The FSSAI has notified the Tenth Amendment Regulation, 2018 in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 regarding making provisions for new food additives. These regulations will come into force on their publication in the Official Gazette.
- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations in Chapter 3 – SUBSTANCES ADDED TO FOOD in regulation relating to “FOOD ADDITIVES”, in sub-regulation “Maximum Use Level”(3.1.1, in clause 6) the following shall be inserted at the end “Unless otherwise specified, maximum use levels for additives in Tables are set on the final product as consumed.
In Appendix A,
- Under the heading FOOD CATEGORY SYSTEM in the food category “Dairy products and analogues, excluding products of food category 2.0” under Condensed milk and analogues (plain) Non – dairy based beverage whitener has been added
- Under “Milk powder and cream powder and powder analogues (plain)” (1.5) FSSAI has added Dairy based dairy whitener”
In food Category System (4.0) Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds there are some amendments
- Under Fresh Fruit 4.1.1 Peeled or cut fresh fruit has been substituted with “4.1.1.3 Peeled or cut, minimally processed fruit”
- Under Processed foods4.1.2 Fruit-based spreads (e.g. chutney) excluding products of food category has been substituted with “4.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food-category 4.1.2.5”
- Under Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds (4.2.)
Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses, and legumes, and aloe vera), seaweeds and nuts and seeds has been substituted with the following “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 the food category “Sweeteners, including honey” (11.0) under “Refined and raw sugars” the following have been added
- 1.6 Gur or Jaggery
- 1.6.1 Cane Jaggery or Gur
- 1.6.2 Palm Jaggery or Gur
- 1.6.3 Date Jaggery or Gur”;
In the food category (12.0) Salts, spices, soups, sauces, salads and protein products under “Herbs, spices, seasonings, and condiments”12.2.1 Herbs, spices including masalas has been substituted with “12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof”;
Under FOOD CATEGORY DESCRIPTIONS
In the food category (1.0) “Dairy products and analogs, excluding products of food category 2.0 under “Dairy-based drinks, flavoured and/or fermented” the description has been substituted to the following
“1.1.2 Dairy-based drinks, flavoured or fermented Includes all ready-to-drink flavoured and aromatised milk-based fluid beverages and their mixes, excluding mixes for cocoa (cocoa-sugar mixtures, category 5.1.1) such as 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)”
- In item 1.3 “Condensed milk and analogs (plain)”1.3.2.1 Dairy-based dairy whitener has been removed
- In item 1.5, “Milk powder and cream powder and powder analogs (plain)” the following food item has been added “1.5.1.1 Dairy-based dairy whitenerMilk or cream constituting of milk protein and lactose”
In the food category 5.0 Confectionery
- Under 5.1 “Cocoa products and chocolate products including imitations and chocolate substitutes” entry has been substituted with “5.1.4 Imitation chocolate, chocolate substitute products”
- Under 5.2, “Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1,5.3, and 5.4” the entries have been substituted and will now be “2.1 Hard candy
Products made from water and sugar (simple syrup), colour and flavour that may or may not have a filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes pastilles and lozenges (rolled, shaped and filled sweetened candy) These types of products may be used as fillings for chocolate products within the scope of food categories 5.1.3 Cocoa and chocolate products and 5.1.4 Imitation chocolate, chocolate substitute products)
5.2.2 Soft candy
Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour)and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g. toffees and chocolate-flavoured caramels); jelly-based candies (e.g. jelly beans, jellied fruit paste covered in sugar, made from pectin, colour and flavour); and licorice. Also included are halwa, and oriental specialties, such as sweet bean jelly etc. These types of products may be used as fillings for chocolate products within the scope of food categories (5.1.3 Cocoa and chocolate products 5.1.4 Imitation chocolate, chocolate substitute products)
5.2.3 Nougats and Marzipans
Nougats consist of roasted ground nuts, sugar and cocoa, and their dietetic counterparts, that may be consumed as is, or may be used as a filling for chocolate products within the scope of food categories 5.1.3 Cocoa and chocolate products and 5.1.4 Imitation chocolate, chocolate substitute products. Marzipan consists of almond paste and sugar and their dietetic counterparts that may be shaped and coloured for direct consumption, or may be used may be filling for chocolate products within the scope of food categories 5.1.3 and 5.1.4.”;
In the food category “Sweeteners, including honey” (11.0) the following entries will be added
- 1.6 Gur or Jaggery means the product obtained by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm.
