MINISTRY OFHEALTHANDFAMILY WELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 FNo.2-1

1 · 1: Title and commencement

1 · 1.1:These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 1.1.2: These regulatiions shall come into force On O1 after Sth August, 2011,except the regulations 2.1.7.(1)(2)(3)4), 2.1.8(193),2.1.11 (1)(2),2.1.12(1), including table 14 ofAppendix Aand table 2 of Appendix B which shall come in to force after six months from that date_

6 · Full Cream Milk means milk o a combination of buffalo O cOw milk O a product prepared by combination of both that has been standardised to fat and solids-not-fat percentage, given in the table below in 2.1.1:1, by adjustmentladdition ofmilk solids, Full Cream Milk shall be pasteurised. It shall show a negative phosphatase test. It shall be packed in clean, sound and sanitary containers properly sealed s0 as to prevent contamination. 7 . `Irradiation means any physical procedure, involving the intentional exposure of food to ionizing radiations. 8_ Irradiation facility means any facility which is capable of being utilized for treatment of food by irradiation. 9 _ Irradiated food: means articles of food subjected to radiation by Gamma Rays; (ii) X-rays generated from machine sources operated at or below an energy level of 5 million electron volts; and (iii) Sub-atomic particles, namely, electrons generated from machine sources operated at or below an energy level of 10 million electron volts, to dose levels as specified in Schedule of the Atomic Energy (Control of Irradiation ofFood) Rules 1991. 10. MILK is the normal mammary secretion derived from complete mil ilking ~ ofhealthy milch animal without either addition thereto O extraction therefrom unless otherwise provided in these Regulations. It shall be free from colostrum_ Milk of different classes and of different designations shall conform to the standards laid down in the Table below in2.1.1:1 Total urea content in the milk shall not be more than 700 ppm 11. MIXED MILK means a combination ofmilk ofcow, buffalo, sheep, goat orany other milch animal and may be a combination of any of these milk which has been made and conforms to the standards given in the table below in2.L.:1. 12. MILK PRODUCTS means the products obtained from milk such as cream, malai, curd, skimmed milk curd, chhanna, skimmed-milk chhanna, cheese, processed cheese, ice-cream, milk ices, condensed milk-sweetened and unsweetened, condensed skimmed milk-sweetened and unsweetened, milk powder; skimmed milk powder; partly skimmed milk powder; khoa, infant milk food, table butter and desi butter: Milk products shall not contain any substance not found in milk unless specified in the standards 13. "Margarine" means an emulsion of edible oils and fats with water; 14. Operator of irradiation facility' means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule Il ofthe Atomic Energy (Control of Irradiation ofFood) Rules, 1991 15.PASTEURISATION The terms Pasteurisation "Pasteurised" and similar terms shall be taken to refer to the process of heating every particle ofmilk of different classes to at least 630 € and holding at such temperature continuously for at least 30 minutes or heating it to at least 71.5OC and holding at such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give a negative Phosphatase Test. All pasteurised milk of different classes shall be cooled immediately to a temperature of 100 C, or less 16. RECOMBINED MILK means the homogenised product prepared from milk fat, non-fat-milk solids and water: Recombined milk shall be pasteurised and shall show negative Phosphatase test. 17. Refined vegetable oil" means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials, deacidified with alkali and/or by physical refining and/or by miscella refining using permitted food grade solvents and/or degumming followed by bleaching with absorbent earth and/or activated carbon and deodorized with steam without using any other chemical agents 18. "Refining" means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified With alkali, or (ii) by physical refining, or both, or (iii) By miscella refining using permitted food grade solvent; followed by bleaching with absorbent earth and/or activated carbon or both of them and deodorized with steam without using any other chemical agent; (iv) refining ifrequired may include the process of degumming using phosphoriclcitric acid.

19 · SKIMMED MILK means the product prepared from milk from which almost all the milk fat has been removed mechanically. 20. STERILISATION The term sterilisation when used in association with milk; means heating milk in sealed container continuously to a temperature ofeither 1150 C for 15 minutes Or at least 1300 C for a period of one second Or more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture; 21. STANDARDISED MILK means cOw milk orbuffalo milk or sheep milk O goat milk o a combination ofany of these milk that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.l:1 by the adjustment of milk solids. Standardised milk shall be pasteurised and shall show negative Phosphatase Test 22_ "Solvent-extracted oil' means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent; 23. "Solvent-extracted edible flour means the ground material obtained from specially prepared deoiled meal, that is, the residual material left over when oil is extracted by a solvent from oil cake immediately following the single- pressing of good quality edible oilseeds; 24. TONED MILK means the product prepared by admixture of cow or buffalo milk o both with fresh skimmed milk; or by admixture of cow o buffalo milk o both that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.1:1 by adjustment of milk solids It shall be pasteurised and shall show a negative Phosphatase Test: When fat or dry non-fat-milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place o standing: 25 . Vegetable oils" means oils produced from oilcakes Or oilseeds O oil-bearing materials of plant origin and containing glycerides; 26. "Vegetable oilproduct" means any product obtained for edible purposes by subjecting one O more edible oils to any Or a combination of any of the processes OT operations, namely, refining; blending, hydrogenation O interesterification and winterization (process by which edible fats and oils are fractioned through cooling), and includes any other process which may be notified by the Central Government in the official Gazette;

2 · 1:DAIRY PRODUCTSANDANALOGUES

2 · 1.1: MLK 1. The standards of different classes and designations of milk shall be as given in the table below. Milk shall conform to both the parameters for milk fat and milk solids not fat, independently, as prescribed in columns and (5) ofthe said table: Table

6 · 0

9 · 0

5 · 0

9 · 0

4 · 0

3 · 0

9 · 0

3 · 0

9 · 0

3 · 0

3 · 0

9 · 0

6 · 0

9 · 0

2 · 1.2 Cream: 1. Cream including sterilised cream means the product of cow or buffalo milk Or a combination thereof It shall be free from starch and other ingredients foreign to milk. It may be of following three categories, namely: 1. Low fat cream ~containing milk fat not less than 25.0 percent by weight: 2. Medium fat cream containing milk fat not less than 40.0 percent by weight 3. High fat cream containing milk fat not less than 60.0 percent by weight Note:- Cream sold without any indication about milk fat content shall be treated as high fat cream_ 2. Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and or buffalo. The fat and or protein content ofthe cream may be adjusted by addition and/ 0r withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, added flavour and any substance foreign to milk: The product may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Moisture Not more than 5.0 percent Milk fat Not less than 42.0 percent Milk protein in Milk solidnot fat Not less than 34.0 percent

2 · 1.3:MALAI 1. Malai means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk Or a combination thereof: It shall contain not less than 25.0 per cent milk fat

2 · 1.DAHI OR CURD 1. Dahi or curd means the product obtained from pasteurised or boiled milk by souring, natural Or otherwise, by a harmless lactic acid culture or other harmless bacterial culture may also be used in conjunction with lactic acid bacteria cultures for souring: Dahi may contain added cane sugar: Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared.

2 · 1.5: CHHANA OR PANEER

1 · Chhana or paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 per cent moisture and the milk fat content shall not be less than 50.0 per cent of the dry matter: Milk solids may also be used in preparation of this product. Provided that paneer O chhana when sold as low fat paneer or chhana, it shall conform to the following requirements Moisture Not more than 70.0 percent (ii) Milk fat Not more than 15.0 percent of _ dry - matter: Provided further that such low fat paneer/chhana shall be sold in sealed package only and shall bear proper label declaration as provided in regulation 2.4.5 (39) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

2 · 1.6. CHEESE 1. Cheese means the ripened Or unripened soft Or semihard, hard and extra hard product, which may be coated with food grade waxes or polyfilm, and in which the whey protein _ casein ratio does not exceed that of milk. Cheese is obtained by coagulating wholly o partly milk and/ O products obtained from milk through the action of non- animal rennet or other suitable coagulating agents and by partially draining the whey resulting from such coagulation and/ or processing techniques involving coagulation fmilk and/ or products obtained from milk which give a final product with similar physical, chemical and organoleptic characteristics The product may contain starter cultures ofharmless lactic acid and or flavour producing bacteria and cultures of other harmless microorganisms, safe and suitable enzymes and sodium chloride. It may be in the form of blocks, slices, cut, shredded or grated cheese Ripened Cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for some time at such temperature and under such other conditions as will result in necessary biochemical and physical changes characterizing the cheese in question. (ii) Mould Ripened cheese is a ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth through the interior and/ Or on the surface of the cheese. (iii) Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture Cheese or varieties of cheeses shall have pleasant taste and flavour free from off flavour and rancidity: It may contain food additives permitted in these regulation including Appendix A It shall conform t0 the microbiological requirements prescribed in Appendix B: Provided that cheese Or varieties of cheeses coated with food grade waxes/ or polyfilm or wrapping of cloth shall bear proper label declaration as provided in regulation 2.4.5 (44) of Food Safety and Standards (Packaging and Labeling) Regulations, 201. It shall conform to the following requirements

2 · Processed Cheese" means the product obtained by grinding, mixing, melting and emulsifying one Or more varieties of cheeses with the aid ofheat and emulsifying agents. It may contain cream, butter; butter oil and other milk products subject to maximum 5.0 percent lactose content in the final product and edible common salt; vinegar/ acetic acid, spices and other vegetable seasoning and foods other than sugars properly cooked Or prepared for flavouring and characterization of the product provided these additions do not exceed one sixth ofthe weight ofthe total solids of the final product on dry matter basis and cultures of harmless bacteria and enzymes. It shall have pleasant taste and smell free from off flavour and rancidity It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Moisture Not more than 47.0 percent (ii) Milk fat on dry basis Not less than 40.0 percent_ Provided that processed cheese chiplets (packed sliced cheese) when sold in a package other than tin, shall not contain more than 50.0 percent moisture 3_ Processed Cheese Spread means the product obtained by grinding, mixing, melting and emulsifying one Or more varieties of cheese with emulsifying agents with the aid ofheat: It may contain Cream, Butter oil and other dairy products, subject to a maximum limit of 5.0 percent lactose in the final product, salt, vinegar, spices, condiments and seasonings, natural carbohydrate sweetening agents namely sucrose, dextrose, corn syrup, corn syrup solids, honey, maltose, malt syrup and hydrolysed lactose and food properly cooked or otherwise prepared for flavouring and characterization of the product provided these additions do not exceed one sixth ofthe weight oftotal solids of the final product on dry - weight basis and cultures ofharmless bacteria and enzymes_ It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements= Moisture Not more than 60.0 percent (ii) Milk fat on dry basis Not less than 40.0 percent_ 4. Cheddar Cheese means ripened hard cheese obtained by coagulating heated/pasteurised milk of Cow and/ or Buffalo or mixtures thereof with cultures ofharmless lactic acid producing bacteria, non-animal rennet o other suitable coagulating enzymes. It shall be in the form ofhard pressed block with coating of food grade waxes or wrapping of cloth or polyfilm: It shall have firm, smooth and waxy texture with a pale = straw to orange colour without any gas holes It may contain food additives permitted in these Regulations and Appendices including Appendix A_ It shall conform to the microbiological requirements prescribed in Appendix B It shall conform to the following requirements (i) Moisture Not more than 39.0 percent (ii) Milk Fat on Dry Basis Not less than 48.0 percent 5. Danbo Cheese means ripened semi hard cheese obtained by coagulating heated /pasteurised milk of cow and/ or Buffalo and mixtures thereof with cultures ofharmless lactic acid producing bacteria, non-animal rennet O1 other suitable coagulating enzymes It shall be smooth in appearance with firm texture and uniform yellow colour and may be coated with food grade- waxes Or wrapping of cloth O polyfilm. It may contain food additives permitted in these Regulations including Appendix A It shall conform to the microbiological requirements prescribed in: Appendix B. It shall conform to the following requirements: (i) Moisture Not more than 39.0 percent_ (ii) Milk Fat on Dry Basis Not less than 45.0 percent 6.Edam Cheese means the ripened semi hard cheese obtained by coagulating heated / pasteurised milk ofCow and or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal rennet or other suitable coagulating enzymes It shallhave a firm texture suitable for cutting with a yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, polyfilm or vegetable oil. It may contain food additives permitted in these regulations including Appendix A_ It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: (i) Moisture Not more than 46.0 percent. (ii) Milk Fat on Dry' basis Not less than 40.0 percent_

7 · Gouda Cheese means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo o mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting, straw to yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, O vegetable oil. It may contain food additives permitted in these Regulations including Appendix ~A". It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

30 · percent Havarti

60 · percent Havarti

30 · percent Tilsiter

60 · percent Tilsiter

12 · Coulommiers Cheese means soft unripened cheese obtained by coagulation ofmilk of cow and Ior buffalo Or mixtures thereof with cultures ofharmless lactic acid producing bacteria and non-animal rennet o other suitable coagulating enzymes and moulds characteristic of the variety. It shall have soft texture and white to cream yellow colour and may show presence of white mould including orange O red spots 0 the surface. It may contain food additives permitted in these regulations including Appendix A_ It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements Moisture Not more than 56.0 percent (ii) Milk Fat on Dry Basis Not less than 46.0 percent 13. Camembert Cheese means ripened soft cheese obtained by coagulating milk of Cow and/ or Buffalo o mixtures thereof with cultures ofharmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens non-animal rennet O other suitable coagulating enzymes. It may be in the form of flat cylindrical shaped cheese covered with white mould (Penicillum caseicolum) with occasional orange coloured spots (Bacterium linens). It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Requirements 30.0 percent Camembert 40.0 percent Camembert 45.0 percent Camembert 50.0 percent cheese cheese cheese Camembert cheese

17 · Emmentaler means hard ripened cheese with round holes obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with non-animal rennet, cultures of harmless lactic acid producing bacteria o other suitable coagulating enzymes. It may contain Cupric Sulphate not exceeding 1S mgm/Kg expressed as Copper: It shall have a light Yellow colour and a firm texture suitable for cutting and may have a hard rind It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements (i) Moisture Not more than 40.0 percent_ (ii) Milk Fat on Dry Basis Not less than 45.0 percent 18. Provolone means pasta filata cheese obtained by coagulating milk of Cow and/ or Buffalo O mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It may be smoked. It shall be white to yellow straw in colour with a fibrous O smooth body andrind which may be covered with vegetable fat/ oil, food grade waxes Or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Moisture (a) Unsmoked Cheese Not more than 47.0 percent (b) Smoked Cheese Not more than 45.0 percent (ii) Milk Fat on Dry Basis Not less than 45.0 percent 19. Extra Hard Grating Cheese means ripened cheese obtained by coagulating milk of Cow and/ 0 Buffalo, goat/ sheep milk o mixtures thereof with cultures ofharmless lactic acid producing bacteria, non-animal rennet, OC other suitable coagulating enzymes. It may be white to light cream in colour with a slightly brittle texture and an extra hard rind which may be coated with vegetable oil, food grade waxes O polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Moisture Not more than 36.0 percent (ii) Milk Fat on Dry Basis Not less than 32.0 percent

2 · 1.7:DARRY BASED DESSERTS/ CONFECTIONS 1. Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream(hereafter referred to aS the said product) means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with Or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake Or cookies as a separate layer and/or coating: The said product may be frozen hard or frozen to a soft consistency; the said product shall have pleasant taste and smell free from off flavour and rancidity; the said product may contain food additives permitted in these regulation including Appendix A; the said product shall conform to the microbiological requirements specified in Appendix B; the said product shall conform to the following requirements, namely:

2 · Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection(hereafter referred to as the said product) means the product in a powder form which on addition of prescribed amount of water shall give a product conforming to the requirements ofthe respective products, namely ice cream, medium fat ice-cream, low fat ice-cream as prescribed under regulation 2.1.7 (1) and frozen confection, medium fat frozen confection and low fat frozen confection as prescribed under regulation 2.1.7 (3) of these regulations except the requirement of weight /volume for both the products. The moisture content of the product shall not be more than 4.0 percent: It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B_ 3. Frozen Dessert Frozen Confection(hereafter referred to as the said product) means the product obtained by freezing a pasteurised mix prepared with milk fat and or edible vegetable oils and fat having a melting point of not more than 37.0 degree C in combination and milk protein alone Or in combination or vegetable protein products singly o in combination with the addition of nutritive sweetening agents e.g sugar; dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin;, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products coffee, cocoa, chocolate, condiments, spices,ginger, and nuts The said product may also contain bakery products such as cake or cookies as a separate layer/or coating, it may be frozen hard o frozen to a soft consistency: Itshall have pleasant taste and flavour free from off flavour and rancidityand may contain food additives permitted in Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements: Requirement Frozen Dessert/ Medium Fat Frozen Dessert/ Low Fat Frozen Dessert/ Frozen Confection Frozen Confection Frozen Confection

2 · 1.8: EVAPORATED/ CONDENSED MILK & MILK PRODUCTS 1. Evaporated Milk means the product obtained by partial removal of water from milk of cow and/ orbuffalo by heat or any other process which leads to a product of the same composition and characteristics The fat and protein content ofthe milk may be adjusted by addition and/ or withdrawal ofmilk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour and rancidity: It shall be free from any substance foreign to milk. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

2 · Sweetened Condensed Milk means the product obtained by partial removal of water from milk ofCow and/ or Buffalo with the addition of sugar Or a combination of sucrose with other sugars or by any other process which leads to a product of the same composition and characteristics. The fat and/ or protein content of the milk may be adjusted by addition and or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio ofthe milk being adjusted It shall have pleasant taste and flavour free from off flavour and rancidity It shall be free from any substance foreign to milk: It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements=

3 · Milk Powder means the product obtained by partial removal of water from milk ofCow and or Buffalo. The fat and / Or protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio ofthe milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity It shall also be free from vegetable oil/ fat, mineral oil, thickening agents, added flavour and sweetening agent: It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

2 · 1.9: FOODS FOR INFANTNUTRITION 1. Infant Milk Food means the product prepared by spray drying of the milk of cow o buffalo O mixture thereof: The milk may be modified by the partial removal/substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A D, E, B Group, Vitamin € and other vitamins; and minerals like iron, copper; zinc and iodine. The source of Mineral Salts and Vitamin Compounds may be used from: Calcium (Ca) Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; 2 Phosphorous (P) - Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; 3 Chloride (Cl) Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride; Sodium chloride iodized; Iron (Fe) = Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; 5_ Magnesium (Mg)- Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; 6. Sodium (Na) - Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; 7. Potassium (K) Potassium phosphate dibasic; 8_ Copper (Cu) - Cupric citrate, Cupric sulphate; 9. Iodine ([) - Potassium iodide, Sodium iodide; 10. Zinc (Zn) Zinc sulphate; 11. Manganese (Mn) Manganese chloride, Manganese sulphate; 12 VitaminA Retinyl acetate, Retinyl palmitate, Retinyl propionate; 13. Provitamin A - Beta-carotene; 14 Vitamin D Vitamin D2 - Ergocalciferol, Vitamin D3 Cholecalciferol, Cholecalciferol-cholesterol; 15. Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 16. Thiamine ( Vitamin Bl) Thiamine chloride hydrochloride, Thiamine mononitrate; 17. Riboflavin ( Vitamin B2) Riboflavin, Riboflavin 5'-phosphate sodium; 18 Niacin - Nicotinamide, Nicotinic acid; 19. Vitamin B6 Pyridoxine hydrochloride; 20. Biotin ( Vitamin H) - d-biotin; 21. Folacin Folic acid; 22 Pantothenic acid Calcium pantothenate, Panthenol; 23. Vitamin B 2 - Cyanocobalamin, Hydroxycobalamin;

24 · Vitamin K - Phytylmenaquinone; 25. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 26. Choline Choline bitartrate, Choline chloride; 27. Inositol; 28 Selenium - Sodium selenite. The product shall be free of lumps and shall be uniform in appearance. It shall be free from starch and added antioxidants. It shall also be free from dirt; extraneous matter; preservatives and added colour and flavour and from any material which is harmful to human health: It shall not have rancid taste Or musty odour: It shall not contain food additives. It shall conform to the following requirements, namely: Moisture, per cent by weight (not more than) 45 2 Total milk protein, per cent by weight (not less than) 12.0 3 Milk fat, per cent by weight (not less than) 18.0 4. Total ash, per cent by weight (not more than) 85 5. Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 6. Solubility: Solubility Index maximum 2.0ml Solubility per cent by weight (not less than) 985 7 Vitamin A as retinol) /g: per 100 g. (not less than) 350ug 8 Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) [g per 100g (not less than) 4.5 ug 9. Vitamin C, mg per 100 g. (not less than) 35 ug 10. Thiamine, Lg per 100 g (not less than) 185 ug 11 . Riboflavin, ug per 100 g (not less than) 275 ug 12 Niacin, ug per 100 g. (not less than) 1160 ug 13. Pyridoxine 4g per 100 g. (not less than) 160 ug 14. Folic acid, 4g per 100 g. (not less than) 20 ug 15. Pantothenic acid, mg per 100 g. (not less than) 1.4mg 16 Vitamin B12, ug per 100 g (not less than) 0.7 ug 17 Choline, mg per 100 g. (not less than) 32mg 18 Vitamin K ug per 100 g. (not less than) 18ug 19 Biotin, ug per 100 g. (not less than) 7.0 pg 20 Sodium mg per 100 g. (not less than) 90mg 21 Potassium, mg per 100 g. (not less than) 370mg 22 Chloride, mg per 100 g. (not less than) 250mg 23 Calcium, mg per 100 g: (not less than) 230mg 24 Phosphorous, mg per 100 g. (not less than) 15mg 25 Magnesium, mg per 100 g. (not less than) 22 mg 26 Iron, mg per 100 g. (not less than) 5.0mg 27 Iodine, ug per 100 g. (not less than) 20 ug 28 Copper; ug per 100 g. (not less than) 280 ug 29 Zinc, mg per 100 g. (not less than) and 2S 5mg not more than 5.0mg 30 Manganese, ug per 100g. (not less than) 20ug 31 Selenium, ug per 100 g. (not less than) 14ug

34 · Yeast and mould count absent in 35 Salmonella and Shigella absent in 36 E. coli absent in 37 Staphylococcus aureas absent in It shall be packed in hermetically sealed, clean and sound containers O in flexible pack made from film O combination or any of the substrate made of Board paper; polyethylene, polyester metallised film or in such a way to protect from deterioration It may be packed in nitrogen or a mixture of nitrogen and carbon dioxide 2. Infant formula means the product prepared by spray drying ofthe milk of cow or buffalo or mixture thereof: The milk may be modified by partial removal/substitution ofmilk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine and others. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight ofmilk fat and a minimum of linoleate content of 1.398 g per 100 g. ofthe product The products shall also contain a minimum of 0.70 I.U. of vitamin E per 100 kcal. It may contain in addition to the vitamins and minerals listed, other nutrients may be added when required in order to provide nutrients ordinarily found in human milk such as, 1. Carotenes Not less than 0.25 mg/L 2 Fluorine Not less than 0.107 mg/L 3_ Amino acids Not less than 9 mg/L (only L forms famino acids should be used) 4. Non-protein nitrogen Not less than 173 mg/L 5. Nucleotides Not less than 11.7 mg/L 6. Carnitine Not less than 11.27 pg/L 7. Lactalbumin Not less than 1.4 g/L 8 Lactoferrin Not less than 0.27 g/L 9. Lysozyme Not less than 0.8 g/L 10. Fucose Not less than 1.3 g/L 11. Glucosamine Not less than 0.7 g/L 12 Inositol Not less than 0.39 g/L 13 Citric acid Not less than 0.35 g/L 14 Cholesterol Not less than 88 mg/L 15. Lipid Phosphorus Not less than mg/L 16. Prostaglandins Not less than PGE 150 mg/L Not less than PGF 400 mg/L When any of these nutrients is added, the amount of these added nutrients shall be declared on the label, which should be not less than mentioned. It may contain medium chain triglycerides, taurine, molybdenum and chromium The source of Mineral Salts and Vitamin Compounds may be used from: Calcium (Ca) - Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; Phosphorous (P) Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic;

10 · 0

16 · 0

18 · 0

12 · 0 1.398g 85

0 · 1

2 · 0ml

30 ·

1 · Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2. ProvitaminA Beta-carotene; 3. Vitamin D - Vitamin Dz ~Ergocalciferol, Vitamin Dz ~Cholecalciferol, Cholecalciferol-cholesterol; 4. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5. Thiamine (Vitamin B] ) - Thiamine chloride hydrochloride, Thiamine mononitrate; 6. Riboflavin (Vitamin Bz) ~Riboflavin, Riboflavin 5' ~phosphate sodium; 7. Niacin - Nicotinamide, Nicotinic acid; 8. Vitamin B6 Pyridoxine hydrochloride; 9.Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid Calcium pantothenate, Panthenol; 12. Vitamin B12 ` Cyanocobalamin, Hydroxycobalamin; 13. Vitamin K - Phytylmenaquinone; 14. Vitamin € - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline- Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium- Sodium selenite: It shall be in the form of powder; small granules or flakes, free from lumps and shall be uniform in appearance: It shall be free from dirt and extraneous matter and free from preservatives and added colour and flavour: It shall be free from any material, which is harmful to human health: It may contain the following additives,

1 · 5 gms 1.5 gms

5 · 0

15 · 0

55 · 0

5 · 0

0 · 1

1 · 0

350 · ug 5 ug 25mg 0.5mg 0.3mg 3.0mg 20 ug 5.0mg 2 Smg 5.0mg 17. Bacterial count; per g. (not more than) 10,000 18 Coliform count absent in 0.1 gram 19. Yeast and mould count absent in 0.1 gram 20. Salmonella and Shigella absent in 25 gram 21. E. coli absent in 0.1 gram 22 Staphylococcus aureas absent in 0.1 gram It shall be packed in hermetically sealed, clean and sound containers Or in flexible pack made from film Or combination Or any ofthe substrate made of Board paper; polyethylene, polyester metallised film O in such a way to protect from deterioration

4 · Processed cereal based complementary food commonly called as weaning food or supplementary food means foods based on cereal and/or legumes (pulses) , soyabean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water; milk Or other suitable medium. Processed cereal based complementary food are intended to supplement the diet of infants after the age ofsix months and up to the age of two years. Processed cereal based complementary food are obtained from variety of cereals, pulses, soyabean, millets nuts and edible oil seeds after processing: It shall contain milled cereal and legumes combined not less than 75 percent Where the product is intended to be mixed with water before consumption, the minimum content of protein shall not be less than 15% 0n a dry weight basis and the PER shall not be less than 70% ofthat of casein: The sodium content of the products shall not exceed 100 mg/100_ gram of the ready-to-eat product. Hydrogenated fats containing trans-fatty acids shall not be added to the products It may also contain following ingredients: protein concentrates, essential amino acids (only natural L forms of amino acids shall be used), iodized salt; milk and milk products; eggs; edible vegetable oils and fats; fruits and vegetables; various carbohydrates such as sucrose, dextrose, dextrin, maltose dextrin; lactose; honey, corn syrup; malt; potatoes. The source of Vitamin Compounds and Mineral Salts may be used from Calcium (Ca) - Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate; 2 Phosphorous (P) Calcium phosphate tribasic, Phosphoric acid; 3 Chloride (Cl) - Sodium chloride, Hydrochloric acid; Iron (Fe) - Hydrogen reduced iron, Electrolytic iron; 5 Sodium (Na) Sodium chloride; 6. Zinc (Zn) - Zinc acetate, Zinc chloride, Zinc oxide, Zinc sulphate; Vitamins 1. VitaminA Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2 Provitamin A - Beta-carotene; 3_ Vitamin D - Vitamin Dz - Ergocalciferol, Vitamin D3 - Cholecalciferol, Cholecalciferol-cholesterol; Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha - tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5 Thiamine ( Vitamin B]) Thiamine chloride hydrochloride, Thiamine mononitrate; 6 Riboflavin ( Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; 7. Niacin - Nicotinamide, Nicotinic acid; 8 Vitamin 86 Pyridoxine hydrochloride; 9_ Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid Calcium pantothenate, Panthenol; 12. Vitamin B12 Cyanocobalamin, Hydroxycobalamin; 13. Vitamin K - Phytylmenaquinone; 14 Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium- Sodium selenite. It shall be in the form ofpowder; small granules or flakes, free from lumps and shall be uniform in appearance_ All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality. It shall be free from preservatives, added colour and flavour: It may contain the following food additives:

1 · 5 gram 1.5 gram

1 · 5 gm 2.5 gm

19 · Salmonella and Shigella absent in 25 gram 20. E. coli absent in 0.1 gram 21. Staphylococcus aureas absent in 0.1 gram It shall be packed in hermetically sealed clean and sound containers O in flexible pack made from film O combination ofany or the substrate made ofboard paper; polyethylene, polyester; metalised film or aluminum foil in such a way to protect from deterioration. 5.Follow-Up Formula-Complementary Food" means the product prepared by spray drying ofthe milk ofcow or buffalos or mixture thereof: It may contain vegetable protein. Follow-up formula based on milk shall be prepared from ingredients mentioned below except that a minimum of 3 gram per 100 available Calories (or 0.7 gram per 100 kilojoules) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which represents a minimum of90% of the total protein: Follow-up formula for use as a liquid part of the complementary diet for infants after the age of six months and up to the age of two years when prepared in accordance with the instructions for use, 100 ml of the ready-for- consumption product shall provide not less than 60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ) Follow-up formula shall contain the following nutrients indicated below, Protein Not less than 3.0 gram per 100 available calories (or0.7 gram per 100 available kilojoules). Not more than 5.5 g per 100 available calories (or 1.3 g per 100 available kilojoules). (Protein shall be of nutritional quality equivalent to that of casein Or greater quantity of other protein in inverse proportion to its nutritional quality The quality of the protein shall not be less than 85% of that of casein). Essential amino acids may be added to follow-up formula to improve its nutritional value. Only L forms of amino acids shall be used. (2) Fat Not less than 4 g per 100 Calories (0.93 gram per 100 available kilojoules) Not more than 6 gram per 100 calories (1.4 gram per 100 available kilojoules) Linoleic acid (in the form of glyceride) Not less than 310 mg (per 100 Calories or 74.09 mg per 100 available Kj) The products shall contain nutritionally available carbohydrates suitable for the feeding of the older infant and young child in such quantities as to adjust the product to the energy density in accordance with the requirements given above It may also contain other nutrients when required to ensure that the product is suitable to form part of mixed feeding scheme intended for use after six months ofage. When any of these nutrients is added, the food shall contain not less than Recommended Dietary Allowances (RDA) amounts of these nutrients The source of Mineral Salts and Vitamin Compounds may be used from Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; 2 Phosphorous (P)- Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; 3 Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized; Iron (Fe)- Ferrous citrate Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; 5. Magnesium (Mg)- Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; 6 Sodium (Na) - Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; 7 Potassium (K)- Potassium phosphate dibasic; 8 Copper (Cu)- Cupric citrate, Cupric sulphate; 9_ Iodine (I)-Potassium iodide, Sodium iodide;

10 · Zinc (Zn)- Zinc sulphate; 11. Source of Manganese (Mn)- Manganese chloride, Manganese sulphate.

3 · mg singly or in combination 5 mg singly or in combination.

2 · 0ml 98.5 350pg

7 · .

4 · 5ug 36mg 180 pg 270 ug 1125ug 202.50 ug 20.0 ug 1.35mg 0.675uug 32 mg 18ug 6.75ug 3.15IU 90 mg 360mg 247.50mg 405 mg 270mg 27 mg Smg 22 S0ug 280ug 2.5mg 5. 0mg Z0pg 14ug 10,000 0.lgram 0.lgram 25 gram 0.lgram 0.lgram

10 ·

11 · 12 13.

14 · 15. 16. 17.

18 · 19. 20. 21. 22 23. 24. 25. 26. 27. 28. 29. 30.

31 · 32 33. 34. 35. 36. 37. 38.

2 · 1.10: BUTTER, GHEE & MILK FATS 1. Butter means the fatty product derived exclusively from milk ofCow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil The product may be with O without added common salt and starter cultures of harmless lactic acid and or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ O other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oiland fat, mineral oil and added flavour: It shall have pleasant taste and flavour free from off flavour and rancidity: It may contain food additives permitted in these Regulations including Appendix A It shall conform to the microbiological requirements prescribed in Appendix B. Provided that where butter is sold or offered for sale without any indication as t0 whether it is table Or desi butter; the standards of table butter shall apply: It shall conform to the following requirements:

76 · 0 percent mlm

2 · Ghee means the pure clarified fat derived solely from milk O curd or from desi (cooking) butter or from cream to which no colouring matter Or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table:

40 · 0 t0 43.0

24 · 24 26 26 28 28 26 88 26 24

41 · 0t0 44.0

40 · 0 t0 43.0

40 · 0 t0 43.0

0 · 5

40 · 0 t0 43.0

40 · 0 t0 43.0

40 · 0 to 44.0

0 · 5

40 · 0 t0 43.0

40 · 0 t0 43.0

10 · 11.

40 · 0 t0 43.0

40 · 0 t0 43.5

0 · 5

40 · 0 t0 43.5

0 · 5

41 · 5t045.0

13 ·

40 · 0 to 43.0

0 · 5

40 · 0 t0 43.0

26 · 26 26 28

0 · 5

40 · 0 to 43.0 40.0 t0 43.0

0 · 5

40 · 0 t0 43.0

17 ·

24 · 26 26 26

0 · 5

0 · 5

0 · 5

41 · 5t045.0

0 · 5

21 ·

40 · 0 t0 43.0

0 · 5

41 · 5t045.0 40.0 t0 43.0

21 · 26 26 26 26 26 26 28

0 · 5

0 · 5

40 · 0 t0 43.0

40 · 0 t0 43.0 40.0 t0 43.0

0 · 5

40 · 0 t0 43.0

40 · 0 to 44.0

0 · 5

40 · 0 t0 43.0

40 · 0 t0 43.0

41 · 5t045.0 41.0 to 44.0

21 · 24 26 26 26

0 · 5

40 · 0 to 43.0

0 · 5

40 · 0 to 43.0 40.0 t0 43.0

0 · 5

40 · 0 t0 43.0

0 · 5

41 · 5t045.0

21 · 28

40 · 0 t0 43.0

0 · 5

3 · Milkfat Butter oil and Anhydrous Milk fat Anhydrous Butter oil means the fatty products derived exclusively from milk and/ o products obtained from milk by means ofprocess which result in almost total removal of water and milk solids not fat: It shall have pleasant taste and flavour free from off odour and rancidity: It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

2 · 1.11: CHAKKAAND SHRIKHAND 1. Chakka-means a white to pale_ yellow semi-solid product ofgood texture and uniform consistency obtained by draining offthe whey from the Yoghurt obtained by the lactic fermentation of cow's milk; buffalo's milk; skimmed milk and recombined or standardised milk which has been subjected to minimum heat treatment equivalent to that of pasteurisation. It shall have pleasant Yoghurt/Dahi like flavour: It shall not contain any ingredient foreign to milk. It shall be free from mouldness and free from signs of fat O water seepage or both. It shall be smooth and it shall not appear dry: It shall not contain extraneous colour and flavours It shall conform to the following requirements, namely

1 · Total solids, per cent by weight 2 Milk fat (on dry basis) per cent by weight 3. Milk protein on dry basis) per cent by weight (for Fruit Shrikhand- Not less than: .6.0) 4 Titrable acidity as lactic acid) percent by weight 5. Sugar (sucrose)( on dry basis) per cent by weight 6. Total Ash on dry basis) percent by weight

0 · 9

2 · 1.12: FERMENTED MILK PRODUCTS

1 · Yoghurt means a coagulated product obtained from pasteurised or boiledmilk or concentrated milk, pasteurised skimmed milk and /or pasteurised cream Or a mixture oftwo Or more of these products by lactic acid fermentation through the action of Lactobacillus bulgaricus and Steptococcus thermophilus. It may also contain cultures of Bifidobacterium bifidus and Lactobacillus acidophilus and other cultures ofsuitable lactic acid producing harmless bacteria and ifadded a declaration to this effect shall be made on the label. The microorganisms in the final product must be viable and abundant: It may contain milk powder; skimmed milk powder; unfermented buttermilk, concentrated whey, whey powder; whey protein, whey 'protein concentrate, water soluble milk proteins, edible casein, and caseinates manufactured from pasteurised products. It may also contain sugar; corn syrup Or glucose syrup in sweetened, flavoured and fruit yoghurt o fruits in fruits yoghurt: It shall have smooth surface and thick consistency without separation of whey: It shall be free from vegetable oil/ fat, animal body fat, mineral oil and any other substance foreign to milk The product may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements

2 · 1.14:EDIBLECASEIN PRODUCTS 1. Edible Casein Products mean the products obtained by separating, washing and drying the coagulum of skimmedmilk 2. Edible acid casein means the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk 3_ Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet o by other coagulating enzymes 4. Edible caseinate means the dry product obtained by reaction of edible casein Or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried) The products shall be white to pale cream or have greenish tinge; free from lumps and any unpleasant foreign flavour; it may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:

2 · 2:

2 · 2.1OILS: 1. Coconut oil (naryal ka tel_ means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water; added colouring or flavouring substances, Or mineral oil. It shall conform to the following standards:

34 · 0t035.5

1 · 4620-1.4640 188to 196

85 · to 99.

