Through a notification uploaded on 15 November, 2017 the FSSAI has asked stakeholders for their comments and suggestions, to reach FSSAI office within 60 days of this notification, on standards for Rice, Basmati Rice, Chia Seeds, Gari (Cassava product), Edible Cassava Flour, Roasted Bengal Gram Flour, Chana Sattu, Ragi Flour, Almond Kernels, Coconut Milk Powder (Non Dairy), Mixed Masala Powder, Spice Oleoresins, Tejpat, Star Anise and Phytostanol, in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
In Regulation on FRUIT & VEGETABLE PRODUCTS under category ‘Nuts and Raisins’ standards for ALMOND KERNELS have been added. Almond kernels have been defined as products obtained from mature seeds of PrunusamygdalusBatsch, syn. Prunusdulcis(Mill.)D.A. Webb. The product shall be sound, whole, clean and sufficiently dried. It shall be free from living or dead insects, rancidity, visible foreign matter, visible moulds and rodent contamination. The product shall be uniform in colour with pleasant taste and characteristic flavour of nuts, free from off odour and evidence of fermentation. The product shall be free from added colouring and flavouring matter
Standards are as follows
| S.N | Characteristics | Requirements | |
| 1. | Moisture (m/m), % | Not more than 6.0 | |
| 2. | In shell almonds, shell or skin fragments (m/m) % | Not more than 0.25 | Total
Tolerance
Not More Than 12.0 |
| 3. | Rancid, rotten and damaged by insects or other pests (m/m), % | Not more than 1.0 | |
| 4. | Gummy and brown spot (m/m), % | Not more than 2.0 | |
| 5. | Blemishes and discoloration(m/m), % | Not more than 4.0 | |
| 6. | Shrunken or shrivelled and not sufficiently developed kernels(m/m), % | Not more than 4.0 | |
| 7. | Bitter almonds(m/m), % | Not more than 2.0 | |
| 6. | Split, broken and halves (m/m), % | Not more than 5.0 | |
| 9. | Chipped and scratched (m/m), % | Not more than 10.0 | |
| 10. | Doubles or twins (m/m), % | Not more than 10.0 | |
| 11. | Acid insoluble ash in dil.HCl, % | Not more than 0.1 | |
| 12. | Oil content (m/m), % | Not less than 45.0 | |
| 13. | Acidity of extracted oil, expressed as oleic acid , % | Not more than 1.25 | |
Explanations for the following terms used for almond kernels have been provided
- Bitter almond
- Double or Twin
- Clean
- Sufficiently developed
- Shrunken or shrivelled
- Chipped kernel
- Scratched kernels
- Half
- Split or broken kernel
- Piece
- Mould
- Rancidity
- Rotten
- Insect or pest damage
- Living pests
- Gummy
- Brown spot
- Foreign matter
Under the same regulation, standards have been added for
COCONUT MILK POWDER (NON DAIRY)
Coconut milk powder means dehydrated or spray dried product obtained by removal of water from the coconut milk obtained from fresh, wholesome kernels of the fruits of coconut palm (CocosnuciferaL.). It shall have flavour and odour characteristic of the products. It shall be smooth & free flowing in texture and creamish to white or off white in colour. The product shall be free from added colouring / flavouring matter.
Standards are as follows
(i) Moisture, (m/m), % Not more than 2.5
(ii) Fat, on dry basis(m/m), % Not less than 60.0
(iii) FFA (of extracted fat as lauric acid) (m/m), % Not more than 0.2
(iv) Density g/cc 0.3-0.45
In the regulation under CEREALS AND CEREAL PRODUCTS the earlier standards for ‘Rice’ under Food Grains have been replaced with the new standards as follows:
Rice shall be whole and broken kernels obtained from the species Oryza sativa L and shall be following types
- Brown Rice (De- Husked) is obtained from paddy by removing husk. The process of de-husking and handling may result in some loss of bran.
- Milled Rice is obtained by milling or polishing of de-husked rice of paddy and also removal of all or part of the bran and germ by polishing.
- Parboiled brown (De- Husked) rice (Brown rice of parboiled paddy) is obtained by removing husk of parboiled paddy.
- Milled Parboiled rice is obtained from de- husked parboiled paddy and removal of all or part of the bran and germ by polishing.
Standards for Rice are as follows
| S.N | Characteristics | Requirements | |||
| Brown Rice De-husked | Milled Rice | Parboiled brown (DeHusked) Rice (Brown rice of parboiled paddy) | Milled Parboiled Rice | ||
| i | Moisture % by
mass, (Not more than) |
12.0 | 12.0 | 13.0 | 13.0 |
| Ii, a | Other organic
Extraneous matter (% by mass) |
1.5 | 0.5 | 1.5 | 0.5 |
| ii, b | Inorganic extraneous
matter (% by mass) |
0.1 | 0.1 | 0.1 | 0.1 |
| iii | Filth (% by mass), Not more than | 0.1 | 0.1 | 0.1 | 0.1 |
| iv | Weevilled kernels(% by count), Not more than | 5 | 5 | 5 | 5 |
| Defective Kernels | |||||
| v | Heat -Damaged/ Discoloured Kernels (%m/m) | 4.0 | 3.0 | 8.0 | 6.0 |
| vi | Damaged Kernels (%m/m) | 4.0 | 3.0 | 4.0 | 3.0 |
| vii | Pin point damaged Kernels (%m/m) | – | 2.0 | – | 2.0 |
| viii | Immature Kernels
(%m/m) |
12.0 | 2.0 | 12.0 | 2.0 |
| ix | Chalky Kernels (%m/m) | 11.0 | 11.0 | Nil | Nil |
| x | Red / Red Streaked
Kernels (%m/m) |
12.0 | 4.0 | 12.0 | 4.0 |
| xi | Uric acid (mg per kg),
Maximum |
100 | 100 | 100 | 100 |
Explanation of the terms used in the table above has also been provided for better understanding like heat damaged, red kernels, etc.
Basmati Rice- is defined as mature kernels of Oryza sativa L. of the varieties notified under the Seeds Act, 1966 (54 of 1966). Basmati rice shall possess natural fragrance, characteristic of basmati rice both in raw and cooked forms. It shall be free from artificial colouring, polishing agents and artificial fragrances. It shall also be free from obnoxious smell.
Types
Brown Basmati Rice (De- Husked) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran. The kernels shall be long, slender, light brown in colour and having vitreous lustre (glossy in appearance)
- Milled Basmati Rice is husked rice from which all or part of the bran and germ has been removed by milling. The kernels shall be long, slender, white to creamy white or greyish colour and translucent
- Parboiled brown (De- Husked) basmati rice (Brown basmati rice of parboiled paddy) may be processed from paddy that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. The kernels shall be long, slender, brownish in colour
- Milled Parboiled Basmati Rice may be processed from husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. The kernels shall be long, slender, creamy white, brownish or greyish in colour and translucent;
(e) Blended Basmati Rice: It shall be mixture of milled basmati rice (Minimum 80%) with other elongated long grain non-basmati rice.
The Standards are as follows
| S.N | Characteristics | Requirement | ||||
| Brown
Basmati Rice (DeHusked) |
Milled
Basmati Rice |
Parboiled
brown (DeHusked basmati rice(Brown basmati rice of parboiled paddy) |
Milled
Parboiled Basmati Rice |
Blended Basmati
Rice |
||
| i | Length | 6.61 mm
and above |
6.61mm
and above |
6.61 mm
and above |
6.61 mm
and above |
6.61 mm
and above |
| ii | Length –
breadth ratio |
3.5 and
above |
3.5 and
above |
3.5 and
above |
3.5 and
above |
3.5 and
above |
| iii | Average cooked rice length | 12.0 mm
and above |
12.0 mm
and above |
12.0 mm
and above |
12.0 mm
and above |
12.0 mm
and above |
| iv | Average volume
expansion ratio |
More than
3.5 |
More than
3.5 |
