Food Graded
Uploaded by
raviFood Graded
Uploaded by
raviPython 3.12.6 (tags/v3.12.6:a4a2d2b, Sep 6 2024, 20:11:23) [MSC v.
1940
64 bit (AMD64)] on win32
Type "help", "copyright", "credits" or "license()" for more information.
>>> import barcode
... from barcode.writer import ImageWriter
...
... def generate_barcode(product_name, price, quantity,
save_path="barcodes/"):
... # Format the barcode data
... barcode_data = f"{product_name[:10]}-{price}-{quantity}"
...
... # Generate barcode
... code128 = barcode.get_barcode_class('code128')
... barcode_instance = code128(barcode_data, writer=ImageWriter())
...
... # Save the barcode as an image
... file_path = save_path + barcode_data
... barcode_instance.save(file_path)
...
... print(f"Barcode saved at {file_path}.png")
... return file_path + ".png"
...
... # Example usage
... if __name__ == "__main__":
... product_name = input("Enter product name: ")
... price = input("Enter product price: ")
... quantity = input("Enter product quantity: ")
...
... generate_barcode(product_name, price, quantity)Python 3.12.6
(tags/v3.12.6:a4a2d2b, Sep 6 2024, 20:11:23) [MSC v.1940 64 bit (AMD64)]
on win32
Type "help", "copyright", "credits" or "license()" for more information.
>>> import barcode
... from barcode.writer import ImageWriter
...
... def generate_barcode(product_name, price, quantity,
save_path="barcodes/"):
... # Format the barcode data
... barcode_data = f"{product_name[:10]}-{price}-{quantity}"
...
... # Generate barcode
... code128 = barcode.get_barcode_class('code128')
... barcode_instance = code128(barcode_data, writer=ImageWriter())
...
... # Save the barcode as an image
... file_path = save_path + barcode_data
... barcode_instance.save(file_path)
...
... print(f"Barcode saved at {file_path}.png")
... return file_path + ".png"
...
... # Example usage
... if __name__ == "__main__":
... product_name = input("Enter product name: ")
... price = input("Enter product price: ")
... quantity = input("Enter product quantity: ")
...
... generate_barcode(product_name, price, quantity)<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-
scale=1.0">
<title>Barcode Generator</title>
<script
src="https://cdn.jsdelivr.net/npm/[email protected]/dist/JsBarcode.all.min
.js"></script>
<style>
body {
font-family: Arial, sans-serif;
text-align: center;
padding: 20px;
input {
width: 50%;
padding: 10px;
font-size: 16px;
margin: 10px;
button {
margin: 10px;
padding: 10px;
font-size: 16px;
cursor: pointer;
}
.barcode-container {
margin-top: 20px;
display: flex;
flex-wrap: wrap;
justify-content: center;
.barcode-box {
text-align: center;
margin: 10px;
padding: 10px;
border: 1px solid #000;
#printButton {
display: none;
</style>
</head>
<body>
<h2>Barcode Generator</h2>
<input type="text" id="productName" placeholder="Enter product name">
<input type="number" id="quantity" placeholder="Enter quantity
(grams)">
<button onclick="addProduct()">Add Product</button>
<button id="printButton" onclick="printBarcodes()">Print
Barcodes</button>
<div id="barcodeContainer" class="barcode-container"></div>
<script>
function addProduct() {
let productName =
document.getElementById("productName").value.trim();
let quantity =
document.getElementById("quantity").value.trim();
let barcodeContainer =
document.getElementById("barcodeContainer");
if (productName === "" || quantity === "") {
alert("Please enter product name and quantity.");
return;
Python 3.12.6 (tags/v3.12.6:a4a2d2b, Sep 6 2024, 20:11:23) [MSC v.1940
64 bit (AMD64)] on win32
Type "help", "copyright", "credits" or "license()" for more information.
>>> import barcode
... from barcode.writer import ImageWriter
...
... def generate_barcode(product_name, price, quantity,
save_path="barcodes/"):
... # Format the barcode data
... barcode_data = f"{product_name[:10]}-{price}-{quantity}"
...
... # Generate barcode
... code128 = barcode.get_barcode_class('code128')
... barcode_instance = code128(barcode_data, writer=ImageWriter())
...
... # Save the barcode as an image
... file_path = save_path + barcode_data
... barcode_instance.save(file_path)
...
... print(f"Barcode saved at {file_path}.png")
... return file_path + ".png"
...
... # Example usage
... if __name__ == "__main__":
... product_name = input("Enter product name: ")
... price = input("Enter product price: ")
... quantity = input("Enter product quantity: ")
...
... generate_barcode(product_name, price, quantity)
Chapter 3: SUBSTANCES ADDED TO FOOD 18[3.1: Food Additives 3.1.1: (1) Food Additives included in
these Regulations The food additives listed herein are recognised as suitable for use in foods in
conformance with the provisions of these regulations and have been assigned an Acceptable Daily
Intake (ADI) or determined, on the basis of other criteria, to be safe and use of additives in conformance
with these regulations is considered to be technologically justified. (2) Food in which Additives may be
used The conditions under which food additives may be used in foods, whether or not they have
previously been permitted by the Food Safety and Standards (Food Standards and Food Additives)
regulations, 2011. (3) Foods in which Additives may not be used Food categories or individual food items
in which the use of food additives is not allowed, or where use should be restricted, are defined by these
Regulations. (4) Food Additive means any substance not normally consumed as a food by itself and not
normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional
addition of which to food for a technological (including organoleptic) purpose in the manufacture,
processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may
be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component
of or otherwise affecting the characteristics of such foods but does not include contaminants or
substances added to food for maintaining or improving nutritional qualities. (5) Acceptable Daily Intake
(ADI) means the amount of a food expressed on a body weight basis that can be ingested daily over a
lifetime without appreciable health risk andan dditive, meeting this criterion shall be used within the
bounds of Good Manufacturing Practice (GMP) as specified in clause (8) of this sub regulation. (6)
Maximum Use Level of an additive is the highest concentration of the additive determined to be
functionally effective in a food or food category and agreed to be safe and it is generally expressed as
mg/kg of food and he maximum use level shall not usually correspond to the optimum, recommended,
or typical level of use and under Good Manufacturing Practice (GMP), the optimum, recommended, or
typical use level will differ for each application of an additive and is dependent on the intended technical
effect and the specific food in which the additive would be used, taking into account the type of raw
material, food processing and post-manufacture storage, transport and handling by distributors,
retailers, and consumers. 52[Unless otherwise specified, maximum use levels for additives in Tables are
set on the final product as consumed.] (7) Justification for the use of Food Additives The use of food
additives is justified only when such use has an advantage, does not present an appreciable health risk
to consumers, does not mislead the consumer, and serves one or more of the technological functions as
specified in these regulations and the needs set out in sub-clause (a) to (d) below, and only where these
objectives cannot be achieved by other means that are economically and technologically practicable: (a)
to preserve the nutritional quality of the food; an intentional reduction in the nutritional quality of a
food shall be justified in the circumstances dealt within sub-clause (b) and also in other circumstances
where the food does not constitute a significant item in a normal diet; (b) to provide necessary
ingredients or constituents for foods manufactured for groups of consumers having special dietary
needs; (c) to enhance the keeping quality or stability of a food or to improve its organoleptic properties,
provided that it does not change the nature, substance or quality of the food so as to deceive the
consumer; (d) to aid in the manufacture, processing, preparation, treatment, packing, transport or
storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw
materials or of undesirable (including unhygienic) practices or techniques during the course of any of
these activities. (8) Good Manufacturing Practice (GMP) All food additives subject to the provisions of
these regulations shall be used under conditions of Good Manufacturing Practice, which includes the
following, namely:- (a) the quantity of the additive added to food shall be limited to the lowest possible
level necessary to accomplish its desired effect; (b) the quantity of the additive that becomes a
component of food as a result of its use in the manufacturing, processing or packaging of a food and
which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced
to the extent reasonably possible; and, (c) The additive is of appropriate food grade quality and is
prepared and handled in the same way as a food ingredient. (9) Specifications for the Identity and Purity
of Food Additives Food additives used in accordance with these regulations shall be of appropriate food
grade quality and should at all times conform with the applicable Specifications of Identity and Purity
recommended under these regulations and in terms of safety, food grade quality is achieved by
conformance of additives to their specifications as a whole (not merely with individual criteria) and
through their production, storage, transport, and handling in accordance with Good Manufacturing
Practice (GMP). (10) Carry-Over of Food Additives into Foods (a) Conditions applying to carry-over of
Food Additives from ingredients and raw materials into foods Other than by direct addition, an additive
may be present in a food as a result of carry-over from a raw material or ingredient used to produce the
food, provided that,- (i) the additive is acceptable for use in the raw materials or other ingredients
(including food additives) in accordance with the provisions of these Regulations; (ii) the amount of the
additive in the raw materials or other ingredients (including food additives) does not exceed the
maximum use level specified in these regulations; (iii) the food into which the additive is carried over
does not contain the additive in a quantity greater than that shall be introduced by the use of raw
materials, or ingredients under proper technological conditions or manufacturing practice, consistent
with the provisions of these regulations. (b) Special conditions applying to the use of Food Additives not
directly authorised in food ingredients and raw materials An additive may be used in or added to a raw
material or other ingredient if the raw material or ingredient is used exclusively in the preparation of a
food that is in conformity with the provisions of these regulations, including that any maximum level
applying to the food is not exceeded. (d) Foods for which the carry-over of Food Additives is
unacceptable Carry-over of a food additive from a raw material or ingredient shall not be permissible for
foods belonging to the following food categories; unless a food additive provision in the specified
category is mentioned in these regulations: (i) infant formulae, follow-up formulae, and formulae for
special medical purposes for infants. (ii) complementary foods for infants and young children.] 3.2:
Standards of Additives 3.2.1 Food Colours: Standards of various Food Colours with characteristics are
specified in the table below: 1. Tartrazine Common Name Synonyms Colour of the 0.1 Per cent (M/V)
solution in distilled water. Colour Index Number (1975) Class Chemical Name Empirical formula
Molecular Weight Solubility Tartrazine FD and C Yellow No.5, E.E.C. Serial No.E 102, L-Gebb 2, C.I. Food
Yellow 4. Yellow No 19140 Monoazo. Trisodium salt sulphopheny1-4-(p- of pyrazol-3-carboxylic acid.
C16 H9 N4 O9 S2 Na3 5-hydroxy-1-p- sulphophenylazo) 534.37 Soluble in water. Sparingly soluble in
Ethanol. General Requirements The material shall conform to the requirements prescribed in Table
below:— TABLE Sl. No. Characteristic 1. 2. 3. 4. 5. 6. 7. 8. 9. Total dye content, corrected for Sample
dried at 105±1oC for 2 hours, per cent by mass, Min. Loss on drying at 135oC and Chlorides and
Sulphates expressed as sodium salt, percent by mass, Max. Water insoluble matter, percent by mass,
Max. Combined ether extracts, percent by mass,max Subsidiary dyes, percent by mass, Max. Dye
intermediates, percent by mass, Max. Lead, mg/kg, Max. Arsenic, mg/kg, Max. Heavy metals, mg/kg,
Max. Requirement 87 13 0.2 0.2 1.0 0.5 10 3 40 It shall be free from mercury, copper and chromium in
any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides. 2. SUNSET
YELLOW Common Name Synonyms Colour of the 0.1 Percent (M/V) solution in distilled water Colour
Index Number (1975) Class Empirical formula Chemical Name Molecular Weight Solubility Sunset Yellow
FD and C Yellow No.6, Janus Orange S, C.l. Food Yelow 3, -Orange 2, Janune soil, EEC Serial No.E.10
Orange No 15985 Monoazo Disodium salt of 1.(4-sulphophenylazo) 2-napthol-6-sulphonic acid
C10H10N2O7S2Na2 452.37 Soluble in water. Sparingly soluble in Ethanol General Requirements The
material shall conform to the requirements prescribed in Table below:- TABLE Requirements for Sunset
Yellow, FCF Sl. No. Requirements for Sunset Yellow, FCF Characteristic Requirement 1. Total dye content,
corrected for Sample dried at 105±1oC for 2 hours, per cent by mass, Min. 2 Loss on drying at 135oC,
percent by mass and Chlorides and Sulphates expressed as sodium salt, percent by mass, Max 3. Water
insoluble matter, percent by mass, Max. 4. Combined ether extracts, percent by mass. Max. 5. Subsidiary
dyes, (lower sulphonated dyes including traces of orange II) percent by mass, Max. 6. Dye intermediates,
percent by mass, Max. 87 13 0.2 0.2 3.0 0.5 7. Lead, mg/kg, Max. 10 8. Arsenic, mg/kg, Max. 3 9. Heavy
metals, mg/kg, Max. 40 It shall be free from mercury, copper and chromium in any form; aromatic
amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides; 3. ERYTHROSINE Common
Name Erythrosine Synonyms FD and C red No.3, C.l. Food Red 14, LB Rot-I Colour of the 0.1 Percent
(M/V) solution in distilled water Red Colour Index Number (1975) No 45430 Class Xanthene Chemical
Name Disodium or dipotassium salt of 2',4', 5', 7', tetraiodo- fluerescein Empirical formula C20 H6 O5 I4
Na2 Molecular Weight 879.87 (Disodium Salt) Solubility Soluble in water. Sparingly soluble in Ethanol
General Requirements The material shall conform to the requirements prescribed in Table below:—
TABLE Sl. No. Requirements for Sunset Yellow, FCF Characteristic Requirement 1. Total dye content,
corrected for Sample dried at 105°±1°C for 2 hours, per cent by mass, Min. 87 2. Loss on drying at 135oC
percent by mass and Chlorides and Sulphates expressed as sodium salt percent by mass, Max. 13 3.
Water insoluble matter, percent by mass, Max. 0.2 4. Ether extractable matter, (alkaline), percent by
mass. Max. 0.2 5. Inorganic Iodide, percent by mass as sodium iodide, Max. 0.1 6. Subsidiary colouring
matters except flourescein, percent by mass, Max. 4 Fluorescein, mg/kg, Max. 20 7. 8. Organic
compounds other than colouring matter (a) Tri-iodoresorcinol, percent by mass, Max. (b) 2.(2,4-
dihydroxy-3,5-di-iodobenzoyl) benzoic acid, percent by mass, Max. 0.2 0.2 0.2 9. Lead, mg/kg, Max. 10.
