Appendix A List of Food Additives

163 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. No. Name of additive 1 2 1 Sodium fumarate 2 Potassium malate 3 Sodium hydroxide 4 Acetic acid or Lactic acid 5 Citric acid 6 Malic acid 7 Tartaric acid B. Emulsifying and stabilizing agents singly or in combination Bread 3 GMP GMP GMP 2500 ppm max GMP GMP GMP GMP GMP GMP GMP Emulsifying and stabilizing agents listed in regulation 3.1.6 suitable for this product may be used. 1000 ppm max GMP GMP 10000 ppm max Biscuits 4
A. Acidity regulators
1 Sucroglycerides 2 Hydroxy Propyl methyl cellulose 3 Sucrose esters of fatty acids 4 Di- Acetyl tartaric acid esters of mono and di- glycerides 5 Guar gum 6 Sorbitol 7 Lecithin 8 Glycerine 9 Glycerol monostearate 10 Sodium steroyl 2 lactylate of Calcium steroyl 2 lactylate (Singly or in combination) 11 Polyglycerol esters of fatty acids and polyglycerol esters of interesterified recinoleic acid C. Improver 1 Fungal alpha amylase 2 Bacterial amylase 3 Amylases and other enzymes 4 Ammonium persulphate 5 Calcium phosphate 6 Calcium carbonate
GMP GMP GMP 5000 ppm max GMP GMP GMP GMP 5000 ppm max
2000 ppm max
100 ppm max (on flour mass basis) GMP 2500 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 5000 ppm max (on flour mass basis)
GMP GMP
164 1 2 7 Potassium bromate and/or Potassium iodate D. Flour treatment agent 1 Ammonium chloride 2 L- cystein mono hydrochloride 3 Ammonium phosphate 4 Benzoyl peroxide E. Antioxidant 1 Ascorbic acid F. Preservatives/ Mould inhibitors singly or in combination 1 Calcium or sodium propionate 5000 ppm max 2 Sorbic acid or its Sodium, Potassium or Calcium salts 1000 ppm max (calculated as sorbic acid) 3 Acid calcium phosphate 4 Sodium diacetate 5 Acid sodium pyrophosphate G . 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 carotenal 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 5 Sunset Yellow FCF 6 Indigo carmine 7 Brilliant blue FCF 8 Fast green FCF 100 ppm max (singly or in combination) GMP 10000 ppm max 4000 ppm max 5000 ppm max 500 ppm max (on flour mass basis) 90 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 40 ppm max GMP 40 ppm max As per regulation 3.1.5 GMP 3 50 ppm max (On flour mass basis) 4
165 1 2 3 4
H. Artificial sweeteners (Singly) 1 Aspartame 2 Acesulphame K 3 Sucralose I. Leavening agents 1 Baking powder 2 Ammonium bi-carbonate 3 Ammonium carbonate J. Flavours 1 Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances K. Flavour improver/ enhancer L. Nutrient 1 Calcium and ferrous salts 2 Potassium iodate M. Dough conditioners 1 Sodium bisulphite 2 Sodium metabisulphite N. Yeast O. Jellifying agents GMP GMP GMP GMP GMP GMP GMP GMP GMP 5000 ppm max GMP GMP 5000 ppm max 2200 ppm max 1000 ppm max 750 ppm max 2200 ppm max 1000 ppm max 750 ppm max
GMP GMP
166 Table 2 List of Food Additives for use in Foods

Ready-to-Serve Beverages Tea/Coffee based Istant mixes such as idli mix, dosa mix, upma mix, pongal mix, puliyogare mix, gulab jamun mix, jalebi mix, vada mix, etc. Rice and Pulses based Papads Snacks/ Savouries (Fried Products):Chiwda, Bhujia, Dalmoth, Kadubale, Kharaboondi, Spiced & Fried dals, banana chips and similar fried products sold by any name Sweets (Carbohydrates based and Milk product based):- Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and Similar milk product based sweets sold by any name Sugar based/ Sugar free confectionery
Synthetic syrup for dispensers
Chewing gum/ Bubble gum
Chocolates
Additives
1 A 1 2 3
2 Antioxidants Tocopherol Lecithin Butylated hydroxy anisole (BHA)
3 GMP GMP
4 GMP GMP
5 -
6 -
7 -
8 250 ppm max -
9 -
10 -
11 -
200 ppm max 200 ppm max
4 B 1 2 3
Tertiary butyl hydro quinone 200 ppm max 200 ppm max (TBHQ) Emulsifier/ Stabiliser Methyl cellulose Carboxymethyl cellulose Gellan gum 0.5% max 0.5% max 0.5% max 0.5% max -
2% max (in sugar boiled
confectionery only) C 1 Preservatives Sorbic acid and its sodium, potassium and calcium salts (calculated) as sorbic acid Benzoic acid Anticaking agents Carbonates of calcium and Magnesium Not more than 2.0% 1000 ppm max 300 ppm max 0.5% max 0.1% max 300 ppm max -
2 D 1
Lozenges
Sl. No.
12 -
167 1 2 3 4 5 6 7 8 9 10 11 12
max, singly or in combination 2 3 Phosphates of calcium and Magnesium Silicates of Calcium, Magnesium, or Sodium or Silicon dixoide Myristates, palmitates or stearates of aluminium, ammonium, calcium, potassium or sodium Arificial sweeteners (singly) Aspertame 200 ppm max 10000 10000 2000 ppm ppm ppm max max max 5000 ppm max 3000 ppm max 3500 ppm max 3000 ppm max 500 ppm max 500 ppm max 3000 ppm max -
E 1
Acesulphame K
500 ppm max
15000 ppm max 4500 ppm max 1500 ppm max -
Saccharin Sodium
500 ppm max
Sucralose
750 ppm max
F 1 2 3 4 5 6 G 1 2 3 4 5 H 1 I 1 2 3 4 5
Polyols (singly or in combination) Sorbitol Manitol Xylitol Isomalt Lactitol Maltitol Glazing agents Shellac Beeswax (white and yellow) Candelilla wax Gum arabic Pectin Bulking agents Polydextrose A and N Miscellaneous Sodium bicarbonate Sodium acetate Tartaric acid Citric acid Malic acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP -
GMP -
168
Table 3 Food Additives in Foods not specified S. Name of the product Colours No. Preservatives Emulsifiers/ Stabilisers Flavour Antienhancers caking agents Acid regulators Impro- Antiver/ oxiLeave- dants ning agents 9 10 -
1 1 2
2 Desert jelly Dairy based drinks, flavoured and/ or fermented (e.g chocolate, milk, cocoa, eggnog) UHT sterilized milk shelf life more than three months
5 Carageenan GMP
6 -
7 -
8 -
CarageenanSinglyGMP Pectin- SinglyGMP Mono diglycerides of fatty acids Singly - GMP lecithin - Singly GMP sodium alginate and calcium alginatesingly GMP, Xantham Gum, singly- GMP, Microcrystalline cellulose singly GMP, Guar Gum- Singly GMP -
Powdered Soft Drink concenterate mix/ fruit beverage drink
Titanium Dioxide 100 ppm maximum, Ponceau 4R carmoisine/ Erythrosine/ Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum -
Sodium Aluminium Silicate 0.5% maximum
Soups, Bullions a nd Taste Makers
DiSodium 5 Guanalate (Di-Sodium 5- Inosinate)GMP
Custard Powder, Jelly Crystal, icecandy, Thread, Candies, Wafers
Ponceau 4R/ carmoisine/ Erythrosine/ Tartrazine/Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/
169
1 2 3 fast green FCF-100 ppm maximum 6 Flavour Emulsion, Flavour Paste (for carbonated and non carbonated water only) Ponceau Benzoic Acid 4R/carmoisine/ including salt Erythrosine/ thereof GMP Tartrazine/ Sunset Yellow FCF/ Indigo Carmine/ Brilliant Blue FCF/ fast green FCF 100 ppm maximum as per instructions on the label Edible Gums (Arabic and Gum ghatti), glycerols esters of wood resins (ester gum ) GMP TBHQ (tertiary butyl hydro quinine and BHA (butylated hydroxyl anisole) max 0.01% 4 5 6 7 8 9 10
Sausages and Sausage meat containing raw meat, cereals and condiments Corn flour and such like starches Corn syrup -
Sulphur dixoide- 450 ppm max
8 9 10
Sulphur dixoide- 100 ppm max Sulphur dixoide- 450 ppm max Nisin-5 ppm maximum -
Canned rasgolla (the cans shall be internally lacquered with sulphur dioxide resistant lacquer) Gelatin Beer Cider Alcoholic wines -
11 12 13 14 15 16
Sulphur dixoide- 1000 ppm max Sulphur dixoide-70 ppm max Sulphur dixoide- 200 ppm max Sulphur dixoide- 450 ppm max Sulphur dixoide- 350 ppm max Sulphur dixoide- 70 ppm max or Benzoic acid- 120 ppm max Benzoic acid120 ppm max -
Non Alcoholic wines Ready-to-serve beverages -
17 18 19
Brewed ginger beer Coffee extract Danish tinned caviar
Benzoic Acid- 450 ppm maximum Benzoic Acid50 ppm maximum -
20
Dried ginger
Sulphur dioxide- 2000 ppm maximum Sorbic Acid including Sodium, Potasium and
21
Flour confectionery
170
1 2 3 4 Calcium Salt Calculated as Sorbic Acid)1500 ppm maximum 22 Smoked fish (in wrappers) Sorbic Acidonly wrapper may be impregnated with Sorbic Acid 5 6 7 8 9 10
23
Dry mix of rasogollas -
Sulphur dioxide- 100 ppm maximum Sorbic Acid1500 ppm maximum -
24
Preserved chapatis
25
fat spread
Sorbic acid and its sodium potassium and calcium salts (calculated as sorbic acid)1000 ppm maximum or Benzoic Acid and its sodium and potassium salts (Calculated as benzoic acid) or both-1000 ppm maximum Potassium Sorbate (Calculated as Sorbic Acid)- 1000 ppm maximum Ammonia Carbonate 5000ppm maximum Ammonium Bi-carbonateGMP, Baking powder-GMP -
26
Prunes
27
Bakes food confections and bakes foods
28
Flour for baked foods -
Sodium Diacetate- 2500 ppm maximum or Methyl propyl hydroxy Benzoate- 500 ppm maximum -
29
Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallised
171
1 2 glace or cured fruit or other products (a) Cherries Sulphur dioxide2000 ppm maximum Sulphur dioxide- 2000 ppm maximum Sulphur dioxide- 1000 ppm maximum Sulphur dioxide- 2000 ppm maximum Nisin-12.5 ppm maximum 3 4 5 6 7 8 9 10
(b) Strawsberries and Raspberries (c) Other fruits -
(d) Dehydrated Vegetables 30 31 Paneer Cakes and Pastries
Sorbic Acid Sucroglycerides including Sodium, (only In cakes), Potassium and (only In cakes), Calcium Salt Hydroxypropyl (Calculated as Methyl Cellulose, Sorbic Acid)Sucrose esters 1500 ppm of fatty acidsmaximum GMP -
Sodium Bacterial fumarate, Amylase Potassium Baking Malate, Powder, Sodium Ammohydro- nium xidebicarboGMP nateGMP, Ammonium Carbonate-500 ppm maximum -
32 33
Prepacked Coconut Water Canned Rasogula
Nisin-5000 IU maximum Nisin-5.0 ppm maximum
172 Table 4 List of food additives for use in edible oils and fats
Name of food additive Tallow Lard Edible vegetable Table margarine/ oils and fats Bakery and industrial Margarine/ Fat spread 5 GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max, Singly or in combination 6 GMP GMP 200 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 500 ppm max 200 ppm max GMP 100 ppm max, Singly or in combination
1 A 1 2 3 4 5 6 7 8 9 10 B. 1 2
2 Antioxidant (Singly or in combination) Lecithin Ascorbic acid Propyl gallate, ethyl gallate, Octyl gallate, Dodecyl gallate or a mixture thereof Butylated Hydroxy Anisole (BHA) Any combination of propl gallate, BHA within limits of gallate and BHA Natural and synthetic tocopherols Ascorbyl palmitate/ stearate singly or in combination Citric acid, Tartaric acid, Gallic acid Resin guinace TBHQ Antioxidant Synergist Sodium citrate Isopropyl citrate mixture
3 GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max, Singly or in combination
4 GMP GMP 100 ppm max 200 ppm max 200 ppm max GMP 500 ppm max GMP 100 ppm max 200 ppm max GMP 100 ppm max, Singly or in combination
3 4 C. 1 D. 1 2
Phosphoric acid Monoglyceride citrate Antifoaming agents Dimethyl polysiloxane singly or in combination with silicon dioxide Emulsifying agents Mono and di glycerides of fatty acids Mono and di glycerides of fatty acids esterified with acetic, acetyl tartric, citric, lactic, tartaric acids and their sodium and calcium salts Lecithin Polyglycerol esters of fatty acids 1,2- Propylene glycol esters of fatty acids Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate Sucrose esters of fatty acids Preservatives (Singly or in combination) Sorbic acid Sodium/ Potassium/ Calcium sorbate expressed as Sorbic acid 1000 mg/kg max: Table maragrine/ Fat spread GMP 10g/kg max 10 ppm max 10 ppm max 10 ppm max
3 4 5 6 7 E. 1 2
GMP 5g/kg max 20g/kg max 10g/kg max 10g/kg max
173
1 3 4 F. 1 2 Benzoic acid Sodium/ Potassium/ benzoate expressed as Benzoic acid Natural colours Beta carotene 25 mg/kg max: Table maragrine/ Fat spread 20 mg/kg max: Table maragrine/ Fat spread 5 mg/kg max: Table maragrine/ Fat spread 25 mg/kg max: Table maragrine/ Fat spread 25 mg/kg max: carotenoic acid Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread 50 mg/kg max: Table maragrine/ Fat spread GMP: Table maragrine/ Fat spread 4 mg/kg max: Table maragrine/ Fat spread 3 4 5 6 -
Annatto extracts (as bixin/ norbixin)
Curcumin or turmeric (As curcumin)
Beta - apo - 8' - carotenal
Methyl and ethyl esters of beta - apo - 8' -
G. 1
Acidity regulators Citric acid -
Lactic acid
Sodium and potassium salt of citric and lactic acid
Calcium disodium ethylene diamine tetra acetate
H. 1
Flavours Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances Diacetyl -
174 Table 5 List of Food Additives for use in Fish and Fish Products
Name of the Additive Frozen Frozen Salted shrimps Lobsters Fish 2 3 4 Frozen finfish 5 Canned finfish 6 Canned Canned Canned Canned Shrimps Sardines Tuna and Crab Bonito meat 7 8 9 10 Frozen Fish Fillets 11
1 A 1 2 Antioxidants Ascorbic Acid Sodium and Potassium Associate singly or in combination expressed as Ascorbic acid Acidifying Agents Acetic Acid Citric acid
GMP -
1 gm / kg maximum
1gm/kg maximum
1 gm/kg maximum
B 1 2
GMP
GMP GMP
GMP
GMP GMP
GMP GMP
GMP
1 gm/kg maximum in minced fish flesh only -
3 C 1
Lactic Acid Sodium polyphosphate expressed as P2O5 Potassium Polyphosphate expressed as P2O5 Calcium polyphosphate expressed as P2O5 Orthophosphoric acid
GMP -
GMP -
GMP
Moisture Retention Agents singly or in combination including natural phosphate expressed as P2O5 100gms/kg100gms/kg100gms/kg maximummaximummaximum expressed expressed expressed as P2O5 as P2O5 as P2O5 (including (including (including natural natural natural phosphosphosphate) phate) phate) -
10 gms/kg maximum
10 gms/kg maximum
850 mg/ kg maximum -
D 1
Preservatives Potassium bisulphate expressed as sulphur dioxide Potassium Sulphite expressed as sulphur dioxide Sodium metabisulphate expressed as sulphur dioxide Sodium sulphite expressed as sulphur dioxide Sodium sorbate expressed as sorbic acid 100mg/ 100mg/ kg kg maximum maximum raw edible raw edible 30mg/ 30mg/ kg kg maximummaximum cooked cooked product. product. Singly Singly or in or in combina- combination ex- tion pressed as product SO2 200 mg/ kg maximum singly or in combi-
2.
3.
4.
5.
175
1 2 3 4 5 6 7 8 9 10 11
nation expressed as sorbic acid 6. Calcium sorbate expressed as sorbic acid Potassium sorbate expressed as sorbic acid Sorbic Acid Colours Ponceau 4 R 30 mg/kg maximum cooked mass -
7.
8. E 1
2. 3.
Sunset Yellow Tartarazine
30 mg/kg maximum singly or in combination -
F. 1 2 3. 4.
Thickening Agents Pectin Tragacanth Gum Xanthan Gum Sodium/ Potassium/ Calcium Alginate 2.5 gm/kgmaximum2.5 gm/kgmaximum 5 mg/kg maximum as Sodium Alginate -
20 gm/kg 20 gm/kg maximummaximum singly or singly or in combi- in combination in nation in packing packing medium medium only only -
5. G 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Carboxy Methyl Cellulose Modified Starches Acid Treated Starch Alkali Treated Starch Balanced starched -
25 gm/kgmaximum
Distarch adipate acetylated Distarch glycerol Distarch glycerol acetylated Distarch glycerol, hydroxypropyl Distarch phosphate Distarch phosphate, acetylated Distarch phosphate hydroxypropyl Oxidized starch Starch acetate Starch, hydroxypropyl -
60 gm/kg maximum singly or in combination in packing medium only -
60 gm/kg 60 gm/kg maximummaximum singly or singly or in combi- in combination in nation in packing packing medium medium only only -
Monostarch phosphate -
176
1 H 1 Natural Flavours Natural flavours and natural flavouring substances Flavour Enhancers Monosodium Glutamate Seqestering Agents Calcium Disodium EDTA 250 mg/kg maximum250 mg/kg maximum 500 mg/kg maximum GMP GMP GMP 2 3 4 5 6 7 8 9 10 11
I 1 J 1.
Table 6 List of Food Additives for use in Thermally Processed Fruits
S.No.
Name of Additives
Peaches
Grape Fruits Pineapple Plums
Raspberries Peas
Strawberries Orange
Fruit Cocktail/ Tropical Fruit Cocktail Apricot
Palmito
Mangoes Guava Chicu
Papaya Lichi Kenu
Pomegranate
Custard Apple 21
10
11
12
13
14
15
16
17
18
19
20
A GMP 10 ppm maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acidifying Agents (Singly or in Combination) GMP GMP GMP GMP GMP GMP
Acetic Acid
Citric Acid
GMP
GMP
GMP
Fumaric Acid
Lactic Acid
Ant-clouding Agent
Methyl Cellulose
10 ppm maximum -
Fruits not specified 22
177
Antifoaming Agents -
Dimethyl Polisiloxane
10 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum
Antioxidant 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum 550 ppm maximum
Ascorbic Acid
550 ppm maximum
550 ppm maximum
E 200 ppm
Colours (can be used singly or in combination within the specified limits maximum -
(a) Natural:
Chlorophyll
Caramel
Curcumin or turmeric
Beta-carotene
Beta apo-8 carotenal
1 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum
10
11
12
13
14
15
16
17
18
19
20
21
22
Methylester of Beta-apo-8 carotenic acid
Ethylester of Betaapo-8 carotenic acid 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum -
Canthaxanthin
Riboflavin, Lactoflavin -
10
Annatto
200 ppm maximum -
11
Saffron
(b)
Synthetic
Poncea 4R
Carmoisine
Erythrosine
Tartarzine
178
Sunset Yellow FCF
Indigo Carmine
Brilliant Blue FCF
8 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum mum 350 ppm maximum 350 ppm maximum 350 ppm maximum 350 ppm maximum
Fast Green FCF
Firming Agents (Singly or in combination)
Calcium Chloride
350 ppm maximum
350 ppm maximum mum
Calcium Lectate
350 ppm maximum -
Calcium Gluconate
4 5 G 1 -
Calcium Carbonate Calcium Bisulphite Thickening Agents Modified Starches
350 ppm maximum -
1% m/m maximum -
Table 7 List of food additives in thermally processed vegetables
S.No.
Name of Additives
Canned Tomato
Green Beans/ Wax Bean
Sweet Corn/ Baby Corn
Mushrooms Green Peas Carrots
Chestnuts & Chestnut Puree
Niger, Groundnut, Seasame and mustard pastes and other oil seeds paste Asparagus
Processed Peas Ladies Finger Cauliflour Brinjal
Sweet Potato Garkin
Spinach
Table Onions Garlic
Bell Paper
Rajma
All pulses and dals whole and splits 21 22 23
10
11
12
13
14
15
16
17
18
19
20
A. GMP GMP GMP 10 g/ kg maximum GMP 300 ppm maximum 200 ppm maximum 200 ppm maximum 200 ppm maximum 300 GMP ppm maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 10 g/ GMP kg maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acidifying Agents Singly or in Combination GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acetic Acid
GMP
GMP
GMP
Citric Acid
GMP
GMP
GMP
GMP
Other vegetables and curried vegetables/ ready-to-eat vegerables 24
179
Lactic Acid
GMP
L-Tartaric Acid
GMP
GMP
GMP
GMP
5 -
Malic Acid
GMP
GMP
GMP
GMP
GMP
GMP
GMP GMP
GMP GMP
GMP GMP
GMP GMP
GMP GMP
GMP GMP
GMP GMP
GMP GMP
Antioxidants (Singly)
Ascorbic Acid -
GMP
GMP
BHA
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
200 ppm maximum
TBHQ
Acorbtyl Palmitate
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
C - -
COLORS (Can be used singly or in combination within the specified Limits
(a)
Natural: Singly or in combination
1.
Chlorophyll
2.
Caramel
200 ppm maximum
Curcumin or turmeric -
Betacarotene -
Beta APO-8 carotenal Methylester of beta-apo-8 Carotenic acid -
200 ppm maximum
200 ppm maximum
200 ppm maximum
Ethylester of Beta-APO-8 carotenic acid -
Canthaxanthin -
180
Ribiflavin Lactoflavin
10
Annatto
11
Saffron
(b)
Synthetic
Poncea 4R
2 -
Carmoisine
200 ppm maximum
200 ppm maximum
200 ppm maximum
Erythrosine
Tartarzine
Sunset Yellow FCF
Indigo
Brilliant Blue FCF
Fast Green FCF
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
D -
Firming Agents singly or in comibation
Calcium Chloride
2.
Calcium Lactate
3.
Calcium Gluconate
4. GMP GMP -
350 ppm maximum 350 ppm maximum 350 ppm maximum -
5. -
Calcium Carbonate Calcium BiSulphate
0.80% max total calciumion (content (dices, slices, wedges) 0.45% max (whole pieces) -
0.80% 0.80% 350 max max ppm total total calciu- calciumion mion 350 (con- (con- p p m tent tent (dices, (dices, slices, slices, 350 wedges) wedges) ppm 0.45% 0.45% max max (whole (whole pieces) pieces) -
6.
Mono Calcium Phosphate
181
Aluminium Potassium Sulphate 25ppm maxi mum -
Processing Aids -
1.
Stannous Chloride
F -
Thickening Agents -
Vegetable gums (singly or in combination) GMP 1% maximaum 10g/ kg maximum -
i ii iii iv -
Arabic Gum Carrageenan Guar Gum Caroba-bean Gum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
10g/ kg maximum
Xanthan Gum
1 -
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
Alginates (singly or in combination) GMP GMP -
Ammonium Alginates
ii
Calcium aligates
iii
Potassium Alginates
iv
Sodium Alginates
Propyl glycol Alginate
vi
Pectines
Calcium Disodium ethylendiamine
200 ppm maximum
182
Softening Agents (Singly or in combination) -
1.
Sodium bi-carbonate
150ppm max. as Sodium
2.
Sodium Citrate
Table 8 List of Food Additives for use in food products

