| S.no. | Section | Notification |
| 1 | General |
1. Short title and commencement. - (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019.
(2) They shall come into force on the date of their publication in the Official Gazette.
2. In the Food Safety and Standards (Food Products Standards and Food Additives) regulations, 2011, in Chapter 3 relating to SUBSTANCES ADDED TO FOOD, after Regulation 3.3 relating to other substances for use in food products, the following shall be inserted, namely:-
|
| 2 | 3.4.1 Descriptions |
“3.4 PROCESSING AIDS
3.4.1:
(1) Processing aids included in these Regulations
The processing aids listed herein are recognised as suitable for use in foods in conformance with the provisions of these regulations and have been assigned an Acceptable Daily Intake (ADI) or determined (wherever applicable), on the basis of other criteria, to be safe and the use of processing aids in conformance with these regulations has to be technologically justified.
(2) Product category
The foods or food processing procedures, in which the processing aid is utilised, are defined by these regulations.
(3) Food in which processing aids may be used
The conditions, under which processing aids may be used in foods, are defined by these Regulations.
(4) Foods in which processing aids may not be used
Unless expressly permitted in these regulations, processing aids must not be added to food.
(5)Processing aid means any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product (as per FSS Act 2006).
(6)Acceptable Daily Intake (ADI) means the amount of a processing aid in food expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk and a processing aid, meeting this criterion shall be used within the bounds of Good Manufacturing Practice (GMP) as specified in clause (11) of this sub-regulation.
(7)Maximum permitted Level of a processing aid, is the highest concentration of the processing aid, determined to be functionally effective in a food or food category and agreed to be safe and it is generally expressed as mg/kg of food.
(8) Residual level means the level of processing aid remaining in food after processing. The levels should be designated with respect to those directly measured by analysis or estimated by other means. Values are in mg/kg and values at the detection limit of available analytical procedures are reported as "Not more than".
(9) EC number (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity.
|
| 3 | 3.4.1 Justification |
(10) Justification for the use of Processing Aids
The use of a substance as a processing aid is justified when such use performs one or more technological functions during treatment or processing of raw materials, foods, or ingredients. Any residues of processing aids remaining in the food after processing should not perform a technological function in the final product.
|
| 4 | 3.4.1 Good Manufacturing Practice |
(11) Good Manufacturing Practice (GMP)
All the processing aids subject to the provisions of these regulations shall be used under conditions of good manufacturing practices (GMP) which includes the following, namely:-
(a) The quantity of the substance used shall be limited to the lowest achievable level necessary to accomplish its desired technological function;
(b) Residues or derivatives of the substance remaining in food should be reduced to the extent reasonably achievable and should not pose any health risk; and
(c) The substance is prepared and handled in the same way as a food ingredient.
|
| 5 | 3.4.1 Identity and Purity |
(12) Specifications for the Identity and Purity of processing aids
Substances used as processing aids should be of food grade quality. This can be demonstrated by conforming to the applicable specifications of identity and purity recommended under these Regulations, and in case such standards are not specified, the purity criteria accepted by international bodies such as Codex Alimentarius may be adhered to.
The safety of a substance used as a processing aid should be demonstrated by the supplier or the user of the substance. The demonstration of safety should include appropriate assessment of any unintended or unavoidable residues resulting from its use as a processing aid under conditions of GMP.
|
| 6 | 3.4.1 Labelling requirements |
(13) Conditions for Labelling
The product covered by this Standard shall be labelled in accordance with the Food Safety and Standards (Packaging & Labelling) Regulation, 2011.
The INS number of the processing aids wherever available or name of the processing aids wherever INS number is not available on the product should also be mentioned and declaration of vegetarian or non-vegetarian logo, irrespective of the residue level to be mentioned in the label.
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| 7 | 3.4.2 CATEGORIES- Antifoaming Agents |
3.4.2 PROCESSING AIDS CATEGORIES
(1) Antifoaming Agents: Substances that reduce and hinder the formation of foam in processing of liquid food products.
|
| 8 | 3.4.2 CATEGORIES- Catalyst |
(2) Catalyst: Substances that increase the rate of a chemical reaction without itself undergoing any permanent chemical change.
|
| 9 | 3.4.2 CATEGORIES- Clarifying Agents and Filtration Agents |
(3) Clarifying Agents and Filtration Agents: Substances that are used to remove suspended solids from liquids by inducing flocculation and those substances which aid in the process of filtration.
|
| 10 | 3.4.2 CATEGORIES- Lubricants, Release and Antistick Agents |
(4) Lubricants, Release and Antistick Agents : Substances which help to reduce friction between food contact surfaces and substances that provide critical barrier between molding surface and the substrate facilitating separation of cured part from the mold.
|
| 11 | 3.4.2 CATEGORIES- Microbial Control Agents, Microbial Nutrients and Microbial Nutrient Adjuncts |
(5) Microbial Control Agents, Microbial Nutrients and Microbial Nutrient Adjuncts
(a) Microbial Control Agents: Substances that can be used to inactivate spoilage organisms in the processing of foods.
