FSSAI has made provisions for new food additives in the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulation 2017. After stakeholders representation, the FSSAI has made more amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 and has prescribed their limits as per CODEX standards. FSSAI has also invited objections and suggestions by 20 December 2017 on the proposed amendments. The Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 will come into force on their publication in the Official Gazette.
Under I. FOOD CATEGORY SYSTEM
In food category ‘Dairy products and analogs, excluding products of food category 2.0’ the FSSAI proposes the addition of
- Non – dairy-based beverage whitener (1.3.2.1)
- Dairy-based dairy whitener (1.5.1.1)
In food category ‘Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds’
- The item Peeled or cut fresh fruit will be replaced with Peeled or cut, minimally processed fruit” (4.1.1.3)
- The item (4.1.2.6) Fruit-based spreads (eg. chutney) excluding products of food category will be replaced with Fruit-based spreads (e.g. chutney) excluding products of sub-item 4.1.2.5 (that is Jams, jellies, marmalades, fruit bar/toffee and fruit cheese)
- The item “Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds” will be replaced with the following “Peeled, cut or shredded minimally processed vegetables [(including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) seaweeds, nuts and seeds]” (4.2.1.3)
In the food category system ‘Sweeteners, including honey’ the following food items have been added
Gur or Jaggery (11.1.6)
Cane Jaggery/Gur (11.1.6.1)
Palm Jaggery/Gur (11.1.6.2)
Date Jaggery/Gur (11.1.6.3)
In the food category system (12. 0) dealing with Salts, spices, soups, sauces, salads and protein products the item ‘Herbs, spices including masalas’ has been changed to “Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof.” (12.2.1)
Under II.FOOD CATEGORY DESCRIPTIONS
In the food category system Dairy products and analogs, excluding products of food category 2.0 for item ‘Dairy-based drinks, flavored and/or fermented’ the description will be substituted with the following:
Includes all ready-to-drink flavoured and aromatized milk-based fluid beverages and their mixes, excluding mixes for cocoa (cocoa-sugar mixtures, category 5.1.1) Example includes hot chocolate, chocolate malt drinks, strawberry flavoured yoghurt drink, whey-based drinks, lactic acid bacteria drinks, and lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk, and mixing with sugar or synthetic sweetener)”
Dairy-based dairy whitener (1.3.2.1) has been omitted
Under food category Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds the following have been added
- (4.1.1.3) Peeled or cut, minimally processed fruit
- (4.1.2.6) Fruit-based spreads (e.g. chutney) excluding products of food category 4.1.2.5”
- (4.2.1.3) Peeled, cut or shredded minimally processed vegetables [(including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) seaweeds, nuts and seeds]”
In food category Confectionery (5.0)
The item Chocolate substitute and their products will be replaced with
Imitation chocolate, chocolate substitute products (5.1.4)
The definitions for Hard Candy (5.2.1), Soft candy (5.2.2) Nougats and Marzipans (5.2.3) have also been changed.
In the food category system Sweeteners including Honey, the following have been added
- Gur or Jaggery (11.1.6) means the product obtained by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm.
- Cane Jaggery/Gur (11.1.6.1) means the product obtained by boiling or processing juice pressed out of or extracted from sugarcane.
- Palm Jaggery/Gur (11.1.6.2) means the product obtained by boiling or processing juice pressed out of or extracted from palmyra palm or coconut palm.
- Date Jaggery/Gur (11.1.6.3) means the product obtained by boiling or processing juice pressed out of or extracted from the date palm.
In the food category system Salts, spices, soups, sauces, salads, protein products (12.0) the following have been substituted
- Herbs, spices, seasonings, and condiments (12.2) Spices means any form of spice including curry powders, spice oils, oleoresins and other mixtures where spice content is predominant.
- Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof. (12.2.1)
In the food category Ready-to-Eat savories (15.0)
- The food item (15.1) will now read as follows “Snacks- potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) “but excludes unsweetened crackers (category 7.1.2). Example excludes potato chips”
- Under food category (15.2) Processed nuts, including coated nuts and nut mixtures the food item will read as “Chocolate-covered nuts are classified in 5.1.3, and nuts covered in imitation chocolate are included in 5.1.4.”