- 1.6.1 Cane Jaggery or Gur means the product obtained by boiling or processing juice pressed out of or extracted from sugarcane.
- 1.6.2 Palm Jaggery or Gur means the product obtained by boiling or processing juice pressed out of or extracted from palmyra palm or coconut palm.
- 1.6.3 Date Jaggery or Gur means the product obtained by boiling or processing juice pressed out of or extracted from the date palm.” 11.1.6.3 Date Jaggery or Gur means the product obtained by boiling or processing juice pressed out of or extracted
- from the date palm.”
In the food category 12.0 “Salts, spices, soups, sauces, salads, protein products”
The following has been substituted
- 2 Herbs, spices, seasonings, and condiments: This category describes items intended to enhance the aroma and taste of food. Spices mean any form of spice including curry powders, spice oils, oleoresins and other mixtures where spice content is predominant.”
- 2.1 Herbs and spices including masalas”, the following sub-item heading shall be
Substituted by“12.2.1 Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof.
In the food category 15.0 “Ready-to-Eat savouries”
- In item 15.1 “Snacks- potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)” the following description Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers (category 7.1.2) such as potato chips, popcorn, pretzels, rice crackers…..
will be substituted with
Includes all savoury snacks, with or without added flavourings, “but excludes unsweetened crackers (category 7.1.2). Example includes potato chips”….
- In item 15.2 “Processed nuts, including coated nuts and nut mixtures”, the description “Chocolate-covered nuts are classified in 5.1.4, and nuts covered in imitation chocolate are included in 5.1.5” Will be substituted with
“Chocolate-covered nuts are classified in 5.1.3, and nuts covered in imitation chocolate are included in 5.1.4.”
Under the heading “IV. USE OF FOOD ADDITIVES IN FOOD PRODUCTS”,-
In Table 1, Dairy products and analogs, excluding products of category 2.0
- Under 1.5.2 Powder analogues for food additive PHOSPHATES under NOTE (column 6) the entries “88, 36” will be replaced with “88, 33”
- Under 1.6.1, Unripened cheese for Food Additive “Annatto under INS No. (column 4) for entry “160b” will be replaced with the entries “160b(i) and (ii)”
- under Ripened cheese includes rind 1.6.2.1 for food additive “Hexamethylenetetramine” under NOTE (column 6) the entries “66, 298” shall be added
- Under 1.8.2 “Dried whey and whey products, excluding whey cheese whey powder”, shall be substituted with “Dried whey and whey products, excluding whey cheeses”;
In Table 2 Fats and oils, and fat emulsions
(i) under 2.1.2, Vegetable oils and fats for the previous entries under Food Additive (column 3) and Note (column 6) have been changed to the following
| Food category System | Food category name | Food Additive | INS No | Recommended Maximum Level | Note |
| 2.1.2 | Vegetable oils andfats | “TOCOPHEROLS | GMP | ||
| ASCORBYL ESTERS | 500mg/kg |
Under 2.2.2 Fat spreads, dairy fat spreads and blended spreads (margarine, bakery shortenings and fat spreads the entries under food additive (3) and Note (6) have been changed to the following
| Food category System | Food category name | Food Additive | INS No | Recommended Maximum Level | Note |
| 2.2.2 | “SORBITAN ESTERS OF FATTY ACIDS | 1.000mg/kg | 359 |
In the same food category 2.2.2.the following food additives have been added
| Food Additive | INS No | Recommended Maximum Level | Note |
| Sucrose oligoesters, Type I and Type II | 473a | 10, 000mg/kg | 348.360 |
| Sucrose esters of fatty acids | 473 | 10, 000mg/kg | 348.360 |
| Polyglycerol esters of fatty acid | 475 | 5, 000mg/kg | 359 |
Under the food category system 2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products the following food additives have been added
| Food Additive | INS No | Recommended Maximum Level | Note |
| “Polyglycerol esters of fatty acid | 475 | 20,000mg/kg | 363 |
| Propylene glycol alginate | 405 | 3,000mg/kg | |
| STEAROYL LACTYLATES | 3,000mg/kg | ||
| SORBITAN ESTERS OF FATTY ACIDS | 5,000mg/kg | 363 | |
| Sucrose esters of fatty acids | 473 | 5.000mg/kg | 363.102 |
In Table 3 Edible ice, including sorbet
Under the heading food category system 3.0, Edible ices, including sorbet (ice candy) in recommended maximum level (column 5), against the food additive
“Propylene glycol esters of fatty acids”, the entry “5,000 mg/Kg” shall be inserted.
