APPENDEX-B
(See Rule 5)
DEFINITIONS AND STANDARDS OF QUALITY
A.0 1.-Beverages-Non-alcoholic.
1[A.01.01---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, ] 2[ * * * * * ]fruits and vegetables, extractives and permitted flavouring colouring matter, preservatives, emulsifying and stabilizing agents, citric acid], “ 3[fumaric acid and sorbitol] tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, 4 [edible gums, such as, guar, karaya, arabic, carobean, furcellaran trangacanth gum, ghatti], edible gelatin, albumin, licorice and its derivatives, salts of sodium, calcium and magnesium, vitamins, 5[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 6[(expressed 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 in the dry gingerale the percentage 01, 7[total sugars expressed as sucrose shall not be less than five.]
8[It shall conform to the following requirements, namely:
(1) Total plate Count per nil. not more than 50
(2) Coliform count in 1000
(3) Yeast and mould count per ml. not more than 2):
Provided further ester gum used in carbonated water shall have the following standards, namely :
“Glycerol esters of wood rosins commonly known as Estergum is hard yellow to place 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 percent. rosin and 10 percent. neutrals (non-acidic compounds ). The rosin acid fraction is a complex mixture of isomeric 9[diterpenoid) monocarboxic acid having the typical molecular formula of C2oH 002chiefly abietic acid. The sub-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 or sodium formate, the sulfur is converted to hydrogen sulfide which can readily be directed by the use of lead acetate paper. A positive test indicates the use of [tall oil]’ rosin 10[instead] of wood rosin.
Apparatus.-Test Tube: Use a standard, 10 X 75 mm, heat-resistant glass test tube-
Burner, Bunsen : A small size burner of the micro flame type is preferred.
Reagents.-Sodium Formate Solution : Dissolve 20 g. of reagent grade sodium formate, NaOOCh, in 100 ml. of distilled water.
Lead Acetate Test Paper :-Commercially available from most chemical supply houses.
Procedure :-Weight 40-50 rng. of sample into a test tube 11[add] 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. Detection 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.]
1. Subs. by G.S.R. 74 dated 31st December, 1965.
2. 0mitted by G.S.R.. 284 (E), dated 29th May, 1997 (w.e.f. 29th November, 1997).
3. Ins. by .G.S.R 1417, dated 20th September, 1976, published in the Gazette of lndia. Pt.II dated2nd October,1976.
4. Subs. By G.S.R.55(E), published in the Gazette of India, Extraordinary, Pt. II sec.3(i), dated 31st January 1979.
5. Subs. by G.S.R. 124 dated 5th March, 1991 (w.e.f. 5th March, 1991).
6. Subs. by G.S.R. 284 (E), dated 29th May, 1997 (w.e.f 29th November, 1997).
7. Subs. by G.S.R. 63 (E), dated 5th February. 1976..
8. Added by G.S.R. 124 (E), dated 5th March, 1991 (w.e.f. 5th March, 1991).
9. Vide G.S.R. 255 (E), dated 3rd May, 1991.
10. Vide, G .S.R. 255 (E), dated 3rd May,1991.
11. lbid.
A.02.- Baking Powder means a combination capable, under conditions of baking of yielding carbon dioxide, and consist of sodium bicarbonate, and acid-reacting materials, 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 power shall yield not less than 10 percent. of its weight of carbon dioxide.
A.03.- Starchy foods.
1[A.03.01. -Arrowroot --means the separated and purified starch from rhizomes of the plants known as Maranta arundinacea or a form of Curcumna augustifolia.]
1. Subs. by S.R.O. 2755, dated 20th November, 1956.
1[A.03.02-Sago shall mean small hard Globules or pearls made from either the starch of sago palm or the tubers of tapioca (Manihot Utilissima) and shall be free from any extraneous matter 2[including natural colours.]
3[It shall conform to the following standards, namely :----
(i) Total ash (on dry basis) shall not be more than 0.4 percent.
(ii) Ash insoluble in dilute hydrochloric acid (on dry basis) shall not exceed 0. I percent.]
1. Subs. by G.S.R. 1211, dated 9th December, 1958.
2. Ins. by G.S.R. 425, dated 4th April, 1960.
3. Ins. by G.S.R. 74. dated 31st January, 1965.
1[A.04. -Asafoetida (Hing or Hingra) means the oleo-gum- resin obtained from the rhizome and roots of, Ferula rubricaulis and other species of Ferula. It shall not contain any colophony resin galbonum resin, ammonia- cum-resin, or any other foreign resin, Hing shall conform to the following standards, namely:-
(1) Total ash content shall not exceed 15 percent. by weight ;
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 2.5 percent.
by weight ;
(3) The alcoholic extract (with 90 percent. alcohol) shall not fie less than 12 percent. as estimated by the U.S.P. method 1936
(4) Starch shall not exceed 1 percent. by weight.;
Hingra shall conform to the following standards, namely:-
(1) The total ash content shall not exceed 20 percent. by weight;
(2) Ash insoluble in dilute hydrochloric acid shall not exceed 8 percent. by
weight ;
(3) The alcoholic extract (with 90 percent. of alcohol) shall no,, be less than
50 percent. as estimated by U.S.P. 1936 method (4) starch shall not exceed, percent. by weight.
2[Compounded asafoetida or Bandhani hing is composed of one or more varieties of asafoetida (Irani or Pathani hing or both) and gum arabic 3[edible starches or edible cereal flour]
It shall not contain-
(a) Colophony resin,
(b) Galbanum resin,
(c) Ammonia-cum-resin
(d) Any other foreign resin,
(e) Coal-tar dyes,
(f) Mineral pigment,
(g) More than 10 percent. total ash contents,
(h) More than 1.5 percent. ash insoluble in dilute hydrochloric acid,
(i) Less than 5 percent. alcoholic extract (with 90 percent. of alcohol) as
estimated by the U.S.P. 1936 method.]
1. Subs. by G.S.R.1256, published in the Gazette of India, Pt.II sec.3 (i),dated 12th August,1967.
2 . Subs. by G.S.R. 382, dated 9th March, 1966.
3. Subs. by G.S.R. 55 (E), published in the Gazette of India, Extraordinary, Pt. II Sec. 3 (i), dated 31st January, 1979.
1[A.05.Spices and condiments:
1. Subs. by G.S.R. 1533, dated 8th July, 1968.
1[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, lumps of earth.
(2) Of the permitted extraneous matter in item A.05.01, A.05.C3, A.05.04,
A.05.05, A.05.07, A.05-08, A.05.09, A.05. IO, A..05.11, 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 percent. by the weight.]
1. Ins. by G.S.R. 205, dated 13th February, 1974.
A.05.01. -Caraway (Siahjira) whole means the dried seed of the plant Carum carvi L. Extraneous matter including foreign edible seeds, chaff, stem, straw, Oust, dirt, stones and lumps of earth shall not exceed 5 percent. by weight.
1[The amount of insect-damaged matter -shall not exceed 5 percent. by weight 2[It shall be free from added colouring matter.]
Explanation. -The term “insect-damaged matter” shall mean spices that are partially or wholly bored by insects.)
1. Ins. by G.S.R. 1417, dated 20th September 1976 Published in the Gazette of India. Extraordinary, Pt. II, Sec. (i), dated 2nd Octo6er, 1976.
2. Ins. by G.S.R. 109 (E), dated 26th February. 1983 published in the Gazette of India. Extraordinary, Pt. II. Sec. (i). dated 26th February. 1983.
A-05.01.01-Caraway (Siahjira) 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 to the following standards:-
Moisture Not more than 13.0 percent. by weight.
Total ash Not more than 8.0 percent. by weight.
Ash insoluble in dilute HCI Not more than 3.0 percent. by weight.[it shall be free from added Colouring matter.]
A.05.02-Caraway black (Carum bulbocastanum) (Siahjira) means the dried seeds of
Carum bulbbocustanum..It shall conform to the following standards:-
Foreign edible seeds ……..Not more than 5.0 percent. by weight.
Total ash…………………. Not more than 9.0 percent. by weight.
Ash insoluble in dilute HCI…………… Not more than 1.5 percent. by weight.
1The, amount of’ insect-damaged matter shall not, exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
Explanation.-The term “insect-damaged matter” shall mean spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September, 1976.
2. Ins. by G.S.R. 109 (E), dated 26th February 1983, published in the Gazette of India, Extraordinary, pt., II, Sec. (i) dated 26th February, 1983.
A.05.03. -Cardamon (chhoti elachi) whole means the dried, nearly ripe fruits of Elettaria cardamomum (L). The percentage of extraneous matter shall not exceed 5.0 percent. The cardamom seeds obtained from the capsules shall contain not less than 3.0 percent. (v/w) of’volatile oil.
1(The amount of insect-damaged matter shall not exceed 5 percent. by weight.1[It shall be free from added colouring matter.]
Explanation. --The term “insect-damaged matter” shall mean spices that are partially or wholly bored by insects.]
1. ibid.
A.05.03.0l. -Cardamom (chhoti elachi) Wholes seeds means the seeds obtained by separating the seeds from the capsule of Elettaria cardamomum (L). The percentage of extraneous matter in the seeds shall not exceed 2.0 percent. by weight. The seeds shall contain not less than 3.0 percent. (v/w) of the volatile oil.
1 [The amount of insect-damaged matter shall not exceed 5 percent by weight, 1[It shall be free from added colouring matter.]
Explanation. -The term “insect-damaged matter” shall mean spices that are partially or wholly bored by insects.]
1. ibid.
A.05.03.02. -Cardmom (chhoti elachi) powder means the powder obtained from the seeds separated form the capsule of Elettaria
cardamomum (L).
It may be in the form of small pieces of the seeds in finely ground form. It shall confirm to the following standards :
Moisture…………. ……….. Not more than 14.0 percent. by weight.
Total ash ……………………Not more than 3.0 percent. by weight.
Volatile oil Not less than 3.0 percent. (v/w).
Ash insoluble in dilute HCI …………………………………….Not more than 3.0 percent. by weight.
1[it shall be free from added colouring matter.]
1. Ins. by G.S.R. 1417. dated 20th September, 1976.
A-05.04. - Cardamon 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 shall not exceed 5.0 percent. by weight. The cardamom amomum seeds obtained from the capsules shall contain not less than 1.0 percent, (v/w) of volatile oil.
1[The amount of insect-damaged matter shall not exceed 5 percent by weight, 2[It shall be free from added colouring matter.]
Explanation. -The term “insect-damaged matter” means spices that are partially or wholly bored by insects.]
1. Ins. by G.S. R. 109 (E), dated 26th February, 1983.
2. Ins. by G.S.R. 109 (E), dated 26th February 1983, published in the Gazette of India, Extraordinary, pt., II, Sec. (i) dated 26th February, 1983.
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 percent. by weight. The seeds shall contain not less than 1.0 percent. (v/w) of volatile oil.
1(The amount of inspect-damaged matter shall not exceed 5 percent. by weight. 2[it shall be free from added colouring matter.]
Explanation. --’The term “insect-damaged matter” shall mean spices that are partially are wholly bored by insects.]
A.05.04.02.-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 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 8.0 percent. by weight.
Ash insoluble in dilute HCI .... Not more than 1.3 percent. by weight] it shall be 2[free
from added colouring matter.]
Non Volatile either extract ……………………….. Not less than 12.0 percent, by weight.
Crude fiber ……………….Not more than 30.0 percent by weight.
Volatile oil Not less than 1.0 percent. (v/W).
Ash insoluble in dilute HCI….Not more than 1[3.0 per cent. By weight] it shall be 2[ free from added colouring matter.]
1. Subs. by G.S.R. 55 (E), dated 31st January, 1979 (w.e.f. 31st January, 1979).
2. Ins. by G.S.R. 109 (E), dated 26th February. 1983. published in the Gazette of India, Extraordinary , Pt. II, Sec. 3 (i). dated 26th February. 1983.
A.05.05.-Chiflies (lal mirchi) whole means the dried ripe fruits of pods or Capsicum annum /Capsicum fruitscens L. The proportion of extraneous matter including calyx pieces, loose tops, dirt, lumps of earth, stones, shall not exceed 5.0 percent. by weight. The pods shall be free from extraneous colouring matter, coating of mineral oil and other harmful substances.
1[The amount of insect damaged matter shall riot exceed 5 percent. by weight.]
Explanation.-The term of insect “damaged matter” means spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R. log (E), dated 26th February. 1983. published in the Gazette of India, Extraordinary , Pt. II, Sec. 3 (i). dated 26th February. 1983.
A.05.05.0l.-Chillies (lal mirchi) powder means the powder obtained by grinding clean dried chilly pods of Capsicum fruitscens L/Capsicum annum. The chilly powder shall be dry, free from dirt, mould growth. insect infestation, extraneous matter, added colouring matter, 1[and flavouring matter]. The chilly powder may contain any edible oil to a maximum limit of 2 percent. by weight under label declaration for the amount and the nature of oil used.] The chilly powder shall conform to the following standards :
Moisture ……………………Not more than 12.0 percent. by weight..
Total ash……………………. Not more than 8.0 percent. by weight.
Ash insoluble in dilute HCI ……………………….Not more than 1.3 percent. by weight.
Non -volatile ether extract Not less than 12.0 percent. by weight.
2 [It shall be free from added colouring matter.]
1. Subs. by G.S.R. 205, dated 13th February, 1974.
2. Added by G.S. R. 109 (E). dated 26th February. 1983.
1[A-05.06.-Cinnamo (dalchini) whole means the dried pieces of the inner bark of Cinnamomum zeylancum Blume. It shall not contain any other foreign vegetable matter or colouring matter. It shall contain not less than 0.5 percent. (v/w of volatile oil.]
1. Subs. by G.S.R. 55 (E), dated 31st January, 1979, published in the Gazette of India Extraordinary, Pt. 11, Sec. 3 (i) dated 31st January. 1979.
A.05.06.0l.-Cinnamom (dalchini) powder means the powder obtained by grinding the dried inner bark of Cinnamon zeylanicum 1[Blume]. The cannamom powder shall conform to the following standards
Moisture………………….. Not more than 12.0 percent. by weight.
Total ash……………………Not more than 8.0 percent. by weight.
Ash insoluble in dilute HCL………………. Not more than 2.0 percent. by weight.
Volatile oil Not less than 0.5 percent. by weight. 2[it shall be free from added colouring matter.]
1. Subs. by G.S.R. 55 (E). published in the Gazette of India Extraordinary, pt. II, Sec. 3, (i) dated 31st January, 1979.
2. Added by G.S.R. 109 (E). dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II Sec. 3 (i) dated 26th February, 1983.
1[A.05.06.02.-”Cassia (Taj)” whole means dirt pieces of bark of Cinnamomum cassia Blume. Syn. Cinnamomum arometicum Nees (Chinees cinnomon, or Cassia lignea).It shall not contain any other foreign vegetable matter of colouring matter].
1. Ins. by ibid.
1[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 percent. by weight and the organic extraneous matter, which includes vegetable matter of plants other than cloves tendril cloves (peduncle) mother cloves or other matters of plants of cloves, shall not exceed two percent. by weight. (Headless cloves shall not be considered as extraneous matter). The amount of insect-damaged clove shall not exceed 1.0 percent by weight.
The cloves (on day basis) shall contain not less than 15.0 percent. (x,/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 the receptacle arid sepals.)
1. Subs by G.S.R. 803 (E), dated 27th October. 1983.
A.05.07.01.-Cloves (laung) powder means the powder obtained by grinding the dried unopened flowers buds of 1[Eugenia Caryophyllus (C. Sprengel) Bullock and Harrison). The cloves powder shall conform to the following standards:
Moisture ……………………Not more than 12.0 percent. by weight.
Total ash ……………………Not more than 7.0 percent, by weight.
Ash insoluble in dilute HCI ……………….Not more than 1.5 percent. by weight.
Volatile oil ……………………………Not less than 15.0 percent (V/W) 2[it shall be free from added colouring matter.]
1. Ins. by G.S. R. 1417, dated 20th September 1976, published in the Gazette o India Pt. 1, Sec. 3 (i), dated 2rid October, 1976.
2. Added by G.S.R. 109 (E). dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II Sec. 3 (i) dated 26th February, 1983.
A.05.08.-Coriander (Dhania) whole means the dried nature 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 percent. by weight.
1[The amount of insect damaged matter shall not exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
Explanation: The term “insect-damaged matter” means spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September 1976, published in the gazette of India, pt. II, Sec. 3 (i) dated 2nd October 1976..
2. Added by G.S.R. 109 (E), dated 26th February 1983 published in the Gazette of India, Extraordinary, pt., II, Sec. 3 (i) dated 26th February.
A.05.08.0l.-Cortander (Dhania) powder means the powder obtained by grinding clean dried coriander fruits of Coriandrum sativum (L). It shall be in the form of a rough or fine powder. It shall conform to the following standards
Moisture ………………………………..Not more than 12.0 percent by weight.
Total ash ………………………………….Not more than 7.0 percent. by weight.
Ash insoluble in dilute (HCI …………………………….Not more than 1.5 percent. by weight. [It shall be free from added colouring matter.)
A.05.09.-Cumin safed zeera) whole means dried seeds of Cuminumcyminum L. The proportion of extraneous matter including dust, stones lumps of earth, chaff, stem or straw shall not exceed 7.0 percent. by weight. The proportion of edible seeds other than cumin seeds shall not exceed 5.0 percent weight.
1[The amount of insect-damaged matter shall not exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
Explanation.-The term “Insect-damaged matter” means spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September 1976, published in the gazette of India, pt. II, Sec. 3 (i) dated 2nd October 1976..
2. Added by G.S.R. 109 (E), dated 26th February 1983 published in the Gazette of India, Extraordinary, pt., II, Sec. 3 (i) dated 26th February.
A.05-09.0l.-Curnin (safed zeera) powder means the powder obtained by grinding the dried seeds of Cuminumcyminum (L). The powder shall conform to the following standards :
Moisture …………………………….. Not more than 12.0 percent. by weight.
Total ash ………………………………Not more than 9.5 percent by weight.
Ash insoluble in dilute HCI………………………………….. Not more than 1.5 percent. by weight 1 [It shall be free from added colouring matter.]
1. Added by G.S.R. 109 (E), dated 26th February 1983 published in the Gazette of India, Extraordinary, pt., II, Sec. 3 (i) dated 26th February.
A.05.10.-Cumdn black (Kalonji) whole means the dried 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 percent. by weight. The proportion of edible seeds other than cumin black shall not exceed 5.0 percent. by weight.
1[The amount of insect-damaged matter shall not exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
Explanation. The term “insect-damaged matter” means spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September 1976, published in the gazette of India, pt. II, Sec. 3 (i) dated 2nd October 1976..
2. Added by G.S.R. 109 (E), dated 26th February 1983 published in the Gazette of India, Extraordinary, pt., II, Sec. 3 (i) dated 26th February.
A-05-01.0l.-Cumin black (Kalonji) powder means the powder obtained by the dried seeds of Nigella sativa L. The powder shall conform to the following standards :
Moisture ………………………….Not more than 12.0 percent. by weight.
Total ash ………………………….Not more than 9.5 percent. by weight.
Ash insoluble in dilute HCI ……………….Not more than 1.5 percent. by weight.
Volatile oil Not less than 0.5 percent. (V/W). 1[It shall be free from added colouring matter.]
1. Added by G.S.R. 109 (E), dated 26th February 1983 published in the Gazette of India, Extraordinary, pt., II, Sec. 3 (i) dated 26th February.
A.05. 11.-Fennel (Saunf) whole means the dried ripe fruits of Foeniculum valgare Mill. The Proportion of extraneous matter including dust, dirt, stone, lumps of earth, chaff, stem or straw shall not exceed 5.0 percent. by weight. The proportion of edible seeds other than fennel shall not exceed 0.5 percent. by weight.
1 [The amount of insect-damaged matter shall not exceed 5 percent. by weight 2[It shall be free from added colouring matter].
1. Ins. by G.S.R. 1417, dated 20th September 1976, published in the gazette of India, pt. II, Sec. 3 (i) dated 2nd October 1976..
2. Subs. by G.S.R. 55 (E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 31st January, 1979.
A.05.11.01.-Fennel (Saunf) whole means the dried ripe fruits of Foeniculum valgare Mill. The Proportion of extraneous matter including dust, dirt, stone, lumps of earth, chaff, stem or straw shall not exceed 5.0 percent. by weight. The proportion of edible seeds other than fennel shall not exceed 0.5 percent. by weight.
A.05.11.0l.-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 percent. by weight.
Total ash ………………………………….Not more than 9.0 percent. by weight.
Ash insoluble in dilute HCI ……………. The amount of insect damaged matter shall not exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
Explanation: The term “insect-damaged matter” means spices that are partially or wholly bored by insects.]
Not more than 2.0 percent. by weight.
Volatile oil 1[Not less than 1.0 percent. (V/W). 2[It shall be free from added colouring matter.]
1. Subs. by G.S.R. 55 (E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 31st January, 1979.
2. Added by G.S.R. 109 (E), dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II, Sec. 3 (i), dated 26th February 1983.
A.05.12.-Fenugreek (methi) whole means the dried ripe seeds of Trionella.foentim groecum L. The proportion of extraneous matter including dust, dirt, stone lumps of earth, chaff, stem or straw shall not exceed 5.0 percent. by weight. The proportion of edible seeds other than Fenugreek shall not exceed 5.0 percent. by weight.
1[The amount of insect-damaged matter shall not exceed 5 percent. by weight. 2[It shall be free from added colouring matter.]
1. Ins. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), 2nd October 1976.
2. Added by G.S.R. 109 (E), dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II, Sec. 3 (i), dated 26th February 1983.
Explanation.-The term “inspect-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 grecum L. The powder shall confirm to the following standards :
Moisture …………………………Not more than 10.0 percent. by weight.
Total ash …………………………Not more than 7.0 percent. weight.
Ash insoluble in dilute HCI ……………..Not more than 2.0 percent. by weight.
1[Cold water soluble extract Not less than 30.0 percent. by weight.2[It shall be free from added colouring powder.]
1. Added by G.S.R. 109 (E), dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II, Sec. 3 (i), dated 26th February 1983.
A.05.13.-Ginger (sonth, adrakh) whole means the rhizomes 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 percent. by weight. It shall contain on dry basis not less than 1.0 percent. (v/w) of volatile oil. If the ginger is limed, the lime (calcium oxide) content shall not exceed 40 percent. by weight on dry basis.
1[The amount of insect damaged matter shall not exceed 5 percent. by weight, 2[It shall be free from added colouring matter.)
Explanation.-The term “insect-damaged matter” means spices that are partially, or wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), 2nd October 1976.
2. Added by G.S.R. 109 (E), dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II, Sec. 3 (i), dated 26th February 1983.
A.05.13.0l.-Ginger (sonth adrakh) powder means the powder obtained by grinding ginger (Zingiber officitiate Rose) whole. The powder shall conform to the, following standards :
Moisture ……………………………Not more than 13.0 percent. by weight.
Total ash…………………………… Not more than 8.0 percent. by weight.
Ash insoluble in dilute HCI ………….Not more than 10 percent. by weight.
Water soluble ash……………………Not less than 1.7 percent. by weight.
Cold water soluble extract ………….. Not less than 10.0 percent. by weight.
Calcium (as CaO) …………………..Not more than 4.0 percent. by weight on dry basis.
Alcohol (90 percent.) (v/w) soluble extract……………………….. Not less than 4.5 percent by weight
Volatile oil ……………………Not less than 1.0 percent. (v/w). 1[It shall be free from colouring matter.)
1. Added by G.S.R. 109 (E), dated 26th February, 1983. published in the Gazette of India Extraordinary, Pt. II, Sec. 3 (i), dated 26th February 1983.
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 Myristical nalabarica or Fatura (Bombay mace) and Myristical agentea (wild mace). The proportion of extraneous matter shall not exceed 3 percent by weight.
1[The amount of insect-damaged matter shall not exceed 5 percent. by weight 2[It hall be free from added colouring matter.)
Explanation.-The term “insect-damaged matter” means species that are partially wholly bored by insects].
1. Ins. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), 26th February1983.
2. Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th February, 1983.
A-05.14.01.-Mace (jaepatri) powder means the powder obtained by grinding the dried coat are arilus of the seed Myristical fragrans Houtt. The powder shall conform to the following standards :
Moisture…………….. Not more than 10.0 percent. by weight.
Total ash …………….. Not more than 3.0 percent. by weight.
Ash insoluble in dilute HCI…………….. Not more than 1.0 percent. by weight.
Crude fibre……………………………. Not more than not 10.0 percent. by weight.
Non-volatile either extract ………………….Not less than 20.0 and not more than 30.0 percent. by weight. 1[It shall be free from added colouring matter.]
1. Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th February, 1983.
A-05.15.-Mustard (rai, sarson) whole means the dried seeds of Brassica alba (L), Boiss (sated rai). Brassica compestris L. var. Dichotoma (kali sarson). Brassica compestris. Var. (pili sarson), Syn. Brassica compestris L. var. glauca (pili sarson), Brassica compestris L., var. toria (Torja), Brassica Juncea (L), Coss, et Czein (rai lotni) and Brassica nogra (L) Koch (Benarsi rai). The proportion of extraneous matter which includes, dust, dirt, stones, lumps of earth, chaff, steam, straw edible, foodgrains edible oilseeds of any other variety or any other impurity shall not exceed 7.0 percent. by weight. It shall be free from seeds of Argemone Mexicana Linn.
1[ The amount of insect-damaged matter shall not exceed 5 percent. by weight, 2[It shall be free from added colouring matter.]
Explanation.-The term “insect-damaged matter” means spices that are partially wholly bored by insects.]
1. Ins. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), 26th February1983.
2. Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th February, 1983.
A.05.15.0l.-Mustard (rai sarson) powder means the powder obtained grinding the seeds of Brassica alba (L). Boiss (sated rai), Brassica. Compestris L. var. dichotoma (kali sarson), Brassica compestris L. var. (pilli sarson), Syn. Brassica compestris. L. var. glauca (pilli sarson). Brassica compestris L. var. tora (Torja), Brassica nogra (L.) Coss of Czem (rai. lotni) and Brassica nogra (L) (Benarsi rai). The powder shall conform to the following standards :
Moisture……………….. Not more than 7.0 percent. by weight.
Total ash ……………….Not more than 8.0 percent. by weight.
Volatile oil ……………….Not less than 0.25 percent. (v/w).
Non-volatile ether extract …………………Not less than 22.0 percent. by weight.
Ash insoluble in dilute HCI ………………..Not more than 2.0 percent. by weight.
Crude fiber……………………………… Not more than 8.0 percent. by weight.
Starch …………………………..Not more than 15.0 percent. by weight,
The test for argemone oil shall be negative. It shall be free from added colouring matter.
A.05-15.06.-Nutmeg (Jaiphal): whole means the desired seeds of Myristica fragrans Houtt. The proportion of extraneous matter and infestation shall not exceed 3.0 percent, by weight. 1[It shall be free from added colouring matter.]
1. Ins. by G.S.R. 63 (E), dated 5th February 1976.
A.05-16.01.-Nutmeg (Jaiphal)---powder means the powder obtained by grinding the deried seeds of Myristica fragrans Houtt. The powder shall conform to the following standards.
Moisture…………………………Not more than 8.0 percent by weight.
Total ash ……………………… Not more than 5.0 percent. by weight.
Ash insoluble in dilute HCI………………….. Not more than 0.5 percent.
Non-volatile ether extract ……………Not less than 25.0 percent. by weight.
Crude fibre Not more than 10.0 percent. by weight. 1[It shall be free from added colouring matter.
