466 | SodiumCarboxymethyl Cellulose | Thickener,emulsifier, stabilizer |
| 312 | 467 | EthylHydroxyethyl Cellulose | Thickener,emulsifier, stabilizer |
| 313 | 468 | Croscaramellose | Stabilizer,binder |
| 314 | 469 | SodiumCarboxymethyl Cellulose, Enzymatically Hydrolysed | Thickener,stabilizer |
| 315 | 470 | Saltsof Fatty Acids (with Base Al, Ca, Na, Mg, K and NH4) | Emulsifier,stabilizer, anticaking agent |
| 316 | 471 | Monoand Di-Glycerides of Fatty Acids | Emulsifier,stabilizer |
| 317 | 472a | Aceticand Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 318 | 472b | Lacticand Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 319 | 472c | Citricand Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 320 | 472d | TartaricAcid Esters of Mono and Diglycerides of Fatty Acids | Emulsifier,stabilizer, sequestrant |
| 321 | 472e | Diacetyltartricand Fatty Acid Ester of Glycerol | Emulsifier,stabilizer, sequestrant |
| 322 | 472f | MixedTartaric, Acetic and Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 323 | 472g | SuccinylatedMonoglycerides | Emulsifier,stabilizer, sequestrant |
| 324 | 473 | SucroseEsters of Fatty Acids | Emulsifier,stabilizer, sequestrant |
| 325 | 474 | Sucroglycerides | Emulsifier,stabilizer, sequestrant |
| 326 | 475 | PolyglycerolEsters of Fatty Acid | Emulsifier,stabilizer, sequestrant |
| 327 | 476 | PolyglycerolEsters of Interesterified Ricinoleic Acid | Emulsifier,stabilizer, sequestrant |
| 328 | 477 | PropyleneGlycol Esters of Fatty Acids | Emulsifier,stabilizer, sequestrant |
| 329 | 478 | LactylatedFatty Acid Esters of Glycerol and Propylene Glycol | Emulsifier,stabilizer, sequestrant |
| 330 | 479 | ThermallyOxidized Soyabean Oil with Mono and Di-Glycerides of Fatty Acids | Emulsifier,stabilizer, sequestrant |
| 331 | 480 | DioctylSodium Sulphosuccinate | Emulsifier,wetting agent |
| 332 | 481 | SodiumLactylate | Emulsifier,stabilizer |
| 333 | 481(i) | SodiumStearoyl Lactylates | Emulsifier,stabilizer |
| 334 | 481(ii) | SodiumOleyl Lactylate | Emulsifier,stabilizer |
| 335 | 482 | CalciumLactylates | Emulsifier,stabilizer |
| 336 | 482(i) | CalciumStearoyl Lactylate | Emulsifier,stabilizer |
| 337 | 482(ii) | CalciumOleyl Lactylates | Emulsifier,stabilizer |
| 338 | 483 | StearylTartrate | Flourtreatment agent |
| 339 | 484 | StearylCitrate | Emulsifier,sequestrant |
| 340 | 485 | SodiumStearoyl Fumarate | Emulsifier |
| 341 | 486 | CalciumStearoyl Fumarate | Emulsifier |
| 342 | 487 | SodiumLaurylsulphate | Emulsifier |
| 343 | 488 | EthoxylatedMono-and Di-Glycerides | Emulsifier |
| 344 | 489 | MethylGlucoside-Coconut Oil Ester | Emulsifier |
| 345 | 491 | SorbitanMonostearate | Emulsifier |
| 346 | 492 | SorbitanTristearate | Emulsifier |
| 347 | 493 | SorbitanMonolaurate | Emulsifier |
| 348 | 494 | SorbitanMonooleate | Emulsifier |
| 349 | 495 | SorbitanMonopalmitate | Emulsifier |
| 350 | 496 | SorbitanTrioleate | Stabilizer,emulsifier |
| 351 | 500 | SodiumCarbonates | Acidityregulator, raising agent, anticaking agent |
| 352 | 500(i) | SodiumCarbonate | Acidityregulator, raising agent, anticaking agent |
| 353 | 500(ii) | SodiumHydrogen Carbonate | Acidityregulator, raising agent, anticaking agent |
| 354 | 500(iii) | SodiumSesquicarbonate | Acidityregulator, raising agent, anticaking agent |
| 355 | 501 | PotassiumCarbonates | Acidityregulator, stabilizer |
| 356 | 501(i) | PotassiumCarbonate | Acidityregulator, stabilizer |
| 357 | 501(ii) | PotassiumHydrogen Carbonate | Acidityregulator, stabilizer |
| 358 | 503 | AmmoniumCarbonates | Acidityregulator, raising agent |
| 359 | 503(i) | AmmoniumCarbonate | Acidityregulator, raising agent |
| 360 | 503(ii) | AmmoniumHydrogen Carbonate | Acidityregulator, raising agent |
| 361 | 504 | MagnesiumCarbonates | Acidityregulator, anticaking agent, colour retention agent |
| 362 | 504(i) | MagnesiumCarbonate | Acidityregulator, anticaking agent, colour retention agent |
| 363 | 504(ii) | MegnesiumHydrogen Carbonate | Acidityregulator, anticaking agent, colour retention agent |
| 364 | 505 | FerrousCarbonate | Acidityregulator |
| 365 | 507 | HydrochloricAcid | Acidityregulator acid |
| 366 | 508 | PotassiumChloride | Gellingagent |
| 367 | 509 | CalciumChloride | Firmingagent |
| 368 | 510 | AmmoniumChloride | Flourtreatment agent |
| 369 | 511 | MagnesiumChloride | Firmingagent |
| 370 | 512 | StannousChloride | Antioxidant,colour retention agent |
| 371 | 513 | SulphuricAcid | Acidityregulator |
| 372 | 514 | SodiumSulphates | Acidityregulator |
| 373 | 515 | PotassiumSulphates | Acidityregulator |
| 374 | 516 | CalciumSulphate | Doughconditioner, sequestrant, firming agent |
| 375 | 517 | AmmoniumSulphate | Flourtreatment agent, stabilizer |
| 376 | 518 | MagnesiumSulphate | Firmingagent |
| 377 | 519 | CupricSulphate | Colourfixative, preservative |
| 378 | 520 | AluminiumSulphate | Firmingagent |
| 379 | 521 | AluminiumSodium Sulphate | Firmingagent |
| 380 | 522 | AluminiumPotassium Sulphate | Acidityregulator, stabilizer |
| 381 | 523 | AluminiumAmmonium Sulphate | Stabilizer,firming agent |
| 382 | 524 | SodiumHydroxide | Acidityregulator |
| 383 | 525 | PotassiumHydroxide | Acidityregulator |
| 384 | 526 | CalciumHydroxide | Acidityregulator, firming agent |
| 385 | 527 | AmmoniumHydroxide | Acidityregulator |
| 386 | 528 | MagnesiumHydroxide | Acidityregulator, colour retention agent |
| 387 | 529 | CalciumOxide | Acidityregulator, colour retention agent |
| 388 | 530 | MagnesiumOxide | Anticakingagent |
| 389 | 535 | SodiumFerrocyanide | Anticakingagent |
| 390 | 536 | PotassiumFerrocyanide | Anticakingagent |
| 391 | 537 | FerrousHexacyanomanganate | Anticakingagent |
| 392 | 538 | CalciumFerrocyanide | Anticakingagent |
| 393 | 539 | SodiumThiosulphate | Antioxidant,sequestrant |
| 394 | 541 | SodiumAluminium Phosphate | Acidityregulator, emulsifier |
| 395 | 541(i) | SodiumAluminium Phosphate-Acidic | Acidityregulator, emulsifier |
| 396 | 541(ii) | SodiumAluminium Phosphate-Basic | Acidityregulator, emulsifier |
| 397 | 542 | BonePhosphate (Esentially Calcium Phosphate, Tribasic) | Emulsifier,anticaing agent, water relention agent |
| 398 | 550 | SodiumSilicates | Anticakingagent |
| 399 | 550(i) | SodiumSilicate | Anticakingagent |
| 400 | 550(ii) | SodiumMetasilicate | Anticakingagent |
| 401 | 551 | SiliconDioxide, Amorphous | Anticakingagent |
| 402 | 552 | CalciumSilicate | Anticakingagent |
| 403 | 553 | MagnesiumSilicates | Anticakingagent dusting powder |
| 404 | 553(i) | MagnesiumSilicate | Anticakingagent dusting powder |
| 405 | 553(ii) | MagnesiumTrisilicate | Anticakingagent dusting powder |
| 406 | 553(iii) | Talc | Anticakingagent |
| 407 | 554 | SodiumAluminosilicate | Anticakingagent |
| 408 | 555 | PotassiumAluminium Silicate | Anticakingagent |
| 409 | 556 | CalciumAluminium Silicate | Anticakingagent |
| 410 | 557 | ZincSilicate | Anticakingagent |
| 411 | 558 | Bentonite | Anticakingagent |
| 412 | 559 | AluminiumSilicate | Anticakingagent |
| 413 | 560 | PotassiumSilicate | Anticakingagent |
| 414 | 570 | FettyAcids | Foamstabilizer, glazing agent, antifoaming agent |
| 415 | 574 | GluconicAcid (D-) | Acidityregulator, raising agent |
| 416 | 575 | GluconoDelta-Lactone | Acidityregulator, raising agent |
| 417 | 576 | SodiumGluconate | Sequestrant |
| 418 | 577 | PotassiumGluconate | Sequestrant |
| 419 | 578 | CalciumGluconate | Acidityregulator, firming agent |
| 420 | 579 | FerrousGluconate | Colourretention agent |
| 421 | 580 | MagnesiumGluconate | Acidityregulator, firming agent |
| 422 | 585 | FerrousLactate | Colourretention agent |
| 423 | 586 | 4-Hexylresorcinol | Colourretention agent, antioxidant |
| 424 | 620 | GlutamicAcid [L(+)-] | Flavourenhancer |
| 425 | 621 | MonosodiumGlutamate | Flavourenhancer |
| 426 | 622 | MonopotassiumGlutamate | Flavourenhancer |
| 427 | 623 | CalciumGlutamate | Flavourenhancer |
| 428 | 624 | MonoammoniumGlutamate | Flavourenhancer |
| 429 | 625 | MagnesiumGlutamate | Flavourenhancer |
| 430 | 626 | GuanylicAcid | Flavourenhancer |
| 431 | 627 | Disodium5'-Guanylate | Flavourenhancer |
| 432 | 628 | Dipotassium5'-Guanylate | Flavourenhancer |
| 433 | 629 | Calcium5'-Guanylate | Flavourenhancer |
| 434 | 630 | InosinicAcid | Flavourenhancer |
| 435 | 631 | Disodium5'-Inosinate | Flavourenhancer |
| 436 | 632 | PotassiumInosate | Flavourenhancer |
| 437 | 633 | Calcium5'-Inosinate | Flavourenhancer |
| 438 | 634 | Calcium5'-Ribonucleotides | Flavourenhancer |
| 439 | 635 | Disodium5'-Ribonucleotides | Flavourenhancer |
| 440 | 636 | Maltol | Flavourenhancer |
| 441 | 637 | EthylMaltol | Flavourenhancer |
| 442 | 638 | SodiumL-Aspartate | Flavourenhancer |
| 443 | 639 | DI-Alanine | Flavourenhancer |
| 444 | 640 | Glycine | Flavourenhancer |
| 445 | 641 | L-Leucine | Flavourenhancer |
| 446 | 642 | LysinHydrochloride | Flavourenhancer |
| 447 | 900a | Polydimethylsiloxane | Antifoamingagent, anticaking agent, emulsifier |
| 448 | 900b | Methylphenylpolysiloxane | Antifoamingagent |
| 449 | 901 | Beeswax,White and Yellow | Glazingagent, release agent |
| 450 | 902 | CandelillaWax | Glazingagent |
| 451 | 903 | Carnaubawax | Glazingagent |
| 452 | 904 | Shellac | Glazingagent |
| 453 | 905a | MineralOil, Food Grade | Glazingagent, release agent, sealing agent |
| 454 | 905b | PetrolatumPetroleumielly | Glazingagent, release agent, sealing agent |
| 455 | 905c | PetroleumWax | Glazingagent, release agent, sealing agent |
| 456 | 905c(i) | Microcrystallinewax | Glazingagent |
| 457 | 905c(ii) | ParaffinWax | Glazingagent |
| 458 | 906 | BenzoinGum | Glazingagent |
| 459 | 907 | HydrogenatedPoly-I Decene | Glazingagent |
| 460 | 908 | RiceBran Wax | Glazingagent |
| 461 | 909 | SpermacetiWax | Glazingagent |
| 462 | 910 | WaxEsters | Glazingagent |
| 463 | 911 | MethylEsters of Fatty Acids | Glazingagent |
| 464 | 913 | Lanolin | Glazingagent |
| 465 | 915 | Glycerol-,Methyl-, or Penta-Erithrytol Esters of Colophane | Glazingagent |
| 466 | 916 | CalciumIodate | Flourtreatment agent |
| 467 | 917 | PotassiumIodate | Flourtreatment agent |
| 468 | 918 | NitrogenOxide | Flourtreatment agent |
| 469 | 919 | NitrosylChloride | Flourtreatment agent |
| 470 | 920 | L-Cysteineand its Hydrochlorides-Sodium and Potassium Salts | Flourtreatment agent |
| 471 | 921 | L-Cysteineand its Hydrochlorides-Sodium and Potassium Salts | Flourtreatment agent |
| 472 | 922 | PotassiumPersulphate | Flourtreatment agent |
| 473 | 923 | AmmoniumPersulphate | Flourtreatment agent |
| 474 | 924a | PotassiumBromate | Flourtreatment agent |
| 475 | 924b | CalciumBromate | Flourtreatment agent |
| 476 | 925 | Chlorine | Flourtreatment agent |
| 477 | 926 | ChlorineDioxide | Flourtreatment agent |
| 478 | 927a | Azodicarbonamide | Flourtreatment agent |
| 479 | 927b | Carbamide(Urea) | Flourtreatment agent |
| 480 | 928 | BenzoylPeroxide | Flourtreatment agent preservative |
| 481 | 929 | AcetonePeroxide | Flourtreatment agent |
| 482 | 930 | CalciumPeroxide | Flourtreatment agent |
| 483 | 938 | Argon | Packinggas |
| 484 | 939 | Helium | Packinggas |
| 485 | 940 | Dichlorodifluoromethane | Propellant,liquid freezant |
| 486 | 941 | Nitrogen | Packinggas, freezant |
| 487 | 942 | NitrousOxide | Propellant |
| 488 | 943a | Butane | Propellant |
| 489 | 943b | Isobutane | Propellant |
| 490 | 944 | Propane | Propellant |
| 491 | 945 | Chloropentafluoroethane | Propellant |
| 492 | 946 | Octafluorocyclobutane | Propellant |
| 493 | 948 | Oxygen | Packinggas |
| 494 | 950 | AcesulfamePotassium | Sweetener,flavour enhancer |
| 495 | 951 | Aspartame | Sweetener,flavour enhancer |
| 496 | 952 | CyclamicAcid (and Na, K, Ca Salts) | Sweetener |
| 497 | 953 | Isomalt(Isomaltitol) | Sweetener,anticaking agent, bulking agent, glazing agent |
| 498 | 954 | Saccharin(and Na, K, Ca Salts) | Sweetener |
| 499 | 955 | Sucralose(Trichlorogalactosucrose) | Sweetener |
| 500 | 956 | Alitame | Sweetener |
| 501 | 957 | Thaumatin | Sweetener,flavour enhancer |
| 502 | 958 | Glycyrrhizin | Sweetener,flavour enhancer |
| 503 | 959 | NeohesperidineDihydrochalcone | Sweetener |
| 504 | 960 | Stevioside | Sweetener |
| 505 | 964 | PolyglycitolSyrup | Sweetener |
| 506 | 965 | Maltitoland Maltitol Syrup | Sweetener,stabilizer, emulsifier |
| 507 | 966 | Lactitol | Sweetener,taxturizer |
| 508 | 967 | Xylitol | Sweetener,humectant, stabilizer, emulsifier, thickener |
| 509 | 968 | Erythritol | Sweetener,flavour enhancer, humectant |
| 510 | 999 | QulillaiaExtracts | Foamingagent |
| 511 | 1000 | CholicAcid | Emulsifier |
| 512 | 1001 | CholineSalts and Esters | Emulsifier |
| 513 | 1001(i) | CholineAcetate | Emulsifier |
| 514 | 1001(i) | CholineCarbonate | Emulsifier |
| 515 | 1001(iii) | CholineChloride | Emulsifier |
| 516 | 1001(iv) | CholineCitrate | Emulsifier |
| 517 | 1001(v) | CholineTartrate | Emulsifier |
| 518 | 1001(vi) | CholineLactate | Emulsifier |
| 519 | 1100 | Amylases | Flourtreatment agent |
| 520 | 1101 | Proteases | Flourtreatment agent, stabilizer, tenderizer, flavour enhancer |
| 521 | 1101(i) | Protease | Flourtreatment agent, stabilizer, tenderizer, flavour enhancer |
| 522 | 1101(ii) | Papain | Flourtreatment agent, stabilizer, tenderizer, flavour enhancer |
| 523 | 1101(iii) | Bromelain | Flourtreatment agent, stabilizer, tenderizer, flavour enhancer |
| 524 | 1101(iv) | Ficin | Flourtreatment agent, stabilizer, tenderizer, flavour enhancer |
| 525 | 1102 | GlucoseOxidase | Antioxidant |
| 526 | 1103 | Invertases | Stabilizer |
| 527 | 1104 | Lipases | Flavourenhancer |
| 528 | 1105 | Lysozyme | Preservative |
| 529 | 1200 | PolydextrosesA and N | Bulkingagent, stabilizer, thickener, humectant, texturizer |
| 530 | 1201 | Polyvinylpyrrolidone | Bodyingagent, stabilizer, clarifying agent, dispersing agent |
| 531 | 1202 | Polyvinylpolypyrrolidone | Colourstabilizer, colloidal, stabilizer |
| 532 | 1503 | CastorOil | Releaseagent |
| 533 | 1505 | TriethylCitrate | Foamstabilizer |
| 534 | 1518 | Triacetin | Humectant |
| 535 | 1520 | PropyleneGlycol | Humectant,Wetting agent, dispersing agent |
| 536 | 1521 | PolyethyleneGlycol | Antifoaming agent |
| SUPPLEMENTARYLIST-MODIFIED STARCHES | |||
| 537 | 1400 | Dextrins,Roasted Starch White and Yellow | Stabilizer,thickener, binder |
| 538 | 1401 | AcidTreated Starch | Stabilizer,thickener, binder |
| 539 | 1402 | AlkalineTreated Starch | Stabilizer,thickener, binder |
| 540 | 1403 | BleachedStarch | Stabilizer,thickener, binder |
| 541 | 1404 | OxidisedStarch | Stabilizer,thickener, binder |
| 542 | 1405 | Starches,Enzyme treated | Thickener |
| 543 | 1410 | MonostarchPhosphate | Stabilizer,thickener, binder |
| 544 | 1411 | DistarchGlycerol | Stabilizer,thickener, binder |
| 545 | 1412 | DistarchPhosphate esterified with Sodium Trimetaphosphate | Stabilizer,thickener, binder |
| 546 | 1413 | PhosphatedDistarch Phosphate | Stabilizer,thickener, binder |
| 547 | 1414 | AcetylatedDistarch Phosphate | Emulsifier,thickener, binder |
| 548 | 1420 | StarchAcetate esterified with Acetic Anhydride | Stabilizer,thickener |
| 549 | 1421 | StarchAcetate esterified with Vinyl Acetate | Stabilizer,thickener |
| 550 | 1422 | AcetylatedDistarch Adipate | Stabilizer,thickener, binder emulsifier |
| 551 | 1423 | AcetylatedDistarch Glycerol | Stabilizer,thickener |
| 552 | 1440 | HydroxypropylStarch | Stabilizer,thickener, binder emulsifier |
| 553 | 1442 | HydroxypropylDistarch Phosphate | Stabilizer,thickener |
| 554 | 1443 | HydroxypropylDistarch | Stabilizer,thickener |
| 555 | 1450 | StarchSodium Octenyl Succinate | Stabilizer,thickener, binder |
| Sl.No. | INSNumber | FoodAdditive Name | Technicalfunctions |
| 1 | 2 | 3 | 4 |
| 1. | 370 | 1,4-Heptonolactone | Acidity regulator,sequestrant |
| 2. | 586 | 4-Hexylresorcinol | Colour retentionagent, antioxidant |
| 3. | 950 | AcesulfamePotassium | Sweetener, flavourenhancer |
| 4. | 260 | Acetic Acid,Glacial | Preservative,acidity regulator |
| 5. | 472a | Acetic and fattyacid esters of glycerol | Emulsifier,stabilizer, sequestrant |
| 6. | 929 | Acetone Peroxide | Flour treatmentagent |
| 7. | 355 | Adipic Acid | Acidity regulator |
| 8. | 406 | Agar | Thickener, gellingagent, stabilizer |
| 9. | 400 | Alginic Acid | Thickener,stabilizer |
| 10. | 956 | Alitame | Sweetener |
| 11. | 103 | Alkanet | Colour |
| 12. | 129 | Allurared AC | Colour |
| 13. | 307 | Alpha-tocopherol | Antioxidant |
| 14. | 173 | Aluminium | Colour |
| 15. | 523 | Aluminium AmmoniumSulphate | Stabilizer,firming agent |
| 16. | 522 | AluminiumPotassium Sulphate | Acidity regulator,stabilizer |
| 17. | 559 | Aluminium AsodiumSilicate | Anticaking agent |
| 18. | 521 | Aluminium SodiumSulphate | Firming agent |
| 19. | 520 | Aluminium Sulphate | Firming agent |
| 20. | 123 | Amaranth | Colour |
| 21. | 264 | Ammonium Acetate | Acidity regulator |
