Through a notification dated 2 December 2016, the FSSAI has proposed amendments in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 relating to Standards of Additives. The FSSAI has also asked for comments and suggestions on the proposed amendments within a period of 30 days from the above mentioned date.
In the category Standards of Additives under FOOD COLOURS FSSAI proposes the addition of the following food colours Beta-apo-8’-carotenal – indexed as Orange 8 and INS number 160e. Beta-apo-8’-carotenal must have deep violet crystals with metallic lustre.
Ethylester of Beta-apo-8′-carotenoic acid – indexed as orange 9 with INS number 160f. Ethyl ester of Beta-apo-8′-carotenoic acid must be in red crystals.
For commercial purposes Orange 8 and Orange 9 can be available as a solution in oil, fat or organic solvent or water-dispersible forms such as, powders, granules or capsules Titanium Dioxide with an INS number 171 must be in the form of a white, tasteless, odourless, infusible powder.
In the category PRESERVATIVES the following amendments are Sodium benzoate INS number 211 and chemical name sodium salt of benzene carboxylic acid, and sodium salt of phenyl carboxylic acid.
Benzoic acid INS number 210 and chemical name benzene carboxylic acid and phenyl carboxylic acid Potassium nitrate INS number 252 shall be colourless, odourless and shall have a salty taste, transparent prisms or white granules or a crystalline powder.
Sorbic acid INS number 200 and chemical name Sorbic acid; trans, all trans 2, 4-hexadienoic acid are colourless needles or white free flowing powder, with a slight characteristic odour.
Potassium nitrite INS number 249 will be small white or yellowish deliquescent granules or cylindrical sticks.
Sodium propionate INS number 281 must be colourless, transparent crystals or a granular crystalline powder that is odourless or has a faint acetic butyric odour.
Sulphur dioxide INS number 220 and chemical name sulphur dioxide, sulphurous acid anhydrate must be colourless, non-flammable gas, with a strong, pungent suffocating odour.
In the category of ACIDITY REGULATOR the FSSAI has proposed the following amendments Ammonium hydrogen carbonate INS number 503(ii) in the form of white crystals or a fine white crystalline powder.
Sodium citrate INS number 331(iii) colourless crystals or white crystalline powder.
Fumaric acid INS number 297 and chemical name trans-butenedioic acid, and trans-1, 2 ethylene dicarboxylic acid is white, odourless granules or as a crystalline powder with characteristic acid taste.
L (+) – Tartaric acid INS number 334 and chemical name Tartaric acid – 2,3-dihydroxy succinic acid will be colourless or translucent crystals, white, fine to granular, crystalline powder that is odourless but acidic in taste and stable in air.
Dicalcium phosphate INS number 341 (ii) and chemical name secondary calcium phosphate, calcium hydrogen orthophosphate, calcium hydrogen phosphate will be must be crystals or granules, granular powder or powder.
Phosphoric Acid INS number 338 and chemical name phosphoric acid, orthophosphoric acids will be clear, colour-less, odourless viscous liquid.
Citric Acid INS number 330 and chemical name 2-hydroxyl- l,2,3 propanetri-carboxylic acid; B-hydroxytricarboxylic acids will be white or colourless, odourless, crystalline solid and the monohydrate form must be effloresces in dry air.
Malic acid INS number 296 and chemical name dl-malic acid and hydroxyl succinic acid will be white to nearly white, crystalline powder or granules with a strong acid taste.
Sodium Hydroxide INS number 524 will be white or nearly white pellets, flakes, sticks, fused masses and other forms.
These are the amendments FSSAI has proposed in the category GELLING AGENT, THICKENER OR STABILIZER Sodium Alginate INS number 401 must be in the form of a white, yellowish or pale brown, fibrous or granular powder.
Sodium Carboxymethyl Cellulose INS number 466 and chemical name sodium salt of carboxy methyl ether of cellulose will be white or slightly yellowish powder of fine particles, granules or fibres with hygroscopic nature.
Sodium Carboxymethyl Cellulose, enzyme hydrolyse INS number 469 and chemical name Carboxymethyl cellulose, sodium, partially enzymatically hydrolysed will be white or slightly yellowish or greyish, odourless, slightly hygroscopic granular or fibrous powder.
For the following FSSAI has given guidelines from where they will be obtained
Agar INS number 406 also called gelose, Japanese isinglass will be a dried hydrophylic, colloidal polygalactoside extracted from red algae of the class Rhodophyceae, such as Gelidiella species and Gracilaria Species. For commercial use they will be bundles made of then strips or cut, flaked, granulated, or powdered forms and shall be white to pale yellow in colour.