1. Ins. by G.S.R. 63 (E), dated 5th February 1976.
A.05.17.-Pepper black (Kalimirch) whole means the, dried berries Piper nigrum L. brown to black in colour wrinkled surface. The proportion extraneous matter including dust, stalks, leafy matter and other foreign matter shall not exceed 3.0 percent. by weight. The proportion by weigh of light barriers and pinheads shall not exceed 10.0 percent. and 4.0 percent., respectively
1[The amount of insect-damaged matter shall not exceed 5 percent. by weight. 1[It shall be free from added colouring matter.]
1. Ins. by G.S.R. 63 (E), dated 5th February 1976.
A.05-17.01.-Pepper black (Kalimirch) ---- Powder obtained by grinding the dried berries of Piper nigrum L and shall be without the addition of any other matter. The, powder shall conform to the following standards:
Moisture Not…………………………. more than 12.5 percent. by weight.
Total ash ………………………………Not more than 8.0 percent. by weight.
Ash insoluble in dilute HCI …………… Not more than 1.2 percent. by weight.
Non-volatile ether extract ………………Not less than 5.5 percent. by weight.
crude fibre …….Not more than 18.0 percent. by weight. 1[ It shall be free from added colouring matter.]
1. Ins. by G.S.R. 63 (E), dated 5th February 1976.
1[A.05-17.02.-Light black pepper --- means the dried berries of Piper nigrum, 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 percent. extraneous matter including dust, stone dump of earth stalk, leafy matters and other foreign edible seeds and 10.0 percent pinheads. 1[ It shall be free from added colouring matter.]
1. Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th
February, 1983.
1[A.05-17-03 pinheads -- pinheads shall be wholly derived from the spikes of piper nigrum. They shall be reasonably dry and free from insects. The colors shall be from dark-brown to black. The extraneous matter not exceed 6 percent. 1[It shall be free from added colouring matter.]
1 Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th February, 1983.
A.05.18. – Poppy (Khas-Khas) whole means the dried seeds of the ripe fruit of papaver somniferum L. The seeds may be white or grayish in color. The proportion of extraneous matter shall not exceed 15.0 percent by weight. It shall contain not less than 40.0 percent by weight on non-volatile ether extract. 1[ It shall be free from added colouring matter]
1 Added by G.S.R. 109(E), published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (i), dated 26th February, 1983.
1[A.05.19.-”Saffron (Kesar)” means the dried stigmata or tops of styles or-sativus L. it shall not contain any foreign colouring matter of any other extraneous matter. It shall conform to the following standard.
1. Total Ash Not more than 8 percent. by weight.
2. Ash insoluble in dilute HCI Not more than 1.5 percent. by weight.
3. Volatile matter at 1030 + 10C Not more than 14 percent by weight.
4. Aqueous extract Not less than 55 percent by weight.
5. Total nitrogen (on dry weight basis) Not less than 2 percent by weight.
6. Foreign matter such as sand earth dust, leaf, stem, chaff and vegetable matter Not more than 1 percent.
7. Floral waste defined as yellow filaments, pollen, stamens, parts of ovary and other parts, of flowers of Crocus sativus Linn. Not more than 15 percent.
Saffron shall be free from living insects. and moulds, and shall be practically free from dead insects. insect-fragments and rodent contamination visible to naked eye.]
1. Ins. by G.S.R. 1417, dated the 20th September1976.
A-05.20.- Turmeric (haldi) whole means the dried rhizome or bulbous roots of the plant of Curcumma longa L. It shall be free from lead chromate and other artificial colouring matter. The proportion of extraneous matter shall not exceed 2.0 percent. by weight.
1[The amount of insect damaged matter shall not exceed 5 percent. by weight.]
Explanation.-The term “insect-damaged matter” means spices that are partially or wholly bored by insects.
A.05.20.0l.-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’Ye following standards :
Moisture ……………………………..Not more than 13.0 percent. by weight.
Total ash ……………………………..Not more than 9.0 percent. by weight.
Ash insoluble in dilute HCI……………Not more than 1.5 percent. by weight.
Test for lead chromate ………………..Negative.
Total starch percent. by weight…………Not more than 60.0 percent.
A.05.2l.-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 percent. by weight. The powder shall be from added colouring matter and preservative other than edible common salt. The curry powder shall also conform to the following standards :
Moisture ………………………..Not more than 1[14.0]. percent. by weight.
Volatile oil ………………………Not less than 0.25 percent. (v/w) on dry basis.
Non-volatile oil either extract ……………….Not more than 7.5 percent. by weight on dry basis.
Edible common salt …………………Not more than 5.0 percent. by weight on dry basis.
Ash insoluble in dilute HCI …………….. Not more than 2[2.0] percent by weight. On dry basis.
Crude fibre ………………Not more than 15.0 percent. by weight on dry basis.
Lead…………………….. Not more than 10.0 ppm on dry basis.
3[***] 4[***]
1. Subs. by G.S.R. 205 dated 13th February 1974.
2. Ibid.
3. The words “whenever edible common salt is added, its percentage by weight shall be declared on the label, also” omitted by G.S.R. 109 (E), ate 26th February, 1983.
4. The words “the names of species contained in the curry Powder shall be given on the label in descending order of composition on weight/weight basis” omitted by G.S.R. 422 (E), dated 29th April. 1987 (w. e f. 29th April, (w.e.f. 30th April, 1989).
1[A. 05.21.0l.-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 extraneous matter shall not exceed five percent. by weight, out of which the proportion of organic matter including foreign edible seeds and inorganic matter, shall not exceed three percent. and two percent. respectively,
2[* * *]
1. Ins. by G.S.R. 109 (E), dated 26th February, 1983, published in the Gazette of Indict. Extraordinary, Pt. II, Sec. 3 (i). dated 26th February,-1983.
2. The words. “the names of spices contained in the mixtures shall be indicated on the label in descending order of composition by weight’ omitted by G.S.R. 422 (E), dated 29th April, 1987 (w.e.f. 29th April, 1989).
A.05.22.-Aniseed or saunf imported means the dried ripe fruit of Pimpindella ansisum Foreign edible seeds or matter shall not exceed 5.0 percent. by weight. It shall conform to the following standards:
(a) Total ash…………………….. Not more than 9 percent. by weight.
(b) Ash insoluble in dilute HCI …………….Not more than 1.5 percent. by weight.
(c) Volatile oil …………………………….Not less than 1.5 percent. (v/w).
1 [The amount of insect-damaged matter shall not exceed 5 per cent. by weight, 2[It shall be free from added colouring matter.]
Explanation.-The term “insect-damaged matter” means Spices that are partially or wholly bored by insects.]
1. Ins. by G.S.R . 1417, dated 20th September. 1976, published in the Gazette of India. Pt. II, Sec. 3 (i), dated 2nd October, 1976.
2. Ins. by G.S.R. 109 (E), dated 26th February. 1983. published in the Gazette of India. Extraordinary, Pt. 11, Sec. 3 (i), dated 26th February.-1983.
1[A.05.23.- Ajowan (Bishop’s weed) means the dried ripe seeds of Trachyspermum 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.]
2[Note.-(1) The extraneous matter wherever prescribed under this item shall be classified as follows :
(a) Organic extraneous matter, such as, chaff, stems, straws.
(b) Inorganic extraneous matter, such as, dust, dirt, stones. lumps of earth.
(2) Of the permitted extraneous matter in item A.05.01, A.05.03, A: 05.04, A.05.05. 3[***] A .05.08, A.05.09, A.05.10, A.05.11, A.05.12, A.05.14, A.05.16, A.05.17, and A.05.18.The inoraganic extraneous matters shall not exceed 2 percent by weight]. 4[ It shall be free from added colouring matters].
1. Ins. by G.S.R. 133. dated 23rd January, 1973.
2. Ins. by G.S.R. 205. dated the 13th February, 1974.
3. The letter and figures “A.05.07” emitted by G.S.R. 803 (E). dated 27th October, 1983.
4. Ins by G.S.R. 109 (E), dated 26th February 1983. published in the Gazette of India. Extraordinary Pt. II, Sec. 3 (i), dated 26th February 1983.
1[A.05.24.-Dried Mango Slices mean 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 from deleterious substances injurious to health. It shall not contain any preservatives except edible common salt which may be added to the extent of 5 percent. by weight on dry basis. It shall have characteristic taste and flavour. The proportion of extraneous substance shall not exceed 4 percent. by weight out of which inorganic matter shall not exceed not exceed 2 percent. by weight.
It shall also conform to the following standards, namely
Moisture.-Not more than 12 percent. by weight.
Damage slices.-Not more than 5 percent. by weight.
Seed Coatings.-Not more than 6 percent. by weight.
Explanation.- (i) Seed coatings shall be the exterior covering of the seed.
(ii) Damaged slices mean the slices that are eaten by weevils or other insects and includes slices internally
damage by fungus, moisture, or heating.
1. Ins. by G.S.R. 878 (E), dated 17th November, 1992 (w.e.f. 17th May, 1993).
A.05.25.-Dried Mango Powder (Amchur)- means the powder obtained free by grinding clean and dried mango slices having characteristic taste and flavour. It shall be 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 percent. by weight or 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 basis).-Not more than 6 per cent. by weight.
(c) Ash insoluble dilute HCI).-Not more than 1.5 per cent. by weight.
(d) Crude fibre.-Not more than 6 percent. by weight.
(e) Acidity ash anhydrous tartaric acid.-Not more than 12.0 percent. and not less than 26.0 per cent. by weight.]
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.07.-Sweetening Agents.
1[A.07.0l.-”Plantation white sugar” (commonly known as sugar) means the crystallized product obtained from sugarcane or sugar beet. It shall be free from dirt, filth, iron fillings 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 at Not more than 0.5 per cent. by weight.
1050 ± 10C for 3 hours)
(b) Sucrose Not less than 98 percent by weight.
Sulphur dioxide shall exceed 70 parts per million.
1. Subs. by G.S. R. 916 (E), dated 17th November, 1987, (w.e.f. 17th May. 1988) for items A.07.01 and A.07.01.02 as amended by G.S.R. 74, dated 31st December. 1965, G.S.R., dated 205. dated 13th February, 1974 and G.S.R. 55 (El, dated 31st January, 1979.
A.07.01.0l.- 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, from fillings and added colouring matter. Extraneous matter shall not exceed 0. I percent. by weight. It shall also conform to the following standards, namely :
(a) Total ash
Not more than 0.4 percent. by weight.
(b) Sucrose Not less than 98.0 percent. by w-2ight.
Sulphur dioxide. shall not exceed 70 parts per million.
A.07.01.02.-“Refined sugar” means the white crystallized sugar obtained by refining of plantation white sugar. It shall be free from dirt, filth, iron fillings and added colouring matter. Extraneous matter shall not exceed 0.1 percent. by weight. It shall also conform to the following standard, namely:
(a)
Moisture (when heated at
1050± 10C for 3 hours)
Not more than 0.5 percent. by weight.
(b)
Sucrose
Not less than 99.5 percent. by weight.
A.07.02.-“Khandsart sugar” obtained from sugarcane juice by open pan process may be of two varieties, namely
(i) Khandsari Sugar Desi: and
(ii) Khandsari Sugar (Sulphur) all known as “Sulphur Sugar”.
It may be crystalline or in powder form. It shall be free from dirt, filth, iron fillings and added colouring matter. Extraneous matter shall not exceed 0.25 percent. 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 1050C ± 10C). Not more than 1.5 per cent by weight. Not more than 1.5 per cent. by weight.
(ii) Ash insoluble in dilute Not more than 0.5 Not more than 0.5 percent. by weight Not more than o.7 per cent. by weight.
(iii) Sucrose Not less than 96.5 per cent. by weight Not less than 93.0 per sent. by weight.
(iv) Sulphur dioxide Not more than 150 parts per million Absent.
NOTE.-Khandsari sugar can be distinguished from plantation white sugar on the following characteristics, namely Khandsari sugar Sugar
Khandsari Sugar Sugar
(a) Conductivity (100 mho/ cm2 ) 100-300 in 5 per cent solution at 300C. Not more than 100 in 5 per cent. solution at 30 c.
(b) Calcium oxide (mg/100 gm/) Not more than 100 Not more than 50.
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, from fillings and added colouring matter. Extraneous matter shall not exceed 0. I percent. by weight. It shall also conform to the following standard. Namely
(a) Sucrose Not less than 90.0 percent. by weight.
(b) Ash insoluble in dilute,
hydrochloric acid Not more than 0.7 percent. by weight.
Sulphur dioxide shall not exceed 150 parts per million.)
1[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 percent. of moisture, (b) 0.5 percent. ash and (c) 5 percent. of sucrose except in the case of Carbia collasa and honey dew where the maximum sucrose content shall be 10 percent. The maximum reducing sugar content (expressed as invert sugar) shall be 65 percent. in the case of Carbia collasa and honey dew where it shall be 60 percent. Fiche’s test should ordinarily be negative.
2[Fructose/Glucose ratio shall not be less than 0.95]
1. Subs. by G.S.R. 205, dated 13th February, 1974.
2. Subs. by G.S.R. 109 (E), dated 25th February, 1983, punished in the Gazette of India, Extraordinary, pt. II, Sec. 3 (i) , dated 26th February, 1983 (w.e.f) 26th February, 1983).
1[A.07.04.-“Ice rallies or edible ices” means the frozen ice produce 2 [which may contain sugar, syrup, fruit, fruit juices. cocoa, citric acid, permitted flavours and colours. It may also contain permitted stabilizer and/or emulsifiers not exceeding 0.5 percent. by weight.] It shall not contain an artificial sweetener.]
1. Subs. by G.S.R. 57 (E), date 11th February 1982 (w.e.f. 11th February, 1982).
2. Subs. by G.S.R 816 (E), dated 3rd November, 1983.
1[A-07-04.0l.-Ice candy means the frozen ice produce 2[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 percent.) 3[The total sugar expressed as sucrose shall not be less than 10 percent. by weight it]. It shall not contain any artificial sweetener.]
1. Ins. by G.S.R. 57 (E) dated 11th February, 1982.
2. Subs. by G.S.R 816 (E), dated 3rd November, 1983.
3. Subs. by G.S.R. 223 (El. dated 20th May, 1996 (w.e.f. 20th November, 1996).
1[A.07.05.-Gur or jaggery means the product obtained by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm, date coconut palm. It shall be free from substances on dry weight basis
(i) Total Sugars 2(expressed] as invert sugar] not less than 90 percent. and sucrose not less than 3[60] percent..
(ii) Extraneous matter insoluble in water not more than 2 percent.
(iii) Total ash not more than 6 percent.
(iv) ash insoluble in hydrochloric acid (HCI) not more than 0.5 percent
Gur or jaggery other that of the liquid or semi-liquid variety shall not contain more than 10 percent. moisture.]
4[Gur or jaggery may contain sulphur dioxide in concentration not exceeding 70 parts per million], 5[sodium bicarbonate, if used, for clarification purposes, shall be of Food Grade quality.]
1. Added by S.R.O. 1687. dated ] 4th July, 1956.
2. Ins. by G.S. R. 1533, dated 8th July, 1968.
3. Subs. by G.S. R. 133, dated 23rd January, 1973.
4. Ins. by G.S.R. 74, dated 31st December, 1965,
5. Added by G.S.R. 57 (E). dated 11th February, 1982 (w.e.f. 11th February, 1982).
1[A.07.06. “Cube sugar” means the sugar in the form of cube or cubed blocks manufactured from refined crystallized sugar. It shall be white in colour, free from dirt, and other extraneous contamination. It shall conform to the following standards :
(a) Sucrose Not more than 99.7 percent. by weight.
(b) Moisture Not more than 0.25 percent. by weight.
(c) Total ash Not more than 0.03 percent. by weight.
(d) Sulphur dioxide Not more than 70 ppm.)
1 Subs. by G.S.R. 55 (E), dated 31st January, 1979 punished in the gazette of India. Extraordinary, pt. II, sec. (i), dated 31st January 1979.
A.07.07.-Dextrose is a white or light cream granular powder, odourless and having a sweet taste.
When heated with potassium copritartrate solution it shall produce a copious precipitate of cuprous oxide. It shall conform to the following standards:
Sulphated ash Not more than 0. I percent. on dry basis.
Acidity 5.0g. dissolved in 50 ml. of freshly boiled and cooled water requires for neutralization not more than 0.21 ml. of N/10 sodium hydroxide to phenophathalein indicator.
Glucose ……………………………Not less than 99.0 percent. on dry basis.
Sulphur dioxide …………………….content shall not exceed 70.0 ppm.
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 crystallization. It shall conform to the following standards :
Moisture ………………..Not more than 25.0 percent. by weight.
Total ash ……………….Not more than 2.5 percent. by weight.
Total sugar as invert sugar ………………..Not more than 72.0 percent. by weight.
Sulphur dioxide content shall not exceed 70.0 ppm. 1[Sodium bicarbonate, if used, for clarification purposes, shall be of Food Grade quality.]
1. Ins. by G.S.R. 605 (E), dated 31st January 1979, published in the gazette of India. Extraordinary, pt. II, sec. 3 (i), dated 31st January, 1979.
[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 percent. by weight.)
1[A.07.09.-”Icing sugar” means the sugar manufactured by a pulverizing refined sugar of vacuum pan (plantation white) sugar with or without edible starch. Edible starch, II- added, shall be uniformly extended in the sugar. It shall be in the form of white powder, free from dust, or any other extraneous matter. It shall conform to the following standards :
(a) Total starch and sucrose (moisture free)
Not less than 99.0 percent.
by weight.
(b) Moisture
Not less than 0.80 percent.
by weight on dry basis.
(c) Starch
Not more than 2[4.0] percent.
by weight on dry basis]
1. Subs. by G.S.R. 55 (E), dated 31st January 1979, published in the gazette of India. Extraordinary, pt. II, sec. 3 (i), dated 31st January, 1979
2. Subs. by G.S.R. 916 (E), dated 17th November, 1987, (w.e.f. 17th May 1988) for the figure “5.0”.
1[A-07-10.-Saccharin sodium commonly known as soluble saccharin, having an empirical formulae as C7H4N.NaO3S.Na.2H2O and molecular weight as 241.2 shall be the material which is soluble at 200C in 1.5 parts of water and 50 parts of alcohol (95 percent.) ; and shall contain not less than 98.0 percent. and not more than the equivalent of 100.5 percent. of C7H4O3S NSNa calculated with reference to the substance dried to constant weight at 1050 assay being carried out as presented in Indian Pharmacopoea method shall be between 2260 C shall not be less than 12.0 percent and not more than 16.0 percent 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 molybenzoate as mentioned in the Indian Pharmacopoea.) .
1. Ins. by G.S.R.. 938, dated 26th May, 1971.
1[A-07.11.-Dried Glucose Syrup means the material in the form of coarse or fine white to creamish white powder, sweet to taste, blend in flavour and somewhat hygroscopic. It shall be free from 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 coaltar food colour. It shall conform to the following standards:
(a) Total solid content Not less than 93.0 percent. by weight.
(b) Reducing sugar content… Not less than 20.0 percent. by weight
(c) Sulphated ash…………… Not more than 10 percent. by weight
Not more than 40 ppm.
(d) Sulphur dioxide .…… Sulphur dioxide may be present in any amount not exceeding 150 ppm., if the product is intended for manufacture of confectionery to be sold under a label as specified under rule 42 (X).”]
1. Ins. by G.S.R. 57 (E) dated 11th February, 1982 (w.e.f 11th February, 1982).
1[A-07.12.-Aspartryl phenyl alanine methyl ester commonly known as Aspertame, having empirical formula as C14Hl8N2O5 and molecular weight as 294.31 shall be the material which is slightly soluble in water and methanol. It shall contain not less than 98 percent. and not more than 102 percent. of Aspertame on dried basis. It shall not contain more than 3 ppm. of Arsenic and 10 ppm. of Lead.
The loss on drying of the material at 1050C for 4 hours shall not be more than 4.3 per cent. of its weight. The sulphate ash shall not be more than 0.2 percent. It shall not contain more than I percent. of diketo-piperazine.]
1. Ins. by G.S.R. 454 (E), dated 15th April, 1988 (w.e.f. 15th April. 1988.
A.08.-Coffee-
A-08.01.-(1) Coffee (green raw of unroasted) means the seed of Coffea arabica, 1 [Coffea liberica, Coffea excelsa or Coffea robusta] freed from all but a small portion-of its sperinoderm 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 from any artificial colouring, flavouring facing, extraneous matter of glazing substance and shall be in sound, dry and fresh condition free from rancid or obnoxious flavour.
(5) 2[* * *] “roasted coffee” and “ground coffee” shall conform to the following analytical standards :
(i) Total ash (determined on the, sample dried to constant weight at IOO’C.), shall be feather’ v white bluish-white in colour 3[and shall be not less than 3.0 percent. and not more than 7.0 percent. by weight) of which not less than 65 percent.. shall be soluble in boiling distilled water. The ash insoluble in hot dilute HCI, shall be not more than 0. I percent.
(ii) The alkalinity of the 4[soluble ash] per gram of dried coffee shall be equivalent to not less than 5[3.5] ml. and not more than 6[5.0] ml.. of N/ IO acid.
(iii) The caffeine content as obtained by standard methods shall be not less than 7[l.0] percent.
(iv) The aqueous extract (determined by extraction of 2 grams of the sample dried to constant weight at1000C with 100 ml. of boiling distilled water for one hour under reflux) shall be not less than 8[26.0] percent. and not more than 9[35.0]per cent.
1. Subs. by G.S.R.992, dated 4thh June, 1971.
2 The words “coffee (green, raw or unroasted)” omitted by G.S.R. 992, dated 4th June, 1971.
3. Subs. by G.S.R. 57 (E), dated 11th February, 1982 (w.e.f. 11th February, 1982)
4. Ins. by G.S.R. 1340, dated 24th October, 1961.
4. 4. Subs. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette of India, pt. II, S. 3 (i), dated 2nd October, 1976.
6. Subs. by G.S.R. 465 (E), dated 14th August, 1997 (w.e.f 14th August, 1997).
7 Subs. by G.S.R. 1564, dated 17th November, 1962.
8. Subs. by G.S.R. 1417, dated 20th September, 1976.
9. Ibid.
1[A.08-02.-Chicory means the roasted chicory powder obtained roasting the cleaned and dried roosting the cleaned and dried roots of Chicorium intybus Linn. with or without the addition of edible fats and oils or Sugar like glucose or sucrose in proportion not exceeding 20 percent 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 percent. and no more than 10.0 percent. (on dry basis)
Ash insoluble in dilute HCL………… Not more than 2.5 percent. (on dry basis).
Water soluble matter………………… Not less than 50.0 percent. on dry basis.]
1. Subs. by G.S.R. 1533, dated 8th July, 1968.
1[A.08.03.-Coffee chicory mixture or coffee mixed with chicory or coffee and chicory and shall be pure ground coffee mixed with roasted and ground and shall be in sound, dry and dust free condition with no rancid or obnoxious flavour.
2[ The coffee chicory mixture shall contain caffeine not less then 0.6 percent and the aqueous extract shall not be more than 50 percent.]
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”.]
1. Subs. by S.R.O. 2755, dated 24th November, 1965.
2. Ins. by G.S.R. 74 dated 31st December, 1965.
1 [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 characteristic of coffee. It shall be free from impurities and shall not contain chicory or any other added substances. It shall conform to the following standards :
(a) Moisture
Not more than 2[4.0] percent.
(b) Total ash (on dry basis)
Not more than 2[12.0) percent.
(c) Caffein content
Not less than 2.8 percent. on dry basis.
(d) Solubility in boiling water Dissolves readily in 30 seconds with moderate stirring.
(e) Solubility in cold water at
160 ± 20C.
Soluble with moderate stirring in 3 minutes].
1. Ins. by G.S.R. 55 (E), dated 31st January, 1979, published in the Gazette of India. Extraordinary, pt. II, Sec. 3 (i), dated 31st January.
1[A-08.05.- Infant 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 the colour, taste, and flavour characteristics of coffee -chicory powder It shall be free from an impurities and shall not contain any other added substance. The percentage of coffee and chicory used shall be marked on the container 2[as provided in Cl. (ii) of sub-rule (A) of rule 42). It shall also conform to the following standards, namely:-
(a) Moisture Not more than 5 percent. by weight.
(b) Total ash (basis) Not less than 7.0 percent. and not more than 10.0 percent. by weight.
(c) Caffein (anhydrous) Not less than 1.4 percent. by weight on dry basis.]
1. Ins. by G.S.R. 848 (E), dated 19th November, 1983.
2. Subs. by G.S.R. 917 (E). dated 17th November. 1987 (w.e.f. 17th November. 1987) for the words figures brackets and letter “as provided in sub-rule (A) of rule 42”.
A .09.- 1[* * *]
1. Omitted by G.S.R. 1533. dated 8th July. 1968.
A.10.-Edible fat.
A.10.0l.-Beef fat or suet means the fat obtained from a beef carcass. It shall have a saponification value varying from 193 to 200 and an iodine value from 35 to 46.
A.10.02.-Mutton fat means fat obtained from the carcass of sheep. It shall have a saponification value varying from 192 to 195 and on iodine from 35 to 46.
A.10.03.Goat fat means the rendered fat from goat. It shall have a saponification value varying from 193 to 196 and an iodine value from 36 to 45.
A.10.04.-Lard means the rendered fat from hogs and shall not contain more than one percent. of substances other than fatty acids and fat. It shall have a saponification value varying from 192 to 198 and iodine value from 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 from other oils and fats, mineral oil and added colours.
It shall conform to the following standards
Percentage of free fatty acids (calculated as oileic acid) .... Not more than 1.5.
Iodine value…………………32 to 42.
Melting point ……………….. 290C to 340C
Butyro-refractometer reading at 400C…..40.9 to 48.0
Saponification value…………………… 185 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 from rancidity, dirt, filth, insects and insect fragments or fungus infestations.
It shall conform to the following standards :
Total ash ……………….Not more than 14.0 percent. (on moisture and fat-free basis).
Ash Insoluble in dilute HCL…………. Not more than 1.0 percent. (on moisture and free and fat free basis)
Alkalinity of total ash …………………..Not more than 6.0 percent. as K2O (on moisture and fat free basis).
Cocoa butter
(i) For low fat -----------Not less than 10.0 percent. on moisture and fat-free basis.
(ii) For high fat-----------Not less than 20 percent. on moisture and fat-free basis.]
1[A. 10.07.-Refined salseed fat means the fat obtained from seed kernels of Sal trees, Shorea robusta Gaertn (N.O. Dipterocarpaceae) which has been neutralized with alkali bleached with bleaching earth or activated carbon or both, 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 from adulterants, sediment, suspended or other foreign matter, separated water or added colouring substances. 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 percent.
(ii) Butyro –refrectometer reading at 400C……………… 36.7-51.0
or
(iii) Iodine value (Wijs method) ………………………..31-45
(iv) Saponification value……………………………. 1801-195
(v) Unsaponifiable matter……………………… Not more than 2.5 percent. by weight.
(vi) Free fatty acids (expressed
as oleic acid or acid value …………………Nor more than 0.25 percent. by weight.
(vii) 9, 10 expoxy and 9, 10
Dihydroxy stearic acid ………………………… Not more than 3.0 percent. by weight
(viii) Flash point (Pensky Marten closed method) …………………Not less than 250C.]
1. Ins. by G.S.R. 19 (E). Published in the Gazette of India, Extraordinary, pt. II, Sec. (i), dated 28th January, 1980.
1[A.01.08.-Carob powder means the powder obtained from the roasted pods of carob (fibbled carob) of Ceratonia Siliqtia (L) Taub (Fam, Leguminosae) and shall be free from husk. It shall be free from any artificial colouring, flavouring, extraneous matter or glazing substance 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 percent. by weight.
(ii) Acid insoluble matter …………Not more than 5 percent. by weight
(iii) Tannin content ………………Not less than 0. I percent. and not more than 0. 15 percent.]