10 Arsenic, mg/kg, Max. 11. 3 Zinc, mg/kg, Max. 12. 50 Heavy metals, mg/kg, Max. 40 It shall be free
from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides. 4. INDIGO CARMINE Common Name Synonyms Colour of the 0.1
Percent (M/V) solution in distilled water Colour Index Number (1975) Class Chemical Name Empirical
formula Molecular Weight Solubility Indigo carmine Indigotine, FD and C Blue No.2, Cl Food Blue 1, EEC
Serial No. E132 L Blue 2 Blue No 73015 Indigoid Disodium Salt of indigotine-5, 5' Disulphonic acid
C16H8N2O8S2Na2 466.36 Soluble in water. Sparingly soluble in Ethanol General Requirements The
material shall conform to the requirements prescribed in Table below:- TABLE Requirement for Indigo
Carmine Sl. No. Characteristic Requirement 1. Total dye content, corrected for Sample dried at 105±1oC
for 2 hours, per cent by mass, Min. 85 2. Loss on drying at 135oC, percent by mass and Chlorides and
Sulphates expressed as sodium salt, 15 percent by mass, Max. 15 3. Water insoluble matter, percent by
mass, Max. 0.2 4. Combined ether extracts, percent by mass. Max. 0.2 5. Subsidiary dyes, percent by
mass, Max. 1.0 6. Isatin Sulphonic acid, percent by mass, Max. 0.5 7. Lead, mg/kg, Max. 10 8. Arsenic,
mg/kg, Max. 3 9. Heavy metals, mg/kg, Max. 40 It shall be free from mercury, copper and chromium in
any form; aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides. 5. β-
CAROTENE. β-Carotene is obtained as dark violet hexagonal prisms when crystallised from benzene
methanol solution; or as red rhombic, almost quardratic plates, from petroleum ether. Synonyms C.I.
natural yellow 26 Colour Index Number (1956) No.75130 Class Carotenoids Chemical Name all trans β-
Carotene Empirical formula C40 H56 Molecular Weight 536.89 Melting Point 183oC ± 1oC Solubility.-
Soluble in carbon disulphide, benzene and chloroform, moderately soluble in normal hexane,
cyclohexane, ether, petroleum ether and oils; practically insoluble in methanol; insoluble in water.
Spectrophotometric Requirement.-The wavelengths of absorption maxima of all trans β-Carotene in
cyclohexane (0.2 mg per 100 ml. approximately) and in-1cm cell shall be 456 mμ to 484 mμ region.
There shall be no cis-peak in the 330 mμ to 355 mμ region. A solution of β-carotene in chloroform on
addition of antimony trichloride solution shall give a dark blue colour having maximum absorption at a
wavelength of 590 mμ. Colour Reaction- When 2ml. of concentrated sulphuric acid is added to 2ml. of
0.2 per cent solution of β-Carotene in chloroform, the acid layer shall turn blue. The material shall have
a minimum purity of 96.0 per cent. Maximum limit of metallic impurities shall be:— Arsenic (as As) Lead
(as Pb) Heavy metal And shall also meet the following requirements:— (i) 3 ppm 10 ppm. 40 ppm.
Subsidiary colouring matter, percent by weight, Max (ii) Sulphated ash, percent of total colouring
matters, Max 6-CHLOROPHYLL: 3 0.1 Chlorophyll, the green pigment of plants, is extracted and widely
used as a colouring matter for various food items. Synonyms Colour (1956) Colour (1924) Color Class
Chemical Name Empirical formula Molecular Weight C.I. Natural Green 3; Lebensmittel Green No.1
Index Index Number Number No.75810 No. 12499 Green Phorbin (dihydrophorphin) Chlorophyll a -
magnesium complex of 1,3,5,8-tetramethyl 4-ethyl-2-vinyl-9-keto-10 carbomethoxy phorbinphytyl-7-
propionate. Chlorophyll b magnesium complex 1,5,8 trimethyl-3-formyl-4-ethyl-2-vinyl-9-keto-10
carbomethoxyphorbinphytyl-7-propionate Chlorophyll a - C55H72O5N4Mg Chlorophyll b-
C55H70O6N4Mg Chlorophyll a- 893.54 Chlorophyll b - 907.52 General- The material shall be an intensely
dark green, aqueous, ethanolic, or oily solution of chlorophyll degradation products. It shall be soluble in
ethanol, ether, chloroform and benzene. It shall be insoluble in water. Identification test- A solution of
chlorophyll in ethanol shall be blue with deep red flourescence. Brown-phase Reaction-When green
ether or petroleum ether solution of chlorophyll is treated with a small quantity of a 10 percent solution
of potassium hydroxide in methanol, the colour shall become brown quickly returning to green. Note.-
This test is applicable only when chlorophyll has not been treated with alkalies. Maximum limits for
metallic impurities shall be:— Arsenic (as As) 3 ppm Lead (as Pb) Copper (as Cu) Zinc (as Zn) 10 ppm 30
ppm 50 ppm The material shall also conform to the following requirements:— CHLOROPHYLL -
MAGNESIUM COMPLEX Sl. No. Characteristic Requiremen t 1 2 Total combined phaeophytines and their
magnesium complexes, percent by weight, max. Residual solvents, mg/kg, Max. Acetone, methanol,
ethanol, propan-2-ol, hexane Dichloromethane 10 50 10 7 - CARAMEL Caramel shall be prepared from
the food grade carbohydrates or their combinations in the presence of food grade acids, alkalis or salts.
It shall be of four types, namely:— Type-I- Plain Caramel-It shall be prepared by heating carbohydrates
with or without acids or alkalis, or their salts. No. ammonium or sulphite compounds are used. Type-II-
Caustic sulphite caramel- It shall be prepared by heating carbohydrates with or without acids or alkalis
or their salt in the presence of sulphite compounds; no ammonium compounds are used. Type - III-
Ammonia Process Caramel- It shall be prepared by heating carbohydrates with or without acids or alkalis
or their salts in the presence of ammonium compounds; no sulphites are used. Type-IV- Ammonia
Sulphite Caramel- It shall be prepared by heating carbohydrates with or without acids or alkalis or their
salts in the presence of both sulphite and ammonium compounds. RAW MATERIALS 1. Carbohydrates -
Caramel shall be prepared from the following carbohydrates or their mixtures:— Sucrose, glucose,
fructose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions there of and/or
polymer thereof. 2. Acids and alkalis- The acids used are sulphuric acid, phosphoric acid, acetic acid, or
citric acid and the alkalis used are sodium, potassium or calcium hydroxide or mixture thereof. Where
the ammonium compounds are used, they are one or more of the following:— Ammonium hydroxide
Ammonium Carbonate and Bicarbonate Ammonium phosphate Ammonium sulphate Ammonium
sulphite, Bisulphite, Metasulphite Where the sulphite compounds are used, they are one or more of the
following:— Sulphurous acid, Potassium, Sodium or ammonium Sulphite or Bisulphite. It shall be a dark
brown to black liquid or solid materials having the characteristic odour of burnt sugar and a pleasant,
bitter taste. Its solution, when spread in a thin layer on a glass plate should appear homogeneous,
transparent and have reddish-brown colour. It shall be miscible with water. It shall be free from any
other extraneous colouring matter. It may contain permitted emulsifying and stabilising agents. It shall
conform to the requirements prescribed in Table 1 below. All requirements shall be on solids basis,
except metallic impurities. TABLE 1 - ROUTINE TEST REQUIREMENTS FOR CARAMEL Sl. Characteristic
Type I Type II Type III Type IV N o. Plain CausticSulp hite AmmoniaPro cess Sulphite Ammonia 1. Solid
content, per cent by mass 62-77 65-72 53-83 40-75 2. Colour intensity, 0.01 0.12 0.06-0.10 0.08-0.36
0.10-0.60 3. Ammonical nitrogen per cent by mass, max. 0.01 0.01 0.4 0.5 4. 4-Methylimidazole - -
Max.300 Max.1000 mg/kg & mg/kg & Max.200 Max.250 mg/kg on mg/kg on equivalent equivalent
colour basis colour basis 5. Lead (as Pb), mg/kg, Max. 5 5 5 5 6. Arsenic(as AS) mg/kg. 3 3 3 3 Note:
Requirement of ammoniacal nitrogen is based on a product colour having a minimum colour intensity
prescribed at Sl. No. (2) proportionately higher values of ammoniacal nitrogen apply for products of
higher colour intensity. Type Test The material shall also conform to the requirements prescribed in
Table 2 below. All requirements shall be on solid basis except metallic impurities. The material shall be
filled in amber coloured glass or high density polythylene containers or any other well closed suitable
containers with as little air space as possible. The containers shall be such as to preclude contamination
of the contents with metals or other impurities. 8. ANNATTO Class Carotenoids Code Number Cl (1975)
No. 75120', Cl (1975) Natural Orange 4 EEC No.E-160 b Chemical Name Annatto extract in oil contains
several coloured components, the major single one being bixin which may be present in both Cis and
Trans forms. Thermal degradation products of bixin may also be present. Solubility Water soluble
annatto contains norbixin, the hydrolysis product of bixin, in the form of sodium or potassium salt, as
the major colouring principle. Both cis and trans forms TABLE 2 - TYPE TEST REQUIREMENTS FOR
CARAMEL Sl. Characteristic Type I Type II Type III Type IV N o. Plain Caustic Sulphite Ammonia Process
Sulphite Ammonia 1. Total sulphur Percent by mass. Max 0.3 1.3-2.5 Max.0.3 1.4-10.0 2. Sulphur dioxide
(as SO2) -- Max. 0.2% -- Max.0.5% 3. Total nitrogen, Percent by mass Max.0. 1 Max.0.2 1.3-6.8 0.5-7.5 4.
Heavy metals mg/kg (Max.) 25 25 25 25 5. 2-Acetyl-4- tetra hydroxy butylimidazole (THI) -- -- Max.40
mg/kg & Max. 25 mg/kg on an equivalent colour basis -- 6. Mercury (as Hg) mg/kg, Max. 0.1 0.1 0.1 0.1
7. Copper (as Cu) mg/kg, Max. 20 20 20 20 Chemical Formula Molecular Weight may be present Bixin
C25 H30 O4 Norbixin C24 H28 O4 Bixin 394.50 Norbixin 380.48 The material shall be of the following
two types: (a) Solution in oil for use in butter and other food products, and (b) Solution in water for use
in cheese and other food products. General The material shall be derived only from the plant Bixa
orellana L. and shall not contain any extraneous colouring matter. It shall be processed, packed, stored
and distributed under hygienic conditions in licensed premises. (1) Solution of Annatto Colour in Oil for
Use in Butter and Other Food Products:— Annatto extract in oil, as solution or suspension, is prepared
by extraction of the outer coating of seeds with vegetable oils. In the preparation of the solution of
annatto colour in oil, only the edible vegetable oils shall be used, either singly or in a mixture. The
solution of annatto colour in oils shall be clear and shall remain so on storage in suitable containers at
15oC except for a slight deposit of stearine or shall be in the form of a suspension. The suspension on
dilution with hot oil to bring the bixin content to 0.24 per cent shall be a clear solution. Colour in The
colour of solution in amyl acetate at a dilution of 1:1000 (m/v) when measured a Lovibond Tintometer
with a 1 cm Cell Spectrophotometrically/Calorimeterically shall be not less than the following: Yellow
units Red units 5.0 0.4 or be not less than the colour of the following inorganic solution at a liquid depth
of one centimeter which may be employed for matching the stated dilution in a plunger type
colorimeter using incident light closely approximating the normal day light: Potassium Bichromate 0.320
g Cobalt ammonium sulphate (CoSO4 (NH4)2 SO4 6H2O) Sulphuric acid, Sp-gr 1.84 Distilled water one
litre 2.02 g 2ml to make solution to These reagents shall be of the analytical reagent grade. Although the
solution retains its tinctorial value for a considerable time, after prolonged storage, its optical clarity
shall be examined before use, to ensure that no alteration has taken place. Note 1 - Diluted solution of
annatto colour in amyl acetate is not stable in colour quality, particularly if exposed to light, and
measurement shall be carried out on the diluted solution without undue delay. (ii) Solution of Annatto
Colour in Water for use in Cheese and Other Food Products: Water soluble annatto colour is prepared by
extraction of the outer coating of the seeds with aqueous alkali (sodium or potassium hydroxide). In the
preparation of the solution, potable water shall be used. A little quantity (0.5 to 3 per cent) of alkali may
be added. The solution shall be clear and shall remain so on storage in suitable containers at a
temperature of 15oC. Colour The colour of the solution in 0.1 N sodium hydroxide or potassium
hydroxide at a dilution of 1:1000 (m/v) measured in a 1-cm shall be the same as that specified in (i)
above. The material shall conform to the requirements prescribed in Table below: TABLE Requirement
for Annatto Sl. No. Characteristic Requirement 1. 2. 3. 4. 5. Carotenoid (a) Annatto extract in oil,
expressed as bixin, percent by mass, Min. (b) Water-soluble annatto, expressed as percent by mass, Min.
Arsenic, mg/kg, Max. Lead, mg/kg, Max. Copper, mg/kg, Max. Heavy metal, mg/kg, Max. norbixin, 0.24
0.24 3 10 30 40 9-RIBOFLAVIN Riboflavin is a yellow to orange-yellow crystalline powder. Melting point
about 280oC with decomposition. Solubility-slightly soluble in water, more soluble in saline solution and
in a 10 per cent (w/v) solution of urea, sparingly soluble in alcohol, practically insoluble in chloroform
and in solvent ether and soluble in dilute solution of alkali hydroxides. Synonyms Color Vitamin B2,
Lactoflavin and Lactroflavine Yellow to orange-yellow Class Chemical Name Isoalloxazine 6.7-dimethyl-9-
(d-1-ribityl)- isoalloxazine Empirical formula Molecular Weight C17H20N4O6 376.38 Identification.-A
solution of 1 mg of Riboflavin in 100 ml water is pale greenish yellow in transmitted light, and has an
intense yellowish green flourescence which disappears on the addition of sodium dithionite and mineral
acids or alkalies. Spectrophotometry-Absorption maxima of aqueous solution shall be at 220 to 225,
266, 371 and 444 mu. Specific Rotation-It shall be determined in a 0.5 per cent w/v solution in a mixture
of 1.5 ml of 0.1 N alcoholic solution of potassium hydroxide (free from carbonate) and sufficient freshly
boiled and cooled water to produce 10 ml. The specific rotation, when calculated with reference to the
substance dried to constant weight in the dark at 105oC, shall be,- 122oC. The material shall have
minimum purity of 97.0 per cent. Maximum limit of metallic impurities shall be:— Arsenic (as As) 5 ppm
Lead (as Pb) 10 - PONCEAU 4R Common Name Synonyms Ponceau 4R 20 ppm. Cl Food Red 7, L-Rot No.4,
Coccine Nouvelle, Cochineal Red A; EEC Serial No.E 124 Colour of the 0.1 Percent (m/v) solution in
distilled water Colour (1975) Class Index Chemical Name Empirical formula Molecular Weight Solubility
Number Red No. 16255 Monoazo Trisodium salt of 1-(4-sulpho-1-naphtylazo) naphthol-6, 8- disulphonic
acid C20 H11 N2 O10 S3 Na2 604.5 Soluble in water. Sparingly soluble in Ethanol The material shall
conform to the requirements prescribed in Table below:— TABLE Requirements for Ponceau 4R Sl. No.
