(See Rule 5)
Definitions and Standards of Quality
A01.01-CARBONATED WATER means potable water impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination.
Sugar, liquid glucose, dextrose monohydrate, invert sugar, fructose, honey, fruit and vegetables extractives and permitted flavouring, colouring matter, preservatives, emulsifying and stabilising agents, citric acid, fumaric acid, and sorbitol, tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, edible gums such as guar, karaya, arabic, carobean, furcellaran, tragacanth, gum ghatti, edible gelatin, albumin, licorice and its derivatives, salts of sodium, calcium and magnesium, vitamins, caffeine not exceeding 200 parts per million, Estergum (Glycerol ester of wood rosin) not exceeding 100 parts per million, and quinine salts not exceeding 100 parts per million 6expressed as quinine sulphate. It may also contain Saccharin Sodium not exceeding 100 ppm or Acesulfame-K not exceeding 300 ppm, or Aspertame (methyl ester) not exceeding 700 ppm.
Provided that in the case of sweetened carbonated waters other than tonic water
and dry gingerale the percentage of total sugars expressed as sucrose shall
not be less than five.
It shall conform to the following requirements, namely:-
(1) Total plate count per ml . not more than ..50
(2) Coliform count in 100 ml ... 0
(3) Yeast and mould count per ml not more than..2
Provided further estergum used in carbonated water shall have the following standards, namely: "Glycerol esters of wood rosins commonly known as Estergum is hard yellow to pale amber coloured solid. It is a complex mixture of tri and diglycerol esters of rosin acids from wood rosin. It is produced by the esterification of pale wood rosin with food grade glycerol. It is composed of approximately 90 per cent resin acids and 10 per cent neutral (non-acidic compounds). The resin acid fraction is a complex mixture of isomeric diterpeniod monocarboxylic acids having the typical molecular formula of C20 H30 02 chiefly abietic acid. The substance is purified by steam stripping or by counter-current steam distillation.
Identification
Solubility -Insoluble in water, soluble in acetone and in benzene.
Infra Red Spectrum -Obtain the infra-red spectrum of a thin film of the sample deposited on a potassium bromide plate -Scan between 600 and 4000 wave numbers. Compare with typical spectrum obtained from pure Estergum.
Test for absence of Tall oil Rosin (Sulfur test) -Pass the test as given below.
When sulfur -containing organic compounds are heated in the presence of sodium formate, the sulfur is converted to hydrogen sulfide which can readily be detected by the use of lead acetate paper. A positive test indicates the use of tall oil rosin instead of wood rosin.
Apparatus -Test Tube : Use a standard, 10x75 mm, resistant, glass test tube.
Reagents -Sodium Formate Solution: Dissolve 20g of reagent grade sodium formate, Na OOCH, in 100 ml of distilled water.
Lead Acetate Test Paper: Commercially available from most chemical supply houses.
Procedure- Weigh 40-50 mg of sample into a test tube and 1-2 drops of sodium formate solution. Place a strip of lead acetate test paper over the mouth of the test tube. Heat the tube in the burner flame until flames are formed that contact the test paper. Continue heating for 2-5 minutes. There must be no formation of a black spot of lead sulfide indicating the presence of sulfur containing compounds. etection Limit : 50 mg/kg sulfur).
Drop softening point - Between 88° C and 96°C
Arsenic - Not more than 3 ppm
Lead - Not more than 10 ppm
Heavy metals (as lead) - Not more than 40 ppm.
Acid value - Between 3 and 9.
Hydroxyl number - Between 15 and 45.
A.O2 -BAKING POWER means a combination capable, under conditions of baking, of yielding carbon dioxide, and consists of sodium bicarbonate, and acid reacting material, starches or other neutral material.
The acid-reacting material of baking powder shall be -
(a) tartaric acid or its salts, or both
(b) acid salts of phosphoric acid or
(c) acid compounds of aluminium, or
(d) any combination of the foregoing.
When tested, baking powder shall yield not less than 10 per cent of its weight of carbon dioxide.
A 03.01 -ARROWROOT means the separated and purified starch from the rhizomes of the plants known as Maranta arundinacea or from Curcuma augustifolia.
A.03. 02- SAGO shall mean small hard globules or pearls made from either the starch of the sago palm or the tubers of tapioca (manihot utilissima) and shall be free from any extraneous matter including natural colours.
It shall conform to the following standards, namely-
(i) total ash (on dry basis) shall not be more than 0.4 per cent;
(ii) ash insoluble in dilute hydrochloric acid (on dry basis) shall not exceed 0.1 per cent .
A.04 -ASAFOETIDA (Hing or Hingra) means the oleo-gum- resin obtained from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and other species of FerulA.It shall not contain any colophony resin, galbanum resin, ammoniac cum resin or any other foreign resin.
Hing shall conform to the following standards, namely :-
(1) Total ash content shall not exceed 15 per cent by weight.
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 2.5 per cent by weight.
(3) The alcoholic extract (with 90 per cent alcohol) shall not be less than 12 per cent as estimated by the U.S.P. 1936 method.
(4) Starch shall not exceed 1 per cent by weight.
Hingra shall conform to the following standards, namely-
(1) The total ash content shall not exceed 20 per cent by weight.
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 8 per cent by weight.
(3) The alcoholic extract (with 90 per cent alcohol) shall not be less than 50 per cent as estimated by U .S.P. 1936 method.
( 4) Starch shal1 not exceed I per cent by weight .
Compounded asafoetida or Bandhani Hing is composed of one or more varieties of asafoetida (Irani or Pathani Hing or both) and gum arabic, edible starches or edible cereal flour.
It shal1 not contain-
(a) colophony resin,
(b) glabanum resin,
(c) ammoniaccum resin,
(d) any other foreign resin,
(e) coal tar dyes,
(f) mineral pigment, .
(g) more than 10 per cent total ash content,
(h) more than 1.5 per cent ash insoluble in dilute hydrochloric acid,
(i) less than 5 per cent alcoholic extract, (with 90 per cent alcohol) as estimated by the U.S.P. 1936 method).
Notes : ( 1) The extraneous matter wherever prescribed under this item shall be classified as follows; -
(a) Organic extraneous matter such as chaff, stems, straw.
(b) Inorganic extraneous matter such as dust, dirt, stones and lumps of earth.
(2) Of the permitted extraneous matters in items A.05.01, A.05.03, A.05.04, A.05.05, A.05.08, A.05.09, A.05.10, A05.11, A.05.12, A.05.14, A.05.15, A..05.16, A.05.17 and A.05.18 the inorganic extraneous matter shall not exceed 2 per cent by weight.
WHOLE means the dried seed of the plant Carum carvi (L). Extraneous matter including foreign edible seeds, chaff, stem, straw, dust, dirt, stones and lumps of earth shall not exceed 5 per cent by weight.
The amount of insect damaged matter shal1 not exceed 5 per cent by weight. It shall be free from added colouring matter.
Explanation :- The term 'insect damaged matter means spices that are partially or wholly bored by insects.
A.05.01.01-CARAWAY (Siahijira) POWDER
means the powder obtained from the dried seeds of Carum carvi (L). It may be in the form of small pieces of the seeds or in finely ground form. It shall conform the following standards :-
Moisture .. Not more than 13.0 per cent by weight
Total ash . Not more than 8.0 per cent by weight.
Ash insoluble in dilute HCl ... Not more than 3.0 per cent by weight. It shall be free from added coloring matter.
A.05.02-CARAWAY BLACK (Carum bullbocastanurn) (Siahjeera) means the dried seeds of Carum bullbocastanum. It shall conform to the following standards :-
Foreign edible seeds . Not more than 5.0 per cent by weight.
Total ash .. Not more than 9.0 per cent by weight.
Ash insoluble in dilute HCI .. Not more than 1.5 per cent by weight .
The amount of insect damaged matter shall not exceed 5 per cent by weight . It shall be free from added colouring matter. Explanation: -The term 'insect damaged matter means spices that are partially or wholly bored by insects.
A.05.03 -CARDAMOM (Chhoti
Elachi) WHOLE means the dried, nearly ripe fruits of Elettaria cardamomurn
(L). The percentage of extraneous matter shall not exceed 5.0 per cent by
weight. The cardamom seeds obtained from the capsules shall contain not less
than 3.0 per cent (v/w) of volatile oil.
The amount of insect damaged matter shall not exceed 5 per cent by weight It
shall be free from added colouring matter . Explanation: -The term
'insect damaged matter' means spices that are partially or wholly bored by
insects.
A.0.5.03.01-CARDAMOM (Chhoti Elachi) SEEDS means the seeds obtained by separating the seeds from the capsules of Elettaria cardamomum (L). The percentage of extraneous matter in the seeds shall not exceed 2.0 per cent by weight. The seeds shall contain not less than 3.0 per cent (v/w) of volatile oil. The amount of insect damaged matter shall not exceed 5 per cent by weight It shall be free from added colouring matter .
Explanation:- The term 'insect damaged matter means spices that are partially or wholly bored by insects.
A.05.03.02 -CARDAMOM (Chhoti Elachi) POWDER means the powder obtained from the seeds separated from the capsules of Elettaria cardamomum (L). It may be in the form of small pieces of the seeds or in finely ground form. It shall conform to the following standards:-
Moisture Not more than 14.0 percent by weight.
Total ash Not more than 3.0 per cent weight.
Volatile oil . Not less than 3.0 per cent (v/w).
Ash insoluble in dilute HCI Not more than 3.0 per cent by weight.
It shall be free from added colouring matter.
A.05.04 -CARDAMOM AMOMUM (Badi Elachi) WHOLE means the dried nearly ripe fruit of Amomum subulatum Roxb, in the form of capsules. The proportion of calyx pieces, stalk bits and other extraneous matter hall not exceed 5.0 per cent by weight. The cardamom seeds obtained from the capsules shall contain not less than 1.0 per cent (v/w) of violatile oil.
The amount of insect damaged matter shall not exceed 5 per cent by weight . It shall be free from added colouring matter .Explanation :- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A.05.04.01 -CARDAMOM AMOMUM (Badi Elachi) SEEDS means the seeds obtained by separating the seeds from the cardamom amomum capsules of Amomum subulatum Roxb. The percentage of extraneous matter in the seeds shall not exceed 2.0 per cent by weight. The seeds shall contain not less than 1.0 per cent (v/w) volatile oil.
The amount of insect damaged matter shall not exceed 5 per cent by weight . It shall be free from added colouring matter .Explanation:- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A.05.0402 -CARDAMOM AMOMUM (Badi Elachi) POWDER
means the powder obtained from the seeds separated from the capsules of Amomum subulatum Roxb. It may be in the form of small pieces of the seeds or in finely ground form. It shall conform to the following standards:-
Moisture . Not more than 14.0 per cent by weight.
Total ash . Not more than 8.0 per cent by weight.
Volatile oil Not less than 1.0 per cent (v/w).
Ash insoluble in dilute HCl .. Not more than 3.0 per cent by weight
It shall be free from added colouring matter .
-
A.05.05- CHILLIES (Lal mirchi) WHOLE
means the dried ripe fruits or pods of Capsicum annum/Capsicum frutescens (L). The proportion of extraneous matter including calyx pieces, loose tops, dirt, lumps of earth, stones shall not exceed 5.0 per cent by weight. The pods shall be free from extraneous colouring matter, coating of mineral oil and other harmful substances. The amount of insect damaged matter shall not exceed 5 per cent by weight .Explanation :- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A.05. 05. 01 -CHILLIES (Lal mirchi) POWDER
means the powder obtained by grinding clean dried chilli pods of Capsicum frutescens L/Capsicum annum. The chilli powder shall be dry, free from dirt, mould growth, insect infestation, extraneous matter, added colouring matter and flavouring matter. The chilli powder may contain any edible oil to a maximum limit of 2 per cent by weight under a label declaration for the amount and the nature of oil used . The chilli powder shall conform to the following standards:-
Moisture Not more than 12.0 per cent by weight.
Total ash . Not more than 8.0 per cent by weight.
Ash insoluble in dilute HCI . Not more than 1.3 per cent by weight.
Non-volatile ether extract Not less than 12.0 per cent by weight.
Crude fibre .. Not more than 30.0 per cent by weight.
A.05.06-CINNAMON (Dalchini) WHOLE
means the dried pieces of theinner bark of Cinnamomum zeylanicum Blume. It shall not contain any other foreign vegetable matter or colouring matter. It shall contain not less than 0.5 per cent (v/w) of volatile oil . The amount of insect damaged matter shall not exceed 5 per cent by weight . Explanation:- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A.05.06.01- CINNAMON (Dalchini) POWDER
means the powder obtained by grinding the dried inner bark of Cinnamomum zeylanicum Blume . The cinnamon powder shall conform to the following standard:-
Moisture . Not more than 12.0 per cent by weight.
Total ash ..Not more than 8.0 per cent by weight. Ash
insoluble in dilute HCI Not more than 2.0 per cent by weight.
Volatile oil Not less less than 0.5 per cent by weight
It shall be free from added colouring matter
A.05.06.02-CASSIA (Taj) WHOLE
means dried pieces of bar of Cinnamomum cassia Blume. Syn. Cinnamomum arometicum Nees (Chinese
Cinnamon, or Cassia lignea). It shall not contain any other foreign vegetable matter or colouring matter .
A.05 07- Cloves (Laung) whole
means the dried, unopened flower buds of Eugenia Caryophyllus (C. Sprengel) Bullock and Harrison. The inorganic extraneous matter shall not exceed 0.5 per cent by weight and the organic extraneous matter, which includes vegetable matter, of plants other than cloves, lendril cloves (peduncle), mother cloves or other matters of plants of cloves, shall not exceed two per cent by weight. (Headless cloves shall not be considered as extraneous matter). The amount of insect damaged cloves shall not exceed 1.0 per cent by weight. The cloves (on dry basis) shall contain not less than 15.0 per cent (v/w) of volatile oil. It shall be free from added colouring matter.
Explanation:-(i) The term "insect damaged clove" means the cloves that are partially or wholly bored by insects.
(ii) The term "headless cloves" means cloves constituted only by receptacle and sepals."
A.05.07.01 -CLOVES (Laung) POWDER
means the powder obtained by grinding the dried unopened flower buds of 1Eugenia caryophyllus C.SPRENGEL BULLOCKAND HARRISON. The cloves powder shall conform to the following standards.-
Moisture Not more than 120 per cent by weight
Total ash Not more than 70 per cent by weight
Ash insoluble in dilute HCI ...Not more than 15 per cent by weight
Volatile oil Not less than 15.0 per cent by v/w).
It shall be free fonn added colouring matter
A.05.08-CORIANDER (Dhania) WHOLE
means the dried mature fruits (seeds) of Coriandrum sativum (L). The proportion of extraneous matter including dust, dirt, stones, lumps of earth, chaff, stalk, stem or straw, edible seeds of fruits other than coriander and insect damaged seeds shall not exceed 8.0 per cent by weight . The amount of insect damaged matter shall not exceed 5 per cent by weight . It shall be free from added colouring matter. Explanation :- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A.05.08.01-CORIANDER (Dhania) POWDER
means the powder obtained by grinding clean, dried coriander fruits of Coriandrum sativum (L). It shall be in the form of rough or fine powder. It shall confonn to the following standards -Moisture Not more than 120 per cent by weight
Total ash . Not more than 7.0 per cent by weight.
Ash insoluble in dilute HCI Not more than 15 per cent by weight
It shall be free from added colouring matter
means the dried seeds of Cuminum cyminum (L). The proportion of extraneous matter including dust, stones, lumps of earth, chaff, stem or straw shall not exceed 7.0 per cent by weight. The proportion of edible seedsother than cumin seeds shall not exceed 5.0 per cent by weight. The amount of insect damaged matter shall not exceed 5 per cent by weight It shall be free form added colouring matter .Explanation :- The term 'insect damaged matter' means spices that are partially or wholly bored by insects.
A 05.09.01-CUMIN (Safed jeera) POWDER means the powder obtained by grinding the dried seeds of Cuminum cyminum L. The powder shall conform to the following standards :-
Moisture Not more than 12.0 per cent by weight.
Total. ash .. Not more than 9.5 per cent by weight.
Ash insoluble in dilute HCI .. Not more than 1.5 per cent by weight.
It shall be free from added colouring matter .
A.05.10- CUMIN BLACK (kalonji) WHOLE means the seeds of Nigella sativa L.
The proportion of extraneous matter including dust, dirt, stones, lumps of earth, chaff, stem
or straw shall not exceed 7.0 per cent by weight. The proportion of edible seeds other than :
cumin black shall not exceed 5.0 per cent by weight.
The amount of insect damaged matter shall not exceed 5 per cent by weight .
It shall be free from added colouring matter .,
Explanation :- The term 'insect damaged matter means spices that are partially or wholly
bored by insects.
A 05.10.01 -CUMIN BLACK (Kalonji) POWDER means the powder obtained by
grinding the dried seeds of Nigella sativa L. The powder shall conform to the following
standards :-
Moisture . Not more than 12.0 per cent by weight.
Total ash Not more than 7.0 per cent by weight.
Ash insoluble ... Not more than 1.5 per cent by weight.
in dilute HCI.
Volatile oil .. Not more than 0.5 per cent by (v/w)
it shall be free from added colouring matter .
A.05.11 -FENNEL (Saunf) WHOLE means the dried ripe fruits of Foeniculum vulgare
Mill. The proportion of extraneous matter including dust, dirt, stones, lumps of earth, chaff,
stem or straw shall not exceed 5.0 per cent by weight. The proportion of edible seeds other
than fennel shall not exceed 5.0 per cent by weight.
The amount of 'insect damaged matter' shall not exceed 5 per cent by weight .
It shall be free from added colouring matter
Explanation:- The term ' insect damaged matter' means spices that are partially wholly
bored by insects.
A.05.11.01-FENNEL (Saunf) POWDER means the powder obtained by
grinding the dried ripe fruits of Foeniculum vulgare Mill. The powder shall conform to
the following standards :-
Moisture Not more than 12.0 per cent by weight.
Total ash ... Not more than 9.0 per cent by weight.
Ash insoluble in Not more than 2.0 per cent by weight.
in dilute HCI.
Volatile oil Not less than 1.0 per cent (v/w).
It shall be free from added colouring matter
A.05 12- FENUGREEK (Methi) WHOLE means the dried seeds of Trigonella
foenum-groacum L. The proportion of extraneous matter including dust, dirt, stones, lumps of
earth, chaff, stem or straw shall not exceed 5.0 per cent by weight. The proportion of edible
seed other than fenugreek shall not exceed 5.0 per cent by weight.
The amount of 'insect damaged matter' shall not exceed 5 per cent by weight .
It shall be free from added colouring matter .
Explanation:- The term ' insect damaged matter' means spices that are partially or
wholly bored by insects.
A.05.12.01-FENUGREEK (Methi) POWDER means the powder obtained by
grinding the dried ripe seeds of Trigonella foenum, groacum L. The powder shall
conform to the following standards :-
Moisture . Not more than 10.0 per cent by weight.
Total ash . Not more than 7.0 per cent by weight.
Ash insoluble in Not more than 2.0 per cent by weight.
dilute HCI.
Cold water . Not less than 30.0 per cent by weight.
soluble extract
It shall be free from added colouring matter .
A.05.13- GINGER (Sonth, Adrak) WHOLE means the rhizomes of Zingiber
officinale Rose in pieces irregular in shape and size with peel not entirely removed,
washed and dried in the sun, The proportion of extraneous matter shall not exceed 2.0
per cent by weight. It shall contain, on dry basis, not less than 1.0 per cent (v/w) of
volatile oil. If the ginger is limed, the lime (Calcium Oxide) content shall not exceed
4.0 per cent by weight (on dry basis).
The amount of insect damaged matter shall not exceed 5 per cent by weight .
It shall be free from added colouring matter .
Explanation:- The term ' insect damaged matter' means spices that are partially or
wholly bored by insects.
A.05.13.01 -GINGER (sonth Adrak) POWDER means the powder
obtained by grinding ginger (Zingiber officinale Rose) whole. The powder shall
conform to the following standards:-
Moisture Not more than 13.0 per cent by weight.
Total ash .. Not more than 8.0 per cent by weight.
Ash insoluble in Not more than 1.0 per cent by weight.
dilute HCI.
Water soluble ash ... Not less 1.7 per cent by weight.
Cold water . Not less than 10.0 per cent by weight.
soluble extract
Calcium (as CaO) ... Not more than 4.0 per cent by weight oil
dry basis.
Alcohol (90 per cent v/w). Not less than 4.5 per cent by weight. soluble extract
Volatile oil .. Not less than 1.0 per cent by (v/w)
It shall be free from added colouring matter .
A.05.14 -MACE (Jaepatri) WHOLE means the dried coat or arilus of the seed
of Myristica fragrans Houtt. It shall not contain the arilus of any other variety of
Myristica nalabarica or Fatua (Bombay mace) and Myristica argenea (Wild mace). The
proportion of extraneous matter shall not exceed 3.0 per cent by weight.
The amount of 'insect damaged matter' shall not exceed 5 per cent by weight .
It shall be free from added colouring matter
Explanation:- The term ' insect damaged matter' means spices that are partially wholly bored
by insects.
A.05.14.01- MACE (Jaepatri) POWDER means the powder obtained by
grinding the dried coat or arilus of the seed Myristica fragrans Houtt. The powder shall
conform to the following standards:-
Moisture . Not more than 10.0 per cent by weight.
Total ash . Not more than 3.0 per cent by weight.
Ash insoluble in .. Not more than 1.0 per cent by weight.
dilute HCI.
Crude fibre ... Not more than 10.0 per cent by weight.
Non-volatile .. Not less than 20.0 and not more than
ether extract 30.0 per cent by weight.
It shall be free from added colouring matter .
A.05.15- MUSTARD (Rai, Sarson) WHOLE means the dried 'i seeds of Brassica
albA.(L). Boiss (Safed rai), Brassica compestris L.var, dichot oma (Kali Sarson),
Brassica Compestris, L. Var, yellow Sarson, Syn, Brassica compestris L, var, glauca
(Pili Sarson), Brassica, compestris L. Var. toria (Toria), Barassicajuncea, (L). Coss et
Czem (Rai, Lotni) and Brassica nigra (L), Koch (Benamsi rai). The proportion of
extmneous matter which includes dust, dirt, stones, lumps of earth, chaff, stem, straw,
edible food grains, edible oilseeds of any other variety or any other impurity shall not
exceed 7.0 per cent by weight. It shall be free from seeds of Argemone maxicana Linn.
The amount of insect damaged matter shall not exceed 5 per cent by weight .
It shall be free from added colouring matter
Explanation :- The term insect damaged matter means spices that are partially or wholly
bored by insects.
A.05 15.01 -MUSTARD (Rai, sarson) POWDER means the powder obtained by
grinding the dried seeds of Barassica alba (L). Boiss (Safed rai), Brassica compestris L. var.
dichotoma (Kali Sarson), Brassica compestris L. var (yellow Sarson), Syn Brassica
compestris L. var. glauca (Pili Sarson), Brassica compestris L. var tori a (Toria)
Brassicajuncea, (L). Coss-et Czem (Rai, Lotni) and Barssica nigra , (L) Koch, (Benarasi rai).
The powder shall conform the following standards:
Moisture . Not more than 7.0 per cent by weight.
Total ash .. Not more than 8.0 per cent by weight.
Volatile oil Not less than 0.25 per cent v/w,
Non-volatile ,
ether extract Not less than 22.0 per cent by weight. Ash
insoluble.
in dilute HCI Not more than 2.0 per cent by weight.
Crude fibre Not more than 8.0 per cent by weight.
Starch . Not more than 15.0 per cent by weight.
The test for argemone oil shall be negative.
It shall be free from added colouring matter
A.05.16 -NUTMEG (Jaiphal) WHOLE means the dried seeds of Myristica fragrans
Houtt. The proportion of extraneous matter and infestation shall not exceed 3.0 per cent by
weight.
It shall be free from added colouring matter .
A.05 1601 -NUTMEG (Jaiphal) POWDER means the powder obtained by
grinding the dried seeds of Myristica fragrans Houtt.
The powder shall conform to the following standards :-
Moisture . Not more than 8.0 per cent by weight.
Total ash Not more than 5.0 per cent by weight.
Ash insoluble
in dilute HCI .. Not more than 0.5 per cent by weight. /
Non-volatile
ether extract Not less than 25.0 per cent by weight.
Crude fibre . Not more than 10.0 per cent by weight.
It shall be free from added colouring matter .
A.05.17- PEPPER BLACK (Kali mirch) WHOLE means the dried berries of Piper
nigrum L.brown to black in colour with wrinkled surface.
The proportion of extraneous matter including dust, stalks, leafy matter and other
foreign matter shall not exceed 3.0 per cent by weight. The proportion by weight of
light berries and pinheads shall not exceed 10.0 per cent and 4.0 per cent respectively.
The amount of insect damaged matter shall not exceed 5 per cent by weight.
It shall be free from added colouring matter .
Explanation :- The term insect. damaged matter means spices that are partially or wholly
bored by Insects .
A.05.17.01- PEPPER BLACK (Kalimirch) POWDER means the f powder obtained
by grinding the dried berries of Piper nigrum I. and shall be without the addition of any other
matter. The powder shall conform to the following standards:-
Moisture .. Not more than 12.5 per cent by weight.
Total ash Not more than 8.0 per cent by weight.
Ash.insoluble .. Not more than 1.2 per cent by weight.
In dilute HCI.
Non-volatile Not less than 5.5 per cent by weight.
ether extract
Crude fibre .. Not more than 18.0 per cent by weight.
It shall be free from added colouring matter
A.05.17.02- LIGHT BLACK PEPPER -Light Black Pepper means the dried berries of
Piper nigrum L. dark brown to dark black in colour. It shall be well dried and free from
mould or insects and shall not contain more than 6 per cent extraneous matter and other
foreign edible seeds and 10 per cent pinheads .
It shall be free from added colouring matter .
A.05.17.03-PINHEADS-Pinheads shall be wholly derived from
the spikes of Piper nigrum L. They shall be reasonably dry and free from insects. T he colour
shall be from dark brown to black. The extraneous matter shall not exceed 6 per cent .
It shall be free from added colouring matter .
A 05.18 -POPPY (Khas-Khas) WHOLE means the dried seeds of the ripe fruit of
Papaver Sornniferum L. The seed may be white or greyish in colour. The proportion of
extraneous matter shall not exceed 5.0 percent by weight. It shall contain not less than 40.0
per cent by weight of non-volatile ether extract.
It shall be free from added colouring matter .
A.05.19- SAFFRON (Kesar) means the dried stigmata or tops of styles of Crocus
sativus L. It shall not contain any foreign colouring matter or any other extraneous matter. It
shall conform to the following standards: -
Total ash Not more than 8 per cent by weight.
Ash insoluble Not more than 1.5 percent by weight.
in dillute HCI
Volatile matter . Not more than 14 percent by weight
at 103°C
Aqueous extract Not less than 55 per cent by weight
Total Nitrogen .. Not less than 2 per cent by weight ;
( on dry weight basis )
Foreign matter such as Not more than 1 per cent sand, earth,
dust, leaf, stem, chaff and vegetable matter
Floral waste defined as Not more than 15 per cent.
yellow filaments, pollen, stamens parts of ovary and other parts of flowers of Crocus sativus Linn
Saffron shall be free from living insects, moulds and shall be practically free from
dead insects, insect-fragments and rodent contamination visible to naked eye
A.05.20 -TURMERIC (Haldi) WHOLE means the dried rhizome or
bulbous roots of the plant of Curcuma longa L. It shall be free from lead chromate and
other artificial coIouring matter. The proportion of extraneous matter shall not exceed 2.0
per cent by weight.
The amount of insect damaged matter shall not exceed 5 per cent by weight.
Explanation :- The term 'insect damaged matter' means spices that are partially or
wholly bored by insects ,
A 05.20.01 -TURMERIC (Haldi) POWDER means the powder obtained by grinding
the dried rhizomes or bulbous roots of the plant of Curcuma longa L. It shall be free from
artificial colouring matter. The powder shall conform to the following standards :-
Moisture Not more than 13.0 per cent by weight.
Total ash Not more than 9.0 per cent by weight. Ash
insoluble . .. Not more than 1.5 per cent by weight.
in dilute HCI
Test for lead chromate ....Negative
Total starch Not more than 60.0 per cent by weight.
A.05.21 -CURRY POWDER means the powder obtained from grinding clean, dried
and sound spices belonging to the group of aromatic herbs and seeds such as black pepper,
cinnamon, cloves, coriander, cardamom, chillies, cumin seeds, fenugreek, garlic, ginger,
mustard, poppy seeds, turmeric, mace, nutmeg, curry leaves, white pepper, saffron and
aniseeds. The material may contain added starch and edible common salt. The proportion of
spices used in the preparation of curry powder shall be not less than 85.0 per cent by weight.
The powder shall be free from dirt, mould growth and insect infestation. It shall be free from
any added colouring matter and preservatives other than edible common salt. The curry
powder shall also conform to the following standards:-
Moisture Not more than 14.0 per cent by weight.
Volatile oil . Not less than 0.25 per cent (v/w) on dry basis.
Non-volatile .. Not less than 7.5 per cent by weight on dry
ether extract. basis
Edible common . Not more than 5.0 per cent by weight on dry
salt basis.
Ash insoluble .. Not more than 2.0 per cent by weight on
in dilute HCI dry basis
Crude fibre . Not more than 15.0 per cent by weight on
dry basis
Lead Not more than 10.0 p.p.m. on dry basis.
A..05.21.01-MIXED MASALA (WHOLE) means a mixture of clean, dried and sound
aromatic herbs and spices. It may also contain :-
dried vegetables and/or fruits, oil seeds, garlic, ginger, poppy seeds and curry leaves, It shall
be free from added colouring matter, It shall be free from mould growth and insect
infestation. The proportion of e xtraneous matter shall not exceed five per cent by weight,
out of which the proportion of organic matter including foreign edible seeds, and inorganic
matter, shall not exceed three per cent and two per cent respectively.
Omitted ,
A.05.22 -ANISEED OR SAUNF imported means the dried ripe fruit of Pimpinella
anisum. Foreign edible seeds or matter shall not exceed 5.0 per cent by weight. It shall
conform to the following standards :-
Total ash .. Not more than 9 per cent by weight.
Ash insoluble .. Not more than 1.5 per cent by weight.
in dilute HCI
Volatile oil .. Not less than 1.0 per cent (v/w)
The amount of insect damaged matter shall not exceed 5 per cent by weight .
lt shall be free from added colouring matter
Explanation :- The term 'insect damaged matter' means spices that are partially or
wholly bored by insects .
A.05.23 -AJOWAN (Bishop's weed) means the dried ripe seeds of Trachyspernum
ammi (Linn) Sprague. The proportion of organic and inorganic extraneous matter shall not
exceed 3 percent and 2 percent respectively. The seeds shall be free from living insects,
insect fragments and rodent contamination visible to the eyes .
lt shall be free form added colouring matter
A.O5.24 -DRIED MANGO SLICES -means the dried wholesome, edible part of raw
mango fruit with or without the outer skin, It shall be free from fungus, moulds and insect
infestation, rodent contamination, added colouring, flavouring matter. It shall also be free
form deleterious substances injurious to health. It shall not contain any preservative except
edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It
shall have characteristic taste and flavour. The proportion of extraneous substance shall not
exceed 4 per cent by weight out of which inorganic matter shall not exceed 2 per cent by
weight.
It shall also conform to the following standards, namely :-
Moisture .. Not more than 12 per cent by weight.
Damaged Slices .. Not more than 5 per cent by weight.
Seed Coatings . Not more than 6 per cent by weight.
Explanation
(i) Seed coating shall be exterior covering of the seed.
(ii) Damaged sliced mean the slices that are eaten by weevils or other insects and includes
sliced internally damaged by fungus, moisture or heating.
