In its notification dated 9th October 2020 the FSSAI has issued the Gazette notification on the Food Safety and Standards (Food Products Standards and Food Additives) Ninth Amendment Regulations, 2020 related to the insertion of Appendix ‘C’ with regard to Processing Aids. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Ninth Amendment Regulations, 2020. They shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regulations by 1st July, 2021.
In the Food Safety and Standards (Food Products Standards and Food Additives) regulations, 2011 in Chapter 3 relating to SUBSTANCES ADDED TO FOOD, the following regulation has been added
3.4 PROCESSING AIDS
3.4.1: DEFINITIONS AND CONDITIONS OF USE
(1) Processing aids included in these regulations
The processing aids listed herein are recognised as suitable for use in foods in conformance with the provisions of these regulations and have been assigned an Acceptable Daily Intake (ADI) or determined (wherever applicable), on the basis of other criteria, to be safe and the use of processing aids in conformance with these regulations has to be technologically justified.
(2) Product category
The foods or food processing procedures, in which the processing aid is utilised, are defined by these regulations.
(3) Food in which processing aids may be used
The conditions, under which processing aids may be used in foods, are defined by these regulations.
(4) Foods in which processing aids shall not be used
Unless expressly permitted in these regulations, processing aids shall not be used in food processing.
(5) “Processing aids” means any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.
(6) “Acceptable Daily Intake (ADI)” means the amount of a processing aid in food expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk and a processing aid, meeting this criterion shall be used within the bounds of Good Manufacturing Practice (GMP) as specified in clause (11) of this sub-regulation.
(7) Maximum permitted Level of a processing aid, is the highest concentration of the processing aid, determined to be functionally effective in a food or food category and agreed to be safe and it is generally expressed as mg/kg of food.
(8) “Residual level” means the level of processing aid remaining in food after processing. The levels should be designated with respect to those directly measured by analysis or estimated by other means. Values are in mg/kg and values at the detection limit of available analytical procedures are reported as “Not more than”.
(9) “EC number” (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity.
(10) Justification for the use of processing aids
The use of a substance as a processing aid is justified when such use performs one or more technological functions during treatment or processing of raw materials, foods, or ingredients. Any residues of processing aids remaining in the food after processing should not perform a technological function in the final product.
(11) Good Manufacturing Practice (GMP)
All the processing aids subject to the provisions of these regulations shall be used under conditions of good manufacturing practices (GMP) which includes the following, namely: –
(a) the quantity of the substance used shall be limited to the lowest achievable level necessary to accomplish its desired technological function;
(b) residues or derivatives of the substance remaining in food should be reduced to the extent reasonably achievable and should not pose any health risk; and
(c) the substance is prepared and handled in the same way as a food ingredient.
(12) Specifications for the identity and purity of processing aids
(a) Substances used as processing aids should be of food grade quality. This can be demonstrated by conforming to the applicable specifications of identity and purity recommended under these regulations, and in case such standards are not specified, the purity criteria accepted by international bodies such as Codex Alimentarius may be adhered to.
(b) The safety of a substance used as a processing aid shall be demonstrated by the supplier or the user of the substance. The demonstration of safety shall include appropriate assessment of any unintended or unavoidable residues resulting from its use as a processing aid under conditions of GMP.
(13) Conditions for labelling
The product covered by this Standard shall be labelled in accordance with the Food Safety and Standards (Packaging & Labelling) Regulation, 2011. Declaration of vegetarian or non-vegetarian irrespective of the residue level, has to be mentioned on the label.
(B) after APPENDIX B relating to Microbiological Requirements, the following shall be inserted, namely:
APPENDIX C
- PROCESSING AIDS CATEGORIES:
(1) Antifoaming Agents: Substances that reduce and hinder the formation of foam during processing of liquid food products.
(2) Catalyst: Substances that increase the rate of a chemical reaction without itself undergoing any permanent chemical change.