To m a t o Puree & Paste Vineger Carbonated Fruit Beverages or fruit drinks Dehydrated Carbonated Fruits Water, Softdrink conc. (liquid/ powder) 8 9 10 11 12 13 Dehydrated Frozen Vegetable Fruit/Fruit Products Frozen Vegetables Fruit Based Beverage Mix/ Powdered Fruit Based Beverages
Sl. Name of the Additives No.
Tamarind Synthetic Pulp /Puree Syrups for & Conc. Dispensers
A GMP GMP GMP GMP GMP GMP GMP -
ACIDIFYING AGENTS (Singly or in combination) GMP
Citric Acid
Fumaric Acid
Lactic Acid
L-Tartaric Acid
Malic Acid
Phosphoric Acids
183
GMP in Cola beverages only 2% maximum in powders only -
GMP in Cola beverages only
ANTICAKING AGENTS (Singly or in Combinations) 2% maximum in powders only 2% maximum in powders only -
Carbonates of calcium and magnesium -
Phosphates of calcium and magnesium
Silicates of calcium, magnesium, aluminium or sodium or silicon dioxide GMP GMP GMP
ANTIOXIDANTS GMP GMP GMP
Ascorbic Acid
D 200 ppm maximum GMP Caramel only
COLOURS (Can be used singly or in combination within the specified limits) 100 ppm maximum 100 ppm maximum 200 ppm maximum -
(a)
Natural:
1.
Chlorophyll
Caramel
1 200 ppm maximum GMP GMP GMP 100 ppm maximum 100 ppm maximum 200 ppm maximum -
10
11
12
13
Beta-carotene
Ethylester of Beta-apo-8 carotenic acid
Canthaxanthin
Riboflavin, Lactoflavin
10
Annatto
11
Saffron
(b)
Synthetic
Ponceau 4R
Carmoisine
Erythrosine
Tartarzine
184
Sunset Yellow FCF
GMP
Indigo Carmine
Brilliant blue FCF
Fast green FCF
FLAVOURS
Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial flavouring substances 500 ppm maximum 350 ppm maximum 750 ppm maximum in Paste 250 ppm maximum in Paste 120 ppm maximum 70 ppm maximum 300 ppm maximum -
PRESERVATIVES (Singly or in combination) 120 ppm maximum 700 ppm maximum 70 ppm maximum -
Benzoic Acid and its Sodium, Potassium Salt or both (Calculated as Benzoic Acid)
750 ppm maximum
Sulphur di-oxide
2000 ppm maximum
120 ppm maximum
Sorbic acid its Na, K and Ca salts (calculated as sorbic acid)
10
11
12
13
THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS
1 GMP GMP GMP GMP
Vegetable Gums (Singly or in combination)
Gum Arabic
2 GMP GMP 450 ppm maximum 0.5% maximum GMP 100 ppm maximum GMP GMP 0.5% max 0.5% maximum 100 ppm max 100 ppm maximum -GMP GMP GMP GMP -
Alginates (singly or in combination
(i)
Calcium Alginates
(ii) Potassium Alginates
(iii) Sodium Alginates
Pectines
GMP 100 ppm maximum 0.5% maximum GMP 100 ppm maximum
Estergum
Xanthan Gum
Alginic Acid
Quinine (As Sulphate)
185
450 ppm max. subject to 100 ppm in ready to serve beverage after dilution GMP 400 ppm maximum -1000 ppm max 500 ppm maximum GMP -
Gellan Gum
Phosforus Penta Oxide
Nitrozen
J -
Sequestrant 1000 ppm max in carbonated water only. -
Sodium hexa meta phosphate
Table 9 List of food additives for use in food products
Sl. No.
Name of Additives
Candid Crystallised & Glazed Fruit
Murabba/Preserve
Squashes, Crushes, Fruit Syrups, Sharbats, Cardial and Barley Water
Ginger Cocktail (Ginger Beer and Gingerale)
Fruit /vegetable Juice, Pulp, Puree, with preservatives for industrial use only
Concentrated Fruit/ Veg Juice, Pulp Puree with preservatives for industrial use only
Cherry (Tharmally Processed)
Chutney Fruits and / or Vegetable/ Mango Chutney
Mango Pulp/Puree
Fruit Pulp/Puree
Pickles
10
11
12
13
A GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 10 ppm maximum 10 ppm maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
ACIDIFYING AGENTS (Singly or in combination) GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acetic Acid
Citric Acid
GMP
GMP
Green Chilli Paste, Ginger Paste, Garlic Paste, Onion Paste, Whole Chilli Paste 14
186
Lactic Acid
L-Tartaric Acid
GMP
GMP
Malic Acid
GMP
GMP
Phosphoric Acids
ANTIFOAMING AGENTS
Dimethyl Polysiloxane
Mono and diglycerides of fatty acids and edible oils GMP GMP GMP GMP
ANTIOXIDANTS GMP GMP GMP
Ascorbic Acid
GMP
D -
COLOURS (Can be used singly or in combination within the specified limits) GMP
(a)
Natural:
Chlorophyll
200 ppm
Caramel
200 ppm 200 ppm maximum maximum (on dilution (clubbed except from a1
200 ppm maximum (clubbed from a1
GMP (clubbed from a1 to a11)
1 to a11) -
10
11
12
13
14
Beta-carotene
cordial and to a11) barley water) (clubbed from a1 to a11)
Methylester of Beta-apo-8 carotenic acid -
Ethylester of Beta apo-8 carotenic acid 200 ppm maximum 350 ppm maximum 350 ppm maximum only on fruit/ vegetable pieces 200ppm maximum 200 ppm maximum -
Canthaxanthin
10
Annatto
11
Saffron
(b)
Synthetic 350 ppm maximum 350 ppm maximum only on fruit/ vegetable pieces -
Poncea 4R
200 ppm maximum
187
Carmoisine
Erythrosine
Tartarzine
Sunset Yellow FCF
Indigo Carmine
Brilliant Blue FCF
Fast green FCF
FIRMING AGENTS (Singly or in Combination)
Calcium Chloride
GMP
GMP
2 -
Calcium Lectate
GMP
GMP
Calcium Gluconate
GMP
GMP
Calcium Carbonate
GMP
GMP
Calcium Bisulphite
GMP
GMP
10
11
12
13
14
F GMP GMP GMP GMP -
FLAVOURS
Natural Flavouring and Natural Flavouring Substances GMP GMP GMP GMP -
GMP
GMP
Nature Identical Flavouring Substances 600 ppm maximum 600 ppm maximum 600 ppm maximum 600 ppm maximum 250 ppm maximum 250 ppm maximum
GMP
GMP
PRESERVATIVES (singly or in combination) 250 ppm maximum
Benzoic Acid & its Sodium & Potassium Salt or both (Calculated as Benzoic Acid) 350 ppm maximum 350 ppm maximum 1500 ppm maximum 100 ppm maximum -
200 ppm maximum
Sulphur di-oxide
150 ppm maximum
40 ppm maximum
100 ppm maximum
100 ppm maximum
188
1000 ppm except Cherry, Strawberry, Raspberry, where it shall be 2000ppm maximum. 100 ppm maximum 500 ppm maximum -
Sorbic Acid Calcium Sorbate and Potassium Sorbate expressed as Sorbic Acid 2000 ppm maximum -
500 ppm maximum
500 ppm maximum
1000 ppm maximum
200 ppm maximum
500 ppm maximum
PROCESSING AIDS -
Sodium MetabiSulphite as Sulphur Dioxide 0.5% maximum -
THICKENING AGENTS 0.5% maximum 0.5% maximum
Xanthan Gum
2 GMP -
Alginates (Singly or in combination) GMP GMP
(i)
Ammonium Alginates -
(ii) Calcium Alginates
10
11
12
13
14
(iii) Potassium Alginates GMP GMP GMP GMP GMP -
(iv) Sodium Alginates
(v) Propyl glycol Alginate
Pectines
Gellan gum
SOFTENING AGENTS (Singly or in Combination)
Sodium Bi-Carbonate -
Sodium Citrate
189
Table 10 List of food additives for use in Food products
Sl. No
Name of Additives
Jam/Jellies/Fruit Cheese
Fruit Marmalades
Fruit Bar/Toffee
Fruit Cereal Flakes
Thermally processed fruit beverages/ Fruit drinks/ready to serve fruit beverages Tomato Ketchup
Culinary Paste/Other Sauces
Soyabean Sauce
Soups
Soup powder, Fruit powder, Vegetable powder, Instant Fruit/ Vegetable Chutney Mixed (dry), Culinary Powder, Seasoning Mixed Powder Nectars
Fruit Juices aspecticaly packed
Vegetable Juices
10
11
12
13
14
15
A GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP 0.3% 0.3% maximum maximum GMP GMP GMP GMP GMP GMP GMP GMP 2% maximum GMP GMP GMP GMP
ACIDIFYING AGENTS (Singly or in combination) GMP GMP GMP GMP GMP GMP GMP GMP GMP -
Acetic Acid
Citric Acid
GMP
GMP
Fumaric Acid
GMP
GMP
Concentrated Fruit/Veg. Juice / Pulp/Puree 16
190
Lactic Acid
GMP GMP -
L-Tartaric Acid
GMP
GMP
Malic Acid
GMP
GMP
Phosphoric Acids
ANTICAKING AGENTS (Singly or in combination)
Carbonates of Calcium and Magnesium -
Phosphates of calcium and Magnesium -
Silicates of calcium, magnesium, aluminium or sodium or silicon dioxide -
ANTIFOAMING AGENTS 10ppm maximum 10ppm maximum
10ppm 10ppm maximum maximum
1 10ppm maximum 10ppm maximum
10
11
12
13
14
15
16
Mono-and diglycerides of fatty Acids of edible oils GMP 200 ppm maximum 200 ppm 200 ppm maximum maximum GMP GMP GMP GMP GMP GMP GMP GMP GMP -
GMP GMP maximum maximum
ANTIOXIDANTS
Ascorbic Acid
GMP
GMP
BHA
TBHQ
Ascrobyl palmitate
E. GMP GMP GMP for Caramel onlyGMP GMP GMP 100 ppm max-
COLOURS (Can be used singly or in combination within the specified limits) -
(a)
Natural:
Chlorophyll
GMP
GMP
2 -
Caramel
Beta-carotene
191
6 -
7 100 ppm maximum -
Ethylester of Beta apo-8 carotenic acid
100 ppm 100 ppm maximum maximum -
Canthaxanthin
10
Annatto
11
Saffron
(b)
Synthetic
200 ppm 200 ppm 100 ppm maximum maximum maximum
Poncea 4R
Carmolsine
Erythrosine
Tartarzine
Sunset Yellow FCF
1 350 ppm maximum -
10
11
12
13
14
15
16
Indigo Carmine
Brilliant Blue FCF
Fast green FCF
FIRMING AGENTS (Singly or in Combination)
Calcium Chloride
200 ppm maximum for use only on the fruit pieces GMP GMP GMP GMP GMP natural flavours only GMP natural flavours only
Calcium Lectate
Calcium Gluconate
Calcium Carbonate
Calcium Bisulphite
FLAVOURS
GMP
GMP
192
Natural Flavouring and Natural Flavouring substances / Nature identical flavouring substances / artificial flavouring substances GMP GMP GMP
Natural Flavouring and Natural Flavouring Substances only
FLAVOUR ENHANCER -
MSG (Enhancer)
PRESERVATIVES (Singly or in combination) & its Salt 120 ppm 750 ppm 750 ppm 750 ppm maximum maximum maximum maximum -120 ppm max -
Benzoic Acid & its 200 ppm 200 ppm 200 ppm Sodium & Potassium maximum maximum maximum Salt or both (Calculated as Benzoic Acid)
Sulphur di-oxide (Carry over from fruit products)
40 ppm 40 ppm 100 ppm maximum maximum maximum
70 ppm maximum maximum maximum maximum 300 ppm 1000 ppm 1000 ppm 1000 ppm maximum maximum maximum maximum
1500 ppm -70 ppm maximum max 300 ppm max
Sorbic Acid and its 500 ppm 500 ppm 500 ppm Cal., Sod., Pot. Salt maximum maximum maximum (calculated as Sorbic Acid)
10
11
12
13
14
15
16
J GMP GMP GMP
PROCESSING AIDS
Nitrogen and Carbondioxide 0.5% 0.5% maximum maximum with with declaration declaration on label on label 0.5% 0.5% maximum maximum of final food for consumption after dilution -
THICKENING AGENTS (Singly or in combination)
Modified Starches
Vegetable Gums (Singly or in combination) GMP (for RTS fruit beverages only) 0.5% 0.5% maximum maximum GMP GMP GMP GMP -
(i)
Arabic Gum
(ii) Carrageenan -
193
(iii) Guar Gum
(iv) Carobbean Gum
(v) Xanthan Gum
Alginates (Singly or in combination) GMP GMP (for RTS fruit beverages only) GMP GMP (for RTS fruit beverages only) GMP GMP GMP GMP
(i)
Calcium Alginates
GMP
GMP
GMP
GMP -
(ii) Potassium Alginates
(iii) Sodium Alginates
GMP GMP
GMP -GMP
GMP -
GMP -
(iv) Propyl glycol Alginate
(v) Alginic acid
Pectines
1 GMP 100 ppm max -
10
11
12
13
14
15
16
Ester Gum
Gellan Gum
Artificial sweeteners and Polyols
Aspertame
1000ppm 1000ppm maximum maximum
Sorbitol
30% 30% maximum maximum 1000 ppm max 1000 ppm max GMP GMP GMP GMP -
SOFTENING AGENTS (Singly or in combination) -
Sodium Bi-Carbonate -
Sodium Citrate
SEQUESTERANT
Sodium hexameta phosphate
194
Table 11 List of Food Additives for use in food products Table Olives
Dry Fruits & Nuts Coconut
Sl. Name of Food Additive
Raisins
Dates
Grated Desiccated
No.
A. 15 gm/kg maximum 15 gm/kg maximum GMP 15 gm/kg maximum GMP GMP GMP 0.2 gm/kg maximum 1.5 gm/kg maximum only SO2
Acidifying Agents (Singly or in combination)
1.
Citric Acid
2.
L-Tartaric Acid
3.
Acetic Acid
4.
Lactic Acid
5.
Hydrochloric Acid
Acidity Regulators
Sodium Hydroxide
2.
Potassium Hydroxide
Antioxidants
L-Ascorbic Acid
Preservatives 50 gm/kg maximum only SO2 2.0 gm/kg maximum
195
Sulphur Dioxide, Sodium/ Potassium/ Calcium Sulphite/ bisulphate/ metasulphite expessed as SO2 1 gm/kg maximum 0.5 gm/kg maximum -
2.
Benzoic Acid/ Sodium/ Potassium Benzoate expressed as Benzoic Acid
0.5 gm/kg maximum in dried apricot
3.
Sorbic Acid/ Sodium/ Potassium ascorbate expressed as sorbic acid 0.15 gm/kg maximum as total iron0.15 gm/kg maximum as total ironGMP 5.0 gm/kg maximum 5.0 gm/kg maximum 3.0 gm/kg maximum GMP -
Colour Retention/ Stabilising Agents
1.
Ferrous Gluconate
2.
Ferrous Lactate
Flavours
1.
Natural flavours and natural flavouring substances
2.
Nature identical flavouring substances
3.
Artificial Flavouring Substances
Flavour Enhancers
1.
Mono-sodium glutamate
Thickening Agents for Pastes for Stuffing Olives
1.
Sodium Alginates
2.
Xanthan gum
3.
Caragreenan
4 GMP 1.5 gm/kg maximum as Calciumions in stuffed end product GMP GMP GMP GMP 5 gm/kg maximum GMP 5 gm/kg maximum
Carobeean gum
GMP
5.
Guar gum
Firming Agents for Stuffed Olives
Calcium Chloride
2.
Calcium Lactate
3.
Calcium Citrate
Miscellaneous
1.
Mineral Oil (food grades)
2.
Sorbitol
3.
Glycerol
4.
5.
Carbon Dioxide
Nitrogen
7.
Cultures of Lactic Acid
196
Table 12 List of food additives for use in Sugars and Salt