(b) Microbial Nutrients and Microbial Nutrient Adjuncts: Substances that can be used to enhance the growth of the microbial culture intended to be used in food processing.
|
| 12 | 3.4.2 CATEGORIES- Solvent for Extraction and Processing |
(6) Solvent for Extraction and Processing: Processing aids that help in the separation of a particular substance from a mixture by dissolving that substance in a solvent that will dissolve it, but which will not dissolve any other substance in the mixture.
|
| 13 | 3.4.2 CATEGORIES- Bleaching, Washing, Peeling and Denuding Agents |
(7) Bleaching, Washing, Peeling and Denuding Agents: Substances that can be used in making food products white or colorless and substances that aid in surface treatment (washing, denuding and peeling) of food specified in these regulations.
|
| 14 | 3.4.2 CATEGORIES- Flocculating Agents and Enzyme Immobilization Agents and Supports |
(8) Flocculating Agents and Enzyme Immobilization Agents and Supports: Substances that promote flocculation by causing colloids and other suspended particles in liquids to aggregate and forming a floc. Flocculants are used to improve the sedimentation or filterability of small particles.
|
| 15 | 3.4.2 CATEGORIES- Contact Freezing and Cooling Agents |
(9) Contact Freezing and Cooling Agents: Substances that can cause rapid freezing on contact with food.
|
| 16 | 3.4.2 CATEGORIES- Desiccating Agent |
(10) Desiccating Agent: Substances that extract water and prevent the formation of lumps during manufacturing of food products. They are either soluble or insoluble substances that adsorb water due to their chemical properties.
|
| 17 | 3.4.2 CATEGORIES- Enzymes |
(11) Enzymes: These are macromolecular biological catalysts which accelerate chemical reactions in the treatment or processing of raw materials, foods, or ingredients. The enzymes may be used as a processing aid to perform any technological purpose if the enzyme is derived from the corresponding source specified in the table.
|
| 18 | 3.4.2 CATEGORIES- Generally Permitted Processing Aids |
(12) Generally Permitted Processing Aids
This category includes processing aids which have different technological functions. These shall be used as per the conditions specified in the corresponding table under these regulations.
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| 19 | 3.4.2 CATEGORIES- Processing Aids for “Beer and Malt Beverages”, “Aromatized Alcoholic Beverages” and “Wines” |
(13) Processing Aids for “Beer and Malt Beverages”, “Aromatized Alcoholic Beverages” and “Wines” This category includes processing aids which may be used in the course of manufacture of beer, malt beverages, aromatized alcoholic beverages and wines. These shall be used as per the conditions specified in the corresponding table under these regulations.
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| 20 | 3.4.2 CATEGORIES- Note |
Note: The processing aids listed in the Table 1 to 13 may be used in the course of manufacture of food specified in the corresponding table provided the final food contains no more than the corresponding residue level specified in the Table.
|
| 21 | 3.4.2 CATEGORIES- TABLE 1: ANTIFOAMING AGENTS |
TABLE 1: ANTIFOAMING AGENTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1
|
Polydimethylsiloxane
(INS 900a)
|
Beer, fats & oils, vegetable protein, Juices
|
10
|
|
2.
|
Polyethylene glycol
(INS 1521)
|
All foods
|
GMP
|
|
3.
|
Polypropylene glycol (INS 1520)
|
All foods
|
GMP
|
|
4.
|
Sorbitan monolaurate
(INS 493)
|
All foods
|
1
|
|
5.
|
Sorbitan monooleate
(INS 494)
|
All foods
|
1
|
|
6.
|
Coconut oil
|
Juices
|
GMP
|
|
7.
|
Hydrogenated coconut oil
|
Confectionary
|
5 – 15
|
|
Vegetable protein
|
GMP
|
|
8.
