The FSSAI has notified the Food Safety and Standards (Food Products Standards and Food Additives) fourteenth Amendment Regulations, 2018 regarding standards for the following food products
- Date Paste
- Fermented Soybean Paste
- Cocoa mass or Cocoa/Chocolate Liquor and Cocoa Cake
- Vegetable Protein Products
- Thermally Processed Fruit Salad/Cocktail/Mix
- Harrisa (Red Hot Pepper Paste)
- Cocoa Powder
- Quick Frozen French Fried Potatoes
- Canned Chestnuts and Canned chestnut Puree,
- Edible Fungus Products
- Ginger (Sonth, adrak) and Ginger (Sonth, adrak) Powder
- Tomato Ketchup and Tomato Sauce
They shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regulations by 1st July 2019.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in regulation relating to FRUIT & VEGETABLE PRODUCTS (2.3) the following has been substituted, namely
2.3.2: Thermally Processed Fruit Salad/Cocktail/Mix
Description – Thermally Processed fruit salad/Cocktail/Mix (Canned, Bottled, Flexible pack and/ or Aseptically Packed) means the product
- prepared from the mixture of fruits
- such fruits may be fresh, frozen or canned;
- the fruit mixture is packed with water or other suitable liquid packing medium and may be packed with nutritive sweeteners and processed by heat in an appropriate manner before or after being sealed in a container so as to prevent spoilage
Quality factors
Packing Media – The product may be packed in any one of the following packing media
- Water― in which water is the sole packing medium
- Water and Fruit Juice― in which water and fruit juice(s) from the fruits used in the product are the liquid packing medium
- Fruit Juice― in which one or more fruit juice(s) from the fruits used in the product which may be strained or filtered is the liquid packing medium
- With Sugar(s) ― any of the above packing media may have one or more of the following sugars added, namely, sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose syrup, fructose, and fructose syrup.
Classification of packing media when sugars are added
- When sugars are added to fruit juice(s), the liquid media shall be not less than 10° Brix, and they are classified on the basis of the cutout strength as follows:
- Extra light sweetened: (name(s) of fruit)Juice Not less than 10° Brix and not more than 13.9° Brix;
- Lightly sweetened: (name(s) of fruit)Juice Not less than 14° and not more than 17.9° Brix;
- Heavily sweetened: (name(s) of fruit)Juice Not less than 18° and not more than 21.9° Brix;
- Extra heavy sweetened(name(s) of fruit)Juice Not less than 22° Brix
When sugars are added to water or water and one or more fruit juices the liquid media shall be classified on the basis of the cut-out strength as follows:
- Slightly Sweetened Water/ Extra LightSyrup Not less than 10° Brix and not more than 13.9° Brix;
- Light Syrup Not less than 14° Brix and not more than 17.9° Brix
- Heavy Syrup Not less than 18° Brix and not more than 21.9° Brix;
- Extra Heavy Syrup Not less than 22° Brix.
Quality Criteria
Colour– Canned Tropical Fruit Salad shall have a colour characteristic of the mixed processed fruit
Flavour -Canned Tropical Fruit Salad shall have normal flavour and odour characteristic for the particular blend of fruit
Texture– The texture of the fruit ingredient shall be appropriate for the respective fruits
Defects and Limits.-Canned Tropical Fruit Salad shall conform to the following limits:
S.No. Defects Limits
- Blemished fruit pieces(consisting of
pieces of fruit with dark surface areas,
spots penetrating the fruit and other
abnormalities) 2 pieces/100 g of drained fruit
- Peel (based on averages) (considered
a defect only when occurring on, or from
those fruits which are peeled) 6.5 cm²/500 g of total contents
- Seed Material and Extraneous Vegetative
Matter 2 g/500 g of total contents
Minimum Fill-The container shall be well filled with fruit and the product (including packing medium)shall occupy not less than ninety percent. of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C which the sealed container will hold when completely filled;
Minimum Drained Weight– The drained weight of the product shall not be less than fifty percent. of the weight of distilled water at 20°C which the sealed container will hold when completely filled.
Labelling
- For labeling of the product, the provisions of the Food Safety and Standards (Packaging and Labelling)Regulations, 2011 shall apply.
- In addition, the following shall be declared as part of the name or in close proximity thereto, as
- (i) When the packing medium is composed of water, or water and one or more fruit juices in which waterpredominates―”In water” or “Packed in the water”.
- (ii) When the packing medium contains water and one or more fruit juice(s), in which the fruit juice comprises fifty percent or more by volume of the packing medium, the packing medium shall be designated to indicate the preponderance of such fruit juice, as, for example―”(name of fruits) juice(s) and water”
- (iii)When the packing medium is composed solely of a single fruit juice―”In (name of the fruit) juice”
- (iv)When the packing medium is composed of two or more fruit juices―”In (name of fruits) juice”
- (v)When sugars are added to one or more fruit juices, it shall be mentioned as ―“Extra light sweetened: (name(s) of fruit) Juice”
or
“Lightly sweetened: (name(s) of fruit) Juice”
or
“Heavily sweetened: (name(s) of fruit) Juice”
or
“Extra heavy sweetened (name(s) of fruit)Juice”
- (vi)When sugars are added to water, or water and one or more fruit juices, it shall be mentioned as ―
“Slightly Sweetened Water/ Extra Light Syrup”
or
“Light Syrup”
or
“Heavy Syrup”
or
“Extra Heavy Syrup”
Standards for the following food products have been added
“2.3.56: Date Paste
- Description – Date paste means the product prepared from fruits of the date palm (Pheonix) that are sound, consistent in colour and texture, harvested at the stage of maturity, washed, pitted and capped.
- Dates used for making date paste shall be free from diseases and contain no parthenocarpic or unripe fruits. They shall be free from fermentation and mould, insects or insect fragments, eggs, larvae, dirt, and foreign matter.
- Date paste shall be soft and have no alteration in smell and flavour.
- It shall not contain whole or broken pits, stalks or extraneous fragments.
- The product shall be made from a single variety of dates or a blend of several varieties of dates.
- It shall also conform to the following standards, namely:
S. No | Characteristic | Requirements (in percent.) |
1. | Moisture % by weight | Not more than 20.0 |
2. | Total ash % by weight | Not more than 1.2 |
3. | Acid-insoluble ash % by weight | Not more than 0.1 |
Food Additives-No additives are allowed in the product
2.3.57: Fermented Soybean Paste
- Description-Fermented Soybean Paste is a fermented food whose essential ingredient is soybean from which trypsin inhibitor has been inactivated. The product is a paste type which has various physical properties such as semi-solid and partly retained shape of soybean.
- Essential Composition and Quality Factors
(A) Composition:
Basic Ingredients
- Soybean
- Salt
- Water
- Naturally occurring or cultivated microorganisms (Bacillus and/or Aspergillus spp., which are not pathogenic and do not produce toxins).
Optional Ingredients
- Grains and/or Flour as defined in sub-regulation 2.4 of Food Safety and Standards (Food ProductsStandards and Food Additives) Regulations, 2011
- Yeast and/or yeast extracts
- Lactobacillus and/or Lactococcus
- Distilled ethyl alcohol derived from agricultural products
- Nutritive sugars including honey as defined in sub-regulation 2.8 of Food Safety and Standards (FoodProducts Standards and Food Additives) Regulations, 2011
- Starch syrup
- Permitted Natural flavouring materials.
(B) Quality Factors
- The product shall have the flavour, odour, colour and texture characteristic of the product. It shall conform to the followings
S. No | Characteristics | Limits | |
Fermented soybean paste
manufactured with soybean only |
Fermented soybean paste manufactured with soybean and grains | ||
1. | Moisture % by weight
(maximum) |
60.0 | |
2. | 1.6 | 0.6 | |
3. | Amino nitrogen % by weight (minimum) | 0.3 | 0.12 |
Minimum Fill – The container should be well filled with the product which should occupy not less than ninety percent (minus any necessary headspace according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the value of distilled water at 20ºC which the sealed container will hold when completely filled.
2.3.58: Harrisa (Red Hot Pepper Paste)
Description
- Harissa or Red Hot Pepper Paste means the preserved pulp of fresh red hot pepper of the Capsicumannuum variety, concentrated and preserved using thermal treatment only.
- The product shall contain fresh red hot peppers of the Capsicum annuum variety, fresh garlic, coriander, caraway and salt. The peppers used in the preparation shall be sufficiently ripe, wholesome, free of spoilage, rot, and impurities and free of insects.
- The taste shall be typical to the product, spicy (hot), free from bitterness or burned taste or any other foreign taste.
- The smell shall be typical of the product and free of foreign smells.
- The final product shall be free of crusts and seeds using a 2 mm sieve
- It shall also conform to the following standards
S. No | Characteristic | Requirements (in
percent) |
1. | Total acidity % by weight (expressed as citric acid) of total dry residue | Not more than 3.6 |
2. | Dry extract % by weight (of total soluble solids excluding salt ) | Not less than 14.0 |
3. | Added salt % by weight(on dry weight basis) | Not more than 1.5 |
4. | Acid insoluble ash% by weight(of total weight of dry extract) | Not more than 0.15 |
- The container should be well filled with the product, which should occupy not less than ninety percent (minus any necessary headspace according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20˚C temperature, which the sealed container will hold when completely filled. Flexible containers should be filled as full as commercially practicable.
Food Additives.-No additives are allowed in the product covered by this Standard.
2.3.59: Vegetable Protein Products
Description
- Vegetable Protein Products means the food products produced by the reduction or removal of the major non-protein constituents (water, oil, starch, other carbohydrates) from vegetable materials other than single cell protein sources in a manner to achieve protein content forty percent. or more.
- It shall be prepared from clean, sound, plant material, free from foreign matter or from Vegetable Protein Products of lower protein content meeting the specifications contained in this standard.
- Carbohydrates including sugars, edible fats and oils covered under Food Safety and Standards (Food Products and Additives) Regulations, 2011, other protein products, vitamins and minerals, salt, herbs and spices may be addedas optionall ingredients.
- It shall also conform to the following standards
S. No | Characteristics | Requirements (in percent) |
1. | Moisture content | Not more than 10.0 |
2. | Crude Protein (N 6.25) (on dry weight basis) | Not less than 40.0 |
3. | Total Ash (on dry weight basis) | Not more than 10.0 |
4. | Residual Fat (by weight) | Compatible with GMP |
5. | Crude Fibre (on dry weight basis) | Not more than 10.0 |
2.3.60 Quick Frozen Fried Potatoes
Description
Quick Frozen Fried Potatoes are the product prepared from clean, sufficiently developed, sound tubers of the potato plantof the species Solanum tuberosum L.,Solanum Andigena L.and rhizomes of the sweet potato of the species Ipomoeabatatas. They shall have been sorted, washed, peeled or unpeeled, cut into strips, and treated as necessary to achievesatisfactory colour and fried or precooked in edible oil or fat prescribed under Food Safety and Standards (Food Productsand Additives) Regulations, 2011 or water blanched. The treatment, precooking and frying operations shall be sufficient to ensure adequate stability of colour and flavour. The product is subjected to a freezing process in appropriate
equipment until its temperature has reached -18oC at the thermal centre after thermal stabilization.Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, and dried glucose syrup), salt (Sodium Chloride), spices,herbs and condiments and batters may be added as optional ingredients.
The product shall be presented in one of the following styles:
- Straight cut– strips of potato with practically parallel sides and with smooth surfaces.
- Crinkle cut– strips of potato with practically parallel sides and in which two or more sides have a corrugated surface.
- Other Styles-Any other presentation of the product, distinctive from above two styles to be adequately described onthe label.
Dimension of Cross Section: The cross sectional dimensions of strips of quick frozen fried potatoes which have been cut on all four sides shall be uniform and not be less than 4 mm when measured in the frozen condition.
Designation Dimension in mm across the largest cut surface
Shoestring 4 upto 8
Medium more than 8 upto12
Thick cut more than 12 upto 16
Extra-large more than 16
A tolerance of 10% by length of non-conforming styles units applies, when specific lengths are not indicated. The product shall conform to the following requirements:
S. No | Characteristic | Requirements |
1. | Moisture content % (m/m) (Maximum) | 78.1 |
2. | Free Fatty Acid content in the oil extracted % (m/m as oleic acid) (Maximum) | 1.5 |
3. | Frying defects(burnt pieces-any unit which is dark brown to black) % (m/m)
(Maximum) |
0.5 |
2.3.61 Canned Chestnuts and Canned Chestnut Puree
Description
- Canned chestnut is the product (i) prepared from fresh, sound, mature chestnuts of varieties conforming to thecharacteristics of the species Castaneacrenata Sieb et Zucc. (Japanese chestnut) or Castanea sativa Miller (Europeanchestnut) which shall be shelled and may be pellicled or unpellicled. (ii) packed with or without water which may or maynot contain sugars, seasonings and other ingredients appropriate to the product. (iii)processed by heat in anappropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage
- It may contain “salt” (sodium chloride) in an amount not exceeding 1 percent of total net contents.
Canned chestnut puree is the product (i) pureed by sieving, or other mechanical means in order to obtain a fruit pulpfrom chestnuts, as defined at (a) (i) above; (ii) packed with or without sugars and other ingredients appropriate to theproduct; and (iii) heat processed by a procedure as defined above in (a) (iii).
It may contain “sugars”, as listed in 3(i) (b). They shall amount to not more than 2 percent of total net contents. It maycontain “salt” (sodium chloride) in an amount not exceeding 1 percent of total net contents.
Styles
Canned Chestnuts– Canned chestnuts may be packed in the following styles:-
- Whole – whole chestnuts which are pellicled or unpellicled and/or trimmed into a practical tetrahedron
- Brokens – small pieces which may not be uniform in size and/or shape.
Canned Chestnut Puree
- Sweetened – with added sugars
- Unsweetened – without added sugars; not less than 10 percent total soluble solids (10° Brix).
Other Styles
The product may be presented in any other presentation provided it:
- is sufficiently distinctive from other forms of presentation laid down in this standard
- meets all other requirements of this standard
- is adequately described on the label to avoid confusing or misleading the consumer.
Essential Composition & Quality Factors
Packing Media– Where a packing medium is used, it may consist of:
- Water – in which water is the sole packing medium
- Water which may have one or more of the following nutritive sweeteners as prescribed in Food Safety &Standards (Food Product Standards and Food Additives) Regulation, 2011: sucrose, invert sugar syrup, dextrose,dried glucose syrup, glucose syrup, fructose, fructose syrup, honey.
- Brine- Water in which common salt is added.
Classification of packing media when nutritive sweeteners are added
When nutritive sweeteners are added to water, the liquid media shall be classified on the basis of the cut-out strength as follows:
Slightly sweetened water/ Not less than 10° Brix but less than 14° Brix
Extra light syrup
Light syrup – Not less than 14° Brix but less than 18° Brix
Heavy syrup – Not less than 18° Brix but less than 22° Brix
Extra Heavy syrup – Not less than 22° Brix
The cut-out strength for any packing medium shall be determined on average, but no container may have a Brix value lower than that of the next category below.
Quality Criteria
- Colour: When colour is not added, canned chestnuts or canned chestnut puree shall have a normal colourcharacteristic of the varieties used. Browning and discolouration shall be regarded as defects.
- Flavour: Canned chestnuts or canned chestnut puree shall have a normal flavour and odour free from flavoursand odours foreign to the products.
- Texture: Canned chestnuts shall have a reasonably uniform thick texture and shall not be excessively firm norunreasonably soft. Canned chestnut puree shall have a uniform consistency and particle size.
- Uniformity of size: Whole – in 95 percent, by count, of units that are most uniform in size, the weight of thelargest unit shall be no more than twice the weight of the smallest unit.
(Defects and Allowances
The products shall be substantially free from defects such as harmless plant material, shell, pellicle (in pellicled styles),blemished units, split and broken units (in whole styles) and discoloured units. Slight syneresis in canned chestnut pureeshould not be regarded as a defect. Certain common defects shall not be present in amounts greater than the following
limitations:
-Not more than 14 percent by mass of chestnuts on the net drained weight
-Not more than 20 percent of chestnuts which are not whole on the net drained weight for the style “whole”
Minimum Fill
The container shall be well filled with chestnuts or chestnut puree and the product (including packing medium) shalloccupy not less than 90 percent of the water capacity of the container. The water capacity of the container, is the volumeof distilled water at 20°C which the sealed container will hold when completely filled.
Minimum Drained Weight
The drained weight of the product packed with liquid packing medium shall be not less than the following percentages,calculated on the basis of the weight of distilled water at 20C which the sealed container will hold when completelyfilled:
– Not less than 300 ml of water capacity of the container 60%
– Less than 300 ml of water capacity of the container 55%
The requirements for minimum drained weight shall be deemed to be complied with when the average drained weight ofall containers examined is not less than the minimum required, provided that there is no unreasonable shortage inindividual containers.
Food Additives -No additives are allowed in the product covered by this Standard.
Labelling
The product covered by this Standard shall be labelled in accordance with the Food Safety and Standards (Packaging &Labelling) Regulation, 2011. In addition the name of packing media shall be declared as part of the name or in closeproximity thereto, as:
- when the packing medium is composed of water, the packing medium shall be declared as:
“In water” or “Packed in water”.
- When nutritive sweeteners are added to water, the packing medium shall be declared as:
“Slightly Sweetened Water/ Extra Light Syrup”
or
“Light Syrup”
or
“Heavy Syrup”
or
“Extra Heavy Syrup”
- When salt is added to water, the packing medium shall be declared as: “Brine”
2.3.62 EDIBLE FUNGI PRODUCTS
Description
Edible Fungi Products means products prepared from fresh edible fungi. The products may be dried edible fungi(including freeze-dried fungi, fungi grits, fungi powder), pickled fungi, salted fungi, fermented fungi, fungi in vegetableoils, quick frozen fungi, sterilized fungi, fungi extract, fungi concentrate and dried fungi concentrate.
Edible fungi products shall be clean, undamaged, free, as far as possible, of maggot damage and possess the flavour andtaste appropriate to the species.
Edible Fungi products may contain salt (sodium chloride), vinegar, spices and herbs, sugars (any carbohydratesweetening matter), refined edible vegetable oil, refined edible animal fat, butter, milk, milk powder, cream, water or anyother suitable ingredients whose standards are prescribed in Food Safety & Standards (Food Product Standards and FoodAdditives) Regulations, 2011.
General Requirements
Styles
- The products may be presented in various styles, e.g. whole with stalks, whole caps(buttons) without stalks, slices, pieces and stalks, grits, powder or concentrate.
Other Styles– The product may be presented in any other presentation provided it:
- is sufficiently distinctive from other forms of presentation laid down in this standard;
- meets all relevant requirements of this standard, including requirements relating to limitations on defects, drained weight, and any other requirements in this standard which are applicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision
- is adequately described on the label to avoid confusing or misleading the consumer.
Composition
Except in the case of fungi products consisting entirely of caps or where the addition of stalks is stated on the label in accordance with the labeling provisions, the number of stalks shall not exceed the number of caps.
Specific Requirements
Dried fungi mean the product obtained by drying edible fungi of one species, whether whole or sliced. It shall conform to the following requirements:
S No. | Requirements | Limits |
1. | Water Content % m/m (Maximum) | |
a. Freeze-dried fungi | 6.0 | |
b. Dried (other than freeze-dried) fungi | 12.0 | |
c. Dried fungi Shii-ta-ke | 13.0 | |
2. | Mineral impurities % m/m (Maximum) | 2.0 |
3. | Organic impurities of vegetable origin % m/m (Maximum) except for Shii-take mushrooms. | 0.02 |
Shii-take mushrooms | 1.0 | |
4. | Content of maggot damaged fungi % m/m(Maximum) | |
a. Fungi | 1.0 % of total damage including not more than 0.5 % serious damage | |
b. Crushed fungi | 6.0 | |
c. Carbonized fungi | 2.0 | |
d. Damaged fungi | 20.0 |
Fungi Grits & Fungi Powder
Fungi grits means coarsely ground dried edible fungi of one species. Fungi Powder means dried edible fungi ofone species ground so finely as to allow the powder to pass through a sieve having a 200 microns mesh. It shallconform to the following requirements:
S. No | Requirements | Limits |
1. | Water Content % m/m(Maximum) | |
a. fungi grits | 13.0 | |
b. fungi powder | 9.0 | |
2. | Mineral impurities % m/m (Maximum) | 2.0 |
Pickled Fungi means fresh or previously preserved edible fungi of one or more species appropriately prepared afterprevious cleaning, washing and blanching, soaked in vinegar and with or without the addition of salt, spices, sugars, vegetable oils, acetic, lactic, citric or ascorbic acid, and then pasteurized in hermetically sealed containers. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m(Maximum) | 2.5 |
2. | Sugars % m/m (Maximum) | 2.5 |
3. | Vinegar (expressed as acetic acid) % m/m (Maximum | 2.0 |
4. | Mineral impurities % m/m(Maximum) | 0.1 |
5. | Organic impurities of vegetable origin % m/m (Maximum) | 0.02 |
6. | Content of maggot damaged fungi % m/m(Maximum) | 1.0% of total damage including not more than 0.5 % serious damage |
Fermented Fungi means fresh edible fungi of one species preserved by salt and by lactic acid fermentation. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Lactic acid, (naturally occurring) % m/m (Minimum) | 1.0 |
2. | Salt (sodium chloride) % m/m | 3.0-6.0 |
3. | Mineral impurities % m/m(Maximum) | 0.2 |
4. | Organic impurities of vegetable origin % m/m(Maximum | 0.1 |
5. | Content of maggot damaged fungi % m/m (Maximum) | 4.0 |
Fungi in Olive Oil and other Vegetable Oils means edible fungi either fresh or previously salted, of one species, wholeor sliced, packed in airtight containers in olive oil or other edible vegetable oil and heat treated to a degree to ensure the resistance of the product to spoilage. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m | 1.0 |
2. | Mineral impurities % m/m(Maximum) | 0.1 |
3. | Organic impurities of vegetable origin % m/m(Maximum | 0.02 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not more than 0.5 % serious damage |
Quick Frozen Fungi means fresh edible fungi of one species which, after cleaning, washing and blanching, aresubjected to a freezing process in appropriate equipment. This freezing operation shall be carried out in such a waythat the range of temperature of maximum crystallization is passed quickly. The quick-freezing process shall not beregarded as complete unless and until the product temperature has reached -18oC (0oF) at the thermal centre after thermal stabilization. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Mineral impurities % m/m(Maximum) | 0.2 |
2. | Organic impurities of vegetable origin % m/m(Maximum | 0.02 |
3. | Content of maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not more than 0.5 % serious damage |
Sterilized Fungi means edible fungi, either fresh, salted or frozen, of one or more species, whole or sliced, packedin airtight containers in water and salt, and heat treated to a degree to ensure the resistance of the product to spoilage. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m | 2.0 |
2. | Mineral impurities % m/m(Maximum) | 0.2 |
3. | Organic impurities of vegetable origin % m/m(Maximum | 0.02 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0 % of total damage including not
more than 0.5 % serious damage |
Fungi Extract and Fungi Concentrate
Fungi Extract means a product concentrated from fresh edible fungi juice or from dried fungi water of edible fungi of oneor more species with the addition of salt and which is concentrated to 7% of the salt-less extract.
