Appendix A and B Revised (30-12-2011) PDF

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.
Name of additive
Bread
Biscuits
1
A.
Acidity regulators
1
Sodium fumarate
GMP
GMP
Potassium malate
GMP
GMP
Sodium hydroxide
GMP
GMP
Acetic acid or Lactic acid
2500 ppm max
GMP
Citric acid
GMP
Malic acid
GMP
Tartaric acid
GMP
Emulsifying and stabilizing agents singly or in

combination
Emulsifying and
stabilizing agents listed
in regulation 3.1.6
suitable for this product
may be used.
Sucroglycerides
1000 ppm max
Hydroxy Propyl methyl cellulose
GMP
GMP
Sucrose esters of fatty acids
GMP
GMP
Di- Acetyl tartaric acid esters of mono and diglycerides
GMP
10000 ppm max
Guar gum
5000 ppm max
Sorbitol
GMP
Lecithin
GMP
Glycerine
GMP
Glycerol
GMP
B.
monostearate
10
Sodium steroyl 2 lactylate of

Calcium steroyl 2 lactylate
(Singly or in combination)
5000 ppm max
11
Polyglycerol esters of fatty acids and polyglycerol

esters of interesterified recinoleic acid
2000 ppm max
C.
Improver
1
Fungal alpha amylase
100 ppm max (on flour

mass basis)
Bacterial amylase
GMP
GMP
Amylases and other enzymes
GMP
Ammonium persulphate

mass basis)
Calcium phosphate

mass basis)
Calcium carbonate

mass basis)
7
D.
50 ppm max (On flour

mass basis)
Flour treatment agent

1
Ammonium chloride

mass basis)
L- cystein mono hydrochloride

mass basis)
Ammonium phosphate

mass basis)
Benzoyl peroxide
40 ppm max
Antioxidant
Ascorbic acid
GMP
GMP
E.
1
40 ppm max
As per regulation 6.1.5
Preservatives/ Mould inhibitors singly or in

combination
F.
1
Calcium or sodium propionate
5000 ppm max
Sorbic acid or its Sodium, Potassium or Calcium salts

(calculated as sorbic acid)
1000 ppm max
Acid calcium phosphate
10000 ppm max
Sodium diacetate
4000 ppm max
Acid sodium pyrophosphate
5000 ppm max
Colours (can be used singly or in combination within

the specified limits)
G.
a.
Natural
1
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
10
Annato
11
Saffron
b.
GMP
Synthetic
1
Ponceau 4R
Carmoisine
Erythrosine
Tartrazine
Sunset Yellow FCF
Indigo carmine
Brilliant blue FCF
Fast green FCF
Aspartame
2200 ppm max
Acesulphame K
1000 ppm max
1000 ppm max
Sucralose
750 ppm max
750 ppm max
H.
100 ppm max (singly

or in combination)
Artificial sweeteners (Singly)
I.
J.
Potassium bromate and/or Potassium iodate
2200 ppm max
Leavening agents
1
Baking powder
GMP
GMP
Ammonium bi-carbonate
GMP
GMP
Ammonium carbonate
5000 ppm max
5000 ppm max
Flavours
Natural flavours and natural flavouring substances/

Nature identical flavouring substances/ Artificial
flavouring substances
GMP
K.
Flavour improver/ enhancer
GMP
L.
Nutrient
Calcium and ferrous salts
GMP
Potassium iodate
GMP
M.
Dough conditioners
1
Sodium bisulphite
GMP
Sodium metabisulphite
GMP
N.
Yeast
GMP
GMP
O.
Jellifying agents
GMP
1
2
A
Antioxidants
1
Tocopherol
GMP
GMP
-
2
Lecithin
GMP
GMP
-
3
Butylated hydroxy anisole (BHA)
200 ppm max
200 ppm max
-
250
ppm
max
-
200 ppm max

200 ppm max
-
3
4
5
6
3
Gellan gum
-
Preservatives
Sorbic acid and its sodium,
potassium and calcium salts
(calculated) as sorbic acid
Benzoic acid
1000 ppm max
0.5% max
0.1%
max
300 ppm max

-
B
Tertiary butyl hydro quinone
(TBHQ)
Emulsifier/ Stabiliser
1
Methyl cellulose
0.5% max
0.5% max
-
2
Carboxymethyl cellulose
0.5% max
0.5% max
-
2% max (in
sugar boiled
confectionery
only)
-
300
ppm
max
-
8
9
10
11
Lozenges
Synthetic syrup for

dispensers
Chocolates
Sugar based/ Sugar free

confectionery
Chewing gum/ Bubble gum
Ready-to-Serve Beverages
Tea/Coffee based
Rice and Pulses based

Papads
Istant mixes such as idli

mix, dosa mix, upma
mix, pongal mix,
puliyogare mix, gulab
jamun mix, jalebi mix,
vada mix, .etc
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
Snacks/ Savouries (Fried

Products):- Chiwda, Bhujia,
Dalmoth, Kadubale,
Kharaboondi, Spiced &
Fried dals, banana chips
and similar fried products
sold by any name
Additives
Sl. No.
Table 2
List of Food Additives for use in Foods
12
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
Acesulphame K
Saccharin Sodium
Sucralose
Polyols (singly or in combination)
600
ppm
10000
ppm
max
10000 ppm
max
2000
ppm
max
3000
ppm
max
500 ppm max
600
ppm
5000
ppm
max
3500 ppm
max
500
ppm
max
1500
ppm
max
500 ppm max
3000
ppm
max
3000 ppm
max
500
ppm
max
450
ppm
max
750 ppm max
600
ppm
1500
ppm
max
Sorbitol
GMP
GMP
GMP
GMP
GMP
Manitol
GMP
GMP
GMP
GMP
GMP
Xylitol
GMP
GMP
GMP
GMP
GMP
Isomalt
GMP
GMP
GMP
GMP
Lactitol
GMP
GMP
GMP
GMP
Maltitol
GMP
GMP
GMP
GMP
Not more than

2.0% max,
singly or in
combination
Glazing agents
Shellac
Beeswax (white and yellow)
Candelilla wax
GMP
Gum arabic
Pectin
Bulking agents
Polydextrose A and N
GMP
Miscellaneous
Sodium bicarbonate
GMP
Sodium acetate
GMP
Tartaric acid
GMP
Citric acid
GMP
Malic acid
GMP
Table 3
Food Additives in Foods not specified
Name of the
product
Colours
Preservatives
Emulsifiers/
Stabilisers
Flavour
enhancer
s
Anticaking
agents
Acid regulators
Improver/
Leavening agents
Antioxidants
10
Desert jelly
Carageenan GMP
Dairy based drinks,

flavoured and/ or
fermented (e.g
chocolate, milk,
cocoa, eggnog)
UHT sterilized milk
shelf life more than
three months
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
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
S.
No.
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
Flavour Emulsion,
Flavour Paste ( for
carbonated and
non carbonated
water only)
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
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
Sulphur dixoide- 450

ppm max
Corn flour and such

like starches

ppm max
Corn syrup

ppm max
10
Canned rasgolla
(the cans shall be
internally lacquered
with sulphur
dioxide resistant
lacquer)
Nisin-5 ppm maximum
11
Gelatin

ppm max
12
Beer
Sulphur dixoide- 70
ppm max
13
Cider

ppm max
14
Alcoholic wines

ppm max
15
Non Alcoholic wines

ppm max
16
Ready-to-serve
beverages
Sulphur dixoide- 70 ppm

max or Benzoic acid120 ppm max
17
Brewed ginger beer
Benzoic acid- 120 ppm

max
18
Coffee extract
Benzoic Acid- 450 ppm

maximum
19
Danish tinned
caviar
Benzoic Acid- 50 ppm

maximum
20
Dried ginger
Sulphur dioxide- 2000

ppm maximum
21
Flour confectionery
Sorbic Acid including

Sodium, Potasium and
Calcium Salt Calculated
as Sorbic Acid)- 1500
ppm maximum
22
Smoked fish (in

wrappers)
Sorbic Acid- only

wrapper may be
impregnated with Sorbic
Acid
23
Dry mix of
rasogollas

ppm maximum
24
Preserved chapatis
Sorbic Acid- 1500 ppm

maximum
25
Fat spread
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
26
Prunes
Potassium Sorbate
(Calculated as Sorbic
Acid)- 1000 ppm
maximum
27
Baked food
confections and
baked foods
Ammonia Carbonate5000ppm maximum