51 · 0-55.6

51 · 0-55.6

51 · 6-55.9

1 · 4600-1.4630

1 · 4600-1.4630 184-196

1 · 4604-1.4632

9 · _ Poppy - seed oil means the oil expressed from poppy seeds (papaver somniferum). It shall be clear; free from rancidity, suspended or other foreign matter separated water; added colouring or flavouring substances O mineral oil: It shall conform to the following standards: Butyro-refractometer reading at 400C 60.0 to 64.0

61 · 7-66.4

1 · 460-1.464

1 · 467-1.470

58 · 0t0 61.0

60 · 5to 65.4

1 · 4649-1.4710

2 · The refined vegetable oil shall comply with the following requirements: The oils shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matter; separated water; added colouring and flavouring substances and mineral oil 3. However; it may contain food additives permitted in these Regulations and Appendices 17.Almond oil means the oil expressed from he seeds of prunus amygdalus Batach, var; dulcis koehne (sweet almond) or of Prunus amygdalus Batach, var Amara Focke (bitter almond) without the application ofheat It shall be clear from rancidity, suspended or other foreign matter; separated water; added colouring or flavouring substances or mineral oil. It shall conform to the following standards: Butyro-refractometer reading at 40 %€ 54t0 57

55 · 6-61.7

1 · 4550 - 1.4610 54-62 195-205 Not more than 18PC Not more than 1.2 per cent Not more than 6.0

1 · 467-1.471at258C

1 · 461-1.468 at 40PC

24 · Blended edible vegetable oil means an admixture ofany two edible vegetable oils where the proportion by weight ofany edible vegetable oil used in the admixture is not less than 20 per cent: The individual oils in the blend shall conform to the respective standards prescribed by these regulations The blend shall be clear; free from rancidity, suspended or insoluble matter or any other foreign matter;, separated water; added colouring matter, flavouring substances, mineral oil, or any other animal and non-edible oils, or fats, argemone oils, hydrocyanic acid, castor oil and tricresyl phosphate It shall also conform to the following standards, namely: a) Moisture and volatile matter not more than 0.2 per cent by weight; b) Acid value: Nature of oil Acid Value Both raw edible vegetable oils in the blend Not more than 6.0 One raw edible vegetable oil (s, and one refined vegetable oil (s) in the blend Not more than 5.0 Both refined edible vegetable oils in the blend Not more than 0.5 Unsaponifiable matter; percent by weight (i) Blended with chemically refined rice bran oil Not more than 3.0 percent by weight (ii) Blended with other edible vegetable oil Not more than 1.50 percent by weight Flash point (Pensky Martin closed method) Not less then 2508C Test for Argemone oil shall be negative However; it may contain food additives permitted in these Regulations and Appendices Further; if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied forhuman consumption only after refining and shall conform t0 the standards laid down under 'regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm_ 2.2.2 Interesterified vegetable fat: means an edible fatty material that has been so treated as to bring about a rearrangement of fatty acid positions within the glyceride entities and hence a change in the physical properties like melting point; viscosity, specific gravity and the like with very little change in the constitution of the fatty acids themselves by process of interesterification of the essentially neutral edible oil or fat, singly o in mixtures generally through the use of alkaline catalysts exemplified by sodium Or potassium metals, or their ethoxides O hydroxides in the form either of anhydrous powders O in anhydrous glycerol medium followed by such post- process steps as washing; bleaching and deodourisation, the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products The interesterified fat shall be clear; free from soap, flavouring substances, rancidity, suspended or other foreign matter; separated water and mineral oil. It shall conform to the following standards, namely: It shall not contain any harmful colouring, flavouring Or any other matter deleterious to health; (ii) No colour shall be added to interesterified fat unless so authorised by Government, but in no event any colour resembling the colour of ghee shall be added; (iii) If any flavour is used, it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4.0 ppm may be added to interesterified fat exclusively meant for consumption by the Armed Forces; (iv) It shall not have moisture exceeding 0.25 per cent; The melting point as determined by capillary slip method shall be from 31*C to 41*C,both inclusive; (vi) The Butyro-refractometer reading at 40*C, shallnot be less than 48 or Refractive Index at 40C shall not be less than 1.4580; (vii) It shall not have unsaponifiable matter exceeding 2.0 per cent; (viii) It shall not have free fatty acids (calculated as Oleic acid) exceeding 0.25 per cent;

2 · 2.3 PARTIALLYHYDROGENATED SOYABEAN OIL 1. Partially hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild Or "Brush hydrogenation of degummed, deacidified, decolourised and winterised soyabean oil. The oil shall be degummed by water with or without a food grade additive, deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent; decolourised with bleaching earth and/or carbon, partially hydrogenerated using nickel catalyst; winterised with or without the use of a food grade solvent; filtered in a suitable filter press and deodourised with steam_ The product shall be clear; free from rancidity suspended 0 other foreign matter; separated water; added colouring or flavouring substances, castor oil, mineral oil, and other vegetable and animal fats. It may contain food additives permitted in these Regulations and Appendices It shall conform to the following standards: Moisture Not more than 0.1 percent by weight Refractive Index at 40PC 1.4630 - 1.4690

2 · Partially hydrogenated soyabean oil means deodourised product obtained by light (mild or "brush") hydrogenation of degummed, deacidified, decolorised soyabean oil. The oil shall be degummed by water with Or without a food grade additive, deacidified by either neutralisation with alkali or steam distillation (physical refining) O1 miscella refining using permitted food grade solvent, decolourised with bleaching earth andor carbon and partially hydrogenated using nickel catalyst: The product shall = again be deacidified, bleached and deodourised with steam. The product shall be clear liquid at 35 degree C. It shall be clear on melting, free from rancidity, suspended Or other foreign matter; separated water; added colouring O flavouring substances, castor oil, mineral oil O other vegetable and animal Oils & fats It may contain food additives permitted in these Regulations and Appendices It shall conform to the following standards: Moisture Not more than 0.1 percent by weight Refractive Index at 40 %C 1.4630 - 1.4670

2 · 2.4EDIBLEFATS: 1. Beef fat or suet means fat obtained from a beef carcass. it shall have a saponification value varying from 193 to 200 and an iodine value from 35 to 46 it may contain food additives permitted in these regulations and appendices 2. Mutton fat means fat obtained from the carcass of sheep. it shall have a saponification value varying from 192t0 195 and an iodine value from 35 to 46. it may contain food additives permitted in these regulations and appendices 3. Goat fat means the rendered fat from goat it shall have a saponification value varying from 193 to 196 and iodine value from 36 to 45_ It may contain food additives permitted in these Regulations and Appendices 4. Lard means the rendered fat from hogs and shall not contain more than one per cent of substances other than fatty acids and fat. it shall have a saponification value varying from 192 to 198 and iodine value from 52 to 65. it may contain food additives permitted in these regulations and appendices 5.Cocoa butter means the fat obtained by expression from the nibs of the beans of Theobroma cocoa L. It shall be free from other oils and fats, mineral oil and added colours It shall conform to the following standards:

1 · 4500 - 1.4600 31-45 180 - 195

8 · Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by process of expression or by a process of solvent extraction from cake or kernel:. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment suspended or other foreign matter, separated water; added colouring and flavouring matters and mineral oil. However; it may contain food additives permitted in these Regulations and Appendices. It shall also conform to the following standards, namely Butyro-refractometer reading at 409C, 43.7-51.6 or Refractive Index at 400C 1.4550 to 1.4604 Saponification value 185-198 Unsaponifiable matters Not more than 1.5 per cent by weight Iodine value (wijs) 32-57 Acid value Not more than 0.5 Flash Point Pensky-Martens (closed) method Not more than 250'C Test for argemone oil shall be negative. 9.Dhupa Fat means the fat obtained from clean and sound seed kernels of ) Dhupa, = also known as Indian Copal Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel: It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment, suspended or other foreign matter, separated water, added colouring and flavouring matter and mineral oil. However; it may contain food additives permitted in these Regulations and Appendices It shall also conform to the following standards, namely Butyro-refractometer reading at 40PC, 47.5-49.5 or Refractive Index at 400C 1.4576 to 1.4590 Saponification value 187-192 Unsaponifiable matters Not more than 1.5 per cent by weight: Iodine value (wijs) 36-43 Acid value Not more than 0.5 Flash Point Not less than 2500C Penske-Martens (closed) method Test for argemone oil shall be negative. 10. Phulwara Fat means the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baelni, Madhuca Butyracea or Bassia Butyracea] by process of expression Or by a process ofsolvent extraction from cake or Kernel It shall be refined. The fat shall be clear on melting and shall be free from rancidity, adulterants sediments, suspended on other foreign matters, separated water; added colouring and flavouring substances and mineral oil. However; it may contain food additives permitted in these Regulations and Appendices. It shall also conform to the following Standards, namely Butyro-refractometer reading at 40PC, 48.6-51.0 or Refractive Index at 400C 1.4584t0 1.4600 Saponification value 192.5-199.4 Unsaponifiable matters Not more than 1.5 per cent by weight Iodine value (wijs) 43.8-47.4 Acid value Not more than 0.5 Flash Point Penske-Martens (closed) method Not less than 2508C Test for argemone oil shall be negative.

2 · 2.5 MARGARINEAND FAT SPREADS: 1. Table margarine means an emulsion of edible oils and fats with water: It shall be free from rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent, skimmed milk powder not exceeding 2 per cent; it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following specifications, namely: Fat Not less than 80 per cent mass/mass Moisture Not less than 12 per cent and not more than 16 per cent mass/ mass VitaminA Not less than 30 L.U. per gram of the product at the time of sale_ Melting point of extracted fat 318Cto 370C (Capillary Slip Method) Unsaponifiable matter of extracted fat Not more than 1.5 per cent by weight extracted fat. Free fatty acids (as oleic acid) of extracted fat Not more than 0.25 per cent by weight OR Acid Value Not more than 0.5 It shall contain not less than 5.0 percent of its weight of Til oil but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion 0f20.80 the red colour produced by the Baudouin test shall not be lighter than 2.5 red units in cm cell on a lovibond scale_ Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm and not more than 150 ppm. Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing not more than s00gms.

2 · 2.6HYDROGENATED VEGETABLE OILS 1 . Vanaspati means any refined edible vegetable oil or oils, subjected to process of hydrogenation in any form. It shall be prepared by hydrogenation from groundnut oil, cottonseed oil and sesame oil Or mixtures thereof o any other harmless vegetable oils allowed by the government for the purpose. Refined sal seed fat, ifused, shall not

2 · 3.1: Thermally Processed Fruits Thermally Processed Fruits (Canned/Bottled/Flexible packaged/Aseptically packed) means the products obtained from sound, matured, dehydrated, fresh or frozen, peeled or un-peeled, previously packed, whole, halves O cut pieces of fruits packed with any suitable packing medium and processed by heat, in an appropriate manner; before or after being sealed in container; So as to prevent spoilage. It may contain water; fruit juice, dry o liquid nutritive sweeteners, spices and condiments and any other ingredients suitable to the product The packing medium alongwith its strength shall be declared on the label. 2 The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. Drained weight of fruits shall be not less than the weight given below:- Liquid pack Not less than 50.0 percent of net weight of the contents Solid Pack Not less than 70.0 percent of net weight of the contents 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 209C which the sealed container is capable ofholding when completely filled.

2 · 3.2: Thermally Processed Fruit Cocktail _ Tropical Fruit Cocktail 1. Thermally Processed Fruit Cocktail Tropical Fruit Cocktail Canned, Bottled, Flexible Pack And Or Aseptically Packed) means the product prepared from a mixture of fruits which shall be declared on the label. Such fruits may be fresh, frozen, dehydrated or previously processed The fruit mixture may be packed with any suitable packing medium and processed by heat in an appropriate manner before Or after being sealed in a container $0 as to prevent spoilage. The packing medium alongwith its strength when packed shall be declared 0n the label. 2. The name of the fruits used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each fruit used in the product The drained weight of fruits shall be not less than the weight given below:

2 · 3.3: Thermally Processed Vegetables 1. Thermally Processed Vegetables (Canned, Bottled/Flexible pack / Aseptically Packed) means the product obtained from fresh, dehydrated or frozen vegetables either singly O in combination with other vegetables, peeled or un-peeled, with or without the addition of water; common salt and nutritive sweeteners, spices and condiments Or any other ingredients suitable to the product, packed with any suitable packing medium appropriate to the product processed by heat, in an appropriate manner; before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith its strength shall be declared on the label: The product may be prepared in any suitable style appropriate to the product: The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product Drained weight of vegetables shall be not less than the weight given below: Liquid Pack a) Mushroom 50.0 percent of net weight of contents Green beans, carrots, peas, sweet corn/ baby corn 50.0 percent of net weight of contents Mushroon Packed in sauce 25.0 percent of net weight of contents Other Vegetables 50.0 percent of net weight of contents ii) Solid Pack 70.0 percent of net weight of contents 2. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers. The water capacity ofthe container is the volume of distilled water at 209C which the sealed container is capable of holding when completely filled

2 · 3.4: Thermally Processed Curried Vegetables / Ready to Eat Vegetables 1 _ Thermally Processed Curried Vegetables / Ready to Eat Vegetables means the product prepared from fresh, dehydrated or frozen or previously processed vegetables, legumes, cereals or pulses, whether whole O cut into pieces: The vegetable(s), either singly or in combination, may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments edible vegetable oils and fats, milk fat and any other ingredients suitable to the product and processed by heat, in an appropriate manner; before or after being- in container; so as to prevent spoilage. 2. The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.5: Thermally Processed Vegetable soups 1. Thermally Processed Vegetable Soups (Canned, Bottled, flexible pack And/ Or Aseptically Packed) means unfermented but fermentable product, intended for direct consumption, prepared from juicel pulp/puree of sound, mature vegetables, fresh, dehydrated, frozen Or previously processed, singly or in combination, by blending with salt; nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, cooked to suitable consistency and processed by heat in an appropriate manner; before or after being sealed in a container; so as to prevent spoilage. It may be clear; turbid or cloudy:

2 · The product shall have total soluble solids (m/m) not less than 5.0 percent except for tomato soup where it shall be not less than 7.0 percent (w/ w): 3. The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.6: Thermally Processed Fruits Juices 1. Thermally Processed Fruits Juices (Canned, Bottled, FlexibleAnd/Or Aseptically Packed) means unfermented but fermentable product, pulpy, turbid or clear; intended for direct consumption obtained by a mechanical process from sound, ripe fruit or the flesh thereof and processed by heat, in an appropriate manner; before Or after being sealed in a container; so as to prevent spoilage. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice. It may contain salt: One or more of the nutritive sweeteners may be added in amounts not exceeding 50 g/kg but not exceeding 2OOg/kg in very acidic fruits except in case of Apple Juice, Orange Juice (reconstituted from concentrate), Grape Juice, Pineapple Juice (reconstituted from concentrate)_ The product is not required to be called sweetened juice till the added nutritive sweeteners are not in excess of 1Sg/kg: 2. The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. The product shall meet the following requirements: FRUIT JUICES

3 · 5 (as malic acid)

10 · 10

35 · 35

4 · 0(minimum) 5.O(minimum)

15 · 15

10 · 10 11 15

3 · 5 35

35 · 3SP

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.7 Thermally Processed Vegetable Juices 1_ Thermally Processed Vegetable Juices (Canned, Bottled, Flexible Pack And/Or Aseptically Packed) means the unfermented but fermentable product o may be lactic acid fermented product intended for direct consumption obtained from the edible part of one OT more vegetables, including roots, and tubers (e-g: carrots, garlic) stems and shoots (e.g Asparagus) , leaves and flowers (e.g spinach and cauliflower) and legumes (e.g peas) singly O in combination, may be clear; turbid or pulpy, may have been concentrated & reconstituted with water suitable for the purpose of maintaining the essential composition & quality factors of the juice and processed by heat, in an appropriate manner; before Or after being sealed in container, so as to prevent spoilage. It may contain salt, nutritive sweeteners, spices and condiments, vinegar; whey or lactoserum having undergone lactic acid fermentation not more than 100 gm/kg and any other ingredients suitable to the product: 2. The product shall have total soluble solids free of added salts not less than 5.0 percent (wlw) 3 . The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.8 Thermally Processed Tomato Juice:

2 · 3.9 Thermally Processed Fruit Nectars: 1. Thermally Processed Fruit Nectars (Canned, Bottled, Flexible Pack And / Or Aseptically Packed) means an unfermented but fermentable pulpy or non-pulpy, turbid or clear product intended for direct consumption made from fruit singly or in combination, obtained by blending the fruit juice / pulp/fruit juice concentrate and/ or edible part of sound, ripe fruit(s), concentrated or unconcentrated with water; nutritive sweeteners and any other ingredient appropriate to the product and processed by heat, in an appropriate manner; before O after being sealed in container; s0 as to prevent spoilage. 2. Lemon and Lime juice may be added as an acidifying agent in quantities which wouldnot impair characteristic fruit flavour of the fruit used. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

2 · 3.10: Thermally Processed Fruit Beverages Fruit Drink/ Ready to Serve Fruit Beverages 1 _ Thermally Processed Fruit Beverages Fruit Drink/ Ready to Serve Fruit Beverages (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means an unfermented but fermentable product which is prepared from juice or Pulp/Puree or concentrated juice or pulp of sound mature fruit The substances that may be added to fruit juice or pulp are water; peel oil, fruit essences and flavours, salt, sugar; invert sugar; liquid glucose, milk and other ingredients appropriate to the product and processed by heat, in an appropriate manner; before or after being sealed in a container; So as to prevent spoilage. 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. The product shall meet the following requirements: Total Soluble solid (m/m) Not less than 10.0 percent Fruitjuice content (m/m) Lime/Lemon ready to serve beverage Not less than 5.0 percent All other beverageldrink Not less than 10.0 percent 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 209C which the sealed container is capable ofholding when completely filled.

2 · 3.11: Thermally Processed Mango Pulp _ Puree and Sweetened Mango Pulp_ Puree 1_ Thermally Processed Mango Pulp Puree and Sweetened Mango Pulp Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe mangoes (Mangifera indica B L.); by sieving the prepared fruits, where as, the puree is obtained by finely dividing the pulp by a finisher O other mechanical means and processed by heat in an appropriate manner; before Or after being sealed in a container; s0 as to prevent spoilage. 2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/ kg: However; the product shall be described as sweetened Mango pulpl puree if the amount ofnutritive sweeteners is in excess of 15 gm kg:

3 · The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: - Total Soluble Solids (m/m) Sweetened Not less than 15.0 percent b Unsweetened (Natural Mango Pulp) Not less than 12.0 percent Acidity as Citric Acid Not less than 0.3 percent (For sweetened canned mango pulp) 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers The water capacity of the container is the volume of distilled water at 20*€ which the sealed container is capable of 'holding when completely filled 2.3.12 Thermally Processed Fruit Pulp Puree And Sweetened Fruit Pulp Puree other than Mango 1_ Thermally Processed Fruit Pulp Puree And Sweetened Fruit Pulp Puree other than Mango (Canned, Bottled, Flexible Pack And Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion ofsound, ripe fruit ofany suitable kind & variety by sieving the prepared fruits, where as, the puree is obtained by finely dividing the pulp by a finisher O other mechanical means and processed by heat in an appropriate manner; before Or after being sealed in container; so as to prevent spoilage. 2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/Kg: However; the product shall be described as sweetened pulplpuree if the amount of nutritive sweeteners is in excess of 15 gm. /kg 3. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:- Total Soluble Solids (m/m) exclusive ofadded sugar Not less than 6.0 percent Acidity as Citric Acid Not less than 0.3 percent The container shall be filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container; when packed in the rigid containers The water capacity of the container is the volume of distilled water at 209C which the sealed container is capable ofholding when completely filled.

2 · 3.13 Thermally Processed Concentrated Fruit Vegetable Juice Pulp/ Puree 1. Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means the unfermented product which is capable of fermentation, obtained from the juice or pulp or puree of sound,ripe fruit(s) vegetable(s), from which waterhas been removed to the extent that the product has a total soluble content of not less than double the content of the original juicel pulpl puree prescribed vide in regulation 2.3.6 and 2.3.7. Natural volatile components may be restored to the concentrates where these have been removed. It may be pulpy, turbid o clear and preserved by heat, in an appropriate manner; before O after being sealed in a container; So as to prevent spoilage 2. The container shall be well filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container; when packed in the rigid containers_ The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.14 Thermally Processed Tomato Puree And Paste 1_ Thermally Processed Tomato Puree And Paste (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented product which is capable of fermentation, obtained by concentrating the juice of sound ripe tomatoes to the desired concentration: It may contain salt and other ingredients suitable to the products 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container, when packed in the rigid containers_ The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.15 Soup Powders: Soup Powders means the products obtained by mechanical dehydration of fresh vegetables/ fruits juicel pulphpuree of sound, vegetables _ fruits and 01 earlier concentrated, dehydrated, frozen O processed fruits & vegetables, singly or in combination by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, as appropriate to the product and packed suitably to prevent spoilage. 2. The product - may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements Moisture (m/m) Not more than 5.0 percent Total soluble solids (m/m) (on dilution on ready to serve basis) Not less than 5.0 percent

2 · 3.16 Fruit/ Vegetable Juice Pulpl/ Puree With Preservatives For Industrial Use only: Fruit/ Vegetable Juice Pulp/ Puree With Preservatives For Industrial Use only means an unfermented but fermentable product, pulpy, turbid or clear; obtained by a mechanical process from sound ripe fruits/ vegetables 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B_ 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container; when packed in the rigid containers. The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.17 Concentrated Fruit Vegetable Juice /Pulp_ Puree With Preservatives For Industrial Use Only: 1. Concentrated Fruit Vegetable Juice /Pulp Puree With Preservatives For Industrial Use Only means an unfermented product, which is capable of fermentation , obtained from the juice or pulp or puree of fruit(s) / vegetable (s), from which the water has been removed to the extent that the product has a soluble solids content of not less than double the content of the original juice, pulp, puree prescribed under Regulation 2.3.6 and Regulation 2.3.7. It may be pulpy, turbid or clear: 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 3_ The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.18 Tamarind Pulp/Puree and Concentrate: 1. Tamarind Pulp/Puree And Concentrate means the unfermented product which is capable of fermentation obtained from fresh or dried tamarind, by boiling with water and sieving it,and preserved either by thermal processing or by using permitted preservatives. 2 The Tamarind Concentrate is the product obtained from tamarind pulpl puree from which water has been removed by evaporation to achieve appropriate concentration. 3. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

9 · 0

0 · 8

4 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers The water capacity of the container is the volume of distilled water at 209C which the sealed container is capable of holding when completely filled.

2 · 3.19 Fruit Bar/ Toffee:

2 · 3.20 Fruit/ Vegetable, Cereal Flakes: 1. Fruit/ Vegetable, Cereal Flakes means the product prepared by blending fruit(s) Pulp/Puree of sound ripe fruit(s) / vegetables ofany suitable variety, fresh, frozen Or previously preserved, starch, cereals & nutritive sweeteners, other ingredients appropriate to the product with or without salt & dehydrated in the form of flakes 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements_ Moisture (mlm) Not more than 6.0 percent Acid insoluble Ash (m/m) Not more than 0.5 percent (611) Starch (m/m) Not more than 25.0 percent

2 · 3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water: 1. Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water means the product prepared from unfermented but fermentable fruit juicelpuree O concentrate clear O cloudy, obtained from any suitable fruit 0 several fruits by blending it with nutritive sweeteners, water and with Or without salt; aromatic herbs, peel oil and any other ingredients suitable to the products. 1.1 Cordial means a clear product free from any cellular matter; obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners & water with or without salt and peel oil and any other ingredients suitable to the products. 1.2 Barley water means the product prepared from unfermented but fermentable fruitjuice by blending it with nutritive sweeteners water with or without salt and peel oil and barley starch not less than 0.25 percent and any other ingredient suittable to the product: 1.3 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B The product shall comply with the following requirements:

2 · 3.22 Ginger Cocktail: 1 . Ginger Cocktail (Ginger Beer Or Gingerale) means the product prepared by blending ginger juice Or its oleoresin or essence with water and nutritive sweeteners_ 2. The product shall be free from extraneous matter: When suitably diluted shall have the colour and flavour characteristic of the product. 3. The minimum total soluble solids shall not be less than 30.0 percent (m/ m) 4 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 5. The container shall be well filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container, when packed in the rigid containers_ The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.23 Synthetic Syrup for use in Dispensers for carbonated water: 1. Synthetic Syrup for use in Dispensers for carbonated water means carbonated water obtained by blending nutritive sweeteners with water and other ingredients appropriate to the product 2 The total soluble solid content (m/m) of the product shall not be less than 30 percent The product when suitably reconstituted shall conform to the requirements of carbonated water and match in all respects, except Carbon Dioxide contents, with similar product as bottled for direct consumption. It shall be free from extraneous matter: 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity ofthe container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.24: SYNTHETIC SYRUPor SHARBAT 1. Synthetic syrup or sharbat means the syrup obtained by blending syrup made from sugar; dextrose or liquid glucose It may also contain fruit juice and other ingredients appropriate to the product. It shall be free from burnt O objectionable taints, flavours, artificial sweetening agents, extraneous matter and crystallization. It may contain citric acid, permitted colours, permitted preservatives and permitted flavouring agents It shall also conform to the following standards namely: Total soluble solids Not less than 65 per cent by weight

2 · 3.25 Murabba 1. Murabba means the product, prepared from suitable, sound whole or cut grated fruits, rhizome O vegetables, appropriately prepared, suitable for the purpose, singly or in combination, by impregnating it, with nutritive sweeteners to concentration adequate to preserve it. 2 The product = may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B The product shall conform to the following composition: Total soluble solids (m m) Not less than 65.0 percent (ii) Fruit contents (m/m) Not less than 55.0 percent 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20"C which the sealed container is capable ofholding when completely filled.

2 · 3.26 Candied, Crystallised And Glazed Fruit Vegetable Rhizome Fruit Peel: 1.1 Candied Fruits Vegetables/ Rhizome Fruit Peel means the product prepared from sound and ripe fruits vegetables, rhizomes or fruit peel, ofany suitable variety, appropriately prepared, by impregnating it with nutritive sweeteners to concentration adequate to preserve it. 1.2 Crystallised Fruit / Vegetablel Rhizome Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar or by drying the syrup on wet candied fruit 1.3 Glazed Fruit/ Vegetable/Rhizome Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer ofheavy syrup with O without pectin which has dried to a more or less firm texture on the product 1.4 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B It shall meet the following requirements The percentage of total sugar (w/w) Not less than 70.0 Percentage of reducing Sugar to total sugar Not less than 25.0

2 · 3.27 Tomato Ketchup and Tomato Sauce: 1. Tomato Ketchup and Tomato Sauce means the product prepared by blending tomato juice/Puree/Paste of appropriate concentration with nutritive sweeteners, salt, vinegar; spices and condiments and any other ingredients suitable to the product and heating to the required consistency. Tomato Paste may be used after dilution with water suitable for the purpose of maintaining the essential composition of the product. 2. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis Acidity as acetic acid Not less than 1.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20'C which the sealed container is capable ofholding when completely filled.

2 · 3.28 Culinary Pastes Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce 1 . Culinary Pastes Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food, prepared from edible portion ofany suitable fruit/vegetable including, roots, tubers & rhizomes, their pulps/purees, dried fruits, singly Or in combination by blending with nutritive sweeteners, salt, spices and condiments and other ingredient appropriate to the product: 2 The product may contain food additives permitted in these regulations including Appendix A It may contain caramel but shall not contain any other added colour whether natural 0r synthetic. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

2 · 3.29 Soyabean Sauce: 1. Soyabean Sauce means the product obtained from wholesome soyabeans, by fermenting the soyabean paste in which trypsin inhibitors have been inactivated & blending with salt; nutritive sweeteners_ It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis Acidity as acetic acid Not less than 0.6 percents 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers. The water capacity ofthe container is the volume of distilled water at 209C which the sealed container is capable ofholding when completely filled.

2 · 3.30 Carbonated Fruit Beverages or Fruit Drinks: 1. Carbonated Fruit Beverages or Fruit Drink means any beverage or drink which is purported to be prepared from fruit juice and water or carbonated water and containing sugar; dextrose, invert sugar O liquid glucose either singly or in combination. It may contain peel oil and fruit essences. It may also contain any other ingredients appropriate to the products_ 2. The product = may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 10.0 percent Fruit content (m/m) Lime or Lemon juice Not less than 5.0 percent Other fruits Not less than 10.0 percent 3. The product shall have the colour; taste flavour characteristic of the product & shall be free from extraneous matter: 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent ofthe water capacity of the container; when packed in the rigid containers The water capacity ofthe container is the volume of distilled water at 209C which the sealed container is capable ofholding when completely filled.

2 · 3.31: Jam 1. Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen O previously packed fruits including fruitjuices, fruit pulp, fruit juice concentrate Or dry fruit by boiling its pieces orpulp O1puree with nutritive sweeteners namely sugar; dextrose, invert sugar or liquid glucose to a suitable consistency. It may also contain fruit pieces and any other ingredients suitable to the products It may be prepared from any of the suitable fruits, singly Or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt o objectionable flavours and crystallization.

2 · The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirement: Total soluble solids (m/m) Not less than 65.0 percent 3 The product shall be manufactured from not less than 45 percent; by weight, of original prepared, fruit, exclusive ofany added sugar Or optional ingredients of finished product except where fruit is strawberry O raspberry where it shall contain not less than 25 percent fruit:

2 · 3.32 Fruit Jelly: 1. Fruit Jelly means the product prepared by boiling fruit juice or fruit (s) of sound quality, with Or without water; expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinisation takes place on cooling: The product shall not be syrupy, sticky or gummy and shall be clear; sparkling and transparent_ 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total soluble solids (m/m) Not less than 65.0 percent 3_ The product shall be manufactured from not less than 45 percent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product:

2 · 3.33 Fruit Cheese: 1. Fruit Cheese means the product prepared from pulplpuree of sound, ripe fruit (s), whether fresh, frozen O previously preserved or dry fruits, by cooking with salt, nutritive sweeteners to attain a thick consistency so that it sets on cooling: Cheese shall be neither too soft nor too hard to chew. It may be prepared from any of the suitable fruits, singly o in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt of objectionable flavours and crystallization: 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirement: Total soluble solids (m/m) Not less than 65.0 percent 3 The product shall be manufactured from not less than 45 percent by weight, of original prepared fruit, exclusive ofany added sugar or optional ingredients of finished product except where fruit is strawberry Or raspberry where it shall contain not less than 25 percent fruit:

2 · 3.34 Marmalades:

1 · Marmalades means a product prepared by boiling sound fruits with peel, pulp and Juice, with O without water; added nutritive sweeteners and concentrating to such consistency that gelatinisation takes place o cooling of the product: It shall not be syrupy, sticky O gummy and shall be clear and transparent: 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total soluble solids (m/m) Not less than 65.0 percent Fruit content except peel (m/m) Not less than 45.0 percent Peel in suspension Not less than 5.0 percent 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers The water capacity ofthe container is the volume of distilled water at 20 degree C which the sealed container is capable ofholding when completely filled.

2 · 3.35 Dehydrated Fruits: 1. Dehydrated Fruits means the product, prepared from edible part ofsuitable variety ofsound fruit; free from blemishes, insect o fungal infection, of appropriate maturity, from which, moisture has been removed, under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved

2 · It may be whole, sliced, quarters, pieces O powdered: The finished product shall have uniform colour and shall be free from extraneous matter: The product shall have moisture content not more than 20 percent m/m: When in powder form, it shall be free flowing and free from agglomerates. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.36 Dehydrated Vegetables: 1_ Dehydrated Vegetables means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions oftemperature, humidity & airflow, to the extent that the product is preserved. 2. It may be whole, sliced, quarters, pieces, flakes, kibbled granules or powdered The finished product shall have uniform colour and shall be free from discolouration due to scorching Or enzymatic reaction: It shall be free from stalks, peels, stems and extraneous matter: When in powder form; it shall be free flowing and free from agglomerates. 3. The product - may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the requirements as given in the Table below

2000 · ppm 2000 ppm

2000 · ppm 2000 ppm 2000 ppm

2000 · ppm

2 · 3.37 Frozen Fruits/Fruit Products: 1. Frozen Fruits/Fruit Products means the product frozen in blocks o individually quick frozen and offered for direct consumption, if required. Frozen Fruits/Fruit products are prepared from fresh, clean, sound, whole, fruits of suitable maturity, free from insect or fungal infection; which are washed, sufficiently blanched to inactivate enzymes, if required, and are subjected to freezing process in appropriate equipment: Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) _ 18PC at the thermal center after thermal stablization. It may be prepared in any style appropriate for the respective Fruits/Fruit product in normal culinary preparation: It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product: 2 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.38 Frozen Vegetables: 1. Frozen Vegetables means the product frozen in blocks O individually quick frozen and offered for direct consumption, if required. Frozen vegetables are prepared from sound, clean vegetables of suitable maturity, free from insect O fungal infection, which are washed, sufficiently blanched to inactivate enzymes and are subjected to freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) 18*€ at the thermal center after thermal stabilization. It may be prepared in any style appropriate for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product: 2. It shall have normal colour characteristic ofthe individual Vegetable. It shall have taste & flavour characteristic of the kind & variety of the vegetable used & shall be free from sand, grit _ & other foreign matter 3. The product shall test negative for peroxidase. The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables: 1. Frozen Curried Vegetables/Ready-to-Eat Vegetables means the product prepared from Fresh, Dehydrated 0r Frozen Or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. Vegetable(s) either singly or in combination may be prepared in any suitable style applicable for the respective vegetables in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats and milk fat and any other ingredients suitable to the product and subjected to freezing process in appropriate equipments. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) _ 18*C at the thermal center after thermal sterilization. 2 The product shall conform to the microbiological requirements given in Appendix B_

2 · 3.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage: 1. Fruit Based Beverage Mix/Powdered Fruit Based Beverage means a product, in powder form; intended for use after dilution, obtained by blending fruit solids with nutritive sweeteners and other ingredients appropriate to the product & packed in hermetically sealed containers to prevent spoilage. It shall have colour & flavour characteristic ofthe named fruit: It may contain Vitamins and Minerals 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Moisture (m/m) Not more than 5.0 percent Fruit juice content (m/m) when reconstituted by Not less than 5.0 percent dilution according to direction for use

2 · 3.41 Fruits and Vegetable Chutney: 1. Fruits and Vegetable Chutney means the product prepared from washed, clean, sound raw fruit(s) and or vegetable(s) of any suitable variety, which have been peeled, sliced O chopped O shreded O comminuted and cooked with nutritive sweetener: It may contain salt, spices and condiments and any other ingredients suitable to the product and preserved by thermal processing O other means 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total soluble solids (m/m) Fruit Chutney Not less than 50.0 percent (b) Vegetable Chutney Not less than 25.0 percent Hot and Sour (Spicy Chutney) Not less than 25.0 percent Fruits and Vegetable content (m/m) Not less than 40.0 percent pH Not more than 4.6 iv) Total ash (m/m) Not more than 5.0 percent Ash insoluble in hydrochloric acid (m/m) Not more than 0.5 percent

3 · . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers. The water capacity ofthe container is the volume of distilled water at 20*€ which the sealed container is capable of holding when completely filled. This requirement shall not be applicable for bulk packs for industrial use_

2 · 3.42 Mango Chutney: 1. Mango Chutney means the product prepared from washed clean sound mango (Mangifera indica L.) of= any suitable variety, which have been peeled, sliced or chopped or shreded or comminuted and cooked with nutritive sweeteners. It may contain Salt, Spices, Condiments and any other ingredient suitable to the product and preserved by thermal processing/ or other means. 2. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 50.0 percent Fruit content (m/m) Not less than 40.0 percent pH Not more than 4.6 iv) Total ash Not more than 5.0 percent Ash insoluble in hydrochloric acid Not more than 0.5 percent 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20"C which the sealed container is capable ofholding when completely filled:

2 · 3.43 Pickles: 1. Pickles means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damage Or fungal infection, singly or in combination preserved in salt, acid, sugar Or any combination of the three. The pickle may contain onion, garlic, ginger; sugarjaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, limejuice, vinegar/ acetic acid, citric acid, dry fruits and nuts. It shall be free from copper; mineral acid, alum, synthetic colours and shall show no sign of fermentation. 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. Pickles may be of combinations as given below: (i) Pickles in Citrus juice or Brine conforming to the following requirements Drained Weight Not less than 60.0 percent Sodium Chloride content when packed in Brine Not less than 12.0 percent Acidity as Citric Acid when packed In Citrus Juice Not less than 1.2 percent ii) Pickles in Oil Drained Weight Not less than 60.0 percent Fruit and Vegetable pieces shall be practically remaining submerged in oil (iii) Pickles in Vinegar Drained Weight Not less than 60.0 percent Acidity of vinegar as acetic acid Not less than 2.0 percent (iv) Pickle without medium means the pickles other than enumerated above. This may contain ingredients given in Para 1 ofthis specification. Such pickles shall be labelled as "(give name of vegetable O fruits) Pickle" .

2 · 3.44 Table Olives: 1. Table Olives means the product obtained from sound clean fruits of proper maturity from Olive tree (Olea europaea sativa Hoff of link) and suitably processed and preserved by natural fermentation thermal processing or by addition of preservative. The product may be in the form of green olives, olives turning colour before complete ripeness or black olives and may be whole, stoned (pitted) stuffed, halved, quartered, sliced, chopped, minced or in

2 · 3.45 Grated Desiccated Coconut: 1. Grated Desiccated Coconut means the product obtained by peeling, milling and drying the kernel of coconut (cocos nucifera) The product may be in the form of thin flakes, chips or shreds The product shall be white in colour free from foreign matter; living insects, mould, dead insects, insect fragments and rodent contamination_ The product shall have pleasant taste and flavour; free from rancidity and evidence of fermentation. The product may contain food additives permitted in these regulations including Appendix A. The products shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements Extraneous Vegetable matter Not more than 15 units/100 gm Moisture (m/m) Not more than 3.0 percent (iii) Total Ash (m/m) Not more than 2.5 percent (iv) Oil Content (m/m) Not less than 55.0 percent Acidity of extracted fat pressed as Not more than 0.3 percent Lauric Acid (mlm) Sulphur Dioxide Not more than 50.0 mg/kg

2 · 3.46 VINEGAR: 1. Brewed Vinegar means a product obtained by alcoholic and acetic acid fermentation ofany suitable medium such as fruits, malt (brewed exclusively from malted barley or other cereals), molasses, Jaggary, Sugar Cane juice etc_ with or without addition of caramel and spices. It shall not be fortified with acetic acid. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Acidity (m/v) Not less than 3.75 percent calculated as acetic Acid (ii) Total Solids (m/v) Not less than 1.5 percent jii) Total ash content Not less than 0.18 percent (iv) It shall not contain sulphuric acid or any other mineral acid. It shall be free from any foreign substances or colouring matter except caramel. b) The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers The water capacity ofthe container is the volume of distilled water at 209€ which the sealed container is capable of holding when completely filled. 2. Synthetic Vinegar means the product prepared from acetic acid with Or without caramel & spices and shall confirm to the following requirements: Acidity of the product shall not be less than 3.75 percent m/v (ii) It shall not contain sulphuric acid or any other mineral acid. It shall be free from any foreign substance or colouring matter except caramel. 2. Synthetic vinegar shall be distinctly labelled as SYNTHETIC - PREPARED FROMACETIC ACID. 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity ofthe container; when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 209C which the sealed container is capable of holding when completely filled.