| 22. | 359 | Ammonium Adipates | Acidity regulator |
| 23. | 403 | Ammonium Alginate | Thickener,stabilizer |
| 24. | 503(i) | Ammonium Carbonate | Acidity regulator,raising agent |
| 25. | 503 | AmmoniumCarbonates | Acidity regulator,raising agent |
| 26. | 510 | Ammonium Chloride | Flour treatmentagent |
| 27. | 380 | Ammonium Citrates | Acidity regulator |
| 28. | 368 | Ammonium Fumarate | Acidity regulator |
| 29. | 503(ii) | Ammonium HydrogenCarbonate | Acidity regulator,raising agent |
| 30. | 527 | Ammonium Hydroxide | Acidity regulator |
| 31. | 328 | Ammonium Lactate | Acidity regulator,flour treatment agent |
| 32. | 349 | Ammonium Malate | Acidity regulator |
| 33. | 923 | AmmoniumPersulphate | Flour treatmentagent |
| 34. | 342 | AmomoniumPhosphates | Acidity regulator,flour treatment agent |
| 35. | 452(v) | AmmoniumPolyphosphates | Emulsifier raisingagent,stabilizer sequestrant, acidity regulator water retentionagent |
| 36. | 442 | Ammonium Salts ofPhosphatidic Acid | Emulsifier |
| 37. | 517 | Ammonium Sulphate | Flour treatmentagent, stabilizer |
| 38. | 1100 | Amylases | Flour treatmentagent |
| 39. | 160b | Annatto Extracts | Colour |
| 40. | 323 | Anoxomer | Antioxidant |
| 41. | 163(i) | Anthocyanins | Colour |
| 42. | 163 | Anthocyanins | Colour |
| 43. | 409 | Arabinogalactan | Thickener, gellingagent stabilizer |
| 44. | 938 | Argon | Packing gas |
| 45. | 300 | Ascorbic Acid (L-) | Antioxidant |
| 46. | 304 | Ascorbyl Palmitate | Antioxidant |
| 47. | 305 | Ascorbyl Steartate | Antioxidant |
| 48. | 951 | Aspartame | Sweetener, flavourenhancer |
| 49. | 927a | Azodicarbonamide | Flour treatmentagent |
| 50. | 122 | Azorubine | Colour |
| 51. | 408 | Bakers YeastGlycan | Thickener, gellingagent, stabilizer |
| 52. | 901 | Beeswax, White andYellow | Glazing agent,release agent |
| 53. | 162 | Beet Red | Colour |
| 54. | 558 | Bentonite | Anticaking agent |
| 55. | 210 | Benzole Acid | Preservative |
| 56. | 906 | Benzoin Gum | Glazing agent |
| 57. | 928 | Benzoyl Peroxide | Flour treatmentagent, preservative |
| 58. | 160f | Beta-apo-8'-carotenicAcid, Methyl or Ethyl Ester | Colour |
| 59. | 160e | Beta-apo-carotenal | Colour |
| 60. | 160a(i) | Beta-Carotene(Synthetic) | Colour |
| 61. | 459 | Beta-Cyclodextrin | Stabilizer, binder |
| 62. | 163(iii) | BlackcurrantExtract | Colour |
| 63. | 542 | Bone Phosphate(Essentially Calcium Phosphate, Tribasic) | Emulsifier,anticaing agent, water relention agent |
| 64. | 151 | Brilliant Black PN | Colour |
| 65. | 133 | Brilliant Blue FCF | Colour |
| 66. | 1101(iii) | Bromelain | Flour treatmentagent, stabilizer, tenderizer, flavour enhancer |
| 67. | 443 | BrominatedVegetable Oil | Emulsifier,stabilizer |
| 68. | 154 | Brown FK | Colour |
| 69. | 155 | Brown HT | Colour |
| 70. | 943a | Butane | Propellant |
| 71. | 320 | ButylatedHydroxyanisole | Antioxidant |
| 72. | 321 | ButylatedHydroxytoluene | Antioxidant |
| 73. | 629 | Calcium5'-guanylate | Flavour enhancer |
| 74. | 633 | Calcium5'-inosinate | Flavour enhancer |
| 75. | 634 | Calcium5'-ribonucleotides | Flavour enhancer |
| 76. | 263 | Calcium Acetate | Preservative,stabilizer, acidity regulator |
| 77. | 404 | Calcium Alginate | Thickener,stabilizer, gelling agent, antifoaming agent |
| 78. | 556 | Calcium AluminiumSilicate | Anticaking agent |
| 79. | 302 | Calcium Ascorbate | Antioxidant |
| 80. | 213 | Calcium Benzoate | Preservative |
| 81. | 924b | Calcium Bromate | Flour treatmentagent |
| 82. | 170(i) | Calcium Carbonate | Anticaking agent,anticacking agent |
| 83. | 170 | Calcium Carbonate | Surface colourant,anticacking agent, stabilizer |
| 84. | 509 | Calcium Chloride | Firming agent |
| 85. | 333 | Calcium Citrates | Acidity regulator,firming agent, sequestrant |
| 86. | 450(vii) | Calcium DihydrogenDiphosphate | Emulsifier,raising agent, stabilizer, sequestrant acidity regulator, waterretention agent |
| 87. | 385 | Calcium DisodiumEthylene-diamine-tetra-acetate | Antioxidant,preservative, sequestrant |
| 88. | 538 | CalciumFerrocyanide | Anticaking agent |
| 89. | 238 | Calcium Formate | Preservative |
| 90. | 367 | Calcium Fumarates | Acidity regulator |
| 91. | 578 | Calcium Gluconate | Acidity regulator,firming agent |
| 92. | 623 | Calcium Glutamate | Flavour enhancer |
| 93. | 383 | Calcium | Thickener, gellingagent, stabilizer |
| 94. | 170(ii) | Calcium HydrogenCarbonate | Anticaking agent |
| 95. | 352(i) | Calcium HydrogenMalate | Acidity regulator |
| 96. | 227 | Calcium Hydrogen | Preservative,antioxidant |
| 97. | 526 | Calcium Hydroxide | Acidity regulator,firming agent |
| 98. | 916 | Calcium Iodate | Flour treatmentagent |
| 99. | 318 | CalciumIsoascorbate | Antioxidant |
| 100. | 327 | Calcium Lactate | Acidity regulator,flour treatment agent |
| 101. | 399 | CalciumLactobionate | Stabilizer |
| 102. | 482 | Calcium Lactylates | Emulsifier,stabilizer |
| 103. | 352(ii) | Calcium Malate | Acidity regulator |
| 104. | 352 | Calcium Malates | Acidity regulator |
| 105. | 482(ii) | Calcium OleylLactylate | Emulsifier,stabilizer |
| 106. | 529 | Calcium Oxide | Acidity regulator,colour retention agent |
| 107. | 930 | Calcium Peroxide | Flour treatmentagent |
| 108. | 341 | Calcium Phosphates | Acidity regulator,flour treatment agent, firming agent, texturizer, raising agent,anticaking agent, water retention agent |
| 109. | 452(iv) | CalciumPolyphosphates | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 110. | 282 | Calcium Propionate | Preservative |
| 111. | 552 | Calcium Silicate | Anticaking agent |
| 112. | 203 | Calcium Sorbate | Preservative |
| 113. | 486 | Calcium StearoylFumarate | Emulsifier |
| 114. | 482(1) | Calcium StearoylLactylate | Emulsifier,stabilizer |
| 115. | 516 | Calcium Sulphate | Flour treatmentagent, sequestrant, firming agent |
| 116. | 226 | Calcium Sulphite | Preservative,antioxidant |
| 117. | 354 | Calcium Tartrate | Acidity regulator |
| 118. | 902 | Candelilla Wax | Glazing agent |
| 119. | 161g | Canthaxanthin | Colour |
| 120. | 150a | Caramel I-plain | Colour |
| 121. | 150b | Caramel II-causticSulphite Process | Colour |
| 122. | 150c | CaramelIII-ammonia Process | Colour |
| 123. | 150d | Caramel IV-ammoniaSulphite Process | Colour |
| 124. | 927b | Carbamide (Urea) | Flour treatmentagent |
| 125. | 152 | Carbon Black(Hydrocarbon) | Colour |
| 126. | 290 | Carbon Dioxide | Carbonating agent,packing gas |
| 127. | 120 | Carmines | Colour |
| 128. | 903 | Camaubawax | Glazing agent |
| 129. | 410 | Carob Sean Gum | Thickener,stabilizer |
| 130. | 160a | Carotenes | Colour |
| 131. | 407 | Carrageenan andits Na, K, NH4 salts (includes Furcellaran) | Thickener, gellingagent, stabilizer |
| 132. | 1503 | Castor Oil | Release agent |
| 133. | 460 | Cellulose | Emulsifier,anticaking agent, dispersing agent, texturizer |
| 134. | 925 | Chlorine | Flour treatmentagent |
| 135. | 926 | Chlorine Dioxide | Flour treatmentagent |
| 136. | 945 | Chloropentafluoroethane | Propellant |
| 137. | 140 | Chlorophyll Copper | Colour |
| 138. | 141(i) | Chlorophyll CopperComplex | Colour |
| 139. | 141(ii) | Chlorophyll CopperComplex, Sodium and Potassium Salts | Colour |
| 140. | 1000 | Cholic Acid | Emulsifier |
| 141. | 1001(1) | Choline Acetate | Emulsifier |
| 142. | 1001(ii) | Choline Carbonate | Emulsifier |
| 143. | 1001(iii) | Choline Chloride | Emulsifier |
| 144. | 1001(iv) | Choline Citrate | Emulsifier |
| 145. | 1001(vi) | Choline Lactate | Emulsifier |
| 146. | 1001 | Choline Salts andEsters | Emulsifier |
| 147. | 1001(v) | Choline Tartrate | Emulsifier |
| 148. | 330 | Citric Acid | Acidity regulator,antioxidant, sequestrant |
| 149. | 472c | Citric and FattyAcid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 150. | 121 | Citrus Red 2 | Colour |
| 151. | 141 | CopperChlorophylls | Colour |
| 152. | 468 | Croscaramellose | Stabilizer, binder |
| 153. | 519 | Cupric Sulphate | Colour fixture,preservative |
| 154. | 100(1) | Curcumin | Colour |
| 155. | 100 | Curcumins | Colour |
| 156. | 424 | Curdlan | Thickener,stabilizer |
| 157. | 952 | Cyclamic Acid (andNa, K, Ca Salts) | Sweetener |
| 158. | 265 | Dehydroacetic Acid | Preservative |
| 159. | 472e | Diacetyltartaricand Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 160. | 342(ii) | DiammoniumOrthophosphate | Acidity regulator,flour treatment agent |
| 161. | 450(vi) | DicalciumDiphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 162. | 341(ii) | DicalciumOrthophosphate | Acidity regulator,flour treatment agent, firming agent, texturizer |
| 163. | 940 | Dichlorodifluoromethane | Propellant, liquidfreezant |
| 164. | 389 | DilaurylThiodipropionate | Antioxidant |
| 165. | 450(viii) | DimagnesiumDiphosphate | Emulsifier,raising agent, stabilizer, sequestrant, acidity regulator, waterretention agent |
| 166. | 343(ii) | Dimagnesium | Acidity regulator,anticaking agent |
| 167. | 242 | DimethylDicarbonate | Preservative |
| 168. | 480 | Dioctyl SodiumSulphosuccinate | Emulsifier,wetting agent |
| 169. | 230 | Diphenyl | Preservative |
| 170. | 450 | Diphosphates | Emulsifier,stabilizer, acidity regulator, rasing agent, sequestrant, waterretention agent |
| 171. | 628 | Dipotassium5'-Guanylate | Flavour enhancer |
| 172. | 450(iv) | DipotassiumDiphosphate | Emulsifier,stabilizer, acidity regulator, rasing agent, sequestrant, waterretention agent |
| 173. | 340(ii) | DipotassiumOrthophosphate | Acidity regulator,texturizer, sequestrant, stabilizer, emulsifier, water retentionagent |
| 174. | 336(ii) | DipotassiumTartrate | Stabilizer,sequestrant |
| 175. | 627 | Disodium5'-Guanylate | Flavour enhancer |
| 176. | 631 | Disodium5'-Inosinate | Flavour enhancer |
| 177. | 635 | Disodium5'-Ribonucleotides | Flavour enhancer |
| 178. | 450(1) | DisodiumDiphosphate | Emulsifier,stabilizer, acidity regulator, rasing agent, sequestrant, waterretention agent |
| 179. | 386 | DisodiumEthylene-diamine-tetra-acetate | Antioxide,preservative sequestrant |
| 180. | 331(ii) | DisodiumMonohydrogen Citrate | Acidity regulator,stabilizer sequestrant, emulsifier |
| 181. | 339(ii) | DisodiumOrthophosphate | Acidity regulator,sequestrant, emulsifier, texturizer, stabilizer, water retentionagent |
| 182. | 335(ii) | Disodium Tartrate | Stabilizer,sequestrant |
| 183. | 364(ii) | Disodium Succinate | Acidity regulator,flavour enhancer |
| 184. | 390 | DistearylThiodipropionate | Antioxidant |
| 185. | 639 | DI-Alanine | Flavour enhancer |
| 186. | 312 | Dodecyl Gallate | Antioxidant |
| 187. | 968 | Erythritol | Sweetener, flavourenhancer, humectant |
| 188. | 127 | Erythrosine | Colour |
| 189. | 488 | EthoxylatedMono-and Di-Glycerides | Emulsifier |
| 190. | 324 | Ethoxyquin | Antioxidant |
| 191. | 462 | Ethyl Cellulose | Binder, filler |
| 192. | 313 | Ethyl Gallate | Antioxidant |
| 193. | 467 | Ethyl HydroxyethylCellulose | Thickener,emulsifier, stabilizer |
| 194. | 637 | Ethyl Maltol | Flavour enhancer |
| 195. | 214 | Ethyl-p-hydroxybenzoate | Preservative |
| 196. | 143 | Fast Green FCF | Colour |
| 197. | 570 | Fetty Acids | Foam stabilizer,glazing agent, antifoaming agent |
| 198. | 381 | Ferric AmmoniumCitrate | Anticaking agent |
| 199. | 505 | Ferrous Carbonate | Acidity regulator |
| 200. | 579 | Ferrous Gluconate | Colour retentionagent |
| 201. | 537 | FerrousHexacyanomanganate | Anticaking agent |
| 202. | 585 | Ferrous Lactate | Colour retentionagent |
| 203. | 1101(iv) | Ficin | Flour treatmentagent, stablizer, tenderizer, flavour |
| 204. | 161a | Flavoxanthin | Colour |
| 205. | 240 | Fomaldehyde | Preservative |
| 206. | 236 | Formic Acid | Preservative |
| 207. | 297 | FumariL Acid | Acidity regulator |
| 208. | 458 | Gamma Cyclodextrin | Stabilizer, binder |
| 209. | 164 | Gardenia Yellow | Colour |
| 210. | 418 | Gellan Gum | Thickener,stabilizer, gelling agent |
| 211. | 574 | Gluconic Acid (D-) | Acidity regulator,raising agent |
| 212. | 575 | GluconoDelta-lactone | Acidity regulator,raising agent |
| 213. | 1102 | Glucose Oxidase | Antioxidant |
| 214. | 620 | Glutanic Acid[L(+)-] | Flavour enhancer |
| 215. | 422 | Glycerol | Humectant, bodyingagent |
| 216. | 445 | Glycerol Esters ofWood Resin | Emulsifier,stabilizer |
| 217. | 915 | Glycerol-,methyl-, or penta-erithrytol esters of colophane | Glazing agent |
| 218. | 640 | Glycine | Flavour modifier |
| 219. | 958 | Glycyrrhizin | Sweetener, flavourenhancer |
| 220. | 175 | Gold | Colour |
| 221. | 163(ii) | Grape Skin Extract | Colour |
| 222. | 142 | Green S | Colour |
| 223. | 314 | Guaiac Resin | Antioxidant |
| 224. | 626 | Guanlic Acid | Flavour enhancer |
| 225. | 412 | Gu.!arGum | Thickener,stabilizer |
| 226. | 414 | G m Arabic (AcaciaGum) | Thickener,stabilizer |
| 227. | 419 | ( urn Ghatti | Thickener,stabilizer, emulsifier |
| 228. | 241 | Cum Guaicum | Preservative |
| 229. | 939 | f 7 l),urn | Packing gas |
| 230. | 209 | Hc~ptyl-p-hydroxybenzoate | Preservative |
| 231. | 239 | HexamethyleneTetramine | Preservative |
| 232. | 507 | Hydrochloric Acid | Acidity regulator |
| 233. | 907 | HydrogenatedPoly-l-decene | Glazing agent |
| 234. | 463 | HydroxypropylCellulose | Thickener,emulsifier, stabilizer |
| 235. | 464 | HydroxypropylMethyl Cellulose | Thickener,emulsifier, stabilizer |
| 236. | 132 | Indigotine | Colour |
| 237. | 630 | Inosinic Acid | Flavour enhancer |
| 238. | 1103 | Invertases | Stabilizer |
| 239. | 172(i) | Iron Oxide, Black | Colour |
| 240. | 172(ii) | Iron Oxide, Red | Colour |
| 241. | 172(iii) | Iron Oxide, Yellow | Colour |
| 242. | 172 | Iron Oxides | Colour |
| 243. | 315 | Isoascorbic Acid | Antioxidant |
| 244. | 943b | Isobutane | Propellant |
| 245. | 953 | Isomalt(Isomaltitol) | Sweetener,anticaking agent, bulking agent, glazing agent |
| 246. | 384 | Isopropyl Citrates | Antioxidant,preservative, sequestrant |
| 247. | 416 | Karaya Gum | Thickener,stabilizer |
| 248. | 425 | Lonjac Flour | Thickener |
| 249. | 161c | Kryptoxanthin | Colour |
| 250. | 920 | L-Cystine and itsHydrochlorides-Sodium and Potassium Salt | Flour treatmentagent |
| 251. | 921 | L-Cysteine and itsHydrochlorides-Sodium and Potassium Salts | Flour treatmentagent |
| 252. | 641 | L-Leucine | Flavour modifier |
| 253. | 270 | Latic Acid (L-, Dand D1-) | Acidity regulator |
| 254. | 472b | Lactic and FattyAcid esters of glycerol | Emulsifier,stabilizer, sequestrant |
| 255. | 966 | Lactitol | Sweetener,texturizer |
| 256. | 478 | Lactylated FattyAcid Esters of Glycerol and Propylene Glycol | Emulsifier |
| 257. | 913 | Lanolin | Glazing agent |
| 258. | 344 | Lecithin Citrate | Preservative |
| 259. | 322 | Lecithins | Antioxidant,emulsifier |
| 260. | 1104 | Lipases | Flavour,enhancer |
| 261. | 180 | Lithol rubine BK | Colour |
| 262. | 161b | Lutein | Colour |
| 263. | 160d | Lycopene | Colour |
| 264. | 642 | LysinHydrochloride | Flavour enhancer |
| 265. | 1105 | Lysozyme | Preservative |
| 266. | 504(1) | MagnesiumCarbonate | Acidity regulator,anticaking agent, colour retention agent |
| 267. | 504 | MagnesiumCarbonates | Acidity regulator,anticaking agent, colour retention agent |
| 268. | 511 | Magnesium Chloride | Firming agent |
| 269. | 345 | Magnesium Citrate | Acidity regulator |
| 270. | 580 | MagnesiumGluconate | Acidity regulator,firming agent |
| 271. | 625 | MagnesiumGlutamate | Flavour enhancer |
| 272. | 504(ii) | Magnesium HydrogenCarbonate | Acidity regulator,anticaking agent, colour retention agent |
| 273. | 528 | MagnesiumHydroxide | Acidity regulator,colour retention agent |
| 274. | 329 | Magnesium Lactate(D-,L-) | Acidity regulator,flour treatment agent |
| 275. | 530 | Magnesium Oxide | Anticaking agent |
| 276. | 343 | MagnesiumPhosphates | Acidity regulator,anticaking agent |
| 277. | 553(1) | Magnesium Silicate | Anticaking agent,dusting powder |
| 278. | 553 | MagnesiumSilicates | Anticaking agent,dusting powder |
| 279. | 518 | Magnesium Sulphate | Firming agent |
| 280. | 553(ii) | MagnesiumTrisilicate | Anticaking agent,dusting powder |
| 281. | 296 | Malic Acid(D1,-L-) | Acidity regulator,flavoring agent |
| 282. | 965 | Maltitol andMaltitol syrup | Sweetener,stabilizer, emulsifier |
| 283. | 636 | Maltol | Flavour enhancer |
| 284. | 130 | Manascorubin | Colour |
| 285. | 421 | Mannitol | Sweetener,anticaking agent |
| 286. | 353 | Metatartaric Acid | Acidity regulator |
| 287. | 461 | Methyl Cellulose | Thickener,emulsifier, stablizer |
| 288. | 911 | Methyl Esters ofFatty Acids | Glazing agent |
| 289. | 465 | Methyl EthylCellulose | Thickener,emulsifier, stabilizer, antifoaming agent |
| 290. | 489 | MethylGlucoside-Coconut Oil Ester | Emulsifier |
| 291. | 218 | Methylp-hydroxybenzoate | Preservative |
| 292. | 900b | Methylphenylpolysiloxane | Antifoaming agent |
| 293. | 460(i) | MicrocrystallineCellulose | Emulsifier,anticaking agent, texturizer, dispersing agent |
