FSSAI Amends Regulations Related to Standards of Wheat Bran and Soybean Products

The FSSAI has drafted some amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 related to standards of wheat bran and non-fermented soybean products. After their final publication in the Official Gazette these regulations will be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019. FSSAI has also invited suggestions and comments on these draft amendments from stakeholders, which are to reach the FSSAI by 8 March 2019.

In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.4 CEREALS AND CEREAL PRODUCTS the standards for wheat bran and non-fermented soya bean products are proposed to be added which are as follows

WHEAT BRAN

Wheat bran is the outer layer of the grain. It consists of the combined pericarp and aleurone. It may have adheringendosperm of the wheat kernel. It shall be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter including metallic pieces. It shall be free from fungus or insect infestation. It shall be light brown in colour.

It shall conform to the following standards:

NON- FERMENTED SOYBEAN PRODUCTS

1. Non – fermented soybean products are the products, the main ingredients of which are the soybean and/or soy derivatives(s) (e.g. soybean flour, soybean concentrates, soybean isolates or defatted soya) and water and are produced without fermentation process. It shall have the characteristic flavour, colour, and texture of the product. There should not be any visible foreign matters in the product. Non – fermented soybean products shall be of the

following types:

Soybean Beverages and Related Products

• Plain soybean beverage means the milky liquid, prepared from soybeans by eluting protein and other components in hot/cold water or other physical means, without adding optional ingredients. Fibres can be removed from the products.
• Composite/ Mixed/ flavoured soybean beverages means the milky liquid, prepared by

adding optional ingredients to plain soybean beverages. It includes products such as

sweetened soybean beverages, spiced soybean beverages, salted soybean beverages.

• Soybean-based beverages means the milky liquid products prepared by adding optional ingredients to soybean beverages, with lower protein content than composite/flavoured soybean beverages.

Soybean Curd and Related Products

• Semisolid soybean curd means the semisolid product in which soybean protein is coagulated by adding coagulant into the soybean liquid. It may be coagulated using magnesium chloride(nigari), calcium sulphate, calcium chloride, citric acid, acetic acid, magnesium sulphate and glucono -δ- lactone.
• Soybean curd means the solid product with higher water content and is made from soybean and coagulated by adding a coagulant. It may be coagulated using magnesium chloride(nigari), calcium sulphate, calcium chloride, citric acid, acetic acid, magnesium sulphate and glucono -δ- lactone.

Compressed Soybean Curd means partially dehydrated soybean curd, of which the water content is much lower than Soybean curd and has a chewy texture.

Dehydrated Soybean Curd Film means the dehydrated soybean curd film obtained from the uncovered still surface of soybean liquid preparation, with or without folding up, which will be dehydrated. It may be dipped in a salt solution prior to dehydration.

Basic Ingredients:

Soybean and/ or soy derivative(s).

Water

Optional ingredients:

Edible oil

Sugars

Edible Salts

Spices, seasoning, and condiments

Other ingredients as appropriate

All the above-mentioned ingredients shall conform to their respective standards as prescribed in the Food Safety andStandards (Food Products Standards and Food Additives) Regulations, 2011.

It shall conform to the following standards:

Tofu

Tofu is made by coagulating milky liquid obtained from soybean and then pressing into soft white blocks. The milky liquid may be coagulated using magnesium chloride (nigari), calcium sulphate, calcium chloride, citric acid, acetic acid, magnesium sulphate and glucono -δ- lactone, reagents either in combination or individually. The product may contain spices/ herbs for which standards are prescribed in sub-regulation 2.9 of the Food Safety and Standards (FoodProducts Standards and Food Additives) Regulations, 2011.

It shall conform to the following standards: