Appendix A : List of Food Additives

Use of Food Additives in Food Products: Food products may contain additives as specified in the Regulations and in the following tables Table 1 List of food additives for use in bread and biscuits
Sl. No. 1 A. 1 2 3 4 5 6 7 Acidity regulators Sodium fumarate Potassium malate Sodium hydroxide Acetic acid or Lactic acid Citric acid Malic acid Tartaric acid GMP GMP GMP 2500 ppm max GMP GMP GMP GMP GMP GMP GMP Emulsifying and stabilizing agents listed in regulation 3.1.6 suitable for this product may be used. 1000 ppm max GMP GMP 10000 ppm max Name of additive 2 Bread 3 Biscuits 4

B.

Emulsifying and stabilizing agents singly or in combination

1 2 3 4 5 6 7 8 9 10

Sucroglycerides Hydroxy Propyl methyl cellulose Sucrose esters of fatty acids Di- Acetyl tartaric acid esters of mono and diglycerides Guar gum Sorbitol Lecithin Glycerine Glycerol monostearate Sodium steroyl 2 lactylate of Calcium steroyl 2 lactylate (Singly or in combination) Polyglycerol esters of fatty acids and polyglycerol esters of interesterified recinoleic acid Improver

GMP GMP GMP 5000 ppm max GMP GMP GMP GMP 5000 ppm max

11 C. 1 2 3 4 5 6

2000 ppm max

Fungal alpha amylase Bacterial amylase Amylases and other enzymes Ammonium persulphate Calcium phosphate Calcium carbonate

100 ppm max (on flour mass basis) GMP 2500 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 5000 ppm max (on flour mass basis)

GMP GMP -

7 D. 1 2 3 4 E. 1 F. 1 2 3 4 5 G. a. 1 2 3 4 5 6 7 8 9 10 11 b. 1 2 3 4 5 6 7 8 H. 1 2 3 I. 1 2 3 J.

Potassium bromate and/or Potassium iodate Flour treatment agent Ammonium chloride L- cystein mono hydrochloride Ammonium phosphate Benzoyl peroxide Antioxidant Ascorbic acid Preservatives/ Mould inhibitors singly or in combination Calcium or sodium propionate Sorbic acid or its Sodium, Potassium or Calcium salts (calculated as sorbic acid) Acid calcium phosphate Sodium diacetate Acid sodium pyrophosphate Colours (can be used singly or in combination within the specified limits) Natural Chlorophyll Caramel Curcumin or turmeric Beta carotene Beta apo-8 carotenal Methyl ester of Beta apo-8 carotenic acid Ethyl ester of Beta apo-8 carotenic acid Canthaxanthin Riboflavin, Lactoflavin Annato Saffron Synthetic Ponceau 4R Carmoisine Erythrosine Tartrazine Sunset Yellow FCF Indigo carmine Brilliant blue FCF Fast green FCF Artificial sweeteners (Singly) Aspartame Acesulphame K Sucralose Leavening agents Baking powder Ammonium bi-carbonate Ammonium carbonate Flavours

50 ppm max (On flour mass basis) 500 ppm max (on flour mass basis) 90 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 40 ppm max GMP

40 ppm max As per regulation 6.1.5 GMP

5000 ppm max 1000 ppm max 10000 ppm max 4000 ppm max 5000 ppm max

2200 ppm max 1000 ppm max 750 ppm max GMP GMP 5000 ppm max 2200 ppm max 1000 ppm max 750 ppm max GMP GMP 5000 ppm max 100 ppm max (singly or in combination) GMP

1 K. L. 1 2 M. 1 2 N. O.

Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances Flavour improver/ enhancer Nutrient Calcium and ferrous salts Potassium iodate Dough conditioners Sodium bisulphite Sodium metabisulphite Yeast Jellifying agents

GMP -

GMP GMP GMP GMP GMP GMP GMP GMP

2 Sl. No. 2 Tocopherol Lecithin Antioxidants Methyl cellulose Tertiary butyl hydro quinone (TBHQ) Emulsifier/ Stabiliser Carboxymethyl cellulose Gellan gum Preservatives Sorbic acid and its sodium, potassium and calcium salts (calculated) as sorbic acid Benzoic acid Additives 3 GMP 4 GMP 0.5% max 200 ppm max 200 ppm max 0.5% max GMP 1000 ppm max 0.5% max 0.1% max 300 ppm max 2% max (in sugar boiled confectionery only) 5 6 7 8 250 ppm max 9 10 11 12 GMP 0.5% max 200 ppm max 0.5% max 200 ppm max 300 ppm max Snacks/ Savouries (Fried Products):- Chiwda, Bhujia, Dalmoth, Kadubale, Kharaboondi, Spiced & Fried dals, banana chips and similar fried products sold by any name Sweets (Carbohydrates based and Milk product based):- Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and Similar milk product based sweets sold by any name Istant mixes such as idli mix, dosa mix, upma mix, pongal mix, puliyogare mix, gulab jamun mix, jalebi mix, vada mix, .etc Rice and Pulses based Papads Ready-to-Serve Beverages Tea/Coffee based Butylated hydroxy anisole (BHA)

Table 2 List of Food Additives for use in Foods

Chewing gum/ Bubble gum

Sugar based/ Sugar free confectionery

Chocolates

Synthetic syrup for dispensers

Lozenges

D 1 2 3

Anticaking agents Carbonates of calcium and Magnesium Phosphates of calcium and Magnesium Silicates of Calcium, Magnesium, or Sodium or Silicon dixoide Myristates, palmitates or stearates of aluminium, ammonium, calcium, potassium or sodium Arificial sweeteners (singly) Aspertame 200 ppm max 600 ppm 600 ppm 10000 ppm max 5000 ppm max 3000 ppm max 10000 ppm max 3500 ppm max 2000 ppm max 500 ppm max 500 ppm max 3000 ppm max 1500 ppm max 450 ppm max -

Not more than 2.0% max, singly or in combination

4 E 1

Acesulphame K

500 ppm max

Saccharin Sodium

500 ppm max

3000 ppm max

1500 ppm max GMP GMP GMP GMP GMP GMP

4 F 1 2 3 4 5 6

Sucralose Polyols (singly or in combination) Sorbitol Manitol Xylitol Isomalt Lactitol Maltitol

750 ppm max

600 ppm

GMP GMP GMP -

GMP GMP GMP GMP GMP GMP

GMP GMP GMP GMP GMP GMP

GMP GMP GMP GMP GMP GMP

G 1 2 3 4 5 H 1 I 1 2 3 4 5

Glazing agents Shellac Beeswax (white and yellow) Candelilla wax Gum arabic Pectin Bulking agents Polydextrose A and N Miscellaneous Sodium bicarbonate Sodium acetate Tartaric acid Citric acid Malic acid GMP GMP GMP GMP GMP GMP GMP -

Table 3 Food Additives in Foods not specified

S. No. 1 1 Name of the product 2 Desert jelly Colours 3 Preservatives 4 Emulsifiers/ Stabilisers 5 Carageenan GMP CarageenanSingly- GMP Pectin- SinglyGMP, Mono diglycerides of fatty acids Singly GMP, lecithin Singly GMP sodium alginate and calcium alginate singly GMP, Xantham Gum, singly- GMP, Microcrystalline cellulose singly GMP, Guar GumSingly - GMP Flavour enhancer s 6 Anticaking agents 7 Acid regulators 8 Improver/ Leavening agents 9 Antioxidants 10

Dairy based drinks, flavoured and/ or fermented (e.g chocolate, milk, cocoa, eggnog) UHT sterilized milk shelf life more than three months

Powdered Soft Drink concenterate mix/ fruit beverage drink

Titanium Dioxide 100 ppm maximum, Ponceau 4R carmoisine/ Erythrosine/ Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum

Sodium Aluminium Silicate 0.5% maximum

Soups, Bullions and Taste Makers

DiSodium 5 Guanatat e (Di Sodium 5Inosinate )- GMP

Custard Powder, Jelly Crystal, icecandy, Thread, Candies, Wafers

Ponceau 4R/ carmoisine/Erythros ine/ Tartrazine/Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF-100 ppm maximum Ponceau 4R/carmoisine/ Erythrosine/ Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum as per instructions on the label

Flavour Emulsion, Flavour Paste ( for carbonated and non carbonated water only)

Benzoic Acid including salt thereof GMP

Edible Gums ( Arabic and Gum ghatti), glycerols esters of wood rosins (ester gum ) GMP

TBHQ (tertiary butyl hydro quinone and BHA (butylated hydroxyl anisole) max 0.01%

Sausages and Sausage meat containing raw meat, cereals and condiments Corn flour and such like starches

Sulphur dixoide- 450 ppm max

Sulphur dixoide- 100 ppm max

Corn syrup Canned rasgolla (the cans shall be internally lacquered with sulphur dioxide resistant lacquer) Gelatin Beer Cider Alcoholic wines Non Alcoholic wines

Sulphur dixoide- 450 ppm max

10

Nisin-5 ppm maximum

11 12 13 14 15

Sulphur dixoide- 1000 ppm max Sulphur dixoide- 70 ppm max Sulphur dixoide- 200 ppm max Sulphur dixoide- 450 ppm max Sulphur dixoide- 350 ppm max Sulphur dixoide- 70 ppm max or Benzoic acid120 ppm max Benzoic acid- 120 ppm max Benzoic Acid- 450 ppm maximum Benzoic Acid- 50 ppm maximum Sulphur dioxide- 2000 ppm maximum

16

Ready-to-serve beverages

17 18 19 20

Brewed ginger beer Coffee extract Danish tinned caviar Dried ginger

21

Flour confectionery

Sorbic Acid including Sodium, Potasium and Calcium Salt Calculated as Sorbic Acid)- 1500 ppm maximum Sorbic Acid- only wrapper may be impregnated with Sorbic Acid Sulphur dioxide- 100 ppm maximum Sorbic Acid- 1500 ppm maximum Sorbic acid and its sodium potassium and calcium salts (calculated as sorbic acid)-1000 ppm maximum or Benzoic Acid and its sodium and potassium salts (Calculated as benzoic acid) or both1000 ppm maximum Potassium Sorbate (Calculated as Sorbic Acid)- 1000 ppm maximum