Ammonium Bicarbonate- GMP, Baking
powder-GMP
28
Flour for baked

foods
Sodium Diacetate2500ppm maximum or

Methyl propyl hydroxy
Benzoate- 500 ppm

maximum
29
30
Fruit, fruit pulp or

juice (not dried) for
conversion into jam
or crystallised
glace or cured fruit
or other products
(a) Cherries

ppm maximum
(b) Strawsberries
and
Raspberries
(c) Other fruits

ppm maximum

ppm maximum
(d) Dehydrated
Vegetables

ppm maximum
Paneer
Nisin-12.5 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
Sorbic Acid including

Sodium, Potassium and
Calcium Salt (Calculated
as Sorbic Acid)- 1500
ppm maximum
32
Prepacked Coconut
Water
Nisin-5000 IU maximum
33
Canned Rasogula
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
Name of food additive
Tallow
Lard
Edible vegetable
oils and fats
Antioxidant (Singly or in combination)
Lecithin
GMP
GMP
GMP
GMP
Ascorbic acid
GMP
GMP
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
Butylated Hydroxy Anisole (BHA)
200 ppm max
200 ppm max
200 ppm max
200 ppm max
Any combination of propyl gallate, BHA within limits of

gallate and BHA
200 ppm max
200 ppm max
200 ppm max
200 ppm max
Natural and synthetic tocopherols
GMP
GMP
GMP
GMP
Ascorbyl palmitate/ stearate singly or in combination
500 ppm max
500 ppm max
500 ppm max
500 ppm max
Citric acid, Tartaric acid, Gallic acid
GMP
GMP
GMP
GMP
Resin guinace
100 ppm max
100 ppm max
100 ppm max
500 ppm max
10
TBHQ
200 ppm max
200 ppm max
200 ppm max
200 ppm max
B.
Antioxidant Synergist
Sodium citrate
GMP
GMP
GMP
GMP
Isopropyl citrate mixture
Phosphoric acid
Monoglyceride citrate
100 ppm max,

Singly or in
combination
100 ppm max,

Singly or in
combination
100 ppm max,

Singly or in
combination
100 ppm max,

Singly or in
combination
C.
Antifoaming agents
Dimethyl polysiloxane singly or in combination with silicon

dioxide
10 ppm max
10 ppm max
10 ppm max
GMP
D.
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
GMP
Polyglycerol esters of fatty acids
5g/kg max
1,2- Propylene glycol esters of fatty acids
20g/kg max
Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate
E.
Preservatives (Singly or in combination)
Sorbic acid
Sodium/ Potassium/ Calcium sorbate expressed as Sorbic

acid
10g/kg max
10g/kg max
10g/kg max
1000 mg/kg max:

Table maragrine/
Fat spread
Benzoic acid
Sodium/ Potassium/ benzoate expressed as Benzoic acid
F.
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
Frozenshrimps
A
1
2
1
Antioxidants
AscorbicAcid
SodiumandPotassium
Associatesinglyorin
combinationexpressed
asAscorbicacid
Frozen
Lobsters
Salted
Fish
Frozen
finfish
Canned
finfish
Canned
Shrimps
Canned
Sardines
Canned
Tunaand
Bonito
Canned
Crabmeat
FrozenFish
Fillets
10
11
GMP
1gm/kg
(maximum)
1gm/kg
maximum
1gm/kg
maximum
B
1
2
3
C
1
AcidifyingAgents
AceticAcid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
1gm/kg
maximum
inminced
fishflesh
only
10gms/kg
maximum
expressed
asP2O5
(including
natural
phosphate)
10gms/kg
maximum
expressed
asP2O5
(including
natural
phosphate)
10gms/kg
maximum
expressed
asP2O5
(including
natural
phosphate)
Citricacid
GMP
GMP
LacticAcid
MoistureRetentionAgentssinglyorincombinationincludingnaturalphosphateexpressedasP2O5
Sodiumpolyphosphate
expressedasP2O5
Potassium
Polyphosphateexpressed
asP2O5
Calciumpolyphosphate
expressedasP2O5
4
Orthophosphoricacid
100gms/kg
maximum
100gms/kg
maximum
850mg/kg
maximum
D
1
2.
3.
4.
5.
6.
7.
8.
E
1
NameoftheAdditive
Frozenshrimps
Frozen
Lobsters
SaltedFish
Frozen
finfish
Canned
finfish
Canned
Shrimps
Canned
Sardines
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
100mg/kg
maximumraw
edible
30mg/kg
maximum
cookedproduct.
Singlyorin
combination
expressedasSO2
100mg/kg
maximum
rawedible
30mg/kg
maximum
cooked
product.
Singlyorin
combination
incooked
product
Ponceau4R
2. SunsetYellow
3.
Tartarazine
Canned
Tunaand
Bonito
9
Canned
Crabmeat
Frozen
FishFillets
10
11
200mg/kg
maximum
singlyorin
combination
expressed
assorbic
acid
30mg/kg
maximum
cookedmass
30mg/kg
maximum
singlyorin
combination
F.
1
2
3.
4.
5.
G
1
2
3
4
5
6
7
8
9
10
11
12
13
14
NameoftheAdditive
Frozenshrimps
Frozen
Lobsters
SaltedFish
Frozen
finfish
Canned
finfish
Canned
Shrimps
Canned
Sardines
1
ThickeningAgents
Pectin
TragacanthGum
XanthanGum
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
Canned
Tunaand
Bonito
9
2.5gm/kg
maximum
20gm/kg
20gm/kg
maximum
maximum
singlyorin
singlyorin
combination combination
inpacking
inpacking
medium
medium
only
only
Canned
Crabmeat
Frozen
FishFillets
10
11
5mg/kg
maximum
asSodium
Alginate
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
H
1
I
1
J
1.
NaturalFlavours
Naturalflavoursand
naturalflavouring
substances
FlavourEnhancers
Monosodium
Glutamate
SequesteringAgents
CalciumDisodium
EDTA
2
Frozenshrimps
3
Frozen
Lobsters
4
SaltedFish
5
Frozen
finfish
6
Canned
finfish
7
Canned
Shrimps
8
Canned
Sardines
9
Canned
Tunaand
Bonito
10
11
Canned
Crabmeat
Frozen
FishFillets
GMP
GMP
GMP
500
mg/kg
maximum
250mg/kg
maximum
250
mg/kg
maximum
1
D
1
21 CustardApple
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
22
Fruitsnot
specified
20 Pomegranate
GMP
Kenu
GMP
Lichi
Plums
Peaches
GMP
18
GMP
Papaya
GMP
17
GMP
Chicu
GMP
16
GMP
Guava
GMP
15
GMP
Mangoes
GMP
14
GMP
Palmito
GMP
13
GMP
Apricot
GMP
12
GMP
FruitCocktail/
TropicalFruit
Cocktail
11
GMP
Oranges
Citric Acid
Fumaric
Acid
GMP
10
Strawberries
Peas
Raspberries
Pineapple
5
Acidifying
Agents
(Singly or in
Combination)
GMP
-
Lactic Acid
Anti-clouding
Agent
10
ppm
maxi
mum
GrapeFruits
Nameof
Additives
Acetic Acid
19
3
4
A
1
2
S.No.
Table 6
LIST OF FOOD ADDITIVES FOR USE IN THERMALLY PROCESSED FRUITS
Methyl
Cellulose
Antifoaming
Agents
550
ppm
maxi
mum
550
ppm
maxi
mum
Dimethyl
Polysiloxane
10
ppm
maxi
mum
GMP
GMP
GMP
10 ppm
maximu
m
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
maxi
mum
550
ppm
maximum
Antioxidant
Ascorbic
Acid
Colours (can
be used singly
or in
550
ppm
maxi
mum
200
ppm
maximum
200
ppm
maximum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
Fruitsnot
specified
21 CustardApple
200
ppm
maxi
mum
200
ppm
maxi
mum
22
20 Pomegranate
200
ppm
maximum
200
ppm
maxi
mum
Kenu
19
200
ppm
maximum
Lichi
18
Papaya
200
ppm
maxi
mum
17
Chicu
16
Guava
15
Mangoes
14
Palmito
13
Apricot
Strawberries
9
12
Peas
8
FruitCocktail/
TropicalFruit
Cocktail
11
Raspberries
7
Oranges
Plums
6
10
Pineapple
5
Caramel
Curcumin or
turmeric
GrapeFruits
4
Peaches
3
Nameof
Additives
S.No.
Chlorophyll
combination
within the
specified
limits
(a
)
1
2
3
4
5
6
7
8
9
10
11
(b)
1
2
3
4
Natural:
Beta-carotene
Beta apo-8
carotenal
Methylester
of Beta-apo-8
carotenic acid
Ethylester of
Beta-apo-8
carotenic acid
Canthaxanthi
n
Riboflavin,
Lactoflavin
200 ppm
Maximu
m
Annatto
Saffron
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200 ppm
Max
Synthetic
Poncea 4R
Carmoisine
Erythrosine
Tartarzine
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
-
200
ppm
maxi
mum
200
ppm
maximum
200
ppm
maximum
3
4
5
G
1
Calcium
Lectate
Calcium
Gluconate
Calcium
Carbonate
Calcium
Bisulphite
350
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
200
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
-
200 ppm
max
350 ppm
maximum
350 ppm
maximum
350
ppm
maxi
mum
350 ppm
maximum
1%
m/m
maximum
200
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
350
ppm
maxi
mum
200
ppm
maximum
350
ppm
maxi
mum
350
ppm
maximum
350
ppm
maximum
350
ppm
maxi
mum
350
ppm
maximum
200
ppm
maxi
mum
Fruitsnot
specified
200
ppm
maximum
Kenu
200
ppm
maxi
mum
22
200
ppm
maxi
mum
Lichi
Papaya
Chicu
200
ppm
maxi
mum
21 CustardApple
Guava
Mangoes
Palmito
14
20 Pomegranate
350
ppm
maxi
mum
350
ppm
maxi
mum
19
Calcium
Chloride
350
ppm
maxi
mum
18
Fast Green
FCF
Firming Agents (Singly or in combination)
13
Apricot
Strawberries
9
200
ppm
maxi
mum
200 ppm
max
12
Peas
8
200
ppm
maxi
mum
FruitCocktail/
TropicalFruit
Cocktail
11
Raspberries
7
Oranges
Plums
6
10
Pineapple
5
GrapeFruits
Peaches
Nameof
Additives
17
16
Sunset
Yellow FCF
Indigo
Carmine
Brilliant Blue
FCF
15
S.No.
1
5
200
ppm
maximum
Thickening Agents
Modified
Starches
Table 7
LIST OF FOOD ADDITIVES IN THERMALLY PROCESSED VEGETABLES
Garlic
Bell Paper
Rajma
All pulses and dals whole