Fungi concentrate means a product concentrated from fresh edible fungi juice or from dried fungi water of edible fungi of one or more species with the addition of salt and which is concentrated to 24% of the salt-less extract. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m | 20 |
2. | Mineral impurities | None |
3. | Organic impurities of vegetable origin | None |
Dried Fungi Concentrate means the dried product obtained from fungi extract or fungi concentrate. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Water Content % m/m(Maximum) | 9.0 |
2. | Salt (sodium chloride) % m/m | 5.0 |
3. | Mineral impurities | None |
4. | Organic impurities of vegetable origin | None |
Salted Fungi(semi-processed product) means fresh edible fungi of one species, either whole or sliced, preserved in brine after previous cleaning, washing, and blanching. It shall conform to the following requirements:
S. No | Requirements | Limits |
1. | Salt (sodium chloride) % m/m | 15.0-18.0 |
2. | Mineral impurities % m/m(Maximum) | 0.3 |
3. | Organic impurities of vegetable origin % m/m(Maximum | 0.05 |
4. | Maggot damaged fungi % m/m (Maximum) | 1.0% of total damage including not more than 0.5% serious damage |
Definition of Defects
Damaged fungi means fungi with more than a quarter of the cap missing
Carbonized fungi means whole or cut dried fungi with traces of carbonization on their surface
Crushed fungi means parts of fungi passing through a sieve having a 15 x 15 mm mesh for fresh fungi and a 5 x5 mm mesh for dried fungi.
Spoiled fungi means fungi which are brownish or rotten as a result of the attack by microorganisms and/or mould
Maggot damaged fungi means fungi having holes caused by maggots
Seriously maggot damaged fungi means fungi having four or more holes caused by maggots
Fallen off stalks means stalks separated from the caps.
Organic impurities of vegetable origin means admixtures of other edible fungi, parts of plants such as leaves and pine needles
Mineral impurities means those substances which, after ashing, remain as insoluble residues in hydrochloricacid
Labelling
The product covered by this Standard shall be labeled in accordance with the Food Safety and Standards (Packaging &Labelling) Regulation, 2011. In addition, the following shall be declared as part of the name or in close proximity thereto, as:
- The terms “fungi” may be replaced by the terms genus or species, e.g. “mushroom” or “mushrooms” for thegenus Agaricus. The method of processing to which the product has been subjected, e.g. “dried”, “sterilized” or”quick-frozen”, shall be indicated on the label.
- In the case of dried, salted, quick-frozen, fermented, pickled and canned fungi, the common name of the speciesof fungi shall be stated in addition to the word “fungi”. The scientific name of the species shall also be stated.
- In the case of fungi products consisting of more than one species of fungi, the word “mixed” shall be indicatedon the label.
- In the case of fungi products made from fungi other than fresh fungi, there shall be a statement on the labelindicating the method of processing to which the fungi used in the preparation of the final product have beensubjected.
- Where salted fungi are used for the preparation of other fungi products, there shall be a statement on the labelindicating that salted fungi have been used.
- If stalks have been added to fresh fungi or fungi products, the words “stalks added” shall appear on the label.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in the category (2.3.27) relating to Tomato Ketchup and TomatoSauce,in the standards specified therein, for the entry against
‘Acidity as acetic acid’ the following entry shall be substituted, namely: – “Not less than 0.2 percent”.