1. Ins. by G.S. R. 764 – (E), dated 15th November, 1984.
1[A.10.09.-Kokum Fat means the fat obtained from clean and sound kernels of kokun (Garcinia Inclica shoisy) also known as kokum, 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 conform to the following standards, namely
(a) Butyro refractometer reading at …………………….400C, 45.9-47.3
or
Refractive Index at 400C ……………………….1.4565 to 1.4575
(b) Saponification value …………………….187-191.7
(c) Unsaponifiable matters…………………..Not more than 1.5 percent. 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 250C
1. Ins. by G.S.R. 481, dated 6th September, l993 (w.e.f. 2nd October, 1983)
A.10. I0.-Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by 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 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 at 400C, …………….43.7-51.6
or
Refractive Index at 400C …………………..1.4550 to 1.4604
(b) Saponification value ………………………..185-198
(c) Unsaponifiable matters …………………Not more than 1.5 percent. by weight
(d) Iodine value (Wijs) ……………….32-57
(e) Acid value ………………………Not more than 0.5
(f) Flash Point [Pensky-Martens
(closed) method] ……………….Not less than 250C.
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. from rancidity, adulterants, sediment, suspended on other foreign matter, separated water, added colouring and flavouring matter and mineral oil.]
It shall also conform of the following standards, namely
(a) Butyro refractometer reading at 400C,………………….. 47.5-49.5
or
Refractive Index at 400C ………………..1.4576 to 1.4590
(b) Saponification value …………….187-192
(c) Unsaponifiable matters …………….Not more than 1.5 percent. by weight
(d) Iodine value (Wijs) ………………36-43
(e) Acid value………………………….Not more than 0.5
(f) Flash Point Pensky-Martens
(closed) method] ……………………..Not less than 2500C.]
A.10.12.-Phulwara Fat means the fat obtained from clean and sound seeks kernels of Phulwara [variously named Asiandra Butyracea (Roxb) Baehni, Madhuca Butyracea or Bassia Bittyraceal] by a 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 shall be free from rancidity, adulterants, sediments, suspended on other foreign -matters, separated water, added colouring and flavouring substances and mineral oil.
It shall conform to the following standards, namely
(a) Butyro refractometer reading at 400C,……………. 48.6-51.0
or
Refractive Index at 400C ………………1.4584 to 1.4600
(b) Saponification value……………192.5-199.4
(C) Unasponifiable matters ……………Not more than 1.5 percent. by weight
(d) Iodine value (Wijs) ………………..43.8-47.4
(e) Acid value …………………..Not more than 0.54
(f) Flash Point [Pensky-Martens
(closed) method] ……………………………………..Not less than 2500C.]
1[A.11.-Milk and milk produces.]
1. Subs. by G.S.R. 1533. dated 8th July 1968.
1[A.11.01.01 ¬¬¬- Milk is the normal mammary secretion derived from complete milking of healthy 2[milk animal without either addition thereto or extraction therefrom. It shall be free from colstrum milk of different classes and of different designations shall conform to the standards laid down in the Table below item A..11.01.11]
1. Subs. by G. S. R. 550 (E), dated 4th July 1985.
2. Ibid., for certain words.
A.11.01.02.-Pasteurization.-The term “pasteurization” when used in association with 3 milk of different classes] by a heat treatment as mentioned below and cooling to a suitable temperature before distribution. Pasteurized 1 [milk of different classes] shall show a negative phosphatase test.
The terms “pasteurization”, “pasteurized” and similar terms shall be taken to refer to the process of heating every particle of 4, milk or different classes] to at least 630C, and holding at such temperature continuously for at least 30 minutes, or heating it to at least 71.50C. and holding at such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give a negative phosphatase test.
All pasteurized 2[milk of different classes) shall be cooled immediately to a temperature of 100C, or less, 3[** * ]
1. Subs. by G.S.R. 550 (E), dated 4th July. 1985.
2. Omitted by G.S.R. 243, dated 15th February, 1980.
3. Explanation omitted by G.S.R. 550 (E), dated 4th July 1985.
7[A.11.01.03.-Sterillization.-The term “sterilization” when used in association with milk, means heating milk in sealed container continuously to a temperature of either 1150C for 15 minutes or at least 1300C for a period of one second or more in a continuous flow and then packed under aseptic condition in hermetically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture.]
1. Subs. by G.S.R. 10 (E). dated 7th January, 1991 (to be effective after six months from 7th January, 1991).
A.11.01.04.-Boiled milk means milk which has been brought to boil.
1[A.11.01.05.-Flavoured milk, by whatever name called, may contain 2[nuts (while fragmented or grounded)]. chocolate, coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurized, sterilized or boiled.] 3[The type of milk shall be mentioned on label.)
1. Subs. by G.S.R. 133. (rated 23rd January, 1973.
2. Ins. by G.S.R. 1417, dated 20th September 1976. published in the Gazette of India. Pt. Sec. 3 (i), dated 20th October 1976.
3. Ibid
1[A.11.01.05.A.-”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 conforms to the standards given In the table below item A.11.01. 11].
1. Ins. by G.S.R. 55 (E), dated 31st January. L979. published in the Gazette of India. Pt. 11, Sec. 3 (i) dated 31 st January, 1979.
A.11.01.06.-”Standardized milk” means cow milk or buffalo milk 1[sheep milk or goat milk or a combination of any of these milk] that has been 2[standardized to fat and solids-non-fat percentage] given in the table below item A.11.01.11 by the 3[adjustment of milk solids]. Standardized milk shall be pasteurized and shall show a negative phosphatase test.
1. Subs. By G.S.R. 55 (E), dated 31st January, 1979.
2. Subs. by G.S.R. 550 (E), dated 4th July, 1985, for the words “stabilized to a fat percentage.”
3. Subs. by ibid., for the words “abstraction and or addition of milk fat, or by the addition of skimmed milk or by addition of recombined or reconstituted skimmed milk”.
A.11.01.07.-Recombined milk means the homogenized product prepared from milk fat, non-fat solids. and water. Recombined milk shall be pasteurized and shall show a negative phosphatase test.
A.011.01.08.-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 1[that, has been standardized to fat and solids-non-fat percentage given in the Table below item A. 11.01.11 by adjustment of milk solids.] It shall be pasteurized 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 takes place on standing.
1. Putani Lal v. State, (1980 I F.A.C., 284, 286.
A.11.01.09.-Double-toned milk means the product prepared- by admixture of cow or buffalo milk or both with fresh skimmed milk, or by admixture of low or buffalo milk or both that has been standardized to fat and solids-non-fat percentage given in the below item A.11.01.11 by adjustment of milk solids. It shall be pasteurized 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 himogeneous and no deposition of solids takes on standing.
A.11.01.10. Skimmed milk means the product prepared from milk from which almost all the milk from which almost all the milk-fat has been removed mechanically.
1[IA.11.01.10-A.-A Full Cream Milk means milk or a combination of buffalo or cow milk or a product prepared by combination of- both that has been standardized to fat and solids- not fat percentage, given, under Item A.11-01-11, by adjustment /addition of milk solids. Full Cream 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).
1. Ins. by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f. 20th November, 1996).
A.11.01.1l.-Standards for different classes and designations of milk shall be as follows:
Class of’
milk
Designations
Locality
Minimum percent.
Milk fat Milk solids
non-fat
1
2 3
4
5
Raw,
pasteurized,
boiled,
flavoured Assam
Bihar
Chandigarh
Delhi
and Gujarat 6.0 9.0
sterilized
Raw
pasteurized,
boiled,
flavoured
and
sterilized
Buffalo
Milk
Haryana
Maharashtra
1 [Meghalaya. Punjab
Sikkim]
Uttar Pradesh
West Bengal
Andaman & Nicobar.
Andhra Pradesh
2[Arunachal Pradesh]
Dadra and Nagar Haveli,
Goa Daman and & Diu
3[Himachal Pradesh]
3[Jammu and Kashmir]
Karnataka, Kerala, Laccadive,
Minicoy & Amindivi Islands
4[* * *]
Madhya Pradesh
Manipur
2[Mizoram]
Nagaland
5[* * *]
Orissa Pondicherry
Rajasthan
6[Tamil Nadu]
Tripura
5.0
9.0
Chandigarh
Haryana
Punjab 4.0 8.5
Andaman & Nicobar
Andhra Pradesh
7[Arunachal Pradesh] Assam
Dadra & Nagar Haveli
Delhi
Gujarat
Goa, Daman & Diu
Himachal Pradesh
9[Jammu and Kashmir] Karnataka, Kerala,
Cow milk Laccadive, Minicoy & 3.5 8.5
Amindivi Islands
Madhya Pradesh
7[* * *]
Maharashtra
[Meghalaya]
Manipur
Nagaland
Pondicherry
8[Sikkim, Tamil Nadu]
Tripura
Uttar Pradesh
West Bengal.
[Mizoram, Orissa] 3.0 8.5
Goat or sheep milk Raw,
pasteurized
boiled,
flavoured
and
sterilized. Chandigarh
Haryana
Kerala
Madhya Pradesh
Maharashtra
Punjab
Uttar Pradesh
Andaman & Nicobar Islands
Andhra Pradesh
9[Arunachal Pradesh
3.5
9.0
Assam
Bihar
Dadra & Nagar Haveli
Delhi
Goa, Daman & Diu
Gujarat
Himachal Pradesh
10[Jammu and Kashmir, Karnataka]
Laccadive, Minicoy and 3.0 9.0
Amindivi Islands
11[* * *]
12[Meghalaya, Mizoram
Manipur
Nagaland
Pondicherry
12[* * *]
Orissa
Rajasthan
11[Sikkim, Tamil Nadu]
Tripura
West Bengal
13[Mixed milk Raw, pasteu-rized, boiled flavoured All-India 4.5 8.5
Standardized milk Pasteurized flavoured and sterilized All-India 4.5 8.5]
Recombined milk 14[Pasteurized flavoured and sterilized
All-India 3.0 8.5
Toned milk 14[Pasteurized flavoured and sterilized All-India 3.0 8.5
Double-toned sterilized Flavoured
Skimmed milk Raw, pasteurized boiled flavoured sterilized. All-India Not more than 0.5 percent 8.7
14[Full cream milk Pasteurised and sterilised
All-India 6.0 9.0]
1. Subs. by G.S.R. 3 (E)dated 1st January, 1985.
2. Ins. by ibid
3. Ins. by G.S.R. 1764, dated 18th July, 1969.
4. Omitted by G.S.R. 3 (E), dated Ist January, 1985.
5. Omitted by G.S. R. 3 (E), dated I st January, 1985.
6. Ins. by G.S.R. 1764, dated 18th July. 1969.
7. Ins. by G.S.R., 3(E), dated 1st January, 1985.
8. Subs. by ibid.
9. Subs. by G.S.R. 3 (E), dated 1st January, 1985.
10. Ins. by G.S.R. 3 (El, dated 1st January, 1985
11. Omitted by G. S. R. 3 (E), dated 1st January, 985.
12. Subs. by ibid.
13. Subs. by, G.S.R. 55 (El. dated 31st January, 1979, published in the Gazette of India. Extraordinary, Pt. II, See. 3 (i) dated 31 st January. 1979.
14 Added by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f 20th November, 1996).
NOTES.-(1) When milk is offered for sale without any indication of the class, the standards prescribed for buffalo milk shall apply,
(ii) The heat treatments for the various designated milk shall be as follows:
Designation Heat Treatment.
Raw Nil.
Pasteurized Pasteurization,
Boiled Boiling,
Flavoured Pasteurization or sterilization
Sterilized Sterilization.
A.11.02.-“Milk products” means the products obtained from milk. such as. cream, malai, card, skimmed milk, Curd, chhanna. skimmed milk, cheese, processed cheese ice-cream, milk ices, Condensed milk, sweetened and unsweetened milk powder, partly skimmed milk powder, khoa, infant milk food, table butter and deshi butter. -
A.11.02.0l.-Milk products specified in Appendix B shall not contain any substance not found in milk unless specified in the standards.
A.11.02.02.-“Crearn including sterilized cream” means the product of cow or buffalo milk or a combination thereof. It shall be free from starch and other ingredient,, foreign to milk. It may be of following three categories, namely:-
1. Low fat cream - containing milk fat not less than 25.0 percent. by weight. weight.
2. Medium fat cream.- containing milk fat not less than 40.0 percent by weight.
3. High fat cream- containing milk fat not less than 60.0 percent. by
NOTE.- Cream sold without any indication about milk fat content shall be treated as high fat cream),
A.11-02-03.-”Malaill means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk or a combination thereof. It shall Contain not less (ban 25.0 percent. 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-fit and milk solids non-fat as the milk from which it is prepared.
Where dahi or curd, 1[* * *] is sold or offered for sale without any indication of class of milk, the standards prescribed for dahi prepared from buffalo milk shall apply. 2[Milk solids may also be used in preparation of this product.]
1 . Omitted by G.S.R. 503 (E). dated 1st September. 1981.
2. Ins. by G.S.R. 550 (E). dated 4th, July, 1985.
A.11.02.05.”Chhanna or pancer” 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 percent. moisture, and the milk fat content shall not be less than 50.0 percent. of the dry matter. 3[Milk solids may also be used in preparation of this product.]
1. Omitted by G.S.R. 10 (E), dated 7th, January, 1991 (to be effective after six months from 7th January, 1991).
1(A. 11.02.06.-[* * *].
1. Omitted by G.S.R. 10 (E), dated 7th, January, 1991 (to be effective after six months from 7th January, 1991).
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 cultures. It shall not contain any ingredients not found in milk, except coagulating agent, sodium chloride, calcium chloride (anhydrous salt) not exceeding 0.02 percent. 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 polyphosphoric acid as linear phosphate, 1[* * *] not exceeding 0.2 percent. by weight. Wax used for covering the outer surface shall not contain anything harmful to health. In case the wax is coloured, only permitted food colours shall be used. Hard cheese shall contain not more than 43.0 percent. moisture and not less than 42.0 percent. milk fat of the dry matter. Hard cheese may contain 0.1 percent. of sorbic acid, or sodium, potassium or calcium salts as sorbic acid : or 0.1 percent of nicin 2[either singly or in combination].
3[Natamycin may be used for surface treatment only, subject to the following conditions, namely :-
(i) Maximum level of application shall not exceed 2 mg/dm 3 of cheese surface.
(ii) The penetration depth shall not exceed 2 mm.
(iii) The maximum residue level in the finished product shall not exceed I mg/dm 3I.
1 . Omitted by G.S.R. 503 (E). dated 1st September. 1981.
2. Added by G.S.R. 205. dated 13th February. 1984.
3. Added by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f . 20th November, 1996).
A.11.02.07.0l.-”Processed cheese” means the product obtained by 1[heating one or more types of hard cheese] with permitted emulsifiers and/or stabilizers, namely citric acid, sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear polyphpsphate) 2[* * *] 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 percent. of anhydrous permitted emulsifiers and/or stabilizers, provided that the content of anhydrous inorganic agents shall in no case exceed 3.0 percent. of the finished product. It shall not contain more than 47.0 percent. moisture. The milk fat content shall not be less than 47.0 percent. of the dry matter. Processed cheese may contain 0.1 percent. sorbic acid or its sodium, potassium or calcium, salts (calculated as sorbic acid) or 0.1 percent. of nicin, 3[either singly or in combination]. It may contain calcium chloride (anhydrous) not exceeding 0.02 percent. by weight.
1. Subs. by ibid.
2. The words “with a degree of polymerization up to 6 units” omitted by G.S.R. 503 (E). dated 1st September. 1981.
3. Added by G.S.R. 550 (E). dated 4th July. 1985.
1[A. 11.02.07.02.-”Processed Cheese Spread” means a product obtained by communicating and mixing one or more types of 2[* * *] cheeses into a homogenous 3[* * *] mass with the aid of heat. It may or may not contain butter, cream, butter oil, skimmed milk, milk powder, cheese, whey, 4[***] butter milk or one or more of these or any of these from which part of water has been removed. It may also contain permitted emulsifying and stabilizing agents. It may also contain one or more of the sodium/potassium salts of citric acid in such quantities that mass of the solids of such emulsifying agents is not more than 4 percent. of mass of the processed cheese spread. It may contain sequestering and buffering agents. namely lactic acid, acetic acid, entire acid and phosphoric acid. It may contain vegetable colouring matter such as annatto, carotene, permitted flavouring agents and milk coagulating enzyme is with or without purified 5[calcium chloride (anhydrous salt) not exceeding 0.02 percent. and sodium citrate not exceeding 2.0 percent.] may be added. It may contain natural sweetening agents, namely. sugar, dextrose cane sugar, corn syrup, honey, corn syrup solids, maltose, malt syrup and hydrolyzed lactose in quantity necessary for seasoning and spices and condiments. It may contain sodium chloride not exceeding 3 percent. by weight. Processed cheese spread may contain sorbic acid or nicin or both to the maximum extend of 0.1 percent. by weight. It shall, not contain more than 60 percent. moisture and milk I-at contents (on dry basis) shall not be less than 40 percent. by weight.]
1. Ins. by G.S.R. 10 (E). dated 7th January. 1991 (to be effective after six months from 7th January, 1991).
2. Omitted by G.S.R 223 (E), dated 20th May, 1996 (w.e.f 20th November, 1996.
3 Omitted by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f 20th November, 1996).
4. ibid.
5. Subs. by ibid
A.11.02.08.-”Ice cream, kulfi kulfa and chocolate ice cream” means 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 the cane sugar 1[dried liquid glucose 2[Maltodextrin]], eggs fruits, fruit juices, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted stabilizers and emulsifiers not exceeding 0.5 percent. by weight. The mixture shall be suitably heated before freezing. The product shall contain not Less 10.0 percent. milk fat. 3.5 percent. protein and 36.0 percent. total solids, 3[* * *].
4[Starch may be added to a maximum extent of 5.0 percent. under the declaration, on a label as specified in sub-rule (2) of rule 53.
The standards for ice cream shall also apply to softy ice-cream.]
5[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].
1. Ins. by G.S.R. 243, dated 15th February, 1980.
2. Ins. by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f 20th November, 1996).
3. Omitted by ibid.
4. Added by G.S.R. 205. dated 13th February. 1974.
5. Added by G.S.R. 550 (E), dated 4th July, 1965,
1[A.11.02.08.0l.-”Dried Ice Cream Mix” shall be the material prepared by spray or roller drying of ice-cream mix. It shall contain milk solids, sucrose or corn syrup or refined Sugar.
It may contain permitted colours and flavours. It may contain stabilizers and 2[emulsifiers] not exceeding 1.25 percent by weight. The product shall contain not less than 27.0 percent. milk fat and 9.5 percent. protein and moisture shall not be more than 40 percent. by weight. The sucrose content shall not be more than 40 percent. by weight.
The process of drying shall be mentioned on the able. It shall be packed in hermetically sealed clean sound containers].
1. Ins. by G.S.R. 41 (E), dated 29th January, 1997 (w.e.f. 29th January, 1997).
2. Corrected by G.S.R. 286 (E). dated 29th May, 1997
A.11.02.09.- ”Milk Ices or milk lollies” means the frozen product obtained from milk, skimmed milk or milk products, with or without the addition of the cane sugar 1[dextrose, liquid glucose and dried liquid glucose], eggs fruits fruit juices. nuts, chocolate, edible flavours. and permitted food colours. It may contain permitted stabilizers not exceeding 0.5 percent of the product. The mixture shall be suitably heat treated before freezing. The product shall contain not more than 2.0 percent milk, fat, not less than 3.5 percent proteins and not less than 20.0 percent contain permitted stabilizers not exceeding 0.5 percent. of the product. The mixture shall be suitably heat treated before freezing. The product shall contain not more than 2.0 percent. milk, fat, not less than 3.5 percent. proteins and not less than 20.0 percent. total solids.
1. Ins. by G.S.R. 243, dated 15th February, 1980.
A.1.11.02.10.- ”Condensed milk unsweetened (evaporated milk)” means the product obtained from cow or buffalo milk or a combination thereof or from standardized milk, by the 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 1[***] not exceeding 0.2 percent. 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 percent. milk fat and not 26.0 percent. milk solids. 2[if the product is subjected to Ultra High Temperature (UHT) treatment by heating it at a temperature of not less than 1400C for a minimum period of 3 seconds followed by aseptic packaging, it shall be designated as UHT and labelled as specified under Cl. (ddd) of sub-rule (B) of rule 42.]
1. The words “with degree of polymerization up to 6 units” omitted by G.S.R. 503 (E), dated 1st September, 1981.
2. Ins. by G.S.R. 223 (E), dated 20th May, 1996 (w.e.f. 20th November, 1996).
A. 11.02.11.-”Condensed milk sweetened” means the product obtained from cow or buffalo milk or combination thereof or from standardized milk by the partial removal of water and after addition of cane sugar. It may contain added refined lactose 1[permitted flavour, calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate 2[* * *] not exceeding 0.3 percent. 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 percent. total milk solids and not less than 40.0 percent. cane sugar.
1. Ins. b G.S.R. 55 (E). published in the Gazette of India. Extraordinary. Pt. 11. Sec. 3 (i). datedy31st January, 1979.
2. The words “with a degree of polymerization upto 6 units” omitted by G.S.R. 503 (E). dated 1st September. 1981.
A.11.02.12.-”Condensed skimmed milk unsweetened, evaporated skimmed milk” means the product obtained from cow or buffalo skimmed milk or combination thereof’ by the partial removal of’ water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salt of orthophosphoric acid and polyphosphoric acid (as linear phosphate 1[* * *] not exceeding 0.3 percent. 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 percent. total milk solids. The fat content shall not exceed 0.5 percent. by weight. 5[If the product is subjected to Ultra High Temperature (UHT) treatment by heating it at a temperature of not less than 1400C for a minimum period of 3 seconds followed by aseptic packaging, it shall be designated as UHT and labelled as specified under Cl. (ddd) of sub-rule (B) of rule 42.]
1. Ins. by G.S.R. 223 (El. dated 20th May, 1996 (w.e.f 20th November, 1996).
A. 11.02.13.- ”Condensed skimmed milk sweetened” means the product obtained from cow of buffalo milk or 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 percent. by weight of the finished product. Such addition need not be declared on the label. Condensed skimmed milk sweetened shall contain not less than 26.0 percent. of total milk solids and less than 40.0 percent. cane sugar. The fat content shall not exceed 0.5 per cent. by weight.
1. The words “with a degree of polymerization upon 6 units” omitted by G.S.R. 503 (E), dated 1st September. 1981.
A.11.02.14. – “Milk powder” means the product obtained from cow or buffalo milk or a combination thereof from standardized milk, by the removal of water. It may contain calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (linear phosphate 2[***]not exceeding 0.3 percent., by weight of the finished product, and 0.01 percent, of butylated hydroxyanisole (BHA) by weight of the finished product. Such addition need not be declared on the label 1[for improving dispensability, it may contain lecithin to a maximum limit of 0.5 percent. under label moisture as per rule 42 (ee)]. Milk powder shall contain not more than 5.0 percent. moisture and not less than 26.0 percent. milk fat. 2[The maximum acidity expressed as lactic acid shall not be more than 1.2 percent.] The plate count shall not exceed 50,000 per gram 3[Coliform shall be absent in 0. I gram of the powder] solubility index of the product shall be as follows:
Roller dried Spray dried
4[***] 5[* * ] 7[***]
6[Solubility percent. (min) 85.0 98.5]
6[* * *]
The process of drying shall be mentioned on the label. The spray-dried product shall be 7[packed in nitrogen or mixture of nitrogen and carbon dioxide in hermetically sealed contains 8[* * *]
9[Provided 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 grades polyethelene of minimum thickness 0.050 mm encased with multiwalled kraft paper bags, or packs made out of kraft paper sandwich laminated to high density polyethylene woven fabric. The product shall be stored below 20 degree centrigade and a statement of this effect shall be made on the package, along with 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”.]:
10[Provided further that if the spray 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 percent. by weight and shall be clearly labelled as “To be used within five months from the date of’ packing” and “Not for direct consumptions:
1. Ins. by G.S.R. 55 (E), dated 31st January 1979.
2. Ins. by G.S.R. 705, dated 13th February1974.
3. Subs. by G.S.R. 11 (E), dated 4th January 1975, for the words and figures “coliform shall not exceed 90 per gram (E, Coil) shall be absent”.
4. Omitted by G.S.R. 205, dated 13th February, 1974.,
5. Omitted by G.S.R. 503 (E), dated 1st September 1981.
6. Subs. by G.S.R. 55 (E), published in the Gazette of India, Extraordinary, pt. II, Sec. 3 (i) dated 31st January, 1979.
7. Subs. by G.S.R. 10 (E), dated 7th January, 1991 (to be effective after six months from 7th January 1991).
8. Omitted G.S.R. 764 (E), dated 7th September, 1990 (w.e.f 7th December. 1990).
9. Ins by G.S.R. 12 (E), dated 5th January, 1987, published in the Gazette of India
Extraordinary Pt. II, Sec. 3 (i) No. 9, dated 5th January, 1987.
10. Added by G. S R. 41 (E), dated 29th January, 1997 (w.e.f 29th January, 1997).
A.11.02.15.- ”Skimmed milk powder” means the product obtained from 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 and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate 1[* * *] not exceeding 0.3 percent. by weight of the finished product. Such addition need not be declared on the label. Skimmed milk powder shall not contain more than 1.05 percent. milk fat and moisture shall not exceed 50 percent. 2 [The total acidity expressed as lactic acid shall exceed 1.5 percent. The plate count shall not exceed 50,000 per gram and 3[Coliform shall absent in 0.1 gram of the powder. The index of the product shall be as follows:
Roller dried Spray dried
4[***] 5[* * ] 6[***]
6[Solubility percent. (min) 85.0 98.5]
The process of drying shall be mentioned in the table.
1. Omitted by G.S.R. 503, dated 1st September, 1981, for the words “with a degreed of polymerization up to 6 units”.
2. Subs. by G.S.R. 205, dated 13th February, 1974.
3. Omitted by G.S.R. 11 (E), 4TH January 1985, read with G.S.R. 368 (E), dated 18th April 1985 for the words and figures “Coliform count shall not exceed 90 per gram (E. Coli) shall be absent.
4. Omitted by G.S.R. 205, dated 13th February, 1974.
5. Subs. by G.S.R. 55 (E), published in the Gazette of lndia , Extraordinary, Pt. II, Sec. 3 (i). dated 31st January, 1979.
6. Subs. by G.S.R. 550 (E), dated 4th July, 1985, for the words “fat content of the product shall be between 1.6 and 24.0 per cent”.
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 and sodium citrate sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate 1[* * *] not exceeding 0.3 percent. by weight of the finished product. Such addition need not be declared on the label. Partly skimmed milk powder shall not contain more than 5.0 percent. moisture and 2[fat content of the product shall be more than 1.5 and less than 26.0 percent.] butylated hydroxyanisol of (BHA) not exceeding 0.01 percent. by weight of the finished product may be added. The exact fat content shall be indicated on the label. The maximum solubility index of the product shall conform to the following standards:
Roller dried Spray dried
3[***] 4[* * ] 6[***]
5[Solubility percent. (min) 85.0 98.5]
The process of drying shall be mentioned on the label. The spray- dried product shall be packed in hermetically scaled container 6[* * *]
7[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 total amount of food additives including neutralizers added shall, however, be same as prescribed for partly skimmed milk powder. It shall also conform to other standards prescribed for partly skimmed milk powder except that solubility percentage will be 75 per cent. minimum by weight.]
1. Omitted by G.S.R. 503 (E), dated 1st September, 1981.
2. Subs. by G.S.R. 550 (E), dated 4th July, 1985, for the words “fat content of the product shall be between 1.6 and 24.0 per cent”.
3. Omitted by G.S.R. 205, dated 13th February, 1974.
4. Omitted by G.S. R. 503 (E), dated 1st September. 1981.
5. Ins. by G.S.R. 550 (E), dated 4th July, 1985.
6. Omitted by G.S.R. 764 (E), dated 7th September, 1990 (w.e.f. 7th December, 1990).
7. Ins. by G.S.R. 205, dated 13th February, 1974.
1[A. 1 1.02.17.-”Khova” means the product obtained from cow or buffalo 2[or goat or sheet] milk 3[or milk solids] or a combination thereof by rapid drying.. The milk fat content shall not be less than 20 percent. of the finished product].