A.05.25 -DRIED MANGO POWDER (Amchur) -means the powder obtained by
grinding clean and dried mango slices having characteristic taste and flavour. It shall be
free from musty odour and objectionable flavour, rodent contamination, mould, fungus
and insect infestation, extraneous matter and added colouring, flavouring matter, It shall
also be free from deleterious substances injurious to health. It shall not contain any
preservative except edible common salt which may be added to the extent of 5 per cent
by weight on dry basis.
It shall also conform to the following standards, namely :-
(a) Moisture .. Not more than 12 per cent by weight.
(b) Total ash (salt -free basis) Not more than 6 per cent by weight.
(c) Ash insoluble .. Not more than 1.5 per cent by
in dilute HCI weight.
(d) Crude fibre . Not more than 6 per cent by weight.
(e) Acidity as anhydrous Not l[less than 12.0 per cent and tartaric
acid not more than 26.0 per cent by
weight.
A.05.26 -Pepper White Whole means the dried berries of piper nigrum linnaeus
from which outer pericarp has been removed. The berries will be light brown to white
in colour with smooth surface. The proportion of extraneous matter including dust,
stalks, leafy matter and other foreign matter shall not exceed 1 per cent, by weight,
Proportion of black berries whole shall not exceed 5 per cent by weight. Bulk density
for determining proportion of white light berries shall not be less than 600 gm per litre.
The amount of insect damaged matter shall not exceed 5 per cent by weight. It shall
be free from added colouring matter.
Explanation: The term "insect damaged matter" means spices that are partially or
wholly bored by insects.
A.05.26.01 -Pepper White Powder means the powder obtained by grinding the
white pepper whole and shall be without the addition of any other foreign matter. It
shall conform to the following standards, namely :-
(i) Moisture Not more than 14.0 per cent, by weight.
(ii) Total Ash . Not more than 3.5 per cent, by
(on dry basis) weight.
(iii) Ash insoluble in . Not more than 0.3 per cent, by
dilute .. HCI weight.
(on dry basis)
(iv) Non-volatile ether . Not less than 6.5 per cent, by weight.
extract (on dry basis)
(v) Piperine Content .. Not less than 4.0 per cent, by weight.
(on dry basis)
(vi) Crude fibre insoluble . Not more than 6.5 per cent, by weight.
index (on dry basis)
It shall be free from added colouring matter";
A.06-BEAN means dry kidney shaped or flattened seeds of the leguminous varieties
used as food, either whole or prepared as dall. It shall not contain hydrocyanic acid
exceeding 20 parts per million as determined by A.O.A.C. Maceration method.
A.O7.01 -"PLANTATION WHITE SUGAR" (commonly known as sugar) means
the crystallised product obtained from sugarcane or sugar beet. It shall be free from dirt,
filth, iron filing and added colouring matter. Extraneous matter shall not exceed 0.1 per
cent by weight. It shall also conform to the following standards, namely :-
(a) Moisture (when heated Not more than 0.5 per cent by
at 105°C for 3 hours). weight
(b) Sucrose . Not less then 98 per cent by weight.
Sulphur dioxide shall not exceed 70 parts per million.
A.07.01.01 -MISRI means the product made in the form of candy obtained from
any kind of sugar or palmyrah juice. It shall be free from dirt, filth, iron filings and added
colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also
conform to the following standards, namely :-
(a) Total ash Not more then 0.4 cent by weight.
(b) Total sugar (called, known
or expressed as Sucrose) Not less than 98.0 per cent by weight.
Sulphur dioxide shall not exceed 70 parts per million. ,
A.07.01.02 -"REFINED SUGAR" means the white crystallised sugar obtained by
refining of plantation white sugar. It shall be free from dirt, filth, iron filing and added
colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also
conform to the following standard, namely :-
(a) Moisture (when heated . Not more than 0.5 per cent
at 105°C for 3 hours) by weight.
(b) Sucrose .. Not less than 99.5 percent by weight.
A.07.02 -"KHANDSARI SUGAR" obtained from sugarcane juice by open pan
process, may be of two varieties, namely :-
(i) Khandsari Sugar Desi ; and
(ii) Khandsari Sugar (Sulphur) also known as Sulphur Sugar.
It may be crystalline or in powder form. It shall be free form dirt, filth, iron filings and added colouring matter. Extraneous matter shall not exceed0.25 per cent by weight. It may contain sodium bicarbonate (food grade). It shall
also conform to the following standards, namely:- .
Khandsari Sugar (Sulphur Sugar)/Khandsari Sugar (Desi)
(i) Moisture (when heated at 105°C for 3 hours), Not more than 1.5 per cent by weight/Not more than 1.5 per cent by weight
(ii) Ash insoluble in Nor more than 0.5 No more than 0.7
dilute hydrochloric per cent by weight per cent by weight
acid
(iii) Sucrose Not Jess than 96.5 Not less than 93.0
per cent by weight per cent by weight
(iv) Sulphur dioxide No more than 150 Absent
parts per million
Note :- Khandsari sugar can be distinguished from plantation white sugar on the
following characteristics, namely :-
Khandsari Sugar Sugar
(a) Conductivity 100-300 in 5% Not more than 100
(106 mho/cm2) solution at 30oC in 5% solution at 30°C
(b) Calcium oxide Not more than 100 Not more than 50
(mg/100 gm)
A.07.02.01 -"BURA SUGAR" means the fine grain size product made out of any kind
of sugar. It shall be free from dirt, filth, iron filings and added colouring matter. Extraneous
matter shall not ex- ceed 0.1 per cent by weight. It shall also conform to the following
standards, namely :-
(a) Sucrose Not less than 90.0 per cent by weight.
(b) Ash insoluble in dilute . Not more than 0.7 per cent by
hydrochloric acid weight.
Sulphur dioxide shall not exceed 150 parts per million.
A.07.03 -HONEY means the food derived entirely from the work of bees
operating upon the nectar of flowers and other sweet exudation of plants. It shall not contain
more than (a) 25% of moisture, (b) 0.5 per cent ash and (c) 5 per cent of sucrose except in
the case of Carbia callosa and Honey dew where the maximum sucrose content shall be 10
per cent. The minimum reducing sugar content (expressed as invert sugar) shall be 65 per
cent except in the case of Carbia callosa and Honey dew where it shall be 60 per cent.
Fructose/Glucose ratio shall not be less than 2(0.95). Fiehe's test should ordinarily be
negative .
A.07.04 -"ICE LOLLIES OR EDIBLE ICES" means the frozen ice produce which
may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and
colours. It may also contain permitted stabilizers and/or emulsifiers not exceeding 0.5 per
cent by weight. It shall not contain any artificial sweetener .
A.07.04.01 -"ICE CANDY means the frozen ice produce which may contain fruit,
fruit juices, cocoa, nuts, citric acid, permitted flavours and colours, It may also contain
permitted stabilizers and/ or emulsifiers not exceeding 0.5 per cent by weight. It shall not
contain any artificial sweetner.
A.07.05-GUR OR JAGGERY means the product obtained by boiling or processing
juice pressed out of sugar can or extracted from
palmyra palm, date palm or coconut palm. It shall be free form substances
deleterious to health and shall conform to the following analytical standards, on
dry weight basis :-
Total sugars expressed Not less than 90 per cent and sucrose
as invert sugar not less than 60 per cent.
Extraneous matter Not more than 2 per cent.
insoluble in water
Total ash . .Not more than 6 per cent.
Ash insoluble in .. Not more than 0.5 per cent
hydrochloric acid (HCI)
Gur or jaggery other than that of the liquid or semi-liquid variety shall not contain more
than 10 per cent moisture .
Gur or jaggery may contain sulphur dioxide in concentration not exceeding 70 parts
per million Sodium bicarbonate, if used for clarification purposes, shall be of food grade
quality .
A.07.06 -CUBE SUGAR means the sugar in the form of cube or cuboid blocks
manufactured from refined crystallised sugar. It shall be white in colour, free from dirt and
other extraneous contamination. It shall comform to the following standards:-
Sucrose .. Not less than 99.7 per cent by weight.
Moisture ... Not more than 0.25 per cent by weight.
Total ash Not more than 0.03 per cent by weight.
Sulphur dioxide Not more than 70 p.p.m.
A.07.07 -DEXTROSE is a white or light cream granular powder, odourless and
having a sweet taste.
When heated with potassium cupritartarate solution it shall produce a copious
precipitate of cuprous oxide. It shall conform to the following standards :-
Sulphated ash . Not more than 0.1 per cent on dry basis.
Acidity . 0.5 gm. dissolved in 50 ml. of freshly
boiled and cooled water requires for ;
neutralisation not more than 0.20 ml.
of N/lO sodium hydroxide to
phenolphthalein indicator.
Glucose .. Not less than 99.0 per cent on dry basis.
Sulphur dioxide content shall not exceed 70 p.p.m.
A.07.08 -GOLDEN SYRUP means the syrup obtained by inversion of sugar. It shall
be golden yellow in colour, pleasant in taste and free from any crystallisation. It shall
conform to the following standards: -
Moisture Not more than 25.0 per cent by weight.
Total ash . Not more than 2.5 per cent by weight.
Total sugar as invert sugar. Not less than 72.0 per cent by weight.
Sulphur dioxide content shall not exceed 70.0 p.p.m.
Sodium bicarbonate, if used, for clarification purposes, shall be of Food Grade
Quality.
A.07.08.01 -SYNTHETIC SYRUP OR SHARBAT means the syrup obtained by
blending syrup made from sugar, dextrose or liquid glucose.
It may also contain fruit juice and other ingredients appropriate to the product. It shall
be free from burnt or objectionable taints, flavours, artificial sweetening agents, extraneous
matter and crystallization. It may contain citric acid, permitted colours, permitted
preservatives and permitted flavouring agents. It shall also conform to the following
standards, namely:-
Total soluble solids Not less than 65 per cent by
weight.
A.07.09 -ICING SUGAR means the sugar manufactured by pulverizing
refined sugar or vacuum pan (plantation white) sugar with or without edible starch,
Edible starch, if added, shall be uniformly extended in the sugar, It shall be in form
of white powder, free from dust, or any other extraneous matter. It shall conform to
the following standards:-
Total starch and sucrose Not less than 99.0 per cent by weight
(moisture free)
Moisture Not more than 0.80 per cent by weight.
Starch Not more than 24.0 per cent by weight on dry
basis .
A.07.10-SACCHARIN SODIUM commonly known as soluble Saccharin having an
empirical formula as C7H4NnaO3S. 2H2O and molecular weight as 241.2 shall be the material
which is soluble at 20°C in 1.5 parts of water and 50 parts of alcohol (95 per cent) and shall
contain not less than 98.0 per cent and not more than the equivalent of 100.5 per cent of
C7C4O3NSNa calculated with reference to the substance dried to constant weight at 105°C,
assay being carried out as presented in Indian PharmacopoeiA.It shall not contain more than
2 p.p.m of arsenic and 10 p.p.m. of lead. The melting point of Saccharin isolated form the
material as per Indian Pharmacopoiea method shall be between 226°C and 230°C. The loss
on drying of the material at 105°C shall not be less than 12.0 per cent and not more than 16.0
per cent of its weight.
The material shall satisfy the tests of identification and shall conform to the limit tests
for free acid or alkali, ammonium compounds and parasulpha moylbenzoate as mentioned in
the Indian Phar- macopoeia .
A.07.11 -DRIED GLUCOSE SYRUP means the material in the form of coarse or
fine, white to creamish white powder, sweet to taste, bland in flavour and somewhat
hygroscopic. It shall be free form fermentation, evidence of mould growth, dirt or other
extraneous matter or added sweetening or flavouring agent.
It shall also not contain any added natural or coal tar food colour.
It shall conform to the following standards :-
(a) Total solid content .. Not less than 93.0 per cent by weight.
(b) Reducing sugar content ....Not less than 20.0 per cent by weight.
(c) Sulphated ash .. Not more than 1.0 per cent by weight.
(d) Sulphur dioxide .. Not more than 40 p.p.m.
Sulphurdioxidemay be present in an amount not exceeding 150 p.p.m. if the product is intended for manufacture of
confectionery to be sold under a label as specified under rule 42(X).
A.07.12 -ASPARTYL PHENYL ALANINE METHYL ESTER commonly
known as Aspertame, having empirical formula as C14H18N2O5 and molecular weight as
294.31, shall be the material which is slightly soluble I water and Methanol. It shall
contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried
basis. It shall not contain more than 3 p.p.m. of Arsenic and 10 p.p.m. of Lead.
The loss on drying of the material at 105°C for 4 hours shall not be more than
4.3 per cent of its weight. The sulphated ash shall not be more than 0.2 per cent. It shall
not contain more than 1 per cent of diketo-piperzine.
A.07.13- ACESULFAME POTASSIUM commonly known as Acesulfame-K,
having empirical formula C4H4KNO4S, molecular weight as 201.24 shall be the
material which is odourless, white crystalline powder having intensely sweet. taste and
is very slightly soluble in ethanol but freely soluble in water. It shall contain not less
than 99 percent and not more than 101 percent of Acesulfame-K on dried basis. It shall
not contain more than 3 p.p.m. Flouride. Heavy metals content shall not be more than
10 p.p.m. The loss on drying of material at 105° centigrade for two hours shall not be
more than 1 percent of its weight"
A.08 -COFFEE :
A.08-01-(1) Coffee (green, raw or unroasted) means the seed of Coffee
arabica, Coffee liberica, coffee excelsa or Coffee robusta freed
from all but a small portion of its spermoderm by decortication.
(2) Roasted coffee means properly cleaned green coffee which has been
roasted to a brown colour and has developed its characteristic aroma.
(3) Ground coffee means the powdered product obtained from 'roasted coffee'
only and shall be free from husk.
(4) Coffee (green, raw or unroasted), 'roasted coffee 'and' ground coffee' shall
be free form any artificial colouring, flavouring, facing, extraneous matter or
glazing substances and shall be in sound, dry and fresh condition, free from
rancid or obnoxious flavour.
(5) *** 'Roasted coffee' and' ground coffee' shall conform to the following
analytical standards ;-
(i) Total ash (determined on the sample dried to constant weight at 100oC,
shall be feathery white or bluish-white in colour and shall be not less than 3.0
per cent and not more than 7.0 per cent by weight of which not less than 65 per
cent shall be soluble in boiling distilled water. The ash insoluble in hot dilute
HCI shall not be more than 0.1 per cent.
(ii) The alkalinity of the soluble ash per gram of dried coffee shall be
equivalent to not less than 3.5 m1. and not more than 5.0 m1of N/10 acid.
(iii) e caffeine content as obtained by standard methods, shall be not less
than, 1.0 per cent.
(iv) The aqueous extract (determined by extraction of2 grams of the sample
dried to constant weight at 100 °C with l00 ml. of boiling distilled water for one
hour under reflux) shall be not less than 26.0 per cent and not more than
35.0 per cent.
A.08.02 -CHICORY means the roasted chicory powder obtained by
roasting the cleaned and dried roots of Chicorium intybus
Lin with or without the addition of edible fats and oils or sugar like
glucose or sucrose in proportion not exceeding 2.0 per cent by weight in aggregate. It
shall be free from any artificial colouring and flavouring matter.
It shall conform to the following standards :-
Total ash . Not less than 3.5 per cent and not more
than 10.0 per cent (on dry basis)
Ash insoluble .. Not more than 2.5 per cent on dry basis
in dilute HCI
Water soluble matter . Not less than 50.0 ~r cent on dry basis.
A.08.03 -COFFEE CHICORY MIXTURE or coffee mixed with chicory or
coffee and chicory shall be pure ground coffee mixed with roasted and ground chicory
and shall be in sound, dry and dust-free condition with no rancid or obnoxious
flavour .
The coffee chicory mixture shall contain caffeine not less than 0.6 per cent
and the aqueous extract shall not be more than 50 per cent
Any tin or other receptacle containing a mixture of coffee and chicory shall
not bear any misleading expression.
The expression "French Coffee" may be used if followed by the words
"mixed with chicory" or "blended with chicory" .
A.08.04- SOLUBLE COFFEE POWDER means coffee powder, obtained
from freshly roasted and ground pure coffee beans. It shall be in the form of free
flowing powder, having the colour, taste and flavour characteristics of coffee. It shall
be free from impurities and shall not contain chicory or any other added substance. It
shall conform to the following standards :-
(a) Moisture .. Not more than 14.0 per cent.
(b) Total ash on dry basis . Not more than 112.0 per cent
(c) Caffeine content .. Not less than 2.8 per cent on dry basis.
(d) Solubility in boiling Dissolves readily in 30 seconds with
water moderate stirring.
(e) Solubility in cold Soluble with moderate stirring in 3
water at 162 oC minutes
A.08.05 INSTANT COFFEE CHICORY MIXTURE means the product
manufactured from roasted and ground coffee and roasted and ground chicory. It shall be in
the form of a free flowing powder having thcolour, taste and flavour characteristics of coffee
chicory powder. It shall be free from any impurities and shall not contain any other added
substance. The percentage of coffee and chicor y used shall be marked on the container as
provided in 2clause (ii) sub-rule (A) of rule 42. It shall also conform to the following
standards, namely:-
(a) Moisture ..Not more than 5 per cent by weight.
(b) Total ash on Not less than 7.0 per cent and
Dry basis Not more than 10.0 per cent by weight.
(c) Caffeine Not less than 1.4 per cent by weight on
(anhydrous) dry basis.
A.10.1 BEEF FAT or suet means fat obtained form a beef carcass. It shall have a
Saponification value varying from 193 to 200 and an Iodine value from 35 to 46.
A.10.2 MUTTON FAT means fat obtained from the carcass of sheep. It shall have
a Saponification value varying from 192 to 195 and Iodine value from 35 to 46.
A 10.03 GOAT FAT means the rendered fat from goat. It shall have a
Saponification value varying from 193 to196 and an Iodine value form 36 to 45.
A.10.04 LARD means the rendered fat from hogs and shall not contain more than
one per cent of substances other than fatty acidsand fat. It shall have a Saponification value
varying form 192 to 198 and Iodine value form 52 to 65.
A.10.05 -COCOA BUTTER means the fat obtained by expression from the nibs of the
beans of Theobroma cocoa L. It shall be free form other oils and fats, mineral oil and added
colours. It shall conform to the following standards :-
Percentage of free fatty acids Not more than 1.5
(calculated as oleic acid)
Iodine value .. 32 to 42
Melting point 29°C to 34 oC
Butyro-refractometer reading at 40°C . 40.9 to 48.0
OR
Refractive Index at 40°C .. 1.4530 to 1.4580
Saponification value 188 to 200 .
A.10.06 -LOW and HIGH FAT COCOA POWDER means the powder which is the
partially defatted product derived from the cocoa, bean, the seed of Theobroma cocoa L. It
may be subjected to treatments during manufacture with alkali and/or magnesium carbonate,
bicarbonate, and with tartaric, citric or phosphoric acids. It shall be free form rancidity, dirt,
filth, insects and insect fragments or fungus infestations. It shall conform to the following
standards:-
Total ash Not more than 14.0 per cent
(on moisture f and fat free basis).
Ash insoluble in dilute .. Not more than 1.0 per cent
(on moisture and fat free basis).
Alkalinity of total ash .. Not more than 6.0 per cent
as K2O (on moisture and fat
free basis).
Cocoa butter -
(i) for low fat .. .Not less than 10.0 per cent (on
moisture free basis).
(ii) for high fat .. Not less than 20 per cent (on moisture
free basis.
A.10.07 -REFINED SALSEED FAT -means the fat obtained form seed kernels of Sal
trees, Shorea robusta Gaertn f (N.O.Dipterocarpaceae) which has been neutralized with alkali, bleached with bleaching earth or activated carbon or both, and deodorized with steam, no other chemical agents being used.
Alternatively, deacidification, bleaching and deodorization may be done by physical means.
The material shall be clear on melting and free form adulterants, sediment, sus pended or
other foreign matter, separated water or added colouring substance. There shall be no
turbidity after keeping the filtered sample at 400C for 24 hours. It shall conform to the
following standards :-
(i) Moisture . Not more than 0.1 per cent
(ii) Butyro-refractometer . 36.7 -51.0
reading at 40OC
OR
Refractive Index at 40oC 1.4500 -1.4600
(iii) Iodine value (Wijs' method) ..31-45.
(iv) Saponification value 180-195
(v) Unsaponifiable matter Not more than 2.5 per cent by
weight.
(vi) Free fatty acids Not more than 0.25 per cent by
(expressed as Oleic acid). weight.
OR
..Acid value Not more than 0.5
(VII) 9:10 epoxy and 9:10 .. Not more than 3.0 per cent
Dihydroxy stearic acid. by weight.
(viii) Flash point (pensky Marten ..Not less than 250OC.
closed method)
A . 10.08 -CAROB POWDER means the powder obtained from the roasted pods of
carob (fibbled carob) of ceratonia Siliqua (1) Taub. (Pam. Leguminosae) and shall be free
from husk. It shall be free form any artificial colouring, flavouring, extraneous matter or
glazing sub-stance and shall be in sound, dry and fresh condition, free from rancid or
obnoxious flavours. It shall also conform to the following standards, namely:-
(i) Total ash .. Not more than 1.2 per cent by weight.
(ii) Acid insoluble matter Not than 5 per cent by weight.
(iii) Tannin content . Not less than 0. 10 per cent and
not more than 0.15 per cent .
A.10.09 KOKUM FAT means the fat obtained from clean and sound kernels of
kokam (Garcinia indica choisy) also known as kokam, by process of expression or by a
process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on
melting and free from rancidity, adulterants, sediment, suspended or other foreign matter,
separated water, added colouring and flavouring matters and mineral oil."
It shall also conf orm to the following standards, namely:-
(a) Butyro-refractometer .. 45.9-47.3
reading at 4O"C
OR
Refractive Index at 40oC . l.4565 to 1.4575
(b) Saponification value 187-191.7
(c) Unsaponifable matters Not more than 1.5 per cent
by weight
(d) Iodine value (Wijs) . 32-40
(e) Acid value Not more than 0.5
(f) Flash Point [pensky-
Martens (closed) method . Not less than 25O"C
A.10.10 MANGO KERNEL FAT means the fat obtained form clean and sound
kernels of Mango (Mangifera India Linn) by process of expression or by a process of solvent
extraction form cake or kernel. It shall be refined. The fat shall be clear on melting and free
from rancidity, adulterants, sediment, suspended or other foreign matter, separated water,
added colouring and flavouring matters and mineral oil.
It shall also conform to the following standards, namely :-
(a) Butyro-refractometer reading .. 43.7-51,6
at 4OoC OR
Refractive Index at 4O oC 1.4550 to 1.4604
1 Sub by Noti. No. 481(E) dt 16-9-1993 read with GSR512(E) dt.15-6-1994
2. Ins. by Noti No. GSR 481 (E) dated 16-9-1993 &512(E)dated 15-6-1994
166
(b) Saponification value . 185-198
(c) Unsaponifiable matters ... Not more than 1.5 per cent
by weight
(d) Iodine value (Wijs) ... 32-57
(e) Acid Value Not more than 0.5
(t) Flash Point (Pensky-Martens
(closed method .. Not less than 250°C
A.10.11 DHUPA Fat means the fat obtained from clean and sound seed kernels of
Dhupa, also known as Indian Copal (Vateria Indica Linn) tree by process of expression or by
a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear
on melting and free form rancidity, adulterants, sediment, suspended or other foreign matter,
separated water, added colouring and flavouring matter and mineral oil :
It shall also conform to the following standards, namely :-
(a) Butyro-refractometer reading at 40°C .. 47.5-49.5
or
Refractive Index at 40°C 1.4576 to 1.4590
(b) Saponification value 187-192
(c) Unsaponifiable matters Note more 1.5 per
cent by weight.
(d) Iodine value (Wijs) .. 36-43
(e) Acid value Not more than 0.5
(t) Flash Point (Pensky-Martens
(closed) method .. Not less than 2500C
A.10.12 PHULWARA FAT means the fat obtained from clean and sound seed kernels of
Phulwara [variously named Aisandra Butyrace (Roxb) Baehni, Madhuea Butyracca or Bassia
Butyracea by a process of expression or by process of solvent extraction from cake or kernel.
It shall be refined. The fat shall be clear on melting and shall be free from rancidity,
adulterants, sediments, suspended or other foreign matters, separated water, added colouring
and flavouring substances and mineral oil.
It shall also conform to the following standards, namely:
167
(a) Butyro-refractometer reading at 40oC 48.6-51.0
or
Refractive Index at 40oC ..1.4584 to 1.4600
(b) Saponification value ..192.5-199.4
(c) Unsaponifiable matter Not more than 1.5 per
cent by weight
(d) Iodine vale (Wijs) ..43.8-47.4
(e) Acid value .Not more than 0.5
(f) Flash Point [Pensky-
Martens (closed) method .Not less than 250oC
A.11.01.01 Milk is the normal mammary secretion derived from complete milking
of healthy milch animal without either addition thereto or extraction therefrom. It shall be
free from colostrums. Milk of different classes and of different designations shall conform to
the standards laid down in the Table below item A.11.01.11 .
A.11.01.02 PASTEURISATION The term pasteurization, when used in
association with milk of different classes means heating milk of different classed by a
heat treatment as mentioned below and cooling to a suitable temperature before distribution.
Pasteurized milk of different classe s shall show a negative Phosphatase Test .
The term Pasteurisation. Pasteurised and similar terms shall be taken to refer to
the process of heating every particle of milk milk of different classes to atleast 63oC, and
holding at such temperature continuously for at least 30minutes, or heating it to at least
71.5oC, and holding at such temperature continuously for at least 15 seconds or an approved
temperature -time combination that will serve to give negative Phosphatase Test.
All pasteurized milk of different classes shall be cooled immediately to a
temperature of 10oC, or less *** .
A.11.01.03 -STERILISATION: The term sterilisation when used in
association with milk, means heating milk in sealed container continuously to
temperature of either 115°C for 15 minutes or at least 130°C for a period of one
second or more in a continuous flow and then packed under asceptic condition in
hermetically sealed containers to ensure preservation at room temperature for a
period not less than 15 days from the date of manufacture
A.11.01.04 -BOILED MILK means milk which has been brought o boil.
A.11. 01.05 -FLAVOURED MILK, by whatever name called, may contain
nuts (whole, fragmented or ground) chocolate, coffee or any other edible flavour,
edible food colours and cane sugar, Flavoured milk shall be pasteurised, sterilised
or boiled . The type of milk shall be mentioned on the label . .
A.11.01.05A - MIXED MILK means a combination of milk of cow, buffalo,
sheep, goat or any other milch animal and may be a combination of any of these
milk which has been made and conform to the standards given in the table below
item A.11.01.11 .
A.11.01.06 -STANDARDISED MILK means cow milk or buffalo milk or
sheep milk or goat milk or combination of any of these milk that has been
standardised to a fat and solids-not-fat percentage given in the table below item
A.11.01.11 by the adjustment of milk solids . Standardised milk shall be
pasteurised and shall show a negative Phosphatase Test.
A.11.01.07 -RECOMBINED MILK means the homogenised product
prepared' form milk fat, non-tat-milk solids and water. Recombined milk shall be
pasteurised and shall show a negative Phosphatase Test.
A.11.01.08 -TONED MILK means the product prepared by admixture of cow
or buffalo milk or both with fresh skimmed milk, or by admixture of cow or buffalo
milk or both that has be en standardised to fat and solids -no-fat percentage given
in the table below item A.11.01.11 by adjustment of milk solids. It shall be
pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat-milk solids are used, it shall be
ensured that the product remains homogeneous and no deposition of solids take
place on standing .
A.l1.01.09 -DOUBLE TONED MILK means the product prepared by
admixture of cow or buffalo milk or both with fresh skimmed milk, or by
admixture of cow or buffalo milk or both that has been standardised to fat and
solids -non-fat percentage given in the Table below item A.ll.01.11 by adjustment
of milk solids . It shall be pasteurised and shall show a negative Phosphatase Test.
When fat or dry non-fat milk solids are used, it shall be ensured that the product
remains homogeneous and no deposition of solids take place on standing.
A.11.0 1.10 -SKIMMED MILK means the product prepared from milk from
which almost all the milk fat has been removed mechanically.
A.11.01.10A-FULL CREAM MILK means milk or a combination of
buffalo or cow milk or a product prepared by combination of both that has been
stardardised to fat and solids no-fat percentage, given under item, A.11.01.11,
by adjustment/ addition of milk solids. Full vream Milk shall be pasteurized. It
shall show a negative Phosphatase Test. It shall be packed in clean, sound and
sanitary containers properly sealed, so as to prevent contamination.
shall be as given in the table below. The Milk shall conform to both the
parameters for milk fat and solids not for independently, as prescribed in
columns (4) and (5) of the said table.
(ii) The heat treatment for the various designated milk shall be as follows :- ,
Designation Treatment
Raw - Nil. .
Pasteurised - Pasteurisation
Boiled - Boiling
Flavoured - Pasteurisation or Sterilisation.
Sterilised - Sterilisation.
A.11.02 -MILK PRODUCTS means the products obtained from milk such
as cream, malai, curd, skimmed milk curd, chhanna, skimmed-milk channa, cheese,
processed cheese, ice cream, milk ices, condensed milk -sweetened and unsweetened,
condensed skimmed milk powder, partly skimmed milk powder, khoa, infant milk
food, table butter and deshi butter.
A.11.02.01 -MILK PRODUCTS specified in Appendix B shall not contain
any substance not found in milk unless specified in the standards.
A.11.02.02 CREAM including sterilized cream means the product of cow or buffalo
milk or a combination thereof. It shall be free from starch and other ingredients foreign to
milk. It may be of following three categories, namely:-
1. Low fat cream-containing milk fat not less than 25.0 per cnet by weight.
2. Medium fat cream-containing milk fat not less than 40.0 per cent by weight.
3. high fat cream-containing milk fat not less than 60.0 per cent by weight.
Note :- Cream sold without any indication about milk fat content shall be treated
as high fat cream.
A.11.02.03 MALAI means the product rich in butter fat prepared by boiling
and cooling cow or buffalo milk or a combination thereof. It shall contain note less than
25.0 per cent milk fat.
A.11.02.04 DAHI OR CURD means the product obtained from pasteurized or
boiled milk by souring, natural or otherwise, by a harmless lactic acid or other bacterial
culture. Dahi may contain added cane sugar. Dahi shall have the same minimum
percentage of milk fat and milk solids-not-fat as the milk from which it is prepared,
Milk solids may also be used in preparation of this product.
Where dahi or curd *** is sold or offererd for sale without any indication of
class of milk, the standards prescribed for dahi prepared from buffalo milk shall apply.
A.11.02.05 CHHANA OR PANEER means the product obtained from the cow
or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or
citric acid. It shall not contain more than 70.0 per cent moisture and the milk fat content
shall not be less than 50.0 per cent of the dry matter.
Milk solids may also be used in preparation of this product .
A.11.02.07 CHEESE (HARD) means the product obtained by draining after
coagulation of milk with a harmless milk coagulating agent.
under the influence of harmless bacterial culture. It shall not contain ingredients
not found in milk, except coagulating agent, sodium chloride, calcium chloride,
calcium chloride (anhydrous salt) not exceeding 0.02 per cent by weight, annatto
or carotene colour, and may contain emulsifiers and/or stabilizers, namely citric
acid, sodium citrate or sodium salts of orthophosphoric acid and polypohsphoric
acid (as linear phosphate) *** not exceeding 0.2% by weight. Wax used for
covering the outer surface shall not contain any thing harmful to health. In case
the wax is coloured, only pennitted food colour shall be used. Hard cheese shall
contain not more than 43.0 per cent moisture and not less than 42.0 per cent milk
fat of the dry matter. [Hard cheese may contain up to 3000 ppm of sorbic acid, or
its sodium, potassium, or calcium salts calculated as sorbic and 12.5 ppm of nisin
either singly or in combination
Natamycin may be used for surface treatment only, subject to the
following conditions, namely :-
(i) Maximum level of application shall not exceed 2 mg/dm3 of cheese
surface.