2 · 3.47 NUTSANDRAISINS: 1. Groundnut kernel (deshelled) for direct human consumption commonly known as moongphali are obtained from the plant arachis hypogols. the kernels shall be free from non-edible seeds such as mahua, caster; neem or argemone etc_ It shall be free from colouring matter and preservatives It shall be practically free from extraneous matter; such as stones, dirt; clay etc. The kernels shall conform to the following standards, namely: Moisture Not more than 7.0 per cent Damaged kernel including slightly damaged kernel Not more than 5.0 per cent by weight: Aflatoxin content Not more than 30 parts per billion: 2. Raisins means the product obtained by drying sound, clean grapes of proper maturity belonging to Vitis vinifera L. The product may be washed, with or without seeds and stems and may be bleached with Sulphur Dioxide. The product shall be free from foreign matter; living insects, mould, dead insects, insect fragments and rodent contamination The product shall have uniform colour; pleasant taste and flavour; free from odour and taste and evidence of fermentation: The product shall be free from added colouring matter: The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements: Moisture (m/m) Not more than 15.0 percent Damaged Raisins (m/m) Not more than 2.0 percent (iii) Sugared Raisins (m/m) Not more than 15.0 percent

2 · 3.48 BEAN: means dry kidney shaped or flattened seeds of the leguminous varieties used as food, either whole or prepared as dal. It shall not contain hydrocyanic acid exceeding 20 parts per million as determined by Association of Official Analytical Chemists Maceration method_

2 · 4 CEREALSAND CEREALPRODUCTS

2 · 4.1ATTA 1. Atta or resultant atta means the coarse product obtained by milling o grinding clean wheat free from rodent hair and excreta It shall conform to the following standards: Moisture Not more than 14.0 per cent (when determined by heating at 130-133%C for 2 hours Total ash Not more than 2.0 per cent (on dry weight basis) Ash insoluble in dilute HCI Not more than 0.15 percent (on dry weight basis). Gluten (on dry - weight basis) Not less than 6.0 per cent Alcoholic acidity (with 90 per cent alcohol) Not more than 0.18 per cent expressed as H2SO4 (on dry weight basis) It shall be free from rodent hair and excreta 2. Fortified atta means the product obtained by adding one or more of the following materials to atta, namely: a) Calcium carbonate (prepared chalk, popularly known as Creta preparata). b) Iron Thiamine d) Riboflavin; and e) Niacin. The calcium carbonate powder; if added for fortification shall be in such amount that 100 parts by weight of fortified atta shall contain not less than 0.30 and not more than 0.35 parts by weight of calcium carbonate It shall be free from Rodent hair and excreta 3 . Protein rich (paushtik) atta means the product obtained by mixing wheat atta with groundnut flour "or soya flour" or a combination ofboth". flour up to an extent of 10.0 per cent: Soya flour which is a solvent extracted soya flour used in such mix shall conform to the standards of Soya flour laid down under 2.4.13 (1). It shall be free from insect or fungus infestation, odour and rancid taste. It shall not contain added flavouring and colouring agents or any other extraneous matter: It shall conform to the following standards: Moisture Not more than 14.0 per cent Total ash Not more than 2.75 per cent on dry basis. Ash insoluble in dilute HCI Not more than 0.1 percent on dry basis. Total Protein (N x 6.25) Not less than 12.5 percent on dry basis Crude Fibre Not more than 2.5 per cent on dry basis Alcoholic acidity (with 90 per cent alcohol) Not more than 0.12 per cent expressed as HzSO4 It shall be free from Rodent hair and excreta

2 · 4.2 MAIDA: 1. Maida means the fine product made by milling or grinding clean wheat free from rodent hair and excreta and bolting or dressing the resulting wheat meal. It shall conform to the following standards: Moisture Not more than 14.0 per cent (when determined by heating at 130-1330C for 2 hours)_ Total ash Not more than 1.0 per cent (on dry weight basis)

2 · 4.3 SEMOLINA (Suji or Rawa): 1. Semolina (suji or rawa) means the product prepared from clean wheat free from rodent hair and excreta by process of grinding and bolting It shall be free from musty smell and off-odour and shall be creamy yellow in colour: It shall conform t0 the following standards: Moisture Not more than 14.5 per cent (when determined by heating at 130-1330C for 2 hours). Total ash Not more than 1.0 per cent (on dry weight basis) Ash insoluble in dilute HCI Not more than 0.1 percent (on dry weight basis) Gluten (on dry weight basis) Not less than 6.0 per cent

2 · 44BESAN: 1. Besan means the product obtained by grinding dehusked Bengal gram (Cicer arietinum) and shall not contain any added colouring matter Or any other foreign ingredient Besan shall conform to the following standards: Total ash Not more than 5.0% Ash insoluble in dilute hydrochloric acid Not more than 0.5%.

2 · 4.5 Pearl Barley (Jau) 1. Pearl Barley (Jau) shall be the product obtained from sound and clean barley (Horbeum vulgare or hordeum distichon). It shall be whitish in colour and shall be free from fermented, musty Or other objectionable taste or odour; adulterants and insect and fungus infestation and rodent contamination. It shall not contain other foodgrains more than per cent by weight: Barley powder shall be the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distichon) grains. Barley starches shall not be less than 98.0 per cent by weight: Barley powder shall also conform to the following standards namely: Total ash (on dry basis) Not more than 1.0%. Ash insoluble in dilute hydrochloric acid (on dry basis) Not more than 0.1%. Crude fibre (on dry basis) Not more than 0.5%. Alcoholic acidity (as H2SO4) Not more than 0.10 per cent_ with 90 per cent alcohol) 2 Wholemeal barley powder o barley flour or choker yukt jau ka churan means the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distichun) grains free from rodent hair and excreta]. It shall conform to the following standards: Moisture Not more than 14.0 per cent (when determined by heating at 130-1330C for 2 hours). Total ash Not more than 3.0 per cent (on dry weight basis) Ash insoluble in dilute HCI Not more than 0.5 percent (on dry - weight basis). Alcoholic acidity (with 90 per cent alcohol) Not more than 0.17 per cent expressed as HzSO4 (on dry weight basis)

2 · 4.6 Food grains: 1. Food grains meant forhuman consumption shall be whole o broken kernels of cereals, millets and pulses. In addition to the undermentioned standards to which foodgrains shall conform they shall be free from Argemone Maxicana and Kesari in any form_ They shall be free from added colouring matter: The foodgrains shall not contain any insecticide residues other than those specified in regulation 2.3.1 of Food Safety and Satandards (Contaminats, Toxins and Residues) Regulation, 2011 and the amount of insecticide residue in the foodgrains shall not exceed the limits specified in Regulation 2.3.1. of the said Table Food Safety and standards (Contaminats, Toxins and Residues) Regulatio, 2011. The foodgrains meant for grinding/processing shall be clean, free from all impurities including foreign matter (extraneous matter) 2_ Wheat Description: Wheat shall be the dried mature grains of Triticum aestivum Linn or Triticum vulgare vill, triticum drum Desf_ triticum sphaerococcum perc , Triticum dicoccum schubl , Triticum Compactum Host. It shall be sweet; clean and wholesome_ It shall also conform to the following standards namely:

7 · URD WHOLE: Urd whole shall consist of seeds of the pulses (phaseolus mungo Linn). It shall be sound, dry, sweet and wholesome. It shall also conform to the following standards, namely: Moisture- Not more than 14.0 per cent by weight (obtained by heating the pulverised grains at 1309C-1339C for two hours) _

10 · SPLIT PULSE (DAL)ARHAR: Dal Arhar shall consist ofhusk and split seeds ofred gram (Cajanus cajan (L) Millsp). It shall be sound, clean, sweet, dry, wholesome and free from admixture of unwholesome substance. It shall also conform to the following standards, namely: Moisture- Not more than 14 per cent by weight (obtained by heating the pulverized grains at 130PC-133%C for two hours)_ Foreign matter Not more than per cent. by weight of which not (Extraneous matter) more than 0.25 per cent: by weight shall be mineral matter and not more than 0.10 per cent. by weight shall be impurities ofanimal origin. Other edible grains _ Not more than 0.5 per cent by weight: (iv) Damaged grains- Not more than 5 per cent by weight: Weevilled grains- Not more than 3 per cent by count: Uric acid- Not more than 100 mg: perkg: (vii) Aflatoxin Not more than 30 micrograms perkilogram. Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 6 per cent by weight: 11. SPLIT PULSE (DAL) MOONG: Dal Moong shall consist of split seeds of green grams (Phaseolus aureus Roxb, Phaseolus raditus) It shall be sound, clean, sweet, wholesome and free from unwholesome_ It shall also conform to the following standards, namely: Moisture- Not more than 14 per cent by weight (obtained by heating the pulverized grains at 1309C-133%C for two hours). Foreign matter Not more than per cent: by weight of which not (Extraneous matter) more than 0.25 per cent: by weight shall be mineral matter and not more than 0.10 per cent By weight shall be impurities ofanimal origin. jii) Other edible grains Not more than 4 per cent by weight. (iv) Damaged grains- Not more than 5 per cent by weight. Weevilled grains- Not more than 3 per cent by count: Uric acid- Not more than 100 mg: perkg: vii) Aflatoxin Not more than 30 micrograms per kilogram. Provided that the total of foreign matter, other edible grains and damaged grains shall not exceed 8 per cent by weight: 12. SPLIT PULSE (DAL) URD: Dal Urd shall consist of split seeds ofpulse (Phaseolus mungo Linn: It shall be sound, dry sweet; wholesome and free from admixture of unwholesome substances_ It shall also conform to the following standards, namely: Moisture - Not more than 14 per cent by weight (obtained by heating the pulverized grains at 130C-1339C for two hours) _ Foreign matter Not more than per cent: by weight of which not (Extraneous matter) more than 0.25 per cent: by weight shall be mineral matter and not more than 0.10 per cent: by weight shall be impurities of animal origin. Other edible grains _ Not more than 4 per cent by weight.

2 · 4.8.CORN FLAKES: 1. CORN FLAKES means the product obtained from dehulled, degermed and cook corn (Zea mays L.) by flaking; partially drying and toasting: It shall be in the form of crisp flakes of reasonably uniform size and golden brown in colour: It shall be free from dirt, insects, larvae and impurities and any other extraneous matter: It shall conform to the following standards: Moisture Not more than 7.5% Total ash excluding salt Not more than 1.0 per cent (on dry weight basis)

2 · 4.9 CUSTARD POWDER: 1. CUSTARD POWDER means the product obtained from maize (Zea mays L:) or sago/topioca with or without the addition of small quantities of edible starches obtained from arrowroot; potato O1 jawar (sorghum vulgare) and with or without the addition of edible common salt, milk and albuminous matter: It may contain permitted colours and flavours_ It shall be free from any other foreign matter: It shall be the form of fine powder; free from rancidity, fermented and musty odour: It shall conform to the following standards namely: Moisture Not more than 12.5%/ Total ash excluding added common salt (on dry basis) Not more than 0.5 per cent Ash insoluble in dilute HCl (on dry basis) Not more than 0.1 percent

2 · 4.10 MACARONI PRODUCTS: 1. PASTA PRODUCTS-(Macaroni, spaghetti, vermicelli) means the products obtained from suji or maida with or without addition of ingredients like edible groundnut flour; tapioca flour; soya flour; milk powder; spices, vitamins, minerals, by kneading the dough and extending it: It shall be free from added colour; dirt, insects larvae and impurities Or any other extraneous matter: It shall conform to the following standards: Moisture Not more than 12.5% Total ash Not more than 1.0 per cent on dry' basis Ash insoluble in dilute HCl (on dry basis). Not more than 0.1 percent Nitrogen Not less than 1.7 per cent on dry basis

2 · 4.11 MALTED ANDMALT BASED FOODS 1. MALTED MILK FOOD means the product obtained by mixing whole milk; partly skimmed milk O milk powder with the wort separately from a mash of ground barley malt, any other malted cereal grain and wheat flour or any other cereal flour O malt extract with or without addition of flavouring agents and spices, emulsifying agents, eggs, protein isolates, edible common salt, sodium O potassium bicarbonate, minerals and vitamins and without added sugar in such a manner as t0 secure complete hydrolysis of starchy material and prepared in powder Or granule or flake form by roller drying, spray drying, vacuum drying or by any other process It may contain cocoa powder: It shall be free from dirt and other extraneous matter: It shall not contain any added starch (except starch natural to cocoa powder) and added non-milk fat. It shall not contain any preservative or added colour: Malted milk food containing cocoa powder may contain added sugar: Malted milk food shall also conform to the following standards, namely:

2 · MALT BASED FOODS (MALT FOOD) means the product obtained by mixing malt wort or flour or malt extract) ofany kind obtained by controlled germination of seeds (cereals and/or grain legumes), involving mainly steeping germination and kiln drying processes with other cereal and legume flour with or without whole milk or milk powder; flavouring agents, spices, emulsifying agents, eggs, egg powder; protein isolates, protein hydrolysates, edible common salt, liquid glucose, sodium O potassium bicarbonate minerals, amino acids and vitamins. It may contain added sugar and/or cocoa powder and processed in such a manner t0 secure partial O complete hydrolysis of starchy material in the form of powder OT granules O flakes by drying or by dry mixing of the ingredients The grains, legumes and their products used in preparation of malt shall be sound, uninfested and free from insect fragments, rat excreta, fungal infested grains or any other type of insect or fungal damage. It shall also conform to the following standards, namely: Moisture Not more than 5 per cent, by weight Total Protein (Nx 6.25) (on dry' basis) Not less than 7.0 per cent, by weight Total ash (on dry basis) Not more than 5 per cent, by weight Acid insoluble ash (in dilute HCI) Not more than 0.1 per cent; by weight

2 · 4.12 ROLLEDOATS: 1. ROLLED OATS (quick cooking oats means the product made from sound hulled oats (Avena sativa) It shall be free from added colours, rancidity and flavouring agents It shall be in the form of flakes of uniform size having a light cream colour: It shall be free from dirt, insects and insect fragments. It shall conform to the following standards:

2 · 4.13 SOLVENTEXTRACTED FLOURS: 1. SOLVENT EXTRACT SOYA FLOUR means the product obtained from clean, sound healthy soyabeans by process of cracking; dehulling, solvent extraction with food grade hexane and grinding: It shall be in the form of coarse or fine powder Or grits, white to creamy white in colour of uniform composition and free from rancid and objectionable odour; extraneous matter, insects, fungus, rodent hair and excreta. It shall be free from any added colour and flavour: It shall conform to the following standards, namely: Moisture Not more than 9.0 per cent by weight Total ash Not more than 7.2 per cent by weight on dry basis Ash insoluble in dilute HCI Not more than 0.4 per cent by weight on dry' basis. Protein (Nx6.25) Not less than 48 per cent by weight on dry basis. Crude fibre Not more than 4.2 per cent by weight on dry basis. Fat Not more than 1.5 per cent by weight on dry basis Total bacterial count Not more than 50,000 per gm_ Coliform bacteria Not more than 10 per gm. Salmonella bacteria Nilin25 gm Hexane (Food grade) Not more than 10.00 ppm 2. SOLVENT EXTRACTED GROUNDNUT FLOUR means the product obtained from fresh, clean, degermed groundnut kernels which have been decuticled after mild roasting: The kernels shall be first expelled followed by solvent extraction with food grade hexane o by direct extraction of kernels. It shall be whitish to light brown in colour of uniform composition and shall be free from rancid and objectionable odour; extraneous matter, insect, fungus, rodent hair and excreta. It shall be free from added colour and flavour: It shall conform to the following standards namely Moisture Not more than 8.0 per cent by weight Total ash Not more than 5.0 per cent by weight on dry' basis Ash insoluble in dilute HCI Not more than 0.38 per cent by weight on dry basis_

4 · SOLVENT EXTRACTED COCONUT FLOUR means the product obtained from fresh coconut Kernels or dried coconut copra of good_ quality and free from mould Food grade hexane shall be used for extraction of the oil. It shall be of white or pale brownish yellow colour of uniform composition and free from rancid and objectionable odour; extraneous matter; insects, fungus, rodent hair and excreta. It shall be free from added colour and flavour: It shall conform to the following standards, namely Moisture Not more than 9.0 per cent by weight Total ash Not more than 6.0 per cent by weight on dry basis Ash insoluble in dilute HCI Not more than 0.35 per cent by weight on dry basis Protein (Nx6.25) Not less than 22.0 per cent by weight on dry basis. Crude fibre Not more than 9.0 per cent by weight on dry basis Fat Not more than 1.5 per cent by weight on dry basis Total bacterial Not more than 50,000 per gm.count Coliform bacteria Not more than 10 per gm_ Salmonella bacteria Nilin25 gm Hexane (Food grade) Not more than 10.00 ppm: 5.SOLVENT EXTRACTED COTTON SEED FLOUR means the product obtained by solvent extraction of oil with food grade hexane from oil cake immediately following the single pressing, from cotton seed of good quality which have been pre-cleaned and are free from infected or otherwise damage materials and extraneous matter: It shall be in the form of flour of white or pale - brownish colour; of uniform composition and free from rancidand objectionable odour; extraneous matter, insect, fungus, rodent hair and excreta. It shall be free from added colours and flavours. It shall conform to the following standards, namely Moisture Not more than 8.0 per cent by weight Total ash Not more than 5.0 per cent by weight on dry basis Ash insoluble in dilute HCL Not more than 0.35 per cent by weight on dry' basis. Crude Protein (Nx6.25) Not less than 47 per cent by weight on dry basis. Available lysine Not less than 3.6 g. per 100 g. of crude protein. Crude fibre Not more than 5.0 per cent by weight on dry' basis.

2 · 4.14STARCHY FOODS: 1.ARROWROOT means the separated and purified starch from the rhizomes ofthe plants known as Maranta arundinacea or from Curcuma augustifolia. 2. SAGO shall mean small hard globules or pearls made from either the starch ofthe sago palm or the tubers of topioca (Manihot utilissima) and shall be free from any extraneous matter including natural colours. It shall conform to the following standards, namely: total ash (on dry basis) shall not be more than 0.4 percent; ash insoluble in dilute hydrochloric acid (on dry basis). shall not exceed 0.1 percent

24 · 15BAKERY PRODUCTS: 1. Biscuits including wafer biscuits shall be made from maida, vanaspati O1 refined edible oil O table butter O desi butter O1 margarine O ghee or their mixture containing any one Or more of the following ingredients, namely: Edible common salt; butter; milk powder; cereals and their products, cheese cocoa, coffee extract, edible desiccated coconut, dextrose, fruit and fruits products, dry fruit and nuts, egg, edible vegetable products, ginger; gluten groundnut flour; milk and milk products, honey, liquid glucose, malt products, edible oilseeds, flour and meals, spices and condiments, edible starches such as potato starch and edible flours, sugar and sugar products, invert sugar; jaggery, protein concentrates, oligofructose (max 15%) vinegar and other nutrients and vitamins: Provided that it may contain food additives specified in these regulations inclulding Appendix A: Provided further that it may contain artificial sweetener as provided in regulation 3.1.3 ofthese regulationsand label declaration as provided in regulation 2.4.5 (24,25,26,28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Provided also that it shall conform to following standards, namely= ash insoluble in dilute hydrochloric acid (on dry basis): shall not be more than 0.1 per cent acidity of extracted fat (as oleic acid):- not exceeding 1.5 per cent. It may contain Oligofructose (dietary fibres) upto 15% maximum subject to label declaration under Regulation 2.4.5 (43) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. 2. BREAD whether sold as white bread or wheat bread o1 fancy or fruity bread or bun or masala bread Or milk bread or ofany other name, shall mean the product prepared from a mixture of wheat atta, maida, water; salt, yeast Or other fermentive medium containing one O more ofthe following ingredients, namely: Condensed milk, milk powder (whole or skimmed), whey; curd, gluten, sugar; gur or _ jaggery, khandsari, honey, liquid glucose, malt products, edible starches and flour; edible groundnut flour; edible soya flour; protein concentrates and isolates, vanaspati, margarine O refined edible oil of suitable type or butter Or ghee O their mixture, albumin, lime water; lysine, vitamins, spices and condiments or their extracts, fruit and fruit product (Candied and crystallized or glazed), nuts, nut products , oligofructose (max 15%) and vinegar: Provided that it may also contain food additives specified in these regulations including Appendix A: Provided further that it may also contain artificial sweetener as provided in regulation 3.1.3 ofthis regulation and label declaration in Regulation 2.4.5 (24,25,26,28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

2 · 5.1 Definition: a)"animal" means an animal belonging to any of the species specified below; (i) Ovines; (ii) Caprines; (iii) Suillines; (iv) Bovines; and includes poultry and fish b) "carcass" means the dead body or any part thereof including the viscera of any animal which has been slaughtered (c) "meat" means the flesh and other edible parts of a carcass (d) 'meat food products' means any article of food or any article intended for; or capable of, being used as a food which is derived or prepared from meat by means of drying, curing, smoking, cooking; seasoning; flavouring; freezing or following method of processing meat akin to any of the above methods, but shall not include the following products (i) Meat extracts, meat consomme and stock, meat sauces and similar products not containing fragments ofmeat; (ii) Whole, broken O crushed bones, meat peptones, animal gelatin, meat powder; pork-rind powder; blood plasma, dried blood, dried blood plasma, cellular proteins, bone extracts and similar products; (iii) Fats melted down from animal tissues; (iv) Stomachs, bladders and intestines, clean and bleached, salted or dried; Products containing fragments of meat, but which contain quantity of meat O meat product not exceeding ten percent of the total weight of the final product; (vi) Patties, puffs, rolls, samosas, cutlets, koftas, kababs, chops, tikkas and soups made from mutton; chicken, goat meat, buffalo meat, beefand grilled chicken which are prepared for immediate consumption, the ampoules of chicken essence, hot-dogs and hamburgers prepared for immediate consumption which can not be stored even under refrigerated conditions; "Slaughter house means the building, premises O1 place which is licensed as a slaughter house by the local authority for the slaughter of animals intended for human consumption

2 · 5.2 Meat and Meat Products_ 1. CANNED CORNED BEEF means the product prepared from boneless meat of carcass of bovine animals including buffalo meat; which have been subjected to ante-mortem and postmortem inspection: The product shall be uniformly cured with edible common salt and sodium and or potassium nitrite. The product may contain ascorbic acid, sodium ascorbate O isoascorbate acid/ sodium iso-ascorbate singly O in

1000 · / gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

5 · CANNED CHICKEN means the product prepared from edible portion ofmeat ofpoultry birds, slaughtered in an abattoir; which have been subjected to ante-mortem and postmortem inspection: The product shall be free from bones, blood clots, skin, hair; viscera and bruised/disintegrated material. The product shall be cured with a mixture of edible common salt and sodium nitrite. The product shall be free from added colour flavour and meat tenderized The packing medium and other ingredients shall be of food grade quality: The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product it shelf stable. The sealed containers shall not show any change 0n incubation at 350C for 10 days and 550C for 5 days. The contents shall have the characteristic colour; free from objectionable odour; discolouration and excessive disintegration. The product shall conform to the following requirements, namely: SL No. Characteristics Requirements Total Plate Count 1000 / gram maximum EColi Absent in 25 gram Salmonella Absent in 25 gram Staphylococcus aureus Absent in 25 gram Clostridium perfringens and Clostridium Botulinum Absent in 25 gram 6.CANNED MUTTONAND GOAT MEAT means the product prepared from edible portion ofmeat of sheep and goat animals slaughtered in an abattoir; which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair; strings and fibrous tissue, bruised material, viscera, tendons and excessive fat. The product shall be cut into pieces of reasonably uniform size and cured with a mixture of edible salt and sodium nitrate and or sodium nitrite. The product shall be free from added colour; flavour and meat tenderizer The packing medium and other ingredients shall be of food grade quality. The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed container shall not show any change on incubation at 350C for 10 days and 550C for 5 days The contents shall have characteristic colour; free from objectionable odour; discoloration and excessive disintegration. The product shall conform to the following requirements, namely:

1000 · gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram 7. FROZEN MUTTON, CHICKEN, GOAT AND BUFFALO MEAT means the product prepared from edible portion ofmeat ofanimals specified uder these regulationsincluding buffalo meat slaughtered in an abattoir; which have been subjected to ante-mortem and postmortem inspection: The fresh meat meant for freezing shall be clean, free from any foreign matter; objectionable odour/flavour and evidence of deterioration. Meat shall be prepared by quickly freezing in an appropriate equipment in such a way that

2 · 6.Fish and Fish Products: 2.6.1 Fish and Fish Products 1. Frozen Shrimps or Prawns means the product prepared from fresh shrimps of sound quality belonging to Penaeidae, Pandalidae, Crangonidae, Palaeomonidae Solenoceridae,Aristeidae and Sergestidae families The product shall not contain a mixture of genera but may contain mixture of species of same genus with similar sensory properties The product may be peeled o unpeeled, raw Or cooked. The product may be glazed with water: The product shall conform to the following requirements:

8 · Canned finfish means the product prepared from the flesh of fresh finfish ofsound quality belonging to any one species O mixture of species within the same genus having similar sensory properties The product shall be free from head, tail and viscera. The product may be packed in any suitable packing medium: The packing medium and other ingredients used shall be of food grade quality: The products shall conform to the following requirements:

2 · 7. SWEETS & CONFECTIONERY:

2 · 7.1 Sugar boiled confectionery: Sugar boiled confectionery whether sold as hard boiled sugar confectionery O pan goods confectionery O toffee or milk toffee or modified toffee or lacto-bon-bon or by any other name shall mean a processed composite food article made from sugar with Or without doctoring agents such as cream of tartar by process of boiling whether panned o not It may contain centre filling, " or otherwise, which may be in the form ofliquid, semi-solid or solids with or without coating of sugar O chocolate or both: It may also contain any of the following: sweetening agents such as sugar; invert sugar; jaggery, lactose, gUr; bura sugar; khandsari, sorbitol, honey, liquid glucose; milk and milk products; edible molasses; iv) malt extracts; edible starches; edible oils and fats; vii) edible common salts; (viii) fruit and fruit products and nut and nut products; (ix) tea extract, coffee extract, chocolate, cocoa; vitamins and minerals; shellac (food grade) not exceeding 0.4 per cent by weight bee wax (food grade), paraffin wax food grade;, carnauba wax (food grade), and other food grade wax O any combination thereof; (xii) edible desiccated coconut; (xiii) spices and condiments and their extracts; (xiv) candied peels; (xv) enzymes; (xvi) permitted stabilizing and emulsifying agents; (xvii) edible foodgrains; edible seeds; (xviii) baking powder; (xix) gulkand, gulabanafsha, mulathi; (xx) puffed rice; (xxi) china grass; (xxii) eucalyptus oil, camphor; menthol oil crystals, pepper mint oil; (xxiii) thymol; (xxiv) edible oil seed flour and protein isolates; (xxv) gum arabic and other edible gum. It shall also conform to the following standards, namely: Ash sulphated (0n salt free basis) Not more than 2.5 per cent by weight.

2 · 7.2: Lozenges: Lozenges shall mean confections made mainly out of pulverised sugar; Or icing sugar with binding materials such as edible gums, edible gelatine, liquid glucose or dextrin and generally made from cold mixing which does not require primary boiling Or cooking ofthe ingredients. It may contain any ofthe following: sweetening agents such as dextrose, dextrosemonohydrate, honey, invert sugar; Sugar; jaggery, bura sugar; khandsari, sorbitol, liquid glucose; milk and milk products; nuts and nuts products; (iv) malt syrup; edible starches; (vi) edible common salt; (vii) ginger powder Or extracts; (viii) cinnamon powder O1 extracts; (ix) aniseed powder Or extracts; caraway powder O extracts; cardamom powder or extracts; (xii) cocoa powder OT extracts; (xiii) protein isolates; (xiv) coffee-extracts 0r its flavour; (xv) permitted colouring matter; (xvi) permitted emulsifying and stabilizing agents (xvii) vitamins and minerals; It shall also conform to the following standards: Sucrose content Not less than 85.0 per cent by weight. Ash Sulphated (salt free basis) Not more than 3.0 percent by weight Ash insoluble in dilute Hydrochloric acid Not more than 0.2 per cent by weight The product may contain food additives permitted in these regulations including Appendix A_

2 · 7.3: Chewing gum and bubble gum Chewing gum and bubble gum shall be prepared from chewing gum base, or bubble gum base, natural or synthetic, non-toxic; cane sugar and liquid glucose (corn syrup) The following sources of gum base may be used: Babul, Kikar (gum Arabic) KHAIR 3) Jhingan (Jael) Ghatti Chiku (Sapota) Natural rubber latex Synthetic rubber latex 8) Glycerol ester of wood resin Glycerol ester of gum resin (10) Synthetic resin (11) Glycerol ester or partially hydrogenated gum or wood resin. (12) Natural resin (13) Polyvinyl acetate (14) Agar (food grade) It may also contain any of the following ingredients, namely: a) Malt b) Milk powder Chocolate Coffee Gelatin, food grade Permitted Emulsifiers g) Water; potable h) Nutrients like Vitamins, minerals, proteins It shall be free from dirt; filth, adulterants and harmful ingredients it shall also conform to the following standards, namely:

2 · 7.4: Chocolate

3 · 0

0 · 2

0 · 2

0 · 2

0 · 2

0 · 2

2 · 7.5:ICELOLLIES OR EDIBLE ICES 1. "ICE LOLLIES OR EDIBLE ICES" means the frozen ice produce which may contain sugar; syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and colours It may also contain permitted stabilizers and/or emulsifiers not exceeding 0.5 per cent by weight: It shall not contain any artificial sweetner: Ice Candy means the product obtained by freezing a pasteurized mix prepared from a mixture of water, nutritive sweeteners e.g. sugar; dextrose, liquid glucose, dried liquid glucose, honey, fruits and fruit products, coffee, cocoa_ ginger; nuts and salt: The product may contain food additives permitted in these Regulations and Appendices. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirement: Total sugars expressed as Sucrose Not less than 10.0 percent 2.8: Sweetening agents including Honey

2 · 8.1: SUGAR 1. PLANTATION WHITE SUGAR (commonly known as sugar means the crystallised product obtained from sugarcane Or sugar beet: It shall be free from dirt, filth, iron filings, and added colouring matter: Extraneous matter shall not exceed 0.1 per cent by weight: It shall also conform to the following standards, namely a) Moisture (when heated at 105 degree + 1" degree € for 3 hours) Not more than 0.5 per cent by weight: (b) Sucrose Not less than 98 per cent by weight. The product may contain food additives permitted in these Regulations and Appendices 2. REFINED SUGAR means the white crystallised sugar obtained by refining ofplantation white sugar: It shall be free from dirt, filth, iron filings and added colouring matter: Extraneous matter shall not exceed 0.1 per cent by weight: It shall also conform to the following standards, namelyz a) Moisture (when heated at 1050 + 1C for 3 hours Not more than 0.5 per cent by weight. b) Sucrose Not less than 99.5 per cent by weight. The product - may contain food additives permitted in these Regulations and Appendices

3 · KHANDSARI SUGAR obtained from sugarcane juice by open pan process may be oftwo varieties, namely: Khandsari Sugar Desi; and (ii) Khandsari Sugar (sulphur) also known as "Sulphur Sugar"_ It may be crystalline or in powder form. It shall be free from dirt, filth, iron filings and added colouring matter: Extraneous matter shall not exceed 0.25 per cent by weight: It may contain sodium bicarbonate (food grade). It shall also conform to the following standards, namely:

2 · 8.2: MISRI 1. MISRI means the product made in the form of candy obtained from any kind of sugar Or palmyrah juice. It shall be free from dirt filth, iron filings and added colouring matter: Extraneous matter shall not exceed 0.1 per cent by weight: It shall also conform to the following standards, namely: a) Total ash Not more than 0.4% by weight b) Total Sugar (Called, known or expressed as Sucrose) Not less than 98.0% by weight The product may contain food additives permitted in these Regulations and Appendices.

2 · 8.3: "HONEY"

1 · HONEY means the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants which honey bees collect, transform store in honey combs for ripening: When visually inspected, the honey shall be free from any foreign matter such as mould, dirt, scum, pieces of beeswax, the fragments of bees and other insects and from any other extraneous matter: The colour ofhoney vary from light to dark brown. Honey shall conform to the following standards, namely: Specific gravity at 270C Not less than 1.35 Moisture Not more than 25 per cent by mass Total reducing sugars Not less than 65.0 per cent by mass for Carbia colossa and Honey dew Not less than 60 per cent by mass Sucrose Not more than 5.0 per cent by mass for Carbia colossa and Honey dew Not more than 10 per cent by mass Fructose-glucose ratio Not less than 0.95 per cent by mass Ash Not more than 0.5 per cent by mass Acidity (Expressed as formic acid) Not more than 0.2 per cent by mass Fiehe's test Negative Hydroxy methyl furfural (HMF), mg/kg Not more than 80 IfFiehe's test is positive, and hydroxy methyl furfural (HMF content is more than 80 milligram/kilogram then fructose glucose ratio should be 1.0 or more_

2 · 8.4: GUR OR JAGGERY 1. GUR OR JAGGERY means the product obtained by boiling Or processing juice pressed out of sugarcane Or extracted from palmyra palm; date palm or coconut palm. It shall be free from substances deleterious to health and shall conform to the following analytical standards, on dry weight basis Total sugars expressed as invert sugar Not less than 90 percent and sucrose not less than 60 percent Extraneous matter insoluble in water Not more than 2 per cent: Total ash Not more than 6 per cent Ash insoluble in hydrochloric acid (HCL) Not more than 0.5 per cent Gur or jaggery other than that of the liquid or semi liquid variety shall not contain more than 10% moisture_ The product may contain food additives permitted in these Regulations and Appendices Sodium bicarbonate, if used for clarification purposes, shall be of food grade quality:

2 · 85: DEXTROSE 1. DEXTROSE is a white or light cream granular powder; odourless and having a sweet taste. When heated with potassium cupritartarate solution it shall produce a copious precipitate of cuprous oxide It shall conform to the following standards:

2 · 8.6: GOLDEN SYRUP 1. GOLDEN SYRUP means the syrup obtained by inversion of sugar: It shall be golden yellow in colour; pleasant in taste and free from any crystallisation. It shall conform to the following standards: Moisture Not more than 25.0 per cent by weight Total Ash Not more than 2.5 per cent by weight Total Sugar as invert sugar Not less than 72.0 per cent by weight The product may contain food additives permitted in these regulations including Appendix A. Sodium bicarbonate, if used, for clarification purposes, shall be of Food Grade Quality

2 · 8.7 DRIED GLUCOSE SYRUP means the material in the form of coarse or fine, white to creamish white powder; sweet to taste, bland in flavour and somewhat hygroscopic It shall be free from fermentation, evidence of mould growth; dirt O other extraneous matter o added sweetening O flavouring agent: It shall also not contain any added natural or coaltar food colour: It shall conform to the following standards: Total solid contents Not less than 93.0 per cent by weight: Reducing sugar content Not less than 20.0 per cent by weight. Sulfated Ash Not more than 1.0 per cent by weight: The product may contain food additives permitted in these Regulations and Appendices

2 · 8.8: SACCHARIN SODIUM 1. SACCHARIN SODIUM commonly known as soluble Saccharin having an empirical formula as C7 H4 NNaO3S.2H?O and molecular weight as 241.2 shall be the material which is solubleat 20PC in 1.S parts of water and 50 parts of alcohol (95 per cent); and shall contain not less than 98.0 per cent and not more than the equivalent of 100.5 per cent ofCz H4 03 NSNa calculated with reference to the substance dried to constant weight at 105'C,assay being carried out as presented in Indian Pharmacopoeia. It shall not contain more than 2 p.p.m. of arsenic and 10 p-p.m. oflead. The melting point of Saccharin isolated from the material as per Indian Pharmacopoeia method shall be between 226'C and 230PC. The loss on drying ofthe material at 105%C shall not be less than 12.0 per cent and not more than 16.0 per cent of its weight: The material shall satisfy the tests of identification and shall conform to the limit tests for free acid or alkali, ammonium compounds and parasulpha moylbenzoate as mentioned in the Indian Pharmacopoeia.

2 · 8.9:ASPARTYL PHENYLALANINE METHYL ESTER (ASPERTAME) 1.Aspartyl Phenyl Alanine Methyl Ester commonly known as Aspertame, having empirical formula as C14 H1s Nz Os and molecular weight as 294.31 shall be the material which is slightly soluble in water and Methanole It shall contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried basis. It shall not contain more than 3 ppm of Arsenic and 10 ppm of Lead. The loss on drying of the material at 1050C for 4 hours shall not be more than 4.3 per cent of its weight: The sulphate ash shall not be more than 0.2 per cent: It shall not contain more than per cent of diketo-piper- azine_

2 · 8.10: Acesulfame Potassium 1. Acesulfame Potassium commonly known as Acesulfame-K,having = empirical formula C4HAKNO4S, molecular weightas 201.24 shall be the material which is odourless, white crystalline powder having intensely sweet taste and is very slightly soluble in ethanol but freely soluble in water: It shall contain not less than 99 per cent and not more than 101 per cent of Acesulfame-K on dried basis It shall not contain more than 3 ppm. Flouride. Heavy metals content shall not be more than 10 ppm: The loss on drying of material at 105 degree centigrade for two hours shall not be more than percent of its weight:

2 · 8.11: Sucralose

1 · Sucralose: Chemical name 1,6-Dichloro-1, 6-Dideoxy-?-D-Fructofuranosyl-4-Chloro-4-Deoxy-a-D-galactopyranoside; Synonyms -4, 1 '6'-Trichlorogalactosucrose; INS 955 Chemical formula - C12H1gCIzO8 Molecular weight- 397.64 It shall be white to off-white, odourless, crystalline powder; having a sweet taste. It shall be freely soluble in water; in methanol and in alcohol and slightly soluble in ethyl acetate. It shall contain not less than 98.0% and not more than 102.0% ofC12H,9CIzOg calculated on anhydrous basis It shall not contain more than 3PPM of Arsenic as AS) and 1OPPM or heavy metals (as Pb) It shall not contain more than 0.1% of methanol. Residue on ignition shall not be more than 0.7%/ and water not more than 0.2%/.

