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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.

Section

Notification

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:-

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.

3.4.1 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.

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

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.

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.

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.

3.4.2 CATEGORIES- Catalyst

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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
7.	Hydrogenated coconut oil	Vegetable protein	GMP
8.	Vegetable fatty acid esters	Juices	GMP

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

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

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

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

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
12.	Hexane	Chocolate and chocolate products	1
13.	Cyclohexane	Flavourings, food oils	1
14.	Isobutane	Flavourings	1
14.	Isobutane	Other foods	0.1
15.	Methylene chloride (Dichloromethane)	Decaffeinated tea	2
		Decaffeinated coffee	10
		Flavourings	2
		Food oils	0.02
16.	Propane	Flavourings	1
16.	Propane	Food oils	0.1
17.	Toluene	Flavourings	1
18.	Heptane	Flavourings	1
18.	Heptane	Food oils	1
19.	Ethyl alcohol	All Foods	GMP
20.	Carbon dioxide (INS 290)	Flavourings	GMP

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

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)

Citric acid

(INS 330)

Unripened cheese - Paneer

GMP

Lactic acid

(INS 270)

Unripened cheese - Paneer

GMP

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)

Liquid Nitrogen

(INS 941)

Dairy-based desserts - Ice cream

GMP

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)

Corn starch

Icing sugar

GMP

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
1.	Glucose oxidase (EC No. 1.1.3.4)	Aspergillus oryzae	GMP
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
9.	Cellulase (EC No. 3.2.1.4)	Trichoderma reesei	GMP
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
12.	Endo-1,4-beta-xylanase (EC No. 3.2.1.8)	Humicola insolens	GMP
13.	Dextranase (EC No. 3.2.1.11)	Chaetomium erraticum	GMP
14.	Polygalacturonase (pectinase) (EC No. 3.2.1.15)	Aspergillus niger	GMP
14.	Polygalacturonase (pectinase) (EC No. 3.2.1.15)	Aspergillus aculeatus	GMP
15.	Transglucosidase (EC No. 3.2.1.20)	Aspergillus niger	GMP
15.	Transglucosidase (EC No. 3.2.1.20)	Trichoderma reesei	GMP
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
17.	Beta-Galactosidase (Or lactase) (EC No. 3.2.1.23)	Aspergillus oryzae	GMP
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
24.	Protease (Fungi) (EC No. 3.4)	Aspergillus oryzae	GMP
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

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
34.	Sodium metabisulphite	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

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”