Characteristic Requirement 1. 2 Total dye content, corrected for Sample dried at 105±1oC for 2 hours,
per cent by mass, Min. Loss on drying at 135oC, percent by mass, Max. and Chlorides and Sulphates 85
18 expressed as sodium salt, per cent by mass, Max 3. Water insoluble matter, percent by mass, Max.
0.2 4. Combined ether extracts, percent by mass. Max. 0.2 5. Subsidiary dyes, percent by mass, Max. 1.0
6. Dye intermediates, per cent by mass, Max. 0.5 7. Lead, mg/kg, Max. 10 8. Arsenic, mg/kg, Max. 3 9.
Heavy metals, mg/kg, Max. 40 It shall be free from mercury, selenium and chromium in any form;
aromatic amines, aromatic nitro compounds, aromatic hydrocarbons, and cyanides.; 11-CARMOISINE
Common Name Carmoisine Synonyms Azorubine, C.I. Food Red 3, EEC. Serial No.E 122 Colour of the 0.1
Percent (m/v) solution in distilled water Red Colour Index Number (1956) No.14720 Class Monoazo
Chemical Name Disodium salt of 2-(4-sulpho-1-naphthylazo)-1 hydroxy- naphthalene-4-sulphonic acid
Empirical formula C20H12N2O7S2Na2 Molecular Weight 502. 44 General Requirements: The material
shall be free from mercury, selenium and chromium in any form, aromatic amines, aromatic nitro
compounds, aromatic hydrocarbons and cyanides. Carmoisine shall also comply with requirements
prescribed in Table below:— TABLE Requirements for Carmoisine Sl. No. Characteristic Requirement 1.
Total dye content, corrected for Sample dried at 105±1oC 87 2. 3. 4. 5. 6. 7. 8. 9. for 2 hours, per cent by
mass, Min. Loss on drying at 135oC, percent by mass, Max. and Chlorides and Sulphates expressed as
sodium salt, per cent by mass, Max. Water insoluble matter, percent by mass, Max. Combined ether
extracts, percent by mass. Max. Subsidiary dyes, percent by mass, Max. Dye intermediates, per cent by
mass, Max. Lead, mg/kg, Max. Arsenic, mg/kg, Max. Heavy metals, mg/kg, Max. 13 0.2 0.2 1.0 0.5 10 3
40 12-SYNTHETIC FOOD COLOUR - PREPARATION AND MIXTURES. Colour Preparation A Preparation
containing one or more of the permitted synthetic food colours conforming to the prescribed standard
alongwith diluents and/or filler materials and meant to be used for imparting colour to food. It may
contain permitted preservatives and stabilizers. The colour preparation would be either in the form of a
liquid or powder. Powder preparations shall be reasonably free from lumps and any visible
extraneous/foreign matter. Liquid preparations shall be free from sediments. Only the following diluents
or filler materials shall be permitted to be used in colour preparations conforming to the prescribed
standards:— 1. Potable water 2. Edible common salt 3. Sugar 4. Dextrose Monohydrate 5. Liquid glucose
6. Sodium sulphate 7. Tartaric acid 8. Glycerine 9. Propylene glycol 10. Acetic acid, dilute 11. Sorbitol 12.
Citric acid 13. Sodium carbonate and sodium hydrogen carbonate 14. Lactose 15. Ammonium, sodium
and potassium alginates 16. Dextrins 17. Ethyl acetate 18. Starches 19. Diethyl ether 20. Ethanol 21.
Glycerol mono, di and tri acetate 22. Edible oils and fats 23. Isopropyl alcohol 24. Bees wax 25. Sodium
and ammonium hydroxide 26. Lactic acid 27. Carragenan and gum arabic 28. Gelatin 29. Pectin Colour
Mixtures A mixture of two or more permitted synthetic food colour conforming to prescribed standards
without diluents and filler material and meant to be used for imparting colour to food. It may contain
permitted preservatives and stabilizers. General Requirements- For Colour Preparation & Colour
Mixture. The total Synthetic dye content, per cent by mass (m/v) in the colour preparation or in the
mixture shall be declared on the label of the container. In powder preparations the declared value shall
be on moisture free basis and in case of liquid preparations on as in basis. The total dye content shall be
within the tolerance limits given below on the declared value: (a) Liquid preparation +15 per cent -5 per
cent (b) Solid preparations ±7.5 per cent The limits of impurities shall be as prescribed in Table below:—
TABLE Limits for Impurities 1. Water insoluble matter, per cent by mass, Max. (on dry basis), Max. 1.0 2.
Lead, (as Pb), mg/kg, Max. 3. Arsenic, (as As) mg/kg, Max. 4. Heavy metals, mg/kg, Max. 10 3.0 40 It shall
be free from mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, polycyclic aromatic hydrocarbon, 2-naphthyl aminobenzidine, amino-4-diphenyl
(xenylamine) or their derivatives and cyanides. The total coal tar dye content percent by mass (m/v) in
colour preparation or in mixture shall be declared on the lable of the container. In powder preparation,
the declared value shall be on moisture free basis and in case of liquid preparation on ' as is basis' and
the total dye content shall within ± 15 percent of the declared value. Colour preparation and colour
mixture shall also comply with the following requirements namely: - Sl. No. Characteristics
Requirements 1 2 3 Water insoluble matter, percent by mass Arsenic as (As), parts per million Lead as
(Pb) parts per million Not more than 1.0 Not more than 3 Not more than 10 13 BRILLIANT BLUE FCF
Brilliant Blue FCF is hydroscopic in nature and its shade changes with different pH. Suitable precautions
should, therefore, be taken in packing the colour. Colour Brilliant Blue FCF is described below, namely:—
Common Name Synonyms brilliant FCF Colour Colour Index Number (1975) Brilliant Blue FCF C.l. Food
Blue FD and C Blue No.1 Blue Blue No.42900 Class Triarymethane Chemical Name Disodium salt of alpha
4-(N- ethylbeta ulfobenzylamino)- phenyl] alpha [4-(N-ethyl-3 Sulfonatobenzylimino] cyclohexa-2, 5-
dienylidene] toluene-2 sulfonate Empirical formula C37H34N2Na2O9S3 Molecular Weight 792.86
General requirements: The material shall conform to the requirement prescribed in Table below,
namely:— TABLE FOR BRILLIANT BLUE FCF Sl. No. Characteristics Requirements (i) Total dye content,
corrected for Sample dried at 105±1oC for 2 hours, percent by Mass, Minimum 85 (ii) Loss on drying at
135oC, and Chlorides and Sulphates expressed as sodium salt, per cent by Mass, Maximum 15 (iii) Water
insoluble matter, percent by Mass, Maximum 0.2 (iv) Combined ether extracts, percent by Mass.
Maximum 0.2 (v) Subsidiary dyes, percent by Mass, Maximum 3 (vi) Dye intermediates, percent by Mass,
Max. (a) O, sulpho-benzaldehyde, Maximum 1.5 (b) N-N' ethyl-benzyl-aniline-3-sulphonic acid,
Maximum 0.3 (c) Leuco base, percent by Mass, Maximum 5 (vii) Heavy metals, (as Pb), mg/kg, Maximum
40 Lead, mg/kg, Maximum 10 Arsenic, mg/kg, Maximum 3 Chromium, mg/kg, Maximum 50 Note:- The
material shall be free from aromatic amines, aromatic nitro compounds, aromatic hydrocarbons and
cyanides. 14. Fast Green FCF: Fast Green FCF is hydroscopic in nature and its shade changes with
different pH. Suitable precautions should, therefore, be taken in packing the colour. 14. Fast Green FCF
is described below, namely:— Common Name Synonyms Green No.3, Vert Solide FCF Class Colour
Colour Index Chemical Name Fast Green FCF C.l. Food Green 3, FD and C Triary methane Green (1975)
No.42053 Disodium salt of 4-[4-(N-ethyl-p- sulfobenzylamino)- phenyl-(4-hydroxy-2-sulphonumphenyl)
methylene]- (N-ethyl-N-p-sulphobenzyl cyclohexadienimine). Empirical Formula C37 H34 O10 N2 S2 Na2
Molecular Weight 808.86 2, 5 Requirements: The material shall conform to the requirement prescribed
in Table below, namely:— TABLE FOR FAST GREEN FCF Sl. No. Characteristic Requireme nt (i) Total dye
content, corrected for Sample dried at 105±1°C for 2 hours, percent by mass, Minimum (ii) Loss on
drying at 135oC, and, percent by Mass, Maximum and chlorides and Sulphates expressed 85 as sodium
salt, percent by mass, Maximum 13 (iii) Water insoluble matter, percent by Mass, Maximum (iv) 0.2
Combined ether extracts, percent by Mass. Max (v) 0.2 Subsidiary dyes, percent by mass, Maximum (vi)
1.0 Organic compound other than colouring matter uncombined intermediates and products of side
reactions (a) Sum of 2-, 3-, 4-formyl benzene sulphonic acid, sodium salts, percent by Mass, Maximum
0.5 (b) Sum of 3- and 4-[ethyl (4-sulfophenyl) amino methyl benzene sulphonic acid, disodium salts,
Percent by Mass, Maximum 0.3 (c) 2-formyl-5-hydroxybenzene sulphonic acid sodium salt, percent by
Mass, Maximum (d) Leuco base, percent by Mass, Maximum 0.5 5.0 (e) Unsulphonated primary
aromatic amines (calculated as aniline), percent by Mass, Maximum (vii) Lead, mg/kg, Maximum 0.01
(viii) 10 Arsenic, mg/kg, Maximum (ix) 3 Chromium, mg/kg, Maximum (x) 50 Mercury, mg/kg, Maximum
(xi) Absent Heavy metals, mg/kg, Maximum Note:- The material shall be free from aromatic nitro
compounds, aromatic hydrocarbons and cyanides 40 15. Aluminium Lake of Sunset Yellow FCF- Food
Yellow No.5 Aluminium Lake is a fine orange yellow water soluble, odourless powder. It is prepared by
percipating Sunset Yellow FCF (conforming to specification under 10.02 of Appendix C of these
Regulations on to a substratum of Alumina. Chemical Name - Sunset Yellow FCF Aluminium Lake -6,
hydroxy-5 (4 sulfophenlyazo)-2 Naphthalenesulphonic acid, Aluminium Lake. Synonym - CI Pigment
Yellow, 104, FD and C Yellow No. 6, Aluminium Lake (USA), Food Yellow No. 5 Aluminium Lake (Japan).
(1) Sunset yellow dye used in preparation of lake colour shall conform to specifications laid down under
table 2 of these Regulations. (2) Pure dye content of Aluminium Lake weight by weight (3) Substratum of
Aluminium oxide (4) Aluminium content in the lake weight by weight not less than 17 percent not more
percent. than 83 not more than 44 percent (5) Sodium chlorides and sulphates (as sodium salts) (6)
Inorganic matter (HCl insoluble) (7) Lead (as Pb) (8) Arsenic (as As) not more percent not more percent
than than not more than 10 ppm not more than 3 ppm Alumina used in colour shall conform to
following, namely:— 2.0 0.5 (a) Identity: Alumina (dried as aluminium hydroxide) is a white, odourless,
tasteless, amorphous powder consisting essentially of Aluminium hydroxide (Al2O3 × H2O). (b)
Specifications: Alumina (dried aluminium hydroxide) shall conform to the following specifications,
namely:- (i) Acidity or alkalinity (ii) (iii) Lead (as Pb) Arsenic (as As) (iv) Mercury (as Hg) (v) Aluminium
oxide Agitate 1 gm with 25ml of water and filter. The filtrate shall be neutral to litmus paper not more
than 10 parts per million not more than 1 parts per million not more than 1 parts per million not less
than 50 percent (Al2O3) Solubility: Lakes are insoluble in most solvents. They are also insoluble in water
in pH range from 3.5-9.0 but outside this range and lake substrate tends to dissolve releasing the captive
dye. 42[16. Beta-apo-8’-carotenal: (1) Beta-apo-8’-carotenal in crystal form shall be deep violet with
metallic luster, and in case of solution in oil, fat or organic solvents or water-dispersible forms including
powder, granules or capsules, it shall be orange to red in colour and as described below, namely:-
Common Name Colour Index (DFG Lebensmittel) Beta-apo-8’-carotenal INS No. Orange 8 160e C.A.S No.
Chemical Name 1107-26-2 Empirical Formula Trans-beta-apo-8’-carotenal. Molecular Weight C30H40O
416.65 (2) Beta-apo-8’-carotenal shall conform to the requirements specified in the table below,
namely:- Table SI. No. Characteristic (1) (2) Requirements (3) Purity as C30H40O per cent. by weight, Min
96 1. 2. Sulphated ash, per cent. by weight, Max 3. 0.1 Melting range, 00C 4. 136 - 140 Arsenic , mg/kg,
Max 5. 3.0 Lead, mg/kg, Max 17. Ethylester of Beta-apo-8'-carotenoic acid: 2.0 (1) Ethyl ester of Beta-
apo-8'-carotenoic acid in crystal form shall be red and in case of solution in oil, fat or organic solvent or
water-dispersible forms including, powder, granules or capsules, it shall be yellow to orange in colour
and as described below, namely:- Common Name Ethyl ester of carotenoic acid Colour Index (DFG
Lebensmittel) beta-apo-8' INS No. Orange 9 160f C.A.S No. Chemical Name 1109-11-1 Trans-beta-apo-8'-
carotenoic acid, ethyl ester. Empirical Formula C22H44O8 Molecular Weight 460.70 (2) Ethylester of
Beta-apo-8'-carotenoic acid shall conform to the requirements specified in the table below, namely:-
Table SI.No. Characteristic (1) Requirements (2) 1. (3) Purity as C22H44O8, per cent. by mass, Min 96 2.
Sulphated ash, per cent. by mass, Max 3. 0.1 Melting range, 0C 4. 134 - 138 Arsenic , mg/kg, Max 5. 3.0
Lead, mg/kg, Max 2.0 18. Titanium dioxide: (1) Titanium Dioxide shall be a white, tasteless, odourless,
infusible powder and as described below, namely:- Common Name Titanium dioxide INS No. 171 C.A.S
No. 13463-67-7 Chemical Name Titanium Dioxide Empirical Formula TiO2 Molecular Weight 79.88 (2)
Titanium dioxide shall conform to the requirements specified in the table below, namely:- Table SI. No.
