Through a notification dated 5th December 2014 FSSAI has notified some amendments to the The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 under EDIBLE COMMON SALT. These amended regulations will be called Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2014. The amendments will come into force on the date of their final notification in the Official Gazette.
The amendments have been made to regulation 2.9.30 relating to EDIBLE COMMON SALT under sub-regulation (5) that deals with standards for Iron Fortified Iodized Salt.
The original regulations state; Iron Fortified Iodized Salt (double fortified salt) means a crushed Crystalline Solid; white or pale or pink or light grey in colour, free from contamination with clay and other extraneous adulterants and impurities. Salt used for manufacture of double fortified salt shall have minimum 99.0 percent sodium chloride content on dry weight basis and moisture not more than 1.5 percent.
However, according to the amended regulations 2014 the changes that have to be inserted will be after 99.0 percent and will now be amended to “99.0 percent sodium chloride content on dry weight basis when ferrous sulphate is used for fortification; minimum 98 per cent sodium chloride on dry weight basis when ferrous fumarate in encapsulated form is used for fortification.”
- In the standards specified in the table, for the entry Phosphorous as P₂O₅ the amendment to be inserted will be “Not more than 3100 parts per million” earlier the entry was 2800 – 3100 parts per million.
- In the standards specified in the table for entry pH value in 5% aqueous Solution the entry to be substituted is “5 to 7.5” whereas earlier the entry was 3.5 to 5.5.
The proviso has been changed and the following will be substituted;
“Provided that the double fortified salt may contain food additives permitted in Appendix A and Hydroxy Propyl Methyl Cellulose, Titanium dioxide, fully Hydrogenated Soyabean oil and Sodium Hexametaphosphate (all food grades) at concentration of not more than GMP and anti-caking agent not more than 2.0 percent on dry weight basis and the water insoluble matter wherein anti-caking agent is used shall not exceed 2.2 percent.”