Sugar Icing/ Dextrose Powdered sugar syrup Glucose syrup Dried glucose Edible common salt/ Iodized salt/ Iron fortified common salt Misri, Gur, Jaggery, Plantation white sugar Cube sugar Golden syrup Khandsari Khandsari sugar sugar (Sulphur sugar), (Desi) Bura sugar
Name of food additive
Refined sugar
A 20 ppm max 70 ppm max 40 ppm max 70 ppm max
Preservative 150 ppm max -
Sulphur dioxide
20 ppm max
197
40 ppm max " Sulphur dioxide may be present in an amount not exceeding 150 ppm if the product is intended for the manufacture of confectionery to be sold under a label as specified under Article 22 of regulation 4.4.5 -
B 15g/kg max, singly or in combination (Clubbed from B1 to B4) -
Anticaking agents singly or in combination 20g/kg max, singly or in combination (Clubbed from B1 to B4) -
Carbonates of calcium and magnesium
Phosphates of Calcium and Magnesium
Silicates of Calcium, Magnesium, aluminium or Sodium or silicon dioxide
Myristates, Palmitates or Stearates of Aluminium, Ammonium, Calcium, Potassium or Sodium -
Crystal modifiers 10 ppm max -
Calcium or Sodium or Potassium Ferrocyanide singly or in combination expressed as Ferrocyanide
Table 13
List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum
Chocolate- White, Milk, Plain, Composite, Filled 4 5 6 7 Sugar based/ Sugar free confectionery Lozenges Chewing gum/ Bubble gum
Sl. Name of additive No.
Cocoa powder
A 1500 ppm max 1500ppm max 150ppm max 1000ppm max 2000ppm max 2000ppm max 350ppm max 2000ppm max 1500ppm max
Preservatives (Singly or in combination)
Benzoic acid, Sodium and Potassium benzoate
1500ppm max
1500ppm max
Sulphur dioxide
2000 ppm max
Sorbic acid and its Calcium, Sodium, Potassium Salts (Calculated as sorbic acid) GMP GMP GMP
1500ppm max
Class I preservative as listed under REGULATION 6.1.4 10 g/kg max -
GMP
GMP
Anticaking agents (Singly or in combination) -
Calcium phosphate
10 g/kg (Clubbed from 1 to 3)
198
Silicon dioxide
Sodium aluminium silicate
C Max 100 ppm in filled chocolates only GMP
Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic) GMP GMP
(a)
Natural (singly or in combination)
Chlorophyll
Caramel
Beta carotene
Methyl ester of Beta apo-8 carotenin acid
Ethyl ester of Beta apo-8 carotenin acid
Canthaxanthin
10
Annato
11
Saffron
1 Max 100 ppm in filled chocolates only Max 100 ppm Max 100 ppm Max 100 ppm
(b)
Synthetic colour and inorganic colouring matter (Singly or in combination)
Erythrosine
Carmoisine
Ponceau 4R
Fast green FCF
Indigo carmine
Brilliant blue FCF
7 GMP GMP GMP 10000ppm max -
Sunset Yellow FCF
10000ppm max GMP
Tartrazine
Titanium dioxide
Flavours (Singly or in combination)
Natural flavour and Natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances 1 g/kg max singly or in combination GMP GMP GMP3 Ammonium salts of phosphatidic acids As provided in the regulation GMP As provided in the regulation 10 gm/ kg max GMP GMP
GMP
Vanillin
GMP
199
Ethyl vanillin
GMP As provided in the regulation 10 gm/ kg max
Emulsifier (Singly or in combination)
Mono and di glycerides of edible fatty acids
GMP
Lecithin
10 gm/ kg max
4 5 gm/ kg max 10 gm/ kg max
Sucrose esters of fatty acids
10 gm/ kg max
Polyglycerol polyricinoleate
Sorbitan monostearate
Sorbitan Tristearate
8 GMP
Polyxylethylene sorbitan monostearate
Carrageenan
10
Modified starches
11
Glycerol
Alkalizing agents (Singly or on combination) Calcium carbonate: GMP Calcium carbonate /magnesium carbonate: GMP
Sodium, Potassium, Calcium, Magnesium and Ammonium carbonates
0.5% max on free cocoa GMP (Singly or in combination)
1 GMP Calcium bicarbonate/ sodium bicarbonate: GMP Sodium bicarbonate: GMP -
Sodium, Potassium, Calcium, Magnesium bicarbonates as K2CO3 GMP
Sodium, Potassium, Calcium Magnesium and Ammonium Hydroxide 2.5 gm/kg max as P2O5 GMP 5 gm/kg max GMP 200 ppm max 200 ppm max 750 ppm max 200 ppm max 200 ppm max GMP GMP 0.2% max GMP 0.2% max GMP GMP GMP GMP GMP GMP GMP GMP 0.2% max GMP 0.2% max GMP GMP GMP 500 ppm max GMP 100 ppm max 100 ppm max GMP GMP GMP as buffering agent GMP 250 ppm max 250 ppm max 1500 ppm max GMP GMP 2% max GMP 0.2% max GMP GMP GMP 2000 ppm max GMP GMP GMP GMP 3000 ppm max 1300 ppm max as P2O5 22000 ppm max as P2O5
Neutralising agents/ Acidulants
Phosphoric acid
2.5 gm/kg as P2O5 on cocoa fraction
Citric acid
GMP
L-Tartaric acid
5 gm/kg max
Sodium hexametaphosphate
Malic acid
Antioxidants
BHA
TBHQ
Tocopherol
Ascorbyl palmitate
200
Propyl gallate
L-Ascorbic acid
GMP
Lecithin
GMP
Jellyfying agents
Gelatine (Food grade)
Agar Agar
Sodium carboxy methyl cellulose
Lubricants
Talc
Icing sugar
Mineral oil
Glycerine
Paraffin wax or liquid Paraffin (Food grade)
Calcium, Magenesium, sodium salts of Stearic acid (Food grade) -
Miscellaneous GMP
Phosphated starch
Table 14 List of food additives for use in Milk products
Sl. No.
Name of additives
Cheese/ Sliced/ Cut/Shredded cheese
Processed cheese
Processed cheese spread
All types of yoghurts
Evaporated milk
Sweetened condensed milk
Butter
Milk fat/Butter oil Amhydrous milk Anhydrous butter oil
and fat/
Milk powder and Cream powder
Ice cream, Kulfi, Dried icecream mix, Frozen desserts, Milk ice, Milk lollies , Ice candy Casein products
Whey powder
10
11
12
13
14
15
A 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max 150 mg/kg max -
Stabilisers and emulsifiers singly or in combination expressed as anhydrous substance
Sodium, Potassium and calcium chloride
GMP GMP GMP GMP GMP
Sodium, Potassium and calcium carbonate -
Sodium, Potassium and calcium Citrate
Chhana/ Paneer
201
Calcium salt of orthophosphoric acid
Calcium salt of polyphosphoric acid
Potassium salt of orthophosphoric acid
Sodium salt of orthophosphoric acid
Carrageenan
Cream powder: 3 g/kg singly or in combination Milk powder: Calcium chloride, sodium citrate, Sodium salts of orthophosphoric acid and polyphosphoric acid (as linear phosphate)-3 g/kg max g/kg singly or in combination -
Sodium salt of polyphosphoric acid
2 g/kg singly or 3 g/kg in combination max
2 g/kg singly or 3 g/kg in combination max
Potssium salt of polyphosphoric acid
10 g/kg max 2.5 g/kg max 10 g/kg max 10 g/kg max
Sodium, Potassium, Calcium and Ammonium Alginates
Gelatine
Lecithins
Pectins
Sodium carboxymethyl cellulose
1 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max max 5 g/kg max max 5 g/kg max 10 g/kg max 5 g/kg max 10 g/kg max 5 g/kg max 10 g/kg max -
10
11
12
13
14
15
Agar
Guar gum
10
Xanthan gum
11
Tragacanth gum
12
Karaya gum
13
Furcellaran
14
Propylene glycol alginate
15 2.5 g/kg max -
a) Polyglycerol esters of fattty acids 10 g/kg max 10 g/kg max 10 g/kg max -
b) Polyoxyethylene sorbitan monolaureate
c) Polyoxyethylene sorbitan tristearate
d) Polyoxyethylene sorbitan monostearate
202
16
Mono and di glycerides of fatty acids
17
Methyl cellulose
18
(a) Potassium salts of mono/di and poly phosphoric acid, (b) Calcium salts of mono/di and poly phosphoric acid, (c) Sodium salts of mono/di and poly phosphoric acid,
19
(a) Sodium Citrate, (b) Potassium Citrate and
40gm/kg maximum except that added phosphorus compound shall not exceed 9gm/kg calculated as Phosphorus
(c) Calcium Citrate
20
(a) Citric acid with sodium hydrogen carbonate and or Calcium carbonate, (b) Phosphoric acid with sodium hydrogen carbonate and or Calcium carbonate 40gm/kg 40gm/kg maximum maximum 40gm/kg maximum
21
Any other emulsifying and stabilising agents listed in rule 60 suitable for these product
10
11
12
13
14
15
B 10 g/kg max 30 g/kg max subject to declaration GMP subject to declaration 100 ppm max 100 ppm max 50 ppm max . -
Thickener and modifying agent singly or in combination
Microcrystalline cellulose
C -
Modified starched singly or in combination
Acid treated starch
2 GMP subject to declaration GMP subject to declaration -
Alkali treated starch
Bleached starch
Distarch adipate acetylated
Distarch glycerol
Distarch glycerol, acetylated
Distarch glycerol, hydroxypropyl
Distarch phosphate
Distarch phosphate, acetylated
10
Distarch phosphate, hydroxypropyl
203
11
Monostarch phosphate
12
Oxidised starch
13
Starch acetate
Flavours
Vanilla extracts
Vanillin
Ethyl vanillin
Natural flavours and natural flavouring substances/ Nature identical flavouring substances/ Artificial flavouring substances 100 ppm 100 ppm 100 ppm 100 ppm max max max 100 ppm 100 ppm 100 ppm 50 ppm max max max 100 ppm 100 ppm 100 ppm max max max
Colours (Natural: singly or in combination) -
Curcumin
Riboflavin
Chlorophyll
100 ppm max (only in flavoured and fruit yoghurt)
14
Starch hydroxypropyl
1 100 ppm max 100 ppm 100 ppm 100 ppm max max max 10-50ppm 10-50ppm 10-50ppm 100 ppm max max max normal to normal to normal to orange orange orange coloured coloured coloured 35 ppm max 35 ppm max 3 ppm GMP 100 ppm 100 ppm 35 ppm max 100 ppm max 100 ppm 35 ppm max 100 ppm max GMP 3.0 g/kg max 20 ppm max 100 ppm max 100 ppm max 100 ppm 100 ppm max 100 ppm max -
10
11
12
13
14
15
Beta carotene
Carotene (Natural extract)
Annatto extract on Bixin/ Nor bixin basis (50:50 ratio)
Methyl ester of Beta apo-8 Carotenoic acid
Ethyl ester of Beta apo-8 Carotenoic acid
10
Canthaxanthin
100 ppm max
11
Caramel colours (Plain)
12
Caramel colours (Ammonium Sulphite process)
204
Colours (Synthetic: singly or in combination)
13
a) Ponceau 4R
b) Carmoisine
c) Erythrosine
d) Tartrazine
e) Sunset yellow FCF
f) Indigo carmine 100 ppm max 2000 ppm max GMP GMP -
g) Brilliant blue FCF
h) Fast green FCF singly or in combination GMP -
Acidity regulators 2000 ppm max GMP -
Calcium and magnesium carbonates
Sodium bicarbonate and Sodium carbonate -
Sodium and Calcium hydroxide
Sodium phosphate
10
11
12
13
14
15
G 3000 ppm max; 3000 ppm max; 2000 ppm max
Preservatives
Sorbic acid; Sodium, Potassium and 3000 Calcium sorbates expressed as sorbic acid p p m max; for cut, sliced, shredded cheese: 1000 ppm max 12.5 ppm max
Nisin
12.5 ppm 12.5 ppm 12.5 ppm max max max
3 -
Propionic acid; Sodium and calcium propionate expressed as propionic acid singly or in combination
3000 ppm max
2000 ppm max
H a -
For surface/ Rind treatment only
205
Sorbic acid; Potassium and Calcium sorbates expressed as sorbic acid (Singly or in comination)
1 g/kg m
x -
Pimaricin (natamycin)
2 mg/dm square surface, not present in depth of 5 mm
Anticaking agent
a) Cellulose
b) Carbonates of calcium and magnesium -
c) Phosphates of calcium and magnesium
10 g/kg max
d) Silicates of calcium, magnesium, aluminium or sodium; or silicon dioxide
e) Myristates, Palmitates or Stearates of Al, K, Na, Ca,
10
11
12
13
14
15
Ammonium. 40 g/kg max with emulsifiers 40 g/kg max with emulsifiers -
Acidifying agents singly or in combination
Citric acid
Phosphoric acid
GMP including sodium potassium salts -
Acetic acid
GMP
Lactic acid
40 g/kg 40 g/kg max with max with emulsiemulsifiers fiers 40 g/kg 40 g/kg max max with with emulsifiers emulsifiers 40 g/kg 40 g/kg max max with with emulsifiers emulsifiers GMP including sodium potassium salts -
Sodium bicarbonate/ Calcium carbonate expressed as anhydrous substance
206
6 7 -
40 g/kg 40 g/kg max max with with emulsifiers emulsifiers -
8 9
Malic acid (DL-) L-(+Tartaric acid & Sodium/ Potassium salts) Sodium hydrogen carbonate a) Sodium/ Potassium/ Calcium orthophosphate expressed as P2O5 b) Sodium/ Potassium/ polyphosphate expressed as P2O5
GMP 1 g/kg max GMP 2 g/kg max singly or in combination with as P2O5
10
Glucono delta lactone
GMP
GMP
K -
Emulsifier in singly or in cominbation
1.
a) Potassium salt of mono/di and polyphosphoric acid
b) Calcium salt of mono/di and polyphosphoric acid
c) Sodium salt of mono/di and polyphosphoric acid
2.
a) Sodium citrate
40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3)
40 g/kg max except that added phosphorus compound should not exceed 9 g/kg calculated as Phosphorus (Clubbed together frm 1 to 3)
b) Potassium citrate
10
11
12
13
14
15
c) Calcium citrate -
3.
a) Citric acid with sodium hydrogen
carbonate and or calcium carbonate
b) Phosphoric acid with sodium hydrogen carbonate and or calcium carbonate max 500mg/kg 0.5 g/kg max max as ascorbic acid only in cream powder 100mg/kg max 100mg/kg max 100mg/kg max 100mg/kg max 175mg/kg 100 ppm max max GMP GMP 50 g/kg max 0.5 g/kg -
Antioxidant singly or in combination
1 L- Ascorbic acid
2 Ascorbyl palimtate Ascorbyl stearate
3 -
Alpha tocopherols, Mixed tocopherols
Propyl gallate
207
Octyl gallate
Ethyl gallate
Dodecyl gallate
Butylated hydroxy anisole
M -
Antioxidant synergists -
Citric acid
Miscellaneous
Glycerol
1.
1 gm/kg of milk solids maximum
GMP ----
208
3. Alpha-amylese (Bacillus Stearothemophilius expressed in subtilis).
2. Alpha-amylese (Bacillus Megaterium expressed in Bacillus Subtilis).
1. Alpha-amylese (Aspergillus oryzae var). ----------------
3.
2.
C. Enzymes maximum
A.
Sl.No.
(1) (2)
Annatto
Stabilizers
---------------15mg/kg
-----------------
Colour -
600 mg/Kg maximum
600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum 600 mg/Kg maximum -
600 mg/Kg maximum
600 mg/Kg maximum
600 mg/Kg maximum
600 mg/Kg maximum
600 mg/Kg maximum
Beta Carotene
200mg/kg of Milk maximum
200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum 200mg/kg of Milk maximum
200mg/kg of Milk maximum 200mg/kg of Milk maximum
Calcium Chloride
Name of additives
(3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18)
Cheddar
Danbo
Edam
Gouda
Havarti
Samsoe
Emmentaler
Table 15
Tilsiter
Saint-Paulin
(Use of Food Additives in individual variety cheeses)
Provolone
Cottage/ Creamed Cottage
Coulommiers
Cream Cheese
Camembert
Brie
Extra Hard Grating Chees
(1) (2)
(3)
(4)
(5)
(6)
(7)
(8)
(9)
(10)
(11)
(12)
(13)
(14)
(15)
(16)
(17)
(18)
4.
Alpha-amylese (Bacillus stearothermophilius).
5. GMP --------
Alpha-amylese (Bacillus subtilieis)
Enzymes from GMO should be labelled -----
D.
Preservatives ---
1.
1 gm/kg of milk solids maximum
6.
Alpha-amylese (Carbohydrase) (Bacillus licheniformis)
Sorbic Acid, -Sodium sorbarte, Potassium sorbate calculated as Sorbic Acid
--
--
209
E.
Thickening Agents singly or in combination: -------------------------------------------------------------------------------
1.
Carrageenam
--
--
--
1.
Guar Gum
--
--
--
2.
Karaya Gum
--
--
--
3.
Tragacanth Gum
--
--
--
4.
Xanthan Gum
--
--
--
5.
Alginate of Sodium/ Potassium/ Calcium ---------------------
--
--
--
6.
Ammonium Alginate
--
--
--
-----
-----
-----
-----
-----
-----
-----
-----
7.
Gelatine
--
--
--
8.
Pectins
--
--
--
9.
Propylene Glycol Alginate
--
--
--
1. Amended vide GSR 356(E) 7.6.2005
APPENDIX B: Microbiological Requirements: TABLE 1 MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS

E. Coli 4 5 6 7 8 9 Staphylococcus aureus Salmonella & Shigella Vibro Cholerae Vibro Parahaemolyticus Clostridium perfringens
Sl. Name of the product No.
Total Plate count
1 Not more than 20/gm Absent in 25 gm Not more that Absent in 25 gm Not more than 20/gm Not more than 20/gm Not more than 20/gm Not more than 20/gm Not more than 20 / gm Not more than five lakhs /gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 20/gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm 100/gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100/gm Absent in 25 gm Not more than 100/gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more that Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Not more than 100 / gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __ __ __ __ __
Frozen shrimps or prawns
Raw
Not more that five lakhs /gm
Cooked
Not more that one lakh /gm
Frozen Lobsters Raw
Cooked
Not more that one lakh /gm
Frozen Squid
210
Frozen finfish
__ __ __
Frozen fish
Not more than five lakhs /gm
Frozen fish fillets or minced fish flesh or mixtures thereof
Not more than five lakhs /gm
Dried Shark fins
Not more than five lakhs / gm
Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
__ __ Absent in 25 gm __ __ __ __ __
Salted fish / dried salted fish
Not more than
Canned finfish
Nil
Canned shrimp
Nil
10
Canned sardines or sardine type products
Nil
11
Canned salmon
Nil
12
Canned crab meat
Nil
13
Canned tuna and Bonito
Nil
TABLE 2 MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS / Sampling Plan10 Pasteurised Milk/Cream Flavoured Milk
Sl. No.
Requirements
Sterilised and UHT Milk, Cream Flavoured milk, Evaporated milk
Sweetened Condensed Milk
Pasteurised Butter11
(1) (2) m M m M M M m M m M m M m M M n 1-8 5 0 2-5,8 0 to 4 C 100ml or g 21 c Absent /g Absent/g 5 0 1&7b Ambient, max 30C 100 ml or g 2 7a 10/g 5/g Less than10/g 10/g 10/g 100/g Absent/g 5 0 2-4,6,7b,8 0 to 4C 100g 2 1&5 10/g 100/g Absent /25g Absent /25g Absent/g Absent/g Less than 10/g Less than 10/g 50,000/g nil 1,500/g 50,000/g 10/g 50/g Absent/g Absent /25g 10/g 50/g 20/g 50/g Absent/g 5 2 1,2,5,6 0 3,4,8 -18C or lower 100g 30,000/g 500/g 10,000/g
(3)
(4)
(5)
(6)
(7)
1.
Total Plate Count 1
40,000/g 50,000/g 10/g 50/g Absent/g Absent /25g Less than10/g 100/g 1000/g 10/g 100/g Absent/g 5 2 1,2,6,7a,b 0 3,4,5,8 Ambient, max 30C 100g
2.
Coliform Count2
3.
E.Coli 3
Dried products: milk powder, cream, whey, edible casein, ice cream mix (8)
211
4.
Salmonella4
5.
Staph aureus5 (coagulase positive)
6.
Yeast and mold count6
7.
Spore Count:
(a) Aerobic7a
(B.cereus )
(b) Anaerobic 7b
(Clostridium Perfringern)
8.
Listeria
Monocytogenes8
9.
Sampling Guidelines9
Storage & transport
Sample size
Sl.No.
Requirements
Sampling Plan10
Ice cream, frozen dessert, milk lolly, ice candy
Processed cheese/ cheese spread
All other cheeses12
Yoghurt, Dahi, Shrikhand13
Chakka
Paneer/ Chhana
(9) m M m M M M m M m M m M m M M Absent /g Absent /g -100/g -10/g 100/g Absent/g Hard cheese Absent/ 25g other cheeses 5 2 2,5,6 0
2-6,7b,8
(10) 50,000/g 75,000/g Less than 10/g Absent/g Absent /25g -Less than10/g Less than10/g ----100/g 10/g 50/g 100/g --10/g -Absent/g 100/g 1000/g 50/g 100/g Absent /g Absent /25g Less than 10/g Absent/g 500/g 50/g 100/g 10/g 50/g 90/g Less than 10/g Absent /g 50/g 100/g 150/g 250/g ----Absent/g --5,00,000/g --3,00,000/g
(11)
(12)
(13)
(14) 50,000/g 1,00,000/g 50/g 90/g Less than 10/g Absent /25g 50/g 100/g
1. 2,50,000/g 50/g 100/g Absent/g Absent /25g -Less than10/g Less than10/g ---
Total Plate
Count 1 2,00,000/g
2.
Coliform Count2
3.
E.Coli 3
4.
Salmonella4
5.
Staph aureus5 (coagulase positive)
212
6.
Yeast and mold count6
50/g 100/g ----Absent /g --
7.
Spore Count:
(a) Aerobic7a
(B.cereus )
(b) Anaerobic 7b
(Clostridium Perfringern)
8.
Listeria
Monocytogenes8
9. c 0 3,4,5,6,8 -180 C or lower 100g 2 1&2 21
Sampling Guidelines9 n 5 5
1-8
5 2 2,5,6 0
3,4,7b,8
5 2 1,2,5,6 0
3,4,8
2 1,2,5,6 0
3,4,8
0 4 to 80 C 100g 4 to 80 C 100g 0 to 40 C 100g 0 to 40 C 100g
3,4,8
Storage & transport
0 to 40 C 100g
Sample size
1-8
Microbiological requirements for different dairy products
Khoya 5
213
9Sampling
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: Reference IS 5402:2002/ ISO:4833:1991 Reaffirmed 2007
Test Methods Microbiology - General guidance for the enumeration of microorganisms - Colony count technique at 30C (first revision)
Microbiology - General guidance for the enumeration of Coliforms: IS 5401(Part 1): 2002/ISO 4832:1991 Reaffirmed 2007 OR IS Part 1 Colony count Technique (first revision) OR General guidance 5401(Part 2): 2002/ISO 4831:1991 Reaffirmed 2007 for estimation of Coliforms: Part 2 Most Probable Number technique (first revision) Methods for detection of bacteria responsible for food poisoning: Part 1 Isolation, Identification and Enumeration of Escherichia coli (first revision) Methods for detection of bacteria responsible for food poisoning: Part 3 General guidance on methods for detection of Salmonella (second revision) 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 1 Technique using Baird-Parker Agar Medium OR Methods for IS 5887(Part 1):1976 Reaffirmed 2009
IS 5887(Part 3):1999/ ISO 6579:1993 Reaffirmed 2009
IS 5887(Part 8/Sec 1 ):2002 / ISO 6888-1 :1999 Reaffirmed 2007 OR IS 5887(Part 8/Sec 2 ):2002 / ISO 6888-2 :1999 Reaffirmed 2007
214
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 animal feeds (first revision) Indian Standard Specification for sterilized milk Methods for detection of bacteria responsible for food poisoning: Part 6 Identification, Enumeration and Confirmation of B.cereus Methods for detection of bacteria responsible for food poisoning: Part 4 Isolation, identification of Clostridium perfringens, C.botulinum and enumeration of Cl. perfringens (second revision) IS 5403:1999 Reaffirmed 2005/ ISO 7954:1987 Reaffirmed 2009 IS: 4238-1967 Reaffirmed 2010 IS 5887(Part 6):1999 / ISO 7932:1993 Reaffirmed 2007 IS:5887 PART IV:1999 Reaffirmed 2009
Microbiology of food and animal feeding stuffs - Horizontal IS 14988(Part 1):2001 Reaffirmed 2007 / ISO 11290-1 :1996 OR method for detection and enumeration of Listeria monocytogenes : IS:14988(Part 2): 2002 Reaffirmed 2007/ ISO:11290-2 :1998 Part 1 Detection method OR Microbiology of Food and Animal Feeding Stuffs -Horizontal Method for the Detection and Enumeration of Listeria monocytogenespart-2 Enumeration Method Methods of sampling for milk and milk products
11 12 13
IS 11546:1999 / ISO 707:1997 Reaffirmed 2010
The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count The requirement on yeast and mold counts is not applicable for mold ripened cheese.
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 Cinnamon (dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania)
Sl . Requirements No. 4 Absent in 25 gm Fennel (Saunf) Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Fenugreek (Methi) Ginger (Sonth, Adrak) Mace (Jaipatri) Mustard (Rai, Sarson) Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Nutmeg (Jaiphal) Absent in 25 gm 5 6 7 8 9
Caraway (Shiahjira) Cardomom (Elaichi) Chillies and Capsicum (Lal Mirchi)
Total Plate Count
Coliform Count
E. Coli
Salmonella
Absent in 25 gm
Shigella
Staphylococcus aureus
Yeast and Mould Count
Anaerobic Spore Count
Listeria monocytogens
Sl.
Requirements
Cumin (Zeera, Kalaunji)
215
Total Plate Count
Absent in 25 gm -
Coliform Count
E. Coli
Salmonella
Absent in 25 gm
Shigella
Sl . Requirements No. Dried Mango Slices Dried Mango Powder (Amchur) Absent in 25 gm Absent in 25 gm Pepper White Garlic (Lahsun) Celery Dehydrated Onion (Sukha Pyaj) Asafoetida Edible Common Salt Absent in 25 gm Absent in 25 gm Absent in 25 gm -
Pepper Black (Kalimirch)
Poppy (Khas Khas)
Saffron (Kesar)
Turmeric (Haldi)
Curry Powder
Mixed Masala
Aniseed (Saunf)
Total Plate Count
Coliform Count
E. Coli
Salmonella
Absent in 25 gm
Shigella
Sl
Requirements
Ajowan (Bishops seed)
1 -
Total Plate Count
Coliform Count
E. Coli
216
Salmonella
Absent in 25 gm
Shigella
217
TABLE 4: Microbiological requirements of food products given below: Sl No Products 1 Thermally processed fruits and vegetable products Parameters a) Total plate count Limits a) Not more than 50 / ml No changes in pH
b) Incubation at 37C for 10 days b) and 55C for 7 days 2 a) b) c) d) e) f) g) 3 Dehydrated fruits and vegetable products Soup powders Desiccated coconut powder Table olives Raisins Pistachio nuts Dates a) Total plate count b) Yeast and mould count c) Coli form count 4 Tomato products a. b. c. Tomato juices and soups Tomato puree and paste Tomato ketchup and Tomato Sauce (a) Mould count (b) Yeast and spores (a) Mould count (a) Mould count (b) Yeast and spores (c) Total plate Count 5 Jam / Marmalade / Fruit jelly / Fruit Chutney and Sauces Other fruits and vegetables products covered under item A. 16 of Appendix B Frozen fruits and vegetables products Preserves Pickles Fruits Cereal Flakes Candied and Crystalised or Glazed Fruit and Peel a) All Fruits and Vegetable products and ready to - serve Beverages including Fruit Beverages and Synthetic products covered under A. 16 of Appendix B b) c) d) e) f) g) Table olives Raisins Pistachio nuts Dates Dry fruits and nuts Vinegars Mould Count Yeast and spores 6 7 8 9 10 11 12 Yeast and mould count Total plate count Mould count Mould count Mould count Mould count a. Flat Sour Organisms Total plate count
Not more than 40,000 / gm
h) Dry fruits and nuts Carbonated beverages, ready - to - serve beverages including fruit beverages Not more than 50 cfu / ml Not more than 2.0 cfu / ml Absent in 100 ml Positive in not more than 40.0 percent of the field examined Not more than 125 per 1 / 60 c.m.m Positive in not more than 60.00 percent of the field examined Positive in not more than 40.00 percent of the field examined Not more than 125 per 1 / 60 c.m.m Not more than 10000 / ml Positive in not more than 40.00 percent of the field examined Not more than 125 per 1 / 60 c.m.m Positive in not more than 100 count/gm Not more than 40,000 / gm Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml (i) Not more than 10,000 cfu / gm for those products which have pH less than 5.2 (ii) Nil for those products which have pH more than 5.2 Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 25 gm / ml Absent in 1 gm / ml Absent in 25 gm/ ml
b. Staphylococcus aureus c. Salmonella d. Shigella e. Clostridium botulinum f. E. Coli g. Vibrio Cholera
218
International Numbering System (INS) for Food AdditivesThe following list is only for identifying the food additive and their synonyms as published by the Codex on 23.11.2005 Codex. For the latest updates, JECFA/Codex website may be referred to (www.codexalimentarius.net, www.codexalimentarius.net/web/jecfa.jsp) A. List sorted by INS number Sl. INS No. Number 1 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 2 100 100(i) 100(ii) 101 101(i) 101(ii) 102 103 104 107 110 120 121 122 123 124 125 127 128 129 130 131 132 133 140 141 141(i) 141(ii) 142 143 150a 150b 150c 150d 151 152 153 154 155 160a 160a(i) Curcumins Curcumin Turmeric Riboflavins Riboflavin Riboflavin 5'-phosphate, sodium Tartrazine Alkanet Quinoline yellow Yellow 2G Sunset yellow FCF Carmines Citrus red 2 Azorubine / Carmoisine Amaranth Ponceau 4R Ponceau SX Erythrosine Red 2G Allurared AC/Fast Red E Manascorubin Patent blue V Indigotine Brilliant blue FCF Chlorophyll Copper chlorophylls Chlorophyll copper complex, Chlorophyll copper complex, sodium and potassium Salts Green S Fast green FCF Caramel I-plain Caramel II - caustic sulphite process Caramel III - ammonia process Caramel IV-ammonia sulphite Process Brilliant black PN Carbon black (hydrocarbon) Vegetable carbon Brown FK Brown HT Carotenes Beta-carotene (synthetic) Food Additive Name 3 Technical functions 4 Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour
160a(ii) Natural extracts
219
1 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 2 160b 160c 160d 160e 160f 161a 161b 161c 161d 161e 161f 161g 162 163 163(i) 163(ii) 163(iii) 164 166 170 170(i) 170(ii) 171 172 172(i) 172(ii) 172(iii) 173 174 175 180 181 182 200 201 202 203 209 210 211 212 213 214 215 216 217 218 3 Annatto extracts Paprika Oleoresins Lycopene Beta-apo-carotental Beta-apo-8'-carotenic acid, methyl or ethyl ester Flavoxanthin Lutein Krytoxanthin Rubixanthin Violoxanthin Rhodoxanthin Canthaxanthin Beet red Anthocyanins Anthocyanins Grape skin extract Blackcurrant extract Gardenia yellow Sandalwood Calcium carbonates Calcium carbonate Calcium hydrogen carbonate Titanium dioxide Iron oxides Iron oxide, black Iron oxide, red Iron oxide, yellow Aluminium Silver Gold Lithol rubine BK Tannins, food grade Orchil Sorbic acid Sodium sorbate Potassium sorbate Calcium sorbate Heptyl p-hydroxybenzoate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate Ethyl p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Propyl p-hydroxybenzoate Sodium propyl p-hydroxybenzoate Methyl p-hydroxybenzoate 4 Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour Surface colourant, anticaking agent, stabilizer anticaking agent anticaking agent Colour Colour Colour Colour Colour Colour Colour Colour Colour Colour, emulsifier, stabilizer, thickener Colour Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative
220
1 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 101. 102. 103. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 2 219 220 221 222 223 224 225 226 227 228 230 231 232 233 234 235 236 237 238 239 240 241 242 249 250 251 252 260 261 261(i) 261(ii) 262 262(i) 262(ii) 263 264 265 266 270 280 281 282 283 290 296 297 300 3 Sodium methyl p-hydroxybenzoate Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Potassium sulphite Calcium sulphite Calcium hydrogen sulphite Potassium bisulphate Diphenyl Ortho-phenylphenol Sodium o-phenylphenol Thiabendazole Nisin Pimaricin (natamycin) Formic acid Sodium formate Calcium formate Hexamethylene tetramine Formaldehyde Gum guaicum Dimethyl dicarbonate Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate Acetic acid, glacial Potassium acetates Potassium acetate Potassium diacetate Sodium acetates Sodium acetate Sodium diacetate Calcium acetate Ammonium acetate Dehydroacetic acid Sodium dehydroacetate Lactic acid (L-, D-and Dl-) Propionic acid Sodium propionate Calcium propionate Potassium propionate Carbon dioxide Malic acid (DL-L-) Fumaric acid Ascorbic acid (L) 4 Preservative Preservative, antioxidant Preservative, antioxidant Preservative, antioxidant Preservative, bleaching agent, antioxidant Preservative, antioxidant Preservative, antioxidant Preservative, antioxidant Preservative, antioxidant Preservative, antioxidant Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative Preservative, colour fixative Preservative, colour fixative Preservative, colour fixative Preservative, colour fixative Preservative, acidity regulator Preservative, acidity regulator Preservative, acidity regulator Preservative, acidity regulator Preservative, acidity regulator, Sequestrant Preservative, acidity regulator, Sequestrant Preservative, acidity regulator, Sequestrant Preservative, stabilizer, acidity Regulator Acidity regulator Preservative Preservative Acidity regulator Preservative Preservative Preservative Preservative Carbonating agent, Packing agent Acidity regulator, flavouring agent. acidity regulator Antioxidant
221
1 137. 138. 139. 140. 141. 142. 143. 144. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 161. 162. 163. 164. 165. 166. 167. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 2 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 331(i) 331(ii) 331(iii) 332 332(i) 332(ii) 333 334 335 335(i) 335(ii) 336 336(i) 336(ii) 337 3 Sodium ascorbate Calcium ascorbate Potassium ascorbate Ascorbyl palmitate Ascorbyl stearate Mixed tocopherols Alpha-tocopherol Synthetic gamma-tocopherol Synthetic delta-tocopherol Propyl gallate Octyl gallate Dodecyl gallate Ethyl gallate Guaiac resin Isoascorbic acid Sodium isoascorbate Potassium isoascorbate Calcium isoascrobate Tertiary butylhydroquinone Butylated hydroxyanisole Butylated hydroxytoluene Lecithins Anoxomer Ethoxyquin Sodium lactate Potassium lactate Calcium lactate Ammonium lactate Magnesium lactate (D-,L-) Citric acid Sodium citrates Sodium dihydrogen citrate Disodium monohydrogen citrate Trisodium citrate Potassium citrates Potassium dihydrogen citrate Tripotassium citrate calcium citrates Tartaric acid [L(+)-] Sodium tartrates Monosodium tartrate Disodium tartrate Potassium tartrate Monopotassium tartrate Dipotassium tartrate Potassium sodium tartrate 4 Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant Antioxidant, emulsifier Antioxidant Antioxidant antioxidant, synergist, humectant, bulking agent antioxidant, synergist, acidity Regulator acidity regulator, flour treatment agent acidity regulator, flour treatment agent acidity regulator, flour treatment agent acidity regulator, synergist for Sequestrant acidity regulator, sequestrant emulsifier stabilizer acidity regulator, sequestrant emulsifer, stabilizer acidity regulator, stabilizer, sequestrant, emulsifier acidity regulator, sequestrant, emulsifier, Stabilizer acidity regulator, sequestrant, Stabilizer acidity regulator, sequestrant, Stabilizer acidity regulator, sequestrant, Stabilizer acidity regulator, firming agent, Sequestrant acidity regulator, sequestrant, antioxidant synergist Stabilizer, sequestrant, Stabilizer, sequestrant Stabilizer, sequestrant Stabilizer, sequestrant Stabilizer, sequestrant Stabilizer, sequestrant Stabilizer, sequestrant