Characteristic Requirements (1) (2) 1. (3) Purity as TiO2, per cent. by mass, Min 2. 99 Loss on drying at
105 0C for 3 hours, per cent. by mass, Max 0.5 3. Loss on ignition (at 800 0C), per cent. by mass. Max 0.5
4. Acid soluble substances, per cent. by mass, Max 0.35 5. Water soluble substances, per cent. by mass,
Max 0.25 6. Aluminium oxide and/or silicon dioxide (either singly or combined), per cent. by mass, Max
2.0 7. Mercury, mg/kg, Max 8. 1.0 Antimony, mg/kg, Max 9. 2.0 Zinc, mg/kg, Max 50.0 1.0 10. Arsenic,
mg/kg, Max 11. Lead, mg/kg, Max 12. Barium compounds, mg/kg, Max 2.0 13. Aluminium, mg/kg, Max
3.0 1.0] 10[3.2.2 Sweetener:- 75[The sweeteners (as food additives) shall be classified as “Caloric
sweeteners” and “Non–caloric sweeteners”, defined as follows: (a) Caloric sweeteners: Substances
having greater than 2 percent of the caloric value of sucrose per equivalent unit of sweetening capacity.
These include Sorbitol, Sorbitol syrup, Mannitol, Isomalt, Polyglycitol syrup, Maltitol, Maltitol syrup,
Lactitol and Xylitol. (b) Non-caloric sweeteners: Substances having less than 2 percent of the caloric
value of sucrose per equivalent unit of sweetening capacity. These include Erythritol, Steviol glycoside,
Thaumatin, Aspartame, Sucralose, Neotame, Acesulfame potassium, Aspartame-Acesulfame potassium
salt and Saccharins.] The standards for various sweeteners with characteristics are – (1) Steviol
Glycoside- White to light yellow powder, odorless or having a slight characteristic odor. About 200 - 300
times sweeter than sucrose. The product is obtained from the leaves of stevia rebaudiana bertoni. The
leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to
trap and concentrate the component steviol glycosides. The resin is washed with a solvent alcohol to
release the glycosides and the product is re-crystallized from methanol or aqueous ethanol. Ion
exchange resins may be used in the purification process. The final product may be spray-dried.
Stevioside and rebaudioside A are the component glycosides of principal interest for their sweetening
property. Associated glycosides include rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F,
dulcoside A, rubusoside and steviolbioside which are generally present in preparations of steviol
glycosides at levels lower than stevioside or rebaudioside A. Synonyms INS no. 960. Chemical name
Stevioside:13-[(2-O-β-D-glucopyranosyl-β glucopyranosyl)oxy] kaur-16-en-18-oic acid, β-D
glucopyranosyl ester. Rebaudioside A: 13-[(2-O-β-D-glucopyranosyl-3 O-β-D-glucopyranosyl-β-D
glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D glucopyranosyl ester. Empirical formula Stevioside:
C38H60O18 Rebaudioside A: C44H70O23 Formula weight Stevioside: 804.88 Rebaudioside A: 967.03.
Solubility Freely soluble in water Stevioside and rebaudioside A The main peak in the chromatogram
obtained by following the procedure in Method of Assay corresponds to either stevioside or
rebaudioside A. pH Between 4.5 and 7.0 (1 in 100 solution). 51[Assay/purity Not less than 95 per cent. of
the total of steviol glycosides on the dry weight basis] 51[Total ash Not more than 1 percent.] Loss on
drying Not more than 6 percent (105°, 2h). Residual solvents Not more than 200 mg/kg methanol and
not more than 5000 mg/kg ethanol (Method I in Vol. 4, General Methods, Organic Components,
Residual Solvents). Arsenic Not more than 1 mg/kg Determine by the atomic absorption hydride
technique (Use Method II to prepare the test (sample) solution). Lead Not more than 1 mg/kg
Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample
size and method of sample preparation may be based on the principles of the methods described in Vol.
4 (under “General Methods, Metallic Impurities”)] Amendment for substitution of highlighted provision
“(1) STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA BERTONI INS number 960 Definition Steviol
glycosides consist of a mixture of compounds containing a steviol backbone conjugated to any number
or combination of the principal sugar moieties (glucose, rhamnose, xylose, fructose, arabinose,
galactose and deoxyglucose) in any of the orientations occurring in the leaves of Stevia rebaudiana
Bertoni. The product is obtained from the leaves of Stevia rebaudiana Bertoni. The leaves are extracted
with hot water and the aqueous extract is passed through an adsorption resin to trap and concentrate
the component steviol glycosides. The resin is washed with a solvent alcohol to release the glycosides
and the product is recrystallized from methanol or aqueous ethanol. Ion exchange resins may be used in
the purification process. The final product may be spray-dried. Chemical name See Appendix 1 Chemical
formula See Appendix 1 Formula weight See Appendix 1 Assay/purity Not less than 95% of total of
steviol glycosides, on the dried basis, determined as the sum of all compounds containing a steviol
backbone conjugated to any number, combination or orientation of saccharides (glucose, rhamnose,
fructose, deoxyglucose, xylose, galactose, arabinose and xylose) occurring in the leaves of Stevia
rebaudiana Bertoni. Description White to light yellow powder, odourless or having a slight characteristic
odour. About 200 - 300 times sweeter than sucrose. Characteristics (a) Identification Solubility Freely
soluble in a mixture of ethanol and water (50:50) HPLC Chromatographic assay The main peaks in a
chromatogram correspond to steviol glycosides (method of assay as per JECFA monograph) pH Between
4.5 and 7.0 (1 in 100 solution) (b) Purity Total ash Not more than 1% Loss on drying Not more than 6%
(105°C, 2 h) Residual solvents Not more than 200 mg/kg methanol and not more than 5000 mg/kg
ethanol Arsenic Not more than 1 mg/kg Lead Not more than 1 mg/kg Microbiological criteria Total
(aerobic) plate count: Not more than 1,000 CFU/g Yeasts and moulds: Not more than 200 CFU/g E. coli:
Negative per g Salmonella: Negative per 25g Analytical methods or method of assay: As per Joint
FAO/WHO Expert Committee on Food Additives (JECFA) monograph (2017) on STEVIOL GLYCOSIDES
FROM STEVIA REBAUDIANA BERTONI Appendix 1: Chemical Information of Some Steviol Glycoside [This
amendment shall come into force on 1st September, 2023] 27[3.2.3 Baker’s Yeast 1. The Baker’s Yeast
shall be of the following types: (i) Baker’s Yeast, Compressed; and (ii) Baker’s Yeast, Dried. (i) Baker’s
Yeast (Compressed) shall be in the form of a block having creamy white colour, and odour characteristic
of good baker’s yeast (compressed) and a fine even texture. It shall not be slimy or mouldy and shall not
show any sign of deterioration or decomposition. It shall be free from extraneous materials. Starch of an
edible quality may, however, be added in a quantity not exceeding 7% by weight on dry basis.
Permissible edible binders and fillers may be added. It shall break sharply on bending. The yeast blocks
shall be stored at temperature between 1 to 50C. (ii) Baker’s Yeast (Dried) shall be in the form of small
powder granules, pellets or flakes. It shall have an odour characteristic of good baker’s yeast (dried). It
shall not be mouldy and shall not show any sign of deterioration or decomposition. It shall be free from
adulterants and other extraneous materials. Starch of an edible quality may, however, be added in a
quantity not exceeding 10 % by weight of the material. The yeast shall be stored in a cool and dry place
at a temperature not more than 250C. Baker’s Yeast shall conform to the following standards namely:-
Characteristics Requirements for Baker’s yeast Moisture, percent by weight, max Baker’s Yeast
Compressed 73 Dried Dispersibility in water 8 To satisfy the test* Fermenting power*, Min 1000 To
satisfy the test* Dough-raising capacity 350 To satisfy the test* * As per method prescribed in IS: 1320.
To satisfy the test* Note: These parameters shall be tested within 24 hours of production of yeast. 2.
Food Additives Only those food additives permitted under the Food Safety and Standards (Food
Products Standards and Food Additives) Regulations, 2011 shall be used. 3. Hygiene The product shall be
prepared and handled in accordance with the guidelines provided in Schedule 4, Part-II of the Food
Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011 and such
guidance as provided from time to time under the provisions of the Food Safety and Standards Act,
2006. 4. Contaminants, Toxins and Residues The product covered in this standard shall comply with the
Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. The products
covered in this standard shall conform to the Microbiological Requirements given in Appendix B of the
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 5.
Packaging and Labelling The products shall comply with the packaging and labelling requirements
specified under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. 3.2.4 Lactic
Acid (Food Grade) (INS 270) 1. Lactic acid shall be yellowish to colourless syrupy liquid with an acidic
taste and no odour. It shall be obtained by lactic fermentation of sugars or prepared synthetically. It
shall be miscible in water and ethanol. It shall give positive test for lactate. It shall conform to the
following specifications: Characteristics Purity (C3H6O3), % by weight of the labelled concentration
Sulphated ash, % by weight, Max Chlorides, % by weight, Max Sulphates (as SO4 ), % by weight, Max
Citric, oxalic, phosphoric and tartaric acids Sugars Readily carbonizable substances Cyanide Iron, mg/kg,
Max Lead mg/kg, Max *As per method prescribed in IS: 9971. Requirement Not less than 95.0% 0.1 0.2
0.25 Conform to test* Conform to test* Conform to test* Conform to test* 10 2 2. Hygiene The product
shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-II of the
Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such
guidance as provided from time to time under the provisions of the Food Safety and Standards Act,
2006. 3. Contaminants, Toxins and Residues The product covered in this standard shall comply with the
Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011. 4. Packaging and
Labelling The products shall comply with the packaging and labelling requirements specified under the
Food Safety and Standards (Packaging and Labelling) Regulations, 2011. 3.2.5 Ascorbic Acid (Food Grade)
(INS 300) 1. Ascorbic acid shall be a white or almost white odourless crystalline solid. Its melting range is
190◦C to 192◦C with decomposition. The material is freely soluble in water and sparingly soluble in
ethanol and insoluble in ether. It shall conform to the following standards: Characteristic Purity as
C6H8O6 % by weight , Min Loss on drying over sulphuric acid for 24 hours, % by weight, Max Sulphated
ash, % by weight, Max Specific rotation, when determined in a 2 % (m/v) solution in water at 200C pH of
2 % (m/v) solution Lead mg/kg, Max 2. Hygiene Requirement 99 0.4 0.1 +20.50 to +21.50 2.4 - 2.8 2 The
product shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-II
of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, and
such guidance as provided from time to time under the provisions of the Food Safety and Standards Act,
2006. 3. Contaminants, Toxins and Residues The product covered in this standard shall comply with the
Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. 4. Packaging and
Labelling The products shall comply with the packaging and labelling requirements specified under the
Food Safety and Standards (Packaging and Labelling) Regulations, 2011. 3.2.6 Calcium Propionate (Food
Grade) (INS 282) 1. Calcium propionate shall be in the form of white crystals or crystalline solid
possessing a faint odour of propionic acid. The material shall be freely soluble in water. It shall conform
to the following standards: Characteristic Purity as C6H10O4Ca, % by weight on dry basis, Min Moisture,
% by weight, Max Matter insoluble in water, % by weight, Max Iron (as Fe), mg/kg, Max Fluoride, mg/kg,
Max Lead mg/kg, Max Magnesium (as MgO) pH of the 10 %(m/v) solution at 25 + 20C 2. Hygiene
Requirement 98 5.0 0.3 50 10 5 To pass the test (about 0.4%) 7-9 The product shall be prepared and
handled in accordance with the guideline provided in Schedule 4, Part-II of the Food Safety and
Standards (Licensing and Registration of Food Businesses) Regulation, 2011, and such guidance as
provided from time to time under the provisions of the Food Safety and Standards Act, 2006. 3.
Contaminants, Toxins and Residues The product covered in this standard shall comply with the Food
Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. 4. Packaging and Labelling
The products shall comply with the packaging and labelling requirements specified under the Food
Safety and Standards (Packaging and Labelling) Regulations, 2011. 3.2.7 Sodium Metabisulphite (Food
Grade) (INS 223) 1. Sodium Metabisulphite shall be colourless crystals or white to yellowish crystalline
powder having an odour of sulphur dioxide. The material is soluble in water but insoluble in ethanol. It
shall conform to the following standards: Characteristics Purity (a) As Na2S2O5 , % by weight , Min (b) As
SO2, % by weight, Min Water insoluble matter, % by weight, Max Thiosulphate, % by weight, Max Iron
mg/kg, Max Selenium (as Se), mg/kg, Max Lead mg/kg, Max pH Requirement 95 64 0.05 0.01 5 5 2 Acidic
to litmus 2.Hygiene The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Registration of Food
Businesses) Regulation, 2011 and such guidance as provided from time to time under the provisions of
the Food Safety and Standards Act, 2006. 3. Contaminants, Toxins and Residues The product covered in
this standard shall comply with the Food Safety and Standards (Contaminants, toxins and Residues)
Regulations, 2011. 4. Packaging and Labelling The products shall comply with the packaging and labelling
requirements specified under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011. 3.2.8 Potassium Metabisulphite (Food Grade) (INS 224) 1. Potassium Metabisulphite shall be white
or colourless, free flowing crystals, crystalline powder or granules usually having an odour of sulphur
dioxide. It gradually oxidizes in air to sulphate. The material is soluble in water but insoluble in ethanol.
It shall conform to the following standards: Characteristic Purity, as K2S2O5, % by weight , Min Water
insoluble matter, %by weight, Max Thiosulphate, % by weight, Max Iron, mg/kg, Max Selenium (as Se),
mg/kg, Max Lead mg/kg, Max pH Requirement 90 0.05 0.1 5 5 2 Acidic litmus to 2. Hygiene The product
shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-II of the
Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and such
guidance provided from time to time under the provisions of the Food Safety and Standards Act, 2006.