(ii) The penetration depth shall not exceed 2 mm.
(iii) The maximum residue level in the finished product shall not exceed 1
mg/dm3
A.11.02.07.01 -PROCESSED CHEESE ,means the product obtained by
heating 4one or more types of hard cheeses with permitted emulsifiers and/or
stabilizers namely citric acid, sodium citrate, sodium salts of orthophosphoric
acid and polyphosporic and (as linear i phosphate) *** with or without added
condiments, and acidifying agents, namely vinegar, lactic acid, acetic acid, citric
acid and phosphoric acid. Processed cheese may contain not more than 4.0 per
cent of anhydrous pennitted emulsifiers and/or stabliizers, provided that the
content of anhydrous inorganic agents shall in no case exceed 3.0 per cent of the
finished product. It sball npt contain more than 47.0 per cent moisture. The milk
fat content shall not be less than 40.0 per cent of the dry matter. Processed cheese
may contain 0.1 per cent sorb.ic ac.id or its sodium, potassium or calcium salt
(calculated as sorbIc acid) or 0.1 per cent of nicin 3(either singly or in
combination. It may contain calcium chloride (anhydrous) not exceeding 0.02 per
cent by weight .
A.11.0207 .02 -PROCESSED CHEESE SPREAD means a product obtained
by comminuting and mixing one or more types of cheeses into a homogeneous mass
with the aid of heat. It mayor may not contain butter, cream, butter oil, milk,
skimmed milk powder, cheese, whey, butter milk or one or any of these from which
part of water has been removed. It may also contain permitted emulsifying and
stabilising agents. It may contain one or more of the sodium potassium salts of citric
acid, phosphoric acid, tartaric acid, lactic acid in such quantities that mass of the
solids of such emulsifying agents is not more than 4 per cent of mass of the
processed cheese spread. It may contain sequestering and buffering agents, namely,
lactic acid, acetic acid, citric acid and phosphoric acid.
It may contain vegetable colouring matter such as annatto, carotene, permitted
flavouring agents and milk coagulating enzymes with or without purified calcium
chloride (anhydrous salt)3 not exceeding 0.02 percent and sodium citrate not
exceeding 2.0 per cent may be added. It may contain natural sweetening agents
namely, sugar, dextrose, cane sugar, corn syrup. honey, corn syrup solids, maltose,
malt syrup and hydrolysed lactose in a quantity necessary for seasoning and spices
and condiments. It may contain sodium chloride not exceeding 3 per cent by weight.
Processed cheese spread may contain sorbic acid or nisin or both to the maximum
extent of 0.1 per cent by weight. It shall not contain more the 60 per cent moisture
and milk fat content (on dry basis) shall not be less than 40 per cent by weight.
A.11.02.08 -ICE CREAM, KULFI AND CHOCOLATE ICE CREAM mean
the frozen product obtained from cow or buffalo milk or a combination thereof or
from cream, and/or other milk products, with or without the addition of cane sugar,
dextrose, liquid glucose and dried liquid glucose . 3maltodextrin, eggs, fruits, fruit
juice, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It
may contain permitted stabilizer and emulsifiers not exceeding 0.5 per cent by
weight. The mixture shall be suitably heated before freezing. The product shall
contain not less than 10.0 per cent milk fat, 3.5 per cent protein and 36.0 per cent
total solids. 3Omitted
Starch may be added to a maximum extent of 5.0 per cent under a declaration
on a label as specified in sub-rule (2) of Rule 43.
The standards foe ice cream shall also apply to softy [1ce-cream . In case of
ice-cream, where the chocolate or like covering Portion forms a separate layer, only
the ice cream Portion shall conform to the standards of ice-cream
A.11.02.08.01 -"DRIED ICE CREAM MIX shall be the material
prepared by spray roller drying of 1ce-cream mix It shall contain milk solids,
sucrose corn syrup or refined sugar It may contain permitted colours and
flavours. It may contain stabilisers and emulsifiers not exceeding 5 per cent by
weight The product shall contain not less than 27.0 percent milk fat and 9.5 per
cent, protein and moisture shall '"' be more than 40 per cent by weight The
sucrose content shall not be more than 40 per cent by weight
The process of drying shall be mentioned on the label It shall be packed in
bermetlcally seal clean sound containers ;
A.11.02.09 -MILK ICES OR MILK LOLLlES means the frozen product
obtained from milk, skimmed milk, or milk product with or without addition of
cane sugar, dextrose, liquid glucose, and dried liquid glucose , eggs, ftuits,
juices, nuts, chocolate, edible flavours and permitted food colours. It may
contain permitted stabilizers not exceeding 05 pet cent of the product. The
mixture shall be suitably heat-treated before freezing. The product shall contain
not more than 2.0 per cent milk fat, not less than 3.5 per cent proteins and not
less than 20.0 per cent total solids.
AA.11.02.10 -Condensed Milk Unsweetened (Evaporated Milk) means the
product obtained from cow or buffalo milk or combination thereof or from
standardised milk by the partial removal of water. It may contain added calcium
chloride, citric acid and sodium citrate, Sodium
salts of orthosphosphoric acid and polyphosphoric acid (as linear phosphate) ***
not exceeding 0.3 per cent by weight of the finished product. Such additions need not
be declared on the label. Condensed milk unsweetened shall contain not less than 8.0
per cent milk fat and not less than 26.0 per cent m ilk solids.
3"lf the product is subjected to Ultra High Temparature (UHT) treatment by
heating it at temparature of not less than 140oC for a minimum period of 3 seconds
followed by asceptic packaging, it shall be designated as UHT and labelled as
specified under clause (ddd) of sub-rule (B) of ru1e 42."
A.11.02.11 -CONDENSED MILK SWEETENED means the product
obtained from cow or buffalo milk or a combination thereof or from standardised
milk by the partial removal of water and after addition of cane sugar. It may contain
added refined lactose, permitted flavours , calcium chloride, citric acid, sodium
salts of orthophosphoric acid and polyphosphoric aid (as linear phosphate) *** not
exceeding 0.3 per cent by weight of the finished product. Such addition need not be
declared on the label Condensed milk sweetened shall contain not less than 9.0 per
cent milk fat, not less than 31.0 per cent total milk solids and not less than 40.0 per
cent cane sugar. 4The total acidity expressed as lactic acid shall not be more than
0.35 per cent
buffalo skimmed milk or a combination thereof by partial removal of water. It may
contain added calcium chloride, citric acid and sodium citrate, sodium salts of
orthophosphoric acid and polyphosphoric acid (as linear phosphate) *** not
exceeding 0.3 per cent by weight of the finished product. Such addition need not be
declared on the label. Condensed skimmed milk unsweetened shall contain not less
than 20.0 per cent total milk solids. The fat content shall not exceed 0.5 per cent by
weight3. If the product is subjected to Ultra High Temparature (UHT) treatment by
heating it at a temparature of not less than 140°C for a minimum period of 3 seconds
followed by asceptic packaging, it shall be designated as UHT and labelled as
specified under clause (ddd) of sub- rule (B of rule 42."
A.11.02.13- CO.NDENSED SKIMMED MILK SWEETENED means the
product obtained from cow or buffalo skimmed milk or a combination thereof by the
partial removal of water and after addition of cane sugar. It may contain added refined
lactose, calcium chloride, citric acid and sodium citrate, sodium salts of
orthophosphoric acid and polyphosphoric acid (as linear phosphate 1(*****) not
exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label.
Condensed skimmed milk sweetened shall contain riot less than 26.0 percent of total
milk solids and not less than 40.0 per cent can sugar. The fat content shall not exceed 0.5
per cent by weight. 10The total acidity expressed as lactic acid shall not more than 0.35
per cent.
A.11.02.13.01. "Partly skimmed sweetened condensed milk " means the
product obtained from partly skiinined cow or buffalo milk or a combination thereof by
the partial removal of water and after addition of cane sugar. It may contain added
renfined 1actose, calcium chloride, citric acid, sod'ium citrate, sodium salts of orthophosphoric
acid and poly phospohoric acid (as linear phosphate) not exceeding 0.3 per
cent by weight of the finished product. Such addition need not be declared on the label.
Partly skimmed sweetened condensed milk shall contain not less than 28.0 per cent of
total milk solids and not less than 40.0 per cent cane sugar. The fat content shall not be
less than 3.0 per cent and more than 9.0 per cent by weight. 10The total accidity
expressed as lactic acid shall not more than 0.35 per cent.
A.11.02.14 MILK POWDER means the product prepared by spray drying of
standardised milk obtained from fresh Cow milk or buffalo milk of a mixture thereof. It
may contain calcium chloride, citric acid and sodium citritte, sodium salts of
orthophosphoric acid and polyphosphoric acid (as linear phosppate) 1(***) not
exceeding 0.3 per cent by weight of the finished product, and 0.01 per cent of butylated
hydroxyanisole (BRA) by weight of the finished products. Such addition need not be
declared on the label For improving dispersibility, it may contain lecithin to a
maximum limit of 0.5 per cent under label declaration as per Rule 42B(i)(ee).
10Milk powder shall contain not more than 4.0 percent moisture, not less than
26.0 per cent milk fat not less than 96.0 per cent total solids and not more than 7.3 per
cent total ash on dry basis. T he total acidity expressed as lactic acid shall not be more
than 1.2 per cent. The plate count shall not exceed 40,000 per gram. Coliform count
and coagulase
positive staphylococcus aureus shall be absent in 0.1 gram of the powder. Salmonella
and shigella shall be absent in 25 grams of the powder. The insolubility index shall not
be more than 2.0 ml."
The spray-dried product shall be packed in 6nitrogen or mixture of nitrogn and carbon
dioxide in hermetically sealed containers. .
9provided that the spray-dried milk powder meant for reconstitution into liquid
milk and not for direct consumption as such may also be packed in bags of food grade
polyethylene of minimum thickness 0.050 mm, encased with multi-walled kraft paper
bags, or pack made out of kraft paper sandwhich laminated to high density
polyethylene woven fabric, The product shall be stored below 20 degree centigrade
and a statement of this effect shall be made on the package, alongwith the date of
manufacture. In addition to compliance with the labelling provisions contained in rule
32, such bags shall also be clearly labelled as 'Not for direct consumption' and To be
used before .. "
provided further that if the spray dried milk powder meant for reconstitution
into liquid milk and not for direct consumption and packed in above manner, cannot
be stored at or below 20 degree centigrade, such product shall not contain moisture
more than 3.5 per cent by weight and shall be clearly labelled as "To be used within
five months from the date of packing" and "Not for direct consumption;"
A.11.02.15 -SKIMMED MILK POWDER means the product obtained from
skimmed cow or buffalo milk or a combination thereof by the removal of water. It may
contain added calcium chloride, citric acid and sodium citrate, sodium salts of
orthophosphoric acid and r polyhosphoric acid (as linear phosphate 5(*** not exceeding
0.3 per cent by weight of the finished product. Such addition need not be
declared on the label Skimmed milk powder shall not contain more than 1.5
per cent milk fat and moisture shall not exceed 50 per cent. 'The total acidity
expressed as lactic acid shall not exceed 1.5 per cent. The plate count shall not
exceed 50.000 per gram '[Coliform shall he absent in Q I gm. ofthe powdeL)
Insolubility Index (Maximum) - Roller dried , Spray dried15.0 m1, 1.5m1
The total solids shall not he less than 95.0 per cent and totai ash (on dry basis)
shall not he more than 82 per cent;"
The process of drying shall he mentioned on the label
A 11.02.16 -PARTLY SKIMMED MILK POWDER means the product
obtained from partly skimmed cow or buffalo milk or a combination thereof by the
removal of water It may contain added calcium chloride citric acid and sodium
citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear
phosphate) *** not exceeding 0.3 per cent by weight of the finished product. Such
addition need not be deciared on the label Partly skimmed milk powder shall not
contain more than 5.0 per cent moisture and fat content ofthe products shall be
more than 1.5 and less than 26.0 per cent Butylated hydroxyanisole (BHA) not
exceeding 0.01 percent by weight of the finished product may he added. The exact fat
content shall be indicated on the label
11Insolubility Index (Maximum) Roller dried Spray dried
15.0 mI. 1.5 ml
The total solids shall not be less than 95.0 per cent and total ash (on dry basis) shall not
be more than 8.2 per cent. The acidity expressed as lactic acid shall not be more than 1.5
per cent. "
The process of drying shall be mentioned on the label. The spray dried product
shall be packed in hermetically sealed containers. ...
Partly skimmed milk powder (sour) used by industry like bakery may
contain sodium bicarbonate as a neutralizer, provided that the resultant product is
labelled as "Unfit for Direct Consumption". The amount of food additives including
neutralizers added shall, however, be same as prescribed for partly skimmed milk
powder except that solubility per centage will be 75 per cent, minimum by weight.
A.11.02.17 -KHOYA by whatever variety of names it is sold such as
Pindi, Danedar, Dhap, Mawa or kava means. The product obtained from cow or
buffalo or goat or sheep milk or milk solids or a combination therof by rapid
drying. The milk fat content shall not be less than 1°30 per cent on dry weight basis
of finished product 10, It may contain citric acid not more than 0.1 per cent by
weight. It shall be free from added starch, added sugar and added colouring matter.
A.11.02.18 -INFANT MILK FOOD -The material prepared by spray drying or
by roller drying of the milk of cow or buffalo or a mixture thereof. The milk may
be modified by the partial removal/substitution of different milk solids;
carbohydrates, such as sucrose, dextrose and dextrins, maltose and lactose; salts like
phosphates and citrates; vitamins A,D,E,B Group, Vitamin C and other vitamins; and
minerals like iron, copper, zinc and iodine. The source of iron may be selected from :-
"Ferrous sulphate, Ferrous citrate, Ferrous fumerate, Ferrous succinate, Ferric
Ammonium citrate, Ferric pyrophosphate."
It shall be free form starch and added antioxidants. It shall also be free form dirt,
extraneous matter, preservatives and added colour and flavour and from any material
which is harmful to human health. It shall not have rancid taste or musty odour. It shall
also conform to the following standards, namely :-
1. Moisture, per cent by weight (not more than) .. 4.5
2. Total milk protein, per cent by weight (not less than) . 12.0
3. Milk fat, per cent by weiglit (not less than) . 18.0
4. Total ash, per cent by weight (not more than) . 8.5
5. Ash insoluble in dilute Hydrochloric acid,
per cent by weight (not more than) 0.1
6. Solubility :
(a) Solubility Index maximum
(if roller dried) . 15.0
mI
(if spray dried) 2.0 ml
(b) Solubility per cent by weight (not less than)
(if roller dried) . 85.00
(if spray dried) . 98.5
7. Vitamin A.(as retinol) mcg. per 100g. (not less than) 350
8. Added Vitamin D (expressed as Cholecalciferol) I.U. per
100 g. (not less than) . 180
9. Iron, mg per 100g. (not less than) 5.0
10. Thiamine, mcg per 100g. (not less than) .. 185
II. Nicotinamide, mcg per l00g. (not less than) 1160
12. Riboflavin, mcg per l00g. (not less than) .. 275
13. Vitamin B6, mcg per 100g. (not less than) . 160
14. Vitamin B12, mcg per l00g. (not less than) 0.7
15. Folic acid, mcg per 100g. (not less than) . 20
16. Pantothenic acid, mg per l00g. (not less than) . 1.4
17. Biotin, mcg per 100g. (not less than) 7.0
18. Vitamin C, mg per l00g. (not less than) 35
19. Vitamin K. mcg per l00g. (not less than) .
20. Copper mcg per 100g. (not less than) ..280
21. Iodine, mcg per 100g. (not less than) 20
22. Manganese (Mn), mcg per l00g. (not less than) .. 20
23. Zinc, mg per 100g. (not less than) ...2.5
24. Sodium (Na), mg per l00g. (not less than) ...90
25. Potassium (K), mg per 100g. (not less than) .370
26. Chloride (CI}, mg per 100g. (not less than) ..250
27. Phosphurus (P), mg per 100g. (not less than) ...115
28. Magnesium (Mg), mg per 100g. (not less than) ..22
29. Calcium (Ca), mg per 100g. (not less than) ..230
30. Choline, mg per 100g. (not less than) .32
31. Bacteria l count, per g. (not more than) 40,000
32. Coliform count .. absent in 0.1g.
It shall be packed in hermetically sealed, clean and sound containers or in flexible
pack made from film or combination or any of the substrate made of Board paper,
polyethylene, polyester metalized film or aluminium foil in such a way to protect form
deterioration.
It shall be packed in nitrogen or a mixtw-e of nitrogen and carbon dioxide".
A.11.02.18.01 -INFANT FORMULA means the product pre- pared by spray
drying or roller drying of the milk of cow or buffalo or a mixtw -e thereof. The milk may
be modified by the partial removal/substi- tution of milk fat with vegetable oils rich in
polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose,
dextrose and dextrins, maltose and lactose; salts such as phosphates and citrates; vitamins
A, D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine
and others. The source of iron may be se- lecte d from :-
"Ferrous sulfate, Ferrous cityrate, Ferrous fumarate, Ferrous succinate, Ferric
Ammonium citrate, Ferric pyrophosphate".
It shall be free from added starch, 2added colour and added flavour. It shall not
have rancid taste and musty odour. Vegetables oils rich in
polyunsaturated fatty acids shall be added to partially substitute milk fat to an
extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a
minimum of linoleate content of 1.398g. per 100 g of the product.
The products shall also contain a minimum of 0.70 I.U. of vitamin E per 100 K. Cal.
It shall conform to the following standard, namely :-
1. Moisture, per cent by weight (not more than) .4.5
12. Total milk protein, per cent by weight (not less than)
...10.0
and not more than . 16.0
3. Total fat, per cent by weight (not less than) .
18.0
4. Total ash, per cent by weight (not more than) 8.5
5. Ash insoluble in dilute Hydrochloric acid,
per cent by weight (not more than) 0.1
6. Solubility :
(a) Solubility Index maximum
(if roller dried) . 15.0 ml
(if spray dried) ..2.0
ml
(b) Solubility per cent by weight (not less than)
(if roller dried) 85.0
(if spray, dried) ...98.5
7. Vitamin A.(as retinol) mcg. per 100 g. (not less than) 350
8. Added Vitamin D (expressed as Cholecalciferol)
I.U. per 100 g. (not less than) ..180
9. Iron, mg per 100 g. (not less than) 5.0
10. Thiamine, mcg per 100 g. (not less than) .. 185
11. Riboflavin, mcgper 100 g. (not less than) . 275
12. Nicotinamide, mcg per 100 g. (not less than) . 1160
13. Vitamin B6 mcg per 100 g. (not less than)
160
14. Vitamin B12, mcg per 100 g. (not less than) .0.7
15. Folic acid, mcg per 100 g. (not less than) ..20
16. Pantothenic acid, mg per 100 g. (not less than) .1.4
17. Biotin, mcg per 100 g. (not less than) 7.0
18. Vitamin C, mg per 100 g. (not less than) 35
19. Vitamin K mcg per 100 g. (not less than) ...18
20. Copper mcg per 100g (not less than) .
280
1. Amended by Noti.No. 147 (E) dated 14.3.1997 (w.e.f.14.9.1997)
187
21. Iodine, mcg per 100 g. (not less than) 20
22. Manganese (Mn), mcg per 100 g. (not less than) ...20
23. Zinc, mg per 100 g. (not less than) 2.5
24. Sodium (Na), mg per 100 g. (not less than) 90
25. Potassium (K), mg per 100 g. (not less than) 370
26. Chloride (CI), mg per 100 g. (not less than) . 250
27. Phosphorus (P), mg per 100 g. (not less than) ..115
28: Magnesium (MG), mg per 100 g. (not less than) ..22
29. Calcium (Ca), mg per 100 g. (not less than) . 230
30. Choline, mg per loo g. (not less than) 32
31. Bacterial count per g. (not more than) .
40,000
32. ColifonD count . absent in
0.1 g 2"Provided that the low birth weight infant milk substitutes shall also meet the
following requirement in addition to the above requirements:
(i) Protein shall be in range of 2.25-2.75 gram per 100K Cal/ Joules;
(ii) mineral contents shall not be less than 0.5/gram per 100 K.Cal The Calcium:
Phosphorous ratio shall be 2: 1. The Sodium, Potassium and Chloride combined
together shall be less than f 40 rnilli equivalent per Litre.
(iii) Whey : Casein ratio shall be 60 :40. Essential amino acids should include
cystine, tyrosine and histidine,"
It shall be packed in hermetically sealed, clean and sound containers or in flexible pack
made from film or combination or any of the substrate made of Board paper,
polyethylene, polyester metallised film or aluminium foil in such a way to protect from
deterioration.
It shall be packed in nitrogen or a mixture of nitrogen and carbondioxide.
A.11.02.18.02- MILK-CEREAL BASED WEANING FOOD: Milk-cereal based
weaning foods are obtained from a variety of cereals, vegetable oils and proteins, milk
solid, different carbohydrates such as sucrose, dextrose, dextrins, maltose and lactose;
iron and calcium salts; phosphates and citrates and other nutritionally significant minerals
and vitamins. lt may also contain fungalalfa amylase upto a maximum extent of 0.025
percent by weight, fruits and vegetables, egg or egg products. It shall be in the forim of
powder, small granules or flakes, free from lumps and shall be unifonD in appearance.
The sources of iron shall be selected, from :-
1. Added by Noti. No. GSR 257 (E) dated 3.5.1991 (w.e.f: 3.11.1991)
2. Added byNoti No. GSR 147 (E) dated 14.03.1997 (w.e.f. 14-9-1997) and 285 (E)
dated 29.5.1997.
3. Amended by Noti. No. GSR 177 (E) dated 6.4.1998
188
"Ferrous sulphate, Ferrous citrate, Ferrous fumerate, Ferrous succinate, Ferric
Ammonium citrate, Ferric pyrophosphate".
It shall be free from dirt and extraneous matter and free from preservatives, added
colour, flavour and antioxidants. It shall be free from any material which is harmful to
human health. It shall contain a minimum of 20 per cent milk solids by weight of the
product of which milk fat shall be a minimum of 5 per cent by weight.
It shall conform to the following standards, namely :-
1. Moisture, per cent, by weight (not more than) ..
5.0
2. Total protein, per cent, by weight (not less than)
..12.0
3. 2Fat, per cent by weight (not less than) ..
7.5
4. Total Carbohydrates, per cent by weight (not less than)
...55.0
5. Total ash, per cent by weight (not more than)
5.0
6. Ash insoluble in dilute hydrochloric acid, per cent by weight (not more than)
0.1
7. Crude fibre (on dry basis), per cent by weight
(not more than)
.0.1
8. Vitunin A (as retinol), mcg per 100 g. (not less than)
..350
9. Vitamin C, mg per 100 g. (not less than)
..25 10.Added Vitamin D, mcg per 100 g.
(expresses as cholecalciferol) 5
11.Bacterial count per g. (not more than)
40,000 12.Coliform count .
absent in 0.1 g
It shall also contain the following :-
1. Thiamine (as hydrochloride), mg per 100 g. (not less than) . 0.5
2. Riboflavin, mg per 100 g. (not less than) .0.3
3. Nicotinic acid, mg per loo g. (not less than) 3.0
4. Iron, mg per loo g. (not less than) 5
It shall be packed in hermetically sealed, clean and sound containers or in flexible
pack made from film or combination of any or the substrate made of Board paper,
polyethylene, polyester, metallised film or aluminiwn foil in such a way to protect form
deterioration."
A.11.02.18.03. -PROCESSED CEREAL BASED WEANING FOOD- Processed
cereal based weaning food commonly called as weaning food or supplementary food
are obtained from a variety of food grains. They may
contain vegetable oils, soya isolates, proteins, milk solids, various carbohydrates,
(such as sucrose, dextrose, dextrins, maltose, lactose, honey, corn syrup), fruits,
vegetables, eggs, iron and calcium salts, phosphates and citrates and other
nutritionally significant minerals and vitamins. It shall be in the form of powder,
small granules or flakes free form lumps and shall be uniform in appearance. It
shall be free from dirt and extraneous matter and free from preservatives, added
colour, flavour and antioxidants. It shall be free from any material which is
harmful to human health. It shall conform to the following standards, namely :-
1. Moisture, percent by wt. (not more than) . 4.0
2. Total protein, percent by wt. (not less than) 6.0
3. Total ash, percent by wt. (not more than) 5.0 4.
Total carbohydrates, percent by wt. (not less than) ..55.0
5. Acid insoluble ash, percent by wt. (not more than) 0.1
6. Crude fibre (on dry basis) percent by wt. (not more than) . ..1.0
7. Iron, mg/ 100 gram (not less than) 5.0
8. VItamin A (as retinol) mcg. per 100 gmm (not less than) . 350.0
9. Vitamin C, mg/100 gram (not less than) .25.0
10. Added, Vitamin D, mcg. per loo gram (expressed as cholecaliferol) . 5.0
11. Thiamine (as hydrochloride) mg./100 gram, (not less than) .. 0.5
12. Riboflavin, mg./100 gram (not less than) .0.3
13. Nicotinic acid, mg./100 gram (not less than) 3. 0
14. Bacterial count per gram (not more than) .. 40,000
15. Coliform count absent in 0.1
gram.
The source of iron shall be selected from the ferrous sulphate, ferrous citrate,
ferrous fumarate, ferrous succinate, ferric ammonium citrate and ferric
pyrophosphate.
It shall be packed in hermetically sealed clean and sound containers or in flexible
pack made from film or combination of any or the substrate made of board paper,
polyethylene, polyester, metallised film or alu minium foil in such a way to protect from
deterioration
A.11.02.19- TABLE (CREAMERY) BUTTER means the product obtained from
cow or buffalo milk or a combination thereof or from cream or curd obtained from
cow or buffalo milk or a combination thereof with or without the addition of
common salt and annatto or carotene as colouring
matter. It shall be free from other animal fats, wax and mineral oils, vegetable oils and
fats. No preservative except common salt and no colouring matter accept annatto or
carotene shall be added. It shall contain not less than 80.0 per cent by weight of milk fat,
not more than 1.5 per cent by weight of curd and not more than 3.0 per cent by weight of
common salt. Diacetyl may be added as flavouring agent but, if so used, the total
diacetyl content shall not exceed 4.0 part per million. Calcium hydroxide, sodium
bicarbonate, sodium carbonate, sodium polyphosphate, (as linear phosphate) *** may
be added for regulating the hydrogen ion concentration in the finished products not
exceeding 0.2 per cent by weight of butter as a whole.
A.11.02 20 DESHI (COOKING) BUTTER means the eproduct obtained from
cow or buffalo milk or a combination thereof or curd obtained from cow and buffalo
milk or combination therof without the adclition of any preservative including common
salt, any added colouring matter or any added flavouring agent. It shall be free from
other animal fats, wax and mineral oils, vegetable oils and fats. It shall contain not less
than 76.0 per cent of milk fat by weight
provided that where butter is sold or offered for sale without any indication as to
whether it is table butter or deshi butter; the standards of quality prescribed for table
butter shall apply.
A.11.02.21 -GHEE means the pure clarified fat derived solely from milk or
curd or from deshi ( cooking) butter or from cream to which no colouring matter or
preservative has been added. The standards of quality of ghee produced in a State or
Union Territory specified in column 2 of the Table below shall be as specified against
the said state or Union Territory in the corresponding columns 3,4,5 and 6 of the said
Table.
TABLE
Name of State/ Union Territory, Butyro-refracto reading at 40°C , Minimum Reichert
Value, Percentage of PFA as oleic acid, Moisture (max)
1.Andhra Pradesh 40.0 to 43.0 24 3.0 0.5
2. Andaman and Nicobar Island 41.0 to 44.0 24 3.0 0.5
3. Arunachal Pradesh 40.0 to 43.0 26 3.0 0.5
4. Assam 40.0 to 43.0 26 3.0 0.5
5. Bihar 40.0 to 43.0 28 3.0 0.5
6. Chandigarh 40.0 to 43.0 28 3.0 0.5
7. Dadra and Nagar Haveli 40.0 to 43.0 24 3.0 0.5
8. Delhi 40.0 to 43.0 28 3.0 0.5
9. (a) Goa 40.0 to 43.0 26 3.0 0.5
(b) Daman and Diu 40.0 to 43.5 24 3.0 0.5
10. Gujarat :
(a) Areas other than cotton tract areas 40.0 to 43.5 24 3.0 0.5
(b) Cotton tract areas 41.5 to 45.0 21 3.0 0.5
11. Haryana :
(a) Areas other than
Cotton tract areas 40.0 to 430 28 3.0 0.5
(b) Cotton tract areas 40.0 to 43.0 26 3.0 0.5
12. Himachal Pradesh 40.0 to 43.0 26 3.0 0.5
13. Jammu & Kashmir 40.0 to 43.0 26 3.0 0.5
14. Kamataka :
(a) Areas other than
Balgaum district 40.0 to 43.0 24 3.0 0.5
(b) Belgaum district 40.0 to 44.0 26 3.0 0.5
15. Kerala 40.0 to 43.0 26 3.0 0.5
16. Lakshadweep 40.0 to 43.0 26 3.0 0.5
17. Madhya Pradesh :
(a) Areas other than
cotton tract areas 40.0 to 44.0 26 3.0 0.5
(b) Cotton tract areas 41.5 to 45.0 21 3.0 0.5
18. Maharashtra :
(a) Areas other than
Cotton tract areas 40.0 to 43.0 26 3.0 0.5
(b) Cotton tract areas 41.5 to 45.0 21 3.0 0.5
19. Manipur 40.0 to 43.0 26 3.0 0.5
20. Meghalaya 40.0 to 43.0 26 3.0 0.5
21. Mizoram 40.0 to 43.0 26 3.0 0.5
22. Nagaland 40.0 to 43.0 26 3.0 0.5
23. Orissa 40.0 to 43.0 26 3.0 0.5
24. Pondicherry 40.0 to 44.0 26 3.0 0.5
25. Punjab 40.0 to 43.0 28 3.0 0.5
26. Rajasthan :
(a) Areas other than
Jodhpur Dn. 40.0 to 43.0 26 3.0 0.5
(b) Jodhpur Dn. 41.5 to 45.0 21 3.0 0.5
27. Tamil Nadu 41.0 to 44.0 24 3.0 0.5
28. Tripura 40.0 to 43.0 26 3.0 0.5
29. Uttar Pradesh 40.0 to 43.0 26 3.0 0.5
30. West Bengal :
(a) Areas other then
Bishnupur Sub
Division 40.0 to 43.0 28 3.0 0.5
(b ) Bishnupur sub-
Division 41.5 to 45.0 21 3.0 0.5
31. Sikkim 40.0 to 43.0 28 3.0 0.5
Baudouin test shall be negative.
Explanation :- By cotton tract is meant the area in the State where cotton seed is
extensively fed to the cattle and so notified by the State Government concerned.
A.11.02.21.01 -BUTTER OIL OR BUTTER FAT -are products exclusively obtained
from butter or cream and resulting from the removal of practically the entire water and
solid-not fat contents.
It may contain permitted anti-oxidants not exceeding 0.02 per cent by weight except
gallate which shall not exceed 0.01 per cent by weight. It shall conform to standards of
quality of ghee laid down in item A.11.0221 except Butyro refractometer reading which
shall be 40.0-44.0 at 400C. In case of imported butter oil, Reichert value shall not be less
than 24.
A.11.0222 -CHAKKA means a white to pale yellow semi-solid
product of good texture and uniform consistency obtained by draining, off the
whey from the yoghurt obtained by the lactic fermentation of cows milk,
buffalo's milk, skimmed milk and recombined or standardised milk, which has
been subjected to nrinimwn heat treatment equivalent to that of pasteurisa- tion.