4[It may contain citric acid not mote than 0.1 percent by weight].
1. Ins. by G.S.R. 550 (E), dated 4th July, 1985 (w.e.f. 4th July, 1985).
2. Added by G.S.R. 205, dated 13tb February, 1974.
3. Ins. by G.S.R. 550 (E), dated 4th July, 1985.
4. Subs. by G.S.R. 133 dated 23rd January, 1973.
17[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,
“Ferric fumetate Ferrous succinate.
“Ferric ammonium citrate Ferric pyrophosphate
It shall be free from starch and added anti oxidants. It shall -also be free from dirt and 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, percent by weight (not more than) -4.5
2. Total milk protein, percent. by weight (not less than) -12.0
3. Milk fat, percent. by weight (not less than) -18.0
4. Total ash, percent by weight (not more than) -8.5
5. Ash insoluble in dilute Hydrochloric acid, percent. by weight
(not more than)
0.1
6. Solubility-
(a) Solubility Index maximum-
(if roller dried)
(if spray dried)
15.0 ml
-2.0 ml
(b)Solubility percent. by weight (not less than)
(if rolled dried)
(if spray dried)
-85.0
-98.5
7. Vitamin A. (as retinol) mcg. per 100g. (not less than) -350
8. Added Vitamin D (expressed as Cholecalciterol)
1µ per 100 g. (not less than)
180
9. Iron, mg. per 100 g. (not less than) -50
10. Thaimine, mcg per 100 g. (not less than) -185
11. Nicotinamide, meg per 100 g. (not less than) 1160
12. Riboflavin, mcg per 100 g. (not less than) -275
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 I 00 g. (not less than) -20
16. Pantothenic acid, mg per 100 mg. (not less than) -1.4
17. Biotin, mcg per 100 g. (not less than) -7
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 100 g. (not less than) -280
21. Iodine, mcg per 100 9. (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 9. (not less than) -250
27. Phosphorous (p), mg per 100 g. (not less than) -115
28. Magnesium (Mg), per 100 g. (not less than) -22
29. Calcium (Ca), mg per 100 g. (not less than) -230
30. Choline, mg per 100 g. (not less than) -32
31. Bacterial count, per g. (not more than) -40,000
32. Coliform count -absent in 0.1 g.
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 from deterioration.
It shall be packed in nitrogen or a mixture of nitrogen and carbondioxide.
1[A.11.02.18.0l.-Infant formula means the product prepared by spray drying or roller drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by difference 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, colil3er, zinc and iodine and others. The source or iron may be selected from:,
“Ferrous sulfate Ferrous citrate
“Ferrous Femerate Ferrous succinate
“Ferric Ammonium citrate Ferric pyrophosphate.”
It shall be free from added starch, 2[* * *] added, colour and added flavour. It shall not have rancid taste and musty odour. Vegetable oils rich in polyunsaturated fatty acids shall be added to partially substituted milk fat to an extent that the product shall contain a minimum of 12 percent. by weight of milk fat and a minimum of inoleate content of 1.398 g. per 100 g. of the product.
The product shall also contain a minimum of’0.70 1µ of Vitamin E per 100 Cal.
It shall conform to the following standards, namely
1. Moisture, percent. by weight (not more than) -4.5
3[2. Total milk protein, percent by weight not less than
10.00 not more than 16.0]
3. Total f at, per cent by weight (not less than) -18.0
4. Total ash, percent. by weight (not more than) -8.5
5. Ash insoluble in dilute hydrochloride acid. percent.
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 percent 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 (express as cholecalciterol) 1 µ per 100 g. (not less than)
-180
9. Iron, mg. per 100 g. (not less than) -50
10. Thiamine, mcg. per 100 g. (not less than) -185
11. Ribo, mcg per 100 g. (not less than) -275
12. Nocotinamide, mcg per 100 g. (not less than) -160
13. Vitamin B6, mcg per 100 g. (not less than) -160
14. Vitamin B12, mcg per g. (not less than) -0.7
15. Folic acid, mcg per 100 g. (not less than) -20
16. Panothenic 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 100 g. (not less than) -280
21. Iodine, mcg per 100 g. (not less than) -20
22. Manganese, 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 (Cl.), mcg per 100 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. Chlorine, mg per 100 g. (not less than) -32
31. Bacterial count per g. (not more than) -40,000
32. Coliform count in 0.1g.
–absent in
0.1g.
4[ Provided that the low birth weight infant milk substitutes shall also meet the following : requirement in addition to the above requirements :
(i) Protein shall in range 2.25-2.27 gram per 100 k. 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 not be less than 40 milli equivalent per Litre.
(iii) Whey Casein ration 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 one substrate made of board paper, polyrthlene, polyester metallised film or aluminimum foil in such a way of protect from deterioration.
It shall be packed in nitrogen or a mixture and carbondioxide.
1. Ins. by G.S.R. 257 (E), dated 3rd May 1991, (w.e.f. 3rd November 1991.
2. Omitted by G.S.R. 147 (E), dated 14th March, 1997 (w.e.f. 14th September, 1997).
3. Subs. by ibid.
4. Ins. by G.S.R. 147 (E), dated 14th March, 1997 (w.e.f. 14th September 1997.
A.11.02.18.02.-Milk-Cereal based weaning foods
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. It may also contain fruits and vegetables. It shall be in the form of powder, small granules or flakes, free from lumps and shall be conform in appearance. The source of iron shall be selected from-
“Ferrous sulphate, Ferrous citrate
Ferrous fumerate, Ferrious srccinate
Ferric ammonium citrate Ferric pyrophosphate
It shall be free 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 percent milk solids by weight of the product of which milk fat shall be a minimum of 5 percent. by weight.
It shall conform to the following standards, namely
1. Moisture, percent. by weight (not more than) -5.0
2. Total protein, percent. by weight (not less than) -12.0
3. Fat, percent. by weight (not more than) -7.5
4. Total carbohydrates, percent. by weight (not less than) - 55.0
5. Total ash, percent. by weight (not more than) -5.0
6. Ash insoluble in dilute hydrochloric acid,
percent. by weight (not more than)
-0. 1
7. Crude fibre (on dry basis, percent. by weight) (not more than) -1.0
8. Vitamin 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.
(expressed as cholecaliferol)
-5
11. Bacterial count per g. (not more than) -40,000
12. Coliform count.
-absent in 0.1g
It shall also contain the following
1. Thiamine (as hydrochloride), mg per 100 g (not less than)
-0.5
1[2. Riboflavin, mg per 100 gram (not less than) 0.3
3. Nicotinic acid. mg. per 100 gram (not less than) 3.01
4. Iron, mg per 100 g. (not less than)
-5
It shall be packed in hermetically sealed, clean and sound containers or in edible pack made from film or combination or any of the substrate made of Board paper, ethylene polyester metallised film or aluminimum foil in such a way to protect from deteriorations
1. Ins. by G.S.R. 1947 (E), dated 14th March, 1997 (w.e.f. 14th September, 1997).
1[A.11.02.18.03.-Processed cereal 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, soys isolates proteins, milk solids, various carbohydrates (such as surcose, dextrose, dextrines, 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 from 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 which is harmful to human health.
1. Moisture, percent. by weight (not more than) 4.0
2. Total Protein, percent. by weight (not less than) 6.0
3. Total ash, percent. by weight (not, more than) 5.0
4. Total carbohydrates, percent. by weight (not less than) 55.0
5. Acid insoluble ash, percent. by weight (not more than) 0.1
6. Crude fibre (on dry basis) percent. by weight (not more than) 1.0
7. Iron, mg/ 1 00 gram (not less than) 5.0
8. Vitamin A (as retinol) mcg per 100 gram (not less than) 350.0
9. Vitamin C, mg/ 100 gram (not less than) 25.0
10. Added Vitamin D, mcg per 100 gram
(expressed as choleclaiferol)
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) 4,000.0
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 amonium citrate and ferric pyrophosphate.
It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made form firm or combination of any of the substrate made of board paper, polyethelene, polyster, metallised film or aluminium foil in such a way to protect from deterioration.]
1. Subs. by ibid.
A.11.02.19.- 1[Table creamery butter” means the product 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 preservatives except common salt and no-colouring matter except annatto or carotene shall be added. It shall contain not less than, 80.0 percent. by weight of milk percent. by weight of-common salt. Diacetyl may be added as a flavouring agent but if so used, the total diacetyl content shall not exceed 4.0 parts per million. Calcium hydroxide, sodium bicarbonate,, sodium carbonate, sodium polyphosphate (as liner phosphate 2[* * *] may be added for regulating the hydrogen, ion concentration in the finished products not exceeding 0.2gpercent. by weight of butter as a whole.
1. Subs. by G.S.R. 169, dated 2nd February, 1961.
2. Omitted by G.S.R. 503 (E), dated 1st September 1981
A.11.02.20.- “Deshi (cooking) butter” means the product obtained from cow or buffalo milk or a combination thereof or curd obtained from cow or buffalo milk or a combination thereof without the addition of any preservative including common salt, any added colouring matter or any added flavouring agent. It shall be free from other animals fats, wax and mineral oils : and vegetable oils and fats. It shall contain not less than 7.60 percent. of milk fat by weight :
1[Provided that where, the 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.)
1. Added by G.S.R. 133, dated 23rd January 1973.
1[A. 2[11.02.21] “Ghee” means the Pure clarified fat derives solely from milk or from curd or from deshi (cooking butter or from cream to which no colouring matter or preservative has been added. The standard of quality of ghee proceeded 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 :
.
1. Subs. by G.S.R. 1134, dated 5th September 1961.
2. Re-numbered by G.S.R. 63 (E), dated 5th February, 1976.
6[TABLE
Sl. No. Name of the State Union Territory Butyro-refrac- tometer reading Minimum Reichert- value Percentage
PFA as oleic Moisure (Max)
1 2 3 4 5 6
1. Andhra Pradesh 40.0 to 43.0 24 3.0 0.5
2. Andaman and Nicobar Islands 40 0 to 43.0 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 28 3.0 0.5
(b) Daman and Diu 40.0 to 43.0 26 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 43.0 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 and Kashmir 40.0 to 43.0 26 3.0 0.5
14. Karnataka:
(a) Areas other than
Belgaum 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 44.0 26 3.0 0.5
26. Rajasthan 40.0 to 43.0 28 3.0 0.5
(a)Areas other than
Jodhpur Dn. 40.0 to 43.0 26 3.0 0.5
(b) Joshpur Dn 41.5 to 45.0 21 3.0 0.5
27. Tamil Nadu 41.5 to 45.0 24 3.0 0.5
28. Tripura 41.0 to 44.0 26 3.0 0.5
29. Uttar Pradesh 40.0 to 43.0 26 3.0 0.5
30. West Bengal :
(a) Areas other than 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
(Boudouin test shall be negative)
Explanation.-By cotton tract areas is meant the areas in the State where cotton seed is extensively led to the cattle and so notified by the State Government concerned.
1[A. 11.02.21.0l.-Butter Oil or Butter Fat-are products exclusively obtained from butter or cream and resulting from the removal of practically the entire water and solids-non-fat contents.
It may contain permitted anti-oxidants not exceeding 0.02 percent. by weight except gallate which shall not exceed 0.01 percent. by weight. It shall conform to standards of-quality of ghee laid down in item A. 1 1.02.21 except Butyro refracto meter reading which shall be 40.0-44.0 at 400C. In case of imported butter oil, Reichert value shall not less than 24.
1. Ins. by. G.S.R. 10 (E), dated 7th January, 1991 (to be effective after six months from 7th January1991.
A.11.02.22- Chakka-means a white to pale yellow semi-solid product of’ good texture and uniform consistency obtained by draining off the whey from the Yogurt obtained by the fermentation of cow’s milk, skimmed milk and recombined or standardized milk which has been subjected to minimum heat treatment equivalent to that of pasteurisation. It shall have pleasant Yoghura/Dahi like flavour. It shall not contain any ingredient foreign to milk. It shall be free form mouldness and free from signs of fat or water seepage or both. It shall be smooth and it shall not contain extraneous colour and flavours. It shall conform to the following requirement namely:
Chakka Skimmed
Milk Chakka
(i) Total solids, percent. by weight Min. 30] Min. 20
(ii) Milk fat (on dry basis) percent. by weight Min. 33] Max. 5
(iii) Milk protein (on dry basis) percent. by weight 1 [Min. 30 Min. 60
(iv) Titrable acidity (as lactic acid) percent. By weight Max. 2.5 Max 2.5
(v) Total ash (on dry basis) percent by weight Max. 3.5 Max 5.0
Chakka when sold without any indication shall conform to the standards of Chakka.
1. Subs. by G.S.R. 149 (E), dated 14th March, 1997 (w.e.f 14th March , 1997).
A.11.02.22.0l.-Shrikhand-means, the product obtained from Chakka or Skimmed Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar, cardamon, saffron and other spices. It shall not contain any added colouring and artificial flavouring substances. It shall conform to the following specifications, namely: -
(i) Total solids, percent. by weight Not less than 5.8
(ii) Milk fat (on dry basis) percent. weight Not less than 8.5
(iii) Milk protein (on dry basis) percent. by weight 1[Not less than 9]
(iv) Titrable acidity (as lactic acid) percent by weight Not more than 1.4
(v) Sugar (Sucrose) (on dry basis) percent. by weight Not more than 72.5
(vi)Total ash (on dry basis) percent. by weight Not more than 0.9
In case of Fruit Shrikhand it shall contain “Milk fat (on dry basis) percent. by weight.. …………... Not less than 7.8 and Milk Protein (on dry basis) percent. by weight......... Not less than 9.0]
1. Subs. by G.S.R. 149 (E), dated 14th March, 1997 (w.e.f 14th March, 1997.
1[A. 11.02.23 – “Yoghurt” means a coagulated product obtained from toned milk, pasteurized or boiled milk by lactic acid fermentation through Lactobacillus burglarious debruckii var Bulgaricus and streptococcus thermophilus. It may also contain cultures of Bifidobacterium bilidus and Lactobaillus 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 pasteurized product and lactase enzyme preparation ;
(ii) Sugar com-syrup 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) Permitted colours and flavours in flavours in flavoured and fruit yoghurt only.
It may contain permitted stabilizers upto a maximum limit of 0.5 percent. by weight. It shall also conform to the following standard, namely
Yoghurt Plain Yoghurt Skimmed Yoghurt Sweetened and/or flavoured Fruit Yoghurt
(i) 2[Total milk fat, solids] percent. by weight, not less 13.5 11.0 13.5 10.0
(ii) Milk fat, percent.
by weight No less than 3.0 Not more than 0.5 Not less than 3.0 Not less than 1.5
(iii) Sugar, percent. by
weight not less than 6.0 6.0
(iv) Protein, percent. by weight not less than
3.2 3.2 3.2 2.6
Titrable acidity of the product shall be from 0.8 to 1.2 percent 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 table; otherwise standard of Plain Yoghurt shall apply.
Note:-The yoghurt subjected to heat treatment after fermentation at temperature not less than 650C shall be rebelled as “Thermised or Heat Treated Yoghurts and shall conform to the above parameters except the minimum requirement of specific lactic acid bacterial count per gm.]
1. Ins. by G.S.R. 41 . (E) dated 29th May, 1997 (w.e.f. after one year from 29th May, 1998).
2. Ins. by G.S.R. 41 (E). dated 29th May, 1997 (w.e.f after one year from 29th May, 1998).
1[A.12-2[“Table Margarine”] means an emulsion of edible oils and fats with water. It shall be free from rancidity, 3[* * *] mineral oil and animal body fats. It may contain common salt not exceeding 25 percent. 4[skimmed milk powder not exceeding 2 percent]; permitted emulsifying and stabilizing agents and butylated hydroxyanisole (BI-IA) Lip to a maximum limit of 0.02 percent. It shall conform to the following specification, namely:
1. Fat...Not less than 12 percent. mass/mass.
2. Moisture....Not less than 12 percent. and not, more than 16 percent. mass/mass.
3. Vitamin A....Not less than 30 I. U. per gram of product at the time of sale.
4. 5[Melting point of extracted fat 300C to 370 (Capillary slip method).
5. Unsaponifiable matter of Extracted fat. Not more than 1.5 per cent. by weight.
6. Free I-any acids (as foleic acid) of extracted fat or Not more than 0.25 percent. by weight
Acid value Not more than 10.5]
It shall contain not less than 5 percent. of its weight of til oil but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion of 20:80. the red colour product by the Baudouin test shall be lighter than 6[2.5 red Units] in I cm. cell on a lovibond scale.
7[It may contain Annatto or caroten be as colouring matter. It may also contain diacetyle as flavouring agent upto a maximum limit of 4.0 ppm. Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm. and not more than 150 ppm.
Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing more than 500 gins.]
NOTE.-The oil to be used in manufacture of margarine shall be the same as used in the manufacture of vanaspati specified in the Vegetables Oil Products Control Order. 1947]
A.12.0l.Bakery and Industrial Margarine- means an emulsion of vegetable oil product with water. It shall be free from added colour and flavour, rancidity. mineral oil and animal body fats. It may contain common salt not exceeding 2.5 percent., permitted emulsifying and stablising agents and Butylated hydroxy anisole (BHA) or Tertiary botyl hydro Quinone (TBHQ) up to a maximum limit of 0.02 percent. It shall conform to the following standards, namely:-
Fat Not less than 80 percent. m/m.
Moisture Not less than 12 percent. and not more than 16 percent. 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 time of 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 by Capillary slip method 310C-410C.
(iii) Unsaponifiable matter
Not exceeding 2.0 percent but in case of the products when proportion of Rice bran oil is more than 30 percent, by wt. the unsap matter shall be not more than 2.5 percent. 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 Not more than 0.5
Oleic acid or Acid value
It shall contain raw or refined 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 Boundouin test shall not be lighter than 2.0 read unit in a 1 cm. cell on the lovibond scale.
Note.-For the purpose of this standard, the’ vegetable oil product” shall have the meaning assigned to its in Vegetable Oil Product Control Order, 1947.”.
1 . Subs. by G.S. R. 238 (El, Published in the Gazette of India Extraordinary, Pt. II. Sec. 3 (i). dated 20th April, 1978
2. Subs. by G.S.R. 465 (E), dated 14th August, 1997 (w.e.f. 14th August, 1997).
3. The words “added colouring and flavouring substances” omitted by G.S.R. 907 (E), dated 14th December, 992 (w.e.f. 14th December. 1992).
4. Ins. by G.S.R. 575 (E), dated 4th August, 1995.
5. Ins. by G.S.R. 245 (E). dated 11th March. 1982, published in the Gazette of India. Extraordinary, Pt. II. Sec. 3 (i). dated 11th March, 1982 (w.e.f. 11th March. 1982).
6. Subs. by G.S.R. 245 (E), dated 14th December, 1992 (w.e.f. 14th December, 1992).
7. Added by G,S.R. 907 (E). dated 14th December, 1992 (w.e.f. 14th December, 1992).
A. 13.- 1[* * * ]
1. Omitted by G.S.R. 1533, dated 8th July, 1968.
1[A. 14 . 2[“Tea”, means tea, other than Kangra teal derived exclusively from the leaves, buds and tender stems of plants of the Camellia genus and tea species 3[and includes (i) leaf. (ii) broken, (iii) fanning and (iv) dust.] It shall conform to the following specifications:
(a) Total ash determined on tea dried to a constant weight at 1000C
4[4.5 to 8.0] percent. by weight 5[* * *].
(b) Total ash soluble in boiling distilled water
Not less than 40.0 percent. of total ash.
(c) Ash insoluble in HCL
6[Not more than 1.0 percent. by weight on d basis].
(d) Extract obtained by boiling dry tea (dried to constant weight at 100,C) with 100 parts of distilled water for one hour under reflux
Not less than 7[32 percent.]
(e) Alkalinity of soluble ash
8[Not less than 1.0 percent. and not more than 2.2. percent. expressed as K20 on dry basis].
(f) Crude fibre [determined on tea dried constant weight at 1000C]
Not more than 9[17 percent.]
10[It shall not contain any added colouring matter 11[* * *]:
12[It may also contain 0.2 per cent. peetinase enzyme]
Provided that tea for export may contain added flavour under proper label declaration as provided in sub-rule (y) of the rule 42:
Provided further that the tea used in the manufacture of flavoured tea shall conform to the standards of tea.]
13[Provided also that tea for domestic market may contain added vanillin flavour upto a maximum extent of 8.5 percent. by weight under proper label declaration as provided in sub-rule (yy) of rule 42.]
14[and other flavours up to a maximum extent as indicated in the Table below under proper label declaration as provided in sub-rule (yy) of rule 42.
TABLE
Flavours percent. by weight (Max.)
Cardamom 2.8
Ginger 1.0
Bergamot 2.0
Lemon 1.6
Cinnamon 2.0
Mixture of above flavours with each other The level of each individual flavour shall not exceed the quantity given above].
1. Amended vide S.R.O. 2755, dated 20th November, 1956 and G.S.R. 1211, dated 20th December, 1958.
2. Subs. by G.S.R. 850, dated 25th June, 1975.
3. Ins. by G.S.R. 64 (E) dated 19th November, 1983.
4. Subs. by G.S.R. 848 (E), dated 19th November,1983.
5. The was “on dry basis” omitted by G.S.R. 816 (E), dated 3rd November, 1983.
6. Subs. by G.S.R. 57 (E), dated 11th February, 1982 (w.e.f. 11th February, 1982).
7. Subs. by G.S. R. 992, dated 4th June, 1971.
8. Subs. by G.S. R. 992. dated 4tli June, 1971.
9. Ins. by ibid.
10. Ins. by G.S.R. 1211, dated 9th December, 1958.
11. Omitted by G.S.R. 847 (E). dated 7th December, 1994.
12. Ins. by G.S.R. 121 (E), dated 11th March, 1996.
13. Ins. by G.S. R. 847 (E). dated 7th December. 1994.
14. Ins. by G.S. R. 698 (E), dated 26th October, 1995.
1[A.14.0l.- “Kangra tea” means tea derived exclusively from the leaves buds and tender of plants of the Camellia sinerisis or Camellia tea grown in Kangra and Mandi Valleys of Himachal Pradesh. It shall conform to the following specifications. namely:
(a) Total ash determined on tea dried to a constant weight at 1100C
2[4.5 to 8.0] percent. by weight
(b) Total ash soluble in boiling distilled water
Not less than 34 percent. of total ash.
(c) Ash insoluble in HCL
3[Not more than 1.2 percent. by weight on d basis].
(d) Extract obtained by boiling dry tea (dried to constant weight at 1000C) with parts of distilled water for one hour under reflux
Not less than 23 percent.]
(e) Alkalinity of soluble ash
4[Not less than 1.0 percent. and not more than 2.2. percent. expressed as K20 on dry basis].
(f) Crude fibre determined on tea dried constant weight at 1000C]
Not more than [17 percent.]
It shall not contain any added colouring matter 5[* * *]:
[It may also contain 0.2 per cent. peetinase enzyme]
Provided that tea for export may contain added flavour under proper label declarations provided Under sub-rule (y) of rule 42:
Provided further that tea used in the manufacture of flavoured tea shall conform to the standards of tea]:
Provided also that if tea is sold or offered for sale without any indication as to whether it is Kangra tea or not, the standards of quality of tea prescribed in item A. 14 shall apply.
Provided further that tea used in manufacture of flavoured tea shall conform to the standards of tea]:
6[Provided also that tea for domestic market may contain added vanillin flavour upto a maximum extent of 8.5 percent. by weight under proper label declaration as provided in sub-rule (yy) of the rule 42.1
7[and other flavours up to a maximum extent as indicated in the Table below Under proper label declaration as provided in sub-rule (yy) of rule 42.
Flavours percent. by weight (Max.)
Cardamom 2.8
Ginger 1.0
Bergamot 2.0
Lemon 2.0
Cinnamon 2.0
Mixture of above flavours with each other The level of each individual flavour shall not exceed the quantity given above].
Provided also that if tea is sold or offered for sale without any indication as to whether it is Kangra tea or not, the standards of quality of tea prescribed in item A. 14 shall apply.
1. Ins. by G.S.R. 850, dated 25th June, 1975.
2. Subs. by G.S.R. 816 (E). dated 3rd November, 1983.
3. Subs. by G.S.R. 57 (E). dated 11th February. 1982 (w.e.f. 11th February, 1982).
4. Omitted by G.S.R. 847 (E). dated 7th December, 1994.
5. Ins. by G.S.R. 121 (E), dated 11th March. 1996.
6. Ins. by G.S.R. 847 (E), dated 7th December, 1994.
7. Ins. by G.S.R. 698 (E), dated 26th October, 1995.
1[A. l5-”Edible common salt” means a crystalline solid, white, pale, pink, or light gray in colour free from visible contamination with clay, grit and other extraneous adulterant and impurities. It shall not contain moisture in excess of six percent. of the weight of the undried sample. The sodium chloride content (as NACL) 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 corresponding entry in column (1) of the said table. The matter insoluble in water shall not exceed 1.0 percent. by weight on dry weight basis.
TABLE
Period of validity Minimum percentage of sodium chloride content as NaCL (on dry basis) Maximum percentage of matter soluble in water other than soluble sodium chloride (on dry basis)
Up to 31-3-82 94.4 5.0
From 1-4-82 to 31-3-83 94.5 4.5
From 1-4-83 to 31-3-94 95.0 4.0
From 1-4-84 to 31-3-85 95.0 3.5
From 1-4-85 onwards 96.0 3.0
Provided that table salt may contain aluminium silicate as an anti-caking agent to a maximum extent of 2.0 percent. :
Provided further than the total matter insoluble in water in such cases shall not exceed 2.2 percent. and the sodium chloride content on dry basis shall not be less than 97.0 percent. by weight.]
1. Subs. by G.S.R. 23 (E), dated published in the Gazette of India. Extraordinary, Pt. II Sec. 3 (i) dated 16th January, 1981.
1[A.15.01.- “Iodized salt” means a crystalline solid, white or pale, pink or light gray in colour, free from visible contamination with clay, gr-it and other extraneous adulterants and impurities. It shall not contain moisture in excess of’ 6.0 per cent. of the weight of the undried sample. it shall contain on dry weight basis (a) at least 96.0 per cent. by weight of sodium chloride (NaCI); (b) not more than 1.0 per cent. by weight of- matter insoluble in water ; (c) not more than 3.0 per cent. by weight of matter soluble in water other than sodium chloride and (d) 2[ the potassium iodate content shall be in the range of 25-35 ppm. at manufacturer’s level and shall be less than 15 ppm. in distribution channel including retail level.]
1. Ins. by G.S.R. 1533, dated 8th July, 1968.
2. Subs. by G.S.R. 290 (E), dated 13th April, 1981.
1[A.15.01.0l.- “Potassium iodate” means a crystalline powder, white in colour free from impurities.It shall conform to the following standards, namely:
1. Potassium Iodate (as KIO) per cent,. 3 by wt. not less than 99.8
2. Solubility Soluble in 30
Parts of water
3. Iodide (as 1) per cent. by wt. not more than 0.002
4. Sulphate (as SD) per cent. by wt. not more than 0.002
5. Bromate, bromide, chloride & 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. Less 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 1]
1. Ins. by G.S.R. 107 (E), dated 22nd February, 1994 (w.e.f. 22nd February, 1994).
1[A. 15.02.- ”lodized salt” means a crystalline solid, white or pale, pink or light grey in colour. free from visible contamination 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 undried sample.
Sodium chloride (NACI)
Not less than 96.0 per cent. by weight on dry basis.
Matter insoluble in water
Not more than 1.0 per cent. by weight on dry basis.