(3) Clarifying Agents and Filtration Agents: Substances that are used to remove suspended solids from liquids by inducing flocculation and those substances which aid in the process of filtration.
(4) Lubricants, Release and Antistick Agents: Substances which help to reduce friction between food contact surfaces and substances that provide critical barrier between moulding surface and the substrate facilitating separation of cured part from the mould.
(5) Microbial Control Agents, Microbial Nutrients and Microbial Nutrient Adjuncts
(a) Microbial Control Agents: Substances that can be used to inactivate target organisms in the processing of foods.
(b) Microbial Nutrients and Microbial Nutrient Adjuncts: Substances that can be used to enhance the growth of the microbial culture intended to be used in food processing.
(6) Solvent for Extraction and Processing: Processing aids that help in the separation of a particular substance from a mixture by dissolving that substance in a solvent that will dissolve it, but which will not dissolve any other substance in the mixture.
(7) Bleaching, Washing, Peeling and Denuding Agents: Substances that can be used in making food products white or colourless and substances that aid in surface treatment (washing, denuding and peeling) of food specified in these regulations.
(8) Flocculating Agents: Substances that promote flocculation by forming colloids and other suspended particles in liquids to aggregate and forming a floc. Flocculants are used to improve the sedimentation or filterability of small particles.
(9) Contact Freezing and Cooling Agents: Substances that can cause rapid freezing on contact with food.
(10) Desiccating Agent: Substances that extract water and prevent the formation of lumps during manufacturing of food products. They are either soluble or insoluble substances that adsorb water due to their chemical properties.
(11) Enzymes: These are macromolecular biological catalysts which accelerate chemical reactions in the treatment or processing of raw materials, foods, or ingredients. The enzymes may be used as a processing aid to perform any technological purpose if the enzyme is derived from the corresponding source specified in the table.
(12) Generally permitted processing aids
This category includes processing aids which have different technological functions. They shall be used as per the conditions specified in the corresponding table under these regulations.
- USE OF PROCESSING AIDS IN FOOD PRODUCTS:
The processing aids listed in Table 1 to Table 12 may be used in the course of manufacture of food specified in the corresponding table, provided the final food contains not more than the corresponding residue level specified in the Table
TABLE 1: ANTIFOAMING AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Coconut oil |
Juices |
GMP |
2. |
Hydrogenated coconut oil |
Confectionery |
15 |
Vegetable protein |
GMP |
||
3. |
Polydimethylsiloxane (INS 900a) |
Beer, fats & oils, vegetable protein, Juices, Potato processing |
10 |
4. |
Polyethylene glycol (INS 1521) |
All foods |
GMP |
5. |
Propylene glycol (INS 1520) |
All foods |
GMP |
6. |
Sorbitan monolaurate (INS 493) |
All foods |
1 |
7. |
Sorbitan monooleate (INS 494) |
All foods |
1 |
8. |
Vegetable fatty acid esters |
Juices |
GMP |
TABLE 2: CATALYST
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Chromium (excluding chromium VI) |
Hydrogenated vegetable oil |
0.1 |
2. |
Copper |
Hydrogenated vegetable oil |
0.1 |
3. |
Molybdenum |
Hydrogenated vegetable oil |
0.1 |
4. |
Nickel |
Polyols |
1 |
Hardened Oil |
0.8 |
||
Hydrogenated vegetable oil |
1.5 |
||
5. |
