Through a notification the FSSAI has invited suggestions, views and comments from stakeholders on the draft amendment in Food Safety and Standards (Food Product
Standards and Food additives) Regulation, 2011 relating to standards of quick
Frozen French fried potatoes, canned chestnuts, canned chestnut puree, edible fungus products, ginger (sonth, adrak), tomato ketchup and tomato sauce.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011under regulation FRUIT & VEGETABLE PRODUCTS (2.3) the FSSAI proposes to add Quick Frozen French Fried Potatoes (2.3.60). This product has been described as Quick Frozen French Fried Potatoes is the product prepared from clean, mature, sound tubers of the potato plant of the species SolanumtuberosumL, SolanumAndigenaL and rhizomes of the sweet potato of the species Ipomoea batatas. They shall have been sorted, washed, peeled, cut into strips, and treated as necessary to achieve satisfactory color and fried in edible oil or fat prescribed under Food Safety and Standards (Food Products and Additives) Regulations, 2011. The treatment and frying operations shall be sufficient to ensure adequate stability of color and flavor. The product is subjected to a freezing process inappropriate equipment until its temperature has reached -18oC at the thermal center after thermal stabilization.
Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, and dried glucose syrup), salt (Sodium Chloride), spices, herbs and condiments, and batters may be added as optional ingredients.
STYLES
Straight cut strips of potato with practically parallel sides and with smooth surfaces.
Crinkle cut strips of potato with practically parallel sides and in which two or more sides have a corrugated surface.
Other Styles Any other presentation of the product, distinctive from above two styles to be adequately described on the label.
The dimension of Cross Section
The cross-sectional dimensions of strips of quick-frozen French fried potatoes which have been cut on all four sides shall be uniform and not be less than 4 mm when measured in the frozen condition.
Designation Dimension in mm across the largest cut surface
Shoestring 4 – 8
Medium 8 -12
Thick cut 12 -16
Extra-large greater than 16
Standards are as follows
S No. | Characteristics | Requirement |
1. | Moisture content % (m/m) (Maximum) | 78 |
2. | Free Fatty Acid content in the oil extracted % (m/m as oleic acid) (Maximum) | 1.5 |
3. | Frying defects(burnt pieces) % (m/m) (Maximum) | 0.5 |
4. | Oil Content % (m/m) (Maximum) | 6.0 |
Canned Chestnuts and Canned Chestnut Puree
Canned chestnuts are
- prepared from fresh, sound, mature chestnuts of varieties conforming to the characteristics of the species CastaneacrenataSieb et Zucc, (Japanese chestnut) or Castanea sativa Miller (European chestnut) which shall be shelled and maybe pellicled or unpellicled
- packed with or without water which may or may not contain sugars, seasonings and other ingredients appropriate to the product
- processed by heat in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage
- may contain “salt” (sodium chloride) in an amount not exceeding 1 percent of total net contents
Canned chestnut puree
- is pureed by sieving, or other mechanical means in order to obtain a fruit pulp from chestnuts, as defined above
- packed with or without sugars and other ingredients appropriate to the product
- heat processed by a procedure as defined above
- It may contain “sugars”, as listed under Essential Composition & Quality Factors in this amendment and must not amount to more than 2 percent of total net contents.
- It may contain “salt” (sodium chloride) in an amount not exceeding 1 percent of total net contents.
Styles
Canned chestnuts may be packed in the following styles
- Whole – whole chestnuts which are pellicled or unpellicled and/or trimmed into a practical tetrahedron.
- Broken – small pieces which may not be uniform in size and/or shape.
Canned Chestnut Puree
- Sweetened – with added sugars; not less than 12 percent total soluble solids (12° Brix)
- Unsweetened – without added sugars; not less than 10 percent total soluble solids (10° Brix).
Other Styles
The product may be presented in any other presentation provided it
- is sufficiently distinctive from other forms of presentation laid down in this standard
- meets all other requirements of this standard
- is adequately described on the label to avoid confusing or misleading the consumer
Essential Composition & Quality Factors
Packing Media if used must consist of
- Water – in which water is the sole packing medium
- Water which may have one or more of the following nutritive sweeteners as prescribed in Food Safety & Standards (Food Product Standards and Food Additives) Regulation, 2011: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup, fructose, fructose syrup, honey
Classification of packing media when nutritive sweeteners are added
When nutritive sweeteners are added to water, the liquid media shall be classified on the basis of the cut-out strength as follows:
Slightly sweetened water/ Not less than 10° Brix but less than 14° Brix
Extra light syrup
Light syrup Not less than 14° Brix but less than 18° Brix
Heavy syrup Not less than 18° Brix but less than 22° Brix
Extra Heavy syrup Not less than 22° Brix
The cut-out strength for any packing medium shall be determined on average, but no container may have a Brix value lower than that of the next category below.
Quality Criteria
- When color is not added, canned chestnuts or canned chestnut puree shall have a normal color characteristic of the varieties used. Browning and discoloration shall be regarded as defects
- Flavor: Canned chestnuts or canned chestnut puree shall have a normal flavor and odor free from flavors and odors foreign to the products
- Texture: Canned chestnuts shall have a reasonably uniform thick texture and shall not be excessively firm or unreasonably soft. Canned chestnut puree shall have a uniform consistency and particle size
- Uniformity of size: Whole – in 95 percent, by count, of units that are most uniform in size, the weight of the largest unit shall be no more than twice the weight of the smallest unit.
Defects and Allowances
The products shall be substantially free from defects such as harmless plant material, shell, pellicle (in pellicled styles), blemished units, split and broken units (in whole styles) and discolored units. Slight syneresis in canned chestnut puree should not be regarded as a defect. Certain common defects shall not be present in amounts greater than the following limitations:
- Not more than 14 percent by mass of chestnuts on the net drained weight
- Not more than 20 percent of chestnuts which are not whole on the net drained weight for the style “whole”.
Minimum Fill
The container shall be well filled with chestnuts or chestnut puree and the product (including packing medium) shall occupy not less than 90 percent of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.
Minimum Drained Weight
The drained weight of the product packed with liquid packing medium shall be not less than the following percentages, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled
- Not less than 300 ml of the water capacity of the container 60%
- Less than 300 ml of the water capacity of the container 55%
The requirements for minimum drained weight shall be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.
Food Additives
No additives are allowed in the product covered by this Standard
Labeling
The product covered by this Standard shall be labeled in accordance with the Food Safety and Standards (Packaging & Labelling) Regulation, 2011. In addition, the name of packing media shall be declared as part of the name or in close proximity thereto, as
- when the packing medium is composed of water, the packing medium shall be declared as: “In water” or “Packed in the water”
- When nutritive sweeteners are added to water, the packing medium shall be declared as: “Slightly Sweetened Water/ Extra Light Syrup” or “Light Syrup” or “Heavy Syrup” or “Extra Heavy Syrup”
EDIBLE FUNGUS PRODUCTS
Edible Fungus Products must be
- prepared from fresh edible fungi and can be dried edible fungi (including freeze-dried fungi, fungus grits, fungus powder), pickled fungi, salted fungi, fermented fungi, fungi in vegetable oils, quick frozen fungi, sterilized fungi, fungus extract, fungus concentrate and dried fungus concentrate
- clean, undamaged, free, as far as possible, of maggot damage and possess the flavour and taste appropriate to the species
- may contain salt (sodium chloride), vinegar, spices and herbs, sugars (any carbohydrate sweetening matter), refined edible vegetable oil, refined edible animal fat, butter, milk, milk powder, cream, water or any other suitable ingredients whose standards are prescribed in Food Safety & Standards (Food Product Standards and Food Additives) Regulations, 2011
General Requirements
- Styles: The products may be presented in various styles, e.g. whole with stalks, whole caps (buttons) without stalks, slices, pieces and stalks, grits, powder or concentrate
- Other Styles: The product may be presented in any other presentation provided it:
- is sufficiently distinctive from other forms of presentation laid down in this standard
- meets all relevant requirements of this standard, including requirements relating to limitations on defects, drained weight, and any other requirements in this standard which are applicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision
- is adequately described on the label to avoid confusing or misleading the consumer
- Composition: Except in the case of fungus products consisting entirely of caps or where the addition of stalks is stated on the label in accordance with the labeling provisions, the number of stalks shall not exceed the number of caps.
Special requirements
Dried Fungus means the product obtained by drying edible fungi of one species, whether whole or sliced. It shall conform to the following requirements
S No | Requirements | Limits |
1. | Water Content % m/m (Maximum) | |
a. Freeze-dried fungi | 6.0 | |
b. Dried (other than freeze-dried) fungi | 12.0 | |
c. Dried fungus Shii-ta-ke | 13.0 | |
2. | Mineral impurities % m/m (Maximum) | 2.0 |
3. | Organic impurities of vegetable origin % m/m (Maximum) except for Shii-take mushrooms. | 0.02 |
Shii-take mushrooms | 1.0 | |
4. | Content of maggot damaged fungi % m/m(Maximum) | |
a. Fungi | 1.0 % of total damage including not more than 0.5 % serious damage. | |
b. Crushed fungi | 6.0 | |
c. Carbonized fungi | 2.0 | |
d. Damaged fungi | 20.0 | |
Fungus Grits & Fungus Powder
Fungus grits mean coarsely ground dried edible fungi of one species. Fungus Powder means dried edible fungi of one species ground so finely as to allow the powder to pass through a sieve having a 200 microns mesh. It shall conform to the following requirements:
S No | Requirements | Limits |
1. | Water Content % m/m(Maximum) | |
a. fungus grits | 13.0 | |
b. fungus powder | 9.0 | |
2. | Mineral impurities % m/m (Maximum) | 2.0 |
Pickled Fungi means fresh or previously preserved edible fungi of one or more species appropriately prepared after previous cleaning, washing and blanching, soaked in vinegar and with or without the addition of salt, spices, sugars, vegetable oils, acetic, lactic, citric or ascorbic acid, and then pasteurized in hermetically sealed containers. It shall conform to the following requirements:
S No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m(Maximum) | 2.5 |
2. | Sugars % m/m (Maximum) | 2.5 |
3. | Vinegar (expressed as acetic acid) % m/m (Maximum) | 2.0 |
4. | Mineral impurities % m/m(Maximum) | 0.1 |
5. | Organic impurities of vegetable origin % m/m (Maximum) | 0.02 |
6. | Content of maggot damaged fungi % m/m(Maximum) | 1.0% of total damage including not more than 0.5 % serious damage |
Fermented Fungi means fresh edible fungi of one species preserved by salt and by lactic acid fermentation. It shall conform to the following requirements:
S No | Requirements | Limits |
1. | Lactic acid, (naturally occurring) % m/m (Minimum) | 1.0 |
2. | Salt (sodium chloride) % m/m | 3.0-6.0 |
3. | Mineral impurities % m/m(Maximum) | 0.2 |
4. | Organic impurities of vegetable origin % m/m (Maximum) | 0.1 |
5. | Content of maggot damaged fungi % m/m (Maximum) | 4.0 |
Fungi in Olive Oil and other Vegetable Oils means edible fungi either fresh or previously salted, of one species, whole or sliced, packed in airtight containers in olive oil or other edible vegetable oil and heat treated to a degree to ensure the resistance of the product to spoilage. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Salt (sodium chloride) % m/m(Maximum) | 1.0 |
2. | Mineral impurities %m/m (Maximum) | 0.1 |
3. | Organic impurities of vegetable origin % m/m (Maximum) | 0.02 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not more than 0.5 % serious damage |
Quick Frozen Fungi means fresh edible fungi of one species which, after cleaning, washing and blanching, are subjected to a freezing process inappropriate equipment. This freezing operation shall be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick-freezing process shall not be regarded as complete unless and until the product temperature has reached -18oC (0oF) at the thermal center after thermal stabilization. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Mineral impurities % m/m (Maximum) | 0.2 |
2. | Organic impurities of vegetable origin % m/m (Maximum) | 0.02 |
3. | Maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not more than 0.5 % serious damage |
Sterilized Fungi means edible fungi, either fresh, salted or frozen, of one or more species, whole or sliced, packed in airtight containers in water and salt, and heat treated to a degree to ensure the resistance of the product to spoilage. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Salt (sodium chloride) % m/m(Maximum) | 2.0 |
2. | Mineral impurities % m/m (Maximum) | 0.2 |
3. | Organic impurities of vegetable origin % m/m (Maximum) | 0.02 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not more than 0.5 % serious damage |
Fungus Extract and Fungus Concentrate
Fungus Extract means a product concentrated from fresh edible fungi juice or from dried fungi water of edible fungi of one or more species with the addition of salt and which is concentrated to 7% of the salt-less extract.