|
Vegetable fatty acid esters
|
Juices
|
GMP
|
|
| 22 | 3.4.2 CATEGORIES- TABLE 2: CATALYST |
TABLE 2: CATALYST
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual Level
(mg/kg)
Not more than
|
|
1
|
Chromium (excluding chromium VI)
|
Hydrogenated food oils
|
0.1
|
|
2.
|
Copper
|
Hydrogenated food oils
|
0.1
|
|
3.
|
Molybdenum
|
Hydrogenated food oils
|
0.1
|
|
4.
|
Nickel
|
Polyols
|
1
|
|
Hardened oil
|
0.8
|
|
Hydrogenated food oils
|
1
|
|
5.
|
Potassium
|
Interesterified food oil
|
1
|
|
6.
|
Sodium
|
Interesterified food oil
|
1
|
|
7.
|
Potassium ethoxide
|
Interesterified food oil
|
1
|
|
8.
|
Sodium ethoxide
|
Interesterified food oil
|
1
|
|
9.
|
Sodium methoxide
|
Interesterified food oil
|
1
|
|
| 23 | 3.4.2 CATEGORIES- TABLE 3: CLARIFYING AGENTS AND FLITRATION AIDS |
TABLE 3: CLARIFYING AGENTS AND FLITRATION AIDS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1.
|
Acid clays of montmorillonite
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
2.
|
Chloro methylated aminated styrene‑divinyl benzene resin
|
Sugar
|
1
|
|
3.
|
Co-extruded polystyrene and polyvinyl polypyrrolidone
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
1
|
|
4.
|
Polyvinyl polypyrrolidone
(INS 1201)
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
5.
|
Shellac, bleached
(INS 904)
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
6.
|
Fish collagen, including isinglass
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
7.
|
Kaolin
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
8.
|
Magnesium oxide
(INS 530)
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
9.
|
Copper sulphate
(INS 519)
|
Fruit or vegetable juices, fruit nectars, syrups and wine
|
GMP
|
|
10.
|
Chitosan sourced from Aspergillus niger
|
Wine, beer, cider, spirits and food grade ethanol
|
GMP
|
|
11.
|
Diatomaceous earth
|
Fruit juices
|
GMP
|
|
| 24 | 3.4.2 CATEGORIES- TABLE 4: LUBRICANTS, RELEASE AND ANTISTICK AGENTS |
TABLE 4: LUBRICANTS, RELEASE AND ANTISTICK AGENTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1.
|
Acetylated mono- and diglycerides
(INS 472a)
|
All foods
|
100
|
|
2.
|
Thermally oxidised soya-bean oil
(INS 479)
|
All foods
|
320
|
|
3.
|
Glycerol
(INS 422)
|
All foods
|
GMP
|
|
4.
|
Bees wax
(INS 901)
|
All foods
|
GMP
|
|
5.
|
White mineral oil
(INS 905e)
|
All foods
|
GMP
|
|
6.
|
Hydrogenated palm kernel oil (HPKO)
|
Confectionery and bakery wares
|
GMP
|
|
7.
|
Palm oil/Palm olein
|
Confectionery and bakery wares
|
GMP
|
|
8.
|
Soyabean oil
|
Confectionery and bakery wares
|
GMP
|
|
9.
|
Sun flower oil
|
Confectionery and bakery wares
|
GMP
|
|
10.
|
Medium chain Triglyceride (MCT) (C6- C12)
|
Confectionery and bakery wares
|
GMP
|
|
11.
|
Lecithin
(INS 322 (i))
|
Confectionery and gums
|
GMP
|
|
12.
|
Carnauba wax
(INS 903)
|
Confectionery and gums
|
GMP
|
|
13.
|
Calcium stearate
(INS 470(i))
|
Confectionery and gums
|
GMP
|
|
14.
|
Oleic Acid
|
All foods
|
GMP
|
|
| 25 | 3.4.2 CATEGORIES- TABLE 5: MICROBIAL CONTROL AGENTS.. |
TABLE 5: MICROBIAL CONTROL AGENTS, MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS
|
MICROBIAL CONTROL AGENT
|
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual Level
(mg/kg)
(Not more than)
|
|
1.
|
Dimethyl dicarbonate
(INS 242)
|
Wine, Fruits and vegetable juices,
Water based flavoured drinks
|
Maximum usage level shall be not be more than 200 mg/kg for wine, 250 mg/kg for fruits and vegetable juices and its products and 250 mg/kg for water based flavoured drinks to attain non-detectable levels
|
|
2.