Under IV.USE OF FOOD ADDITIVES IN FOOD PRODUCTS in Table 1
- In the food category system Powder analogs (1.5.2) for the Food Additive PHOSPHATES under column Note the entry “88, 33” will replace 88, 36
- In the food category system Ripened cheese includes rind (1.6.2.1) for food additive Hexamethylene tetramine under column Note “66, 298” will be added
- The food category 1.8.2 has been changed and will now read as “Dried whey and whey products, excluding whey cheeses”
In Table 2 dealing with Fats and oils, and fat emulsions the following amendments have been made
In the food category system (2.2.2) Fat spreads, dairy fat spreads and blended spreads (margarine, bakery shortenings, and fat spreads) two food additives have been added as follows
Food additive | INS No | Recommended
Maximum Level |
Note |
Sucrose oligoesters, Type I and Type II | 473a | 10,000 mg/kg | 348,360 |
Sucrose esters of fatty acids | 473 | 10,000 mg/kg | 348,360 |
In food category (2.3) “Fat emulsions mainly of type oil-in-water, including mixed and/or flavored products based on fat emulsions” the following food additives along with INS No, Maximum Limits and Note have been added
“Polyglycerol esters of fatty acid | 475 | 20,000 mg/kg | 363 |
Propylene glycol alginate | 405 | 3,000 mg/kg | |
STEAROYL LACTYLATES | 3,000 mg/kg | ||
SORBITAN ESTERS OF FATTY ACIDS | 5,000 mg/kg | 363 |
In Table 3 dealing with Edible ice, including sorbet, the following amendments have been made
Against food additive “Propylene glycol esters of fatty acids” Recommended Maximum Limit will be 5,000 mg/Kg.
In Table 4 dealing with Fruits and Vegetables for category (4.1.1.3) Peeled or cut fresh fruits will be replaced with “Peeled or cut minimally processed fruits”. The following food additives, their INS Nos. and maximum levels will also be added concerning this category.
Citric Acid | 330 | GMP | |
Ascorbic Acid | 300 | GMP |
In food category (4.1.2.8) Fruit preparations, including fruit pulp, purees, fruit toppings and coconut milk the following entry has been added
SORBITAN ESTERS OF FATTY ACIDS | 5,000 mg/kg | XS314R, XS240 |
The food category (4.2.1.3) will now read as “Peeled, cut or shredded minimally processed vegetables (including mushrooms and fungi, roots and tubers, fresh
pulses and legumes, and aloe vera) seaweeds, nuts, and seeds)” the following food additives, along with INS No and Maximum levels have been added
Citric acid | 330 | GMP | |
Ascorbic acid | 300 | GMP | |
Calcium ascorbate | 302 | GMP | |
Potassium carbonate | 501 | GMP |
In the food category (4.2.2.3) Vegetables (including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) seaweeds in vinegar, oil, brine or soybean sauce the following food additive, INS no, Max Level and Note will be added
“Ferrous gluconate | 579 | 150 mg/kg | 48,23 |
Ferrous lactate | 585 | 150 mg/kg | 48,23 |
In table 5 dealing with ‘Confectionary’, the food system will now read as “Cocoa products and chocolate products including imitations and chocolate substitutes”
In the same table for food category Cocoa mixes (powders) and cocoa mass/cake (5.1.1) the following food additives, INS Nos. Maximum Levels and Note have been added.
“Polyglycerol esters of fatty acid | 475 | 5,000 mg/kg | XS141, 97 |
Polyglycerol esters of interesterified ricinoleic acid | 476 | 5,000 mg/kg | XS141, 97 |
SORBITAN ESTERS OF FATTY ACIDS | 2,000 mg/kg | XS141, 97, 123 |
For food category system Cocoa mixes (syrups) (5.1.2) the following food additives, INS Nos. Maximum Levels and Note have been added.