| 294. | 905c(i) | Microcrystallinewax | Glazing agent |
| 295. | 905a | Mineral Oil, FoodGrade | Glazing agent,release agent, sealing agent |
| 296. | 472f | Mixed Tartaric,Acetic and Fatty Acid Esters of Glycerol | Emulsifier,stabilizer, sequestrant |
| 297. | 306 | Mixed TocopherolsConcentrate | Antioxidant |
| 298. | 471 | Mono-and-Di-glyceridesof fatty acids | Emulsifier,stabilizer |
| 299. | 624 | MonoammoniumGlutamate | Flavour enhancer |
| 300. | 342(i) | MonoammoniumOrthophosphate | Acidity regulator,flour treatment agent |
| 301. | 341(i) | MonocalciumOrthophosphate | Acidity regulator,texturizer, flour treatment agent, raising agent |
| 302. | 343(1) | MonomagnesiumOrthophosphate | Acidity regulator,anticaking agent |
| 303. | 622 | MonopotassiumGlutamate | Flavour enhancer |
| 304. | 340(i) | MonopotassiumOrthophosphate | Acidity regulator,texturizer, sequestrant, stabilizer, emulsifier, water retentionagent |
| 305. | 336(1) | MonopotassiumTartrate | Stabilizer,sequestrant |
| 306. | 621 | MonosodiumGlutamate | Flavour enhancer |
| 307. | 339(1) | MonosodiumOrthophosphate | Acidity regulator,texturizer, sequestrant, stabilizer, emulsifier, water retentionagent |
| 308. | 364(1) | MonosodiumSuccinate | Acidity regulator,flavour enhancer |
| 309. | 335(1) | MonosodiumTartrate | Stabilizer,sequestrant |
| 310. | 160a(ii) | Natural Extracts | Colour |
| 311. | 959 | NeohesperidineDihydrochalcone | Sweetener |
| 312. | 375 | Nicotinic Acid | Colour retentionagent |
| 313. | 234 | Nisin | Preservative |
| 314. | 941 | Nitrogen | Packing gas,freezant |
| 315. | 918 | Nitrogen Oxides | Flour treatmentagent |
| 316. | 919 | Nitrosyl Chloride | Flour treatmentagent |
| 317. | 942 | Nitrous Oxide | Propellant |
| 318,. | 411 | OatGum | Thickener,stabilizer |
| 319. | 946 | Octafluoraocyclobutane | Propellant |
| 320. | 311 | Octyl Gallate | Antioxidant |
| 321. | 182 | Orchil | Colour |
| 322. | 231 | Ortho-phenylphenol | Preservative |
| 323. | 338 | OrthophosphoricAcid | Acidity regulator,antioxidant, synergist |
| 324. | 948 | Oxygen | Packing gas |
| 325. | 387 | Oxy Stearin | Antioxidant,sequestrant |
| 326. | 1101(ii) | Papain | Flour treatmentagent, stabilizer, tenderizer, flavour |
| 327. | 160c | Paprika Oleoresins | Colour |
| 328. | 905c(ii) | Paraffin Wax | Glazing agent |
| 329. | 131 | Patent Blue V | Colour |
| 330. | 440 | Pectins | Thickener,stabilizer gelling agent |
| 331. | 451(ii) | Pentapotassiumtriphosphate | Sequestrant,acidity regulator, texturizer |
| 332. | 451(i) | Pentasodiumtriphosphate | Sequestrant,acidity regulator, texturizer |
| 333. | 429 | Peptones | Emulsifier |
| 334. | 905b | Petrolatum(Petroleumi jelly) | Glazing agent,release agent, sealing agent |
| 335. | 905c | Petroleum Wax | Glazing agent,release agent, sealing agent |
| 336. | 391 | Phytic Acid | Antioxidant |
| 337. | 235 | Pamaricin(Natamycin) | Preservative |
| 338. | 1200 | Polydextroses Aand N | Bulking agent,stabilizer, thickener, humectant, texturizer |
| 339. | 900a | Polydimethylsiloxane | Antifoaming agent,anticaking agent, emulsifier |
| 340. | 1521 | Polyethyleneglycol | Antifoaming agent |
| 341. | 475 | PolyglycerolEsters of Fatty Acids | Emulsifier |
| 342. | 476 | PolyglycerolEsters of Interesterified Ricinoleic Acid | Emulsifier |
| 343. | 964 | Polyglycitol Syrup | Sweetener |
| 344. | 432 | Polyoxyethylene(20) Sorbitan Monoolaurate | Emulisifier,dispersing agent |
| 345. | 433 | Polyoxyethylene(20) Sorbitan Monoleate | Emulisifier,dispersing agent |
| 346. | 434 | Polyoxyethylene(20) Sorbitan Monopalmitate | Emulisifier,dispersing agent |
| 347. | 435 | Polyoxyethylene(20) Sorbitan Monostearate | Emulisifier,dispersing agent |
| 348. | 436 | Polyoxyethylene(20) Sorbitan Tristearate | Emulisifier,dispersing agent |
| 349. | 431 | Polyoxyethylene(40) Stearate | Emulsifier |
| 350. | 430 | Polyoxyethylene(8) Stearate | Emulsifier |
| 351. | 452 | Polyphosphates | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 352. | 1202 | Polyvinylpolypyrrolidone | Colour stabilizer,colloidal, stabilizer |
| 353. | 1201 | Polyvinylpyrrolidone | Bodying agent,stabilizer, clarifying agent, dispersing agent |
| 354. | 124 | Ponceau 4R | Colour |
| 355. | 125 | Ponceau SX | Colour |
| 356. | 261(i) | Potassium Acetate | Preservative,acidity regulator |
| 357. | 261 | Potassium Acetates | Preservative,acidity regulator |
| 358. | 357 | Potassium Adipates | Acidity regulator |
| 359. | 402 | Potassium Alginate | Thickener,stabilizer |
| 360. | 555 | PotassiumAluminium Silicate | Anticaking agent |
| 361. | 303 | PotassiumAscorbate | Antioxidant |
| 362. | 212 | Potassium Benzoate | Preservative |
| 363. | 228 | PotassiumBisulphite | Preservative,antioxidant |
| 364. | 924a | Potassium Bromate | Flour treatmentagent |
| 365. | 501(i) | PotassiumCarbonate | Acidity regulator,stabilizer |
| 366. | 501 | PotassiumCarbonates | Acidity regulator,stabilizer |
| 367. | 508 | Potassium Chloride | Gelling agent |
| 368. | 332 | Potassium Citrates | Acidity regulator,sequestrant, |
| 369. | 261(ii) | PotassiumDiacetate | Preservative,acidity regulator |
| 370. | 332(i) | PotassiumDihydrogen Citrate | Acidity regulator,sequestrant, stabilizer |
| 371. | 536 | PotassiumFerrocyanide | Anticaking agent |
| 372. | 366 | PotassiumFumarates | Acidity regulator |
| 373. | 577 | PotassiumGluconate | Sequestrant |
| 374. | 501(ii) | Potassium HdrogenCarbonate | Acidity regulator,stabilizer |
| 375. | 351(i) | Sodium HydrogenMalate | Acidity regulator |
| 376. | 525 | PotassiumHydroxide | Acidity regulator |
| 377. | 632 | Potassium Inosate | Flavour enhancer |
| 378. | 917 | Potissium Iodate | Flour treatmentagent |
| 379. | 317 | PotassiumIsoascorbate | Antioxidant |
| 380. | 326 | Potassium Lactate | Antioxidant,synergist, Acidity regulator |
| 381. | 351(ii) | Potassium Malate | Acidity regulator |
| 382. | 351 | Potassium Malates | Acidity regulator |
| 383. | 224 | PotassiumMetabisulphite | Preservative,antioxidant |
| 384. | 252 | Potassium Nitrate | Preservativecolour fixative |
| 385. | 249 | Potassium Nitrite | Preservativecolour fixative |
| 386. | 922 | PotassiumPersulphate | Flour' reatmentagent |
| 387. | 340 | PotassiumPhosphates | Acidity regulator,sequestrant, emulsifier, texturizer, stabilizer, water retentionagent |
| 388. | 452(ii) | PotassiumPolyphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 389. | 283 | PotassiumPropionate | Preservative |
| 390. | 560 | Potassium Silicate | Anticaking agent |
| 391. | 337 | Potassium SodiumTartrate | Stabilizer,sequestrant |
| 392. | 202 | Potassium Sorbate | Preservative |
| 393. | 515 | PotassiumSulphates | Acidity regulator |
| 394. | 225 | Potassium Sulphite | Preservative,antioxidant |
| 395. | 336 | PotassiumTartrates | Stabilizer,sequestrant |
| 396. | 460(ii) | Powdered Cellulose | Emulsifier,anticaking agent, texturizer, dispersing agent |
| 397. | 407a | Powdered EuchemaSeaweed | Thickener,stabilizer |
| 398. | 944 | Propane | Propellant |
| 399. | 280 | Propionic Acid | Preservative |
| 400. | 310 | Propyl Gallate | Antioxidant |
| 401. | 216 | Propylp-hydroxybenzoate | Preservative |
| 402. | 1520 | Propylene Glycol | Humectant, wettingagent, dispersing agent |
| 403. | 405 | Propylene GlycolAlginate | Thickener,emulsifier |
| 404. | 477 | Propylene GlycolEsters of Fatty Acids | Emulsifier |
| 405. | 1101(i) | Protease | Flour treatmentagent, stabilizer, tenderizer, flavour enhancer |
| 406. | 1101 | Proteases | Flour treatmentagent, stabilizer, tenderizer, flavour |
| 407. | 999 | Quillaia extracts | Foaming agent |
| 408. | 104 | Quinoline Yellow | Colour |
| 409. | 128 | Red 2G | Colour |
| 410. | 161f | Rhodoxasthin | Colour |
| 411. | 101(1) | Riboflavin | Colour |
| 412. | 101(ii) | Riboflavin5'-phosphate, Sodium | Colour |
| 413. | 101 | Riboflavins | Colour |
| 414. | 908 | Rice Bran Wax | Glazing agent |
| 415. | 161d | Rubixanthin | Colour |
| 416. | 954 | Saccharin (and Na,K, Ca Salts) | Sweetener |
| 417. | 470 | Salts of FattyAcids (with Base Al, Ca, Na, Mg, K and NH4) | Emulsifier,stabilizer, anticaking agent |
| 418. | 166 | Sandalwood | Colour |
| 419. | 904 | Shellac | Glazing agent |
| 420. | 551 | Silicon Dioxide,Amorphous | Anticaking agent |
| 421. | 174 | Silver | Colour |
| 422. | 262(i) | Sodium Acetate | Preservative,acidity regulator, sequestrant |
| 423. | 262 | Sodium Acetates | Preservative,acidity regulator, sequestrant |
| 424. | 356 | SodiumAdipates | Acidity regulator |
| 425. | 401 | Sodium Alginate | Thickener,stabilizer, gelling agent |
| 426. | 541 | Sodium AluminiumPhosphate | Acidity regulator,emulsifier |
| 427. | 541(1) | Sodium AluminiumPhosphate-Acidic | Acidity regulator,emulsifier |
| 428. | 541(ii) | Sodium AluminiumPhosphate-Basic | Acidity regulator,emulsifier |
| 429. | 554 | SodiumAluminosilicate | Anticaking agent |
| 430. | 301 | Sodium Ascorbate | Antioxidant |
| 431. | 211 | Sodium Benzoate | Preservative |
| 432. | 452(iii) | Sodium CalciumPolyphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 433. | 500(i) | Sodium Carbonate | Acidity regulator,raising agent, anticaking agent |
| 434. | 500 | Sodium Carbonates | Acidity regulator,raising agent, anticaking agent |
| 435. | 466 | SodiumCarboxymethyl Cellulose | Thickener,emulsifier, stabilizer |
| 436. | 469 | SodiumCarboxymethyl Cellulose, Enzymatically Hydrolysed | Thickener,stabilizer |
| 437. | 331 | Sodium Citrates | Acidity regulator,sequestrant, emulsifier, stabilizer |
| 438. | 266 | SodiumDehydroacetate | Preservative |
| 439. | 262(ii) | Sodium Diacetate | Preservative,acidity regulator, sequestrant |
| 440. | 331(i) | Sodium DihydrogenCitrate | Acidity regulator,sequestrant, emulsifier, stabilizer |
| 441. | 215 | Sodium Ethylp-hydroxybenzoate | Preservative |
| 442. | 535 | SodiumFerrocyanide | Anticaking agent |
| 443. | 237 | Sodium Formate | Preservative |
| 444. | 365 | Sodium Fumarates | Acidity regulator |
| 445. | 576 | Sodium Gluconate | Sequestrant |
| 446. | 500(ii) | Sodium HydrogenCarbonate | Acidity regulator,raising agent, anticaking agent |
| 447. | 350(i) | Sodium HydrogenMalate | Acidity regulator,humectant |
| 448. | 222 | Sodium HydrogenSulphite | Preservative,antioxidant |
| 449. | 524 | Sodium Hydroxide | Acidity regulator |
| 450. | 316 | SodiumIsoascorbate | Antioxidant |
| 451. | 638 | Sodium L-Aspartate | Flavour enhancer |
| 452. | 325 | Sodium Lactate | Antioxidant,synergist, humectant, bulking agent |
| 453. | 481 | Sodium Lactylates | Emulsifier,stabilizer |
| 454. | 487 | SodiumLaurylsulphate | Emulsifier |
| 455. | 350(ii) | Sodium Malate | Acidity regulator,humectant |
| 456. | 350 | Sodium Malates | Acidity regulator,humectant |
| 457. | 223 | SodiumMetabisulphite | Preservative,bleaching agent, antioxidant |
| 458. | 550(ii) | SodiumMetasilicate | Anticaking agent |
| 459. | 219 | Sodium Methylp-hydroxybenzoate | Preservative |
| 460. | 251 | Sodium Nitrate | Preservative,colour fixative |
| 461. | 250 | Sodium Nitrite | Preservative,colour fixative |
| 462. | 232 | Sodiumo-phenylphenol | Preservative |
| 463. | 481(ii) | Sodium OleylLactylate | Emulsifier,stabilizer |
| 464. | 339 | Sodium Phosphates | Acidity regulator,texturizer, sequestrant, emulsifier, stabilizer, water retentionagent |
| 465. | 452(i) | SodiumPolyphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant waterretention agent |
| 466. | 281 | Sodium Propionate | Preservative |
| 467. | 217 | Sodium Propylp-hydroxybenzoate | Preservative |
| 468. | 500(iii) | SodiumSesquicarbonate | Acidity regulator,raising agent, anticaking agent |
| 469. | 550(i) | Sodium Silicate | Anticaking agent |
| 470. | 550 | Sodium Silicates | Anticaking agent |
| 471. | 201 | Sodium Sorbate | Preservative |
| 472. | 485 | Sodium StearoylFumarate | Emulsifier |
| 473. | 481(1) | Sodium StearoylLactylate | Emulsifier,stabilizer |
| 474. | 514 | Sodium Sulphates | Acidity regulator |
| 475. | 221 | Sodium Sulphite | Preservative,antioxidant |
| 476. | 335 | Sodium Tartrates | Stabilizer,sequestrant |
| 477. | 539 | SodiumThiosulphate | Antioxidant,sequestrant |
| 478. | 200 | Sorbic Acid | Preservative |
| 479. | 493 | SorbitanMonolaurate | Emulsifier |
| 480. | 494 | SorbitanMonooleate | Emulsifier |
| 481. | 495 | SorbitanMonopalmitate | Emulsifier |
| 482. | 491 | SorbitanMonostearate | Emulsifier |
| 483. | 496 | Sorhitan Trioleate | Stabilizer,emulsifier |
| 484. | 492 | SorbitanTristearate | Emulsifier |
| 485. | 420 | Sorbitol andSorbitol Syrup | Sweetener,humecant, sequestrant, texturizer, emulsifier |
| 486. | 909 | Spermaceti Wax | Glazing agent |
| 487. | 512 | Stannous Chloride | Antioxidant,colour retention agent |
| 488. | 484 | Stearyl Citrate | Emulsifier,sequestrant |
| 489. | 483 | Stearyl Tartrate | Flour treatmentagent |
| 490. | 960 | Stevioside | Sweetener |
| 491. | 363 | Succinic Acid | Acidity regulator |
| 492. | 472g | SuccinylatedMonoglycerides | Emulsifier,stabilizer, sequestrant |
| 493. | 446 | Succi Stearin | Emulsifier |
| 494. | 955 | Sucralose | Sweetener |
| 495. | 474 | Sucroglycerides | Emulsifier,stabilizer, sequestrant |
| 496. | 444 | Sucrose AcetateIsobutyrate | Emulsifier,stabilizer |
| 497. | 473 | Sucrose esters ofFatty Acids | Emulsifier |
| 498. | 220 | Sulphur Dioxide | Preservative,antioxidant |
| 499. | 513 | Sulphuric Acid | Acidity regulator |
| 500. | 110 | Sunset Yellow FCF | Colour |
| 501. | 441 | SuperglycerinatedHydrogenated Rapeseed Oil | Emulsifier |
| 502. | 309 | SyntheticDelta-tocopherol | Antioxidant |
| 503. | 308 | SyntheticGamma-tocopherol | Antioxidant |
| 504. | 553(iii) | Talc | Anticaking agent,dusting powder |
| 505. | 181 | Tannins, FoodGrade | Colour,emulsifier, stabilizer, thickener |
| 506. | 417 | Tara Gum | Thickener,stabilizer |
| 507. | 334 | Tartarric Acid[L(+)-] | Acidity regulator,sequestrant, Antioxidant, synergist |
| 508. | 472d | Tartaric Acidesters of mono and diglycerides of fatty acids | Emulsifier,stabilizer, sequestrant |
| 509. | 102 | Tartrazine | Colour |
| 510. | 319 | TertiaryButylhydroquinone | Antioxidant |
| 511. | 450(v) | TetrapotassiumDiphosphate | Emulsifier,raising agent, stabilizer, sequestrant, acidity regulator, waterretention agent |
| 512. | 450(iii) | TetrasodiumDiphosphate | Emulsifier,stabilizer, acidity regulator, raising agents, texturizer,sequestrant, water retention agent |
| 513. | 957 | Thaumatin | Sweetener, flavourenhancer |
| 514. | 479 | Thermally OxidizedSoyabean Oil with mono and di-glycerides of gatty acids | Emulsifier,stabilizer, sequestrant |
| 515. | 233 | Thiabendazole | Preservative |
| 516. | 388 | ThiodipropionicAcid | Antioxidant |
| 517. | 171 | Titanium Dioxide | Colour |
| 518. | 413 | Tragacanth Gum | Thickener,stabilizer, emulsifier |
| 519. | 1518 | Triacetin | Humectant |
| 520. | 341(iii) | TricalciumOrthophosphate | Acidity regulator,texturizer, flour treatment agent, raising agent, firming agent,anticaking agent, water retention agent |
| 521. | 1505 | Triethyl Citrate | Foam stabilizer |
| 522. | 343(iii) | TrimagnesiumOrthophosphate | Acidity regulator,anticaking agent |
| 523. | 451 | Triphosphates | Sequestrant,acidity regulator, texturizer |
| 524. | 332(ii) | TripotassiumCitrate | Acidity regulator,sequestrant, stabilizer |
| 525. | 340(iii) | TripotassiumOrthophosphate | Acidity regulator,texturizer, sequestrant, stabilizer, emulsifier, water retentionagent |
| 526. | 331(iii) | TrisodiumCitrate | Acidity regulator,sequestrant, emulsifier, stabilizer |
| 527. | 450(ii) | TrisodiumDiphosphate | Emulsifier,stabilizer, acidity regulator, raising agent, sequestrant, waterretention agent |
| 528. | 339(iii) | TrisodiumOrthophosphate | Acidity regulator,sequestrant, emulsifier, texturizer, stabilizer, water retentionagent |
| 529. | 100(ii) | Turmeric | Colour |
| 530. | 153 | Vegetable Carbon | Colour |
| 531. | 161e | Violoxanthin | Colour |
| 532. | 910 | Wax Esters | Glazing agent |
| 533. | 415 | Xanthan Gum | Thickener,stabilizer, emulsifier foaming agent |
| 534. | 967 | Xylitol | Sweetener,humectant, stabilizer, emulsifier, thickener |
| 535. | 107 | Yellow 2G | Colour |
| 536. | 557 | Zinc Silicate | Anticaking agent |
| SUPPLEMENTARYLIST-MODIFIED STARCHES | |||
| 537. | 1422 | AcetylatedDistarch Adipate. | Stabilizer,thickener, binder |
| 538. | 1423 | AcetylatedDistarch Glycerol | Stabilizer,thickener |
| 539. | 1414 | AcetylatedDistarch Phosphate | Emulsifier,thickener |
| 540. | 1401 | Acid TreatedStarch | Stabilizer,thickener, binder |
| 541. | 1402 | Alkaline TreatedStarch | Stabilizer,thickener, binder |
| 542. | 1403 | Bleached Starch | Stabilizer,thickener, binder |
| 543. | 1400 | Dextrins, RoastedStarch White and Yellow | Stabilizer,thickener, binder |
