Through a notification dated 13 February the FSSAI has regularised the amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and prescribed standards for some new products and food additives in the regulation CEREAL AND CEREAL PRODUCTS. The FSSAI has taken into consideration the objections, comments and suggestions made on the draft standards and has finalised them adopting BIS standards for Malt Extract, Expeller Pressed Flour, Lactic Acid, Baker’s Yeast, Ascorbic Acid, Calcium Propionate, Sodium Metabisulphite and Potassium Metabisulphite. The prescribed regulations will be called the Food Safety and Standards (Food Product Standards and Food Additives) Second Amendment Regulation, 2017.
Previously there were no standards for MALT EXTRACTS and FSSAI has added standards for malt extracts which is a product prepared with water, sound malted grains of cereals like barley, wheat and millets. Malt or malt extract will not be prepared from wheat gluten, corn grits, edible starches (such as potato or tapioca), un-malted whole grains and legume flours. However, in the manufacture of malted milk food and malt based foods, protein sources like wheat gluten, soya protein or any other external protein sources may be used.
Malt Extracts shall be of the following type
- Diastatic Malt Extract
- Non Diastatic Malt Extract
- Brewery Grade Malt Extract
Standards will be as follows
| Characteristic | Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Requirement | ||
| Type 1 | Type 2 | Type 3 | |
| Density at 20ºC Min | 1.39 | 1.39 | 1.39 |
| Refractive Index at 20º C, Min | 1.489 | 1.489 | 1.489 |
| Total solids (as is basis) % by weight, Min | 77 | 77 | 55 |
| Reducing sugar, on dry basis, (calculatedas anhydrous maltose), % by weight, | 55-65 | 55-65 | 55-65 |
| Crude protein (on dry basis), % by weight, Min | 3.5 | 3.5 | 2.5 |
| Test for starch | Negative | Negative | Negative |
FSSAI has also added standards in the category EXPELLER PRESSED FLOUR
Expeller Pressed Edible Groundnut Flour means the product obtained by expeller pressing fresh, clean degermed groundnut kernels which have been decuticled after mild roasting. The kernels shall be sorted and selected either by visual inspection, inspection under ultraviolet light, electronic sorting or by other means. Added flavouring, colouring agent or any other extraneous matter, castor husk and MAHUA oilcake are not permitted. It shall adhere to the following standards:
Moisture –                              Not more than 9.0 per cent by weight
Total ash  –                            Not more than 4.5 per cent by weight on dry basis
Ash insoluble in dilute HCI – Not more than 0.35 per cent by weight on dry basis
Protein (Nx6.25)  –                Not less than 45 per cent by weight on dry basis
Crude fibre  –                        Not more than 5.0 per cent by weight on dry basis
Fat  –                                        Not more than 9.0 per cent by weight on dry basis
Acid value of extracted fat –  Not more than 4.0 per cent
In the regulation STANDARD FOR ADDITIVES, FSSAI has also added the standards for following additives
Baker’s Yeast
Baker’s yeast is of the following two types
Baker’s yeast compressed in the form of a block if a white creamy colour which should not be mouldy or slimy and not show signs of decomposition. It shall be stored at 1 to 5ºC
Baker’s yeast dried will be in the form of granules, pellets or flakes and will not be stored at temperatures more than 25ºC.
Standards will be as follows
Characteristics                                                  Requirements for
                                                    Baker’s yeast                      Baker’s yeast
Compressed                      Dried
Moisture, percent by weight, max            73                                          8
Dispersibility in water                                 To satisfy the test    To satisfy the test
Fermenting power, Min                              1000                          350
Dough raising capacity                              To satisfy the test    To satisfy the test
To satisfy the test the method prescribed is IS:1320
Fermenting parameters are to be tested within 24 hours of the production of yeast.