and splits
Other vegetables and

curried vegetables/ readyto-eat vegerables
Table Onions
15
16
17
18
19
20
21
22
23
24
Garkin
Spinach
14
Sweet Potato
13
Brinjal
12
Cauliflour
11
Ladies Finger
Processed Peas
Asparagus
Niger, Groundnut,
Seasame and mustard
pastes and other oil seeds
paste
Chestnuts & Chestnut

Puree
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
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GM
P
GMP
GMP
GM
P
GM
P
GM
P
GM
P
GM
P
GMP
200
ppm
maximum
200
ppm
maximum
200
ppm
maximum
200
ppm
maxi
mum
200
ppm
maximum
200
ppm
maximum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maxi
mum
200
ppm
maximum
200
ppm
maximum
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
-
C
(a)
1.
Carrots
2
3
4
Green Peas
B
1
Mushrooms
Sweet Corn/ Baby Corn
Green Beans/ Wax Bean
Canned Tomato
Name of Additives
S.No.
1
A.
1
10
11
(b)
Synthetic
8

-

and splits
Rajma
Bell Paper
Garlic
Table Onions
mum
Spinach
Garkin
Sweet Potato
Brinjal
Cauliflour
200
ppm
maximum
Ladies Finger
Processed Peas
mum
Asparagus
Niger, Groundnut,
Seasame and mustard
paste
200
ppm
maxi-

Puree
Carrots
Green Peas
Mushrooms
200
ppm
maxi-
Canned Tomato
Name of Additives
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


and splits
Rajma
Bell Paper
Garlic
Table Onions
Spinach
Garkin
200
ppm
maxi
mum
Sweet Potato
l
cal
ciu
m
ion
(co
nte
nt
(dic
es,
slic
es,
Brinjal
m ion
(conte
nt
(dices
,
slices,
wedg
es)
0.45
%
max
(whol
Cauliflour
Calciu
m
Glucon
ate
Ladies Finger
3.
m ion
(conte
nt
(dices
,
slices,
wedg
es)
0.45
%
max
(whol
Processed Peas
Calciu
m
Lactate
Asparagus
2.
200
ppm
maximum
Niger, Groundnut,
Seasame and mustard
paste
D
1

Puree
Carrots
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
Green Peas
Mushrooms
Canned Tomato
Name of Additives
S.No.
1
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
Max
350
ppm
maxi
350
ppm
maximum
350
ppm
maxi
350
ppm
maximum
350
ppm
maxi
350
ppm
maximum
350
ppm
maxi
350
ppm
max
350
ppm
maximum
350
ppm
maximum
350
ppm
maximum
350
ppm
maximum
350
ppm
maximum
350
ppm
maxi
350
ppm
maximum
350
ppm
maxi
mum
350
ppm
maxi
350
ppm
maximum
350
ppm
max
350
ppm
maxi
mum
350
ppm
maxi
350
ppm
maximum
350
ppm
maxi
350
ppm
maximum
350
ppm
maximum

and splits
Rajma
Bell Paper
Garlic
Table Onions
Spinach
Garkin
Sweet Potato
Brinjal
Cauliflour
Ladies Finger
Processed Peas
Asparagus
Niger, Groundnut,
Seasame and mustard
paste
Puree
Carrots
Green Peas
Mushrooms
GMP
GMP
25pp
m
maximum
Thickening Agents
Vegeta
ble
gums
F
1
6.
Canned Tomato
Processing Aids
Stannou s
Chlorid
e
5.
Name of Additives
S.No.
E
1.
we
dge
s)
0.4
5%
ma
x
(wh
ole
pie
ces
)
e
pieces
)
e
pieces
)
Calciu
m
Carbon
ate
Calciu
m BiSulphit
e
Mono
Calciu
m
Phosph
ate
Alumin
ium
Potassi
um
Sulphat
e
4.
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


and splits
Rajma
Bell Paper
Garlic
Table Onions
Spinach
Garkin
1%
m/m
maxi
mum
Sweet Potato
Brinjal
Cauliflour
Ladies Finger
Processed Peas
GMP
Asparagus
iv
Niger, Groundnut,
Seasame and mustard
paste
iii

Puree
ii
10
g/k
g
ma
xi
mu
m
Carrots
10
g/kg
maxi
mum
Green Peas
10
g/kg
maxi
mum
Mushrooms
iv
Iii
Canned Tomato
ii)
Name of Additives
S.No.
i)
(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/kg
maxi
mum
10
g/kg
maxi
mum
10
g/kg
maxi
mum
10
g/kg
maxi
mum
-150
ppm
max
as
sodiu
m
-150
ppm
max
as
sodiu
m


and splits
Rajma
Bell Paper
Sodium
Citrate
Garlic
2.
Table Onions
Spinach
Garkin
Softening Agents (Singly or in combination)

Sodium
bicarbona
te
Sweet Potato
H
1.
Brinjal
Cauliflour
Ladies Finger
Processed Peas
Asparagus
200
pp
m
ma
xim
um
Niger, Groundnut,
Seasame and mustard
paste