3. Contaminants, Toxins and Residues The product covered in this standard shall comply with the Food
Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. 4. Packaging and Labelling
The products shall comply with the packaging and labelling requirements specified under the Food
Safety and Standards (Packaging and Labelling) Regulations, 2011.] 42[3.2.9. Preservatives: 1. Sodium
benzoate: (1) Sodium benzoate shall be a white, almost odourless, crystalline powder or flakes and as
described below, namely:- Common Name Sodium benzoate INS No. 211 C.A.S No. 532-32-1 Chemical
Name Sodium salt of benzene carboxylic acid, and sodium salt of phenyl carboxylic acid Empirical
Formula C7H502Na Molecular Weight 144.11 (2) Sodium benzoate shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements (3) 1. 2. Purity,
expressed as C7H502Na, per cent. by mass, Min Melting range of liberated benzoic acid 99.0 3. 121.5°C-
123.5°C Moisture, per cent. by mass, Max 4. 1.5 Acidity or alkalinity shall conform to test as per BIS
standard 5. Readily carbonizable substances shall conform to test as per BIS standard 6. Readily
oxidizable substances shall conform to test as per BIS standard 7. Chlorinated organic compounds shall
conform to test as per BIS standard 8. Arsenic, mg/kg, Max 9. 3.0 Lead, mg/kg, Max 2. Benzoic acid: 2.0
(1) Benzoic acid shall be in the form of white crystals, scales or needles and as described below, namely:-
Common Name Benzoic acid INS No. 210 C.A.S No. 65-85-0 Chemical Name benzene carboxylic acid, and
phenyl carboxylic acid Empirical Formula Molecular Weight C7H602 122.12 (2) Benzoic acid shall
conform to the requirements specified in the table below, namely:- Table SI.No. Characteristic
Requirements (2) (3) (1) 1. Purity, as C7H602, per cent. by mass, Min 2. 99.5 Melting range 3. 121.5°C -
123.5°C Sulphated ash, per cent. by mass, Max 4. 0.05 Readily carbonizable substances shall conform to
test as per BIS standard 5. Readily oxidizable substances shall conform to test as per BIS standard 6. Loss
on drying (for 3 hours over sulphuric acid or silica gel at ambient temperature in a dessicator) per cent.
by mass, Max 0.5 7. Chlorinated organic compounds shall conform to test as per BIS standard 8. Arsenic,
mg/kg, Max 9. 3.0 Lead, mg/kg, Max 2.0 3. Potassium nitrate: (1) Potassium nitrate shall be colourless,
odourless and salty to taste and may be in the form of transparent prisms or white granules or
crystalline powder and as described below, namely:- Common Name INS No. Potassium nitrate 252
C.A.S No. Chemical Name 7757-79-1 Potassium nitrate Empirical Formula Molecular Weight KNO3
101.11 (2) Potassium nitrate shall conform to the requirements specified in the table below, namely:-
Table SI.No. Characteristic Requirements (2) (3) (1) 1. Purity, as KNO3, per cent. by mass, Min 99 2.
Moisture per cent. by mass, Max Matter insoluble in water 1 3. Shall pass the test as per BIS standard
Chlorates 4. Shall pass the test as per BIS standard 5. Sulphates (as K2SO4), per cent. by mass, Max 0.10
6. Arsenic, mg/kg, Max 7. 3.0 Lead, mg/kg, Max 8. 2.0 Nitrite, mg/kg, Max 20.0 4. Sorbic acid: (1) Sorbic
acid shall be colourless needles or white free flowing powder, having a slight characteristic odour and as
described below, namely:- Common Name INS No. Sorbic acid 200 C.A.S No. 110-44-1 Chemical Name
Sorbic acid; trans, all trans 2, 4- hexadienoic acid. Empirical Formula Molecular Weight C6H8O2 112.13
(2) Sorbic acid shall conform to the requirements specified in the table below, namely:- Table SI.No.
Characteristic (1) (2) Requirements 1 Purity, as C6H8O2, per cent. by mass(on dry basis), Min 99 (3)
Moisture, per cent. by mass, Max Sulphated ash, per cent. by mass, Max 0.5 2 3 4 0.2 Aldehydes, per
cent. by mass, Max 0.1 5 Melting range, 0C 132 - 135 6 Arsenic, mg/kg, Max 3.0 7 Lead, mg/kg, Max 2.0
5. Potassium nitrite: (1) Potassium nitrite shall be in the form of small white or yellowish deliquescent
granules or cylindrical sticks and as described below, namely:- Common Name INS No. Potassium nitrite
249 C.A.S No. 7758-09-0 Chemical Name Potassium nitrite Empirical Formula KNO2 Molecular Weight
85.11 (2) Potassium nitrite shall conform to the requirements specified in the table below, namely:-
Table SI.No. Characteristic (1) (2) Requirements 1. Purity, as (KNO2), on dry basis, per cent. by mass, Min
97 (3) 2. Loss on drying when dried over silica gel for 1 four hours, per cent. by mass, Max 3. Arsenic,
mg/kg, Max 4. Lead, mg/kg, Max 3.0 2.0 6. Sodium propionate: (1) Sodium propionate shall be
colourless and in the form of transparent crystals or granular crystalline powder and shall be odourless
or with a faint acetic butyric odour and as described below, namely:- Common Name Sodium propionate
INS No. 281 C.A.S No. 137-40-6 Chemical Name Empirical Formula Sodium Propionate C3H5O2Na
Molecular Weight 96.06 (2) Sodium propionate shall conform to the requirements specified in the table
below, namely:- Table SI.No. Characteristic (1) (2) Requirements (3) 1. Purity as C3H5O2Na, per cent. by
mass, on dry basis, Min 99 2. Moisture, per cent. by mass, Max 1 3. Matter insoluble in water, per cent.
by mass, Max 0.1 4. Iron, mg/kg, Max 30 5. Arsenic, mg/kg, Max 3.0 6. Lead, mg/kg, Max 5.0 7. Sulphur
dioxide: (1) Sulphur dioxide shall be a colourless, non-flammable gas, with a strong, pungent suffocating
odour and as described below, namely:- Common Name INS No. Sulphur dioxide 220 C.A.S No. 7446-09-
5 Chemical Name Sulphur dioxide, sulphurous acid anhydrate Empirical Formula SO2 Molecular weight
64.007 (2) Sulphur dioxide shall conform to the requirements specified in the table below, namely:-
Table SI. No. Characteristic Requirements (1) (2) (3) 1. Purity (as SO2), per cent. by mass, on dry basis,
Min 95 2. Non-volatile residue shall conform to test as per BIS Standard 3. Moisture, per cent. by mass,
Max 0.05 4. Selenium, mg/kg, Max 20.0 5. Arsenic, mg/kg, Max 3.0 6. Lead, mg/kg, Max 5.0 3.2.10
Acidity regulator: 1. Ammonium hydrogen carbonate: (1) Ammonium hydrogen carbonate shall be in the
form of white crystals or fine white crystalline powder and as described below, namely:- Common Name
Ammonium bicarbonate INS No. 503(ii) C.A.S No. 1066-33-7 Chemical Name Ammonium hydrogen
carbonate Empirical Formula CH5NO3 Molecular Weight 79.06 (2) Ammonium hydrogen carbonate shall
conform to the requirements specified in the table below, namely:- Table SI.No. Characteristic
Requirements (1) (2) (3) 1. Ammonium Hydrogen Carbonate, per cent. by mass, Min 98.0 2. Chlorides (as
Cl), per cent. by mass, Max 0.2 3. Sulphates (as SO4), per cent. by mass, Max 0.1 4. Non-volatile matter,
per cent. by mass, Max 0.1 5. Iron (as Fe), per cent. by mass, Max 0.004 6. Non-volatile matter, per cent.
by mass, Max 0.1 7. Arsenic, mg/kg, Max 0.6 8. Lead, mg/kg, Max 2.0 9. Copper, mg/kg, Max 5.0 2.
Trisodium citrate: (1) Trisodium citrate shall be in the form of colourless crystals or white crystalline
powder and as described below, namely:- Common Name Trisodium citrate INS No. 331 (iii) C.A.S No.
68-04-2 Chemical Name Trisodium citrate C6H5Na3O7.2H2O Empirical Formula Molecular Weight
294.10 (2) Trisodium citrate shall conform to the requirements specified in the table below, namely:-
Table SI.No. Characteristic (1) (2) Requirements 1. (3) Purity, (asC6H5Na3O7), on dry basis, per cent. by
mass, Min 99 2. Moisture, per cent. by mass, Max a) 1 13 Anhydrous 3. b) Dehydrate Alkalinity shall pass
the test as per BIS standard 4. Arsenic, mg/kg, Max 5. Lead, mg/kg, Max 3.0 2.0 3. Fumaric acid: (1)
Fumaric acid shall be in the form of white, odourless granules or crystalline powder with characteristic
acid taste and as described below, namely:- Common Name INS No. Fumaric acid 297 C.A.S No. 110-17-8
Chemical Name trans-butenedioic acid, and trans 1,2 ethylene dicarboxylic acid Empirical Formula
C4H4O4 Molecular Weight 116.07 (2) Fumaric acid shall conform to the requirements specified in the
table below, namely:- Table Characteristic (2) Requirements SI. No. (1) 1. (3) Purity as C4H4O4, per cent.
by mass, (on anhydrous basis), Min 99.5 2. Moisture, per cent. by mass, Max 3. 0.5 Sulphated ash, per
cent. by mass, Max 4. 0.1 Maleic acid, per cent. by mass, Max 5. 0.1 Arsenic, mg/kg, Max 6. 3.0 Lead,
mg/kg, Max 2.0 4. L (+) - Tartaric acid: (1) L (+) - Tartaric acid shall be either in the form of colorless or
translucent crystals, or a white, fine to granular, crystalline powder and shall be odourless, acidic in taste
and stable in air and as described below, namely:- Common Name INS No. L (+) - Tartaric acid 334 C.A.S
No. 87-69-4 Chemical Name Tartaric acid - 2,3-dihydroxy succinic acid Empirical Formula C4H6O6
Molecular Weight 150.09 (2) L(+) – Tartaric acid shall conform to the requirements specified in the table
below, namely:- Table SI. No. Characteristic Requirements (1) (2) 1. Purity as (C4H6O6), per cent. by
mass (on dry basis), Min (3) 99.5 2. 3. Loss on drying, per cent. by mass, on drying at P3O4,Max 105 0C
for 3 hours over Sulphated ash, per cent. by mass, Max 0.5 4. 0.1 Oxalate 5. shall pass the test as per BIS
standard Sulphate 6. Arsenic, mg/kg, Max 0.05 7. 3.0 Lead, mg/kg, Max 2.0 5. Dicalcium phosphate: (1)
Dicalcium phosphate shall be white crystals or granules or granular powder or powder and as described
below, namely:- Common Name Calcium hydrogen phosphate, dibasic calcium phosphate INS No. C.A.S
No. 341 (ii) 7757-93-9 Chemical Name Secondary calcium phosphate, calcium hydrogen orthophosphate,
calcium hydrogen phosphate. Empirical Formula CaHP04 (Anhydrous) CaHPO4. 2H2O (Dihydrate)
Molecular Weight 136.06 (Anhydrous) 172.09 (Dihydrate) (2) Dicalcium phosphate shall conform to the
requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements (3)
1. Purity as (CaHP04), after drying at 200 0C for 3 h, per cent. by mass 98 to 102 2. Loss on drying, per
cent. by mass, after drying at 200 0C for 3 h a) Anhydrous, Max 2 b) Dihydrate 18 to 22 3. Fluoride,
mg/kg, Max 50.0 4. Arsenic, mg/kg, Max 3.0 5. Lead, mg/kg, Max 4.0 6. Phosphoric Acid: (1) Phosphoric
Acid shall be a clear, colourless, odourless viscous liquid and as described below, namely:- Common
Name Phosphoric Acid INS No. 338 C.A.S No. 7664-38-20 Chemical Name Phosphoric acid,
orthophosphoric acid Empirical Formula H3PO4 Molecular Weight 98.0 (2) Phosphoric acid shall
conform to the requirements specified in the table below:- Table SI. No. Characteristic Requirements (1)
(2) (3) 1. Purity as H3PO4, per cent. by mass, Min 85 2. Nitrates, mg/kg, Max 5 3. Volatile acids, mg/kg,
Max 10 4. Chlorides, mg/kg, Max 200 5. Sulphates per cent. by mass, Max 0.15 6. Chloride, mg/kg, Max
200.0 7. Fluoride, mg/kg, Max 10.0 8. Arsenic, mg/kg, Max 2.0 9. Lead, mg/kg, Max 4.0 7. Citric Acid: (1)
Citric Acid shall be white or colourless, odourless, crystalline solid which in monohydrate form
effloresces in dry air and as described below, namely:- Common Name Citric Acid INS No. 330 C.A.S No.
77-92-9(anhydrous) 5949-29-1 (monohydrate) Chemical Name 2-hydroxyl-l,2,3 propanetricarboxylic
acid; hydroxytricarboxylic acid. Empirical Formula B C6H807 (anhydrous) C6H8O7.H2O(monohydrate)
Molecular Weight 192.13 (anhydrous) 210.15 (monohydrate) (2) Citric acid shall conform to the
requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirement (3)
1. Water insoluble matter, ppm, Max 30 2. Chloride (as Cl), ppm, Max 3. 5 Calcium, ppm, Max 25 4.
Tridodecylamine, ppm, Max 0.1 5. Arsenic, mg/kg, Max 6. 3.0 Lead, mg/kg, Max 0.5 8. Malic acid: (1)
Malic acid shall be a white to nearly white crystalline powder or granules having a strong acid taste and
as described below, namely:- Common Name Malic Acid INS No. 296 C.A.S No. 6915-15-7 Chemical
Name DL-malic acid and hydroxyl succinic acid Empirical Formula C4H6O5 Molecular Weight 134.09 (2)
Malic acid shall conform to the requirements specified in the table below, namely:- Table SI. No.
