Last Date For Commments On This Draft Is March 11, 2019
Draft “Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019 related to insertion of Appendix ‘C’ w.r.t. Processing Aids”
 

                                                                                             
  
S.no.SectionNotification
1General

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:-

23.4.1 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.

33.4.1 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.

43.4.1 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.

53.4.1 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.

63.4.1 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.

73.4.2 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.

83.4.2 CATEGORIES- Catalyst

(2) Catalyst: Substances that increase the rate of a chemical reaction without itself undergoing any permanent chemical change.

93.4.2 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.

103.4.2 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.

113.4.2 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.

123.4.2 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.

133.4.2 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.

143.4.2 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.

153.4.2 CATEGORIES- Contact Freezing and Cooling Agents

(9) Contact Freezing and Cooling Agents: Substances that can cause rapid freezing on contact with food.

163.4.2 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.

173.4.2 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.

183.4.2 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.

193.4.2 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.

 

 

203.4.2 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.

213.4.2 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

223.4.2 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

 

 

233.4.2 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

 

243.4.2 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

253.4.2 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

 

263.4.2 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

 

273.4.2 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

 

283.4.2 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

 

293.4.2 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

 

303.4.2 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

 

313.4.2 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

 

 

 

323.4.2 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

 

333.4.2 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”

 


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