Lactic Acid (Food Grade) (INS 270)
Lactic acid will be yellowish to colourless syrupy liquid with an acidic taste and no odour. It shall be obtained by lactic fermentation of sugars or prepared synthetically. It shall be miscible in water and ethanol. It shall give positive test for lactate. It shall conform to the following specifications:
Characteristics                                                      Requirements
Purity CÂ3H6O3 % by weight of the labelled
Concentration                                                         Not less than 95.0%
Sulphated as% by weight Max                             0.1
Chlorides % by weight, Max                                 0.2
Sulphates (as SO4) % by weight, Max                0.25
Citric, oxalic, phosphoric and tartaric acids        Conform to test
Sugars                                                                      Conform to test
Readily carbonizable substances                                   Conform to Test
Iron, mg/kg, Max                                                      10
Lead mg/kg, Max                                                     2
Conform to test must be as per methods prescribed in IS: 9971
Ascorbic Acid (Food Grade) (INS 300)
Ascorbic acid is defined as a white odourless crystalline solid. Its melting range is 190ºC to 192ºC with decomposition. The material is freely soluble in water and sparingly soluble in ethanol and insoluble in ether. Standards are as follows:
Characteristics                                                                      Requirements
Purity as C6H8O6 %Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 99
Loss on drying over sulphuric acid for 24 hours, % by       0.4
weight, Max
Sulphated ash, % by weight, Max                          0.1
Specific rotation, when determined in a 2 % (m/v) solution    +20.5º to +21.5º
in water at 20ºC
pH of 2 % (m/v) solution                                                                2.4 -2.8
Lead mg/kg Max                                                                              2
Calcium Propionate (Food Grade) (INS 282)
Calcium propionate shall be white crystals or crystalline solid possessing a faint odour of propionic acid and freely soluble in water. Standards are as follows
Characteristic                                    Requirement
Purity as C6H10O4Ca % by weight on dry basis, Min                98
Moisture, % by weight, Max                                                          5.0
Matter insoluble in water, % by weight, Max                              0.3
Iron (as Fe), mg/kg, Max                                                                50
Fluoride, mg/kg, Max                                                                      10
Lead mg/kg, Max                                                                             5
Magnesium (as MgO) Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â To pass the test (about 0.4%)
pH of the 10 %(m/v) solution at 25 + 2ºC                                   7-9
Sodium Metabisulphite (Food Grade) (INS 223)
Sodium Metabisulphite are colourless crystals or white to yellowish crystalline powder having an odour of sulphur dioxide. The material is soluble in water but insoluble in ethanol. Standards are as follows
Characteristic                                  Requirement
Purity
- As Na2S2O5 % by weight, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Min 95
- As SOÂ2 % by weight                               Min 64
Water insoluble matter, % by weight, Max                 0.05
Thiosulphate, % by weight, Max                                                  0.01
Iron mg/kg, Max                                                                               5
Selenium (as Se), mg/kg, Max                                                      5
Lead mg/kg, Max                                                                             2
pH Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Acidic to litmus
Potassium Metabisulphite (Food Grade) (INS 224)
Potassium Metabisulphite shall be white or colourless, free flowing crystals, crystalline powder or granules usually having an odour of sulphur dioxide. It gradually oxidizes in air to sulphate. The material is soluble in water but insoluble in ethanol. Standards are as follows
Characteristic                              Requirement
Purity as K2S2O5 % by weight Min                                   90
Water insoluble matter, %by weight, Max                       0.05
Thiosulphate, % by weight, Max                                      0.1
Iron, mg/kg, Max                                                                  5
Selenium (as Se), mg/kg, Max                                          5
Lead mg/kg, Max                                                                 2
pH Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Acidic to litmus
MICROBIOLOGICAL REQUIREMENTS OF OTHER PRODUCTS
| Food Products | Parameters | Limits |
| Baker’s Yeast Compressed | Total bacterial count, CFU/g (on dry basis), Max | 7.5X10ÂÂÂÂÂÂÂÂÂÂÂÂÂÂ5 |
| E. coli, CFU | Absent in 1g | |
| Salmonella, Shigella species | Absent in 25g | |
| Coliform count, CFU/g, Max | 10 | |
| Rope spore count, CFU/g, Max | 10 | |
| Baker’s yeast Dried | Total bacterial count, CFU/g (on dry basis), Max | 8 X106 |
| E. coli, CFU | Absent in 1g | |
| Salmonella, Shigella species | Absent in 25g | |
| Coliform count, CFU/g, Max | 50 | |
| Rope spore count, CFU/g, Max | 100 |
All food products and food additives in these regulations must adhere to the following
Food Additives (for food products)
Only those food additives permitted under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 shall be used.
Hygiene
The product/additive shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such guidance as provided from time to time under the provisions of the Food Safety and Standards Act, 2006.
Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. The products covered in this standard shall conform to the Microbiological Requirements given in Appendix B of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Packaging and Labelling
The products shall comply with the packaging and labelling requirements specified under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