In Table 4 Fruits and vegetables
In the food category system 4.1.1.3 the food name “Peeled or cut fresh fruits” will be substituted with the entry “Peeled or cut minimally processed fruits”.
In the same food category system, the following food additives have been added
| Food Additive | INS No. | Recommended maximum level | Note |
| Citric Acid | 330 | GMP | |
| Ascorbic acid | 300 | GMP | |
| Potassium carbonate | 501 | GMP |
Under the heading food category system 4.1.2.8, Fruit preparations, including fruit pulp, purees, fruit toppings, and coconut milk the following have been added
| Food Additive | INS No | Recommended maximum level | Note |
| “SORBITAN ESTERS OF FATTY ACIDS | 5,000mg/kg | XS314R, XS240 | |
| Sucrose esters of fatty acids | 473 | 1,500mg/kg | 348, XS314R |
Under the heading food category 4.2.1.3, “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 substituted with the following entry
“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 the same category, the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| Citric Acid | 330 | GMP | |
| Ascorbic acid | 300 | GMP | |
| Calcium ascorbate | 302 | GMP | |
| Potassium carbonate | 501 | GMP |
Under the heading food category 4.2.2.1Frozen vegetables(including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) seaweeds, nuts and seeds the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| Calcium chloride | 509 | GMP | 323 |
| Calcium sulphate | 516 | GMP | 323 |
Under the heading 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 categories have been added
| Food Additive | INS No | Recommended maximum level | Note |
| “Ferrous gluconate | 579 | 150mg/kg | 48, 23 |
| Ferrous lactate | 585 | 150mg/kg | 48. 23 |
In Table 5, Confectionery
Under the heading food category system, against items 5.1 “Cocoa products and chocolate products including analog and chocolate substitutes”, the following entries shall be substituted
“Cocoa products and chocolate products including imitations and chocolate substitutes”
Under the heading food category 5.1.1, Cocoa mixes(powders) and cocoa mass/cake the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| “Polyglycerol esters of fatty acid | 475 | 5, 000mg/kg | XS141, 97 |
| Polyglycerol esters of interesterified ricinoleic acid | 476 | 5, 000mg/kg | XS141, 97 |
| SORBITAN ESTERS OF FATTY ACIDS | 2, 000mg/kg | XS141, 97, 123 |
Under the food system 5.1.2 Cocoa mixes (syrups) the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| TARTRATES | 2,000mg.kg | 45 | |
| TOCOPHEROLS | 500 mg/kg | 15 |
- Under the heading food category 5.1.3 Cocoa and chocolate products the following food additives will be omitted
Food Additive Indigotine (indigo carmine)
INS No 132
Maximum recommended level 200 mg/Kg
- Against food additive “TBHQ”, the entries “15,130,141” shall be inserted
- In the same food category, the following have also been omitted
Food Additive Polyglycerol polyricinoleate
INS No 476
Maximum recommended level 5 g/kg
- Food Additive Tertiary butyl hydroquinone(TBHQ)
INS No 319
Maximum recommended level GMP
Note 15,130,141
- For the food additive CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES the Maximum recommended level will be 700mg/kg
- For POLYSORBATES Maximum recommended level will be 5,000 mg/kg
- for the food additive “Polyglycerol esters of interesterified ricinoleic acid” the following will be substituted
| Food Additive | INS No | Recommended maximum level | Note |
| Polyglycerol esters of fatty acid | 475 | 2,000mg/kg | By weight in chocolates |
| Polyglycerol esters of interesterified ricinoleic acid | 476 | 5,000mg/kg | 101 |
For food additive “Sorbitan esters of fatty acids,” the following will be substituted
| Food Additive | INS No | Recommended maximum level | Note |