Potassium |
Interesterified vegetable oil |
1 |
6. |
Potassium ethoxide |
Interesterified vegetable oil |
1 |
7. |
Sodium |
Interesterified vegetable oil |
1 |
8. |
Sodium ethoxid |
Interesterified vegetable oil |
1 |
9. |
Sodium methoxide |
Interesterified vegetable oil |
1 |
TABLE 3: CLARIFYING AGENTS AND FILTRATION AIDS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Acid clays of montmorillonite |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
2. |
Chitosan sourced from Aspergillus niger |
Wine, beer, cider, spirits and food grade ethanol |
GMP |
3. |
Chloro methylated aminated styrene-divinyl benzene resin |
Sugar |
1 |
4. |
Co-extruded polystyrene and polyvinyl polypyrrolidone |
Fruit or vegetable juices, fruit nectars, syrups and wine |
1 |
5. |
Copper sulphate (INS 519) |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
6. |
Diatomaceous earth |
Fruit or vegetable juices, Alcoholic beverages including low alcoholic and alcohol-free counterparts (as filter powder) |
GMP |
7. |
Fish collagen, including isinglass |
Fruit or vegetable juices, fruit nectars, syrups and Alcoholic beverages including low alcoholic and alcohol-free counterparts |
GMP |
8. |
Kaolin |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
9. |
Magnesium oxide (INS 530) |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
10. |
Perlite |
Starch hydrolysis |
GMP |
11. |
Polyvinyl polypyrrolidone (INS 1201) |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
12. |
Shellac, bleached (INS 904) |
Fruit or vegetable juices, fruit nectars, syrups and wine |
GMP |
13. |
Synthetic magnesium silicate (INS 553(i)) |
Edible oils |
GMP |
TABLE 4: LUBRICANTS, RELEASE AND ANTISTICK AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Acetylated mono- and diglycerides (INS 472a) |
All foods |
100 |
2. |
Bees wax (INS 901) |
All foods |
GMP |
3. |
Calcium stearate (INS 470 (i)) |
Confectionery |
GMP |
4. |
Carnauba wax (INS 903) |
Confectionery |
GMP |
5. |
Glycerol (INS 422) |
All foods |
GMP |
6. |
Hydrogenated palm kernel oil (HPKO) |
Confectionery and bakery wares |
GMP |
7. |
Lecithin (INS 322 (i)) |
Confectionery |
GMP |
Processed cheese (slices) |
|||
8. |
Medium chain Triglyceride (MCT) (C6- C12) |
Confectionery, bakery wares and fruit Jelly |
GMP |
9. |
Oleic Acid |
All foods |
GMP |
10. |
Palm oil/Palm olein |
Confectionery and bakery wares |
GMP |
11. |
Sunflower oil |
Confectionery and bakery wares |
GMP |
12. |
Soybean oil |
Confectionery and bakery wares |
GMP |
13. |
Thermally oxidised soya-bean oil (INS 479) |
All foods |
320 |
14. |
White mineral oil (INS 905e) |
All foods |
GMP |
TABLE 5: MICROBIAL CONTROL AGENTS, MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS
MICROBIAL CONTROL AGENT |
|||
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1, |
Dimethyl dicarbonate (INS 242) |
Wine, Fruits and vegetable juices, Water based flavoured drinks |
Non-detectable |
2, |
Lysozyme (INS 1105) |
Alcoholic beverages including low alcoholic and alcohol-free counterpart |
GMP |
3. |
Octanoic acid |
Meat, fruit and vegetables |
GMP |
4. |
Sodium metasilicate (INS 550 (ii)) |
Meat and poultry carcasses and cuts |
GMP |
5. |
Sodium chlorite |
Meat, fish, fruit and vegetables |
GMP |
6. |
Salmonella phage preparation (S16 and FO1a) |
Raw meat and poultry |
GMP |
*Maximum usage level shall not be more than 200 mg/kg for wine, 250 mg/kg for fruits and vegetable juices and its products and 250 mg/kg for water based flavoured drinks. Residue shall be analysed as per method specified in “Joint FAO/WHO Expert Committee on Food Additives (JECFA) specification of Dimethyl dicarbonate”.
