Home » FSS ACT » FSSAI proposes amendments to regulations for Cereals, also proposes new Food Additives

FSSAI proposes amendments to regulations for Cereals, also proposes new Food Additives

FSSAI proposes amendments to regulations for Cereals, also proposes new Food Additives

FSSAI proposes amendments to regulations for Cereals, also proposes new Food Additives

Through a notification dated 28 April 2016 the FSSAI proposes to make amendments to the regulations related to cereals and has also added new additives to the regulations. Suggestions and comments can be sent to the FSSAI within 60 days of this notification provided they are accompanied by scientific evidence. Once published in the Official Gazette they will be called the Food Safety and Standards (Food Product Standards and Food Additives) Amendment Regulations, 2016.

In the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, there have been changes in the sub regulation dealing with Malt Extract under the category CEREALS AND CEREAL PRODUCTS regulation. The definition of Malt extract has been changed and it will now read as; a product prepared by digesting with water, sound malted grains, germinated whole grains of cereals (such as barley, wheat and millets) at a suitable temperature with or without adding enzymes. The water extract is then strained and evaporated into a viscous product. Malt or malt extract shall not be prepared from wheat gluten, corn grits, edible starches (such as potato or tapioca) and legume flours. It shall be a viscous liquid, amber or yellowish brown in colour and shall possess a characteristic odour and sweet taste. The material shall be free from any adulterants, off-odour, foreign flavour and impurities.

Malt Extract has been divided into three types

  • Diastatic Malt Extract (Type1)
  • Non Diastatic Malt Extract (Type 2)
  • Brewery Grade Malt Extract (Type 3)

The standards for Malt Extract will be as follows

Sr. No. Characteristics                   Requirements
     Type 1     Type 2    Type 3
(a) Density at 200 C Min 1.39 1.39 1.39
(b) Refractive Index at 200 C, Min 1.489 1.489 1.489
(c) Total solids (as is basis), % byweight, Min 77 77 77
(d) Reducing sugar, on dry basis,(calculated as anhydrous maltose), %

by weight, Min

55-65 55-65 55-65
(e) Crude protein (on dry basis), % byweight, Min 3.5-5.5 3.5-5.5 2.5
(f) Test for starch Negative Negative Negative

FSSAI has also proposed a new sub regulation called ‘Expeller Pressed Flour’ and will be added under the category ‘Cereal and Cereal Products.’ Expeller Pressed Edible Groundnut Flour has been defined as a “product obtained by expeller pressing fresh, clean degermed groundnut kernels which have been decuticled after mild roasting. The kernels shall be sorted and selected either by visual inspection, inspection under ultraviolet light, electronic sorting or by other means.

The kernels shall be free from insect or fungal infestation. Expeller pressed edible groundnut flour shall be whitish to light brown in colour, uniform in composition and shall be free from insect or fungal infestation, objectionable odour and rancid taste. It shall not contain added flavouring and colouring agents or any other extraneous matter. It shall be free from castor husk or MAHUA oilcake. It shall be manufactured, packed, stored and distributed under hygienic conditions.”

The standards for Expeller Pressed Edible Groundnut Flour are as follows:

(a)   Moisture Not more than 9.0 per cent. by weight.
(b)   Total Ash Not more than 4.5 per cent. by weight on dry basis.
(c)    Ash insoluble in dilute HCI Not more than 0.35 per cent. by weight on dry basis.
(d)   Protein (Nx6.25) Not less than 45 per cent. by weight on dry basis
(e)   Crude Fibre Not more than 5.0 per cent. by weight on dry basis
(f)     Fat Not more than 9.0 per cent. by weight on dry basis
(g)   Acid Value of extracted fat Not more than 4.0 per cent

Changes proposed in Standards of Additives 

FSSAI has also proposed additions to the regulation Standards for Additives’ and new sub-regulations have will be related to Baker’s Yeast which will be of two types

  • Baker’s Yeast, Compressed
  • Baker’s Yeast, Dried

Baker’s Yeast (Compressed) will be in the form of

  • A block having creamy white colour, and odour characteristic of good baker’s yeast (compressed) and a fine even texture
  • Not be slimy or mouldy and shall
  • Not show any sign of deterioration or decomposition free from extraneous materials
  • Starch of an edible quality may, however, be added in a quantity not exceeding 7% by weight on dry basis.
  • Permissible edible binders and fillers may be added. It shall break sharply on bending.
  • The fresh yeast blocks shall be wrapped or packed in clean waxed paper or any other suitable food grade wrapping material or non-toxic wrappers to preserve freshness and to prevent undue deterioration during storage.
  • The yeast blocks shall be stored at temperature between1 to 5ºC.

