Several extensions have already been made by the FSSAI for the time period for complying with the standards for caramel and glazing agents. The last extension was notified by FSSAI on 4th February 2015. The latest notification on extension of time period is dated 3rd August 2015. The extension of time is for proviso to Regulation 1.1.2 of Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011. The new date for complying with the standards is now extended to 31st January 2016 or till final notification whichever is earlier.
The time extension mentioned above is for those FBOs who had licences prior to the formation & implementation of the FSSR 2011. If their granted licences state standards that were different from the standards mentioned in the new 2011 Regulations then they were given a time of six months to comply to the new standards after the new regulations commenced. However, till date the older licences, given before 2011, are continuing as FSSAI has been continuously extending the date for this proviso. However, those FBOs who have licences that were granted after the commencement of the FSSR 2011 are already in compliance of the standards as mentioned in these regulations.
About Caramel and Glazing Agents
Both caramel and glazing agents are used as additives in foods. While caramel is used to colour foods glazing agents are used to give foods surface polish and shine so that they all look uniform.
As you know caramel has been used as a safe colouring agent for centuries and continues to be used in foods and beverages. Caramel is used as colour in brown bread, buns, chocolates, cookies and in alcoholic beverages like beer, rum whiskey and brandy. Some frozen desserts, fillings and toppings, ice-creams and chocolates also use caramel besides a host of other foods. The added advantage of caramel as a colour additive is that it also gives a certain flavour to foods. Though caramel is a widely used colour globally there are several variants and the restrictions and limits to its use also vary from country to country.
Glazing agents give a shiny colour or act as a protective cover in foods. They preserve foods and prevent them from deteriorating and from water loss during storage. In this way glazing agents provide a longer shelf life for products. Glazing agents are stable and so they help to maintain the consistency of certain foods in any climate whether hot or cold. There are different variations of glazing agents but they all are used for the same purpose.
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