2 · 9: SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS Note: (1) The extraneous matter wherever prescribed, shall be classified as follows: d. Organic extraneous matter such as chaff; stems, straw b. Inorganic extraneous matter such as dust, dirt, stones and lumpsof earth: This shall not exceed 2 percent by weight of the total Extraneous matter (a) All the Spices, condiments and related products from 2.9.1 to 2.9.29 shall conform to the microbiological requirements given in table 3 of Appendix B.

2 · 9.1: Caraway (Siahjira): 1. (Siahjira) whole means the mericarps of nearly mature fruit of Carum carvi L_ The fruits are split into two mericarps by thrashing after drying It shall have characteristic flavour and shall be free from extraneous flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: It shall be free from attack by Screlotinia mushrooms. It shall be free from added colouring matter and other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Moisture Not more than 13.0 percent by weight Total ash on dry basis Not more than 8.0 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 1.5 percent by weight Volatile oil content on dry basis Not less than 2.5 percent by (v/w): Insect damaged matter Not more than 1.0 percent by weight Blond Caraway (Carum carvi) whole is slightly larger and its colour is paler: 2_ Caraway Black (Siahjira) Whole means the dried seeds of Carum bulbocastanum. It shall conform to the following standards. Extraneous matter Not more than 1.0 percent by weight Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 9.0 percent by weight Ash insoluble in dilute HCL on dry' basis. Not more than 2.0 percent by weight Volatile oil content on dry basis Not less than 1.5 percent by (v/w) Insect damaged matter Not more than 1.0 percent by weight

1 · Caraway (Siahjira) powder means the powder obtained by grinding the dried mature fruit of Carum Carvi L without addition ofany other matter: It may be in the form of small pieces of seeds Or in finely ground form. It shall have characteristic flavour and shall be free from extraneous flavour and mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colouring matter and other harmful substances. It shall conform to the following standards: Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 8.0 percent by weight Ash insoluble in dilute HCL on dry basis Not more than 1.5 percent by weight (iv) VolVolatile oil content on dry' basis Black Not less than 2.25 percent by vlw Blond Not less than 1.33 percent by vlw

2 · 9.2: Cardamom (Elaichi) Cardamom (Chhoti Elaichi) Whole means the dried capsules ofnearly ripe fruits of Elettaria cardamomum L. Maton Var: Minuscula Burkill. The capsules may be light green to brown or pale cream to white when bleached with sulphur dioxide. It shall have characteristic flavour free from any foreign odour; mustiness o rancidity It shall be free from mould, living and dead insects, insect fragments, rodent contamination: Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects The product shall be free from added colouring matter and other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Empty and malformed capsules by count Not more than 3.0 percent by count (ii) Immature and shrivelled capsules Not more than 3.0 percent by weight (iv) Moisture Not more than 13.0 percent by weight Total ash on dry basis Not more than 9.5 percent by weight (vi) Volatile oil content on dry basis Not less than 3.5 percent by vlw (vii) Insect damaged matter Not more than 1.0 percent by weight 2. Cardamom (Chhoti Elaichi) seeds means the decorticated seeds separated from the dried capsules of nearly ripe fruits of Elettaria Cardamomum L. Maton var miniscula Burkill The seeds shall have characteristic flavour free from foreign odour; mustiness Or rancidity: It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Light seeds Not more than 3.0 percent by weight Moisture Not more than 13.0 percent by weight iv) Total ash on dry basis Not more than 9.5 percent by weight Volatile oil content on dry basis Not less than 3.5 percent by v/w Insect damaged matter Not more than 1.0 percent by weight Explanation Light seeds mean seeds that are brown or red in colour and broken immature and shrivelled seeds_ 3_ Cardamom (Chhoti Elaichi) powder means the powder obtained by grinding dried seeds of Elettaria Cardamomum L. Maton var miniscula Burkill without addition ofany other substance. It may be in the form of small pieces of seeds o in finely ground form. It shall have characteristic flavour free from foreign odour; mustiness or rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colouring matter and other harmful substances. It shall conform to the following standards:

2 · 9.3: Chillies and Capsicum (Lal Mirchi) 1. Chillies and Capsicum (Lal Mirchi) whole means the dried ripe fruits or pods of the Capsicum annum L & Capsicum frutescens L. The pods shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from extraneous colouring matter; coating ofmineral oil and otherharmful substances_

2 · 9.4: Cinnamon (Dalchini) 1. Cinnamon (Dalchini) whole means the inner bark of trunks o branches of Cinnamomum Zeylanicum Blume_ It shall have characteristic odour and flavour and shall be free from foreign flavour and mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter; foreign vegetable matter and other harmful substances. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 7.0 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 2.0 percent by weight Volatile oil content on dry basis Not less than 0.7 percent by vlw Insect damaged matter Not more than 1.0 percent by weight 2. Cinnamon Dalchini) powder means the powder obtained by grinding inner bark of trunk O branches of Cinnamomum Zeylanicum Blume The powder shall be yellowish to reddish brown in colour with characteristic odour and flavour and shall be free from off flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter; foreign vegetable matter and other harmful substances_ It shall conform to the following standards: Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 7.0 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 2.0 percent by weight (iv) Volatile oil content on dry basis Not less than 0.5 percent by weight

2 · 9.5: Cassia (Taj) 1. Cassia (Taj) Whole means thebark oftrees ofCinnamomum Cassia (Nees) ex Blume, Cinnamomum aromaticum (Nees) Syn; Cinnamomum burmanii (C.G Nees) blume and Cinnamomum loureini Nees. The product shall have characteristic odour and flavour and shall be free from off flavour and mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter; foreign vegetable matter and other harmful substances. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 5.0 percent by weight (iv) Ash insoluble in dilute HCL on dry basis Not more than 1.0 percent by weight Volatile oil content on dry basis Not less than 2.0 percent by vlw. 2. Cassia (Taj) powder means the powder obtained by grinding bark of trees of Cinnamomum Cassia (Nees) ex Blume, Cinnamomum aromaticum (Nees) Syn, Cinnamomum burmanii (CG Nees) Blume and Cinnamomum loureini Nees without addition ofany other matter: The powder shall have characteristic odour and flavour and shall be free from off flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter; foreign vegetable matter and other harmful substances_ It shall conform to the following standards: Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 5.0 percent by weight (iii) Ash insoluble in dilute HCL on dry basis Not more than 1.0 percent by vlw (iv) Volatile oil content on dry basis Not less than 1.5 percent by weight

2 · 9.6: Cloves (Laung) 1. Cloves (Laung) Whole means the dried unopened flower buds of Eugenia Caryophyllus (C. Sprengel) Bullock and Harrision. It shall be ofa reddish brown to blackish brown colour with a strong aromatic odour free from off flavour and mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination: It shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Tendrils, Mother Cloves Not more than 2.0 percent by weight Khokar Cloves Not more than 2.0 percent by weight (iv) Moisture Not more than 12.0 percent by weight Volatile oil content on dry basis Not less than 17.0 percent by vlw Headless cloves Not more than 2.0 percent by weight (vii) Insect damaged cloves Not more than 2.0 percent by weight Explanation: (1) Headless Cloves: A Clove consisting of only the receptacle and sepals and which has lost the domed shaped head: (2) Khoker Cloves: A Clove which has undergone fermentation as a result of incomplete drying as evidenced by its pale brown colour whitish mealy appearance and other wrinkled surface. (3) Mother Cloves: A fruit in the form ofa ovoid brown berry surmounted by four incurved sepals. 2. Cloves (Laung) powder means the powder obtained by grinding the dried unopened flower buds ofEugenia Caryophyllus (C. Sprengel) Bullock and Harrision without any addition. It shall be ofa brown colour with a violet tinge and shall have a strong spicy aromatic odour free from off flavour and mustiness. It shall be free from mould_ living and dead insects, insect fragments, rodent contamination. It shall be free from added colouring matter:

2 · 9.7: Coriander (Dhania) 1. Coriander (Dhania) whole means the dried mature fruits (seeds) of Coriandrum sativum L. It shall have characteristic aroma and flavour: It shall be free from mould living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Split fruits Not more than 10.0 percent by weight Damaged_ Discoloured fruits Not more than 2.0 percent by weight iv) Moisture Not more than 9.0 percent by weight Volatile oil content on dry basis Not less than 0.1 percent by v/w Total ash on dry basis Not more than 7.0 percent by weight (vii) Ash insoluble in dilute HCL on dry basis. Not more than 1.5 percent by weight (viii) Insect damaged matter Not more than 1.0 percent by weight 2. Coriander (Dhania) powder means the powder obtained by grinding clean, sound, dried mature fruits of Coriandrum sativum L It shall be in the form of rough or fine powder: It shall have typical aroma and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination; the powder shall be free from added colour; starch; bleach Or preservative. It shall conform to the following standards: Moisture Not more than 9.0 percent by weight Volatile oil content on dry basis Not less than 0.09 percent by vlw Total ash on dry basis Not more than 7.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis. Not more than 1.5 percent by weight

2 · 9.8: Cumin (Zeera, Kalonji) 1. Cumin (Safed Zeera) whole means the dried mature fruits of Cuminum Cyminum L. It shall have characteristic aromatic flavour free from mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination The product shall be free from added colour and harmful substances. It shall conform to the following standards: Extraneous matter Not more than 3.0 percent by weight Broken fruits (Damaged, shrivelled, Not more than 5.0 percent by weight discoloured and immature seed) Moisture Not more than 10.0 percent by weight iv) Total ash on dry basis Not more than 9.5 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 3.0 percent by weight vi) Non volatile ether extract on dry basis Not less than 15.0 percent by weight (vii) Volatile oil content on dry basis Not less than 1.5 percent by vlw (viii) Proportion of edible seeds other than cumin seeds Absent Insect damaged matter Not more than 1.0 percent by weight

2 · Cumin (Safed Zeera) powder means the powder obtained by grinding the dried mature seeds of Cuminum Cyminum L. It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colour and harmful substances_ It shall conform to the following standards: Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 9.5 percent by weight Acid insoluble ash on dry basis Not more than 1.5 percent by weight iv) Non volatile ether extract on dry basis Not less than 15.0 percent by weight Volatile oil content on dry basis Not less than 1.3 percent by vlw 3. Cumin Black (Kalonji) whole means the seeds ofNigella sativa L. It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination_ The product shall be free from added colour and harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 1.5 percent by weight Broken fruits (Damaged, shrivelled, Not more than 5.0 percent by weight discoloured and immature seed) Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 8.0 percent by weight Ash insoluble in dilute HCl on dry basis Not more than 1.5 percent by weight vi) Non volatile ether extract on dry' basis Not less than 12.0 percent by weight (vii) Volatile oil content on dry basis Not less than 1.0 percent by vlw (viii) Edible seeds other than cumin black Not more than 2.0 percent by weight (ix) Insect damaged matter Not more than 1.0 percent by weight 4. Cumin Black (Kalonji) powder means the powder obtained by grinding the dried seeds of Nigella sativa L_ It shall have characteristic aromatic flavour free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colour and harmful substances_ It shall conform to the following standards: Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 7.0 percent by weight Ash insoluble in dilute HCL on dry basis Not more than 1.5 percent by weight Volatile oil content on dry basis Not less than 0.9 percent by vlw Non volatile ether extract on dry basis (mV1OOgm) Not less than 12.0 percent by weight

2 · 9.9: Fennel (Saunf) 1. Fennel (Saunf) whole means the dried ripe fruit of Foeniculum vulgare P Miller Var: Vulgare. It shall have characteristic flavour free from foreign odour; mustiness and rancidity: It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any harmful substance It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Defective seeds Not more than 5.0 percent by weight Moisture Not more than 12.0 percent by weight Total ash on dry basis Not more than 10.0 percent by weight Ash insoluble in dilute HCl on dry basis_ Not more than 2.0 percent by weight

2 · 9.10: Fenugreek (Methi) 1 Fenugreek (Methi) Whole means the dried mature seeds of Trigonella foenum graecum L The seeds shall be free from any off flavour; mustiness and rancidity It shall be free from mould_ living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour; and other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 5.0 percent by weight iv) Ash insoluble in dilute HCL on dry basis Not more than 1.5 percent by weight Cold water soluble extract on dry basis Not less than 30.0 percent by weight (vii) Edible seeds other than fenugreek Not more than 2.0 percent by weight (viii) Insect damaged matter Not more than 1.0 percent by weight 2. Fenugreek (Methi) powder means the powder obtained by grinding the dried mature seeds of Trigonella foenum graecum L. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colour and other harmful substances It shall conform to the following standards: Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 5.0 percent by weight Ash insoluble in dilute HCL on dry basis. Not more than 1.5 percent by weight (iv) Cold water soluble extract on dry basis Not less than 30.0 percent by weight

2 · 9.11: Ginger (Sonth, Adrak) 1 . Ginger (Sonth, Adrak) whole means the dried rhizome of Zingiber officinale Roscoe in pieces irregular in shape and size, pale brown in colour with peelnot entirely removed and washed and dried in sun. It may be bleached with lime. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Moisture Not more than 12.0 percent by weight Total ash on dry basis (a) Unbleached Not more than 8.0 percent by weight

2 · 9.12: Mace (Jaipatri) 1. Mace (Jaipatri) whole means the dried coat or aril of the seed of Myristica fragrans Houttuyn: It shall not contain the aril of any other variety of Myristica nalabarica Fatua (Bombay mace) and Myristica argenea (Wild mace). It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 0.5 percent by weight Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 4.0 percent by weight (iv) Ash insoluble in dilute HCL on dry basis. Not more than 0.5 percent by weight Volatile oil content on dry basis Not less than 7.5 percent by vlw (vi) Insect damaged matter Not more than 1.0 percent by weight (vii) Nutmeg in mace Not more than 1.0 percent by weight 2 Mace (Jaipatri) powder means the powder obtained by grinding dried coat Or aril of the seed of Myristica fragrans Houttuyn: It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter:

2 · 9.13: Mustard (Rai; Sarson) 1. Mustard (Rai; Sarson) whole means the dried, clean mature seeds of one O more of the plants of Brassica alba. (L). Boiss (Safed rai), Brassica compestris L:var; dichotoma (Kali Sarson), Brasssica Compestris, L. Var, yellow Sarson; Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica, compestris L_ Var: toria (Toria), Barassicajuncea; (L) Coss et Czern (Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai) It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from the seeds ofArgemone Maxicana L, any other harmful substances and added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Damaged or Shrivelled seeds Not more than 2.0 percent by weight Moisture Not more than 10.0 percent by weight iv) Total ash on dry basis Not more than 6.5 percent by weight Ash insoluble in dilute HCl on dry basis Not more than 1.0 percent by weight vi) Non volatile ether extract on dry basis Not less than 28.0 percent by weight (vii) Violatile oil content on dry basis Not less than 0.3 percent by vlw (viii) Insect damaged matter Not more than 1.0 percent by weight Allyl iso thiocyanate (m/m) on dry basis (a) B nigra Not less than 1.0 percent by weight (b) B Juncea Not less than 0.7 percent by weight P-hydroxybenzyl iso-thiocyanate (m/m) on dry basis Not less than 2.3 percent by weight in sinapist alba Argemone seeds Absent 2. Mustard (Rai, Sarson) powder means the powder obtained by grinding dried, clean mature seeds of one Or more of the plants of Brassica alba: (L): Boiss (Safed rai); Brassica compestris L_ var; dischotoma (Kali Sarson), Brassica Compestris, L. Var; (yellow Sarson), Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica, compestris L Var: toria (Toria), Barassicajuncea, (L) Coss et Czern (Rai; Lotni) and Brassica nigra (L); Koch Benarasi rai) without addition of any other matter: It shall have characteristic pungent aromatic flavour free from rancidity and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from Argemone maxicana. L and other harmful substances. It shall also be free from added colouring matter: It shall conform to the following standards: Moisture Not more than 7.0 percent by weight Total ash on dry basis Not more than 6.5 percent by weight (iii) Ash insoluble in dilute HCl on dry basis. Not more than 1.0 percent by weight iv) Non volatile ether extract on dry basis Not less than 28.0 percent by weight Volatile oil content on dry basis Not less than 0.3 percent by vlw (vi) Crude fibre Not more than 8.0 percent by weight (vii) Starch Not more than 2.5 per cent by weight (viii) Test for argemone oil Negative

2 · 9.14: Nutmeg (Jaiphal) 1. Nutmeg (Jaiphal) whole means the dried seed (kernel) of Myristica fragrans Houttuyn: It shall be of greyish brown colour but itmay be white ifithas been subjected to liming: It shall have characteristic aromatic flavour free from foreign odour and mustiness It shall be free from mould, living and dead insects, insect fragments, and rodent contamination: The product shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Absent Mace in Nutmeg Not more than 3.0 percent by weight Moisture Not more than 10.0 percent by weight iv) Total ash on dry basis Not more than 3.0 percent by weight Water insoluble ash on dry basis Not more than 1.5 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 0.5 percent by weight (vii) Volatile oil content on dry basis Not less than 6.5 percent by vlw (viii) Calcium content expressed as Calcium Oxide on dry basis Not more than 0.35 percent by weight 2. Nutmeg (Jaiphal) powder means the powder obtained by grinding the dried seeds (kernel) or Myristica fragrans Houttuyn. It shall have characteristic aromatic flavour free from foreign odour and mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter: It shall conform to the following standards: Moisture Not more than 8.0 percent by weight Total ash on dry basis Not more than 3.0 percent by weight (iii) Water insoluble ash on dry basis Not more than 1.5 percent by weight iv) Ash insoluble in dilute HCL on dry basis Not more than 0.5 percent by weight Volatile oil content on dry basis Not less than 6.0 percent by vlw Crude Fibre Not more than 10.0 percent by weight (vii) Non volatile ether extract on dry basis Not less than 25.0 percent by weight

2 · 9.15: Pepper Black (Kalimirch) 1 . Pepper Black (Kalimirch) whole means the dried berries of Piper nigrum L , brown to black in colour with a wrinkled pericarp. The berries are generally picked before complete ripening and may be brown, grey or black in colour: It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour; mineral oil and any other harmful substances It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Light Berries Not more than 5.0 percent by weight Pinheads or broken berries Not more than 4.0 percent by weight iv) Bulk Density (gm/litre) Not less than 490 gm/litre by weight Moisture Not more than 13.0 percent by weight vi) Total ash on dry basis Not more than 6.0 percent by weight (vii) Non volatile ether extract on dry basis Not less than 6.0 percent by weight (viii) Volatile oil content on dry basis Not less than 2.0 percent by vlw (ix) Peperine Content on dry basis Not less than 4.0 percent by weight Insect damaged matter (percent by weight) Not more than 1.0 percent by weight

2 · 9.16: Poppy (Khas Khas) Poppy (Khas Khas_ whole means the dried mature seeds of Papaver somniferum L It may be white or greyish in colour with characteristic flavour free from off flavour; mustiness and rancidity It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Moisture Not more than 11.0 percent by weight (iii) Non volatile ether extract on dry basis Not less than 40.0 percent by weight

2 · 9.17: Saffron (Kesar) 1 . Saffron (Kesar means the dried stigmas or tops ofstyles of Crocus Sativus Linnaeus. It shall be dark red in colour with a slightly bitter and pungent flavour; free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Floral waste Not more than 10.0 percent by weight Moisture and volatile matter at 103 _ ' Not more than 12.0 percent by weight

2 · 9.18: Turmeric (Haldi) 1. Turmeric (Haldi) whole means the primary or secondary rhizomes commercially called bulbs or fingers of Curcuma Longa L_ The rhizomes shall be cured by soaking them in boiling water and then drying them to avoid regeneration: The rhizome be in natural state O machine polished. The product shall have characteristic odour and flavour and shall be free from mustiness O other foreign flavours. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from Lead Chromate added starch and any other extraneous colouring matter: It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight Defective Rhizomes Not more than 5.0 percent by weight Moisture Not more than 12.0 percent by weight iv) Insect damaged matter Not more than 1.0 percent by weight Test for lead chromate Negative Explanation Defective rhizomes consist of shrivelled fingers and or bulbs internally damaged, hollow O porous rhizomes scorched by boiling and other types of damaged rhizomes

2 · Turmeric Haldi) powder means the powder obtained by grinding dried rhizomes O bulbous roots of Curcuma Longa L. The powder shall have characteristic odour and flavour and shall be free from mustiness or other foreign odour: It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from any added colouring matter including Lead Chromate and morphologically extraneous matter including foreign starch: It shall conform to the following standards: Moisture Not more than 10.0 percent by weight Total ash on dry basis Not more than 9.0 percent by weight Ash insoluble in dil. HCl on dry ' basis Not more than 1.5 percent by weight iv) Colouring power expressed as Not less than 2.0 percent by weight curcuminoid content on dry basis Total Starch Not more than 60.0 percent by weight Test for lead chromate Negative

2 · 9.19: CURRY POWDER 1. CURRY POWDER means the powder obtained from grinding clean, dried and sound spices belonging to the group of aromatic herbs and seeds such as black pepper; cinnamon, cloves, coriander; cardamom, chillies, cumin seeds, fenugreek, garlic, ginger; mustard, poppy seeds, turmeric, mace,nutmeg; curry leaves, white pepper, saffron and aniseeds. The material may contain added starch and edible common salt: The proportion ofspices used in the preparation of curry powder shall be not less than 85.0 per cent by weight: The powder shall be free from dirt, mould growth and insect infestation. It shall be free from any added colouring matter and preservatives other than edible common salt. The curry powder shall also conform to the following standards: Moisture Not more than 14.0 percent by weight Volatile oil Not less than 0.25 percent (v/w) on dry basis Non-volatile ether extract Not less than 7.5 per cent by weight on dry basis. Edible common salt Not more than 5.0 per cent by weight on dry basis Ash insoluble in dilute HCI Not more than 2.0 per cent by weight on dry basis. Crude Fibre Not more than 15.0 percent by weight on dry' basis Lead Not more than 10.0 p.p.m on dry basis

2 · 9.20: MIXED MASALA 1. MIXED MASALA WHOLE) means a mixture of clean, dried and sound aromatic herbs and spices. It may also contain dried vegetables and/or fruits, oilseeds, garlic, ginger; poppy seeds and curry leaves It shall be free from added colouring matter: It shall be free from mould growth and insect infestation: The proportion of extraneous matter shall not exceed five per cent by weight, out of which the proportion of organic matter including foreign edible seeds and inorganic matter shall not exceed three per cent and two per cent respectively.

2 · 9.21: Aniseed (Saunf) 1. Aniseed (Saunf) whole means the dried and mature fruit of Pimpinella anisum L. It shall have characteristic aromatic flavour and shall be free from mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and harmful substances It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Shrivelled, immature, damaged insect damaged / Not more than 5.0 percent by weight broken fruit (611) Moisture Not more than 12.0 percent by weight

2 · 9.22: Ajowan (Bishops seed) 1. Ajowan (Bishops seed) means the dried ripe fruits (seeds) of Trachyspermum ammi. L Sprague It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Moisture Not more than 11.0 percent by weight Extraneous matter Not more than 2.0 percent by weight Shrivelled / Damaged insect damaged broken fruit Not more than 2.0 percent by weight Volatile oil content on dry basis Not less than 1.5 percent v/w

2 · 9.23: Dried Mango Slices 1. Dried Mango Slices--Means the dried wholesome, edible part ofraw mango fruit with or without the outer skin. It shall be free from fungus, moulds and insect infestation, rodent contamination, added colouring, flavouring matter: It shall also be free from deleterious substances injurious to health: It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall have characteristic taste and flavour: The proportion of extraneous substance shall not exceed 4 per cent by weight out of which inorganic matter shall not exceed 2 per cent by weight: It shall also conform to the following standards, namely Moisture Not more than 12 per cent by weight: Damaged slices Not more than 5 per cent by weight Seed Coatings Not more than 6 per cent by weight. Explanation: (i) Seed coatings shall be exterior covering of the seed. (ii) Damaged slices mean the slices that are eaten by weevils or other insects and includes slices internally damaged by fungus, moisture o heating:

2 · 9.24 Dried Mango Powder (Amchur) 1. Dried Mango Powder (Amchur)--Means the powder obtained by grinding clean and dried mango slices having characteristic taste and flavour: It shall be free from musty odour and objectionable flavour; rodent contamination, mould, fungus and insect infestation, extraneous matter and added colouring; flavouring matter: It shall also be free from deleterious substances injurious to health: It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall also conform to the following standards, namely: Moisture Not more than 12 per cent by Weight Total ash (salt free basis) Not more than 6 per cent by weight Ash insoluble in dilute HCL Not more than 1.5 per cent by weight Crude fibre Not more than 6 per cent by weight Acidity as anhydrous tartaric acid Not less than 12 per cent and not more than 26 percent by weight

2 · 9.25: Pepper White Pepper White whole means the dried berries of Piper nigrum L. from which the outer pericap is removed with or without preliminary soaking in water and subsequent drying, if necessary: The berries shall be light brown to white in colour with a smooth surface. The berries on grinding shall have characteristic aromatic flavour and shall be free from mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 0.8 percent by weight Broken Berries Not more than 3.0 percent by weight Black berries Not more than 5.0 percent by weight iv) Bulk Density (gm/litre) Not less than 600 percent by weight Moisture Not more than 13.0 percent by weight Total ash on dry basis Not more than 3.5 percent by weight 'vii) Non Volatile ether extract on dry basis Not less than 6.5 percent by weight (viii) Volatile oil content on dry' basis Not less than 1.0 percent by vlw 1X Peperine Content on dry basis Not less than 4.0 percent by weight Insect damaged matter Not more than 1.0 percent by weight Explanation: - (a Broken berries means berry that has been separated in two Or more parts_ (b Black Berry means berry of dark colour generally consisting ofblack pepper berry whose pericarp has not been fully removed: 2. Pepper White powder means the powder obtained by grinding dried berries of Piper nigrum L. from which the outer pericarp is removed and to which no foreign matter is added. It shall have characteristic aromatic flavour and shall be free from mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Moisture Not more than 13.0 percent by weight Total ash on dry basis Not more than 3.5 percent by weight Ash insoluble in dilute HCL on dry basis Not more than 0.3 percent by weight Crude fibre on dry ' basis Not more than 6.5 percent by weight Non Volatile ether extract on dry" basis Not less than 6.5 percent by weight Volatile oil content on dry basis Not less than 0.7 percent by v/w (vii) Peperine Content on dry basis Not less than 4.0 percent by weight

2 · 9.26: Garlic (Lahsun) 1. Dried (Dehydrated) Garlic (Lahsun) means the product obtained by drying by any suitable method which ensures characteristics of fresh garlic = on rehydration the cloves ofAllium sativum L_ without bleaching or precooking: It shall be white to pale cream in colour; free from scorched, toasted and baked particles. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules orpowdered. The product on rehydration shall have characteristic pungent of odour of garlic, free from off odour; mustiness fermentation and rancidity It shall be free from mould, living and dead insects, insect fragments, rodent contamination and fungal infection. The products shall be free from added colouring matter and any other harmful substances. It shall be free from stalks, peels, stems, and extraneous matter: When in powdered form; it shall be free flowing and free from agglomerates

2 · 9.27: Celery 1 . Celery whole means the dried ripe fruits (seeds) ofApium graveoleans L. It shall be of uniform colour with characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight Moisture Not more than 10.0 percent by weight

2 · 9.28: Dehydrated Onion (Sukha Pyaj) 1. Dehydrated Onion (Sukha Pyaj) - means the product obtained by removal of most moisture by any acceptable method which ensures characteristics of fresh onions on rehyderation, from sound bulbs of Allium cepa.L. free from mould, disease, outer skin, leaves and roots. The product may be whole Or in the form of slices, rings; flakes, pieces, small grits or powder: The product may be whitelcream/pink O red in colour; free from stalks, peals, stems and extraneous matters and scorched particles The finished product shall be free from discolouration Or enzymatic reaction: The product on rehyderation shall be of characteristic flavour; free from foreign and off flavour; mustiness, fermentation and rancid flavour: It shall be free from mould, living and dead insects, insect fragments and rodent contamination. The product shall be free from added colouring matter and any other harmful substances When in powdered form; it shall be free flowing and free from agglomerates. The products may contain food additives permitted in these regulations including Appendix A and it shall conform to the following standards, namely: Extraneous matter Not more than 0.5 percent by weight Moisture: In case of powdered onion Not more than 5.0 percent by weight Other than powdered onion Not more than 8.0 percent by weight Total Ash on dry basis Not more than 5.0 percent by weight Ash insoluble in dil HCL Not more than 0.5 percent by weight Peroxidase Negative

2 · 9.29 Asafoetida ASAFOETIDA Hing or Hingra) means the oleogumresin obtained from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and other species of Ferula: It shall not contain any colophony resin, galbonum resin; ammoniaccum resin Or any other foreign resin. Hing shall conform to the following standards, namely:

2 · 930EDIBLE COMMON SALT: 1. EDIBLE COMMON SALT means a crystalline solid, white, pale, pink or light grey in colour free from contamination with clay, grit and other extraneous adulterant and impurities. It shall not contain moisture in excess of six per cent of the weight of the undried sample. The sodium chloride content (as NaCl) and matter soluble in water other than sodium chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table below against the period of validity mentioned in the corresponding entry in column (1) of the said Table. The matter insoluble in water shall not exceed 1.0 per cent by weight on dry weight basis.

95 · 0

4 · 0

95 · 5

96 · 0

3 · 0

2 · IODISED SALT means a crystalline salt, white Or pale, pink o light grey in colour; free from contamination with clay; : grit and other extraneous adulterants and impurities. It shall conform to the following standards, namely: Moisture Not more than 6.0 per cent by weight of the undried sample. Sodium Chloride (NaCl) Not less than 96.0 per cent by weight on dry basis. Matter insoluble in water Not more than 1.0 per cent by weight on dry basis Matter soluble in water Other than Sodium Chloride Not more than 3.0 per cent by weight on dry basis Iodine content at (a) Manufacture level Not less than 30 parts per million on dry weight basis b) Distribution channel including retail level Not less than 15 part per million on dry - weight basis. The product may contain food additives permitted in these regulations including Appendix A. The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent and sodium chloride content on dry basis shall not be less than 97.0 percent by weight 3. IRON FORTIFIED COMMON SALT means a crystalline solid, white Or pale, pink Or light grey in colour free from visible contamination with clay and other extraneous adulterants and impurities. It shall conform to the following standards namely: Moisture Not more than 5.0 per cent by weight Water insoluble matter Not more than 1.0% on dry weight basis. Chloride content as Nacl Not less than 96.5% by weight on dry weight basis Matter insoluble in dilute HCI Not more than 3.0 % by weight on dry weight basis, (to be determined by the method specified in IS 253-1970). Matter soluble in water other than Nacl Not more than 2.5% on dry weight weight basis Iron content (as Fe) 850-1100 parts per million_ Phosphorous as Inorganic (PO4 1500-2000 parts per million Sulphate as (SO4) Not more than 1.1% by weight: Magnesium as (Mg) water soluble Not more than 0.10% by weight pH value in 5% aqueous Solution 2 to 3.5 The product may contain food additives permitted in these regulations including Appendix A. The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent on dry - weight basis. 4.POTASSIUM IODATE means a crystalline powder; white in colour free from impurities It shall confirm to the following standards namely: 1. Potassium Iodate (as KIO3) percent by weight Not less than 99.0 2_ Solubility Soluble in '30 Parts of water 3 Iodine (as I) per cent by wt. not more than 0.002 4. Sulphate (as SO4) per cent by wt. not more than 0.02 5. Bromate, bromide, chlorate chloride percent by wt not more than 0.01 6. Matter insoluble in water percent by wt: not more than 0.10 7. Loss on drying percent by wt: not more than 0.1 8 PH (5 percent solution) Neutral 9. Heavy metal (as Pb) ppm not more than 10 10. Arsenic (as As) ppm not more than 3 11. Iron (as Fe) ppm not more than 10

5 · Iron Fortified Iodized Salt (double fortified salt) means a crushed Crystalline Solid; white Or pale - or pink pr light grey in colour; free from contamination with clay - and other extraneous adulterants and impurities. Salt used for manufacture of double fortified salt shall have minimum 99.0 percent sodium chloride content on dry weight basis and moisture not more than 1.5 percent and it shall conform to the following standards namely: Moisture Not more than 1.5 per cent by weight Water insoluble matter Not more than 1.0% on dry weight basis. Chloride content (as NaCl) Not less than 97.0% 0n dry weight basis Matter insoluble in dilute HCL Not more than 0.30 % on dry - weight basis Matter soluble in water other than Nacl Not more than 2.5% on dry weight basis Iron content (as Fe) 850-1100 parts per million: Iodine content: Manufacturers level Not less than 30 ppm b. Distribution Channel including Retail level Not less than 15 ppm Phosphorous as PzO5 2800-3100 parts per million Sulphate as (SO4) Not more than 1.1% by weight: Magnesium as (Mg) water soluble Not more than 0.10% by weight pH value in 5% aqueous Solution 3.5t0 5.5 Provided that double fortified salt may contain Sodium Hexametaphosphate (food grade) as stabilizer at concentration of not more than 1.0 percent on dry - weight basis.

2 · 10: BEVERAGES, (Other than Dairy and Fruits & Vegetables based)

2 · 10.1: TEA

1 · TEA means tea other than Kangra tea obtained by acceptable processes, exclusively from the leaves, buds and tender stems ofplant of the Camellia sinensis (L) 0. Kuntze. It may be in the form of black or oolong tea. The product shall have characteristic flavour free from any off odour; taint and mustiness. It shall be free from living insects, moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter; added colouring matter and harmful substances: Provided that the tea may contain "natural flavours and "natural flavouring substances' which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from materials ofplants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards of tea. The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. Pectinase enzyme can be addedup to a level of0.2% during manufacture as processing aid The product shall conform to the following requirement in which all the figures given are expressed on the basis of the material oven-dried at 103-25 C TotalAsh (m/m) Not less than 4.0 percent and not more than 8.0 percent Water Soluble Ash Not less than 45.0 percent of total ash Alkalinity of water soluble ash expressed Not less than 1.0 percent and not more than 3.0 as KOH (m/m) percent Acid-insoluble ash (m/m) Not more than 1.0 percent Water extract (m/m) Not less than 32.0 percent Crude Fibre (m/m) Not more than 16.5 percent

2 · KANGRA TEA means tea derived exclusively from the leaves, buds and tender stems of plants of the Camellia sinensis or Camellia tea grown in Kangra and Mandi valleys of Himachal Pradesh: It shall conform to the following specifications namely; Total ash determined on tea dried t0 constant 4.5 to 9.0 percent by weight weight at 100PC Total ash soluble in boiling distilled water Not less than 34 percent of total ash Ash insoluble in dilute hydrochloric acid Not more than 1.2 percent by weight on dry basis. Extract obtained by boiling dried tea Not less than 23 percent (dried to constant weight at 100'C) with 100 parts of distilled water for one hour under reflux Alkalinity of soluble ash expressed as Not less than 1.0 percent and not more than 2.2 K,O on dry basis percent Crude fibre determined on tea dried to Not more than 18.5 percent constant weight at 1000C It shall not contain any added colouring matter It may also contain 0.2 per cent Pectinase enzyme Provided that tea may contain Natural Flavours and Natural Flavouring Substances which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusivley by physical process from materials ofplant origin either in their raw state Or after processing for human consumption: Provided further that such tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Provided also that tea used in the manufacture of flavoured tea shall conform to the standards of tea_ Provided that if tea is sold or offered for sale without any indication as to whether it is Kangra tea or not, the standards or quality of tea prescribed in item regulation 2.10.1 (1) shall apply: Provided also that Flavoured tea manufacturers shall register themselves with the Tea Board before marketing Flavoured tea; 3. Green Tea means the product derived solely and exclusively, and produced by acceptable processes, notably enzyme, inactivation, rolling O comminution and drying, from the leaves, buds and tender stems of varieties of the species Camellia sinensis (L) 0. Kuntze, known to be suitable for making tea for consumption as a beverage The product shall have characteristic flavour free from any off odour; taint and mustiness. It shall be free from living Or dead insects, moulds, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter; added colouring matter and harmful substances; Provided that the tea may contain "natural flavours and "natural flavouring substances' which are flavour preparations and single substance respectively, acceptable forhuman consumption, obtained exclusively by physical processes from material of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards oftea_ The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. The product shall conform to the following requirements in which all the figures given are expressed on the basis of the material oven-dried at 103+29 C.