Fungus concentrate means a product concentrated from fresh edible fungi juice or from dried fungi water of edible fungi of one or more species with the addition of salt and which is concentrated to 24% of the salt-less extract. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Salt (sodium chloride) % m/m(Maximum) | 20.0 |
2. | Mineral impurities | None |
3. | Organic impurities of vegetable origin | None |
Dried Fungus Concentrate means the dried product obtained from fungus extract or fungus concentrate. It shall conform to the following requirements:
S No. | Requirements | Limit |
1. | Water Content % m/m(Maximum) | 9.0 |
2. | Salt (sodium chloride) % m/m(Maximum) | 5.0 |
3. | Mineral impurities | None |
4. | Organic impurities of vegetable origin | None |
Salted Fungi (semi-processed product) means fresh edible fungi of one species, either whole or sliced, preserved in brine after previous cleaning, washing, and blanching. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Salt (sodium chloride) % m/m | 15.0-18.0 |
2. | Mineral impurities % m/m (Maximum) | 0.3 |
3. | Organic impurities of vegetable origin % m/m (Maximum) | 0.05 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0% of total damage including not more than 0.5% serious damage |
Definition of Defects
- Damaged fungi mean fungi with more than quarter of the cap missing.
- Carbonized fungi means whole or cut dried fungi with traces of carbonization on their surface
- Crushed fungi mean parts of fungi passing through a sieve having a 15 x 15 mm mesh for fresh fungi and a 5 x 5 mm mesh of dried fungi.
- Spoiled fungi mean fungi which are brownish or rotten as a result of an attack by microorganisms and/or mold.
- Maggot damaged fungi means fungi having holes caused by maggots
- Seriously maggot damaged fungi means fungi having four or more holes caused by maggots.
- Fallen off stalks means stalks separated from the caps.
- Organic impurities of vegetable origin mean admixtures of other edible fungi, parts of plants such as leaves and pine needles.
- Mineral impurities mean those substances which, after ashing, remain as insoluble residues in hydrochloric acid.
Labelling
The product covered by this Standard shall be labeled in accordance with the Food Safety and Standards (Packaging & Labelling) Regulation, 2011. In addition, the following shall be declared as part of the name or in close proximity thereto, as:
- The terms “fungus” and “fungi” may be replaced by the terms genus or species, e.g. “mushroom” or “mushrooms” for the genus Agaricus. The method of processing to which the product has been subjected, e.g. “dried”, “sterilized” or “quick-frozen”, shall be indicated on the label.
- In the case of dried, salted, quick-frozen, fermented, pickled and canned fungi, the common name of the species of fungi shall be stated in addition to the word “fungi”. The scientific name of the species shall also be stated.
- In the case of fungus products consisting of more than one species of fungus, the word “mixed” shall be indicated on the label.
- In the case of fungus products made from fungi other than fresh fungi, there shall be a statement on the label indicating the method of processing to which the fungi used in the preparation of the final product have been subjected.
- Where salted fungi are used for the preparation of other fungus products, there shall be a statement on the label indicating that salted fungi have been used.
- If stalks have been added to fresh fungi or fungus products, the words “stalks added” shall appear on the label.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in sub-regulation 2.3.27, relating to Tomato Ketchup and Tomato Sauce, in the standards specified therein, for the entry against
‘Acidity as acetic acid’ the following entry shall be substituted, namely: – “Not less than 0.2 percent”.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in sub-regulation 2.9.11, for the words
- “GINGER (SONTH, ADRAK)” following words shall be substituted “Dried Ginger (Sonth, Dried Adrak)”
- Ginger (Sonth, Adrak) Powder, in the standards specified for
- Volatile Oil content‟ the following will be substituted with “Not less than 1.0 percent”
- Cold water soluble extract (on dry basis) ‟ – “Not less than 10.9 percent”.
KULDEEP MALVIYA says
please provide sheet in details