Through a notification dated 4 May 2018 the FSSAI has made some amendments related to standards of Sorghum Flour, Soybean, Soy Protein Products, Whole Maize (Corn) Flour, Wheat Protein Products Including Wheat Gluten, Durum Wheat Semolina and Whole durum wheat semolina, Durum Wheat, Finger Millet (Ragi) and Amaranth in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Sixth Amendment Regulations, 2018. They shall come into force on the date of their publication in the Official Gazette.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.4 relating to “CEREALS AND CEREAL PRODUCTS” the FSSAI has amended and added the standards for some cereals and cereal products.
Durum Wheat
Durum wheat shall be dried mature grains obtained from varieties of the species Triticum durum Desf, which shall be free from abnormal flavors, odors, living insects and mites and shall conform to the following standards
Parameters | Limits |
Moisture (per cent. by mass), Maximum | 13.0 |
Protein (per cent. on dry matter basis), Minimum | 11.0 |
Beta Carotene (Yellow pigment), Minimum | 5.0ppm |
Extraneous matter | Not more than 1 percent by mass out of which not more than 0.25 percent. by mass shall be mineral matter and not more than 0.10 percent by mass shall be impurities of animal origin |
Other edible grains (per cent. by mass), Maximum | 3.0 |
Damaged grains, (per cent. by mass), Maximum | 4.0 |
Weevil Affected Grains (number of Grains per 100g), Maximum | 4 |
Minimum test weight (weight of 100 litre volume expressed in Kg) | 70 |
Shrunken and broken kernels (per cent. by mass), Maximum | 6.0 |
Ergot (per cent. by mass), Maximum | 0.5 |
Uric acid (mg per kg), Maximum | 100 |
Finger Millet (Ragi)
Ragi shall be the dried mature grains of Eleusine coracana L. Gaertn, which shall be free from added colouring matter, moulds, weevils, obnoxious substances, discolouration, poisonous seeds and all other impurities except to the extent indicated in the table in sub-clause (2) and shall also be free from rodent hair and excreta
Parameters | Limits |
Moisture (per cent. by mass ), Maximum | 12.0 |
Extraneous Matter | Not more than 1.0 percent. by mass of which not (Extraneous matter) more than 0.25 percent by mass shall be mineral matter and not more than
0.10 percent by mass shall be impurities of animal origin. |
Other edible grains (per cent. by mass), Maximum | 2.0 |
Damaged grains (per cent. by mass), Maximum | 2.0 |
Immature and Shrivelled Grains (per cent. by mass),
Maximum |
3.0 |
Weevilled grains (per cent. by Count), Maximum | 2 |
Uric acid (mg per kg), Maximum | 100 |
Amaranth
Amaranth shall be the dried mature grains of Amaranthus caudatus, Amaranthus cruentus and Amaranthus hypochondriacus, which shall be free from added colouring matter, moulds, weevils, obnoxious substances, discolouration, poisonous seeds and all other impurities except to the extent indicated in the table below and shall also be free from rodent hair and excreta. The product shall conform to the following standards:
Parameters | Limits |
Moisture (per cent. by mass), Maximum | 12.0 |
Other edible grains (per cent. by mass), Maximum | 1.0 |
Damaged grains (per cent. by mass), Maximum | 2.0 |
Extraneous matter | Not more than 1.0 percent by mass of which not (Extraneous matter) more than 0.25 percent by mass shall be mineral matter and not more than
0.10 percent by mass shall be impurities of animal origin. |
Immature and Shrivelled Grains (percent. By mass), Maximum | 3.0 |
Weevilled grains (percent. by Count), Maximum | 2 |
Uric acid (mg per kg), Maximum | 100 |
Sorghum Flour
Sorghum flour is the product obtained from grains of Sorghum bicolor (L.) Moench through a process of milling, which shall be free from abnormal flavors, odors, and living insects and it shall also be free from filth (impurities of animal origin, including dead insects).
The product shall conform to the following standards:
Parameters | Limits |
Moisture (per cent. by mass), Maximum | 11.0 |
Total Ash (percent by m/m basis),on dry matter basis Maximum | 1.5 |
Protein (N 6.25)(on dry matter basis), Minimum percentage by m/m basis | 8.5 |
Crude Fat (on dry matter basis), Maximum percentage by m/m basis | 4.7 |
Particle size | Maximum 80 percent. shall pass
through a 180 micron sieve (80 mesh) |
Soybean
Soybean shall be obtained from the plants of Glycine max (L.) Merr, which shall be mature, clean and dried seeds free from mould and musty odour and it shall be free from non-edible and toxic seeds. The product shall conform to the following standards
Parameters | Limits |
Moisture (per cent. by mass), Maximum | 12.0 |
Extraneous Matter | Not more than 1.0 percent by weight of which not more than 0.25 percent by weight shall be mineral matter and not more than 0.10 percent. by weight shall be
impurities of animal origin |
Organic percent. (Maximum percentage) | |
Inorganic (Maximum percentage) | |
Other edible grains (per cent. by mass), Maximum | 1.0 |
Immature, Shrivelled and green seeds (per cent. by mass), Maximum | 6.0 |
Weevilled Seeds by count (no. of grains/100g) (Maximum percentage) | 2 |
Damaged or split or cracked seed (per. cent by mass), Maximum | 4.0 |
Oil content (per. cent on dry basis),Minimum percentage | 13.0 |
Acid Value of extracted oil (Maximum) | 2.5 |
Uric acid (mg per kg), Maximum | 100 |
Soy Protein Products
Soy Protein Products (SPP) means the food products obtained by the reduction or removal from soybeans of the major non-protein constituents (water, oil, carbohydrates), which shall be clean, sound, mature and dry seeds. The Soy Protein Products so obtained shall be of following three types
- Soy Protein Flour (SPF)
- Soy Protein Concentrate (SPC)
- Soy Protein Isolate (SPI)
Optional Ingredients (which are standardised in various regulations under Food Safety and Standards Act, 2006(34 of 2006)
- Carbohydrates, including sugars
- Edible fats and oils
- Other protein products
- Vitamins and minerals
- Salt
- Herbs and spices.