MICROBIAL NUTRIENTS AND MICROBIAL NUTRIENT ADJUNCTS (for sustaining microbial growth) |
||
S. No. |
Name of Processing Aid |
Residual Level (mg/kg) (Not more than) |
7. |
Adenine |
GMP |
8. |
Adonitol |
GMP |
9. |
Arginine |
GMP |
10. |
Asparagine |
GMP |
11. |
Aspartic acid |
GMP |
12. |
Ammonium sulphate |
GMP |
13. |
Ammonium sulphite |
GMP |
14. |
Benzoic acid |
GMP |
15. |
Biotin |
GMP |
16. |
Calcium pantothenate |
GMP |
17. |
Calcium propionate (INS 282) |
GMP |
18. |
Copper sulphate (INS 519) |
GMP |
19. |
Cysteine |
GMP |
20. |
Cysteine monohydrochloride |
GMP |
21. |
Dextran |
GMP |
22. |
Ferrous sulphate |
GMP |
23. |
Glutamic acid |
GMP |
24. |
Glycine |
GMP |
25. |
Guanine |
GMP |
26. |
Histidine |
GMP |
27. |
Hydroxyethyl starch |
GMP |
28. |
Inosine |
GMP |
29. |
Inositol |
GMP |
30. |
Manganese chloride |
GMP |
31. |
Manganese sulphate |
GMP |
32. |
Niacin |
GMP |
33. |
Nitric acid |
GMP |
34. |
Pantothenic acid |
GMP |
35. |
Peptone |
GMP |
36. |
Phytates |
GMP |
37. |
Polyvinylpyrrolidone (INS 1201) |
GMP |
38. |
Pyridoxine hydrochloride |
GMP |
39. |
Riboflavin (INS 101 (i)) |
GMP |
40. |
Sodium formate |
GMP |
41. |
Sodium molybdate |
GMP |
42. |
Sodium tetraborate |
GMP |
43. |
Thiamine |
GMP |
44. |
Threonine |
GMP |
45. |
Trisodium orthophosphate |
GMP |
46. |
Uracil |
GMP |
47. |
Xanthine |
GMP |
48. |
Zinc chloride |
GMP |
49. |
Zinc sulphate |
GMP |
TABLE 6: SOLVENT FOR EXTRACTION AND PROCESSING
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Acetone |
Flavourings |
30 |
Spice oleoresins |
30 |
||
Colours |
2 |
||
Vegetable oils |
0.1 |
||
Other foods |
0.1 |
||
2. |
Benzyl alcohol |
Fatty acids, flavourings, colours |
GMP |
3. |
Butanol |
Fatty acids, flavourings, colours |
10 |
Spice oleoresins |
2 |
||
4. |
Butan-2-ol |
Spice oleoresins |
2 |
5. |
Carbon dioxide (INS 290) |
Flavourings |
GMP |
Spice oleoresins |
GMP |
||
6. |
Cyclohexane |
Flavourings, vegetable oils |
1 |
7. |
Dibutyl ether |
Flavourings |
2 |
8. |
Diethyl ether |
Flavourings, colours |
2 |
Spice oleoresins |
2 |
||
9. |
Dimethyl ether |
Flavourings |
2 |
10. |
Ethyl acetate |
Flavourings |
10 |
Spice oleoresins |
50 |
||
11. |
Ethyl alcohol |
Spice oleoresins |
GMP |
Other Foods |
GMP |
||
12. |
Ethylene dichloride (1,2 Dichloroethane) |
Spice oleoresins |
30 |
13. |
Glycerol diacetate |
All Foods |
GMP |
14. |
Glycerol monoacetate |
All Foods |
GMP |
15. |
Heptane |
Flavouring |
1 |
Vegetable oils |
|
||
16. |
Hexane |
Flavourings, vegetable oils |
5 |
Spice oleoresins |
25 |
||
Chocolate and chocolate products |
1 |
||
17. |
Isobutane |
Flavourings |
1 |
Other foods |
0.1 |
||
18. |
Isopropyl alcohol |
Spice oleoresins |
50 |
Other foods |
10 |
||
19. |
Methyl alcohol |
Spice oleoresins |
50 |
20. |
Methylene chloride (Dichloromethane) |
Decaffeinated tea |
2 |
Decaffeinated coffee |
10 |
||
Flavourings |
2 |
||
Spice oleoresins |
30 |
||
Vegetable oils |
0.02 |
||
21. |
Methyl ethyl ketone (butanone) |
Fatty acids, flavourings, colourings, decaffeination of coffee, tea |