Baker’s Yeast (Dried) will be in the form of

  • powder small granules, pellets or flakes and have an odour characteristic of good baker’s yeast (dried)
  • Not be mouldy and shall not show any sign of deterioration or decomposition
  • Be free from adulterants and other extraneous materials
  • Starch of an edible quality may, however, be added in a quantity not exceeding 10 % by weight of the material
  • The dried yeast shall be packed in clean, sound and suitable air-tight containers, preferably tin containers in such a manner as to prevent the absorption of moisture and to prevent undue deterioration during storage
  • The yeast shall be stored in a cool and dry place at a temperature of not more than 25ºC.

Standards for yeast and these parameters will be tested according to the prescribed method of testing (IS:1320) within 24 hours of yeast preparation.

Sr. No. Characteristic Requirements
Baker’s Yeast
Compressed
Baker’s Yeast
Dried
1 Moisture, percent by weight, max 73 8
2 Dispensability in water To satisfy the test To satisfy the test
3 Fermenting power Min 1000 350
4 Dough-rising capacity To satisfy the test To satisfy the test

Lactic Acid (Food Grade) Lactic acid shall be yellowish to colourless syrupy liquid with an acidic taste and no odour. It is obtained by lactic fermentation of sugars or prepared synthetically. It shall be miscible in water and ethanol. It shall give positive test for lactate.

Standards for Lactic Acid (testing will be as per method prescribed in IS: 9971)

Sr. No.(1) Characteristic(2) Requirement(3)
1. Purity (C3H6O3), % by weight of the labelled concentration 95.0 to 105.0 
2. Sulphated ash, % by weight, Max 0.1
3. Chlorides, % by weight, Max 0.2
4. Sulphates (as SO4 ),% by weight, Max 0.25
5. Citric, oxalic, phosphoric and tartaric acids Conform to test*
6. Sugars Conform to test*
7. Readily carbonizable substances Conform to test*
8. Cyanide Conform to test*
9. Methanol, % by weight, Max 0.2
10. Iron (as Fe), mg/kg, Max 10

Ascorbic Acid (Food Grade) Ascorbic acid shall be a white or almost white odourless crystalline solid. Its melting range is 190◦C to192◦C with decomposition. The material is freely soluble in water and sparingly soluble in ethanol and insoluble in ether.

Sr. No. Characteristic Requirement
1 Purity as C6H8O6 % by weight , Min 99
2 Loss on drying over sulphuric acidfor 24 hours, % by weight ,Maz 0.4
3 Sulphated ash, % by weight, Max 0.1
4 Specific rotation, when determined in a 2 %(m/v) solution in water at 20ºC +20.5º to +21.5º
5 pH of 2 % (m/v) solution 2.4 – 2.8

Calcium Propionate (Food Grade) shall be in the form of white crystals or crystalline solid possessing a faint odour of propionic acid. The material shall be freely soluble in water.

Standards For Calcium Propionate

Sr. No.  Characteristic Requirement
1. Purity as C6H10O4Ca, % by weight on dry basis, Min 98
2. Moisture, % by weight, Max 5.0
3. Matter insoluble in water, % by weight, Max 0.3
4. Iron (as Fe), mg/kg, Max 50
5. Fluoride, mg/kg, Max 10
6. Magnesium (as MgO) To pass the test (about 0.4%)
7. pH of the 10 %(m/v) solution at 25 + 2ºC 7-9

Sodium Metabisulphite (Food Grade) shall be colourless crystals or white to yellowish crystalline powder having an odour of sulphur dioxide. The material is soluble in water but insoluble in ethanol.

Sr. No. Characteristic Requirement 
1. Purity(a)    As Na2S2O5 , % by weight , Min

(b)   As SO2, % by weight, Min

 

95

64

2. Water insoluble matter, % by weight, Max 0.05
3. Thiosulphate, % by weight, Max 0.01
4. Iron (as Fe), mg/kg, Max 5
5. Selenium (as Se), mg/kg, Max 30
6. pH Acidic to litmus

Potassium Metabisulphite (Food Grade) shall be white or colourless, free flowing crystals, crystalline powder or granules usually having an odour of sulphur dioxide. It gradually oxidizes in air to sulphate. The material is soluble in water but insoluble in ethanol.

Standards for Potassium Metabisulphite

Sr. No. Characteristic Requirement
1. Purity, as K2S2O5, % by weight, Min 90
2. Water insoluble matter, %by weight, Max 0.05
3. Thiosulphate, % by weight, Max 0.1
4. Iron (as Fe), mg/kg, Max 5
5. Selenium (as Se), mg/kg, Max 30
6. pH Acidic to litmus

All the products will adhere to the following:

Hygiene all products will be prepared and handled in accordance with the guideline provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011 and any other such guidance provided from time to time under the provisions of the Food Safety and Standards Act, 2006. 

Contaminants, Toxins and Residues: all the products mentioned in these standards shall comply with the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011. The products covered in this standard shall confirm to the Microbiological Requirements as given in Appendix B of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

Packaging and Labelling all the products shall comply with the packaging and labelling requirements as laid down under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

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