| “SORBITAN ESTERS OF FATTY ACIDS | 10,000 mg/kg | 101 |
After the food additive “L-Tartaric acid” the following food additives shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| Castor Oil | 1503 | 350 mg/kg | |
| TOCOPHEROLS | 750 mg/kg | 15,168 |
Under the heading food category 5.1.4 -Chocolate substitute and their products will be substituted with “Imitation Chocolate, Chocolate substitute products”
In the same category, the following food additives and entries shall be omitted
| Food Additive | INS No | Recommended maximum level | Note |
| “Beeswax | 901 | GMP | 3 |
For the entry “Polyglycol poly ricinoleate”, and the entries relating thereto, the following food
additives and entries shall be substituted
| Food Additive | INS No | Recommended maximum level | Note |
| Polyglycerol esters of interesterified ricinoleic acid | 476 | 5000 mg/kg | 366 |
In the same category, the following food additives shall be added
| Food Additive | INS No | Recommended maximum level | Note |
| Polydimethyl-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 | 5,00mg/kg | 15 | |
| SORBITAN ESTERS OF FATTY ACIDS | 10,000mg/kg |
Under the food category 5.2Confectioneryincluding hard and soft candy, nougats. other than food categories 5.1, 5.3, and 5.4 the following food additives have been omitted
Food Additive Indigotine (Indigo Carmine)
INS No. 132
RecommendedMaximumLevel 100 mg/kg”
In the same food category, the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| 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 |
| Polyglycerol esters of fatty acid | 475 | 2,000mg/kg | 367 |
| TARTRATES | 2,000mg/kg | 45 | |
| Sodium di acetate | 263(ii) | 1,000mg/kg | |
| STEROYL LACTILATES | 481(i), 482(i) | 5,000mg/kg |
Under the food category 5.2.1, Hard candythe following food additive and entries shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| “Polyglycerol esters of interesterified ricinoleic acid | 476 | 3,000mg/kg | |
| TOCOPHEROLS | 5,00mg/kg | 15 | |
| SORBITAN ESTERS OF FATTY ACIDS | 10,000mg/kg |
Under the heading food category 5.2.2, Soft candy the following food additives shall be added
| Food Additive | INS No | Recommended maximum level | Note |
| “Polyglycerol esters of interesterified ricinoleic acid | 476 | 3,000 mg/kg | |
| Propylene glycol | 1520 | 4,500 mg/kg | |
| SORBITAN ESTERS OF FATTY ACIDS | 10,000 mg/kg | ||
| Hydrogenated poly-1-decenes | 907 | 2,000 mg/kg | |
| Sucrose esters of fatty acid | 473 | 5,000 mg/kg | 348 |
under the heading food category 5.4, in Decorations (e.g. for fine bakery wares),toppings (non-fruit)and sweet sauces, the following food additives have been added
| Food Additive | INS No | Recommended maximum level | 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 |
| Poly glycerol 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 | 500 mg/kg | 15 |
In Table 6 Cereals and cereal products in food category6.3, Ready -to -eat
cereals, breakfastcereals, including rolled oats the following food additive have been added
| Food Additive | INS No | Recommended maximum level | Note |
| TOCOPHEROLS | 200 mg/kg”; |
Under the heading food category 6.5,Cereals/pulses andstarch based desserts
- for the entry “Carboxy methyl cellulose”, the entries “Sodium carboxymethyl cellulose (Cellulosegum), Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)” shall besubstituted
- for the entry “110” occurring against the food additive “Fast green FCF”, the entry “143” shall be substituted
- Under the heading food category 6, Battersagainst the food additive “Tartaric acid”,the entry “GMP” shall be inserted;
in Table 7 Bakery productsunder the food category 7.1.4,Bread-typeproducts, including
bread stuffing andbread crumbs