222
1 183. 184. 185. 186. 187. 188. 189. 190. 191. 192. 2 338 339 339(i) 339(ii) 339(iii) 340 340(i) 340(ii) 340(iii) 341 3 Orthophosphoric acid Sodium phosphates Monosodium orthophosphate Disodium orthophosphate Trisodium orthophosphate Potassium Phosphates Monopotassium orthophosphate Dipotassium orthophosphate Tripotassium orthophosphate Calcium phosphates 4 acidity regulator, antioxidant Synergist acidity regulator, texturizer, sequestrant, stabilizer Emulsifier, water retention agent Acidity regulator, texturizer, Sequestrant, stabilizer, Emulsifier, water retention agent acidity regulator, texturizer, sequestrant, stabilizer Emulsifier, water retention agent sequestrant, stabilizer, Emulsifier, water retention agent, acidity regulator, Texturizer acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, water retention agent, flour treatment agent, raising agent, firming agent, anticaking agent acidity regulator, texturizer, water retention agent, flour treatment agent, firming agent, anticaking agent acidity regulator, texturizer, flour treatment agent, raising agent, firming agent, anticaking Agent acidity regulator, texturizer, water retention agent, flour treatment agent, firming agent, anticaking agent acidity regulator, flour treatment agent acidity regulator, flour treatment agent acidity regulator, flour treatment agent acidity regulator, anticaking Agent acidity regulator, anticaking Agent acidity regluator, anticaking Agent acidity regulator, anticaking Agent Preservative acidity regulator acidity regulator acidity regulator, humectant acidity regulator, humectant acidity regulator, humectant acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator
193.
341(i)
Monocalcium orthophosphate
194.
341(ii)
Dicalcium orthophosphate
195.
341(iii)
Tricalcium orthophosphate
196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214. 215. 216. 217. 218.
342 342(i) 342(ii) 343 343(i) 343(ii) 343(iii) 344 345 349 350 350(i) 350(ii) 351 351(i) 351(ii) 352 352(i) 352(ii) 353 354 355 356
Ammonium phosphates Monoamonium orthophosphate Diammonium orthophosphate Magnesium phosphates Monomagnesium orthophosphate Dimagnesium orthophosphate Trimagnesium orthophosphate Lecithin citrate Magnesium citrate Ammonium malate Sodium malates Sodium hydrogen malate Sodium malate Potassium malates. Potassium hydrogen malate Potassium malate Calcium malates Calcium hydrogen malate Calcium malate Metatartaric acid Calcium tartrate Adipic acid Sodium adipates
223
1 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229. 230. 231. 232. 233. 234. 235. 236. 237. 238. 239. 240. 241. 242. 243. 244. 245. 246. 247. 248. 249. 250. 251. 252. 253. 254. 255. 256. 257. 258. 259. 260. 261. 262. 263. 264. 2 357 359 363 364(i) 364(ii) 365 366 367 368 370 375 380 381 383 384 385 386 387 388 389 390 391 399 400 401 402 403 404 405 406 407 407a 408 409 410 411 412 413 414 415 416 417 418 419 420 421 3 Potassium adipates Ammonium adipates Succinic acid Monosodium succinate Disodium succinate Sodium fumarates Potassium fumarates Calcium fumarates Ammonium fumarates 1, 4-Heptonolactone Nicotinic acid Ammonium citrates Ferric ammonium citrate Calcium glycerophosphate Isopropyl citrates Calcium disodium ethylene- diamine-tetra-acetate Disodium ethylene-diamine-tetra-acetate Oxy stearin Thiodipropionic acid Dilauryl thiodipropionate Distearyl thiodipropionate Phytic acid Calcium lactobionate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate Agar Carrageenan and its Na, K, NH4 salts (includes furcellaran) Processed Euchema Seaweed (PES) Bakers yeast glycan Arabinogalactan Carob bean gum Oat gum Guar gum Tragacanth gum Gum arabic (acacia gum) Xanthan gum Karaya gum Tara gum Gellan gum Gum ghatti Sorbitol and sorbitol syrup Mannitol 4 acidity regulator acidity regulator acidity regulator acidity regulator, flavour Enhancer acidity regulator, flavour Enhancer acidity regulator acidity regulator acidity regulator acidity regulator acidity regulator, sequestrant Colour retention agent acidity regulator anticaking agent Thickener, gelling agent, Stabilizer Antioxidant, Preservative, Sequestrant Antioxidant, Preservative, Sequestrant Antioxidant, Preservative, Sequestrant Antioxidant, sequestrant Antioxidant Antioxidant Antioxidant Antioxidant Stabilizer Thickener, stabilizer Thickener, stabilizer, gelling Agent Thickener, stabilizer Thickener, stabilizer Thickener, stabilizer, gelling Agent, antifoaming agent Thickener, emulsifier Thickener, gelling agent, Stabilizer Thickener, gelling agent, Stabilizer Thickener, stabilizer Thickener, gelling agent, Stabilizer Thickener, gelling agent, Stabilizer Thickener, Stabilizer Thickener, Stabilizer Thickener, Stabilizer, Emulsifier Thickener, Stabilizer, Emulsifier Thickener, Stabilizer Thickener, Stabilizer, emulsifier, foaming agent Thickener, Stabilizer Thickener, Stabilizer Thickener, Stabilizer, gelling Agent Thickener, Stabilizer, Emulsifier Sweetener, Humectant, sequestrant, Texturizer, Emulsifier Sweetener, anticaking agent
224
1 265. 266. 267. 268. 269. 270. 271. 272. 273. 274. 275. 276. 277. 278. 279. 280. 281. 282. 283. 284. 285. 286. 287. 288. 289. 290. 291. 292. 293. 294. 295. 296. 297. 298. 299. 300. 2 422 424 425 429 430 431 432 433 434 435 436 440 441 442 443 444 445 446 450 450(i) 450(ii) 450(iii) 450(iv) 450(v) 450(vi) Glycerol Curd lan Konjac flour Peptones Polyoxyethylene (8) stearate Polyoxyethylene (40) stearate Polyoxyethylene (20) sorbitan Monolaurate Polyoxyethylene (20) sorbitan Monoleate Polyoxyethylene (20) sorbitan Monopalmitate Polyoxyethylene (20) sorbitan Monostearate Polyoxyethylene (20) sorbitan Tristearate Pectins Superglycerinated hydrogenated rapeseed oil Ammonium salts of phosphatidic Acid Brominated vegetable oil Sucrose acetate isobutyrate Glycerol esters of wood resin Succistearin Diphosphates Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Dipotassium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate 3 4 Humectant, bodying agent Thickener, Stabilizer Thickener Emulsifier Emulsifier Emulsifier Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Thickener, emulsifier, Stabilizer, gelling agent Emulsifier Emulsifier Emulsifier, stabilizer Emulsifier, stabilizer Emulsifier, stabilizer Emulsifier acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent Emulsifier, Stabilizer, acidity regulator, raising agent Sequestrant, water retention Agent acidity regulator, texturizer, sequestrant stabilizer, Emulsifier, water retention Agent Emulsifier, raising agent, stabilizer, sequestrant, acidity, regulator, water retention agent acidity regulator, texturizer, sequestrant, stabilizer, Emulsifier, water retention Agent Sequestrant, acidity regulator Texturizer Sequestrant, acidity regulator, Texturizer Sequestrant, acidity regulator, Texturizer acidity regulator, texturizer, sequestrant stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant stabilizer, Emulsifier, water retention Agent acidity regulator, texturizer, sequestrant stabilizer, Emulsifier, water retention Agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent
450(vii) Calcium dihydrogen diphosphate 450 (viii) Dimagnesium diphosphate 451 451(i) 451(ii) 452 452(i) 452(ii) 452(iii) 452(iv) 452(v) Triphosphates Pentasodium Pentapotassium triphosphate Polyphosphates Sodium polyphosphate Potassium Polyphosphate Sodium calcium polyphosphate Calcium polyphosphates Ammonium polyphosphates
225
1 301. 302. 303. 304. 305. 306. 307. 308. 309. 310. 311. 312. 313. 314. 315. 316. 317. 318. 319. 320. 321. 322. 323. 324. 325. 326. 327. 328. 329. 330. 331. 332. 333. 334. 335. 336. 337. 338. 339. 340. 341. 342. 343. 344. 2 458 459 460 460(i) 460(ii) 461 462 463 464 465 466 467 468 469 470 471 472a 472b 472c 472d 472e 472f 472g 473 474 475 476 477 478 479. 480 481 481(i) 481(ii) 482 482(i) 482(ii) 483 484 485 486 487 488 489 3 Gamma Cyclodextrin Beta-cyclodextrin Cellulose Microcystalline cellulose Powdered cellulose Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Methyl ethyl cellulose Sodium carboxymethyl cellulose Ethyl hydroxyethyl cellulose Croscaramellose Sodium carboxymethyl cellulose, enzymatically hydrolysed Salts of fatty acids (with base Al, Ca, Na, Mg, K, and NH4) Mono-and di-glycerides of fatty acids Acetic and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Citric and fatty acid esters of glycerol Tartaric acid esters of mono and diglycerides of fatty acids Diacetyltartric and fatty acid ester of glycerol Mixed tartaric, acetic and fatty acid esters of glycerol Succinylated monoglycerides Sucrose esters of fatty acids Sucroglycerides Polyglycerol esters of fatty acid Polyglycerol esters of interesterified ricinoleic acid Propylene glycol esters of fatty Acids Lactylated fatty acid esters of glycerol and propylene glycol Thermally oxidized soya bean oil with mono-and di-glycerides of fatty acids Dioctyl sodium sulphosuccinate Sodium lactylate Sodium stearoyl lactylates Sodium oleyl lactylate Calcium lactylates Calcium stearoyl lactylate Calcium oleyl lactylates Stearyl tartrate Stearyl citrate Sodium stearoyl fumarate Calcium stearoyl fumarate Sodium laurylsulphate Ethoxylated mono-and di-glycerides Methyl glucoside-coconut oil ester 4 Stabilizer, binder Stabilizer, binder Emulsifier, dispersing agent, anticaking agent, texturizer Emulsifier, dispersing agent, anticaking agent Emulsifier dispersing agent, anticaking agent Thickener, Emulsifier, Stabilizer Binder, filler Thickener, Emulsifier, Stabilizer Thickener, Emulsifier, Stabilizer Thickener stabilizer antifoaming agent, Emulsifier,
Thickener, Emulsifier, Stabilizer Thickener, Emulsifier, Stabilizer Stabilizer, binder Thickener, stabilizer Emulsifier, Stabilizer, anticaking agent Emulsifier, Stabilizer Emulsifier, Stabilizer Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizers, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, Stabilizer, Sequestrant Emulsifier, wetting agent Emulsifier, Stabilizer Emulsifier, Stabilizer Emulsifier, Stabilizer Emulsifier, Stabilizer Emulsifier, Stabilizer Emulsifier, Stabilizer Flour treatment agent Emulsifier, sequestrant Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier
226
1 345. 346. 347. 348. 349. 350. 351. 352. 353. 354. 355. 356. 357. 358. 359. 360. 361. 362. 363. 364. 365. 366. 367. 368. 369. 370. 371. 372. 373 374. 375. 376. 377. 378. 379. 380. 381. 382. 383. 384. 385. 386. 387. 388. 389. 2 491 492 493 494 495 496 500 500(i) 500(ii) 500(iii) 501 501(i) 501(ii) 503 503(i) 503(ii) 504 504(i) 504(ii) 505 507 508 509 510 511 512 513 514 515 516 517 518 519 520 521 522 523 524 525 526 527 528 529 530 535 3 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Sorbitan trioleate Sodium carbonates Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonates Potassium carbonate Potassium hydrogen carbonate Ammonium carbonates Ammonium carbonate Ammonium hydrogen carbonate Magnesium carbonates Magnesium carbonate Magnesium hydrogen carbonate Ferrous carbonate Hydrochloric acid Potassium chloride Calcium chloride Ammonium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium Sulphate Ammonium sulphate Magnesium sulphate Cupric sulphate Aluminium sulphate Aluminium sodium Sulphate Aluminium potassium Sulphate Aluminium ammonium Sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide 4 Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Stabilizer, Emulsifier acidity regulator, raising agent, anticaking agent acidity regluator, raising agent, anticaking agent acidity regulator, raising agent, anticaking agent acidity regulator, raising agent, anticaking agent acidity regulator, stabilizer acidity regulator, stabilizer acidity regulator, stabilizer acidity regulator, raising agent acidity regulator, raising agent acidity regulator, raising agent acidity regulator, anticaking agent, colour retention agent acidity regulator, anticaking agent, colour retention agent acidity regulator, anticaking agent, colour retention agent acidity regulator acidity regulator acid gelling agent firming agent flour treatment agent firming agent Antioxidant, colour retention Agent acidity regulator acidity regulator Acidity regulator Dough conditioner, Sequestrant, firming agent Flour treatment agent, stabilizer firming agent colour fixative, preservative firming agent firming agent Acidity regulator, stabilizer Stabilizer, firming agent acidity regulator acidity regulator acidity regulator, firming agent acidity regulator acidity regulator, colour retention agent acidity regulator, colour retention agent anticaking agent anticaking agent
227
1 390. 391. 392. 393. 394. 395. 396. 397. 398. 399. 400. 401. 402. 403. 404. 405. 406. 407. 408. 409. 410. 411. 412. 413. 414. 415. 416. 417. 418. 419. 420. 421. 422. 423. 424. 425. 426. 427. 428. 429. 430. 431. 432. 433. 434. 435. 2 536 537 538 539 541 541(i) 541(ii) 542 550 550(i) 550(ii) 551 552 553 553(i) 553(ii) 553(iii) 554 555 556 557 558 559 560 570 574 575 576 577 578 579 580 585 586 620 621 622 623 624 625 626 627 628 629 630 631 3 Potassium ferrocyanide Ferrous hexacyanomanganate Calcium ferrocyanide Sodium thiosulphate Sodium aluminium phosphate Sodium aluminium phosphate-acidic Sodium aluminium phosphate-basic Bone phosphate (essentially calcium phosphate, tribasic) Sodium silicates Sodium silicate Sodium metasilicate Silicon dioxide, amorphous Calcium silicate Magnesium silicates Magnesium silicate Magnesium trisilicate Talc Sodium aluminosilicate Potassium aluminium silicate Calcium aluminium silicate Zinc silicate Bentonite Aluminium silicate Potassium silicate Fatty acids Gluconic acid (D-) Glucono delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate Magnesium gluconate Ferrous lactate 4-Hexylresorcinol Glutamic acid (L (+)-) Monosodium glutamate Monopotassium glutamate Calcium glutamate Monoammonium glutamate Magnesium glutamate Guanylic acid Disodium 5'-guanylate Dipotassium 5'-guanylate Calcium 5'-guanylate Inosinic acid Disodium 5'-inosinate 4 anticaking agent anticaking agent anticaking agent antioxidant, sequestrant acidity regulator, emulsifier acidity regulator, emulsifier acidity regulator, emulsifier Emulsifier, anticaking agent, water retention agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent, dusting Powder anticaking agent, dusting Powder anticaking agent, dusting Powder anticaking agent, dusting Powder anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent anticaking agent foam stabilizer, glazing agent, antifoaming agent acidity regulator, raising agent acidity regulator, raising agent Sequestrant Sequestrant acidity regluator, firming agent Colour retention agent acidity regulator, firming agent colour retention agent colour retention agent, Antioxidant flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer
228
1 436. 437. 438. 439. 440. 441. 442. 443. 444. 445. 446. 447. 448. 449. 450. 451. 452. 453. 454. 455. 456. 457. 458. 459. 460. 461. 462. 463. 464. 465. 466. 467. 468. 469. 470. 471. 472. 473. 474. 475. 476. 477. 478. 479. 480. 481. 482. 2 632 633 634 635 636 637 638 639 640 641 642 900a 900b 901 902 903 904 905a 905b 905c 905c(i) 906 907 908 909 910 911 913 915 916 917 918 919 920 921 922 923 924a 924b 925 926 927a 927b 928 929 930 3 Potassium Inosate Calcium 5'-inosinate Calcium 5'-ribonucleotides Disodium 5'-ribonucleotides Maltol Ethyl maltol Sodium L-Aspartate DL-Alanine Glycine L-Leucine Lysin hydrochloride Polydimethylsiloxane Methylphenylpolysiloxane Beeswax, white and yellow Candeilla Wax Carnaubawax Shellac Mineral oil, food grade Petrolatum Petroleumielly Petroleum wax Microcrystallinewax Benzoin gum Hydrogenated poly-1 decene Rice bran wax Spermaceti wax Wax esters Methyl esters of fatty acids Lanolin Glycerol-, methyl-, or penta- erithrytol esters of colophane Calcium iodate Potassium iodate Nitrogen oxide Nitrosyl chloride L-Cysteine and its hydrochlorides-sodium and potassium salts L-Cysteine and its hydrochlorides-sodium and potassium salts Potassium persulphate Ammonium persulphate Potassium bromate Calcium bromate Chlorine Chlorine dioxide Azodicarbonamide Carbamide (urea) Benzoyl peroxide Acetone peroxide Calcium peroxide 4 flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer flavour enhancer antifoaming agent, anticaking agent, emulsifier antifoaming agent glazing agent, release agent glazing agent glazing agent glazing agent glazing agent, release agent sealing agent glazing agent, release agent, sealing agent glazing agent, release agent, sealing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent glazing agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent flour treatment agent, Preservative flour treatment agent flour treatment agent