In regulation 2.7 relating to “SWEETS & CONFECTIONERY, the following standards have been added
2.7.6 Cocoa Powder
Description
- Cocoa powder shall be the material obtained by mechanical transformation into powder form ofcocoa press cake or cocoa mass resulting from the partial removal of fat from the ground nib of well-fermented soundroasted beans of Theobroma cacao
- It shall be in the form of powder, having characteristic taste and flavour.
- It shall be free from dirt, filth, deleterious substances, adulterant and added colouring matter and shall also be free from rancidity, off-flavour, mould growth, and insect infestation.
- It shall also conform to the following standards
S. N | Characteristics | Requirements (in percent) | ||
Cocoa Powder | Fat reduced cocoa powder (Medium fat) | Highly Fat
reduced cocoa powder (Low fat) |
||
1. | Moisture content by weight | Not more than 7.0 | Not more than 7.0 | Not more than 7.0 |
2. | Cocoa butter by weight (on dry basis ) | Not less than 20.0 | Not less than10.0-
Not more than 20.0 |
Not more than10.0 |
3. | Acid insoluble ash by weight (on moisture and fat-free basis) | Not more than 1.0 | Not more than 1.0 | Not more than 1.0 |
4. | Alkalinity of total Ash as K2O by weight (on moisture and fat-free basis) | Not more than 12.0 | Not more than 12.0 | Not more than12.0 |
5. | Crude fibre by weight (on moisture and fat-free basis) | Not more than 7.0 | Not more than 7.0 | Not more than 7.0 |
2.7.7: Cocoa mass or Cocoa/Chocolate Liquor and Cocoa Cake
Description
- Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor means the product prepared by cocoa beans, the seeds of Theobroma cacao by adequate grinding of clean, practically shell free nibs (cotyledons) with or without roasting, and with or without removal or addition of any of its constituents.
- Cocoa Cake is the product obtained by partial or complete removal of fat from cocoa nib or cocoa mass.
- The products shall have their characteristic colour, odour, and flavour and shall be free from any added colouring matter, flavour, or added fats other than Cocoa butter.
- It shall also conform to the following standards
S.N | Characteristics | Requirements (in percent.) | ||
Cocoa Mass | Cocoa Cake | |||
1. | Moisture content by weight | Not more than 10.0 | Not more than 10.0 | |
2. | Cocoa Shell and
Germ % by weight |
Calculated on the fat free drymatter
|
Not more than 5.0 | Not more than5.0 |
Calculated on an alkali free basis(for cocoa shellonly) | Not more than 1.75 | Not more than 4.5 | ||
3. | Cocoa Butter % by weight | 47.0 -60.0 | Not applicable | |
4. | Alkalinity of total Ash as K2O % by
weight (on moisture and fat-free basis) |
Not more than 12.0 | Not more than 12.0 | |
5. | Acid-insoluble ash % (on moisture and
fat-free basis) |
Not more than 1.0 | Not more than 1.0 | |
6. | Crude fibre % by weight (on moisture
and fat-free basis) |
Not more than 7.0 | Not more than 7.0 |
- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 in the category (2.9.11), for the words “GINGER (SONTH, ADRAK)” will be substituted with -“Dried Ginger (Sonth, Dried Adrak)”.
- In sub-regulation 2.9.11, in Clause 2 relating to Ginger (Sonth, Adrak) Powder, in the standards specified therein, for the entry against ‘Volatile Oil content’ the following shall be substituted as – “Not less than 1.0 percent”
- for the entry against ‘Cold water soluble extract (on dry basis)’ the following shall be substituted as -“Not less than 10.9 percent”
In regulation 2.11 relating to “OTHER FOOD PRODUCTS AND INGREDIENTS”,
Category (2.11.6) relating to “LOW AND HIGH FAT COCOA POWDER”, shall be omitted.
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