“TARTRATES | 2,000mg/kg | 45 | |
TOCOPHEROLS | 500 mg/kg | 15 |
In the food category system, Cocoa and chocolate products (5.1.3) these food additives and the entries against them have been omitted
- Indigotine (indigo carmine)
- “Polyglycerol polyricinoleate
- Tertiary butyl hydroquinone(TBHQ)
In the same food system
- For food additive TBHQ the entries “15,130,141” have been added in column Note.
- For food additive for “Polyglycerol esters of interesterified ricinoleic acid, the INS No will now be 476 Maximum Level 5gm.kg and Note 101.
- The following food additives have also been added
“Castor Oil | 1503 | 350 mg/kg | |
TOCOPHEROLS | 750 mg/kg | 15, 168 |
The Food category system 5.1.4 will now be called “Imitation Chocolate, Chocolate
substitute products
In this food system the
- food additive and entries for Beeswax will be omitted
- food additive “Polyglycol poly recineolate” and entries will be substituted with the food additive “Polyglycerol esters of interesterified ricinoleic acid
- The following food additives, INS Nos. max Levels and Note will be added
“Polydimetyl-siloxane | 900a | 10mg/kg | |
Polyglycerol esters of fatty acid | 475 | 2,000mg/kg | 366 |
Sucroglycerides | 474 | 6,000mg/kg | 348 |
Sucrose Oligoesters, Type-I, and Type -II | 473a | 6,000mg/kg | 348 |
Sucrose esters of fatty acid | 473 | 6,000mg/kg | 348 |
TARTRATES | 5,000mg/kg | 45 | |
TOCOPHEROLS | 500mg/kg | 15 |
In the food category system (5.2) dealing with Confectionery including hard and soft candy, nougats etc. other than food categories 5.1, 5.3, and 5.4
The food additive “Indigotine (Indigo Carmine) and related entries have been omitted
The following food additives, INS No. Max level and Note and been added
“Shellac, bleached | 904 | GMP | 3 |
Sucrose Oligoesters, Type-I, and Type -II | 473a | 5,000mg/kg | 348 |
Sucrose esters of fatty acid | 473 | 5,000mg/kg | 348 |
For food category system (5.2.1) Hard Candy and (5.2.2) Soft Candy the following food additive, INS No. Max level and note have been added to both food systems
“Polyglycerol esters of interesterified ricinoleic acid | 476 | 3000mg/kg |
In the food category system (5.4) ‘Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces,’ the following food additives have been included
Food Additive | INS. Not | Recommended max levels |
Note |
Allura Red | 129 | 100 mg/kg | |
Grape skin extract | 163(ii) | 500 mg/kg | 181 |
Mineral oil, medium viscosity | 905e | 2,000 mg/kg | XS 86, XS 105, 3, XS 141, XS 87 |
Polyglycerol esters of fatty acid | 475 | 2,000 mg/kg | 368 |
Polyglycerol esters of
interesterified ricinoleic acid |
476 | 5,000 mg/kg | |
Propylene glycol alginate | 405 | 5,000 mg/kg | |
SORBITAN ESTERS OF
FATTY ACIDS |
10,000 mg/kg | ||
STEAROYL LACTYLATES | 2,000 mg/kg | ||
Sucroglycerides | 474 | 5,000 mg/kg | 348 |
Sucrose oligoesters, Type I and
Type II |
473a | 5,000 mg/kg | 348 |
Sucrose esters of fatty acids | 473 | 5,000 mg/kg | 348 |
TARTRATES | 8,000 mg/kg | 45 | |
TOCOPHEROLS | 500mg/kg | 15 |
Under Table 6 ‘dealing with Cereals and Cereal products’ in the food category system (6.3) Ready -to -eat cereals, breakfast cereals, including rolled oats the following food additive with Max level has been added
“TOCOPHEROLS | 200mg/kg |
- In the food category system (6.5) Cereals/pulses and starch based desserts for food additive Fast Green FCF entry INS No will be 143
- In the food category system (6.6) ‘Batters’ for food entry Tartaric Acid the maximum level will be GMP