22

Smoked fish (in wrappers) Dry mix of rasogollas Preserved chapatis

23 24

25

Fat spread

26

Prunes

27

Baked food confections and baked foods

Ammonia Carbonate5000ppm maximum Ammonium Bicarbonate- GMP, Baking powder-GMP Sodium Diacetate2500ppm maximum or Methyl propyl hydroxy

28

Flour for baked foods

Benzoate- 500 ppm maximum

29

Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallised glace or cured fruit or other products

(a) Cherries (b) Strawsberries and Raspberries (c) Other fruits (d) Dehydrated Vegetables 30 Paneer

Sulphur dioxide- 2000 ppm maximum Sulphur dioxide- 2000 ppm maximum Sulphur dioxide- 1000 ppm maximum Sulphur dioxide- 2000 ppm maximum Nisin-12.5 ppm maximum Sorbic Acid including Sodium, Potassium and Calcium Salt (Calculated as Sorbic Acid)- 1500 ppm maximum

Sucroglycerides (only In cakes), Hydroxypropyl Methyl Cellulose, Sucrose esters of fatty acids- GMP -

Sodium fumarate, Potassium Malate, Sodium hydroxideGMP -

Bacterial Amylase Baking Powder, Ammonium bicarbonateGMP, Ammonium Carbonate- 500 ppm maximum -

31

Cakes and Pastries

32 33

Prepacked Coconut Water Canned Rasogula

Nisin-5000 IU maximum Nisin-5.0 ppm maximum

Table 4 List of food additives for use in edible oils and fats
Table margarine/ Bakery and industrial Margarine/ Fat spread 6 GMP GMP

Name of food additive

Tallow

Lard

Edible vegetable oils and fats

1 A 1 2

2 Antioxidant (Singly or in combination) Lecithin Ascorbic acid

3 GMP GMP

4 GMP GMP

5 GMP GMP

Propyl gallate, ethyl gallate, Octyl gallate, Dodecyl gallate or a mixture thereof

100 ppm max

100 ppm max

100 ppm max

200 ppm max

4 5 6 7

Butylated Hydroxy Anisole (BHA) Any combination of propyl gallate, BHA within limits of gallate and BHA Natural and synthetic tocopherols Ascorbyl palmitate/ stearate singly or in combination

200 ppm max 200 ppm max GMP 500 ppm max

200 ppm max 200 ppm max GMP 500 ppm max

200 ppm max 200 ppm max GMP 500 ppm max

200 ppm max 200 ppm max GMP 500 ppm max

Citric acid, Tartaric acid, Gallic acid

GMP

GMP

GMP

GMP

9 10 B. 1 2 3 4 C. 1 D. 1 2 3 4 5 6 7 E. 1 2

Resin guinace TBHQ Antioxidant Synergist Sodium citrate Isopropyl citrate mixture Phosphoric acid Monoglyceride citrate Antifoaming agents Dimethyl polysiloxane singly or in combination with silicon dioxide Emulsifying agents Mono and di glycerides of fatty acids Mono and di glycerides of fatty acids esterified with acetic, acetyl tartric, citric, lactic, tartaric acids and their sodium and calcium salts Lecithin Polyglycerol esters of fatty acids 1,2- Propylene glycol esters of fatty acids Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate Sucrose esters of fatty acids Preservatives (Singly or in combination) Sorbic acid Sodium/ Potassium/ Calcium sorbate expressed as Sorbic acid

100 ppm max 200 ppm max

100 ppm max 200 ppm max

100 ppm max 200 ppm max

500 ppm max 200 ppm max

GMP 100 ppm max, Singly or in combination

GMP 100 ppm max, Singly or in combination

GMP 100 ppm max, Singly or in combination

GMP 100 ppm max, Singly or in combination

10 ppm max

10 ppm max

10 ppm max

GMP 10g/kg max

GMP 5g/kg max 20g/kg max 10g/kg max 10g/kg max

1000 mg/kg max: Table maragrine/ Fat spread

3 4 F.

Benzoic acid Sodium/ Potassium/ benzoate expressed as Benzoic acid Natural colours

Beta carotene

25 mg/kg max: Table maragrine/ Fat spread

Annatto extracts (as bixin/ norbixin)

20 mg/kg max: Table maragrine/ Fat spread

Curcumin or turmeric (As curcumin)

5 mg/kg max: Table maragrine/ Fat spread

Beta - apo - 8' - carotenal

25 mg/kg max: Table maragrine/ Fat spread

methyl and ethyl esters of beta - apo - 8' - carotenoic acid

25 mg/kg max: Table maragrine/ Fat spread

G.

Acidity regulators

Citric acid

GMP: Table maragrine/ Fat spread

Lactic acid

GMP: Table maragrine/ Fat spread

Sodium and potassium salt of citric and lactic acid

GMP: Table maragrine/ Fat spread

Calcium disodium ethylene diamine tetra acetate

50 mg/kg max: Table maragrine/ Fat spread

H.

Flavours Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances GMP: Table maragrine/ Fat spread

Diacetyl

4 mg/kg max: Table maragrine/ Fat spread

Table 5 List of Food Additives for use in Fish and Fish Products
NameoftheAdditive A 1 2 1 Antioxidants AscorbicAcid SodiumandPotassium Associatesinglyorin combinationexpressed asAscorbicacid 2 GMP Frozenshrimps Frozen Lobsters 3 1gm/kg (maximum) Salted Fish 4 Frozen finfish 5 Canned finfish 6 Canned Shrimps 7 Canned Sardines 8 Canned Tunaand Bonito 9 Canned Crabmeat 10 FrozenFish Fillets 11

1gm/kg maximum

1gm/kg maximum

B 1 2

AcidifyingAgents AceticAcid

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

3 C 1

Citricacid GMP GMP LacticAcid MoistureRetentionAgentssinglyorincombinationincludingnaturalphosphateexpressedasP2O5 Sodiumpolyphosphate expressedasP2O5 Potassium Polyphosphateexpressed asP2O5 Calciumpolyphosphate expressedasP2O5 100gms/kg maximum 100gms/kg maximum

GMP

GMP 10gms/kg maximum expressed asP2O5 (including natural phosphate)

10gms/kg maximum expressed asP2O5 (including natural phosphate)

1gm/kg maximum inminced fishflesh only 10gms/kg maximum expressed asP2O5 (including natural phosphate)

850mg/kg maximum

4 Orthophosphoricacid

NameoftheAdditive D 1 1 Preservatives Potassiumbisulphate expressedasSulphur dioxide PotassiumSulphite expressedassulphur dioxide Sodiummetabisulphate expressedassulphur dioxide Sodiumsulphite expressedassulphurdi oxide Sodiumsorbate expressedassorbic acid Calciumsorbate expressedassorbic acid Potassiumsorbate expressedassorbic acid SorbicAcid Colours

Frozenshrimps 2

Frozen Lobsters 3 100mg/kg maximum rawedible 30mg/kg maximum cooked product. Singlyorin combination incooked product

SaltedFish 4

Frozen finfish 5

Canned finfish 6

Canned Shrimps 7

Canned Sardines 8

Canned Tunaand Bonito 9

Canned Crabmeat 10

Frozen FishFillets 11

2.

3.

4.

100mg/kg maximumraw edible 30mg/kg maximum cookedproduct. Singlyorin combination expressedasSO2

5.

6.

7.

30mg/kg maximum cookedmass

200mg/kg maximum singlyorin combination expressed assorbic acid

8. E 1

30mg/kg maximum singlyorin combination

Ponceau4R 2. SunsetYellow 3. Tartarazine

 NameoftheAdditive F. 1 2 3. 4. 1 ThickeningAgents Pectin TragacanthGum XanthanGum Frozenshrimps 2

Frozen Lobsters 3

SaltedFish 4

Frozen finfish 5

Canned finfish 6 2.5gm/kg maximum

Canned Shrimps 7

Canned Sardines 8

Canned Tunaand Bonito 9

Canned Crabmeat 10

Frozen FishFillets 11 5mg/kg maximum asSodium Alginate

Sodium/Potassium/ CalciumAlginate CarboxyMethyl Cellulose ModifiedStarches AcidTreatedStarch AlkaliTreatedStarch Balancedstarched Distarchadipate acetylated Distarchglycerol Distarchglycerol acetylated Distarchglycerol, hydroxypropyl Distarchphosphate Distarchphosphate, acetylated Distarchphosphate hydroxypropyl Monostarch phosphate Oxidizedstarch Starchacetate Starch,hydroxypropyl

2.5gm/kg maximum 20gm/kg 20gm/kg maximum maximum singlyorin singlyorin combination combination inpacking inpacking medium medium only only

5. G 1 2 3 4 5 6 7 8 9 10 11 12 13 14

2.5gm/kg maximum

60gm/kg maximum singlyorin combination inpacking medium only

60gm/kg 60gm/kg maximum maximum singlyorin singlyorin combination combination inpacking inpacking medium medium only only

1 NameoftheAdditive

2 Frozenshrimps

3 Frozen Lobsters

4 SaltedFish

5 Frozen finfish

6 Canned finfish

7 Canned Shrimps

8 Canned Sardines

9 Canned Tunaand Bonito

10 Canned Crabmeat

11 Frozen FishFillets

H 1

I 1

NaturalFlavours Naturalflavoursand naturalflavouring substances FlavourEnhancers Monosodium Glutamate SequesteringAgents CalciumDisodium EDTA

GMP

GMP

GMP

500 mg/kg maximum 250 mg/kg maximum

J 1.

250mg/kg maximum

Table 6 LIST OF FOOD ADDITIVES FOR USE IN THERMALLY PROCESSED FRUITS

21 CustardApple
GMP GMP 550 ppm maxi mum

FruitCocktail/ TropicalFruit Cocktail 11

20 Pomegranate

Strawberries

GrapeFruits

Raspberries

Pineapple

10

12

13

14

15

16

17

18

19

A 1 2 3 4 B

Acidifying Agents (Singly or in Combination) Acetic Acid Citric Acid Fumaric Acid Lactic Acid Anti-clouding Agent GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

1 C

Methyl Cellulose Antifoaming Agents

10 ppm maxi mum

10 ppm maximu m

1 D 1

Dimethyl Polysiloxane Antioxidant Ascorbic Acid Colours (can be used singly or in 550 ppm maxi mum 550 ppm maxi mum

10 ppm maxi mum

550 ppm maxi mum

550 ppm maximum

550 ppm maximum

550 ppm maximum

550 ppm maxi mum

550 ppm maxi mum

550 ppm maxi mum

550 ppm maxi mum

550 ppm maxi mum

550 ppm maximum

550 ppm maximum

550 ppm maximum

22

Fruitsnot specified

Nameof Additives

Mangoes

Oranges

Peaches

Palmito

Apricot

Papaya

Guava

Plums

Chicu

S.No.