It shall have pleasant YoughuJt!Dahi like flavour, It sha ll not contain any
ingredient foreign to milk. It shall be free from mouldness and free from signs of
fat or water seepage or both. It shall be smooth and it shall not appear dry. It
shall not contain extraneous colour and flavours. It shall confonn to the fol-
lowing requirements, namely:-
Chakka Skimmed
milk
Chakka
(i) Total Solids, per cent by weigh . Min. 30 Min. 20
(ii) Milk fat (on dry basis)
per cent by weight Min. 33 Max. 5
(iii) Milk protein (on dry basis)
per cent by weight Min. 230 Min. 60
(iv) Titratable acidity (as lactic acid)
per cent by weight Max. 2.5 Max. 2.5
(v) Total ash (on dry basis)
per cent by weight Min 3.5 Max. 5.0
Chakka when sold without any indication shall confonn to the stand-
ards of Chakka.
A.11.02. 22.0 I -SHRIKHAND means the product obtained from Chakka
or Skimmed Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar,
cardamom, saffron and other spices. It shall not contain any added colouring and artific ial
flavouring substances. It shall conform to the following specifications, namely :-
(i) Total solids, per cent by weight .. Not less than ..58
(ii) Milk fat (on dry basis) per cent
by weight . Not less than 8.5
(iii) Milk pr otein (on dry basis) per
cent by weight .. Not less than 29.0
(iv) Titratable acidity (as lactic acid)
per cent by weight .. Not more than ..1. 4
(v) Sugar (sucrose) on (dry basis)
per cent by weight . Not more than 72.5
(vi) Total ash (on dry basis) per cent
by weight Not more than 0.9
In case of FRUITS SHRIKAND it shall contain :-
Milk fat ( on dry basis)
per cent by weight .. Not less than 7.0
and Milk Protein (on dry basis)
per cent by weight ..Not less than 9.0"
A.11.02.23 Yoghurt means a coagulated product obtained from toned milk,
pasteurised or boiled milk by lactic acid fermentation through Lactobacillus bulgaricus
delbrukii var. bulgaricus and Streptococcus thermophilus. It may also contain cultures of
Bifidobacterium bifidus and Lactobacillus acidophilus and if added, the declaration to
this effect shall be made on the label. The product shall have smooth body and custard
like consistency with no whey separation. It may also contain :-
(i) milk powder, skimmed milk powder, whey powder, whey proteins, water
soluble milk proteins, caseinates manufactured from pasteurised product and lactose
enzyme preparation;
(ii) Sugar, com-symp or glucose syrup in case of sweetened, flavoured and fruit
yoghurt only;
(iii) Fruits, fruit pulp. jam. fruit syrup. fruit juice etc. in flavoured and fruit
yoghurt only;
(iv) pem1itted colours and flavours in flavours and fiuit yoghurt only.
It may contain permitted stabilisers upto a maximum limit of 0.5 per cent,
weight. It shall also conform to the followin standard, namely:-
Yoghurt Yoghurt Yoghurt Fruit
Plain Skimmed Sweetened Yoghurt
and/or flavoured
1 2 3' 4 5
(i) Total milk solids
per cent by weight,
not less than 13.5 11.0 13.5 10.0
(ii) Milk fat, per cent Not less Not more Not less Not
less
by weight than 3.0 than 0.5 than 3.0 than
1.5
(iii) Sugar, per cent
by weight, not less than - - 6.0 6.0
(iv) Protein, per cent
by weight, not less than 3.2 3.2 3.2 2.6
Titratable acidity of the product shall be from 0.8 to 1.2 per cent by weight (as lactic
acid). The specific Lactic acid bacterial count per gram of the product shall not be less
than 10,00,000 and Escherichia Coli shall be absent in the product.
The type of yoghurt shall be clearly indicated on the label; otherwise standard of
Plain Yoghurt shall apply.
Note :- The yoghurt subjected to heat treatment after fermentation at temperature not less
than 65°C shall be labelled as "Thermised or Heat Treated Yoghurt "and shall conform to
the above parameters except the minimum requirement of specific lactic acid bacterial
count per gm.;
A.12. TABLE MARAGARINE means an emulsion of edible oils and fats with
water. It shall be free from rancidity, 2 . (omitted), mineral oil and animal body fats.
It may contain common salt not exceeding 2 per cent, permitted emulsifying and
stabilising agents and butylated hydroxy anisole (BRA) up to a maximum limit of 0.02
per cent. It shall conform to the following specifications, namely:
Fat . Not less than 80 per cent mass/ mass
Moisture Not less than 12 per cent and not
more
than 16 per cent mass/mass.
Vitamin A . Not less than 30 I.U. per gram of the
product at the time of sale.
Melting point of 31°C to 37°C
extracted fat (Capillary Slip method)
Unsaponifiable matter Not more than 1.5 per cent by weight.
of extracted fat
Free fatty acids Not more than 0.25 per cent.
(as oleic acid) of extracted fat
Or
Acid value Not more than 0.5
It shall contain not less than 5 per cent of its weight of Til oil but sufficient to ensure
that when separated fat is mixed with refmed groundnut oil in the proportion of 20:80, the
red colour produced by the Baudouin test shall not re lighter than 2.5 red units in 1 cm cell on a Lovibod scale.
4,31t may contain Anatto or Carotere as colouring matter. 41t may also contain Loctic
Acid Butyric Acid Valeric Acid, Cinnamon Oil, Ethyl Butyrate as flavouring agents upto
0.08 ppm m/m and Diacetyl as a flavouring agent upto a maximum limit of 4.0 ppm".
Provided that such coloored and flavoored margarire shall also contain starch not
less than 100 p.p.m. and not more than 150 p.p.m.
Provided further that such coloured and flavoured margarire shall only be sold in
sealed packages weighing not more than 500 gms.
A 12.01. BAKERY AND INDUSTRIAL MARGARINE means an emulsion of
vegetable oil product with water. It shall be free form added colour and flavour, racidity,
mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent.
permitted emulsifying and stabilising agents and Butylated hydroxy anisole (BHA) or
Tertiary butyl hydro Qlinone (TBHQ) upto a maximum limit of 0.02 per cent. It shall
conform to the following standards, namely :-
Fat .. Not less than 80 per cent m/m.
Moisture Not less than 12 per cent and
not more than 16 per cent m/m.
The separated fat of the products shall conform to the following: -
(i) Vitamin A . Not less than 30 IU per gram at the timeof
packaging and shall show a positive test for Vitamin 'A' when
tested by Antimony trichloride (Carr price) reagents (as per IS
5886-1970
(ii) Melting point .. 31oC 41oC.
(by Capillary
slip method)
(iii) Unsaponifiable Not exceeding 2.0 per cent but in case of the
matter products where proportion of Rice bran oil is more
than
30 per cent by wt. the unsap matter shall be not
more than 2.5 per cent by wt. provided quantity of
Rice bran oil is declared on the label of such
product as laid down in rule 42. ZZZ(10).
(iv) Free Fatty Acid
( calculated as
Oleic acid) . Not more than 0.25 per cent
OR
Acid value . Not more than 0.5.
It shall contain raw or refund sesame oil (Til oil) in sufficient quantity so that
when the product is mixed with refined groundnut oil in the proportion of 20:80, the
colour produced by the Baudouin test shall not be lighter than 2.0 red unit in a 1 cm. cell
on Lovibond scale.
Note- For the purpose of this standard, the "Vegetable oil product" shall have the
meaning assigned to it in Vegetable Oil Product Control Order, 1947".
A 14 - Tea means tea.other than Kangra tea derived exclusively from leaves, buds and tender stems of plant of the Camellia genus and the tea species and includes (i) leaf. (ii) broken, (iii) fanning and (iv) dust.
It shall conform to the following specification :-
a) Total ash determined . 4.0 to 8.0 per cent by
weight. on tea dried to constant
weight at l000C
b) Total ash soluble in .. Not less than 40 per Cent of
total boiling distilled water ash.
c) Ash insoluble in dilute Not more than 1.0 per cent by
hydrochloric acid weight on dry basis.
d) Extract obtained by boiling dried
tea (dried to constant weight at 100oC)
with 100 part of distilled ..Not less than 32 percent.
water for one hour under reflux.
e) Alkalinity .of soluble ash Not less than 1.0 per cent and not more than 2.2 per cent, expressed as K2O on dry basis.
f) Crude fibre determined
on tea dried to constant
weight at l00 oC .. Not more than 17 per cent.
It shall not coniain any added colouring matter. 3,7.91t may also contain, 0.2 per
cent pectinase enzyme.
rovided that tea may contain Natural Flavours and Natural Flavouring Substances which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical process from materials of plant origin either in their natural state or after processing for human consumption:
Provided further that such tea containing added flavour shall bear proper label declaration as provided in sub-rule (YY) of role 42. Provided also that the tea used in the manufacture of flavoured tea shall conform to the standards of tea.
"Provided also that Flavoured Tea manufacturers shall register themselves with the Tea
Board before marketing Flavoured Tea;
A.14.01. -Kangra Tea means tea derived exclusively from the leaves, buds and
tender stems of plants of the Camellia sinensis or Camellia the a grown in Kangra and
Mandi Valleys of Himachal Pradesh. It shall confonn to the following specifications,
namely :-
a) Total ash detennined 4.5 to 9.0 per cent by weight. on tea dried to constant weight
at 100°C
b) Total ash soluble in .Not less than 34 per cent of
total boiling distilled water ash.
c) Ash insoluble in dilute .. Not more than 1.2 per cent by
hydrochloric acid weight on dry basis.
d) Extract obtained by boiling .. Not less than 23 per cent.
dried tea ( dried to constant
weight at 100°C) with 100
parts of distilled water for
one hour under reflux
e) Alkalinity of soluble ash .. Not less than 1.0 per cent
and not more than 2.2 per cent
expressed as K 2O on dry basis.
f) Crude fibre determined on Not more than 18.5 per cent.
tea dried to a contant
weight at 100°C .
It shall not contain any added colouring matter.
It may also contain 0.2 per cent pectinase enzyme.
provided that tea may contain Natural Flavours and Natural Flavouring Substances
which are flavour preparations and single substance respectively, acceptable for human
consumption, obtained exclusively by physical processing from materials of plant origin
either in their raw state or after processing for human consumption:
Provided further that such tea containing added flavour shall bear proper label
declaration as provided in sub-rule (YY) of the rule 42".
Provided also that the tea used in the manufacture of flavoured tea shall
conform to the standards of tea.
Provided that if tea is sold or offered of sale without any indication as to
whether it is Kangra tea or not, the standards or quality of the tea prescribed in item
A.14 shall apply.
provided also that Flavoured tea manufacturers shall register themselves with the
Tea Board before marketing Flavoured tea".
A.15 -EDIBLE COMMON SALT means a crystalline solid, white, pale, plnk, or
light grey in colour, free from 6contamination
with clay, grit and other extraneous adulterant and impurities. It shall not
contain moisture in excess of six per cent of the weight of the undried sample. The
sodium chloride content (as NaCI) and the matter soluble in water other than sodium
chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table
below against the period of validity mentioned in the cor- responding entry in column (I)
of the said Table. The matter insoluble in water shall not exceed 1.0 per cent by weight
on dry weight basis.
Table
Period of Validity , Minimum percentage of sodium chloride content as NaCI (on dry basis), Maximum percentage of matter soluble in water other than sodium chloride (on dry basis)
Upto31-3-82 94.4 5.0
from 1-4-82 to 31-3-83 94.5 4.5
from 1-4-83 to 31-3-84 95.0 4.0
from 1-4-84 to 31-3-85 95.5 3.5
from 1-4-85 on wards 96.0 3.0
Provided that table salt may contain aluminium silicate as an anticaking agent to
maximum extent of 2.0 per cent :
Provided further that the total matter insluble in water in such cases shall not
exceed 2.2 per cent and the sodium chloride content on dry basis shall not be less than
97.0 per cent by wei. ght.
A.15.01. -IODISED SALT means a crystalline solid, white or pale, pink or
light grey in colour, free form 2contamination with clay, grit and other extraneous
adulterants and impurities. It shall conform to the following standards, namely :-
Moisture Not more than 6.0 per cent by
weight of the sample.
Sodium Chloride Not less than 96.0 per cent by weight
(NaCI) on dry basis.
Matter insoluble . Not more than 1.0 per cent by weight
in water on dry basis.
Matter soluble in Not more than 3.0 per cent by weight
water other than on dry basis.
sodium chloride
Iodine content at :-
(a) Manufactures' ... Not less than 30 parts per million on
level dry weight basis.
(b) Distribution Not less than 15 parts per million
on channel including dry weight basis.
retail level
Provided that table iodised salt may contain aluminium silicate as an
anticaking agent to a maximum extent of 2.0 per cent by weight.
Provided further that the total matter insoluble in water in such cases shall
not exceed 2.2 per cent and sodium chloride content on dry basis shall no be less than
97.0 per cent by weight :
A.15.01.01 -POTASSIUM IODATE means a crystralline powder, white
in colour, free from impurities. It shall conform to the following standards,
namely :-
1. Potassium iodate (as KIO3) per cent
by wt. not less than 99.8
2. Solubility
Solublein30partc;
ofwater
3. Iodide (as I) per cent by wt,
not more than . .0.002
4. Sulphate (as SO4) per cent by wt.
not more than .. 0.002
5. Bromate, bromide, chlorate & chloride,
per cent by wt, not more than ... 0.01
6. Matter insoluble in water, per cent
by wt. not more than .. 0.10
7. Loss on drying, per cent by wt.
not more than .. 0.1
8. PH (5 per cent solution) Neutral
9. Heavy metal (as Pb) ppm,not more than, .....10
10. Arsenic (as As) ppm, not more than 3
11. Iron (as Fe) ppm, not more than .. 3
A.15.02 -IRON FORTIFIED COMMON SALT means a crysta1line solid white
or pale, pink or light grey in colour, free form visible contamination with clay and other
extraneous adulterants and impurities. It sha1l conform to the following standards,
namely :-
1. Moisture . Not more than 5.0 per cent by
weight.
2. Water insoluble matter . Not more than 1.0 per cent on
dry
weight basis.
3. Chloride content Not less than 96.5 per cent by
weight
(as NaCI) on dry weight basis.
4. Matter insoluble in Not more than 0.3 per cent by
weight
dilute hydrochloric acid on dry weight basis, (to be
determined by the method specified
in IS 253- 1970).
5. Matter soluble in water... .Not more than 2.5 per cent on dry
other than sodium chloride weight basis.
6. Iron content (as Fe ) 850- 1 100 parts per million.
7. Phosphorous as inorganic (PO4) .1500-2000 parts per mi1lion.
8. Sulphate (as SO4) . Not more than 1. 1 per cent by
weight.
9. Magnesium as .. Not more than 0.10 per cent by
weight
(Mg) water soluble
10. PH value of 5 per cent solution in water . 2 to 3.5.
Provided than Iron Fortified Common salt may contain aluminum silicate as an
anticaking agent to maximum extent of 2.0 per cent and in such a case the total matter
inslouble in water sha1l not exceed 2.2 per cent on dry weight basis .
A.16.0 1 -FRUIT JUICE means the unfermented and unconcentrated liquid
expressed from sound, ripe, fresh fruit and with or without :-
(a) Sugar, dextrose, invert sugar, or liquid glucose, either singly or in combination.
(b) Water, peel-oil, fruit essences and flavour, common salt, ascorbic acid, citric
acid, tartaric acid and malic acid and permitted colours and preservatives.
The acidity of the finished product calculated as citric acid shall not be less than 4
per cent in the case of pure lemon juice but shall not exceed 3.5 per cent in the case of
other juices.
The total soluble solids for sweetened fruit juice (except to mato juice) shall not
be less than 10 per cent.
Omitted.
lt may also contain emulsifying and stabilising agents as prescribed in rule 61-C.
lt may also contain fumaric acid (food grade) cerified by Bureau of Indian Standards to
the extent of 0.3 per cent by weight."
A.16.02- TOMATO JUICE means canned or bottled, I unconcentrated,
pasteurized juice expressed form tomatoes with a proportion of the pulp, expressed with
or without the application of heat or by any method that does not add water to such juice,
from whole, ripe tomatoes from which all stems and objectionable portions have been
removed and with or without :-
(a) Salt
(b) Sugar, or dextrose, or both added in dry form :
( c ) citric acid, malic acid or ascorbic acid.
(d) Omitted.
Provided that canned tomato juice may also conta in extraneous permitted colour.
The total soluble solids w/w shall be not less than 5 per cent
free of salt.
lt may also contain permitted emulsifying and stabilising agents as
prescribed in rule 61-C lt may also contain fumaric acid (food grade) certified
by Bureau of Indian Standards to the extent of 0.3 percent by weight
A.16.03 -FRUIT SYRUP means sweetened fruit juice containing sugar,
dextrose, invert sugar or liquid glucose either singly or in combination, with or
without :-
(a) Water, Peel-oil, fruit essences and flavours, common salt.
(b) citric acid, ascorbic acid.
(c) permitted preservatives and colours.
The total soluble solids w/w shall be not less than 65 per cent.
The minimum percentage of fruit juice in the final product shall be not
less than 25.0 per cent w/w.
Omited
lt may also contain permitted emulsifying and stabilizing agents as
prescribe d in rule 61-C lt may also contain fumaric acid (food grade) certified by
Bureau of Indian Standards to the extent of 0.3 per cent by weight.
A.16.04 -FRUIT SQUASH means the expressed juice of the sound ripe
fruit with the pulp. containing sugar, dextrose, invert sugar or liquid glucose
either singly or in combination and with or without :-
(a) Water, peel-oil, fruit essences and flavours, common salt.
(b) citric acid, ascorbic acid.
(c) permitted preservatives and colours.
The total soluble solids w/w in the final product shall be not less than 40
per cent.
The minimum percentage of fruit juice in the final product shall be not less than
25.0 per cent w/w
Omitted
lt may also contain permitted emulsifying and stabilising agent as prescribed in
rule 61-C.
6provided that when additional sodium/potassium salt is added, it shall be
declared on the label as laid down in clause ZZZ(8) of rule 42 of the said rules.
A.16.05- FRUIT BEVERAGE OR FRUIT DRINK means any beverage or
drink which is purported to be prepared from fruit juice and water or carbonated water,
and containing sugar, dextrose, invert sugar or liquid glucose either singly or in
combination and with or without :-
(a) Water, Peel-oil, fruit essences and flavours,
(b) citric acid, ascorbic acid.
(c) permitted preservatives and colours.
The total soluble solids w/w in the final product shall be not less than 10 per cent.
The minimum percentage of fruit juice in the final product shall be not less
than 5.0 per cent w/w.
Omited
lt may also contain permitted emulsifying and stabilising agents as prescribed
in rule 61-C It may also contain fumaric acid (food grade) certified by Bureau of
Indian Standards to the extent of 0.3 per cent by weight.
or any other expression conveying the meaning that the product so designated is
a form of tomato sauce, shall be a preparation of sound and ripe tomatoes with or
without :-
(a) Sugar, salt, vinegar, acetic acid, 2(onions, garlic, spices or condiments.
(b) citric acid, ascorbic acid
(c) permitted preservative (**** 3.
The product shall be free from skins and seeds. The product shall show no
sign of fermentation when incubated at 37°C for 15 days. The mould count shall
not exceed 40 per cent of the fields examined. The yeast and spores shall not
exceed 125 per 1/60 c.m.m. The bacteria l count shall not exceed 100 million per
c.c.
Total acidity in terms of acetic acid shall be not less than 2( 1.0 per cent
and the total soluble solids w/w not less than 25 per cent. It shall not contain any
other vegetable substance
It may also contain permitted emulsifying and stabilising agents as
prescribed in rule 61-C. 7(It may also contain fumaric acid (food grade) certified
by Bureau of Indian Standards to the extent of 0.3 per cent by weight.
A.16.07 -JAM means the product obtained by processing fresh fruit,
canned fruit, dried fruit or fruit pulp, with water, sugar, dextrose, invert sugar or
liquid glucose either singly or in combination by
boiling to a suitable consistency and with or without :
(a) citric, malic, ascorbic acid.
(b) permitted preservatives and colours.
(c) pectin derived from any fruits .
The minimum soluble solids w/w shall be 68 per cent . Jam shall not contain :-
(a) less than 45 per cent of fruit except where fruit is strawberry or raspberry
where it shall contain not less than 25 per cent.
(b) sweetening agent other than specified above.
(c) apple or rhubarb, but it may contain in any amount that reasonably
compensates for any deficiency in the natural acidity or pectin content of the
fruit used in its preparation.
(d) tartaric acid or
(e) *** , agar or gelatin.
lt shall be free from mould growth. When dry fruit is used, it shall be clearly
declared on the label.
lt may also contain permitted emulsifying and stabilising agents as
prescribed in rule 61-C. lt may also contain fumaric acid ( food grade) certified
by Bureau of Indian Standards to the extent of 0.3 percent by weight.
A.16.09- MARMALADE means the product made from any
combination of peel, pulp, and juice of the named citrus fruit by boiling with
water, sugar, dextrose, invert sugar, liquid glucose either singly or in
combination to a suitable consistency and with or without an acid ingredient in
an amount that reasonably compensates for any deficiency in the natural acidity
of the fruit used in its preparation, consisting of :-
(a) citric, *** , tartaric, or ascorbic acid,
(b) lemon or lime juice;
(c) ****
It may contain permitted preservatives, colours or pectin derived
from any fruit
It shall not contain le ss than 45 per cent of the named fruit.
Total soluble solids w/w shall be not less than 65 per cent.
lt may also contain permitted emulsifying and stabilising agents as
prescribed in rule 61-C. lt may also contain fumaric acid (food grade)
certified by Bureau of Indian Standards to the extent of 0.3 percent by weight.
A.16.11 -FRUIT CHUTNEY means a preparation made from sound
fruits *** with spices, salt, onion, garlic, sugar *** vinegar or
acetic acid, and shall contain not less than 50 per cent of total soluble solids w/w and
may contain permitted preservative.
The minimum percentage of fruit in the final product shall not be . less than 40.0.
The percentage acidity of the product expressed as acetic \ acid by weight shall be not
less than 0.75 and not more than 2.0. The ash content shall not exceed 5.0 per cent.
It may also contain permitted emulsifying and stabilising agents as prescribed in
rule 61-C.
A.16.12- SAUCE shall be the product derived from any suitable kind and variety
of fruit and vegetable which are wholesome and which shall be practically free from
insect or fungal attack or blemish affecting the quality of the fruit or vegetable. The only
substances that may be added are fruit, vegetable, their pulp, juice, dried fruit,
sugar,spic es, salt, vinegar, acetic acid, citric acid, malic acid, onion, garlic, flavouring
material and permitted preservatives. It shall not contain any coal tar dye.
The minimum total soluble solids shall not be less than 15 per cent.
The total acidity in terms of acetic acid shall not be less than 1.0 per cent.
It may also contain permitted emulsifying and stabilising agents as prescribed in
rule 61-C.
It may also contain fumaric acid (food grade) certified by Bureau of Indian
Standards to the extent of 0.3 per cent.
A.16. 12.01-SOYABEAN SAUCE shall be the product derived from
any suitable variety of sound and wholesome soyabean, free from insect or
fungal or any other blemish affecting the quality of soyabean. The only
substance that may be added are spices, salt, sugar, vinegar, acetic acid, onion,
garlic, wheat, molasses and permitted preservatives. It shall not contain any
other fruit or vegetable substance. It shall show no sign of fermentation when
incubated at 28-30°C and 37°C for three days.
It shall not contain any added colour except caramel.
The minimum total soluble solids shall not be less than 25 per cent,
mass/mass as determined by refractometer
The total acidity in terms of acetic acid shall not be less than 0.6 per cent
mass/mass.
Mould count shall not be more than 40 per cent of the fields examined
Yeast spores shall not be more than 125 per 1/60 c.m.m. Bacterial count
shall not be more than 100 million per c.c."
A.16.13- SPICES BASED SAUCE- Spices based sauce like chillies
sauce shall be the product derived from any suitable variety of spices or
condiments, singly or in combination. Such spices shall be wholesome and
practically free from fungal or insect attack. The only substance that may be
added are, spices-fresh or dried, sugar, salt, vinegar, acetic acid, citric acid,
fumaric acid, onion, garlic, flavouring agents, permitted preservatives, permitted
stabilizers and emulsifiers. It may contain caramel, but shall not contain any
coaltar food colour. It may also contain small quantities of vegetable, fruit pulp
or juice.
The total acidity in terms of acetic acid shall not be less than 1.0 per cent
and total soluble solids shall not be less than 10.0 per cent by weight.
A.16.14- TOMATO PUREE OR TOMATO PASTE or any other
expression conveying the meaning that the product so designated is a form
of tomato puree or tomato paste, shall be a preparation of sound and ripe
tomatoes w ith or without :
(a) salt, spices and condiments,
(b) citric acid, malic acid, tartaric acid, lactic acid and L-ascorbic acid; and
(c) permitted preservatives.
The product shall be free from skin and seeds. It shall be free from
added colouring matter. The product shall show no sign of
fermentation action when incubated at 37°C for seven days.
Tomato Puree shall contain not less than 9 per cent total soluble
solids by weight whereas Tomato Paste shall contain not less than
25 per cent total soluble solids by weight".
A.16.15-FRUIT JELLY means the product prepared by boiling the fruit or
its pieces or other fruit parts with or without water, expressing IIand straining, mixing
the strained fruit extract with sugar and boiling the mixture to such a consistency that
gellatinisation takes place on cooling.
Jelly may contain sugar, dextrose, invert sugar or liquid glucose, honey, fruit
essence and flavours, permitted colours and preservatives. It shall be free from
artificial sweetening agents; It shall show no sign of fermentation. It shall not contain
less than 45 per cent of the fruit extract. Total soluble solids shall not be less than 65
per cent by weight. It shall be free from extraneous plant materials.
A.16.16 PICKLE means the preparation made from sound, clean, raw or
sufficiently mature fruits or vegetables or a combination of both, free from insect
damage or fungus attack, preserved in salt, acid, sugar or any combination of the
three. The pickle may contain onion, garlic, sugar;
jaggery, edible oil, spices, spice extract or oil of turmeric, pepper, chillies,
fenugreek, mustardseed or powder, vegetable ingredients, asafoetida, bengal gram,
lime juice, lemon juice, green chillies, vinegar or acetic acid, dry fruit, including
resins and fruit nuts. 2pickles shall be free from added synthetic food colours.
Combination of pickles may be :
(i) Pickles in citrus juice or brine: The percentage of salt in covering liquid shall
not be less than 10 per cent when salt is used as major preserving agent.
When packed in citrus juice, acidity of the covering liquid shall not be less
than 1.2 per cent calculated as citric acid. Soluble calcium salt and permitted
preservatives may be used in such type of pickles. Pickles shall be free from
1copper, alum and mineral acids.
(ii) Pickles in oil : The fruit or vegetable percentage in the final product shall not
be less than 60 per cent. The pickle shall be covered with oil so as to form a
layer of not less than 0.5 cm above the contents or the percentage of oil in
pickle shall be not less than 10 per cent.
1pickle shall be free from copper, alum and mineral acid. It may
contain rapeseed (rai), ajwain, saunf, black pepper and like spices, etc.
Permitted preservative may be used in pickles.
(iii) Pickles in vinegar: Pickles in vinegar mean the preparation from sound,
clean, raw or sufficiently matured fruits or vegetables, free from insect
damage or fungus attack, which have been cured in brine or dry salt or salted
and dried stack with or without natural fermentation. It shall contain vinegar
or acetic acid and the percentage of acid in the fluid portion shall not be less
than 2 per cent w/w calculated as acetic acid. It may contain sugar, whole or
ground or semi-ground spices, dried fruits, green and red chillies, ginger etc.,
dry fruit. Citric acid may also be added in such type of pickles. Spice extract
or essences may also be used. The drained weight of the product shall not be
less than 60 per cent. 1pickle shall be free from copper, mineral acid, alum,
synthetic colours and shall show no sign of fermentation. The product shall
be reasonably free from sediments. Permitted preservatives may be used in
pickles."
A.17.01-COCONUT OIL (Naryal ka tel) means the oil expressed from copra
obtaine d from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity,
suspended or other foreign matter, separated water, added colouring or flavouring
substances, or [ mineral oil. It shall conform to the following standards:-
Butyro refractometer reading at 40°C ... 34.0 to 35.5
OR
7 Refractive or Index at 40°C .. [ 1.4481-1.4491
Saponification value .. Not less than 250
Iodine value . 7.5 to 10.0
Polenske value .. Not less than 13.0
3Acid value . Not more than 6.0
4Unsaponifiable matter Not more than 1.0 per cent.
A.17 .02 -COTTON SEED OIL (Binola ka tel) means the oil extracted from
clean, sound, delinted and decorticated cotton seeds (genus Gossypium). It shall be
refined. It shall be clear, free from rancidity, suspended or other foreign matter, separated
water, added colouring or flavouring substances or mineral oil. It shall conform to the
following standards:-
(a) Butyro-refractometer reading at 40°C . 55.6 to 60.2).
OR
7Refractive Index at 40oC 1.4630-1.4660
(b) Saponification value .. 190 to 198.
(c) Iodine value .. 98) to 112.
(d) Unsaponifiable matter .. Not more than 1.5 per cent.
(e) Acid value .. Not more than 0.50 per cent.
(f) There shall be no turbidity after keeping the filtered sample at 30 oC for 24
hours.
5(g) Bellier Test (Turbidity temperature
-Acetic acid method) 19.0°C to 21.00C.
A.17.03 -GROUNDNUT OIL (moongh-phali-ka-tel) means the oil expressed from clean and
sound groundnuts (Arachis hypogoes). It sha ll be clear, free from rancidity,
suspended or other foreign matter, separated water, added colouring or flavouring
substances or mineral oil. It shall conform to the following standards :-
Butyro-refractometer reading at 40°C . 54.0 to 57.1. OR
6Refractive Index at 40°C . 1.4620 -.1.4640
Saponification value . 188 to 196. Iodine
value .. 85 to 99. Unsaponifiable
matter .. Not more than 1.0 per cent. 4Acid
value Not more than 6.0. Bellier test
Turbidity temperature
-Acetic acid method . 39°C to 41°C . A.
17.04-LINSEED OIL (Tisi-Ka-tel) means the oil obtained by process of expressing
clean and sound linseed (Linum usitatissimum). It shall be clear, free from
rancidity, suspended or other foreign matter, separated water, added colouring or
flavouring substance, or mineral oil. It shall conform to the following satndards :-
Butyro-refractometer reading at 400C . 69.5 to74.3 OR
6Refractive Index at 400C l.4720 -1.4750
Saponification value 188 to 195. Iodine
value . Not less than 170. Unsaponifiable
matter . Not more than 1.5 per cent.
4 Acid value ....Not more than 4.0.
A.17.05- MAHUA OIL means the oil expressed from clean and sound seeds or
nuts of Madhuca (Bassia Latifolia or B. longigolia or a mixture of both). It shall be
clear and shall be free from rancidity, suspended or other foreign matter, separated
water, added colouring or flavouring substances, or mineral oil It shall be refined and
shall conform to the following standards -
Butyro-refractometer reading at 40°C 49.5 to 52.7
OR
10Refractive Index at 40°C ..4590 -1.4611
Saponification value 187 to 196
Iodine value 58 to 70
Unsapornfiable matter Not more than 2.0 per cent
6Acid value .. Not more than [0.50
A.17.06- RAPE-SEED OIL (Toria oil) Mustard Oil (Sarson ka tel) means the
oil expressed from clean and sound mustard seeds,belonging to the compestris,
juncea or napus varieties of BrassicA.It shall be clear, free from rancidity,
suspended or foreign matter, separated water, added colouring or flavouring
substances or mineral oil. It shall conform to the following standards :-
Butryo-refractometer reading at 400C . 58.0 to 60.5
OR
Refractive Index at 40°C .. 1.4646-1.4662
Saponification value .. 168 to 177
Iodine value 5. 96 to 112 polybromide test shall be negative.