In Table 7 dealing with ‘Bakery Products’ for food category system Bread-type products, including bread stuffing and breadcrumbs for the food additive “PHOSPHATES” the entry in the Note column will be 299, 33
In food category system (7.2.1) Cakes, cookies, biscuit, cracker, and pies the following food additives have been added
Food additive | INS. No | Recommended
Maximum level |
Note |
STEAROYL LACTYLATES | 5,000 mg/kg | ||
Poly glycerol esters of fatty acid | 475 | 10,000 mg/kg | |
SORBITAN ESTERS OF FATTY ACIDS | 10,000 mg/kg | ||
Nisin | 234 | 6 mg/kg | 233 |
POLYOXYETHYLENE STEARATES | 3,000 mg/kg | ||
Propylene glycol | 1520 | 1,500 mg/kg | |
Sucrose oligoesters, Type I and Type II | 473a | 10,000 mg/kg | 348 |
Ponceau 4R | 124 | 50 mg/kg | |
Sunset yellow FCF | 110 | 50 mg/kg |
In column 8 ‘Meat and Meat products including Poultry’ for the food system (8.2.2) Heat-treated processed meat and poultry products in whole pieces or cuts (canned chicken, canned mutton &and goat meat) the following food additive has been added along with. Max level and note
TOCOPHEROLS | 500 mg/kg | XS 96, XS 97 |
For food category (8.2.3) Frozen processed meat and poultry products in
whole pieces or cuts the following food additives will be added along with INS no. Max Level and Note
Mineral oil, High viscosity | 905d | 950 mg/kg | 3 |
PHOSPHATES | 2,200 mg/kg | 33 |
In the proposed amendment one more category of the food system has been included which is food category system 8.3 Processed comminuted meat and poultry products. The food additives for this category are as follows
Food Additive | INS. No | Recommended
Maximum Level |
Note |
Brilliant blue FCF | 133 | 100 mg/kg | XS96, XS89,
XS98, XS97, 4 , 16 |
Butylated
Hydroxyanisole (BHA) |
320 | 200mg/kg | XS89, XS98,
130, 15 |
Butylated
Hydroxytoluene (BHT) |
321 | 100mg/kg | XS89, XS98, 15,
130, 162 |
Caramel III –
ammonia caramel |
150c | GMP | XS89, XS98
XS96, XS97, 3, |
Caramel IV – sulfite
ammonia caramel |
150d | GMP | XS89, XS98,
XS96, XS97, 3, 4,16 |
Erythrosine | 127 | 30 mg/kg | 4, 290 |
Grape skin extract | 163(i) | 5.000 mg/kg | XS89, XS98,16 |
NITRITES | 80 mg/kg | 286, 32 | |
Paprika oleoresin | 160c(i) | GMP | |
PHOSPHATES | 2,200 mg/kg | 33, 302 | |
POLYSORBATES | 5,000 mg/kg | XS89, XS98 | |
RIBOFLAVINS | 1,000 mg/kg | XS96, XS97, 16 | |
Propyl gallate | 310 | 200 mg/kg | XS89, XS98, 15, 130 |
Propylene glycol alginate | 405 | 3,000 mg/kg | XS89, XS98 |
SORBATES | 1,500 mg/kg | XS89, XS98, 42 | |
Sodium diacetate | 262(ii) | 1,000 mg/kg | XS89, XS98 |
TOCOPHEROLS | 500 mg/kg | XS 89, XS 98 | |
Tertiary
Butylhydroquinone (TBHQ) |
319 | 100 mg/kg | XS 89, XS 98,
15, 130, 162 |
In the food category system (8.3.2) Heat-treated processed comminuted meat and poultry products (canned cooked ham, canned luncheon meat, canned chopped meat)
- for food additive beta Carotenes, a vegetable the INS No. will be 160a (ii)
- The following food additive has been added with max level and Note
TOCOPHEROLS | 500 mg/kg | XS 89 , XS 98”; |
In Table 9 dealing with ‘Fish and fish products, including molluscs, crustaceans, and echinoderms’
- For food category system (9.2.5) Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms (Dried shark fins, Salted fish/ dried salted fish) the Maximum level for food additive SORBATES will be 1000 mg/Kg”
- For food category system (9.3.3) Salmon substitutes, caviar and other fish roe products the INS No for food additive Ponceau 4R will be 124.