Kenu

Peas

Lichi

21 CustardApple
200 ppm maxi mum 200 ppm maxi mum

FruitCocktail/ TropicalFruit Cocktail 11

20 Pomegranate

Strawberries

GrapeFruits

Raspberries

Pineapple

10

12

13

14

15

16

17

18

19

combination within the specified limits

(a ) 1 2 3 4 5 6 7 8 9 10 11 (b) 1 2 3 4

Natural: Chlorophyll Caramel Curcumin or turmeric Beta-carotene Beta apo-8 carotenal Methylester of Beta-apo-8 carotenic acid Ethylester of Beta-apo-8 carotenic acid Canthaxanthi n Riboflavin, Lactoflavin Annatto Saffron Synthetic Poncea 4R Carmoisine Erythrosine Tartarzine 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm Max 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm Maximu m -

200 ppm maxi mum -

200 ppm maxi mum

200 ppm maxi mum

200 ppm maxi mum

200 ppm maximum

200 ppm maximum

200 ppm maximum

22

Fruitsnot specified

Nameof Additives

Mangoes

Oranges

Peaches

Palmito

Apricot

Papaya

Guava

Plums

Chicu

S.No.

Kenu

Peas

Lichi

21 CustardApple
200 ppm maxi mum 350 ppm maxi mum -

FruitCocktail/ TropicalFruit Cocktail 11

20 Pomegranate

Strawberries

GrapeFruits

Raspberries

Pineapple

10

12

13

14

15

16

17

18

19

5 6 7

Sunset Yellow FCF Indigo Carmine Brilliant Blue FCF

200 ppm maxi mum 200 ppm maxi mum

200 ppm maxi mum

200 ppm max

200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maxi mum 200 ppm maximum 200 ppm maximum 200 ppm maximum

8 F

Fast Green FCF Firming Agents (Singly or in combination) 350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

200 ppm max

Calcium Chloride

Calcium Lectate

3 4 5 G 1

Calcium Gluconate Calcium Carbonate Calcium Bisulphite Thickening Agents Modified Starches

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum -

350 ppm maximum

350 ppm maximum

350 ppm maxi mum

350 ppm maximum

350 ppm maxi mum

350 ppm maxi mum

350 ppm maxi mum

350 ppm maxi mum

350 ppm maxi mum

350 ppm maximum

350 ppm maximum

350 ppm maximum

1% m/m maximum

22

Fruitsnot specified

Nameof Additives

Mangoes

Oranges

Peaches

Palmito

Apricot

Papaya

Guava

Plums

Chicu

S.No.

Kenu

Peas

Lichi

Table 7 LIST OF FOOD ADDITIVES IN THERMALLY PROCESSED VEGETABLES

Other vegetables and curried vegetables/ readyto-eat vegerables All pulses and dals whole and splits Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste Green Beans/ Wax Bean Sweet Corn/ Baby Corn Chestnuts & Chestnut Puree Name of Additives Canned Tomato Processed Peas Ladies Finger Table Onions Sweet Potato

Mushrooms

Green Peas

Asparagus

Bell Paper

Cauliflour

Spinach

Carrots

Brinjal

Garkin

Rajma

Garlic

1 A. 1

3 4

B 1

2 3 4

C (a) 1. 3

S.No.

2 3 4 5 6 7 8 9 10 Acidifying Agents singly or in combination Acetic GMP GMP G Acid M P Citric GMP GMP GMP G GM GM GMP GMP Acid M P P P Lactic GMP Acid 10 g/kg 10 g/kg LGMP GMP GMP G GM GM maximu maximum Tartaric M P P m Acid P Malic GMP GMP GMP G GM GM GMP GMP Acid M P P P Antioxidants (Singly) Ascorbi GMP G 300 ppm 300 ppm c Acid M maximu maximum P m BHA 200 200 ppm ppm TBHQ maximaxiAcorbyl mum mum Palmita te COLORS (Can be used singly or in combination within the specified Limits Natural: Singly or in combination Chlorop hyll caramel curcumi
-

11 GMP -

12

13 GMP

14 GMP

15 GMP

16 GMP

17 GMP

18 GMP

19 GMP

20 GMP

21 GMP

22 GMP

23 GMP

24 GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP GMP

GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GMP

GM P 200 ppm maxi mum

GMP

GMP

GM P 200 ppm maxi mum

GM P 200 ppm maxi mum

GM P 200 ppm maxi mum

GM P 200 ppm maxi mum

GM P 200 ppm maxi mum

GMP

200 ppm maximum

200 ppm maximum

200 ppm maximum

200 ppm maximum

200 ppm maximum

200 ppm maximum

200 ppm maximum

Other vegetables and curried vegetables/ readyto-eat vegerables All pulses and dals whole and splits Rajma Name of Additives (b) 10 11 4 5 6 7 8 9 S.No. n or turmeri c -beta caroten e -beta apo-8 caroten al -Methyl ester of betaapo- 8 caroteni c acid -ethyl ester of beta apo-8 caroteni c acid canthax anthin ribiflavi n, lactofla vin -annatto -saffron Synthetic mum
200 ppm maxi-

Bell Paper mum

200 ppm maxi-

Garlic -

Table Onions -

Spinach -

Garkin -

Sweet Potato Brinjal -

Cauliflour -

Ladies Finger -

Asparagus -

Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste Chestnuts & Chestnut Puree -

Carrots -

Green Peas

Mushrooms Sweet Corn/ Baby Corn

Green Beans/ Wax Bean

Canned Tomato

200 ppm maximum

Processed Peas

Other vegetables and curried vegetables/ readyto-eat vegerables

All pulses and dals whole and splits

Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste

Green Beans/ Wax Bean

Sweet Corn/ Baby Corn

Chestnuts & Chestnut Puree

Name of Additives

Canned Tomato

Processed Peas

Ladies Finger

Table Onions

Sweet Potato

Mushrooms

Green Peas

Asparagus

Bell Paper

Cauliflour

Spinach

Carrots

Brinjal

Garkin

Rajma

Garlic

1 2 3 4 5

D 1

2.

3.

S.No.

Poncea 200 4R ppm maxiCarmoi mum sine Erythro sine Tartarzi ne Sunset Yellow FCF Indigo Carmin e Brillian t Blue FCF Fast Green FCF Firming Agents singly or in combination. 0.80 0.80 0.8 Calciu % % 0% m max max ma Chlorid total total x e calciu calciu tota Calciu m Lactate
m ion (conte nt (dices , slices, wedg es) 0.45 % max (whol

200 ppm maximum

200 ppm maxi mum

350 ppm Max

350 ppm maxi

350 ppm maximum 350 ppm maximum 350 ppm maximum

350 ppm maxi

350 ppm maximum 350 ppm maximum 350 ppm maximum

350 ppm maxi

350 ppm maximum 350 ppm maximum 350 ppm maximum

350 ppm maxi

Calciu m Glucon ate

m ion (conte nt (dices , slices, wedg es) 0.45 % max (whol

l cal ciu m ion (co nte nt (dic es, slic es,

350 ppm max

350 ppm max

350 ppm maxi mum 350 ppm maxi

350 ppm maximum 350 ppm maxi

350 ppm maxi mum 350 ppm maxi

350 ppm maximum 350 ppm maxi

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

350 ppm maxi mum 350 ppm maxi mum 350 ppm maxi mum

350 ppm maximum 350 ppm maximum 350 ppm maximum

Other vegetables and curried vegetables/ readyto-eat vegerables All pulses and dals whole and splits Rajma F 1 7 Thickening Agents Vegeta ble gums Name of Additives 6. E 1. 4. 5. S.No. Calciu m Carbon ate Calciu m BiSulphit e Mono Calciu m Phosph ate Alumin ium Potassi um Sulphat e Processing Aids Stannou s Chlorid e Canned Tomato
e pieces )

Bell Paper GMP 25pp m maximum -

Garlic -

Table Onions -

Spinach -

Garkin -

Sweet Potato Brinjal -

Cauliflour -

Ladies Finger -

Processed Peas -

Asparagus -

Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste Chestnuts & Chestnut Puree GMP -

Carrots -

Green Peas
we dge s) 0.4 5% ma x (wh ole pie ces )

Mushrooms Sweet Corn/ Baby Corn

Green Beans/ Wax Bean

e pieces )

Other vegetables and curried vegetables/ readyto-eat vegerables

All pulses and dals whole and splits

Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste

Green Beans/ Wax Bean

Sweet Corn/ Baby Corn

Chestnuts & Chestnut Puree

Name of Additives

Canned Tomato

Processed Peas

Ladies Finger

Table Onions

Sweet Potato

Mushrooms

Green Peas

Asparagus

Bell Paper

Cauliflour

Spinach

Carrots

Brinjal

Garkin

Rajma

Garlic

i) ii) Iii iv

v 2

S.No. i ii iii iv v

(singly or in combin ation) Arabic Gum Carrage enan Guar Gum Carobabbean Gum Xantha n Gum Alginat es (singly or in combin ation) Ammon ium Alginat es Calciu m aligates Potassi um Alginat es Sodium Alginat es Propyl

10 g/kg maxi mum

10 g/kg maxi mum

10 g/k g ma xi mu m

GMP

1% m/m maxi mum

10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum 10 g/kg maxi mum

Other vegetables and curried vegetables/ readyto-eat vegerables All pulses and dals whole and splits Rajma 2. G Sodium Citrate Name of Additives vi H 1. S.No. glycol Alginat -e Pectine s Calciu m Disodiu m ethylen diamine 200 pp m ma xim um

Bell Paper Softening Agents (Singly or in combination) Sodium bicarbona te -

Garlic -

Table Onions -

Spinach -

Garkin -

Sweet Potato Brinjal -

Cauliflour -

Ladies Finger -

Asparagus -

Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste GMP GMP Chestnuts & Chestnut Puree -

Carrots -

Green Peas -

Mushrooms Sweet Corn/ Baby Corn

Green Beans/ Wax Bean

Canned Tomato

-150 ppm max as sodiu m -150 ppm max as sodiu m

Processed Peas -

Table 8
List of Food Additives for use in food products

Sl. Name of the No. Additives

Tamarind Pulp /Puree & Conc.

Synthetic Syrups for Dispensers

Tomato Puree & Paste

Vineger

Carbonat Dehydrat Carbonated Water, Dehydrate ed Fruit ed Fruits Softdrink conc. d Beverage (liquid/powder) Vegetable s or fruit drink 7 8 9 10

Frozen Fruit/Fruit Products

Frozen Vegetabl es

Fruit Based Beverage Mix/Powdered Fruit Based Beverages

1 A

11

12

13

ACIDIFYING AGENTS (Singly or in combination) 1 Citric Acid 2 Fumaric Acid 3 Lactic Acid 4 L-Tartaric Acid 5 Malic Acid 6 Phosphoric Acids GMP GMP in Cola beverages only GMP GMP GMP GMP in Cola beverages only GMP GMP GMP GMP -

ANTICAKING AGENTS (Singly or in Combinations) 1 Carbonates of calcium and magnesium 2% maximum in 2% maximum in powders 2% maximum in powders only

2 Phosphates of calcium and magnesium 3 Silicates of calcium, magnesium, aluminium or sodium or silicon dioxide C ANTIOXIDANTS 1 Ascorbic Acid D (a)

powders only

only -

GMP

GMP

GMP

GMP

GMP

GMP

COLOURS (Can be used singly or in combination within the specified limits) Natural: 200 ppm maximum 200 ppm maximum 100 ppm maximum GMP Caramel only 100 ppm maximum 100 ppm maximum 100 ppm maximum 200 ppm maximum 200 ppm maximum

1. Chlorophyll 2 Caramel 3 Curcumin or turmeric 4 Beta-carotene 5 Beta apo-8 carotenal 6 Methylester of Betaapo-8 carotenic acid 7 Ethylester of Betaapo-8 carotenic acid 8 Canthaxanthin 9 Riboflavin, Lactoflavin 10 Annatto 11 Saffron (b) Synthetic 1 Ponceau 4R 2 Carmoisine 3 Erythrosine 4 Tartarzine 5 Sunset Yellow FCF

6 Indigo Carmine 7 Brilliant blue FCF 8 Fast green FCF E FLAVOURS 1 Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial flavouring substances F

GMP

GMP

GMP

GMP

PRESERVATIVES (Singly or in combination) 1 Benzoic Acid and its Sodium, Potassium 750 ppm Salt or both maximu (Calculated as m Benzoic Acid) 2 Sulphur di-oxide 3 Sorbic acid its Na, K and Ca salts (calculated as sorbic acid) 350 ppm maximum 500 ppm maximum 250 ppm maximu m in puree 750 ppm maximu m in Paste 120 ppm maximum 120 ppm maximum

70 ppm 700 ppm 2000 ppm 70 ppm maximum maximum maximum maximum

120 ppm maximum

300 ppm max

THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS 1 Vegetable Gums (Singly or in combination) Gum Arabic 2 Alginates (singly or in combination (i) Calcium Alginates (ii) Potassium Alginates GMP GMP GMP GMP GMP GMP GMP

(iii) Sodium Alginates

3 Pectines 4 Estergum

GMP 450 ppm maximum 0.5% maximum GMP 450 ppm max. subject to 100 ppm in ready to serve beverage after dilution

-GMP 100 ppm max

GMP 100 ppm maximum 0.5% maximum GMP

GMP 100 ppm maximum

5 Xanthan Gum 6 Alginic Acid 7 Quinine (As Sulphate) -

0.5% max GMP

0.5% maximum GMP

100 ppm maximum

100 ppm maximum

8 Gellan Gum H Phosforus Penta Oxide I Nitrozen J Sequestrant 1 500 ppm maximum 400 ppm maximum

GMP -

GMP -

Sodium hexa meta phosphate

-1000 ppm max

1000 ppm max in carbonated water only.

1 Sl. No. Citric Acid Malic Acid Lactic Acid L-Tartaric Acid Acetic Acid Phosphoric Acids Name of Additives Dimethyl Polysiloxane ANTIFOAMING AGENTS GMP GMP GMP Candid Crystallised & Glazed Fruit GMP GMP GMP Murabba/Preserve GMP GMP GMP GMP Squashes, Crushes, Fruit Syrups, Sharbats, Cordial and Barley Water GMP GMP GMP GMP GMP Ginger Cocktail (Ginger Beer and Gingerale) GMP GMP GMP GMP Fruit /vegetable Juice, Pulp, Puree, with preservatives for industrial use only GMP GMP GMP GMP Concentrated Fruit/ Veg Juice, Pulp Puree with preservatives for industrial use only GMP GMP ACIDIFYING AGENTS (Singly or in combination) 10 ppm maximum GMP GMP GMP GMP GMP GMP GMP GM P GM P GM P GM P GMP GMP GM P GMP GMP GMP GMP GMP GM P GM P GMP GMP Fruit Pulp/Puree Pickles Mango Pulp/Puree Cherry (Tharmally Processed) Chutney Fruits and / or Vegetable/ Mango Chutney

Table 9 List of food additives for use in food products

Green Chilli Paste, Ginger Paste, Garlic Paste, Onion Paste, Whole Chilli Paste

C 1 D (a)

Mono and diglycerides of fatty acids and edible oils ANTIOXIDANTS Ascorbic GMP GMP GMP GMP Acid COLOURS (Can be used singly or in combination within the specified limits) Natural:

10 ppm maximum

GMP

GMP

GMP

GM P

GMP

Chlorophyll

2 3 4 5

Caramel Curcumin or turmeric Betacarotene Beta apo-8 carotenal Methylester of Beta-apo8 carotenic acid Ethylester of Beta apo-8 carotenic acid Canthaxanth in Riboflavin, Lactoflavin

200 ppm maximu m 200 ppm maximu m (on dilution except cordial and barley water) ( clubbed from a1 to a11)

200 ppm maximu m( clubbed from a1 to a11) -

200 ppm maximum(clubb ed from a1 to a11) GMP(clubbe d from a1 to a11) GMP

8 9

10 11 (b) 1 2 3 4 5 6 7 8 E 1 2 3 4 5 F

Annatto Saffron Synthetic Poncea 4R Carmoisine Erythrosine Tartarzine Sunset Yellow FCF Indigo Carmine Brilliant Blue FCF Fast green FCF Calcium Chloride Calcium Lectate Calcium Gluconate Calcium Carbonate Calcium Bisulphite FLAVOURS 200 ppm maximu m

200 ppm maximu m 200ppm maximu m

200 ppm maximum

FIRMING AGENTS (Singly or in Combination) GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 350 ppm maximum 350 ppm maximu m 350 ppm maximu m only on fruit/ vegetabl e pieces

350 ppm maximum only on fruit/vegetab le pieces

Natural Flavouring and Natural Flavouring Substances

GMP

GMP

GMP

GMP

GMP

GMP

2 G

Nature Identical GMP GMP GMP Flavouring Substances PRESERVATIVES (singly or in combination) Benzoic Acid & its Sodium & Potassium Salt or both (Calculated as Benzoic Acid)

GMP

GMP

GMP

200 ppm maximu m

600 ppm maximu m

600 ppm maximu m

600 ppm maximum

600 ppm maximu m

250 ppm maximum

250 ppm maximu m

250 ppm maximu m

Sulphur dioxide

150 ppm maximu m

40 ppm maximu m

350 ppm maximu m

350 ppm maximu m

1000 ppm maximum except Cherry, Strawberry,Raspber ry, where it shall be 2000ppm maximum.

1500 ppm maximu m

100 ppm maximum

100 ppm maximu m

100 ppm maximu m

H 1

Sorbic Acid Calcium Sorbate and 500 ppm Potassium maximu Sorbate m expressed as Sorbic Acid PROCESSING AIDS Sodium MetabiSulphite as Sulphur

500 ppm maximu m

1000 ppm maximu m

200 ppm maximu m

100 ppm maximu m

500 ppm maximum

500 ppm maximu m

2000 ppm maximum

Dioxide I 1 THICKENING AGENTS Xanthan Gum Alginates (Singly or in combination) Ammonium Alginates Calcium Alginates Potassium Alginates Sodium Alginates Propyl glycol Alginate Pectines Gellan gum GMP 0.5% maximu m 0.5% maximum 0.5% maximu m

(i) (ii) (iii ) (iv ) (v) 3 4 J 1 2

GMP

GMP

GMP

SOFTENING AGENTS (Singly or in Combination) Sodium BiCarbonate Sodium Citrate

GMP GMP

GMP GMP

Table 10 List of food additives for use in Food products

Sl. No Name of Additives Jam/Jellie s/Fruit Cheese Fruit Marmalad es Fruit Bar/Toffee Fruit Cereal Flakes Thermally processed fruit beverages/ Fruit drinks/ready to serve fruit beverages Tomato Ketchup Culinary Paste/Oth er Sauces Soyabea n Sauce Soups Soup powder, Fruit powder, Vegetable powder, Instant Fruit/Vegetable Chutney Mixed (dry), Culinary Powder, Seasoning Mixed Powder Nectar s Fruit Juices aspecticaly packed Veget able Juices Concen trated Fruit/Ve g. Juice /Pulp/P uree

1 A 1 2 3 4 5 6 7 B 1

10

11

12

13

14

15

16

ACIDIFYING AGENTS (Singly or in combination) Acetic Acid Citric Acid Fumaric Acid Lactic Acid L-Tartaric Acid Malic Acid Phosphori c Acids GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 0.3% maximum GMP GMP GMP GMP GMP 0.3% maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP -

ANTICAKING AGENTS (Singly or in combination) Carbonate s of Calcium and Magnesiu m -

2% maximum

Phosphate s of calcium and Magnesiu m Silicates of calcium, magnesiu m, aluminium or sodium or silicon dioxide