| 544. | 1411 | Distarch Glycerol | Stabilizer,thickener, binder |
| 545. | 1412 | Distarch Phosphateesterified with Sodium Trimetaphosphate; esterified withPhosphorus Oxychloride | Stabilizer,thickener, binder |
| 546. | 1443 | HydroxypropylDistarch Glycerol | Stabilizer,thickener |
| 547. | 1442 | HydroxypropylDistarch Phosphate | Stabilizer,thickener |
| 548. | 1440 | HydroxypropylStarch | Emulsifier,thickener, binder |
| 549. | 1410 | MonostarchPhosphate | Stabilizer,thickener, binder |
| 550. | 1404 | Oxidised Starch | Emulsifier,thickener, binder |
| 551. | 1413 | PhosphatedDistarch Phosphate | Stabilizer,thickener, binder |
| 552. | 1420 | Starch Acetateesterified with Acetic Anhydride | Stabilizer,thickener |
| 553. | 1421 | Starch Acetateesterified with Vinyl Acetate | Stabilizer,thickener |
| 554. | 1450 | Starch SodiumOctenyl Succinate | Stabilizer,thickener, binder, emulsifier |
| 555. | 1405 | Starches,Enzyme-treated | Thickener] |
| Sl.No. | Nameof Additive | Bread | Biscuits |
| 1 | 2 | 3 | 4 |
| A | AcidRegulators | ||
| 1 | SodiumFumarate | GMP | GMP |
| 2 | PotassiumMalate | GMP | GMP |
| 3 | Sodiumhydroxide | GMP | GMP |
| 4 | Aceticacid or Lactic Acid | 2500ppmmaximum | GMP |
| 5 | CitricAcid | - | GMP |
| 6 | MalicAcid | - | GMP |
| 7 | TartaricAcid | - | GMP |
| B | Emulsifyingand stabilising agents singly or in combination | - | Emulsifyingand Stabilizing agents listed in rule 60 suitable for theseproducts may be used |
| 1 | Sucroglycerides | - | 1000ppmmaximum |
| 2 | Hydroxypropylmethyl cellulose | GMP | GMP |
| 3 | Sucroseesters of fatty Acid | GMP | GMP |
| 4 | Di-Acetyltartaric Acid Esters of Mono and di-glycerides | GMP | [10,000 ppm] [Corrected by G.S.R. 809(E), dated 14th December, 2004.]maximum |
| 5 | GuarGum | 5000ppm maixmum | |
| 6 | Sorbitol | GMP | - |
| 7 | Lecithin | GMP | - |
| 8 | GlycerineGMP | - | |
| 9 | GlycerolMonosterate | GMP | - |
| 10 | SodiumSteroyl 2 lactylate of Calcium Stearoyl 2 Lactylate (Singly orin combination) | 5000ppmmaximum | - |
| 11 | Polyglycerolesters of fatty acids and polyglycerol esters of interesterifiedRicinoleid acid | 2000ppmmaximum | - |
| C | Improver | ||
| 1 | FungalAlpha amylase | 100ppmmaximum (on flour mass basis) | - |
| 2 | BacterialAmylase | GMP | GMP |
| 3 | Amylasesand other Enzymes | - | GMP |
| 4 | Ammoniumpersulphate | 2500ppmmaximum (on flour mass basis) | - |
| 5 | Calciumphosphate | 2500ppmmaximum (on flour mass basis) | - |
| 6 | CalciumCarbonate | 5000ppmmaximum (on flour mass basis) | - |
| 7 | PotassiumBromate and/or Potassium Iodate | 50ppmmaximum (on flour mass basis) | - |
| D | FlourTreatment Agent | ||
| 1 | AmmoniumChloride | 500ppmmaximum (on flour mass basis) | - |
| 2 | L-cysteinMono Hydrochloride | 90ppmmaximum (on flour mass basis) | - |
| 3 | AmmoniumPhosphate | 2500ppmmaximum (on flour mass basis) | - |
| 4 | BenzoylPeroxide | 40ppmmaximum | 40ppm maximum |
| E | Antioxidant | - | Asper rule 59 |
| 1 | AscorbicAcid | GMP | GMP |
| F | Preservatives/MouldInhabitors Singly or in combination | ||
| 1 | Calciumor sodium propionate | 5000ppmmaximum | - |
| 2 | Sorbicacid or its Sodium Potassium or calcium salts (calculated assorbic acid) | 1000ppmmaximum | - |
| 3 | AcidCalcium phosphate | 10,000 ppmmaximum | - |
| 4 | Sodiumdiacetate | 4000ppmmaximum | - |
| 5 | AcidSodium pyrophosphate | 5000ppmmaximum | - |
| G | Colours(can be used singly or in combination within the specifiedlimits) | ||
| (a) | Natural | ||
| 1 | Chlorophyll | } | |
| 2 | Caramel | ||
| 3 | Curcuminor turmeric | ||
| 4 | Beta-carotene | ||
| 5 | Betaspo-8 carotenal | ||
| 6 | Methylesterof Beta-apo-B-carotenic acid | GMP | |
| 7 | Ethylesterof Beta-apo-8 carotenic acid | ||
| 8 | Canthaxamthin | ||
| 9 | Riboflavin,Lactoflavin | ||
| 10 | Annatto | ||
| 11 | Saffron | ||
| (b) | Synthetic | ||
| 1 | Ponceau4R | } | |
| 2 | Carmoisine | ||
| 3 | Erythrosine | ||
| 4 | Tartrazine | 100ppmmaximum | |
| 5 | SunsetYellow FCF | ||
| 6 | IndigoCarmine | ||
| 7 | BrilliantBlue FCF | ||
| 8 | FastGreen FCF | ||
| H | ArtificialSweeteners (Singly) | ||
| 1 | Aspertame | 2200ppmmaximum | 2200ppmmaximum |
| 2 | AcesuffamePotassium | 1000ppmmaximum | 1000ppmmaximum |
| 3 | Sucralose750ppm maximum | 750ppmmaximum | |
| I | LeaveningAgents | ||
| 1 | BakingPowder | GMP | GMP |
| 2 | Ammoniumbi-carbonate | GMP | GMP |
| 3 | Ammoniumcarbonate | 5000ppmmaximum | 5000ppmmaximum |
| J | Flavours | ||
| 1 | Naturalflavours and natural flavouring substances/nature identicalflavouring substances/artificial flavouring substances | - | GMP |
| K | Flavourimprover/Enhancer | - | GMP |
| L | Nutrient | ||
| 1 | Calciumand Ferrous Salts | - | GMP |
| 2 | PotassiumIodate | - | GMP |
| M | DoughConditioners | ||
| 1 | Sodiumbisulphite | - | GMP |
| 2 | Sodiummetabisulphite | - | GMP |
| N | Yeast | GMP | GMP |
| O | JellifyingAgents | - | GMP |
| Sl.No. | Additives | Snacks/ Savouries (Fried Products):-Chiwda, Bhujia, Dalmoth, Kadubale,Kharaboondi, Spiced and fried dals, banana chips and similarfried products sold by any name | Sweets(Carbohydrates based and Milk product based):- Halwa, Mysore Pak,Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogollaand Similar milk product based sweets sold by any name | (Instantmixes such as Idli mix, dosa mix, upma mix, pongal mix,pullyogare mix, gulab jamun mix, jalebi mix, vada mix, etc.] | Riceand Pulses based Papads | Ready-to-ServeBeverages Tea/Coffee based | Chewinggum/Bubble gum | Sugarbased / Sugar free confectionery | Chocolates | Syntheticsyrup for dispensers | Lozenges |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| A. | Antioxidants | ||||||||||
| 1. | Tocopherol | GMP | GMP | - | - | - | - | - | - | - | - |
| 2. | Lecithin | GMP | GMP | - | - | - | - | - | - | - | - |
| 3. | ButylatedHydroxyanisole (BHA) | 200ppmmaximum | 200ppmmaximum | - | - | - | 250ppmmaximum | - | - | - | - |
| 4. | Tertiary butylhydro quinone (TBHQ) | 200ppmmaximum | 200ppmmaximum | - | - | - | - | - | - | - | - |
| B. | Emulsifier/Stabiliser | ||||||||||
| 1. | Methyl Cellulose | 0.5%maximum | 0.5%maximum | - | - | - | - | - | - | - | - |
| 2. | CarboxymethylCellulose | 0.5%maximum | 0.5%maximum | - | - | - | - | - | - | - | - |
| 3. [ [Inserted by G.S.R. 400(E), dated 23.06.2006 (w.e.f. 5.7.2006).] | Gellan gum | - | - | - | - | - | - | 2%maximum (in sugar boiled confectionery only) | - | - | -] |
| C. | Preservatives | ||||||||||
| 1. | [Sorbic Acid and its sodium, potassium and calcium salt (calculated as Sorbic Acid)] [Substituted for the words "Sorbic Acid" by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - | [1000ppmmaximum] [Inserted by G.S.R. 773(E), dated 29.12.2006 (w.e.f. 29.12.2006).] | 0.5%maximum | 0.1%maximum | 300ppmmaximum | - | - | - | - | - |
| 2. | Benzoic Acid | - | 300ppmmaximum | - | - | - | - | - | - | - | - |
| D. | AnticakingAgents | ||||||||||
| 1. | Carbonates ofcalcium and magnesium | - | - | Notmore than 2.0% maximum singly or in combination | - | - | - | - | - | - | - |
| 2. | Phosphates ofcalcium and magnesium | - | - | - | - | - | - | - | - | - | |
| 3 | Silicates ofcalcium, magnesium or sodium or silicon dioxide | ||||||||||
| 4 | Myristates,palmitates or stearates of aluminium, ammonium calcium, potassiumor sodium | Not more than 2.0%maximum singly or in combination | |||||||||
| E. | ArtificialSweeteners (Singly) | ||||||||||
| 1. | Aspertame | 200ppmmaximum | - | - | - | 10000ppmmaximum | 10000ppmmaximum | 2000ppmmaximum | 3000ppmmaximum | - | |
| 2. | Acesulfame K | 500ppmmaximum | - | - | - | 5000ppmmaximum | 3500ppmmaximum | 500ppmmaximum | 1500ppmmaximum | - | |
| 3. | Saccharin Sodium | 500ppmmaximum | - | - | - | 3000ppmmaximum | 3000ppmmaximum | 500ppmmaximum | 450ppmmaximum | - | |
| 4. | Sucralose | 750ppmmaximum | - | - | - | - | - | - | - | [1500ppmmaximum] [Inserted by G.S.R. 430(E), dated 19.6.2009 (w.e.f. 19.6.2009).] | |
| F. | Polyols (singlyor in combination) | ||||||||||
| 1. | Sorbitol | - | GMP | - | - | - | GMP | GMP | GMP | - | GMP |
| 2. | Manitol | - | GMP | - | - | - | GMP | GMP | GMP | - | GMP |
| 3. | Xylitol | - | GMP | - | - | - | GMP | GMP | GMP | - | GMP |
| 4. | Isomalt | - | - | - | - | - | GMP | GMP | GMP | - | GMP |
| 5. | Lactitol | - | - | - | - | - | GMP | GMP | GMP | - | GMP |
| 6. | Maltitol | - | - | - | - | - | GMP | GMP | GMP | - | GMP |
| [G. [Inserted by G.S.R. 682(E), dated 18.11.2005 (w.e.f. 18.11.2005).] | Glazing Agents | ||||||||||
| 1. | Shellac | - | - | - | - | - | - | - | - | - | - |
| 2. | Bees wax (whiteand yellow) | - | - | - | - | - | - | - | - | - | - |
| 3. | Candelilla wax | - | - | - | - | - | - | - | GMP | - | - |
| 4. | Gum Arabic | - | - | - | - | - | - | - | - | - | - |
| 5. | Pectin | - | - | - | - | - | - | - | - | - | - |
| H. | Bulking Agents | ||||||||||
| 1. | Polydextrose A andN | - | - | - | - | - | - | - | GMP | - | -] |
| [I. [Inserted by G.S.R. 430(E), dated 19.6.2009 (w.e.f. 19.6.2009).] | Miscellaneous | ||||||||||
| 1. | SodiumBi-carbonate | - | - | GMP | - | - | - | - | - | - | - |
| 2. | Sodium acetate | - | - | GMP | - | - | - | - | - | - | - |
| 3. | Tartaric acid | - | - | GMP | - | - | - | - | - | - | - |
| 4. | Citric acid | - | - | GMP | - | - | - | - | - | - | - |
| 5. | Malic acid | - | - | GMP | - | - | - | - | - | - | -] |
| Sl.No. | Nameof the Product | Colours | Preservatives | Emulsifier/ Stabiliser | FlavourEnhancer | AnticakingAgent | AcidRegulators | Improver/LeaveningAgent | [Antioxidants [Inserted by G.S.R. 773(E), dated 29.12.2006 (w.e.f. 29.12.2006).] |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10] |
| 1. | DesertJelly | - | - | Carageenan-GMP | - | - | - | - | - |
| 2. | Dairybased drinks flavoured and/or fermented (e.g. chocolate, milk,cocoa, eggnog)-UHT Sterilised milk shelf life more than 3 months | - | - | Carageenan-Singly-GMPPectin-Singly-GMP Mono-diglycerides of Fatty Acids-Singly-GMP,Lecithin-Singly-GMP, Sodium Alginate and CalciumAlginate-Singly-GMP, Xantham Gum-Singly-GMP, Microcrystallinecellulose-Singly-GMP Guar gum-singly-GMP | - | - | - | - | - |
| 3. | Powderedsoft drink concentrate mix/fruit beverage drink | TitaniumDioxide-100ppm maximum, Ponceau 4R/maximumCarmoisine/Erythrosine/Tartrazine/Sunset Yellow FCF/IndigoCarmine/Brilliant Blue FCF/Fast Green FCF 100ppm maximum | - | - | - | Sodium | - | - | - |
| 4. | Soups,Bullions and Taste Makers | - | - | - | Di-Sodium5 Guanatate-GMP[Di-Sodium 5-Inosinate] [Inserted by G.S.R. 679(E), dated 31.10.2006 (w.e.f. 31.10.2006).] | - | - | - | - |
| 5. | CustardPowder, Jelly Crystal, ice-candy, Thread candies, Wafers | Ponceau4R/Carmoisine / Erythrosine / Tartrazine / Sunset Yellow FCGIndigo Carmine/Brilliant Blue FCF / Fast Green FCF-100 ppmmaximum | - | - | - | - | - | - | - |
| 6. | FlavourEmulsion, Flavour Paste (for carbonated and non-carbonated wateronly) | Ponceau4R / Carmoisine Erythrosine / Tartrazine / Sunset Yellow FCF /Indigo Carmine / Brilliant Blue FCF / Fast Green FCF-100ppmmaximum-On dilution as per instruction on the label | [BenzoicAcid including salt thereof-GMP] [Inserted by G.S.R. 773(E), dated 29.12.2006 (w.e.f. 29.12.2006).] | [Ediblegums (arabic and gum ghatti), glycerol esters of wood rosins(easter gum)-GMP] [Inserted by G.S.R. 773(E), dated 29.12.2006 (w.e.f. 29.12.2006).] | - | - | - | - | [TBHQ(tertiary butyl hydroquinone and BHA (butylated hydroxylanisole)-Maximum 0.01 per cent.] [Inserted by G.S.R. 773(E), dated 29.12.2006 (w.e.f. 29.12.2006).] |
| 7. | Sausagesand Sausage meat containing raw meat, cereals and condiments | - | Sulphurdioxide-450ppm maximum | - | - | - | - | - | - |
| 8. | Cornflour and such like starches | - | Sulphurdioxide 100ppm maximum | - | - | - | - | - | - |
| 9. | Cornsyrup | - | Sulphurdioxide 450ppm maximum Nisin-5ppm maximum | - | - | - | - | - | - |
| 10. | Cannedrasogolla (the cans shall be internally lacquered with sulphurdioxide resistant lacquer) | - | Nisin-5ppmmaximum | - | - | - | - | - | - |
| 11. | Gelatine | - | Sulphurdioxide 1000ppm maximum | - | - | - | - | - | - |
| 12. | Beer | - | Sulphurdioxide 70ppm maximum | - | - | - | - | - | - |
| 13. | Cider | - | Sulphurdioxide 200ppm maximum | - | - | - | - | - | - |
| 14. | Alocoholicwines | - | Sulphurdioxide 450ppm maximum | - | - | - | - | - | - |
| 15. | Non-Alcoholicwines | - | Sulphurdioxide 350ppm maximum | - | - | - | - | - | - |
| 16. | Ready-to-servebeverages | - | Sulphurdioxide 70ppm maximum or Benzoic Acid-120ppm maximum | - | - | - | - | - | - |
| 17. | Brewedginger beer | - | BenzoicAcid-120ppm maximum | - | - | - | - | - | - |
| 18. | Coffeeextract | - | BenzoicAcid-450ppm maximum | - | - | - | - | - | - |
| 19. | Danishtinned carviar | - | BenzoicAcid-50ppm maximum | - | - | - | - | - | - |
| 20. | DriedGinger | - | Sulphurdioxide 2000ppm maximum | - | - | - | - | - | - |
| 21. | Flourconfectionery | - | SorbicAcid including Sodium, Potassium and Calcium Salt (Calculated asSorbic Acid)- 1500ppm maximum | - | - | - | - | - | - |
| 22. | Smokedfish (in wrappers) | - | SorbicAcid-only wrapper may be impregnated with Sorbic Acid | - | - | - | - | - | - |
| 23. | Drymixes of Rasogollas | - | Sulphurdioxide-100ppm maximum | - | - | - | - | - | - |
| 24. | PreservedChapaties | - | SorbicAcid-1500ppm maximum | - | - | - | - | - | - |
| 25. | FatSpread | - | Sorbicacid and its sodium potassium and calcium salts (calculated assorbic acid)-1000ppm maximum or Benzoic acid and its sodium andpotassium salts (calculated as benzoic acid) or both-1000ppmmaximum | - | - | - | - | - | - |
| 26. | Prunes | - | PotassiumSorbate (Calculated as sorbic Acid)-1000ppm maximum | - | - | - | - | - | - |
| 27. | Bakedfood confections and baked foods | - | AmmoniaCarbonate-5000ppm maximum Ammonium Bi-carbonate-GMP, BakingPowder-GMP | - | - | - | - | - | - |
| 28. | Flourfor baked food | - | SodiumDiacetate-2500ppm maximum or-Methyl propyl hydroxyBenzoate-500ppm maximum | - | - | - | - | - | - |
| 29. | Fruit,fruit pulp or juice (not dried) for conversion into jam orcrystallised glace or cured fruit or other products | - | - | - | - | - | - | - | - |
| (a) | Cherries | - | Sulphurdioxide-2000ppm maximum | - | - | - | - | - | - |
| (b) | Strawberriesand Raspberries | - | Sulphurdioxide-2000ppm maximum | - | - | - | - | - | - |
| (c) | Otherfruits | - | Sulphurdioxide-1000ppm maximum | - | - | - | - | - | - |
| (d) | DehydratedVegetables | - | Sulphurdioxide-2000ppm maximum | - | - | - | - | - | - |
| 30. | Paneer | - | Nisin-12.5ppmmaximum | - | - | - | - | - | - |
| 31. | Cakesand Pastries | - | SorbicAcid including Sodium, Potassium and Calcium Salt (Calculated asSorbic Acid)-1500ppm maximum | Sucroglycerides(only in cakes), Hydroxypropyl Methyl Cellulose, Sucrose Ester ofFatty Acid-GMP | - | - | - | SodiumFumarate, Potassium Malate Sodium hydroxide-GMP | BacterialAmylase Baking Powder, Ammonium bicarbonate-GMP, AmmoniumCarbonate-500ppm maximum |
| 32. | PrepackedCoconut water | - | Nisin-5000IUmaximum | - | - | - | - | - | - |
| 33. | CannedRasogulla | - | Nisin-5.0ppmmaximum | - | - | - | - | - | - |
| Nameof food additive | Tallow | Lard | Ediblevegetable oils and fats | TableMargarine/Bakery and Industrial Margarine/Fat Spread | |
| A. | Antioxidantssingly or in combination | ||||
| 1. | Lecithin | GMP | GMP | GMP | GMP |
| 2. | Ascorbic acid | GMP | GMP | GMP | GMP |
| 3. | Propyl gallate,ethyl gallate, octyl gallate, dodecyl gallate or a mixturethereof | 100mg/kg max. | 100mg/kg max. | 100mg/kg max. | 200mg/kg max. |
| 4. | Butylated HydroxyAnisole (BHA) | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. |
| 5. | Any Combination ofpropyl gallate, BHA within limits of gallate & BHA | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. |
| 6. | Natural andSynthetic Tocopherols | GMP | GMP | GMP | GMP |
| 7. | AscorbylPalmitate/stearate singly or in combination | 500mg/kg max. | 500mg/kg max. | 500mg/kg max. | 500mg/kg max. |
| 8. | Citric Acid,Tartaric Acid, Gallic Acid | GMP | GMP | GMP | GMP |
| 9. | Resin Guaiace | 100mg/kg max. | 100mg/kg max. | 100mg/kg max. | 500mg/kg max. |
| 10. | TBHQ | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. | 200mg/kg max. |
| B. | AntioxidantsSynergist | ||||
| 1. | Sodium citrate | GMP | GMP | GMP | GMP |
| 2. | Isopropyl Citratemixture | 100 mg/kg maxsingly or in combination | 100mg/kgmax singly or in combination | 100mg/kg maxsingly or in combination | 100mg/kg maxsingly or in combination |
| 3. | Phosphoric Acid | ||||
| 4. | Monoglyceridecitrate | ||||
| C. | AntifoamingAgents | ||||
| 1. | Dimethylpolysiloxane singly or in combination with Silicon Dioxide | 10ppm max | 10ppm max | 10ppm max | - |
| D. | EmulsifyingAgents | ||||
| 1. | Mono andDigylcerides of fatty acids | - | - | - | GMP |
| 2. | Mono andDiglycerides of fatty acids esterified with acetic, acetyltartric, citric, lactic, tartaric acids and their Sodium andCalcium Salts | - | - | - | 10g/kg max. |