Matter soluble in water other than sodium chloride Iodine content at- Not more than 3.0 per cent. by weight on dry basis.
(a) Manufacturers level Not less than 30 parts per million on dry weight basis.
(b) Distribution channel including retail level Not less than 15 parts per million on dry weight basis:
Provided that table iodized salt may contain aluminium silicate as an anti-caking 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 not be less than 97.0 per cent. by weight.]
1. Subs. by G.S.R. 900 (E), dated 10th November, 1987 (w.e.f. 10th February, 1988, for the item as ins. by G.S.R. 11(E). dated 4th January, 1985.
1[A.16.-Frait Products.]
1. Added by S.R.O. 1687, dated 14th July, 1956.
2[A.16.0l.-”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 1[tartaric acid and malic acid] 2[* * *] and preservative.
The acidity of the finished product calculated as citric acid shall not be less than 4 percent. in the case of pure lemon, juice or pulp and not less than 5 percent. in the case of pure lime juice but shall not excced 3.5 percent. in the case of other juice. “[The total soluble solids for sweetened fruit juice (except tomato juice) shall not be less than 10 percent.]
4[* * * * * *] 5[It May also Contain permitted emulsifying and stabilizing a .agents as prescribed in rule 61 -C. “fit may also contain fumeric acid (food grade)’for Quick Dissolving Fumaric Acid] certified by Bureau of Indian Standard to the extent of 0.3 percent by weight.]
1. Ins. by G.S.R. 1564, dated 17th November 1964
2. Omitted by G.S.R. 667 (E), dated 6th September, 1994.
3. Added by G.S. R. 992, dated 4th June, 1971.
4. The words “fumaric acid may be used up to a maximum limit of 0.5 percent.” omitted by G.S.R. 764 (E), dated 15th November. 1984.
5. Added by G.S.R. 249 (E), dated 8th March. 1983, Dublished in the Gazette of India, Extraordinary, Pt. II. Sec. 3 (0. dated 8th March. 1983.
1[A.16.02.-”Tomato juice” means canned or bottled unconcentrated pasteurized juice expressed from tomato with a proportion of the pulp expressed with or without the application of heat by any method that does not add water to such juice, from whole, ripe tomatoes from which all seems 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,
2[(d) * * *]
3[Provided that canned tomato juice may also contain extraneous permitted colour.]
The total soluble solids w/w shall be not less than 5 percent. 2 (free or salt.] 4[*****].7[It may also contain permitted emulsi4,ing and stabilizing agents as prescribed in rule 61-C, 5[It may also contain fumeric acid (food grade) 6[or Quick Dissolving Fumatric Acid] certified by Bureau of Indian Standard to the extent of 0.3 percent. by weight.]
1. Added by S.R.O. 1687, dated 28th July, 1956.
2. Clause (d) omitted by G.S.R. 764 (E). dated 15th November, 1984.
3. Ins. by ibid.
4. Ins. by G.S.R. 1564, dated 17th November 1964
5. Added by G.S. R. 992, dated 4th June, 1971.
6. The words “fumaric acid may be used up to a maximum limit of 0.5 percent.” omitted by G.S.R. 764 (E), dated 15th November. 1984.
7. Ins. by G.S.R. 677 (E) dated 6th September, 1994.
1[A.16.03. -”Fruit Syrup” means sweetened 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 preservative and colours.
The total soluble solids w/w shall be not less than 65 percent. 2[The minimum percentage of fruit juice in the final product shall not be less than 25.0 percent. w/w].
3[* * * * * *] [It may also contain permitted emulsifying and stabilizing agents as prescribed in rule 61 -C. 4[It may also contain fumeric acid (food grade) certified by Bureau of Indian Standard to the extent of 0.3 percent. by weight.]
1. Added by S.R.O. 1687 dated 14th July, 1956.
2. Ins. by G.S.R. 1533, dated 8th July. 1968.
3. Ins. by G.S.R. 1564, dated 17th November 1964
4. Added by G.S. R. 992, dated 4th June, 1971.
4[A.16.04.-’Fruit squash” means the expressed juice of the sound ripe fruit with pulp, containing sugar, dextrose, invert sugar of 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 preservative and colours.
The total soluble solids w/w in the finished product shall be not less than 40 percent. 1[The minimum percentage of fruit juice in the final product shall not be less than 25.0 percent. w/w 2[* * *]. 3[It may also contain permitted emulsifying and stabilizing agents as prescribed in rule 61 -C].
1[Provided that when additional sodium/potassium salt is added, it shall be declared on the Label as laid down in Cl. ZZZ (8) of rule 42 of the said rules]
1. Added by G.S.R. 121(E), dated 11th March, 1996.
2. Added by S.R.O. 1687, dated 14th July, 1956.
3. Ins. by G.S.R. 1533. dated 8th 8th July, 1968.
4. Added by G.S.R. 249 (El, dated 8th March, 1983, published in the Gazette of India. Extraordinary, Pt. II, Sec. 3 (i), dated 8th March, 19’83.
1[A. 16.06. -”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 preservative and colours.
The, total soluble solids w/w in the final product shall be not less than 10 percent. 5 [The minimum percentage of fruit juice in the final product shall be not less than 5.0 percent. w/w].
2[* * * *] 3[It may also contain permitted emulsifying and stabilizing agents as prescribed in rule 61 -C.] 4[It may also contain fumeric acid (food grade) certified by Bureau of Indian Standard to the extent of 0.3 percent. by weight.]
1. Added by S.R.O. 1687, dated 14th July, 1956.
2. The words “Fumaric acid mav be used up to a maximum limit of 0.5 percent.” omitted by G.S.R. 764 (E), dated 15th November, 1984 (w.e.f., 15th November, 1984).
3. Added by G.S.R. 249 (El, dated 8th March, 1983, published in the Gazette of India. Extraordinary, Pt. II, Sec. 3 (i), dated 8th March, 19’83.
4. Ins. by 101 (E), dated 18th February, 1992.
4[A.16.06. -’Tomato sauce”, “Tomato ketchup”, “Tomato relish” or any other expression conveying the meaning that the product so designated is a form of a tomato sauce, shall be a preparation of sound and ripe tomatoes with or without-
(a) Sugar, salt, vinegar, acetic acid, 8ionions, garlic, spices] or condiments;
(b) Citric acid, ascorbic acid:
(c) Permitted preservative 5[* * *]
3[The product shall be free from skins and seeds. The product shall show no sign of fermentation when incubated at 37 0 C. for 15 days. The mould count shall not exceed 40 percent. of the fields examined. The yeast and spores shall not exceed 125 per 1/60 c. m. m. The bacterial count. shall not exceed 100 million per c.c.]
Total acidity in terms of acetic acid shall be not less than 3[1.0 percent.) and the total soluble solids w/w not less than 25 percent. It shall not contain any other vegetable substance.
6[* * * *] 7[ * * * *]. 1[It may also contain permitted emulsifying and stabilizing agent as prescribed in rule 61-Cl. 2 [It may also contain fumaric acid (food grade) 8[or Quick Dissolving Fumaric Acid] certified by Bureau of’ Indian Standard to the extent of 0.3 percent. by weight.]
1. Ins. by G.S.R. 1533. dated 8th 8th July, 1968.
2. The words “Fumaric acid mav be used up to a maximum limit of 0.5 percent.” omitted by G.S.R. 764 (E), dated 15th November, 1984 (w.e.f., 15th November, 1984).
3. Ins. by 101 (E), dated 18th February, 1992.
4. Added by S.R.O. 1687, dated 14th July, 1956.
5. Omitted by G.S.R; 18 (E). published in the Gazette of India, Extraordinary, Pt. II, Sec. 3 (0, dated 15th January, 1977.
6. Omitted by G.S.R. 992 (E), dated 4th June, 1971.
7. Omitted by G.S.R. 764 (E), dated 15th November, 1984 (w.e.f 15th November, 1984).
8. Ins. by G.S.R. 677 (E), dated 6th September, 1994.
5[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 preservative and colours;
6[(c) Pectin derived from any fruit].
The minimum soluble solids w/w shall be 6[68 percent.] Jam shall not contain-
(a) Less than 45 percent. of fruit except where fruit is strawberry or raspberry where it shall contain not less than 25 percent;
(b) Sweetening agent, other than specified above;
(c) Apple or rhu-barb, 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 preparations
(d) Tartaric acid; or
(e) 2[* * * *] agar or gelatin.]
3[It shall be free from mould growth. When dry fruit is used, it shall be clearly declared on the label.]
4[ 5[* * * * *] 6[It may also contain permitted emulsifying and stabilizing agents as described in rule 6 1 -C]. 7[It may also contain fumeric acid (food grade) 6[or Quick Dissolving Fumaric Acid] certified by Bureau of Indian Standard to the extent of 0.3 percent. by weight.]
2. Omitted by G.S.R. 992 (E), dated 4th June, 1971.
3. Ins. by G.S.R. 101 (E), dated 4th June, 1971.
4. Ins. by G.S.R. 249 (E), dated 8th March 1983, published in the, Gazette of India. Extraordinary. Pt. II, Sec. 3 (o dated 8th March. 1983.
5. Added by S.R.O. 1687, dated 14th July, 1956.
6. Ins. by G.S.R. 249 (E), dated 8th March, 1983, published in the Gazette of India, F-xtra6rdinar-y, Pt. II, Sec. 3 (i), dated 8th March, 1983.
7. Ins. by G.S.R. 677 (E), dated 6th September, 1994.
1[A. 16.08. * * *]
1. Ins. by G.S.R. 677 (E), dated 6th September, 1994.
1[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 any 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, 28[* * *] tartaric or ascorbic acid;
(b) Lemon or lime juice;
3[(C)* * *]
It may contain permitted 4[preservatives, colours or pectin derived from any fruit].
It shall not contain less than 45 percent. of the named fruit.
Total soluble solids w/w shall be not less than 5[65 percent.]
6 [7 [Fumaric acid may be used up to a maximum limit of 0.5 percent.]]
4[It may also contain permitted emulsifying and stabilising agents as prescribed in ruled 61-Cl. 2[It may also contain fumaric acid (food grade) 6[or Quick Dissolving Fumaric Acid] certified by Bureau of Indian Standards to the extent of 0.3 percent by weight.]
1. Ins. by G.S.R. 249 (E), dated 8th March 1983, published in the, Gazette of India. Extraordinary. Pt. II, Sec. 3 (i) dated 8th March. 1983.
2. Omitted by G.S.R. 1564, dated 17th November. 1962.
3. Omitted by G.S.R. 169, dated 11th February. 1961 for sub-item (c).
4. Subs. by G.S.R. 992, dated 4th June, 1971.
5. Subs. by G.S.R. 1562, dated 17th November, 1962.
6. Omitted by Notifn. No. G.S.R. 764 (E), dated 15th November, 1984 (w.e.f. 15th November, 1985).
7. Ins. by Notifn. No. G.S.R. 1417 of 20th September, 1976 (w.e.f. 2nd October, 1976).
A.16.10 1[* * * *]
1. Item No. A. 16. 1 0 omitted by G.S. R. 992, dated 4th June, 1971.
1[A.16.1l. -”Frult chutney” means a preparation made from sound fruits 2[* * *] with spices, salt, onion, garlic, sugar, vinegar or acetic acid, and shall contain not less than 50 percent. of total soluble solids w/w 3[and in by contain permitted preservative] 4[The minimum percentage of fruit in the final product shall not be less than 40.0. The percentage of 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 50 percent. 4[It may also contain permitted emulsifying and stabilizing agents as prescribed in rule 61-C.]
1. Added by S.R.O. 1687, dated 14th July, 1956.
2. Omitted by G.S.R. 992, dated 4th June, 1971.
3. Subs. by G.S.R. 1340, dated 14th October, 1961.
4. Subs. by G.S.R. 1533, dated 8th July, 1968.
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, spices, salt, vinegar, acetic acid, citric acid, malic acid, onion, garlic, flavouring material and permitted preservatives. It shall not contain any coal tar dye.]
1[The minimum total soluble solids shall not be less than 15 percent. The total acidity in terms of acetic acid shall not be less than 1.0 percent.]
2[* * * * *]
3[It may also contain permitted emulsifying and stabilizing agents s prescribed in rule 61-C. 4[It may also contain fumaric acid (food grade) certified by Bureau of Indian Standards to the extent of 0.3 percent. by weight.)
1. Subs. by G.S. R. 992. dated 4th June, 197 1.
2. The words “Furnaric acid may be used up to a maximum limit of 0.5 percent.” omitted by G.S.R. 764 (E), dated 15fh November, 1984.
3. Added by Notifn. No. 249 (E), dated 8th March, 1983.
4. Ins. by G.S.R. 101 (E), dated 18tfl February. 1992.
1[A. 16.12.0l.- 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 percent. mass/mass as determined by refractometers at 200C uncorrected for acidity.
The total acidity in terms of acetic acid shall not be less than 0.6 percent. mass/mass.
Mould count shall not be more than 40 percent. of the fields examined.
Yeast spores shall not be more than 125 per 1/60 c.m.m. Bacteria shall not be more than 100 million per c.c.]
1. Subs. by G.S.R. 494 (E), dated 25th July, 1991 (w.e.f. 25th October, 1991),
1[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 substances 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 coal-tar 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 percent. and total soluble solids shall not be less than 10.0 percent. by weight.]
1. Ins. by G.S.R. 290 (E). dated 13th April, 1981.
1[A. 16. 14.-Tomato puree or tomato paste or any other expression conveying the meaning that the product so designated is a for7n of tomato puree or tomato paste, shall be a preparation of sound and ripe tomatoes with or without-,
(a) Salt, spices and condiments;
(b) Citric acid, malic acid. tartaric acid, lactic and L-ascorbic acid; and
(e) 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 370C for seven days.
Tomato puree shall contain not less than 9 percent. total soluble solids by weight whereas tomato paste shall contain not less than 25 percent. total soluble solids by weight.]
1. Ins. by G,S.R. 852 (P). dated 13th June, 1986 (w.e.f. 13th June, 1986).
1[A. 16.15. -Frult Jelly means the product prepared prepared by boiling the fruit or Its pieces or other fruit parts with or without water, expressing and straining mixing the strined 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, ascorbic acid, citric acids, pectin, permitted natural 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 percent. of the extract. Total soluble solids shall not be less than 65 percent. by weight. It shall be free from extraneous plant materials.
1. Ins. by G.S.R. 729 (E). dated 23rd August, 1990 (w.ef23rd February, 1991).
A. 16. 16.-Pickle means the preparation made from sound, clean, raw or sufficiently nature 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, ginger, sugar, jaggery, edible oils, spices, spice extract or oil of turmeric, pepper, chillies, fenugreek, mustard-seed or powder, vegetable ingredients asafoetida. Bengal gram, limejuice, lemon juice, green chillies, vinegar or acetic acid, citric acid, dry fruit including raisins and fruit nuts.
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 percent when salt is used as major preserving agent. When packed in citrus juice, acidity of the covering liquid shall be not less than 1.2 percent calculated as citric acid. Soluble calcium salt and permitted preservatives may be used in such types of pickles, Pickles shall be free from added salts of copper, alum and mineral acids.
(ii) Pickles in oil. - The fruit or vegetable percentage in the final product shall not be less than 60 percent. 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 percent.
The pickle shall be free from added copper, alum and mineral acid. It may contain rapeseed (rai), ajwain, satuf, black pepper and like spices, etc. Permitted preservative may be used in pickles.
(iii) Pickles in vinegar. - Pickles in vinegar means the preparation from sound, clean, raw or sufficiently matured fruits or vegetables free from insect damage of 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. derived 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 be less than 60 per cent. The pickles shall be free from added copper. mine acid, alum or added coaltar colours and shall show no sign of fermentation. The product shall be reasonably free from sediments. Permitted preservatives mav be used in pickles.]
1[A. 17.-Edible oils.]
1. Added by S.R.O. 1687, dated 14th July, 1956.
2[A. 17. 0l.-”Coconut oil (Nariyal-ka-tel)” means the oil expressed from copra obtained 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 :
(a) Butyro-refractormeter, reading at 400C 34.0 to 35.5
(b) Saponification value 3[Not less than 250].
(c) Iodine value 7.5 to 10. 0
(d) Polenske value Not more than 13.0 per cent.
(e) 4 [Acid value Not more than 6.0]
5[(f) Unsaponifiable matter Not more than 1.0 per cent.]
2. Ins. by G.S.R. 729 (E), dated 23rd August, 1990 (w.e.f. 23rd August, 1990).
3. Subs. by S.R.O. 1211, dated 9th December, 1958.
4. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
5. Ins. by G.S.R. 24 (E), dated 15th January, 1991 (w.e.f. 15th April, 1991).
[A. 17. 02.-”Cotton seed oil (Binola-ka- tel)” means the oil extracted from clean, sound delinted and decorticated cotton seeds (genus dossypium). 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 400C [55.6 to 60.2]
(b) Saponification value 190 to 198.
(c) Iodine value 3[98] to 112.
(d) Unsaponifiable matter Not more than 1.5 per cent.
1[(e) Acid value Not more than 0.50]
[(f) There shall be no turbidity after
keeping the filtered sample at
300C for 24 hours.]]
2[(g) Bellier Test (Turbidity 19.00C to 230C
to 21.00C temperature-Acetic
Acid Method).]
1. Ins. by G.S.R. 729 (E), dated 23rd August, 1990 (w.e.f. 23rd August, 1990).
2. Subs. by S.R.O. 1211, dated 9th December, 1958.
3. Subs. by G.S.R. 992. dated 4th June. 1971.
1[A. 17. 03.-”Groundnut oil (Moonghphali-ka-tel)” means the oil expressed from clean and sound groundnut (Arachis hypogoes). 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:
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
(a) Butyro-refractometer reading at 400C 54.0 to 57.1
(b) Saponification value 188 to 196
(c) Iodine value 85 to 99
(d) Unsaponifiable matter Not more than 1.0 per cent.
2[(e) Acid value Not more than 6.0]
(f) Bellier test. 1[Turbidity temperature Acetic Acid method] 390 To 410C
1. Subs. by G.S.R. 74. dated 31st December, 1965.
2. Subs. by G.S.R. 436 (E), dated 8th April, 1988).
2[ A. 17.04.-”Linseed oil (Tisi-Ka-tel)” means the oil obtained by process of expressing clean and sound linseed (Linum unsitatissimum). It shall be clear, free from rancidity, suspended or other roreign matter, separated water, added colouring or flavouring substances, or mineral oil,. It shall conform to the following standards:
(a) Butyro-refractometer reading at 400C 69.0 to 74.3
(b) Saponification value 188 to 195
(c) Iodine value Not less than 170
(d) Unsaponifiable matter Not more than 1.5 per cent.
1[(e) Acid value Not more than 4.0]
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988).
2. Subs. by G.S.R. 55 (E), dated 31st January, 1979, published in the Gazette of India. Extraordinary, Pt. II, Sec. 3 (i) dated 31st January, 1979.
1[A.17.05.-”Mahua oil” means the oil expressed from clean and sound seeds or nuts of Medhuca (Bassal Latifolia or B. Longiftolia 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. 2[it shall be refined and shall conform to the following standards]:
(a) Butyro-refractometer reading at 400C 49.5 to 52.7
(b) Saponification value 187 to 196
(c) Iodine value 58 to 70
(d) Unsaponifiable matter Not more than 2 per cent.
[(e) 4[Acid value Not more than 0.50]
1. Added by S.R.O. 1687, dated 14th July. 1956.
2. Subs. by G.S.R. 55 (E), dated 31st January, 1979, published in the Gazette of India. Extraordinary, Pt. II, Sec. 3 (i) dated 31st January, 1979.
3. Subs. by G.S.R. 74. dated 31st December, 1965.
1[A. 17.06.-”[“Rapeseed oil” (toria oil) or “Mustard oil” (Saron-ka-tel)] means the oil expressed from clean and sound mustard seeds, belonging to the compestrls, juncea or napus varieties of brassica. 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 400C 58.0 to 60.5
(b) Saponification value 168 to 177
(c) Iodine value 2[96 to 3[112] polyboronide test shall be negative
(d) Unsaponifiable matter Not more than 1.2 per cent. by weight
4[(e) Acid value Not more than 6.0]
5[(f) Bellier test. (Turbidity temperature Acetic Acid method] 23.00 To 27.50C
(g) Test for argemone oil Negative.
(h) Test for Hydrocyanic acid Negative]
1. Subs. by G.S.R. 532. dated 22nd February, 1969.
2. Subs. by G.S.R. 205, dated 13th February. 1974.
3. Subs. by G.S.R. 300 (E), dated 9th March. 1994 (w.e.f 9th March, 1994).
4. Subs. by G.S.R. 436 (E). dated 8th April. 1988 (w.e.f. 8th April, 1988).
5. Subs. by G.S.R. 24 (E), dated 15th January 1991.
2[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, sepated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:
(a) Butyro-refractometer reading at 400C 53.0 to 56.0
(b) Saponification value 185 to 196
(c) Iodine value 79 to 90
(d) Unsaponifiable matter Not more than 1.0 per cent.
1[(e) Acid value Not more than 6.0]
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988 (w.e.f. 8th April 1988.
2. Added by S.R.O. 1687, dated 14th July, 1956.
2[A.17.08.-”Poppy seed off’ 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:
(a) Butyro-refractometer reading at 400C 60.0 to 64.0
(b) Saponification value 186 to 194
(c) Iodine value 133 to 143
(d) Unsaponifiable matter Not more than 1.0 per cent.
1[(e) Acid value Not more than 6.0]
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988 (w.e.f. 8th April 1988.
2. Added by S.R.O. 1687, dated 14th July, 1956.
1[A. 17.09.-6[Sunflower 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 flavour-ing substances, or mineral oil. It shall conform to the following standards
(a) Butyro-refractometer reading at 400C 62.0 to 64.7
(b) Saponification value 186 to 196
(c) Iodine value 135 to 3[148].
(d) Unsaponifiable matter Not more than 1.0 per cent.
2[(e) Acid value Not more than 6.0]
3[(f) Bellier test. 4[* * *] (Turbidity temperature Acetic Acid method] Not more than 160C
1. Added by S.R.O. 1687, dated 14th July, 1956.
2. Subs. by G.S.R. 436 (E) dated 8th April, 1988 (w.e.f. 8th April, 1988).
3. Added by G.S.R. 425, dated 4th April, 1960
4. Omitted by G.S.R. 74, dated 31st December, 1965.
2[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 colouring or flavouring substances, or mineral oil. It shall conform to the following standards
(a) Butyro-refractometer reading at 400C 58.0 to 60.0
(b) Saponification value 174 to 177
(c) Iodine value 99 to 105
(d) Unsaponifiable matter Not more than 1.0 per cent.
1[(e) Acid value Not more than 6.0]
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988 (w.e.f. 8th April 1988.
2. Added by S.R.O. 1687, dated 14th July, 1956.
1[A. 17.1l.-”Til oil (Gingelly or sesame oil)” means the oil expressed from clean and sound seed of tit (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:
(a) Butyro-refractometer reading at 400C 58.0 to 61.0
(b) Saponification value 188 to 193
(c) Iodine value 2[103 to 120].
(d) Unsaponifiable matter Not more than 1.5 per cent.
2[(e) Acid value Not more than 6.0]
4[(f) Bellier test. [Turbidity temperature Acetic Acid method] Not more than 220C.]
3[Provided that the oil obtained from which sesame seeds grown in Tripura, Assam and West Bengal shall conform to the following standards
(a) Butyro-refractometer reading at 400C 60.0 to 65.0
(b) Saponification value 185 to 190
(c) Iodine value 115 to 120
3[(d) Unsaponifiable matter Not more than 6.0]
(e) Acid value Not more than 2.5 per cent.
(f) Bellier test. [Turbidity temperature Acetic Acid method] Not More than 220C.]
1. Added by S.R.O. 1687, dated 14th July, 1956.
2. Subs. by G.S.R. 910 (E), dated 27th June, 1986), for the figures to 115”.
3. Subs. by G.S.R. 746 (E), dated 20th September, 1985.
4. Subs. by G.S. R. 74, dated 31 st December. 1965.
2[A. 17.12.-”Niger seed oil (Sargiya-ka-tel)” means the edible oil obtained by process of expressing clean and sound seeds of Guizotia abyssinica. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, mineral or other oil. it shall conform to the following standards :
(a) Butyro-refractometer reading at 400C 61.0 to 65.0
(b) Saponification value 188 to 193
(c) Iodine value 2[110 to 135].
(d) Unsaponifiable matter Not more than 1.0 per cent.
(e) 3[Acid value Not more than 6.0]
4[(f) Bellier test. [Turbidity temperature Acetic Acid method] 1[250 To 290C
1. Subs. by G.S.R. 910 (E), dated 27th June, 1986), for the figures to 115”.
2. Subs. by G.S.R. 746 (E), dated 20th September, 1985.
3. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
4. Subs. by G.S. R. 74, dated 31 st December. 1965.
1[A. 17. 13.-”Soyabean oil” means the oil expressed from clean and sound soyabean (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 foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards
(a) Butyro-refractometer reading at 400C 2[58.5 to 68.0
(b) Saponification value 189 to 195
(c) Iodine value 120 to 141
(d) Unsaponifiable matter Not more than 1.5 per cent.
(e) 3[Acid value Not more than 2.5]
(f) Phosphorus Not more than 0.02 per cent]
1. Subs. by G.S. R. 1533 (E), dated 8th July, 1968.
2. Subs. by G.S.R. 9 10 (E), dated 27th June, 1986 (w.e.f. 27th June. 1986), for the figures and word “61.7 to 69.5”.
3. Subs. by G.S.R. 746 (E), dated 20th September, 1985.
3[A. 17. 14. - “Maize (Corn) oil” means the oil, extracted from the grain of clean and sound seeds of Zea mays L. 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:
(a) Butyro-refractometer reading at 400C 56.7 to 62.5
(b) Saponification value 187 to 195
(c) Iodine value 1[103 to 128].
(d) Unsaponifiable matter Not more than 1.5 per cent.
(e) 2[Acid value Not more than 0.50.]
1. Subs. by G.S.R. 910 (E), dated 27th June, 1986), for the figures to 115”.
2. Subs. by G.S.R. 746 (E), dated 20th September, 1985.
3. Ins. by G.S.R. 938. dated 26th May, 1971.
1[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 miscellane refining using permitted food grade solvents followed by bleaching with absorbent earth and/ or carbon and deodourised 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 under-mentioned standards to which refined vegetable oils shall conform to 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 percent by weight.]
1. Ins. by G.S.R. 24(E), dated15th January, 1991 (w.e.f. 15th April, 1991).
1[A. 17. 15. 01-”Interesterifted vegetable fact” 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 mixtures generally through the use of alkaline catalysts exemplified by sodium or potassium metals, of their ethoxides in the form either of anhydrous powders or in anhydrous glycerol medium followed by such post-process steps as washing, bleaching and deodourisation, 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 clear, 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 authorised 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 permissible flavours and in such quantities as may be prescribed by Government:
Provided that diacetyl to the extent of not more than 4.0 ppm may 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 310C to 410C both inclusive;
(vi) The Butyro-refractometer reading at 40’C, shall not be less than 48:
(vii) It shall not have unsaponifiable matter exceeding 2.0 percent.;
(viii) It shall not have free fatty acids (calculated as oleic acid) exceeding 0.25 percent. ;
(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 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 I cm. cell on a Lavibond 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.]
1. Ins. by G.S.R. 24(E), dated15th January, 1991 (w.e.f. 15th April, 1991).
1[A. 17. 16.- “Almond oil” means the oil expressed from the seed of Prunus amygdalus Batach var. Dulcis Koehne (sweet almond) or of Prunus amygdalus Bathch 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 substance or mineral oil. It shall conform to the following standards:
Butyro-refractometer reading at 400C 54-57
Saponification value 186 to 195
Iodine value 96 to 109.