C 1

ANTIFOAMING AGENTS Dimethyl Polysiloxa ne Mono-and diglyceride s of fatty Acids of edible oils ANTIOXID ANTS 1 2 3 4 Ascorbic Acid BHA TBHQ Ascrobyl palmitate GMP GMP GMP GMP GMP 200 ppm maximum GMP 200 ppm maxim um GMP GMP GMP 200 ppm maximum GMP GMP GMP 10ppm maximum GMP 10ppm maximum GMP 10ppm maximum 10ppm maximum 10ppm maximu m 10ppm maximu m

E. (a)

COLOURS (Can be used singly or in combination within the specified limits) Natural:

1 2 3 4 5

Chlorophyl l Caramel Curcumin or turmeric Betacarotene Beta apo8 carotenal Methyleste r of Betaapo-8 carotenic acid Ethylester of Beta apo-8 carotenic acid Canthaxan thin Riboflavin, Lactoflavin Annatto Saffron Synthetic Poncea 4R Carmolsin e Erythrosin e Tartarzine Sunset Yellow FCF 200 ppm maximum 200 ppm maximum 100 ppm maximum GMP GMP GMP

100 ppm max-

8 9 10 11 (b) 1 2 3 4 5

GMP

GMP 100 ppm maxim um 100 ppm maximum GMP GMP -

GMP for Caramel only -

100 ppm maximum

6 7 8 F 1 2 3

Indigo Carmine Brilliant Blue FCF Fast green FCF FIRMING AGENTS (Singly or in Combination) Calcium Chloride Calcium Lectate Calcium Gluconate 200 ppm maximum for use only on the fruit pieces -

350 ppm maxim um

4 5 G 1

Calcium Carbonate Calcium Bisulphite FLAVOUR S Natural Flavouring and Natural Flavouring substance s / Nature identical flavouring substance s / artificial flavouring substance s

I 1

GMP GMP GMP FLAVOUR ENHANC ER MSG (Enhancer ) PRESERVATIVES (Singly or in combination) & its Salt Benzoic Acid & its Sodium & Potassium Salt or both (Calculate d as Benzoic Acid) Sulphur dioxide (Carry over from fruit products) 200 ppm maximum 200 ppm maximum 200 ppm maximum

GMP

GMP

GMP

Natural Flavouring and Natural Flavouring Substances only GMP

GMP natural flavours only

GMP natural flavour s only

GMP

GMP

GMP

120 ppm maximum

750 ppm maximum

750 ppm maximum

750 ppm maximu m

120 ppm max

40 ppm maximum

40 ppm maximum

100 ppm maximum

70 ppm maximum

1500 ppm maximu m

70 ppm max

Sorbic Acid and its Cal., Sod., Pot. Salt (calculated as Sorbic Acid) PROCES SING AIDS Nitrogen and Carbondio xide

500 ppm maximum

500 ppm maximum

500 ppm maximum

300 ppm maximum

1000 ppm maximum

1000 ppm maximum

1000 ppm maximu m

300 ppm max

GMP

GMP

GMP

K 1

THICKENING AGENTS (Singly or in combination) Modified Starches 0.5% maximum with declaratio n on label 0.5% maximum with declaratio n on label

2 Vegetable Gums (Singly or in combinatio n) Arabic Gum

(i)

- GMP (for RTS fruit beverages only)

(ii) (iii) (iv) (v) Caroba bbean Guar Gum Carobbea n Gum Xanthan Gum -

0.5% maximum

GMP GMP GMP GMP 0.5% maximum

0.5% maxim um 0.5% maximum of final food for consumption after dilution

(i) (ii)

Alginates (Singly or in combinatio n) Calcium Alginates Potassium Alginates

GMP (for RTS fruit beverages only) -

(iii) (iv)

Sodium Alginates Propyl glycol Alginate Alginic acid Pectines GMP GMP GMP GMP

(v) 4

GMP GMP (for RTS fruit beverages only)100 ppm max GMP

GMP -GMP GMP GMP GMP GMP GMP -

GMP -GMP

GMP -

GMP -

5 6 L 1 2 M 1

Ester Gum

Gellan Gum Artificial sweeteners and Polyols Aspertame Sorbitol 1000ppm maximum 30% maximum 1000ppm maximum 30% maximum

SOFTENING AGENTS (Singly or in combination) Sodium BiCarbonate Sodium Citrate SEQUESTERANT Sodium hexameta phosphate 1000 ppm max 1000 ppm max GMP GMP -

2 N 1

GMP

GMP

Table 11 List of Food Additives for use in food products

Sl. No. A. 1. 2. 3. 4. 5. B 1 2. C 1 D 1 Name of Food Additive Table Olives Raisins Dates Grated Desiccated Coconut 50 gm/kg maximum only SO2 Dry Fruits & Nuts

Acidifying Agents (Singly or in combination) Citric Acid L-Tartaric Acid Acetic Acid Lactic Acid Hydrochloric Acid Acidity Regulators Sodium Hydroxide Potassium Hydroxide Antioxidants L-Ascorbic Acid Preservatives Sulphur Dioxide, Sodium/ Potassium/ Calcium Sulphite/ bisulphate/ metasulphite expessed as SO2 Benzoic Acid/ Sodium/ Potassium Benzoate expressed as Benzoic Acid Sorbic Acid/ Sodium/ Potassium ascorbate expressed as sorbic acid Colour Retention/ Stabilising Agents Ferrous Gluconate Ferrous Lactate Flavours Natural flavours and natural flavouring substances Nature identical flavouring substances Artificial Flavouring Substances Flavour Enhancers Mono-sodium glutamate Thickening Agents for Pastes for Stuffing Olives Sodium Alginates Xanthan gum Caragreenan Carobeean gum Guar gum Firming Agents for Stuffed Olives Calcium Chloride Calcium Lactate Calcium Citrate Miscellaneous Mineral Oil (food grades)

15 gm/kg maximum 15 gm/kg maximum GMP 15 gm/kg maximum GMP GMP GMP 0.2 gm/kg maximum

1.5 gm/kg maximum only SO2 -

2.0 gm/kg maximum 0.5 gm/kg maximum in dried apricot -

2. 3.

1 gm/kg maximum 0.5 gm/kg maximum

E 1. 2. F 1. 2. 3. G 1. H 1. 2. 3. 4 5. I 1 2. 3. J 1.

0.15 gm/kg maximum as total iron 0.15 gm/kg maximum as total iron GMP

5.0 mg/kg maximum 5.0 mg/kg maximum 3.0 mg/kg maximum GMP GMP GMP 1.5 gm/kg maximum as Calcium ions in stuffed end product

5 gm/kg maximum

2. 3. 4. 5. 6 7.

Sorbitol Glycerol Dimethyl Polysiloxane Carbon Dioxide Nitrogen Cultures of Lactic Acid

GMP GMP GMP

5 gm/kg maximum -

GMP GMP -

Table 12 List of food additives for use in Sugars and Salt

Name of food additive

Refined sugar

Sugar Icing/ Powdered sugar

dextrose

Glucose syrup

Dried glucose syrup

Edible common salt/ Iodized salt/ Iron fortified common salt

Misri, Gur or Jaggery, Plantation white sugar Cube sugar Golden syrup

Khandsari sugar (Sulphur sugar), Bura sugar

Khandsari sugar (Desi)

1 A

2 Preservative

10

11

Sulphur dioxide

20 ppm max

20 ppm max

70 ppm max

40 ppm max

40 ppm max " Sulphur dioxide may be present in an amount not exceeding 150 ppm if the product is intended for the manufacture of confectionery to be sold under a label as specified under Article 22 of regulation 2.4.5

70 ppm max

150 ppm max

Anticaking agents singly or in combination

Carbonates of calcium and magnesium

Phosphates of Calcium and Magnesium

Silicates of Calcium, Magnesium,aluminium or Sodium or silicon dioxide

15g/kg max, singly or in combination (Clubbed from B1 to B4)

20g/kg max, singly or in combination (Clubbed from B1 to B4)

Myristates, Palmitates or Stearates of Aluminium, Ammonium, Calcium, Potassium or Sodium

Crystal modifiers

Calcium or Sodium or Potassium Ferrocyanide singly or in combination expressed as Ferrocyanide

10 ppm max

Table 13 List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum
Chocolate- White, Milk, Plain, Composite, Filled

Sl. No. A 1 2

Name of additive

Cocoa powder

Sugar based/ Sugar free confectionery

Lozenges

Chewing gum/ Bubble gum

Preservatives (Singly or in combination) Benzoic acid, Sodium and Potassium benzoate Sulphur dioxide Sorbic acid and its Calcium, Sodium, Potassium Salts (Calculated as sorbic acid) 1500 ppm max 2000 ppm max 1500ppm max 150ppm max 1500ppm max 2000ppm max 350ppm max 1500ppm max 2000ppm max

1500ppm max

1000ppm max

2000ppm max

1500ppm max

Class I preservative as listed under REGULATION 3.1.4

GMP

GMP

GMP

GMP

GMP

B 1 2 3 C (a) 1 2 3 4 5 6

Anticaking agents (Singly or in combination) Calcium phosphate Silicon dioxide Sodium aluminium silicate 10 g/kg(Clubbed from 1 to 3) 10 g/kg max -

Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic) Natural (singly or in combination) Chlorophyll Caramel Curcumin or turmeric Beta carotene Beta apo-8 carotenal Methyl ester of Beta apo-8 carotenoic acid Max 100 ppm in filled chocolates only GMP GMP GMP

7 8 9 10 11 (b) 1 2 3 4 5 6 7 8 9 D

Ethyl ester of Beta apo-8 carotenoid acid Canthaxanthin Riboflavin, Lactoflavin Annato Saffron Erythrosine Carmoisine Ponceau 4R Fast green FCF Indigo carmine Brilliant blue FCF Sunset Yellow FCF Tartrazine Titanium dioxide Flavours (Singly or in combination) Natural flavour and Natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances

10000ppm max 10000ppm max Max 100 ppm in filled chocolates only Max 100 ppm Max 100 ppm Max 100 ppm

Synthetic colour and inorganic colouring matter (Singly or in combination)

GMP

GMP

GMP

GMP

GMP

Vanillin

1 g/kg max singly or in combination

GMP

GMP

GMP

3 E 1 2 3

Ethyl vanillin Emulsifier (Singly or in combination) Mono and di glycerides of edible fatty acids Lecithin Ammonium salts of phosphatidic acids

