On August 8, 2017, the FSSAI has issued Gazette notification on Food Safety and Standards (Food Products Standards and Food Additives) Sixth Amendment Regulations, 2017 relating to additives /enzymes/ processing aids for use in the category related to ‘Alcoholic Beverages including alcohol-free and low alcoholic counterparts.’
On 8 August 2017, the FSSAI has notified the final Food Safety and Standards (Food Products Standards and Food Additives) Sixth Amendment Regulations, 2017. This said amendment regulation prescribes a list of permitted additives/processing aids and enzymes for use in Beverages, excluding dairy products. These will be in addition to the additives already mentioned in table 14 of Appendix A of FSS (Food Products Standards and Food Additives) Regulations, 2011 with respect to
- Grape Wine
- Distilled spirituous beverages containing more than 15% alcohol
- Aromatized alcoholic beverages
This regulation will come into force on the date of its publication in the Official Gazette.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the FSSAI has made more entries in Appendix A, under the heading “IV USE OF FOOD ADDITIVES IN FOOD PRODUCTS” for the food category system ‘Grape Wine’ which will be added to those already existing. Under this category, the FSSAI has included a whole lot of additives in the table for Grape Wines which were not part of the list previously.
New additions have also been made in the category of food system relating to “Distilled spirituous beverages containing more than 15% alcohol” which are as follows
|Food category system||Food category name||Food Additive||INS No.||RML||Note|
|Gold (colour) GMP||175||GMP||–|
|Glycerol esters Of wood Resin||445(iii)||GMP||–|
In the food category system relating to “Aromatized alcoholic beverages,” the FSSAI has added Phosphoric acid with INS No 338 at the recommended maximum level (RML) of 1,000 mg/kg.
Under the category ‘Notes to the Food Additives mentioned in Table 1 to 15’ after Note No. FS03 FSSAI proposes to add a new Note No.FS04a which will read as follows:
Lactic acids, L (-) or DL-malic acid and L (+) tartaric and citric acids can be only be added to musts under a condition that the initial acidity content is not raised by more than 54meq/l (i.e. 4gm/l expressed in tartaric acid).