Appendix a : List of Food Additives

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Appendix A : List of Food Additives

Use of Food Additives in Food Products: Food products may contain additives as specified in the Regulations and in the following tables

Table 1 List of food additives for use in bread and biscuits

Sl. Name of additive Bread Biscuits No. 1 2 3 4 A. Acidity regulators 1 Sodium fumarate GMP GMP 2 Potassium malate GMP GMP 3 Sodium hydroxide GMP GMP 4 Acetic acid or Lactic acid 2500 ppm max GMP 5 Citric acid - GMP 6 Malic acid - GMP 7 Tartaric acid - GMP

Emulsifying and stabilizing agents listed Emulsifying and stabilizing agents singly or in B. - in regulation 3.1.6 combination suitable for this product may be used.

1 Sucroglycerides - 1000 ppm max 2 Hydroxy Propyl methyl cellulose GMP GMP 3 Sucrose esters of fatty acids GMP GMP Di- Acetyl tartaric acid esters of mono and di- 4 GMP 10000 ppm max glycerides 5 Guar gum 5000 ppm max - 6 Sorbitol GMP - 7 Lecithin GMP - 8 Glycerine GMP - 9 Glycerol monostearate GMP - Sodium steroyl 2 lactylate of 10 Calcium steroyl 2 lactylate 5000 ppm max - (Singly or in combination)

Polyglycerol esters of fatty acids and polyglycerol 11 2000 ppm max - esters of interesterified recinoleic acid C. Improver 100 ppm max (on flour 1 Fungal alpha amylase - mass basis) 2 Bacterial amylase GMP GMP 3 Amylases and other enzymes - GMP 2500 ppm max (on flour 4 Ammonium persulphate - mass basis)

2500 ppm max (on flour 5 Calcium phosphate - mass basis)

5000 ppm max (on flour 6 Calcium carbonate - mass basis)

50 ppm max (On flour 7 Potassium bromate and/or Potassium iodate - mass basis) D. Flour treatment agent 500 ppm max (on flour 1 Ammonium chloride - mass basis)

90 ppm max (on flour 2 L- cystein mono hydrochloride - mass basis)

2500 ppm max (on flour 3 Ammonium phosphate - mass basis) 4 Benzoyl peroxide 40 ppm max 40 ppm max As per regulation 6.1.5 E. Antioxidant -

1 Ascorbic acid GMP GMP Preservatives/ Mould inhibitors singly or in F. combination 1 Calcium or sodium propionate 5000 ppm max - Sorbic acid or its Sodium, Potassium or Calcium salts 2 1000 ppm max - (calculated as sorbic acid) 3 Acid calcium phosphate 10000 ppm max - 4 Sodium diacetate 4000 ppm max - 5 Acid sodium pyrophosphate 5000 ppm max - Colours (can be used singly or in combination within G. the specified limits) a. Natural 1 Chlorophyll - 2 Caramel - 3 Curcumin or turmeric - 4 Beta carotene - 5 Beta apo-8 carotenal - GMP 6 Methyl ester of Beta apo-8 carotenic acid -

7 Ethyl ester of Beta apo-8 carotenic acid - 8 Canthaxanthin - 9 Riboflavin, Lactoflavin - 10 Annato - 11 Saffron - b. Synthetic 1 Ponceau 4R - 2 Carmoisine - 3 Erythrosine - 4 Tartrazine - 100 ppm max (singly or in combination) 5 Sunset Yellow FCF - 6 Indigo carmine - 7 Brilliant blue FCF - 8 Fast green FCF - H. Artificial sweeteners (Singly) 1 Aspartame 2200 ppm max 2200 ppm max 2 Acesulphame K 1000 ppm max 1000 ppm max 3 Sucralose 750 ppm max 750 ppm max I. Leavening agents 1 Baking powder GMP GMP 2 Ammonium bi-carbonate GMP GMP 3 Ammonium carbonate 5000 ppm max 5000 ppm max J. Flavours

Natural flavours and natural flavouring substances/ 1 Nature identical flavouring substances/ Artificial - GMP flavouring substances

K. Flavour improver/ enhancer - GMP L. Nutrient 1 Calcium and ferrous salts - GMP 2 Potassium iodate - GMP M. Dough conditioners 1 Sodium bisulphite - GMP 2 Sodium metabisulphite - GMP N. Yeast GMP GMP O. Jellifying agents - GMP

Table 2 List of Food Additives for use in Foods

dditives dditives amun mix, jalebi mix, mix, jalebi mix, amun j Sl. No. Sl. A Snacks/ Savouries (Fried (Fried Savouries Snacks/ Bhujia, Chiwda, Products):- Kadubale, Dalmoth, & Spiced Kharaboondi, chips banana Fried dals, products fried similar and name by any sold (Carbohydrates Sweets product Milk and based Mysore Halwa, based):- Jalebi, Ladoo, Boondi Pak, Gulab Peda, Burfi, Khoya and Rasogolla Jamun, Similar milk product based by sold name any sweets idli such as mixes Istant upma mix, dosa mix, mix, pongal mix, gulab mix, puliyogare vada mix, mix, .etc vada based and Pulses Rice Papads Beverages Ready-to-Serve based Tea/Coffee gum Bubble gum/ Chewing free Sugar based/ Sugar confectionery Chocolates syrup for Synthetic dispensers Lozenges 1 2 3 4 5 6 7 8 9 10 11 12 A Antioxidants 1 Tocopherol GMP GMP ------2 Lecithin GMP GMP ------250 3 Butylated hydroxy anisole (BHA) 200 ppm max 200 ppm max - - - ppm - - - - max Tertiary butyl hydro quinone 4 200 ppm max 200 ppm max ------(TBHQ) B Emulsifier/ Stabiliser 1 Methyl cellulose 0.5% max 0.5% max ------2 Carboxymethyl cellulose 0.5% max 0.5% max ------2% max (in sugar boiled 3 Gellan gum ------confectionery only) C Preservatives Sorbic acid and its sodium, 300 0.1% 1 potassium and calcium salts - 1000 ppm max 0.5% max ppm - - - - - max (calculated) as sorbic acid max 2 Benzoic acid - 300 ppm max ------

D Anticaking agents Carbonates of calcium and 1 ------Magnesium

Phosphates of calcium and 2 ------Magnesium Not more than 2.0% max, Silicates of Calcium, Magnesium, 3 - - singly or in ------or Sodium or Silicon dixoide combination Myristates, palmitates or stearates 4 of aluminium, ammonium, calcium, ------potassium or sodium

E Arificial sweeteners (singly) 10000 2000 3000 600 10000 ppm 1 Aspertame - 200 ppm max - - ppm ppm ppm - ppm max max max max

5000 500 1500 600 3500 ppm 2 Acesulphame K - 500 ppm max - - ppm ppm ppm - ppm max max max max

3000 500 450 3000 ppm 3 Saccharin Sodium - 500 ppm max - - - ppm ppm ppm - max max max max 1500 600 4 Sucralose - 750 ppm max - - - - - ppm ppm max F Polyols (singly or in combination) 1 Sorbitol - GMP - - - GMP GMP GMP - GMP 2 Manitol - GMP - - - GMP GMP GMP - GMP 3 Xylitol - GMP - - - GMP GMP GMP - GMP 4 Isomalt - - - - - GMP GMP GMP - GMP 5 Lactitol - - - - - GMP GMP GMP - GMP 6 Maltitol - - - - - GMP GMP GMP - GMP

G Glazing agents 1 Shellac ------2 Beeswax (white and yellow) ------3 Candelilla wax ------GMP - - 4 Gum arabic ------5 Pectin ------H Bulking agents 1 Polydextrose A and N ------GMP - - I Miscellaneous 1 Sodium bicarbonate - - GMP ------2 Sodium acetate - - GMP ------3 Tartaric acid - - GMP ------4 Citric acid - - GMP ------5 Malic acid - - GMP ------

Table 3 Food Additives in Foods not specified

Flavour S. Name of the Emulsifiers/ Anticaking Improver/ Colours Preservatives enhancer Acid regulators Antioxidants No. product Stabilisers agents Leavening agents s

1 2 3 4 5 6 7 8 9 10 1 Desert jelly Carageenan GMP - - - - Carageenan- Singly- GMP Pectin- Singly- GMP, Mono diglycerides of Dairy based drinks, fatty acids – flavoured and/ or Singly – GMP, fermented (e.g lecithin – Singly chocolate, milk, GMP sodium 2 ------cocoa, eggnog) alginate and UHT sterilized milk calcium alginate – shelf life more than singly GMP, three months Xantham Gum, singly- GMP, Microcrystalline cellulose singly GMP, Guar Gum- Singly - GMP Titanium Dioxide 100 ppm maximum, Ponceau 4R Sodium Powdered Soft carmoisine/ Aluminium Drink concenterate Erythrosine/ 3 - - - Silicate – - - - mix/ fruit beverage Tartrazine/ Sunset 0.5% drink Yellow FCF/ Indigo maximum Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum

Di- Sodium 5 Guanatat Soups, Bullions and e (Di– 4 ------Taste Makers Sodium 5- Inosinate )- GMP

Ponceau 4R/ carmoisine/Erythros ine/ Custard Powder, Tartrazine/Sunset Jelly Crystal, 5 Yellow FCF/ Indigo ------icecandy, Thread, Carmine/ Brilliant Candies, Wafers Blue FCF/ fast green FCF-100 ppm maximum

Ponceau 4R/carmoisine/ TBHQ Erythrosine/ Edible Gums ( (tertiary Flavour Emulsion, Tartrazine/ Arabic and butyl hydro Flavour Paste ( for Sunset Yellow FCF/ Benzoic Acid Gum ghatti), quinone and 6 carbonated and Indigo Carmine/ including salt glycerols esters of - - - - BHA non carbonated Brilliant Blue FCF/ thereof GMP wood rosins (butylated water only) fast green FCF 100 (ester gum ) - hydroxyl ppm maximum as GMP anisole) – per instructions on max 0.01% the label

Sausages and Sausage meat Sulphur dixoide- 450 7 containing raw ------ppm max meat, cereals and condiments

Corn flour and such Sulphur dixoide- 100 8 ------like starches ppm max

Sulphur dixoide- 450 9 Corn syrup ------ppm max

Canned rasgolla (the cans shall be internally lacquered 10 - Nisin-5 ppm maximum ------with sulphur dioxide resistant lacquer)

Sulphur dixoide- 1000 11 Gelatin ------ppm max

Sulphur dixoide- 70 12 Beer ------ppm max

Sulphur dixoide- 200 13 Cider ------ppm max

Sulphur dixoide- 450 14 Alcoholic wines ------ppm max

Sulphur dixoide- 350 15 Non Alcoholic wines ------ppm max

Sulphur dixoide- 70 ppm Ready-to-serve 16 - max or Benzoic acid------beverages 120 ppm max

