FSSAI within its powers is entitled to enforce regulations and also to make amendments from time to time as it deems fit. According to a notification dated 11th November 2014, FSSAI had proposed the amendments in the Food Safety and Standards (Food Products Standards And Food Additives) Regulations, 2011. FSSAI had asked for the objections/suggestion from all stakeholders on the same and a time of 30 days were given by the food authority.
The Apex Food Regulator, on receiving the objections & suggestions from all the stakeholders have amended the regulations and these regulations may be called as FSS (Food Products Standards & Food Additives) Regulations, 2015. This has been stated in the recent notification dated 4th August, 2015.
First amendment has been made in the Food Safety and Standards (Food Products Standards And Food Additives) Regulations 2011, in regulation 2.2 relating to ‘FATS, OILS AND FAT EMULSIONS’. The amendment deals with sub-regulation 2.2.2 relating to ‘Interesterified vegetable fat’. The new amendment says that in sub regulation 2.2.2 relating to ‘Interesterified vegetable fat’ after clause (v) the proviso shall be inserted;
“Provided that maximum limit of trans fatty acids shall not be more than 5% by weight, on and from the 27th of August, 2016”
Second amendment has been made in the regulations 2.2.5 MARGARINE AND FAT SPREADS: in sub-clause (ii) which relates to Bakery and Industrial Margarine, the proviso shall be inserted;
“Provided that the maximum limit of trans fatty acids shall not be more than 5% by weight, on and from the 27th of August 2016.”
Third amendment has been made in the regulation 2.2.6 relating to HYDROGENATED VEGETABLE OILS. The Sub – clause (vii) in Clause I that comes after section (b) the followed proviso shall be inserted;
“Provided that the maximum limit of trans fatty acids shall not be more than 5% by weight, on and from the 27th of August 2016.”
Clause 2 that deals with Bakery shortening and means vanaspati that is used as a shortening or leavening agent in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume. In Clause 2, after sub clause (a), the following proviso shall be inserted;
“Provided that the maximum limit of trans fatty acids shall not be more than 5% by weight, on and from the 27th of August 2016.”
About Food Additives
Food additives are substances that are added to food either to maintain its nutritive quality, to make it look attractive or are used as aids in food processing, packaging or storage. Additives include colouring agents, sweeteners and flavours that enhance the look and taste of food, anti – caking agents that keep food free-flowing. Preservatives that prevent spoilage of food are the most important additives as they keep food in good condition right from factory to the time they are consumed. Additives are used if there is a technological reason to use them. However, the additive must not mislead the consumer nor present any hazard to the health of the consumer.
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