- against the food additive “PHOSPHATES”, for entries “229, 33, 33”, the entries “229, 33”shall be substituted
- the following foodadditives and entries have been added
| Food Additive | INS No | Recommended maximum level | Note |
| Poly glycerol esters of fatty acid | 475 | 10,000 mg/kg |
Under the heading food category system, against item 7.2,Fine bakery wares (sweet, salty, savoury) and mixes the following food additives and entries have been added
| Food Additive | INS No | Recommended maximum level | Note |
| STEAROYL LACTYLATES | 5,000 mg/kg | ||
| SORBITAN ESTERS OF FATTY ACIDS | 10,000 mg/kg | ||
| Nisin | 234 | 6.25mg/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 |
Under the food category 7.2.1Cakes, cookies,biscuit, cracker andpies the following food additive has been omitted
- Food Additive Ponceau 4R
INS No. 124
RecommendedMaximum Level 50 mg/kg
- Food Additive Sunset yellow FCF
INS No. 110
Recommended Maximum Level 50mg/kg
In the same food category the following food additives have been added
| Food Additive | INS No | Recommended maximum level | Note |
| Poly glycerol esters of fatty acid | 475 | 10,000 mg/kg | |
| TOCOPHEROLS | 200 mg/kg | 389 | |
| TARTRATES | 5,000 mg/kg | 45 | |
| Propylene glycol alginates | 405 | 3,000 mg/kg |
Under the heading food category 7.2.2 Other fine bakery products the following has been omitted
- Food Additive Nisin
INS No. 234
Recommended Maximum Level 12.5 mg/kg
- Food Additive Ponceau 4R
INS No. 124
Recommended Maximum Level 50 mg/kg
The following food additive and entries have been substituted
| Food Additive | INS No | Recommended maximum level | Note |
| Poly glycerol esters of fatty acid | 475 | 10,000 mg/kg |
In the food category 7.2.3 Mixes for finebakery wares the following food additive has been omitted
Food Additive Ponceau 4R
INS No. 124
Recommended Maximum Level 50 mg/kg
The following food category has been added
| Food Additive | INS No | Recommended maximum level | Note |
| Poly glycerol esters of fatty acid | 475 | 15,000 mg/kg | 11 |
In Table 8, in column Table 8 Meat and meat products including poultry
under the heading food category 8.2.2, the following food additive and entries shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| “TOCOPHEROLS | 500mg/kg | XS 96, XS 97”; |
(ii) under the heading food category “Frozen processed meat and poultry products in whole pieces or cuts” the following will be substituted
| Food Additive | INS No | Recommended maximum level | Note |
| “Mineral oil, High viscosity | 905d | 950 mg/kg | 3 |
| PHOSPHATES | 2, 200mg/kg | 33 |
Under the heading food category system, in item 8.2, after sub-item 8.2.3, and the entries relating thereto, thefollowing food category system and entries shall be inserted
| Food category system | Food category name | Food additive | INS No. | Recommended Maximum level | Note |
| 8.3 | Processed comminuted meat and poultry products | Brilliant blue FCF | 133 | 100 mg/kg | XS96, XS89, XS98, XS97, 4 ,16 |
| Butylatedhydroxyanisole (BHA) | 320 | 200 mg/kg | XS89, XS98, 130, 15 | ||
| Butylatedhydroxytoluene (BHT) | 321 | 100 mg/kg | XS89, XS98, 130, 15, 162 | ||
| Caramel III – ammonia caramel | 150c | GMP | XS89, XS98 XS96, XS97, 3, 4 ,16 | ||
| Caramel IV – sulfite ammonia caramel | 150d | GMP | XS89, XS98 XS96, XS97, 3, 4, 16 | ||
| Erythrosine | 127 | 30mg/kg | 4, 290 | ||
| Grape skin extract | 163(ii) | 5,000 mg/kg | XS89, XS98,16 | ||
| NITRITES | 80mg/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 | 200mg/kg | XS 89, XS 98, 15.130 | ||
| Propylene glycol alginate | 405 | 3,000 mg/kg | XS 89, XS 98 | ||
| SORBATES | 1,500 mg/kg | XS 89, XS 98,42 | |||
| Sodium diacetate | 262(ii) | 1,000 mg/kg | XS 89, XS 98 | ||
| TOCOPHEROLS | 500mg/kg | XS 89, XS 98 | |||