2 · 10.2: COFFEE 1. Coffee green raw Or unroasted means the dried seeds of Coffea arabica, Coffea liberica, Coffee excelsa Or Coffea canephora (robusta) with their husks (mesocarp and endocarp) removed. 1.1 Roasted coffee means properly cleaned green coffee which has been roasted to brown colour and has developed its characteristic aroma. 1.2_ Ground coffee means the powdered products obtained from 'roasted coffee' only and shall be free from husk 1.3. Coffee (green raw O unroasted), 'roasted and ground coffee' shall be free from any artificial colouring; flavouring, facing extraneous matter O glazing substance and shall be in sound, dry and fresh condition; free from rancid or obnoxious flavour: 1.4_ Roasted coffee and ground coffee shall conform to the following analytical standards: - Moisture (on dry basis) m/m Not more than 5.0 percent Total Ash (on dry basis) m/m 3.0 to 6.0 percent Acid insoluble ash (on dry basis) mlm Not more than 0.1 percent Water soluble ash (on dry basis) m/m Not less than 65 percent of total ash Alkainity of soluble ash in milliliters of Not less than 3.5 ml & Not more than 5.0 ml 0.1 Nhydrochloric acid per gram of material (on dry basis _ mlm Aqueous extracts on dry basis m/m Not less than 26.0 and not more than 35.0 percent Caffeine (anhydrous)(on dry basis) m/m Not less than 1.0 percent 2. Soluble Coffee Powder means coffee powder; obtained from freshly roasted and ground pure coffee beans_ The product shall be in the form of a free flowing powder O shall be in the agglomerated form (granules) having colour; taste and flavour characteristic of coffee. It shall be free from impurities and shall not contain chicory or any other added substances_ It shall conform to the following standards: Moisture (on dry basis) mlm Not more than 4.0 percent Total ash (on dry basis) mlm Not more than 12.0 percent Caffeined content (on dry basis) m/m Not less than 2.8 percent (iv) Solubility in boiling water Dissolves readily in 30 seconds with moderate stirring Solubilty in cold water at 16+2'C Soluble with moderate stirring in 3 minutes

2 · 10.3:CHICORY 1. Chicory means the roasted chicory powder obtained by roasting and grinding of the cleaned and dried roots of chicorium intybus Lin with or without the addition of edible fats and oils or sugar; like glucose or sucrose in proportion not exceeding 2.0 percent by weight in aggregate. It shall be free from dirt, extraneous matter, artificial colouring and flavouring agents It shall conform to the following standards, namely: _

2 · 10.4: COFFEE- CHICORY MXTURE 1. Coffee - Chicory Mixture means the product prepared by mixing roasted and ground coffee and roasted and ground chicory and shall be in a sound, dry and dust free condition with no rancid or obnoxious flavour: It shall be in the form ofa free flowing powder having the colour; taste and flavour characteristic of coffee - chicory powder: It shall be free from any impurities and shall not contain any other added substance The coffee content in the mixture shall not be less than 51 per cent by mass The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (i) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. It shall conform to the following standards, namely: Moisture Not more than 5.0 per cent_

2 · 10.5 Beverages ALCOHOLIC 1. TODDY: Toddy means the sap from coconut, date, toddy palm tree or any other kind of palm tree which has undergone alcoholic fermentation: It shall be white cloudy in appearance which sediments o storage and shall possess characteristic flavour derived from the sap and fermentation without addition of extraneous alcohol. It shall be free from added colouring matter; dirt, other foreign matter or any other ingredient injurious to health: It shall also be free from chloral hydrate, paraldehyde, sedative, tranquilizer and artificial sweetener: It shall also conform to the following standards, namely: Alcoholic content Not less than 5 percent (vlv)

2 · 10.6 BEVERAGES NON-ALCOHOLIC-CARBONATED 1. CARBONATED WATER means water conforming to the standards prescribed for Packaged Drinking Water under Food Safety and Standard Act; 2006 impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination: 1_ Sugar; liquid glucose, dextrose monohydrate, invert sugar; fructose, honey, fruits and vegetables extractives and permitted flavouring, colouring matter; preservatives, emulsifying and stabilising agents, citric acid, fumaric acid and sorbitol, tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, edible gums such as guar; karaya, arabic carobean, furcellaran, tragacanth, gum ghatti, edible gelatin, albumin, licorice and its derivatives, salts of sodium; calcium and magnesium, vitamins, Caffeine not exceeding 145 parts per million, Estergum (Glycerol ester of wood resin) not exceeding 100 parts per million; Gellan Gum at GMP level and quinine salts not exceeding 100 parts per million (expressed as quinine sulphate). It may also contain Saccharin Sodium not exceeding 100 ppm o Acesulfame-K not exceeding 300 ppm or Aspertame (methyl ester) not exceeding 700 ppm. or sucralose not exceeding 300 ppm or Neotame not exceeding 33 ppm. Provided that the quantity of added sugar shall be declared on the container bottle and if no sugar is added that also shall be declared on the container/bottle as laid down in labelling Regulations 2.4.5 (24,25,26, 28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. In case ofreturnable bottles, which are recycled or refilling the declaration of quantity ofadded sugar and no sugar added may be given on the crown: Provided also that the declaration of 'no sugar added' shall not be applicable for 'carbonated water (plain soda)'. Provided also that the products which contain aspertame, acesulfame O any other artificial sweetener for which special labeling provisions have been provided under regulations 2.4.5 (24,25,26,28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011, shall not be packed, stored, distributed or sold in returnable containers_ It shall conform to the following requirements, namely (1) Total plate count per ml not more than that. 50..cfu . (2) Coliform count in 100 ml 0_ cfu. (3) Yeast and mould count per ml not more than _. 2_ cfu Provided further estergum used in carbonated water shall have the following standards, namely: Glycerol esters of wood rosins commonly known as ester-gum is hard yellow to pale amber coloured solid. It is a complex mixture of tri and diglycerol esters ofrosin acids from wood rosin. It is produced by the esterification ofpale wood rosin with food grade glycerol. It is composed of approximately 90 per cent rosin acids and 10 per cent neutrals (non-acidic compounds) The resin acid fraction is a complex mixture of isomeric diterpeniod monocarboxylic acids having the typical molecular formula of Cz0 Hzo 0z chiefly abietic acid. The substance is purified by steam stripping or by counter-current steam distillation. Identification: Solubility-Insoluble in water; soluble in acetone and in Benzene. Infra Red Spectrum-Obtain the infra-red spectram of thin film of the sample deposited on a potassium bromide plate-scan between 600 and 4000 wave numbers Compare with typical spectrum obtained from pure ester- gum Test for absence of till oil rosin (Sulphur test)-Pass the test as given below: When sulphur-containing organic compounds are heated in the presence of sodium formate, the sulphur is converted to hydrogen sulfide which can readily be detected by the use of lead acetate paper: A_ positive test indicates the use of till oil rosin instead of wood rosin: Apparatus-Test Tube: Use a standard, 1Ox75 mm, heat-resistant, glass test tube, Burner Bunsen: A small size burner ofthe microflame type is preferred.

2 · 10.7 Mineral water 1. Mineral water means includes all kinds of Mineral Water o Natural mineral water by whatever name it is called and sold: 2. Description and Types of Mineral water: (i) Natural mineral water is water clearly distinguished from ordinary drinking water because it is characterized by its content of certain mineral salts and their relative proportions and the presence of trace elements O of other constituents; (b) it is obtained directly from natural or drilled sources from underground water bearing strata and not from Public water supply for which all possible precautions should be taken within the protected perimeters to avoid any pollution 0f, 0r external influence 0, the chemical and physical qualities ofnatural mineral water: of the constancy of its composition and the stability of its discharge and its temperature, due account being taken of the cycles of minor natural fluctuations; it is collected under conditions which guarantee the original microbiological purity and chemical composition of essential components; (e) itis packaged close to the point of emergence ofthe source with particular hygienic precautions; it is not subjected to any treatment other than those permitted by this standard; (ii) Naturally Carbonated Natural Mineral Water A naturally carbonated natural mineral water is natural mineral water which, after possible treatment as given hereunder and re-incorporation ofgas from the same source and after packaging taking into consideration usual technical tolerance, has the same content of carbondioxide spontaneously and visibly given off under normal conditions of temperature and pressure_ (iii) Non-Carbonated Natural Mineral Water- Anon-carbonated natural mineral water is a natural mineral water which; by nature and after possible treatment as given hereunder and after packaging taking into consideration usual technical tolerance, does not contain free carbon dioxide in excess ofthe amount necessary to keep the hydrogen carbonate salts present in the water dissolved: (iv) Decarbonated Natural Mineral Water A decarbonated natural mineral is a natural mineral water which, after possible treatment as given hereunder and after packaging, has less carbon dioxide content than that at emergence and does not visibly and spontaneously give off carbon dioxide under normal conditions of temperature and pressure Natural Mineral Water Fortified with Carbon Dioxide from the Source A natural mineral water fortified with carbon dioxide from the source is a natural mineral water which, after possible treatment as given hereunder and after packaging, has more carbon dioxide content than that at emergence.

2 · 10.8 Packaged drinking water (other than Mineral water):- means water derived from surface water or underground water or sea water which is subjected to hereinunder specified treatments, namely, decantation, filteration, combination of filteration, aerations, filteration with membrane filter depth filter; cartridge - filter; activated carbon filteration; de-mineralisation; re-mineralisation, reverse osmosis and packed after disinfecting the water to level that shall not lead to any harmful contamination in the drinking water by means of chemical agents O physical methods to reduce the number of micro- organisms to a level beyond scientifically accepted level for food safety or its suitability:

2 · 11 OTHER FOOD PRODUCTAND INGREDIENTS 2.11.1 BAKING POWDER: means a combination capable, under conditions of baking, of yielding carbon dioxide and consists of sodium bicarbonate, and acid-reacting material, starch O other neutral material: The acid-reacting material ofbaking powder shall be tartaric acid or its salts, or both b) acid salts of phosphoric acid, Or acid compounds ofaluminium, O any combination of the foregoing:

2 · 11.6: LOWAND HIGHFAT COCOA POWDER means the powder which is the partially defatted product derived from the cocoa bean the seed of Theobroma cocoa L. Itmay be subjected to treatments during manufacture with alkali and/ or magnesium carbonate, bicarbonate, and with tartaric, citric Or phosphoric acids. It shall be free from rancidity, dirt, filth, insects and insect fragments O fungus infestations The product may contain food additives permitted in Appendix A It shall conform to the following standards: Total ash Not more than 14.0 per cent (on moisture and fat free basis).

2 · 12: Proprietary Food

2 · 12.1

2 · 13 IRRADIATION OF FOOD

2 · 13.1: Dose of Irradiation: 1) Same as provided in regulation 2.13.1 (2) no food shall be irradiated: 2) No article of food permitted for irradiation specified in column 2 of the Table given below shall receive the dose of irradiation in excess of the quantity specified in column 3 of the said Table at the time of irradiation

0 · 09 14 0.15 1.0

0 · 06 10 0.10 0.62

1 · 0

0 · 62

0 · 75

0 · 50 0.50

0 · 75

0 · 15

0 · 09 3.25 2.00 5.00 0.62 0.62

4 · 0

3 · 0 6.0

1 · 0

1 · 0

2 · 13.4: Record of Irradiation ofFood: Any treatment of Food by irradiation shall be recorded by an officer authorised by the competent authority as specified under the Deptt: ofAtomic Energy (Control of Irradiation of Food) Rules, 1991 as follows a) Name ofthe article; b) License No:; Name, address and other details of Licensee; Purpose of Irradiation; Source of Irradiation; Date of Irradiation; g Dose of Irradiation; (h) Serial Number of Batch; The nature, quality f Food to be irradiated and the Batch number; Quantity of Food Irradiated; Physical appearance of article; before and after irradiation; Type of packaging used during the irradiation treatment and for packing the irradiated food;

2 · 13.5: Standards of Irradiated Food The irradiated foods shall comply with all the provisions of the Food Safety and Standards Act and the regulations made thereunder specifying standards of such food. 2.13.6: Storage and sale of irradiated food. Save as otherwise provided in these regulations,no person shall irradiate for sale, store for sale, O transport for sale irradiated food 2.13.7: Restriction on sale of Irradiated Food- Irradiated food shall be offered for sale only in prepackaged conditions.

3 · 1: Food Additives For the purpose of this regulation "Good Manufacturing Practices (GMP) for use of food additives" means the food additives used under the following conditions namely the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect; (ii) the quantity ofthe additive becomes a component of food as a result ofits uses 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 (iii) the additive is prepared and handled in the same way as a food ingredient

3 · 1.1:

3 · 1.2 Colouring Matter 1) Unauthorized addition of colouring matter prohibited The addition of colouring matter to any article of food except as specifically permitted by these regulations is prohibited 2) Natural colouring matters which may be used Except as otherwise provided in these Regulations and Appendices, the following natural colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food. Carotene & Carotenoids including Beta-carotene;

14720 · 45430 19140

15985 · 73015

42090 · 42053

3 · 1.3 Artificial Sweeteners 1) Use and sale of artificial Sweeteners Artificial sweeteners mentioned in column 2 of the table below, may be used only in the food articles mentioned in column 3 and in quantities not exceeding the limits mentioned in column 4 and as per provision contained in these

500 · ppm 3500 ppm 5000 ppm 1500 ppm 600 ppm 800 ppm 500 ppm 300ppm 300 ppm (in final Beverage for consumption) Non carbonated water based beverages (non alcoholic) 300 ppm Carbonated water 300 ppm Soft drink concentrate *300ppm Biscuits, breads, cakes and Pastries 750 ppm Sweets (Carbohydrates based and Milk products based) Halwa, Mysore Pak, Boondi Ladoo, Jalebi, Khoya Burfi, Peda, Gulab Jamun, Rasogolla and similar milk product based sweets sold by any name 750 ppm Yoghurts 300 ppm Sweetened butter milk 300 ppm Ice Cream 400 ppm Jam; Jellies and Marmalades 450 ppm Frozen fruit 150 ppm Chutney 800 ppm Confectionery 1500 ppm Chewing gum 1250 ppm Cookies 750 ppm Doughnuts /scones /muffins 800 ppm Cake mixes 700 ppm Ready to serve tea and coffee beverages 600 ppm Ice lollies/Ice candy 800 ppm Vegetable juice 250 ppm Vegetable nectar 250 ppm Concentrates for vegetable juice 1250 ppm Concentrate for vegetable nectar 1250 ppm Lozenges 1500 ppm Non-carbonated water based beverages (non-alcoholic) 300 ppm Jelly Crystals *300 ppm Custard powder/ ready to eat custard dessert *260 ppm Chocolate 800 ppm Dried ice cream mixes **e 400 PPM Frozen Dessert 400 PPM Milk lollies and milk ices 400 PPM Carbonated water 33 ppm Soft drink concentrate *33 ppm

3 · 1.4: Preservatives "Preservative" means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food. 1) Classification of Preservatives: Preservatives shall be divided into following classes d. Class I preservative shall be (i) Common salt_ (ii) Sugar: (iii) Dextrose_ (iv) Glucose Syrup. Spices (vi) Vinegar or acetic acid. (vii) Honey (viii) Edible vegetable oils Addition of Class I preservatives in any food is not restricted, unless otherwise provided in the regulations including Appendix A. Provided that the article of food to which a Class I preservative has been added conforms to the specifications laid down in Chapter 2 of these regulations. b. Class II preservatives shall be Benzoic acid including salts thereof; (ii) Sulphurous acid including salts thereof; (iii) Nitrates or Nitrites of Sodium or Potassium in respect of food like ham, pickled meat; (iv) Sorbic acid including its sodium, potassium and calcium salts, propionates of calcium O sodium, lactic acid, and acid calcium phosphate. Nisin (vi) Sodium and calcium propionate. (vii) Methyl or propyl Parahydroxy-Benzoate. (viii) Propionic acid, including esters or salt thereof; (ix) Sodium diacetate, and Sodium, potassium and calcium salts oflactic acid: 2) Use of more than one Class IL preservative prohibited: No person shall use in Or upon a food more than one Class II preservative: Provided that where in column (2) ofthe table given in the regulation 3.1.4 (3) the use ofmore than one preservative has been allowed in the alternative, those preservatives may, notwithstanding anything contained in regulation 3.1.4 (3) of these Regulations, be used in combination with one or more alternatives, provided the quantity of each preservative so used does not exceed such number of parts out ofthose specified for that preservative in column (3) ofthe aforesaid table as may be worked out on the basis of the proportion in which such preservatives are combined. Illustration.-In the group of foods specified in Item 6 of the table given in regulation 3.1.4 (3) of these Regulations, sulphur dioxide or Benzoic acid can be added in the proportion of 40 parts per million or 200 parts per million respectively. Ifboth preservatives are used in combination and the proportion of sulphur dioxide is 20 parts per million, the proportion of Benzoic acid shall not exceed the proportion of 100 parts per million 3) Use of Class IL preservatives restricted. The use of Class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each:

10 ·

11 ·

11 ·

13 ·

14 ·

15 ·

16 ·

17 ·

19 ·

20 ·

21 ·

23 ·

24 ·

27 ·

28 ·

29 ·

30 ·

31 ·

33 ·

34 ·

36 ·

37 ·

39 ·

40 ·

41 ·

43 ·

45 ·

3 · 1.5: Anti-oxidants, 1) Anti-oxidant' means a substance which when added to food retards or prevents oxidative deterioration of food and does not include sugar; cereal, oils, flours, herbs and spices; 2) Restriction on use of anti-oxidants.

3 · 1.6: Emulsifying and Stabilising agents 1) Emulsifying agents' and "stabilising agents' means substances which when added to food, are capable of facilitating uniform dispersion of oils and fats in aqueous media Or vice versa, andlor stabilising such emulsions and include the agents specified below and in Chapter 2 and Appendix A of these regulaitons: Agar; alginic acid, calcium and sodium alginates, carrageen, edible gums (such as guar; karaya, arabic, carobean, furcellaran, tragacanth, gum ghatti), dextrin, sorbitol, pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate, calcium lactate, lecithin, albumen, gelatin, quillaia, modified starches, hydrolysed proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propyleneglycol stearate, propylenegelycol alginate, methyl ethyl cellulose, methyl cellulose, sodium carboxy-methyl cellulose, stearyl tartaric acid, esters of monoglycerides and diglycerides of fatty acids monostearin sodium sulphoacetate, sorbitan esters of fatty acids Or in combination [poly-oxy-ethylene sorbitan, monostearate] sodium stearoyl-2-lactylate and calcium stearoyl-2 - lactylate Polyglycerol Esters of fatty acids and polyglycerol Ester of interesterified Ricinoleic acid and Glycerol esters of wood rosins (Ester Gum)

3 · 1.7: Anticaking Agents 1) Restriction 0n use of anticaking agents. No anticaking agents shall be used in any food except where the use of anticaking agents is specifically permitted Provided that table salt, onion powder; garlic powder; fruit powder and soup powder may contain the following anticaking agents in quantities not exceeding 2.0 per cent either singly or in combination namely a. carbonates of calcium and magnesium: b. phosphates of calcium and magnesium c. silicates of calcium, magnesium, aluminium Or sodium or silicon dioxide; d. myristates, palmitates or stearates of aluminium ammonium, calcium; potassium Or sodium: Provided that that calcium potassium or sodium ferrocyanide may be used as crystal modifiers and anti-caking agent in common salt, iodised salt and iron fortified salt in quantity not exceeding 10 mg/kg singly or in combination expressed as ferrocyanide.

3 · 1.8: Antifoaming agents in edible oils and fats_ 1) Dimethyl Polysiloxane, food grade, may be used as an antic ifoaming agent in edible oils and fats for deep fat frying upto a maximum limit of 10 parts per million. Provided that mono and diglycerides of fatty acids of edible oil may be used as antifoaming agent injam, jellies and marmalade Explanation-For the purpose of this Regulation;,' Anti foaming agent" means substance which retards deteriorative changes and foaming height during heating;

3 · 1.9: Use of release agents in confectionery: 1) Spreadasil silicon spray (Dimethyl Polysiloxane) if used, as release agent in confectionery, shall not exceed 10 ppm of the finished product

3 · 1.10: FLAVOURINGAGENTSAND RELATED SUBSTANCES 1) Flavouring agents= Flavouring agents include flavour substances, flavour extracts o flavour preparations, which are capable of imparting flavouring properties,namely taste or odour or both to food Flavouring agents may be of following three types Natural Flavours and Natural Flavouring substances means flavour preparations and single substance respectively, acceptable forhuman consumption, obtained exclusively by physical processes from vegetables, for human consumption (ii) Nature-Identical Flavouring Substances means substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed 0 not. (iii) Artificial Flavouring Substances means those substances which have not been identified in natural products intended for human consumption either processed or not; 2) Use of anti-oxidants, emulsifying and stabilising agents and food preservatives in flavour: The flavouring agents may contain permitted anti-oxidants, emulsifying and stabilising agents and food preservatives. 3) Use ofAnticaking agent in flavours: Synthetic Amorphous Silicon Dioxide may be used in powder flavouring substances to a maximum level of 2 percent Restriction on use of 'flavouring agents The use of the following flavouring agents are prohibited in any article of food, namely Coumarin and dihydrocoumarin;

3 · 1.11: Use of Flavour Enhancers

3 · 1.12: SEQUESTERINGAND BUFFERINGAGENTS (ACIDS,BASES,AND SALTS) "Sequestering agents' means substances which prevent adverse effect of metals catalysing the oxidative break-down of foods forming chelates; thus inhibiting decolourisation, off taste and rancidity; (ii) "Buffering agents" means materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavour and increasing the stability of foods;

11 · L(+) Tartaric acid 12. Calcium Disodium, Ethylene, Diamine tetra acetate

13 · Fumaric acid

3 · 1.13: Use of Glycerol Esters of Wood Resins (Ester Gum) The maximum limit of glycerol esters of wood resins(ester gum) when used in flavour emulsions, soft drink concentrate and carbonated water shall not exceed 100 ppm. of the final beverage for consumption. 3.1.14: Use of Sucrose Acetate Isobutyrate - The maximum concentration of Sucrose Acetate Isobutyrate when used in non-alcoholic beverages as a clouding agent shall not exceed 300 ppm;

3 · 1.15: Use of Lactulose Syrup in foods: 1) Lactulose syrup may be used in special milk based infant food formulations, which is to be taken under medical advice upto a maximum level of 0.5 per cent of final food subject to label declaration. 2) Lactulose syrup may be used in bakery products upto 0.5 per cent maximum by weight.

3 · 1.16: Use ofDimethyl Dicarbonate: Dimethyl Dicarbonate may be used in fruit drinks, ready to drink tea beverages, isotoniclsports drinks and flavoured water upto 250 mg/litre subject to a maximum methanol content in final product as 200 mgllitre

3 · 1.17: Other substances to be used in Specified limits The use of substances specified in column (2) in the food mentioned in column (3) of the Table given below shall not exceed the limit specified in column (4) ofthe said table, namely TABLE

90 · 40 20 200 5,000

15 ·

16 ·

3 · 1.18: Carry Over Of Food Additives

3 · 2.1 Food Colours: Standards of various Food Colours with characteristics are specified in the table below: 1 Tartrazine Common Name Tartrazine

2 · SUNSET YELLOW

0 · 2

0 · 2

3 · 0

0 · 5

3 · ERYTHROSINE

10 · 50

0 · 06-0.10

0 · 08-0.36

0 · 01

04 · Max 300 mg/kg & Max 200 mglkg on equivalent colour basis

1 · 4-10.0 Max.0.5%

1 · 3-6.8

25 · 25 Max.40 mg/kg & Max. 25 mg/kg on an equivalent colour basis

85 · 18

0 · 2

0 · 2

1 · 0 05

1 · 0

3 · 0

13 · BRILLIANTBLUEFCF 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 Brilliant Blue FCF Synonyms C Food Blue FD and € Blue No.1 Blue brilliant FCF Colour Blue Colour Index Number (1975) No.42900 Class Triarymethane Chemical Name Disodium salt of alpha 4-(N- ethylbeta sulfobenzylamino)- phenyl] alpha [4-(N-ethyl-3-Sulfonatobenzylimino]cyclohexa- 2, 5-dienylidene] toluene-2-sulfonate Empirical formula C1zH14N2Haz O9S2 Molecular Weight 792.86 General requirements: The material shall conform to the requirement prescribed in Table below, namely:

15 · Aluminium Lake of Sunset Yellow FCF Food Yellow No.5 Aluminium Lake is a fine orange yellow water soluble; odourless powder: Itis 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 € 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 · Potassium malate

3 · Sodium hydroxide Acetic acid or Lactic acid 5 Citric acid Malic acid

2500 · ppm max

10000 · ppm max

5000 · ppm max GMP

5000 · ppm max

2000 · ppm max

100 · ppm max (on flour mass basis) GMP

2 · Bacterial amylase 3 Amylases and other enzymes Ammonium persulphate

2500 · ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 5000 ppm max (on flour mass basis)

5 · Calcium phosphate

7 · Potassium bromate and/or Potassium iodate

50 · ppm max (On flour mass basis)

500 · ppm max (on flour mass basis) 90 ppm max (on flour mass basis) 2500 ppm max (on flour mass basis) 40ppm max

2 · L" cystein mono hydrochloride

3 · Ammonium phosphate

40 · ppm max As per regulation 3.1.5 GMP

100 · ppm max (singly o in combination) ~do- ~do-

2 · Carmoisine

3 · Erythrosine Tartrazine 5 Sunset Yellow FCF Indigo carmine Brilliant blue FCF 8 Fast green FCF

2200 · ppm max 1000 ppm max 750ppm max

3 · Ammonium carbonate

5000 · ppm max

5000 · ppm max

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1 · 2 Antioxidants Tocopherol GMP GMP 2 Lecithin GMP GMP 3 Butylated hydroxy anisole BHA) 200ppm max 200 ppm max

250 · ppm max

1000 · ppm mx

0 · 59 0.1% 300 max mx ppm max

300 · ppm max

5 · 6 7 8 9 10

200 · ppm max

10000 · 10000 2000 3000 ppm ppm ppm ppm max max max max

5000 · 3500 500 15000 ppm ppm ppm ppm max max max mx

500 · ppm max

3000 · 30000 5000 ppm ppm ppm max max max

4500 · ppm max

1500 · ppm max

7 · 8

10 · Canned rasgolla (the cans shall be internally lacquered with sulphur dioxide resistant lacquer) 11 Gelatin

12 · Beer

13 · Cider

14 · Alcoholic wines

15 · Non Alcoholic wines

16 · Ready-to-serve beverages

17 · Brewed ginger beer

18 · Coffee extract

19 · Danish tinned caviar

20 · Dried ginger

21 · Flour confectionery

8 · 9

22 · Smoked fish (in wrappers)

23 · Dry mix of rasogollas

24 · Preserved chapatis

25 · fat spread

26 · Prunes

27 · Baked food confections and bakes foods

28 · Flour for baked foods

29 · Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallised

7 · 8 9

30 · Paneer

31 · Cakes and Pastries

32 · Prepacked Coconut Water 33 Canned Rasogula

100 · ppm max

100 · ppm max

100 · ppm max

200 · ppm max

200 · ppm max 200 ppm max

200 · ppm max 200 ppm max

200 · ppm max 200 ppm max

200 · ppm max 200 ppm max

500 · ppm max

500 · ppm max

500 · ppm max

500 · ppm max

100 · ppm max 200 ppm max

100 · ppm max 200 ppm max

100 · ppm max 200 ppm max

500 · ppm max 200 ppm max

100 · ppm max_ 100 ppm max, 100 ppm max_ 100 ppm max_ Singly or in Singly or in Singly or in Singly or in combination combination combination combination ~do- -do- ~do- ~do-

10 · ppm max

10 · ppm max

10 · ppm max

1000 · mg/kg max: Table maragrinel Fat spread

25 · mg/kg max: Table maragrinel Fat spread 20 mglkg max: Table maragrinel Fat spread 5 mglkg max: Table maragrinel Fat spread 25 mg/kg max: Table maragrinel Fat spread 25 mg/kg max: carotenoic acid Table maragrinel Fat spread

6 · Calcium sorbate expressed as sorbic acid

30 · mg/kg maximum cooked mass

30 · mg/kg maximum singly or in combi- nation

2 · 5 gm/kg - maximum-

2 · 5 gm/kg - maximum 20 gm/kg 20 gm/kg maximummaximum singly or singly or in combi- in combi- nation in nation in packing packing medium medium only only 25 gm/kg - maximum

5 · mglkg maximum as Sodium Alginate

60 · gm/kg maximum singly or in combi- nation in packing medium only

60 · gm/kg 60 gm/kg maximummaximum singly or singly or in combi- in combi- nation in nation in packing packing medium medium only only

14 · Starch, hydroxypropyl

500 · mglkg maximum

250 · mglkg maximum-

250 · mglkg maximum

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167 · . 331

171 · _ 332 172- 332(i)

186 · _ 339(ii) Disodium orthophosphate

188 · _ 340

191 · _ 340iii) Tripotassium orthophosphate

192 · 341

195 · _ 341(iii) Tricalcium orthophosphate

206 · 350 Sodium malates 207. 350(i) Sodium hydrogen malate 208_ 350(ii) Sodium malate 209. 351 Potassium malates_ 210. 351(i) Potassium hydrogen malate 211. 351(ii) Potassium malate 212. 352 Calcium malates

216 · 354

217 · 355

218 · 356

221 · 363

222 · 364(i)

225 · 366 226_ 367

229 · 375

231 · 38 1

232 · 383

237 · 388

238 · 389

239 · 390

240 · 391

241 · 399

242 · 400

243 · 401 244- 402

245 · 403

247 · 405

250 · 407a

251 · 408

252 · 409

253 · 410

255 · 412 256_ 413

257 · 414

260 · 417

261 · 418

262 · 419

263 · 420

264 · 421

265 · 422

266 · 424 267. 425

270 · 431

271 · 432

272 · 433

274 · 435

275 · 436 276_ 440

277 · 441

279 · 443

280 · 444

281 · _ 445

282 · 446

283 · 450

284 · 450(i)

285 · 450(ii) Trisodium diphosphate

287 · 450(iv) Dipotassium diphosphate

288 · 450(v) Tetrapotassium diphosphate

289 · 450(vi) Dicalcium diphosphate

290 · 450(vii) Calcium dihydrogen diphosphate

291 · 450 (viii) Dimagnesium diphosphate

292 · 451 293_ 451(i) 294- 451(ii) 295_ 452

297 · 452(ii) Potassium Polyphosphate

298 · 452(iii) Sodium calcium polyphosphate

299 · 452(iv) Calcium polyphosphates

301 · 458

303 · 460

307 · 462

308 · 463

309 · 464

310 · 465

311 · 466

312 · 467

314 · 469

347 · 493

348 · 494

349 · 495

350 · 496

351 · 500

352 · 500(i) Sodium carbonate 353_ 500(ii) Sodium hydrogen carbonate 354- 500(iii) Sodium sesquicarbonate 355_ 501 Potassium carbonates 356_ 501(i) Potassium carbonate 357. 501(ii) Potassium hydrogen carbonate 358. 503 Ammonium carbonates

359 · 503(i) 360. 503(ii) 361. 504

362 · 504(i)

365 · 507

366 · 508

367 · 509

368 · 510

369 · 511

370 · 512 371. 513

372 · 514

373 · 515

374 · 516

375 · 517

376 · 518

377 · 519

378 · 520

379 · 521 380_ 522

381 · 523

383 · 525

384 · 526

385 · 527

386 · 528

387 · 529

388 · 530 389_ 535

390 · 536

398 · 550 Sodium silicates 399. 550(i) Sodium silicate 400. 550(ii) Sodium metasilicate 401 _ 551 Silicon dioxide, amorphous 402. 552 Calcium silicate

403 · 553 Magnesium silicates 404- 553(i) Magnesium silicate 405_ 553(ii) Magnesium trisilicate 406_ 553(iii) Talc 407_ 554 Sodium aluminosilicate

408 · 555

409 · 556

410 · 557 411. 558

415 · 574

416 · 575

417 · .

418 · 577

420 · 579 421. 580

422 · 585

424 · 620

425 · 621

426 · 622

427 · 623

428 · 624

429 · 625 430_ 626

431 · 627

432 · 628

434 · 630

435 · 631

437 · 633

438 · 634

439 · 635

440 · 636

441 · _

442 · 638

443 · 639 444_ 640

447 · . 900a

448 · 900b

450 · 902

451 · 903

452 · 904 453_ 905a

461 · 909 462. 910

465 · 915

466 · 916

467 · . 917

468 · 918

469 · 919

470 · 920 471. 921

472 · 922

475 · 924b

476 · 925

478 · 927a

479 · 927b 480_ 928

481 · 929

482 · 930

485 · 940

486 · 941

487 · 942

488 · 943a

489 · 943b

490 · 944 491. 945

492 · 946

494 · 950

495 · 951

496 · 952

497 · 953

498 · 954

499 · 955

500 · 956

501 · 957

502 · 958 503_ 959

506 · 965

507 · 966 508_ 967

510 · 999

511 · 1000

512 · 1001 Choline salts and esters 513. 1001(i) Choline acentate 514. 1001(ii) Choline carbonate 515_ 100 1(iii) Choline chloride 516. 1001(iv) Choline citrate 517. 100 1(v) Choline tartrate 518. 1001(vi) Choline lactate 519. 1100 Amylases 520. 1101 Proteases

521 · 1101(i) Protease

522 · 1101(ii) Papain

523 · 110 1(iii) Bromelain

524 · 1101(iv) Ficin

525 · 1102 526 1103

527 · 1104 528 1105

529 · 1200

530 · 1201

1202 · 532 1503 533 1505 534 1518

535 · 1520

536 · 1521

538 · 1401

539 · 1402 540 1403

541 · 1404 542 1405

543 · 1410

544 · 1411

545 · 1412

546 · 1413

547 · 1414

548 · 1420

549 · 1421 550 1422 551 1423

552 · 1440

553 · 1442

554 · 1443 555 1450

370 · 586

13 · .

173 · 523

522 · 559

17 · .

18 · 19_

521 · 520

20 ·

21 ·

403 · 503(i)

27 · . 28_

380 · 368

31 · .

37 · .

39 · 40_

160b · 323

47 · .

951 · 927a

51 ·

57 ·

61 · .

133 · Brilliant blue FCF 1101(iii) Bromelain

67 · .

70 · 71 .

943a · 320

75 · .

77 · _

81 · .

924 · b 170(i) 170

82 · _ 83_

333 · Calcium citrates 450 (vii) Calcium dihydrogen diphosphate

87 · .

91 · .

97 · .

100 · _ 327

102 · 482 Calcium lactylates 103 _ 352 (ii) Calcium malate 104_ 352 Calcium malates

105 · _ 482 (ii) Calcium oleyl lactylate 106_ 529 Calcium oxide

118 · _ 902

119 · 161

128 · _ 903

132 · 1503

133 · 460

144 · 1001(iv) Choline citrate 145. 1001(vi) Choline lactate 146_ 1001 Choline salt and esters 147 . 1001(v) Choline tartrate 148 _ 330 Citric acid

162 · 341(ii)

163 · _ 940

171 · 628

185 · _ 639

187 · . 968

188 · _ 127

191 · _ 462

192 · 313

193 · 467 194_ 637

200 · 579

204 · 161a

205 · 240 206_ 236

207 · 297 208. 458

209 · 164

210 · 418

211 · 574

212 · 575

215 · 422

217 · 915

218 · _ 640

219 · 958

220 · 175

221 · 163 (ii) Grape skin extract 222 142 Green $ 223_ 314 Guaiac resin

227 · 419

229 · 939

230 · 209

231 · 239

243 · 315

244 · 943b

245 · 953

246 · 384

247 · 416.

248 · 425

249 · 16lc 250_ 920

251 · 921

252 · 641

255 · 966

257 · 913 258_ 344

261 · 180

262 · 161b

267 · 504

274 · 329

275 · 530

286 · 353 287. 461

302 · 343 (i)

305 · 336 (i)

306 · 621

307 · 339

310 · 160a (ii) Natural extracts 311. 959 Neohesperidine dihydrochalcone 312. 375 Nicotinic acid

314 · 941

315 · 918

316 · 919

317 · 942

327 · 160c Paprika oleoresins 328_ 905 (ii) Paraffin wax

331 · 451 (ii) Pentapotassium triphosphate 332 451 (i) Pentasodium triphosphate 333 429 Peptones 334 905 Petrolatum (petroleum jelly) 335. 905 Petroleum wax

336 · 391 337. 235

341 · 475

342 · 476

343 · 964

344 · 432

345 · 433

346 · 434

347 · 435 348_ 436

351 · 452

352 · 1202

358 · 357

359 · 402

360 · 555

361 · 303

362 · 212

368 · 332

369 · 261 (ii) Potassium diacetate 370. 332 (i) Potassium dihydrogen citrate 371. 536 Potassium ferrocyanide 372 366 Potassium fumarates 373_ 577 Potassium gluconate 374- 501 (ii) Potassium hydrogen carbonate 375_ 351 (i) Potassium hydrogen malate 376. 525 Potassium hydroxide 377. 632 Potassium Inosate

378 · 917

379 · 317

380 · 326

381 · 351 (ii) Potassium malate 382_ 351 Potassium malates

384 · 252

385 · 249

386 · 922

387 · 340

388 · 452 (ii) Potassium polyphosphate

390 · 560

391 · 337

392 · 202

393 · 515

397 · 407

398 · 944 399_ 280

406 · 1101

407 · .

415 · 161 416. 954

418 · 166

904 · 420_ 551

421 · 174

422 · 262 (i) 423 262

424 · 356

431 · 211

435 · 466

436 · 469

437 · 331

438 · 266

441 · _

450 · 316

451 · 638 452. 325

456 · 350

457 · 223

462 · 232

466 · 281 467. 217

471 · _

472 · 485

477 · .