|
Sodium metasilicate
(INS 550 (ii))
|
Meat and poultry
carcasses and cuts
|
GMP
|
|
3.
|
Salmonella phage preparation (S16 and FO1a)
|
Raw meat and poultry
|
GMP
|
|
4.
|
Sodium chlorite
|
Meat, fish, fruit and vegetables
|
GMP
|
|
5.
|
Octanoic acid
|
Meat, fruit and vegetables
|
GMP
|
|
MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS (for sustaining microbial growth)
|
|
S. No.
|
Name of the processing aid
|
Residual Level
(mg/kg)
(Not more than)
|
|
6.
|
Adonitol
|
GMP
|
|
7.
|
Inositol
|
GMP
|
|
8.
|
Arginine
|
GMP
|
|
9.
|
Adenine
|
GMP
|
|
10.
|
Asparagine
|
GMP
|
|
11.
|
Aspartic acid
|
GMP
|
|
12.
|
Benzoic acid
|
GMP
|
|
13.
|
Biotin
|
GMP
|
|
14.
|
Glycine
|
GMP
|
|
15.
|
Guanine
|
GMP
|
|
16.
|
Histidine
|
GMP
|
|
17.
|
Calcium pantothenate
|
GMP
|
|
18.
|
Cystine
|
GMP
|
|
19.
|
Cysteine monohydrochloride
|
GMP
|
|
20.
|
Inosine
|
GMP
|
|
21.
|
Niacin
|
GMP
|
|
22.
|
Pantothenic acid
|
GMP
|
|
23.
|
Uracil
|
GMP
|
|
24.
|
Xanthine
|
GMP
|
|
25.
|
Thiamin
|
GMP
|
|
26.
|
Threonine
|
GMP
|
|
27.
|
Pyridoxine hydrochloride
|
GMP
|
|
28.
|
Riboflavin
(INS 101 (i))
|
GMP
|
|
29.
|
Calcium propionate
(INS 282)
|
GMP
|
|
30.
|
Copper sulphate
(INS 519)
|
GMP
|
|
31.
|
Ammonium sulphate
|
GMP
|
|
32.
|
Ammonium sulphite
|
GMP
|
|
33.
|
Dextran
|
GMP
|
|
34.
|
Ferrous sulphate
|
GMP
|
|
35.
|
Glutamic acid
|
GMP
|
|
36.
|
Hydroxyethyl starch
|
GMP
|
|
37.
|
Manganese chloride
|
GMP
|
|
38.
|
Manganese sulphate
|
GMP
|
|
39.
|
Nitric acid
|
GMP
|
|
40.
|
Peptone
|
GMP
|
|
41.
|
Phytates
|
GMP
|
|
42.
|
Polyvinylpyrrolidone
(INS 1201)
|
GMP
|
|
43.
|
Sodium formate
|
GMP
|
|
44.
|
Sodium molybdate
|
GMP
|
|
45.
|
Sodium tetraborate
|
GMP
|
|
46.
|
Zinc chloride
|
GMP
|
|
47.
|
Zinc sulphate
|
GMP
|
|
48.
|
Trisodium orthophosphate
|
GMP
|
|
| 26 | 3.4.2 CATEGORIES-TABLE 6: SOLVENT FOR EXTRACTION AND PROCESSING |
TABLE 6: SOLVENT FOR EXTRACTION AND PROCESSING
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual Level
(mg/kg)
(Not more than)
|
|
1.
|
Benzyl alcohol
|
Flavourings,
colours, fatty
acids
|
GMP
|
|
2.
|
Isopropyl alcohol
|
All foods
|
10
|
|
3.
|
Butanol
|
Fatty acids, flavourings, colours
|
10
|
|
4.
|
Ethyl acetate
|
Flavourings
|
10
|
|
5.
|
Glycerol diacetate
|
All foods
|
GMP
|
|
6.
|
Glycerol monoacetate
|
All foods
|
GMP
|
|
7.
|
Acetone
|
Flavourings
|
2
|
|
Colours
|
2
|
|
Food oils
|
0.1
|
|
Other foods
|
0.1
|
|
8.
|
Methyl ethyl ketone (butanone)
|
Fatty acids, flavourings, colourings, Decaffeination of coffee, tea
|
2
|
|
9.
|
Dibutyl ether
|
Flavourings
|
2
|
|
10.
|
Diethyl ether
|
Flavourings, colors
|
2
|
|
11.
