Through a notification uploaded on 21 March 2017 the FSSAI has asked for suggestions, views, comments etc. from stakeholders within a period of 30 days on the draft notification related to retaining the provision of ready to drink Infant milk substitute.
The FSSAI has made additions to some provisos in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011regulation relating to DAIRY PRODUCTS AND ANALOGUES. The provision has been made in the category “FOODS FOR INFANT NUTRITION” under foods titled Infant Milk Substitute. Previously there was no provision for the use of lecithin and ascrobyl palmitate in ready to drink infant milk substitute. The FSSAI has permitted the use of
- lecithin up to maximum limit of 0.5 gm./100ml
- ascrobyl palmitate up to a maximum limit of 1mg. / 100ml.
All FBOs manufacturing ready to drink infant milk substitute will need to comply with these standards once they are notified in the Official Gazette.
Liquid lecithin is used as an emulsifying additive in processed foods as it dissolves well in milk and water. Lecithin also adds nutritive value to infant food as it has a variety of unsaturated fatty acids. Usually sunflower lecithin is used in infant formula. Lecithin is also found in soya and whole foods such as cabbage, cauliflower, chickpeas, nuts, seeds, and eggs.
Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition it is used as a source of vitamin C. It is also used as an antioxidant food additive and a natural food preservative and provides colour protection. Ascorbyl palmitate can be safely used for infant foods and is the only type permitted for use in infant foods.
FSSAI has also made some additions in the regulation related to CEREAL AND CEREAL PRODUCTS in the category BAKERY PRODUCTS. FSSAI has permitted the use of baker’s yeast in biscuits provided it is used at levels as required by Good Manufacturing Practices (GMP).
Baker’s yeast regulates the aroma and fermentation activity of bread and bakery products. It offers consumers more flavour. The role of yeast in the fermentation process was demonstrated by Louis Pasteur in 1857 and since then it continues to be used in bakery products. Baker’s yeast is derived from micro-organisms. Baker’s yeast in biscuits allows biscuit manufacturers to control the flavour and maintain the same flavour in the whole production.