478 · 200

479 · 493

480 · 494

481 · 495

482 · 491

483 · 496 484- 492

490 · 960

491 · 363

492 · 472g 493 446

494 · 955

508 · 472 d

512 · 450 (iii) Tetrasodium diphosphate

514 · 479

517 · 171

518 · 413

521 · 1505

526 · 331 (ii) Trisodium citrate

527 · 450 (ii) Trisodium diphosphate

529 · 100 (ii) Turmeric

530 · 153

531 · 161 532. 910

534 · 967

537 · 1422

539 · 1414 540. 1401

541 · 1402 542. 1403

543 · 1400

544 · 1411

545 · 1412

546 · 1443

547 · 1442

548 · 1440 549. 1410

551 · 1413

552 · 1420

553 · 1421 554_ 1450 555. 1405

1 · 1: Title and commencement

18 · ~Refining" means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified (i) With alkali, O1 (ii) by physical refining, or both, Or (iii) By miscella refining using permitted food grade solvent; followed by bleaching with absorbent earth andlor activated carbon or both of them and deodorized with steam without using any other chemical agent; (iv) refining if required may include the process of degumming using phosphoriclcitric acid 2[and any suitable food grade enzyme]_ 19. 38[omitted]: 20. 38[omitted] 21. 38[omitted] 22. "Solvent-extracted oil" means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent; 23. "Solvent-extracted edible flour" means the ground material obtained from specially prepared deoiled meal, that is, the residual material left over when oil is extracted by a solvent from oil cake immediately following the single-pressing of good quality edible oilseeds; 24. 3S[omitted] 25. #Vegetable oils" means oils produced from oilcakes O oilseeds Or oil-bearing materials of plant origin and containing glycerides; 26. #Vegetable oil product" means any product obtained for edible purposes by subjecting one Or more edible oils to any or combination of any of the processes O operations, namely, refining, blending, hydrogenation O interesterification and winterization (process by which edible fats and oils are fractioned through cooling), and includes any other process which may be notified by the Central Government in the official Gazette;

2 · 1.1 General Standards for Milk and Milk Products

2 · 1.2

6 · 0

9 · 0

5 · 0

9 · 0

3 · 2

8 · 3

3 · 5

9 · 0

3 · 0

9 · 0

2 · 0

6 · 0

4 · 5

8 · 5

4 · 5

8 · 5

3 · 0

8 · 5

1 · 5

9 · 0

8 · 7

0 · 5

6 · 0

9 · 0

2 · 1.3

2 · 1.4 Standard for Evaporated or Concentrated Milk

7 · 5

1 · 0

15 · 0

25 · 0

20 · 0

20 · 0

26 · 5

34 · 0

2 · 1.5 Standard for Sweetened Condensed Milk

8 · 0

16 · 0

14 · 0

34 · 0

2 · 1.6 Standard for Khoa

55 · 0

30 · 0

6 · 0

0 · 9

2 · 1.7 Standard for Cream and Malai

2 · 1.8 Standard for Milk Fat Products_

0 · 4

0 · 5

99 · 6

99 · 8

99 · 5

40 · 0 to 44.0

40 · 0 to 44.0

28 · 0

28 · 0

1 · 0-2.0

1 · 0-2.0

0 · 4

0 · 3

3 · 0

0 · 6

0 · 3

40 · 0 to 43.0

24 · 0

24 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 44.0

26 · 0

40 · 0 to 43.0

24 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.5

24 · 0

40 · to 43.5

24 · 0

41 · 5 to 45

21 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 43.0

24 · 0

40 · 0 to 44.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 44.0

26 · 0

41 · 5 to 45.0

21 · 0

40 · 0 to 43.0

26 · 0

41 · 5to 45.0

21 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 44.0

26 · 0

40 · 0 to 43.0

28 · 0

40 · 0 to 43.0

26 · 0

41 · 5 to 45.0

21 · 0

41 · 0 to 44.0

24 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

26 · 0

40 · 0 to 43.0

28 · 0

41 · 5to 45.0

21 · 0

40 · 0 to 43.0

28 · 0

2 · 1.9 Standard for Butter

16 · 0

80 · 0

76 · 0

2 · 0

3 · 0

2 · 1.10 Standard for Milk Powders and Cream Powder

5 · 0

5 · 0

5 · 0

5 · 0

1 · 5

42 · 0

42 · 0

34 · 0

34 · 0

34 · 0

34 · 0

18 · 0

18 · 0

18 · 0

2 · 0

2 · 0

2 · 0

9 · 3

9 · 3

9 · 3

2 · 1.11 Standard for Dairy Whitener

4 · 0

4 · 0

4 · 0

1 · 5

20 · 0

34 · 0

34 · 0

34 · 0

34 · 0

1 · 5

1 · 5

1 · 5

1 · 5

9 · 3

9 · 3

9 · 3

9 · 3

0 · 1

0 · 1

0 · 1

0 · 1

18 · 0

18 · 0

18 · 0

18 · 0

1 · 5

1 · 5

1 · 5

1 · 2

2 · 1.12 Standard for Whey Powder

5 · 0

4 · 5

2 · 0

2 · 0

10 · 0

7 · 0

61 · 0

61 · 0

5 · 1(v) (maximum)

9 · 5

15 · 0

2 · 1.13 Standard for Fermented Milk Products This Standard applies to fermented milks, including, heat-treated fermented milks, concentrated fermented milks and composite milk products based on these products in conformity with the definitions given in item 1 of this sub-regulation:

0 · 5

8 · 5

8 · 5

8 · 5

2 · 9

2 · 9

2 · 9

0 · 6

0 · 6

0 · 6

28 · 0

38 · 0

30 · 0

60 · 0

30 · 0

2 · 5

2 · 5

2 · 5

3 · 5

5 · 0

3 · 5

58 · 0

8 · 5

10 · 0

7 · 0

9 · 0

7 · 0

6 · 0

1 · 4

1 · 4

1 · 4

72 · 5

72 · 5

72 · 5

0 · 9

0 · 9

0 · 9

2 · 1.14 Standard for Ice Cream, Kulfi, Chocolate Ice Cream, Softy Ice-Cream, Milk Ice, Milk Lolly and Dried Ice Cream Mix

36 · 0

30 · 0

26 · 0

525 · 0

475 · 0

475 · 0

10 · 0

2 · 5

3 · 5

3 · 5

3 · 0

20 · 0

2 · 0

3 · 5

2 · 1.15 Standard for Frozen Desserts or Confections with Added Vegetable Oil/ Fat or Vegetable Protein, or both

36 · 0

30 · 0

26 · 0

525 · 0

475 · 0

475 · 0

2 · 5

3 · 5

3 · 5

3 · 0

2 · 1.16 Standard for Chhana and Paneer

65 · 0 (for Chhana) 60.0 (for Panner)

65 · 0 (for Chhana) 60.0 (for Panner)

50 · 0

15 · 0

2 · 1.17 Standard for Cheese and Cheese Products

39 · 0

48 · 0

45 · 0

40 · 0

52 · 0

45 · 0

80 · 0

20 · 0

36 · 0

32 · 0

60 · 0

35 · 0

54 · 0

35 · 0

36 · 0

32 · 0

39 · 0

48 · 0

39 · 0

45 · 0

46 · 0

40 · 0

43 · 0

48 · 0

48 · 0

45 · 0

53 · 0

30 · 0

60 · 0

60 · 0

47 · 0

45 · 0

53 · 0

30 · 0

39 · 0

60 · 0

80 · 0

55 · 0

70 · 0

56 · 0

46 · 0

62 · 0

30 · 0

59 · 0

40 · 0

57 · 0

45 · 0

52 · 0

55 · 0

56 · 0

40 · 0

56 · 0

40 · 0

44 · 0

45 · 0

50 · 0

30 · 0

40 · 0

45 · 0

45 · 0

45 · 0

47 · 0

45 · 0

47 · 0

40 · 0

5 · 0

40 · 0

5 · 0

2 · 1.18 Standard for Edible Casein Products

12 · 0

12 · 0

8 · 0

2 · 0

2 · 0

2 · 0

90 · 0

84 · 0

88 · 0

95 · 0

95 · 0

95 · 0

1 · 0

1 · 0

1 · 0

2 · 5

7 · 5

0 · 27

8 · 0

2 · 1.19 Foods for infant nutrition

13 · Infant Milk Food means the product prepared by spray drying of the milk of cOw or buffalo or a mixture thereof The milk may be modified by the partial removal/substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A, D,E, B Group, Vitamin C and other vitamins; and minerals like iron, copper, zinc and iodine The source of Mineral Salts and Vitamin Compounds may be used from:-

1 · Calcium (Ca) Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic;

2 · Phosphorous (P) Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic;

3 · Chloride (Cl) Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;

11 · Manganese (Mn) Manganese chloride, Manganese sulphate;

12 · Vitamin A Retinyl acetate, Retinyl palmitate, Retinyl propionate;

15 · Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha- tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 16. Thiamine (Vitamin Bi) Thiamine chloride hydrochloride, Thiamine mononitrate;

17 · Riboflavin (Vitamin Bz) Riboflavin, Riboflavin 5' -phosphate sodium;

18 · Niacin Nicotinamide, Nicotinic acid;

19 · Vitamin B6 Pyridoxine hydrochloride;

20 · Biotin (Vitamin H) d-biotin;

21 · Folacin Folic acid;

22 · Pantothenic acid Calcium pantothenate, Panthenol;

24 · Vitamin K Phytylmenaquinone;

25 · Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;

26 · Choline Choline bitartrate, Choline chloride;

27 · . Inositol;

28 · Selenium Sodium selenite:

14 · 5

12 · 0

118 · 0

18 · 5

0 · 1

198 · 5

1 · 4

16 · Vitamin B1z, ug per 100 g (not less than)

18 · Vitamin K, ug per 100 g (not less than)

19 · Biotin, ug per 100 g (not less than)

7 · 0

20 · Sodium, mg per 100 g (not less than)

21 · Potassium, mg per 100 g (not less than)

22 · Chloride, mg per 100 g (not less than)

23 · Calcium, mg per 100 g (not less than)

24 · Phosphorous, mg per 100 g (not less than)

25 · Magnesium, mg per 100 g (not less than)

26 · Tron, mg per 100 g (not less than)

15 · 0

27 · Iodine, ug per 100 g (not less than)

28 · Copper; [g per 100 g (not less than)

29 · Zinc, mg per 100 g (not less than) and

15 · 0

30 · Manganese, ug per 100g (not less than)

31 · Selenium, ug per 100 g (not less than)

32 · Bacterial count; per g (not more than)

33 · Coliform count absent in

34 · Yeast and mould count absent in

35 · Salmonella and Shigella absent in

36 · E. coli absent in

10 · 1g

45 · [Provided that in ready to drink infant milk substitute, lecithin and ascrobyl palmitate may be used upto maximum limit of 0.5 gram:/100ml, and 1lmg / 100ml. respectively]

125 · g

2 · Infant formula means the product prepared by spray drying of the milk of cOw or buffalo or mixture thereof The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins_ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A, D, E, B and € group and other vitamins; minerals such as iron, copper; zinc and iodine and others. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content 0f 1.398 g per 100 g ofthe product

16 ·

1 · Calcium (Ca) Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic;

2 · Phosphorous (P) Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; Magnesium phosphate dibasic, Potassium phosphate dibasic;

3 · Chloride (Cl) Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;

4 · Iron (Fe) Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate;

5 · Magnesium (Mg) Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic;

6 · Sodium (Na) Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic;

9 · Iodine (I) Potassium iodide, Sodium iodide;

10 · Zinc (Zn) Zinc sulphate;

11 · Source of Manganese (Mn) Manganese chloride, Manganese sulphate:

1 · Vitamin A Retinyl acetate, Retinyl palmitate, Retinyl propionate;

3 · Vitamin D Vitamin Dz - Ergocalciferol, Vitamin D3 Cholecalciferol, Cholecalciferol-cholesterol;

4 · Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha- tocopheryl acetate; d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;

5 · Thiamine (Vitamin Bi) Thiamine chloride hydrochloride, Thiamin mononitrate;

6 · Riboflavin (Vitamin Bz) Riboflavin, Riboflavin 5' -phosphate sodium;

7 · . Niacin Nicotinamide, Nicotinic acid;

9 · Biotin (Vitamin H) d-biotin;

11 · Pantothenic acid Calcium pantothenate, Panthenol;

14 · Vitamin € Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;

15 · Choline Choline bitartrate, Choline chloride;

16 · Inositol;

17 · Selenium Sodium selenite:

1 · mg in all types of infant formulae

0 · 4 g

14 · 5

10 · 0

16 · 0

18 · 0

12 · 0

1 · 398

18 · 5

0 · 1

2 · 0

198 · 5

1 · 4

7 · 0

83 · 15

15 · 0

130 ·

12 · 5

15 · 0

125 · g

10 · 1g

10 · 1g

1 · Protein shall be 2.25 2.75 g per 100 kcal;

2 · Lactose-free cow's/buffalo's milk-based formulas shall have carbohydrate as glucose, dextrose, dextrin/maltodextrin, maltose and sucrose:

13 · Calcium (Ca) Calcium carbonate, Calcium phosphate tribasic; Calcium sulphate;

2 · Phosphorous (P) Calcium phosphate tribasic;

3 · Chloride (Cl) Sodium chloride;

4 · Iron (Fe) - Hydrogen reduced iron, Electrolytic iron;

6 · Sodium (Na) Sodium chloride;

7 · Zinc (Zn) Zinc sulphate;

1 · Vitamin A Retinyl acetate, Retinyl palmitate, Retinyl propionate;

2 · Provitamin A Beta-carotene;

3 · Vitamin D Vitamin Dz -Ergocalciferol, Vitamin D3 Cholecalciferol, Cholecalciferol-cholesterol;

4 · Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha- tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;

5 · Thiamine (Vitamin Bi) - Thiamine chloride hydrochloride, Thiamine mononitrate;

6 · Riboflavin (Vitamin Bz) -Riboflavin, Riboflavin 5' -phosphate sodium;

7 · Niacin Nicotinamide, Nicotinic acid;

8 · Vitamin B6 Pyridoxine hydrochloride;

9 · Biotin (Vitamin H) d-biotin;

10 · Folacin Folic acid;

11 · Pantothenic acid Calcium pantothenate, Panthenol;

12 · Vitamin B12 Cyanocobalamin, Hydroxycobalamin;

13 · Vitamin K Phytylmenaquinone;

14 · Vitamin €C Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;

15 · Choline Choline bitartrate, Choline chloride;

16 · Inositol;

17 · Selenium- Sodium selenite.

300 · mg/ kg fat, singly or in combination

200 · mg/ kg fat

5 · 0

115 · 0

7 · 5

55 · 0

5 · 0

0 · 1

1 · 0

0 · 5

0 · 3

3 · 0

5 · 0

2 · 5

5 · 0

10 · 1g

4 · Processed cereal based complementary food commonly called as weaning food or supplementary food means foods based on cereal and/or legumes (pulses), soyabean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium

1 · Calcium (Ca) Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate; 2 Phosphorous (P) Calcium phosphate tribasic, Phosphoric acid;

10 · 1 g

10 · 1 g

3 · Chloride (Cl) Sodium chloride, Hydrochloric acid;

2 · Provitamin A Beta-carotene;

3 · Vitamin D Vitamin Dz - Ergocalciferol, Vitamin D3 - Cholecalciferol, Cholecalciferol-cholesterol;

4 · Vitamin E d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha- tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate;

6 · Riboflavin (Vitamin Bz) Riboflavin; Riboflavin 5' -phosphate sodium;

7 · Niacin Nicotinamide, Nicotinic acid;

8 · Vitamin B6 Pyridoxine hydrochloride;

10 · Folacin Folic acid;

11 · Pantothenic acid Calcium pantothenate, Panthenol;

12 · Vitamin B1z Cyanocobalamin, Hydroxycobalamin;

15 · Choline Choline bitartrate, Choline chloride;

16 · Inositol;

17 · Selenium- Sodium selenite

1 · 5 g

1 · 5 g

1 · 5 g

2 · 5 g

300 · mg/kg fat; singly or in combination

200 · mg/kg fat

50 · mg, expressed as ascorbic acid and within limits for sodium

14 · 0

15 · 0

55 · 0

5 · 0

1 · 0

3 · 0

20 · 0

5 · 0

2 · 5

5 · 0

10 · 1g

10 · 1g

10 · 1g

125 · g

2 · Phosphorous (P)- Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; Magnesium phosphate dibasic, Potassium phosphate dibasic; 3 Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized;

4 · Iron (Fe)- Ferrous citrate Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate;

6 · Sodium (Na)- Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic;

7 · Potassium (K)- Potassium phosphate dibasic;

8 · Copper (Cu)- Cupric citrate, Cupric sulphate;

10 · Zinc (Zn)- Zinc sulphate;

11 · Source of Manganese (Mn)- Manganese chloride, Manganese sulphate:

1 · Vitamin A Retinyl acetate, Retinyl palmitate, Retinyl propionate;

2 · Provitamin A Beta-carotene;

8 · Vitamin Bo Pyridoxine hydrochloride;

10 · Folacin Folic acid;

11 · Pantothenic acid Calcium pantothenate, Panthenol;

12 · Vitamin B1z Cyanocobalamin, Hydroxycobalamin;

13 · Vitamin K Phytylmenaquinone;

14 · Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate;

15 · Choline Choline bitartrate, Choline chloride;

16 · Inositol;

17 · Selenium Sodium selenite:

3 · mg singly or in combination

5 · mg singly or in combination.

14 · 5

13 · 5

18 · 0

1 · 398

18 · 5

2 · 0

198 · 5

14 · 5

11 ·

202 · 50

20 · 0

11 · 35

0 · 675

6 · 75

3 · 15

247 · 50

22 · 50

2 · 5

5 · 0

0 · 1g

0 · 1g

0 · 1g

125 · g

2 · 1.20 Standards for Edible Lactose

6 · 0

99 · 0

0 · 3

4 · 5-7.0

2 · 2:

2 · 2.1

1 · Coconut oil (naryal ka tel) means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring o flavouring substances, Or mineral oil. It shall conform to the following standards:

34 · 0 to 35.5

1 · 4481-1.4491 Not less than 250

7 · 5 to 10.

1 · 4630-1.4660 190 to 198 98 to 123]

1 · 4620-1.4640 188 to 196

85 · t0 99.

69 · 5-74.3

1 · 4720-1.4750

188 · to 195

1 · 4646 to 1.4662 168 to 177 96-112 Polybromide test shall be Negative Not more than 1.2 per cent by weight Not more than 6.0

58 · 6 to 61.7

4465 · to 1.467

105 · to 126

0 · 1 %

0 · 05 %

3 · mglkg 0.1 mg/kg 1.4680-1.4707

0 · 1 mglkg 0.1 mglkg

60 · 0 to 64.0

1 · 4659 1.4685 186 to 194 133 to 143

1 · 4674-1.4689 186-196 135-148 Not more than 1.0 per cent Not more than 6.0

51 · 0-57.1

61 · 7-66.4

1 · 460-1.464

1 · 467-1.470

1 · 4646-1.4659 174 t0 177

61 · 0-65.0

1 · 4649-1.4710 189 to 195 120 to 141

54 · t0 57

55 · 6 _ 61.7

1 · 4630-1.4670 190 198

115 · 125 Not more than 6.0

35 · 5 44.0

1 · 4491-1.4552 Not more than 370 C

1 · 4550 1.4610 54-62 195-205 Not more than 18PC Not more than 1.2 per cent Not more than 6.0

35 · 3 39.5

1 · 4490 1.4520 10 _ 23

1 · 4600 1.4700

51 · 0 66.4 180 195

90 · 105

24 · Blended edible vegetable oil means an admixture of any two edible vegetable oils where the proportion by weight of any edible vegetable oil used in the admixture is not less than 20 per cent The individual oils in the blend shall conform to the respective standards prescribed by these regulations. The blend shall be clear;, free from rancidity, suspended O insoluble matter O any other foreign matter, separated water, added colouring matter, flavouring substances, mineral oil, O any other animal and non-edible oils, O fats, argemone oils, hydrocyanic acid, castor oil and tricresyl phosphate. It shall also conform to the following standards, namely: a) Moisture and volatile matter not more than 0.2 per cent by weight; b) Acid value: Nature of oil Acid Value Both raw edible vegetable oils in the blend Not more than 6.0 (2) One raw edible vegetable oil (s and one refined vegetable oil (s) in the blend Not more than 5.0 Both refined edible vegetable oils in the blend Not more than 0.5 Unsaponifiable matter, percent by weight Blended with chemically refined rice bran oil Not more than 3.0 percent by weight (ii) Blended with other edible vegetable oil Not more than 1.50 percent by weight 14[(iii) Blended with physically refined rice Not more than 4.0 percent by weight; bran oil provided that oryzanol content be minimum of 0.20 % (by weight) with rice bran oil at 209 level and with a increment of 0.05% with every 59 rise in rice bran oil content in the blend] Flash point (Pensky Martin closed method) Not less then 250PC Test for Argemone oil shall be negative However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction Or otherwise, it shall be supplied for human consumption oly after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm 2.2.2 Interesterified 2[vegetable fat/Oil]: means an edible fatty material that has been S0 treated as to bring about rearrangement of fatty acid positions within the glyceride entities and hence change in the physical properties like melting point; viscosity, specific gravity and the like with very little change in the constitution of the fatty acids themselves by a process of interesterification of the essentially neutral edible oil O fat, singly or in mixtures generally through H enzymatic process or] the use of alkaline catalysts exemplified by sodium or potassium metals, or their ethoxides o hydroxides in the form either ofanhydrous powders O in anhydrous glycerol medium followed by such post-process steps as washing, bleaching and deodourisation, the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products_ The interesterified fat shall be clear, free from soap, flavouring substances, rancidity, suspended O other foreign matter, separated water and mineral oil. It shall conform to the following standards, namely: It shall not contain any harmful colouring, flavouring or any other matter deleterious to health; (ii) No colour shall be added to interesterified fat unless so authorised by Government; but in no event any colour resembling the colour of ghee shall be added; (iii) If any flavour is used, it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4.0 ppm may be added to interesterified fat exclusively meant for consumption by the Armed Forces; (iv) It shall not have moisture exceeding 0.25 per cent;

2 · 2.3

1 · Partially hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild o "Brush hydrogenation of degummed, deacidified, decolourised and winterised soyabean oil. The oil shall be degummed by water with O without a food grade additive, deacidified by either neutralisation with alkali Or steam distillation (physical refining) Or miscella refining using permitted food grade solvent; decolourised with bleaching earth and/or carbon, partially hydrogenerated using nickel catalyst; winterised with O without the use of a food grade solvent; filtered in a suitable filter press and deodourised with steam_ The product shall be clear, free from rancidity, suspended O other foreign matter, separated water, added colouring O flavouring substances, castor oil, mineral oil, and other vegetable and animal fats. It may contain food additives permitted in these Regulations and Appendices. It shall conform to the following standards: Moisture Not more than 0.1 percent by weight Refractive Index at 40'C 1.4630 1.4690 Or

55 · 6 64.8 189 195 107 120 Not more than 0.50 Unsaponifiable Matter Not more than 1.5 percent by weight Linolenic Acid (cl&: 3) Not more than 3 percent by weight Cloud Point (PC) Not more than 108C Flash Point (Pensky Marten Closed method) Not less than 250 %C Test for argemone oil shall be negative Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction o otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil s0 refined shall not contain Hexane

2 · 2.4EDIBLE FATS: 1. Beef fat Or suet means fat obtained from beef carcass. it shall have a saponification value varying from 193 to 200 and an iodine value from 35 t0 46. it may contain food additives permitted in these regulations and appendices 2 Mutton fat means fat obtained from the carcass of sheep. it shall have a saponification value varying from 192 t0 195 and an iodine value from 35 t0 46. it may contain food additives permitted in these regulations and appendices 3. Goat fat means the rendered fat from goat: it shall have a saponification value varying from 193 to 196 and iodine value from 36 t0 45_ It may contain food additives permitted in these Regulations and Appendices 4.Lard means the rendered fat from hogs and shall not contain more than one per cent of substances other than fatty acids and fat: it shall have saponification value varying from 192 to 198 and iodine value from 52 to 65. it may contain food additives permitted in these regulations and appendices

32 · to 42

290 · C to 340 C

40 · 9 to 48.0

1 · 4530-1.4580 188 to 200

6 · Refined salseed fat means the fat obtained from seed kernels of sal trees, shorea robusta Gaertn_ F.(N__diperrocaspaceae which has been neutralized with alkali, bleached with bleaching earth or activated carbon or both, and deodorized with steam, no other chemical agents being used. Alternatively, deacidification, bleaching and deodorisation may be done by physical means The material shall be clear on melting and free from adulterants, sediment; suspended or other foreign matter, separated water or added colouring substance. However it may contain food additives permitted in these Regulations and Appendices There shall be no turbidity after keeping the filtered sample at 40PC for 24 hours. It shall conform t0 the following standards: Moisture Not more than 0.1 percent (ii) Butyro refractometer reading at 40'C 36.7 51.0 OR

1 · 4500 1.4600 31 - 45

22 · SMARGARINE AND FAT SPREADS: 1. Table margarine means an emulsion of edible oils and fats with water_ It shall be free from rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent; skimmed milk powder not exceeding 2 per cent; it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following specifications, namely: Fat Not less than 80 per cent mass/mass Moisture Not less than 12 per cent and not more than 16 per cent mass/ mass_ Vitamin A Not less than 30 I.U. per gram of the product at the time of sale Melting point of extracted 318C to 37PC fat (Capillary Slip Method) Unsaponifiable matter of extracted fat Not more than 1.5 per cent by weight extracted fat: Free fatty acids (as oleic acid) of extracted fat Not more than 0.25 per cent by weight OR Acid Value Not more than 0.5 It shall contain not less than 5.0 percent of its weight of Til il but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion of 20.80 the red colour produced by the Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on a lovibond scale_ Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm and not more than 150 ppm Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing not more than soOgms.

2 · 2.6

4 · 0- 10.0 5.0- 10.0 44.0- 53.2 13.0- 21.9 7.5- 11.0

2 · 0-6.3

2 · 7-7.0

39 · 7-55.0

0 · 1-0.5

0 · 6-1.0

0 · 5-2.0

0 · 5-1,3

8 · 6- 16.5

6 · 0-14

21 · 44-26.4

32 · 0-47.5

6 · 0-14.0

38 · 0-43.5

3 · 6-6.0

0 · 6-7.0

1 · 0-4.9

2 · 1-3.4

3 · 5-6.0

1 · 0-4.0

3 · 5-5.4

0 · 9-5.2

1 · 5-2.4

5 · 0- 10.0

20 · 0- 42.2 34.0- 65.6

35 · 0-69

14 · 7-23.5

36 · 0-44.0

10 · 5-24.6

39 · 8-47.0

70 · 0-83.7

48 · 0- 59.0

12 · 0-43.0

1 · 0-25

46 · 7-58.2

8 · 5-12

10 · 0-135

21 · 0-42.0

9 · 0-19.9

0 · 1-2.9

4 · 5-11

1 · 0-4.0

0 · 2-0.5

0 · 3-1.0

0 · 3-0.6

0 · 1-0.6

0 · 7-1.7

0 · 2-0.6

0 · 1-0.5

1 · 5-4.5

0 · 5-2.5

0 · 5-5.0

1 · 5-6.0

2 · 5-7.0

7 · 9-14.6

4 · 0-8.0

2 · 6-5.0

7 · 5-20.0

7 · 5-20.0

7 · 5-20.0

0 · 3-3.5

0 · 3-3.5

0 · 3-35

0 · 5-2.0

0 · 5-3.1

0 · 8-3.0

2 · 0-8.0

1 · 0-7.0

2 · 9-6.2

0 · 5-5.0

55 · 0- 83.0

8 · 0-23.0

8 · 0-60.0

51 · 0-70.0

34 · 4-48.0

14 · 0-39.4

55 · 0-83.0

55 · 0-83.0

10 · 0-24.0

11 · 0-23.0

15 · 0-30.0

48 · 3-74.0

2 · 1-17

2 · 5-21.0

2 · 5-21.0

2 · 5-21.0

6 · 0-18.0

5 · 0-13.0

5 · 0-14.0

0 · 2-1.2

0 · 1-0.8

0 · 1-0.5

0 · 2-0.5

5 · 0-13.0

3 · 0-15.0

0 · 1-4.3

0 · 1-0.5

0 · 2-2.5

0 · 3-15

0 · 5-1.6

40 · 0-58.0

2 · 0-60.0

2 · 3: FRUIT & VEGETABLE PRODUCTS

2 · 3.1: Thermally Processed Fruits 1. Thermally Processed Fruits (Canned/Bottled/Flexible packaged/Aseptically packed) means the products obtained from sound, matured, dehydrated, fresh or frozen, peeled O un-peeled, previously packed, whole, halves Or cut pieces of fruits packed with any suitable packing medium and processed by heat, in an appropriate manner; before Or after being sealed in container, So as to prevent spoilage. It may contain water, fruit juice, dry Or liquid nutritive sweeteners, spices and condiments and any other ingredients suitable to the product: The packing medium alongwith its strength shall be declared on the label: 2 The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. Drained weight of fruits shall be not less than the weight given below: - Liquid pack Not less than 50.0 percent of net weight of the contents (ii) Solid Pack Not less than 70.0 percent of net weight of the contents 3 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 208C which the sealed container is capable of holding when completely filled.

2 · 3.2: Thermally Processed Fruit Cocktail Tropical Fruit Cocktail 1 _ Thermally Processed Fruit Cocktail Tropical Fruit Cocktail (Canned, Bottled, Flexible Pack And Or Aseptically Packed) means the product prepared from a mixture of fruits which shall be declared on the label. Such fruits may be fresh, frozen, dehydrated Or previously processed. The fruit mixture may be packed with any suitable packing medium and processed by heat in an appropriate manner before Or after being sealed in a container SO as to prevent spoilage. The packing medium alongwith its strength when packed shall be declared on the label. 2 The name of the fruits used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each fruit used in the product The drained weight of fruits shall be not less than the weight given below:

50 · 0 percent of net weight of contents 70.0 percent of net weight of contents

3 · The product may contain food additives permitted in these Regulations and Appendices. The product shall conform t0 the microbiological requirements given in Appendix B_ The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers _ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled:

2 · 3.3: Thermally Processed Vegetables 1 Thermally Processed Vegetables (Canned, Bottled/Flexible pack _ Aseptically Packed) means the product obtained from fresh, dehydrated or frozen vegetables either singly or in combination with ther vegetables, peeled or un-peeled, with or without the addition of water, common salt and nutritive sweeteners, spices and condiments or any other ingredients suitable to the product, packed with any suitable packing medium appropriate to the product processed by heat, in an appropriate manner; before Or after being sealed in a container SO as t0 prevent spoilage. The packing medium alongwith its strength shall be declared on the label. The product may be prepared in any suitable style appropriate to the product: The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B_ The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product. Drained weight of vegetables shall be not less than the weight given below: Liquid Pack Mushroom 50.0 percent of net weight of contents

1 · Canned tomatoes shall be prepared from selected, fresh_ washed, cleaned, firm and ripe tomatoes of variety Lycopersicum esculentum Mill, uniform shape and free from blemish, extraneous matter, artificial colouring matter and flavouring agents, but may contain natural spices and condiments, spice oils, aromatic herbs and their extracts, natural aromas, seasoning and salt (sodium chloride) and where acidifying agents are used, sugars as prescribed in these regulations may be added:

2 · Tomatoes used for the purpose of canning shall be of the following styles, namely:-

3 · The style shall be specified according to the type of grinding O cutting for non-whole tomatoes, namely:- (1) Diced: tomato cut into cubes;

7 · The product shall not exceed the following tolerances given for 1 kg net weight to comply with the requirements namely: -

2 · Presence of peel (peeled tomatoes

2 · 3.4: Thermally Processed Curried Vegetables Ready to Eat Vegetables 1. Thermally Processed Curried Vegetables _ Ready to Eat Vegetables means the product prepared from fresh; dehydrated or frozen Or previously processed vegetables, legumes, cereals O pulses, whether whole or cut into pieces. The vegetable(s), either singly or in combination, may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats, milk fat and any other ingredients suitable to the product and processed by heat; in an appropriate manner, before Or after being- in container, so as to prevent spoilage. 2. The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. 3 . The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20*C which the sealed container is capable of holding when completely filled.

2 · 3.5: Thermally Processed Vegetable soups 1. Thermally Processed Vegetable Soups (Canned, Bottled, flexible pack And/ Or Aseptically Packed) means unfermented but fermentable product; intended for direct consumption, prepared from juicel pulplpuree of sound, mature vegetables, fresh; dehydrated, frozen Or previously processed, singly O in combination, by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, cooked to suitable consistency and processed by heat in an appropriate manner, before O after being sealed in a container, so as to prevent spoilage. It may be clear, turbid or cloudy: 2 The product shall have total soluble solids (m/m) not less than 5.0 percent except for tomato soup where it shall be not less than 7.0 percent (wl w). 3 The product may contain food additives permitted in these Regulations and Appendices The product shall conform to the microbiological requirements given in Appendix B. 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container; when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.6: Thermally Processed Fruits Juices 1. Thermally Processed Fruits Juices (Canned, Bottled, Flexible And/Or Aseptically Packed) means unfermented but fermentable product, pulpy, turbid or clear; intended for direct consumption obtained by mechanical process from sound, ripe fruit O the flesh thereof and processed by heat; in an appropriate manner before or after being sealed in container, So as to prevent spoilage. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice. It may contain salt. One Or more of the nutritive sweeteners may be added in amounts not exceeding 50 g/kg but not exceeding 2OOg/kg in very acidic fruits except in case of Apple Juice, Orange Juice (reconstituted from concentrate) , Grape Juice, Pineapple Juice (reconstituted from concentrate). The product is not required to be called sweetened juice till the added nutritive sweeteners are not in excess of ]Sg/kg:

2 · The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B The product shall meet the following requirements= FRUIT JUICES

3 · 5 (as malic acid)

10 · 10 9

3 · 5 35

4 · 0(minimum) 5.O(minimum)

15 · 15

3 · 5 35

10 · 10 11 15

3 · 5

3 · 5 35

3 · 5

3 · 5

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.7 Thermally Processed Vegetable Juices 1. Thermally Processed Vegetable Juices Canned, Bottled, Flexible Pack And/Or Aseptically Packed) means the unfermented but fermentable product o may be lactic acid fermented product intended for direct consumption obtained from the edible part of one Or more vegetables, including roots, and tubers (eg. carrots, garlic) stems and shoots (e.g Asparagus), leaves and flowers (e.g: spinach and cauliflower) and legumes (e.g. peas) singly or in combination, may be clear; turbid or pulpy; may have been concentrated reconstituted with water suitable for the purpose of maintaining the essential composition & quality factors of the juice and processed by heat; in an appropriate manner, before O after being sealed in container; so as to prevent spoilage. It may contain salt, nutritive sweeteners, spices and condiments, vinegar; whey or lactoserum having undergone lactic acid fermentation not more than 100 gm/kg and any other ingredients suitable to the product 2. The product shall have total soluble solids free of added salts not less than 5.0 percent (wlw)_ 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B.

4 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled. [2.3.8 THERMALLY PROCESSED TOMATO JUICE:

1 · Thermally processed tomato juice means the unfermented juice obtained by mechanical process from sound, fresh and fully ripe tomatoes and processed by heat, before or after being sealed in a container SO as t0 prevent spoilage. The juice may also be obtained by reconstituting the concentrate with water for the purpose of maintaining the essential composition and quality factors of the juice. The product shall be free from extraneous plant material including skins, seeds and other coarse parts of tomato but may contain finely divided insoluble solids from tomato flesh:

2 · The product shall have characteristic red colour and good flavour which is characteristic of properly processed product and have an evenly divided texture and consistency and product shall be free from foreign taste, in particular; the taste of burned Or caramelized products Mineral impurities content shall not exceed 0: 1 per cent of the dry - weight content reduced by common salt:

3 · The substances that may be added to the tomato juice are common salt, sugar, dextrose, spices, aromatic herbs and their extracts and natural aromas and other ingredients whose standards are prescribed in these regulations.

5 · The product shall also conform to the requirements prescribed in table below:

5 · 0

3 · 0

4 · 5

6 · Containers shall be well filled the product which shall occupy not less than 90 per cent: of the water capacity of the container_

2 · 3.9 Thermally Processed Fruit Nectars:

5 · Thermally Processed Fruit Nectars (Canned, Bottled, Flexible Pack And Or Aseptically Packed) means an unfermented but fermentable pulpy or non-pulpy, turbid or clear product intended for direct consumption made from fruit singly or in combination, obtained by blending the fruit juice / pulplfruit juice concentrate and/ O edible part of sound, ripe fruit(s) concentrated O unconcentrated with water, nutritive sweeteners and any other ingredient appropriate to the product and processed by heat, in an appropriate manner, before or after being sealed in container; So as to prevent spoilage. 6. Lemon and Lime juice may be added as an acidifying agent in quantities which would not impair characteristic fruit flavour of the fruit used. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

15 · 15 15

20 · 20 20 20 20

15 · 15

2 · 3.10: Thermally Processed Fruit Beverages Fruit Drink/ Ready to Serve Fruit Beverages 1 _ Thermally Processed Fruit Beverages Fruit Drink/ Ready to Serve Fruit Beverages (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means an unfermented but fermentable product which is prepared from juice or Pulp/Puree or concentrated juice O pulp of sound mature fruit. The substances that may be added to fruit juice Or pulp are water; peel oil, fruit essences and flavours, salt, sugar; invert sugar; liquid glucose, milk and other ingredients appropriate to the product and processed by heat, in an appropriate manner, before Or after being sealed in a container; So as to prevent spoilage. 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. The product shall meet the following requirements Total Soluble solid (m/m) Not less than 10.0 percent (ii) Fruit juice content (m/m) (a) Lime/Lemon ready to serve beverage Not less than 5.0 percent b All other beverageldrink Not less than 10.0 percent 3 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 208C which the sealed container is capable of holding when completely filled.

2 · 3.1: Thermally Processed Mango Pulp Puree and Sweetened Mango Pulp Puree 1_ Thermally Processed Mango Pulp Puree and Sweetened Mango Pulp Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe mangoes (Mangifera indica.L.), by sieving the prepared fruits, where as, the puree is obtained by finely di- viding the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner, before Or after being sealed in a container, s0 as to prevent spoilage. 2. It may contain one Or more nutritive sweeteners in amounts not exceeding 50 gm/ kg: However, the product

2 · 3.13 Thermally Processed Concentrated Fruit Vegetable Juice Pulp/ Puree Thermally Processed Concentrated Fruit Vegetable Juice Pulpl Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means the unfermented product which is capable of fermentation, obtained from the juice O pulp or puree of sound, ripe fruit(s) vegetable(s) , from which water has been removed t0 the extent that the product has a total soluble content of not less than double the content ofthe original _ juicel 'pulpl puree prescribed vide in regulation 2.3.6 and 2.3.7. Natural volatile components may be restored to the concentrates where these have been removed. It may be pulpy, turbid Or clear and preserved by heat; in an appropriate manner, before Or after being sealed in container, so as to prevent spoilage. 2 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20'C which the sealed container is capable of holding when completely filled

2 · 3.14 Thermally Processed Tomato Puree And Paste 1 . Thermally Processed Tomato Puree And Paste (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented product which is capable of fermentation; obtained by concentrating the juice of sound ripe tomatoes to the desired concentration. It may contain salt and other ingredients suitable to the products_ 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 208C which the sealed container is capable of holding when completely filled.

