Preservatives shall be divided into followingclasses :-
(i) Class I Preservative shall be :-
(a) Common salt.
(b) Sugar
(c) Dextrose.
(d) Glucose 1[Syrup].
(e) [***].
(f) Spices.
(g) Vinegar or acetic acid.
(h) Honey.
(i) [***]
(j) [***]
(k) [***]
(l) edible vegetable oils
Addition of Class I preservatives in any food is not restricted unless otherwise provided in the rules.]
Provided that the article of food to which a Class I preservative has been added conforms to the specification laid down in Appendix 'B' .
(ii) Class II preservatives shall be :-
(a) Benzoic acid including salts thereof,
(b) Sulphurous acid including salts thereof,
(c) Nitrates or Nitrites of Sodium or Potassium in respect of food like ham, pickled meat,
(d) sorbic acid including its sodium, potassium and calcium Salts, propionates of calcium or sodium, lactic acid, and acid calcium phosphate.
(e) Nisin
(f) Sodium and calcium propionate,
(g) Methyl or propyl parahydroxy-Benzoate
(h) Propionic acid, including esters or salts thereof,
(i) Sodium diacetate, and
(j) Sodium, potassium and calcium salts of lactic acid.