GMP

GMP

GMP

GMP 10 gm/ kg max 10 gm/ kg max

GMP GMP 10 gm/ kg max As provided in the regulation As provided in the regulation As provided in the regulation

4 5

Sucrose esters of fatty acids Polyglycerol polyricinoleate

10 gm/ kg max 5 gm/ kg max

Sorbitan monostearate

Sorbitan Tristearate

10 gm/ kg max

8 9 10 11 F

Polyxylethylene sorbitan monostearate Carrageenan Modified starches Glycerol

GMP

Alkalizing agents (Singly or on combination) Sodium, Potassium, Calcium, Magnesium and Ammonium carbonates 0.5% max on fat free cocoa (Singly or in combination) Calcium carbonate: GMP Calcium carbonate /magnesium carbonate: GMP

Sodium, Potassium, Calcium, Magnesium bicarbonates as K2CO3

GMP

Calcium bicarbonate/sodium bicarbonate: GMP

Sodium bicarbonate: GMP

3 G 1 2 3

Sodium, Potassium, Calcium Magnesium and Ammonium Hydroxide Neutralising agents/ Acidulants Phosphoric acid Citric acid L-Tartaric acid 2.5 gm/kg max as P2O5 on cocoa fraction GMP 5 gm/kg max 2.5 gm/kg max as P2O5 GMP 5 gm/kg max

1300 ppm max as P2O5 GMP 2000 ppm max

GMP GMP

22000 ppm max as P2O5 GMP 3000 ppm max

4 5 H 1 2 3 4 5 6 7 I 1 2 3 J 1 2 3 4 5

Sodium hexametaphosphate Malic acid Antioxidants BHA TBHQ Tocopherol Ascorbyl palmitate Propyl gallate L-Ascorbic acid Lecithin Jellyfying agents Gelatine (Food grade) Agar Agar Sodium carboxy methyl cellulose Lubricants Talc Icing sugar Mineral oil Glycerine Paraffin wax or liquid Paraffin (Food grade)

GMP GMP -

GMP 200 ppm 200 ppm 750 ppm 200 ppm 200 ppm GMP GMP max max max max max

GMP as buffering agent GMP 100 ppm max 100 ppm max 500 ppm max GMP GMP

GMP GMP GMP GMP -

GMP 250 ppm max 250 ppm max 1500 ppm max GMP GMP 2% max GMP 0.2% max GMP GMP

GMP

0.2% max GMP 0.2% max GMP GMP

0.2% max GMP 0.2% max GMP GMP

Calcium, Magenesium, sodium salts of Stearic acid, (Food grade)

GMP

GMP

GMP

K 1

Miscellaneous Phosphated starch GMP

1 Sl. No. Name of additives Cheese/ Sliced/ Cut/Shredded cheese Processed cheese Processed cheese spread All types of yoghurts

2 3 4 5 6 7 Stabilisers and emulsifiers singly or in combination expressed as anhydrous substance Sodium, Potassium and calcium chloride Sodium, Potassium and calcium carbonate Sodium, Potassium and calcium Citrate Calcium salt of orthophosphoric acid Calcium salt of polyphosphoric acid Potassium salt of orthophosphoric acid Potssium salt of polyphosphoric acid Sodium salt of orthophosphoric acid Sodium salt of 2 g/kg singly or 3 g/kg in combination max Evaporated milk 8 2 g/kg singly or 3 g/kg in combination max GMP GMP GMP GMP Sweetened condensed milk 9 Butter GMP 10 11 Milk powder and Cream powder Milk fat/Butter oil and Amhydrous milk fat/ Anhydrous butter oil

Table 14 List of food additives for use in Milk products

Cream powder: 3 g/kg max singly or in combination Milk powder: Calcium chloride, sodium citrate, Sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate)-3 g/kg max singly or in combination

12 13 14 15

Ice cream, Kulfi, Dried icecream mix, Frozen desserts, Milk ice, Milk lollies , Ice candy

Casein products

Whey powder

Chhana/ Paneer

polyphosphoric acid 2 Carrageenan Sodium, Potassium, Calcium and Ammonium Alginates 5 g/kg max 150 mg/k g max 10 g/kg max -

Gelatine

10 g/kg max

Lecithins

10 g/kg max 5 g/kg max 5 g/kg max 5 g/kg max 5 g/kg max 5 g/kg max 5 g/kg max

2.5 g/kg max

10 g/kg max 10 g/kg max 10 g/kg max 10 g/kg max 10 g/kg max

Pectins Sodium carboxymethyl cellulose Agar

Guar gum

10

Xanthan gum

11

Tragacanth gum

12

Karaya gum

13

Furcellaran

5 g/kg max

10 g/kg max 10 g/kg max

14

Propylene glycol alginate a) Polyglycerol esters of fattty acids b) Polyoxyethylene sorbitan monolaureate c) Polyoxyethylene sorbitan tristearate d) Polyoxyethylene sorbitan monostearate Mono and di glycerides of fatty acids Methyl cellulose

15

10 g/kg max

16

2.5 g/kg max

10 g/kg max 10 g/kg max

17

18

19

(a) Potassium salts of mono/di and poly phosphoric acid, (b) Calcium salts of mono/di and poly phosphoric acid, (c) Sodium salts of mono/di and poly phosphoric acid, (a) Sodium Citrate, (b) Potassium Citrate and (c) Calcium Citrate (a) Citric acid with sodium hydrogen carbonate and or Calcium

20

40gm/kg maximum except that added phosphorus compound shall not exceed 9gm/kg calculated as Phosphorus

21

carbonate,(b) Phosphoric acid with sodium hydrogen carbonate and or Calcium carbonate Any other emulsifying and stabilising agents listed in regulation 3.1.6 suitable for these products
Microcrystalline cellulose

40gm/k g maximu m

40 gm/kg maximu m

40 g/ kg maximu m

B 1 C 1 2 3 4 5 6 7 8 9 10 11 12 13 14 D

Thickener and modifying agent singly or in combination 10 g/kg max -

Modified starched singly or in combination Acid treated starch Alkali treated starch Bleached starch Distarch adipate acetylated Distarch glycerol Distarch glycerol, acetylated Distarch glycerol, hydroxypropyl Distarch phosphate Distarch phosphate, acetylated Distarch phosphate, hydroxypropyl Monostarch phosphate Oxidised starch Starch acetate Starch hydroxypropyl Flavours 30 g/kg max subject to declaration -

1 2 3

Vanilla extracts Vanillin Ethyl vanillin

Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances

GMP subject to declarat ion

GMP subject to declarat ion

GMP subject to declarati on

E 1

Colours (Natural: singly or in combination) Curcumin 100 ppm max 100 ppm max 100 ppm max 100 ppm 100 ppm max 100 ppm max -

Riboflavin

100 ppm max

100 ppm max

100 ppm max

- 50 ppm

50 ppm max

Chlorophyll

100 ppm max 100 ppm max

100 ppm max -

100 ppm max -

100 ppm max

Beta carotene

-100 ppm

100 ppm max

Carotene (Natural extract)

100 ppm max

100 ppm max

100 ppm max

100 ppm max

Annatto extract on Bixin/ Nor bixin basis (50:50 ratio)

10-50 ppm max normal to orange coloure d 35 ppm max 35 ppm max -

10-50 ppm max normal to orange coloure d

10-50 ppm max normal to orange coloure d

-100 ppm

20 ppm max

100 ppm max

Beta apo-8 carotenal

-100 ppm -100 ppm -100 ppm -100 ppm -GMP

35 ppm max 35 ppm max -

100 ppm max 100 ppm max 100 ppm max GMP

Methyl ester of Beta apo-8 carotenoic acid Ethyl ester of Beta apo-8 carotenoicn acid Canthaxanthin Caramel colours (Plain)

10

11

12

Caramel colours (Ammonium Sulphite process)

-3ppm maximu m

3.0 g/kg max

Colours (Synthetic: singly or in combination)

13

a) Ponceau 4R b) Carmoisine c) Erythrosine d) Tartrazine e) Sunset yellow FCF f) Indigo carmine g) Brilliant blue FCF h) Fast green FCF singly or in combination

100 ppm max (only in flavoure d and fruit yoghurt )

100 ppm max

F 1

Acidity regulators Calcium and magnesium carbonates Sodium bicarbonate and Sodium carbonate Sodium and Calcium hydroxide

GMP

GMP

2000 ppm max

2000 ppm max

Sodium phosphate

GMP

GMP

Preservatives

Sorbic acid; Sodium, Potassium and Calcium sorbates expressed as sorbic acid

3000 ppm max; for cut, sliced, shredde d cheese: 1000 ppm max

3000 ppm max;

3000 ppm max;

2000 ppm max

Nisin

12.5 ppm max

12.5 ppm max

12.5 ppm max

12.5 ppm max

Propionic acid; Sodium and calcium propionate expressed as propionic acid singly or in combination

3000 ppm max

2000 ppm max

For surface/ Rind treatment only Sorbic acid; Potassium and Calcium sorbates 1 g/kg expressed as sorbic max acid singly or in combination

Pimaricin (natamycin)

2 mg/dm square surface, not present in depth of 5 mm

Anticaking agent a) Cellulose b) Carbonates of calcium and magnesium c) Phosphates of calcium and magnesium 10 g/kg d) Silicates of max calcium, magnesium, aluminium or sodium; or silicon dioxide e) Myristates, Palmitates or Stearates of Al, K, Na, Ca, Ammonium. Acidifying agents singly or in combination

Citric acid

40 g/kg max with emulsifi ers

40 g/kg max with emulsifi ers

GMP including sodium potassiu m salts

Phosphoric acid

40 g/kg max with emulsifi ers 40 g/kg max with emulsifi ers

40 g/kg max with emulsifi ers 40 g/kg max with emulsifi ers

Acetic acid

GMP

Lactic acid

40 g/kg max with emulsifi ers

40 g/kg max with emulsifi ers

GMP including sodium potassiu m salts

Sodium bicarbonate/ Calcium carbonate expressed as anhydrous substance

40 g/kg max with emulsifi ers -

40 g/kg max with emulsifi ers -

Malic acid (DL-) L-(+Tartaric acid & Sodium/ Potassium salts) Sodium hydrogen carbonate