Unsaponifiable matter .. Not more than 1.2 per cent by weight.
6Acid value .. Not more than 6.0
(f) 7Bellier Test
(Turbidity temperature
-Acetic acid method 23.0°C to 27.5OC
Test for agremone oil . .Nagative.
Test for Hydrocyanic acid .. Negative.
A.17.07- OLIVE OIL means the oil expressed from the ripe olive fruit (Olea
europea). It shall be clear, free from rancidity, suspended or other foreign
matter, separated water, added colouring or flavouring substances or mineral
oil. It shall conform to the following standards:-
Butyro-refractometer reading at 40oC . 53.0 to 56.0
OR
Refractive Index at 40oC 1.4613-1.4633
Saponification value . 185 to 196
Iodine value 79 to 90
Unsaponifiable matter Not more than 1.0 per cent.
2Acid value Not more than 6.0
A.17.08- POPPY SEED OIL means the oil expressed from poppy seeds
(Papaver somniferum). It shall be clear, free from rancidity, suspended or other
foreign matter, separated water, added colouring or flavouring substances or
mineral oil. It shall conform to the following standards :-
Butyro-refractometer reading at 40"C . 60.0 to 64.0
OR
5Refractive Index at 40°C .. 1.4659-1.4685
Saponification value . 186 to 194
Iodine value . 133 to 143
Unsaponifiable matter . Not more than 1.0 per cent.
Acid value Not more than 6.0
A.17.09- SAFFLOWER SEED OIL (barrey ka tel) means the oil
expressed from the seeds of Carthamus tinctorius. It shall be clear, free
from rancidity, suspended or other foreign matter, separated water, added
colouring or flavouring substances, or mineral oil. It shall conform to the
following standards :-
Butyro- refractometer reading at 40OC 62.4 to 64.7
OR
Refractive Index at 40oC .. 1.4674-1.4689
Saponification value . 186 to 196
Iodine value 135 to 148.
Unsaponifiable matter . Not more than 1.0 per cent.
Acid value Not more than 6.0
Bellier test *** .. Not more than 16°C .
(Turbidity temperature-Acetic acid method)
A.17.10- TARAMIRA OIL means the oil expressed from clean and sound
seeds of Taramira (Eruca sativa). It shall be clear, free from rancidity, suspended or
other foreign matter, separated water, added l colouring or flavouring substances, or
mineral oil. It shall conform to t the following standards :-
Butyro-refractometer reading at 40°C 58.0 to 60.0
OR
7Refractive Index at 40°C .. 1.4646-1.4659
Saponification value .. 174 to 177
Iodine value ..99 to 105
Unsaponifiable matter ... Not more than 1.0 percent.
Acid value Not more than 6.0
A.17.117 Til Oil. (Gingelly or sesame oil) means the oil expressed from clean and
sound seeds of Til (Sesamum indicum) black, brown, white or mixed. It shall be clear,
free from rancidity, suspended. or other foreign matter, separated water, added
colouring or flavouring substances, or mineral oil. It shall conform to the following
standards:-
Butyro refractometer reading at 40°C .. 58.0 to 61.0.
OR
Refractive Index at 40°C ..1.4646-1.4665
Saponification value .188 to 193.
Iodine value . 103 to 120
Unsaponifiable matter ..Not more than 1.5 per cent.
Acid value Not more than 6.0
Bellier test (Turbidity . Not mor than 22°C.
temperature -Acetic acid method)
provided that the oil obtained from white sesame seeds grown in Tripura, Assam
and West Bengal shall conform to the following standards:-
Butyro-refractometer reading at 40°C .. 60.5 to 65.4
OR
Refractive Index at 40°C . 1.4662-1.4694
Saponification value ..185 to 190
Iodine Value 115 to 120
Acid value ..Not more than 6.0
Unsaponifiable matter .. Not more than 2.5per cent.
Bellier Test [turbidity temperature . Not more than 22°C
-Acetic acid method .
A.17.12- NIGER SEED OIL (Sargiya -ka-tel.) means the edible oil obtained by
process of expressing clean and sound seeds of Guizotia abyssnicA.It shall be clear and
free from rancidity, suspended or other foreign matter, separated water, added colouring
or flavouring substance, mineral or other oil. It shall conform to the following
standards:-
Butyro-refractometer reading at 40°C 61.0 to 65.0
OR
Refractive Index at 40°C 1.4665-1.4691
Saponification value . 188 to 193
Iodine value 110 to 135 .
Unsaponifiable matter .Not more than 1.0 per cent.
Acid value Not more than 6.0
Bellier test (Turbidity temperature
-Acetic acid method) .25°C to 529°C.
A.17.13- SOYABEAN OIL means the oil expressed from clean and sound
soyabeans (Soja max) from which the major portion of the gums naturally present have
been removed by hydration and mechanical or physical separation. It shall be clear, free
from rancidity, suspended or other for eign matter, separated water, added colouring or
flavouring substances or mineral oil. It shall conform to the following standards:-
Butyro-refractometer-reading at 40°C ... 58.5 to 68.0
or
Refractive Index at 40°C . 1.4649-1.4710
Saponification value . 189 to 195
Iodine Value .120 to 141
Unsaponifiable matter Not more than 1.5 per cent.
Acid value .. Not more than 2.50.
Phosphorus ...Not more than 0.02 per cent.
A.17.14- MAIZE OIL (Corn Oil) means the oil, extracted from ( the germ of
clean and sound seeds of Zea mays Linn Fam. Graniniae, refined. It shall be free from
rancidity, suspended or other foreign matter, separated water, added colouring or
flavouring substances or mineral oil. It shall conform to the following standards :-
Butyro-refractometer reading at 40°C .56.7 to 62.5.
OR
Refractive Index at 40°C . 1.4637-1.4675
Saponification value ..187 to 195
Iodine value 103 to 128 .
Unsaponifiable matter Not more than 1.5 per cent.
Acid value Not more than 0.50 per cent
A.17.15 "REFINED VEGETABLE OIL" means any Vegetable oil which is obtained
by expression or solvent extraction of vegetable oil bearing materials, deacidified with
alkali and/or physical refining and/or by miscella refining using permitted food grade
solvents followed by bleaching with absorbent earth and/ or activated carbon and
deodorised with steam. No other chemical agent shall be used. The name of the
vegetable oil from which the refined oil has been manufactured shall be clearly
specified on the label of the container. In addition to the undermentioned standards to
which refined vegetable oils shall conform, the standards prescribed in these rules for
the specified edible oils shall also apply except for acid value which shall be not more
than 0.5 Moisture shall not exceed 0.10 per cent weight .
A.17.l5.01- Interesterified vegetable fat means an edible fatty material that has
been so treated as to bring about a rearrangement of fatty acid positions within the
glyceride entities and hence a change in the physical properties like melting point,
viscosity, specific gravity and the like with very little change in the constitution of the
fatty acids themselves by a process of interesterification of the essentially neutral edible
oil or fat, singly or in mixture generally through the use of alkaline catalysts
exemplified by sodium or potassium metals, or their ethoxides or hydroxides in the
form either of anhydrous powders or in anhydrous glycerol medium followed by such
post-process steps as washing, bleaching and deodorisation, the last of which can be
omitted if the interesterified fat is to be incorporated as part of the raw material for
further processing in edible fat products.
The interesterified fat shall be clean, free from soap, flavouring substances, rancidity,
suspended or other foreign matters, separated water and mineral oil. It shall conform to
the following standards, namely :-
(i) It shall not contain any harmful colouring, flavouring or any other matter deleterious to
health;
(ii) No colour shall be added to interesterified fat unless so authoirsed by Government, but in
no event any colour resembling the colour of ghee shall be added;
(iii) If any flavour is used, it shall be distinct from that of ghee in ! accordance with a list of
permisible flavours and in such quantities as may be prescribed by Government
Provided that diacetyl to the extent of not more than 4.0 ppm Imay be added to
interesterified fat exclusively meant for consumption by the Armed Forces.
(iv) It shall not have moisture exceeding 0.25 percent;
(v) The melting point as determined by capillary slip method shall be from 31oC to 41oC both
inclusive;
(vi) The Butryo-refractometer reading at 40°C, shall not be less than 48; or
1Refractive Index at 40°C shall not be less than 1.4580
(vii) It shall not have free fatty acids (calculated as Oleic acid) exceeding 0.25 per cent;
(ix) The product on melting shall be clear in appearance and shall be free from staleness
or rancidity, and pleasant to taste and smell;
(x) It shall contain raw or refined sesame (til) oil not less than 5 percent by weight, but
sufficient so that when it is mixed with refined ground nut oil in the proportion of
20:80, the colour produced by the Baudouin Test shall not be lighter than 2.0 red units
in a 1 cm. cell on a Lovibond scale;
(xi) It shall contain not less than 25 I.U. of synthetic Vitamin 'A' per gram at the time of
packing and shall show a positive test for Vitamin 'A' when tested by Antimony
Trichloride (Carr-price) reagent (as per IS: 5886-1970);
(xii) No anti-oxidant, synergist, emulsifier or any other such substance shall be added to it
except with the prior sanction of the Government".
A.17.16- ALMOND OIL means the oil expressed from the seeds of
Prunus amygdalus Batach, var, dulcis Koehne (sweet almond)or of Prunus
amygdalus Batach, var Amara Focke (bitter almond) without the application of
heat. It shall be clear, free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral oil. It shall
conform to the following standards :
Butyro-refractometr reading at 40°C . 54 to 57
OR
Refractive Index at 40°C 1.4620-1.4639
Saponification value 186 to 195
Iodine value . 90 to 109
2Acid value ..Not more than 6.0
Bellier's test (Turbidity .. Not more than 60°C
temperature - Acetic Acid method)
A.17.17- WATER-MELON SEED OIL means.the oil extracted from the
clean sound seeds of the fruit of Water-Melon (Citrullus vulgaries Schard
Family: cucubitaceae). It shall be clear, free from rancidity, adulterants,
sediments, suspended and other foreign matter, separated water, added colouring
and flavouring substances and mineral oil. It shall conform to the following
standards:-
Moisture and Volatile matter Not more than 0.25 percent.
Butyro-refractometer reading at 40°C 55.6-61.7
OR
Refractive Index at 40°C 1.4630-1.4670
Saponification value . 190-198
Iodine value .. 115-125
Acid value Not more than 6.0
Unsaponifiable matter . Not mor than 1.5 per cent.
A.17. 18- IMPORTED RAPESEED OIL -(Toria -Ka-Tel) t means:
(i) the oil obtained from clean and sound srapeseed grown abroad belonging to
compestris, juncea, or napus varieties of Brassica by the method of expression or solvent
extraction and imported into India or,
(ii) the oil produced in India obtained from clean and sound imported rapeseed
belonging to comprestris, Juncea, or napus varieties of Brassica by the method of
extraction or solvent extraction.
It shall be clear, free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral oil. It shall
conform to the following standards, namely:-
Butyro-refractometer reading at 40°C 51.0-64.8
OR
Refractive Index at 40°C 1.4620 -1.4690
Iodine value (Wij's method) .. 94 -126
Saponification value .166-198
Unsaponifiable matter Not mor than 2.0 per cent.
Test for argemone oil ..Negative
Test for Hydrocyanic . Passes the test
acid (Ferric -Chloride test)
Acid Value Not more than 6.0
Bellier test (Turbidity temperature-
Acetic acid method ...Not more than19.0oC
Rapeseed oil imported into India or rapessed oil obtained by solvent extraction shall
be supplied for human consumption only if it is refined and it shall confonn to the
standard laid down under item A.17.15 except lacid value which shall be not more than
0.6. Additionally, it shall have Flash Point (Penske Marten Closed method) not less than
250°C.
A.17.19- Palm Oil - Palm oil means the oil obtained from fleshy mesocarp of the oil
palm (Elaeis Guineensis) tree by the method of expression or solvent extraction. It shall
be clear, free from rancidity, suspended or other foreign matter, separated water, added
colouring and flavouring susbstances or mineral oil. It shall conform to the following
standards, namely :-
Butyro-refractometer reading at 50°C 35.5 -44.0
OR
Refractive Index at 50°C . 1.4491 -1.4552
Melting point (capillary slip method) Not more than 37°C.
Iodine value (Wij's method) 45 -56.
Saponification value 195-205.
Unsaponifiable matter .. Not more than 1.2 per cent.
1Acid value . Not more than 10.0
2"Indigenoulsy produced Raw Palm Oil obtained by method of expression may be
supplied for human consumption as such provided acid value is not more than 6.0 But
palm oil imported into the country or produced by solvent extraction shall be refined
before it is supplied for human consumption and it shall conform to the standards laid
down under A.17.15. Additionally, It shall have Flash Point (Penske - Marten closed
method)- Not less than 250°C".
A.17.20.- PALMOLEIN- Palmolein means the liquid fraction obtained by
fractionation of palm oil obtained from the fleshy mesocarp of fruits of oil palm (Elaeis
Guineesis) tree by the method of expression or solvent extraction. It shall be clear, free
from rancidity, suspended
I. Subs by Noti. No. GSR 436 (E) dated 8.4.1988.
2. Subs by Noti No. GSR 481 dated 16.9.1993.
225
or other foreign matter, separated water, added colouring and flavouring substances
or mineral oils. It shall conform to the following standards namely :-
Butyro-refractometer reading at 40°C 43.7-52.5
OR
Refractive Index at 40°C .. 1.4550- 1.4610
Iodine value (Wij's method) .54- 62
Saponification value .195-205
Cloud point .. Not more than 18°C.
Unsaponifiable matter .Not more than 1.2 per cent.
1Acid value ..Not more than 6.0
Further, if the palmolein is obtained from solvent extracted palm oil, it shall be
refined before it is supplied for human consumption and it shall conform to the
standards laid down under item A.17.15. Additionally, it shall have Flash Point (Penske
Marten closed method)- not less than 250°C.
A.17.21- PALM KERNEL OIL means the oil obtained from sound palm
kernel or the fruits of oil palm (Elaeis Ginenesis) tree by the method of expression
or solvent extraction. It shall be clear, free from rancidity, suspended or other
foreign matter, separated water, added colouring and flavouring substances or
mineral oil. It shall conform to the following standards, namely :-
Butyro-refractometer reading at 40°C .. 35.3 -39.5
OR
Refractive Index at 40°C 1.4490 -1.4520
Iodine value (Wij's method) ..10- 23.
Saponification value 237- 255
Unsaponifiable matter ..Not more than 1.2 per cent.
1Acid value Not more than 6.0
Further, if the oil is obtained by the method of solvent extraction, it shall be
supplied for human consumption only after refining and shall conform to the
standatds laid down under item A.17.15 Additionally, it shall have Flash Point
(Penske Marten Closed method)- not less than 250°C.
A.17.22.- SUNFLOWER SEED OIL means the oil obtained from clean
and sound sunflower seeds or cake from the plants Helianthus annums linn
(Family: compositae) by the method of expression or solvent extraction. It shall
be clear, free from rancidity, suspended or other foreign matter, separated water,
added colouring or flavouring substance or mineral oil. It shall conform to the
following standards, namely :-
Butyro-refractometer reading at 40°C . 57 .1-365.0
OR
Refractive Index at 40°C ..1.4640-1.4800
Iodine value (Wij's method) 100-145.
Saponification value 188-194
Unsaponifiable matter Not more than 1.5 per cent
Acid value .Not more than 6.0.
Further, if the oil is obtained by the method of solve nt extraction, it shall be
supplied for human consumption only after refining and shall conform to the standards
laid down under item A.17.15 Additionally, it shall have Flash Point (Penske Marten
closed method) not less than 250°C.
A.17.23-RICE BRAN OIL means the oil obtained from the layer around the
endosperm of rice obtained from paddy of Oryza Sativa Linn. Fam Gramineae which is
removed during the process ,of rice milling and is generally known as rice bran.
Refined Rice Bran Oil shall be obtained from solvent extracted oil, neutralised with
alkali, bleached with bleaching earth or activated carbon or both and deodorised with
steam. Alternatively deacidification, bleaching and deodorisation may be done by
physical means.
The oil shall be clear and free from rancidity, adulterants, sedim~nts, suspended
and other foreign matters, separated water and added colouring and flavouring
substances. The clarity of the oil shall be judged by the
absence of turbidity after keeping the filtered sample at 35°C for 24 hrs. Rice Bran
oil shall be sold for human consumption only after refining. It shall conform to the
following standards, namely :-
Moisture and volatile matter .. Not more than 0.1 per cent
by weight.
Refractive Index at 40°C .. 1.4600 to 1.4700.
OR
Butyro-refractometer reading at 40°C 51.0 to 66.4.
Saponification value 180 to 195.
Iodine value (Wij's method) .. 90 to105.
Acid value .. Not more than 0.5
Unsaponifiable matter Not more than 3.5 per cent.
Flash point (Penske .Not less than 250°C.
Marten closed method)
Note: The edible oils prescribed under item A.17 shall be free from Castor oil.
A.17 .24 -'BLENDED EDIBLE VEGETABLE OIL' means an admixture of any two
edible vegetable oils where the proportion by weight of any edible vegetable oil
used in the admixture is not less than 20 per cent. The individual oils in the blend
shall conform to the respective standards prescribed by these rules. The blend shall
be clear, free from rancidity, suspended or insoluble matter or any other foreign
matter, separated water, added colouring matter, flavouring substance, mineral oil,
hydrocyanic acid, castor ojl and tricresyl phosphate. It shall also conform to the
following standards, namely :-
(a) Moisture and volatile matter not more than 0.2 per cent
by weight;
(b) Acid Value
Nature of Oil Acid Value
(1) Both raw edible vegetable Not more than 6.0 ;
Oils in the Blend ;
(2)One raw edible vegetable Not more than 5.0
Oil and one refined edible
vegetable oil in the Blend
(3)Both refined edible Not more than 5.0
vegetable oils in the Blend
(c) Un-saponifiable matter-
(i) Blend with rice bran oil Not more than 3.0
per cent by weight
(ii)Blend with other edibie Not more than 1.50
vegetable oils per cent by weight
(d) Flash point (Penske Not less than 250'C
Martin closed mehtod ) .
Partially Hydrogenated and winterised soyabean oil means
deodorised product obtained by light (mild or "Brush") hydrogenation of
degummed. deacidified. docolorised and winterised soyabean oil The oil shall be
degummed by water with or without a food grade additive. deacidified by either
neutralisation with alkali or steam distillation (physical refining) or miscella
refining using pertDilled food grade solvent, decolorised with bleaching earth
and/or activated carbon, partially hydrogenated using nickel catalyst, winterised
with or without the use of a food grade solvent, filtered in a suitable filter press
and deodorised with steam.
The product shall be clear, free from rancidity, suspended or other foreigu
matter, separated water, added colouring or flavouring substances, castor oil
mineral oil, other vegetable and animals fats. Antioxidants TBHQ upto 0.02 per
cent and citric acid upto 0.02
per cent may be added and shall be so stated on the label. It shall conform to the
following standards:-
1. Moisture .. Not more than 0.1 per cent by weight
12. Omitted (Colour)
13. Refractive index at 40°C 1.4630-1.4690
OR
Butyro-refractometer reading at 40oC 55.6-64.8
14. Saponification value ..189- 195
5. Iodine value .107-120
6. Acid value Not more than 0.50
7. Unsaponifiable matter . Not more than l.5 per cent
by weight.
8. Linolenic acid (C 18:3) Not more than 3 per cent by weight.
*9. Cloud Point (oC) Not less than 10°C
110. Omitted
11. Flash point (Penske .Not less than 250oC
Marten closed method)
A.17.26- PARTIALLY HYDROGENATED SOYABEAN OIL- Partially
hydrogenated soyabean oil means deodorised product , obtained by light (mild or
"brush") hydrogentation of degummed, deacidified and decolorised soyabean oil. The oil
shall be degummed by water with or without a food grade additive, deacidified by either
neutralisation with alkali or steam distillation (physical refining) or miscella refining
using permitted food grade solvent, decolourised with bleaching earth and/or activated
carbon and partially hydrogenated using nickel catalyst. The product shall again be :
deacidified, bleached and deodorised with steam.
The product shall be clear liquid at 35°C. It shall be clear on melting, free from
rancidity, suspended or other foreign matter,
*Should be not more than 10 "C" (not less than 10oc appears to be a misprint)
separated water, added colouring or flavouring substances, castor oil, mineral
oil or other vegetable and animal oils and fats. Antioxidants TBHQ upto 0.02
per cent and citric acid upto 0.02 per cent may be added and shall be so stated
on the label. It shall conform to the following standards :-
1. Moisture .Not more than 0.1 per cent
by weight.
12. Colour omitted
13. Refractive Index at 40°C .. 1.4630-1.4670
OR
Butyro-refractometer reading at 40°C .55.6-61.7
4. Saponification value 189-195
5. Iodine value .95-110
6. Acid value .Not more than 0.50
7. Unsaponifiable matter .Not more than 1.5 per cent
by weight."
8. Linolenic acid (C18:3) Not mor than 3 per cent by
weight.
*9. Cloud Point Not less than 25°C
110. Trans-fatty Acid ..Omitted
11. Flash Point (Penske
Marten closed method) Not less than 250°C"
A.18.01-ATTA or resultant}3 atta means the coarse product obtained by
milling or grinding wheat. It shall conform to the following standards:-
(a) Moisture ..Not more than 14.0 per cent
(when determined by heating
at 130-133°c for 2 hours).
(b) Total ash .Not more than 2.0 per cent
(on dry weight basis).
(c) Ash insoluble in .Not more than 0.15 per cent
dilute HCI ( on dry weight basis )
(d) Gluten .Not less than 6.0 per cent
(on dry weight basis).
(e) AIcoholic acidity Not more than 0.18 per cent
(with 90 per cent (on dry weight basIs).
alcohol) expressed
as H 2 SO4
It shall be free from Rodent hair and excreta.
A.18.01.01- FORTIFIED ATTA means the product obtained by adding one or
more of the following materials to atta, namely :-
(a) Calcium carbonate (preparated chalk popularly known as Creta preparata).
(b) Iron.
(c) Thiamine.
( d) Riboflavin, and
(e) Niacin.
The calcium carbonate powder, if added for fortification, shall be in such amount
that 100 parts by weight of fortified atta shall contain not less than 0.30 and not more
than 0.35 parts by weight of calcium carbonate. It shall be free from rodent hair and
excreta.
A 18.01.02- PROTEIN RICH (PAUSHTIK) ATTA means the product obtained by
mixing wheat atta with groundnut flour or soya flour or a combination of both up 10 an
extent of 10.0 percent Soya flour which is a solvent extracted flour used in such mix
shall conform to the standards of Soya flour laid down under Solvent Extracted Oil,
Oeoiled Meal and Edible Flour (Control) Order, 1967 . It shall be free from insect or
fungus infestation, odour and rancid taste. It shall not contain added flavouring and
cnlouring agents or any other extraneous matter. It shall conform to the following
standards :-
Moisture . Not more than 14.0 per cent
Total ash ..Not more than 2.75 per cent on
dry basia
Ash insoluble in dilute HCL Not more than 0.1 per cent on
dry basis
Total protein (Nx625) . Not less than 12.5 per cent
on dry basis
Crude fibre Not more than 2.5 per cent
on dry basis
Alcoholic acidity Not more than 0.12 per cent .
(with 90 per cent alcohol)
epressed as H2SO4
It shall be free from rodent hair and exereta
A.18.02- MAIDA means the fine product made by milling or grinding wheat and
bolting or dressing the resulting wheat meal It shall conform to the following standards -
(a) Moisture .. Not more than 14.0 percent
(when determined by heating
at 130-133'C for 2 hours}
(b) Total ash (on dry weight basis) .Not more than 1.0 per cent
(c) Ash insolubel in dilute .. Not more than 0.1 per cent.
HCI ( on dry weight basis)
(d) Gluten (on dry weight basis) .. Not less than 7.5 percent.
(e) Alcoholic acidity (with 90 .. Not more than 0.12 percent.
per cent alcohol) expressed as H2SO4 (on dry weight basis).
It shall be free from Rodent hair and excreta.
It the product is to be used for bakery purposes, the following flour treatment
agents, in the quantities mentioned against each, may be used, namely :-
(i) Benzoyl peroxide (Max) ..40 p.p.m
(ii) Potassium bromate (Max) ..20 p.p.m
(iii) Ascorbic acid (Max) .200 p.p.m.
A.18.02.01- FORTIFIED MAIDA means the product obtained by adding one or
more ot the following materials to maida, namely:-
(a) Calcium carbonate (preparated chalk popularly known as creta preparata),
(b) Iron,
(c) Thiamine,
( d) Riboflavin, and
(e) Niacin.
The calcium carbonate powder, if added for fortification, shall be in such amount
that 100 parts by weight of fortified maida shall contain not less than 0.30 and not more
than 0.35 parts by weight of calcium carbonate. It shall he free from Rodent hair and
excereta.
A.18.02.02- PROTEIN RICH (PAUSHTIK) MAIDA means the product
obtained by mixing maida (wheat flour) with groundnut flour or soya flour or a
combination of both up to an extent of 10.0 per cent. Soya flour which is a solvent
extracted flour used in such mix shall conform to the standards of soya flour laid down
under Solvent Extracted Oil, Deoiled Meal and Edible flour (Contrrol) Order,
1967" . It shall be free from insect or fungus infestation, colour and rancid taste. It
shall not contain added flavouring and colouring agents or any other extraneous matter.
It shall conform to the following standards:-
Moisture Not more than 14.0 per cent .
Total ash .Not more than 1.4 per cent.
Ash insoluble in dilute HCI ..Not more than 0.1 per cent on
dry basis.
Total protein (Nx6.25) . Not less than 12.5 per cent on
dry basis.
Crude fibre ..Not more than 0.53 per cent
on dry basis.
Alcoholic Acidity Not more than 0.12 per cent.
(with 90 per cent alcohol-)
expressed as H 2 SO4
Gluten .Not less than 7.0 per cent on
dry basis.
4It shall be free from Rodent hair and excreta.
A.18.03- SEMOLINA (SUJI OR RAWA) means the product prepared from
wheat by process of grinding and bolting. It shall be free from musty smell and offodour
and shall be creamy yellow in colour. It shall conform to the following
standards:-
(a) Moisture Not more than 14.5 per cent
(when determined by heating
at 130-133°C for 2 hours).
(b) Total ash (on dry weight basis) ..Not more than 1.0 per cent.
( c ) Ash insoluble in dilute ..Not more than 0.1 per cent.
HCI (on dry weight basis)
(d) Gluten (on dry weight basis) . Not less than 6.0 per cent.
(e) Alcoholic acidity ..Not more than 0.18 per cent.
(with 90 per cent alcohol)
expressed as H2SO4 (on
dry weight basis )
It shall be free from Rodent hair and excreta .
A.18. 04- BESAN means the product obtained by grinding dehusked Bengal gram
(Cicer aritinum) and shall not contain any added colouring matter or any other foreign
ingredient .
Besan shall conform to the following standards :-
Total ash ... Not more than 5 per cent
Ash insoluble in 7dilute
hydrochloric acid .Not more than 0.5 per cent
A.18.05. PEARL BARLEY or Balrey (Jau) shall be the product obtained from
sound and clean barley (Hordeum vulgare or Hordeum distichon). It shall be whitish in
colour and shall be free from fermented, musty or other objectionable taste or odour,
adulterants and insect and fungus infestation and rodent contamination. It shall not
contain other food grains more than I per cent by weight .
Barley pow der shall be the product obtained by grinding clean and sound dehusked
barley (Hordeum vulgare or Hordeum distichon) grains. Barley starches shall not be less
than 98.0 per cent be weight.
Barley powder shall also conform to the following standards, namely:-
(i) Total ash ( on dry basis) Not more than 1.0 per cent.
(ii) Ash insoluble in dilute Not more than 0.1 per cent.
hydrochloric acid (on dry basis)
(iii) Crude fibre (or dry basis) .Not more than 0.5 per cent.
(iv) Alcoholic acidity (expressed Not more than 0.10 per
cent as H 2SO4) with 90 per cent alcohol
18.05.01- WHOLE MEAL BARLEY POWDER OR BARLEY FLOUR OR CHOKER (Yukt Jau ka Churan) means the product obtained by grinding clean and sound
dehusked barley (Hordeum vulagare or Hordeum distichon) grains. It shall conform to
the following standards:-
(a) Moisture Not mor e than 14.0 per cent
(when determined by heating at
130-133°C for 2 hours)
(b) Total ash (on dry weight . Not more than 3.0 per cent.
basis).
(c) Ash inso)uble in dilute Not more than 0.5 per cent.
HCI (on dry weight basis)
(d) Alcoholic acidity Not more than 0.17 per cent.
(with 90 per cent alcohol)
expressed as H 2SO4 ( on
dry weight basis)
Rodent hair and excreta shall not exceed 5 pieces per kg .
A.18.06- FOOD GRAINS meant for human consumption shall be whole or
broken kernels of cereals, millets and pulses. In addition to the
undermentined standards to which food grains shall conform, they shall be
free from argemone maxicana and kesari in any form. They shall be free from
added colouring matter. The food grains shall not contain any insecticide
residues other than those specified in column (2) of the table of rule 65 and
the amount of insecticide residue in the food grains shall not exceed the limits
specified in column (4) of the said Table.
Description -Wheat shall be the dried mature grains of Triticum aestivum
Linn. Or Triticum vulgare vill. Triticum durm Desf, Triticum sphaercoccum
perc. Trticum dicoccum schubl, Trticum Compactum Host. It shall be sweet,
clean and wholesome. It shall als o conform to the following standards,
namely:
(i) Moisture . Not more than 14 per cent by weight
(obtained by heating the pulverised
grains at 130°C-133°C for two hours).
(ii) Foreign matter ..Not more than 3 per cent by weight
out of which inorgainc matter and
poisonous seeds, shall not exceed 1.0
and 0.5 per cent by weight
respectively. Out of total limit of
poisonous seeds, dhatura and akra
(Vicia species) shall not exceed 0.025
and 0.2 per cent by weight respectively.
(iii) Other edible grains -Not more than 6 per cent be weight.
(iv) Damaged grains -Not more than 6.0 per cent by weight
including kamal bunt affected grains
and ergot affected grains. The limit of
Karnal bunt affected grains, ergot
Affected grains shall not exceed 3.0 per
Cent and 0.05 per cent by weight,
Respectively.
(v) Weevilled grains -Not more than 10 per cent by count.
(vi) Uric acid -Not more than 100mg. per kg.
(vii) Aflatoxin -Not more than 30 mircrograms per kg.
(viia)Deoxynivalenol (DON)-Not more than l000 micrograms per kg.
(viii) Rodent hair and -Not more than 5 pieces per kg.
excreta
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 12 per cent by weight.
Maize shall be the dried mature grains of Zea mays Linn, shall be sweet, hard,
clean and wholesome. I t shall also conform to the following standards, namely :-
1: (i) Moisture -Not more than 16.0 per cent by weight
( obtained by heating the pulverised
grains at 130°C-133°C for two hours).
(ii) Foreign matter -Not more than 4 per cent by weight out
of which inorganic matter and
poisonous seeds, shall not exceed 1.0
and 0.5 per cent by weight respectively.
Out of total limit of poisonous seeds
dhatura and akra ( vicia species) shall
not exceed 0.025 and 0.2 per cent by
weight, respectively.
(iii) Other edible grains - Not more than 3 per cent by weight.
(iv) Damaged grains -Not more than 5 per cent by weight.
(v) Weevilled grains -Not more than 10 per cent by count.
(vi) Uric acid -Not more than 10Omg. per kg.