Puree
Carrots
Green Peas
Mushrooms
GMP
GMP
Canned Tomato
Name of Additives
S.No.
vi
glycol
Alginat
-e
Pectine
s
Calciu
m
Disodiu
m
ethylen
diamine
Table 8
List of Food Additives for use in food products
Sl. Name of the

No. Additives
1
A
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
Frozen
Fruit/Fruit
Products
Frozen
Vegetabl
es
Fruit Based
Beverage
Mix/Powdered Fruit
Based Beverages
10
11
12
13
2%
maximum
in powders
2% maximum in
powders only
ACIDIFYING AGENTS (Singly or in combination)

1 Citric Acid
2 Fumaric Acid
GMP
-
GMP
GMP
3 Lactic Acid
4 L-Tartaric Acid
5 Malic Acid
6 Phosphoric Acids
B
GMP
GMP in Cola
beverages
only
GMP
2%
maximum
in
GMP
GMP
GMP in Cola
beverages only
GMP
ANTICAKING AGENTS (Singly or in Combinations)

1 Carbonates of
calcium and
magnesium
2 Phosphates of
calcium and
magnesium
3 Silicates of calcium,
magnesium,
aluminium or
sodium or silicon
dioxide
GMP
GMP
powders
only
only
-
ANTIOXIDANTS
1 Ascorbic Acid
GMP
COLOURS (Can be used singly or in combination within the specified limits)
(a)
Natural:
GMP
GMP
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
200 ppm
maximum
GMP
Caramel
only
100 ppm
maximum
100 ppm
maximum
GMP
200 ppm maximum
(b) Synthetic
1 Ponceau 4R
2 Carmoisine
3 Erythrosine
4 Tartarzine
5 Sunset Yellow FCF
200 ppm
maximum
100 ppm
maximum
100 ppm
maximum
200 ppm maximum
6 Indigo Carmine
7 Brilliant blue FCF
8 Fast green FCF
GMP
GMP
GMP
500 ppm
maximum
250 ppm
maximu
m in
puree
120 ppm
maximum
120 ppm
maximum
350 ppm
maximum
750 ppm
maximu
m in
Paste
70 ppm 700 ppm

2000 ppm
70 ppm maximum
maximum maximum
maximum
120 ppm maximum
FLAVOURS
1 Natural Flavouring
and Natural
Flavouring
substances / Nature
identical flavouring
substances /
artificial flavouring
substances
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)
300 ppm
max
THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS

1 Vegetable Gums
(Singly or in
combination)
Gum Arabic
GMP
GMP
GMP
GMP
2 Alginates (singly or
in combination
(i) Calcium Alginates
(ii) Potassium Alginates
(iii) Sodium Alginates
GMP
GMP
-
GMP
3 Pectines
4 Estergum
-
450 ppm
maximum
0.5%
maximum
5 Xanthan Gum
6 Alginic Acid
GMP
7 Quinine (As
Sulphate)
-
GMP
450 ppm
max. subject
to 100 ppm in
ready to
serve
beverage
after dilution
-GMP
100 ppm
max
0.5%
max
8 Gellan Gum
GMP
GMP
GMP
100 ppm
maximum
0.5% maximum
GMP
100 ppm
maximum
GMP
100 ppm maximum
100 ppm maximum
0.5% maximum
GMP
GMP
H
Phosforus Penta
Oxide
500 ppm
maximum
400 ppm
maximum
-1000
ppm max
1000 ppm max in

carbonated water
only.
I
Nitrozen
J
Sequestrant
1
Sodium hexa meta

phosphate
1
Acetic Acid
2
Citric Acid
Lactic Acid
L-Tartaric
Acid
5
Malic Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
6
Phosphoric
Acids
GMP
B
ANTIFOAMING AGENTS
1
Dimethyl
Polysiloxane
10 ppm
maximum
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GM
P
-
GM
P
GM
P
-
GMP
GMP
GMP
GMP
GMP
GMP
-
GM
P
GM
P
GM
P
GM
P
GMP
GMP
GMP
GMP
-
Green Chilli Paste, Ginger Paste, Garlic

Paste, Onion Paste, Whole Chilli Paste
Pickles
Chutney Fruits and / or Vegetable/

Mango Chutney
Cherry (Tharmally Processed)
Concentrated Fruit/ Veg Juice, Pulp

Puree with preservatives for industrial
use only
Fruit /vegetable Juice, Pulp, Puree, with

preservatives for industrial use only
Ginger Cocktail (Ginger Beer and

Gingerale)
Squashes, Crushes, Fruit Syrups,

Sharbats, Cordial and Barley Water
Murabba/Preserve
Candid Crystallised & Glazed Fruit
Fruit Pulp/Puree
A
Mango Pulp/Puree
4
Name of Additives
Sl. No.
Table 9
List of food additives for use in food products
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Mono and
diglycerides
of fatty acids and edible
oils
ANTIOXIDANTS
Ascorbic
GMP
GMP
GMP
GMP
Acid
(a)
Natural:
Chlorophyll
Caramel
C
1
3
4
5
8
9
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)
10 ppm
maximum
GMP
GMP
GMP
GM
P
GMP
200 ppm
maximum(clubb
ed from a1 to
a11)
GMP(clubbe
d from a1 to
a11)
GMP
10
Annatto
11
Saffron
(b)
Synthetic
Poncea 4R
Carmoisine
Erythrosine
Tartarzine
350 ppm
maximu
m
350 ppm
maximu
m only
on fruit/
vegetabl
e pieces
5
6
7
Sunset
Yellow FCF
Indigo
Carmine
Brilliant Blue
FCF
200 ppm
maximu
m
200 ppm
maximu
m
200ppm
maximu
m
Fast green
FCF
FIRMING AGENTS (Singly or in Combination)
Calcium
Chloride
GMP
GMP
Calcium
Lectate
GMP
GMP
Calcium
Gluconate
GMP
GMP
Calcium
Carbonate
GMP
GMP
Calcium
Bisulphite
GMP
GMP
FLAVOURS
200 ppm
maximum
350 ppm
maximum
350 ppm
maximum
only on
fruit/vegetab
le pieces
2
G
Natural
Flavouring
and Natural
Flavouring
Substances
GMP
GMP
GMP
Nature
Identical
GMP
GMP
GMP
Flavouring
Substances
PRESERVATIVES (singly or in combination)
GMP
GMP
GMP
GMP
GMP
GMP
Benzoic Acid
& its Sodium
& Potassium
Salt or both
(Calculated
as Benzoic
Acid)
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
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
H
1
Sorbic Acid
Calcium
Sorbate and
500 ppm
Potassium
maximu
Sorbate
m
expressed
as Sorbic
Acid
PROCESSING AIDS
Sodium
MetabiSulphite as
Sulphur
Dioxide
I
THICKENING AGENTS
Xanthan
Gum
Alginates
(Singly or in
combination)
(i)
0.5%
maximu
m
SOFTENING AGENTS (Singly or in Combination)

Sodium BiCarbonate
Sodium
Citrate
GMP
GMP
GMP
GMP
Ammonium
Alginates
(ii)
Calcium
Alginates
(iii
)
Potassium
Alginates
(iv
)
Sodium
Alginates
(v)
Propyl glycol
Alginate
Pectines
Gellan gum
0.5%
maximu
m
0.5%
maximum
GMP
GMP
GMP
GMP
Table 10
List of food additives for use in Food products
Sl.
No
1
A
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
10
11
Nectar
s
Fruit Juices
aspecticaly
packed
Veget
able
Juices
Concen
trated
Fruit/Ve
g. Juice
/Pulp/P
uree
12
13
14
15
16
Soup powder,
Fruit powder,
Vegetable
powder, Instant
Fruit/Vegetable
Chutney Mixed
(dry), Culinary
Powder,
Seasoning
Mixed Powder

1
2
Acetic
Acid
Citric Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
0.3%
maximum
0.3%
maximum
Fumaric
Acid
Lactic Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
L-Tartaric
Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Malic Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Phosphori
c Acids
GMP
ANTICAKING AGENTS (Singly or in combination)