905c(ii) Paraffin wax
229
1 483. 484. 485. 486. 487. 488. 489. 490. 491. 492. 493. 494. 495. 496. 497 498. 499. 500. 501. 502. 503. 504. 505. 506. 507. 508. 509. 510. 511. 512. 513. 514. 515. 516. 517. 518. 519. 520. 521. 522 523 524 2 938 939 940 941 942 943a 943b 944 945 946 948 950 951 952 953 954 955 956 957 958 959 960 964 965 966 967 968 999 1000 1001 1001(i) Argon Helium Dichlorodifluoromethane Nitrogen Nitrous oxide Butane Isobutane Propane Chloropentafluoroethane Octafluorocyclobutane Oxygen Acesulfame potassium Aspartame Cyclamic acid (and Na, K, Ca Salts) Isomalt (isomaltitol) Saccharin (and Na, K, Ca salts) Sucralose (trichlorogalactosucrose) Alitame Thaumatin Glycyrrhizin Neohesperidine dihydrochalcone Stevioside Polyglycitol syrup Maltitol and matitol Syrup Lactitol Xylitol Erythritol Qulillaia extracts Cholic acid Choline salts and esters Choline acentate 3 4 packing gas packing gas Propellant, liquid freezant Packing gas, freezant Propellant Propellant Propellant Propellant Propellant Propellant packing gas Sweetener, flavour enhancer Sweetener, flavour enhancer Sweetener Sweetener, anticaking agent, bulking agent, glazing agent Sweetener Sweetener Sweetener Sweetener, flavour enhancer Sweetener, flavour enhancer Sweetener Sweetener Sweetener Sweetener, stabilizer, emulsifier Sweetener, texturizer Sweetener, humectant, stabilizer, Emulsifier, thickener Sweetener, flavour enhancer, Humectant foaming agent Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier Emulsifier flour treatment agent flour treatment agent, stabilizer, tenderizer, flavour enhancer flour treatment agent, stabilizer, tenderizer, flavour enhancer flour treatment agent, stabilizer, tenderizer, flavour enhancer flour treatment agent, stabilizer, tenderizer, flavour enhancer flour treatment agent, stabilizer, tenderizer, flavour enhancer
1001(ii) Choline carbonate 1001(iii) Choline chloride 1001(iv) Choline citrate 1001(v) Choline tartrate 1001(vi) Choline lactate 1100 1101 1101(i) Amylases Proteases Protease
1101(ii) Papain 1101(iii) Bromelain 1101(iv) Ficin
230
1 525 526 527 528 529 530 531 532 533 534 535 536 537 538 539 540 541 542 543 544 545 546 547 548 549 550 551 552 553 554 555 2 1102 1103 1104 1105 1200 1201 1202 1503 1505 1518 1520 1521 1400 1401 1402 1403 1404 1405 1410 1411 1412 1413 1414 1420 1421 1422 1423 1440 1442 1443 1450 3 Glucose oxidase Invertases Lipases Lysozyme Polydextroses A and N Polyvinylpyrrolidone Polyvinylpolypyrrolidone Castor oil Triethyl citrate Triacetin Propylene glycol Polyethylene glycol Supplementary List-Modified Starches Dextrins, roasted starch white and yellow Acid-treated starch Alkaline treated starch Bleached starch Oxidised starch Starches, enzyme-treated Monostarch phosphate Distarch glycerol Distarch phosphate esterified with sodium trimetaphosphate; Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate esterified with Acetic anhydride Starch acetate esterified with vinyl acetate Acetylated distarch adipate Acetylated distarch glycord Hydroxypropyl starch Hydroxypropyl distarch phosphate Hydroxypropyl distarch Starch sodium octenyl succinate Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Thickener Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Emulsifier, thickener, binder Stabilizer, thickener Stabilizer, thickener Stabilizer, thickener, binder, Emulsifier Stabilizer, thickener Stabilizer, thickener, binder, Emulsifier Stabilizer, thickener Stabilizer, thickener Stabilizer, thickener, binder 4 Antioxidant Stabilizer flavour enhancer Preservative bulking agent, stabilizer, thickener, Humectant texturizer bodying agent, stabilizer, clarifying agent, dispersing Agent colour stabilizer, colloidal, Stabilizer release agent foam stabilizer Humectant Humectant, Wetting agent, dispersing agent antifoaming agent
B.List sorted in alphabetical OrderSl.No. INS Number 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 370 586 950 260 472a 929 355 406 400 956 Food Additive Name 1,4-Heptonolactone 4-Hexylresorcinol Acesulfame potassium Acetic acid, glacial Acetic and fatty acid esters of Glycerol Acetone peroxide Adipic acid Agar Alginic acid Alitame Technical functions acidity regulator, sequestrant colour retention agent, Antioxidant Sweetener, flavour enhancer Preservative, acidity regulator Emulsifier, Stabilizer, Sequestrant flour treatment agent Acidity regulator Thickener, gelling agent, Stabilizer Thickener, stabilizer Sweetener
231
1 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 2 103 129 307 173 523 522 559 521 520 123 264 359 403 503(i) 503 510 380 368 503(ii) 527 328 349 923 342 452(v) 442 517 1100 160b 323 163(i) 163 409 938 300 304 305 951 927a 122 408 901 162 558 210 906 Alkanet Allurared AC Alpha-tocopherol Aluminium Aluminium ammonium sulphate Aluminium potassium sulphate Aluminium sodium silicate Aluminium sodium sulphate Aluminium sulphate Amaranth Ammonium acetate Ammonium adipates Ammonium alginate Ammonium carbonate Ammonium carbonates Ammonium chloride Ammonium citrates Ammonium fumarate Ammonium hydrogen carbonate Ammonium hydroxide Ammonium lactate Ammonium malate Ammonium persulphate Ammonium phosphates Ammonium polyphosphates Ammonium salts of phosphatidic Acid Ammonium sulphate Amylases Annatto extracts Anoxomer Anthocyanins Anothocyanins Arabinogalactan Argon Ascorbic acid(L-) Ascorbyl palmitate Ascorbyl stearate Aspartame Azodicarbonamide Azorubine Bakers yeast glycan Beeswax, white and yellow Beet red Bentonite Benzole acid Benzoin gum 3 4 Colour Colour Antioxidant Colour Stabilizer, firming agent acidity regulator, stabilizer anticaking agent firming agent firming agent Colour Acidity regulator Acidity regulator Thickener, stabilizer acidity regulator, raising agent acidity regulator, raising agent flour treatment agent Acidity regulator Acidity regulator acidity regulator, raising agent Acidity regulator acidity regulator, flour treatment agent Acidity regulator flour treatment agent acidity regulator, flour treatment agent emulsifier raising agent, stabilizer sequestrant, Acidity regulator, water retention agent Emulsifier flour treatment agent, stabilizer flour treatment agent Colour Antioxidant Colour Colour Thickener, gelling agent, Stabilizer packing gas Antioxidant Antioxidant Antioxidant Sweetener, flavour enhancer flour treatment agent Colour Thickener, gelling agent, Stabilizer glazing agent, release agent Colour anticaking agent Preservative glazing agent
232
1 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 2 928 160 f 160e 160a(i) 459 163(iii) 542 151 133 3 Benzoyl peroxide Beta-apo-8'carotenic acid, methyl or enthyl ester Beta-apo-Carotenal Beta-Carotene (Synthetic) Beta-cyclodextrin Blackcurrant extract Bone phosphate (essentially calcium phosphate, tribasic) Brilliant black PN Brilliant blue FCF 4 flour treatment agent, Preservative Colour Colour Colour Stabilizer, binder Colour Emulsifier, anticaking agent, water retention agent Colour Colour flour treatment agent, stabilizer, tenderizer, flavour enhancer Emulsifier, stabilizer Colour Colour Propellant Antioxidant Antioxidant flavour enhancer flavour enhancer flavour enhancer Preservative, stabilizer, acidity Regulator Thickener, Stabilizer, gelling agent, antifoaming agent anticaking agent Antioxidant Preservative flour treatment agent anticaking agent Surface colourant, anticaking agent, stabilizer firming agent acidity regulator, firming agent, Sequestrant emulsifier, raising agent, stabilizer sequestrant, acidity regulator water retention agent Antioxidant, Preservative, Sequestrant anticaking agent Preservative Acidity regulator acidity regulator, firming agent flavour enhancer Thickener, gelling agent, Stabilizer anticaking agent Acidity regulator Preservative, antioxidant acidity regulator, firming agent flour treatment agent Antioxidant acidity regulator, flour treatment agent
1101(iii) Bromelain 443 154 155 943a 320 321 629 633 634 263 404 556 302 213 924 b 170(i) 170 509 333 Brominated vegetable oil Brown FK Brown HT Butane Butylated hydroxyanisole Butylated hydroxytoluene Calcium 5'-guanylate Calcium 5' -inosinate Calcium 5' -ribonucleotides Calcium acetate Calcium alginate Calcium aluminium silicate Calcium ascorbate Calcium benzoate Calcium bromate Calcium carbonate Calcium carbonate Calcium chloride Calcium citrates
450 (vii) Calcium dihydrogen diphosphate 385 538 238 367 578 623 383 170 (ii) 352 (i) 227 526 916 318 327 Calcium disodium ethylene- diamine-tetra-acetate Calcium ferrocyanide Calcium formate Calcium fumarates Calcium gluconate Calcium glutamate Calcium Calcium hydrogen carbonate Calcium hydrogen malate Calcium hydrogen Calcium hydroxide Calcium iodate Calcium isoascorbate Calcium lactate
233
1 101. 102. 103. 104. 105. 106. 107. 108. 2 399 482 352 (ii) 352 482 (ii) 529 930 341 3 Calcium lactobionate Calcium lactylates Calcium malate Calcium malates Calcium oleyl lactylate Calcium oxide Calcium peroxide Calcium phosphates 4 Stabilizer Emulsifier, stabilizer Acidity regulator Acidity regulator Emulsifier, stabilizer acidity regulator, colour retention agent flour treatment agent acidity regulator, flour treatment agent, firming agent, Texturizer, raising agent, anticaking agent, water retention agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Preservative anticaking agent Preservative Emulsifier Emulsifier, stabilizer flour treatment agent, Sequestrant, firming agent preservative, antioxidant Acidity regulator glazing agent Colour Colour Colour Colour Colour flour treatment agent Colour carbonating agent, packing gas Colour glazing agent Thickener, stabilizer Colour Thickener, gelling agent, Stabilizer release agent Emulsifier, anticaking dispersing agent flour treatment agent flour treatment agent Propellant Colour Colour Colour Emulsifier Emulsifier Emulsifier Emulsifier agent, texturizer,
109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143.
452 (iv) Calcium polyphosphates 282 552 203 486 482 (i) 516 226 354 902 161 g 150a 150 b 150 c 150 d 927 b 152 290 120 903 410 160a 407 1503 460 925 926 945 140 141(i) 141(ii) 1000 1001(i) Calcium propionate Calcium silicate Calcium sorbate Calcium stearoyl fumarate Calcium stearoyl lactylate Calcium sulphate Calcium sulphite Calcium tartrate Candelilla wax Canthaxanthin Caramel I-plain Caramel II-caustic sulphite process Caramel III-ammonia process Caramel IV-ammonia sulphite process Carbamide (urea) Carbon black (hydrocarbon) Carbon dioxide Carmines Carnaubawax Carob bean gum Carotenes Carrageenan and its Na, K, NH4 salts (includes furcellaran) Castor oil Cellulose Chlorine Chlorine dioxide Chloropentafluoroethane Chlorophyll Copper Chlorophyll copper complex Chlorophyll copper complex sodium and potassium Salts Cholic acid Choline acetate
1001(ii) Choline carbonate 1001(iii) Choline chloride
234
1 144. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 161. 162. 163. 164. 165. 166. 167. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 183. 184. 2 3 4 Emulsifier Emulsifier Emulsifier Emulsifier acidity regulator, Antioxidant, Sequestrant Emlsifier, Stabilizer, Sequestrant Colour Colour Stabilizer, binder colour fixture, preservative Colour Colour Thickener, stabilizer Sweetener Preservative Emulsifier, Stabilizer, Sequestrant acidity regulator, flour treatment agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent acidity regulator, flour treatment agent, firming agent, Texturizer Propellant, liquid freezant Antioxidant emulsifier raising agent, stabilizer sequestrant, acidity regulator, water retention agent acidity regulator, anticaking Agent Preservative Emulsifier, wetting agent Preservative Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent flavour enhancer Emulsifier, Stabilizer, acidity, regulator, raising agent, Sequestrant, water retention Agent acidity regulator texturizer, sequestrant, stabilizer, emulsifier water retention agent Stabilizer, sequestrant flavour enhancer flavour enhancer flavour enhancer Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Antioxidant, Preservative, Sequestrant acidity regulator, stabilizer, Sequestrant, emulsifier acidity regulator, Sequestrant, emulsifier, Texturizer, Stabilizer, water retention agent Stabilizer, sequestrant acidity regulator, flavour Enhancer Antioxidant
1001(iv) Choline citrate 1001(vi) Choline lactate 1001 330 472 c 121 141 468 519 100(i) 100 424 952 265 472e 342(ii) Choline salt and esters Citric acid Citric and fatty acid esters of glycerol Citrus red 2 Copper chlorophylls Croscaramellose Cupric sulphate Curcumin Curcumins Curdlan Cyclamic acid (and Na, K, Ca Salts) Dehydroacetic acid Diacetyltartaric and fatty acid esters of glycerol Diammonium orthophosphate 1001(v) Choline tartrate
450 (vi) Dicalcium diphosphate 341(ii) 940 389 Dicalcium orthophosphate Dichlorodifluoromethane Dilauryl thiodipropionate
450 (viii) Dimagnesium diphosphate 343(ii) 242 480 230 450 628 450(iv) 340(ii) 336(ii) 627 631 635 450(i) 386 331(ii) 339(ii) 335(ii) 364(ii) 390 Dimagnesium Dimethyl dicarbonate Dioctyl sodium sulphosuccinate Diphenyl Diphosphates Dipotassium 5'-guanylate Dipotassium diphosphate Dipotassium orthophosphate Dipotassium tartrate Disodium 5'-guanylate Disodium 5'-inosinate Disodium 5'-ribonucleotides Disodium diphosphate Disodium ethylene-diamine-tetra -acetate Disodium monohydrogen citrate Disodium orthophosphate Disodium tartrate Disodium succinate Distearyl thiodipropionate
235
1 185. 186. 187. 188. 189. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229. 230. 2 639 312 968 127 488 324 462 313 467 637 214 143 570 381 505 579 537 585 DL-Alanine Dodecyl gallate Erythritol Erythrosine Ethoxylated mono-and di-glycerides Ethoxyquin Ethyl cellulose Ethyl gallate Ethyl hydroxyethyl cellulose Ethyl maltol Ethyl-p-hydroxybenzoate Fast green FCF Fatty acids Ferric ammonium citrate Ferrous carbonate Ferrous gluconate Ferrous hexacyanomanganate Ferrous lactate 3 4 flavour enhancer Antioxidant Sweetener, flavour enhancer, Humectant Colour Emulsifier Antioxidant Binder, filler Antioxidant Thickener, emulsifier, stabilizer flavour enhancer Preservative Colour foam stabilizer, glazing agent, antifoaming agent anticaking agent Acidity regulator Colour retention agent anticaking agent Colour retention agent flour treatment agent, stabilizer, tenderizer, flavour enhancer Colour Preservative Preservative Acidity regulator Stabilizer, binder Colour Thickener, stabilizer, gelling Agent acidity regulator, raising agent acidity regulator, raising agent Antioxidant flavour enhancer Humectant, bodying agent Emulsifier, stabilizer Glazing agent Flavour modifier Sweetener, flavour enhancer Colour Colour Colour Antioxidant flavour enhancer Thickener, stabilizer Thickener, stabilizer Thickener, stabilizer, emulsifier Preservative packing gas Preservative
1101(iv) Ficin 161a 240 236 297 458 164 418 574 575 1102 620 422 445 915 640 958 175 163 (ii) 142 314 626 412 414 419 241 939 209 Flavoxanthin Formaldehyde Formic acid Fumaric acid Gamma Cyclodextrin Gardenia yellow Gellan gum Gluconic acid (D-) Glucono delta-lactone Glucose oxidase Glutamic acid (L(+)-) Glycerol Glycerol esters of wood resin Glycerol-, methyl-, or penta- erithrytol esters of colophane Glycine Glycyrrhizin Gold Grape skin extract Green S Guaiac resin Guanlic acid Guar gum Gum arabic (acacia gum) Gum ghatti Gum guaicum Helium Heptyl-p-hydroxybenzoate
236
1 231. 232. 233. 234. 235. 236. 237. 238. 239. 240. 241. 242. 243. 244. 245. 246. 247. 248. 249. 250. 251. 252. 253. 254. 255. 256. 257. 258. 259. 260. 261. 262. 263. 264. 265. 266. 267. 268. 269. 270. 271. 272. 273. 274. 2 239 507 907 463 464 132 630 1103 172 (i) 172(ii) 172(iii) 172 315 943b 953 384 416. 425 161c 920 921 641 270 472b 966 478 913 344 322 1104 180 161b 160d 642 1105 504(i) 504 511 345 580 625 504(ii) 528 329 3 Hexamethylene tetramine Hydrochloric acid Hydrogenated poly-1-decene Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Indigotine Inosinic acid Invertases Iron oxide, black Iron oxide, red Iron oxide, yellow Iron oxides Isoascorbic acid Isobutane Isomalt (isomaltitol) Isopropyl citrates Karaya gum Lonjac flour Kryptoxanthin L-Cysteine and its hydrochlorides-sodium and potassium salts L-Cysteine and its hydrochlorides-sodium and potassium salts L-Leucine Lactic acid (L-, D- and Dl-) Lactic and fatty acid esters of glycerol Lactitol Lactylated fatty acid esters of glycerol and propylene glycol Lanolin Lecithin citrate Lecithins Upases Lithol rubine BK Lutein Lucopene Lysin hydrochloride Lysozyme Magnesium carbonate Magnesium carbonates Magnesium chloride Magnesium citrate Magnesium gluconate Magnesium glutamate Magnesium hydrogen carbonate Magnesium hydroxide Magnesium lactate (D-, L-) 4 Preservative Acidity regulator glazing agent Thickener, Emulsifier, Stabilizer Thickener, Emulsifier, Stabilizer Colour flavour enhancer Stabilizer Colour Colour Colour Colour Antioxidant Propellant Sweetener, anticaking agent, bulking agent, glazing agent Antioxidant, Preservative, Sequestrant Thickener, stabilizer Thickener Colour flour treatment agent flour treatment agent flavour modifier. Acidity regulator Emulsifier, stabilizer, Sweetener, texturizer Emulsifier glazing agent Preservative Antioxidant, emulsifier flavour enhancer Colour Colour Colour flavour enhancer Preservative acidity regulator, anticaking agent, colour retention agent acidity regulator, anticaking agent, colour retention agent firming agent Acidity regulator acidity regulator, firming agent flavour enhancer acidity regulator, anticaking agent, colour retention agent acidity regulator, colour retention agent acidity regulator, flour treatment agent