2(vii) Aflatoxin -Not more than 30 micrograms per kilogram.
(viii) Rodent hair and -Not more than 5 pieces per kg.
excreta
Provided that the total of foreign matter, other edible grains and damaged
grains shall not exceed 9 per cent by weight.
Jawar and Bajra shall be the dried mature grains of Sorghum Vulgare Pers,
and Pennisetum-typhooidum Rich, respectively. These shall be sweet, hard, clean
and wholesome. These shall also conform to the following standards, namely:
(i) Moisture -Not more than 16.0 per cent by weight ( obtained by
heating the pulverised grains at 130oC-133°C for
two hours).
(ii) Foreign matter -Not more than 4 per cent by weight out of which
inorganic matter and poisonous seeds, shall not
exceed 1.0 and 0.5 per cent by weight, respectively.
Out of total limit of poisonous seeds, dhatura and
akra (vicia species) shall not exceed 0.025 and 0.2
per cent by weight, respectively.
(iii) Other edible grains - Not more than 3 per cent by weight.
(iv) Damaged grains -Not more than 6 per cent by weight out of which
ergot affected grains shall not exceed 0.05 per cent
by weight.
(v) Weevilled grains - Not more than 6 per cent by count.
(vi) Uric acid -Not more than 100mg. per kg.
(vii) Aflatoxin -Not more than 30 microgrnms per kilogram:
(viii)Rodent hair and -Not mor than 5 pieces per kg.
excreta
Provided that the total of foreign matter, other edible grains and damaged
grains shall not exceed 10 per cent by weight.
Rice shall be the mature kernels or pieces of kernels of Oryza sativa Linn.
obtained from paddy as raw or parboiled. It shall be dry, sweet, clean
wholesome and free from unwholesome poisonous substance. It shall also
conform to the following standards namely:
(i) Moisture -Not more than 16.0 per cent by weight ( obtained by
heating the pulverised grains at 130°C-133°C for
two hours).
(ii) Foreign matter -Not more than 3 per cent by weight out
of which inorganic matter shall not exceed 1 per
cent by weight.
(iii) Damaged grains -Not more than 5 per cent by weight
(iv) Weevilled grains - Not more than 10 per cent by count.
(v) Uric acid -Not more than loo mg. per kg.
3(vi) Aflatoxin - Not more than 30 micrograms per Ikilogram:
(vii) Rodent hair -Not more than 5 pieces pe kg.
and excreta.
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 6 per cent by weight.
Masur whole shall consist of lentil (Lens culinaris Medik or Ervem lens esculenta
Moench). It shall be sound, dry, sweet, clean and wholesome. It shall conform to the
following standards, namely:
(i) Moisture -Not more than 14 per cent by weight
( obtained by heating the pulverised grains at
130°C-133°C for two hours).
(ii) Foreign matter -Not more than 3 per cent by weight,
out of which inorganic matter shall not exceed 1 per
cent by weight.
(iii) Other edible grains -- Not more than 3 percent by weight.
(iv) Damaged grains - Not more than 5 per cent by weight.
(v) Weevilled grains - Not more than 6 per cent by count.
(vi) Uric acid -Not more than 100 mg. per kg.
3(vii) Aflatoxin -Not more than 30 micrograms per kilogram:
(viii) Rodent hair -Not more than 5 pieces per kg.
and excreta
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 8 per cent by weight.
Urd whole shall consist of seeds of the pulses (Phaseolous mungo Linn). It shall
be sound, dry, sweet and wholesome. It shall also conform to the following standards,
namely:
1. Amended by Noti. No. GSR 792(E) dated 13.12. I 995.
2. The words "excluding discoloureditips omitted by Noti. No. GSR 179 (E) dt 6.4.1998
3. Amended vide Noti.GSR692(E)dt 11.10.1999
240
(i) Moisture -Not more than 14 per cent by weight
( obtained by heating the pulverised grains at
130°C-133°C for two hours).
(ii) Foreign matter -Not more than 3 per cent by weight, out of which
inorganic matter shall not exceed 1 per cent by
weight.
(iii) Other edible grnins - Not more than 4 percent by weight.
(iv) Weevilled grains - Not more than 6 per cent by count.
(v) Uric acid -Not more than 100 mg. per kg.
(vi) Damaged grains -Not more than 5 per cent by weight
2(vii) Aflatoxin -Not more than 30 micrograms per
kilogram:
(viii) Rodent hair -Not more than 5 pieces per kg.
and excreta
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 9 per cent by weight.
Moong whole shall consist of seeds of green gram (Phaseolous aurules Roxb.,
Phaseolous radiatus Roxb.). It shall be sound, dry, sweet, wholesome and free from
admixture of unwholesome substances. It shall also conform to the following
standards, name ly :-
(i) Moisture -Not more than 14 per cent by weight ( obtained by
heating the pulverised pulses at 130°C-133°C for
two hours).
(ii) Foreign matter -Not more than 3 per cent by weight, out of which
inorganic matter shall not exceed 1 per cent by
weight.
(iii) Other edible grnins - Not more than 4 percent by weight.
(iv) Damaged grains -Not more than 5 per cent by weight.
(v) Weevilled grains - Not more than 6 per cent by count.
(vi) Uric acid -Not more than 100 mg. per kg.
2(vii) A flatoxin -Not more than 30 micrograms perkilogram:
(viii)Rodent hair -Not more than 5 pieces per kg.
and excreta
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 9 per cent by weight.
Chana whole shall be the dried grains of gram (Cicar arietinum Linn). It shall be
sound, clean, sweet, wholesome and free from unwholesome substances. It shall also
conform to the following standards, namely:
(i) Moisture -Not more than 16 per cent by weight ( obtained
by heating the pul veri sed pulses at 130°C-133°C
for two hours).
(ii) Foreign matter -Not more than 3 per cent by weight, out of which
inorganic matter shall not exceed 1 per cent by
weight.
(iii) Other edible grains - Not more than 4 percent by weight.
(iv) Damaged grains - Not more than 5 per cent by weight.
(v) Weevilled grains - Not more than 10 per cent by count.
(vi) Uric acid -Not more than loo mg. per kg.
2(vii) Aflatoxin -Not more than 30 micrograms per kilogram:
(viii) Rodent hair -Not more than 5 pieces per kg.
and excreta
Provided that the total of foreign matter, other edible grains and damaged grains
shall not exceed 9 per cent by weight.
Dal Arhar shall consist of husk and split seeds of red gram [Cajanus cajan (L)
Millsp . It shall be sound, clean, sweet, dry, wholesome and free from admixture of
unwholesome substance. It shall also conform to the following standards, namely :-
(i) Moisture -Not more than 14 per cent by weight (obtained by
heating the pulverised pulses at 130°C-133°C for
two hours).
(ii) Foreign matter -Not more than 2 per cent by weight, out of which
inorganic matter shall not exceed 1 per cent by
weight.
(iii) Other edible grains - Not more than 0.5 per cent by weight.
(iv) Damaged grains - Not more than 5 per cent by weight.
(v) Weevilled grain -Not more than 3 per cent by count.
(vi) Uric acid -Not more than 100 mg. per kilogram.
2(vii) Aflatoxin -Not more than 30 micrograms per kg.
(viii) Rodent hair -Not more than 5 pieces per kg.
And excreta
Provided that the total of foreign matter, other edible grains and damaged grains shall not
exceed 6 per cent by weight.
Dal Moong shall consists of split seeds of green grams (Phaseolus aureus Roxb,
Phaseolus radiatus Roxb). It shall be sound, clean, sweet, wholesome and free from
unwholesome substances. It shall also conform to the following standards, namely:-
(i) Moisture Not more than 14 per cent by weig ht (obtained by heating the
pulverized pulses at 1300 C 1330C for two hours)
(ii) Foreign matter (Extraneous matter)-Not more than 1 per cent by weight of
which not more than 0.25 per cent by weight shall be mineral matter and not more
than 0.10 per cent by weight shall be impurities of animal origin.
(iii) Other edible grains Not more than 4 per cent by weight.
(iv) Damaged grains-Not more than 5 pcr cent by weight.
(v) Weevilled grains-Not more than 3 per cent by count.
(vi) Uric acid-Not more than 100 mg per kg.
(vii) Aflatoxin -Not more than 30 micrograms per kilogram.
(viii) * * * * * * * * * * *
Provided that the total of foreign matter, other edible grains and damaged grains shall not
exceed 8 per cent by weight.
Dal Urd shall coI1sist of split seeds of pulse {Phaseolus mungo J~inn) . It shall be sound,
dry, sweet, wholesome and free from admixture of unwholesome substances. It shall also
confofl11 to the following standards, namely ;-
(i) Moisture-Not more than 14 per cent by weight (obtained by heatingn the pulverised
pulses at 130°C-1330C for two hours).
(ii) Foreign matter (Extraneous matter)- Not more than 1 per cent by wcight of
which not more than 0.25 per cent by weight shall be mineral matter and not more
than 0.10 per cent by weight shall be impurities of animal origin.
{iii) Other edible grains-Not more than 4 per cent by weight.
(iv) Damaged grains-Not more than 5 per cent by weight.
(v) Weevilled grains;--Not more than 3 tler cent by count.
(vi) Uric acid-Not more than 100 mg per kg.
(vii) Aflatoxin -Not more than 30 micrograms per kilogram.
(viii) * * * * * * * * * * *
Provided that the total of foreign matter, other edible grains ,md damaged grains shall not
exceed 8 per cent by weight.
Oal Chana shall consist of split grains of gram {Cicer arietinum Linn). It shall , be
sound, clean, dry, sweet, wholesome and free from admixture of unwholesome
substances. It shall also conform to the following standards, namely ;-
(i) Moisture~Not more than 16 p~'r cent by weight {obtained by heating the pulverlsed
pulses at 1300C-1330C for two hours).
(ii) Foreign matter {l~xtraneous matter)- Not more than 1 per cent by weight of which
not more than 0.25 per cent by weight shall be mineral matter and not more than 0.10.
per cent by weight shall be impurities of animal origin.
,
(iii) Other edible grains-Not more than 2 per cent by weight.
(iv) Damaged grains-Not more than 5 per cent by weight.
(v) Weevilled grains-Not more than 3 per cent by count.
(vi) Uric acid -Not more than 100 mg per kg.
(vii) Aflatoxin -Not more than 30 micrograms per kilogram.
(viii) * * * * * * * * * * *
Provided that the total of foreign matter, other edible grains and damaged grains shall not
exceed 7 per cent by weight.
Dal Masur shall consist of d~hi.1sked whole-and split seed of the lentil (Lens esculenta
Moench or Lens culinaris Medik or Ervum lens Linn). It shall be sound, clean, dry,
sweet, wholesome and free from admixture of unwholesome substances. It shall also
conform to the following standards, namely:-
(i) Moisture- Not more than 14 per cent by weight (obtained by heating the pulverised
pulses at 1300C-133°C for two hours).
(ii) foreign matter (Extraneous matter) - Not more than 1 per cent by ~ weight of
which not more than 0.25 per cent by weight shall be mineral matter and not more
than 0.10 per cent by weight shall be ~ impurities of animal origin.
(iii) Other edible grains- Not more than 2 percent. by weight.
(iv) Damaged grains- Not more than 5 per cent. by weight.
(v) Weevilled grains- Not more than 3 per cent. by count.
(vi) Uric acid- Not more than 100 mg per kg.
(vii) '[Aflatoxin - Not more than 30 micrograms per kilogram.
(viii) * * * * * * * * * * *
Provided that total of foreign mi;1tter, other edible grains and damaged grains shall not
exceed 7 per cent by weight.
A.18.06: 14. - ANY OTHER FOODGRAINS not specified above shall conform to the
followIng standards, namely:-
(i) Moisture- Not more than 16 per cent by weight ( obtained by heating the pulverised
grains at 120°C-133°C for two hours).
(ii) Foreign matter (Extraneous matter)- Not more than 1 per cent by weight of which
not more than 0.25 per cent by weight shall be mineral matter and not more than 0.10
per cent by weight shall be impurities of animal origin.
(iii) Other edible grains- Not more than 6 per cent by weigh~.
(iv) Weevilled grains- Not more thaJ1 10 per cent by count.
(v) Damaged grains- Not more than 5 per cent by weight.
(vi) Uric acid- Not more than 100 mg. per kg.
(vii) Aflatoxin - Not more than 30 micrograms per kilogram.
Provided that total of foreign matter, other edible grains and damaged grains shall not
exceed 12.0 per cent by weight.
Explanation - For the purposes of Items 18.06 to 18.06.14:-
(a) "foreign matter" means any extraneous matter other than food~rains comprising of -
(i) inorganic matter consisting of metallic pieces, sand, gravel, dirt, pebbles,
stones, lumps of earth, clay and mud, animal filth and in the case of rice,
kernels or pieces of kernels, if any, having mudsticking on the surface of the
rice, and
(ii) organic matter consisting of husk, strawes weedseeds and other inedible grains
and also paddy in the case of rice.
(b) "Poisonous, toxic and/or harmful seeds" means any seeds which if present in
quantities above permissible limit may have damaging or dangerous effect on health,
organoleptic properties or technological performance such as dhatura (D. fastuosa linn
and D. stramonium linn), corn cokle (Agrostemma githago L, Machai Lallium
remulenum linn), Akra (Vicia species).
(c) "Damaged grains" means kernels or pieces of kernels that are ~ sprouted or internally
damaged as a result of heat, microbe, moisture or weather, viz., ergot affected grain and
kernel bunt grains.
(d) "Weevilled grains" means kernels that are partially or wholly bored by insects
injurious to grains but does not include germ eaten grains , and egg spotted grains.
(e) "Other edible grains" means any edible grains (including oil seeds) ) other than the
one which is under consideration.
A.18.07.- BISCUITS INCLUDING WAFER BISCUITS shall be made from
maida, vanaspati or refined edible oil or table butter or deshi butter or margarine or
ghee or their mixture. It may contain anyone or more of the following ingredients,
namely :-
Edible common salt; permitted anti-oxidants; emulsifying and stabilizing agents;
permitted preservatives and colours; leavening agents such as baking powder;
ammonium bicarbonate; ammonium carbonate; butter milk powder;. cereals and their
products; cheese; citric acid; cocoa; coffee extract; edible desiccated coconut; dextrose;
fruits and fruit products; dry fruit and nuts; egg; edible vegetable products; amylases a nd
other enzymes; permitted flavouring agents; flavour improvers and fixers; flour
improvers; ginger; gluten; groundnut flour milk and milk products; honey; jellyfying
agents; liquid glucose; malt products edible oilseeds; flour and meals; spices and
condiments; edible starches such as potato starch and edible flour; sugar and sugar
products; invert sugar; jaggery, protein concentrates and other nutrients; sodium
bisulphites, sodium meta- bisulphite and other dough conditioners; vitamins; calcium
and ferrous salts; potassium iodide, malic and lactic acids; tartaric acid; vinegar and
acetic acid; yeast. Biscuits shall conform to the following standards, namely :-
(a) Ash insoluble in dilute hydrocholoric acid (on dry basis) shall not be more than 0.1
per cent.
(b) Acidity of extracted fat (as oleic acid) shall not exceed 1.5 per cent .
A.18.08. - Cornflour (Maize starch) means the starch obtained from maize (Zea mays
L). It shall contain no added colour, flavours or other chemicals. It shall be free from
dirt, insects, larvae and impurities or other extraneous matter.
It shall conform to the following standards:-
Moisture Not more than 12.5 per cent.
Total ash Not more than 0.5 per cent on dry basis.
Ash insoluble in dilute HCI Not more than 0. 1 per cent, on dry
basis.
Alcoholic acidity (with Shall be equivalent to not more than
90 per cent alcohol) 2.0 ml. of N NaOH per 100 g. of dried
starch.
A.18.09. - CORN FLAKES means the product obtained from dehulled, degermed
and cook corn (Zea mays L.) by flaking, partially drying and toasting. It shall be in the
form of crisp flakes or reasonably uniform size and golden brown in colour. It shall be
free from dirt, insects, larvae and impurities and any other extraneous matter.
It shall conform to the following standards :-
Moisture Not more than 7.5 per cent.
Total ash excluding salt Not more than 1.0 per cent on dry basis.
Ash insoluble in dilute HCI Not more than 0.1 per cent on dry basis.
Alcoholic acidity (with Shall be equivalent to not more than 90 per
cent alcohol) 2.0 ml. of N NaOH per 100 g. of dried
substance.
A.18.10.- CUSTARD POWDER means the product obtained from maize (Zea mays
L.) or sago/tapioca with or without the addition of small quantities of edible starches
obtaianed from arrowroot, potato or jawar (sorghum vulgare) and with or without the
addition of edible common salt, milk and albuminous matter. It may contain perm itted
colours and flavours. It shall be free from any other foreign matter. It shall be in the form
of fine powder, free from rancidity, fermented and musty odour.
It shall conform to the following standards, namely :-
Moisture Not more than 12.5 per cent.
Total ash excluding added Not more than 0.5 per cent.
common salt (on dry basis)
Ash insoluble in dilute hydro- Not more than 0.1 per cent.
chloric acid (on dry basis)
A.18.11. - MACARONI PRODUCTS-- (Macaroni, spaghetti, vermicelli) means
the products obtained from suji or maid a with or without addition of ingredients like
edible groundnut flour, tapioca flour, soya flour, milk powder, spices, vitamins,
minerals by kneading the dough and extending it. It shall be free from added colour,
dirt, insects, larvae and impurities or any other extraneous matter.
It shall conform to the following standards :-
Moisture Not more than 12.5 per cent.
Total ash Not more than 1.0 per cent on dry basis.
Ash insoluble in dilute HCl Not more tha n 0.1 per cent on dry basis.
Nitrogen. Not less than 1.7 per cent on dry basis.
A.18.12.- MALTED MILK FOOD means the product obtained by mixing whole
milk, partly skimmed milk or milk powder with the wort separately from a mash of
ground barley malt, any other malted-cereal grain and wheat flour or anyI other cereal
flour or malt extract with or without addition of flavouring agents and spices,
emulsifying agent, eggs, protein isolates, edible common salt, sodium or potassium
bicarbonate, minerals and vitamins and without added sugar in such a manner as to
secure complete hydrolysis of starchy material and prepared in a powder or granule or
flake form by roller drying, spray drying, vacuum drying or j by any other process. It
may contain cocoa powder. It shall be free from dirt and other extraneous matter. It
shall not contain any added starch (except starch \ natural to cocoa powder) and added
non-milk fat. It shall not contain any preservative or added colour. Malted milk food
containing cocoa powder may contain in added sugar.
Malted milk food shall also conform to the following standard, namely:-
Malted Milk Food without Malted Milk food with
Cocoa powder cocoa powder
(a) Moisture Not more than 5 per cent Not more than 5 per cent
by weight. by weight
(b) Total protein (N x 6.25) Not less than 12.5 per cent Not less than 11.25 per cent
(on dry basis) by weight. by weight.
(c) Total fat (on dry basis) Not less than 7.5 per cent Not less than 6 per cent
by weight by weight.
(d) Total ash (on dry basis) Not more than 5 per cent Not more than 5 per cent
by weight by weight.
(e) Acid insoluble ash (on Not more than 0.1 per cent Not more than 0.1 per cent
dry basis) (in dilute HC1) by weight. by weight.
(f) Solubility Not less than 85 per cent Not less than 80 per cent
by weight. by weight.
(g) Cocoa powder Not less than 5.0 per cent
(on dry basis) - by weight.
f (h) Test for starch Negative -
(i) Bacterial Count Not more than 50,00 per Not more than 50,000 per
gram gram.
(j) Coliform Count Not more then 10 per Not more than 10 per
gram gram.
A.18.12.01- MALT BASED FOODS {MALT FOOD)
means the product obtained by mixing malt with flour or
malt extract) of any kind obtained by controlled germination of seeds {cereals and/ or grain legumes), involving
mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk
of milk powder, flavouring agents, spices, emulsifying agents, eggs, egg powder, protein isolates, protein hydolysates,
edible common is. salt, liquid glucose, sodium or potassium bicarbonate minerals, amino acids and 19 vitamins. It
may contain added sugar and/or cocoa powder and processed in such l a a manner to secure partial or complete
hydrolysis of starchy material in the form of powder or gra11ules or flakes by drying or by dry mixing of the
ingredients. The grains, legumes and their products used in preparation of malt shall be sound r\ uni11fested and free
from insect fragments, rat excreta, fungal infested grains or any other type of i11sect or fw1gal damage.
It shall also conform to the following standards, namely:
(a) Moisture -Not more than 5 per cent, by weight
(b) Total Protein (N X 6.25)
(on dry basis) -Not more than 7.0 percept, by weight
(c) Total ash {oil. dry basis) -Not more than 5 per cent, by weight
(d) Acid insoluble ash (in dilute HCl) -Not more than 0.1 per cent, by weight
(e) Total plate count -Not more than 50,000 per gram
(f) Coliform count -Not more than 10 per gram.
(g) Yeast and Mould Count -Not more than 100 per gram.
1. Ins. by GSR 297(E), dl. 26.4"20!11, w.e.f. 26.10.2001.
248
(h) E. Coli -Absent in 10.gram.
(i) Salmonella and ShinRella -Absent in 25 gram.
(j) Alcoholic Acidity (expressed as -Not more than 0.30 per cent.
H2SO4) with 90 per cent alcohl
(on dry weight basis)
A.18.13.- ROLLED OATS (Quick-cooking oats) means the product made from sound
hulled oats (Avena sativa). It shall be free from added colours, rancidity and flavouring
agents. It shall be in form of thin flakes of uniform size having a light cream colour. It
shall be free from dirt, i11sects and insect fragments.
It shall conform to the following standards ; -
Moisture Not more than 10.0 per cent.
Total ash Not more than 2.0 per cent on dry basis.
Ash insoluble in dilute HCI Not more than 0.1 per cent on dry basis.
Nitrogen Not less than 1.8 per cent on dry basis.
Crude fibre Not more than 2.0 per cent on dry basis.
Alcoholic acidity (with 90 Shall be equivalent to not more than 8.0
per cent alcohol) ml. N NaOH per 100g. of dried substance.
A.18.14.- BREAD-Wheat-meal break (brown bread) and white bread means the products
prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentive
medium. It may also contain one or more of the following ingredients, namely:-
Condensed milk, milk powder (whole or skimmed), whey and curd, gluten, sugar
Gur,laggery, Bura, Khandsari, honey, liquid glucose malt products, edible starches,
edible groundnut flour. edible soya flour , vanaspati or refined edible oil of suitable type
or butter or ghec or their mixture, lecithin, glycerine, glyceryl monosterate, diacetyle
tartaric acid ester of mono and diglycerides, albumin , lime water, lysine and sorbitol.
It may contain the improvers given below ;-
Ammonium persulphate Not more than 0.25 per cent.
Calcium phosphate Not more than 0.25 per cent.
Calcium carbonate Not more than 0.5 per cent.
Potassium bromate Not more than 0.005 per cent.
Ammonium chloride Not more than 0.05 per cent.
Fungal alpha amylase Not more than 0.01 per cent.
Sodium steroyl-2 lactylate
Calcium steroyl-2 lactylate Not more than 0.5 per cent.
(si11gly or in combination)
L-Cystein monoro hydro-chloride Not more than 9 p.p.m.by weight.
It may contain one or more of the following mould inhibitors:-
Calc ium or sodium propionate Not more than 0.5 per cent.
Sorbic acid or its Sodium Potas Not more than 0.1 per cent.
sium or calcium salts
Acetic acid or lactic acid Not more than 0.25 per cent.
Vinegar Not more than 0.5 per cent.
Acid calcium Phosphate Not more than 1.0 per cent.
Sodium diacetate Not more than 0.4 per cent.
Acid sodium pyrophosphate Not more than 0.5 per cent.
It shall be free from dirt, insect fragments, larvae, rodent hairs and maggots. It shall
be free from added colouri11g matter. It shall conform to the following standards:-
Alcoholic acidity (with 90 Shall be not more than the equivalent of 7.5
per cent alcohol) mI. N NaOH per 100 g. of dried svbstance.
Ash insoluble in dilute HCl Not more than 0. 1 per cent on dry basis.
Crude fibre, on dry weight basis :-
(i) Wheat-meal bread (brown bread) Not more than 1.8 per cent.
(ii) White bread Not more than 0:5 per cent.
lt may contain Gur-Gum up to a maximum limit of 0.15 per cent by weight.
A.18.15.: SOLVENT EXTRACT SOYA FLOUR means the product obtained from
clean, sound, healthy soyabeans by a process of cracking, dehulling, solvent
extraction with food grade hexane and grinding. It shall be in the form of coarse or
fine power or grits, white to creamy white in colour, of uniform composition and free
from rancid and objectionable odour, extraneous matter, insects, fungus, rodent hair
and excretA.It shall be free from any added colour and flavour. It shall conform to
the following standards, namely:-
(a) Moisture Not more than 9.0 per cent by weight.
(b) Total ash Not more than 7.2 per cent by weight on dry basis.
(c) Ash insoluble in dilute Not more than 0.4 per cent by weight on dry basis.
HCI
(d) Protein (Nx6.25) Not less than 48 per cent by weight on dry basis.
(e) Crude fibre Not more than 4.2 per cent by weight on dry basis.
(f) Fat Not more than 1.5 percent by weight on dry basis.
(g) Total bacterial Count Not more than 50,000 per gm.
(h) Coliform bacteria Not more than 10 per gm.
(i) Salmonella bacteria Nil in 25 gm.
G) Hexane (Food grade) Not more than 10.00 ppm.
A.l8.15.01- SOLVENT EXTRACTED GROUNDNUT FLOUR means the product
obtained from fresh, clean, degermed groundnut kernels which have been decuticled
after mild rQasting. The kernels shall be first expelled followed by solvent extraction
with. food grade hexane or by direct extraction of kernels. It shall
be whitish to light brown in colour of uniform composition and shall be free from rancid
and objectionable odour, extraneous matter, i11sect, fungus, rodent hair and excretA.It
shall be free from added colour and flavour. It shall conform to the following standards
namely :-
(a) Moisture Not more than 8.0 per cent by weight.
(b) Total ash Not more than 5.0 per cent by weight on dry basis.
(c) Ash insoluble in dilute Not more than 0. 38 per cent by weight on dry
HCI basis.
(d) Protein (Nx6.25) Not less than 48 Per cent by weight on dry basis.
(e) Crude fibre Not more than 5.0 per cent by weighton dry basis.
(f) Fat Not more than 1.5 per cent by weight on dry basis.
(g) Total bacterial Count Not more than 50,000 per gm.
(h) Coliform bacteria Not more than 10 per gm.
(i) Salmonella bacteria Nil in 25 gm.
(i) Hexane (Food grade) Not more than 10.00 ppm.
A.18.15.02- SOLVENT EXTRACTED SESAME FLOUR means the product obtained
by pressing, clean, sound, healthy and decuticled sesame seeds followed by solvent
extraction with food grade hexane or by direct extraction of kernels. It shall be in the
form of flour of white or pale creamy white colour, of uniform composition and free from
rancid and objectionable odour, extraneous matter, insects, fungus, rodent hair and
excretA.It shall be free form added colour and flavour. It shall conform to the following
standards, namely :-
(a) Moisture Not more than 9.0 per cent by weight.
(b) Total ash Not more than 6.0 per cent by weight on dry basis.
(c) Ash insoluble in dilute Not more than 0.15 per cent by weight on dry
HCI basis.
(d) Protein (Nx6.25) Not less than 47 per cent by weight on dry basis.
(e) Crude fibre Not more than 6.0 per cent by weight on dry basis.
(f) Fat Not more than 1.5 per cent by weight on dry basis.
(g) Total bacterial Count Not more than 50,000 per gm.
(h) Coliform bacteria Not more than 10 per gm;
(i) Salmonella bacteria Nil in 25 gm.
0) Oxalic Acid content Not more than 0.5 per cent by weight on dry basis.
(k) Hexane (Food grade) Not more than 10.00 ppm.
A.18.15.03- SOLVENT EXTRACTED COCONUT FLOUR means the product
obtained from fresh coconut Kernels or dried coconut copra of good quality and free from
mould. Food grade hexane shall be used for extraction of the oil. It shall be of white or
pale brownish yellow colour, of uniform composition and free from rancid and
objectionable odour, extraneous matter, insects, fungus, rodent hair and excretA.It shall
be free from added colour and flavour. It shall conform to the following standards,
namely :-
(a) Moisture Not more than 9.0 per cent by weight.
(b) Total ash Not more than 6.0 per cent by weight on dry
basis.
(c) Ash insoluble in dilute Not more than 0.35 per cent by HCI weight
on dry basis.
(d) Protein (Nx6.25) Not less than 22.0 per cent by weight on dry
basis.
(e) Crude fibre Not more than 9.0 per cent by weight on dry
basis.
(f) Fat Not more than 1.5 per cent by weight on dry
basis.
(g) Total bacterial count Not more than 50,000 per gm.
(h) Coliform bacteria Not more than 10 per gm.
(i) Salmonella bacteria Nil in 25 gm.
G) Hexane (Food grade) Not more than 10.00 ppm.
A.18.15.04- SOLVENT EXTRACTED COTTON SEED FLOUR means the
product obtained by solvent extraction of oil with food grade hexanefrom oil cake
immediately following the single pressing, from cotton seed of good quality which have
been pre-cleaned and are free from infected or otherwise damaged materials and
extraneous matter. It shall be in the form of flour of white or pale brownish colour, 0f
uniform composition and free from rancid and objectionable odour, extraneous matter,
insect, fungus, rodent hair and excretA.It shall be free £rom added colours and flavours.
It shall conform to the following standards, namely:-
(a) Moisture Not more than 8.0 per cent by weight.
(b) Total ash Not more than 5.0 per cent by weight on dry
basis.
(c) Ash insoluble in Not more than 0.35 per cent by dilute HCI
weight on dry basis.
(d) Crude Protein (Nx 6.25) Not less than 47 per ~ent by weight on dry
basis.
(e) Available Lysine Not less than 3.6 g. per 100 g. of crude
protein.
(f) Crude £ibre Not more than 5.0 per cent by weight on
dry basis.
(g) Free gossypol Not more than 0.06 per cent by weight on
dry basis.
(h) Total gossypol Not more than 1.2 per cent by weight on
dry basis.
(i) Fat Not more than 1.5 per cent .by weight on
dry basis.
252
0) Total bacterial Count Not more than 50,000 per gm
(k) Colifonn bacteria Not more than 10 per gm
(I) Salmonella bacteria Nil m 25 gm.
(m) Hexane (Food S'ade) Not more than 1000 ppm.
A.19 3 VANASPATI means any ,.fined edible vegetable oil or oils, ,subjected to a
process of hydrogenation in any form. It shall be prepared by hydrogenation. from
groundnut oil, cotton seed oil and ,sesame oil or mixtures thereof or any other harmness
vegetable oils allowed by the Government for the purpose Refined sal seed fat, if used,
shall not be more than 10 per cent of the total oil mix "
It shall confonn to the standMds specified below-
(i) It shall not contain any hannful coIouring, flavouring or any other
matter deleterious to health
(ii) No colour shall be added to hydrogenated vegetable oil unless so
authorised by Government, but no event any colour resembling the
colour of ghee shall be added
(iii) If any flavour, is used, it shall be distinct from that of ghee, in
acroroanre with a list of permissibie flavour and m such quantities as
may be prescribed by Government
povided that diacety1 to the extent of not more than 4.0 ppm may be
added to Vanaspati exclusively meant for consumption by the Armed
Forces .
(iv) It shall not have moisture exceedmg 0.25 per cent.
(v) The melting point as determined by capillary slip method shall be from
31°C to 41°C both inclusive.