GMP 1 g/kg max GMP

a) Sodium/ Potassium/ Calcium orthophosphate expressed as P2O5 b) Sodium/ Potassium polyphosphate expressed as P2O5

2 g/kg max singly or in combinat ion with as P2O5

10

Glucono delta lactone

GMP

GMP

Emulsifier in singly or in combination 40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3) 40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3)

a) Potassium salt of mono/di and polyphosphoric acid b) Calcium salt of mono/di and polyphosphoric acid c) Sodium salt of mono/di and polyphosphoric acid

a) Sodium citrate b) Potassium citrate c) Calcium citrate

a) Citric acid with sodium hydrogen carbonate and or calcium carbonate b) Phosphoric acid with sodium hydrogen carbonate and or calcium carbonate

L 1

Antioxidant singly or in combination L- Ascorbic acid 0.5 g/kg max 0.5 g/kg max as ascorbic acid only in cream powder -

Ascorbyl palimtate Ascorbyl stearate

500 mg/k gmax

Alpha tocopherols, Mixed tocopherols Propyl gallate

100 mg/k gmax 100 mg/k g max

Octyl gallate

Ethyl gallate

100 mg/k gmax

Dodecyl gallate

100 mg/k gmax 175 mg/k gmax

Butylated hydroxy anisole

100 ppm max

M 1 N 1

Antioxidant synergists Citric acid Miscellaneous Glycerol 50 g/kg max GMP GMP -

Sl.No. Name of additives

(1) A.

3. 1 Colour (2) Stabilizers Annatto Beta Carotene Riboflavin 600 mg/Kg maximum (3) Danbo 200mg/kg of Milk maximum Cheddar -(4) -600 mg/Kg maximum (5) (6) 600 mg/Kg maximum (7) 600 mg/Kg maximum 600 mg/Kg 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 Edam -----GMP 600 mg/Kg maximum 600 mg/Kg maximum -600 mg/Kg maximum -600 mg/Kg maximum 600 mg/Kg maximum -200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) Gouda Havarti Samsoe Tilsiter Provolone Cottage/ Creamed Cottage Camembert Brie 600 mg/Kg maximum 200mg/kg of Milk maximum Emmentaler Saint-Paulin Coulommiers Cream Cheese Extra Hard Grating Chees Calcium Chloride

1. 2.

4 Chlorophyll ---------------15mg/ kg maximum

Table 15 (Use of Food Additives in individual variety cheeses)

C 1

Enzymes Alpha-amylase (Aspergillus oryzae var.) Alpha-amylese (Bacillus Megaterium expressed in Bacillus Subtilis) Alpha-amylese (Bacillus stearothemophilius expressed in B. subtilis). Alpha-amylase (Bacillus stearothermophilius). Alpha-amylase (Bacillus subtilies) Alpha-amylase (Carbohydrase) (Bascillus licheniformis) Enzymes from GMO should be labelled --------------

4.

1 gm/kg of milk solids maximum

1 gm/kg of milk solids maximum GMP

Preservatives

Thickening Agents singly or in combination: 5 gm/kg maximum Carrageenan -

7. 8. 9. 10.

5 gm/kg maximum

2. 3. 4. 5. 6.

1 gm/kg maximum

Sorbic Acid, Sodium sorbate, Potassium sorbate calculated as Sorbic Acid

3 gm/kg maximum

Guar Gum Karaya Gum Tragacanth Gum Xanthan Gum Alginate of Sodium/ Potassium/ Calcium Ammonium Alginate Gelatine Pectins Propylene Glycol Alginate

APPENDIX B: Microbiological Requirements:

TABLE 1 MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS Sl No 1. Name of the product Frozen shrimps or prawns Raw Cooked Not more than five lakhs /gm Not more than one lakh /gm Not more than 20/gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ __ Total Plate count E. Coli Staphylococcus aureus Salmonella & Shigella Vibrio Cholerae Vibrio Parahaemolyticus Clostridium perfringens

2.

Frozen Lobsters Raw Cooked Not more than five lakhs /gm Not more than one lakh /gm Not more than five lakhs /gm Not more than five lakhs /gm Not more than five lakhs /gm Not more than 20/gm Absent in 25 gm Not more than 20/gm Not more than 20/gm Not more than 20/gm Not more than 100 / gm Absent in 25 gm Not more than 100 / gm Not more than 100 / gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ __ __ __ Absent in 25 gm Absent in 25 gm Absent in 25 gm __ Absent in 25 gm Absent in 25 gm Absent in 25 gm

3. 4.

Frozen Squid

Frozen finfish Frozen fish fillets or minced fish flesh or mixtures

thereof Sl No Name of the product Clostridium perfringens

Total plate count Not more than five lakhs / gm Not more than fivelakhs / gm

E. Coli

Staphylococcus aureus Not more than 100 / gm Not more than 100 / gm

Salmonella & Shigella Absent in 25 gm

Vibro cholerae

Vibro parahaemolyticus Absent in 25 gm

Dried Shark fins Salted fish / dried salted fish Canned finfish Canned shrimp Canned sardines or sardine type products Canned salmon Canned crab meat Canned tuna and Bonito

Not more than 20 / gm Not more than 20 / gm

Absent in 25 gm

__

7.

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

__

8.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm __

9.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

10.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

__

11.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

__ __

12.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm __

13.

Nil

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

Absent in 25 gm

TABLE 2 MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS Dried products: milk powder, cream, whey, edible casein, ice cream mix (8) 40,000/g 50,000/g 10/g 50/g Absent/g Absent /25g Less than10/g 100/g 1000/g 10/g 100/g Absent/g 5 21,2,6,7a,b 0 3,4,5,8 Ambient, max 300 C 100g Absent/g 5 21,2,5,6 0 3,4,8 0 -18 C or lower 100g Pasteurised Butter11 (7) 10,000/g 50,000/g 10/g 50/g Absent/g Absent /25g 10/g 50/g 20/g 50/g 5 21&5 0 2-4,6,7b,8 0 to 40 C 100g Sterilised and UHT Milk, Cream Flavoured milk, Evaporated milk Requirements Sweetened Condensed Milk (6) 500/g 1,500/g Less than 10/g Absent/g Absent /25g 10/g 100/g 10/g 10/g 100/g Absent/g Sampling Plan10

(1) 1. 2. 3. 4. 5. 6. 7.

(2) Total Plate Count1 Coliform Count2 E.Coli3 Salmonella4 Staph aureus5
(coagulase positive)

8. 9.

Yeast and mold count6 Spore Count: (a) Aerobic7a (B.cereus ) (b) Anaerobic7b (Clostridium Perfringens) Listeria Monocytogenes8 Sampling Guidelines9

(3) m M m M M M m M m M m M m M M n 1-8 c Storage & transport Sample size

(4) 30,000/g 50,000/g Less than 10/g Absent/g Absent /25g Less than10/g Absent /g 5 21 02-5,8 0 to 4 0 C 100ml or g

Pasteurised Milk/Cream / Flavoured Milk

Sl.No.

(5) nil 5/g 10/g Absent/g 5 27a 0 1&7b Ambient, max 300 C 100 ml or g

Requirement s

Ice cream, frozen dessert, milk lolly, ice candy

Processed cheese/ cheese spread

Sampling Plan10

All other cheeses12

Yoghurt, Dahi, Chakka Shrikhand13

Sl.No.

Paneer/ Chhana

1. 2. 3. 4. 5.

Total Plate Count1 Coliform Count2 E.Coli3 Salmonella4 Staph aureus5

(coagulase positive)

m M m M M M m M m M m M m M M

(9) 2,00,000/g 2,50,000/g 50/g 100/g Absent/g Absent /25g -Less than10/g Less than10/g ----Absent /g

(10) 50,000/g 75,000/g Less than 10/g Absent/g Absent /25g -Less than10/g Less than10/g --10/g 100/g Absent /g

(11) --100/g 500/g

Less than 10/g

Absent /g 100/g 1000/g 10/g 100/g --10/g 100/g Absent/g Hard cheese Absent/ 25g other cheeses 5 22,5,6 0 3,4,7b,8 4 to 80 C 100g

(12) --10/g 50/g Absent/g Absent /25g 50/g 100/g 50/g 100/g ----Absent/g

(13) 3,00,000/g 5,00,000/g 50/g 90/g Less than 10/g Absent /g 50/g 100/g 150/g 250/g ----Absent/g

(14) 50,000/g 1,00,000/g 50/g 90/g Less than 10/g Absent /25g 50/g 100/g 50/g 100/g ----Absent /g

6.

Yeast and mold count6 Spore Count: (a) Aerobic7a (B.cereus ) (b) Anaerobic7b (Clostridium Perfringens) Listeria Monocytogenes8

7.

8.

9.

Sampling Guidelines9

n 1-8 c Storage & transport Sample size

5 21&2 03,4,5,6,8 -180 C or lower 100g

5 21 0 2-6,7b,8 4 to 80 C 100g

5 22,5,6 0 3,4,8 0 to 40 C 100g

5 21,2,5,6 0 3,4,8 0 to 40 C 100g

Khoya 5 21,2,,5,6 0 3,4,8 0 to 40 C 100g

1-8

Microbiological requirements for different dairy products

Sampling Guidelines:

The sampling for different microbiological testing parameters proposed in the standards is to be ensured aseptically by a trained person at manufacturing units following guidelines given in IS 11546:1999 /ISO 707:1985 (Reaffirmed 2010). The samples shall be stored and transported under appropriate temperature conditions and insulations within 24 hours of sampling to accredited laboratory for analysis as per the approved test methods. A large sample size may be drawn (if desired) according to the tests required and the type of product. Preservatives shall not be added to samples intended for microbiological examination. Three sample sets shall be taken from full production batches. Each sample set shall comprise of a minimum of five samples of 100 grams each taken randomly from throughout the batch. The samples will be submitted to the laboratory in the original unopened packaging, sealed at the time of sampling maintained in their original physical state. A set of five samples shall be tested from three different accredited laboratories and the final decision shall be drawn based on three test results. There will be no provision for retesting or re-sampling for microbiological testing.
10

Sampling plan and interpretation:

The following terms, as used by the International Commission on Microbiological Specifications of Foods (ICMSF) are defined and used in this standards: n= The number of sample units which must be examined from the batch/lot of food to satisfy the requirements of a particular sampling plan. c= the maximum allowable number of defective sample units. This is the number of sample units, which may exceed the microbiological limit specified by m. These are considered marginally acceptable results provided they did not exceed the limit specified by M. When more than this number is found; the lot is rejected by the sampling plan. m= Represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan. M= A microbiological criterion which separates marginally acceptable quality from unsatisfactory/potentially hazardous quality. Values above M are unacceptable in terms of the sampling plan and detection of one or more samples exceeding this level would be cause for rejection of the lot. When 5 or more units of the same variety from a lot or consignment are analyzed (n=5), no more than 2 units (c=2) should exceed the maximum tolerance (m) for microbiological levels stated in the reference criteria and no 1 unit should exceed the stated level for the maximum tolerance (M).