2[Acid value Not more than 600C.]
Bellier test. [Turbidity temperature Acetic Acid method] Not more than 600C.]
1. Ins by G.S.R. 133, dated 23rd January, 1973.
2. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
2[A. 17.17.-”Water-Melon seed oil” means the oil extracted from the clean, sound seeds of the fruit of water-melon (Citrullus voullgaris Schard.) (family: Cucurbitaceae). It shall be clear, free from rancidity, adulterants, sediment, suspended and other foreign matter, separated water, added colouring and flavouring substances and mineral oil. It shall conform to the following standards:
(a) 3[Moisture and volatile matter] Not more than 0.25 percent,
(b) Butyro-refractometer reading at 400C 55.6 to 61.7
(c) Saponification value 190-198
(d) Iodine value 115-125
1[(e) Acid value Not more than 6.0]
(f) Unsaponifiable matter Not more than 1.5 percent.]
1. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
2. Ins. by G.S.R. 55 (E), dated 31st January, 1979, published in the Gazette of India. Extraordinary Pt. II. Sec. 3 (0. dated 31 st January, 1979.
3. Subs. by G.S.R. 481. dated 16th September, 1993.
1[A. 17. 18.- Imported rapeseed oil (Toria-ka- ten means-
(a) The oil obtained from clean and sound 2[rapeseed grown abroad] belonging to campestries juncea. or napus varieties of brassica, by the method of expression or solvent extraction and imported into India, or
(b) 2[the oil produced in India) obtained from clean and sound rapeseed belonging to campestries juncea or napus varieties of brassica by the method of expression of solvent extraction. It shall be clear, free form rancidity, suspended or other foreign matter, separated water, added colouring or flavour-ing substances of mineral oil. It shall conform to the following standards, namely:
(a) Butyro-refractometer reading at 400C
or
Refractive Index at 400C 51.0 to 64.8
1.4600-1.4690
(b) Iodine value (Wijs method) 94-126
(c) Saponification value 166-198
(d) Unsaponifiable matter Not more than 2.0 per cent.
(e) Test for argemone oil Negative
(f) Test for Hydrocynic acid (Ferric Chloride Test) Passes the Test
3[(g) Acid value Not more than 6.0
4[(f) Bellier test.
[Turbidity temperature Acetic Acid method] Not more than 19.00C
(Turbidity temperature-Acetic acid method)]
Rapeseed oil imported into India or rapeseed oil obtained by solvent extraction shall be supplied for human consumption only if it is refined and it shall conform to the standards laid down under item A. 17. 15 except for 5[acid value which shall not be more than 0.61. Additionally, it shall have Flash Point (Penske-Marten closed method) not less than 2500C.
1. Ins. by G.S.R. 7 1 0 (E), published in the Gazette of India. Extraordinary. Pt. II, Sec. 3 (i), dated-22nd December, 1980.
2. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
3. Omitted by G. w.e.f. 8th April, 1988).
4. Subs. by G.S.R. (to be effective after 3 months from 15th January, 1991).
5. Subs. by G.S.R. 436 (E), dated 8th April, 1988 (w.e.f. 8th April, 1988).
A. 17. 19.-”Palm oil” means ’he oil obtained from fleshy mesocarp of fruits 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 Substances or mineral oil. It shall conform to the following standards, namely:
(a) Butyro-refractometer reading at 500C
or
Refractive Index at 500C 35.5-44.0
1.4491-1.4552
(b) Melting point (capillary slip method) Not more than 370C
(c) Iodine value (Wijs method) 45-56
(d) Saponification value 195-205
(e) Unsaponifiable matter Not more than 1.2 percent.
(f) 1[* * *]
Acid value. Not more than 10.0
2[Indigenously 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 2500Cl.
1. Omitted by G.S.R. 436 (E), dated 8th April. 1988 (w.e.f. 8th April, 1988).
2. Subs. by G.S.R. 481 . dated 8th September, 1993 (w.e.f. 2nd April. 1994).
A. 17. 20.-Palmolein means the liquid fraction obtained by fractionation of palm oil obtained from the fleshy mesocarp of fruits of palm oil (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 substances or mineral oils. It shall conform to the following standards namely:
(a) Butyro-refractometer reading at 400C
or
Refractive Index at 400C. 43.7-52.5
1.4550-1.4610
(b) Iodine value (Wijs method) 54-62
(c) Saponification value 195-205
(d) Cloud point Not more than 180C
(e) Unsaponifiable matter Not more than 1.2 percent.
(f) * * * *]
or
Acid value Not more than 3.0 percent.
Not more than 6.0
Further, if the extracted palmolum is obtained by the method of solvent extracted palm oil. it shall be refined before it is 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 2500C.
A. 17. 21.-Palm Kernel oil means the oil obtained from sound palm kernel of the fruits of oil palm (Elaeis Guineensis) tree by the method of expression for 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:
(a) Butyro-refractometer reading at 40 0 C
or
Refractive Index at 400C 35.3-39.5
1.4490-1.4520
(b) Iodine value (Wijs method) 10-23
(c) Saponification value 237-255
(d) Unsaponifiable matter Not more than 1.2 percent.
Acid 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 standards laid down under item A. 17.15. Additionally it shall have Flash point (Penske-Marten closed method)-not less than 2500C.
A. 17.22-Sunflower seed oil means the oil obtained from clean and sound sunflower seeds or cake from the plant Helianthus annas Linn (Family compositae) by the method or expression 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 400C
Or
Refractive Index at 400C 57.0—1[65.0]
1.4640-2[1.4691]
(b) Iodine value (Wijs method) 100-145
(c) Saponification value 188-194
(d) Unsaponifiable matter Not more than 1.5 percent.
3[(e) * * *]
Acid 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 standards laid down under item A. 17.15. Additionally, it shall have Flash point (Penske,-Marten closed method)-not less than 2500C.]
1. Subs. by G.S.R. 481, dated 6th September, 1993.
2. Subs. by G.S.R. 90 (E), dated 24th February, 1995.
3. Omitted by G.S.R. 436 (E) dated 8th April, 1988 (w.e.f. 8th April 1988).
1[A. 17.23.-Rice Bran oil means the oil obtained from the layer around the endosperm of rice obtained from paddy or 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, neutralized 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. sediments, 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 350C for 24 hours. Rice Bran oil shall be sold for human consumption only after refining. It shall conform to the following standards, namely:
(i) 1[Moisture and volatile matter] Not more than 0.1 percent by weight
(ii) Refractive Index at 400C
or
Butyro-refractometer reading at 400C 1.4600 to 1.4700
51.0 to 66.4
(iii) Saponification value 180 to 195
(iv) Iodine value (Wijs method)
90 to 105
[(v) * * *]
Acid value
Not more than 0.5 percent.
(vi) Unsaponifiable matter Not more than 3.5 percent. by weight.
(vii) Flash point (Penske-Marten closed method) Not less than 2500C
NOTE. - The edible oils prescribed under item A- 17 shall be free from Castor Oil.)
1. Added by G.S.R. 245 (E) dated 11th March, 1982, published in the Gazette of India. Extraordinary, Pt. II Sec.3 (i) dated 11th March. 1982 (w.e.f. 11th March, 1982) and corrected by G.S.R. 386 dated 3rd April. 1982.
1[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 oils used in the admixture is not less than 20 percent. 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 substances, mineral oil, or any other animal and non-edible oils, or fats, argemone oils, hydrocyanic acid, caster oil and tricresyl phosphate. It shall also conform to the following standards, namely: -
(a) Moisture and volatile matter Not more than 0.2 percent by weight:
(b) Acid value
Natural Oil Acid Value
(1) Both raw edible vegetable oils in the Blend Not more than 6.0
(2) One raw edible vegetable oil and one refined edible vegetable oil in the Blend Not more than 5.0
(3) Both refined edible vegetable oils in the Blend Not more than 0.5
(c) Unsaponifiable matter -
(i) Blend with rice bran oil by weight Not more than 3.0 percent.
(ii) Blend with other edible vegetable oils by weight Not more than 1.50 percent
(d) Flash point (Penske Martin, closed method) Not less than 2500C.]
1. Subs. by G.S.R. G.S.R. 91 (E), dated 7th February, 1992.
1[A. 17. 25-Partially Hydrogenated and winterised Soyabean oil. -Partially Hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild or “Brush”) hydrogenation of degummed, deacidified, decolourised 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 permitted food grade solvent, decolourised with bleaching earth and/or carbon, partially hydrogenated using nickel catalyst, winterised with or without the use of a food grade solvent, filtered in a suitable filter press and deodourised with steam.
The product shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances castor oil, mineral oil and other vegetable and animal fats. Antioxidants TBHQ upto 0.02 percent. and citric acid upto 0.02 percent, 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 percent. by weight
2. Colour in 5¼0 -6
Cellon the Lovibond scale expressed as Y + 5R, not deeper than
3. Refractive index - 1.4630-1.4690
4. Saponification value - 189-202
5. Iodine value - 107-120
6. Acid value - Not more than 0.50
7. Unsaponifiable matter - Not more than 1.5 percent. by weight.
8. Linolenic acid (C 18 :3) - Not more than 3 percent. by weight.
9. Cloud Point (0C) - Not less than 100C
10. Trans-fatty Acid - Not more than 10 percent. by weight.
11. Flash point (Penske
Marten closed method) - Not less than 2500C
1. Ins. by G.S.R. 784 (E), dated 28th September, 1992 (w.e.f. 28th September, 1992).
A. 17.’ 26-Partially Hydrogenated Soyabean Oil.- Partially hydrogenated soyabean oil means deodourised product obtained by light (mild or “brush”) hydrogenation of degummed, deacidified and decolourised 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 carbon and partially hydrogenated using nickel catalyst. The product shall again be deacidified, bleached and deodourised with steam.
The product shall be clear liquid at 35 degree C. It shall be clear or melting, free from rancidity suspended or other foreign matter, separated water, added colouring or flavouring substances, castor oil, mineral oil or other vegetable and animal oils and fats. Antioxidants TBHQ upto 0.02 percent, and citric acid upto 0.02 percent. may be added and shall be so stated on the label. It shall conform to the following standards
1. Moisture - Not more than 0. I percent. by weight
2. Colour in 5 ¼0 -6
Cellon the Lovibond scale expressed as Y + 5R, not deeper than
3. Refractive index at 400C - 1.4630- 1.4670
4. Saponification value - 189-202
5. Iodine value - 95-110
6. Acid value - Not more than 0.50
7. Unsaponifiable matter - Not more than 1.5 percent. weight
8. Linolenic acid (c. 18 : 3) - Not more than 3 percent. by weight
9. Cloud Point - Not less than 250C
10. Trans-fatty Acid - Not more than 10 percent. By weight
11. Flash Point (Penske Marten closed method) - Not less than 2500C
1[A. 18.-Cereals]
1. Added by G.S.R. 1687, dated 14th July, 1956.
1[A. 18. 01.- 2[Atta or resultant atta”] means the coarse product obtained by milling or grinding wheat . It shall conform to the following standards:
(a) Moisture
(when determined by heating
133-1300C, for 2 hours). Not more than 14.0 percent.
(b) Total ash (on dry weight basis). Not more than 2.0 percent.
(c) Ash insoluble in dilute HCI (on dry weight basis) Not more than 0. 15 percent.
(d) Gluten (on dry weight basis) Not less than 6.0 percent.
(e) Alcoholic acidity (with 90 percent. alcohol) expressed as H2SO4 (on dry weight basis) Not more than 0. 18 percent.
3[It shall be free from Rodent hair and excreta.1
1. Subs. by G.S.R. 1809, dated 3rd October, 1970.
2. S ubs. by G.S.R. 109 (E), dated 26th February, 1983, for the word “Atta” (w.e.f. 26th February 1983).
3. Subs. by G.S.R. 41 (E), dated 29th January,. 1997 (w.e.f 29th January, 1997).
1[[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 (prepared chalk, popularly known as Creta preparata).
(b) Iron.
(c) Thiamine,
(d) Riboflavin, and
(e) Niacin.
2[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 3[O.35] parts by weight of calcium carbonate. It shall be free from Rodent hair and excreta.]
1. Added by. G.S.R. 425, dated 4th April, 1960.
2. Added by G.S.R. 1687, dated 14th July, 1956.
3. Corrected by G.S.R. 286 (E), dated 29th May, 1997.
1[A.18.01.02.-”Protein rich.(Paushtik) atta” means the product obtained by mixing wheat atta with groundnut flour 2[or Soya flour, or a combination of both) up to an extent of 10.0 percent. 3[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 (Control) Order, 1967). It shall be free from insect or fungus infestation, odour 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 4[14.0] percent. on dry basis.
Total ash Not more than 2.75 percent. on dry basis
Ash insoluble in dilute HCI Not more than 0. 1 percent. on dry basis.
Total protein (N x 6.25) on dry basis.
Crude fibre Not less than 12.5 percent. on dry on dry basis.
Not more than 2.5 percent. on dry basis.
[Alcoholic acidity (with 90 per cent alcohol) expressed as H2SO4 Not more than 0. 12 percent.”
It shall be free from Rodent hair and excreta.)
1. Added by G.S.R. 1533, dated 8th July. 1968.
2. Ins. by G. S. R. 731 (E). dated 10th December, 1991.
3. Added by. G.S.R. 425, dated 4th April, 1960.
4. Corrected by G.S.R. 2163, dated 2nd December, 1968.
1[A.18.02.-Maida 2(Wheat flour”)] 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 130-1330C for 2 hours.).
(b) Total ash (on dry weight basis)-Not more than 1.0 percent.
(c) Ash insoluble in dilute HCI (on dry weight basis)-Not more than 0.1 per cent.
(d) Gluten (on dry weight basis)-Not less than 7.5 percent.
(e) Alcoholic acidity (with 90 percent. alcohol) expressed ash H2SO4(on dry weight basis)-Not more than 3[0. 12] percent.
4[It shall be free from Rodent hair and excreta.]
5[If 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 ppm.
(ii) Potassium bromate (max.) 20 ppm.
(iii) Ascorbic acid (max.) 200 ppm.1
1. Subs. by G.S.R. 1809, dated 3rd October, 1970.
2. Ins. by G.S.R. 1564, dated 17th November, 1962.
3. Subs. by G.S.R. 63 (E), published in the Gazette o India, Extraordinary, Pt. II, Sec. 3 (i). dated 5th February, 1976 (w.e.f. 5th August, 1976).
4. Subs. by G.S.R. 41 (E), dated 29th January, 1997 (w.e.f. 29th January, 1997).
5. Ins. by G.S.R. 1417, dated 20th September, 1976 published in the Gazette of India, Pt. II, Sec. 3 (0, dated 2nd October, 19’76 (w.e.f. 2nd October, 1976).
1[A. 18.02.0l.-”Fortifled maida” means the product obtained by adding one or more of the following materials to maida, namely :
(a) Calcium carbonate (preparated chalk popularly known as creta preparata),
(b) Iron,
(c) Thiaming
(d) Riboflavin, and
(e) Niacin.
2[The calcium carbonate powder, if added for fortification, shall be in such amount that 100 parts by weight of fortified 3[maida] 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.]
1. Added by G.S.R. 425, dated 4th April, 1960.
2. Ins. by G.S.R. 1564, dated 17th November, 1962.
3. Corrected by G.S.R. 286 (E), dated 29th May, 1997.
1[A.18.02.02.-”Protein rich Paushtik2 Maida” means the product obtained by mixing maida (wheat flour) with groundnut flour up to an extent of 10.0 percent. 3[Soya flour which is a solvent extracted flour used in such mix shall conform to the standards of soya flour laid down under the Solvent Extracted Oil, Deoiled 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 colouring agents or any other extraneous matter. It shall conform to the following standards:
Moisture Not more than 4[14.0] percent.
Total ash Not more than 1.4 percent.
Ash insoluble in dilute HCI Not more than 0. I percent. on dry basis.
Total protein (N x 6.25) Not less than 12.5 percent. on dry basis.
Crude fibre Not more than 0.53 percent. on dry basis.
Alcoholic acidity (with 90 per cent. alcohol) expressed as H2SO4 Not more than 0. 12 percent.
5 (Gulten- Not less than 7.0 percent. on dry basis.
It shall also be free from Rodent hair and excreta.]
1. Added by G.S.R. 1533, dated 8th July, 1968.
2. Ins. by G.S.R. 731 (E), dated 10th December. 1991.
3. Corrected by G.S.R. 286 (E), dated 29th May, 1997.
4. Corrected by G.S.R. 2163, dated 2nd December, 1968.
5. Subs. by G.S.R. 1809, dated 3rd October, 1970
1[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 off-odour and shall be creamy yellow in colour. It shall conform to the following standards
(a) Moisture-Not more than 14.5 percent. (when determined by heating 130- 1330C, for 2 hours.).
(b) Total ash (on dry weight basis)-Not more than 1.0 percent.
(c) Ash insoluble in the dilute HCI (on dry weight basis)-Not more than 0.1 percent.
(d) Gluten (on dry weight basis)-Not less than 6.0 percent.
(e) Alcoholic acidity (with 90 percent. alcohol) expressed as H2SO4(on dry weight basis). Not more than 0. 18 percent.
2[It shall be free from Rodent hair and excreta.]
1. Subs. by G.S.R. 1809, dated 3rd October, 1970
2. Subs. by G.S.R. 41 (E), dated 29th January, 1997 (w.e.f 29th January, 1997).
1[A-18.04.-”Besan’ means the product obtained by grinding dehusked Bengal gram (Cicer arietinum) and shall not contain any added colouring matter or any other foreign ingredient.]
2[Besan shall conform to the following standard
(a) Total ash Not more than 5 percent.
(b) Ash insoluble in HCI Not more than 0.5 percent.
1. Added by G.S.R, 1211, dated 9th December, 1958 and subsequently substituted by G.S.R. 74, dated 31st December, 2965.
2. Ins. by G.S.R, 1340 dated 24th October, 1961,
1 [IA.18.05.-[Pearl Barley or Barley (Jou)] shall be the product obtained from sound and clean barley (Hordeum vulgare or Hordeum districhon). 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 foodgrains more than 1 percent. by weight.
Barley powder shall be the product obtained by grinding clean and sound dehusked barely (Hordeum vulgare or Hordeum districhon) grains. Barley starches shall not be less than 98.0 percent. by weight.
Barley powder shall also conform to the following standards, namely:
(i) Total ash (on dry basis)- Not more than 1.0 percent.
(ii) Ash insoluble in dilute hydrochloric acid (on dry basis)- Not more than 0.1 percent.
(iii) Crude fibre (on dry basis)- Not more than 0.5 percent.
(iv) Alcoholic acidity (as H2SO4 with 90 percent. alcohol).] Not more than 0.10 percent.
1. Subs. by G.S.R, 74, dated 31st December 1965.
1[A. 18.05.0l.-” [Whole Meal Barely Powder of Barley flour or Chocker yekt Jou ka Churan]” means the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distichon) grains. it shall conform to the following standards
(a) Moisture- Not more than 14.0 percent.
(when determined by heating at 130-1330C. for 2 hours).
(b) Total ash (on dry weight basis)- Not more than 3.0 percent.
(c) Ash insoluble in dilute HCI(on dry weight basis)- Not more than 0.5 percent.
(d) Alcoholic acidity (with 90 percent. alcohol) expressed as H2SO4(on dry weight basis)- Not more than 0. 17 percent.
Rodent hair and excreta shall not exceed 5 pieces per kg.]
1. Ins. by G.S.R, 938 dated 26th May, 1971 .
1[A. 18.06.-Food grains meant for human consumption shall be whole or broken kernels of cereals, mallets and pulses. In addition to the under-mentioned standards to which foodgrains shall conform, they shall be free from argemone, maxicana and kesari in any form. They shall be free from added colouring matter. The foodgrains 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 foodgrains shall not exceed the limits specified in column (4) of the said Table.
1. Subs. by G.S.R. 281 (E), dated 29th May, 1991.
A.18.06.01-Wheat-Description.-Wheat shall be the dried mature grains of Triticum aestivum Linn. or Triticum vulgare vill, Triticum durum Desf, Triticum sphaerococcum perc., Triticum doccumschubt., Triticum Compactum Host. It shall be sweet, clean and wholesome. It shall also conform to the following standards namely: -
(i) Moisture-Not more than 14 percent. by weight (obtained by heating the pulverised grains at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter and poisonous seeds, shall not exceed 1.0 and 0.5 percent. by weight, respectively. Out of total limit of poisonous seeds. dhatura and okra (Vicia species) shall riot exceed 0.025 and 0.2 percent. by weight respectively.
(iii) Other edible grains-Not more than 6 percent. by weight.
(iv) Damaged grain-Not more than 6.0 percent. by weight including kernel bunt affected grains and ergot affected grains. The limit of kernel bunt affected grains, ergot affected grains shall not exceed 3.0 percent. and 0.05 percent. by weight, respectively.
(v) Weevilled grains-Not more than 1 0 percent. by count.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram:
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg.]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 12 percent. by weight.
1. Ins. by G.S.R. 792 (E) dated 13th December, 1995.
A. 18.06.02-Maize. -Maize shall be the dried mature grains of Zea mays Linn. It shall be sweet, hard, clean and wholesome. It shall also conform to the following standards, namely:
(i) Moisture-Not more than 16.0 percent. be weight (obtained by heating the pulverised grains at 1300C- 133OC for two hours).
(ii) Foreign matter-Not more than 4 percent. by weight out of which inorganic matter and poisonous seeds shall not exceed 1.0 and 0.5 percent. by weight respectively. Out of total limit of poisonous seeds, dhatura and akra (Vicia species) shall not exceed 0.025 and 0.2 percent. by weight, respectively.
(iii) Other edible grains-Not more than 3 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 10 percent. by count.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram:
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg.]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 9 percent. by weight.
1. Ins. by G.S. R. 792 (E) dated 13th Decmber,1995
A.18.06.03-Jowar and Bajra.-Jowar and Bajra shall be the dried mature grains of Sorghum Vulgare Pers. and Pennisetum typhgoideum 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- 1300 C for two hours).
(ii) Foreign matter-Not more than 4 percent. by weight out of which inorganic matter and poisonous seeds shall not exceed 1.0 and 0.5 percent. by weight, respectively. Out of total limit of poisonous seeds dhatura and akra (Vicia species) shall not exceed 0.025 -and 0.2 percent. by weight, respectively.
(iii) Other edible grains-Not more than 3 percent. by weight.
(iv) Damaged grains-Not more than 6 percent. by weight out of which ergot affected grains shall not exceed 0.05 percent. by weight.
(u) Weevilled grains-Not more than 6 percent. by weight.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram:
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg.]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 10 percent. by weight.
1. Ins. by G.S. R. 792 (E) dated 13th Decmber,1995
A. 18.06.04-Rice.-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 percent. by weight (obtained by heating the pulverised grains at 130OC- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter shall not exceed I percent. by weight.
(iii) Damaged grains-Not more than 5 percent. by weight (excluding discoloured tip).
(vi) Weevilled grains-Not more than 10 percent. by count.
(v) Uric acid-Not more than 100 mg. per kg.
(vi) Mycotoxin including aflatoxin-Not more than 30 microgram per kilogram:
1[(vii) Rodent hair and excreta-Not more than 5 pieces per kg.]
Provided that the total of foreign matter, and damaged grains shall not exceed 6 percent. by weight.
1. Ins. by G.S. R. 792 (E) dated 13th Decmber,1995
A.18.06.05-Masur whole.-Masur whole shall consist of lentil (tens culinaris Medik or Ervem lens Linn-or lens esculenta Moench). It shall be sound, clean, and wholesome. It shall conform to the following standards. Namely:
(i) Moisture-Not more than 16 percent. by weight (obtained by heating the pulverised grains at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight.
(iii) Other edible grains-Not more than 3 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 6 percent. by count.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram:
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg.]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 8 percent. by weight.
1. Ins. by G.S.R. 792(E),dated 13th December. 1995.
A. 18.06.06 -Urd whole.-Urd whole shall consist of seeds of the pulses (phaseolus mungo Linn). It shall be sound, dry, sweet and wholesome. It shall also conform to the following standards, namely:-
(i) Moisture-Not more than 14 percent. by weight (obtained by heating the pulverised grains at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight.
(iii) Other edible grains-Not more than 4 percent. by weight.
(iv) Weevilled grains-Not more than 6 percent. by count.
(v) Damaged grains-Not more than 5 percent. by weight.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 9 percent. by weight.
1. Ins. by G.S.R. 792(E),dated 13th December. 1995.
A. 18.06.07 -Moong whole.-Moong whole shall consist of seeds of green gram (Phaseolus aurues Roxb., Phaseolus radiatus Roxb.) It shall be sound, 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 percent. by weight (obtained by heating the pulverised grains at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight.
(iii) Other edible grains-Not more than 4 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 6 percent. by count.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 9 percent. by weight.
1. Ins. by G.S.R. 792(E),dated 13th December. 1995.
A.18.06.08-Chana whole.-Chana whole shall be the dried grains of gram (Cicer 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 percent. by weight (obtained by heating the pulverised grains at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 3 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight.
(iii) Other edible grains-Not more than 4 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 10 percent. by count.
(vi) Uric acid-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 9 percent. by weight.
1. Ins. by G.S.R. 792(E),dated 13th December. 1995.
A. 18.06.09-Split Pulse (Dal) Arhar.-DalArharshall 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 substances. It shall also conform to the following standards, namely:-
(i) Moisture-Not more than l4 percent. by weight (obtained by heating the pulverised pulses at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 2 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight,
(iii) Other edible grains-Not more than 0.5 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 3 percent. by count.
(vi) Uric acid content-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 6 percent. by weight.
1. Ins. by G.S.R, 792 (E) dated 13th December, 1995.
A. 18.06. 10-Split Pulse (Dal) Moong.-Dal Moong shall consist of split seeds of green grams (phaseolus aurcus Roxb, Phaseolus raditus 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 l4 percent. by weight (obtained by heating the pulverised pulses at 1300C- 1330C for two hours).
(ii) Foreign matter-Not more than 2 percent. by weight out of which inorganic matter shall not exceed 1 percent. by weight.
(iii) Other edible grains-Not more than 4 percent. by weight.
(iv) Damaged grains-Not more than 5 percent. by weight.
(v) Weevilled grains-Not more than 3 percent. by count.
(vi) Uric acid content-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg.1
Provided that the total of foreign matter, other edible grains and damaged grams shall not exceed 8 percent. by weight.
1. Ins. by G.S.R, 792 (E) dated 13th December, 1995.
A. 18.06. 11-Split pulse (Dal) Urd-Dal Urd shall consist of split seeds of pulse (phaseolus mungo Linn.). It shall be sound, 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- 1330 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 4 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 content-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms Per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 8 per cent. by weight.
1. Ins. by G.S.R, 792 (E) dated 13th December, 1995.
A. 18.06.12-Dal Chana. Dal Chana shall consist of split grains of grain (Cicer arietinum Linn). It shall be sound, clean, sweet, dry, wholesome and free from admixture of unwholesome substances. It shall also conform to the following standards, namely :-
(i) Moisture-Not more than 16 13er cent. b weight (obtained by heating the pulverised pulses at 1300 C 1330 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 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 content-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilogram.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 7 per cent. by weight.
1. Ins. by G.S.R, 792 (E) dated 13th December, 1995.
A.18.06.13 -Split pulse (Dal) Masur.-Dal Masur shall consist of dehusked whole and split seed of the lentil (Lentil esculetita Moerich or Lens culinaris Medik or Ervtim 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 0 than 14 per cent. by weight (obtained by heating the pulverised pulses at 1300C- 1330C 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 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 content-Not more than 100 mg. per kg.
(vii) Mycotoxin including aflatoxin-Not more than 30 micrograms per kilograms.
1[(viii) Rodent hair and excreta-Not more than 5 pieces per kg:]
Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 7 per cent. by weight.