In Table 10 dealing with Eggs and eggs products
- for food category (10.2.1) Liquid egg products food additive “Triethyl citrate” has been omitted.
- For food category (10.2.2) Frozen egg products the food additive “SORBATES” has been
- For food category (10.4) Egg based deserts e.g. custard “Caramel III-ammonia caramel the INS No. will be 150c, not 150d
In table 11 dealing with Sweeteners including Honey the following food category systems will be included
- 1.6 Gur or Jaggery
- 1.6.1 Cane Jaggery/Gur
- 1.6.2 Palm Jaggery/Gur
- 1.6.3 Date Jaggery/Gur
In Table 12 dealing with Salts, spices, soups, salads and protein products
- The entry 12.2.1 will now read as Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof.
- In the food category (12.2.2) Seasonings and condiments the following food additives, INS Nos. Maximum Levels will be added
“Caramel IV –sulfite ammonia caramel | 150d | 10,000 mg/kg | |
Paprika oleoresin | 160c(i) | GMP |
In table 14 dealing with Beverages, excluding dairy products
For food category (14.1.2.3) Concentrates of fruit juice (concentrated fruit juices for industrial use) the food additive “Carbon dioxide” is omitted.
For food category (14.1.3.2) Vegetable nectar the food additive Curcumin (after entry caramel) is omitted.
For food category (14.1.4.2) Non-carbonated water-based flavored drinks including punches and ades, ginger cocktail (ginger beer and ginger-ale), thermally processed fruit beverages/ fruit drinks/ready to serve fruit beverages the food additive “L Tartaric acid” has been omitted.
In ANNEXURE-1 the following will be added
Group Name | Additive Name | INS No |
SORBITAN ESTERS OF FATTY
ACIDS |
Sorbitan monolaurate | 493 |
Sorbitan monooleate | 494 | |
Sorbitan monopalmitate | 495 | |
Sorbitan monostearate | 491 | |
Sorbitan tristearate | 492 |
In the said regulations, in the Notes to the Food Additives mentioned in Table 1 to 15, after Note No.XT102 and the entries relating thereto, the following Note No. and entries shall be inserted, namely:-
- XS314R: Excluding products conforming to the Standard for Date Paste
- XS240: Excluding products conforming to the Standard for Aqueous Coconut Products
- XS141: Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake
- 348: Singly or in combination: Sucrose esters of fatty acids (INS 473), sucrose oligoesters, type and type II (INS 473a) and sucroglycerides (INS 474)
- XS 86: Excluding products conforming to the Standard for Cocoa Butter
- XS 105: Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars
- XS 87: Excluding products conforming to the Standard for Chocolate and Chocolate Products”.
In the said regulations, in the ANNEX TO GMP Table,-
- in Sr. No. 22, against category number 4.1.1.3, in column (3), for the entry “Peeled or cut fresh fruit”, the following entry shall be substituted, namely:-
“Peeled or cut, minimally processed fruit”;
- in Sr. No. 26, against category number 4.2.1.3, in column (3), for the entry “Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds” the following entry shall be substituted, namely:-
“Peeled, cut or shredded minimally processed vegetables ((including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) seaweeds, nuts and seeds)”
- after Sr. No. 60 and the entries relating thereto, the following shall be inserted, namely
60 An | 11.1.6 | Gur or Jaggery |
60B | 11.1.6.1 | Cane Jaggery/Gur |
60C | 11.1.6.2 | Palm Jaggery/Gur |
60C | 11.1.6.3 | Date Jaggery/Gur”. |
Leave a Reply