Table in Rule 55
|
Article of Food
|
Preservative |
Parts per million |
|
1. Sausages and sausage meat containing raw meat, cereals and condiments |
Sulphur dioxide |
450 |
|
2. Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallised glace or cured fruit or other products” |
|
|
|
(a) Cherries |
Sulphur dioxide |
2,000 |
|
(b ) Strawberries and raspberries |
-Do- |
2,000 |
|
(c) Other fruits |
-Do- |
1,000 |
|
3. Fruit Juice concentrate |
-Do- |
1,500 |
|
4. Dried fruit : |
|
|
|
(a) Apricots, peaches, apples, pears and other fruits |
-Do- |
2,000 |
|
(b)Raisins and sultanas |
-Do- |
750 |
|
5. Other non-alcoholic wines, squashes, crushes, fruit or syrups, cordials, fruit juice, and barley water (to be used after dilution) . |
Sulphur dioxide |
350 |
|
-Do- |
Benzoic acid |
600 |
|
6. Jam, Marmalade, preserve, canned cherry and fruit jelly |
Sulphur dioxide |
40 |
|
-Do- |
Benzoic acid |
200 |
|
7. Crystallised glace or cured fruit(including candied peel) |
Sulphur dioxide |
150 |
|
8. Fruit and fruit pulp not otherwise specified in the schedule |
Sulphur dioxide |
350 |
|
9.Plantation white sugar, cube sugar, dextrose, gur or jaggery, misri |
Sulphur Dioxide |
70 |
|
9A.Khandsari (Sulphur) and Bura |
-Do- |
150 |
|
9B.Refined sugar |
-Do- |
40 |
|
10. Corn flour and such like starches |
-Do- |
100 |
|
11. Corn syrup |
-Do- |
450 |
|
11-A Canned Rassogolla (The cans shall be internally lacquered with sulphur dioxide resistant lacquer) |
-Do- |
100 |
|
12. Gelatine |
-Do- |
1,000 |
|
13. Beer |
-Do- |
70 |
|
14. Cider |
-Do- |
200 |
|
15. Alcoholic wines |
-Do- |
450 |
|
16. Sweetened mineral water and sweetened ready-to- or serve beverages |
Sulphur dioxide |
70 |
|
-Do- |
Benzoic acid |
120 |
|
17. Brewed ginger beer |
Benzoic acid |
120 |
|
18. Coffee extract |
-Do- |
450 |
|
19.Pickles and chutneys made from fruit or vegetables |
Benzoic acid |
250 |
|
-Do- |
Sulphur dioxide |
l00 |
|
20. Tomato and other sauces |
Benzoic acid |
750 |
|
21. Cooked pickled meat including ham and bacon |
Sodium or Potassium nitrite |
200 |
|
-Do- |
Commercial Saltpeter (Calculated as sodium nitrite) |
500 |
|
22. Danish tinned caviar |
Benzoic acid |
50 |
|
23. Dehydrated vegetables |
Sulphur dioxide |
2,000 |
|
24. Tomato puree and paste |
Benzoic acid |
750 |
|
25. Syrups and sharbats |
Sulphur dioxide |
350 |
|
-Do- |
Benzoic acid |
600 |
|
26. Dried ginger |
Sulphur dioxide |
2,000 |
|
27.Hard boiled sugar confectionery |
Sulphur dioxide |
350 |
|
28.Cheese or processed cheese |
Sorbic acid including its Sodium, potassium and Calcium salts (Calculated as Sorbic acid) |
3000 |
|
-Do- |
Nisin 12.5] |
|
|
29.Flour confectionery |
Sorbic acid including sodium, potassium and calcium salts (Calculated as sorbic acid) |
1,500 |
|
30. Smoked fish (in wrappers) |
Sorbic acid |
Only wrappers may be impregnated with Sorbic acid |
|
3l.Dry mixes of Rasgollas |
Sulphur dioxide |
100 |
|
32. |
Sulphur dioxide |
150 |
|
(b) Dried soups |
Sulphur dioxide |
1,500 |
|
(c) Dehydrated soup mix' when packed in containers other than cans |
Sulphur dioxide |
1,500 |
|
33. Fruits and vegetable flakes, powder, figs |
Sulphur dioxide |
600 |
|
34. Flour for baked food |
Sodium diacetate or Propionate |
2,500 |
|
-Do- |
Methyl propyl |
3,200 |
|
-Do- |
hydroxy Benzoate |
500 |
|
35.Preserved Chapaties |
Sorbic acid |
1,500 |
|
36.Paneer or Chhana |
Sorbic acid and its Sodium, Potassium or Calcium Salts (calulated as sorbic acid) |
2,000 |
|
|
Or Propionic acid and its sodium or potassium salts (calculated as Propionic acid). |
2,000 |
|
37. Fat Spread |
Sorbic acid and its sodium,potassium and calcium salts (Calculated as sorbic acid) |
1000 |
|
|
Or Benzoic acid and its sodium and potassium salts (Calculated as benzoic acid)or both |
1000 |
|
38. Jam, Jellies, Marmalades, Preserves, Crystallised, glazed or candied fruits, including candid peels, fruits bars |
Sorbic Acid and its Calcium/sodium/potassium salts (calculated as sorbic acid) |
500 |
|
39. Fruit Juice concentrates with preservatives for conversion in juices, nectars for ready to serve beverages in bottles, pouches, selling through dispenser |
-Do- |
100 |
|
40. Fruit juices (tin, bottles or pouches ) |
-Do- |
200 |
|
41. Nectars, ready-to-serve beverages in bottles, pouches or selling through dispensers |
-Do- |
50 |
|
42.Prunes |
Potassium sorbate (calculated as sorbic acid) |
1000 |