2 · 3.15 Soup Powders: 1. Soup Powders means the products obtained by mechanical dehydration of fresh vegetables/ fruits juicel pulp/puree of sound, vegetables fruits and Or earlier concentrated, dehydrated, frozen or processed fruits & vegetables, singly O in combination by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients Suitable to the product, as appropriate to the product and packed suitably to prevent spoilage. 2 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B The product shall comply with the following requirements: Moisture (mlm) Not more than 5.0 percent (ii) Total soluble solids (m/m) (on dilution on ready to serve basis) Not less than 5.0 percent

2 · 3.16 Fruit/Vegetable Juice_ Pulpl Puree With Preservatives For Industrial Use only: 1 _ Fruit/ Vegetable Juice Pulpl Puree With Preservatives For Industrial Use only means an unfermented but fermentable product, pulpy, turbid or clear, obtained by a mechanical process from sound ripe fruits/ vegetables_ 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.17 Concentrated Fruit Vegetable Juice [Pulp Puree With Preservatives For Industrial Use Only: 1. Concentrated Fruit Vegetable Juice /Pulp Puree With Preservatives For Industrial Use Only means an unfermented product, which is capable of fermentation, obtained from the juice O pulp O puree of fruit(s) vegetable (s), from which the water has been removed to the extent that the product has a soluble solids content of not less than double the content of the original juice, pulp, puree prescribed under Regulation 2.3.6 and Regulation 2.3.7. It may be pulpy, turbid or clear: 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B_ 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.18 Tamarind Pulp/Puree and Concentrate: 1. Tamarind Pulp/Puree And Concentrate means the unfermented product which is capable of fermentation, obtained from fresh O dried tamarind, by boiling with water and sieving it, and preserved either by thermal processing or by using permitted preservatives 2. The Tamarind Concentrate is the product obtained from tamarind pulpl puree from which water has been removed by evaporation to achieve appropriate concentration: 3. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

4 · 5

0 · 4

9 · 0

0 · 8

4 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.19Fruit Barl Toffee: 1 . Fruit Bar/ Toffee means the product prepared by blending Pulp/Puree from sound ripe fruit; fresh O previously preserved, nutritive weeteners, butter or other edible vegetable fat or milk solids and other ingredients appropriate to the product & dehydrated to form sheet which can be cut to desired shape Or size. 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B The product shall comply with the following requirements: Moisture (mlm) Not more than 20.0 percent (ii) Total soluble solids (m/m) Not less than 75.0 percent (iii) Fruit content (mlm) Not less than 25.0 percent

2 · 3.20 Fruit/Vegetable, Cereal Flakes: Fruit/ Vegetable, Cereal Flakes means the product prepared by blending fruit(s) Pulp/Puree of sound ripe fruit(s) vegetables of any suitable variety, fresh, frozen or previously preserved, starch, cereals & nutritive sweeteners, other ingredients appropriate to the product with O without salt & dehydrated in the form of flakes: 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B_ The product shall comply with the following requirements_ Moisture (mlm) Not more than 6.0 percent (ii) Acid insoluble Ash (m/m) Not more than 0.5 percent (iii) Starch (m/m) Not more than 25.0 percent

2 · 3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water: 1. Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water means the product prepared from unfermented but fermentable fruit juicelpuree or concentrate clear or cloudy, obtained from any suitable fruit or several fruits by blending it with nutritive sweeteners water and with Or without salt, aromatic herbs, peel oil and any other ingredients suitable to the products. 1.1 Cordial means a clear product free from any cellular matter, obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners water with or without salt and peel oil and any other ingredients suitable to the products 1.2 Barley water means the product prepared from unfermented but fermentable fruit juice by blending it with nutritive sweeteners, water with or without salt and peel oil and barley starch not less than 0.25 percent and any other ingredient suittable to the product: 1.3 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B The product shall comply with the following requirements:

3 · 5

3 · 5

2 · 3.22Ginger Cocktail: 1. Ginger Cocktail (Ginger Beer Or Gingerale) means the product prepared by blending ginger juice Or its oleoresin or essence with water and nutritive sweeteners_ 2. The product shall be free from extraneous matter. When suitably diluted shall have the colour and flavour characteristic of the product 3. The minimum total soluble solids shall not be less than 30.0 percent (m/ m)_ 4_ The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B_ 5. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.23 Synthetic Syrup for use in Dispensers for carbonated water: 1. Synthetic Syrup for use in Dispensers for carbonated water means carbonated water obtained by blending nutritive sweeteners with water and other ingredients appropriate t0 the product 2 The total soluble solid content (mlm) of the product shall not be less than 30 percent: The product when suitably reconstituted shall conform to the requirements of carbonated water and match in all respects, except Carbon Dioxide contents, with similar product as bottled for direct consumption. It shall be free from extraneous matter. 3. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform t0 the microbiological requirements given in Appendix B 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.24: SYNTHETIC SYRUP or SHARBAT 1. Synthetic syrup o sharbat means the syrup obtained by blending syrup made from sugar, dextrose or liquid glucose. It may also contain fruit juice and other ingredients appropriate to the product It shall be free from burnt O objectionable taints, flavours, artificial sweetening agents, extraneous matter and crystallization. It may contain citric acid, permitted colours, permitted preservatives and permitted flavouring agents. It shall also conform to the following standards namely: Total soluble solids Not less than 65 per cent by weight 2.3.25 Murabba

1 · Murabba means the product, prepared from suitable, sound whole or cut grated fruits, rhizome or vegetables, appropriately prepared, suitable for the purpose, singly or in combination, by impregnating it, with nutritive sweeteners t0 a concentration adequate to preserve it 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B The product shall conform to the following composition: Total soluble solids (m/m) Not less than 65.0 percent (ii) Fruit contents (mlm) Not less than 55.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers_ The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

2 · 3.26 Candied, Crystallised And Glazed Fruit Vegetable Rhizome Fruit Peel: 1.1 Candied Fruits Vegetables/ Rhizome Fruit Peel means the product prepared from sound and ripe fruits, vegetables, rhizomes or fruit peel, of any suitable variety, appropriately prepared, by impregnating it with nutritive sweeteners to a concentration adequate to preserve it: 1.2 Crystallised Fruit _ Vegetable/ Rhizome Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar O by drying the syrup on wet candied fruit: 1.3 Glazed Fruitl Vegetable/Rhizome Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer of heavy syrup with O without pectin which has dried to a more or less firm texture 0n the product: 1.4 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements= The percentage of total sugar wlw) Not less than 70.0 (ii) Percentage of reducing Sugar` to total sugar Not less than 25.0

2 · 3.27 Tomato Ketchup and Tomato Sauce: 1. Tomato Ketchup and Tomato Sauce means the product prepared by blending tomato juice/Puree/Paste of appropriate concentration with nutritive sweeteners, salt, vinegar, spices and condiments and any other ingredients suitable to the product and heating to the required consistency: Tomato Paste may be used after dilution with water suitable for the purpose of maintaining the essential composition of the product 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis (ii) Acidity as acetic acid Not less than 1.0 percent 3_ The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 208C which the sealed container is capable of holding when completely filled.

2 · 3.28 Culinary Pastes Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce 1. Culinary Pastes Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots tubers & rhizomes, their pulps/purees, dried fruits, singly o in combination by blending with nutritive sweeteners_ salt, spices and condiments and other ingredient appropriate to the product 2 The product may contain food additives permitted in these regulations including Appendix As It may contain caramel but shall not contain any other added colour whether natural or synthetic. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:

2 · 3.29 Soyabean Sauce: 1. Soyabean Sauce means the product obtained from wholesome soyabeans, by fermenting the soyabean paste in which trypsin inhibitors have been inactivated & blending with salt, nutritive sweeteners. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative. 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (mlm) Not less than 25.0 percent Salt free basis (ii) Acidity as acetic acid Not less than 0.6 percents 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers The water capacity of the container is the volume of distilled water at 208C which the sealed container is capable of holding when completely filled.

2 · 3.30 Carbonated Fruit Beverages or Fruit Drinks: 1. Carbonated Fruit Beverages or Fruit Drink means any beverage Or drink which is purported to be prepared from fruit juice and water O carbonated water and containing sugar, dextrose, invert sugar O liquid glucose either singly or in combination. It may contain peel oil and fruit essences It may also contain any other ingredients appropriate to the products 2. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 10.0 percent (ii) Fruit content (mlm) a) Lime or Lemon juice Not less than 5.0 percent b) Other fruits Not less than 10.0 percent 3. The product shall have the colour taste flavour characteristic of the product & shall be free from extraneous matter: 22[3A. In case the quantity of fruit juice is below 10.0 per cent: but not less than 5.0 per cent: (2.5 per cent: In case of lime o lemon), the product shall be called *carbonated beverages with fruit juice and in such cases the requirement of TSS Total Soluble Solids) shall not apply and the quantity of fruit juice shall be declared on the label: ] 4 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20PC which the sealed container is capable of holding when completely filled.

1 · Jam means the product prepared from suitable fruit ingredient of one or two or more types which shall be

2 · Fruit jelly means product prepared by boiling fruit juice or fruit(s) or aqueous extracts of one or more fruits of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such consistency that gel formation takes place on cooling: The product shall be clear; sparkling and translucent: It may also contain any other ingredient suitable to the products including derivatives like fibre, extracts, spices and condiments_

3 · Marmalade means a mixture brought to a suitable gelled consistency of sugars and one o more of the products obtained from fruit including pulp, puree, juice, aqueous extracts and peel:

5 · Jams, fruit jellies and marmalades shall be prepared from any fruit ingredient singly Or in combination

8 · The other substances that may be added to the products are cane sugar, sucrose, dextrose, and invert sugar, liquid glucose, honey, salt, herbs, spices, condiments and their extracts and other ingredients appropriate to the product whose standards are prescribed in these regulations.

9 · Pectin derived from any fruit may be used at GMP level_

10 · The product shall conform to the following quality factors, namely: -

12 · Containers shall be well filled with the product which shall occupy not less than 90 per cent: of the water capacity of the container.

13 · Standards specified in this sub-regulation shall not apply to

2 · 3.33Fruit Cheese: 1. Fruit Cheese means the product prepared from pulphpuree of sound, ripe fruit (s) , whether fresh; frozen Or previously preserved 0r dry- fruits, by cooking with salt, nutritive sweeteners to attain thick consistency so that it sets on cooling: Cheese shall be neither too soft nor too hard to chew It may be prepared from any of the suitable fruits, singly or in combination It shall have the flavour of the original fruit(s) and shall be free from burnt of objectionable flavours and crystallization. 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirement: Total soluble solids (m/m) Not less than 65.0 percent 3_ The product shall be manufactured from not less than 45 percent by weight, of original prepared fruit; exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit:

2 · 3.35 Dehydrated Fruits: 2. Dehydrated Fruits means the product, prepared from edible part of suitable variety of sound fruit; free from blemishes, insect or fungal infection, of appropriate maturity, from which; moisture has been removed, under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved. may be whole, sliced, quarters, pieces O powdered. The finished product shall have uniform colour and shall be free from extraneous matter_ The product shall have moisture content not more than 20 percent mlm When in powder form; it shall be free flowing and free from agglomerates. 3. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B

2 · 3.36 Dehydrated Vegetables: 1. Dehydrated Vegetables means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity & airflow, to the extent that the product is

2000 · ppm 2000 ppm

2000 · ppm 2000 ppm 2000 ppm

0 · 5

0 · 5

2000 · ppm

0 · 5

2 · 3.37 Frozen Fruits/Fruit Products: 1. Frozen Fruits/Fruit Products means the product frozen in blocks Or individually quick frozen and offered for direct consumption, if required. Frozen Fruits/Fruit products are prepared from fresh, clean, sound, whole, fruits of suitable maturity, free from insect or fungal infection, which are washed, sufficiently blanched to inactivate enzymes, if required, and are subjected to a freezing process in appropriate equipment: Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) 188C at the thermal center after thermal stablization_ It may be prepared in any style appropriate for the respective Fruits/Fruit product in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform t0 the microbiological requirements given in Appendix B 2.3.38 Frozen Vegetables: 1. Frozen Vegetables means the product frozen in blocks O individually quick frozen and offered for direct consumption, if required. Frozen vegetables are prepared from sound, clean vegetables of suitable maturity, free from insect O fungal infection, which are washed, sufficiently blanched to inactivate enzymes and are subjected to freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus; 188C at the thermal center after thermal stabilization. It may be prepared in any style appropriate for the respective vegetable in normal culinary preparation. It may contain salt; nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product 2. It shall have normal colour characteristic of the individual Vegetable: It shall have taste & flavour characteristic of the kind & variety of the vegetable used & shall be free from sand, grit & Other foreign matter: 3. The product shall test negative for peroxidase. The product shall conform to the microbiological

2 · 3.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables: 1. Frozen Curried Vegetables/Ready-to-Eat Vegetables means the product prepared from Fresh, Dehydrated or Frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces Vegetable(s) either singly or in combination may be prepared in any suitable style applicable for the respective vegetables in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats and milk fat and any other ingredients suitable to the product and subjected to freezing process in appropriate equipments Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) 18*C at the thermal center after thermal sterilization_ 2 The product shall conform to the microbiological requirements given in Appendix B.

2 · 3.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage: 1. Fruit Based Beverage Mix/Powdered Fruit Based Beverage means a product; in powder form; intended for use after dilution, obtained by blending fruit solids with nutritive sweeteners and other ingredients appropriate to the product & packed in hermetically sealed containers to prevent spoilage. It shall have colour flavour characteristic of the named fruit: It may contain Vitamins and Minerals. 2. The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Moisture (mlm) Not more than 5.0 percent (ii) Fruit juice content (m/m) when reconstituted by Not less than 5.0 percent dilution according to direction for use

2 · 3.41 Fruits and Vegetable Chutney: 1. Fruits and Vegetable Chutney means the product prepared from washed, clean, sound raw fruit(s) and or vegetable(s) of any suitable variety, which have been peeled, sliced O chopped or shreded or comminuted and cooked with nutritive sweetener It may contain salt, spices and condiments and any other ingredients suitable to the product and preserved by thermal processing O other means_ 2 The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total soluble solids (m/m) a) Fruit Chutney Not less than 50.0 percent (b) Vegetable Chutney Not less than 25.0 percent Hot and Sour (Spicy Chutney) Not less than 25.0 percent (ii) Fruits and Vegetable content (m/m) Not less than 40.0 percent (iii) pH Not more than 4.6 (iv) Total ash (m/m) Not more than 5.0 percent Ash insoluble in hydrochloric acid (m/m) Not more than 0.5 percent 3_ The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers The water capacity of the container is the volume of distilled water at 20*C which the sealed container is capable of holding when completely filled This requirement shall not be applicable for bulk packs for industrial use.

2 · 3.42 Mango Chutney: 1. Mango Chutney means the product prepared from washed clean sound mango (Mangifera indica L.) of any suitable variety, which have been peeled, sliced o chopped or shreded o comminuted and cooked with nutritive sweeteners. It may contain Salt; Spices, Condiments and any other ingredient suitable to the product and preserved by thermal processing/ or other means_ 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements: Total Soluble solids (m/m) Not less than 50.0 percent

2 · 3.43Pickles:

1 · Pickles means the preparation made from fruits O vegetables o other edible plant material including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar Or any combination of the three. The pickle may contain onion, garlic, ginger, sugar jaggery, edible vegetable oil, green Or red chillies, spices, spice extracts/oil, limejuice, vinegar/ acetic acid, citric acid, dry fruits and nuts It shall be free from copper, mineral acid, alum; synthetic colours and shall show no sign of fermentation 2. The product may contain food additives permitted in these regulations including Appendix A The product shall conform to the microbiological requirements given in Appendix B. Pickles may be of combinations as given below: Pickles in Citrus juice or Brine conforming to the following requirements a) Drained Weight Not less than 60.0 percent b) Sodium Chloride content when packed in Brine Not less than 12.0 percent Acidity as Citric Acid when packed In Citrus Juice Not less than 1.2 percent ii) Pickles in Oil a) Drained Weight Not less than 60.0 percent b) Fruit and Vegetable pieces shall be practically remaining submerged in oil (iii) Pickles in Vinegar a) Drained Weight Not less than 60.0 percent b) Acidity of vinegar as acetic acid Not less than 2.0 percent (iv) Pickle without medium means the pickles other than enumerated above. This may contain ingredients given in Para 1 of this specification. Such pickles shall be labelled as '(give name of vegetable or fruits) Pickle"_

342 · 3.44 TABLE OLIVES: 1. ~Table Olives" means the product prepared from sound fresh fruits of varieties of the cultivated olive tree (Olea europaea L_ having reached proper maturity for processing whose shape, flesh-to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone, make them suitable for processing and have characteristic colour; flavour; odour and texture of the fruits_

6 · 0 per cent: 5.0 per cent: GMP 8.0 per cent:

4 · 3 4.3 4.3

50 · 0 per cent. of net weight of the contents

10 ·

2 · 3.45 Grated Desiccated Coconut: 1. Grated Desiccated Coconut means the product obtained by peeling, milling and drying the kernel of coconut (cocos nucifera). The product may be in the form of thin flakes, chips O shreds The product shall be white in colour free from foreign matter; living insects, mould, dead insects, insect fragments and rodent contamination_ The product shall have pleasant taste and flavour, free from rancidity and evidence of fermentation. The product may contain food additives permitted in these regulations including Appendix A The products shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements: Extraneous Vegetable matter Not more than 15 units/100 gm (ii) Moisture (mlm) Not more than 3.0 percent (iii) Total Ash (m/m) Not more than 2.5 percent (iv) Oil Content (mlm) Not less than 55.0 percent Acidity of extracted fat pressed as Not more than 0.3 percent Lauric Acid (mlm)

2 · 3.46

3 · The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers _ The water capacity of the container is the volume of distilled water at 20*C which the sealed container is capable of holding when completely filled.

2 · 3.47 NUTS AND RAISINS: 1. Groundnut kernel (deshelled) for direct human consumption commonly known as moongphali are obtained from the plant arachis hypogols. the kernels shall be free from non-edible seeds such as mahua, caster; neem or argemone etc_ It shall be free from colouring matter and preservatives. It shall be practically free from extraneous matter; such as stones, dirt, clay etc. The kernels shall conform to the following standards, namely: Moisture Not more than 7.0 per cent Damaged kernel including slightly damaged kernel Not more than 5.0 per cent by weight: Aflatoxin content Not more than 30 parts per billion 2. Raisins means the product obtained by drying sound, clean grapes of proper maturity belonging to Vitis vinifera L. The product may be washed, with or without seeds and stems and may be bleached with Sulphur Dioxide. The product shall be free from foreign matter, living insects, mould, dead insects, insect fragments and rodent contamination. The product shall have uniform colour; pleasant taste and flavour_ free from odour and taste and evidence of fermentation_ The product shall be free from added colouring matter _ The product may contain food additives permitted in these regulations including Appendix A_ The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following requirements: Moisture (mlm) Not more than 15.0 percent (ii) Damaged Raisins (m/m) Not more than 2.0 percent

2 · 3.48 BEAN: means dry kidney shaped or flattened seeds of the leguminous varieties used as food, either whole or 'prepared as dal. It shall not contain hydrocyanic acid exceeding 20 parts per million as determined by Association of Official Analytical Chemists Maceration method.

2 · 3.50 VANILLA

30 · 0

30 · 0

20 · 0

2 · 0

2 · 0

2 · 0

5 · 0

5 · 0

5 · 0

1 · 0

1 · 0

1 · 0

2 · 3.51 COCONUT MILK (NON-DAIRY)

1 · Description:- Coconut milk is the product prepared by

2 · Styles: - (a)The product shall be any of the following styles:

93 · 4

87 · 3

6 · 6 12.6

12 · 7-25.3

1 · 6

2 · 7

5 · 0

10 · 0

5 · 9

5 · 9

2 · 3.52 COCONUT CREAM (NON-DAIRY)

1 · Description: Coconut cream is the product prepared by: _

2 · Styles: (a)The product shall be any of the following styles:

74 · 6

62 · 6

25 · 4 37.3

5 · 4

8 · 4

20 · 0

29 · 0

5 · 9

5 · 9

2 · 3.53 DRIED APRICOTS

1 · Description- (a) "Dried apricots' means product prepared from sound ripe fruit of varieties of Armeniaca vulgaria Lam: (Prunus armeniaca L:_ and processed by sun drying or by other methods of dehydration.

2 · Styles: (a)The product shall be presented in one of the following styles:

20 · 0

25 · 0

10 · 0

10 · 0

10 · 0

5 · 0

1 · 0

10 · 0

7 · _

2 · 3.54 COCOA BEANS

2 · Food additives:

3 · Contaminants, toxins and residues:

4 · Hygiene:

5 · Labelling:

6 · Method of analysis:

2 · 3.55 ARECANUTS OR BETELNUTS OR SUPARI

13 · Description: a) Arecanuts or Betelnuts" or Supari' means nuts obtained from Areca Palm (Areca catechu L)_

9 · (by weight)

2 · Food additives:

3 · Contaminants, toxins and residues:

5 · Packaging and labelling:

6 · Method of analysis:

2 · 4 CEREALS AND CEREAL PRODUCTS

2 · 4.1ATTA 1_ Atta OT resultant atta means the coarse product obtained by milling or grinding clean wheat free from

100 · mg

3 · Smg

3 · Protein rich (paushtik) atta means the product obtained by mixing wheat atta with groundnut flour or soya flour or a combination of both" flour up to an extent of 10.0 per cent_ Soya flour which is a solvent extracted soya flour used in such mix shall conform to the standards of Soya flour laid down under 2.4.13 (1). It shall be free from insect or fungus infestation; odour and rancid taste. It shall not contain added flavouring and colouring agents or any other extraneous matter. It shall conform to the following standards_ Moisture Not more than 14.0 per cent Total ash Not more than 2.75 per cent on dry basis. Ash insoluble in dilute HCL Not more than 0.1 percent on dry basis. Total Protein (N x 6.25) Not less than 12.5 percent on dry basis Crude Fibre Not more than 2.5 per cent on dry basis Alcoholic acidity with 90 per cent alcohol) Not more than 0.12 per cent expressed as HzSO4 It shall be free from Rodent hair and excreta

2 · 4.2MAIDA: 1. Maida means the fine product made by milling or grinding clean wheat free from rodent hair and excreta and bolting O dressing the resulting wheat meal. It shall conform to the following standards: Moisture Not more than 14.0 per cent (when determined by heating at 130-1339C for 2 hours). Total ash Not more than 1.0 per cent (on dry weight basis). Ash insoluble in dilute HCl Gluten (on dry weight Not more than 0.1 percent (on dry weight basis). basis). Not less than 7.5 per cent Alcoholic acidity (with 90 per cent Not more than 0.12 per cent alcohol) expressed as HzSO4 (on dry weight basis) It shall be free from Rodent hair and excreta_

3 · Protein rich (paushtik) maida means the product obtained by mixing maida wheat flour) with groundnut flour or soya flour; or a combination of both' up to an extent of 10.0 per cent soya flour which is a solvent extracted flour used in such mix shall conform to the standards of soya flour laid down under regulation 2.4.13 (1). it shall be free from insect or fungus infestation, odour and rancid taste. It shall not contain added flavour and colouring agents or any other extraneous matter: It shall conform to the following standards: Moisture Total

13 · 0

1 · 75

0 · 15

11 · 0

0 · 12

2 · 4.3SEMOLINA (Suji or Rawa): 1. Semolina (suji or rawa) means the product prepared from clean wheat free from rodent hair and excreta by process of grinding and bolting: It shall be free from musty smell and off-odour and shall be creamy yellow in colour: It shall conform to the following standards: Moisture Not more than 14.5 per cent (when determined by heating at 130-133'C for 2 hours Total ash Not more than 1.0 per cent (on dry weight basis). Ash insoluble in dilute HCI Not more than 0.1 percent (on dry weight basis).

2 · 4.4

2 · 4.

7 · URD WHOLE: Urd whole shall consist of seeds of the pulses (phaseolus mungo Linn) It shall be sound, dry; sweet and wholesome_ It shall also conform to the following standards, namely: Moisture- Not more than 14.0 per cent by weight (obtained by heating the pulverised grains at 130PC-133PC for two hours) _

15 · Any other foodgrains not specified above shall conform to the following standards, namely: Moisture - Not more than 16 per cent by weight (obtained by heating the pulverized grains at 130*C-133'€ for two hours)_

12 · 0

0 · 10 per cent by mass shall be impurities of animal origin:

0 · 5

3 · 0

100 · mg/kg

0 · 1]

2 · 4.7 CORNFLOUR (Maize starch): 1. CORNFLOUR (Maize starch) means the starch obtained from maize (zea mays L.). It shall contain no added colour; flavours or other chemicals. It shall be free from dirt, insects, larvae and impurities O other extraneous matter. It shall conform to the following standards: Moisture Not more than 12.59

2 · 4.8.CORN FLAKES: 1. CORN FLAKES means the product obtained from dehulled, degermed and cook COrn (Zea mays L.) by flaking, partially drying and toasting: It shall be in the form of crisp flakes of reasonably uniform size and golden brown in colour: It shall be free from dirt, insects, larvae and impurities and any other extraneous matter: It shall conform t0 the following standards: Moisture Not more than 7.5% Total ash excluding salt Not more than 1.0 per cent (on dry weight basis).

2 · 4.9CUSTARD POWDER: 1. CUSTARD POWDER means the product obtained from maize (Zea mays L.) or sagoltopioca with O without the addition of small quantities of edible starches obtained from arrowroot, potato Or jawar (sorghum vulgare) and with or without the addition of edible common salt; milk and albuminous matter: It may contain permitted colours and flavours. It shall be free from any other foreign matter. It shall be the form of fine powder; free from rancidity, fermented and musty odour. It shall conform to the following standards namely: Moisture Not more than 12.5% Total ash excluding added common salt (on dry basis) Not more than 0.5 per cent Ash insoluble in dilute HCI (on dry basis). Not more than 0.1 percent

2 · 4.10 MACARONI PRODUCTS: 1. 2[PASTA PRODUCTS: means the product obtained from one or a combination of ingredients including suji maida rice flour, groundnut flour; tapioca flour, edible soy flour or flour of any other cereal referred to in sub-regulation 2.4 by kneading the dough and extending it o by any other process. It may contain one O more of the following ingredients either singly or in combination: milk powder; fruit and vegetables and products thereof or their extracts; edible common salt, nutritive sweeteners, meat and products thereof; fish and products thereof; eggs and products thereof; spices, condiments and herbs including their extracts; vitamins and minerals; edible fats and oils; yeast extract, yeast and product thereof; hydrolysed plant protein and soy sauce powder: It may contain food additives specified in Appendix A appended to these regulations It shall be free from dirt, insect' s larvae and impurities or any other extraneous matter: It shall conform to the following standards: Moisture Not more than 12.5 per cent:

10 · 0

13 · 0

0 · 3

2 · 0

2 · MALT BASED FOODS (MALT FOOD) means the product obtained by mixing malt wort or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes) , involving mainly steeping germination and kiln drying processes with other cereal and legume flour with O without whole milk o milk powder flavouring agents, spices, emulsifying agents, eggs, egg powder, protein isolates, protein hydrolysates, edible common salt; liquid glucose, sodium or potassium bicarbonate minerals, amino acids and vitamins. It may contain added sugar andlor cocoa powder and processed in such a manner t0 secure partial or complete hydrolysis of starchy material in the form of powder O granules or flakes by drying or by dry mixing of the ingredients. The grains, legumes and their products used in preparation of malt shall be sound, uninfested and free from insect fragments, rat excreta, fungal infested grains Or any other type of insect Or fungal damage. It shall also conform to the following standards, namely: a) Moisture Not more than 5 per cent; by weight Total Protein (N x 6.25) (on dry basis) Not less than 7.0 per cent; by weight Total ash (on dry basis) Not more than 5 per cent; by weight Acid insoluble ash (in dilute HCI) Not more than 0.1 per cent; by weight

1 · 39

1 · 39

1 · 39

1 · 489

1 · 489

1 · 489

3 · 5

3 · 5

2 · 5

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-I[ 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.

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]

2 · 4.12 ROLLED OATS: 1. ROLLED OATS (quick cooking oats_ means the product made from sound hulled oats (Avena sativa). It shall be free from added colours, rancidity and flavouring agents It shall be in the form of flakes of uniform size having light cream colour. It shall be free from dirt, insects and insect fragments_ It shall conform to the following standards:

2 · 4.13 SOLVENT EXTRACTED FLOURS: 1. SOLVENT EXTRACT SOYA FLOUR means the product obtained from clean, sound healthy soyabeans by a process of cracking, dehulling, solvent extraction with food grade hexane and grinding: It shall be in the form of coarse Or fine powder Or grits, white to creamy white in colour of uniform composition and free from rancid and objectionable odour;, extraneous matter, insects, fungus, rodent hair and excreta. It shall be free from any added colour and flavour: It shall conform to the following standards, namely: Moisture Not more than 9.0 per cent by weight Total ash Not more than 7.2 per cent by weight on dry basis Ash insoluble in dilute HCL Not more than 0.4 per cent by weight on dry basis. Protein (Nx6.25) Not less than 48 per cent by weight on dry basis. Crude fibre Not more than 4.2 per cent by weight on dry basis. Fat Not more than 1.5 per cent by weight on dry ' basis Total bacterial count Not more than 50,000 per gm_

4 · SOLVENT EXTRACTED COCONUT FLOUR means the product obtained from fresh coconut Kernels or dried coconut copra of good quality and free from mould. Food grade hexane shall be used for extraction of the oil_ It shall be of white or pale brownish yellow colour of uniform composition and free from rancid and objectionable odour; extraneous matter; insects, fungus, rodent hair and excreta. It shall be free from added colour and flavour: It shall conform to the following standards, namely Moisture Not more than 9.0 per cent by weight Total ash Not more than 6.0 per cent by weight on dry basis Ash insoluble in dilute HCI Not more than 0.35 per cent by weight on dry basis. Protein (Nx6.25) Not less than 22.0 per cent by weight on dry basis: Crude fibre Not more than 9.0 per cent by weight on dry basis_ Fat Not more than 1.5 per cent by weight on dry basis Total bacterial Not more than 50,000 per gm count Coliform bacteria Not more than 10 per gm: Salmonella bacteria Nil in 25 gm Hexane (Food grade) Not more than 10.00 ppm. 5. SOLVENT EXTRACTED COTTON SEED FLOUR means the product obtained by solvent extraction of oil with food grade hexane from oil cake immediately following the single pressing, from cotton seed of good quality which have been pre-cleaned and are free from infected or otherwise damage materials and extraneous matter. It shall be in the form of flour of white or pale brownish colour, of uniform composition and free from rancid and objectionable odour,; extraneous matter, insect, fungus, rodent hair and excreta: It shall be free from added colours and flavours. It shall conform to the following standards, namely Moisture Not more than 8.0 per cent by weight Total ash Not more than 5.0 per cent by weight on dry basis Ash insoluble in dilute HCL Not more than 0.35 per cent by weight on dry' basis. Crude Protein (Nx6.25) Not less than 47 per cent by weight on dry' basis. Available lysine Not less than 3.6 g. per 100 g of crude protein: Crude fibre Not more than 5.0 per cent by weight on dry basis.

2 · 4.14

2 · 4.15 BAKERY PRODUCTS: 1. Biscuits including wafer biscuits shall be made from maida, vanaspati O refined edible oil or table butter or desi butter or margarine Or ghee or their mixture containing any one Or more of the following ingredients, namely: Edible common salt, butter, milk powder; cereals and their products, cheese cocoa, coffee extract, edible desiccated coconut, dextrose, fruit and fruits products, dry fruit and nuts, egg, edible vegetable products, ginger, gluten groundnut flour, milk and milk products, honey, liquid glucose, malt products, edible oilseeds, flour and meals, spices and condiments, edible starches such as potato starch and edible flours, sugar and sugar products, invert sugar, jaggery, protein concentrates, oligofructose (max 159) vinegar and other nutrients and vitamins: Provided that it may contain food additives specified in these regulations inclulding Appendix A: Provided further that it may contain artificial sweetener as provided in regulation 3.1.3 of these regulationsand label declaration as provided in regulation 2.4.5 (24,25,26,28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Provided also that it shall conform to following standards, namely: ash insoluble in dilute hydrochloric acid (on dry basis): shall not be more than 0.1 per cent

45 · [Provided also that biscuit may contain baker's yeast at the levels required under "good manufacturing Practices] It may contain Oligofructose (dietary fibres upto 15% maximum subject to label declaration under Regulation 2.4.5 (43) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. 2. BREAD whether sold as white bread 0r wheat bread 0r fancy Or fruity bread or bun Or masala bread O milk bread or of any other name, shall mean the product prepared from a mixture of wheat atta, maida, water, salt, yeast O other fermentive medium containing one O more of the following ingredients, namely: Condensed milk; milk powder (whole or skimmed), whey, curd, gluten, sugar, gur or jaggery, khandsari, honey, liquid glucose, malt products, edible starches and flour; edible groundnut flour; edible soya flour, protein concentrates and isolates, vanaspati, margarine Or refined edible oil of suitable type or butter O ghee or their mixture, albumin, lime water, lysine, vitamins, spices and condiments Or their extracts, fruit and fruit product Candied and crystallized O glazed) , nuts, nut products oligofructose (max 159) and vinegar: Provided that it may also contain food additives specified in these regulations including Appendix A: Provided further that it may also contain artificial sweetener as provided in regulation 3.1.3 of this regulation and label declaration in Regulation 2.4.5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

2 · Food Additives

3 · Hygiene The product shall be prepared and handled in accordance with the guideline provided in Schedule 4, Part-I[ 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.]

37 · [2.4.17 'Pearl Millet flour" means the product obtained from pearl millet grains (Pennisetum americanum L, and Pennisetum typhyoideum) through a process of milling: which shall be free from abnormal flavours, odours, living insects, filth (impurities ofanimal origins, including dead insects), and shall conform to the following standards, namely:-

13 · 0

0 · 8 to 1.0

8 · 0

6 · 0

2 · 5

2 · 5.MEAT AND MEAT PRODUCTS

2 · 5.1 Definition:

2 · 5.2 Meat and Meat Products: 1. CANNED CORNED BEEF means the product prepared from boneless meat of carcass of bovine animals including buffalo meat, which have been subjected to ante-mortem and postmortem inspection.