Characteristic (1) (2) Requirements (3) 1 Purity as C4H6O5 (on dry basis), per cent. by mass, Min 99.0 2
Moisture, per cent. by mass, Max 0.3 3 Residue on ignition (on dry basis), per cent. by mass, Max 0.1 4
Water insolube matter, per cent. by mass, Max 0.1 5 Fumaric acid, per cent. by mass, Max 1.0 6 Maleic
acid, per cent. by mass, Max 0.05 7 Lead, mg/kg, Max 2.0 8 Arsenic, mg/kg, Max 9. Sodium Hydroxide:
3.0 (1) Sodium Hydroxide may be in the form of white or nearly white pellets, flakes, sticks, fused
masses or in any other form and as described below, namely:- Caustic soda, lye, sodium hydrate
Common Name INS No. 524 C.A.S No. 1310-73-2 Chemical Name Empirical Formula Sodium hydroxide
NaOH Molecular Weight 40.0 (2) Sodium Hydroxide shall conform to the requirements specified in the
table below, namely:- Table SI. No. Characteristic (1) (2) Requirements (3) 1 Purity as NaOH, per cent. by
mass, Min 95 2 Carbonate, per cent. by mass as Na2CO3, Max 3 3 Lead, mg/kg, Max 2.0 4 Mercury,
mg/kg, Max 1.5 3.2.11 Gelling agent or Thickener or stabilizer: 1. Sodium alginate: (1) Sodium Alginate
shall be white, yellowish or pale brown fibrous or granular powder and as described below, namely:-
Common Name INS No. Sodium alginate 401 C.A.S No. 9005-38-3 Chemical Name Sodium alginate
Empirical Formula (C6H7O6Na)n Equivalent Weight (average) 222.00 (2) Sodium alginate shall conform
to the requirements specified in the table below, namely:- Table SI.No. Characteristic (1) 1 Requirements
(2) Purity as (C6H7O6Na), per cent. by mass (3) 91 to 106 2 Moisture, per cent. by mass, Max 15 3
Matter insoluble in water, per cent. by mass, Max 1 4 Viscosity of a one per cent. solution (m/m), in
centipoise, Min 30 5 Ash (on dry basis), per cent. by mass, Max 18 to 27 6 Acid insoluble ash (on dry
basis), per cent. by mass, Max 0.5 7 Lead, mg/kg, Max 5.0 8 Arsenic, mg/kg, Max 3.0 2. Sodium
Carboxymethyl Cellulose: (1) Sodium Carboxymethyl Cellulose shall be a white or slightly yellowish
powder consisting of very fine particles, fine granules or fine fibers with hygroscopic nature and as
described below, namely:- Common Name Sodium Carboxymethyl Cellulose INS No. 466 C.A.S No. 9004-
32-4 Chemical Name Sodium salt of carboxy methyl ether of cellulose. [C6H7O2(OH) Empirical Formula
(OCH2COONa)y]n x = 2.00 to 2.80 y = 0.20 to 1.00 = degree of substitution or 3.00 - x x x + y = 3.00
Structural units with degree of substitution of 0.20 178.14 Mono substituted structural units: 242.16
Molecular Weight 178.14 (2) Sodium Carboxymethyl Cellulose shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic Requirements (1) (2) (3) 1 Purity, as
sodium carboxy methyl cellulose per cent. by mass, Min 99.5 (Purity is determined by subtracting from
100, the per cent.age of combined sodium chloride and free glycolate) 2 Degree of substitution, Max
0.20 to 1.00 3 Loss on drying, per cent. by mass, Max 10 4 Sodium chloride, on dry basis, per cent. by
mass, Max 0.5 5 Free glycolate, on dry basis, per cent. by mass, Max 0.1 6 pH of 1 per cent. colloidal
solution 6 to 8.5 7 Combined sodium chloride and free glycolate (on dry basis), per cent. by mass, Max
0.5 (Obtained by the simple addition of values obtained at SI No. (4 & 5). 8 Lead, mg/kg, Max 2.0 9
Arsenic, mg/kg, Max 3.0 3. Sodium Carboxymethyl Cellulose, enzyme hydrolysed: (1) Sodium
Carboxymethyl Cellulose, Enzyme hydrolysed shall be a white or slightly yellowish or greyish, odourless,
slightly hygroscopic granular or fibrous powder and as described below, namely:- Common Name
Enzymatically hydrolyzed sodium carboxy methyl cellulose INS No. 469 Chemical Name Carboxymethyl
cellulose, sodium, partially enzymatically hydrolyzed Empirical Formula [C6H7O2(OH)x(OCH2COONa)y]n
x = 1.50 to 2.80 y = 0.20 to 1.50 = degree of substitution or 3.00 - x x + y = 3.00 Structural units with
degree of substitution of 0.20 178.14 Mono substituted structural units: 242.16 Molecular Weight
178.14 (2) Sodium Carboxymethyl Cellulose, enzyme hydrolysed shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic Requirements (1) (2) (3) 1 Loss on
drying, per cent., Max 12 2 pH 6 - 8.5 3 Sodium chloride and sodium glycolate, per 0.5 cent., Max 4
Degree of substitution 5 Residual enzyme activity 0.2 - 1.5 shall pass test as per BIS standard 6 Lead,
mg/kg, Max 3.0 4. Agar (1) Agar shall be a dried hydrophylic, colloidal polygalactoside extracted from
Gelidiella species and Gracilaria species or any other red algae species of the class Rhodophyceae and
may be in bundles consisting of thin, membranous strips or in cut, flaked, granulated, or powdered form
and shall be white to pale yellow in colour and as described below, namely:- Common Name Agar-agar,
gelose, Japanese isinglass INS No. 406 C.A.S No. 9002-18-0 (2) Agar shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements (3) 1 Water
absorption shall pass the test as per BIS standards 2 Moisture, per cent. by mass, Max 20 3 Total ash, per
cent. by mass, Max 6.5 4 Acid insoluble ash, per cent. by mass, Max 0.5 5 Gelatin shall pass the test as
per BIS standards 6 Insoluble matter, per cent. by mass, Max 1 7 Starch and dextrins shall pass the test
as per BIS standards 8 Arsenic, mg/kg, Max 3.0 9 Lead, mg/kg, Max 5.0 5. Gum Arabic or Acacia Gum: (1)
Acacia gum,- (a) shall be a dried gummy exudation obtained from the stems and branches of Acacia
senegal (L) wild or Acacia seyal (L) wild, or other related species of Acacia (Family Leguminosae); (b) may
contain extraneous matter like pieces of bark, but which shall be removed before use in foods; (c) Acacia
gum (A. senegal) shall be pale white to orange brown solid, which breaks with a glassy fracture; (d) the
best grades shall be in the form of whole, spheroidal tears of varying sizes with a matt surface texture
and when ground, the pieces are paler and have a glassy appearance; (e) shall also be available in the
form of white to yellowish-white flakes, granules, powder, roller dried or spray dried material; and (f) as
described below, namely:- Common Name Acacia gum INS No. 414 C.A.S No. 9000-01-5 (2) Gum Arabic
shall conform to the requirements specified in the table below, namely:- Table SI. No. Characteristic
Requirements (1) 1 2 (2) Loss on drying, per cent. by mass, Max a) Granular material b) Spray dried
material (3) 15 10 Total ash, per cent. by mass, Max 4 3 Acid insoluble ash, per cent. by mass, Max 0.5 4
Insoluble matter, per cent. by mass, Max 1 5 6 Starch and dextrins shall pass the test as per BIS standard
Tannin-bearing gums shall pass the test as per BIS standard 7 Salmonella per g, Max Negative 8
Escherichia coli per g, Max Negative 9 Arsenic, mg/kg, Max 10 2.0 Lead, mg/kg, Max 3.0 6. Tragacanth
gum: (1) Tragacanth gum,- (a) in raw form, is dried gummy exudation obtained from Astragalus
strobiliferus or other species of Astragalus (Fam, Leguminosae) which is a white to yellowish-white and
nearly odourless powder; (b) in powdered form shall be in white to yellowish-white colour; (c) in un-
ground form, is flattened or lamellated or frequently curved fragments or straight or spirally tested
linear pieces from 0.5 to 2.5 mm in thickness and white to pale yellow in colour, translucent, horny in
texture and breaks with short fracture, odourless, insipid mucilaginous in taste and as described below,
namely:- Common Name Tragacanth gum INS No. 413 C.A.S No. 9000-65-1 (2) Tragacanth gum shall
conform to the requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2)
Requirement (3) 1 Loss on drying, per cent. by mass, Max 10 2 Total ash, per cent. by mass, Max 4 3 Acid
insoluble ash, per cent. by mass, Max 0.5 4 5 Starch and dextrins shall pass the test as per BIS standard
Tannin-bearing gums shall pass the test as per BIS standard 6 Viscosity of a 1 per cent. solution, Min 250
7 8 Karaya gum test, per cent. by mass, Min shall pass the test as per BIS standard Salmonella per g, Max
Negative 9 Escherichia coli per g, Max Negative 10 Lead, mg/kg, Max 11 2.0 Arsenic, mg/kg, Max 3.0 7.
Gum Ghatti: (1) Gum Ghatti is a dried gummy exudation obtained from Anogeissus latifolia Wall (family
Combretaceae) consisting mainly of a calcium salt (which on occasions occur as a magnesium salt) of
high molecular weight polysaccharide which on hydrolysis yields arabinose, galactose, mannose, xylose
and glucuronic acid and shall be amorphous translucent rounded tears with a glassy texture, light brown
to dark brown in colour with lighter colour giving better grade of material and powdered material shall
have grey to reddish grey colour, and as described below, namely:- Common Name Indian gum, ghatti
gum, gum ghati INS No. 419 C.A.S No. 9000-28-6 (2) Gum Ghatti shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements (3) 1 Loss on
drying, per cent. by mass, Max 14 2 Total ash, per cent. by mass, Max 6 3 Acid insoluble ash, per cent. by
mass, Max 0.5 4 Insoluble matter, per cent. by mass, Max 10 5 6 Starch and dextrins shall pass the test
as per BIS standard Tannin-bearing gums shall pass the test as per BIS standard 7 Salmonella per g, Max
Negative 8 Escherichia coli per g, Max Negative 9 Lead, mg/kg, Max 10 5.0 Arsenic, mg/kg, Max 3.0 8.
Calcium Alginate: (1) The calcium salt of alginic acid shall be a white to yellowish fibrous or granular
powder and as described below, namely:- Common Name INS No. Calcium Alginate 404 9005-35-0 C.A.S
No. Chemical Name Empirical Formula Calcium alginate [(C6H706)2Ca] Equivalent Weight (average)
219.00 (2) Calcium Alginate shall conform to the requirements specified in the table below, namely:-
Table SI. No. Characteristic (1) (2) Requirement (3) 1 Purity as [(C6H706)2Ca], per cent. by mass, on dry
basis, Min 90 2 15 3 Moisture, per cent. by mass, (on drying at 105°C for 4 h), Max Insoluble matter, per
cent. by mass, Max 4 0.2 Ash, per cent. by mass, Max 18-27 5 Total plate count per g, Max 5000 6 Yeasts
and moulds per g, Max 500 7 Arsenic, mg/kg, Max 3.0 8 Lead, mg/kg, Max 5.0 9. Alginic acid: (1) Alginic
acid shall be the hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various
species of brown seaweed (Phaeophyceae),described chemically as a linear glycurono glycan consisting
mainly of B (1-4) linked D-mannuronic and L-guluronic acid units in the pyranose ring forms and white to
yellowish-white, fibrous powder and as described below, namely:- Common Name Alginic Acid INS No.
400 C.A.S No. 9005-32-7 Chemical Name Alginic acid Empirical Formula (C6H8O6)n Equivalent Weight
(average) 200.00 (2) Alginic acid shall conform to the requirements specified in the table below,
namely:- Table SI. No. Characteristic Requirements (1) (2) (3) 1 Purity as (C6H8O6)n, per cent. by mass,
Min 91 2 Moisture, per cent. by mass, on drying at 105°C for 4 h, Max 15 3 Insoluble matter, per cent. by
mass, Max 0.2 4 Ash (on dry basis), per cent. by mass, Max 4 5 Acid insoluble ash (on dry basis), per cent.
by mass, Max 0.5 6 Escherichia coli Absent (in 1 g) 7 Salmonella Absent (in 10 g) 8 Arsenic, mg/kg, Max
3.0 9 Lead, mg/kg, Max 5.0 10. Guar Gum: (1) Guar Gum shall be a white to yellowish white powder with
a characteristic guar odour and as described below, namely:- Common Name Guar Gum INS No. 412
9000-30-0 C.A.S No. Chemical Name Galactomannan (2) Guar Gum shall conform to the requirements
specified in the table below, namely:- Table Requirements for Guar Gum SI. No. Characteristic (1) (2)
Requirements (3) 1 Purity as galactomannans, per cent. by mass, Min 77.5 2 Acid insoluble matter, per
cent. by mass, Max 3.0 3 Total ash, per cent. by mass, Max 1.5 4 Protein (N x 5.7), per cent. by mass,
Max 6.0 5 Starch shall pass the test as per BIS standard 6 Loss on drying at 105 0C for 5 h, Max 12.0 7
Mould and yeast count per g, Max 500 8 Escherichia coli, per g, Max Absent 9 Salmonella Absent (in 10
g) 10 Total plate count per g, Max 5000 11 Arsenic, mg/kg, Max 12 3.0 Lead, mg/kg, Max 2.0 11. Gum
Karaya: (1) Gum Karaya shall be a dried gummy exudation obtained from the stems and branches of
Sterculiaurens Roxb and S. Villosa Roxb of family Sterculiaceae, white to amber colour in the form of
tears of variable size or in broken irregular pieces and as described below, namely:- Common Name
Karaya, Gum Karaya, Sterculia, Gum Sterculia, Kadaya, Katilo, Kullo, Kuterra INS No. 416 C.A.S No. 9000-
36-6 (2) Gum Karaya shall conform to the requirements specified in the table below, namely:- Table SI.
No. Characteristic Requirement (1) (2) (3) 1 Loss on drying, per cent. by mass, Max 16 2 Starch Nil 3 Total
ash, per cent. by mass (on dry basis), Max 8 4 Acid insoluble ash, per cent. by mass (on dry basis), Max 1
5 Acid insoluble matter, per cent. by mass (on dry basis), Max 3 6 Chlorides Nil 7 Sulphates Nil 8 Volatile
acid (as acetic acid), per cent. by mass, Min 10 9 Swelling property, ml, Min 200 10 Water absorption,
ml, Min 75 11 Freedom from animal filth shall pass test as per BIS Standard 12 Salmonella Negative (on 1
g) 13 E. coli Negative (on 1 g) 14 Arsenic, mg/kg, Max 3.0 15 Lead, mg/kg, Max 2.0 12. Polyglycerol esters
of fatty acids (1) Polyglycerol esters of fatty acids shall be yellowish to amber unctuous liquids, semi-
solids or waxy solids and as described below, namely:- Common Name INS No. Polyglycerol esters of
fatty acids 475 Chemical Name polyglycerol fatty acid ester and glyceran fatty acid esters (2) Polyglycerol
esters of fatty acids shall conform to the requirements specified in the table below, namely:- Table SI.
No. Characteristic (1) (2) Requirements 1. (3) Total fatty acid ester content, per cent. by mass, Min 90 2.
Free fatty acids (estimated as oleic acid), per cent. by mass ,Max 6 3. Total glycerol and polyglycerol, per
cent. by mass 18-60 4. Free glycerol and polyglycerol, per cent. by mass, Max 7 5. Sulphated ash, per
cent. by mass, Max 0.5 6. Lead, mg/kg, Max 7. 2.0 Copper and zinc, mg/kg, Max 8. 50 Arsenic, mg/kg,
Max 3.0 13. Polyglycerol Esters of Interesterified Ricinoleic Acid: (1) Polyglycerol Esters of Interesterified
Ricinoleic Acid shall be a highly viscous liquids, yellowish to brown in colour, with a typical fat-related
odour and as described below, namely:- Common Name glyceran ester of condensed castor oil fatty
acids and polyglycerol esters of polycondensed fatty acids from castor oil INS No. 476 Chemical Name
Polyglycerol Esters of Interesterified Ricinoleic Acid (2) Polyglycerol Esters of Interesterified Ricinoleic
Acid shall conform to the requirements specified in the table below, namely:- Table SI. No. Characteristic
(1) (2) Requirements 1. (3) Hydroxyl value 80-100 2. Refractive index 3. 1.4630 to 1.4665 Acid value, Max
(mg KOH per g) 4. 6 Iodine value, Wijs 72-103 5. Lead, mg/kg, Max 6. 2.0 Copper and zinc, mg/kg, Max 7.