Benzoic acid- 120 ppm 17 Brewed ginger beer ------max

Benzoic Acid- 450 ppm 18 Coffee extract ------maximum

Danish tinned Benzoic Acid- 50 ppm 19 ------caviar maximum

Sulphur dioxide- 2000 20 Dried ginger ------ppm maximum

Sorbic Acid including Sodium, Potasium and 21 Flour confectionery - Calcium Salt Calculated ------as Sorbic Acid)- 1500 ppm maximum Sorbic Acid- only Smoked fish (in wrapper may be 22 ------wrappers) impregnated with Sorbic Acid Dry mix of Sulphur dioxide- 100 23 ------rasogollas ppm maximum

Sorbic Acid- 1500 ppm 24 Preserved chapatis ------maximum Sorbic acid and its sodium potassium and calcium salts (calculated as sorbic acid)-1000 ppm maximum or 25 Fat spread ------Benzoic Acid and its sodium and potassium salts (Calculated as benzoic acid) or both- 1000 ppm maximum

Potassium Sorbate (Calculated as Sorbic 26 Prunes ------Acid)- 1000 ppm maximum

Ammonia Carbonate- Baked food 5000ppm maximum 27 confections and - Ammonium Bi------baked foods carbonate- GMP, Baking powder-GMP

Sodium Diacetate- Flour for baked 28 - 2500ppm maximum or ------foods Methyl propyl hydroxy

Benzoate- 500 ppm maximum

Fruit, fruit pulp or juice (not dried) for conversion into jam 29 ------or crystallised glace or cured fruit or other products

Sulphur dioxide- 2000 (a) Cherries ------ppm maximum

(b) Strawsberries Sulphur dioxide- 2000 and ------ppm maximum Raspberries

Sulphur dioxide- 1000 (c) Other fruits ------ppm maximum

(d) Dehydrated Sulphur dioxide- 2000 ------Vegetables ppm maximum

Nisin-12.5 ppm 30 Paneer ------maximum

Sodium Bacterial Amylase Sucroglycerides Sorbic Acid including fumarate, Baking Powder, (only In cakes), Sodium, Potassium and Potassium Ammonium Hydroxypropyl 31 Cakes and Pastries - Calcium Salt (Calculated - - Malate, bicarbonate- - Methyl Cellulose, as Sorbic Acid)- 1500 Sodium GMP, Ammonium Sucrose esters of ppm maximum hydroxide- Carbonate- 500 fatty acids- GMP GMP ppm maximum

Prepacked Coconut 32 - Nisin-5000 IU maximum ------Water

33 Canned Rasogula - Nisin-5.0 ppm maximum ------

Table 4 List of food additives for use in edible oils and fats

Table margarine/ Bakery and Edible vegetable Name of food additive Tallow Lard industrial oils and fats Margarine/ Fat spread

1 2 3 4 5 6 A Antioxidant (Singly or in combination) 1 Lecithin GMP GMP GMP GMP 2 Ascorbic acid GMP GMP GMP GMP

Propyl gallate, ethyl gallate, Octyl gallate, Dodecyl gallate or 100 ppm max 100 ppm max 100 ppm max 200 ppm max 3 a mixture thereof

4 Butylated Hydroxy Anisole (BHA) 200 ppm max 200 ppm max 200 ppm max 200 ppm max

Any combination of propyl gallate, BHA within limits of 5 200 ppm max 200 ppm max 200 ppm max 200 ppm max gallate and BHA

6 Natural and synthetic tocopherols GMP GMP GMP GMP

7 Ascorbyl palmitate/ stearate singly or in combination 500 ppm max 500 ppm max 500 ppm max 500 ppm max

GMP GMP GMP GMP 8 Citric acid, Tartaric acid, Gallic acid

9 Resin guinace 100 ppm max 100 ppm max 100 ppm max 500 ppm max

10 TBHQ 200 ppm max 200 ppm max 200 ppm max 200 ppm max

B. Antioxidant Synergist

1 Sodium citrate GMP GMP GMP GMP

2 Isopropyl citrate mixture 100 ppm max, 100 ppm max, 100 ppm max, 100 ppm max, 3 Phosphoric acid Singly or in Singly or in Singly or in Singly or in 4 Monoglyceride citrate combination combination combination combination C. Antifoaming agents Dimethyl polysiloxane singly or in combination with silicon 1 10 ppm max 10 ppm max 10 ppm max - dioxide D. Emulsifying agents 1 Mono and di glycerides of fatty acids - - - GMP

Mono and di glycerides of fatty acids esterified with acetic, 10g/kg max 2 acetyl tartric, citric, lactic, tartaric acids and their sodium - - -

and calcium salts

3 Lecithin - - - GMP

4 Polyglycerol esters of fatty acids - - - 5g/kg max

5 1,2- Propylene glycol esters of fatty acids - - - 20g/kg max

10g/kg max 6 Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate - - -

10g/kg max 7 Sucrose esters of fatty acids - - -

E. Preservatives (Singly or in combination)

1 Sorbic acid - - - 1000 mg/kg max: Sodium/ Potassium/ Calcium sorbate expressed as Sorbic Table maragrine/ 2 - - - acid Fat spread

3 Benzoic acid - - -

4 Sodium/ Potassium/ benzoate expressed as Benzoic acid - - -

F. Natural colours

25 mg/kg max: 1 Beta carotene - - - Table maragrine/ Fat spread

20 mg/kg max: 2 Annatto extracts (as bixin/ norbixin) - - - Table maragrine/ Fat spread

5 mg/kg max: 3 Curcumin or turmeric (As curcumin) - - - Table maragrine/ Fat spread

25 mg/kg max: 4 Beta - apo - 8' - carotenal - - - Table maragrine/ Fat spread

25 mg/kg max: 5 methyl and ethyl esters of beta - apo - 8' - carotenoic acid - - - Table maragrine/ Fat spread

G. Acidity regulators

GMP: Table 1 Citric acid - - - maragrine/ Fat spread

GMP: Table 2 Lactic acid - - - maragrine/ Fat spread

GMP: Table 3 Sodium and potassium salt of citric and lactic acid - - - maragrine/ Fat spread

50 mg/kg max: 4 Calcium disodium ethylene diamine tetra acetate - - - Table maragrine/ Fat spread

H. Flavours

Natural flavours and natural flavouring substances/ Nature GMP: Table 1 identical flavouring substances/ Artificial flavouring - - - maragrine/ Fat substances spread

4 mg/kg max: Table maragrine/ 2 Diacetyl - - - Fat spread

Table 5 List of Food Additives for use in Fish and Fish Products Canned Frozen Salted Frozen Canned Canned Canned Canned Frozen Fish Name of the Additive Frozen shrimps Tuna and Lobsters Fish finfish finfish Shrimps Sardines Crab meat Fillets Bonito 1 2 3 4 5 6 7 8 9 10 11 A Antioxidants 1 Ascorbic Acid GMP ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ 2 Sodium and Potassium Associate singly or in 1gm/kg combination expressed 1 gm/kg 1 gm / kg ‐ ‐ ‐ ‐ ‐ ‐ ‐ as Ascorbic acid maximum maximum (maximum)

B Acidifying Agents 1 Acetic Acid ‐ ‐ ‐ ‐ GMP ‐ GMP GMP ‐ ‐ 2 1 gm/kg maximum in minced ‐ GMP GMP GMP GMP GMP fish flesh only Citric acid GMP ‐ ‐ 3 Lactic Acid ‐ ‐ ‐ ‐ GMP ‐ GMP GMP ‐ ‐

C Moisture Retention Agents singly or in combination including natural phosphate expressed as P2O5 1 Sodium polyphosphate 10 gms/kg 10 gms/kg 10 gms/kg expressed as P2O5 ‐ ‐ ‐ ‐ ‐ maximum maximum maximum expressed expressed expressed 2 as P2O5 as P2O5 as P2O5 Potassium 100gms/kg 100gms/kg (including (including (including ‐ ‐ ‐ ‐ ‐ Polyphosphate expressed maximum maximum natural natural natural as P2O5 phosphate) phosphate) phosphate) 3 Calcium polyphosphate expressed as P2O5 ‐ ‐ ‐ ‐ ‐

4 850 mg/kg ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ Orthophosphoric acid maximum

Canned Frozen Frozen Canned Canned Canned Canned Frozen Name of the Additive Frozen shrimps Salted Fish Tuna and Lobsters finfish finfish Shrimps Sardines Crab meat Fish Fillets Bonito 1 2 3 4 5 6 7 8 9 10 11 D Preservatives 1 Potassium bisulphate 100mg/kg expressed as Sulphur ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ 100mg/kg maximum dioxide maximum raw raw edible 2. Potassium Sulphite edible 30mg/kg expressed as sulphur ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ 30mg/kg maximum dioxide maximum cooked 3. Sodium metabisulphate cooked product. product. expressed as sulphur ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ Singly or in Singly or in dioxide combination combination 4. Sodium sulphite expressed as SO in cooked expressed as sulphur di 2 ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ product oxide 5. Sodium sorbate expressed as sorbic ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ acid 200 mg/kg maximum 6. Calcium sorbate singly or in expressed as sorbic ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ combination acid expressed 7. Potassium sorbate as sorbic expressed as sorbic ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ acid acid 8. Sorbic Acid ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ E Colours 1 30 mg/kg maximum ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ Ponceau 4 R cooked mass 2. Sunset Yellow ‐ ‐ ‐ ‐ ‐ 30 mg/kg ‐ ‐ ‐ ‐‐ ‐ 3. maximum ‐ ‐ ‐ ‐ ‐ singly or in ‐ ‐ ‐ ‐ ‐ Tartarazine combination

Canned Frozen Frozen Canned Canned Canned Canned Frozen Name of the Additive Frozen shrimps Salted Fish Tuna and Lobsters finfish finfish Shrimps Sardines Crab meat Fish Fillets Bonito 1 2 3 4 5 6 7 8 9 10 11 F. Thickening Agents 1 2.5 gm/kg 2.5 gm/kg ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ Pectin maximum maximum 2 Tragacanth Gum ‐ ‐ ‐ ‐ ‐ ‐ 20 gm/kg 20 gm/kg ‐‐ 3. Xanthan Gum ‐ ‐ ‐ ‐ ‐ ‐ maximum maximum ‐‐ 4. singly or in singly or in combination combination 5 mg/kg maximum ‐ ‐ ‐ ‐ ‐ ‐ in packing in packing ‐ Sodium/ Potassium/ medium medium as Sodium Calcium Alginate only only Alginate 5. Carboxy Methyl 2.5 gm/kg ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ Cellulose maximum G Modified Starches 1 Acid Treated Starch ‐ ‐ ‐ ‐ ‐ ‐ ‐ 2 Alkali Treated Starch ‐ ‐ ‐ ‐ ‐ ‐ ‐ 3 Balanced starched ‐ ‐ ‐ ‐ ‐ ‐ ‐ 4 Distarch adipate ‐ ‐ ‐ ‐ ‐ ‐ ‐ acetylated 5 Distarch glycerol ‐ ‐ ‐ ‐ ‐ ‐ ‐ 6 Distarch glycerol ‐ ‐ ‐ ‐ 60 gm/kg ‐ 60 gm/kg 60 gm/kg ‐ ‐ acetylated maximum maximum maximum 7 Distarch glycerol, ‐ ‐ ‐ ‐ singly or in ‐ singly or in singly or in ‐ ‐ hydroxypropyl combination combination combination 8 ‐ ‐ ‐ ‐ ‐ ‐ ‐ Distarch phosphate in packing in packing in packing 9 Distarch phosphate, ‐ ‐ ‐ ‐ medium ‐ medium medium ‐ ‐ acetylated only only only 10 Distarch phosphate ‐ ‐ ‐ ‐ ‐ ‐ ‐ hydroxypropyl 11 Monostarch ‐ ‐ ‐ ‐ ‐ ‐ ‐ phosphate 12 Oxidized starch ‐ ‐ ‐ ‐ ‐ ‐ ‐ 13 Starch acetate ‐ ‐ ‐ ‐ ‐ ‐ ‐ 14 Starch, hydroxypropyl ‐ ‐ ‐ ‐ ‐ ‐ ‐