|
Dimethyl ether
|
Flavourings
|
2
|
|
12.
|
Hexane
|
Flavourings, food oils
|
0.1
|
|
Chocolate and
chocolate
products
|
1
|
|
13.
|
Cyclohexane
|
Flavourings, food oils
|
1
|
|
14.
|
Isobutane
|
Flavourings
|
1
|
|
Other foods
|
0.1
|
|
15.
|
Methylene chloride (Dichloromethane)
|
Decaffeinated tea
|
2
|
|
Decaffeinated coffee
|
10
|
|
Flavourings
|
2
|
|
Food oils
|
0.02
|
|
16.
|
Propane
|
Flavourings
|
1
|
|
Food oils
|
0.1
|
|
17.
|
Toluene
|
Flavourings
|
1
|
|
18.
|
Heptane
|
Flavourings
|
1
|
|
Food oils
|
|
19.
|
Ethyl alcohol
|
All Foods
|
GMP
|
|
20.
|
Carbon dioxide
(INS 290)
|
Flavourings
|
GMP
|
|
| 27 | 3.4.2 CATEGORIES- TABLE 7: BLEACHING, WASHING, DENUDING AND PEELING AGENTS |
TABLE 7: BLEACHING, WASHING, DENUDING AND PEELING AGENTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1.
|
Benzoyl peroxide
(INS 928)
|
Fruits and vegetables
|
40
(as benzoic acid)
|
|
2.
|
Sodium peroxide
|
Root and tuber vegetables
|
5
|
|
3.
|
Hydrogen peroxide
|
Fruits and vegetables, flours and starches
|
5
|
|
4.
|
Calcium hypochlorite
|
Fruits and vegetables, flours and starches
|
1
(as available chlorine)
|
|
5.
|
Sodium hypochlorite
|
Fruits and vegetables, flours and starches
|
1
(as available chlorine)
|
|
6.
|
Chlorine
(INS 925)
|
Fruits and vegetables, flours and starches
|
1
(as available chlorine)
|
|
7.
|
Chlorine dioxide
|
Fruits and vegetables, flours and starches
|
1
(as available chlorine)
|
|
8.
|
Diammonium hydrogen orthophosphate
|
Canned fruits and vegetables
|
GMP
|
|
9.
|
Peracetic acid
|
Fruits and vegetables
|
GMP
|
|
10.
|
Sodium laurate
|
Fruits and vegetables
|
GMP
|
|
11.
|
Sodium bisulphite
|
Root and tuber vegetables (not meant for direct human consumption)
|
GMP
|
|
12.
|
Sodium metabisulphite
|
Root and tuber vegetables (not meant for direct human consumption)
|
25
|
|
13.
|
Ammonium persulphate
(INS 923)
|
Yeast
|
GMP
|
|
14.
|
Carbonic acid
|
Tripe
|
GMP
|
|
15.
|
Sodium gluconate
(INS 576)
|
Tripe
|
GMP
|
|
| 28 | 3.4.2 CATEGORIES-TABLE 8: FLOCCULATING AGENTS AND ENZYME IMMOBILIZATION AGENTS AND SUPPORTS |
TABLE 8: FLOCCULATING AGENTS AND ENZYME IMMOBILIZATION AGENTS AND SUPPORTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
mg/kg
(Not more than)
|
|
1.
|
Citric acid
(INS 330)
|
Unripened cheese - Paneer
|
GMP
|
|
2.
|
Lactic acid
(INS 270)
|
Unripened cheese - Paneer
|
GMP
|
|
| 29 | 3.4.2 CATEGORIES-TABLE 9: CONTACT FREEZING AND COOLING AGENTS |
TABLE 9: CONTACT FREEZING AND COOLING AGENTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1
|
Liquid Nitrogen
(INS 941)
|
Dairy-based desserts - Ice cream
|
GMP
|
|
| 30 | 3.4.2 CATEGORIES- TABLE 10: DESICCATING AGENTS AND ANTICAKING AGENTS |
TABLE 10: DESICCATING AGENTS AND ANTICAKING AGENTS
|
S. No.
|
Name of the processing aid
|
Product Category
|
Residual level
(mg/kg)
(Not more than)
|
|
1
|
Corn starch
|
Icing sugar
|
GMP
|
|
| 31 | 3.4.2 CATEGORIES- TABLE 11: ENZYMES |
TABLE 11: ENZYMES (for treatment or processing of raw materials, foods, or ingredients)
|
S.No.