| Tertiary butylhydroquinone (TBHQ) | 319 | 100mg/kg | XS 89, XS 98, 15, 130, 162”; |
(iv) under the heading food category 8.3.2Heat-treatedprocessedcomminuted meatand poultryproducts (cannedcooked ham,canned luncheonmeat, cannedchopped meat)
- the entry “160(ii)”, occurring against the food additive “Beta Carotenes, vegetable”, the entry “160a(ii)” shall be substituted
- the following foodadditive and entries shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| TOCOPHEROLS | 500mg/kg | XS 89 , XS 98 |
In Table 9, in column Fish and fish products, including molluscs, crustaceans, and echinoderms
In the food category 9.2.5,Smoked, dried,fermented, and/orsalted fish and fishproducts, includingmolluscs,crustaceans, andechinoderms(Dried shark fins,Salted fish/ dried salted
- against the foodadditive “SORBATES”, the entry “1000 mg/Kg” shall be inserted;
- under 9.3.3, Salmon substitutes,caviar and otherfish roe productsagainst the food
additive “Ponceau 4R”, the entry “124” shall be inserted;
In Table 10 Eggs and eggs products
- 2.1 Fresh Eggs, the following food additive and the entries shall be omitted
| Food Additive | INS No | Recommended maximum level | Note |
| “Triethyl citrate | 1505 | 2.500mg/kg | 47 |
- under 10.2.2, Frozen eggproductsafter the food additives the following food additive and the entriesshall be omitted
Food Additive SORBATES
INS No . –
Recommended maximum level 1000mg/kg
Note 42
- in food category system 10.4, Egg based desertse.g. custardthe food additive “Caramel III-ammonia caramel”, forthe entry “150d”, the entry “150c” shall be substituted;
In Table 11, in column Sweeteners including honey
- for the food category system 11.1.6,Jaggery / gur the following food following will be substituted
| Food category system | Food category name | Food additive | INS No. | Recommended Maximum level | Note |
| 11.1.6.1 | Cane Jaggery/Gur | ||||
| 11.1.6.2 | Palm Jaggery/Gur | ||||
| 11.1.6.3 | Date Jaggery/Gur |
In Table 12 Salts, spices, soups, salads and protein products
- under 12.1.1,Salt (including edible common salt, iron fortified salt, iodized salt)* for the food additive “Sodium 300ydroly silicate” the food additive “Sodium aluminosilicate” shall besubstituted
- Under 12.2.1, for the entry “Herbs,spices including masalas”, the following entry shall be substituted “Herbs, spices, masalas, spice mixtures including oleoresins or extracts/derivatives thereof
- Under 12.2.2, Seasonings andcondiments, the following food additive and entries shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| Caramel IV – sulfite ammonia caramel | 150d | 10,000 mg/kg | |
| Paprika oleoresin | 160c(i) | GMP |
- Under 12.5.2, “Mixes for soups an broths” for the entry “Sodium303ydroly silicate”, the entry “Sodium aluminosilicate” shall be substituted;
- under 12.6,“Sauces and likeproducts”, the following food additives and entries shall be inserted
| Food Additive | INS No | Recommended maximum level | Note |
| Propylene glycol alginate | 405 | 200 mg/kg |
In Table 14, “Beverages, excluding dairy products”
- under 14.1.2.1, Fruit juices (fruitjuices for industrialuse, thermallyprocessed fruitsjuices)for the entry “Ester gum” the entry “Glycerol ester of wood resin” shall be substituted
- under 14.1.2.3, “Concentrates offruitjuices(concentrated fruitjuices for industrial
use”) the food additive“Carbon dioxide” and the corresponding entries shall be omitted
- under 14.1.2.4 “Concentrates ofvegetable juices(concentratedvegetable Juices forindustrial use)” the entry “Mono-and diglycerides of fatty acids of edible oils”, the entry “Mono-and diglyceridesof fatty acids” shall be substituted
- against the Food Additive “Nitrogen”, in column (4), for the entry “918” the entry “941” shall be substituted;