2 |
22. |
Methyl tert-butyl ether |
Spice oleoresins |
2 |
23. |
Propane |
Flavourings |
1 |
Edible oils |
0.1 |
||
24. |
Propan-1-ol |
Spice oleoresins |
1 |
25. |
Toluene |
Flavourings |
1 |
26. |
Water |
Spice oleoresins |
GMP |
TABLE 7: BLEACHING, WASHING, DENUDING AND PEELING AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Ammonium persulphate (INS 923) |
Yeast |
GMP |
2. |
Benzoyl peroxide (INS 928) |
Fruits and vegetables |
40 (as benzoic acid) |
3. |
Calcium hypochlorite |
Fruits and vegetables, flours and starches, water |
1 (as available chlorine) |
4. |
Carbonic acid |
Tripe |
GMP |
5. |
Chlorine (INS 925) |
Fruits and vegetables, flours and starches |
1 (as available chlorine) |
6. |
Chlorine dioxide |
Fruits and vegetables, flours and starches |
1 (as available chlorine) |
7. |
Diammonium hydrogen orthophosphate |
Canned fruits and vegetables |
GMP |
8. |
Hydrogen peroxide |
Fruits and vegetables, flours and starches |
5 |
9. |
Peracetic acid |
Fruits and vegetables |
GMP |
10. |
Sodium bisulphite |
Root and tuber vegetables (not meant for those intended to be served or sold raw/fresh to consumers) |
GMP |
11. |
Sodium hypochlorite |
Fruits and vegetables, flours and starches |
1 (as available chlorine) |
12. |
Sodium gluconate (INS 576) |
Tripe |
GMP |
13. |
Sodium laurate |
Fruits and vegetables |
GMP |
14. |
Sodium/ Potassium metabisulphite |
Root and tuber vegetables (not meant for those intended to be served or sold raw/fresh to consumers) |
25 |
15. |
Sodium peroxide |
Root and tuber vegetables |
5 |
TABLE 8: FLOCCULATING AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Citric acid (INS 330) |
Unripened cheese – Paneer and Chhana |
GMP |
2. |
Glucono delta lactone (INS 575) |
||
3. |
Lactic acid (INS 270) |
||
4. |
Malic acid (INS 296) |
||
5. |
Sour whey |
||
6. |
Vinegar |
TABLE 9: CONTACT FREEZING AND COOLING AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Liquid Nitrogen (INS 941) |
Dairy-based desserts – Ice cream |
GMP |
TABLE 10: DESICCATING AGENTS
S. No. |
Name of the Processing Aid |
Product Category |
Residual level (mg/kg) (Not more than) |
1. |
Corn Starch |
Icing sugar |
GMP |
TABLE 11: ENZYMES (for treatment or processing of raw materials, foods, or ingredients)
S.No. |
Name of the Enzyme [in order of Enzyme Commission (EC) number] |
Source* |
Residual level (mg/kg) (Not more than) |
1. |
Glucose oxidase (EC No. 1.1.3.4) |
Aspergillus niger Aspergillus oryzae |
GMP |
2. |
Catalase (EC No. 1.11.1.6) |
Aspergillus niger |
GMP |
3. |
Glycero-phospholipid cholesterol acyltransferase (EC No. 2.3.1.43) |
Bacillus licheniformis |
GMP |
4. |
Transglutaminase (EC No. 2.3.2.13) |
Streptomyces mobaraensis |
GMP |
5. |
Lipase triacylglycerol (EC No. 3.1.1.3) |
Rhizopus oryzae GMP Fusarium oxysporum Thermomyces lanuginosus Rhizopus niveus Rhizopus oryzae Carica papaya Rice bran |
GMP |
6. |
Pectin esterase (EC No. 3.1.1.11) |
Aspergillus niger |
GMP |
7. |
Acylglycerol lipase (EC No. 3.1.1.23) |