|
Name of the Enzyme
|
Source
|
Residual level
(mg/kg)
(Not more than)
|
|
1.
|
Glucose oxidase
(EC No. 1.1.3.4)
|
Aspergillus niger
|
GMP
|
|
Aspergillus oryzae
|
|
2.
|
Catalase
(EC No. 1.11.1.6)
|
Aspergillus niger
|
GMP
|
|
3.
|
Glycero-phospholipid cholesterol acyltransferase
(EC No. 2.3.1.43)
|
Bacillus licheniformis
|
GMP
|
|
4.
|
Lipase triacylglycerol
(EC No. 3.1.1.3)
|
Rhizopus oryzae
|
GMP
|
|
Fusarium oxysporum
|
|
Thermomyces lanuginosus
|
|
5.
|
Pectin esterase
(EC No. 3.1.1.11)
|
Aspergillus niger
|
GMP
|
|
6.
|
Phospholipase A1
(EC No. 3.1.1.32)
|
Aspergillus niger
|
GMP
|
|
7.
|
Alpha-amylase
(EC No. 3.2.1.1)
|
Aspergillus oryzae
|
GMP
|
|
Bacillus amyloliquefaciens
|
|
Bacillus subtilis
|
|
8.
|
Glucan 1,4-α-glucosidase
( or Glucoamylase or acid maltase)
(EC No. 3.2.1.3)
|
Aspergillus niger
|
GMP
|
|
Trichoderma reesei
|
|
Rhizopus oryzae
|
|
9.
|
Cellulase
(EC No. 3.2.1.4)
|
Penicillium funiculosum
|
GMP
|
|
Trichoderma reesei
|
|
10.
|
Beta-glucanase (endo-beta glucanase or endo-1,3-beta- glucanase)
(EC No. 3.2.1.6)
|
Aspergillus niger
|
GMP
|
|
Bacillus amyloliquefaciens
|
|
Rasamsonia emersonii
|
|
Trichoderma reesei
|
|
Aspergillus aculeatus
|
|
Humicola insolens
|
|
11.
|
Inulinase
(EC No. 3.2.1.7)
|
Aspergillus niger
|
GMP
|
|
12.
|
Endo-1,4-beta-xylanase
(EC No. 3.2.1.8)
|
Aspergillus niger
|
GMP
|
|
Humicola insolens
|
|
13.
|
Dextranase
(EC No. 3.2.1.11)
|
Chaetomium erraticum
|
GMP
|
|
14.
|
Polygalacturonase (pectinase)
(EC No. 3.2.1.15)
|
Aspergillus niger
|
GMP
|
|
Aspergillus aculeatus
|
|
15.
|
Transglucosidase
(EC No. 3.2.1.20)
|
Aspergillus niger
|
GMP
|
|
Trichoderma reesei
|
|
16.
|
Beta-glucosidase
(EC No. 3.2.1.21)
|
Aspergillus niger
|
GMP
|
|
17.
|
Beta-Galactosidase (Or lactase)
(EC No. 3.2.1.23)
|
Kluyveromyces lactis
|
GMP
|
|
Aspergillus oryzae
|
|
18.
|
Beta- fructofuranosidase (invertase or saccharase)
(EC No. 3.2.1.26)
|
Saccharomyces cerevisiae
|
GMP
|
|
19.
|
Trehalase
(EC No. 3.2.1.28)
|
Trichoderma reesei
|
GMP
|
|
20.
|
Alpha Arabinofuronosidase
(EC No. 3.2.1.55)
|
Aspergillus niger
|
GMP
|
|
21.
|
Glucan1,3- betaglucosidase
(EC No. 3.2.1.58)
|
Trichoderma harzianum
|
GMP
|
|
22.
|
Mannan endo-1,4-beta- mannosidase
(EC No. 3.2.1.78)
|
Trichoderma reesei
|
GMP
|
|
23.
|
Protease (Bacteria)
(EC No. 3.4)
|
Bacillus amyloliquefaciens
|
GMP
|
|
Bacillus licheniformis
|
|
Bacillus subtilis
|
|
Geobacillus caldoproteolyticus
|
|
24.
|
Protease (Fungi)
(EC No. 3.4)
|
Aspergillus niger
|
GMP
|
|
Aspergillus oryzae
|
|
25.
|
Aminopeptidase
(EC No. 3.4.11.1)
|
Aspergillus oryzae
|
GMP
|
|
26.