1
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
10ppm
maximum
10ppm
maximum
10ppm
maximum
GMP
GMP
10ppm
maximum
10ppm
maximu
m
10ppm
maximu
m
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
ANTIFOAMING AGENTS
1
Dimethyl
Polysiloxa
ne
Mono-and
diglyceride
s of fatty
Acids of
edible oils
ANTIOXID
ANTS
1
2
Ascorbic
Acid
BHA
TBHQ
Ascrobyl
palmitate
E.
(a)

Natural:
200 ppm
maximum
200
ppm
maxim
um
200 ppm
maximum
Riboflavin,
Lactoflavin
10
Annatto
11
Saffron
(b)
Synthetic
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
8
9
1
2
3
4
5
GMP
GMP
GMP
Poncea
4R
Carmolsin
e
Erythrosin
e
Tartarzine
Sunset
Yellow
FCF
GMP for
Caramel
only
GMP
GMP
200 ppm
maximum
200 ppm
maximum
100 ppm
maximum
100
ppm
max-
100 ppm
maximum
GMP
100
ppm
maxim
um
GMP
100 ppm
maximum
Indigo
Carmine
Brilliant
Blue FCF
Fast green
FCF
FIRMING AGENTS (Singly or in Combination)

1
Calcium
Chloride
Calcium
Lectate
Calcium
Gluconate
200 ppm
maximum
for use
only on
the fruit
pieces
350
ppm
maxim
um
Calcium
Carbonate
Calcium
Bisulphite
GMP
natural
flavours
only
GMP
natural
flavour
s only
G
1
I
1
FLAVOUR
S
Natural
Flavouring
and
Natural
Flavouring
substance
s / Nature
identical
flavouring
substance
s / artificial
flavouring
substance
s
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)
GMP
GMP
GMP
Natural Flavouring
and Natural
Flavouring
Substances only GMP
GMP
GMP
GMP
200 ppm
maximum
200 ppm
maximum
200 ppm
maximum
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)
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
PROCES
SING
AIDS
Nitrogen
and
Carbondio
xide
GMP
GMP
GMP
0.5%
maximum
with
declaratio
n on label
0.5%
maximum
with
declaratio
n on label
GMP
THICKENING AGENTS (Singly or in combination)

1
(i)
(ii)
(iii)
Modified
Starches
Vegetable
Gums
(Singly or
in
combinatio
n)
Arabic
Gum
Caroba
bbean
Guar Gum
(iv)
Carobbea
n Gum
(v)
Xanthan
Gum
- GMP (for
RTS fruit
beverages
only)
GMP
GMP
GMP
0.5%
maximum
0.5%
maximum
0.5%
maxim
um
0.5% maximum
of final food for
consumption
after dilution
(i)
Alginates
(Singly or
in
combinatio
n)
Calcium
Alginates
(ii)
Potassium
Alginates
(iii)
Sodium
Alginates
(iv)
Propyl
glycol
Alginate
Alginic
acid
(v)
GMP (for RTS

fruit beverages
only)
-
GMP
GMP
GMP
GMP
GMP
GMP (for RTS

fruit beverages
only)100 ppm max
-GMP
-GMP
Pectines
Ester Gum
Gellan
Gum
Artificial sweeteners and Polyols
Aspertame
1000ppm
maximum
1000ppm
maximum
Sorbitol
30%
maximum
30%
maximum
GMP
M
1
GMP
-
GMP
-
GMP
-
GMP
GMP
GMP
GMP
GMP
GMP
SOFTENING AGENTS (Singly or in combination)

Sodium
BiCarbonate
Sodium
Citrate
SEQUESTERANT
Sodium
hexameta
phosphate
GMP
GMP
GMP
GMP
1000 ppm
max
1000 ppm max
Table 11
List of Food Additives for use in food products
Sl.
No.
Name of Food Additive
A.
1.
2.
3.
4.
5.
B
1
2.
C
1
D
1
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
2.
Benzoic
Acid/
Sodium/
Potassium
Benzoate
expressed as Benzoic Acid
Sorbic Acid/ Sodium/ Potassium ascorbate expressed
as sorbic acid
3.
E
1.
2.
F
1.
2.
3.
G
1.
H
1.
2.
3.
4
5.
I
1
2.
3.
J
1.
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)
Table Olives
Raisins
Dates
Grated
Desiccated
Coconut
Dry Fruits &

Nuts
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
50
gm/kg
maximum
only SO2
-
0.5 gm/kg maximum
0.5 gm/kg
maximum in
dried apricot
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
1 gm/kg maximum
2.
Sorbitol
3.
4.
5.
6
7.
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
Preservative
20 ppm
max
20 ppm max
Sulphur dioxide
Anticaking agents singly or in combination
dextrose
Glucose
syrup
Dried
glucose
syrup
Edible
common
salt/ Iodized
salt/ Iron
fortified
common
salt
10
11
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
70 ppm
max
40 ppm
max
Misri, Gur
or Jaggery,
Plantation
white sugar
Cube sugar
Golden
syrup
Khandsari
sugar
(Sulphur
sugar),
Bura sugar
Khandsari
sugar
(Desi)
Carbonates of calcium
and magnesium
Phosphates of
Calcium and
Magnesium
Silicates of Calcium,
Magnesium,aluminium
or Sodium or silicon
dioxide
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
15g/kg
max, singly
or in
combination
(Clubbed
from B1 to
B4)
20g/kg
max, singly
or in
combination
(Clubbed
from B1 to
B4)
10 ppm
max
Table 13
List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum
Sl.
No.
Name of additive
Cocoa powder
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)
Class I preservative as listed under

REGULATION 3.1.4
Anticaking agents (Singly or in combination)
Calcium phosphate
Silicon dioxide
Sodium aluminium silicate
Chocolate- White,
Milk, Plain,
Composite, Filled
Sugar based/ Sugar

free confectionery
Lozenges
Chewing gum/
Bubble gum
1500ppm max
1500ppm max
2000ppm max
350ppm max
2000ppm max
2000ppm max
1500ppm max
1500 ppm max
1500ppm max
2000 ppm max
150ppm max
1500ppm max
1000ppm max
GMP
GMP
GMP
GMP
GMP
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)
(a)
Natural (singly or in combination)
Chlorophyll
Caramel
Curcumin or turmeric
Beta carotene
Methyl ester of Beta apo-8

carotenoic acid
Max 100 ppm in

filled chocolates
only
GMP
GMP
GMP
Ethyl ester of Beta apo-8 carotenoid

acid
Canthaxanthin
Riboflavin, Lactoflavin
10
Annato
11
Saffron
(b)
Synthetic colour and inorganic colouring matter (Singly or in combination)
Erythrosine
Carmoisine
Ponceau 4R
Fast green FCF
Indigo carmine
Brilliant blue FCF
Sunset Yellow FCF
Tartrazine
Titanium dioxide
10000ppm max
10000ppm max
Flavours (Singly or in combination)
Natural flavour and Natural

flavouring substances/ Nature
identical flavouring substances/
Artificial flavouring substances
GMP
GMP
GMP
GMP
GMP
Vanillin
GMP
GMP
GMP
Ethyl vanillin
GMP
GMP
GMP
As provided in the
regulation
As provided in the
regulation
As provided in the
regulation
Emulsifier (Singly or in combination)
Mono and di glycerides of edible

fatty acids
Lecithin
Ammonium salts of phosphatidic

acids
GMP
10 gm/ kg max
10 gm/ kg max
Max 100 ppm in

filled chocolates
only
1 g/kg max singly

or in combination
Max 100 ppm
Max 100 ppm
Max 100 ppm
GMP
GMP
10 gm/ kg max
10 gm/ kg max
Polyglycerol polyricinoleate
Sorbitan monostearate
Sorbitan Tristearate
Polyxylethylene sorbitan
monostearate
Carrageenan
10
Modified starches
11
Glycerol
GMP
Alkalizing agents (Singly or on combination)
Sodium, Potassium, Calcium,

Magnesium and Ammonium
carbonates
Sodium, Potassium, Calcium,

Magnesium bicarbonates as K2CO3
Sodium, Potassium, Calcium

Magnesium and Ammonium
Hydroxide
Neutralising agents/ Acidulants
Phosphoric acid
2.5 gm/kg max as