Microbiological criteria and their interpretation: Three categories of microbiological quality have been assigned in standard based on Total plate count, levels of indicator organisms (Coliform count and yeast & mold count) and the number or presence of pathogenic bacteria. These are satisfactory, unsatisfactory and potentially hazardous. 1. Satisfactory: if a maximum of c/n value are between m and M, and the rest of the values observed are < m ---- means the results are within limits of acceptable microbiological quality and no action is required. 2. Unsatisfactory: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside acceptable microbiological limits linked with hygiene indicators (Total plate count, Coliform count and Yeast and mold count) and are indicative of poor hygiene or poor handling practices. Under these conditions the premises producing such unstatisfctory product shall be stopped and will carry out the detailed investigations for nonconformity/ noncompliance during manufacturing. The manufacturing of such prouduct will be re-started only after HACCP/GMP audit clearance of the premises by the food safety authority and compliance of fresh product with the regulatory limits. 3. Potentialy hazardous: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside acceptable microbiological limits linked with pathogenic bacteria (E. coli, Salmonella, coagulase positive Staph aureus, B.cereus, Cl. Perfringens, L. monocytogenes) and are indicative of serious food safety concern and immediate remedial action should be initiated. Such results will attract enforcement/prosecution by the concerned food safety authorities. Withdrawal of any of the food still available for sale or distribution and if applicable, recall action may be initiated. An investigation of food production or handling practices shall be investigated to determine the source /cause of the potential of the problem so that remedial action can commence. A detail risk assessment shall also be done. Failure by an owner to either cease manufacture of product or withdraw/recall product from sale when requested to do so shall result in seizure of that product where the officer has reason to believe that it is contaminated with pathogenic bacteria.

14

Reference test methods: Test Methods Microbiology - General guidance for the enumeration of micro-organisms - Colony count technique at 30C (first revision) Microbiology - General guidance for the enumeration of Coliforms: Part 1 Colony count Technique (first revision) OR General guidance for estimation of IS 5401(Part 1): 2002/ISO Reference IS 5402:2002/ ISO:4833:1991

Reaffirmed 2007

4832:1991 Reaffirmed 2007 OR IS 5401(Part 2): 2002/ISO 4831:1991 Reaffirmed 2007

Coliforms: Part 2 Most Probable Number technique (first revision) Methods for detection of bacteria responsible for food poisoning: Part 1 Isolation, Identification and Enumeration of Escherichia coli (first revision) Methods for detection of bacteria responsible for food poisoning: Part 3 General guidance on methods for detection of Salmonella (second revision) Methods for detection of bacteria responsible for food poisoning: Part 8 Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Section 1 Technique using Baird-Parker Agar Medium OR Methods for detection of bacteria responsible for food poisoning: Part 8

IS 5887(Part 1):1976 Reaffirmed 2009

IS

5887(Part

3):1999/

ISO

6579:1993 Reaffirmed 2009

IS 5887(Part 8/Sec 1 ):2002 / ISO 6888-1 :1999 Reaffirmed 2007 OR IS 5887(Part 8/Sec 2 ):2002 / ISO 68882 :1999 Reaffirmed 2007

Horizontal method for enumeration of coagulasepositive staphylococci (Staphylococcus Aureus and other species) Section 2 Technique using rabbit plasma fibrinogen Agar Medium Method for yeast and mould count of food stuffs and animal feeds (first revision) Indian Standard Specification for sterilized milk Methods for detection of bacteria responsible for food poisoning: Part 6 Identification, Enumeration and Confirmation of B.cereus Methods for detection of bacteria responsible for food poisoning: Part 4 Isolation, Clostridium perfringens, identification of C.botulinum and IS:5887 PART IV:1999 Reaffirmed 2009 IS 5403:1999 Reaffirmed 2005/ ISO 7954:1987 Reaffirmed 2009 IS: 4238-1967 Reaffirmed 2010 IS 5887(Part 6):1999 / ISO

7932:1993 Reaffirmed 2007

enumeration of Cl. perfringens (second revision) Microbiology of food and animal feeding stuffs Horizontal method for detection and enumeration of Listeria monocytogenes : Part 1 Detection method OR Microbiology of Food and Animal Feeding Stuffs Horizontal Method for the Detection and Enumeration of Listeria monocytogenes- part-2 Enumeration Method Methods of sampling for milk and milk products IS 11546:1999 / ISO 707:1997 IS 14988(Part 1):2001 Reaffirmed 2007 / ISO 11290-1 :1996 OR IS:14988(Part 2): 2002 Reaffirmed 2007/ ISO:11290-2 :1998

Reaffirmed 2010

11

The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count The requirement on yeast and mold counts is not applicable for mold ripened cheese.

12

13

The standard requirements of lactic counts of one million c.f.u./g min as specified by BIS in such products/ or such products containing Probiotic organisms shall be applicable.

TABLE 3 MICROBIOLOGICAL PARAMETERS FOR SPICES No Requirements Caraway (Shiahjira) Absent in 25 gm Cardomom (Elaichi) Absent in 25 gm Chillies and Capsicum (Lal Mirchi) Absent in 25 gm Fenugreek (Methi) Absent in 25 gm Cinnamon (dalchini) Absent in 25 gm Ginger (Sonth, Adrak) Absent in 25 gm Cassia (Taj) Cloves (Laung) Coriander (Dhania) Absent in 25 gm Nutmeg (Jaiphal) Absent in 25 gm -

1 2 3 4 5 6 7 8 9 Sl No 1 2 3 4 5 6 7

Total Plate Count Coliform Count E. Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens Requirements Total Plate Count Coliform Count E. Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count

Absent in 25 gm -

Absent in 25 gm Mustard (Rai, Sarson) Absent in 25 gm -

Cumin (Zeera, Fennel (Saunf) Kalaunji) Absent in 25 gm Absent in 25 gm -

Mace (Jaipatri) Absent in 25 gm -

8 9

Anaerobic Spore Count Listeria monocytogens

Sl No 1 2 3 4 5 6 7 8 9

Requirements Total Plate Count Coliform Count E. Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens

Pepper Black Poppy (Khas (Kalimirch) Khas) Absent in 25 gm -

Saffron (Kesar) Absent in 25 gm -

Turmeric (Haldi) Absent in 25 gm -

Curry Powder -

Mixed Masala -

Aniseed (Saunf) Absent in 25 gm -

Sl No

Requirements

Ajowan (Bishops seed)

Dried Mango Slices -

Dried Mango Powder (Amchur) -

Pepper White

Garlic (Lahsun)

Celery

1 2 3 4 5 6 7 8 9

Total Plate Count Coliform Count E. Coli Salmonella Shigella Staphylococcus aureus Yeast and Mould Count Anaerobic Spore Count Listeria monocytogens

Absent in 25 gm -

Absent in Absent in 25 gm 25 gm -

Dehydrated Asafoetida Edible Common Onion Salt (Sukha Pyaj) -

TABLE 4: Microbiological requirements of food products given below: Sl No 1 Products Thermally processed fruits and vegetable products Parameters a) Total plate count b) Incubation at 37C for 10 days and 55C for 7 days Total plate count Limits a) Not more than 50 / ml b) No changes in pH

a) Dehydrated fruits and

vegetable products b) Soup powders c) Desiccated coconut powder d) Table olives e) Raisins f) Pistachio nuts g) Dates h) Dry fruits and nuts Carbonated beverages, ready to serve beverages including fruit beverages

Not more than 40,000 / gm

a) Total plate count b) Yeast and mould

count

c) Coli form count

4 Tomato products a. Tomato juices and soups (a) Mould count

Not more than 50 cfu / ml Not more than 2.0 cfu / ml Absent in 100 ml Positive in not more than 40.0 percent of the field examined Not more than 125 per 1 / 60 c.m.m Positive in not more than 60.00 percent of the field examined

(b) Yeast and spores

b. Tomato puree and paste (a) Mould count

c. Tomato ketchup and

Tomato Sauce

(a) Mould count

Positive in not more than 40.00 percent of the field examined Not more than 125 per 1 / 60 c.m.m Not more than 10000 / ml Positive in not more than 40.00 percent of the field examined Not more than 125 per 1 / 60 c.m.m Positive in not more than 100 count / gm Not more than 40,000 / gm

(b) Yeast and spores (c )Total plate Count 5 Jam / Marmalade / Fruit jelly / Fruit Chutney and Sauces Mould Count

Yeast and spores 6 Other fruits and vegetableproducts covered under Regulation 2.3 Frozen fruits and vegetable products Yeast and mould count

Total plate count

8 9 10 11 12

Preserves Pickles Fruits Cereal Flakes Candied and Crystalised or Glazed Fruit and Peel a) All Fruits and Vegetable products and ready to serve Beverages including Fruit Beverages and Synthetic products covered Regulation 2.3. b) Table olives c) Raisins d) Pistachio nuts e) Dates f) Dry fruits and nuts g) Vinegars

Mould count Mould count Mould count Mould count a. Flat Sour Organisms

Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml (i) Not more than 10,000 cfu / gm for thoseproducts which have pH less than 5.2 (ii) Nil for those products which have pH more than 5.2 Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 1 gm / ml Absent in 25 gm/ ml

b. Staphylococcus aureus c. Salmonella d. Shigella e. Clostridium botulinum f. E. Coli g. Vibrio Cholera

[V.N Gaur] Chief Executive Officer