55. Use of more than one Class II preservative prohibited.-No person shall use in or upon a food more than one Class II preservative:
1[Provided that where in column (2) of the table given below rule 55, the use of more than one preservative has been allowed in the alternative, those preservatives may, notwithstanding anything contained in rule 55, be used in combination with one or more alternatives: provided the quantity of each preservative so used does not exceed such number of parts out of those specified for that preservative in column (3) of the aforesaid table as may be worked out on the basis of the proportion of which such preservatives are combined.
Illustration.-In the group of foods specified in item 6 of the table given below rule 55, sulphur dioxide or benzoic acid can be added in the
proportion of 40 parts per million or 200 parts per million, respectively. If both preservatives are used in combination and the proportion of sulphur dioxide is 20 parts per million, the proportion of benzoic acid shall not exceed the proportion of 100 parts per million.]
1. Subs. by G.S.R. 1533, dated 8th July, 1968. 55. Use of Class II preservatives restricted.-The use of Class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each :
TABLE
Article of food Preservative Parts per million
(1) (2) (3)
1 . Sausages and sausage meat containing raw meat,
cereals and condiments
Sulphur dioxide 450
2. Fruit, Fruit pulp or juice (not dried) for conversion into jam or crystallised glace or cured fruit or other products
1[(a) Cherries Sulphur dioxide 2,0001
(b) Strawberries and raspberries Do. 2,000
(c) Other fruits Do. 1,000
3.
Fruit juice concentrate Do. 1,500
4.
Dried fruits : (a) Apricots, peaches. apples,
pears and other fruits Do. 2,000
(b) Raisin and sultanas Do. 750
2[5.
Other non- alcoholic wines, Sulphur dioxide 350
squashes, crushes, fruit syrups, or
cordials, fruit juices and barley
water to be used after
dilution.] Benzoic acid 600
6 Jam, marmalade, preserve canned Sulphur dioxide 40
cherry and fruit jelly. or Benzoic acid 200
7. Crystallised glace or cured
fruit (including candid peel) Sulphur dioxide 150
8.
Fruit and fruit pulp not otherwise
specified in the Schedule
Do. 350
3[9. Plantation white sugar, cube sugar,
dextrose, gur or jaggery, misri Sulphur dioxide 70
9-A. Khandsari (Sulphur) and bura. Do. 150
9-B. Refined Sugar Do. 401
10. Corn flour and such like starches Do. 100
11. Corn syrup Do 450
1. Subs. by G.S.R. 764 (E), dated 15th November, 1984.
2. Subs. by G.S.R. 553. dated 22nd April, 1972.
3. Subs. by G.S.R. 916 (E), dated 17th November, 1987 (w.e.f. 17th May, 1988) for item) 9.
TABLE
(1)
(2) (3)
1[11-A Canned rassogolla (the cans shall be internally lacquered with
sulphur dioxide-resistant lacquer) Do. 1001
12. Gelatine Do. 2[1,000]
13. Beer Do. 70
14. Cider Do. 200
15. Alcoholic wines Do. 450
16. Sweetened mineral water 3 [and Sulphur dioxide 70
Sweetened ready to serve beverage] or Benzoic acid 120
17. Brewed ginger beer Benzoic acid 120
18. Coffee extract Benzoic acid 450
4[19 Pickles and chutneys made Sulphur dioxide 250
from fruit or vegetable or Sulphur dioxide 1001
20. Tomato and other sauces 5[Benzoic acid] 750
21. Cooked, pickled meat including 6 [Sodium or
ham and bacon Potassium nitrate or Commercial saltpetre(Calculated as sodium nitrite 200 5001
22. Danish-tinned Caviar Benzoic acid 50
23. Dehydrated vegetables
Sulphur dioxide 2,000
7 [24. tomato puree and paste Benzoic acid 750
25. Syrups and sherbets 8[Sulphur dioxide or Benzoic acid 350 6001
26. Dried ginger Sulphur dioxide 2,000
9[27. Hard boiled sugar confectionery Sulphur dioxide 3501
10[28. 3[Cheese or processed cheese Sorbic acid including its sodium, potassium and calcium salts or nicin (Calculated as sorbic acid) 1,000] 1,0001
29. Flour confectionery Sorbic acid or its sodium salts. 1,500
30. Smoked fish (in wrappers) Sorbic acid Only wrappers may be impregnated with
sorbic acid.]
1. Ins. by G.S.R. 205, dated 13th February, 1974.
2. Subs. by ibid.
3. Ins. by G.S.R. 169, dated 2nd February, 1961.
4. Subs. by G.S.R. 1564, dated 17th February, 1962.
5. Subs. by G.S. R. 74. dated 31st November, 1965.
6. Subs. by G.S.R. 1533, dated 8th July, 1968.
7. Subs. by G.S.R. 852 (E), dated 13th June, 1986 (w.e.f. 13th June, 1986).
8. Subs. by G.S.R. 605 (E), dated 24th July, 1985 (w.e.f. 12th July, 1985).
9. Subs. by G.S.R. 74, dated 31st December, 1965.
10. Subs. by G.S.R. 63 (E), dated 15th February, 1976.
TABLE
(1) (2) (3)
1[31. Dry mixis of rasgollas Sulphur dioxide 100]
2 [32. (a) Soups (other than canned) Sulphur dioxide 150
(b) Dried soups Do 1500
(c) Dehydrated soup mix, when
1500
packed in containers other than cans Do
33 Fruits and vegetable. flakes
powder, figs Do 600
34. Flour for baked food Sodium diacetate
or propionates or Methyl propyl hyproxy benzoate 2500 3200 500]
3 [35. Preserved chapaties Sorbic acid 15001
4[36. Paneer or Chana Sorbic acid and its sodium, potassium or
calcium salts (calculated
as sorbic acid) Propionic acid and
its sodium or potassium salts (calculated) 2000
as propionic acid 2000
5 [37. Fat Sorbic acid and its potassium and sodium, calcium
2000 1000
Spread
salts (calculated as sorbic acid) or Benzonic acid and its sodium
and potassium salt(calculated as benzoic acid) or both 1000 10001
6[38. Jam, Jellies, marmalades, preserves, Crystallised, glazed
or candied fruits including candied peels, fruit bars.
Sorbic acid and its calcium /sodium/potassium salts (calculated as sorbic acid). 500
39. Fruit juice concentrates with preservatives for conversion in
juices, nectars for ready to
serve beverages in bottles/
pouches selling through
dispenser
………….. 100
40. Fruit juices (tins, bottles
or pouches)
………… 200
41. Nectars, ready-to-serve beverages
in bottles, pouches or selling
through dispensers
……….. 501
1. Ins. By G.S.R. 63 (E), dated 5th Febuary,1976.
2. Ins. By G.S.R. 764 (E), dated 15th November,1984.
3. Ins. By G.S.R. 852(E), dated 13th June, 1986(w.e.f. 13th June,1986).
4. Ins. By G.S.R.10 (E),dated 7th January 1991 (w.e.f. 7th January, 1991).
5. Ins. by G.S.R 481, dated 65th September, 1994.
6. Ins. By G.S.R 677 (E), dated 6th September, 1994.
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