- under the 14.1.3.2, “Vegetable nectar”the food additive “Curcumin” shallbe omitted
- under 14.1.4, Water-basedflavoured drinks, including “sport,”“energy,” orm “electrolyte” drinksand particulateddrinks, includescarbonated fruitbeverages,carbonatedbeverages with fruit”for the entries “293,132, 168” occurring against the Food Additive “QUILLAIA EXTRACTS” the entries “293, 132” shall be substituted;
- 1.4.2, Non-carbonatedwater-basedflavoured drinksincluding punchesand ades, gingercocktail (ginger beerand gingerale),thermally processedfruit beverages/ fruitdrinks/ready to servefruit beverages” the following shall be omitted, namely:-
| Food Additive | INS No | Recommended maximum level | Note |
| “Canthaxanthin | 161g | 200 mg/Kg | |
| RIBOFLAVINS | 200 mg/Kg |
- the entry “160(b) occurring against the food additive “Annatto”, the entries “160b (i), (ii)” shall be substituted
- the following food additives and the entries in column (3) to (6) thereof shall be omitted;
| Food Additive | INS No | Recommended maximum level | Note |
| “L-Tartaric acid | 334 | GMP |
Under the 14.2.3,“Grape wines” for the food additive “Malic acid DL”, the food additive “Malic acid, DL-, L-“
For the following are substituted
| Food Additive | INS No | Recommended maximum level | Note |
| “Potassium-D,L-, L(+)- tartrate, Potassium bitartrate | 336 | GMP | |
In the said regulations, in ANNEXURE-1, in column (1), under the name “ETHYLENE DIAMINE TETRA ACETATES” and the entries relating thereto, the following group name and entriesshall be inserted
| 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 the Table 1 to 15, after Note No. XT102 and theentries relating thereto, the following Note Numbers and entries shall be inserted
| Note No, | Notes to the Food Additives mentioned in the Table 1 to 15. |
| 323 | For use as firming agent |
| 348 | Singly or in combination: Sucrose esters of fatty acids (INS 473), sucrose oligoesters, type and type II (INS 473a) and sucroglycerides (INS 474) |
| 359 | Excluding dairy fat spreads with ≥ 70% milk fat content |
| 360 | In dairy fat spreads limited to products with < 70% fat content or baking purposes only. |
| 363 | For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products. |
| 366 | 10,000 mg/kg in imitation chocolate with >5% water content. |
| 367 | For use at 10,000 mg/kg in candy containing not less than 10% oil |
| 368 | For use at 10,000 mg/kg in whipped decorations |
| 389 | Except for use at 500 mg/kg in products containing nut paste |
| XS 86 | Excluding products conforming to the Standard for Cocoa Butter |
| XS 87 | Excluding products conforming to the Standard for Chocolate and Chocolate Products |
| XS 105 | Excluding products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars |
| XS141 | Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake |
| XS240 | Excluding products conforming to the Standard for Aqueous Coconut Products |
| XS314R | Excluding products conforming to the Standard for Date Paste”. |
In the said regulations, in the ANNEX TO GMP Table,-
- in serial number 22, against category number 4.1.1.3, for the entry “Peeled or cut fresh fruit”, the following entry shall be substituted with “Peeled or cut, minimally processed fruit”
- In serial number. 26, against category number 4.2.1.3, “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 with “Peeled, cut or shredded minimally processed vegetables ((including mushrooms and fungi, roots and tubers, fresh pulses and legumes, and aloe vera) sea weeds, nuts and seeds)”;
- after serial number 60 and the entries relating thereto, the following shall be inserted,
| 60A | 11.1.6 | Gur or Jaggery |
| 60B | 11.1.6,1 | Cane Jaggery/Gur |
| 60C | 11.1.6.2 | Palm Jaggery/Gur |
| 60D | 11.1.6.3 | Date Jaggery/Gur”. |