Penicillium camembertii |
GMP |
8. |
Phospholipase A1 (EC No. 3.1.1.32) |
Aspergillus niger |
GMP |
9. |
Phytase (EC No. 3.1.3.8) |
Aspergillus niger |
GMP |
10. |
Phospholipase D (EC No. 3.1.4.4) |
Streptomyces cinnamoneus |
GMP |
11. |
Hemicellulase (EC No. 3.2.1) |
Aspergillus niger Trichoderma reesei/ longibrachiatum |
GMP |
12. |
Alpha amylase (EC No. 3.2.1.1) |
Aspergillus oryzae Aspergillus niger Bacillus licheniformis Bacillus amyloliquefaciens Bacillus subtilis Cereal (barley) Malt |
GMP |
13. |
Beta amylase (EC No. 3.2.1.2) |
Cereal (barley) Malt |
GMP |
14. |
Glucan 1,4-α-glucosidase (or Glucoamylase or acid maltase) (EC No. 3.2.1.3) |
Aspergillus niger Aspergillus oryzae Trichoderma reesei Rhizopus oryzae |
GMP |
15. |
Cellulase (EC No. 3.2.1.4) |
Penicillium funiculosum Aspergillus niger Humicola insolens Trichoderma reesei |
GMP |
16. |
Beta-glucanase (endo-beta glucanase or endo-1,3-betaglucanase) (EC No. 3.2.1.6) |
Aspergillus niger Bacillus amyloliquefaciens Rasamsonia emersonii Trichoderma reesei Aspergillus aculeatus Humicola insolens |
GMP |
17. |
Inulinase (EC No. 3.2.1.7) |
Aspergillus niger |
GMP |
18. |
Endo-1,4-beta-xylanase (EC No. 3.2.1.8) |
Aspergillus niger Trichoderma reesei/ longibrachiatum Humicola insolens |
GMP |
19. |
Dextranase (EC No. 3.2.1.11) |
Chaetomium erraticum |
GMP |
20. |
Polygalacturonase (pectinase) (EC No. 3.2.1.15) |
Aspergillus niger Aspergillus aculeatus |
GMP |
21. |
Alpha-glucosidase (EC No. 3.2.1.20) |
Aspergillus niger Trichoderma reesei |
GMP |
22. |
Beta-glucosidase (EC No. 3.2.1.21) |
Aspergillus niger G Trichoderma reesei/ longibrachiatum CL 847 |
GMP |
23. |
Alpha-galactosidase (melibiase) (EC No. 3.2.1.22) |
Aspergillus oryzae Aspergillus niger Morterella vinacea Saccharomyces carlsbergensis |
GMP |
24. |
Beta-galactosidase (lactase) (EC No. 3.2.1.23) |
Kluyveromyces lactis Bacillus circulans Saccharomyces sp. Aspergillus oryzae |
GMP |
25. |
Beta- fructofuranosidase (invertase or saccharase) (EC No. 3.2.1.26) |
Saccharomyces cerevisiae Kluyveromyces fragilis Saccharomyces carlsbergensis Saccharomyces cerevisiae |
GMP |
26. |
Trehalase (EC No. 3.2.1.28) |
Trichoderma reesei |
GMP |
27. |
Pullunase (EC 3.2.1.41) |
Bacillus acidopullulyticus Bacillus brevis Bacillus circulans Bacillus naganoensis Klebsiella aerogenes |
GMP |
28. |
Alpha arabinofuronosidase (EC No. 3.2.1.55) |
Aspergillus niger |
GMP |
29. |
Glucan1,3- betaglucosidase (EC No. 3.2.1.58) |
Trichoderma harzianum |
GMP |
30. |
Mannan endo-1,4-betamannosidase (EC No. 3.2.1.78) |
Trichoderma reesei Aspergillus niger |
GMP |
31. |
Protease (Bacteria) (EC No. 3.4) |
Bacillus amyloliquefaciens Bacillus licheniformis Bacillus subtilis Geobacillus caldoproteolyticus |
GMP |
32. |
Protease (Fungi) (EC No. 3.4) |
Aspergillus niger Aspergillus oryzae |
GMP |
33. |
Aminopeptidase (EC No. 3.4.11.1) |
Aspergillus oryzae |
GMP |
34. |
Serine protease (subtilisin) (EC No. 3.4.21.62) |
Bacillus licheniformis |
GMP |
35. |
PIII-type proteinase (Lactocepin) (EC No. 3.4.21.96) |