1 2 3 4 5 6 7 8 9 10 11 Canned Frozen Frozen Canned Canned Canned Canned Frozen Name of the Additive Frozen shrimps Salted Fish Tuna and Lobsters finfish finfish Shrimps Sardines Crab meat Fish Fillets Bonito H Natural Flavours 1 Natural flavours and natural flavouring ‐ ‐ ‐ ‐ GMP ‐ GMP GMP ‐ ‐ substances I Flavour Enhancers 1 500 Monosodium ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ mg/kg ‐ Glutamate maximum J Sequestering Agents 1. 250 250 mg/kg Calcium Disodium ‐ ‐ ‐ ‐ ‐ ‐ ‐ mg/kg ‐ maximum EDTA maximum

Table 6 LIST OF FOOD ADDITIVES FOR USE IN THERMALLY PROCESSED FRUITS

of Fruit

not Apple

Fruits

Cocktail/ Lichi Peas

Kenu S.No. Chicu Plums Guava Papaya Apricot Palmito Cocktail Peaches Oranges Name specified Mangoes Additives Fruits Pineapple Raspberries Grape Strawberries Tropical Pomegranate Fruit Custard

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 1 Acidifying Agents (Singly or in Combination) A - 1 Acetic Acid ------2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Fumaric - 3 Acid ------GMP 4 Lactic Acid - - - - - GMP - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP Anti-clouding B Agent 10 ppm 10 ppm - maxi - - - - maximu ------Methyl - m 1 Cellulose mum Antifoaming C Agents 10 ppm - - maxi ------Dimethyl - 1 Polysiloxane mum

D Antioxidant 550 550 550 550 550 550 550 550 550 550 550 550 550 ppm ppm ppm 550 ppm 550 ppm ppm ppm ppm ppm ppm ppm Ascorbic ppm ppm ppm ppm maxi maxi - - - maxi - maxi- maxi- - maxi maxi maxi maxi maxi maxi 1 Acid maxi- maxi- maxi- maxi- - - - mum mum ------mum mum mum mum mum mum mum mum mum mum mum mum mum Colours (can be used singly E or in

of Fruit

not Apple

Fruits

Cocktail/ Lichi Peas

Kenu S.No. Chicu Plums Guava Papaya Apricot Palmito Cocktail Peaches Oranges Name specified Mangoes Additives Fruits Pineapple Raspberries Grape Strawberries Tropical Pomegranate Fruit Custard

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 1 combination within the specified limits (a ) Natural: - - - 1 Chlorophyll ------2 Caramel - - - Curcumin or - - - 3 turmeric ------4 Beta-carotene - - - 200 ppm Beta apo-8 - - Maximu - 5 carotenal - - - m Methylester - - -

of Beta-apo-8

6 carotenic acid - - -

Ethylester of - - -

Beta-apo-8

7 carotenic acid - - -

Canthaxanthi - - - 8 n - - - Riboflavin, 200 200 - 200 - - 200 200 200 200 200 9 Lactoflavin - - - ppm ppm ppm ppm ppm ppm ppm 200 200 ppm 200 - - - 10 Annatto - - - maxi maxi maxi maxi maxi maxi maxi ppm ppm maxi ppm ------maxi- maxi- - maxi- 11 Saffron - - - mum mum mum - - mum mum mum mum mum mum mum mum

(b) Synthetic 200 ppm Max 1 Poncea 4R - - - 200 200 - 200 200 200 200 200 200 200 200 200 ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm 2 Carmoisine - - - maxi maxi - maxi maxi maxi maxi maxi maxi- maxi- maxi maxi------mum mum - mum 3 Erythrosine - - - - mum mum mum mum mum mum mum mum 4 Tartarzine ------

of Fruit

not Apple

Fruits

Cocktail/ Lichi Peas

Kenu S.No. Chicu Plums Guava Papaya Apricot Palmito Cocktail Peaches Oranges Name specified Mangoes Additives Fruits Pineapple Raspberries Grape Strawberries Tropical Pomegranate Fruit Custard

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 1 Sunset 200 ppm 5 Yellow FCF - - - - - max - - - Indigo 200 200 200 200 200 200 200 6 Carmine - - - 200 200 - - - ppm ppm ppm ppm ppm ppm 200 ppm Brilliant Blue ppm ppm maxi maxi maxi maxi maxi- maxi- ppm maxi- 7 FCF - - - maxi maxi ------mum mum maxi mum - - 200 mum mum mum mum - mum mum ppm mum maxi Fast Green - 200 ppm 8 FCF - - - - mum - max Firming Agents (Singly or in combination) F 350 350 350 350 350 350 ppm ppm ppm ppm ppm 350 ppm 350 ppm ppm maxi maxi - maxi maxi - maxi maxi- maxi- maxi - Calcium - - - - - mum mum - 1 Chloride mum mum mum mum mum mum 350 350 350 ppm ppm ppm 350 ppm - maxi - - maxi - maxi - maxi- - - 350 350 350 350 350 350 350 350 350 Calcium - - - mum ppm ppm ppm ppm ppm ppm ppm ppm ppm 2 Lectate mum mum mum maxi maxi maxi maxi maxi maxi maxi- maxi- maxi- 350 ------mum mum mum ppm mum mum mum mum mum mum ------maxi - - - - Calcium - 3 Gluconate mum Calcium ------4 Carbonate - Calcium ------5 Bisulphite - G Thickening Agents 1% Modified m/m ------1 Starches maximum

Table 7 LIST OF FOOD ADDITIVES IN THERMALLY PROCESSED VEGETABLES curried vegetables/ ready- All pulses anddalswhole pastes and other oil seeds Green Beans/ Wax Bean Sweet Corn/ Baby Corn Corn Baby Corn/ Sweet Chestnuts & Chestnut Seasame and mustard Other vegetablesOther and Name ofAdditives Niger, Groundnut, to-eat ve to-eat Canned Tomato Processed Peas Ladies Finger Table OnionsTable Sweet PotatoSweet Mushrooms Green Peas Asparagus Bell Paper Cauliflour and splits Spinach Carrots Brinjal Brinjal Garkin Rajma Rajma Garlic Garlic S.No. S.No. Puree paste g erables

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 A. Acidifying Agents singly or in combination 1 Acetic GMP - GMP G - - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acid M P 2 Citric GMP GMP GMP G GM GM GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acid M P P P 3 Lactic GMP ------GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acid 4 L- GMP GMP GMP G GM GM 10 g/kg 10 g/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Tartaric M P P maximu maximum Acid P m 5 Malic GMP GMP GMP G GM GM GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP Acid M P P P B Antioxidants (Singly) 1 Ascorbi - - GMP G - - 300 ppm 300 ppm GMP - GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP c Acid M maximu maximum P P P P P P P m 2 BHA ------200 200 - - 200 200 200 200 200 200 200 200 200 200 200 200 3 TBHQ ------ppm ppm - - ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm 4 Acorbyl ------maxi- maxi- - - maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi- Palmita mum mum mum mum mum - mum mum - - - - - mum te mum mum mum mum mum mum C COLORS (Can be used singly or in combination within the specified Limits (a) Natural: Singly or in combination - - maximum 200 ppm

1. Chlorop ------hyll ------

caramel 3 ------curcumi

curried vegetables/ ready- All and pulses dals whole pastes and other oil seeds Green Beans/Green Wax Bean Sweet Corn/ Baby Corn Corn Baby Corn/ Sweet Chestnuts & Chestnut Seasame and mustard Other vegetables and Name of AdditivesName of Niger, Groundnut, to-eat ve Canned Tomato Tomato Canned Processed Peas Ladies Finger Table OnionsTable Sweet Potato Mushrooms Green Peas Asparagus Bell Paper Paper Bell Cauliflour and splits Spinach Carrots Garkin Garkin Brinjal Rajma Rajma Garlic Garlic S.No. Puree paste g erables

n or turmeri c 4 -beta ------caroten e 5 -beta - 200 - - 200 - - - - 200 ------apo-8 ppm ppm ppm caroten maxi- maxi- maxi- al mum mum mum 6 -Methyl ------ester of beta- apo- 8 caroteni c acid 7 -ethyl ------ester of beta – apo-8 caroteni c acid 8 ------canthax anthin 9 ------ribiflavi n, lactofla vin 10 -annatto ------11 -saffron ------

(b) Synthetic

1 Poncea - 200 - - 200 - - - - 200 ------4R ppm ppm ppm 2 Carmoi - maxi- - - maxi- - - - - maxi ------sine mum mum - 3 Erythro ------mum ------sine 4 Tartarzi ------ne 5 Sunset ------Yellow FCF 6 Indigo ------Carmin e 7 Brillian ------t Blue FCF 8 Fast ------Green FCF D Firming Agents singly or in combination. 1 Calciu 0.80 - 0.80 0.8 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 m % % 0% ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm Chlorid max max ma Max maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi- total total x e calciu calciu tota mum mum mum - - - - - mum m ion m ion l mum mum mum mum mum 2. Calciu (conte - (conte cal 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 m nt nt ciu ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm Lactate (dices (dices m max maxi maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi- , , ion - mum mum mum - mum mum - - - - - mum slices, slices, (co mum mum mum mum mum mum mum wedg wedg nte 3. Calciu es) - es) nt 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350 m 0.45 0.45 (dic ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm Glucon % % es, max maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi- ate max max slic mum mum mum - - - - - mum (whol (whol es, mum mum mum mum mum

4. Calciu e - e we ------m pieces pieces dge Carbon ) ) s) 0.4 ate 5% 5. Calciu - ma ------m Bi- x Sulphit (wh e ole 6. Mono - pie ------ces Calciu ) m Phosph ate 7 Alumin - - - - - GMP GMP ------ium Potassi um Sulphat e

E Processing Aids 1. Stannou ------25pp ------s m Chlorid maxi- e mum

F Thickening Agents 1 Vegeta ------ble gums

(singly or in combin ation) i) Arabic - 10 10 10 - - - GMP 1% - Gum g/kg g/kg g/k m/m ii) Carrage - maxi maxi g - - - maxi - enan mum mum ma mum Iii Guar - xi - - - - Gum mu iv Caroba- - m - - - - bbean Gum v Xantha - - - - - n Gum 2 Alginat - - - - - es (singly or in 10 10 10 10 10 10 10 10 10 10 10 10 combin g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg ation) maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi i Ammon - - - - - mum mum mum mum mum mum mum mum mum mum mum mum ium Alginat es ii Calciu - - - - - m aligates iii Potassi - - - - - um Alginat es iv Sodium - - - - - Alginat es v Propyl - - - - -

glycol Alginat -e vi Pectine - - - - - GMP GMP ------s G Calciu - - - 200 ------m pp Disodiu m ma m xim ethylen um diamine