1. Ins. by G.S.R. 792 (E). dated 13th December, 1995.
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 pulses at 1300 C- 1330C for two hours).
(ii) Foreign matter- Not more than 6.0 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- the total limit of poisonous seeds, dtiatura and akru (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. by weight.
(iv) Weevilled grains-Not more than 10 per cent. by count.
(v) Damaged grains-Not more than 5 per cent, by weight.
(vi) Uric acid content-Not more than 100 nig. per kg.
(vii) Mycotoxin including allatoxin-Not more than 30 micrograms per kilogram:
Provided that the 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 foodgrains 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 mild sticking on the surface of the rice, and
(ii) Organic matter consisting of husk, straws, weed seeds and other inedible grains and also paddy in the case of rice
(b) “Poisonous, toxic and/or harmful seeds” means any seeds which it’ present in quantities above permissible limit may have damaging or dangerous effect on health, organolepic properties or technological performance, such as, dhatura (D. fastuosa Linn and D. Stranioniuin Linn), corn cokle (Agrostoema githaga, Machai Lalliunm stramonium 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.]
1[A. 18.07.-Biscuits including wafer biscuits shall be made from maida. vanaspati or refine dedible oil or table butter or deshi butter or margarine or ghee or their mixture.. It may contain any one or more of the following ingredients, namely :
Edible common salt: permitted anti-oxidants; emulsifying and stabilising 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 desicated coconut; dextrose: fruits and fruit products; dry fruit and nuts: egg; edible vegetable products: anylases and 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 oil seeds; 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-bisulpbite and other dough conditioners; vitamins, calcium and ferrous salt; 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 hydrochloric acid (on dry basis) shall not be More than 0. 1 per cent.
(b) Acidity of extracted fat (as acid shall not exceed 1.5 per cent.)
1. Subs. by G.S.R. 109 (E), dated 26th February. 1983 (w.e.f. 27th February, 1983) and corrected by G.S.R. 39 (E). dated 1st July, 1983,
1[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, larve 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 0.5 per cent. On dry basis.
Ash insoluble in dilute HCl Not more than 0.1 per cent. On dry basis
Alcoholic acidity (with 90 per cent. Alcohol) Shall be equivalent to not more than 2.0 ml. Of N. NaOH per 100g. of dried starch.]
1. Ins. by G.S.R. 1533 dated 8th July 1968.
A-18.09. -Cornflakes Means the product obtained from debulled, degermed and Cook corn (Zea Mays L.) by flaking partially drying and toasting. it shall be free from dirt. insects, larvae and impurities nd any other extraneous matter.
It shall conform to the following standards:
Moisture Not more than 1[7.5] per cent.
Total ash excluding salt Not more than 1.0 per cent. On dry basis
Ash insoluble in dilute HCl Not more than 0.1 cent. On dry. basis
Alcoholic acidity (with 90 per cent. Alcohol) Shall be equivalent to not more than 2.0ml. of N. NaOH per 100g. or dried substance.
1. Subs. by G.S.R. 63 (E), dated 5th February, 1976.
1[A. 18. 10. - Custard power mean the product obtained from maize (Zea Mays L.) or sago/tapioca with or without the addition of small quantities of edible without the addition of edible common salt, milk and albuminous matter ,It may contain permitted colors and flavours. It shall be free from any other foreign matter. It shall be in the form of power free rancidity, fermented any musty odour.
It shall conform to the following standards, namely:
(a) Moisture Not more than 12.5 per cent.
(b) Total ash excluding added common salt (on dry basis) Not more than 0.5 per cent.
(c) Ash insoluble in dilute hydrochloric acid (on dry basis) Not more than. 0.1 per cent.]
1. Subs. by G.S.R. 1417, dated 20th September 1976, published in the Gazette of India, Pt. II Sec, 3 (i) dated 2nd October 1976 (w.e.f. 2nd October, 1976).
A.18.11-Macaroni products (Macaroni, Spaghetti, Vermicelli) means the products obtained from suji or maida with or without addition of ingredients like edible groundnut flour, tapioca flaour, soya flour, milk powder, spices, vitamins, minerals, by kneading the dough and extending it, it shall be free from added colour, 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 than 0.1 per cent. On dry basis.
Nitrogen Not less than 1.7 per cent. On dry basis.
1[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 any other cereal flour of malt extract with or without addition of flavouring agents and spices. emulsifying agents, eggs, protein isolates, edible common salt, sodium or potassium bicarbonate, minerals and vitamins and without added sulfar in such a manner as to secure complete hydrolysis of starchy material and prepared in a powder or granule or flake from by roller drying, spray drying, vacuum drying or 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 added sugar.
Malted milk food shall also conform to the following standard, namely
Malted milk food without cocoa powder Malted milk food with cocoa powder
(a) Moisture
Not more than 5 per cent by weight
Not more than 5 per cent by weight
(b) Total protein (N x 6.25) (on dry basis)
Not less than 12.5 per cent. by weight
Not less than 11.25 per cent. By weight
(C) Total fats (on dry basis) Not less than 7.5 per cent. by weight Not less than 6 per cent. by weight
(d)Total ash (on dry basis)
Not more than 5 per cent. by weight
Not more than 5 per cent. By weight.
(e) Acid insoluble ash (on dry basis) (in dilute HCI)
Not more than 0. 1per cent. by weight
Not more than 0. 1
per cent. by weight
(f) Solubility
Not less than 85 per cent. by weight
Not less than 80 per cent. By weight.
(g) Cocoa powder (on dry basis)
----
Not less than 5.0 per cent. by weight
(h) Test for starch
Negative
-----
(i) Bacterial Count
Not more than 50,000 per gram
Not more than
50,000 per gram
(j)Coliform Count Not more than 10 per gram Not more than 10 per gram.]
1. Subs. by G.S.R. 543 (E) dated July 1985 (w.e.f. 2nd July 1985)
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 the form of thin flakes of uniform size having a light cream colour. It shall be free from dirt, insects 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 HCl 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 per cent. Alcohol). Shall be equivalent to not more than 1[8.0] ml.N. NaOH per 100g. of dried substance.
1. Subs. by G.S.R. 55 (E) dated 31st January 1979 (w, e, f.31st January, 1979)
1[A. 18. 14. -Bread. - Whether sold as white bread or wheat-meal bread or fancy bread of fruity bread or bun or masala bread or milk bread or by any other name shall mean the product, prepared] from a mixture of wheat at a, maida, water, salt. yeast or other fermentative medium. It may also contain one or more of the following ingredients, namely condensed milk, milk powder (whole or skimmed), whey, curd, gluten, sugar, gur or jaggery, khandsari, honey, liquid glucose, malt product, edible starches and flour edible. Round nut flour, edible soya flour, Protein concentrates and isolates, vanaspati margarine o edible oil of suitable type or butter or ghee, or their mixture, lecithin, 2[glyceryl monosterate, diacetyl tartaric acid ester of mono and diglyrerides, albumin), lime water, lysine, sorbiton, vitamins, ammonium chloride, ascorbic acid, guar, gum, spices and condiments or their extracts, fruit and fruit products (candied and crystallised or glazed) nuts and products.
It may contain the following improvers in the quantities given against each on the flour mass basis.
Ammonium persulphate
Calcium phosphate
Calcium carbonate
Potassium bromate/and /or
Potassium iodate
Ammonium chloride
Fungal alpha-amytase
Sodium steroy1-2 lactylate
Calcium steroyl1-2 lactylalte
(singly or in combination)
L-cystein hydrochloride Not more than 0.25 per cent.
Not more than 0. 25 per cent.
Not more than 0.5 per cent.
Not more than 0.005 per cent.
Not more than 0 .01 percent.
Not more than 0.4 per cent.
Not more than 0.5 per cent.
Not more than 0.009 per cent.
It may contain the following improvers in the quantities given against each on the flour mass basis.
Calcium or sodium propionate sorbic acid or its sodium,
Potassium or calcium slats
Acetic acid or lactic acid
Vinegar
Acid calcium phosphate
Sodium diacetate
Acid sodium pyrophosphate
Not more than 0. 5 per cent.
Not more than 0.1 per cent.
Not more than 0.25 per cent.
Not more than 0.5 per cent.
Not more than 1.0 percent.
Not more than 0.4 per cent.
Not more than 0.5 per cent
It shall be free from dirt, insects and insect fragments, larvae, rodent hair and added colouring matter except any permitted food colours present as a carry-over colour in accordance with rule -64-C.in raw material in the product, guar gum, if added, shall not exceed 0.5 per cent. by weight. It shall conform to the following standards, namely:
(a) Alcoholic acidity (with 90 per cent. Alcohol) Shall be not more than the equivalent of 7.5 ml.N. NaOH per 100g. of dried substance
(b) Ash insoluble in dilute HCl on dry weight basis-
(i) Bread except masala bread or fruit bread Not more than 0.1 per cent.
(ii) Masala bread or fruit bread Not more than 0.2 per cent.
1. Subs. by G.S.R. 1228 (E), dated 27th November, 1986 (w.e.f. 27th November, 1986), for the item as amended by G.S.R. 63 (E) dated 5th February, 1976; G.S.R 55(E) dated 31st January, 1979 G.S.R 243, dated 15th February 1980 G.S.R 55 (E) dated 2nd July 1985 G.S.R 605 (E) dated 24th July 1985 and G.S.R 852 (E) dated 13th June, 1986.
2. Subs by G.S.R. 284 (E) dated 29th May 1997 (w.e.f. 29th November, 1997).
1[A. 19. -’Vanaspati” means any refined 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 anv other harmless vegetable oils allowed by the Government for the purpose. 2[Refined sal seed fat, if used, shall not be more than 10 per cent. of the total oil mix]. It shall conform to the standards specified below :
(i) It shall not contain any harmful colouring, flavouring or any other matter deleterious to health.
(ii) No colour shall be added to hydrogenated vegetable oil unless so authorised 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 permissible flavours and in such quantities as may be prescribed by Government:
3[Provided that diacetyl 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 exceeding 0.25 per cent.
(v) The melting point as determined by the capillary slip method shall be from 4[310 C] to 5[410 C], both inclusive.
(vi) The butyro-refractometer reading at 400C shall not be less than 48
(vii) It shall not have unsaponifiable matter exceeding 6[2.0] per cent. 7[but in case of vanaspati where proportion of rice bran of oil is more than 30 per cent. by weight. the unsaponifiable matter shall be not more than 2.5 per cent. by weight provided quantity of rice bran oil is declared on the level on such vanaspati as laid down in Cl. (zzz) 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) 8[It shall contain raw or refined sesame (tit) oil in sufficient quantity), so that when the 9[vanaspati] it mixed with refined groundnut oil in the proportion 20:80, the red colour produced by the Baudouin test shall not be lighter than 2.0 red units in I cm, cell on a Lovibond scale.
10[(xi) It shall contain not less than 25 I.U. of synthetic vitamin’A’ per gram at the time of packing 11[and shall show a positive test for vitamin’A’ when tested by Antimony Trichloride (Carr-Price) reagent (as per ISI: 5886-1970)].
12[(xii) No anti-oxidant, synergist, emulsifier or any other such substance shall be added to it except with the prior sanction of the Government.]]
13 [(Xiii) It shall not have nickel exceeding 1.5 ppm].
1. Ins. by S.R.O. 1687, dated 14th July 1956 and subsequently amended by G.S.R. 1211, dated-20th December, 1958 and G R. 134Q, dated 4th N6vcmber, 1961.
2. Ins. by GIS.R. 245 (E) dated 11th March 1982 (w.e.f 11th March, 1982).
3. Ins. by 425 dated 4th April 1960.
4. Subs. by G.S.R. 1211 dated 9th December 1958.
5. Subs. by G.S.R. 744 (E) dated 27th October 1984.
6. Added by G.S.R. 245 (E) dated 11th March 1982 (w.e.f. 11th March 1982).
7. Ins. by G.S.R. 481 dated 16th September 1993 (w.e.f 2nd October, 1993).
8. Subs. by G.S. R. 481 dated 6th September 1993 (w.e.f 2nd October, 1993).
9. Ins. by G.S.R. 245 (El. dated 11th March. 1982 (w.e.f. 1lth March, 1982).
10. Subs. by G.S.R. 790 (El, dated 10th October 1983.
11. Subs. by G.S.R. 9 10 (E) dated 27th June, 1986 (w.e.f. 27th June. 1986), for the words, figures and letters “and not less than 15 I.U. of synthetic Vitamin’A: per gmm a retail level”.
12. Ins. by G.S.R. 1340 dated 24th October 1961.
13. Ins. by G.S.R. 481 dated 16th September 1993 (w.e.f. 2nd April, 1994).
1[A. 19.0l. -Bakery shortening means vanaspati conforming to standard prescribed in item A. 19 except that-
(a) The melting point as determined by the capillary slip method shall not exceed 410C:
(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 thereof.]
2[(C) It may contain added mono-glycerides and diglycerides as emulsifying agents.]
1. Added by G.S.R. 425, dated 4th April 1960.
2. Added by G.S.R. 245 (E), dated 11th March. 1982 (w.e.f. 11th March 1982).
1[A. 20. -”Vinegar” means a liquid derived from alcoholic and acetous fermentation 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 acid, (ii) lead or copper, (iii) arsenic in amounts exceeding 1.5 per parts 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 (P205) and 0.04 per cent of nitrogen. Brewed vinegar shall not be fortified with acetic acid. 61*
2[* * *]
1. Added by S.R.O. 1687 dated 14th July 1956 and amended by G.S.R. 425, dated 4th April 1960.
2. Omitted by G.S.R. 425, dated 4th April 1960.
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].
1. Ins. by G.S.R. 425 dated 4th April. 1960.
1[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 1000C, it shall not lose more than 2[16 per cent. of its weight.]
(c) Water insoluble residue (dried at 1000C) shall not be more than 25 per cent by weight.
3[Water insoluble matter shall be determined by boiling water.]
(d) Alcohol insoluble residue in 90 per cent. alcohol dried at, IOO’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 HCI-not more than 0.5 per cent. on dry weight basis]:
4[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 shall be marked as required in sub-rule (12) of rule 49.]
1. Ins. by S.R.O. 1687 dated 14th July. 1956.
2. Subs. by G.S.R. 11 (E) dated 4th January. 1985.
3. Ins. by G.S. R. 74 dated 31st December 1965.
4. Ins. by G.S. R. 290 (E) dated 14th April 1981 (w.e.f. 13th October 1981).
1[A.22. -Gelatine 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 yelowish and translucent in the form of sheets, flakws, shreds or coarse to fine powder. It shall have very slight odolir and tests 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 15 per cent. moisture;
(b) More than 3.0 per cent. of total ash:
(c) More than 1.000 parts per million of sulphur dioxide;
(d) Less than 15 per cent. of nitrogen on dry weight basis.
Gelatine meant for human consumption should be labelled as “Gelatin-Good Grade”.]
2[* * *]
1. Subs. by G.S.R. 205 dated 13th February 1974 (w.e.f. 23rd May 1974).
2. Omitted by G.S.R. 1533 dated 8th July. 1968.
1[A.25. -Sweets and confectionery:
1. Ins. by G.S.R. 74 dated 31st December 1965.
1[A.25.0l. -Sugar boiled confectionery whether sold as hard boiled 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 extracts, coffee extract, chocolate, and 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), carmauba 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 mineral oil (not agents; exceeding 0.2 per cent. by weight) stearic acid (food grade), glycerine (food grade):
(xviii) Permitted ani-oxidants;
(xix) Permitted colouring matter;
(xx) Permitted stabilizing and emulsifying agents:
(xxi) Flavouring
(xxii) Acidulants, such as, citric acid, tartaric acid, malic acid (food grade);
(xxiii) Jellifying agent, such as, gelatine (food grade), agar-agar, sodium carboxymethyl cellulose;
(xxiv) Permitted preservatives;
(xxv) Edible foodgrains, 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, and proper 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 sulphated shall not be more than 3 per cent by weight.
(ii) Ash insoluble (in dilute hydrochloric acid)- Not more than 0.2 per cent by weight
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 that 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 IN 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;]
2[* * *]
1. Subs. by G.S. R. 437 (E) dated 8th April 1988 (w. e. f. 8th October 1988).
2. Omitted by G.S.R. 437 (E), dated 8th July, 1988 (8th October, 1988).
1[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- monohydrate, honey, invert sugar, sugar, jaggery, bura sugar, khandsari, 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) Caraway powder 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 or stearic acid talc (not exceeding 0.2 per cent.) icing sugar, mineral oil (food grade): stearic acid (food grate), glycerine (food grade).
It shall not contain artificial sweeteners.
Mineral oil (food grade), 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 85.00 per cent. by weight.
(ii) Ash sulphated (Salt free basis)-Not more than 3.0 per cent. by weight.
(iii) Ash insoluble in dilute Hydrochloric acid-Not more than 0.2 per cent. by weight.
It may contain sulphur dioxide in concentration not exceeding 350 parts per million.]
1. Ins. by ibid, (w.e.f. 8th October, 1988).
1[A.25.02.01--chewing gum and bubble gum in shall be prepared from chewing gum base or bubblegum 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 rosin
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;
(j) Permitted preservatives;
(k) Permitted emulsifiers:
(1) 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:
(o) Acidulants, food-grade;
(p) Nutrients like vitamins, minerals. proteins:
(q) Titanium dioxide, food-grade (maximum I per cent. by weight);
(r) Calcium carbonate
(s) Magnesium carbonate:
(t) Phosphated starch.
It shall be free from dirt, fifth adulterants and harmful ingredients. It shall also conform to be following standards, namely
Ingredients Chewing gum Bubble gum
(i) Gum Not less than 12.5 per cent. by weight Not less than 14.0 per cent. by weight.
(ii) Moisture Not more than. 3.5 per cent. by weight Not more than 3.5 per cent. by weight.
(iii) Sulphated ash Not more than 9.5 per cent. by weight Not more than 11. 5 per cent. by weight.
(iv) Acid insoluble ash Not more than, 2.0 per cent. by weight Not more than 3.5 per cent. by weight.
(v)Reducing sugars (calculated as dextrose.) Not less than 4.5 per cent. by weight Not less than. 5.5 per cent. by weight.
(vi) Sucrose Not more than 70.0 per cent. by weight Not more than 60.0 per cent. by weight.]
1. Ins. by G.S.R. 109 (E) dated 26th February, 1983 (w.e.f. 26th February, 1983).
1[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 (cocoa) beans, cocoa (cocoa). nib, cocoa (cococa) mass, cocoa press cake and cocoa dust (cocoa fines/powder), including fat reduced cocoa powder with Or without addition of sugars, coco a butter, milk solids including milk fat and non Prohibited flavouring agents. The Chocolates shall not contain any vegetable fat other than cocoa butter.
The material shall be free from rancidity or other off odour, insect and fungus infestation, fifth, added colouring matter, adulterants and an harmful or injurious matter. Provided that filled Chocolates may contain permitted food colours.
The chocolates shall be, of the following types:-
Milk chocolates are obtained from one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low-f-at 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 I-or covering purposes.
Blended Chocolate means I he 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 con fectionery, pastry and biscuit products. The coatinl 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 per cent. 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, etc. 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.
It shall contain one or more edible wholesome Substances Which shall not be Less than 10 per cent of (he total mass of finished product.
In addition to the ingredients mentioned above, the chocolate mav contain one or more of the Substances as outlined below under different brands or chocolates: -
1. Milk Chocolates, 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 stabilishing agents,
(c) Permitted reservatives,
(d) Permitted food colours and non-prohibited flavouring agents,
(e) Permitted acidulants such as citric acid, tartaric acid, malic acid (food
Chocolates shall also conform to the following standards namely: -
Sl. No. Characteristics Requirements for
Milk Chocolate Milk Covering Chocolate Plain Chocolate Plain Covering Chocolate White Chocolate Blended Chocolate
1. Total fat (on dry basis) per cent, by weight. Not less than 25 25 25 25 25 25
2. Milk fat (on dry basis) per cent. by weight. Not less than 2 2 - - 2 -
3. Cocoa solids (on moisture-free and fat-free basis) per cent. by weight.
Not less than 2.5 2.5 12 12 - 3.0
4. Milk solids (on moisture-free and fat-free basis) per cent., by weight.
Not less than/Not more than 10.5 10.5 - - 10.5 1/9
5. cid insoluble ash (on
moisture, fat and
sugar-free basis) per cent. by weight. Not more than
0.2 0.2 0.2 0.2 0.2 0.2
1. Ins. by G.S.R. 283 (E) dated 29th May 1997 (w.e.f.) 29th November 1997).
A.26.-Food colours
1[A.26.01-Tartrazine
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. I per cent.
(M/V) Solution in distilled water.
- Yellow
Colour Index Number (1975)
- No. 19140
Class
- Monoazo
Chemical Name
- Trisodium salt of 5-hydroxy- I -p-
sulphophenyl-4-(p-sulphopheny-
lazo) pyrazol-3-carboxylic acid.
Empirical Formula
- C16H9N4O9S2Na3
Molecular Weight
- 534.37
Solubility
- Soluble in water.
General Requirements- Sparingly soluble in ethanol.
The material shall conform to the requirements prescribed in Table overleaf: -
1. Subs. by G.S.R. 550 (E), dated 17th September, 1997 (w.e.f. 17th September, 1997).
TABLE
Sl. No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for Sample dried at 105 ± 10 for 2 hours, per cent. by mass, Min.
87
2. Loss on drying at 1350C and Chlorides and Sulphates
expressed as sodium salt, per cent. by mass, Max.
13
3. Water insoluble matter, per cent. by mass, Max.
0.2
4. Combined other extracts, per cent by max, 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
It shall be free from mercury, copper and, chromium in any form, aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.
A.26.02.-Sunset Yellow
Common Name
- Sunset Yellow
Synonyms
- FD and C Yellow No. 6, Jauns Orange S, C. 1. Food Yellow 3,
-Orange 2, Janune soil, EEC
Serial No. E 10
Colour of 0. 1 per cent.
- Orange
(M/V) solution in distilled water.
Colour Index Number (1975)
Class
- No. 15985
- (1975) Monoazo.
Chemical Name
- Disodium salt of 1.(4-sulpho-
phenylazo)-2-napthol-6-sul-
phonic acid
Empirical Formula
- C10H10N207S2Na2
Molecular Weight
- 452.37
Solubility
General Requirements- - Soluble in water
Sparingly soluble in ethanol
The material shall conform to the requirements prescribed in Table below: -
TABLE-REQUIREMENTS FOR SUNSET YELLOW, FCF
Sl. No. Characteristic Requirement
1. Total dye content, corrected for sample at 105 ± 1OC for 2 hours, per cent. by mass, Min.
87
2. Loss on drying at 1350C, per cent. by mass and Chlorides and Sulphates expressed as sodium salt, per cent by mass, Max.
13
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 of orange II) per cent. by mass, Max. 3.0
6. Dye intermediates, per cent by mass, Max.
0.5
7. Lead, mg/kg, Max.
10
8. Arsentic, 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.]
[A.26.03.-Amaranth. * * *]
[A.26.04.- Erythrosine
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) solution in distilled water. - Red
Colour Index Number (1975)
- No.45430
Class
- Xanthene
Chemical Name
- Disodium or dipotassium salt of 2’, 4’, 5’, 7’, tetraiodo-fluorescein
Empirical Formula
- C20H605I4NO2
Molecular Weight
- 879.87 (Disodium Salt)
Solubility
- Soluble in water
General Requirements- Soluble in ethanol
The material shall conform to the requirements Prescribed In Table below:-
TABLE-REQUIREMENTS FOR ERYTHROSINE
Sl. No. Characteristic Requirement
1 2 3
1. Total dye content, corrected for sample dried at 105 0 +- c for 2 hours, per cent. by mass, Min.
87
2. Loss on drying at 1350C, per cent. by mass and Chlorides and Sulphates expressed as sodium salt, per cent. by
mass, Max.
13
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, per cent. by mass as sodium iodide, Max.
0.1
6. Subsidiary colouring matters except fluorescein, per cent. by
mass, Max.
4
7. Fluorescein, mg/kg, Max.
20
8. Organic compounds other than colouring matter
(a) Tri-todoresorcinol, per cent. by mass, Max.
0.2
(b) 2, (2, 4-dihydroxy-3, 5-di-iodobenzoyl) benzotc acid, per cent by mass, Max.
0.2
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
It shall be free from mercury, copper and chromium in any form, aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.
A.26.05. -Indigo carmine
Common Name - Indigo carmine
Synonyms
- Indigotine. FD and C Blue No. 2, Cl food Blue 1, EEC Serial No. E 132 L-Blue 2
Colour of the 0. I per cent.
- Blue
(M/V) solution in distilled water.
Colour Index Number (1975)
- No. 73015
Class
- Indigold
Chemical Name
- Disodium Salt of indigottne-5, 5’-Disulphonic acid
Empirical Formula - C16H8N208S2Na2
Molecular Weight
Solubility
General Requirements- - 466.36
- Soluble in water, sparingly soluble in ethanol;
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 ± 10C for 2 hours, per cent. by mass, Min.
85
2. Loss on drying at 135 C, per cent, by mass and Chlorides and Sulphates expressed as sodium salt, per cent. by mass, Max. 15
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. 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.]
1[A.26.06.-ß-arotene:
ß -Carotene is obtained as dark violet hexagonal prisms when crystallized from benzene-methanol, Solution; or as red rhombic, almost quadratic plates from petroleum ether.
Synonyms-C.I. Natural yellow, 26.
Colour Index No.-(1956)-No. 75130
Class-Carotenoids.
Chemical name-All trans O-Carotene.
Empirical fon-nula-C40H56
Molecular weight-536.89.
Melting point-1830 10C.
Solubility. - Soluble in carbon disulphide, benzene and chloroform, moderately soluble in normal hexane, cyclohexane ether, petroleum ether and oils, practically insoluble in methanol and thanol; insoluble in water.
Spectrophotometric requirement.-The wave-lengths of absorption maxima of all trans ß-Carotene in cyclohexane (0.2 mg. per 100 ml. approximately) and in I cm. cell shall be 456 mµ to 484 mµ region. There shall be no cis-peak in the 330 mp to 335 mµ region.
A solution of O-Carotene in chloroform on addition of antimony trichloride solution shall give a dark blue colour having maximum absorption at a wave length of 590 mµ].
Colour reaction.-When 2 ml. of concentrated sulphuric acid is added to 2 ml. of 0.2 per cent. solution of ß-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 ppm.
Lead (as Pb) ... 20 ppm.
1. Ins. by G.S.R. 1417, dated 20th September, 1976, published in the Gazette India Extraordinary, Pt. II, Sec. 3 (i), dated 2nd October, 1976 (w.e.f. 2nd October, l976).
A-26.07. -Chlorophyll.-Chlorophyll, the green pigment of plants, is extracted and widely used as colouring matter for various food items.
Synonyms-C.I. Natural Green 3: Lebensmittel-Green No. 1.
Colour-Green
Colour Index No. : (1956)-No. 75810.
(1924)-No. 12499.
Class-Phorbin (Dihydrophorphin).
Chemical name-Chlorophyll, a magnesium complex of 1, 3, 5, 8-tetramethyl-4-ethyl-2-vinyl-9-keto- 10-carbomethoxyphorbinphytyl -7 propionate. Chlorophyll b-Magnesium complex of 1, 5, 8-trimethyl-3formyl-4 ethyl-2-, vinyl-9-keto-10, carbomethoxyphorbinphytyl-7propionate.
Empirical formula- Chlorophyll a-C55H7205N4Mg.
Chlorophyll b-C55H7006N4Mg.
Molecular weight- Chlorophyll a-893.54
Chlorophyll b-907.52
General.- The material shall be 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.
Identification tests. -A solution of cholorophyll 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 ;hall become brown quickly returning to green.
NOTE.-This test is applicable only when chlorophyll has not been treated with alkalies.