Lactococcus lactis subsp. Cremoris (strain SK11) |
GMP |
36. |
Papain (EC No 3.4.22.2) |
Cariya papaya |
GMP |
37. |
Ficin (EC No. 3.4.22.3) |
Figs |
GMP |
38. |
Bromelain (EC No 3.4.22.33) |
Ananas comosus/bracteatus |
GMP |
39. |
Chymosin (EC No. 3.4.23.4) |
Kluyveromyces lactis |
GMP |
40. |
Metalloproteinase (Bacillolysin) (EC No. 3.4.24.28) |
Bacillus amyloliquefaciens |
GMP |
41. |
Pectin lyase (EC No. 4.2.2.10) |
Aspergillus niger |
GMP |
42. |
Glucose isomerase (or xylose isomerase) (EC No. 5.3.1.5) |
Streptomyces rubiginosus Streptomyces murinus Streptomyces olivaceus Streptomyces olivochromogenes Microbacterium arborescens Actinoplanes missouriensis |
GMP |
TABLE 12: GENERALLY PERMITTED PROCESSING AIDS
S.No. |
Name of the processing aid |
Functional/ Technological Purpose |
Product Category |
Residue Level (mg/kg) (Not more than) |
1. |
Activated carbon |
Adsorbent, decolourizing agent |
Sugars, oils and fats, juices |
GMP |
2. |
Ammonium hydroxide (INS 527) |
Acidity regulator |
All foods |
GMP |
3. |
Ammonium sulphate |
Decalcification agent |
Edible casings |
GMP |
4. |
Amino acids |
Microbial nutrient |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP
|
5. |
Alum (Aluminium sulphate or Potassium aluminium sulphate) |
Coagulant |
||
6. |
Argon (INS 938) |
Propellent and packaging gas |
All foods |
GMP |
7. |
Beta-cyclodextrin (INS 459) |
Encapsulating and thickening agent |
Butter |
GMP |
8. |
Bone phosphate (INS 542) |
Emulsifier, moisture retention agent |
All foods except milk and milk products |
GMP |
Sequestrant |
All foods |
GMP |
||
9. |
Calcium chloride |
Buffering agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
10. |
Calcium sulfate |
Buffering agent |
GMP |
|
11. |
Carbon dioxide (INS 290) |
Packaging and propelling Gas / aerating agent |
Confectionery and Bakery wares |
GMP |
12. |
Citric acid (INS 330) |
Sequestrant |
Oils and fats |
GMP |
13. |
Chlorine dioxide |
Water treatment |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
1 (as available chlorine |
14. |
Ethyl acetate |
Cell disruption of yeast |
Yeast |
GMP |
15. |
Ethyl alcohol |
Carrier solvent flavouring agent |
All foods |
GMP
|
16. |
Ethylene diamine tetra acetic acid |
Metal sequestrant |
Edible fats and oils and related products |
|
17. |
Furcellaran (INS 407) |
Thickener, gelling agent, stabilizer, emulsifier |
All foods |
GMP |
18. |
Gibberellic acid |
Malting |
Cereals |
GMP |
19. |
Glucono delta lactone (GDL) (INS 575) |
Raising agent, sequestrant |
Unripened cheese Paneer and channa |
GMP |
20. |
Hydrogenated glucose syrups INS 965 (ii)) |
Sweetener, humectant, texturizer, stabilizer, bulking agent |
All foods |
GMP |
21. |
HVO (Hydrogenated vegetable oil |
Lubricant for conveyor belts for countline products |
All foods |
GMP |
22. |
Indole acetic acid |
Malting |
Cereals |
GMP |
23. |
Isopropyl alcohol |
Glazing agent |
All foods |
GMP |
24. |
L-Cysteine (or HCl salt) |
Dough conditioner |
Flour products |
|
25. |
Lactic acid |