More than
3.5 |
More than
3.5 |
More than
3.5 |
| v | Average precooked
Milled rice breadth |
Not more
than 2 mm |
Not more
than 2 mm |
Not more
than 2 mm |
Not more
than 2 mm |
Not more
than 2 mm |
| vi | Elongation ratio after cooking | Not less
than 1.7 |
Not less
than 1.7 |
Not less
than 1.7 |
Not less
than 1.7 |
Not less
than 1.7 |
| vii | Moisture % by
mass, (Not more than) |
14.0 | 14.0 | 14.0 | 14.0 | 14.0 |
| viii | Organic
extraneous matter (% by mass) |
1.5 | 0.5 | 1.5 | 0.5 | 1.5 |
| ix | Inorganic
extraneous matter (% by mass) |
0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| x | Paddy grains
(%by mass), Max. |
0,2 | 0.1 | 0.1 | 0.1 | 0.1 |
| xi | Other varieties
of non-basmati rice (%by mass), Max |
3.0 | 3.0 | 3.0 | 3.0 | – |
| xii | Under milled
and red striped/ red grains (%by mass), Max. |
2.0 | 2.0 | Red striped/
red grains: 2.0 |
2.0 | 2.0 |
| xiii | Chalky grains
(%by mass), Max. |
10.0 | 10.0 | Nil | Nil | 10.0 |
| xiv | Green grains
(%by mass), Max. |
4.0 | – | 4.0 | – | – |
| xv | Broken and
fragments (%by mass), Max. |
5.0 | 5.0 | 3.0 | 3.0 | 5.0 |
| xvi | Damaged
discoloured grains (%by mass), Max |
1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
| xvii | Amylose
Content (range) |
20-25% | 20-25% | 20-25% | 20-25% | – |
| xviii | Alkali spreading
Value (ASV), range |
4.0-7.0 | 4.0-7.0 | 4.0-7.0 | 4.0-7.0 | – |
| xix | Uric acid (mg
per kg), Max |
100 | 100 | 100 | 100 | 100 |
- The confirmation for Basmati Rice variety shall be done by Polymerase Chain Reaction (PCR) test, if required.
- Parameters given in S. No. 2 to 6, 17 and 18 will not be the requirement for non-basmati rice in Blended basmati rice
- The meanings of worlds used in the clauses above have been explained in detail.
- Every package of Blended Basmati Rice containing an admixture of Milled Basmati Rice with other elongated long grain rice shall carry the following label, namely:
BLENDED BASMATI RICE contains an admixture of
Milled Basmati Rice…….. percent
Other elongated long grain non-basmati rice ……. percent
Chia Seeds-(1) Chia seeds (Salvia hispanica L) are obtained from the plant of mint family (Labiatae).
| 1.Moisture( % m/m) Not more than | 11.5 |
| 2.(Extraneous matters
|
Not more than 1 per cent by mass of which not (Extraneous matter) more than 0.25 per cent. By mass shall be mineral matter and not more than 0.10 per cent. by mass shall be impurities of animal origin |
| 3.Other edible grains % by mass
(Not more than) |
0.5 |
| 4.Damaged grains % by mass
(Not more than) |
3.0 |
| 5.1000 grain mass (gm), Range | 1.2 -1.6 |
| 6.Acidity of extracted fat (mg KOH/gm)
(Not more than) |
2.0 |
| 7.Uric acid (mg per kg), Maximum |
100 |
In the regulation CEREALS AND CEREAL PRODUCTS, standards have been added for
Gari (Cassava product)
Gari is the finished product obtained by artisanal or industrial processing of cassava tubers (Manihot esculenta Crantz). The processing consists of peeling, washing and grating of the tubers, followed by fermentation, pressing, fragmentation, granulation, drying if necessary, sifting and suitable heat treatment. Gari is presented as flour of variable granule size. Gari shall be free from abnormal flavours, odours, and living insects.
The standards will be as follows
| S.N | Characteristics | Requirement |
| i | Moisture, % by mass (Not more than) | 12.0 |
| ii | Extraneous matter | Not more than 1 per cent. by mass of which not (Extraneous matter) more than 0.25 percent. by mass shall be mineral matter and not more than 0.10 per cent. by mass shall be impurities of animal origin |
| iii | TOTAL ACIDITY, % determined as lactic acid (Range) | 0.6 – 1.0 |
| iv | Crude fibre % (Not more than) | 2.0 |
| v | Total Ash, %(Not more than) | 2.75 |
| vi | Acid insoluble ash in dilute HCl (percent on dry mass basis), Not more than | 0.5 |
| vii | Extra fine gari | MIN: 100% by mass shall pass through a 0.50 mm sieve
and MIN: 40% by mass shall pass through a 0.25 mm sieve |
| viii | Fine gari | MIN: 100% by mass shall pass through a 1
mm sieve and MAX: 40% by mass shall pass through a 0.5 mm sieve |
| ix | Medium gari | MIN: 100% by mass shall pass through a 1.25 mm sieve
and MAX: 40% by mass shall pass through 1.00 mm sieve |
| x | Coarse gari | MIN: 100% by mass shall pass through a 2
mm sieve and MAX: 40% by mass shall pass through a 1.25 mm sieve |
Edible Cassava Flour
Edible cassava (Manihot esculenta Crantz) flour is the product prepared from dried cassava chips or paste by a pounding, grinding or milling process, followed by sifting to separate the fibre from the flour. In case of edible cassava flour prepared from bitter cassava (Manihot utilissima Pohl), detoxification is carried out by soaking the tubers in water for a few days, before they undergo drying in the form of whole, pounded tuber (paste) or in small pieces
Standards will be as follows
| (i) | Moisture, % by mass (Not more than) | 13.0 |
| (ii) | Crude fibre, % (Not more than) | 2.0 |
| (ii) | Total Ash, %(Not more than) | 3.0 |
|
(iv) |
Acid insoluble ash in dilute HCL (percent on dry weight basis), Not more than | 0.5 |
| PARTICLE SIZE
Fine flour
|
Min: 90% shall pass through a 0.60 mm sieve |
|
| Course Flour | Min: 90% shall pass through a 1.20 mm sieve |
Roasted Bengal Gram Flour ( Chana Sattu)-(1)Sattu shall be obtained from clean, washed, dried and sound grains of gram (Cicer arietinum) after grinding of roasted and puffed form. It shall be of uniform colour, having characteristic taste, smell and flavour associated with the product. It shall be free from insect infestation, live and dead insects, insect fragments, mould or mites, and larvae; free from rodent hair and excreta; fermented and musty odour, or any objectionable odour. It shall also be free from extraneous matter or any other adulterant and fungal contamination.
Standards are as follows
| S.N | Characteristics | Requirement | |||||||||||||||||||||
| i | Moisture, % by mass, Not more than | 6.0 | |||||||||||||||||||||
| ii | Acid insoluble ash (dry basis), % by mass, Not more than | 0.5 | |||||||||||||||||||||
| iii | Alcoholic acidity, percent by mass, Not more than | 0.15 | |||||||||||||||||||||
| iv | Crude fibre(on dry basis), % by mass, Not more than | 3.0 | |||||||||||||||||||||
| v | Crude protein (Nx6.25), % by mass(on dry basis), Not less than | 20.0 | |||||||||||||||||||||
| vi | Particle size | 100% pass through
500 Micron mesh |
|||||||||||||||||||||
| vii | Uric acid (mg per kg), Not more than | 100 | |||||||||||||||||||||
| Ragi Flour
Ragi flour is the product obtained from dried mature grains of Eleusinecoracana L. Gaertn. through a process of milling. It shall be free from added colouring matter, flavouring substances, moulds, weevils, obnoxious substances, discolouration, and all other impurities except to the extent indicated below. It shall be free from rodent hair and excreta. Standards are as follows
|
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In the regulation SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS (2.9) the standards have been added for Mixed Masala Powder
- Mixed masala powder means the powder obtained from grinding clean and dried spices and herbs, including their extracts. It may contain ingredients such as edible starches, edible salt, dried fruits and vegetables or their products, edible vegetable oil and fats or their products, nuts and their products, cereals and pulses or their products, nutritive or non-nutritive sweeteners. It may also contain other ingredients suitable to the product.
- All the above ingredients should either be standardised or permitted for use in the preparation of other standardised food under Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011.
- The spices and herbs covered under Spices Board and Food Safety and Standards (Food or Health Supplements, Nutraceuticals, Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods and Novel Food) Regulations, 2016 may also be used. It shall be free from extraneous matter, mould growth, and insect infestation
- The category High Spice or Medium spice or Low Spice mixed masala powder shall be mentioned on the label. In addition, the name of the specific product such as Chana masala, Sambar Masala may also be mentioned. Salt content above 5% shall be declared on the label.
Standards are as follows
| S.N | Characteristics | Requirement | ||
| High spice mixed
masala powder |
Medium spice
mixed masala powder |
Low spice
mixed masala powder |
||
| i | Spice Content, per cent by mass (Minimum) | 85.0 | 40.0 | 25.0 |
| ii | Moisture, per cent by
mass(Maximum) |
10.0 | 10.0 | 10.0 |
| iii | Volatile oil, per cent volume by mass(on dry basis) (Minimum | 0.4 | 0.2 | 0.1 |
| iv | Non-volatile ether extract per cent by mass (on dry basis) (Minimum) | 10.0 | 5.0 | 3.0 |
| v | Acid Insoluble Ash per cent by mass (on dry basis) (Maximum) | 1.5 | 1.5 | 1.5 |
SPICE OLEORESINS
Spice Oleoresins are the volatile and non-volatile constituents of spices/ herbs. These shall be obtained by extraction of the spice/herb with permitted food grade solvent(s), either singly or in combination, followed by separation of solvent(s) and volatile portion. The non-volatile portion after separation of the solvent shall be added back to the volatile portion.
The permitted food grade solvents and residual limits are as follows
| S.No. | Solvent | Max Limit in ppm |
| i | Acetone | 30 |
| ii | Ethyl Acetate | 50 |
| iii | Hexane | 25 |
| iv | Isopropyl alcohol | 30 |
| v | Methyl alcohol | 50 |
| vi | Carbon dioxide | GMP |
| vii | Water | GMP |
| viii | Diethyl Ether | 2 |
| ix | Ethyl alcohol | GMP |
| x | Butan-1-ol | 2 |
| xi | Butan-2-ol | 2 |
| xii | Propan-1-ol | 1 |
| xiii | Methyl tert-butyl ether | 2 |
The draft regulations have also named 30 Spice Oleoresins along with their botanical name, the active component and the specified requirement these spices must meet with regard to Volatile Oil Content (VOC in ml/100gof oleoresin).
TEJPAT
Tejpat means the dried leaves of the tree Cinnamomumtamala, Nees and Ebermof
family lauraceae. It shall have characteristic aroma. It shall be clean and free from musty odour, off-flavour, mould growth, insect infestation, rodent contamination and other impurities except to the extent as per the requirements given below. It shall be free from admixture of leaves other than Tejpat.
Standards are as follows
| S.N | Characteristics | Requirement |
| i | Moisture content, percent by mass, on dry basis(Maximum) | 10.0 |
| ii | Extraneous matter, percent by mass, on dry basis (Maximum | 1.0 |
| iii | Shrivelled and discoloured leaves, percent by mass, on dry basis (Maximum) | 10.0 |
| iv | Cut and broken leaves, percent by mass, on dry basis(Maximum) | 20.0 |
| v | Insect bored and diseased leaves, percent by mass, on dry basis (Maximum) | 10.0 |
| vi | Twigs, leafstalk ,percent by mass, on dry basis(Maximum) | 5.0 |
| vii | Volatile oil content, (ml/100g) on dry basis(Minimum) | 0.5 |
| viii | Uric acid, mg/kg, on dry basis (Maximum) | 100.0 |
Explanations have been given in the regulation for the terms used in the table above
STAR ANISE
Star Anise means the dried mature fruit of the tree Illiciumverum Hook of the family Illiaceae. The fruit shall comprise of boat-shaped follicles arranged radially around a central stalk. The colour of star anise shall be brownish red or reddish brown. It shall have a characteristic odour and an aromatic, sweet and anise-like flavour. It shall be free from living and dead insects, moulds, insect fragments and rodent contamination visible to the naked eye.
The standards are as follows
| S.N | Characteristics | Requirement |
| i | Extraneous matter, percent by mass on dry basis(Maximum) | 1.0 |
| ii | Stalks, percent by masson dry basis(Maximum) | 3.0 |
| iii | Broken and abnormal fruits, percent by masson dry | 25.0 |
| iv | Moisture content, percent by masson dry basis(Maximum) | 10.0 |
| v | Acid insoluble ash, percent by mass on dry basis (Maximum) | 1.0 |
| vi | Volatile oil, per cent (ml/100 g) on dry basis (Minimum) | 8.0 |
Explanation has been given in the regulations for the terms used in the table above
In the regulation ‘Other substances for use in food products’ (3.3) in the category
Phyto or Plant Stanol (3.3.5) the existing paragraph will be replaced with the following:
“Phyto or Plant stanol esters may be added to the following products so as to allow users to easily restrict their consumption to maximum 3 g stanol per day through the use of either one portion containing maximum 3 g or three portions each containing 1 g and it shall be added subject to the table declaration under sub-regulation 48 of Regulation 2.4.5 of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011:-“.
This article does not contain all the details but some highlights of the standards proposed to be added to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
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