P2O5 on cocoa
fraction
Citric acid
L-Tartaric acid
5 gm/ kg max
10 gm/ kg max
Calcium carbonate
/magnesium
carbonate: GMP
Calcium carbonate:
GMP
Calcium
bicarbonate/sodium
bicarbonate: GMP
Sodium
bicarbonate: GMP
2.5 gm/kg max as

P2O5
1300 ppm max as

P2O5
22000 ppm max as

P2O5
GMP
GMP
GMP
GMP
GMP
5 gm/kg max
5 gm/kg max
2000 ppm max
GMP
3000 ppm max
0.5% max on fat

free cocoa (Singly
or in combination)
GMP
Sodium hexametaphosphate
GMP as buffering
agent
Malic acid
GMP
GMP
GMP
GMP
H
1
2
3
4
5
6
Antioxidants
BHA
TBHQ
Tocopherol
Ascorbyl palmitate
Propyl gallate
L-Ascorbic acid
GMP
200 ppm
200 ppm
750 ppm
200 ppm
200 ppm
GMP
100 ppm max

100 ppm max
500 ppm max
GMP
GMP
GMP
250 ppm max

250 ppm max
1500 ppm max
GMP
Lecithin
GMP
GMP
GMP
GMP
GMP
Jellyfying agents
Gelatine (Food grade)
Agar Agar
Sodium carboxy methyl cellulose
Lubricants
Talc
0.2% max
0.2% max
2% max
Icing sugar
GMP
GMP
GMP
Mineral oil
0.2% max
0.2% max
0.2% max
Glycerine
GMP
GMP
GMP
Paraffin wax or liquid Paraffin (Food

grade)
GMP
GMP
GMP
Calcium, Magenesium, sodium salts

of Stearic acid, (Food grade)
GMP
GMP
GMP
Miscellaneous
Phosphated starch
GMP
max
max
max
max
max
GMP
1
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
Potssium salt of
polyphosphoric acid
Sodium salt of
Sodium salt of
2 g/kg singly or 3 g/kg in
combination max
2 g/kg singly or 3 g/kg in

combination max
8
9
10
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
11
Chhana/ Paneer
Whey powder
Casein products
Ice cream, Kulfi, Dried icecream mix, Frozen

desserts, Milk ice, Milk lollies , Ice candy
Milk powder and Cream powder
Milk fat/Butter oil and Amhydrous milk fat/

Anhydrous butter oil
Butter
Sweetened condensed milk
Evaporated milk
All types of yoghurts
Processed cheese spread
Processed cheese
Cheese/ Sliced/ Cut/Shredded cheese
Name of additives
Sl. No.
Table 14
List of food additives for use in Milk products
12
13
14
15
GMP
-
GMP
-
GMP
-
GMP
-
GMP
-
polyphosphoric acid
2
Carrageenan
5 g/kg
max
150
mg/k
g max
10 g/kg
max
Sodium, Potassium,
Calcium and
Ammonium Alginates
Gelatine
10 g/kg
max
Lecithins
2.5 g/kg max
Pectins
10 g/kg
max
10 g/kg
max
Sodium
carboxymethyl
cellulose
5 g/kg
max
10 g/kg
max
Agar
5 g/kg
max
10 g/kg
max
Guar gum
5 g/kg
max
10 g/kg
max
10
Xanthan gum
5 g/kg
max
10 g/kg
max
11
Tragacanth gum
5 g/kg
max
12
Karaya gum
5 g/kg
max
13
Furcellaran
5 g/kg
max
10 g/kg
max
14
Propylene glycol
alginate
10 g/kg
max
15
a) Polyglycerol esters
of fattty acids
b) Polyoxyethylene
sorbitan
monolaureate
c) Polyoxyethylene
sorbitan tristearate
d) Polyoxyethylene
sorbitan
monostearate
10 g/kg
max
16
Mono and di
glycerides of fatty
acids
2.5 g/kg max
10 g/kg
max
17
Methyl cellulose
10 g/kg
max
18
19
20
(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
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
40gm/k
g
maximu
m
Thickener and modifying agent singly or in combination
Microcrystalline
cellulose
40
gm/kg
maximu
m
40 g/ kg
maximu
m
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
10
Distarch phosphate,
hydroxypropyl
30 g/kg max subject to declaration
12
Monostarch
phosphate
Oxidised starch
13
Starch acetate
14
Starch hydroxypropyl
Flavours
11
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
Colours (Natural: singly or in combination)
Curcumin
100
ppm
max
100
ppm
max
100
ppm
max
Riboflavin
100
ppm
max
100
ppm
max
Chlorophyll
100
ppm
max
Beta carotene
Carotene (Natural
extract)
GMP
subject
to
declarati
on
100
ppm
100
ppm
max
100 ppm
max
100
ppm
max
- 50
ppm
50 ppm
max
100
ppm
max
100
ppm
max
100
ppm
max
-100
ppm
100
ppm
max
100 ppm
max
100
ppm
max
100
ppm
max
100
ppm
max
100
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
Annatto extract on
Bixin/ Nor bixin basis
(50:50 ratio)
10-50
ppm
max
normal
to
orange
coloure
d
35 ppm
max
-100
ppm
35
ppm
max
100 ppm
max
Methyl ester of Beta

apo-8 carotenoic acid
35 ppm
max
-100
ppm
35
ppm
max
100 ppm
max
Ethyl ester of Beta

apo-8 carotenoicn
acid
-100
ppm
10
Canthaxanthin
-100
ppm
100 ppm
max
11
Caramel colours
(Plain)
GMP
12
Caramel colours
(Ammonium Sulphite
process)
3.0 g/kg
max
Colours (Synthetic: singly or in combination)
-GMP
-3ppm
maximu
m
13
F
1
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
Acidity regulators
Calcium and
magnesium
carbonates
Sodium bicarbonate
and Sodium
carbonate
100
ppm
max
(only in
flavoure
d and
fruit
yoghurt
)
GMP
GMP
100 ppm
max
Sodium and Calcium

hydroxide
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
Phosphoric acid
Acetic acid
GMP
including
sodium
potassiu
m salts
GMP
GMP
including
sodium
potassiu
m salts
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
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
40 g/kg
max
with
emulsifi
ers
Lactic acid
Sodium bicarbonate/
Calcium carbonate
expressed as
anhydrous substance
40 g/kg
max
with
emulsifi
ers
Malic acid (DL-)
GMP
L-(+Tartaric acid &

Sodium/ Potassium
salts)
1 g/kg
max
Sodium hydrogen
carbonate
GMP
a) Sodium/
Potassium/ Calcium
orthophosphate
expressed as P2O5
b) Sodium/
Potassium
polyphosphate
expressed as P2O5
10
Glucono delta lactone
GMP
Emulsifier in singly or in combination
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
2 g/kg
max
singly or
in
combinat
ion with
as P2O5
40 g/kg max except that added phosphorus

compound should not exceed 9 g/kg
(Clubbed together frm 1 to 3)
40 g/kg max except that added phosphorus

compound should not exceed 9 g/kg
(Clubbed together frm 1 to 3)
GMP
a) Citric acid with