237
1 275. 276. 277. 278. 279. 280. 281. 282. 283. 284. 285. 286. 287. 288. 289. 290. 291. 292. 293. 294. 295. 296. 297. 298. 299. 300. 301. 302. 303. 304. 305. 306. 307. 308. 309. 310. 311. 312. 313. 314. 315. 316. 317. 2 530 343 553(i) 553 518 553(ii) 296 965 636 130 421 353 461 911 465 489 218 900 b 460(i) 3 Magnesium oxide Magnesium phosphates Magnesium silicate Magnesium Silicates Magnesium sulphate Magnesium trisilicate Malic acid (D-,L-) Maltitol and maltitol Syrup Maltol Manascorubin Mannitol Metatartaric acid Methyl cellulose Methyl esters of fatty acids Methyl ethyl cellulose Methyl glucoside-coconut oil ester Methyl p-hydroxybenzoate Methylphenylpolysiloxane Microcrystalline cellulose 4 anticaking agent acidity regulator, anticaking Agent anticaking agent, dusting Powder anticaking agent, dusting Powder firming agent anticaking agent, dusting Powder acidity regulator, flavouring Agent Sweetener, Stabilizer, Emulsifier flavour enhancer Colour Sweetener, anticaking agent Acidity regulator Thickener, Emulsifier, Stabilizer glazing agent Thickener, Emulsifier, stabilizer, antifoaming agent Emulsifier Preservative antifoaming agent Emulsifier, anticaking dispersing agent glazing agent glazing agent, release agent, sealing agent Emulsifier, Stabilizer, Sequestrant Antioxidant Emulsifier, stabilizer flavour enhancer acidity regulator, flour treatment agent acidity regulator, texturizer, flour treatment agent, raising Agent acidity regulator, anticaking Agent flavour enhancer acidity regulator texturizer, sequestrant stabilizer, emulsifier, water retention Agent Stabilizer, sequestrant flavour enhancer acidity regulator texturizer, sequestrant stabilizer, emulsifier, water retention Agent acidity regulator, flavour Enhancer Stabilizer, sequestrant Colour Sweetener Colour retention agent Preservative packing gas, freezant flour treatment agent flour treatment agent Propellant agent, texturizer,
905 c (i) Microcrystalline wax 905a 472 f 306 471 624 342 (i) 341 (i) 343 (i) 622 340 (i) 336 (i) 621 339 (i) 364 (i) 335 (i) 959 375 234 941 918 919 942 Mineral oil, food grade Mixed tartaric, acetic and fatty acid esters of glycerol Mixed tocopherols concentrate Mono-and di-glycerides of fatty acids Monoammonium glutamate Monoammonium orthophosphate Monocalcium orthophosphate Monomagnesium orthophosphate Monopotassium glutamate Monopotassium orthophosphate Monopotassium tartrate Monosodium glutamate Monosodium orthophosphate Monosodium succinate Monosodium tartrate Neohesperidine dihydrochalcone Nicotinic acid Nisin Nitrogen Nitrogen oxides Nitrosyl chloride Nitrous oxide
160a (ii) Natural extracts
238
1 318. 319. 320. 321. 322. 323. 324. 325. 326. 327. 328. 329. 330. 331. 332. 333. 334. 335. 336. 337. 338. 339. 340. 341. 342. 343. 344. 345. 346. 347. 348. 349. 350. 351. 352. 353. 354. 355. 356. 357. 358. 359. 360. 361. 2 411 946 311 182 231 338 948 387 Oat gum Octafluorocyclobutane Octyl gallate Orchil Ortho-phenylphenol Orthophosphoric acid Oxygen Oxy stearin 3 4 Thickener, stabilizer Propellant Antioxidant Colour Preservative acidity regulator, antioxidant, Synergist packing gas Antioxidant, sequestrant flour treatment agent, Stabilizer, tenderizer, flavour Colour glazing agent Colour Thickener, Stabilizer, gelling Agent Sequestrant, acidity regulator, Texturizer Sequestrant, acidity regulator, Texturizer Emulsifier glazing agent, release agent, sealing agent glazing agent, release agent, sealing agent Antioxidant Preservative bulking agent, Stabilizer, thickener, Humectant, texturizer antifoaming agent, anticaking agent, emulsifier antifoaming agent Emulsifier Emulsifier Sweetener Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier, dispersing agent Emulsifier Emulsifier Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent colour stabilizer, Colloidal, Stabilizer bodying agent, Stabilizer, clarifying agent, dispersing Agent Colour Colour Preservative, acidity regulator Preservative, acidity regulator Acidity regulator Thickener, stabilizer anticaking agent Antioxidant
1101(ii) Papain 160c 131 440 451 (ii) 451 (i) 429 905 b 905 c 391 235 1200 990a 1521 475 476 964 432 433 434 435 436 431 430 452 1202 1201 124 125 261 (i) 261 357 402 555 303 Paprika oleoresins Patent blue V Pectins Pentapotassium triphosphate Pentasodium triphosphate Peptones Petrolatum (petroleum jelly) Petroleum wax Phytic acid Pimaricin (natamycin) Polydextroses A and N Polydimethylsiloxane Polyethylene glycol Polyglycerol esters of fatty acids Polyglycerol esters of interesterified Ricinoleic acid Polyglycitol syrup Polyoxyethylene (20) sorbitan monolaurate Polyoxyethylene (20) sorbitan Mono-oleate Polyoxyethylene (20) sorbitan monopalmitate Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate Polyoxyethylene (40) stearate Polyoxyethylene (8) stearate Polyphosphates Polyvinylpolypyrrolidone Polyvinylpyrrolidone Ponceau 4R Ponceau SX Potassium acetate Potassium acetates Potassium adipates Potassium alginate Potassium aluminium silicate Potassium ascorbate
905 c (ii) Paraffin wax
239
1 362. 363. 364. 365. 366. 367. 368. 369. 370. 371. 372. 373. 374. 375. 376. 377. 378. 379. 380. 381. 382. 383. 384. 385. 386. 387. 388. 389. 390. 391. 392. 393. 394. 395. 396. 397. 398. 399. 400. 401. 402. 403. 404. 405. 2 212 228 924 a 501 (i) 501 508 332 261 (ii) 332 (i) 536 366 577 501 (ii) 351 (i) 525 632 917 317 326 351 (ii) 351 224 252 249 922 340 452 (ii) 283 560 337 202 515 225 336 460 (ii) 407 a 944 280 310 216 1520 405 477 3 Potassium benzoate Potassium bisulphite Potassium bromate Potassium carbonate Potassium carbonates Potassium chloride Potassium citrates Potassium diacetate Potassium dihydrogen citrate Potassium ferrocyanide Potassium fumarates Potassium gluconate Potassium hydrogen carbonate Potassium hydrogen malate Potassium hydroxide Potassium Inosate Potassium iodate Potassium isoascorbate Potassium lactate Potassium malate Potassium malates Potassium metabisulphite Potassium nitrate Potassium nitrite Potassium persulphate Potassium phosphates Potassium polyphosphate Potassium propionate Potassium silicate Potassium sodium tartrate Potassium sorbate Potassium sulphates Potassium sulphite Potassium tartrates Powdered cellulose Processed Euchema seaweed Propane Propionic acid Propyl gallate Propyl p-hydroxybenzoate Propylene glycol Propylene glycol alginate Propylene glycol esters of fatty acids 4 Preservative Preservative, antioxidant flour treatment agent acidity regulator, stabilizer acidity regulator, stabilizer Gelling agent acidity regulator, Sequestrant, Stabilizer Preservative, acidity regulator acidity regulator, Sequestrant, Stabilizer anticaking agent Acidity regulator Sequestrant acidity regulator, stabilizer Acidity regulator Acidity regulator flavour enhancer flour treatment agent Antioxidant Antioxidant, synergist, acidity Regulator Acidity regulator Acidity regulator Preservative, antioxidant Preservative, colour fixative Preservative, colour fixative flour treatment agent acidity regulator, Sequestrant, emulsifier, Texturizer, Stabilizer, water retention agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Preservative anticaking agent Stabilizer, sequestrant Preservative Acidity regulator Preservative, antioxidant Stabilizer, sequestrant Emulsifier, anticaking dispersing agent Thickener, stabilizer Propellant Preservative Antioxidant Preservative Humectant, wetting agent, dispersing agent Thickener, emulsifier Emulsifier flour treatment agent, Stabilizer, tenderizer, flavour Enhancer agent, texturizer,
1101 (i) Protease
240
1 406. 407. 408. 409. 410. 411. 412. 413. 414. 415. 416. 417. 418. 419. 420. 421. 422. 423. 424. 425. 426. 427. 428. 429. 430. 431. 432. 433. 434. 435. 436. 437. 438. 439. 440. 441. 442. 443. 444. 445. 446. 447. 448. 449. 2 1101 999 104 128 161 f 101 (i) 101 (ii) 101 908 161 d 954 470 166 904 551 174 262 (i) 262 356 401 541 541 (i) 541 (ii) 554 301 211 Proteases Quillaia extracts Quinoline yellow Red 2G Rhodoxanthin Riboflavin Riboflavin 5' -phosphate, sodium Riboflavins Rice bran wax Rubixanthin Saccharin (and Na, K, Ca salts) Salts of fatty acids (with base Al, Ca, Na, Mg, K and NH4) Sandalwood Shellac Silicon dioxide, amorphous Silver Sodium acetate Sodium acetates Sodium adipates Sodium alginate Sodium aluminium phosphate Sodium aluminium phosphate-acidic Sodium aluminium phosphate-basic Sodium alumino-silicate Sodium ascorbate Sodium benzoate 3 4 flour treatment agent, Stabilizer, tenderizer, flavour Enhancer foaming agent Colour Colour Colour Colour Colour Colour glazing agent Colour Sweetener Emulsifier, Stabilizer, anti caking agent Colour glazing agent anticaking agent Colour Preservative, acidity regulator, Sequestrant Preservative, acidity regulator, Sequestrant Acidity regulator Thickener, Stabilizer, gelling Agent acidity regulator, emulsifier acidity regulator, emulsifier acidity regulator, emulsifier anticaking agent Antioxidant Preservative Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent acidity regulator, raising agent, anticaking agent acidity regulator, raising agent, anticaking agent Thickener, Emulsifier, Stabilizer Thickener, stabilizer acidity regulator, Sequestrant, emulsifier, stabilizer Preservative Preservative, acidity regulator, Sequestrant acidity regulator, Sequestrant, emulsifier, stabilizer Preservative anticaking agent Preservative Acidity regulator Sequestrant acidity regulator, raising agent, anticaking agent acidity regulator, humectant Preservative, antioxidant Acidity regulator
452 (iii) Sodium calcium polyphosphate 500(i) 500 466 469 331 266 262 (ii) 331 (i) 215 535 237 365 576 500 (ii) 350 (i) 222 524 Sodium carbonate Sodium carbonates Sodium carboxymethyl cellulose Sodium carboxymethyl, cellulose, enzymatically, hydrolysed Sodium citrates Sodium dehydroacetate Sodium diacetate Sodium dihydrogen citrate Sodium ethyl p-hydroxybenzoate Sodium ferrocyanide Sodium formate Sodium fumarates Sodium gluconate Sodium hydrogen carbonate Sodium hydrogen malate Sodium hydrogen sulphite Sodium hydroxide
241
1 450. 451. 452. 453. 454. 455. 456. 457. 458. 459. 460. 461. 462. 463. 464. 465. 466. 467. 468. 469. 470. 471. 472. 473. 474. 475. 476. 477. 478. 479. 480. 481. 482. 483. 484. 485. 486. 487. 488. 489. 490. 491. 492. 493. 494. 2 316 638 325 481 487 350 (ii) 350 223 550 (ii) 219 251 250 232 481 (ii) 339 452 (i) 281 217 550 (i) 550 201 485 481 (i) 514 221 335 539 200 493 494 495 491 496 492 420 909 512 484 483 960 363 472g 446 955 3 Sodium isoascorbate Sodium L-Aspartate Sodium lactate Sodium lactylates Sodium laurylsulphate Sodium malate Sodium malates Sodium metabisulphite Sodium metasilicate Sodium methyl p-hydroxybenzoate Sodium nitrate Sodium nitrite Sodium o-phenylphenol Sodium oleyl lactylate Sodium phosphates Sodium polyphosphate Sodium propionate Sodium propyl p-hydroxybenzoate Sodium silicate Sodium silicates Sodium sorbate Sodium stearoyl fumarate Sodium stearoyl lactylate Sodium sulphates Sodium sulphite Sodium tartrates Sodium thiosulphate Sorbic acid Sorbitan monolaurate Sorbitan mono-oleate Sorbitan monopalmitate Sorbitan monostearate Sorbitan trioleate Sorbitan tristearate Sorbitol and sorbitol syrup Spermacetic wax Stannous chloride Stearyl citrate Stearyl tartrate Stevioside Succinic acid Succinylated monoglycerides Succi stearin Sucralose 4 Antioxidant flavour enhancer antioxidant synergist, Humectant, bulking agent Emulsifier, stabilizer Emulsifier acidity regulator, humectant acidity regulator, humectant Preservative, bleaching agent, Antioxidant anticaking agent Preservative Preservative, colour fixative Preservative, colour fixative Preservative Emulsifier, stabilizer acidity regulator, Sequestrant, emulsifier, Texturizer, Stabilizer, water retention agent Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent Preservative Preservative acidity regulator, raising agent, anticaking agent anticaking agent anticaking agent Preservative Emulsifier Emulsifier, stabilizer Acidity regulator Preservative, antioxidant Stabilizer, sequestrant Antioxidant, sequestrant Preservative Emulsifier Emulsifier Emulsifier Emulsifier Stabilizer, emulsifier Emulsifier Sweetener, Humectant, sequestrant, Texturizer, Emulsifier glazing agent Antioxidant, colour retention agent Emulsifier, sequestrant flour treatment agent Sweetener Acidity regulator Emulsifier, Stabilizer, Sequestrant Emulsifier Sweetener
500 (iii) Sodium sesquicarbonate
242
1 495. 496. 497. 498. 499. 500. 501. 502. 503. 504. 505. 506. 507. 508. 509. 510. 511. 512 513. 514. 515. 516. 517. 518. 519. 520. 2 474 444 473 220 513 110 441 309 308 181 417 334 472 d 102 319 450(v) 3 Sucroglycerides Sucrose acetate isobutyrate Sucrose esters of fatty acids Sulphur dioxide Sulphuric acid Sunset yellow FCF Superglycerinated hydrogenated rapeseed oil Synthetic delta-tocopherol Synthetic gamma-tocopherol Tannins, food grade Tara gum Tartaric acid (L(+)-) Tartaric acid esters of mono and di-glycerides of fatty acids Tartrazine Tertiary butylhydroquinone Tetrapotassium diphosphate 4 Emulsifier Emulsifier, stabilizer Emulsifier Preservative, antioxidant acidity regulator colour Emulsifier Antioxidant Antioxidant anticaking agent, dusting powder Colour, Emulsifier, Stabilizer, thickener Thickener, stabilizer acidity regulator, Sequestrant, antioxidant synergist Emulsifier, Stabilizer, sequestrant Colour antioxidant emulsifier, raising agent, stabilizer sequestrant, acidity regulator, water retention agent Emulsifier, Stabilizer, acidity regulator, raising agent, Seque-strant, water retention agent Sweetener, flavour enhancer emulsifier Emulsifier Preservative antioxidant Colour Thickener, Stabilizer, emulsifier Humectant acidity regulator, texturizer, flour treatment agent, raising agent, firming agent, anticaking agent, water retention agent foam stabilizer acidity regulator, anticaking Agent Sequestrant, acidity regulator, Texturizer acidity regulator, Sequestrant, Stabilizer acidity regulator, texturizer, sequestrant stabilizer, Emulsifier, water retention Agent acidity regulator, Sequestrant, emulsifier, Stabilizer Emulsifier, Stabilizer, acidity regulator, raising agent, Sequestrant, water retention Agent acidity regulator, Sequestrant, emulsifier, Texturizer, Stabilizer, water retention agent Colour Colour Colour glazing agent Thickener, stabilizer
553 (iii) Talc
450 (iii) Tetrasodium diphosphate 957 479 233 388 171 413 1518 Thaumatin Thermally oxidized soya bean oil with mono-and di-glycerides of fatty acids Thiabendazole Thiodipropionic acid Titanium dioxide Tragacanth gum Triacetin
341 (iii) Tricalcium orthophosphate
521. 522. 523. 524. 525. 526. 527. 528. 529. 530. 531. 532. 533.
1505 451 332 (ii)
Triethyl citrate Tri phosphates Tripotassium citrate
343 (iii) Trimagnesium orthophosphate
340 (iii) Tripotassium orthophosphate 331 (ii) 450 (ii) Trisodium citrate Trisodium diphosphate
339 (iii) Trisodium orthophosphate 100 (ii) 153 161 e 910 415 Turmeric Vegetable carbon Violoxanthin Wax esters Xanthan gum
243
1 534. 535. 536. 537. 538. 539. 540. 541. 542. 543. 544. 545. 546. 547. 548. 549. 550. 551. 552. 553. 554. 555. 2 967 107 557 1422 1423 1414 1401 1402 1403 1400 1411 1412 1443 1442 1440 1410 1404 1413 1420 1421 1450 1405 Xylitol Yellow 2G Zinc silicate Acetylated di-starch adipate Acetylated distarch glycerol Acetylated distarch phosphate Acid-treated starch Alkaline treated starch Bleached starch Dextrins roasted starch white and yellow Di-starch glycerol Di-starch phosphate esterified with sodium trimetaphosphate; esterified with phosphorus oxychloride Hydroxypropyl di-starch glycerol Hydroxypropyl di-starch phosphate Hydroxypropyl starch Monostarch phosphate Oxidized starch Phosphated di-starch phosphate Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Starch sodium octenyl succinate Starches, enzyme-treated 3 4 Sweetener, Humectant, stabilizer, Emulsifier, thickener Colour anticaking agent Supplementary List-Modified Starches Stabilizer, thickener, binder Stabilizer, thickener Emulsifier, thickener Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener Stabilizer, thickener Emulsifier, thickener, binder Stabilizer, thickener, binder Emulsifier, thickener, binder Stabilizer, thickener, binder Stabilizer, thickener Stabilizer, thickener Stabilizer, thickener, binder, thickener
[F.No. 2-15015/30/2010] V.N. GAUR, Chief Executive Officer