|
Serine protease (subtilisin)
(EC No. 3.4.21.62)
|
Bacillus licheniformis
|
GMP
|
|
27.
|
Chymosin
(EC No. 3.4.23.4)
|
Kluyveromyces lactis
|
GMP
|
|
28.
|
Metalloproteinase (Bacillolysin)
(EC No. 3.4.24.28)
|
Bacillus amyloliquefaciens
|
GMP
|
|
29.
|
Pectin lyase
(EC No. 4.2.2.10)
|
Aspergillus niger
|
GMP
|
|
30.
|
Glucose isomerase
(or xylose isomerase)
(EC No. 5.3.1.5)
|
Streptomyces rubiginosus
|
GMP
|
|
| 32 | 3.4.2 CATEGORIES-TABLE 12: GENERALLY PERMITTED PROCESSING AIDS |
TABLE 12: GENERALLY PERMITTED PROCESSING AIDS
|
S No.
|
Name of the processing aid
|
Functional/ Technological Purpose
|
Product Category
|
Residue Level
(mg/kg)
(Not more than)
|
|
1.
|
Activated carbon
|
Adsorbent, decolourizing agent
|
Sugars, oils, juices
|
GMP
|
|
2.
|
Ammonium hydroxide
(INS 527)
|
Acidity regulator
|
All foods
|
GMP
|
|
3.
|
Argon
(INS 938)
|
Propellent and packaging gas
|
All foods
|
GMP
|
|
4.
|
Beta-cyclodextrin
(INS 459)
|
Encapsulating
and
thickening agent
|
Butter
|
GMP
|
|
5.
|
Bone phosphate (INS 542)
|
Emulsifier, moisture retaining agent, Sequestrant
|
All foods
|
GMP
|
|
6.
|
Ethyl Alcohol
|
Carrier solvent ,flavouring agent
|
All foods
|
GMP
|
|
7.
|
Furcellaran
(INS 407)
|
Thickener, gelling agent, stabilizer, emulsifier
|
All foods
|
GMP
|
|
8.
|
Hydrogenated Glucose Syrups (INS 965 (ii))
|
Sweetener, humectant, texturizer, stabilizer, bulking agent
|
All foods
|
GMP
|
|
9.
|
Isopropyl Alcohol
|
Glazing agent
|
All foods
|
GMP
|
|
10.
|
Magnesium Hydroxide
(INS 528)
|
pH control agent
|
All foods
|
GMP
|
|
11.
|
Oxygen
(INS 948)
|
Propellant
|
All foods
|
GMP
|
|
12.
|
Phospholipids
(INS 322 (i))
|
Emulsifier, antioxidant
|
All foods
|
GMP
|
|
13.
|
Phosphoric Acid (INS 338)
|
Acidulant, sequestrant, synergist for antioxidants
|
All foods
|
GMP
|
|
14.
|
Polyethylene Glycols
(INS 1521)
|
Carrier solvent, excipient
|
All foods
|
GMP
|
|
15.
|
Polyglycerol Esters Of Interesterified Ricin oleic Acid (INS 476)
|
Emulsifier
|
All foods
|
GMP
|
|
16.
|
Polyoxyethylene 40 Stearate
(INS 431)
|
Emulsifier
|
All foods
|
GMP
|
|
17.
|
Potassium Hydroxide
(INS 525)
|
pH control agent
|
All foods
|
GMP
|
|
18.
|
Propylene Glycol Alginate
(INS 405)
|
Stabilizer, thickener, emulsifier
|
All foods
|
GMP
|
|
19.
|
Sodium calcium polyphosphate silicate
(INS 452 (i))
|
Stabilizer, leavening agent, emulsifier, nutrient
|
All foods
|
GMP
|
|
20.
|
Sodium silicate
(INS 550 (i))
|
Anticaking agent
|
All foods
|
GMP
|
|
21.
|
Silica
(INS 551)
|
Anticaking agent
|
All foods
|
GMP
|
|
22.
|
Sodium Hydroxide
(INS 524)
|
pH control agent
|
Fruits and
vegetables,
sugar beet,fats & oils
|
GMP
|
|
23.
|
Sulphuric Acid
(INS 513)
|
pH control agent
|
All foods
|
GMP
|
|
24.
|
Tannic Acid
(INS 181)
|
Clarifying agent, flavouring agent, flavour adjunct
|
Juices
|
GMP
|
|
25.
