Home » FSS ACT » FSSAI proposes amendments to standards related to Vegetable Fats, Oats and Pasta products

FSSAI proposes amendments to standards related to Vegetable Fats, Oats and Pasta products

FSSAI proposes amendments to standards related to Vegetable Fats, Oats and Pasta products

FSSAI proposes amendments to standards related to Vegetable Fats, Oats and Pasta products

Through a notification dated 4 July, 2016 the FSSAI has proposed changes in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 relating to fats, oils, oats and pasta products. The FSSAI has invited comments and suggestions and once the standards are approved and notified they will be known as Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulation 2016 related to Fats, Oils, Oats and Pasta products. These products fall under various categories of regulation.

FSSAI has defined “Refining” (regulation 1.2.18) which means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified. Among other ways of refining one is that refining if required may include the process of degumming using phosphoric/citric acid. To this method of refining FSSAI proposes to include “and any suitable food grade enzyme” This means that the entire definition will now read as refining if required may include the process of degumming using phosphoric/citric acid and any suitable food grade enzyme.

The second amendment is in the category “Interesterified vegetable fat” (regulation 2.2.2.) FSSAI has proposed to OMIT the following from the standards Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00

ppm.  Once approved, this standard will no longer be applicable for Interesterified vegetable fat.

Some other proposed changes in this category are as follows

  • “Interesterified vegetable fat” will now be amended to include oil and will read as “Interesterified vegetable fat /oil”
  • The following will be omitted from the standards for “Interesterified vegetable fat” The Butyro-refractometer reading at 40oC, shall not be less than 48 or Refractive Index at 40oC shall not be less than 1.4580.

A third amendment has been proposed in the regulation category FATS, OILS AND FAT EMULSIONS. Here FSSAI has made an addition which is as follows

Edible vegetable oils may be fortified with the following vitamins, namely:- 

Nutrients Range of nutrient per gram of oil Source of nutrient
Vitamin A 22.5-27.5 IU Retinyl acetate, Retinyl palmitate and Retinylpropionate
Vitamin D 3.96-4.84 IU Cholecalciferol, Ergocalciferol
  • This range of vitamins will be applicable at the time of packaging and at the time of sale shall test positive.
  • Every package of fortified edible vegetable oil shall carry the declaration “Fortified with Vitamin A and D”.

The fourth proposed amendment is in the category dealing with FOOD GRAIN (regulation 2.4.6.) In this category a new food grain OATS is proposed to be added.

FSSAI has outlined the standards for this and defined oats as “dried mature grains of Avena sativa or Avena byzantina. The grains shall be sound, clean, wholesome, and free from toxic seeds, live insects and visible mould.

OATS shall confirm to the standards

Moisture                                           Not more than 14.0 per cent. by weight

Foreign matter                                Not more than 1 per cent.

Other edible grains                        Not more than 3 per cent. by weight.

Damaged grains                             Not more than 3 per cent. by weight.

Weevilled grains                             Not more than 2 per cent. by weight.

Minimum test weight                    Not less than 46 kg/hl

Hull-less and broken kernels      Not more than 3 per cent. by weight.

Uric acid                                           Not more than 100 mg per kg.

Ergot                                           Sclerotium of the fungus Claviceps purpurea 0.05 per cent. m/m max

Standards for Food Additives, Contaminants, Toxins and Residues, Food Hygiene, Labelling and Method of Analysis will all be according to the individual regulations applicable to these.

Under FOOD GRAIN for PASTA PRODUCTS after the amendment the definition will read as Pasta Products (Macaroni, spaghetti, vermicelli) means the product obtained from either single or in combination of ingredients including suji, maida, rice flour, groundnut flour, tapioca flour, edible soy flour or flour of any other cereal referred to in all sub-regulations in ‘Food Grain’ with or without addition of ingredients milk powder and spices by kneading the dough and extending it. It shall be free from added colour, dirt, insect’s larvae and impurities or any other extraneous matter.

Pasta Products must conform to the following standards

Moisture                                – Not more than 12.5 per cent.

Total ash                               – Not more than 1.0 per cent

Ash insoluble in dilute HCl  –  Not more than 0.1 per cent.

(on dry basis)

Nitrogen                                – Not less than 1.7 per cent

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