H Softening Agents (Singly or in combination) 1. Sodium ------150 ------bi- ppm carbona max te as sodiu m 2. Sodium ------150 ------Citrate ppm max as sodiu m

Table 8 List of Food Additives for use in food products

Sl. Name of the Tamarind Synthetic Tomato Vineger Carbonat Dehydrat Carbonated Water, Dehydrate Frozen Frozen Fruit Based No. Additives Pulp Syrups for Puree & ed Fruit ed Fruits Softdrink conc. d Fruit/Fruit Vegetabl Beverage /Puree & Dispensers Paste Beverage (liquid/powder) Vegetable Products es Mix/Powdered Fruit Conc. s or fruit Based Beverages drink

1 2 3 4 5 6 7 8 9 10 11 12 13

A ACIDIFYING AGENTS (Singly or in combination) 1 Citric Acid - GMP GMP - - - - -

2 Fumaric Acid ------GMP 3 Lactic Acid - GMP GMP GMP ------

4 L-Tartaric Acid - GMP ------

5 Malic Acid - GMP ------

6 Phosphoric Acids GMP in Cola GMP in Cola beverages - - - - - beverages only - - - - only

B ANTICAKING AGENTS (Singly or in Combinations) 1 Carbonates of 2% 2% 2% maximum in calcium and - - - - - maximum - maximum - - powders only magnesium in in powders

2 Phosphates of powders only calcium and - - - - - only - - - magnesium 3 Silicates of calcium, magnesium, aluminium or ------sodium or silicon dioxide C ANTIOXIDANTS 1 Ascorbic Acid GMP GMP GMP GMP GMP GMP - - - - -

D COLOURS (Can be used singly or in combination within the specified limits) (a) Natural:

1. Chlorophyll ------

2 Caramel ------3 Curcumin or ------turmeric 4 Beta-carotene ------5 Beta apo-8 - - GMP - - - - carotenal 200 ppm 100 ppm 100 ppm Caramel 200 ppm maximum maximum maximum maximum 6 Methylester of Beta- only ------apo-8 carotenic acid 7 Ethylester of Beta------apo-8 carotenic acid 8 Canthaxanthin ------9 Riboflavin, ------Lactoflavin 10 Annatto ------11 Saffron ------(b) Synthetic 1 Ponceau 4R ------2 Carmoisine ------200 ppm 100 ppm 100 ppm 3 Erythrosine ------200 ppm maximum maximum maximum maximum 4 Tartarzine ------5 Sunset Yellow FCF ------

6 Indigo Carmine ------7 Brilliant blue FCF ------8 Fast green FCF ------

E FLAVOURS 1 Natural Flavouring and Natural Flavouring substances / Nature - GMP - - GMP - GMP - - - GMP identical flavouring substances / artificial flavouring substances F PRESERVATIVES (Singly or in combination) 1 Benzoic Acid and its 250 ppm Sodium, Potassium 750 ppm 500 ppm maximu 120 ppm 120 ppm Salt or both maximu ------maximum m in maximum maximum (Calculated as m puree Benzoic Acid) 2 Sulphur di-oxide 750 ppm 350 ppm maximu 70 ppm 700 ppm 2000 ppm - - 70 ppm maximum - - 120 ppm maximum maximum m in maximum maximum maximum Paste 3 Sorbic acid its Na, K and Ca salts 300 ppm

(calculated as sorbic max acid) G THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS 1 Vegetable Gums (Singly or in combination) Gum Arabic GMP GMP GMP GMP ------

2 Alginates (singly or

in combination (i) Calcium Alginates ------(ii) Potassium Alginates GMP GMP GMP ------

(iii) Sodium Alginates ------

3 Pectines GMP GMP GMP - - - -GMP - - - -

4 Estergum 450 ppm 100 ppm 100 ppm 100 ppm maximum - maximum - maximum - - - max

5 Xanthan Gum 0.5% 0.5% 0.5% maximum 0.5% maximum - maximum - - - - max

6 Alginic Acid GMP GMP GMP GMP ------

7 Quinine (As 450 ppm Sulphate) max. subject to 100 ppm in 100 ppm - ready to ------100 ppm maximum maximum serve beverage after dilution 8 Gellan Gum GMP GMP H 500 ppm Phosforus Penta ------maximum Oxide

I 400 ppm ------Nitrozen maximum J Sequestrant

1000 ppm max in -1000 1 Sodium hexa meta - - - - - carbonated water - - - - ppm max phosphate only.

Table 9 List of food additives for use in food products

Sl. No. of Additives Name Fruit Glazed & Crystallised Candid Murabba/Preserve Syrups, Fruit Crushes, Squashes, Water and Barley Cordial Sharbats, Beerand (Ginger Cocktail Ginger Gingerale) with Puree, Pulp, Juice, /vegetable Fruit only use industrial for preservatives Pulp Veg Juice, Fruit/ Concentrated industrial for preservatives with Puree only use Processed) (Tharmally Cherry or Vegetable/ / and Fruits Chutney Chutney Mango Pulp/Puree Mango Pulp/Puree Fruit Pickles Green Chilli Paste, Garlic Ginger Paste, Paste, Onion Paste,Whole Chilli Paste A ACIDIFYING AGENTS (Singly or in combination) GM 1 Acetic Acid - - - GMP GMP GMP - GMP - GMP GMP P GM GM 2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP P P 3 Lactic Acid - GMP GMP GMP GMP - GMP - - - GMP L-Tartaric 4 GMP GMP GMP GMP - - - GMP - - - GMP Acid GM GM 5 Malic Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP P P Phosphoric GM GM 6 ------GMP - GMP Acids P P B ANTIFOAMING AGENTS Dimethyl 10 ppm 1 ------GMP Polysiloxane maximum

Mono and diglycerides 10 ppm 2 of fatty acids ------GMP maximum and edible oils C ANTIOXIDANTS Ascorbic GM 1 - GMP GMP GMP GMP GMP - GMP - - GMP Acid P D COLOURS (Can be used singly or in combination within the specified limits) (a) Natural:

1 Chlorophyll ------

2 Caramel - - - Curcumin or 200 ppm 3 - - - turmeric maximu m (on Beta- 4 - dilution 200 ppm - - - - - carotene except maximu 200 ppm 200 ppm GMP(clubbe Beta apo-8 cordial m( maximum(clubb 5 maximu - - - d from a1 to - - - GMP carotenal and clubbed ed from a1 to m a11) Methylester barley from a1 a11) of Beta-apo- water) ( to a11) 6 ------8 carotenic clubbed acid from a1 Ethylester of to a11) Beta apo-8 7 ------carotenic acid Canthaxanth 8 ------in Riboflavin, 9 ------Lactoflavin

10 Annatto ------11 Saffron ------(b) Synthetic

1 Poncea 4R ------

2 Carmoisine ------3 Erythrosine ------4 Tartarzine ------200 ppm 200 ppm 200ppm 200 ppm Sunset maximu maximu maximu 5 - - - maximum - - - - - Yellow FCF m m m Indigo 6 ------Carmine Brilliant Blue 7 ------FCF Fast green 8 ------FCF E FIRMING AGENTS (Singly or in Combination) Calcium 1 GMP GMP ------Chloride Calcium 2 GMP GMP ------350 ppm Lectate 350 ppm maximu maximum 350 ppm Calcium 350 ppm m only 3 GMP GMP - - - - only on - - maximu Gluconate maximum on fruit/ fruit/vegetab m vegetabl Calcium le pieces 4 GMP GMP ------e pieces Carbonate Calcium 5 GMP GMP ------Bisulphite F FLAVOURS

Natural Flavouring 1 and Natural GMP GMP GMP GMP GMP GMP ------Flavouring Substances Nature Identical 2 GMP GMP GMP GMP GMP GMP ------Flavouring Substances G PRESERVATIVES (singly or in combination) Benzoic Acid & its Sodium & Potassium 200 ppm 600 ppm 600 ppm 600 ppm 250 ppm 250 ppm 250 ppm 1 Salt or both - maximu maximu maximu 600 ppm maximum maximu - - - maximu maximu maximum (Calculated m m m m m m as Benzoic Acid)

1000 ppm maximum 1500 150 ppm 40 ppm 350 ppm 350 ppm except Cherry, 100 ppm 100 ppm Sulphur di- ppm 100 ppm 2 maximu maximu maximu maximu Strawberry,Raspber - - - maximu maximu oxide maximu maximum m m m m ry, where it shall be m m m 2000ppm maximum.

Sorbic Acid Calcium Sorbate and 1000 500 ppm 500 ppm 200 ppm 100 ppm 500 ppm Potassium ppm 500 ppm 3 maximu maximu maximu - maximu - - - - maximu Sorbate maximu maximum m m m m m expressed m as Sorbic Acid H PROCESSING AIDS Sodium Metabi- 2000 ppm 1 ------Sulphite as maximum Sulphur

Dioxide

I THICKENING AGENTS 0.5% 0.5% Xanthan 0.5% 1 - - maximu ------maximu Gum maximum m m Alginates 2 (Singly or in combination) Ammonium (i) ------Alginates Calcium (ii) ------Alginates (iii Potassium ------) Alginates GMP GMP GMP (iv Sodium ------) Alginates Propyl glycol (v) ------Alginate 3 Pectines ------4 Gellan gum GMP J SOFTENING AGENTS (Singly or in Combination) Sodium Bi- 1 ------GMP - - - GMP Carbonate Sodium 2 ------GMP - - - GMP Citrate

Table 10 List of food additives for use in Food products

Sl. Name of Jam/Jellie Fruit Fruit Fruit Cereal Thermally Tomato Culinary Soyabea Soups Soup powder, Nectar Fruit Juices Veget Concen No Additives s/Fruit Marmalad Bar/Toffee Flakes processed fruit Ketchup Paste/Oth n Sauce Fruit powder, s aspecticaly able trated Cheese es beverages/ er Sauces Vegetable packed Juices Fruit/Ve Fruit powder, Instant g. Juice drinks/ready to Fruit/Vegetable /Pulp/P serve fruit Chutney Mixed uree beverages (dry), Culinary Powder, Seasoning Mixed Powder

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

A ACIDIFYING AGENTS (Singly or in combination)

1 Acetic - - - - - GMP GMP GMP ------Acid 2 Citric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

3 Fumaric GMP GMP GMP - GMP 0.3% 0.3% ------Acid maximum maximum

4 Lactic Acid - - - - - GMP GMP GMP GMP GMP - - GMP GMP

5 L-Tartaric GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP - Acid

6 Malic Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

7 Phosphori ------GMP - c Acids

B ANTICAKING AGENTS (Singly or in combination)

1 Carbonate ------s of Calcium and Magnesiu m 2% maximum

2 Phosphate ------s of calcium and Magnesiu m 3 Silicates of ------calcium, magnesiu m, aluminium or sodium or silicon dioxide

C ANTIFOAMING AGENTS

1 Dimethyl 10ppm 10ppm - - - - 10ppm ------10ppm Polysiloxa maximum maximum maximum maximu ne m 2 Mono-and GMP GMP - - - - 10ppm ------10ppm diglyceride maximum maximu s of fatty m Acids of edible oils D ANTIOXID ANTS

1 Ascorbic GMP GMP GMP - GMP GMP GMP - GMP GMP GMP GMP GMP GMP Acid 2 BHA ------

3 TBHQ ------200 4 Ascrobyl ------ppm - - - - palmitate 200 ppm maxim 200 ppm maximum um maximum

E. COLOURS (Can be used singly or in combination within the specified limits) (a) Natural:

1 Chlorophyl - - 100 - - - l ppm 2 Caramel - - max- - - -

3 Curcumin - - - - - or turmeric

4 Beta------carotene 5 Beta apo------8 carotenal 6 Methyleste - - - - - r of Beta- apo-8 carotenic acid 7 Ethylester - - - - - of Beta apo-8 carotenic acid 8 Canthaxan - - - - - thin

9 Riboflavin, - - - - - Lactoflavin

10 Annatto - - - - - GMP for 11 Saffron - - Caramel - - - GMP GMP GMP GMP only GMP GMP GMP (b) Synthetic

1 Poncea ------4R 2 Carmolsin ------e 3 Erythrosin ------e 4 Tartarzine ------100 5 Sunset - - - - ppm - - - - Yellow 200 ppm 200 ppm 100 ppm 100 ppm maxim 100 ppm FCF maximum maximum maximum maximum um maximum

6 Indigo ------Carmine

7 Brilliant ------Blue FCF

8 Fast green ------FCF

F FIRMING AGENTS (Singly or in Combination)

1 Calcium ------Chloride 350 ppm 2 Calcium 200 ppm ------maxim - - - - - Lectate maximum um for use 3 Calcium only on ------Gluconate the fruit pieces

4 Calcium ------Carbonate

5 Calcium ------Bisulphite

G FLAVOUR S 1 Natural Flavouring and Natural Flavouring substance s / Nature identical flavouring substance s / artificial flavouring substance Natural Flavouring s and Natural GMP GMP Flavouring natural natural Substances only - flavours flavour GMP GMP GMP - GMP - GMP - - GMP GMP only s only - H FLAVOUR ENHANC ER 1 MSG ------GMP - GMP GMP - - - - (Enhancer ) I PRESERVATIVES (Singly or in combination) & its Salt

1 Benzoic 200 ppm 200 ppm 200 ppm - 120 ppm 750 ppm 750 ppm 750 ppm - - 120 ppm max - - - Acid & its maximum maximum maximum maximum maximum maximum maximu Sodium & m Potassium Salt or both (Calculate d as Benzoic Acid) 2 Sulphur di- 40 ppm 40 ppm 100 ppm - 70 ppm - - - - 1500 70 ppm max - - - oxide maximum maximum maximum maximum ppm (Carry maximu over from m fruit products)

3 Sorbic 500 ppm 500 ppm 500 ppm - 300 ppm 1000 ppm 1000 ppm 1000 - - 300 ppm max - - - Acid and maximum maximum maximum maximum maximum maximum ppm its Cal., maximu Sod., Pot. m Salt (calculated as Sorbic Acid) J PROCES ------SING AIDS 1 Nitrogen ------GMP GMP GMP and Carbondio xide K THICKENING AGENTS (Singly or in combination)

1 Modified Starches 0.5% 0.5% maximum maximum with with declaratio declaratio - - - - - n on label n on label - - - - - 2 Vegetable Gums (Singly or in combinatio n) ------(i) Arabic - GMP (for Gum RTS fruit beverages only) - - - - - GMP - - - - - (ii) Caroba bbean ------GMP - - - - - (iii) Guar Gum ------GMP - - - - - (iv) Carobbea n Gum ------GMP - 0.5% maximum - - - - (v) Xanthan 0.5% of final food for Gum 0.5% 0.5% maxim consumption - - - - - maximum maximum - um after dilution - - - -

3 Alginates (Singly or in combinatio n) ------(i) Calcium - Alginates

(ii) Potassium GMP (for RTS - - - - Alginates fruit beverages only) - (iii) Sodium - - - - - Alginates

(iv) Propyl - - - - - glycol Alginate (v) Alginic GMP GMP GMP GMP GMP acid

4 Pectines GMP (for RTS -GMP -GMP - - fruit beverages GMP GMP GMP GMP only)- GMP GMP GMP GMP GMP 5 Ester Gum - - - - 100 ppm max ------6 Gellan GMP ------Gum L Artificial sweeteners and Polyols

1 Aspertame 1000ppm 1000ppm ------maximum maximum

2 Sorbitol 30% 30% ------maximum maximum

M SOFTENING AGENTS (Singly or in combination)

1 Sodium ------GMP GMP - - - - Bi- Carbonate 2 Sodium ------GMP GMP - - - - Citrate

N SEQUESTERANT

1 Sodium 1000 ppm max 1000 ppm hexameta ------max - - - phosphate

Table 11 List of Food Additives for use in food products Sl. Name of Food Additive Table Olives Raisins Dates Grated Dry Fruits & No. Desiccated Nuts Coconut A. Acidifying Agents (Singly or in combination) 1. Citric Acid 15 gm/kg maximum - - - - 2. L-Tartaric Acid 15 gm/kg maximum - - - - 3. Acetic Acid GMP - - - 4. Lactic Acid 15 gm/kg maximum - - - - 5. Hydrochloric Acid GMP - - - - B Acidity Regulators 1 Sodium Hydroxide GMP - - - - 2. Potassium Hydroxide GMP - - - - C Antioxidants 1 L-Ascorbic Acid 0.2 gm/kg maximum - - - - D Preservatives 1 Sulphur Dioxide, Sodium/ Potassium/ Calcium 1.5 gm/kg - 50 gm/kg 2.0 gm/kg Sulphite/ bisulphate/ metasulphite expessed as SO2 maximum maximum maximum only SO2 only SO2 2. Benzoic Acid/ Sodium/ Potassium Benzoate 1 gm/kg maximum - - - - expressed as Benzoic Acid 3. Sorbic Acid/ Sodium/ Potassium ascorbate expressed 0.5 gm/kg maximum - - - 0.5 gm/kg as sorbic acid maximum in dried apricot E Colour Retention/ Stabilising Agents 1. Ferrous Gluconate 0.15 gm/kg maximum as total iron - - - - 2. Ferrous Lactate 0.15 gm/kg maximum as total iron - - - - F Flavours 1. Natural flavours and natural flavouring substances GMP - - - - 2. Nature identical flavouring substances - - - - 3. Artificial Flavouring Substances - - - - G Flavour Enhancers 1. Mono-sodium glutamate 5.0 mg/kg maximum - - - - H Thickening Agents for Pastes for Stuffing Olives 1. Sodium Alginates 5.0 mg/kg maximum - - - - 2. Xanthan gum 3.0 mg/kg maximum - - - - 3. Caragreenan GMP - - - - 4 Carobeean gum GMP - - - - 5. Guar gum GMP I Firming Agents for Stuffed Olives 1 Calcium Chloride 1.5 gm/kg maximum as Calcium - - - - 2. Calcium Lactate ions in stuffed end product - - - - 3. Calcium Citrate - - - - J Miscellaneous 1. Mineral Oil (food grades) - 5 gm/kg - - - maximum

2. Sorbitol - 5 gm/kg GMP - - maximum 3. Glycerol - GMP - - 4. Dimethyl Polysiloxane - - - - - 5. Carbon Dioxide GMP - - - - 6 Nitrogen GMP - - - - 7. Cultures of Lactic Acid GMP - - - -

Table 12 List of food additives for use in Sugars and Salt

Edible Misri, Gur common or Jaggery, Khandsari Sugar Icing/ Dried salt/ Iodized Refined Glucose Plantation sugar Khandsari Powdered glucose salt/ Iron Name of food additive sugar dextrose syrup white sugar (Sulphur sugar sugar syrup fortified Cube sugar sugar), (Desi) common Golden Bura sugar salt syrup

1 2 3 4 5 6 7 8 9 10 11 A Preservative

40 ppm max " Sulphur dioxide may be present in an amount not exceeding 150 ppm if the product 20 ppm 40 ppm is intended 20 ppm max 70 ppm 70 ppm 150 ppm 1 Sulphur dioxide max max for the - - max max max manufacture of confectionery to be sold under a label as specified under Article 22 of regulation 2.4.5

B Anticaking agents singly or in combination

Carbonates of calcium 1 ------and magnesium

Phosphates of 2 Calcium and ------Magnesium

15g/kg 20g/kg Silicates of Calcium, max, singly max, singly Magnesium,aluminium 3 - or in - - - or in - - - or Sodium or silicon combination combination dioxide (Clubbed (Clubbed from B1 to from B1 to B4) B4)

Myristates, Palmitates or Stearates of 4 Aluminium, ------Ammonium, Calcium, Potassium or Sodium

C Crystal modifiers

Calcium or Sodium or Potassium Ferrocyanide singly or 10 ppm 1 ------in combination max expressed as Ferrocyanide

Table 13 List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum

Chocolate- White, Sl. Sugar based/ Sugar Chewing gum/ Name of additive Cocoa powder Milk, Plain, Lozenges No. free confectionery Bubble gum Composite, Filled

A Preservatives (Singly or in combination) Benzoic acid, Sodium and Potassium 1500 ppm max 1500ppm max 1 1500ppm max - 1500ppm max benzoate

2000 ppm max 150ppm max 2 Sulphur dioxide 2000ppm max 350ppm max 2000ppm max

Sorbic acid and its Calcium, Sodium, 1500ppm max 1000ppm max 3 Potassium Salts (Calculated as 2000ppm max - 1500ppm max

sorbic acid)

Class I preservative as listed under 4 GMP GMP GMP GMP GMP REGULATION 3.1.4

B Anticaking agents (Singly or in combination) 1 Calcium phosphate - - - -

2 Silicon dioxide 10 g/kg(Clubbed - - - - from 1 to 3) 10 g/kg max 3 Sodium aluminium silicate - - -

C Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic) (a) Natural (singly or in combination) 1 Chlorophyll - 2 Caramel -

3 Curcumin or turmeric - Max 100 ppm in 4 Beta carotene - filled chocolates GMP GMP GMP 5 Beta apo-8 carotenal - only Methyl ester of Beta apo-8 6 - carotenoic acid

Ethyl ester of Beta apo-8 carotenoid 7 - acid 8 Canthaxanthin - 9 Riboflavin, Lactoflavin - 10 Annato - 11 Saffron - (b) Synthetic colour and inorganic colouring matter (Singly or in combination) 1 Erythrosine - 2 Carmoisine - 3 Ponceau 4R - 4 Fast green FCF - Max 100 ppm in filled chocolates Max 100 ppm Max 100 ppm Max 100 ppm 5 Indigo carmine - only 6 Brilliant blue FCF - 7 Sunset Yellow FCF - 8 Tartrazine -

9 Titanium dioxide - - 10000ppm max - 10000ppm max

D Flavours (Singly or in combination)

Natural flavour and Natural flavouring substances/ Nature 1 GMP GMP GMP GMP GMP identical flavouring substances/ Artificial flavouring substances

2 Vanillin - GMP GMP GMP 1 g/kg max singly or in combination

3 Ethyl vanillin - GMP GMP GMP

E Emulsifier (Singly or in combination) Mono and di glycerides of edible 1 GMP GMP fatty acids

10 gm/ kg max As provided in the As provided in the As provided in the 2 Lecithin GMP regulation regulation regulation

Ammonium salts of phosphatidic 10 gm/ kg max 10 gm/ kg max 3 acids

4 Sucrose esters of fatty acids 10 gm/ kg max

5 Polyglycerol polyricinoleate - 5 gm/ kg max

6 Sorbitan monostearate -

7 Sorbitan Tristearate - 10 gm/ kg max

Polyxylethylene sorbitan 8 - monostearate

9 Carrageenan - - 10 Modified starches - - 11 Glycerol - GMP F Alkalizing agents (Singly or on combination)

Calcium carbonate Sodium, Potassium, Calcium, Calcium carbonate: /magnesium 1 Magnesium and Ammonium - GMP carbonate: GMP carbonates

0.5% max on fat Calcium Sodium, Potassium, Calcium, free cocoa (Singly GMP Sodium 2 bicarbonate/sodium - Magnesium bicarbonates as K CO or in combination) bicarbonate: GMP 2 3 bicarbonate: GMP

Sodium, Potassium, Calcium 3 Magnesium and Ammonium - - - Hydroxide

G Neutralising agents/ Acidulants

2.5 gm/kg max as 2.5 gm/kg max as 1300 ppm max as 22000 ppm max as 1 Phosphoric acid P O on cocoa - 2 5 P O P O P2O5 fraction 2 5 2 5

2 Citric acid GMP GMP GMP GMP GMP

3 L-Tartaric acid 5 gm/kg max 5 gm/kg max 2000 ppm max GMP 3000 ppm max

GMP as buffering 4 Sodium hexametaphosphate - - - - agent

5 Malic acid - GMP GMP GMP GMP H Antioxidants 1 BHA - 200 ppm max 100 ppm max - 250 ppm max 2 TBHQ - 200 ppm max 100 ppm max - 250 ppm max 3 Tocopherol - 750 ppm max 500 ppm max GMP 1500 ppm max 4 Ascorbyl palmitate - 200 ppm max - - - 5 Propyl gallate - 200 ppm max - - - 6 L-Ascorbic acid GMP GMP GMP GMP GMP 7 Lecithin GMP GMP GMP GMP GMP I Jellyfying agents

1 Gelatine (Food grade) - - - -

2 Agar Agar - - - - GMP 3 Sodium carboxy methyl cellulose - - - -

J Lubricants 1 Talc - - 0.2% max 0.2% max 2% max

2 Icing sugar - - GMP GMP GMP

3 Mineral oil - - 0.2% max 0.2% max 0.2% max 4 Glycerine - - GMP GMP GMP Paraffin wax or liquid Paraffin (Food 5 - - GMP GMP GMP grade)

Calcium, Magenesium, sodium salts 6 - - GMP GMP GMP of Stearic acid, (Food grade)

K Miscellaneous 1 Phosphated starch - - - - GMP

Table 14 List of food additives for use in Milk products

Ice candy

ated milk milk ated r Sweetened condensed milk milk condensed Sweetened Butter fat/ButterMilk and Amhydrous oil fat/ milk Anhydrous butteroil Milk powder and Cream powder Ice cream, Kulfi, Dried icecream mix, Frozen desserts, Milk ice, Milk lollies , Sl. No. Name additives of Cheese/ Sliced/ Cut/Shredded cheese Processed cheese Processed cheese spread All typesof yoghurts Evapo Casein products powder Whey Chhana/ Paneer 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Stabilisers and emulsifiers singly or in combination expressed as anhydrous A substance Sodium, Potassium 1 ------and calcium chloride Sodium, Potassium and calcium ------carbonate Sodium, Potassium

------GMP - - and calcium Citrate Calcium salt of ------orthophosphoric acid

Calcium salt of ------polyphosphoric acid combination Potassium salt of combination ------GMP - - orthophosphoric acid combination max combination max Potssium salt of 2 g/kg singly or 3 g/kg in - - - - 2 g/kg singly or 3 g/kg in - - - GMP - - polyphosphoric acid Sodium salt of

------phosphate)-3 g/kg max singly or in - GMP - - Milk powder: Calcium chloride, sodium orthophosphoric acid acid and polyphosphoric acid (as linear Cream powder: 3 g/kg max singly or in citrate, Sodium salts of orthophosphoric Sodium salt of ------GMP - -

polyphosphoric acid 150 5 g/kg 10 g/kg 2 Carrageenan - - - mg/k ------max max g max Sodium, Potassium, 3 Calcium and ------Ammonium Alginates

10 g/kg 4 Gelatine ------max

5 Lecithins ------2.5 g/kg max - - - -

10 g/kg 10 g/kg 6 Pectins ------max max

Sodium 5 g/kg 10 g/kg 7 carboxymethyl ------max max cellulose

5 g/kg 10 g/kg 8 Agar ------max max

5 g/kg 10 g/kg 9 Guar gum ------max max

5 g/kg 10 g/kg 10 Xanthan gum ------max max

5 g/kg 11 Tragacanth gum ------max

5 g/kg 12 Karaya gum ------max

5 g/kg 10 g/kg 13 Furcellaran ------max max

Propylene glycol 10 g/kg 14 ------alginate max

a) Polyglycerol esters of fattty acids b) Polyoxyethylene sorbitan monolaureate 10 g/kg 15 ------c) Polyoxyethylene max sorbitan tristearate d) Polyoxyethylene sorbitan monostearate

Mono and di 10 g/kg 16 glycerides of fatty ------2.5 g/kg max - - - max acids

10 g/kg 17 Methyl cellulose ------max

(a) Potassium salts of mono/di and poly phosphoric acid, (b) Calcium salts of 18 mono/di and poly phosphoric acid, (c) Sodium salts of mono/di and poly phosphoric acid, (a) Sodium Citrate, (b) Potassium 19 Citrate and (c) Calcium Citrate 40gm/kg maximum except that added phosphorus compound (a) Citric acid with shall not exceed 9gm/kg sodium hydrogen calculated as Phosphorus 20 carbonate and or Calcium

carbonate,(b) Phosphoric acid with sodium hydrogen carbonate and or Calcium carbonate Any other emulsifying and 40gm/k 40 40 g/ kg stabilising agents g gm/kg 21 maximu maximu listed in regulation maximu m 3.1.6 suitable for m m these products B Thickener and modifying agent singly or in combination

Microcrystalline 10 g/kg 1 ------cellulose max

C Modified starched singly or in combination 1 Acid treated starch ------2 Alkali treated starch ------3 Bleached starch ------

Distarch adipate 4 ------acetylated 5 Distarch glycerol ------Distarch glycerol, 6 ------acetylated

Distarch glycerol, 7 ------hydroxypropyl 8 Distarch phosphate ------Distarch phosphate, 9 ------acetylated

Distarch phosphate, 10 ------hydroxypropyl Monostarch 30 g/kg max subject to declaration 11 ------phosphate 12 Oxidised starch ------13 Starch acetate ------14 Starch hydroxypropyl ------D Flavours

1 Vanilla extracts ------2 Vanillin ------3 Ethyl vanillin ------

Natural flavours and GMP GMP GMP natural flavouring subject subject subject substances/ Nature 4 - - to to - - - - - to - - - identical flavouring declarat declarat declarati substances/ Artificial ion ion on flavouring substances

E Colours (Natural: singly or in combination)

100 100 100 100 100 100 ppm 1 Curcumin ppm ppm ppm - ppm - - - - - ppm max max max max max

100 100 100 - 50 50 ppm 2 Riboflavin ppm ppm ppm ------ppm max max max max

100 100 100 3 Chlorophyll ppm ppm ppm - - - - . - - - max max max

100 100 -100 100 ppm 4 Beta carotene ppm - - - ppm - - - - - ppm max max max

100 100 100 100 Carotene (Natural 5 ppm ppm ppm - - - ppm ------extract) max max max max

10-50 10-50 10-50 ppm ppm ppm max max max Annatto extract on 20 normal normal normal -100 100 ppm 6 Bixin/ Nor bixin basis - ppm - - - - - to to to ppm max (50:50 ratio) max orange orange orange coloure coloure coloure d d d

35 35 ppm -100 100 ppm 7 Beta apo-8 carotenal - - - ppm - - - - - max ppm max max

35 Methyl ester of Beta 35 ppm -100 100 ppm 8 - - - ppm - - - - - apo-8 carotenoic acid max ppm max max Ethyl ester of Beta -100 9 apo-8 carotenoicn ------ppm acid

-100 100 ppm 10 Canthaxanthin ------ppm max

Caramel colours -GMP 11 ------GMP - - - (Plain)

Caramel colours -3ppm 3.0 g/kg 12 (Ammonium Sulphite - - - maximu ------max process) m

E Colours (Synthetic: singly or in combination)

a) Ponceau 4R 100 b) Carmoisine ppm c) Erythrosine max d) Tartrazine (only in e) Sunset yellow FCF 100 ppm 13 - - - flavoure ------f) Indigo carmine max d and g) Brilliant blue FCF fruit h) Fast green FCF yoghurt singly or in ) combination

F Acidity regulators Calcium and 1 magnesium GMP ------GMP - - carbonates Sodium bicarbonate 2 and Sodium ------carbonate 2000 Sodium and Calcium 2000 3 ------ppm - - - - - hydroxide ppm max max

4 Sodium phosphate ------GMP - - - GMP - -

G Preservatives

3000 ppm max; Sorbic acid; Sodium, for cut, Potassium and sliced, 3000 3000 2000 1 Calcium sorbates shredde ppm ppm ------ppm expressed as sorbic d max; max; max acid cheese: 1000 ppm max

12.5 12.5 12.5 12.5 2 Nisin ppm ppm ppm ------ppm max max max max

Propionic acid; Sodium and calcium 3000 2000 propionate expressed 3 ppm ------ppm as propionic acid max max singly or in combination H For surface/ Rind treatment only Sorbic acid; Potassium and Calcium sorbates 1 g/kg 1 ------expressed as sorbic max acid singly or in combination

2 mg/dm square Pimaricin surface, 2 ------(natamycin) not present in depth of 5 mm

I Anticaking agent a) Cellulose b) Carbonates of calcium and magnesium c) Phosphates of calcium and magnesium d) Silicates of 10 g/kg 1 ------calcium, magnesium, max aluminium or sodium; or silicon dioxide e) Myristates, Palmitates or Stearates of Al, K, Na, Ca, Ammonium. J Acidifying agents singly or in combination

40 g/kg 40 g/kg GMP max max including 1 Citric acid - with with ------sodium - - - emulsifi emulsifi potassiu ers ers m salts

40 g/kg 40 g/kg max max 2 Phosphoric acid - with with ------emulsifi emulsifi ers ers

40 g/kg 40 g/kg max max 3 Acetic acid - with with ------GMP - - - emulsifi emulsifi ers ers

40 g/kg 40 g/kg GMP max max including 4 Lactic acid - with with ------sodium - - - emulsifi emulsifi potassiu ers ers m salts

40 g/kg 40 g/kg Sodium bicarbonate/ max max Calcium carbonate 5 - with with ------expressed as emulsifi emulsifi anhydrous substance ers ers

6 Malic acid (DL-) ------GMP - - -

L-(+Tartaric acid & 1 g/kg 7 Sodium/ Potassium ------max salts)

Sodium hydrogen 8 ------GMP - - - carbonate

a) Sodium/ 2 g/kg Potassium/ Calcium max orthophosphate singly or expressed as P2O5 9 ------in - - - b) Sodium/ combinat Potassium ion with polyphosphate as P2O5 expressed as P2O5

10 Glucono delta lactone GMP GMP

K Emulsifier in singly or in combination

a) Potassium salt of mono/di and polyphosphoric acid b) Calcium salt of 1 mono/di and ------polyphosphoric acid c) Sodium salt of mono/di and polyphosphoric acid calculatedPhosphorus as calculatedPhosphorus as (Clubbed together(Clubbed 1 to frm 3) together(Clubbed frm 1 to 3) a) Sodium citrate compound should not exceed 9 g/kg 2 b) Potassium citrate - compound should not exceed 9 g/kg ------40 g/kg max except that added phosphorus c) Calcium citrate 40 g/kg max except that added phosphorus

a) Citric acid with sodium hydrogen carbonate and or calcium carbonate 3 b) Phosphoric acid ------with sodium hydrogen carbonate and or calcium carbonate

L Antioxidant singly or in combination

1 L- Ascorbic acid ------0.5 g/kg max - - - -

0.5 g/kg max 500 as ascorbic Ascorbyl palimtate 2 ------mg/k acid only in - - - - Ascorbyl stearate gmax cream powder

Alpha tocopherols, 3 ------Mixed tocopherols

100 4 Propyl gallate ------mg/k - - - - - gmax

100 5 Octyl gallate ------mg/k - - - - - g max

100 6 Ethyl gallate ------mg/k - - - - - gmax

100 7 Dodecyl gallate ------mg/k - - - - - gmax

175 Butylated hydroxy 8 ------mg/k 100 ppm max - - - - anisole gmax

Antioxidant M synergists

1 Citric acid ------GMP GMP - - - -

N Miscellaneous

50 g/kg 1 Glycerol ------max

Table 15 (Use of Food Additives in individual variety cheeses) e g Brie Brie Sl.No. Edam Danbo Gouda Gouda Tilsiter Tilsiter Samsoe Havarti Havarti Cotta Name of Cottage/ Cottage/ Cheddar Cheddar additives additives Creamed Creamed Provolone Extra Hard Camembert Emmentaler Saint-Paulin Coulommiers Cream Cheese Cheese Cream Chees Grating

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) A. Stabilizers

1 Calcium Chloride -- 200mg/kg of of 200mg/kg of 200mg/kg of 200mg/kg 200mg/kg of of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg of 200mg/kg Milk maximum maximum Milk maximum Milk maximum Milk Milk maximum maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk maximum Milk

B Colour 1. Annatto 2. Beta Carotene ------maximum maximum maximum maximum maximum maximum maximum maximum maximum maximum maximum 600 mg/Kg mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600 mg/Kg 600

3. Riboflavin ------GMP ------

4 Chlorophyll ------15mg/ kg maximum

C Enzymes

1 Alpha-amylase ------(Aspergillus oryzae var.)

2 Alpha-amylese (Bacillus Megaterium expressed in Bacillus Subtilis)

3 Alpha-amylese (Bacillus stearothemophilius 1 gm/kg expressed in B. of milk subtilis). solids maximum 4. Alpha-amylase (Bacillus stearothermophilius). GMP 5 Alpha-amylase (Bacillus subtilies)

6 Alpha-amylase (Carbohydrase) maximum solids milk of 1 gm/kg (Bascillus licheniformis)

Enzymes from GMO should be labelled

D Preservatives

1 Sorbic Acid, Sodium ------3 gm/kg sorbate, Potassium maximum sorbate calculated as

Sorbic Acid 1 gm/kg maximum E Thickening Agents singly or in combination:

1 Carrageenan ------5 gm/kg 5 gm/kg maximum 2. Guar Gum ------3. Karaya Gum ------4. Tragacanth Gum ------5. Xanthan Gum ------6. Alginate of Sodium/ ------Potassium/ Calcium 7. Ammonium Alginate ------8. Gelatine ------

9. Pectins ------5 gm/kg maximum - - - 10. Propylene Glycol ------Alginate

APPENDIX B: Microbiological Requirements:

TABLE 1 MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS

Sl Name of the Total Plate E. Coli Staphylococcus Salmonella & Vibrio Cholerae Vibrio Clostridium No product count aureus Shigella Parahaemolyticus perfringens

1. Frozen shrimps or prawns

Raw Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __ five lakhs /gm 20/gm 100 / gm Cooked Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ one lakh /gm

2. Frozen Lobsters

Raw Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __

five lakhs /gm 20/gm 100 / gm Cooked Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ one lakh /gm

Frozen Squid Not more than 3. Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __ five lakhs /gm 20/gm 100 / gm

4. __ Frozen Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm finfish five lakhs /gm 20/gm 100 / gm

5 __ Frozen fish Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm fillets or five lakhs /gm 20/gm 100 / gm minced fish

flesh or mixtures

thereof

Sl Name of the Clostridium No product Total plate E. Coli Staphylococcus Salmonella & Vibro cholerae Vibro perfringens count aureus Shigella parahaemolyticus

6 Dried Shark Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __ fins five lakhs / gm 20 / gm 100 / gm

7. Salted fish / Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __ dried salted fivelakhs / gm 20 / gm 100 / gm fish

8. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 finfish gm

9. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ shrimp

Canned 10. sardines or Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ sardine type

products

Canned Nil Absent in 25 gm Absent in 25 gm 11. salmon Absent in 25 gm Absent in 25 gm Absent in 25 gm __

Canned crab __ 12. meat Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm

Canned tuna __ 13. and Bonito Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm

TABLE 2 MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS

Sl.No.

Requirements

Pasteurised Milk/Cream / Milk Flavoured UHT and Sterilised Milk, Cream milk, Flavoured milk Evaporated Sweetened Condensed Milk Pasteurised Butter Dried products: powder, milk cream, whey, edible casein, ice cream mix Sampling Plan Sampling (1) (2) (3) (4) (5) (6) (7) (8) 1. Total Plate Count1 m 30,000/g - 500/g 10,000/g 40,000/g M 50,000/g nil 1,500/g 50,000/g 50,000/g 2. Coliform Count2 m - - - 10/g 10/g M Less than 10/g - Less than 10/g 50/g 50/g 3. E.Coli3 M Absent/g - Absent/g Absent/g Absent/g 4. Salmonella4 M Absent /25g - Absent /25g Absent /25g Absent /25g 5. Staph aureus5 m - - 10/g 10/g - (coagulase positive) M Less than10/g - 100/g 50/g Less than10/g 6. Yeast and mold m - - - 20/g - count6 M - - 10/g 50/g - 7. Spore Count: m - 5/g - - 100/g (a) Aerobic7a (B.cereus ) M - 10/g - - 1000/g (b) Anaerobic7b m - - 10/g - 10/g (Clostridium M - Absent/g 100/g - 100/g Perfringens) 8. Listeria M Absent /g - Absent/g Absent/g Absent/g Monocytogenes8 9. Sampling n 1-8 5 5 5 5 5 Guidelines9 c 21 27a 21&5 21,2,5,6 21,2,6,7a,b 02-5,8 0 1&7b 0 2-4,6,7b,8 0 3,4,8 0 3,4,5,8 Storage & 0 to 4 0 C Ambient, max 300 C 0 to 40 C -180 C or lower Ambient, max transport 300 C Sample size 100ml or g 100 ml or g 100g 100g 100g

y 10 Sl.No. Ice cream, cream, Ice frozen milkdessert, ice lolly, cand Yoghurt, Yoghurt, Dahi, Chakka Shrikhand Paneer/ Paneer/ Chhana Khoya Requirement s Sampling Plan Processed Processed cheese/ cheese spread other All cheeses (9) (10) (11) (12) (13) (14) 1. Total Plate Count1 m 2,00,000/g 50,000/g -- -- 3,00,000/g 50,000/g M 2,50,000/g 75,000/g -- -- 5,00,000/g 1,00,000/g 2. Coliform Count2 m 50/g - 100/g 10/g 50/g 50/g M 100/g Less than 10/g 500/g 50/g 90/g 90/g 3. E.Coli3 M Absent/g Absent/g Less than 10/g Absent/g Less than 10/g Less than 10/g 4. Salmonella4 M Absent /25g Absent /25g Absent /g Absent Absent /g Absent /25g /25g 5. Staph aureus5 m -- -- 100/g 50/g 50/g 50/g (coagulase positive) M Less Less than10/g 1000/g 100/g 100/g 100/g than10/g 6. Yeast and mold m - - 10/g 50/g 150/g 50/g count6 M Less Less than10/g 100/g 100/g 250/g 100/g than10/g 7. Spore Count: m ------(a) Aerobic7a M ------(B.cereus ) (b) Anaerobic7b m -- 10/g 10/g ------(Clostridium M -- 100/g 100/g ------Perfringens) 8. Listeria M Absent /g Absent /g Absent/g Absent/g Absent/g Absent /g Monocytogenes8 Hard cheese Absent/ 25g other cheeses 9. Sampling n 1-8 5 5 5 5 5 5 Guidelines9 c 21&2 21 22,5,6 22,5,6 21,2,5,6 21,2,,5,6 03,4,5,6,8 0 2-6,7b,8 0 3,4,7b,8 0 3,4,8 0 3,4,8 0 3,4,8 Storage & -180 C or 4 to 80 C 4 to 80 C 0 to 40 C 0 to 40 C 0 to 40 C transport lower Sample 100g 100g 100g 100g 100g 100g size 1-8 Microbiological requirements for different dairy products

9 Sampling Guidelines:

The sampling for different microbiological testing parameters proposed in the standards is to be ensured aseptically by a trained person at manufacturing units following guidelines given in IS 11546:1999 /ISO 707:1985 (Reaffirmed 2010). The samples shall be stored and transported under appropriate temperature conditions and insulations within 24 hours of sampling to accredited laboratory for analysis as per the approved test methods. A large sample size may be drawn (if desired) according to the tests required and the type of product. Preservatives shall not be added to samples intended for microbiological examination. Three sample sets shall be taken from full production batches. Each sample set shall comprise of a minimum of five samples of 100 grams each taken randomly from throughout the batch. The samples will be submitted to the laboratory in the original unopened packaging, sealed at the time of sampling maintained in their original physical state. A set of five samples shall be tested from three different accredited laboratories and the final decision shall be drawn based on three test results. There will be no provision for retesting or re-sampling for microbiological testing.

10 Sampling plan and interpretation:

The following terms, as used by the International Commission on Microbiological Specifications of Foods (ICMSF) are defined and used in this standards: n= The number of sample units which must be examined from the batch/lot of food to satisfy the requirements of a particular sampling plan. c= the maximum allowable number of defective sample units. This is the number of sample units, which may exceed the microbiological limit specified by m. These are considered marginally acceptable results provided they did not exceed the limit specified by M. When more than this number is found; the lot is rejected by the sampling plan. m= Represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan. M= A microbiological criterion which separates marginally acceptable quality from unsatisfactory/potentially hazardous quality. Values above M are unacceptable in terms of the sampling plan and detection of one or more samples exceeding this level would be cause for rejection of the lot. When 5 or more units of the same variety from a lot or consignment are analyzed (n=5), no more than 2 units (c=2) should exceed the maximum tolerance (m) for microbiological levels stated in the reference criteria and no 1 unit should exceed the stated level for the maximum tolerance (M).

Microbiological criteria and their interpretation: Three categories of microbiological quality have been assigned in standard based on Total plate count, levels of indicator organisms (Coliform count and yeast & mold count) and the number or presence of pathogenic bacteria. These are satisfactory, unsatisfactory and potentially hazardous. 1. Satisfactory: if a maximum of c/n value are between m and M, and the rest of the values observed are < m ---- means the results are within limits of acceptable microbiological quality and no action is required. 2. Unsatisfactory: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside acceptable microbiological limits linked with hygiene indicators (Total plate count, Coliform count and Yeast and mold count) and are indicative of poor hygiene or poor handling practices. Under these conditions the premises producing such unstatisfctory product shall be stopped and will carry out the detailed investigations for nonconformity/ noncompliance during manufacturing. The manufacturing of such prouduct will be re-started only after HACCP/GMP audit clearance of the premises by the food safety authority and compliance of fresh product with the regulatory limits. 3. Potentialy hazardous: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside acceptable microbiological limits linked with pathogenic bacteria (E. coli, Salmonella, coagulase positive Staph aureus, B.cereus, Cl. Perfringens, L. monocytogenes) and are indicative of serious food safety concern and immediate remedial action should be initiated. Such results will attract enforcement/prosecution by the concerned food safety authorities. Withdrawal of any of the food still available for sale or distribution and if applicable, recall action may be initiated. An investigation of food production or handling practices shall be investigated to determine the source /cause of the potential of the problem so that remedial action can commence. A detail risk assessment shall also be done. Failure by an owner to either cease manufacture of product or withdraw/recall product from sale when requested to do so shall result in seizure of that product where the officer has reason to believe that it is contaminated with pathogenic bacteria.

14 Reference test methods: Test Methods Reference Microbiology - General guidance for the enumeration IS 5402:2002/ ISO:4833:1991 of micro-organisms - Colony count technique at 30°C Reaffirmed 2007 (first revision) Microbiology - General guidance for the enumeration IS 5401(Part 1): 2002/ISO of Coliforms: Part 1 Colony count Technique (first 4832:1991 Reaffirmed 2007 OR IS revision) OR General guidance for estimation of 5401(Part 2): 2002/ISO 4831:1991 Coliforms: Part 2 Most Probable Number technique Reaffirmed 2007 (first revision) Methods for detection of bacteria responsible for IS 5887(Part 1):1976 Reaffirmed food poisoning: Part 1 Isolation, Identification and 2009 Enumeration of Escherichia coli (first revision) Methods for detection of bacteria responsible for food IS 5887(Part 3):1999/ ISO poisoning: Part 3 General guidance on methods for 6579:1993 Reaffirmed 2009 detection of Salmonella (second revision) Methods for detection of bacteria responsible for food IS 5887(Part 8/Sec 1 ):2002 / ISO poisoning: Part 8 Horizontal method for enumeration 6888-1 :1999 Reaffirmed 2007 OR IS of coagulase-positive staphylococci (Staphylococcus 5887(Part 8/Sec 2 ):2002 / ISO 6888- aureus and other species) Section 1 Technique using 2 :1999 Reaffirmed 2007 Baird-Parker Agar Medium OR Methods for detection of bacteria responsible for food poisoning: Part 8

Horizontal method for enumeration of coagulase- positive staphylococci (Staphylococcus Aureus and other species) Section 2 Technique using rabbit plasma fibrinogen Agar Medium Method for yeast and mould count of food stuffs and IS 5403:1999 Reaffirmed 2005/ ISO animal feeds (first revision) 7954:1987 Reaffirmed 2009 Indian Standard Specification for sterilized milk IS: 4238-1967 Reaffirmed 2010 Methods for detection of bacteria responsible for food IS 5887(Part 6):1999 / ISO poisoning: Part 6 Identification, Enumeration and 7932:1993 Reaffirmed 2007 Confirmation of B.cereus Methods for detection of bacteria responsible for food IS:5887 PART IV:1999 Reaffirmed poisoning: Part 4 Isolation, identification of 2009 Clostridium perfringens, C.botulinum and enumeration of Cl. perfringens (second revision) Microbiology of food and animal feeding stuffs - IS 14988(Part 1):2001 Reaffirmed Horizontal method for detection and enumeration of 2007 / ISO 11290-1 :1996 OR Listeria monocytogenes : Part 1 Detection method OR IS:14988(Part 2): 2002 Reaffirmed Microbiology of Food and Animal Feeding Stuffs – 2007/ ISO:11290-2 :1998 Horizontal Method for the Detection and Enumeration of Listeria monocytogenes- part-2 Enumeration Method Methods of sampling for milk and milk products IS 11546:1999 / ISO 707:1997

Reaffirmed 2010

11 The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count

12 The requirement on yeast and mold counts is not applicable for mold ripened cheese.

13 The standard requirements of lactic counts of one million c.f.u./g min as specified by BIS in such products/ or such products containing Probiotic organisms shall be applicable.

TABLE 3 MICROBIOLOGICAL PARAMETERS FOR SPICES

No Requirements Caraway Cardomom Chillies and Cinnamon Cassia (Taj) Cloves (Laung) Coriander (Shiahjira) (Elaichi) Capsicum (Lal (dalchini) (Dhania) Mirchi) 1 Total Plate Count ------2 Coliform Count ------3 E. Coli ------4 Salmonella Absent in 25 Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 Absent in 25 gm gm gm gm gm gm 5 Shigella ------6 Staphylococcus ------aureus 7 Yeast and Mould ------Count 8 Anaerobic Spore ------Count 9 Listeria ------monocytogens Sl No Requirements Cumin (Zeera, Fennel (Saunf) Fenugreek Ginger (Sonth, Mace (Jaipatri) Mustard (Rai, Nutmeg Kalaunji) (Methi) Adrak) Sarson) (Jaiphal) 1 Total Plate Count ------2 Coliform Count ------3 E. Coli ------4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in gm gm gm 25 gm 5 Shigella ------6 Staphylococcus ------aureus 7 Yeast and Mould ------Count

8 Anaerobic Spore ------Count 9 Listeria ------monocytogens

Sl No Requirements Pepper Black Poppy (Khas Saffron (Kesar) Turmeric Curry Powder Mixed Masala Aniseed (Kalimirch) Khas) (Haldi) (Saunf) 1 Total Plate Count ------2 Coliform Count ------3 E. Coli ------4 Salmonella Absent in 25 gm - Absent in 25 gm Absent in 25 - - Absent in 25 gm gm 5 Shigella ------6 Staphylococcus ------aureus 7 Yeast and Mould ------Count 8 Anaerobic Spore ------Count 9 Listeria ------monocytogens

Sl No Requirements Ajowan Dried Dried Mango Pepper Garlic Celery Dehydrated Asafoetida Edible (Bishops seed) Mango Powder White (Lahsun) Onion Common Slices (Amchur) (Sukha Salt Pyaj) 1 Total Plate Count ------2 Coliform Count ------3 E. Coli ------4 Salmonella Absent in 25 - - Absent in Absent in - - - - gm 25 gm 25 gm 5 Shigella ------6 Staphylococcus ------aureus 7 Yeast and Mould ------Count 8 Anaerobic Spore ------Count 9 Listeria ------monocytogens

TABLE 4: Microbiological requirements of food products given below: - Sl No Products Parameters Limits 1 Thermally processed fruits and a) Total plate count a) Not more than 50 / ml vegetable products b) Incubation at b) No changes in pH 37°C for 10 days and 55°C for 7 days 2 a) Dehydrated fruits and Total plate count Not more than 40,000 / vegetable products gm b) Soup powders c) Desiccated coconut powder d) Table olives e) Raisins f) Pistachio nuts g) Dates h) Dry fruits and nuts 3 Carbonated beverages, ready – a) Total plate count Not more than 50 cfu / to – serve beverages including b) Yeast and mould ml fruit beverages count Not more than 2.0 cfu / c) Coli form count ml Absent in 100 ml 4 Tomato products a. Tomato juices and (a) Mould count Positive in not more than soups 40.0 percent of the field examined (b) Yeast and spores Not more than 125 per 1 / 60 c.m.m

b. Tomato puree and paste (a) Mould count Positive in not more than 60.00 percent of the field examined

Positive in not more than c. Tomato ketchup and (a) Mould count 40.00 percent of the field Tomato Sauce examined

(b) Yeast and spores Not more than 125 per 1 / 60 c.m.m (c )Total plate Count Not more than 10000 / ml 5 Jam / Marmalade / Fruit jelly / Mould Count Positive in not more than Fruit Chutney and Sauces 40.00 percent of the field examined Yeast and spores Not more than 125 per 1 / 60 c.m.m

6 Other fruits and Yeast and mould count Positive in not more than vegetableproducts covered 100 count / gm under Regulation 2.3 7 Frozen fruits and vegetable Total plate count Not more than 40,000 / products gm

8 Preserves Mould count Absent in 25 gm / ml 9 Pickles Mould count Absent in 25 gm / ml 10 Fruits Cereal Flakes Mould count Absent in 25 gm / ml 11 Candied and Crystalised or Mould count Absent in 25 gm / ml Glazed Fruit and Peel 12 a) All Fruits and a. Flat Sour Organisms (i) Not more than 10,000 Vegetable products and cfu / gm for ready – to – serve thoseproducts which Beverages including Fruit have pH less than 5.2 Beverages and Synthetic (ii) Nil for those products covered products which have pH Regulation 2.3. more than 5.2 b) Table olives b. Staphylococcus aureus Absent in 25 gm / ml c) Raisins c. Salmonella Absent in 25 gm / ml d) Pistachio nuts d. Shigella Absent in 25 gm / ml e) Dates e. Clostridium botulinum Absent in 25 gm / ml f) Dry fruits and nuts f. E. Coli Absent in 1 gm / ml g) Vinegars g. Vibrio Cholera Absent in 25 gm/ ml

[V.N Gaur] Chief Executive Officer