|
Ammonium sulphate
|
Decalcification agent
|
Edible casings
|
GMP
|
|
26.
|
L-Cysteine (or HCl salt)
|
Dough conditioner
|
Flour products
|
75
|
|
27.
|
Ethyl acetate
|
Cell disruption of yeast
|
Yeast
|
GMP
|
|
28.
|
Ethylene diamine tetra acetic acid
|
Metal sequestrant
|
Edible fats and oils and related products
|
GMP
|
|
29.
|
Gibberellic acid
|
Germination
|
Barley
|
GMP
|
|
30.
|
HVO (Hydrogenated vegetable oil)
|
Lubricant for conveyor belts for countline products
|
All foods
|
GMP
|
|
31.
|
Indole acetic acid
|
Germination
|
Barley
|
GMP
|
|
32.
|
Paraffin
|
Coating agent
|
Cheese and cheese products
|
GMP
|
|
33.
|
Polyvinyl acetate
|
Preparation of waxes
|
Cheese and cheese products
|
GMP
|
|
34.
|
Sodium metabisulphite
|
Dough conditioner
|
Flour products
|
60
|
|
Softening agent
|
Corn kernel
|
60
|
|
35.
|
Sodium sulphite
|
Dough conditioner
|
Flour products
|
60
|
|
36.
|
Sulphur dioxide
|
Control of nitrosodimethylamine in malting
|
Malting
|
750
|
|
37.
|
Sulphurous acid
|
Softening agent
|
Corn kernel
|
GMP
|
|
38.
|
Carbon dioxide
(INS 290)
|
Gassing / aerating agent
|
Confectionery and Bakery wares
|
GMP
|
|
39.
|
Glucono delta lactone (GDL)
|
Acidifier, raising agent, sequestrant
|
Unripened cheese - Paneer
|
GMP
|
|
40.
|
Sodium acid pyrophosphate (SAPP)
|
Prevention of darkening of frozen uncooked French fries
|
Frozen vegetables
|
GMP
|
|
41.
|
Citric acid
(INS 330)
|
Sequestrant
|
Oils & fats
|
GMP
|
|
| 33 | 3.4.2 CATEGORIES- TABLE 13: PROCESSING AIDS FOR ALCOHOLIC BEVERAGES |
TABLE 13: PROCESSING AIDS FOR “BEER AND MALT BEVERAGES”, “AROMATIZED ALCOHOLIC BEVERAGES” & “WINES”
|
S.No.
|
Name of the Processing Aid
|
Functional/ Technological Purpose
|
Product Category
|
Residual Level
(mg/kg)
(Not more than)
|
| |
Lysozyme
(INS 1105)
|
Anti-microbial Enzyme
|
Beer, malt beverages and
aromatized alcoholic beverages
Beer, malt beverages and
aromatized alcoholic beverages
|
GMP
|
| |
Propylene glycol alginate
(INS 405)
|
Foam stabilizer
|
GMP
|
| |
Zinc sulphate
|
Mineral Salt
|
GMP
|
| |
Yeast
|
Fermenting Agent
|
GMP
|
| |
Essential Amino acids
|
Microbial nutrient
|
GMP
|
| |
Oxygen
|
Aerating agent
|
GMP
|
| |
Isinglass/ Fish collagen
|
Clarifying agent
|
GMP
|
| |
Kieselguhr (Diatomaceous earth)
|
Filter powder
|
GMP
|
| |
Chlorine dioxide
|
Water treatment
|
1 (as available chlorine)
|
| |
Sodium Hypochlorite
|
Water treatment
|
1 (as available chlorine)
|
| |
Sodium metabisulphite
|
Reducing agent
|
GMP
|
| |
Alum
|
Coagulant
|
GMP
|
|
13.
|
Potassium metabisulphite
|
Antioxidant
|
GMP
(maximum usage level shall not be more than 50 mg/kg)
|
|
14.
|
Calcium Chloride
|
Buffering agent
|
GMP
|
|
15.
|
Calcium Sulfate
|
Buffering agent
|
GMP
|
|
16.
|
Phosphoric acid
|
Buffering agent
|
GMP
|
|
17.
|
Lactic acid
|
Acidity regulator
|
GMP
|
|
18.
|
Salt (NaCl)
|
Ion exchange
|
Beer and malt beverages
|
GMP
|
|
19.
|
Oak Dust/ Chips
|
Ageing agent
|
Beer, malt beverages and wines
|
GMP”
|
|