sodium hydrogen
carbonate and or
calcium carbonate
b) Phosphoric acid
with sodium
hydrogen carbonate
and or calcium
carbonate
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
Octyl gallate
100
mg/k
g max
Ethyl gallate
100
mg/k
gmax
Dodecyl gallate
100
mg/k
gmax
Butylated hydroxy
anisole
175
mg/k
gmax
100 ppm max
Antioxidant
synergists
Citric acid
Miscellaneous
Glycerol
GMP
GMP
50 g/kg
max
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
600 mg/Kg
maximum
600 mg/Kg
maximum
600 mg/Kg
maximum
600 mg/Kg
maximum
600 mg/Kg
maximum
600 mg/Kg
maximum
--
600 mg/Kg
maximum
600 mg/Kg
maximum
--
--
600 mg/Kg
maximum
-600 mg/Kg
maximum
600 mg/Kg
maximum
-
Name of
additives
(1)
A.
(2)
Stabilizers
1
Calcium Chloride
B
Colour
1.
2.
Annatto
Beta Carotene
(3)
(4)
(5)
(6)
(7)
(8)
Provolone
(10)
(11)
(12)
Camembert
Brie
(14)
(15)
(16)
(17)
Extra Hard
Grating Chees
Cream Cheese
(13)
Coulommiers
Cottage/
Creamed
Cottage
Saint-Paulin
(9)
Tilsiter
Emmentaler
Samsoe
Havarti
Gouda
Edam
Danbo
Cheddar
Sl.No.
Table 15
(Use of Food Additives in individual variety cheeses)
(18)
3.
Riboflavin
-------GMP
---------
4
Chlorophyll
---------------15mg/ kg
maximum
Enzymes
Alpha-amylase
(Aspergillus oryzae
var.)
Alpha-amylese
(Bacillus
Megaterium
expressed in Bacillus
Subtilis)
Alpha-amylese
(Bacillus
stearothemophilius
expressed in B.
subtilis).
4.
Alpha-amylase
(Bacillus
stearothermophilius).
Alpha-amylase
(Bacillus subtilies)
Alpha-amylase
(Carbohydrase)
(Bascillus
licheniformis)
Enzymes from
GMO should be
labelled
Preservatives
--
--
--
--
--
--
--
--
--
--
--
--
--
1 gm/kg
of milk
solids
maximum
GMP
1 gm/kg of milk solids maximum
Thickening Agents
singly or in
combination:
Carrageenan
2.
3.
4.
5.
6.
Guar Gum
Karaya Gum
Tragacanth Gum
Xanthan Gum
Alginate of Sodium/
Potassium/ Calcium
Ammonium Alginate
Gelatine
Pectins
Propylene Glycol
Alginate
7.
8.
9.
10.
3 gm/kg
maximum
5 gm/kg
maximum
5 gm/kg maximum
Sorbic Acid, Sodium

sorbate, Potassium
sorbate calculated as
Sorbic Acid
1 gm/kg
maximum
APPENDIX B: Microbiological Requirements:

TABLE 1
MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS
Sl
No
Name of the
product
1.
Frozen
shrimps or
prawns
Total Plate
count
E. Coli
Staphylococcus
aureus
Salmonella &
Shigella
Vibrio Cholerae
Vibrio
Parahaemolyticus
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
__
Not more than

five lakhs /gm
Not more than
one lakh /gm
Not more than
five lakhs /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
__
Not more than

20/gm
Not more than

100 / gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
Frozen
finfish
Not more than

five lakhs /gm
Not more than

20/gm
Not more than

100 / gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Frozen fish
fillets or
minced fish
flesh or
mixtures
Not more than

five lakhs /gm
Not more than

20/gm
Not more than

100 / gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Raw
Cooked
2.
Frozen
Lobsters
Raw
Cooked
3.
4.
Clostridium
perfringens
Frozen Squid
__
__
thereof
Sl
No
Name of the
product
Dried Shark
fins
Not more than

five lakhs / gm
7.
Salted fish /
dried salted
fish
8.
9.
Staphylococcus
aureus
Salmonella &
Shigella
Vibro cholerae
Vibro
parahaemolyticus
Not more than

20 / gm
Not more than

100 / gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
Not more than

fivelakhs / gm
Not more than

20 / gm
Not more than

100 / gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
Canned
finfish
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
Canned
shrimp
Nil
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
Canned
sardines or
sardine type
products
Nil
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
11.
Canned
salmon
Nil
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
__
12.
Canned crab
meat
Nil
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
13.
Canned tuna
and Bonito
Nil
Absent in 25 gm
Absent in 25 gm
10.
Total plate
count
E. Coli
Clostridium
perfringens
__
__
Absent in 25 gm
Absent in 25 gm
Absent in 25 gm
E.Coli3
Salmonella4
Staph aureus5
(coagulase positive)
6.
7.
8.
9.
Yeast and mold

count6
Spore Count:
(a) Aerobic7a
(B.cereus )
(b) Anaerobic7b
(Clostridium
Perfringens)
Listeria
Monocytogenes8
Sampling
Guidelines9
5/g
Dried products:
milk powder,
cream, whey, edible
casein, ice cream
mix
3.
4.
5.
(5)
nil
-
Pasteurised Butter11
Coliform Count2
(4)
30,000/g
50,000/g
Less than 10/g
Absent/g
Absent /25g
Less than10/g
-
Sweetened
Condensed Milk
2.
(3)
m
M
m
M
M
M
m
M
m
M
m
Sterilised and UHT

Milk, Cream
Flavoured milk,
Evaporated milk
(2)
Total Plate Count1
Pasteurised
Milk/Cream /
Flavoured Milk
Requirements
(1)
1.
Sampling Plan10
Sl.No.
TABLE 2
MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS
(6)
500/g
1,500/g
Less than 10/g
Absent/g
Absent /25g
10/g
100/g
10/g
-
(7)
10,000/g
50,000/g
10/g
50/g
Absent/g
Absent /25g
10/g
50/g
20/g
50/g
-
(8)
40,000/g
50,000/g
10/g
50/g
Absent/g
Absent /25g
Less than10/g
100/g
M
m
M
10/g
Absent/g
10/g
100/g
Absent /g
Absent/g
Absent/g
Absent/g
n 1-8
c
5
21
02-5,8
0 to 4 0 C
5
27a
5
21&5
0 1&7b
Ambient, max 300 C
0 2-4,6,7b,8
0 to 40 C
5
21,2,5,6
0 3,4,8
0
-18 C or lower
100ml or g
100 ml or g
100g
100g
5
21,2,6,7a,b
0 3,4,5,8
Ambient, max
300 C
100g
Storage &
transport
Sample size
1000/g
10/g
100/g
Staph aureus5
-Less than10/g
100/g
1000/g
Less than10/g
10/g
100/g
---
(coagulase positive)
m
M
6.
Yeast and mold

count6
m
M
7.
Spore Count:
(a) Aerobic7a
(B.cereus )
(b) Anaerobic7b
(Clostridium
Perfringens)
Listeria
Monocytogenes8
m
M
-Less
than10/g
Less
than10/g
---
--
8.
9.
Sampling
Guidelines9
Absent /g
(13)
3,00,000/g
5,00,000/g
50/g
90/g
Less than 10/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
50/g
100/g
150/g
250/g
50/g
100/g
---
---
---
---
10/g
10/g
--
--
--
--
100/g
100/g
--
--
--
Absent /g
Absent /g
Absent/g
Absent/g
Absent /g
n 1-8
c
5
21&2
5
21
03,4,5,6,8
-180 C or
lower
100g
0 2-6,7b,8
4 to 80 C
Absent/g
Hard cheese
Absent/ 25g
other
cheeses
5
22,5,6
0 3,4,7b,8
4 to 80 C
5
22,5,6
0 3,4,8
0 to 40 C
5
21,2,5,6
0 3,4,8
0 to 40 C
5
21,2,,5,6
0 3,4,8
0 to 40 C
100g
100g
100g
100g
100g
Storage &
transport
Sample
size
1-8
Less than 10/g
Khoya
5.
(12)
--10/g
50/g
Absent/g
Absent
/25g
50/g
100/g
(11)
--100/g
500/g
Paneer/
Chhana
E.Coli3
Salmonella4
(10)
50,000/g
75,000/g
Less than 10/g
Absent/g
Absent /25g
Yoghurt,
Dahi,
Chakka
Shrikhand13
3.
4.
(9)
2,00,000/g
2,50,000/g
50/g
100/g
Absent/g
Absent /25g
All other
cheeses12
Coliform Count2
Processed
cheese/
cheese
spread
2.
m
M
m
M
M
M
Ice cream,
frozen
dessert, milk
lolly, ice
candy
Requirement
s
Total Plate Count1
Sampling
Plan10
Sl.No.
1.
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
Reference
Microbiology - General guidance for the enumeration
IS
of micro-organisms - Colony count technique at 30C
Reaffirmed 2007
5402:2002/
ISO:4833:1991
(first revision)
Microbiology - General guidance for the enumeration
IS
of Coliforms: Part 1 Colony count Technique (first
4832:1991 Reaffirmed 2007 OR IS
revision) OR
5401(Part 2): 2002/ISO 4831:1991
General guidance for estimation of
Coliforms: Part 2 Most Probable Number technique
5401(Part
1):
2002/ISO
Reaffirmed 2007
(first revision)
Methods for detection of bacteria responsible for
food poisoning: Part 1 Isolation, Identification and
IS 5887(Part 1):1976 Reaffirmed