Maximums limits for metallic impurities shall be-
Arsenic (as As) 5 ppm.
Lead (as Pb) 20 ppm.
Copper (as Cu) 30 ppm.
Zinc (as Zn) 50 ppm.
1[A.26.08.-Caramel.-Caramel shall be prepared from the food grade carbohydrates or their combinatins in the presence of food grade acids, alkalis or salts. It shall be of four types, namely --
Type-I-Plain Caramel-It shall be prepared by heating carbohydrates with or without acids or alkalis. or their salts ; no ammonium or sulphate compounds are used.
Type-II-Caustic Sulphate Caramel-It shall be prepared by heating carbohydrates with or without acids or alkalis or their salts in the presence of sulphate compounds; no ammonium compounds are used.
Type-III-Ammonia Process Caramel-It shall be prepared by heating carbohydrates with or without acids or alkalis or their salts in the presence of ammonium compound -, no sulphates are used.
Type-IV-Ammonia Sulphate Caramel-It shall be prepared by heating carbohydrates with or without acids or alkalis or their salts in the presence of both sulphate 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: -
Ammonium Hydroxide
Ammonium Carbonate and Bicarbonate
Ammonium Phosphate
Ammonium Sulphate
Ammonium Sulphate, Bisulphate, Metasulphate.
Where the sulphate compounds are used, they are one or more of the following :-
It shall be 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 appeal 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 I below. All requirements shall be on solid basis, except metallic impurities.
1. Subs. by G.S.R. 550 (E), dated 17th September, 1997 (w.e.f. 17th September, 1997).
TABLE I-ROUTINE TEST REQUIREMENTS FOR CARAMEL
Sl. No. Characteristics Type I Plain Type II Caustic Sulphite Type III Ammonia process Type IV Sulphite ammonia
1 Solid contents per cent. by mass 62-77 65-72 53-83 40-75
2 Colour intensity, per cent 0.01-0.12 0.06-0.10 0.08-0.36 0.10-0.60
3 Ammoniacal nitrogen per cent by mass max. 0.01 0.01 0.4 0.5
4 4---Methylimidazole - - Max. 300 mg/kg & Max. 200 mg/kg on equivalent colour basis Max. 1000 mg/kg & Max. 250 mg/kg on equivalent colour basis
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 S1. No. (2) proportionately higher values of ammoniacal nitrogen apply for products of higher colour intensity.
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
Sl. No. Characteristics Type I plain Type II Caustic Sulphite Type III Ammonia process Type IV Sulphite Ammonia
1 2 3 4 5 6
1 Total sulphur per cent by mass Max. 0.3 1.3-2.5 Max. 0.3 1.4-10.0
2 Sulphur dioxide (as per SO2) - Max, 0.2% - Max. 0.5%
3 Total nitrogen per cent by mass Max. 0.1 Max. 0.2 1.3-6.8 0.5-7.5
4 Heavy metals mg/kg (max) 25 25 25 25
5 2-Acetyl-4-tetrahydroxy butlimidazole (THI) - - Max. 40 mg/kg & 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.
A.26.0g.-Annatto.-
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 TRANS forms. Thermal degradation products of bixin may also be present.
Solubility
- Water soluble annatto contains nor own, the hydrolysis product of bixin, in the form of sodium or potassium salt, as the major colouring principle. Both CIS and TRANS forms may be present.
Chemical Formula
- Bixin C25H3004
Norbixin C24H2804
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 annatoo 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 150 except for a slight deposit of sterine or shall be in the form of a suspension. The suspension of 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 (n /v), when measured in a Lovibond Tintomater with a I cm Cell Spectrophotometrically/
Calorimeterically shall be not less than the following:
Yellow units 5.4
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 calorimeter using incident light closely approximating the normal day light:
Potassium Bichormate 0.320 g
Cobalt ammonium sulphate 2.02 g
(COS04(NH4) 2SO46H20)
Sulphuric acid, Sp-gr 1.84 2 ml
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.
(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 reparation of the solution, potable water shall be used. A little quantity (0.5 to 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.
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 (Q above.
The material shall conform to the requirements prescribed in Table below: -
TABLE_REQUIREMENT FOR ANNATTO
Sl. No. Characteristic Requirement
1. Carotenoid 0.24
(a) Annatto extract in oil, expressed as bixin, per cent. by mass, Min.
(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 crystaline powder. Melting point about 2800C. (with decomposition.).
Solubility. -Slightly soluble in water more soluble in saline solution and in a 10 per cent. (w/v) solution of urea, sparingly soluble in alcohol, practically insoluble in chloroform and in solvent ether, and soluble in dilute solution of alkali hydroxides.
Synonyms.-Vitamin B2, Lactoflavin and Lactoflavine.
Colour.-Yellow to orange-yellow.
Class.-Isoalloxiazine.
Chemical name.- 6: 7-Dimethyl-9-(di- 1 -ribityl) -isolloxazine.
Empiricalforynula-Cl2H2oN406
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 fluorescence which disappears on the addition of sodium dithionite and mineral acids or alkalis.
Spectrophotometry.-Absorption maxima of aqueous solution shall be at 220 to 225, 266, 371 and 444mµ.
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 freshly 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 105’C. shall be 1220C.
The material shall have minimum purity of 97.0 per cent.
Maximum limit of metallic impurities shall be:
Arsenic (as As) 5 ppm.
Lead (as Pb) 10 ppm.]
1[A.26.11. - Ponceau 4R.
Common name
Ponceau 4R
Synonyms
Cl Food Red 7, L-Rot No. 4,
Coccine
Nouvelle, Cochineal Red A:
EEC Serial No. E 124
Colour of 0. I per cent (m/v) solution In distilled water.
Red
Colour Index Number(1975)
No. 16255
Class
Monoazo
Chemical Name
Trisodium salt of 1-(4-sulpho- 1 -
naphtylazo)-6, 8-disulphonic acid
Empirical Formula
C20H11N201OS3Na2
Molecular Weight
604.5
Solubility Soluble in water
Sparingly soluble in ethanol
The material shall conform to the requirements prescribed in Table below:-
TABLE-REQUMEMENTS FOR PONCEAU 4R
Sl. No. Characteristic Requirement
1 Total dye content, corrected for sample dried at 105 ± 10 C for 2 hours, per cent, by mass, Min. 82
2 Loss on drying at 1350C per cent. by mass Max and Chlorides and Sulphates expressed as sodium salt, per cent. by mass Max. 18
3 Water insoluble matter, per cent, by mass Max. 0.4
4 Combined other 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.]
1. Subs by G.S.R. 550 (E) dated 17th September 1997 (w.e.f. 17th September, 1997).
A-26-12.-Carniotsine:-
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.- (I 956)-No. 14720.
Class.-Monoazo.
Chemical name. - Disodium salt of 2-(4-sulpho-l- naphthylazo)-l-hydroxynapththalene)-4-sulphonic acid.
Empirical formula. -C2Hl2N207S2Na2
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 cyanides.
1[Carmoisine shall also comply with requirements prescribed in Table below
TABLE
Sl. No. Characteristic Requirement
1.
Total dye content, corrected for Sample dried at 105 ± 10 C for 2 hours, per cent. by mass, Min.
87
2.
Loss on drying at 1350C per cent. by mass. Max. and Chlorides and Sulphates expressed as sodium salt, per cent. by mass, Max. 13
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 matals, mg/kg. Max. 40]
1. Subs. by G.S.R. 550 (E), dated 17th September, 199;i (w.e.f. 17th September, 1997).
1[A.26.13. -Fast Red E. - * *]
1. Omitted by ibid.
1[A.26.14. -Synthetic Food Colour-Preparation and Mixtures.
Colour Preparation:
A preparation containing one or more of the permitted synthetic food colours conforming to the prescribed standard along with 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. Liquid glucose
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. 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 mixture of two or more permitted synthetic food colour conforming to prescribed standards without diluents and filler material are meant to be used 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 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 matals, mg/kg, Max. 40
It shall be free from mercury, copper and chromium in any form aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, polycyclic aromatic hydrocarbon, 2-haphthyl aminobenzidine, an-iino-4-diphenyl (xenylamine) or their derivatives and cyanides.]
1. Subs. by ibid.
1[A.27.0l.-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.]
1. Ins. by G.S.R. 992, dated 4th June, 1971.
1[A.28.-Groundnut kernel (deshelled) for direct human consumption commonly known as moongphali are obtained from the plant Arachis hypogots. 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 for 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 slightly damaged kernel. Not more than 5.0 per cent. by weight.
(c) Aflatoxin content Not more than 30 parts per billion].
1. Ins. by G.S.R. 18 (E), dated 15th January, 1977, published in the Gazette of India, Extra6rdinary, Pt. II, Sec. 3 (i), dated 15th January, 1977 (w.e.f. 15th April, 1977).
1[A.29.-Beverage-AlcohoUc
1. Ins. by G.S.R. 243, dated lst March, 1980, published in the Gazette of India, Pt. II, Sec. 3 (i) , dated 1st March, 1980.
1[A.29.0l.-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. it shall also be free from chloral hydrate and paraldehyde.
It shall also conform to the following standards, name
(a) Alcohol content Not less than 5.0 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 acid Not more than 1000 grams.]
1. Ins. by G.S.R. 18 (E), dated 15th January, 1977, published in the Gazette of India, Extra6rdinary, Pt. II, Sec. 3 (i), dated 15th January, 1977 (w.e.f. 15th April, 1977).
[A.30.-Palm Masala means the food generally taken as such or in conjunction with Pan, it may contain,-
Betelnuf, Time, coconut, catechu, saffron, cardamom, dry fruits, mulethi, sabermusa, other aromatic herbs and spilces, sugar, glycerine, glucose, permitted natural colours, menthol and non-prohibited flavours.
It shall be free from added coal tar colouring matter and any other ingredient injurious to health.
It shall also conform 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, ton dry basis). ]
[A.3l.-Fat spread means a product in the form of water in oil emulsion, of 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 conform to the respective standards prescribed by these rules.
Fat spread shall be classified into the following three
(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 any one or more of hydrogenated, urihydrogenated refined edible vegetable oils or interesterified fat.
(c) Vegetable fat spread Fat contest 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 lable. In mixed fat spread, the milk fat content shall also be declared on the label along with the total fat content.
The word butter will not be associated while labeling 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, connamon oil, and ethyl butyrate may also be added as flavoruing agent upto 0.88 per cent m//] as flavouring; Diacetyl may be added as flavouring agents not exceeding 4.0 ppm, permitted emulsifiers and stabilizers; permitted antioxidants [BHA or TBHQ] and exceeding 0.02 per cent. of the fat content of the spread; permitted class II preservatives namely sorbic acid including its sodium, potassium and calsium salts (calculated as sorbic acid) or benzoic acid and its sodium and potassium salts (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 as colouring agents. It shall be free from animal body fat, mineral oil and wax. Vegetables fat spread shall contain raw or refined Seasame oil (Til oil), in sufficient quantity so that when separated aft is mixed with refined groundnut oil in the proportion of 20:80, the red colour produced by Baudouin test shall not be lighter than 2.5 red units in 1cm. Cell on a Lovibond scale.
It shall also conform 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 (capillars slip method) in case of vegetable fat spread. Not more than 70C
(iv) Unsaponifiable matter of extracted fat-
(a) (a) In case of milk fat and mixed fat spread.
Not more than 1 per cent by weight.
(b) (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 500g. 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 I.S. 5886-1970)”.]
1[A.32-Mineral Water:
1. Natural mineral water means the mineral water obtained directly from potable natural or drilled sources like spring artesian well, drilled well or from an underground formation and not from public water supply. It shall be free from dirt, foreign matter or any other ingredients injurious to health. It shall not be transported in bulk. container for packaging or any other processing before packing.
2. Fortified mineral water means the water derived from any source of potable water which may be blended, treated/fortified with minerals salts.
Minerals water shall be packed in clean and sterile containers.
Mineral water shall also conform to the following standards, namely:
Turbidity (not more than) (NTU)
-5
Total dissolved solids (not more than) mg./ 1
-1500
pH value
-6.5-8.5
Copper (as Cu) mg./ I (not more than) -1.0
Iron (as Fe) mg/ I (not more than)
-0.3
Nitrate (as N N03), mg/ 1 (not more than) -45
Residual Free Chlorine mg/ 1 (not more than) -0.2
Fluoride (as F) mg/ 1 (not more than)
Mercury (as Hg), mg/ 1 (not more than) -1.5
Cadmium (-as Cd), mg/ I (not more than) -0.001
Arsenic (as As), mg/ I (not more than) -0.01
Cyanide -0.05
Lead (as Pb) mg/ 1 (not more than)
-absent
Mineral Oil
-0.05
Chromium (as Cr) mg/ 1 (not more than) absent
Chlorides (as Cl) mg/ I (not more than) -0.05
Sulphates (SO4) Mg/ 1 (not more than) -200
Alkalinity (as HCO3)Mg/ I (not more than) -250
Yeast & mould count -600
E.coli -absent
Salmonella and Shigella -absent
Clostridium Welchil, C. Botulinum -absent
Bacillus cereus -absent
Vibre choleraic and V. Parahaemolyticus -absent
absent]
[Note.-Without prejudice to the standards laid down in this Appendix, whenever water is used in the manufacture or preparation of any article of food such water shall be free from micro-organism likely to cause disease and also free from chemical constituents which may impair health.]
1. Added by G.S.R. 807 (E), dated 14th November, 1994 (w.e.f. 14th November, 1994).
LIST OF THE NOTIFCATIONS SMENDING THE PREVENTION OF FOOD ADULTERATION RULES,
Principal rules of the Prevention of Food Adulteration rules, 1955, were first published in Government of India Gazette Pt. II sec. 3, sub-section (i) vide S.R.O. 2106 dated the 12th September 1955 and subsequently amended as follows by.
1. S-R-0. No. 1202 dated 26-5-1956
2. S.R.O. No. 1687 dated 28-7-1956
3. S.R-O. No. 2213 dated 28-9-1956 (Extraordinary)
4. S.R.O. No. 2755 dated 24-11-1956
The further amendments we,, Published in Pt. II, Sec. 3 (i) Of the Gazette dated 24-11-1956 of India, as follows by:
5. G.S.R. No. 514
6. G.S.R. No. 1211
7. G.S.R. No. 425
8. C.S.R. No. 169
9. G.S.R. No. 1134
10. G,S.R. No. 1340
11. G.S.R. No. 1564
12. G. S. R. No. 1589
13. G.S.R. No. 1814
14. G.S.R. No. 74
15. G.S.R. No. 382
16. G.S.R. No. 1256
17. G.S.R. No. 1533
18. C.S.R. No. 2163
19. G.S.R. No. 532
20. G.S.R. No. 1764
21. G,S.R. No. 2068
22. G.S.R. No. 1808
23. C-S-R. No. 938
24. G.S-R. No. 992
25. G.S.R. No. 553
26. G-S.R. No. 436 (E)
27. G.S.R. No. 133
28. G.S.R. No. 205
29. G.S.R- No. 850
30. G,S.R. No. 508 (E)
31. G.S.R. No. 63 (E)
32. G.S.R. No. 754
33. G.S.R. No. 755
34. G-S.R- No. 856
35. G.S.R. No. 1417
36, G,S.R- No. 4 (E)
37. G.S.R. No. 18 (E)
38. G,S.R. No. 651 (E)
39. G.S.R. No. 732 (E)
40. G.S-R. No. 775 (E)
41. G.S.R. No. 36 (E)
42. G.S.R. No. 70 (E)
43. G.S.R. No. 238 (E)
44. G.S.R. No. 393 (E)
45. G.S.R. No. 590 (E)
46. G.S.R. No. 55 (E) dated 28-6-1958
dated 20-12-1958
dated 4-4-1960
dated 11-2-161
dated 16-9-1961
dated 4-11-1961
dated 24-11-1962
dated 22-10-1964
dated 11-12-1965
dated 8-1-1966
dated 19-3-1966
dated 26-8-1967
dated 24-8-1968
dated’4-2-1968 (Crrigendum)
dated 8-3-1969
dated 26-7-1969 (Corrigendum)
dated 30-8-1969
dated 24-10-1970
dated 12-6-1971
dated 3-7-1971
dated 6-5-1972
dated 10-10-1972
dated 10-2-1973
dated 23-2-1974
dated 12-7-1975
dated 27-9-1975
dated 5-2-1976
dated 29-5-1976
dated 29-5-1976
dated 12-6-1976
dated 2-10-1976
dated 4-1-1977
dated 15-1-1977
dated 20-10-1977
dated 5-12-1977
dated 27-12-1977
dated 21-1-1978
dated 8-2-1978
dated 20-4-1978
dated 4-8-1978
dated 23-12-1978
dated 31-1-1979
47. G.S.R. No. 142 (E)
48. G.S.R. No. 231 (E)
49. G.S.R. No. 423 (E)
50. G.S.R. No. 1043 (E)
51. G.S.R. No. 1210
52. G.S.R. No. 19 (E)
53. G.S.R. No. 243
54. C.S.R. No. 244
55. G.S.R. No. 996
56. G.S.R. No. 579 (E)
57. G-S-R. No. 652 (E)
58. G.S.R. No. 719 (E)
59. G-S.R. No. 23 (E)
60. G-S.R. No. 205 (E.)
61. G.S.R. No. 290 (E)
62. G.S.R. No. 444
63. C.S.R. No. 503 (E)
64. G-S.R. No. 891
65. G.S.R. No. 1056
66. G.S.R. No. 80
67. G.S.R. No. 44 (E)
68. G.S.R. No. 57 (E)
69. G.S.R. No. 245 (E)
70. G.S.R. No. 307 (E)
71. G.S.R. No. 386
72. G.S.R. No. 422 (E)
73. G.S.R. No. 476 (E)
74, G.S.R. No. 504 (E)
75. G.S.R. No. 753 (E)
76. G.S.R. No. log (E)
77. G.S.R. No. 249 (E)
78. G.S.R. No. 268 (E)
79. G-S.R. No. 283 (E)
80. G.S.R. No. 329 (E)
81. G.S.R. No. 539 (E)
82. G.S.R. No. 634
83. S.R. No. 743
84. G-S.R. No. 790 (E)
85. G.S.R. No. 803 (E
86. G.S.R. No. 816 (E)
87. G-S.R. No. 829 (E)
88. G.S.R. No. 848 (E)
89. G.S.R. No. 893 (E)
90. G.S.R. No. 113
91. G.S.R. No. 500 (E)
92. G.S.R. No. 612 (E)
93. G.S.R. No. 744 (E)
94. G.S.R. No. 764 (E)
95. G.S.R. No. 3 (E)
96. G.S.R. No. II (E)
97. G.S.R. No. 142 (E)
98. G.S.R. No. 293 (E)
99. G.S.R. No. 365 (E)
100. G.S.R. No. 385 (E) dated 16-9-1979 (Corrigendum)
dated 6-4-1979
dated 30-6-1979 (Corrigendum)
dated 11 -8- I 9 79 (Corrigendum)
dated 29-9-1979 (Corrigendum)
dated 28-1-1980
dated 1-3-1980
dated 1-3-1980
dated 8-9-1980 (Corrigendum)
dated 13-10-1980
dated 14-11-1980
dated 22-12-198o
dated 16-1-1981
dated 25-3-1981 (Corrigendum)
dated 13-4-1981
dated 2-5-1981 (Corrigendum)
dated 1-9-1981
dated 3-10-1981 (Corrigendum)
dated 5-12-1981 (Corrigendum)
dated 23-1-1982 (Corrigendum)
dated 5-12-1982
dated 11-2-1982
dated 11-3-1982
dated 3-4-1982 (Corrigendum)
dated 17-4-1982 (Corrigendum)
dated 24-5-1982
dated 29-6-1982
dated 20-7-1982 (Corrigendum)
dated 11-12-1982 (Corrigendum)
dated 26-2-1983
dated 8-3-1983
dated 16-3-1983
dated 26-3-1983
dated 14-4-1983 (Corrigendum)
dated 1-7-1983 (Corrigendum)
dated 9-8-1983 (Corrigendum)
dated 8-10-1983 (Corrigendum)
dated 10- 10- 1983
dated 27-10-1983
dated 3-11-1983
dated 7-11-1983
dated 19-11-1983
dated 17-12-1983 (Corrigendum)
dated 20-1-1984 (Corrigendum)
dated 9-7-1984
dated 18-8-1984 (Corrigendum)
dated 27-10-1984
dated 15-11-1984
dated 1-1-1985
dated 4-1-1985
dated 8-3-1985 (Corrigendum)
dated 23-3-1985 (Corrigendum)
dated 11 -4 -1085(Corrigendum)
dated 29-4-1985 (Corrigendum)
101. G.S.R. No. 543 (E)
102. G.S.R. No. 550 (E)
103. G.S.R. No. 587 (E)
104. G.S.R. No. 605 (E)
105. G.S.R. No. 745 (E)
106. G.S.R. No. 746 (E)
107. G.S.R. No. 748 (E)
108. G.S.R. No. 892 (E)
109. G. S. R. No. 903 (E)
110. G. S. R. No. 73 (E)
111. G.S.R. No. 507 (E)
112. G.S.R. No. 724 (E)
113. G.S.R. No. 851 (E)
114. G.S.R. No. 852 (E)
115. G.S.R. No. 910 (E)
116. G.S.R. No. 939 (E)
117. G. S. R. No. 1008 (E)
118. G.S.R. No. 1149 (E)
119. G.S.R. No. 1207 (E)
120. G.S.R. No. 1228 (E)
121. G.S.R. No. 12 (E)
122. G.S.R. No. 28 (E)
123. G.S.R. No. 270 (E)
124. G.S.R. No. 344 (E)
125. G.S.R. No. 422 (E)
126. G.S.R. No. 449 (E)
127. G.S.R. No. 500 (E)
128. G.S.R. No. 569 (E)
129. G.S.R. No. 840 (E)
130. G.S.R. No. 900 (E)
131. G. S. R. No. 916 (E)
132. G.S.R. No. 917 (E)
133. G.S.R. No. 918 (E)
134. G.S.R. No. 72 (E)
135. G.S.R. No. 73 (E)
136. G.S.R. No. 366 (E)
137. G.S.R. No. 367 (E)
138. G.S.R. No. 436 (E)
139. G.S.R. No. 437 (E)
140. G.S.R. No. 454 (E)
141. G. S. R. No. 618 (E)
142. G.S.R. No. 855 (E)
143. G.S.R. No. 856 (E)
144. G.S.R. No. 924 (E)
145. G.S.R. No. 1081 (E)
146. G.S.R. No. 1157 (E)
147. G.S.R. No. 42 (E)
148. G.S.R. No. 128 (E)
149. G.S.R. No. 411 (E)
150. G.S.R. No. 445 (E)
151. G.S.R. No. 457 (E)
152. G.S.R. No. 727 (E)
153. G.S.R. No. 729 (E)
154. G.S.R. No. 732 (E) dated 2-7-1985
dated 4-7-1985
dated 17-7-1985
dated 24-7-1985
dated 20-9-1985
dated 20-9-1985
dated 23-9-1985
dated 6-12-1985
dated 17-12-1985 (Corrigendum)
dated 29-1-1986 (Corrigendum)
dated 19-3-1986
dated 29-4-1986 (Corrigendum)
dated 13-6-1986
dated 13-6-1986
dated 27-6-1986
dated 9-7-1986 (Corrigendum)
dated 18-8-1986 (Corrigendum)
dated 15-10-1986 (Corrigendum)
dated 27-11-1986 (Corrigendum)
dated 27-11-1986
dated 5-1-1987
dated 13-1-1987 (Corrigendum)
dated 2-3-1987
dated 31-3-1987 (Corrigendum)
dated 29-4-1987
dated 29-4-1987
dated 15-5-1987 (Corrigendum)
dated 12-6-1987 (Corrigendum)
dated 6-10-1987 (Corrigendum)
dated 10-11-1987
dated 17-11-1987
dated 17-11-1987
dated 17-11-1987 (Corrigendum)
dated 3-2-1988 (Corrigendum)
dated 3-2-1988 (Corrigendum)
dated 23-3-1988 (Corrigendum)
dated 23-3-1988
dated 8-4-1988
dated 8-4-1988
dated 8-4-1988
dated 16-5-1988
dated 12-8-1988 (Corrigendum)
dated 12-8-1988
dated 13-9-1988 (Corrigendum)
dated 17-11-1988
dated 9-12-1988
dated 20-1-1989 (Corrigendum)
dated 8-3-1990
dated 29-3-1990
dated 16-4-1990
dated 23-4-1990
dated 23-8-1990
dated 23-8-1990
dated 23-8-1990
155. G.S.R. No. 764 (E)
156. G.S.R. No. 10(E)
157. G.S.R. No. 24 (E)
158. G.S.R. No. 124 (E)
159. G.S.R. No. 255 (E)
160. G.S.R. No. 257 (E)
161. G.S.R. No. 281 (E)
162. G.S.R. No. 494 (E)
163. G.S.R. No. 731 (E)
164. G.S.R. No. 91 (E)
165. G.S.R. No. 101 (E)
166. G.S.R. No. 591 (E)
167. G.S.R. No. 596 (E)
168. G.S.R. No. 784 (E)
169. G.S.R. No. 907. (E)
170. G.S.R. No. 925 (E)
171. G.S.R. No. 878 (E)
172. G.S.R. No. 481 (E)
173. G.S.R. No. 695 (E)
174. G.S.R. No. 105 (E)
175. G.S.R. No. 106 (E)
176. G.S.R. No. 107 (E)
177. G.S.R. No. 300 (E)
178. G.S.R. No. 611 (E)
179. G.S.R. No. 614 (E)
180. G.S.R. No. 677 (E)
181. G.S.R. No. 807 (E)
182. G.S.R. No. 847 (E)
183. G.S.R. No. 853 (E)
184. G.S.R. No. 90 (E)
185. G.S.R. No. 91 (E)
186. G.S.R. No. 575 (E)
187. G.S.R. No. 578 (E)
188. G.S.R. No. 579 (E)
189. G.S.R. No. 698 (E)
190. G.S.R. No. 777 (E)
191. G.S.R. No. 791 (E)
192. G.S.R. No. 792 (E)
193. G.S.R. No. 121 (E)
194. G.S.R. No. 223 (E)
195. G.S.R. No. 41 (E)
196. G.S.R. No. 147 (E)
197. G.S.R. No. 149 (E)
198. G.S.R. No. 283 (E)
199. G.S.R. No. 284 (E)
200. G.S.R. No. 286 (E)
201. G.S.R. No. 304 (E)
202. G.S.R. 382 (E)
203. G.S.R. 465 (E)
204. G.S.R. 550 (E) dated 7-9-1990
dated 7-1-1991
dated 15-1-1991
dated 5-3-1991
dated 3-5-1991 (Corrigendum)
dated 3-5-1991
dated 29-5-1991
dated 25-7-1991
dated 10-12-1991
dated 7-2-1992
dated 18-2-1992
dated 15-6-1992
dated 17-6-1992
dated 28-9-1992
dated 14-12-1992
dated 15-12-1992
dated 17-11-1992
dated 6-9-1993
dated 9-11-1993
dated 22-2-1994
dated 22-2-1994
dated 22-2-1994
dated 9-3-1994
dated 9-8-1994
dated 9-8-1994
dated 6-9-1994
dated 4-11-1994
dated 7-12-1994
dated 7-12-1994
dated 26-2-1995
dated 26-2-1995
dated 4-8-1995
dated 4-8-1995
dated 4-8-1995
dated 26-10-1995
dated 5-12-1995
dated 13-12-1995
dated 13-12-1995
dated 11-3-1996
dated 20-5-1996
dated 29-1-1997
dated 14-3-1997
dated 14-3-1997
dated 29-5-1997
dated 29-5-1997
dated 29-5-1997 (Corrigendum)
dated 4-6-1997
dated 10-7-1997
dated 14-8-1997
dated 17-9-1997
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