Through a notification dated 25 October 2016 the FSSAI has drafted the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016 relating to additives/enzymes/processing aids for use in alcoholic beverages including alcohol free and low alcoholic counterparts. Comments and suggestions may be forwarded to the FSSAI within a period of 30 days from the above mentioned date. The FSSAI has had made additions in the Food Safety and Standards (Food Products Standards and Food Additives) regulations 2011 in Appendix A under the heading ‘IV USE OF FOOD ADDITIVES IN FOOD PRODUCTS. The additions have been made to the standards for grape wine, distilled spirituous beverages containing more than 15% alcohol as well as aromatized alcoholic beverages.
Table showing permitted food additives in grape wine and maximum level
Food category system | Food category name | Food Additive | INS. No. | Recommended maximum level | Note | |
(1) | (2) | (3) | (4) | (5) | (6) | |
Malic Acid DL | 296 | GMP | ||||
Ascorbic Acid L | 300 | 300mg/kg | ||||
Citric Acid | 330 | 1000mg/kg | ||||
Tartaric Acid | 334 | GMP | ||||
Lactic Acid | 270 | GMP | ||||
Gum Arabic (Acacia gum) | 414 | 300mg/kg | ||||
Tannins | 181 | GMP | ||||
Metatartaric Acid | 353 | 100mg/kg | ||||
Caramel (plain) | 150a | GMP | Allowed only for liqueur | |||
Carboxymethyl
cellulose |
466 | 100mg/kg | For white and sparkling wine | |||
Potassium Bicarbonate | 501(ii) | GMP | ||||
Calcium carbonate | 170 (i) | GMP | ||||
Polyvinyl-Polypyrrolidone | 1202 | 800mg/kg | ||||
Nitrogen | 941 | GMP | ||||
Oxygen | 948 | GMP | ||||
Isoascorbic Acid
(Erythorbic Acid) |
315 | 250 mg/ml | ||||
Potassium-L(+) Tartrate | 336 | GMP | ||||
Potassium D,L Tartrate | GMP | |||||
Calcium tartrate | 354 | GMP | ||||
Copper sulphate (and copper citrate) | 519 | 10mg/1 | ||||
Gases (Argon) | 938 | GMP | ||||
Caramel II-Caustic Sulphite Process | 150b | GMP | ||||
Yeast Manno Proteins | GMP | |||||
Potassium Ferrocyanide | 536 | GMP | ||||
Urease | GMP | |||||
Silver chloride | 10mg/1 | |||||
Diammonium Diphosphate | 342(ii) | 300mg/1 | For sparkling wines | |||
Ammonium sulphate | 517 | 300mg/1 | Expressed as the salt for sparkling wines | |||
Charcoal for oenological use (Oenological Carbon | 100g/hl | |||||
Ammonium Bisulphite (ammonium hydrogen sulphite | GMP | |||||
Thiamin Hydrochloride | GMP | |||||
Yeasts products coming from the degradation of yeasts (autolysats, cell skins, inerted cells | GMP | |||||
Potassium bicarbonate
(potassium hydrogen carbonate) |
501(ii) | GMP | ||||
Lactic Bacteria | GMP | The lactic acid bacteria must belong to the Oenococcus Leuconostoc lactobacillus and pediococcus genus and must be isolated from grapes, musts, wine or have been derived from these bacteria | ||||
Polyvinylpolypyrrolid one | 1202 | 800mg/1 | ||||
Proteins from plant origin | GMP | The plant protein extracted from wheat (triticum vulgaris) peas (pisum sativum) or potatoes (Solonum tuberosum). It is mainly made up of proteins and may contain, as minority constituents, carbohydrates (fibres, starch, sugars) fats and minerals. It is intended for human consumption. The plant protein matter is used for the fining of musts and wines. | ||||
Casein | GMP | |||||
Potassium caesinate | GMP | |||||
Edible Gelatin | GMP | |||||
Isinglass (Fish Glue) | GMP | Subject to proper label declaration. These are processing aids | ||||
Egg white albumin | GMP | |||||
Silicon dioxide | 551 | GMP | ||||
Bentonite | 558 | GMP | ||||
Aluminium Silicate (kaolin) | 559 | GMP | ||||
ᵝ -Glucanases | GMP | |||||
Yeast protein extract | GMP | The proteins of yeast extracts mainly come from the cytoplasm of Saccharomyces sp. yeast | ||||
Adsorbant Copolymer Treatment (PVI/PVP) | GMP | |||||
Microcrystalline cellulose | 460(i) | GMP | ||||
DL Tartaric Acid | GMP | |||||
Calcium alginate | 404 | GMP | (allowed only for sparkling and semi-sparkling wines obtained by fermentation in bottle) | |||
Potassium alginate | 402 | GMP | ||||
Yeasts | GMP | |||||
Calcium Phytate | GMP | |||||
Chitosan | GMP | |||||
Chitin-Glucan | GMP | |||||
Mixture of Mono and Di Glycerides of Oleic Acid | GMP | |||||
The Table below gives the food additives and maximum levels in the food category system relating Distilled spirituous beverages containing more than 15% alcohol
Food category system | Food category name | Food Additives | INS No. | Recommended Maximum level | Note |
Caramel II- Caustic Sulphite process | 150b | GMP | |||
Gold (colour) | 175 | GMP | |||
Silver (colour) | 174 | GMP | |||
Glycerol Esters of Wood Resin | 445(iii) | GMP | |||
Alpha-Tocopherol | 307 | GMP | |||
RIBOFLAVINS | GMP | ||||
CHLOROPHYLLS AND
CHLOROPHYLLINS COPPER COMPLEXES |
101/kg |
The Table below gives the food additives and maximum levels in the food category system relating to aromatized alcoholic beverages
Food category system | Food category name | Food Additive | INS
No. |
Recommended
Maximum level |
Note |
Phosphoric acid | 338 | 1,000mg/kg | |||
To view the original notification: fssai.gov.in
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