| 3. | Lecithin | - | - | - | GMP |
| 4. | Polyglycerolesters of fatty acids | - | - | - | 5g/kg max. |
| 5. | 1,2-Propyleneglycol esters of fatty acids | - | - | - | 20g/kg max. |
| 6. | Sorbitanmonopalmitate/Sorbitan monostearate/tristearate | - | - | - | 10g/kg max. |
| 7. | Sucrose esters offatty acids | - | - | - | 10g/kg max. |
| E. | Preservatives(singly or in combination) | - | - | - | |
| 1. | Sorbic Acid | - | - | - | 1000mg/kg max,Table Margarine/Fat Spread |
| 2. | Sodium/Potassium/CalciumSorbate expressed as Sorbic Acid | - | - | - | |
| 3. | Benzoic Acid | - | - | - | |
| 4. | Sodium/Potassium/Benzoateexpressed as Benzoic acid | - | - | - | |
| F. | Natural Colours | - | - | - | |
| 1. | Beta-Carotene | - | - | - | 25mg/kg max, TableMargarine/Fat Spread |
| 2. | Annatto Extracts(as bixin/norbixin) | - | - | - | 20mg/kg max, TableMargarine/Fat Spread |
| 3. | Curcumin orturmeric (as curcumin) | - | - | - | 5mg/kg max, TableMargarine/Fat Spread |
| 4. | Beta-apo-8'-carotenal | - | - | - | 25mg/kg max, TableMargarine/Fat Spread |
| 5. | Methyl and EthylEsters of Beta-apo-8'-Carotenoic acid | - | - | - | 25mg/kg max, TableMargarine/Fat Spread |
| G. | AcidityRegulators | - | - | - | |
| 1. | Citric Acid | - | - | - | GMP, TableMargarine/Fat Spread |
| 2. | Lactic Acid | - | - | - | |
| 3. | Sodium andPotassium salt of citric and lactic acid | - | - | - | |
| 4. | Calcium DisodiumEthylene diamine tetra acetate | - | - | - | 50mg/kg max, TableMargarine/Fat Spread |
| H. | Flavours | - | - | - | |
| 1. | Natural Flavoursand Natural Flavouring Substances/Nature-identical FlavouringSubstances/Artificial Flavouring Substances | - | - | - | GMP, TableMargarine/Fat Spread |
| 2. | Diacetyl | - | - | - | 4mg/kg max, TableMargarine/Fat Spread |
| S.No. | Nameof the additive | FrozenShrimps | FrozenLobsters | SaltedFish | Frozenfinfish | Cannedfinfish | CannedShrimps | CannedSardines | CannedTuna and Bonito | CannedCrab meat | FrozenFish Fillets |
| A. | Antioxidants | ||||||||||
| 1. | Ascorbic acid | GMP | - | - | - | - | - | - | - | - | - |
| 2. | Sodium andPotassium ascorbate singly or in combination expressed asAscorbic acid | - | 1gm/Kg maximum | - | 1gm/Kg maximum | - | - | - | - | - | 1gm/Kg maximum |
| B. | Acidifyingagents | ||||||||||
| 1. | Acetic acid | - | - | - | - | GMP | - | GMP | GMP | - | - |
| 2. | Citric acid | GMP | - | - | - | GMP | GMP | GMP | GMP | GMP | 1gm/Kg maximum in minced fish flesh only |
| 3. | Lactic acid | - | - | - | - | GMP | - | GMP | GMP | - | - |
| C. | MoistureRetention | ||||||||||
| Agents singly orin combination including natural phosphate expressed as P205 | - | - | - | - | - | - | - | - | - | - | |
| 1. | Sodiumpolyphosphate expressed as P205 | - | - | - | - | - | - | - | 1gm/Kg maximum expressed as P205 (including natural phosphate) | 1gm/Kg maximum expressed as P205 (including natural phosphate) | 1gm/Kg maximum expressed as P205 (including natural phosphate) |
| 2. | Potassiumpolyphosphate expressed as P205 | 10gm/Kg maximum | 10gm/Kg maximum | - | - | - | - | - | |||
| 3. | Calciumpolyphosphate expressed as P205 | - | - | - | - | - | |||||
| 4. | Orthophosphoricacid | - | - | - | - | - | 850mg/Kgmaximum | - | - | - | - |
| D. | Preservatives | ||||||||||
| 1. | Potassiumbisulphite expressed as sulphur dioxide | 100gm/Kg maximum raw edidle/30 mg/Kg Maximum cooked product | 100gm/Kg maximum raw edidle/30 mg/Kg Maximum cooked product | - | - | - | - | - | - | - | - |
| 2. | Potassiumsulphite expressed as sulphur dioxide | - | - | - | - | - | - | - | - | ||
| 3. | Sodiummetabisulphite expresses as sulphur dioxide | Singlyor in combination expressed as SO2 | Singlyor in combination cooked product | - | - | - | - | - | - | - | - |
| 4. | Sodium sulphiteexpressed as sulphur dioxide | ||||||||||
| 5. | Sodium sorbateexpressed as sorbic acid | - | - | - | - | - | - | - | - | - | - |
| 6. | Calcium sorbateexpressed as sorbic acid | - | - | 200mg/Kg maximum, singly or in combination expressed as sorbic acid | - | - | - | - | - | - | - |
| 7. | Potassium sorbateexpressed as sorbic acid | - | - | - | - | - | - | - | - | - | |
| 8. | Sorbic acid | - | - | - | - | - | - | - | - | - | - |
| E. | Colours | ||||||||||
| 1. | Ponceau 4R | 30mg/Kg maximum cooked mass | - | - | - | - | - | - | - | - | - |
| 2. | Sunset Yellow | - | - | - | - | - | 30mg/Kg maximum singly or in combination | - | - | - | - |
| 3. | Tartarazine | - | - | - | - | - | - | - | - | ||
| F. | Thickeningagents | ||||||||||
| 1. | Pectin | - | - | - | - | 2.5gm/Kgmaximum | - | - | 2.5gm/Kgmaximum | - | - |
| 2. | Tragacanth gum | - | - | - | - | - | - | 20gm/Kgmaximum singly or in combination in packing medium only | 20gm/Kgmaximum singly or in combination in packing medium only | - | --5mg/kgmaximum as sodium alginate |
| 3. | Xanthan gum | - | - | - | - | - | - | - | |||
| 4. | Sodium/Potassium/CalciumAlginate | - | - | - | - | - | - | - | |||
| 5. | Carboxy MethylCellulose | - | - | - | - | 2.5gm/Kgmaximum | - | - | - | - | - |
| G. | ModifiedStarches | - | - | - | - | 60gm/Kgmaximum in singly or in combination in packing medium only | - | 60gm/Kgmaximum in singly or in combination in packing medium only | 60gm/Kgmaximum in singly or in combination in packing medium only | - | - |
| 1. | Acid treatedstarch | - | - | - | - | ||||||
| 2. | Alkali treatedstarch | - | - | - | - | ||||||
| 3. | Balanced starched | - | - | - | - | ||||||
| 4. | Distarch adipateacetylated | - | - | - | - | ||||||
| 5. | Distarch glycerol | - | - | - | - | ||||||
| 6. | Distarchglycerol, acetylated | - | - | - | - | ||||||
| 7. | Distarchglycerol, hydroxypropyl | - | - | - | - | ||||||
| 8. | Distarchphosphate | - | - | - | - | ||||||
| 9. | Distarchphosphate, acetylated | - | - | - | - | ||||||
| 10. | Distarchphosphate, hydroxypropyl | - | - | - | - | ||||||
| 11. | Monostarchphosphate | - | - | - | - | ||||||
| 12. | Oxidezed starch | - | - | - | - | ||||||
| 13. | Starch acetate | - | - | - | - | ||||||
| 14. | Starch,hydroxypropyl | - | - | - | - | ||||||
| H | NaturalFlavours | - | - | - | - | ||||||
| 1. | Natural flavoursand natural flavouring substances | - | - | - | - | GMP | - | GMP | GMP | - | - |
| I. | FlavourEnhancers | - | - | - | - | ||||||
| 1. | MonosodiumGlutamate | - | - | - | - | 500mg/Kgmaximum | - | ||||
| J. | SequesteringAgents | - | - | - | - | ||||||
| 1. | Calcium DisodiumEDTA | - | - | - | - | 250mg/Kgmaximum | - | - | 250mg/Kgmaximum |
| Sl.No. | Nameof Additives | Peaches | GrapeFruits | Pineapple | Plums | Raspberries | Pears | Strawberries | Oranges | FruitCocktail / Tropical Fruit Cocktail | Apricot | Palmito | Mangoes | Guava | Chicku | Papaya | Lichi | Kenu | Pomegrante | CustardApple | Fruitsnot specified |
| A. | AcidifyingAgents | ||||||||||||||||||||
| 1. | Acetic Acid | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 2. | Citric Acid | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 3. | Fumaric Acid | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 4. | Lactic Acid | - | - | - | - | - | GMP | GMP | - | - | - | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| B. | Anti cloudingAgent | ||||||||||||||||||||
| 1. | Methyl Cellulose | - | 10ppm Maximum | - | - | - | - | - | 10ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| C. | Anti foamingAgents | ||||||||||||||||||||
| 1. | DimethylPolysiloxane | - | - | 10ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| D. | Antioxidant | ||||||||||||||||||||
| 1. | Ascorbic Acid | 550ppm Maximum | 550ppm Maximum | - | - | - | 550ppm Maximum | - | 550ppm Maximum | 550ppm Maximum | - | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum | 550ppm Maximum |
| E. | Colours (can beused singly or in combination within the specified limits) | ||||||||||||||||||||
| (a) | Natural : | - | - | - | 200ppm Maximum | - | 200ppm Maximum | - | 200ppm Maximum | - | - | - | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | |
| 1 | Chlorophyll | - | - | - | - | - | - | - | - | ||||||||||||
| 2 | Caramel | - | - | - | - | - | - | - | - | ||||||||||||
| 3 | Cur cumin orturmeric | - | - | - | - | - | - | - | - | ||||||||||||
| 4 | Beta-carotene | - | - | - | - | - | - | - | - | ||||||||||||
| 5 | Beta apo-8carotenal | - | - | - | - | - | - | - | - | ||||||||||||
| 6 | Methylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | - | - | ||||||||||||
| 7 | Ethylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | - | - | ||||||||||||
| 8 | Canthaxanthin | - | - | - | - | - | - | - | - | ||||||||||||
| 9 | Riboflavin,Lactoflavin | - | - | - | - | - | - | - | - | ||||||||||||
| 10 | Annatto | - | - | - | - | - | - | - | - | ||||||||||||
| 11 | Saffron | - | - | - | - | - | - | - | - | ||||||||||||
| (b) | Synthetic: | ||||||||||||||||||||
| 1 | Poncea 4R | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | ||||||||
| 2 | Carmoisine | - | - | - | |||||||||||||||||
| 3 | Erythrosine | - | - | - | |||||||||||||||||
| 4 | Tartarzine | - | - | - | |||||||||||||||||
| 5 | Sunset Yellow FCF | - | - | - | |||||||||||||||||
| 6 | Indigo Carmine | - | - | - | |||||||||||||||||
| 7 | Brilliant Blue FCF | - | - | - | |||||||||||||||||
| 8 | Fast green FCF | - | - | - | |||||||||||||||||
| F. | Firming Agents(Singly or in combination) | ||||||||||||||||||||
| 1 | Calcium Chloride | 350ppm maxi- mum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | |||
| 2 | Calcium Lectate | - | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | - | - | |||||||||||||
| 3 | Calcium Gluconate | - | - | - | - | - | - | 350ppm Maximum | - | - | - | - | |||||||||
| 4 | Calcium Carbonate | - | - | - | - | - | - | - | - | - | - | - | |||||||||
| 5 | Calcium Bisulphite | - | - | - | - | - | - | - | - | - | - | - | |||||||||
| G. | Thickening Agents | ||||||||||||||||||||
| 1. | Modified Starches | - | - | - | - | - | - | - | - | - | - | 1%m/m Maximum | - | - | - | - | - | - | - | - | - |
| Sl.No. | Nameof Additives | Canned Tom ato | GreenBe ans / Wax Bean | SweetCorn / Baby Corn | Mushrooms | GreenPeas | Carrots | Chestnuts and Chestnut Puree | Niger,Grou nd nut, Sea same and Mus tard pastes and other oil seedspaste | Asparagus | Process ed Peas | Ladies finger | Cauliflower | Brinjal | SweetPotato | Garkin | Spinach | TableOnions | Garlic | BellPaper | Rajma | AllPulses and Dals whole and split | OtherVege tables and curied vege tables / read-to-eat vege tables |
| A. | AcidifyingAgents | ||||||||||||||||||||||
| 1. | Acetic Acid | GMP | - | GMP | GMP | - | - | - | - | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 2. | Citric Acid | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 3. | Lactic Acid | GMP | - | - | - | - | - | - | - | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 4. | L-Tartaric Acid | GMP | - | GMP | GMP | - | - | 10 g./ Kg. Maximum | 10 g./ Kg. Maximum | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 5. | Malic Acid | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| B. | Antioxidants(Singly) | ||||||||||||||||||||||
| 1. | Ascorbic Acid | - | - | GMP | GMP | - | - | 300ppm Maximum | 300ppm Maximum | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 2. | BHA | - | - | - | - | - | 200ppm Maximum | 200ppm Maximum | - | - | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | |
| 3. | TBHQ | - | - | - | - | - | - | - | |||||||||||||||
| 4. | Acorbtyl Palmitate | - | - | - | - | - | - | - | |||||||||||||||
| C. | Colours (Can beused singly or in combination within the specified limits) | ||||||||||||||||||||||
| (a) | Natural :Singly or in combination | - | 200ppm Maximum | - | - | 200ppm Maximum | - | - | - | - | 200ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| 1. | Chlorophyll | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 2. | Caramel | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 3. | Curcumin orturmeric | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 4. | Beta-carotene | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 5. | Beta-apo-8carotenal | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 6. | Methylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 7. | Ethylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 8. | Canthaxanthin | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 9. | Riboflavin,Lactoflavin | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 10. | Annatto | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 11. | Saffron | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| (a) | Synthetic | ||||||||||||||||||||||
| 1. | Poncea 4R | - | 200ppm Maximum | - | - | 200ppm Maximum | - | - | - | - | 200ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| 2. | Carmoisine | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 3. | Erythrosine | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 4. | Tartarzine | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 5. | Sunset Yellow FCF | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 6. | Indigo Carmine | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 7. | Brilliant Blue FCF | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 8. | Fast Green FCF | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| D. | Firming Agents(Singly or in combination) | ||||||||||||||||||||||
| 1. | Calcium Chloride | 0.80%Maximum Total Calcium ion Content (dices, slices, wedges) 0.45%Maximum (whole pieces) | - | 0.80%Maximum Total Calcium ion Content (dices, slices, wedges) 0.45%Maximum (whole pieces) | 0.80%Maximum Total Calcium ion Content (dices, slices, wedges) 0.45%Maximum (whole pieces) | 350ppm Maximum | - | - | - | - | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum |
| 2. | Calcium Lectate | - | 350ppm Maximum | - | - | - | - | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | |||
| 3. | Calcium Gluconate | - | 350ppm Maximum | - | - | - | - | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | 350ppm Maximum | |||
| 4. | Calcium Carbonate | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 5. | Calcium Bisulphite | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 6. | Mono CalciumPhosphate | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 7. | AluminiumPotassium Sulphate | - | - | - | GMP | GMP | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| E. | Processing Aids | ||||||||||||||||||||||
| 1. | Stannous Chloride | - | - | - | - | - | - | - | - | 25ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - | - |
| F. | ThickeningAgents | ||||||||||||||||||||||
| 1. | Vegetable Gums(Singly or in combination) | - | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | - | - | - | GMP | 1%m/m Maximum | - | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum | 10g /Kg Maximum |
| (i) | Arabic Gum | - | - | - | - | - | |||||||||||||||||
| (ii) | Carrageenan | - | - | - | - | - | |||||||||||||||||
| (iii) | Guar Gum | - | - | - | - | - | |||||||||||||||||
| (iv) | Carobobbean Gum | - | - | - | - | - | |||||||||||||||||
| (v) | Xanthan Gum | - | - | - | - | - | |||||||||||||||||
| 2. | Alginates (Singlyor in Combination) | - | - | - | - | - | |||||||||||||||||
| (i) | Ammonium Alginates | - | - | - | - | - | |||||||||||||||||
| (ii) | Calcium Alginates | - | - | - | - | - | |||||||||||||||||
| (iii) | PotassiumAlginates | - | - | - | - | - | |||||||||||||||||
| (iv) | Sodium Alginates | - | - | - | - | - | |||||||||||||||||
| (v) | Propyl glycolAlginate | - | - | - | - | - | |||||||||||||||||
| (vi) | Pectines | - | - | - | - | - | GMP | GMP | - | - | - | - | - | - | - | - | - | - | - | - | - | ||
| G. | CalciumDisodium ethylendia mine | 200ppm Maximum | |||||||||||||||||||||
| H. | SofteningAgents (Singly or in combination) | ||||||||||||||||||||||
| 1. | SodiumdBi-Carbonate | - | - | - | - | - | - | - | - | - | 150ppm Maximum as sodium | - | - | - | - | - | - | - | - | - | - | - | - |
| 2. | Sodium Citrate | - | - | - | - | - | - | - | - | - | - | - | - |
| Sl.No. | Nameof the Additives | TamarindPulp / Puree and Conc. | SyntheticSyrups for Dispensers | TomatoPuree and Paste | Vineger | CarbonatedRTS Fruit Beverages | DehydratedFruits | CarbonatedWater, Softdrink Conc. (liquid / powder) | [DehydratedVegetable, Dehydrated Garlic and Dehydrated Onion] [Substituted by G.S.R. 431(E), dated 19th June, 2009 (w.e.f. 19-6-2009).] | FrozenFruit / Fruit Products | FrozenVegetables | Fruitsbased Beverage Mix / Powdered Fruit Based Beverages |
| A. | AcidifyingAgents | |||||||||||
| 1. | Citric Acid | - | GMP | GMP | - | GMP | - | GMP | - | - | - | GMP |
| 2. | Fumaric Acid | - | - | - | - | - | - | - | - | |||
| 3. | Lactic Acid | - | GMP | - | - | - | - | - | - | |||
| 4. | L-Tartaric Acid | - | - | - | GMP | - | - | - | - | |||
| 5. | Malic Acid | - | - | - | GMP | - | - | - | - | |||