2009
Enumeration of Escherichia coli (first revision)

Methods for detection of bacteria responsible for food
IS
5887(Part
3):1999/
poisoning: Part 3 General guidance on methods for
6579:1993 Reaffirmed 2009
ISO
detection of Salmonella (second revision)

IS 5887(Part 8/Sec 1 ):2002 / ISO
poisoning: Part 8 Horizontal method for enumeration
6888-1 :1999 Reaffirmed 2007 OR IS
of coagulase-positive staphylococci (Staphylococcus
5887(Part 8/Sec 2 ):2002 / ISO 6888-
aureus and other species) Section 1 Technique using
2 :1999 Reaffirmed 2007
Baird-Parker Agar Medium OR Methods for detection

of bacteria responsible for food poisoning: Part 8
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
IS 5403:1999 Reaffirmed 2005/ ISO
animal feeds (first revision)
Indian Standard Specification for sterilized milk
IS: 4238-1967 Reaffirmed 2010
IS
poisoning: Part 6 Identification, Enumeration and
5887(Part
6):1999
ISO
Confirmation of B.cereus
IS:5887 PART IV:1999 Reaffirmed
poisoning: Part 4 Isolation,
2009
Clostridium
perfringens,
identification of
C.botulinum
and
enumeration of Cl. perfringens (second revision)

Microbiology of food and animal feeding stuffs -
IS 14988(Part 1):2001 Reaffirmed
Horizontal method for detection and enumeration of
2007 / ISO 11290-1 :1996 OR
Listeria monocytogenes : Part 1 Detection method OR
IS:14988(Part 2): 2002 Reaffirmed
Microbiology of Food and Animal Feeding Stuffs
2007/ ISO:11290-2 :1998
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
Reaffirmed 2010
11
The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count
12
The requirement on yeast and mold counts is not applicable for mold ripened cheese.
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)
Cardomom
(Elaichi)
1
2
3
4
Total Plate Count

Coliform Count
E. Coli
Salmonella
Absent in 25 gm
5
6
Sl No
Shigella
Staphylococcus
aureus
Yeast and Mould
Count
Anaerobic Spore
Count
Listeria
monocytogens
Requirements
Absent in 25
gm
-
1
2
3
4
Total Plate Count

Coliform Count
E. Coli
Salmonella
5
6
Shigella
Staphylococcus
aureus
Yeast and Mould
Count
7
8
9
Chillies and
Capsicum (Lal
Mirchi)
Absent in 25
gm
-
Cinnamon
(dalchini)
Cassia (Taj)
Cloves (Laung)
Coriander
(Dhania)
Absent in 25
gm
-
Absent in 25
gm
-
Absent in 25
gm
-
Absent in 25
gm
-
Cumin (Zeera,
Fennel (Saunf)
Kalaunji)
Absent in 25 gm Absent in 25 gm
Fenugreek
(Methi)
Absent in 25 gm
Ginger (Sonth,
Adrak)
Absent in 25
gm
-
Mace (Jaipatri)
Absent in 25
gm
-
Mustard (Rai,
Sarson)
Absent in 25
gm
-
Nutmeg
(Jaiphal)
Absent in
25 gm
-
8
9
Anaerobic Spore
Count
Listeria
monocytogens
Sl No
Requirements
1
2
3
4
Total Plate Count

Coliform Count
E. Coli
Salmonella
5
6
Shigella
Staphylococcus
aureus
Yeast and Mould
Count
Anaerobic Spore
Count
Listeria
monocytogens
7
8
9
Mixed Masala
Pepper Black
Poppy (Khas
(Kalimirch)
Khas)
Absent in 25 gm -
Saffron (Kesar)
Absent in 25 gm
Turmeric
(Haldi)
Absent in 25
gm
-
Curry Powder
-
Aniseed
(Saunf)
Absent in 25
gm
-
Sl No
Requirements
Ajowan
(Bishops seed)
1
2
3
4
Total Plate Count

Coliform Count
E. Coli
Salmonella
5
6
Shigella
Staphylococcus
aureus
Yeast and Mould
Count
Anaerobic Spore
Count
Listeria
monocytogens
Absent in 25
gm
-
7
8
9
Dried
Mango
Slices
Dried Mango
Powder
(Amchur)
-
Pepper
White
Garlic
(Lahsun)
Absent in Absent in
25 gm
25 gm
-
Celery
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
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
Parameters
a) Total plate count
b) Incubation at
37C for 10 days
and 55C for 7
days
Total plate count
a) Total plate count

b) Yeast and mould
count
c) Coli form count

4
Tomato products
a. Tomato juices and
soups
(a) Mould count
(b) Yeast and spores
Positive in not more than

40.0 percent of the field
examined
Not more than 125 per 1
/ 60 c.m.m
c. Tomato ketchup and

examined
(a) Mould count
(c )Total plate Count

Jam / Marmalade / Fruit jelly /
Fruit Chutney and Sauces
Mould Count
Yeast and spores
Not more than 50 cfu /

ml
Not more than 2.0 cfu /
ml
Absent in 100 ml

examined
(b) Yeast and spores
Not more than 40,000 /

gm
b. Tomato puree and paste (a) Mould count
Tomato Sauce
Limits
a) Not more than 50 / ml
b) No changes in pH
Other fruits and

vegetableproducts covered
under Regulation 2.3
Frozen fruits and vegetable
products

/ 60 c.m.m
Not more than 10000 /
ml
examined
/ 60 c.m.m
Yeast and mould count

100 count / gm
Total plate count
Not more than 40,000 /

gm
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
Absent in 25 gm / ml
a. Flat Sour Organisms
b. Staphylococcus aureus
c. Salmonella
d. Shigella
e. Clostridium botulinum
f. E. Coli
(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 1 gm / ml
g. Vibrio Cholera
Absent in 25 gm/ ml
[V.N Gaur]
Chief Executive Officer

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Appendix A : List of Food Additives

Acetic acid or Lactic acid

2500 ppm max

Emulsifying and stabilizing agents singly or in

1000 ppm max

Hydroxy Propyl methyl cellulose

Sucrose esters of fatty acids

Di- Acetyl tartaric acid esters of mono and diglycerides

10000 ppm max

5000 ppm max

Sodium steroyl 2 lactylate of

5000 ppm max

Polyglycerol esters of fatty acids and polyglycerol

2000 ppm max

Fungal alpha amylase

100 ppm max (on flour

Amylases and other enzymes

2500 ppm max (on flour

2500 ppm max (on flour

5000 ppm max (on flour

50 ppm max (On flour

Flour treatment agent

500 ppm max (on flour

L- cystein mono hydrochloride

90 ppm max (on flour

2500 ppm max (on flour

Preservatives/ Mould inhibitors singly or in

Calcium or sodium propionate

5000 ppm max

Sorbic acid or its Sodium, Potassium or Calcium salts

1000 ppm max

Acid calcium phosphate

10000 ppm max

4000 ppm max

Acid sodium pyrophosphate

5000 ppm max

Colours (can be used singly or in combination within

Beta apo-8 carotenal

Methyl ester of Beta apo-8 carotenic acid

Ethyl ester of Beta apo-8 carotenic acid

Sunset Yellow FCF

Brilliant blue FCF

Fast green FCF

2200 ppm max

1000 ppm max

1000 ppm max

750 ppm max

750 ppm max

100 ppm max (singly

Artificial sweeteners (Singly)

Potassium bromate and/or Potassium iodate

2200 ppm max

5000 ppm max

5000 ppm max

Natural flavours and natural flavouring substances/

Flavour improver/ enhancer

Calcium and ferrous salts

200 ppm max

300 ppm max

Synthetic syrup for

Sugar based/ Sugar free

Chewing gum/ Bubble gum

Rice and Pulses based