8(vi) The Butyo-rehactometer reading at 60°C, shall not be less than 37.0 or
Refractive Index at 600C shall not be less than 1.4502
(vii) It shall not have unsaponiliable matte, exreeding 2.0 per cent but
in case of vanaspati where proportion of rice bran oil is more than 30
per cent by weight, the unsaponifiablematter shall be not more than 2.5
per cent by weight provided quantity of rice bran oil is declared on the
level of such vanaspati as laid down m clause (zzz)(4) of Rule 42 .
(viii) It shall not have free fatty acids (calculated as Oleic acid) exceeding
0.25 per cent.
(ix) The product on melting shall be clear in appearance and shall be free from
staleness or rancidity, and pleasant to taste and smell.
(x) It shall contain raw or refined sesame (til) oil in sufficient quantity so that
when the vanaspati is mixed with refined groundnut oil in the proportion of
20:80, the colour produced by the Baudouin test shall not be lighter than 2.0
red units in a 1 cm. cell on a Lovibond scale.
l[(xi) It shall contain not less than 251.U. of synthetic Vitamin ' A ' per gram at the
time of packing and shall show a positive test for Vitamin ' A , when tested
by Antimony Trichloride (Carr-Price) reagent (as per IS-5886-1970) .
(xii) No anti-oxidant, synergist-emulsifier or any other such substance shall be
added to it except with the prior sanction of the Government.
(xiii) It shall not have nickel exceeding 1.5 p.p.m.
A.19.01.- BAKERY SHORTENING means vanaspati conforming to standards
prescribed in items A.19 except that-
(a) the melting point as determined by the capillary slip method shall not
exceed 41°C,
(b) if aerated, only nitrogen, air or any other inert gas shall be used for the
purpose and the quantity of such gas incorporated in the product shall
not exceed 12 per cent by volume therof;
(C) it may contain added mono-glycerides and diglycerides as emulsifying
agents.
A.20. - VINEGAR means a liquid derived from alcoholic and acetous
fermentaion of any suitable medium such as fruits, malt, molasses, sugarcane juice, etc.
Vinegar shall conform to the following standards :-
1. It shall contain at least 3.75 grammes of acetic acid per 100 ml.
2. It shall contain at least 1.5 per cent w/v of total solids and 0.18 per cent
of ash.
3. It shall not contain (i) sulphuric acid or any other mineral acids, (ii) lead
or copper, (iii) arsenic in amounts exceeding 1.5 par ts per million, and
(iv) any foreign substance or colouring matter except caramel.
4. Malt vinegar, in addition, shall have at least 0.05 per cent of phosphorus
pentoxide (P 205) and 0.04 per cent of nitrogen.
Brewed vinegar shall not be fortified with acetic acid.
1* * * * * *
A 20.01.- SYNTHETIC VINEGAR means the product prepared from acetic acid.
It shall contain not less than 3.75 grammes of acetic acid per 100 ml.
It shall not contain-
(a) sulphuric or any other mineral acid,
(b) lead or copper,
(c) arsenic in amounts exceeding 1.5 parts per million,
(d) any colouring matter, except caramel.
Synthetic vinegar shall be distinctly labelled as SYNTHETIC PREPARED FROM
ACETIC ACID.
A.21. - CATECHU (Edible) shall be the dried aqueous extract prepared from the
heart-wood of Acacia catechu. It shall be free from infestation, sand, earth or other dirt
and shall conform to the following standards :
(a) 5 ml. of 1 per cent aqueous solution, and 0.1 per cent solution of ferric
ammonium sulphate shall give a dark green colour, which on the
addition of sodium hydroxide solution shall change to purple.
(b) When dried to constant weight at 100°C, it shall n,ot lose more than
16 per cent of its weight.
(c) Water insoluble residue (dried at 100°C) shall not be more than 25 per
cent by weight.
Water insoluble matter shall be determined by boiling water.
(d) Alcohol insoluble residue in 90 per cent alcohol dried at 100°C -not more
than 30 per cent by weight,
(e) Total ash on dry basis -Not more than 8 per cent by weight.
(f) Ash insoluble in HC1-Not more than 0.5 per cent on dry weight basis .
Provided that in case of Bhatti Katha, the ash insoluble in dilute hydrochloric acid
on dry basis shall not be more than 1.5 per cent. The Bhatti Katha be marked as required
in sub-rule (12) or Rule 49.
A.22. GELATIN shall be purified product obtained by partial hydrolysis of
collagen, derived from the skin, white connective tissues and bones of animals. It
shall be colourless or pale yellowish and translucent in the form of sheets, flakes, shreds
or coarse to fine powder. It shall have very slight odour and taste but not objectionable
which is characteristic and boullion like. It is stable in air when dry but is subject to
microbial decomposition when moist or in solution. It shall not contain-
(a) more than 1.5 per cent moisture;
(b ) more than 3.0 per cent of total ash;
(c) more than 1000 parats per million of sulphur dioxide;
(d) less than 15 per cent of nitrogen on dry weight basis.
Gelatin meant for human consumption should be labelled as "Gelatin Food Grade".
A.25.01.-SUGAR BOILED CONFECTIONERY whether sold as hard boil sugar
confectionery or pan goods confectionery or toffee or milk toffee or modified toffee or
lacto-bon-bon or by any other name shall mean a processed composite food article made
from sugar with or without doctoring agents such as cream of tartar, by process of boiling
whether panned or not. It may contain centre filling, or otherwise, which may be in the
form of liquid semi-solid or solids with or without coating of sugar or chocolate or both.
It may also contain any of the following :-
(i) sweetening agents such as sugar invert sugar, jaggery, lactose, gur, bura
sugar, Khandsari, sorbitol, honey, liquid glucose;
(ii) milk and milk products;
(iii) edible molasses;
(iv) malt extracts; ,
(v) edible starches;
(vi) edible oils and fats;
(vii) edible common salt;
(viii) fruit and fruit products and nut and nut products;
(ix) tea extract, coffee extract, chocolate, cocoa;
(x) Vitamins and minerals;
(xi) shellac (food grade) not exceeding 0.4 per cent by weight bee wax (food
grade), paraffin wax (food grade), carnuba wax (food grade), and other food
grade wax or any combination thereof;
(xii) edible desiccated coconut;
(xiii) spices and condiments and their extracts;
(xiv) candied peels;
(xv) enzymes;
(xvi) sodium bicarbonate;
(xvii) lubricants such as calcium, magnesium or sodium salts of stearic acid, talc
(not exceeding 0.2 per cent),icing sugar, or food grade mineraloil (not
exceeding 0.2 per cent by weight), steric acid (food grade) glycerine (food
grade);
(xviii) permitted anti-oxidants;
(xix) permitted colouring matter;
(xx) permitted stabilizing and emuisify agents
(xxi) flavouring agents;
(xxii) acidulants, such as citric acid, tartaric acid malic acid(food grade);
(xxiii) jellifying agent, such as gelatine (f ood grade), agar-agar, sodium
carboxymethyl cellulose;
(xxiv) permitted preservatives;
(xxv) edible food grains, edible seeds;
(xxvi) calcium bicarbonate, calcium carbonate
(xxvii) baking powder;
(xxviii) gulkand, gulabanafsha, mulathi;
(xxix) puffed rice;
(xxx) china grass;
(xxxi) eucalyptus oil, camphor, menthol oil crystals, pepper mint oil;
(xxxii) thymol;
(xxxiii) edible oil seed flour and protein isolates;
(xxxiv) gum arabic and other edible gum
It shall not contain artificial sweeteners
Mineral oil (food grade) if used as a lubricant, shall not exceed 0.2 per cent by
weight.
It shall also conform to the following standards, namely,
(i) Ash sulphated (on salt free basis)- Not more than 2.5 per cent by weight.
Provided that in case of sugar boiled confectionery where spices are used as
centre filling, the ash sulphat shall not be more than 3 per cent by weight.
(ii) Ash insoluble (in dilute Hydrochloric aduc) Not more than 0.2 per cent by
weight.
257
Provided that in case of sugar boiled confectionery where spices are used as
centre filling, the ash insoluble in dilute Hydrochloric acid shall not be more than 0.4 per
cent.
Where the sugar boiled confectionery is sold under the name of milk toffee, and
butter toffee, it shall conform to the following additional requirements as shown against
each.
(1) Milk toffee-
(i) Total protein (N x 6.25) shall not be less than 3 per cent by weight on dry
basis;
(ii) Fat content shall not be less than 4 per cent by weight on dry basis.
(2) Butter toffee- fat content shall not be less than 4 per cent by weight on dry basis.
It may contain sulphur dioxide in concentration not exceeding 350 parts per million;
A.25.02. LOZENGES: Lozenges shall mean confections made mainly out of
pulverised sugar, or icing sugar with binding materials such as edible gums, edible
gelatine, liquid glucose or dextrin and generally made from cold mixing which does not
require primary boiling or cooking of the ingredients. It may contain any of the
following:-
(i) sweetening agents such as dextrose, dextrose-mononydrate, honey, invert
sugar, sugar, jaggery, bura sugar, khandasari, sorbitol, liquid glucose;
(ii) milk and milk products;
(iii) nuts and nuts products;
(iv) malt syrup;
(v) edible starches;
(vi) edible common salt;
(vii) ginger powder or extracts;
(viii) cinnamon powder or extracts;
(ix) aniseed powder or extracts;
(x) carawaypowder or extracts;
(xi) cordamom powder or extracts;
(xii) cocoa powder or extracts;
(xiii) protein isolates;
(xiv) coffee extracts or its flavour;
(xv) permitted flavouring agents;
(xvi) acidulants such as tartaric acid, malic acid and citric acid (food grade);
(xvii) permitted colouring matter;
(xviii) permitted colouring matter;
(xix) vitamins and minerals;
(xx) sodium bicarbonate;
(xxi) lubricants such as calcium, magnesium or sodium salts of stearic acid talc
(not exceeding 0.2 per cent) icing sugar, mineral oil (food grade), stearic acid
(food grade), glycerine (food grade).
It shall not contain artificial sweeteners.
Minerals oil (food grade), if used as lubricant, shall not exceed 0.2 per cent by
weight.
It shall also conform to the following standards:-
(i) Sucrose content-Not less than 85.0 per cent by weight.
(ii) Ash sulphated (Salt free basis)-Not more than 3.0 per cent by weight.
(iii) Ash insoluble indilute Hydrochloric acid-Not more than 0.2 per cent by
weight.
It may contain sulphur dioxide in concentration not exceeding 350 parts per million.
A.25.02.01.- CHEWING GUM AND BUBBLE GUM shall be prepared
from chewing gum base of bubble gum base, natural or synthetic, non-toxic;
cane sugar and liquid glucose (corn syrup).
The following sources of gum base may be used:-
(1) Babul, Kikar (Gum Arabic)
(2) KHAIR
(3) Jhingan (Jael)
4) Ghatti
(5) Chiku (Sapota)
(6) Natural rubber latex
(7) Synthetic rubber latex
(8) Glycerol ester of wood rosin
(9) Glycerol ester of gum rosin
(10) Synthetic resin
(11) Glycerol ester of partially hydrogenated gum or wood rosin
(12) Natural resin
(13) Polyvinyl acetate
(14) Agar (food grade).
It may also contain any of the following ingredients, namely :-
(a) Glycerine;
(b) Malt;
(c) Milk powder;
(d) Chocolate;
(e) Coffee;
(f) Gelatin, food grade;
(g) Permitted Flavours;
(h) Permitted Colours;
(i) Permitted anti-oxidants;
(G) Permitted Preservatives;
(k) Permitted Emulsifiers;
(I) Sorbitol;
(m) Lubricants such as starch, talc, stearic acid, icing sugar, paraffin wax
or liquid paraffins, food grade, or other food grade mineral oil;
(n) , Water, potable;
(0) Acidulants, food-grade;
(p) Nutrients like vitamins, minerals, proteins;
(q) Titanium dioxide, food-grade (Maximum 1 per cent by weight);
(r) Calcium carbonate;
(s) Magnesium car bonate;
(t) Phosphated starch.
It shall be free from dirt, filth, adulterants and harmful ingredients. It shall
also conform to the following standards, namely :-
Ingredients Chewing gum Bubble gtlm
(i) Gum Not less than 12.5 per cent Not less tha n 14.0 per cent
by weight by weight.
(ii) Moisture Not more than 3.5 per cent Not more than 3.5 per cent
by weight. by weight.
(iii) Sulphated Ash Not more than 9.5 per cent Not more than 11.5 per cent
by weight. by weight.
(iv) Acid insoluble ash Not more than 2.0 per cent Not more than 3.5 per cent
by weight. by weight.
(v) Reducing sugars (cal- Not less than 4.5 per cent Not less than 5.5 per cent
culated as dextrose) by weight. by weight.
(vi) Sucrose Not more than 70.0 per cent Not more than 60.0 per cent
by weight. by weight.
A.25.03.- CHOCOLATE- Chocolate means a homogeneous product obtained by
an adequate process of manufacture from a mixture of one or more of the ingredients,
namely, cocoa ( cacoa) beans, cocoa ( cacoa) nib, cocoa ( cacoa) mass, cocoa press cake
and cocoa dust (cocoa fines/powder), including fat reduced cocoa powder with or
without addition of sugars, cocoa butter, milk solids including milk fat and nonprohibited
flavouring agents. The chocolates shall not contain any vegetable fat other
than cocoa butter .
The material shall be free fom rancidity or other off edour, insect and fungus
infestation, filth, added colouring matter, adulterants and any harmful or injurious
matter. Provided that filled chocolated may contain permitted food colours.
The chocolates shall be of the following types :-
Milk chocolates is obtained from one or more of cocoa nib, cocoa mass, cocoa
press cake, cocoa powder including low -fat cocoa powder with sugar and milk solids
including milk fat and cocoa butter .
Milk Covering Chocolate-as defined above, but suitable for covering purposes.
Plain Chocolate is obtained from one or more of cocoa nib, cocoa mass, cocoa
press cake, cocoa powder including low fat cocoa powder with sugar and cocoa butter.
Plain Covering Chocolate--Same as plain chocolate but suitable for covering
purposes.
Blended Chocolate means the blend of milk and plain chocolates in varying
proportions.
White Chocolate is obtained from cocoa butter, milk solids, including milk fat and
sugar.
Filled Chocolate means a product having an external coating of chocolate with a
centre clearly distinct through its composition from the external coating, but does not
include flour confectionery, pastry and biscuit products. The coating shall be of
chocolate that meets the requirements of one or more of the chocolate types mentioned
above. The amount of chocolate component of the coating shall not be less than 25
percent of the total mass of the finished product.
Composite Chocolate- means a product containing at least 60 per cent of chocolate
by weight and edible wholesome substances such as fruits, nuts. It shall contain one or
more edible wholesome substances. which shall not be less than 10 per cent of the total
mass of finished product.
In addition to the ingredients mentioned above, the chocolate may contain one
or more of the substances as outlined below under different brands of chocolates :-
1. Milk Chocolate, Plain Chocolates, Blended Chocolates, White Chocolates
and Composite Chocolates :-
(a) edible salt,
(b ) non-prohibited flavouring agents,
(c) permitted emulsifying agents,
( d) spices and condiments.
2. Filled Chocolates :-
(a) permitted antioxidants,
(b) permitted emulsifying and stabilising agents,
(c) permitted preservatives,
(d) permitted food colours and non-prohibited flavouring agents, (e)
permitted sequestering and buffering agents,
(f) permitted acidulants such as citric acid, tartaric acid, malic acid (food
grade).
Chocolates shall also confirm to the following standards, namely :-
SI. Characteristics Requirement for
No. Milk Milk Plain Plain White Blen-
Choco - Cover- Choco - Cover- Choco- ded
late ing late ing late Choco -
Choco - Choco- late
Late late
1. Total fat (on dry basis) per 25 25 25 25 25 25
cent by weight. Not less than
2. Milk fat (on dry basis) per 2 2 - - 2 -
cent by weight. Not less than
3. Cocoa solids (on moisture-free 2.5 2.5 12 12 - 3.0
and fat-free basis) per cent by
weight. Not less than
4. Milk solids (on moisture-free 10.5 10.5 - - 10.5 1
and fat-free basis) per cent by
weight. Not less than/
Not more than - - - - - 9
5. Acid insoluble ash (on mois- 0.2 0.2 0.2 0.2 0.2 0.2
ture fat and sugar free basis)
per cent by weight. Not more
thar,
Common Name - tartrazine
Synonyms -FD and C Yellow No.5, E.E.C
Serial No. E-102, L-Gebb 2, C.I
Food Yellow 4.
Colour of the 0.1 per cent -Yellow
(M/V) solution in distilled
water.
Colour Index Number (1975) -No.19140
Class -Monoazo
Chemical Name -Trisodium salt of 5 -hydroxy -l- P-
sulphophen y l-4-(p-sul pho- phenylazo)
pyrazol-3-carboxylic acid.
Empirical Formula -C16H9N4O9S2Na3
Molecular Weight -534.37
Solubility -Soluble in water.
Sparingly soluble in ethanol.
General Requirements -The material shall conform to the
requirements prescribed in Table
below:-
TABLE
SI.No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for Sample dried at 105 1°C for 87
2 hours, per cent by mass, Min.
2. Loss on drying at 135°C and Chlorides and Sulphates expressed 13
as sodium salt, per cent by mass, Max.
3. Water insoluble matter, per cent by mass, Max. 0.2
4. Combined ether extracts, per cent by mass, Max. 0.2
5. Subsidiary dyes, per cent by mass, Max. 1.0
6. Dye intermediates, per cent by mass, Max. 0.5
7. Lead, mg/kg, Max. 10
8. Arsenic, mg/kg. Ma'X. 3
9. Heavy metals, mg/kg. Max. 40
It shall be free from mercury , copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.
Common Name -Sunset Yellow
Synonyms -FD and C Yellow No.6, Janus
Orange S, C.I. Food YelloW 3, -
Orange 2, Janune soil, EEC Serial
No. E. 10
Colour of 0.1 per cent (M/V) -Orange
solution in distilled water.
Colour Index"Number (1975) -No.15985
Class -Monoazo.
Chemical Name -Disodium salt of 1.(4-sulphophe-
nylazo )-2-napthol-6-sulphonic
acid
Empirical Formula -C20H6Os14NO2
Molecular Weight -452.37
Solubility -Soluble in water. Sparingly
soluble in ethanol
General Requirements -The material shall conform to the
requirements prescribed in Table
below:-
TABLE
REQUIREMENTS FOR SUNSET YELLOW,FCF
Si:No. Characteristic Requirement
quirement ..'~'1"" """""
1 2 3
I. Total dye content, corrected for sample at 105 + 1°C for 87
2 hours, per cent by mass, Min.
2. Loss on drying to 135°C, per cent by mass and Chlorides 13
and Sulphates expressed as sodium salt, per cent by mass, Max.
3. Water insoluble matter, per cent by mass, Max. 0.2
4. Combined ether extracts, per cent by mass, Max. 0.2
5. Subsidiary dyes (lower sulphonated dyes including traces 3.0
of orange 11) per cent by mass, Max.
6. Dye intermediates., per cent by mass, Max. 0.5
7. Lead, mg/kg, Max 10
8. Arsenic, mg/kg, Max. 3
9. Heavy I:netals, mg/kg, Max. 40
It shall be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.
A.26.03.- AMARNATH***
Common Name -Erythrosine
Synonyms -FD and C Red No.3, C.I Food Red
14, LB-Rot-I
Colour of the 0.1 per cent (M/V) -Red
solution in distilled water.
Colour Index Number (1975) -No.45430
Class -Xanthene
Chemical Name -Disodium or dipotassium salt of 2',
4', 5' , 7', tetraiodo-fluorescein
Empirical formula -C20H60sI4NO2
Molecular Weight -879.87 (Disodium Salt)
Solubility -Soluble in water
Soluble in ethanol
General Requirements The material shall conform to be
requirements prescribed in Table
below:-
TABLE
REQUIREMENTS FOR ERYTHROSINE
SI.No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for sample dried at 105 + 1°C for 87
2 hours, per cent by mass, Min.
2. Loss on drying at 1350C, per cent by mass and Chlorides and 13
Sulphates expressed as sodium salt, per cent by mass, Max.
3. Water insoluble matter, per cent by mass, Max. 0.2
4. Ether extractable matter, (alkaline), per cent by mass, Max. 0.2
5. Inorganic Iodide, percent by mass as sodium iodide, Max. 0.1
6. Subsidiary colouring matters except fluorescein, percent by mass, Max. 4
7. Fluorescein, mg/kg, Max. 20
8. Organic compounds other than colouring matter 0.2
(a) Tri-iodoresorcinol, per cent by mass, Max. 0.2
(b) 2(2, 4-dihydroxy-3, 5-di-iodobenzoyl) benzoic acid,
per cent by mass, Max.
9. Lead,mg/kg, Max. 10
10 Arsenic, mg.kg, Max. 3
11. Zinc, mg/kg, Max: 50
12. Heavy metals, mg/kg, Max. 40
1. Item 26.04 and 26.05, subs. by GSR 550(E}, dl. 17.9.1997, w.e.f. 17.12.1997, Cor. by
GSR 63(E), dt. 3.2.1998 and GSR 481(£), dtc 7.8.1998.
265
It shall be free from mercury , copper and chromium in any form, aromatic amines,
aromatic nitro compounds, aromatic hydrocarbons and cyanides.
Common Name -Indigo carmine
Synonyms -Indigotine, FD and C Blue No.2,
CI Food Blue 1, EEC Serial No. E
132 L-Blue 2
Colour of the 0.1 per cent -Blue
(M/V) solution in distilled
water.
Colour Index Number (1975) -No.73015
Class -Indigoid
Chemical Name -Disodium Salt of indigotine-5, 5'-
Disulphonic acid
Empirical Formula -C16H8N2O8S2Na2
Molecular Weight -466.36
Solubility -Soluble in water, sparingly soluble
in ethanol
General Requirements -The material shall conform to the
requirements prescribed in Table
below:-
TABLE
REQUIREMENT FOR INDIGO CARMINE
SI.No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for sample dried at 105 + 1°C for 85
2 hours, per cent by mass, Min.
2. Loss on drying at 135°C, per cent by mass and Chlorides and 15
Sulphates expressed as sodium salt, per cent by mass, Max.
3. Water-insoluble matter, per cent by mass, Max. 0.4
4. Combines ether extracts, per cent by mass, Max. 0.4
5. Subsidiary dyes, per cent by mass, Max. 3.0
6. Isatin sulphonic acid, per cent by mass, Max. 1
7. Lead, mg/kg, Max.. 10
8. Arsenic, mg/kg, Max. 3
9. Heavy metals, mg/ kg, Max. 40
It shall be free from mercury, copper and chromium in any form; aromatic amines,
aromatic nitro compounds, aromatic hydrocarbons, and cyanides.
266
Carotene is obtained as dark violet hexagonal prisms when crystallised from
benzene methanol solution; or as red rhombic, almost quadratic plates, from petroleum
ether.
Synonyms C.I. natural yellow 26.
Colour Index Number (1956)-No.75130
Class Carotenoids
Chemical name All trans carotene.
Empiric al Formula C40 H56
Molecular weight 536.89.
Melting point. 183°+1°C.
Solubility - Soluble in carbon, disulphide, benzene and chloroform, moderately
soluble in normal hexane, cyclohexane ether, petroleum ether and oils; practically
insoluble in methanol and ethanol; insoluble in water .
Spectrophotometric Requirement- The wave lengths of absorption maxima of : all
trans -Carotene in cyclohexane (0.2 mg per 100 ml. approximately) and in , 1-cm cell
shall be 456 mto 484 mregion. There shall be no cis-peak in the 330mto 355 m
region.
A solution of -carotene in chloroform on addition of antimony trichloride
solution shall give a dark blue colour having maximum aEsorption at a wave - length of
590 m.
Colour Reaction - When 2 ml. of concentrated sulp huric acid is added to 2 ml. of
0.2 per cent solution of -carotene in chloroform, the acid layer shall turn blue.
The material shall have a minimum purity of 96.0 per cent.
Maximum limit of metallic impurities shall be :
Arsenic (as As) 5 p.p.m.
Lead (as Pb) 20 p.p.m.
A.26.07. - CHLOROPHYLL- Chlorophyll, the green pigment of plants, is
Iextracted and widely used as a colouring matter for various food items. .
Syonyms C.I. natural Green 3; Lebensmittel Green No.1.
Colour Green.
Colour Index Number (1956)-No. 75810.
(1924)-No. 12499.
Class Phorbin (dihydrophorbin.)
Chemical name Chlorophyll a-magnesium complex of 1,3,5,8,-
tetramethy 1 4-ethyl-2-vinyl-9-keto-l0-carbo-
methoxyphorbinphyty 1- 7 -propionate .
Chlorophyll b-Magnesium complex of 1,5,8,-
trimethy l-3-formyl-4-ethyl-2-vinyl-9- keto-l0- :
carbo-methoxy-phorbinphyty 1- 7 -propionate.
1. Ins. by GSR 1417, dt. 20.9.1976, w.e.f. 2.10.1976.
267
Empirical Formula Chlorophyll a-C55H72 05 N4 Mg.
Chlorophyll b-C55 H70 06 N4 Mg.
Molecular weight Chlorophyll a--893.54
Chlorophyll b-907.52
Genera/- The material shall be an intensely dark green, aqueous, ethanolic, or oily
solution of chlorophyll degradation products. It shall be soluble in ethanol, ether,
chloroform and benzene. It shall be insoluble in water.
Ident!fication test- A solution of chlorophyll in ethanol shall be blue with deep red
fluorescence.
Brown -phase Reaction- When green ether or petroleum ether solution of chlorophyll is
treated with a small quantity of a 10 per cent solution of potassium hydroxide in
methanol, the colour shall become brown quickly returning to green.
Note- This test is applicable only when chlorophyll has not been treated with alkalis.
Maximum limits for metallic impurities shall be :
Arsenic (as As) 5 p.p.m
Lead (as Pb) 20 ppm.
Copper (as Cu) 30 p.p.m.
Zinc (as Zn) 50 p.p.m.
A.26.08. - CARAMEL- Caramel shall be prepared from the food grade carbohydrates
or their combinations in the presence of food grade acids, alkalis or salts. It shall be of
four types, namely:-
Type-1 -Plain Caramel- It shall be prepared by heating carbohydrates with or
without acids or alkalis, or their salts; No ammonium or sulphite compounds are used.
Type-II -Caustic Sulphite Caramel- It shall be prepared by heating carbohydrates
with or without acids or alkalis or their salts in the presence of sulphite compounds; no
ammonium compounds are used.
Type-1II -Ammonia Process Caramel- It shall be prepared by heating carbohydrate
with or without acids or alkalis or their salts in the presence of ammonium compound;
no sulphites are used.
Type-IV -Ammonia Sulphite Caramel-lt shall be prepared by heating
carbohydrates with or without acids or alkalis or their salts in the presence of both
sulphite and ammonium compounds.
RAW MATERIALS
1. Carbohydrates - Caramel shall be prepared from the following carbohydrates or
their mixtures:-
Sucrose, glucose, fructose, invert sugar, lactose, malt syrup, molasses, starch
hydrolysates and fractions thereof and/or polymer thereof.
2. Acids and alkalis- The acids used are sulphuric acid, phosphoric acid, acetic
acid, or citric acid and the alkalis used are sodium, potassium or calcium hydroxide or
mixture thereof.
Where the ammonium compounds are used, they are one or more of the following:-
Sulphurous acid, Potassium, Sodium or Ammonium Sulphite or Bisulphite
Ammonium Hydroxide
Ammonium Carbonate and Bicarbonate
Ammonium Phosphate
Ammonium Sulphate
Ammonium Sulphite, Bisulphite, Metasulphite.
Where the sulphite compounds are used, they are one or more of the following:-
It shall be a dark brown to black liquid or solid materials having the characteristic
odour of burnt sugar and a pleasant, bitter taste. Its solution, when spread in a thin layer
on a glass plate should appear homogeneous, transparent and have reddish-brown colour.
It shall be miscible with water. It shall be free from any other extraneous colouring
matter. It may contain permitted emulsifying and stabilising agents.
It shall conform to the requirements prescribed in Table 1 below. All requirements
shall be on solid basis, except metallic impurities.
TABLE 1 -ROUTINE TEST REQUIREMENTS FOR CARAMEL
SI. Characteristics Type I Type II Type III Type IV
No. Plain Caustic Ammonia Sulphite
Sulphite process ammonia
.
(1) (2) (3) (4) (5) (6)
1. Solid content, per cent 62-77 65-72 53-83 40-75
by mass
2. Colour intensity, 0.01-0.12 0.06-0.10 0.08-0.36 0.10-0.60
per cent by mass
3. Ammoniacal njtrogen 0.01 0.01 0.4 0.5
per cent by mass, max.
4. 4-Methylimidazole - - Max. 300 Max. 1000
mg/kg & mg/kg &
Max. 200 Max.250
mg/kg on mg/kg on
equivalent equivalent
colour basis colourbasis
5. Lead (as Pb), mg/kg, Max. 5 5 5 5
6. Arsenic (as AS) mg/kg 3 3 3 3
Note- Requirement of ammoniacal nitrogen is based on a product colour having a
minimum colour intensity prescribed at SI. No. (2) proportionately higher values of
ammoniacal nitrogen apply for products of higher colour intensity.
---~ --- -
269
TYPE TEST -
The material shall also conform to the requirements prescribed in Table 2 below.
All requirements shall be on solid basis except metallic impurities.
TABLE 2 -TYPE TEST REQUIREMENTS FOR CARAMEL
SI. Characteristics Type I Type II Type III Type IV
No. Plain Caustic Ammonia Sulphite
Sulphite process ammonia
(1) (2) (3) (4) (5) (6)
1. Total sulphur Max.0.3 1.3-2.5 Max.0.3 1.4-10.0
per cent by mass
2. Sulphur dioxide (as SO2) - Max. 0.2% - Max. 0.5%
3. Total nitrogen, per cent Max.0.1 Max.O.2 1.3-6.8 0.5-7.5
by mass
4. Heavy metals, mg/kg (Max) 25 25 25 25
5. 2-Acetyl-4-tetrahydroxy - - - Max. 40 mg/kg -
butylimidazole (THI) & Max. 25
mg/kg on an
equivalent
colour basis
6. Mercury (as Hg) mg/kg (Max) 0.1 0.1 0.1 0.1
7. Copper (as Cu) mg/kg (Max) 20 20 20 20
The material shall be filled in amber coloured glass or high density polythylene
containers or any other well closed suitable containers with as little air space as possible.
The containers shall be such as to preclude contamination of the contents with metals or
other impurities.
Class -Carotenoids
Code Number -C-1 (1975) No.75120
C-1 (1975) Natural Orange 4 EEC No. E-160 b
Chemical Name -Annatto extract in oil contains several coloured
components, the major single one being bixin which
may be present in both Cis and Transforms.
Thermal degradation products of bixin may also be
present.
Solubility -Water soluble annatto contains norbixin, the
hydrolysis product of bixin, in the form of sodium
or potassium salt, as the major colouring principle-
Both Cis and Transforms may be present.
chemical Formula -Bixin C25H30O4 ,
Norbixin C24H28O4
Molecular Weight -Bixin 394.50
Norbixin 380.48
The material shall be of the following two types:
(a) Solution in oil for use in butter and other food products, and
(b) Solution in water for use in cheese and other food products.
GENERAL:
The material shall be derived only from the plant Bixa orellana L. and shall
not contain any extraneous colouring matter. It shall be processed, packed, stored
and distributed under hygienic conditions in licensed premises.
(i) Solution of Annatto Colour in Oil for Use in Butter and Other Food
Products:-
Annatto extract in oil, as solution or.suspension, is prepared by extraction
of the outer coating of seeds with vegetable oils. In the preparation of the
solution of annatto colour in oil, only the edible vegetable oils shall be used,
either singly or in a mixture.