| 6. | Phosphoric Acids | - | GMPin Cola beverages only | - | - | - | - | GMPin Cola beverages only | ||||
| B. | AnticakingAgents (Singly or in combination) | |||||||||||
| 1. | Carbonates ofcalcium and magnesium | - | - | - | - | - | 2%maximum in powders only | - | 2%maximum in powders only | - | - | 2%maximum in powders only |
| 2. | Phosphates ofcalcium and magnesium | - | - | - | - | - | - | - | - | |||
| 3. | Silicates ofcalcium, magnesium, aluminium or sodium or silicon dioxide | - | - | - | - | - | - | - | - | |||
| C. | Antioxidants | |||||||||||
| 1. | Ascobic | - | GMP | GMP | - | GMP | GMP | GMP | - | - | - | GMP |
| D. | Colours (Can beused singly or in combination within the specified limits | |||||||||||
| (a) | Natural : | |||||||||||
| 1. | Chlorophyll | - | 200ppm Maximum | - | GMPcaramel only | 100ppm Maximum | - | 100ppm Maximum | - | - | - | 200ppm Maximum |
| 2. | Caramel | - | - | - | - | - | - | |||||
| 3. | Curcumin orturmeric | - | - | - | - | - | - | |||||
| 4. | Beta-carotene | - | - | - | - | - | - | |||||
| 5. | Bet apo-8carotenal | - | - | - | - | - | - | |||||
| 6. | Methylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | |||||
| 7. | Ethylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | |||||
| 8. | Canthaxanthin | - | - | - | - | - | - | |||||
| 9. | Riboflavin,Lactoflavin | - | - | - | - | - | - | |||||
| 10. | Annatto | - | - | - | - | - | - | |||||
| 11. | Saffron | - | - | - | - | - | - | |||||
| (b) | Synthetic: | |||||||||||
| 1. | Ponceau 4R | - | 200ppm Maximum | - | - | 100ppm Maximum | - | 100ppm Maximum | - | - | - | 200ppm Maximum |
| 2. | Carmoisine | - | - | - | - | - | - | - | ||||
| 3. | Erythrosine | - | - | - | - | - | - | - | ||||
| 4. | Tartarzine | - | - | - | - | - | - | - | ||||
| 5. | Sunset Yellow FCF | - | - | - | - | - | - | - | ||||
| 6. | Indigo Carmine | - | - | - | - | - | - | - | ||||
| 7. | Brilliant Blue FCF | - | - | - | - | - | - | - | ||||
| 8. | Fast Green FCF | - | - | - | - | - | - | - | ||||
| E. | Flavours | |||||||||||
| 1. | Natural Flavouringand natural flavouring substances / Nature identical flavouringsubstances / Artificial flavouring substances | - | GMP | - | - | - | - | GMP | - | - | - | GMP |
| F. | Preservative(Singly or in combination) | |||||||||||
| 1. | Benzoic Acid andits Sodium, Potassium Salt or both (Calculated as Benzoic Acid) | 750ppm Maximum | 500ppm Maximum | 250ppm Maximum in puree | - | 120ppm Maximum | - | 120ppm Maximum | - | - | - | - |
| 2. | Sulphur dioxide | - | 350ppm Maximum | 750ppm Maximum in paste | - | 70ppm Maximum | 700ppm Maximum | 70ppm Maximum | 2000ppm Maximum | - | - | 120ppm Maximum |
| 3. [ [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | Sorbic Acid andits calcium, sodium, potassium salt (calculated as Sorbic Acid) | 300ppm maximum] | ||||||||||
| G. | Thickeningagents / Stabilising / Emulsifying agents | |||||||||||
| 1. | Vegetable gums(Singly or in combination) | |||||||||||
| Gum Arabic | - | GMP | GMP | GMP | - | - | - | GMP | ||||
| 2. | Alginates (singlyor in combination) | |||||||||||
| (i) | Calcium Alginates | - | - | - | - | - | - | - | - | |||
| (ii) | PotassiumAlginates | - | GMP | - | - | GMP | - | GMP | - | - | - | - |
| (iii) | Sodium Alginates | - | - | - | - | - | - | - | - | |||
| 3. | Pectines | - | GMP | - | - | [GMP] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | GMP | - | - | - | GMP |
| 4. | Eastergum | - | 450ppm Maximum | [100 ppm maximum] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | 100ppm Maximum | - | - | - | 100ppm Maximum | |||
| 5. | Xanthan Gum | - | 0.5%Maximum | 0. [5%Maximum] [Substituted by G.S.R. 431(E), dated 19th June, 2009 (w.e.f. 19-6-2009).] | 0.5%Maximum | - | - | - | 0.5%Maximum | |||
| 6. | Alginic Acid | - | GMP | - | - | GMP | - | GMP | - | - | - | GMP |
| 7. | Ouinine (AsSulphate) | - | 450ppm maximum subject to 100 ppm in ready to serve beverage afterdillution | - | - | - | - | 100ppm Maximum | - | - | - | 100ppm Maximum |
| 8. [] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [Gellan gum] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [GMP] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [GMP] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] |
| H. | PhosforusPentaoxide | - | - | - | 500ppm Maximum | - | - | - | - | - | - | - |
| I. | Nitrozen | - | - | - | 400ppm Maximum | - | - | - | - | - | - | - |
| [J. [Inserted by G.S.R. 679(E), dated 31st October, 2006 (w.e.f. 31-10-2006).] | SequesterantSodium hexa meta phosphate | - | - | - | [1000 ppm maximum] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - | 1000ppm Maximum in carbonated water only] | - | - | - | - |
| Sl.No. | Nameof Additives | CandiedCrystalised and Glazed Fruit | Murabba/ Preserve | Squashes,Crushes, Fruit Syrups, Sharbats, Cordial and Barley Water | GingerCocktail (Ginger Beer and Gingerale) | Fruit/ Veg. Juice, Pulp, Puree with Preservative | ConcentratedFruit / Veg. Juice, Pulp Puree with preservative | Cherry(Thermally Processed) | ChutneyFruits and / or Vegetable / Mango Chutney | MangoPulp / Puree | FruitPulp / Puree | Pickles | GreenChilli, Paste, Ginger Paste, Garlic Paste, Onion Paste, WholeChilli Paste |
| A. | AcidifyingAgents | ||||||||||||
| 1. | Acetic Acid | - | - | - | GMP | GMP | GMP | - | GMP | - | GMP | GMP | GMP |
| 2. | Citric Acid | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 3. | Lactic Acid | - | - | GMP | GMP | GMP | GMP | - | GMP | - | - | - | GMP |
| 4. | L-Tarlaric Acid | GMP | GMP | GMP | GMP | - | - | - | GMP | - | - | - | GMP |
| 5. | Malic Acid | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 6. | Phosphoric Acids | - | - | - | - | - | - | - | GMP | GMP | GMP | - | GMP |
| B. | AntifoamingAgents | ||||||||||||
| 1. | DimethylPolysiloxane | - | - | - | - | - | - | - | 10ppm Maximum | - | - | - | GMP |
| 2. | Mono anddiglycerides of fatty acids and edible oils | - | - | - | - | - | - | - | 10ppm Maximum | - | - | - | GMP |
| C. | Antioxidants | ||||||||||||
| 1. | Ascorbic Acid | - | GMP | GMP | GMP | GMP | GMP | - | GMP | - | GMP | - | GMP |
| D. | Colours (Can beused singly or in combination within the specified limits) | ||||||||||||
| (a) | Natural : | ||||||||||||
| 1. | Chlorophyll | 200ppm Maximum | - | 200ppm Maximum (on dilution 200 ppm except cordial Maximum andbarley water). | - | - | 200ppm Maximum | GMP | - | - | - | GMP | |
| 2. | Caramel | - | - | - | - | - | - | ||||||
| 3. | Curcumin orturmeric | - | - | - | - | - | - | ||||||
| 4. | Beta-carotene | - | - | - | - | - | - | ||||||
| 5. | Beta apo-8carotenal | - | - | - | - | - | - | ||||||
| 6. | Methylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | ||||||
| 7. | Ethylester ofBeta-apo-8 carotenic acid | - | - | - | - | - | - | ||||||
| 8. | Canthaxanthin | - | - | - | - | - | - | ||||||
| 9. | Riboflavin,Lactoflavin | - | - | - | - | - | - | ||||||
| 10. | Annatto | - | - | - | - | - | - | ||||||
| 11. | Saffron | - | - | - | - | - | - | ||||||
| (b) | Synthetic: | ||||||||||||
| 1. | Ponceau 4R | 200ppm Maximum | - | 200ppm Maximum | 200ppm Maximum | - | - | 200ppm Maximum | - | - | - | - | - |
| 2. | Carmoisine | - | - | - | - | - | - | - | - | ||||
| 3. | Erythrosine | - | - | - | - | - | - | - | - | ||||
| 4. | Tartarzine | - | - | - | - | - | - | - | - | ||||
| 5. | Sunset Yellow FCF | - | - | - | - | - | - | - | - | ||||
| 6. | Indigo Carmine | - | - | - | - | - | - | - | - | ||||
| 6. | Brilliant Blue FCF | - | - | - | - | - | - | - | - | ||||
| 7. | Brilliant Blue FCF | - | - | - | - | - | - | - | - | ||||
| 8. | Fast Green FCF | - | - | - | - | - | - | - | - | ||||
| E. | Firming Agents(Singly or in combination) | ||||||||||||
| 1. | Calcium Chloride | GMP | GMP | - | - | - | - | 350ppm Maximum | 350ppm Maximum only on fruit / vegetable pieces | - | - | 350ppm Maximum | 350ppm Maximum only on fruit / vegetable pieces |
| 2. | Calcium Lactate | GMP | GMP | - | - | - | - | - | - | ||||
| 3. | Calcium Gluconate | GMP | GMP | - | - | - | - | - | - | ||||
| 4. | Calcium Carbonate | GMP | GMP | - | - | - | - | - | - | ||||
| 5. | Calcium Bisulphite | GMP | GMP | - | - | - | - | - | - | ||||
| F. | Flavours | ||||||||||||
| 1. | Natural Flavouringand Natural Flavouring Substances | GMP | GMP | GMP | GMP | GMP | GMP | - | - | - | - | - | - |
| Nature IdenticalFlavouring Substances | GMP | GMP | GMP | GMP | GMP | GMP | - | - | - | - | - | - | |
| G. | Preservatives(Singly or in combination) | ||||||||||||
| 1. | Benzoic Acid andits Sodium and Potassium Salt or both (Calculated as BenzoicAcid) | 200ppm Maximum | 600ppm Maximum | 600ppm Maximum | 600ppm Maximum | 600ppm Maximum | - | 350ppm Maximum | - | - | 250ppm Maximum | 250ppm Maximum | |
| 2. | Sulphur dioxide | 150ppm Maximum | 40ppm Maximum | 350ppm Maximum | 350ppm Maximum | 1000ppm Maximum except Cherry, Strawberry, Raspberry, where it shallbe 2000 ppm Maximum | 1500ppm Maximum | - | 100ppm Maximum | - | - | 100ppm Maximum | 100ppm Maximum |
| 3. | Sorbic AcidCalcium Sorbate and Potassium Sorbate expressed as Sorbic Acid | 500ppm Maximum | 500ppm Maximum | 1000ppm Maximum | 200ppm Maximum | - | 100ppm Maximum | - | 500ppm Maximum | - | - | - | 500ppm Maximum |
| H. | Processing Aids | ||||||||||||
| 1. | SodiumMetabi-Sulphite as Sulphur dioxide | - | - | - | - | - | - | 2000ppm Maximum | - | - | - | - | - |
| I. | ThickeningAgents | ||||||||||||
| 1. | Xanthan Gum | - | - | 0.5%Maximum | - | - | - | - | 0.5%Maximum | - | - | - | 0.5%Maximum |
| 2. | Alginates (Singlyor in combination) | GMP | GMP | GMP | |||||||||
| (i) | Ammonium Alginates | - | - | - | - | - | - | - | - | - | |||
| (ii) | Calcium Alginates | - | - | - | - | - | - | - | - | - | |||
| (iii) | PotassiumAlginates | - | - | - | - | - | - | - | - | - | |||
| (iv) | Sodium Alginates | - | - | - | - | - | - | - | - | - | |||
| (v) | Propyl glycolalginates | - | - | - | - | - | - | - | - | - | |||
| 3. | Pectines | - | - | - | - | - | - | - | - | - | |||
| 4. [] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [Gellan Gum] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [GMP] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] |
| J. | SofteningAgents (Singly or in Combination) | ||||||||||||
| 1. | Sodium Bicarbonate | - | - | - | - | - | - | - | GMP | - | - | - | GMP |
| 2. | Sodium Citrate | - | - | - | - | - | - | - | GMP | - | - | - | GMP |
| Sl.No. | Nameof Additives | Jam/ Jellies / Fuit Cheese | FruitMarmalades | FruitBar / Toffee | FruitCereal Flakes | RTSFruits and Vegetable Beverages | TomatoKetchup | CullinaryPaste/Other Sauces | SoyabeanSauce | Soups | Souppowder, Fruit powder, Vegetable Powder, Instant Fruit/VegetableChutney Mixed (dry), Culinary Powder, Seasoning Mixed Powder | Nectars | FruitJuices aspecticaly packed | VegetableJuices | ConcentratedFruit / Veg. Juice / Pulp / Puree |
| A. | AcidifyingAgents (Singly or in combination) | ||||||||||||||
| 1. | Acetic Acid | - | - | - | - | - | GMP | GMP | GMP | - | - | - | - | - | |
| 2. | Citric Acid | GMP | GMP | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 3. | Fumaric Acid | GMP | GMP | GMP | - | GMP | 0.3 %Maximum | 0.3 %Maximum | - | - | - | - | - | - | |
| 4. | Lactic Acid | - | - | - | - | - | GMP | GMP | GMP | GMP | GMP | - | - | GMP | GMP |
| 5. | L-Tartaric Acid | GMP | GMP | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | - | GMP | - |
| 6. | Malic Acid | GMP | GMP | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP | GMP |
| 7. | Phosphoric Acid | - | - | - | - | - | - | - | - | - | - | - | GMP | GMP | - |
| B. | AnticakingAgents (Singly or in combination) | ||||||||||||||
| 1. | Carbonates ofCalcium and magnesium | - | - | - | - | - | - | - | - | - | 2 %Maximum | - | - | - | - |
| 2. | Phosphates ofcalcium and magnesium | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 3. | Silicates ofcalcium, magnesium, aluminium or sodium or silicon dioxide | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| C. | AntifoamingAgents | ||||||||||||||
| 1. | DimethylPolysiloxane | 10ppm Maximum | 10ppm Maximum | - | - | - | - | 10ppm Maximum | - | - | - | - | - | - | 10ppm Maximum |
| 2. | Mono anddiglycerides of fatty Acids of edible oils | GMP | GMP | - | - | - | - | 10ppm Maximum | - | - | - | - | - | - | 10ppm Maximum |
| D. | Antioxidants | ||||||||||||||
| 1. | Ascorbic Acid | GMP | GMP | GMP | - | GMP | GMP | GMP | - | GMP | GMP | GMP | GMP | GMP | GMP |
| 2. | BHA | - | - | - | - | - | - | 200ppm Maximum | - | 200ppm Maximum | 200ppm Maximum | - | - | - | - |
| 3. | TBHQ | - | - | - | - | - | - | - | - | - | - | - | |||
| 4. | Ascrobylpalmitable | - | - | - | - | - | - | - | - | - | - | - | |||
| E. | Colours (Can beused singly or in combination within the specified limits) | ||||||||||||||
| (a) | Natural: | [100 ppm maximum [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | |||||||||||||
| 1. | Chlorophyll | GMP | GMP | GMP | - | GMP | - | GMP | GMP | GMP | GMP | - | - | - | - |
| 2. | Caramel | - | - | - | - | - | - | ||||||||
| 3. | Curcumin orburmeric | - | - | - | - | - | - | ||||||||
| 4. | Beta-carotene | - | - | - | - | - | - | ||||||||
| 5. | Beta apo-8carotenal | - | - | - | - | - | - | ||||||||
| 6. | Methylester ofBeta apo-8 carotenic acid | - | - | - | - | - | - | ||||||||
| 7. | Ethylester ofBeta apo-8 carotenic acid | - | - | - | - | - | - | ||||||||
| 8. | Canthaxanthin | - | - | - | - | - | - | ||||||||
| 9. | Riboflavin,Lactoflavin | - | - | - | - | - | - | ||||||||
| 10. | Annatto | - | - | - | - | - | - | ||||||||
| 11. | Saffron | - | - | - | - | - | - | ||||||||
| (b) | Synthetic: | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | 100ppm Maximum | - | - | - | 100ppm Maximum | 100ppm Maximum | |||||
| 1. | Ponceau 4R | - | - | - | |||||||||||
| 2. | Carmoisine | - | - | - | |||||||||||
| 3. | Erythrosine | - | - | - | |||||||||||
| 4. | Tartarzine | - | - | - | |||||||||||
| 5. | Sunset Yellow FCF | - | - | - | |||||||||||
| 6. | Indigo Carmine | - | - | - | |||||||||||
| 7. | Brilliant Blue FCF | - | - | - | |||||||||||
| 8. | Fast Green FCF | - | - | - | |||||||||||
| F. | Firming Agents(Singly or in combination) | ||||||||||||||
| 1. | Calcium Chloride | 200ppm Maximum | - | - | - | - | - | - | - | 200ppm Maximum | - | - | - | - | - |
| 2. | Calcium Lectate | - | - | - | - | - | |||||||||
| 3. | Calcium Gluconate | - | - | - | - | - | - | - | - | - | - | - | - | ||
| 4. | Calcium Carbonate | - | - | - | - | - | - | - | - | - | - | - | - | ||
| 5. | Calcium Bisulphite | - | - | - | - | - | - | - | - | - | - | - | - | ||
| G. | Flavours | ||||||||||||||
| 1. | Natural Flavouringand Natural Flavouring substances / Nature-identical flavouringsubstances / artificial flavouring substances | GMP | GMP | GMP | - | - | GMP | GMP | - | - | GMP | [NaturalFlavouring and Natural Flavouring Substances only - GMP] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | GMPnatural flavours only | GMPnatural flavours only | - |
| H. | FlavourEnhancer | ||||||||||||||
| 1. | MSG (Enhancer) | - | - | - | - | - | - | GMP | - | GMP | GMP | - | - | - | - |
| I. | Preservatives(Singly or in combination) and its Salt | ||||||||||||||
| 1. | Benzoic Acid andits Sodium and Potassium Salt or both (calculated as BenzoicAcid) | 200ppm Maximum | 200ppm Maximum | 200ppm Maximum | - | 120ppm Maximum | 750ppm Maximum | 750ppm Maximum | 750ppm Maximum | - | - | [120ppm maximum] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | - |
| 2. | Sulphur dioxide(Carry over from fruit products) | 40ppm Maximum | 40ppm Maximum | 100ppm Maximum | - | 70ppm Maximum | - | - | - | - | 1500ppm Maximum | [70ppm maximum] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | - |
| 3. | Sorbic Acid andits Calcium, Sodium Potassium Salt (calculated as Sorbic Acid) | 500ppm Maximum | 500ppm Maximum | 500ppm Maximum | - | 300ppm Maximum | 1000ppm Maximum | 1000ppm Maximum | 1000ppm Maximum | - | - | [300ppm Maximum] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for '50 ppm maximum' (w.e.f. 8-2-2010).] | - | - | - |
| J. | Processing Aids | ||||||||||||||
| 1. | Nitrogen andCarbon-dioxide | - | - | - | - | - | - | - | - | - | - | - | GMP | GMP | GMP |
| K. | ThickeningAgents (Singly or in combination) | - | - | - | - | - | |||||||||
| 1. | Modified Starches | - | - | - | - | - | 0.5 %Maximum with declaration on label | 0.5 %Maximum with declaration on label | 0.5 %Maximum | 0. [5 %Maximum of final food for consumption after dilution] [Substituted by G.S.R. 63(E), dated 8th February, 2010, for '0.5% maximum' (w.e.f. 8-2-2010).] | - | - | - | - | |
| 2. | Vegetable Gums(Singly or in Combination) | - | - | - | - | - | - | - | - | - | - | - | - | ||
| (i) | Arabic Gum | - | - | - | - | [GMP(for RTS fruit beverages only)] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | GMP | - | - | - | - | ||