Appendix A List of Food Additives

Uploaded by

Copyright:

Available Formats

Appendix A List of Food Additives

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Appendix A List of Food Additives

Uploaded by

Copyright:

Available Formats

163 Appendix A : List of Food Additives Use of Food Additives in Food Products: Food products may contain additives

2000 ppm max

166 Table 2 List of Food Additives for use in Foods

Synthetic syrup for dispensers

Chewing gum/ Bubble gum

2 Antioxidants Tocopherol Lecithin Butylated hydroxy anisole (BHA)

8 250 ppm max -

200 ppm max 200 ppm max

2% max (in sugar boiled

500 ppm max

15000 ppm max 4500 ppm max 1500 ppm max -

500 ppm max

750 ppm max

Powdered Soft Drink concenterate mix/ fruit beverage drink

Sodium Aluminium Silicate 0.5% maximum

Soups, Bullions a nd Taste Makers

DiSodium 5 Guanalate (Di-Sodium 5- Inosinate)GMP

Custard Powder, Jelly Crystal, icecandy, Thread, Candies, Wafers

Sulphur dixoide- 450 ppm max

Non Alcoholic wines Ready-to-serve beverages -

Brewed ginger beer Coffee extract Danish tinned caviar

Benzoic Acid- 450 ppm maximum Benzoic Acid50 ppm maximum -

Dry mix of rasogollas -

Sulphur dioxide- 100 ppm maximum Sorbic Acid1500 ppm maximum -

Bakes food confections and bakes foods

Flour for baked foods -

(b) Strawsberries and Raspberries (c) Other fruits -

(d) Dehydrated Vegetables 30 31 Paneer Cakes and Pastries

Prepacked Coconut Water Canned Rasogula

Nisin-5000 IU maximum Nisin-5.0 ppm maximum

GMP 5g/kg max 20g/kg max 10g/kg max 10g/kg max

Annatto extracts (as bixin/ norbixin)

Curcumin or turmeric (As curcumin)

Beta - apo - 8' - carotenal

Methyl and ethyl esters of beta - apo - 8' -

Acidity regulators Citric acid -

Sodium and potassium salt of citric and lactic acid

Calcium disodium ethylene diamine tetra acetate

1 gm/kg maximum in minced fish flesh only -

850 mg/ kg maximum -

Sunset Yellow Tartarazine

30 mg/kg maximum singly or in combination -

60 gm/kg maximum singly or in combination in packing medium only -

Table 6 List of Food Additives for use in Thermally Processed Fruits

Grape Fruits Pineapple Plums

Fruit Cocktail/ Tropical Fruit Cocktail Apricot

Mangoes Guava Chicu

Papaya Lichi Kenu

Fruits not specified 22

550 ppm maximum

550 ppm maximum

Beta apo-8 carotenal

Methylester of Beta-apo-8 carotenic acid

200 ppm maximum -

Sunset Yellow FCF

Brilliant Blue FCF

Fast Green FCF

Firming Agents (Singly or in combination)

350 ppm maximum