50 Arsenic, mg/kg, Max 3.0 14. Glycerol Esters of Wood Rosin: (1) Glycerol Esters of Wood Rosin shall be
a hard pale amber coloured resin produced by the esterification of pale wood rosin with food grade
glycerin and as described below, namely:- Common Name Ester Gums INS No. 445(iii) 8050-30-4 C.A.S
No. Chemical Name Glycerol Esters of Wood Rosin (2) Glycerol Esters of Wood Rosin shall conform to
the requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirement
1. (3) Acid value (mg KOH/g) 3- 9 2. Drop softening point, 0C 3. 88- 96 Hydroxyl number 15- 45 4. Lead,
mg/kg, Max 5. 1.0 Arsenic, mg/kg, Max 3.0 15. Pectin: (1) Pectin shall be white, yellowish, light greyish or
light brownish powder and as described below, namely:- Common Name INS No. Pectin 440 C.A.S No.
Chemical Name 9000-69-5 Pectin (2) Pectin shall conform to the requirements specified in the table
below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1. (3) Loss on drying, per cent. by mass,
Max 12 2. Sulphur dioxide, mg/kg, Max 50 Methanol, per cent. by mass, Max 1 3. 4. Ethanol, per cent. by
mass, Max 5. 1 2-propanol, per cent. by mass, Max 1 6. Methanol, ethanol and 2-propanol, per cent. by
mass, Max 1 7. Acid insoluble ash, per cent. by mass, Max 1 8. Total insolubles, per cent. by mass, Max 3
9. Nitrogen, per cent. by mass, Max 2.5 10. Galacturonic acid, per cent. by mass on ash-free and dried
basis, Min 65 11. Degree of amidation, per cent. by mass of total carboxyl groups of pectin, Max 25 12.
Lead, mg/kg, Max 13. Copper, mg/kg, Max 2.0 14. Arsenic, mg/kg, Max 300 5.0 16. Carrageenan : (1)
Carrageenan shall be yellowish or tan to white, coarse to fine powder that is practically odourless and as
described below, namely:- Common Name Carrageenan INS No. 407 C.A.S No. 9000-07-1 (2)
Carrageenan shall conform to the requirements specified in the table below, namely:- Table SI. No.
Characteristic Requirements (2) (3) (1) 1. Loss on drying, per cent. by mass, on drying at 1O5 0C till
constant weight, Max 12 2. pH(1 in 100 suspension) 3. 8-11 Viscosity, at 750 C (1.5% solution), Min 4. 5
cp Sulfate, (as SO4) on the dried basis, per cent. 15 to 40 5. Total ash, on the dried basis, per cent. 15 to
40 6. Acid-insoluble ash, per cent., Max 1 7. Acid-insoluble matter, per cent., Max 2 8. Residual solvents,
per cent. of ethanol, isopropanol, or methanol, singly or in combination, Max 0.1 9. Total (aerobic) plate
count, cfu/g, Max 5000 10. Salmonella spp. Negative (per test) 11. Escherichia coli Negative (in 1 g) 12.
Cadmium, mg/kg, Max 13. Mercury, mg/kg, Max 1.5 14. Arsenic, mg/kg, Max 1.0 15. Lead, mg/kg, Max
3.0 5.0 3.2.12 Antioxidants: 1. Butylated hydroxyanisole (1) Butylated hydroxy anisole shall be in the
form of white or slightly yellow waxy crystalline solid with an aromatic odour and as described below,
namely:- Common Name BHA INS No. 320 C.A.S No. 25013-16-5 Chemical Name A mixture of 3- and 2-
tertiary butyl-4-hydroxyanisole; a mixture of 3- and 2-tertiary butyl-4-methoxyphenol. Empirical Formula
C11H16O2 Molecular Weight 180.24 (2) Butylated hydroxyanisole shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1. (3) a) Purity as
C11H16O2, per cent. by mass, Min b) 3 tertiary butyl4-hydroxyanisole, per cent. by mass, Min Melting
point, 0C 98.5 85 2. 3. Sulphated ash, per cent. by mass, Max 48 to 63 4. 0.05 Phenolic impurities, per
cent. by mass, Max 5. 0.5 Specific absorption E 1 per cent. (1 cm cell) in ethanol at a) 290 nm b) 228 nm
190 Min 210 Max 326 Min 345 Max 6. 7. Lead, mg/kg, Max Arsenic, mg/kg, Max 2.0 8. 3.0 Iron, mg/kg,
Max 5.0 2. Dodecyl gallate: (1) Dodecyl gallate shall be a creamy white waxy solid, which may have a
slightly bitter taste and as described below, namely:- Common Name Lauryl gallate 312 INS No. C.A.S No.
1166-52-5 Chemical Name Dodecyl gallate, n-dodecyl (or lauryl) ester of 3,4,5 trihydroxybenzoic acid
Empirical Formula C19H30O5 Molecular Weight 338.45 (2) Dodecyl gallate shall conform to the
requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirement 1.
Moisture, per cent. by mass, Max (3) Purity as C19H30O5, per cent. by mass, Min 98.5 2. 3. 0.5
Sulphated ash, per cent. by mass, Max Chlorinated 0.05 4. organic compounds (as Cholrine) mass,
mg/kg, Max 100 5. Free acid (as gallic acid), per cent. by mass, Max 0.5 6. Specific absorption at 275 nm,
Min Max Lead, mg/kg, Max 300 325 7. Arsenic, mg/kg, Max 2.0 3.0 3. Propyl gallate: (1) Propyl gallate
shall be a white to creamy-white crystalline, odourless solid with a slightly bitter taste and as described
below, namely:- Common Name Propyl gallate INS No. 310 C.A.S No. 121-79-9 Chemical Name Propyl
gallate, and n-propyl ester of 3,4,5-trihydroxybenzoic acid Empirical Formula C10H12O5 Molecular
Weight 212.21 (2) Propyl gallate shall conform to the requirements specified in the table below,
namely:- Table SI. No. Characteristic (1) (2) Requirements 1. 2. (3) Purity as C10H12O5, per cent. by
mass, Min 99 Moisture, per cent. by mass, Max 0.5 3. Sulphated ash, per cent. by mass, Max Melting
range, 0C 0.05 4. 146-150 5. Chlorinated organic compounds (as 100 cholrine), mg/kg, Max 6. Free acid
(as gallic acid), per cent. by mass, Max 7. Lead, mg/kg, Max 0.5 8. 2.0 Arsenic, mg/kg, Max 3.0 4. Octyl
gallate: (1) Octyl gallate shall be a white to creamy-white odourless solid which may have a slightly bitter
taste and as described below, namely:- Common Name Octylgallate INS No. 311 C.A.S No. 1034-01-01
Chemical Name Octyl gallate and n-octyl ester of 3, 4, 5-trihydroxybenzoic acid Empirical Formula
C15H22O5 Molecular Weight 282.34 (2) Octyl gallate shall conform to the requirements specified in the
table below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1. 2. (3) Purity as C15H22O5, per
cent. by mass, Min 98.5 Moisture, per cent. by mass, Max 0.5 3. Sulphated ash, per cent. by mass, Max
Melting range, 0C 0.05 4. 99-102 5. Chlorinated organic compounds (as 100 cholrine), mg/kg, Max 6.
Free acid (as gallic acid), per cent. by mass, Max 7. Lead, mg/kg, Max 0.5 8. 2.0 Arsenic, mg/kg, Max 3.0
5. Ascorbyl palmitate (1) Ascorbyl palmitate shall be a white or yellowish white solid, with a citrus like
odour and as described below, namely:- Common Name Vitamin C palmitate INS No. 304 Chemical
Name L-ascorbylpalmitate, 8-palmitoyl-3- keto-L-gulofuranolactone, 2, 3-dehydro-L threo-hexono 1, 4-
lactone-6-palmitate. Empirical Formula C22H38O7 Molecular Weight 414.55 (2) Ascorbyl palmitate shall
conform to the requirements specified in the table below, namely:- Table SI. No. Characteristic
Requirement (1) (2) (3) 1. Purity as C22H38O7, per cent. by mass (on dry basis), Min 95 2. Sulphated ash,
per cent. by mass (on dry basis), Max 0.1 3. Loss on drying, per cent. by mass, after drying in a vacuum
oven at 56-60 0C for one hour, Max 2 4. Lead, mg/kg, Max 2.0 5. Arsenic, mg/kg, Max 3.0 6. Sodium
ascorbate: (1) Sodium Ascorbate shall be a white to yellowish crystalline solid and as described below,
namely:- Common Name Sodium ascorbate INS No. 301 C.A.S No. 134-03-2 Chemical Name Vitamin C
sodium and sodium L ascorbate. Empirical Formula C6H7Na06 198.11 Molecular Weight (2) Sodium
ascorbate shall conform to the requirements specified in the table below, namely:- Table SI. No.
Characteristic (1) (2) Requirements 1. (3) Assay as C6H7Na06 ( on dry basis), per cent. by mass 99 to 101
2. Loss on drying, per cent. by mass, Max, after drying in vacuum over phosphorus pentoxide at 600C for
4 hours 0.25 3. Lead, mg/kg, Max 4. 2.0 Arsenic, mg/kg, Max 3.0 3.2.13 Flavour enhancers: 1.
Monosodium L-glutamate: (1) Monosodium L-glutamate shall be in the form of white, practically
odourless crystals or crystalline powder which may have either a slightly sweet or a slightly salty taste
and as described below, namely:- Common Name Sodium glutamate, MSG INS No. 621 C.A.S No. 142-47-
2 Chemical Name monosodium L-glutamate monohydrate, sodium glutamate, MSG Empirical Formula
C5H804NNaH20 Molecular Weight 187.13 (2) Monosodium L-glutamate shall conform to the
requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1.
(3) Purity as (C5H804NNaH20), per cent. by mass, Min 99 2. Loss on drying, per cent. by mass, at 98 0C
for 5h, Max 0.5 3. Chloride, per cent. by mass, Max 4. 0.2 Lead, mg/kg, Max 5. 1.0 Arsenic, mg/kg, Max
2.0 3.2.14 Glazing Agent: 1. Mineral Oil (low viscosity): (1) Mineral oil, food grade is a mixture of liquid
hydrocarbons, essentially parafinic and napthenic in nature, obtained from petroleum, refined by the
use of oleum, excluding the mineral oils produced by the hydrogenation process unless they have been
subsequently refined by the use of oleum and also excluding other types of white mineral oils to which
antioxidants may have been added for technological purposes which shall be colourless, transparent oily
liquid, free from fluorescence, odourless, tasteless, and as described below, namely:- Common Name
Liquid paraffin, liquid petrolatum, food grade mineral oil, white mineral oil INS No. 905e C.A.S No. 8012-
95-1 (2) Mineral Oil (low viscosity) shall conform to the requirements specified in the table below,
namely:- Table SI. No. Characteristic (1) (2) Requirements 1. (3) Acidity or alkalinity shall pass the test as
per BIS standard 2. Readily carbonizable substances shall pass the test as per BIS standard 3. Polynuclear
aromatic hydrocarbons, 0.10 absorbance at wave lengths between 260-350 nm, Max 4. Solid paraffins
shall pass the test as per BIS standard 5. Sulphurs ( as SO4) shall pass the test as per BIS standard 6.
Lead, mg/kg, Max 7. Arsenic, mg/kg, Max 1.0 1.0 2. Mineral Oil (High viscosity): (1) A mixture of highly
refined paraffinic and naphthenic liquid hydrocarbons with boiling point above 3500, obtained from
mineral crude oils through various refining steps including distillation, extraction and crystallization and
subsequent purification by acid or catalytic hydro treatment which may contain antioxidants approved
for food use shall be colourless, transparent oily liquid, free from fluorescence, odourless, tasteless and
as described below, namely:- Common Name Liquid paraffin, liquid petrolatum, food grade mineral oil,
white mineral oil INS No. 905d 8012-95-1 C.A.S No. (2) Oil (High viscosity) shall conform to the
requirements specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1.
(3) Acidity or alkalinity shall pass the test as per BIS standard 2. Readily carbonizable substances shall
pass the test as per BIS standard 3. Polynuclear aromatic hydrocarbons, absorbance at wave lengths
between 260-350 nm, Max 4. Solid paraffins 0.10* (test shall be as per BIS standard) shall pass the test
as per BIS standard 5. Sulphurs ( as SO4) shall pass the test as per BIS standard 6. Lead, mg/kg, Max 7.
1.0 Arsenic, mg/kg, Max 1.0 3.2.15 Humectant or Wetting Agent or Dispersing Agent: 1.Propylene glycol:
(1) Propylene Glycol shall be a clear, colourless, practically odourless, viscous liquid having a slight
characteristic taste and as described below, namely:- Common Name INS No. Propylene glycol 1520
C.A.S No. Chemical Name 57-55-6 1, 2-propanediol, 1, 2 dihydroxypropane and methyl glycol Empirical
Formula C6H802 Molecular Weight 76.1 (2) Propylene glycol shall conform to the requirements
specified in the table below, namely:- Table SI. No. Characteristic (1) (2) Requirements 1. (3) Purity as
C6H802, per cent. by mass, Min 99.5 2. Moisture, per cent. by mass, Max 3. 0.2 Acidity shall pass test as
per BIS standard 4. Sulphated ash (on dry basis), per cent. by mass, Max 0.007 5. Presence of other
polyhydroxy compounds Absent 6. Ethylene glycol 7. Absent Lead, mg/kg, Max 8. 2.0 Arsenic, mg/kg,
Max 3.0 3.2.16 Sweetner or Humectant or Sequestrant: 1. Sorbitol: Sorbitol (1) Sorbitol shall be white
hygroscopic powder having a sweet taste and as described below, namely:- Common Name INS No. 420
C.A.S No. 50-70-4 Chemical Name d-sorbitol, d-glucitol, d-sorbite, 1,2,3,4,5,6-hevanehexal Empirical
Formula C6H14O6 d-sorbol, and Molecular Weight 182.17 (2) Sorbitol shall conform to the requirements
specified in the table below, namely:- SI. No. Characteristic Requirements (1) (2) 1. (3) Purity, as d
sorbitol C6H14O6, per cent. by mass. Min 91 or 99 (Depending on the method of test used for analysis.)