| (ii) | Carrageenan | - | - | - | - | - | - | - | GMP | - | - | - | - | ||
| (iii) | Guar Gum | - | - | - | - | - | - | - | GMP | - | - | - | - | ||
| (iv) | Carobbean Gum | - | - | - | - | - | - | - | GMP | - | - | - | - | ||
| (v) | Xanthan Gum | - | - | - | - | - | - | 0.5 %Maximum | 0.5 %Maximum | - | - | - | - | ||
| 3. | Alginates (Singlyor in combination) | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| (i) | Calcium Alginates | GMP | GMP | GMP | GMP | - | GMP | GMP | GMP | GMP | GMP | - | - | - | - |
| (ii) | PotassiumAlginates | [GMP(for RTS fruit beverages only)] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | - | |- | (iii) | Sodium Alginates | - | - | - | - | - | ||
| (iv) | Proply glycolalginate | - | - | - | - | - | |||||||||
| (v) [] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | [Alginic acid-GMP] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | [GMP (for RTS fruit beverages only)] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | - | - | |||||||||
| 4. | Pectines | [GMP(for RTS fruit beverages only)] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | [GMP] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | [GMP] [Inserted by G.S.R. 63(E), dated 8th February, 2010 (w.e.f. 8-2-2010).] | - | - | |||||||||
| 5. [ [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | Ester gum [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | 100 ppm Max. [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | - [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] |
| 6. [] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [Gellan gum] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [GMP] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] |
| L. | Artificialsweeteners and Polyols | - | - | - | - | ||||||||||
| 1. | Aspertame | 1000ppm Maximum | 1000ppm Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| 2. | Sorbitol | 30 %Maximum | 30 %Maximums | - | - | - | - | - | - | - | - | - | - | - | - |
| M. | SofteningAgents (Singly or in combination) | ||||||||||||||
| 1. | SodiumBi-Carbonate | GMP | GMP | ||||||||||||
| 2. | Sodium Citrate | - | - | - | - | - | - | - | - | GMP | GMP | - | - | - | - |
| N. | SequesterantSodium Hexameta Phosphate | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [1000 ppm Max.] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [1000 ppm Max.] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] | [-] [Inserted by Notification No. G.S.R. 488 (E), dated 9.6.2010 (w.e.f. 12.9.1955)] |
| Sl.No. | Nameof Food Additive | TableOlives | Raisins | Dates | GratedDesiccated Coconut | DryFruits & Nuts |
| A. | AcidifyingAgents | |||||
| 1. | Citric Acid | 15gm/kgmaximum | - | - | - | - |
| 2. | L-Tartaric Acid | 15gm/kgmaximum | - | - | - | - |
| 3. | Acetic Acid | GMP | - | - | - | - |
| 4. | Lactic Acid | 15gm/kgmaximum | - | - | - | - |
| 5. | Hydrochloric Acid | GMP | - | - | - | - |
| B. | AcidityRegulators | |||||
| 1. | Sodium hydroxide | GMP | - | - | - | - |
| 2. | PotassiumHydroxide | GMP | - | - | - | - |
| C. | Antioxidants | |||||
| 1. | L-Ascorbic Acid | 0.2gm/kgmaximum | - | - | - | - |
| D. | Preservatives | |||||
| 1. | Sulphur dioxide,Sodium/Potassium/Calcium sulphite/bisulphite/metasulphiteexpressed as SO2 | 1.5gm/kgmaximum only SO2 | - | 50mgm/kgmaximum only SO2 | 2.0gm/kgmaximum | |
| 2. | BenzoicAcid/Sodium/Potassium Benzoate expressed as Benzoic Acid | 1gm/kg maximum | - | - | - | - |
| 3. | SorbicAcid/Sodium/Potassium ascorbate expressed as sorbic acid | 0.5gm/kg maximum | - | - | - | 0.5gm/kg maximum in dried a price |
| E. | Colourretention/stabilising agents | |||||
| 1. | Ferrous Gluconate | 0.15gm/kg maximum as total iron | - | - | - | - |
| 2. | Ferrous Lactate | 0.15gm/kg maximum as total iron | - | - | - | - |
| F. | Flavours | |||||
| 1. | Natural Flavoursand Natural Flavouring Substances | GMP | - | - | - | - |
| 2. | Nature identicalflavouring substances | - | - | - | - | |
| 3. | Artificialflavouring substances | - | - | |||
| G. | FlavourEnhancers | |||||
| 1. | Mono-SodiumGlutamate | 5.0gm/kg maximum | - | - | - | - |
| H. | ThickeningAgents for pastes for stuffing olives | |||||
| 1. | Sodium Alginates | 5.0gm/kg maximum | - | - | - | - |
| 2. | Xanthan gum | 3.0gm/kg maximum | - | - | - | - |
| 3. | Carageenan | GMP | - | - | - | - |
| 4. | Carobeean gum | GMP | - | - | - | - |
| 5. | Guar gum | GMP | - | - | - | - |
| I. | Firming Agentsfor stuffed olives | |||||
| 1. | Calcium Chloride | 1.5g/kg maximum as Calcium ions in stuffed end product | - | - | - | - |
| 2. | Calcium Lactate | - | - | - | - | |
| 3. | Calcium Citrate | - | - | - | - | |
| J. | Miscellaneous | |||||
| 1. | Mineral Oil (Foodgrades) | - | 5gm/kg maximum | - | - | - |
| 2. | Sorbitol | - | 5gm/kg maximum | GMP | - | - |
| 3. | Glycerol | - | - | GMP | - | - |
| 4. | DimethylPolysiloxane | - | - | - | - | - |
| 5. | Carbon Dioxide | GMP | - | - | - | - |
| 6. | Nitrogen | GMP | - | - | - | - |
| 7. | Cultures of LacticAcid | GMP | - | - | - | - |
| Nameof Food Additive | RefinedSugar | SugarIcing / powdered Sugar | Dextrose | GlucoseSyrup | DriedGlucose Syrup | EdibleCommon Salt / Iodised Salt / Iron Fortified Common Salt | Misri,Gur, or Jaggery, Plantation White Sugar, Cube Sugar, Golden Syrup | KhandsariSugar (Sulphur sugar), Bura Sugar | KhandsariSugar (Desi) | |
| A. | Preservative | |||||||||
| 1. | Sulphurdioxide | 20ppm max. | 20ppm max. | 70ppm max. | 40ppm max. | 20ppm max., “Sulphur Dioxide may be present in an amount notexceeding 150 ppm if the product is intended for manufacture ofconfectionery to be sold under a label as specified under rule42(x) | - | 70ppm max. | 150ppm max. | - |
| B. | Anticaking agents singly or in combination | |||||||||
| 1. | Carbonatesof calcium and magnesium | - | - | - | - | - | - | - | - | - |
| 2. | Phosphateof calcium and magnesium | - | - | - | - | - | - | - | - | - |
| 3. | Silicatesof calcium, magnesium, aluminium or sodium or silicon dioxide | - | 15gm/kg max. | - | - | - | 20gm/kg max. | - | - | - |
| 4. | Myristates,palmitates or stearates of aluminium, ammonium, calcium,potassium or sodium | - | 15 gm/ kg max. | - | - | - | 20gm./kg max. | - | - | - |
| C. | Crystalmodifiers | |||||||||
| 1. | Calcium,Sodium or Potassium Ferrocyanides singly or in combinationexpressed as Ferrocyanide | - | - | - | - | - | 10ppm max. | - | - | - |
| S.No. | Nameof Additives | CocoaPowder | Chocolate-White,Milk, Plain, Composite, Filled | Sugarbased/Sugar free confectionery | Lozenges | ChewingGum/Bubble Gum |
| A. | Preservatives(Singly or in combination) | |||||
| 1. | Benzoic Acid,Sodium Benzoate, Potassium Benzoate | 1500ppm max. | 1500ppm max. | 1500ppm max. | - | 1500ppm max. |
| 2. | Sulphur dioxide | 2000ppm max. | 150ppm max. | 2000ppm max. | 350ppm max. | 2000ppm max. |
| 3. | Sorbic Acid andits Calcium, Sodium, Potassium Salts (calculated as Sorbic Acid) | 1500ppm max. | 1000ppm max. | 2000ppm max. | - | 1500ppm max. |
| 4. | Class Ipreservative as listed under rule 53 | GMP | GMP | GMP | GMP | GMP |
| B. | AnticakingAgents (Singly or in Combination) | 10gm/kg max. | ||||
| 1. | Calcium Phosphate | - | - | - | - | |
| 2. | Silicon dioxide | - | - | - | - | |
| 3. | Sodium Aluminiumsilicate | - | - | 10gm/kg max. | - | |
| C. | Colours (Can beused singly or in combination within the specified limits butwithin the same class, i.e, either natural or synthetic) | |||||
| (a) | Natural :Singly or in combination | |||||
| 1. | Chlorophyll | - | ||||
| 2. | Caramel | - | Max100 ppm in filled chocolate only | GMP | GMP | GMP |
| 3. | Curcumin orTurmeric | - | ||||
| 4. | Beta-carotene | - | ||||
| 5. | Beta-apo-8carotenal | - | Max100 ppm in filled chocolate only | GMP | GMP | GMP |
| 6. | Ethylester ofBeta-apo-8-carotenoic acid | - | ||||
| 7. | Methylester ofBeta-apo-8-carotenoic acid | |||||
| 8. | Canthaxanthin | - | ||||
| 9. | Riboflavin(Lactoflavin) | - | ||||
| 10. | Annatto | - | ||||
| 11. | Saffron | - | ||||
| (b) | Syntheticcolour and inorganic colouring matter (singly or in combination) | |||||
| 1. | Erythrosine | - | Max100 ppm in filled chocolate only | GMP | GMP | GMP |
| 2. | Carmoisine | - | ||||
| 3. | Ponceau 4R | - | ||||
| 4. | Fast Green FCF | - | ||||
| 5. | Indigo Carmine | - | ||||
| 6. | Brilliant Blue-FCF | - | ||||
| 7. | Sunset Yellow FCF | - | ||||
| 8. | Tartrazine | - | ||||
| 9. | Titanium dioxide | - | 10000 ppm max. | - | 10000 ppm max. | |
| D. | Flavours(Singly or in combination) | |||||
| 1. | Natural Flavourand Natural Flavouring substances/Nature identifical flavouringsubstances/Artificial/Flavouring Substances | GMP | GMP | GMP | GMP | GMP |
| 2. | Vanilin | - | 1gm./kgmax. singly or in combination | GMP | GMP | GMP |
| 3. | Ethyl Vanilin | - | ||||
| E. | Emulsifier(Singly or in combination) | |||||
| 1. | Mono andDiglycecrides of edible fatty acids | GMP | GMP | |||
| 2. | Lecithin | 10gm/kg max. | GMP | |||
| 3. | Ammonium Salts ofPhosphadic acids | 10gm/kg max. | 10gm/kg max. | Asprovided in the standard | Asprovided in the standard | Asprovided in the standard |
| 4. | Sucrose esters offatty acids | 10gm/kg max. | -5gm/kg max.10gm/kg max. | Asprovided in the standard | Asprovided in the standard | Asprovided in the standard |
| 5. | Polyglycerolpolyricinoleate | - | ||||
| 6. | Sorbitanmonstearate | - | ||||
| 7. | Sorbitantristearate | - | ||||
| 8. | PolyxyethyleneSorbitan monostrearate | - | ||||
| 9. | Carageenan | - | - | |||
| 10. | Modified starches | - | - | |||
| 11. | Glycerol | - | GMP | |||
| F. | AlkalizingAgents (Singly or in combination) | |||||
| 1. | Sodium, Potassium,Calcium, Magnesium, Ammonium carbonates | 0.5percent max. on fat free cocoa (singly or in combination) | GMP | Calciumcarbonate-GMP | - | Calciumcarbonate/magnesium carbonate-GMP |
| 2. | Sodium, Potassium,Calcium, Magnesium, Bicarbonates as K2CO3 | Calciumbecarbonate/Sodium bicarbonate-GMP | Sodiumbicarbonate-GMP | - | ||
| 3. | Sodium, Potassium,Calcium, Magnesium, Ammonium Hydroxide | - | - | - | ||
| G. | NeutralizingAgents/Acidulents | |||||
| 1. | Phosphoric Acid | 2.5gm/kg max. as P2O5on cocoa fraction | 2.5gm/kg max. as P2O5 | 1300ppm max. as P2O5 | - | 22000ppm max. as P2O5 |
| 2. | Citric Acid | GMP | GMP | GMP | GMP | GMP |
| 3. | L-Tartaric Acid | 5gm/kg max. | 5gm/kg max. | 2000ppm max. | GMP | 3000ppm max. |
| 4. | Sodium HexamatePhosphate | - | - | GMPas buffering agent | - | - |
| 5. | Malic Acid | - | GMP | GMP | GMP | GMP |
| H. | Antioxidants | |||||
| 1. | BHA | - | 200ppm max. | 100ppm max. | - | 250ppm max. |
| 2. | TBHQ | - | 200ppm max. | 100ppm max. | - | 250ppm max. |
| 3. | Tocopherol | - | 750ppm max. | 500ppm max. | GMP | 1500ppm max. |
| 4. | Ascorbyl Plamitate | - | 200ppm max. | - | - | - |
| 5. | Propylgallate | - | 200ppm max. | - | - | - |
| 6. | L-Ascorbic Acid | GMP | GMP | GMP | GMP | GMP |
| 7. | Lecithin | GMP | GMP | GMP | GMP | GMP |
| I. | JellyfyingAgents | |||||
| 1. | Gelatine (FoodGrade) | - | - | GMP | - | - |
| 2. | Agar Agar | - | - | - | - | - |
| 3. | Sodium CarboxyMethyl Cellulose | - | - | - | - | - |
| J. | Lubricants | |||||
| 1. | Talc | - | - | 0.2percent max. | 0.2percent max. | 2. [0 percent maximum] [Substituted by G.S.R. 488 (E), dated 9.6.2010 for '0.2 percent maximum' (w.e.f. 9.6.2010)] |
| 2. | Icing Sugar | - | - | GMP | GMP | GMP |
| 3. | Mineral Oil | - | - | 0.2percent max. | 0.2percent max. | 0.2percent max. |
| 4. | Glycerine | - | - | GMP | GMP | GMP |
| 5. | Paraffin Wax orLiquid Paraffin (Food Grade) | - | - | GMP | GMP | GMP |
| 6. | Calcium/Magnesium/SodiumSalts of Stearic Acid | - | - | GMP | GMP | GMP |
| K. | Miscellaneous | - | - | - | - | - |
| 1. | Phosphated Starch | - | - | - | - | GMP |
| Sl.No. | Nameof Additives | Cheese/ Sliced / cut shredded cheese | Processedcheese | Processedcheese spread | Alltypes of Yoghurts | Evaporatedmilk | Sweetenedcondensed Milk | Butter | MilkFat / Butter Oil and Anhydrous milk fat / Anhydrous Butter Oil | MilkPowder and Cream Powder | Ice-Cream/ Kulfi / Dried Ice-Cream Mix / Frozen desserts / Milk Ice / MilkLollies / Ice Candy | CaseinProducts | WheyPowder | Chhana/ Panner |
| A. | Stabiliserssingly or in combination expressed as anhydrous substances :- | |||||||||||||
| 1. | (a) SodiumChloride, Potassium Chloride, Calcium Chloride | - | - | - | - | 2 gm/ kg singly or 3 gm / kg in combination Maximum | 2 gm/ kg singly or 3 gm / kg in combination Maximum | - | Creampowder 3 gm / kg singly or in combination, Maximum milk powdercalcim chloride, Sodium Citrate, Sodium Salts of orthophosphoricacid and Polyphosporic acid (as linear phosphate)-3 gm / kgsingly or in combination Maximum | - | - | - | - | |
| (b) CalciumCarbonate, potassium carbonate, sodium Carbonate | - | - | - | - | - | - | - | - | - | - | ||||
| (c) Calciumcitrate, Sodium citrate and potassium citrate | - | - | - | - | - | - | - | GMP | - | - | ||||
| (d) Calcium Saltof orthophosphoric acid | - | - | - | - | - | - | - | - | - | - | ||||
| (e) Calcium Saltof Polyphosphoric acid | - | - | - | - | - | - | - | - | - | - | ||||
| (f) Potassium Saltof orthophosphoric acid | - | - | - | - | - | - | - | GMP | - | - | ||||
| (g) Potassium saltof polyphosphoric acid | - | - | - | - | - | - | - | GMP | - | - | ||||
| (h) Sodium Salt oforthophosphoric acid | - | - | - | - | - | - | - | GMP | - | - | ||||
| (i) Sodium Salt ofPolyphosphoric acid | - | - | - | - | - | - | - | GMP | - | - | ||||
| 2. | Carrageenan | - | - | - | 5 gm/ kg Maximum | 150mg / kg Maximum | - | - | - | - | 10 mg/ kg Maximum | - | - | - |
| 3. | Sodium / Potassium/ Calcium and Ammonium alginates | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 4. | Gelatine | - | - | - | 10 gm/ kg Maximum | - | - | - | - | - | - | - | - | - |
| 5. | Lecithins | - | - | - | - | - | - | - | - | - | - | 2.5gm / kg Maximum | - | - |
| 6. | Pectins | - | - | - | 10 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 7. | Sodium carboxymethylcellulose | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 8. | Agar | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 9. | Guar gum | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 10. | Xanthan gum | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 11. | Tragacanth gum | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | - | - | - | - |
| 12. | Karaya gum | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | - | - | - | - |
| 13. | Furcellaran | - | - | - | 5 gm/ kg Maximum | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 14. | Propylene glycolalginate | - | - | - | - | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| 15. | (a) Poly GlycerolEsters of Fatty acids | - | - | - | - | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| (b) Polyoxyethylene sorbitan monolaurate | ||||||||||||||
| (c) Polyoxyethylene sorbitan tristearate | ||||||||||||||
| (d) Polyoxyethylene sorbitan monostearate | ||||||||||||||
| 16. | Mono-anddiglycerides of fatty acids | - | - | - | - | - | - | - | - | 2.5gm / kg Maximum | 10 gm/ kg Maximum | - | - | - |
| 17. | Methyl cellulose | - | - | - | - | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| B. | Thickenerand Modifying Agents singly or in combination:- | |||||||||||||
| 1. | Micro-crystallinecellulose | - | - | - | - | - | - | - | - | - | 10 gm/ kg Maximum | - | - | - |
| C. | Modifiedstarches singly or in combination:- | |||||||||||||
| 1. | Acid-treatedstarch | - | - | - | - | - | - | - | - | - | 30.0gm / kg. Maximum subject to declaration30.0gm / kg. Maximum subject to declaration | - | - | - |
| 2. | Alkaline-treatedstarch | - | - | - | - | - | - | - | - | - | - | - | - | |
| 3. | Bleached starch | - | - | - | - | - | - | - | - | - | - | - | - | |
| 4. | Acetylateddistarch adipate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 5. | Distarch glycerol | - | - | - | - | - | - | - | - | - | - | - | - | |
| 6. | Acetylateddistarch glycerol | - | - | - | - | - | - | - | - | - | - | - | - | |
| 7. | Hydroxypropyldistarch glycerol | - | - | - | - | - | - | - | - | - | - | - | - | |
| 8. | Distarch phosphate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 9. | Acetylateddistarch phosphate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 10. | Hydroxypropyldistarch phosphate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 11. | Monostarchphosphate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 12. | Oxidized starch | - | - | - | - | - | - | - | - | - | - | - | - | |
| 13. | Starch acetate | - | - | - | - | - | - | - | - | - | - | - | - | |
| 14. | HydroxypropylStarch | - | - | - | - | - | - | - | - | - | - | - | - | |
| D. | Flavours:- | |||||||||||||
| 1. | Venilla Extracts | |||||||||||||
| 2. | Vaillin | |||||||||||||
| 3. | Ethyl Vanillin | |||||||||||||