The product shall conform to the following standards
Parameters |
Limits |
||
SPF | SPC | SPI | |
Moisture (percent. by mass), Maximum | 10.0 | 10.0 | 10.0 |
Crude Protein (percent. on dry mass basis) * | more than
50.0 and less Than 65.0 |
more than 65.0 and less than
90.0 |
More than
90.0 |
Total Ash (percent. on dry mass basis), Maximum | 8.0 | 8.0 | 8.0 |
Crude Fibre (percent. on dry mass basis), Maximum | 5.0 | 6.0 | 0.50 |
Note: – * the protein content is calculated on a dry mass basis excluding added vitamins, mineral, amino acids and food additives.
Whole Maize (Corn) Flour
(Whole Maize (Corn) Flour is prepared from fully mature, sound, ungerminated, whole kernels of maize, Zea mays L., by a grinding process in which the entire grain is comminuted to a suitable degree of fineness and in the said preparation, coarse particles of the ground maize kernel may be separated, reground and recombined with all of the material from which they were separated.
- The product shall be free from abnormal flavors, odors, living insects and filth (impurities of animal origin, including dead insects).
The product shall conform to the following standards
Parameters | Limits |
Moisture (per cent. by mass), Maximum | 13.0 |
Ash (per cent. on dry mass basis), Maximum | 3.0 |
Protein (NX6.25) (percent. on dry mass basis), Minimum | 8.0 |
Crude Fat (per cent. on dry mass basis), Minimum | 3.1 |
Particle size | 95 percent. or more of the whole maize flour shall pass through a 1.19 mm sieve (16 mesh) |
Wheat Protein Products including Wheat Gluten
Wheat Protein Products (WPP) are produced from wheat or wheat flour by separation of certain nonprotein constituents such as starch and other carbohydrates, and-
- vital wheat gluten is characterized by its property of high viscoelasticity as hydrated
- devitalized wheat gluten is characterized by its reduced property of viscoelasticity as hydrated due to denaturation
- solubilized wheat proteins are characterized by their reduced property of viscoelasticity as hydrated due to partial hydrolysis of wheat gluten
The optional ingredients for solubilized wheat proteins are carbohydrates, including sugars, edible fats, and oils, other protein products, amino acids, vitamins and minerals, salt, herbs and spices, and enzymes may also be added.
The product shall conform to the following standards
Parameters | Limits |
Moisture (per. cent by mass), Maximum | 10.0 |
Crude Protein (N 6.25)(percent. on dry mass basis), Minimum
(I) Vital and devitalized wheat gluten (II) Solubilized wheat proteins |
80.0 |
60.0 | |
Total Ash (per cent. on dry mass basis ), Maximum
(I) Vital and devitalized wheat gluten (II) Solubilized wheat proteins |
2.0 |
10.0 |
Durum Wheat Semolina and Whole durum wheat semolina
Durum wheat semolina is the product prepared from a grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness.
- Whole durum wheat semolina is prepared by a similar comminuting process, but the bran and part of the germ are retained.
The product shall conform to the following standards
Parameters | Limits | |
Durum Wheat Semolina | Whole Durum Wheat Semolina | |
Moisture (per cent. by mass), Maximum | 12.0 | 12.0 |
Total Ash (per cent. on dry basis), Maximum | 1.3 | 2.1 |
Acid-insoluble ash (per cent. on dry basis),
Maximum |
0.1 | 0.1 |
Protein (N x 5.7)
(percent. on dry matter basis), Minimum |
10.5 | 11.5 |
Alcoholic Acidity (with 90 percent. alcohol expressed as H2SO4)
(Maximum percentage) |
0.18 | 0.18 |
Particle size | Maximum 80 percent. Shall pass through a 500-micron silk gauze or manmade textile
sieve |
Maximum 80 percent shall pass through a 500-micron silk gauze or manmade textile sieve – |
Uric acid (mg per kg), Maximum | 100 | 100 |
All the cereals and cereals products mentioned above will also have to comply with the following
Food additives
The product may contain food additives permitted in Appendix A.
Contaminants, toxins, and residues
The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, toxins, and residues) Regulations, 2011.
Food hygiene
- The product shall be prepared and handled in accordance with the guidance provided in Schedule 4 to the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and any other such guidance provided from time to time under the provisions of the Food Safety and Standards Act, 2006 (34 of 2006).
- The product shall conform to the microbiological requirement given in Appendix B.
Packaging and labeling
The product covered by this standard shall be labeled in accordance with the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
Method of analysis
As provided in the relevant Food Safety and Standards Authority of India Manual on Analysis of Food.
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