The solution of annatto colour in oils shall be clear and shall remain so on
storage in suitable containers at 15°C except for a slight deposit of stearine or
shall be in the form of a suspension. The suspension on dilution with hot oil to
bring the bixin content to 0.24 per cent shall be a clear solution.
COLOUR:
The colour of solution in amyl acetate at a dilution of 1:1000 (m/v), when
measured in a Lovibond Tintomater with a 1 cm Cell Spectrophotometrically /
Calorimeterically shall be not less than the following:
Yellow units 5.0
Red units 0.4
or be not less than the colour of the following inorganic solution at a liquid depth
of one centimetre which may be employed for matching the stated dilution in a plunger
type colorimeter using incident light closely approximating the normal daylight:
Potassium Bichromate 0.320 g
Cobalt ammonium sulphate 2.02 g
(CoSO4 (NH4)2 504, 6H2O)
Sulphuric acid, Sp-gr 1.84 2ml
Distilled water To make solution to one litre
These reagents shall be of the analytical reagent grade. Although the solution
retains its tinctorial value for a considerable time, after prolonged storage, its optical
clarity shall be examined before use, to ensure that no alteration has taken place.
Note 1- Diluted solution of annatto colour in amyl acetate is not stable in
colour quality, particularly if exposed to light, and measurement shall be carried out
on the diluted solution without undue delay.
271
(ii) Solution of Annatto Colour in Water for use in Cheese and Other Food
Products :
Water soluble annatto colour is prepared by extraction of the outer coating of
the seeds with aqueous alkali (sodium or potassium hydroxide). In the prepara tion
of the solution, potable water shall be used. A little quantity (0.5 to 3 per cent) of
alkali may be added.
The solution shall be clear and shall remain so on storage in suitable
containers at a temperature of 15°C.
COLOUR:
The Colour of the solution in 0.1 N sodium hydroxide or potassium hydroxide
at a dilution of 1:1000 (m/v) measured in a 1 cm shall be the same as that specified
in (i) above.
The material shall conform to the requirements prescribed in Table below:-
TABLE
REQUIREMENTS FOR ANNATTO
Sl.No. Characteristic Requirement
1 2 3
1. Carotenoid
(a) Annatto extract in oil, expressed as bixin, per cent by mass, Min. 0.24
(b) Water soluble annatto, expressed as norbixin, per cent by mass, Min. 0.24
2. Arsenic, mg/kg, Max. 3
3. Lead, mg/kg, Max. 10
4. Copper, mg/kg, Max. 30
5. Heavy metals, mg/kg, Max. 40
A.26.10.- RIBOFLAVIN : Riboflavin is a yellow to orange-yellow crystalline
powder. Melting point about 280°C with decomposition.
Solubility- Slightly soluble in water, more soluble in saline solution and in a 10 per
cent (w/v) solution of urea, springly soluble in alcohol, practically insoluble in
chloroform and in solvent ether, and soluble in dilute solution of alkali hydroxides.
Synonyms : Vitamin B2, Lactoflavin and Lactroflavine.
Colour : Yellow to orange-yellow.
Class : isoalloxazine.
Chemical name : 6: 7-dimethyl-9-(d-l-ribityl)-isoalloxazine.
Empirical Formula : C17H200N4O6.
Molecular weight : 376.38.
Identification- A solution of 1 mg of Riboflavin in 100 ml water is pale greenish
yellow in transmitted light, and has an intense yellowish green flourescene which
disappears on the adition of sodium dithionite and mineral acids or alkalis.
272
Spectrophotometry- Absorption maxima of aqueous solution shall be at 220 to
225, 266, 371 and 444 mm.
Specific Rotation- It shall be determined in a 0.5 per cent w/v solution in a
mixture of 1.5 ml. of 0.1 N alcoholic solution of potassium hydroxide (free from
carbonate) and sufficient fres hly boiled and cooled water to produce 10 ml. The specific
rotation, when calculated with reference to the substance dried to constant weight in the
dark at las°C, shall be -122°C.
The material shall have minimum purity of 97.0 per cent.
Maximum limit of metallic impurities shall be:
Arsenic as (As) 05 p.p.m.
Lead as (Pb) 20 p.p.m.
Common Name -Ponceau 4R
Synonyms -C1FodoRed7,L-RotNo.4,Coccine
Nouvelle, Cochineal Red A; EEC Serial
No. E 124.
Colour of 0.1 per cent (miv) -Red
solution in distilled water.
Colour Index Number (1975) -No.16255
Class -Monoazo
Chemical Name -Trisodium slat of 1-(4-sulpho-l- naphtylazo
)-naphthol-6, 8-disul- phonic acid
Empirical Formula -C2oHllN2OlOS3Na3
Molecular Weight -604.5
Solubility -Soluble in water.
Sparingly soluble in ethanol
The material shall conform to the requirements prescribed in Table below:- .
TABLE
REQUIREMENTS FOR PONCEAU 4R
SI.No. Characteristic Requirement
1 2 3
1. Total dye cont ent, corrected for Sample dried at 105 + 1°C for 82
2 hours, per cent by mass Min.
2. Loss on drying at 135°C, per cent by mass, Max. and Chlorides 18
and sulphates expressed as sodium salt, per cent by mass, Max.
3. Water insoluble matter, per cent by mass, Max. 0.4
4. Combined ether extracts, per cent by mass, Max. 0.4
5. Subsidiary dyes, per cent by mass, Max. 1.0
6. Dye intermediates, per cent by mass, Max. 0.5
7. Lead, mg/kg, Max. 10
8. Arsenic, mg/kg, Max. 3
9. Heavy metals, mg/kg, Max. 40
It shall be free from mercury, selenium and chromium in any form; aromatic
amines, aromatic nitro compounds, aromatic hydrocarbons and cyanides.
Common Name Carmoisine
Synonyms Azorubine, C.I. Food Red 3, E.E.C. Serial
No. E. 122.
Colour of the 0.1 per cent. (m/v)
solution in Distilled Water Red
Colour Index No. (1956)-No.14720
Class Monoazo
Chemical Name Disodium salt of 2-(4-sulpho-1-
naphthylazo) -l-hydroxy-naphthalene)-4-
sulphonic acid.
Empirical formula C20H12N2O7S2Na2
Molecular weight 502.44
General requirements The material shall be free from mercury ,
selenium and chromium in any form,
aromatic amines, aromatic-nitro compounds,
aromatic hydrocarbons and any
cyanides.
l[Carmoisine shall also comply with requirements prescribed in Table below:-
TABLE
SI.No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for Sample dried at 105 + 1°C for 87
2 hours, per cent by mass, Min. ,
2. Loss on drying at 135°C per cent by mass, Max. and Chlorides 13
and Sulphates expressed as sodium salt, per cent by mass, Max.
3. Water insoluble matter, per cent by mass, Max. 0.2
4. Combined ether extracts, per cent by mass, Max. 0.2
5. Subsidiary dyes, per cent by mass, Max. 1.0
6. Dye intermediates, per cent by mass, Max. 0.5
7. Lead, mg/kg, Max. 10
8. Arsenic, mg/kg, Max. 3
9. Heavy metals, mg/kg, Max. , 40
COLOUR PREPARATION:
A preparation containing one or more of the permitted synthetic food colours
conforming to the prescribed standard alongwith diluents and/ or filler materials and
meant to be used for imparting colour to food. It may contain permitted preservatives
and stabilizers.
The colour preparation would be either in the form of a liquid or powder.
Powder preparations shall be reasonably free from lumps and any visible;
extraneous/foreign matter. Liquid preparations shall be free from sediments.
Only the following diluents or filler materials shall be permitted to be used in colour
preparations conforming to the prescrIbed standards:-
1. Potable water
2. Edible common salt
3. Sugar
4. Dextrose Monohydrate
5. Liquidglucose
6. Sodium sulphate
7. Tartaric acid
8. Glycerine
9. Propylene glycol
10. Acetic acid, dilute
11. Sorbitol
12. Citric acid
13. Sodium carbonate and sodium hydrogen carbonate
14. Lactose
15. Ammonium, sodium and potassium alginates
16. Dextrins
17. 17. Ethyl acetate
18. Starches
19. Diethyl ether
20. Ethanol
21. Glycerol mono, di and tri acetate
22. Edible oils and fats
23. Isopropyl alcohol
24. Bees wax
25. Sodium and ammonium hydroxide
26. Lactic acid
27. Carragenan and gum arabic
28. Gelatin
29. Pectin
COLOUR MIXTURES:
A mixtures of two or more permitted synthetic food colour conforming to I
prescribed standards without diluents and filler material and meant to be used for
imparting Colour to food.
It may contain permitted preservatives and stabilizers.
GENERAL REQUIREMENTS- For Colour Preparation & Colour Mixture-
The total synthetic dye content, per cent by mass (m/v) in the colour preparation
or in the mixture shall be declared on the label of the container. In powder
preparations the declared value shall be on moisture free basis and in case of
liquid preparations on as in basis. The total dye content shall be within the
tolerance limits given below on the declared value:
(a) Liquid preparations + 15 per cent
-5 per cent
(b) Solid preparations +7.5 per cent
The limits of impurities shall be as prescribed in Table below:-
TABLE
LIMITS FOR IMPURITIES
1. Water insoluble matter, per cent by mass, Max. (on dry basis), Max. 1.0
2. Lead (as Pb), mg/kg, Max. 10
3. Arsenic (as As) mg/kg, Max. 3.0
4. Heavy metals, mg/kg, Max. 40
It shall be free from mercury , copper and chromi:um in any form; aromatic
amines, aromatic nitro compounds, aromatic hydrocarbons, polycyclic aromatic
hydrocarbon, 2-naphthylaminobenzidine, amino-4-diphenyl (xenylamine) or their
derivaties and cyanides.
Brilliant Blue FCF is hygroscopic in nature and its shade changes with different
pH. Suitable precautions should, therefore, be taken in packing the colour.
Colour Brilliant Blue FCF is described below, namely:-
Common Name -Brilliant Blue FCF .
Synonyms -C.I. Food Blue, PO and C Blue No.1 Blue
brilliant FCF
1. Items A.26.15 and A.26.16, ins. by GSR 550(E), dt. 17.9.1997, w.e.f. 17.12.1997,
Cor. by GSR 63(E), dt. 3.2.1998 and GSR 481 (E), dt. 7.8.1998.
276
Class -Triarylmethane
Colour -Blue
Colour Index -(1975) No.42900
Chemical Name -Oisodium salt of [4-(N-ethyl sulfobenzylamino )-
phenyl [ -( 4-(N-ethyl-3.-sulfonatobenzylimino
cyclohexa-2, 5.-dienylidene toluene -2-sulfonate.
Empmcal Formula -C37 H34N2Na209S3
Molecular Weight -792.86
General Requirements -The material shall conform to the requirement prescribed
in Table below, .namely:-
TABLE FOR BRILLIANT BLUE FCF
SI.,No. Characteristic Requirement
(1) (2) (3)
(i) Total dye content, corrected for sample dried at 105 +1°C for 85
2 hours percent by Mass, Minimum
(ii) Loss on drying at 135°C, and chlorides and sulphates expressed 15
as sodium salt, percent by Mass, Maximum
(iii) Water-insoluble matter, percent by Mass, Maximum 0.2
(iv) Combined ether extracts percent by Mass, Maximum 0.2
(v) Subsidiary dyes, per cent by Mass, Maximum 3
(vi) Dye intermediate s, percent by Mass, Maximum
(a) 0, sulpho-benzaldehyde, Maximum 1.5
(b) N-N' ethyl-benzyl-aniline-3-sulphonic acid, Maximum 0.3
(c) Leuco base, percent by Mass, Maximum 5 .
(vii) Heavy metals, (as Pb), mg/kg, Maximum 40
- Lead, mg/kg, Maximum 10
-Arsenic, mg/kg, Maximum 3
-Chromium, mg/kg, Maximum 50
Note:- The material shall be free from aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.
A.26.16. - FAST GREEN FCF
Fast Green FCF is hygroscopic in nature and its shade changes with different pH.
Suitable precautions should, therefore, be taken in packing the colour.
Fast Green FCF is described below, namely:-
Common Name -Fast Green FCF
Synonyms -C.I. Food Green 3,FD and C Green No.3, Vert
Solid FCF
Class -Triarylmethane
Colour -Green
Colour Index -(1975) No.42053
Chemical Name -Disodium salt of 4-[4-(N-ethyl-p-sulfo- benzylamino)-phenyl-(4-
hydroxy-2- sulphonumpheny l)-methy lene -(N-ethy l-N- p-
sulphobenzyl2, 5-cyclohexadienimine).
Empirical Formula -C37H34010N2S2Na2
Molecular Weight -808.86
Requirements -The mateial shall conform to the following requirement prescribed in
the Table below, namely:-
TABLE FOR FAST GREEN FCF
SI. No. Characteristic Requirement
(1) (2) (3)
(i) Total dye content, corrected for sample dried at 105 + 1°C for 85
2 hours, percent by Mass, Minimum
(ii) Loss on drying at 135°C, and, per cent by Mass, Maximum 13
and chlorides and sulphates expressed as sodium salt, per cent
by Mass, Maximum
(iii) Water-insoluble matter, percent by Mass, Maximum 0.2
(iv) Combines ether extracts, percent by Mass, Maximum 0.2
(v) Subsidiary dyes, percent by Mass, Maximum 1.0
(vi) Organic compound other than colouring matter uncombined
intermediates and products of side reactions
(a) Sum of 2-, 3-, 4- formyl benzene sulphonic acid, sodium salts,
percent by Mass, Maximum 0.5
(b) Sum of 3- and 4-[ethyl (4-sulfophenyl) amino methyl benzene
sulphonic acid, disodium salts, percent by Mass, Maximum 0.3
(c) 2-formyl-5-hydroxybenzene sulphonic acid sodium salt,
percent by Mass, Maximum 0.5
(d) Leuco base, percent by Mass, Maximum 5.0
(e) UnGulphonated primary aromatic amines (calculated as aniline),
percent by Mass, maximum 0.01
(vii) Lead, mg!kg, Maximum 10
(viii) Arsenic, mg!kg, Maximum 3
(ix) Chromium, mg!kg, Maximum 50
(ix) Mercury, mg!kg, Maximum absent
)xi) Heavy metals, mg/kg. Maximum 40
Note :- The material shall be free from aromatic nitro compounds, aromatic hydrocarbons, and
cyanides.
278
A.27. 01.- SILVER LEAF (Chandi-ka-warq)-food grade-shall be in the form of sheets,
free from creases and folds and shall contain not less than 99.9 per cent of silver.
A.28. - GROUNDNUT KERNEL (deshelled) for direct human consumption commonly
known as Mungphali are obtained from the plant Arachis hypogols. The kernels shall be free
from non-edible seeds such as mahua, castor, neem or argemone, etc. It shall be free from
colouring matter and preservatives. It shall be practically free from extraneous matter, such as
stones, dirt clay, etc. The kernels shall conform to the following standards, namely :-
(a) Moisture Not more than 7.0 per cent.
(b ) Damaged kernel including Not more than 5.0 per cent by weight.
slightly damaged kernel
(c) Aflatoxin content Not more than 30 parts per billion.
A.29.01.- TODDY: Toddy means the sap from coconut, date, toddy palm tree or any
other kind of palm tree which has undergone alcoholic fermentation. It shall be white cloudy in
appearance which sediments on storage and shall possess characteristic flavour derived from the
sap and fermentation without addition of extraneous alcohol. It shall be free from added
colouring matter, dirt, other foreign matter or any other ingredient injurious to health. lt shall
also be free from chloral hydrate, paraldehyde, sedative tranquilizer and artificial sweetener.
It shall also conform to the following standards, namely:-
(a) Alcoholic content-Not less than 5 per cent (v/v).
(b) Total acid as tartaric acid (expressed in terms of 100 litres of absolute
alcohol) Not more than 400 grams.
(c) Volatile acid as acetic acids (expressed in terms of 100 litres of absolute
alcohol) Not more than 100 grams.
A.30. - PAN MASALA means the food generally taken as such or ill conjunction with Pan, it
may contain :-
Betelnut, lime, coconut, catechu, saffron, cardamom, dry fruits, mulethi sabermusa, other
aromatic herbs and spices, sugar, glycerine, glucose, permittec natural colours, menthol and nonprohibited
flavours.
It shall be free from added coal tar colouring matter. 6*** and any other ingredient
injurious to health.
It shall also confonn to the following standards, namely :-
Total ash Not more than 8.0 per cent by weight (on
dry basis).
Ash insoluble in dilute hydrochloric acid. Not more than 0.5 per
cent by weight (on dry basis) .
A 31. - FAT SPREAD means a product in the fonn of water in oil emulsion, or
an aqueous phase and a fat phase of edible oils and fats excluding animal body fats
The individual oil and fat used in the spread shall confonn to the respective
standards prescribed by these rules
Fat spread shall be classified into the following three groups:--
(a) Milk fat spread Fat content will be excluSively milk fat.
(b) Mixed fat spread Fat content will be a mixture of milk fat with
anyone or more of hydrogenated,
unhydrogenated refined edible vegetable oils or
interesterified fat.
(c) Vegetable fat spread Fat content will be a mixture of any two or more of
hydrogenated,
unhydrogenated, refined vegetable oils or
interesterified fat.
The fat content shall be declared on the label. In mixed fat spread, the milk fat al
content shall also be declared on the label along with the total fat content.
The word 'butter' will not be associated while labelling the product.
It may contain edible common salt not exceeding 2 per cent by weight in aqueous
phase; milk solids-not-fat; Lactic acid, butyric acid, valeric acid, cinnamon oil, and
Ethyl butyrate may also be added as I1avouring agent upto 0.08 per cent m/m , Diacetyl
may be added as flavouring agents not exceeding 4.0 ppm., permitted emulsifiers and
stabilizers; pennitted antioxidants (BHA or TBHQ) not exceeding 002 per cent of the fat
content of the spread; permitted Class II preservatives namely sorbic acid including its
sodium, potassium and calcium salts (calculated as sorbic acid) or enzoic acid and its
sodium and potassium salts In (calculated as benzoic acid) singly or in combination not
exceeding 1000 parts per million by weight; and sequestering agents. It may contain
annatto and/ or carotene thi, as colouring agents. It shall be free from animal body fat,
mineral oil and wax. ted Vegetable fat spread shall contain raw or refined Sesame oil (Til
oil) in sufficient quantity so that when separated fat is mixed with refined groundnut oil
in the proportion of 20. 80 the red colour produced by Baudouin test shall not be lighter
than 25 red units in 1 cm. cell on a Lovibond scale.
It shall also confonn to the following standards, namely :-
(i) Fat Not more than 80 per cent and not less than
40 per cent by weight.
(ii) Moisture Not more than 56 per cent and not
less than 16 per cent by weight.
(iii) Melting point of Extracted fat Not more than 37°C.
(capacity slip method) in case
of vegetable fat spread.
(iv) Vnsaponifiable matter of
extracted fat-
(a) In case of milk fat and mixed Not more than 1 per cent by
fat spread weight.
(b) In case of vegetable fat spread Not more than 1;5 per cent.
(c) Acid value of extracted fat Not more than 0.5.
It shall be compulsorily sold in sealed packages weighing not more than
500 g. under Agmark Certification Mark.
(vi) The vegetable fat spread shall contain not less than 25 IU
synthetic vitamin ' A ' per gram at the time of packing and shall
show a positive test for vitamin ' A ' when tested by Antimony
Trichloride (Carr, Price) reagents (as per 1.5. 5886-1970) .
(vii) It shall contain starch not less than lOOPPMandnotmore than
150PPM.I
1. Mineral water means includes all kinds of Mineral Water or
Natural mineral water by whatever name it is called and sold.
2. Description and Types of Mineral water:
(i) Natural mineral water is water clearly distinguished from ordinary
drinking water because-
(a) it is characterized by its content of certain mineral salts and , their
relative proportions and the presence of trace elements or of other
constituents,
(b) it is obtained directly from natural or drilled sources from
underground water bearing strata and not from Public water
supply for which all possible precautions should be taken within
the protected perimeters to avoid any .pollution of, or external
influence on, the chemical and physical qualities of natural
mineral water.
(c) of the constancy of its composition and the stability of its a
discharge and its temperature, due account being taken of the a
cycles of minor natural fluctuations;
(d) it is collected under conditions. .which guarantee the original
micro-biological purity and chemical composition of essential
components;
(e) it is packaged close to the point of emergence of the source with partic ular
hygienic precautions;
(f) it is not subjected to any treatment other than those permitted by this
standard;
(ii) Naturally Carbonated Natural Mineral Water- A naturally carbonated natural
mineral water is a natural mineral water which, after possible treatment as
given hereunder and re-incorporation of gas from the same source and after
packaging, taking into consideration usual technical tolerance, has the same
content of carbondioxide spontaneously and visibly given off under normal
conditions of temperature and pressure.
(iii) Non-Carbonated Natural Mineral Water- A non-carbonated natural mineral
water is a natural mineral water which, by nature and after possible treatment
as given hereunder and after packaging taking into consideration usual
technical tolerance, does not contain free carbon dioxide in excess of the
amount necessary to keep the hydrogen carbonate salts present in the water
dissolved.
(iv) Decarbonated Natural Mineral Water- A decarbonated natural mineral is a
natural mineral water which, after possible treatment as given hereunder and
after packaging, has less carbon dioxide content than that at emergence and
does not visibly and spontaneously give of carbon dioxide under normal
conditions of temperature and pressure.
(v) Natural Mineral Water Fortified with Carbon Dioxide from the Source- A
natural mineral water fortified with carbon dioxide from the source is natural
mineral water which, after possible treatment as given hereunder and after
packaging, has more carbon dioxide content than that at emergence.
(vi) Carbonated Natural Mineral Water- A carbonated natural mineral water is a
natural mineral water which, after possible treatment as given hereunder and
after packaging, has been made effervescent by the addition of carbon
dioxide from another origin.
3. Treatment and handling- Treatment permitted include separation from unstable
constituents, such as compounds containing iron, manganese, sulphur or Irsenic, by
decantation and/ or filtration, if necessary, accelerated by previous aeration.
The treatments provided may only be carried out on condition that the mineral
content of the water is not modified in its essential constituents, which have the water its
properties.
The transport of natural mineral waters in bulk containers for packaging or for any
other process before packaging is prohibited. Natural Mineral water shall be packaged in
clean and sterile containers.
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The source or the point of emergence shall be protected against risks I pollution.
The installation intended for the production of natural mineral waters shall be such as to exclude
any possibility of contamination. For this purpose, and in particular-
(a) the installations for collection, the pipes and the reservoirs shall bl made from
materials suited to the water and in such a way as torevent the introduction of foreign
substances into the water,
(b) the equipment and its use for production, especially installations for washing and
packaging, shall meet hygienic requirements,
(c) if, during production it is found that that the water is polluted, the producer shall stop
all operations until the cause of pollution is eliminated,
4. All Mineral Water shall conform to the following standards, namely :-
SI. No. Characteristics Requirements
(1) (2) (3)
(1) Colour, Hazen Unit/True Colour Unit Not more than 2
(2) Odour A greeable
(3) Taste Agreeable
(4) Turbidity Not more than 2 nephelo. metric
turbidity unit (NTU)
(5) Total Dissolved Solids 150- 700 mg/litre
(6) PH 6.5 -8.5
(7) Nitrates (as NO3) Not more than 50 mg/litre
(8) Nitrites (as NO2) Not more than 0.02 mg/litre
(9) Sulphide (as H2S) Not more than 0.05 mg/litre
(10) Mineral Oil Not detectable
(11) Phenolic compounds (as C6HsOH) Not detectable
(12) Manganese (as Mn) Not more than 2.0 mg/litre
(13) Copper (as Cu) Not more than 1 mg/litre
(14) Zinc (as Zn) Not more than 5 mg/litre
(15) Fluoride (as F) Not more than 1 mg/litre
(16) Barium (as Ba) Not more than 1.0 mg/litre
(17) Antimony (as Sb) Not more than 0.005 mg/litre
(18) Nickel (as Ni) Not more than 0.02 mg/litre
(19) Borate (as B) Not more than 5 mg/litre
(20) Surface active agents Not detectable
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(21) Silver' (as Ag) Not more than 0.01 Mg/litre
(22) Chlorides (as Cl) Not more than 200 mg/litre
(23) Sulphate (as S04) Not more than 200 mg/litre
(24) Magnesium (as Mg) Not more than 50 mg/litre
(25) Calcium (as Ca) Not more than 100 mg/litre
(26) Sodium (as Na) Not more than 150 mg/litre
(27) Alkalinity (as HC03) 75-400 mg/litre
(28) Arsenic (as As) Not more than 0.05 mg/litre
(29) Cadmium (as Cd) Not more than 0.003 mg/litre
(30) Cyanide (as CN) Not more than 0.07 mg/litre
(31) Chromium (as Cr) Not more than 0.05 mg/litre
(32) Mercury (as Hg) Not more than 0.001 mg/litre
(33) Lead (as Pb) Not more than 0.01 mg/liter
(34) Selenium (as Se) Not more than 0.05 mg/litre
(35) Poly nuclear aromatic Hydrocarbons Not detectable
(36) Polychlorinated biphenyle (PCB) Not detectable
(37) Pesticide Residue Below detectable limits
(38) " Alpha" activity Not more than 0.1 Bacqueral/ litre (Bq)
(39) "Beta" activity Not more than 1 pico curie/ litre (pCi)
(40) Yeast and mould counts Absent
(41) Salmonella and Shigella Absent
(42) E. Coli or thermotolerant Absent
Coliforms 1 x 250 ml
(43) Total coliform bacteria A x 250 ml Absent
(44) Fecal Streptococci and Absent
Staphylococcus aureus 1 x 250 ml
(45) Pseudomonas aeruginosa 1 x 250 ml Absent
(46) Sulphite-reducing anaerobes 1 x 50 ml Absent
(47) Vibrocholera 1 x 250 ml Absent
(48) V Paraheamolyticus 1 x 250 ml Absent
5. Labelling Prohibitions- No claims concerning medicinal (preventative, alleviative or curative) effects
shall be made in respect of the properties of the product covered by the standard. Claims of other beneficial
effects related to the health of the consumer shall not be made.
The name of the locality, hamlet or specified place may not form part of
the trade name unless it refers to a natural mineral water collected at the place
designated by that trade name.
The use of any statement or of any pictorial device which may create
confusion in the mind of the public or in any way mislead the public about the
nature, origin, composition and properties of natural mineral waters put on sale
is prohibited.
"Packaged drinking water" means water derived from any source of
potable water which is subjected to treatments, namely, decantation, filteration,
combination of filteration, aerations, filteration with membrane filter, depth
filter, cartridge filter, activated carbon filteration, demineralisation,
remineralisation reverse osmosis and packed. It may be disinfected to a level
that will not lead to harmful contamination in the drinking water. It may be
disinfected by means of chemical agents and/ or physical method of the number
of micro-organism to a level that does not compromise food safety or suitability
.
It shall be packed in clean, sterile, colourless, transparent and tamperproof
bottles/ containers made of polyethylene (PE) conforming to 1S:10146 or
polyvinyl chloride (PVC) conforming to IS: 10151 or polyalkylene terephthalate
(PET and PBT) conforming to IS: 12252 or polypropylene conforming to IS:
10910 or food grade polycarbonate or sterile glass bottles suitable for preventing
possible adulteration or contamination of the water.
All packa ging materials of plastic origin shall pass the overall migration
and colour migration limits as laid down in the relevant Indian Standards for
products for respective packaging materials.
It shall conform to the following standards namely :-
S1. No. Characteristics
Requirements
(1) (2) (3)
(I) Colour Not more than 2 HazenUnits/
True Colour Units
(2) Odour Agreeable
(3) Taste Agreeable
(4) Turbidity Not more than 2 nephelo-
metric turbidity unit (NTU)
(5) Total Dissolved Solids Not more than 500 mg/litre (6)
PH 6.5 -8.5
(7) Nitrates (as NO3) Not more than 45 mg/litre :
1. Ins. by GSR 760(E), dt. 29.9.2000, w.e.f: 29.3.2001.
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(8) Nitrites (as NO2) Not more than 0.02 mg/litre
(9) Sulphide (as H2 S) Not more than 0.05 mg/litre
(10) Mineral Oil Not more than 0.01 mg/litre
(11) Phenolic compounds (as C6H5OH) Not more than 0.001 mg/litre
(12) Manganese (as Mn) Not more than 0.1 mg/litre
(13) Copper (as Cu) Not more than 0.05 mg/litre
(14) Zinc (as Zn) Not more than 5 mg/litre
(15) Fluoride (as F) Not more than 1.0 mg/litre
(16) Barium (as Ba) Not more than 1.0 mg/litre
(17) Antimony (as Sb) Not more than 0.005 mg/litre
(18) Nickel (as Ni) Not more than 0.02 mg/litre
(19) Borate (as B) Not more than 5 mg/litre
(20) Anionic surface active agents (as MBAS) Not more than 0.2 mg/litre
(21) Silver (as Ag) Not more than 0.01 mg/litre
(22) Chlorides (as Cl) Not more than 200 mg/litre
(23) Sulphate (as 504) Not more than 200 mg/litre
(24) Magnesium (as Mg) Not more than 30 mg/litre
(25) Calcium (as Ca) Not more than 75 mg/litre
(26) Sodium (as Na) Not more than 200 mg/litre
(27) Alkalinity (as HCO3) Not more than 200 mg/litre
(28) Arsenic (as As) Not more than 0.05 mg/litre
(29) Cadmium (as Cd) Not more than 0.01 mg/litre
(30) Cyanide (as CN) Not more than 0.05 mg/litre
(31) Chromium (as Cr) Not more than 0.05 mg/litre
(32) Mercury (as Hg) Not more than 0.001 mg/litre
(33) Lead (as Pb) Not more than 0.01 mg/litre
(34) Selenium (as Se) Not more than 0.01 mg/litre
(35) Iron (as Fe) Not more than 0.1 mg/litre
(36) Poly nuclear aromatic hydrocarbons Not detectable
(37) Polychlorinated biphenyle (PCB) Not detectable
(38) Aluminium (as Al) Not more than 0.03 mg/litre
(39) Residual free chlorine Not more than 0.2 mg/litre
(40) Pesticide Residues below detectable limits
(41) Alpha" activity Not more than 0.1 Bacquerel/
litre (Bq)
(42) "Beta" activity Not more than 1 pico curie/ litre (pCi)
(43) Yeast and mould counts 1 x 250 ml Absent
(44) Salmonella and Shigella 1 x 250 ml Absent
(45) E.Coli or thermotolerant bacteria Absent
lx250ml
.(46) Coliforma bacteria 1 x 250 ml Absent
(47) Faecal streptococci and Absent
Staphylococus aureus 1 x 250 ~l
(48) Pseudomonas aeruginosa 1 x 250 ml Absent
(49) Sulphite-reducing anaerobes 1 x 50 ml Absent
(50) Vibrio cholera and Absent
V .Parahaemolyticus 1 x 250 ml
(51) Aerobic Microbial Count The total viable colony count shall not exceed 100 per ml at
200C to 22°C in 72 h on agar - agar or on agar - gelatin
mixture, and 20 per ml at 370C in 24 h on agar-agar.
Labelling Prohibitions
No claims concerning medicinal (preventative, alleviative or curative) effects shall be made in respect of the
properties of the product covered by the standard. Claims of other beneficial effects related to the health of the
consumer shall not made.
The name of the locality , hamlet or specified place may not form part of the , trade name unless it refers to
packaged water collected at the place designated by I that trade name.
The use of any statement or of any pictorial device which may create confusion in the mind of the public or in
any way mislead the public about the nature, origin, , composition, and properties of such waters put on sale is
prohibited.
I[Note- Without prejudice to the standards laid down in this Appendix, I whenever water is used in the
manufacture or preparation of any article of food, such water shall be free from micro-organisms likely to cause disease
and also free from chemical constituents which may impair health.