Gum Arabic or Acacia gum INS number 414 must be in the form of a dried gummy exudation obtained from the stems and branches of Acacia senegal (L)
Wild, Acacia seya/ (L) Wild, or of related species of Acacia (Fam. Leguminosae) . colour is pale white to orange brown solid, which breaks with a glassy fracture and available as white to yellowish-white flakes, granules, powder, roller dried or spray dried material.
Tragacanth gum INS number 413 is a dried gummy exudation obtained from Astragalus strobiliferus or other species of Astragalus (Fam, Leguminosae) and is white to yellowish-white, nearly odourless powder. Powdered Tragacanth must be white to yellowish-white colour. Un-ground Tragacanth is flattened long pieces of 0.5 to 2.5 mm in thickness with white to pale yellow in colour, translucent, horny in texture and is odourless and has an insipid mucilaginous taste.
Gum Ghatti also known as Indian Gum, INS number 419 is a dried gummy exudation obtained from Anogeissus latifolia Wall (family Combretaceae) consisting mainly of a calcium salt. It has amorphous translucent rounded tears and with a glassy texture, light brown to dark brown in colour. Powdered material it is grey to reddish grey colour.
Calcium Alginate INS number 404 is the calcium salt of alginic acid and must have a white to yellowish, fibrous or granular powder.
Alginic acid INS number of 400 is hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweed (Phaeophyceae ) I and is a white to yellowish-white, fibrous powder.
Gaur gum INS number 412 and chemical name Galactomannan is a white to yellowish white powder with a characteristic guar colour.
Gum Karaya Sterculia, also known as Gum Sterculia, Kadaya, Katilo, Kullo, Kuterra INS number 416 is a dried gummy exudation obtained from the stems and branches of Sterculiaurens Roxb and S. Villosa Roxb of family Sterculiaceae has a white to amber colour and the material is in the form of tears of variable size or in broken irregular pieces.
Polyglycerol esters of fatty acids also called glyceran fatty acid esters, INS number 475 is yellowish to amber unctuous liquids, semi-solids or waxy solids.
Polyglycerol Esters of Interesterified Ricinoleic Acid also called glyceran ester of condensed castor oil fatty acids and polyglycerol esters of polycondensed fatty acids from castor oil, INS number 476 is a viscous liquids with a yellowish to brown in colour and with a typical fat-related odour.
Glycerol Esters of Wood Rosin INS number 445 (iii) is a hard pale amber coloured resin produced by the esterification of pale wood rosin with food grade glycerin.
Pectin INS number 440 will be white, yellowish, light greyish or light brownish powder.
Carrageenan INS number 407 will be a yellowish or tan to white, coarse to fine powder that is practically odourless.
The ANTIOXIDANTS that the FSSAI has amended are as follows:
Butylated hydroxyl anisole also known as BHA INS number 320 will be a white or slightly yellow waxy crystalline solid with an aromatic odour.
Dodecyl gallate also known as Lauryl gallate, INS number 312 will be a creamy white waxy solid, with a slightly bitter taste.
Propyl gallate INS number 310 and chemical name Propyl gallate, and n-propyl ester of 3,4,and 5- trihydroxybenzoic acid will be white to creamy-white crystalline, odourless solid with a slightly bitter taste.
Octyl gallate INS number 311 will be white to creamy-white odourless solid and may have slightly bitter taste.
Ascorbyl palmitate also called Vitamin C palmitate, INS number 304 will be white or yellowish white solid, with a citrus like odour.
Sodium Ascorbate also called Vitamin C sodium INS number 301 will be a white to yellowish crystalline solid.
Monosodium L-glutamate also called MSG, INS number 621will be white, practically odourless crystals or crystalline powder which may have either a slightly sweet or a slightly salty taste
Mineral Oil /Medium viscosity Mineral oil, food grade is a mixture of liquid hydrocarbons, essentially parafinic and napthenic in nature, obtained from petroleum, refined by the use of oleum and excludes
- hydrogenated mineral oils unless refined by using oleum
- white mineral oils to which antioxidants may have been added for technological purposes
Mineral oil, food grade will be a colourless, transparent and oily liquid, free from fluorescence, odourless and tasteless.
Mineral Oil (low viscosity) also called Liquid paraffin, liquid petrolatum, food grade mineral oil, white mineral oil INS No. 905e.
Mineral Oil (High viscosity) INS No. 905a and 905d is highly refined paraffinic and naphthenic liquid hydrocarbons with boiling point above 3500 and obtained from refining mineral crude oils and may contain antioxidants approved for food use; Mineral oil, food grade shall be colourless, transparent and oily liquid and free from fluorescence, odourless and tasteless.
Humectant/Wetting Agent/ Dispersing Agent
Propylene glycol Propylene Glycol INS 1520 will be clear, colourless, practically odourless, viscous liquid having a slight characteristic taste.
Sweetener /Humectant/ Sequestrant
Sorbitol INS 420 is a white hygroscopic powder having a sweet taste.