Acidity regulator |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
26. |
Magnesium hydroxide (INS 528) |
pH control agent |
All foods |
GMP
|
27. |
Oak dust/chips |
Ageing agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
28. |
Oxygen (INS 948) |
Propellant |
All foods |
GMP |
Aerating agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
||
29. |
Paraffin |
Coating agent |
Cheese and cheese products |
GMP |
30. |
Phospholipids (INS 322 (i)) |
Emulsifier, antioxidant |
All foods |
GMP |
31. |
Phosphoric acid (INS 338) |
Acidulant, sequestrant, synergist for antioxidants |
All foods
|
GMP |
Buffering agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
||
32. |
Polyethylene glycols (INS 1521) |
Carrier solvent, excipient |
All foods |
GMP |
33. |
Polyglycerol esters of interesterified ricinoleic acid (INS 476) |
Emulsifier |
All foods |
GMP |
34. |
Polyoxyethylene 40 stearate (INS 431) |
Emulsifier |
All foods |
GMP |
35. |
Polyvinyl acetate |
Preparation of waxes |
Cheese and cheese product |
GMP |
36. |
Potassium hydroxide (INS 525) |
pH control agent |
All foods |
GMP |
37. |
Potassium metabisulphite (INS 224) |
Antioxidant |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
Maximum usage level shall not be more than 50 mg/kg |
38. |
Propylene glycol alginate (INS 405) |
Stabilizer, thickener, Emulsifier |
All foods
|
GMP |
Foam stabilizer |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP
|
||
39. |
Salt (NaCl) |
Ion exchange |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
40. |
Silica (INS 551) |
Anticaking agent |
All foods |
GMP |
Soap absorbing agent |
Edible vegetable oils |
GMP |
||
41. |
Sodium acid pyrophosphate (SAPP) |
Prevention of darkening of frozen uncooked French fries |
Frozen vegetables |
GMP |
42. |
Sodium calcium polyphosphate silicate (INS 452 (i)) |
Stabilizer, leavening agent, emulsifier, nutrient |
All foods |
GMP |
43. |
Sodium hydroxide (INS 524) |
pH control agent |
Fruits and vegetables, sugar beet, fats & oils |
GMP |
44. |
Sodium hypochlorite |
Water treatment |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
1 (as available chlorine) |
45. |
Sodium metabisulphite (INS 223) |
Dough conditioner |
Flour products |
60 |
Softening agent |
Corn kernel |
60 |
||
Reducing agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
||
46. |
Sodium silicate (INS 550 (i)) |
Anticaking agent |
All foods |
GMP |
47. |
Sodium sulphite |
Dough conditioner |
Flour products |
60 |
48. |
Sulphuric Acid (INS 513) |
pH control agent |
All foods |
GMP |
49. |
Sulphurous acid |
Softening agent |
Corn kernel |
GMP |
50. |
Sulphur dioxide (INS 220) |
Control of nitrosodimethylamine in malting |
Malting |
750 |
51. |
Tannic Acid (INS 181) |
Clarifying agent, flavouring agent, flavour adjunct |
Juices |
GMP |
52. |
Yeast |
Fermenting agent |
Alcoholic beverages including low alcoholic and alcohol free counterparts |
GMP |
53. |
Zinc sulphate |
Mineral salt |
Source : FSSAI
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