| 4. | Natural Flavouringand Natural Flavouring Substances / Nature identical Flavouringsubstances artificial flavouring substances | - | - | - | GMPsubject to declaration | - | - | - | - | GMPsubject to declaration | - | - | - | - |
| E. | Colours(Natural Singly or in combination) :- | |||||||||||||
| 1. | Curcumin | 100mg / kg Maximum | 100mg / kg Maximum | 100mg / kg Maximum | - | - | - | 100mg / kg Maximum | - | - | 100mg / kg Maximum | - | - | - |
| 2. | Riboflavin | 100mg / kg Maximum | 100mg / kg Maximum | 100mg / kg Maximum | – | - | - | - | - | - | 50 mg/ kg Maximum | - | - | - |
| 3. | Chlorophyll | 100mg / kg Maximum | 100mg / kg Maximum | 100mg / kg Maximum | - | - | - | - | - | - | - | - | - | - |
| 4. | Beta-carotene | 100mg / kg Maximum | - | - | - | - | - | 100mg / kg Maximum | - | - | 100mg / kg Maximum | - | - | - |
| 5. | Carotene (naturalextract) | 100mg / kg Maximum | 100mg / kg Maximum | 100mg / kg Maximum | - | - | - | 100mg / kg Maximum | - | - | - | - | - | - |
| 6. | Annatto Extractson bixin / norbixin basis (50-50 ratio) | 10-50mg / kg Maximum Normal to Orange coloured | 10-50mg / kg Maximum Normal to Orange coloured | 10-50mg / kg Maximum Normal to Orange coloured | - | - | - | 20 mg/ kg Maximum | - | - | 100mg / kg Maximum | - | - | - |
| 7. | Beta apo carotenal | 35 mg/ kg Maximum | - | - | - | - | - | 35 mg/ kg Maximum | - | - | 100mg / kg Maximum | - | - | - |
| 8. | Methyl ester ofBeta apo 8 carotenoic acid | 35 mg/ kg Maximum | - | - | - | - | - | 35 mg/ kg Maximum | - | - | 100mg / kg Maximum | - | - | - |
| 9. | Ethyl ester ofBeta apo 8 carotenoic acid | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 10. | Canthaxanthin | - | - | - | - | - | - | - | - | - | 100mg / kg Maximum | - | - | - |
| 11. | Caramel colors(plain) | - | - | - | - | - | - | - | - | - | GMP | - | - | - |
| 12. | Caramel colors(Ammonium Sulphite Process) | - | - | - | - | - | - | - | - | - | 3.0gm / kg Maximum | - | - | - |
| E. | Colours(Synthetic-Singly or in combination) :- | |||||||||||||
| 13. | (a) Ponceau 4R,(b) Carmoisine,(c) Erythrosine,(d) Tartrazine,(e) Sunset YellowFCF,(f) Indigo Carmine(g) Brilliant BlueFCF,(h) Fast GreenFCF-singly or in Combination | - | - | - | 100ppm Maximum (only in flavoured and fruit yoghurt) | - | - | - | - | - | 100mg / kg Maximum | - | - | - |
| F. | AcidityRegulators :- | |||||||||||||
| 1. | CalciumCarbonates, Magnesium Carbonates | GMP | - | - | - | - | - | - | - | - | - | GMP | - | - |
| 2. | Sodium bicarbonate, Sodium Carbonate | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 3. | Sodium Hydroxide,Calcium hydroxide | - | - | - | - | - | - | 2000mg / kg Maximum | - | - | - | 2000mg / kg Maximum | - | - |
| 4. | Sodium Phosphate | - | - | - | - | - | - | GMP | - | - | - | GMP | - | - |
| G. | Preservatives:- | |||||||||||||
| 1. | Sorbic Acid,Sodium Sorbate, Potassium sorbate, Calcium Sorbate expressed asSorbic Acid | 3000mg / kg Maximum for cut, sliced & shredded cheese 1000 mg /kg Maximum | 3000mg / kg Maximum | 3000mg / kg Maximum | - | - | - | - | - | - | - | - | - | 2000mg / kg Maximum |
| 2. | Nisin | 12.5mg / kg Maximum | 12.5mg / kg Maximum | 12.5mg / kg Maximum | - | - | - | - | - | - | - | - | - | 12.5mg / kg Maximum |
| 3. | Propionic Acid /sodium Propionate / Calcium propionate expressed as propionicacid-Singly or in combination | 3000mg / kg Maximum | - | - | - | - | - | - | - | - | - | - | - | 2000mg / kg Maximum |
| H. | ForSurface / rind Treatment only:- | |||||||||||||
| 1. | Sorbic Acid /Potassium Sorbate / calcium Sorbate expressed as sorbic acidsingly or in combination | 1 gm/ kg Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| 2. | Pimarcin(natamycin) | 2 mg/ dm sq surface, not present in depth of 5 mm | - | - | - | - | - | - | - | - | - | - | - | - |
| I. | Anticaking Agents:- | |||||||||||||
| 1. | (a) Cellulose, (b)Carbonates of Calcium and Magnesium,(c) Phosphates ofCalcium and Magnesium, (d) Silicates of calcium, magnesium,aluminium or sodium or silicon dioxide (e) myristates, palmitatesor Stearates of aluminium, ammonium, calcium potassium or sodium | 10 gm/ kg Maximum | - | - | - | - | - | - | - | - | - | - | - | - |
| J. | AcidifyingAgents singly or in combination :- | |||||||||||||
| 1. | Citric Acid | - | 40 gm/ kg Maximum with emulsifiers | 40 gm/ kg Maximum with emulsifiers | - | - | - | - | - | - | GMPincluding Sod / Pot Salts | - | - | - |
| 2. | Phosphoric Acid | - | 40 gm/ kg Maximum with emulsifiers | 40 gm/ kg Maximum with emulsifiers | - | - | - | - | - | - | - | - | - | - |
| 3. | Acetic Acid | - | 40 gm/ kg Maximum with emulsifiers | 40 gm/ kg Maximum with emulsifiers | - | - | - | - | - | - | GMP | - | - | - |
| 4. | Lactic Acid | - | 40 gm/ kg Maximum with emulsifiers | 40 gm/ kg Maximum with emulsifiers | - | - | - | - | - | - | GMPincluding Sod / Pot Salts | - | - | - |
| 5. | Sodium bicarbonate/ Calcium Carbonate expressed as Anhydrous substance | - | 40 gm/ kg Maximum with emulsifiers | 40 gm/ kg Maximum with emulsifiers | - | - | - | - | - | - | - | - | - | - |
| 6. | Malic acid (DL-) | - | - | - | - | - | - | - | - | - | GMP | - | - | - |
| 7. | L-(+ Tartaric Acid& Sodium / Potassium Salts) | - | - | - | - | - | - | - | - | - | 1 gm/ kg Maximum | - | - | - |
| 8. | Sodium HydrogenCarbonate | - | - | - | - | - | - | - | - | - | GMP | - | - | - |
| 9. | (a) Sodium /Potassium / calcium Orthophosphate expressed as P2O5(b) Sodium / Potassium Polyphosphate expressed as P2O5 | - | - | - | - | - | - | - | - | - | 2gm/kg Maximum singly or in combination with as P2O5 | - | - | - |
| K. | Emulsifiersin singly or in combination :- | |||||||||||||
| 1. | (a) Potassium saltof mono / di and poly phosphoric acid, (b) Calcium salt of mono /di and poly phosphoric acid, (c) Sodium salt of mono / di andpoly phosphoric acid | - | 40 gm/ kg Maximum except that added phosphorus compound should notexceed 9 g/kg calculated as Phosphorus | 40 gm/ kg Maximum except that added phosphorus compound should notexceed 9 g/kg calculated as Phosphorus | - | - | - | - | - | - | - | - | - | - |
| 2. | (a) Sodium Cirate,(b) PotassiumCitrate and(c) CalciumCitrate | - | - | - | - | - | - | - | - | - | - | - | ||
| 3. | (a) Citric acidwith Sodium hydrogen carbonate and or Calcium carbonate,(b) Phosphoricacid with sodium hydrogen carbonate and or calcium carbonate | - | - | - | - | - | - | - | - | - | - | - | ||
| L. | Antioxidantssingly or in combination :- | |||||||||||||
| 1. | L-Ascorbic Acid | - | - | - | - | - | - | - | - | 0.5gm / kg Maximum | - | - | - | - |
| 2. | AscorbylPalmitate, ascorbyl Stearate | - | - | - | - | - | - | - | 500mg / kg maximum | 0.5gm / kg Maximum as ascorbic acid only in cream powder | - | - | - | - |
| 3. | Alpha tocopherols,Mixed Tocopherols | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 4. | Propylgallate | - | - | - | - | - | - | - | 100mg / kg maximum | - | - | - | - | - |
| 5. | Octylgallate | - | - | - | - | - | - | - | 100mg / kg maximum | - | - | - | - | - |
| 6. | Ethylgallate | - | - | - | - | - | - | - | 100mg / kg maximum | - | - | - | - | - |
| 7. | Dodecylgallate | - | - | - | - | - | - | - | 100mg / kg maximum | - | - | - | - | - |
| 8. | Butylated hydroxyanisole | - | - | - | - | - | - | - | 175mg / kg maximum | 100mg / kg maximum | - | - | - | - |
| M. | AntioxidantSynergists :- | |||||||||||||
| 1. | Citric Acid | - | - | - | - | - | - | - | - | - | 50gm/kg Maximum | - | - | - |
| Nameof Food Additives | Cheddar | Danbo | Edam | Gouda | Havarti | Samsoe | Emmentaler | Tilsiter | Saint-Paulin | Provolone | Cottage/ creamed cottage | Coulommiers | CreamCheese | Cemembert | Brie | ExtraHard Grating Cheese | |
| A. | Stabilizers :- | ||||||||||||||||
| 1. | Calcium Chloride | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | - | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum | 200mg / kg of milk Maximum |
| B. | Colour :- | ||||||||||||||||
| 1. | Annatto | 600mg / kg Maximum | 600mg / kg Maximum | 600mg / kg Maximum | 600mg / kg Maximum | 600mg / kg Maximum | 600mg / kg Maximum | - | 600mg / kg Maximum | 600mg / kg Maximum | - | - | 600mg / kg Maximum | - | 600mg / kg Maximum | 600mg / kg Maximum | - |
| 2. | Beta carotene | ||||||||||||||||
| 3. | Riboflavin | - | - | - | - | - | - | - | GMP | - | - | - | - | - | - | - | - |
| 4. | Chlorophyll | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| C. | Enzymes :- | ||||||||||||||||
| (1) Alpha-amylase(Aspergillus oryzae var.).(2) Alpha-amylase(Bacillus megaterium expressed in Bacillus subtilis),(3) Alpha-amylase(Bacillus stearothemophilius expressed in B. subtilis),(4) Alpha-amylase(Bacillus stearothermophilus),(5) Alpha-amylase(Bacillus subtilies),(6) Alpha-amylase(Carbohydrase) (Bacillus lichenformis) Enzymes from GMO should belabelled | 1 gm/ kg of milk solids Maximum | - | - | - | - | - | - | - | - | - | GMP | - | - | - | - | 1 gm/ kg of milk max imum | |
| D. | Preservatives:- | ||||||||||||||||
| 1. | Sorbic Acid,Sodium sorbate, Potassium sorbate calculated as Sorbic Acid | 1 gm/ kg Maximum | - | - | - | - | - | - | - | - | - | - | - | - | - | - | 3 gm/ kg Maximum |
| E. | ThickeningAgents singly or in combination :- | ||||||||||||||||
| 1. | Carrageenan | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 2. | Guar Gum | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 3. | Karaya Gum | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 4. | Tragacanth Gum | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 5. | Xanthan Gum | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 6. | Alginate of Sodium/ Potassium / Calcium | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 7. | Ammonium Alginate | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 8. | Gelatine | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 9. | Pectins | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| 10. | Propylene GlycolAlginate | - | - | - | - | - | - | - | - | - | - | - | - | 5 gm/ kg Maximum | - | - | - |
| Sl.No. | Nameof the Product | TotalPlate Count | E.coli | Staphylococcusaureus | Salmonella& Shigella | Vibrocholerae | Vibroparahaemolyticus | Clostridiumperfringens |
| 1. | Frozen shrimps orPrawns | |||||||
| Raw | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - | |
| Cooked | Notmore than one lakh/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - | |
| 2. | Frozen Lobsters | |||||||
| Raw | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - | |
| Cooked | Notmore than one lakh/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - | |
| 3. | Frozen squid | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 4. | Frozen finfish | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 5. | Frozen fishfillets or minced fish flesh or mixtures thereof | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 6. | Dried shark fins | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 7. | Salted fish/driedsalted fish | Notmore than five lakhs/gm | Notmore than 20/gm | Notmore than 100/gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 8. | Canned finfish | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm |
| 9. | Canned shrimp | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 10. | Canned sardines orsardine type products | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 11. | Canned salmon | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 12. | Canned crab meat | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| 13. | Canned Tuna andBonito | Nil | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | - |
| Sl.No. | Products | Parameters | Limits |
| 1. | Thermallyprocessed fruits and vegetable products | (a) Total PlateCount(b) Incubation at37oC for 10 days and 55oC for 7 days | (a) Not more than50/ml(b) no change inpH |
| 2. | (i) Dehydratedfruit and vegetable products(ii) soup powders(iii) desiccatedcoconut powder(iv) table olives(v) raisins(vi) pistachionuts(vii) dates(viii) dry fruitsand nuts | Total Plate Count | Not more than40,000/gm |
| 3. | Carbonatedbeverages, ready-to-serve beverages including fruit beverages | (a) Total PlateCount(b) Yeast andmould count(c) Coliform count | Not more than 50cfu/mlNot more than 2.0cfu/mlAbsent in 100 ml |
| 4. | Tomato Products(a) Tomato juiceand Soups(b) Tomato Pureeand Paste(c) Tomato Ketchupand Tomato sauce | (a) Mould Count(b) Yeast andSpores(a) Mould Count(a) Mould Count(b) Yeast andSpores(c) Total PlateCount | Positive in notmore than 40.0 percent of the field examinedNot more than 125per 1/60 c.m.mPositive in notmore than 60.0 percent of the field examinedPositive in notmore than 40.0 percent of the field examinedNot more than 125per 1/60 c.m.m.Not more than10000/ml. |
| 5. | Jam/Marmalade/FruitJelly/Fruit Chutney and Sauces | (a) Mould Count(b) Yeast andSpores | Positive in notmore than 40.0 percent of the field examinedNot more than 125per 1/60 c.m.m |
| 6. | Other fruits andvegetable products covered under item A. 16 of Appendix B | Yeast and MouldCount | Positive in notmore than 100 count/gm |
| 7. | Frozen fruits andvegetable products | Total Plate Count | Not more than40,000/gm |
| 8. | Preserves | Mould Count | Absent in 25 gm/ml |
| 9. | Pickles | Mould Count | Absent in 25 gm/ml |
| 10. | Fruit CerealFlakes | Mould Count | Absent in 25 gm/ml |
| 11. | Candied andCrystallised or Glazed Fruit and Peel | Mould Count | Absent in 25 gm/ml |
| 12. | (i) All Fruits andVegetable products and ready-to-serve Beverages including FruitBeverages and Synthetic products covered under A. 16 of Appendix'B'. | (a) Flat SourOrganisms | (i) Not more than10,000 cfu/gm for those products which have pH less than 5.2(ii) Nil for thoseproducts which have pH more than 5.2. |
| (ii) table olives | (b) Staphylococcusaureus | Absent in 25 gm/ml | |
| (iii) raisins | (c) Salmonella | Absent in 25 gm/ml | |
| (iv) pistachionuts | (d) Shigella | Absent in 25 gm/ml | |
| (v) dates | (e) Clostridiumbotulinum | Absent in 25 gm/ml | |
| (vi) dry fruitsand nuts | (f) Eo Coli | Absent in 1 gm/ml | |
| (vii) Vinegars | (g) Vibro Cholrea | Absent in 25 gm/ml |
| Sl.No. | Requirement | IceCream/Frozen Dessert/Milk Lolly/Ice Candy/Dried Ice cream mix | Cheese/ProcessedCheese/Cheese Spread/All other Cheeses | EvaporatedMilk | SweetenedCondensed Milk | Butter | ButterOil/Butter Fat/Ghee | Yoghurt/Dahi |
| 1. | Total Plate Count | Notmore than 2,50,000/gm | Notmore than 50,000/gm | Notmore than 500/gm | Notmore than 500/gm | Notmore than 5000/gm | Notmore than 5000/gm | Notmore than 10,00,000/gm |
| 2. | Coliform Count | Notmore than 10/gm | Absentin 0.1 gm | Absentin 0.1 gm | Absentin 0.1 gm | Notmore than 5/gm | Absentin 1.0 gm | Notmore than 10/gm |
| 3. | Ecoli | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1.0 gm | |
| 4. | Salmonella | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm |
| 5. | Shigella | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm |
| 6. | Staphylococcusaureus | Absentin 1 gm | Absentin 1 gm | Notmore than 100/gm | Notmore than 100/gm | Absentin 1 gm | Absentin 1 gm | Notmore than 100/gm |
| 7. | Yeast and MouldCount | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Notmore than 10/gm | Notmore than 20/gm | Notmore than 20/gm | Notmore than 100/gm |
| 8. | Anaerobic SporeCount | Absentin 1 gm | Absentin 1 gm | Notmore than 5/gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm |
| 9. | Listeriamonocytogens | Absentin 1 gm | Cheeseother than hard cheese : Absent in 25 gm Hard cheese : Absent in1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm |
| Sl.No. | Requirements | MilkPowder/Cream Powder/Whey Powder | EdibleCasein Products | UHTMilk/UHT Flavoured Milk | PasteurisedMilk / Boiled / Pasteurised Flavoured Milk | SterilisedMilk / Sterilised Flavoured Milk | Khoya/ Chhana / Paneer | Chakka/Srikhand |
| 1. | Total Plate Count | Notmore than 50,000/gm | Notmore than 50,000/gm | Nil | Notmore than 30,000/gm | Nil | Notmore than 50,000/gm | Notmore than 50,000/gm |
| 2. | Coliform Count | Absentin 0.1 gm | Absentin 0.1 gm | Absentin 0.1 gm | Absentin 0.1 gm | Absentin 0.1 gm | Notmore than 90/gm | Notmore than 10/gm |
| 3. | E-coli | Absentin 0.1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm |
| 4. | Salmonella | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm |
| 5. | Shigella | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm | Absentin 25 gm |
| 6. | Staphylococcusaureus | Absentin 0.1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Notmore than 100/gm | Notmore than 100/gm |
| 7. | Yeast and MouldCount | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Notmore than 250/gm | Chakka:Not more than 10/gmShrikhan:Not more than 50/gm |
| 8. | Anaerobic SporeCount | Absentin 1 gm | Absentin 1 gm | Notmore than 5/gm | Absentin 1 gm | Notmore than 5/gm | Absentin 1 gm | Absentin 1 gm |
| 9. | Listeriamonocytogens | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm | Absentin 1 gm |