2. Moisture per cent. by mass, Max 1 3. Melting range a) Metastable b) Stable 4. 92.5 0C to 93.5 0C 96
0C to 97.5 0C Reducing sugars, per cent. by mass, Max 5. Sulphated ash, per cent. by mass, Max 0.2 0.1
6. Sulphates (as SO4) per cent. by mass, Max 0.01 7. Chlorides (as Cl) per cent. by mass Max 0.005 8.
Arsenic , mg/kg, Max 9. 3.0 Lead , mg/kg, Max 10. Nickel, mg/kg, Max 1.0 2.0] 18[3.3 Other substances
for use in food products 3.3.1 Flavouring agents and related substances 1) Flavouring agents include
flavour substances, flavour extracts or flavour preparations, which are capable ofimparting flavouring
properties, namely taste or odour or both to food. The following type of Flavouring agents may be
added to food as per Good Manufacturing Practices: - (i) Natural flavours and natural favouring
substances means flavour preparations and single substancerespectively, acceptable for human
consumption, obtained exclusively by physical processes from vegetables, for human consumption (ii)
Nature-identical flavouring substances means substances chemically isolated from aromatic
rawmaterials or obtained synthetically; they are chemically identical to substances present in natural
productsintended for human consumption, either processed or not. (iii) Artificial flavouring substances
means those substances which have not been identified in naturalproducts intended for human
consumption either processed or not; 2) Use of antioxidants, emulsifying and stabilising agents and food
preservatives in flavour -The flavouring agents may contain permitted antioxidants, emulsifying and
stabilising agents and foodpreservatives. 3) Use of anticaking agent in flavours - Synthetic amorphous
silicon dioxide (INS 551) may be used in powder flavouringsubstances to a maximum level of 2 percent.
4) Restriction on use of flavouring agents:-The use of the following flavouring agents is prohibited in any
article of food, namely,- (i) Coumarin and dihydrocoumarin; (ii) Tonkabean (Dipteryl adorat); (iii) β-
asarone and cinamyl anthracilate (iv) Estragole (v) Ethyl methyl ketone (vi) Ethyl-3-phenylglycidate (vii)
Eugenyl methyl ether (viii) Methyl β napthyl ketone (ix) p-Propylanisole (x) Saffrole and isosaffrole (xi)
Thujone and isothujone (α & β thujone) 69[(xii) 4,5 epoxydec-2(trans)-enal] 5) Solvent in flavour
Diethyleneglycol and monoethyl ether shall not be used as solvent in flavours. 3.3.2 Lactulose syrup 1)
Lactulose syrup may be used in special milk based infant food formulations, which is to be taken under
medical advice up to a maximum level of 0.5 per cent of final food subject to label declaration. 2)
Lactulose syrup may be used in bakery products up to 0.5 per cent maximum by weight. 3.3.3
Oligofructose Oligofructose may be added at not more than 10 per cent of the product, in the following
products, subject to label declaration under sub-regulation 43 of regulation 2.4.5 of the Food Safety and
Standards (Packaging and Labelling) Regulations, 2011, - Dairy products like yoghurt, mousse, spreads,
dairy based drinks (milkshakes, yoghurt drink), cheese, pudding, cream and ice-cream, frozen desserts
like nondairy ice, sorbet and fruit ice, frozen yoghurt, flakes and ready-to-eat dry breakfast cereals,
chocolate and sweets and carbohydrate based and milk product based sweets like halwa, mysore pak,
boondi laddu, jalebi, khoyaburfi, peda, gulabjamun, rasgulla and similar milk product based sweets sold
by any name; cooked sausages, ham and meat spreads. 73[3.3.4 Trehalose. - (1) Trehalose shall be in the
form of white or almost white crystals; soluble in water, slightly soluble in ethanol. (2) Trehalose shall be
added at the level of good manufacturing practices (GMP) in all food categories except infant food
provided that the standard specifications of such food products as prescribed under Food Safety and
standards Regulations, 2011 are not altered with. (3) It shall conform to the following requirements,
namely: - TABLE S. No. Parameters Limits 1 Loss on drying (%) 2 Total ash (%) Not more than 1.5 Not
more than 0.05 (4) Trehalose may be added as an ingredient subject to label declaration under the
provisions 1.8 of schedule-II of the Food Safety and Standards (Labelling and Display) Regulations, 2020,
without health claims. (5) Methods of analysis for trehalose shall be as specified in Joint FAO/WHO
Expert Committee on Food Additives (JECFA) (2000).] 3.3.5 Phyto or Plant Stanol 66[Phyto or Plant
stanol esters may be added to the following products so as to allow users to easily restrict their
consumption to maximum 3 g stanol per day through the use of either one portion containing maximum
3 g or three portions each containing 1 g and it shall be added subject to the table declaration under
sub-regulation 48 of regulation 2.4.5 of the Food Safety and Standards (Packaging and Labelling)
Regulations, 2011, namely:-] (i) (ii) Fat spread, milk products, milk based fruit drink, fermented milk
products, soy and rice drink, cheese products, yoghurt products, spice sauces, salad dressings, juices and
nectars. Products containing Phyto or Plant Stanols be sold in single portions containing either maximum
3 g or ‘maximum 1 g of Phyto or Plant Stanols, calculated as free Phyto or Plant Stanols, and if they do
not contain so, there should be a clear indication of what constitutes a standard portion of the food,
expressed in g or ml, and of the amount of Phyto or Plant Stanols, calculated as free Phyto or Plant
Stanols, contained in such a portion; 3.3.6 Phyto or Plant Sterol (a) The Phyto or Plant sterols from Non-
Genetically Modified source may be used in the following categories of food products with their use at
the level not exceeding 3 g/day;- Fat spread, milk products, milk based fruit drink, fermented milk
products, soy and rice drinks, cheese products, yoghurt products, spice sauces, salad dressings, juices
and nectars, edible oils, and bakery products Products containing Phyto or Plant Sterols be sold in single
portions containing either maximum 3 g or maximum 1g of Phyto/ Plant Sterols, calculated as free Phyto
or Plant Sterols. And if they do not contain so, there should be a clear indication of what constitutes a
standard portion of the food, expressed in g or ml, and of the amount of Phyto or Plant Sterol,
calculated as free Phyto or Plant Sterol, contained in such a portion. In all events, the composition and
labelling of the products should be such as to allow users to easily restrict their consumption to
maximum 3g/day of Phytosterols through the use of either one portion of 3g or three portions
containing minimum 1g. (b) The products referred to in sub-clause (a) shall not exceed the Acceptable
Daily Intake (ADI) for Phytosterols and shall contain the label declarations as provided in the clause 55 of
sub-regulation 2.4.5 of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.]
71[3.4 PROCESSING AIDS 3.4.1: DEFINITIONS AND CONDITIONS OF USE (1) Processing aids included in
these regulations The processing aids listed herein are recognised as suitable for use in foods in
conformance with the provisions of these regulations and have been assigned an Acceptable Daily
Intake (ADI) or determined (wherever applicable), on the basis of other criteria, to be safe and the use of
processing aids in conformance with these regulations has to be technologically justified. (2) Product
category The foods or food processing procedures, in which the processing aid is utilised, are defined by
these regulations. (3) Food in which processing aids may be used The conditions, under which
processing aids may be used in foods, are defined by these regulations. (4) Foods in which processing
aids shall not be used Unless expressly permitted in these regulations, processing aids shall not be used
in food processing. (5) “Processing aid” means any substance or material, not including apparatus or
utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw
materials, foods or its ingredients, to fulfill a certain technological purpose during treatment or
processing and which may result in the non-intentional but unavoidable presence of residues or
derivatives in the final product. (6) “Acceptable Daily Intake (ADI)” means the amount of a processing
aid in food expressed on a body weight basis that can be ingested daily over a lifetime without
appreciable health risk and a processing aid, meeting this criterion shall be used within the bounds of
Good Manufacturing Practice (GMP) as specified in clause (11) of this sub-regulation. (7) Maximum
permitted Level of a processing aid, is the highest concentration of the processing aid, determined to be
functionally effective in a food or food category and agreed to be safe and it is generally expressed as
mg/kg of food. (8) “Residual level” means the level of processing aid remaining in food after processing.
The levels should be designated with respect to those directly measured by analysis or estimated by
other means. Values are in mg/kg and values at the detection limit of available analytical procedures are
reported as "Not more than". (9) “EC number” (Enzyme Commission number) means the number which
the Enzyme Commission uses to classify the principal enzyme activity. (10) Justification for the use of
processing aids The use of a substance as a processing aid is justified when such use performs one or
more technological functions during treatment or processing of raw materials, foods, or ingredients. Any
residues of processing aids remaining in the food after processing should not perform a technological
function in the final product. (11) Good Manufacturing Practice (GMP) All the processing aids subject to
the provisions of these regulations shall be used under conditions of good manufacturing practices
(GMP) which includes the following, namely: - (a) (b) (c) the quantity of the substance used shall be
limited to the lowest achievable level necessary to accomplish its desired technological function;
residues or derivatives of the substance remaining in food should be reduced to the extent reasonably
achievable and should not pose any health risk; and The substance is prepared and handled in the same
way as a food ingredient. (12) Specifications for the identity and purity of processing aids (a) (b)
Substances used as processing aids should be of food grade quality. This can be demonstrated by
conforming to the applicable specifications of identity and purity recommended under these
regulations, and in case such standards are not specified, the purity criteria accepted by international
bodies such as Codex Alimentarius may be adhered to. The safety of a substance used as a processing
aid shall be demonstrated by the supplier or the user of the substance. The demonstration of safety
shall include appropriate assessment of any unintended or unavoidable residues resulting from its use as
a processing aid under conditions of GMP. (13) Conditions for labelling The product covered by this
Standard shall be labelled in accordance with the Food Safety and Standards (Packaging & Labelling)
Regulation, 2011. Declaration of vegetarian or non vegetarian irrespective of the residue level, has to be
mentioned on the label.]
quantity += "gm"; // Automatically add "gm" to quantity
let barcodeData = `${productName}-${quantity}`;
let barcodeBox = document.createElement("div");
barcodeBox.classList.add("barcode-box");
barcodeBox.innerHTML = `
<p>${productName} - ${quantity}</p>
<svg></svg>
`;
barcodeContainer.appendChild(barcodeBox);
JsBarcode(barcodeBox.querySelector("svg"), barcodeData, {
format: "CODE128",
lineColor: "#000",
width: 2,
height: 50,
displayValue: true
});
document.getElementById("printButton").style.display =
"inline-block";
function printBarcodes() {
let printContent =
document.getElementById("barcodeContainer").innerHTML;
let originalContent = document.body.innerHTML;
document.body.innerHTML = `<div style="text-align: center;">$
{printContent}</div>`;
window.print();
document.body.innerHTML = originalContent;
location.reload();
</script>
</body>
</html>
import barcode
from barcode.writer import ImageWriter
def generate_barcode(product_name, price, quantity, save_path="barcodes/"):
# Format the barcode data
barcode_data = f"{product_name[:10]}-{price}-{quantity}"
# Generate barcode
code128 = barcode.get_barcode_class('code128')
barcode_instance = code128(barcode_data, writer=ImageWriter())
# Save the barcode as an image
file_path = save_path + barcode_data
barcode_instance.save(file_path)
print(f"Barcode saved at {file_path}.png")
return file_path + ".png"
# Example usage
if __name__ == "__main__":
product_name = input("Enter product name: ")
price = input("Enter product price: ")
quantity = input("Enter product quantity: ")
generate_barcode(product_name, price, quantity)
import barcode
from barcode.writer import ImageWriter
def generate_barcode(product_name, price, quantity, save_path="barcodes/"):
# Format the barcode data
barcode_data = f"{product_name[:10]}-{price}-{quantity}"
# Generate barcode
code128 = barcode.get_barcode_class('code128')
barcode_instance = code128(barcode_data, writer=ImageWriter())
# Save the barcode as an image
file_path = save_path + barcode_data
barcode_instance.save(file_path)
print(f"Barcode saved at {file_path}.png")
return file_path + ".png"
You might also like
- Barcode-Based Inventory Management SystemNo ratings yetBarcode-Based Inventory Management System10 pages
- Free Online Barcode Generator - Create Barcodes For Free!No ratings yetFree Online Barcode Generator - Create Barcodes For Free!1 page
- 6 Barcode Recognition Techniques Review and TechniqueNo ratings yet6 Barcode Recognition Techniques Review and Technique6 pages
- QR and Barcode Printing On Zebra Printer Using SAP (Smartforms, Adobeforms) or ZPL (Zebra Programming Language) - by Ahmet Acar - MediumNo ratings yetQR and Barcode Printing On Zebra Printer Using SAP (Smartforms, Adobeforms) or ZPL (Zebra Programming Language) - by Ahmet Acar - Medium19 pages
- Pybarcode Documentation: Release 0.13.1No ratings yetPybarcode Documentation: Release 0.13.122 pages
- NFC Payments: Bachelor of Technology inNo ratings yetNFC Payments: Bachelor of Technology in25 pages
- RP400-Software Installation and Use Instructions (RT V1.0)No ratings yetRP400-Software Installation and Use Instructions (RT V1.0)21 pages
- Free Online Bulk Barcode Generator - Free Barcode Generator Software - Create Barcode PNG ImagesNo ratings yetFree Online Bulk Barcode Generator - Free Barcode Generator Software - Create Barcode PNG Images3 pages
- Getting Started Guide: Barcode Types Labelling Guide Printer Selection Guide Scanner Selection GuideNo ratings yetGetting Started Guide: Barcode Types Labelling Guide Printer Selection Guide Scanner Selection Guide7 pages
- Free Online Barcode Generator Create Barcodes For Free!No ratings yetFree Online Barcode Generator Create Barcodes For Free!1 page
- Serial Number Logic For Solar Panel - Oswal Dt. 01.08.25No ratings yetSerial Number Logic For Solar Panel - Oswal Dt. 01.08.251 page
- Senior Citizen Card Application Form GSWSHelperNo ratings yetSenior Citizen Card Application Form GSWSHelper1 page
- YMCA India Registration for 2023 MeetingNo ratings yetYMCA India Registration for 2023 Meeting6 pages
- Empower-Employment and Training Department, Govt. of TamilNaduNo ratings yetEmpower-Employment and Training Department, Govt. of TamilNadu1 page
- Playerdetails - 69th - Boxing U-17 Boys - CbseNo ratings yetPlayerdetails - 69th - Boxing U-17 Boys - Cbse4 pages
- Secondary Brand Associations: Good & Bad of Celebrity EndorsementsNo ratings yetSecondary Brand Associations: Good & Bad of Celebrity Endorsements5 pages
- Account Statement Summary for Mr. E KailasamNo ratings yetAccount Statement Summary for Mr. E Kailasam4 pages
- Impact of Brand Related Attributes On Purchase Intention ofNo ratings yetImpact of Brand Related Attributes On Purchase Intention of7 pages
- L1 Registration L0 RD Extension CircularNo ratings yetL1 Registration L0 RD Extension Circular5 pages