1000 · gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

2 · CANNED LUNCHEON MEAT means the product prepared from edible portion of meat of mammalian animal, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection andlor edible meat of poultry birds, including chickens, turkeys, ducks, geese, guinea fowl O pigeonslaughtered in an abattoir The product shall be uniformly cured with edible common salt and sodium and /or potassium nitrite The product may be with or without binders such as cereal flour/starch; bread, biscuits or bakery products, milk powder; whey powder; egg protein, vegetable protein products, glucose, invert sugar, dextrose, lactose, maltose, glucose syrup; including corn Syrup, spices, seasoning and condiments and water soluble hydrolysed protein. The product may be smoked and flavoured with natural and natural identical flavours and permitted flavour enhancer_ The product may contain ascorbic acid isoascorbic acid and its sodium salts singly or in combination not exceeding 500 mg/kg expressed as ascorbic acid as antioxidant and sodium and or potassium mono di polyphosphates singly o in combination not exceeding 3000 mg/kg expressed as P2OS as water retention agents. The product shall be packed in hermetically sealed container and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed container shall not show any change on incubation at 358C for 10 days and 559C for 5 days: The product shall be clean and substantially free from stains from the container and foreign matter and shall be capable of being sliced. The product shall conform to the following requirement, namely

3 · CANNED COOKED HAM means the product prepared from meat of pigs which have been subjected to ante-mortem and postmortem inspection The product shall be free from bones, detached cartilage tendous, ligaments and may be with Or without skin and fat: The product shall be uniformly cured with edible common salt and sodium and or potassium nitrite. The product may contain sucrose, invert sugar, dextrose, lactose, maltose, glucose syrup including corn syrup, honey, spices, seasoning and condiments, water soluble hydrolysed protein and food grade gelatin. The product may be smoked and flavoured with natural flavouring substances and nature identical flavours as well as permitted flavour enhancers _ The product may contain ascorbic acid isoascorbic acid and its sodium salt singly or in combination not exceeding 500 mg/kg expressed as ascorbic acid, sodium and or potassium mono di polyphosphates singly O in combination not exceeding 3000 mg/ kg expressed as P2OS as antioxidant and water retention agents respectively. The product may also contain sodium/potassium alginate not exceeding 10 mg/kg and or agar, carrageenan and sodium citrate as emulsifying and stabilizing agents The product shall be packed in hermetically sealed containers and subjected to heat treatment followed by rapid cooling to ensure that the product is shelf stable. The sealed containers shall not show any change on incubation at 35'C for 10 days and 55"C for 5 days: The product shall be free from any stains from the container/package, objectionable matter and shall be capable of being sliced. The product shall confirm to the following requirement; namely:

1000 · gram maximum Absent in 25 gram

4 · CANNED CHOPPED MEAT means the product prepared form edible portion of meat of mammalian animals slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection and or edible meat of poultry birds including chickens, turkeys, ducks, geese, slaughtered in an abattoic: The product shall be uniformly cured with edible common salt and Sodium o Potassium Nitrite. The product may be with O without binders such as cereal flour/starch, bread, biscuit, or bakery product Vegetable protein product; fructose, invert sugar; dextrose, lactose, maltose, glucose syrup including corn syrup, spices, seasoning and condiments and water soluble hydrolysed protein. The product may be smoked and flavoured with natural and nature identical flavours and permitted flavour enhancer_

1000 · gram maximum Absent in 25 gram Absent in 25 gram Staphylococcus aureus Absent in 25 gram Clostridium perfringens and Clostridium Botulinum Absent in 25 gram 5_ CANNED CHICKEN means the product prepared from edible portion of meat of poultry birds, slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin; hair, viscera and bruised/disintegrated material. The product shall be cured with a mixture of edible common salt and sodium nitrite. The product shall be free from added colour flavour and meat tenderized. The packing medium and other ingredients shall be of food grade quality. The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product it shelf stable The sealed containers shall not show any change on incubation at 35"C for 10 days and 55"C for 5 days. The contents shall have the characteristic colour, free from objectionable odour, discolouration and excessive disintegration. The product shall conform to the following requirements, namely:

1000 · gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

6 · CANNED MUTTON AND GOAT MEAT means the product prepared from edible portion of meat of sheep and goat animals slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection. The product shall be free from bones, blood clots, skin, hair, strings and fibrous tissue, bruised material, viscera, tendons and excessive fat: The product shall be cut into pieces of reasonably uniform size and cured with a mixture of edible salt and sodium nitrate and or sodium nitrite. The product shall be free from added colour; flavour and meat tenderizer. The packing medium and other ingredients shall be of food grade quality. The product shall be packed in hermetically sealed clean and sound tin containers and subjected to adequate heat treatment followed by rapid cooling to ensure that the product is shelf stable The sealed container shall not show any change on incubation at 35"C for 10 days and 55'C for 5 days. The contents shall have characteristic colour, free from objectionable odour, discoloration and excessive disintegration. The product shall conform to the following requirements, namely:

1000 · gram maximum Absent in 25 gram Absent in 25 gram Absent in 25 gram Absent in 25 gram

7 · FROZEN MUTTON, CHICKEN, GOAT AND BUFFALO MEAT means the product prepared from edible portion of meat of animals specified uder these regulationsincluding buffalo meat slaughtered in an abattoir, which have been subjected to ante-mortem and postmortem inspection: The fresh meat meant for freezing shall be clean, free from any foreign matter, objectionable Odour/flavour and evidence of deterioration. Meat shall be prepared by quickly freezing in an appropriate equipment in such a way that

100000 · gram maximum 100 gram maximum 100 gram maximum 30/ gram maximum 1000/ gram maximum Absent in 25 gram Absent in 25 gram

2 · 6. Fish and Fish Products: 2.6.1 Fish and Fish Products 36[1. Frozen shrimp:

5 · Frozen fish fillets:

18o · C or colder in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless the product temperature has reached minus (-) 189 or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the quality during transportation, storage and sale. The entire operation including processing and packaging shall ensure minimum dehydration and oxidation_ The product may contain food additives permitted in Appendix except listed product under regulation 2.6.1 (3). The product shall conform to the microbiological requirement given in Appendix B. The products shall be free from any foreign matter and objectionable odour/flavour 6. Dried shark fins means the product prepared from dorsal and pectoral fins, lower lobe of caudal fin and Pelvic from fresh shark of edible quality: The product shall be free from adhering flesh and may be with or without skin. The product shall be dried in suitable manner and shall be free from any food additive. The product shall be free from foreign matter, objectionable odour o flavour and rancidity. No food additive is allowed in this product: The products shall conform to the following requirements

200 · mg/Kg

2 · The can shall not show any visible external defects like denting; paneling, swelling O rusting:

2 · Shrimp

3 · Crab meat

4 · Mussels

5 · Squid Rings

10 · Smoked Fishery Products:

11 · Ready -to-Eat Finfish o Shell Fish Curry in Retortable Pouches

0 · 225 0.750

4 · 60

1 · 74

1 · 4739-1.4771

13 · Edible Fish Powder:

10 · 65

18 · 0.5

4 · 0-4.5

2 · 5-3.0

12 · 0

15 · Frozen Minced Fish Meat:

16 · Freeze dried prawns (shrimps):

17 · Frozen clam meat:

2 · 7. SWEETS & CONFECTIONERY:

2 · 7.1 Sugar boiled confectioneryz Sugar boiled confectionery whether sold as hard boiled sugar confectionery Or pan goods confectionery O toffee or milk toffee or modified toffee or lacto-bon-bon or by any other name shall mean processed composite food article made from sugar with O without doctoring agents such as cream of tartar by process of boiling whether panned or not: It may contain centre filling, Or otherwise, which may be in the form of liquid, semi-solid or solids with or without coating of sugar O chocolate o both: It may also contain any of the following: sweetening agents such as Sugar, invert Sugar, jaggery, lactose, gur, bura sugar, khandsari, sorbitol, honey, liquid glucose; (ii) milk and milk products; (iii) edible molasses; (iv) malt extracts; edible starches; (vi) edible oils and fats; (vii) edible common salts; (viii) fruit and fruit products and nut and nut products; (ix) tea extract, coffee extract; chocolate, cocoa; vitamins and minerals; (xi) shellac (food grade) not exceeding 0.4 per cent by weight bee wax (food grade), paraffin wax (food grade) , carnauba wax (food grade), and other food grade wax O any combination thereof; (xii) edible desiccated coconut; (xiii) spices and condiments and their extracts; (xiv) candied peels; (xv) enzymes; (xvi) permitted stabilizing and emulsifying agents; (xvii) edible foodgrains; edible seeds; xviii) baking powder; (xix) gulkand, gulabanafsha, mulathi; (xx) puffed rice; (xxi) china grass; (xxii) eucalyptus oil, camphor, menthol oil crystals, pepper mint oil; (xxiii) thymol;

2 · 7.2: Lozenges: Lozenges shall mean confections made mainly out of pulverised sugar, Or icing sugar with binding materials such as edible gums, edible gelatine, liquid glucose or dextrin and generally made from cold mixing which does not require primary boiling Or cooking of the ingredients It may contain any of the following: sweetening agents such as dextrose, dextrosemonohydrate, honey, invert sugar, sugar; jaggery, bura sugar; khandsari, sorbitol, liquid glucose; (ii) milk and milk products; (iii) nuts and nuts products; (iv) malt syrup; edible starches; (vi) edible common salt; (vii) ginger powder O extracts; (viii) cinnamon powder Or extracts; (ix) aniseed powder O extracts; caraway powder O extracts; (xi) cardamom powder O extracts; (xii) cocoa powder Or extracts; (xiii) protein isolates; (xiv) coffee-extracts O its flavour; (xv) permitted colouring matter; (xvi) permitted emulsifying and stabilizing agents (xvii) vitamins and minerals; 15[ (xviii) Isomaltulose at 50 per cent: (Max) of the total sugars without adversely affecting the stability of the product; ] It shall also conform to the following standards:

2 · 7.3: Chewing gum and bubble gum Chewing gum and bubble gum shall be prepared from chewing gum base, O bubble gum base, natural or synthetic, non-toxic; cane sugar and liquid glucose (corn syrup) The following sources of gum base may be used: Babul, Kikar (Gum Arabic) (2) Khair (3) Jhingan (Jael) (4) Ghatti 5) Chiku (Sapota) 6) Natural rubber latex

5 · Optional ingredients a) In addition to the aforementioned ingredients, the chocolate may contain one or more of the substances given below, namely: - I. edible salts; II: spices and condiments and their extracts; III. vitamins and minerals; IV. permitted emulsifying and stabilizing agents; V. permitted sequestering and buffering agents; b the vegetable fat may be singly or in blends and shall comply with the following standards, namely: they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP (palmitic acid -oleic acid- palmitic acid), POSt (palmitic acid -oleic acid-stearic acid) and StOSt (stearic acid -oleic acid- stearic acid); (II) they are miscible in any proportion with cocoa butter and are compatible with its physical properties (melting point and crystallization temperature, melting rate, need for tempering phase); (III) they are obtained by the process of refining and /or fractionation, which excludes enzymatic modification of the triglyceride structure and in conformity with above standard, the following vegetable fats, obtained from the plants, may be used: Sal (Shorea robusta), Kokum gurgi Garcinia indica), Mango kernel (Mangifera indica), Palm oil (Elaeis guineensis and Elaeis olifera) , Mahua Oil (Bassia latifolia or B. longifolia) , Dhupa Fat (Vateria indica) , Phulwara fat (Madhuca butyracea), and Dharambe fat Garcinia cambogia) as Cocoa Butter Equivalents

6 · Chocolates shall also conform to the following standards namely:

2 · 5

2 · 5

3 · 0

10 · 5

10 · 5

10 · 5

0 · 2

0 · 2

0 · 2

0 · 2

0 · 2

0 · 2

2 · 7.5: ICE LOLLIES OR EDIBLE ICES 1: "ICE LOLLIES OR EDIBLE ICES" means the frozen ice produce which may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and colours It may also contain permitted stabilizers andlor emulsifiers not exceeding 0.5 per cent by weight: It shall not contain any artificial sweetner. Ice Candy means the product obtained by freezing pasteurized mix prepared from a mixture of water nutritive sweeteners eg: sugar, dextrose, liquid glucose, dried liquid glucose, honey, fruits and fruit products_ coffee, cocoa, ginger, nuts and salt: The product may contain food additives permitted in these Regulations and Appendices. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirement: Total sugars expressed as Sucrose Not less than 10.0 percent 15 [The ice lollies or edible ices and ice candy may contain Isomaltulose at 50 per cent: (max) of the total sugars without adversely affecting the stability of the product:]

2 · 8: Sweetening agents including Honey

2 · 8.1: SUGAR 1. PLANTATION WHITE SUGAR (commonly known as sugar) means the crystallised product obtained from sugarcane 0 sugar beet: It shall be free from dirt, filth; iron filings; and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight It shall also conform to the following standards, namely a) Moisture when heated at 105 degree * 1P€C for 3 hours) Not more than 0.5 per cent by b Sucrose weight Not less than 98 per cent by weight

3 · KHANDSARI SUGAR obtained from sugarcane juice by open pan process may be of two varieties, namely: (i) Khandsari Sugar Desi; and (ii) Khandsari Sugar (sulphur) also known as 'Sulphur Sugar"_ It may be crystalline Or in powder form: It shall be free from dirt; filth, iron filings and added colouring matter: Extraneous matter shall not exceed 0.25 per cent by weight It may contain sodium bicarbonate (food grade). It shall also conform t0 the following standards, namely:

2 · 8.3: HONEY" 1. HONEY means the natural sweet substance produced by honey bees from the nectar of blossoms o from secretions of plants which honey bees collect; transform store in honey combs for ripening: When visually inspected, the honey shall be free from any foreign matter such as mould, dirt, scum, pieces of beeswax, the fragments of bees and other insects and from any other extraneous matter: The colour of honey vary from light to dark brown. Honey shall conform to the following standards, namely:

2 · 8.4: GUR OR JAGGERY 1. GUR OR JAGGERY means the product obtained by boiling Or processing juice 47[ omit] extracted from palmyra palm, date palm O coconut palm It shall be free from substances deleterious t0 health and shall conform to the following analytical standards, on dry - weight basis Total sugars expressed as invert sugar Not less than 90 percent and sucrose not less than 60 percent Extraneous matter insoluble in water Not more than 2 per cent Total ash Not more than 6 per cent Ash insoluble in hydrochloric acid (HCL) Not more than 0.5 per cent Gur or jaggery other than that of the liquid Or semi liquid variety shall not contain more than 10% moisture_ The product may contain food additives permitted in these Regulations and Appendices Sodium bicarbonate, if used for clarification purposes, shall be of food grade quality.

3 · 4 5

2 · 8.5: DEXTROSE 1. DEXTROSE is a white O light cream granular powder; odourless and having a sweet taste. When heated with potassium cupritartarate solution it shall produce a copious precipitate of cuprous oxide. It shall conform to the following standards:

2 · 8.6: GOLDEN SYRUP 1. GOLDEN SYRUP means the syrup obtained by inversion of sugar. It shall be golden yellow in colour,

2 · 8.7 DRIED GLUCOSE SYRUP means the material in the form of coarse or fine; white t0 creamish white powder; sweet to taste, bland in flavour and somewhat hygroscopic. It shall be free from fermentation, evidence of mould growth, dirt O other extraneous matter O added sweetening O flavouring agent: It shall also not contain any added natural O coaltar food colour: It shall conform to the following standards:

472 · 8.8: Sodium Saccharin (Food Grade)- (1) Sodium Saccharinis white crystals or white crystalline powder: It is odour less or having a faint odour: It is intensely sweet to taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol. When tested in accordance with method specified in Indian Standard, IS 5345,it shall conform to the following standards:

2 · 8.9: ASPARTYL PHENYL ALANINE METHYL ESTER (ASPERTAME) 1. Aspartyl Phenyl Alanine Methyl Ester commonly known as Aspertame, having empirical formula as C 14 His Nz Os and molecular weight as 294.31 shall be the material which is slightly soluble in water and Methanole. It shall contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried basis. It shall not contain more than 3 ppm of Arsenic and 10 ppm of Lead: The loss 0n drying of the material at 105'C for 4 hours shall not be more than 4.3 per cent of its weight: The sulphate ash shall not be more than 0.2 per cent_ It shall not contain more than per cent of diketo-piper-azine.

2 · 8.10: Acesulfame Potassium 1_ Acesulfame Potassium commonly known as Acesulfame-K, having empirical formula C-HKNOAS, molecular weight as 201.24 shall be the material which is odourless, white crystalline powder having intensely sweet taste and is very slightly soluble in ethanol but freely soluble in water: It shall contain not less than 99 per cent and not more than 101 per cent of Acesulfame-K on dried basis It shall not contain more than 3 ppm. Flouride. Heavy metals content shall not be more than 10 ppm: The loss on drying of material at 105 degree centigrade for two hours shall not be more than 1 percent of its weight:

2 · 8.11: Sucralose

1 · Sucralose:

99 · 0 15.0 To pass the test To pass the test 25.0

2 · 9: SALT, SPICES, CONDIMENTS AND RELA TED PRODUCTS Note: (1) The extraneous matter wherever prescribed, shall be classified as follows: Organic extraneous matter such as chaff, stems, straw b. Inorganic extraneous matter such as dust, dirt, stones and lumpsof earth: This shall not exceed 2 percent by weight of the total Extraneous matter (a) All the Spices, condiments and related products from 2.9.1 to 2.9.29 shall conform to the microbiological requirements given in table 3 of Appendix B.

2 · 9.1: Caraway (Siahjira): 1. (Siahjira) whole means the mericarps of nearly mature fruit of Carum carvi L. The fruits are split into two mericarps by thrashing after drying: It shall have characteristic flavour and shall be free from extraneous flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. It shall be free from attack by Screlotinia mushrooms _ It shall be free from added colouring matter and other harmful substances. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Moisture Not more than 13.0 percent by weight (iii) Total ash on dry basis Not more than 8.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis. Not more than 1.5 percent by weight Volatile oil content on dry basis Not less than 2.5 percent by (vlw). (vi) Insect damaged matter Not more than 1.0 percent by weight Blond Caraway (Carum carvi) whole is slightly larger and its colour is paler: 2. Caraway Black (Siahjira) Whole means the dried seeds of Carum bulbocastanum_ It shall conform to the following standards. Extraneous matter Not more than 1.0 percent by weight (ii) Moisture Not more than 12.0 percent by weight (iii) Total ash on dry basis Not more than 9.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis. Not more than 2.0 percent by weight Volatile oil content on dry basis Not less than 1.5 percent by (vlw) (vi) Insect damaged matter Not more than 1.0 percent by weight 1_ Caraway (Siahjira) powder means the powder obtained by grinding the dried mature fruit of Carum Carvi L. without addition of any other matter: It may be in the form of small pieces of seeds Or in finely ground form: It shall have characteristic flavour and shall be free from extraneous flavour and mustiness_ It shall be free from mould living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and other harmful substances. It shall conform to the following standards: Moisture Not more than 12.0 percent by weight (ii) Total ash on dry basis Not more than 8.0 percent by weight (iii) Ash insoluble in dilute HCl on dry basis Not more than 1.5 percent by weight (iv) VolVolatile oil content on dry' basis Black Not less than 2.25 percent by vlw Blond Not less than 1.33 percent by vlw

2 · 9.2: Cardamom (Elaichi) 1. Cardamom (Chhoti Elaichi) Whole means the dried capsules of nearly ripe fruits of Elettaria cardamomum L. Maton Var: Minuscula Burkill The capsules may be light green to brown Or pale cream t0 white when bleached with sulphur dioxide. It shall have characteristic flavour free from any foreign odour, mustiness or rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects The product shall be free from added colouring matter and other harmful substances.

5 · Large Cardamom (Badi Elaichi) seeds means the seeds obtained by decortication of capsules of Amomum subulatum Roxb. It shall have characteristic flavour free from foreign odour; mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter and other harmful substances. It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Light seeds Brown Red seeds Not more than 3.0 percent by weight (iii) Moisture Not more than 12.0 percent by weight (iv) Total ash on dry basis Not more than 8.0 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 2.0 percent by weight (vi) Volatile oil content on dry basis Not less than 1.0 percent by vlw (vii) Insect damaged matter Not more than 1.0 percent by weight 6. Large Cardamom (Badi Elaichi) powder means the powder obtained by grinding seeds of Amomum subulatum Roxb, without the addition of any other substance_ It may be in the form of small pieces of seeds o in finely ground form: The powder shall have characteristic flavour free from off flavour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter and any harmful substance. It shall conform to the following standards: Moisture Not more than 11.0 percent by weight (ii) Total ash on dry basis Not more than 8.0 percent by weight (iii) Ash insoluble in dilute HCl on dry basis: Not more than 2.0 percent by weight (iv) Volatile oil content on dry' basis Not less than 1.0 percent by weight

2 · 9.3: Chillies and Capsicum (Lal Mirchi) 1. Chillies and Capsicum (Lal Mirchi) whole means the dried ripe fruits O pods of the Capsicum annum L & Capsicum frutescens L. The pods shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from extraneous colouring matter, coating of mineral oil and other harmful substances.

2 · 9.4: Cinnamon (Dalchini) 13 Cinnamon (Dalchini) whole means the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume. It shall have characteristic odour and flavour and shall be free from foreign flavour and mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter, foreign vegetable matter and other harmful substances It shall conform t0 the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Moisture Not more than 12.0 percent by weight (iii) Total ash on dry basis Not more than 7.0 percent by weight (iv) Ash insoluble in dilute HCl 0n dry basis. Not more than 2.0 percent by weight Volatile oil content on dry basis Not less than 0.7 percent by vlw vi) Insect damaged matter Not more than 1.0 percent by weight 2. Cinnamon (Dalchini) powder means the powder obtained by grinding inner bark of trunk O branches of Cinnamomum Zeylanicum Blume. The powder shall be yellowish to reddish brown in colour with characteristic odour and flavour and shall be free from off flavour and mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination_ The product shall be free from added colouring matter, foreign vegetable matter and other harmful substances It shall conform to the following standards: Moisture Not more than 12.0 percent by weight (ii) Total ash on dry basis Not more than 7.0 percent by weight (iii) Ash insoluble in dilute HCl 0n dry basis. Not more than 2.0 percent by weight (iv) Volatile oil content on dry basis Not less than 0.5 percent by weight

2 · 9.5: Cassia (Taj) 1. Cassia (Taj) Whole means the bark of trees of Cinnamomum Cassia (Nees) ex Blume, Cinnamomum aromaticum (Nees) Syn; Cinnamomum burmanii (C.G. Nees) blume and Cinnamomum loureini Nees. The product shall have characteristic odour and flavour and shall be free from off flavour and mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter , foreign vegetable matter and other harmful substances_ It shall conform t0 the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Moisture Not more than 12.0 percent by weight (iii) Total ash on dry basis Not more than 5.0 percent by weight (iv) Ash insoluble in dilute HCL on dry basis Not more than 1.0 percent by weight Volatile oil content on dry basis Not less than 2.0 percent by vlw_ 2. Cassia (Taj) powder means the powder obtained by grinding bark of trees of Cinnamomum Cassia (Nees) ex Blume, Cinnamomum aromaticum (Nees) Syn, Cinnamomum burmanii (CG Nees) Blume and Cinnamomum loureini Nees without addition of any other matter: The powder shall have characteristic odour and flavour and shall be free from off flavour and mustiness It shall be free from mould, living and dead insects, insect fragments; rodent contamination_ The powder shall be free from added colouring matter, foreign vegetable matter and other harmful substances_ It shall conform t0 the following standards: Moisture Not more than 12.0 percent by weight (ii) Total ash on dry basis Not more than 5.0 percent by weight (iii) Ash insoluble in dilute HCl on dry basis Not more than 1.0 percent by vlw

2 · 9.6: Cloves (Laung 1. Cloves (Laung) Whole means the dried unopened flower buds of Eugenia Caryophyllus (C. Sprengel) Bullock and Harrision_ It shall be of a reddish brown to blackish brown colour with strong aromatic odour free from off flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: It shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Tendrils, Mother Cloves Not more than 2.0 percent by weight (iii) Khokar Cloves Not more than 2.0 percent by weight (iv) Moisture Not more than 12.0 percent by weight Volatile oil content on dry' basis Not less than 17.0 percent by vlw (vi) Headless cloves Not more than 2.0 percent by weight (vii) Insect damaged cloves Not more than 2.0 percent by weight Explanation: (1) Headless Cloves: Clove consisting of only the receptacle and sepals and which has lost the domed shaped head: (2) Khoker Cloves: Clove which has undergone fermentation as a result of incomplete drying as evidenced by its pale brown colour whitish mealy appearance and other wrinkled surface. (3) Mother Cloves: A fruit in the form of a ovoid brown berry surmounted by four incurved sepals 2 Cloves (Laung) powder means the powder obtained by grinding the dried unopened flower buds of Eugenia Caryophyllus (C. Sprengel) Bullock and Harrision without any addition: It shall be of a brown colour with violet tinge and shall have a strong spicy aromatic odour free from off flavour and mustiness. It shall be free from mould living and dead insects, insect fragments, rodent contamination. It shall be free from added colouring matter:

2 · 9.7: Coriander (Dhania) 1. Coriander (Dhania) whole means the dried mature fruits (seeds) of Coriandrum sativum L. It shall have characteristic aroma and flavour It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Split fruits Not more than 10.0 percent by weight (iii) Damaged Discoloured fruits Not more than 2.0 percent by weight (iv) Moisture Not more than 9.0 percent by weight Volatile oil content on dry' basis Not less than 0.1 percent by vlw (vi) Total ash on dry basis Not more than 7.0 percent by weight (vii) Ash insoluble in dilute HCl on dry basis. Not more than 1.5 percent by weight (viii) Insect damaged matter Not more than 1.0 percent by weight 2. Coriander (Dhania) powder means the powder obtained by grinding clean, sound, dried mature fruits of Coriandrum sativum L. It shall be in the form of rough or fine powder: It shall have typical aroma and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination; the powder shall be free from added colour; starch, bleach O preservative_ It shall conform to the following standards: Moisture Not more than 9.0 percent by weight (ii) Volatile oil content on dry basis Not less than 0.09 percent by vlw (iii) Total ash on dry basis Not more than 7.0 percent by weight (iv) Ash insoluble in dilute HCL on dry basis. Not more than 1.5 percent by weight

2 · 9.8: Cumin (Zeera, Kalonji) 1. Cumin (Safed Zeera_ whole means the dried mature fruits of Cuminum Cyminum L_ It shall have characteristic aromatic flavour free from mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour and harmful substances It shall conform t0 the following standards: Extraneous matter Not more than 3.0 percent by weight (ii) Broken fruits (Damaged, shrivelled, Not more than 5.0 percent by weight discoloured and immature seed) (iii) Moisture Not more than 10.0 percent by weight (iv) Total ash on dry basis Not more than 9.5 percent by weight Ash insoluble in dilute HCl on dry basis. Not more than 3.0 percent by weight vi) Non volatile ether extract on dry basis Not less than 15.0 percent by weight vii) Volatile oil content on dry basis Not less than 1.5 percent by vlw (viii) Proportion of edible seeds other than cumin seeds Absent Insect damaged matter Not more than 1.0 percent by weight

2 · Cumin (Safed Zeera) powder means the powder obtained by grinding the dried mature seeds of Cuminum Cyminum L: It shall have characteristic aromatic flavour free from mustiness_ It shall be free from mould_ living and dead insects, insect fragments, rodent contamination_ The powder shall be free from added colour and harmful substances. It shall conform to the following standards: Moisture Not more than 10.0 percent by weight (ii) Total ash on dry basis Not more than 9.5 percent by weight (iii) Acid insoluble ash on dry basis Not more than 1.5 percent by weight (iv) Non volatile ether extract on dry' basis Not less than 15.0 percent by weight Volatile oil content on dry' basis Not less than 1.3 percent by vlw 3 . Cumin Black (Kalonji) whole means the seeds of Nigella sativa L_ It shall have characteristic aromatic flavour free from mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour and harmful substances_ It shall conform to the following standards: Extraneous matter Not more than 1.5 percent by weight (ii) Broken fruits (Damaged, shrivelled, Not more than 5.0 percent by weight discoloured and immature seed) (iii) Moisture Not more than 10.0 percent by weight (iv) Total ash on dry basis Not more than 8.0 percent by weight Ash insoluble in dilute HCI on dry basis Not more than 1.5 percent by weight vi) Non volatile ether extract on dry basis Not less than 12.0 percent by weight (vii) Volatile oil content on dry basis Not less than 1.0 percent by vlw (viii) Edible seeds other than cumin black Not more than 2.0 percent by weight (ix) Insect damaged matter Not more than 1.0 percent by weight 4. Cumin Black (Kalonji) powder means the powder obtained by grinding the dried seeds of Nigella sativa L. It shall have characteristic aromatic flavour free from mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colour and harmful substances. It shall conform to the following standards: Moisture Not more than 10.0 percent by weight (ii) Total ash on dry ' basis Not more than 7.0 percent by weight (iii) Ash insoluble in dilute HCl on dry basis Not more than 1.5 percent by weight (iv) Volatile oil content on dry' basis Not less than 0.9 percent by vlw Non volatile ether extract on dry basis (ml/1oOgm) Not less than 12.0 percent by weight

2 · 9.9: Fennel (Saunf) 1. Fennel (Saunf) whole means the dried ripe fruit of Foeniculum vulgare P. Miller Var. Vulgare. It shall have characteristic flavour free from foreign odour, mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any harmful substance. It shall conform t0 the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Defective seeds Not more than 5.0 percent by weight (iii) Moisture Not more than 12.0 percent by weight (iv) Total ash on dry basis Not more than 10.0 percent by weight Ash insoluble in dilute HCl on dry basis: Not more than 2.0 percent by weight

2 · 9.10: Fenugreek (Methi) 1 Fenugreek (Methi) Whole means the dried mature seeds of Trigonella foenum graecum L. The seeds shall be free from any off flavour mustiness and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colour, and other harmful substances It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Moisture Not more than 10.0 percent by weight (iii) Total ash on dry basis Not more than 5.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis Not more than 1.5 percent by weight Cold water soluble extract on dry basis Not less than 30.0 percent by weight (vii) Edible seeds other than fenugreek Not more than 2.0 percent by weight (viii) Insect damaged matter Not more than 1.0 percent by weight 2. Fenugreek (Methi) powder means the powder obtained by grinding the dried mature seeds of Trigonella foenum graecum L It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colour and other harmful substances It shall conform to the following standards: Moisture Not more than 10.0 percent by weight (ii) Total ash on dry ' basis Not more than 5.0 percent by weight (iii) Ash insoluble in dilute HCl on dry basis. Not more than 1.5 percent by weight (iv) Cold water soluble extract on dry' basis Not less than 30.0 percent by weight

2 · 9.11: Ginger (Sonth, Adrak) 1_ Ginger (Sonth, Adrak) whole means the dried rhizome of Zingiber officinale Roscoe in pieces irregular in shape and size, pale brown in colour with peel not entirely removed and washed and dried in sun It may be bleached with lime. It shall have characteristic taste and flavour free from musty odour or rancid or bitter taste. It shall be free from mould, living and dead insects, insect fragments, and rodent contamination. The product shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Moisture Not more than 12.0 percent by weight (iii) Total ash on dry ' basis (a) Unbleached Not more than 8.0 percent by weight

2 · 9.12: Mace (Jaipatri) 1. Mace (Jaipatri) whole means the dried coat or aril of the seed of Myristica fragrans Houttuyn. It shall not contain the aril of any other variety of Myristica nalabarica or Fatua (Bombay mace) and Myristica argenea (Wild mace) It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Not more than 0.5 percent by weight (ii) Moisture Not more than 10.0 percent by weight (iii) Total ash on dry basis Not more than 4.0 percent by weight (iv) Ash insoluble in dilute HCl on dry basis Not more than 0.5 percent by weight Volatile oil content on dry basis Not less than 7.5 percent by vlw (vi) Insect damaged matter Not more than 1.0 percent by weight (vii) Nutmeg in mace Not more than 1.0 percent by weight 2. Mace (Jaipatri) powder means the powder obtained by grinding dried coat or aril of the seed of Myristica fragrans Houttuyn. It shall have characteristic aromatic flavour free from foreign odour and mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from added colouring matter.

2 · 9.13: Mustard (Rai; Sarson) 1. Mustard (Rai, Sarson) whole means the dried, clean mature seeds of one Or more of the plants of Brassica alba_ (L). Boiss (Safed rai), Brassica compestris L:Var, dichotoma (Kali Sarson) , Brasssica Compestris, L. Var; yellow Sarson, Syn, Brassica compestris L, var glauca (Pili Sarson), Brassica, compestris L_ Var. toria (Toria), Barassicajuncea, (L). Coss et Czern (Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai). It shall be free from mould, living and dead insects, insect fragments rodent contamination. The product shall be free from the seeds of Argemone Maxicana L; any other harmful substances and added colouring matter: It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Damaged or Shrivelled seeds Not more than 2.0 percent by weight (iii) Moisture Not more than 10.0 percent by weight (iv) Total ash on dry basis Not more than 6.5 percent by weight Ash insoluble in dilute HCl on dry basis Not more than 1.0 percent by weight (vi) Non volatile ether extract on dry basis Not less than 28.0 percent by weight (vii) Violatile oil content on dry basis Not less than 0.3 percent by vlw (viii) Insect damaged matter Not more than 1.0 percent by weight (ix) Allyl iso thiocyanate (m/m) on dry basis (a) B nigra Not less than 1.0 percent by weight (b) B Juncea Not less than 0.7 percent by weight P-hydroxybenzyl iso-thiocyanate (m/m) on dry basis Not less than 2.3 percent by weight in sinapist alba (xi) Argemone seeds Absent 2. Mustard (Rai, Sarson) powder means the powder obtained by grinding dried, clean mature seeds of one O1 more of the plants of Brassica alba: (L). Boiss (Safed rai), Brassica compestris L var, dischotoma (Kali Sarson)_ Brassica Compestris, L Var, (yellow Sarson), Syn, Brassica compestris L, var glauca (Pili Sarson) , Brassica. compestris L. Var. toria (Toria), Barassicajuncea; (L) Coss et Czern (Rai, Lotni) and Brassica nigra (L); Koch (Benarasi rai) without addition of any other matter: It shall have characteristic pungent aromatic flavour free from rancidity and mustiness. It shall be free from mould, living and dead insects insect fragments, rodent contamination The powder shall be free from Argemone maxicana. L and other harmful substances_ It shall also be free from added colouring matter: It shall conform to the following standards: (i) Moisture Not more than 7.0 percent by weight (ii) Total ash on dry basis Not more than 6.5 percent by weight (iii) Ash insoluble in dilute HCl on dry basis. Not more than 1.0 percent by weight (iv) Non volatile ether extract on dry basis Not less than 28.0 percent by weight Volatile oil content on dry basis Not less than 0.3 percent by vlw (vi) Crude fibre Not more than 8.0 percent by weight (vii) Starch Not more than 2.5 per cent by weight viii) Test for argemone oil Negative

2 · 9.14: Nutmeg (Jaiphal) 1_ Nutmeg (Jaiphal) whole means the dried seed (kernel) of Myristica fragrans Houttuyn: It shall be of greyish brown colour but it may be white if it has been subjected to liming: It shall have characteristic aromatic flavour free from foreign odour and mustiness It shall be free from mould, living and dead insects, insect fragments, and rodent contamination The product shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Absent (ii) Mace in Nutmeg Not more than 3.0 percent by weight (iii) Moisture Not more than 10.0 percent by weight (iv) Total ash on dry basis Not more than 3.0 percent by weight Water insoluble ash on dry basis Not more than 1.5 percent by weight (vi) Ash insoluble in dilute HCI on dry basis. Not more than 0.5 percent by weight (vii) Volatile oil content on dry basis Not less than 6.5 percent by vlw viii) Calcium content expressed as Calcium Oxide 0n dry basis Not more than 0.35 percent by weight 2. Nutmeg (Jaiphal) powder means the powder obtained by grinding the dried seeds (kernel) o Myristica fragrans Houttuyn: It shall have characteristic aromatic flavour free from foreign odour and mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The powder shall be free from added colouring matter. It shall conform to the following standards: Moisture Not more than 8.0 percent by weight (ii) Total ash on dry basis Not more than 3.0 percent by weight (iii) Water insoluble ash on dry basis Not more than 1.5 percent by weight (iv) Ash insoluble in dilute HCl on dry basis Not more than 0.5 percent by weight Volatile oil content on dry basis Not less than 6.0 percent by vlw (vi) Crude Fibre Not more than 10.0 percent by weight (vii) Non volatile ether extract on dry basis Not less than 25.0 percent by weight

2 · 9.15: Pepper Black (Kalimirch) 1 Pepper Black (Kalimirch) whole means the dried berries of Piper nigrum L , brown to black in colour with wrinkled pericarp. The berries are generally picked before complete ripening and may be brown, grey O black in colour: It shall be free from mould, living and dead insects, insect fragments, rodent contamination_ The product shall be free from added colour; mineral oil and any other harmful substances. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Light Berries Not more than 5.0 percent by weight (iii) Pinheads or broken berries Not more than 4.0 percent by weight (iv) Bulk Density (gm/litre) Not less than 490 gm/litre by weight Moisture Not more than 13.0 percent by weight (vi) Total ash on dry basis Not more than 6.0 percent by weight (vii) Non volatile ether extract on dry basis Not less than 6.0 percent by weight (viii) Volatile oil content on dry basis Not less than 2.0 percent by vlw (ix) Peperine Content on dry basis Not less than 4.0 percent by weight Insect damaged matter (percent by weight) Not more than 1.0 percent by weight

2 · 9.16: Poppy (Khas Khas) 13 Poppy (Khas Khas) whole means the dried mature seeds of Papaver somniferum L. It may be white O greyish in colour with characteristic flavour free from off flavour, mustiness and rancidity. It shall be free from mould living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter and any other harmful substances _ It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Moisture Not more than 11.0 percent by weight (iii) Non volatile ether extract on dry basis Not less than 40.0 percent by weight

2 · 9.17: Saffron (Kesar) 1. Saffron (Kesar) means the dried stigmas or tops of styles of Crocus Sativus Linnaeus It shall be dark red in colour with slightly bitter and pungent flavour, free from foreign odour and mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination: The product shall be free from added colouring matter. It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Floral waste Not more than 10.0 percent by weight (iii) Moisture and volatile matter at 103 + P Not more than 12.0 percent by weight

2 · 9.18: Turmeric (Haldi) 1 Turmeric (Haldi) whole means the primary Or secondary rhizomes commercially called bulbs O fingers of Curcuma Longa L_ The rhizomes shall be cured by soaking them in boiling water and then drying them to avoid regeneration: The rhizome be in natural state O machine polished. The product shall have characteristic odour and flavour and shall be free from mustiness O Other foreign flavours. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from Lead Chromate added starch and any other extraneous colouring matter_ It shall conform to the following standards: Extraneous matter Not more than 1.0 percent by weight (ii) Defective Rhizomes Not more than 5.0 percent by weight (iii) Moisture Not more than 12.0 percent by weight (iv) Insect damaged matter Not more than 1.0 percent by weight Test for lead chromate Negative Explanation Defective rhizomes consist of shrivelled fingers and or bulbs internally damaged, hollow or porous rhizomes scorched by boiling and other types of damaged rhizomes

2 · Turmeric (Haldi) powder means the powder obtained by grinding dried rhizomes O bulbous roots of Curcuma Longa L_ The powder shall have characteristic odour and flavour and shall be free from mustiness Or other foreign odour: It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The powder shall be free from any added colouring matter including Lead Chromate and morphologically extraneous matter including foreign starch_ It shall conform to the following standards: Moisture Not more than 10.0 percent by weight (ii) Total ash on dry ' basis Not more than 9.0 percent by weight (iii) Ash insoluble in dil. HCl on dry basis Not more than 1.5 percent by weight (iv) Colouring power expressed as Not less than 2.0 percent by weight curcuminoid content on dry basis Total Starch Not more than 60.0 percent by weight vi) Test for lead chromate Negative

2 · 9.19: CURRY POWDER 1. CURRY POWDER means the powder obtained from grinding clean, dried and sound spices belonging to the group of aromatic herbs and seeds such as black pepper, cinnamon, cloves, coriander, cardamom, chillies, cumin seeds, fenugreek, garlic, ginger, mustard, poppy seeds, turmeric, mace, nutmeg, curry leaves, white pepper; saffron and aniseeds. The material may contain added starch and edible common salt The proportion of spices used in the preparation of CUITy powder shall be not less than 85.0 per cent by weight The powder shall be free from dirt, mould growth and insect infestation. It shall be free from any added colouring matter and preservatives other than edible common salt. The curry powder shall also conform to the following standards= Moisture Not more than 14.0 percent by weight Volatile oil Not less than 0.25 percent (v/w) on dry basis Non-volatile ether extract Not less than 7.5 per cent by weight on dry basis Edible common salt Not more than 5.0 per cent by weight on dry' basis Ash insoluble in dilute HCl Not more than 2.0 per cent by weight on dry basis. Crude Fibre Not more than 15.0 percent by weight on dry basis Lead Not more than 10.0 p.p.m 0n dry basis

2 · 9.20: MIXED MASALA 1. MIXED MASALA WHOLE) means a mixture of clean, dried and sound aromatic herbs and spices It may also contain dried vegetables andlor fruits, oilseeds, garlic, ginger, poppy seeds and curry leaves It shall be free from added colouring matter. It shall be free from mould growth and insect infestation. The proportion of extraneous matter shall not exceed five per cent by weight; out of which the proportion of organic matter including foreign edible seeds and inorganic matter shall not exceed three per cent and two per cent respectively.

2 · 9.21: Aniseed (Saunf) 1_ Aniseed (Saunf) whole means the dried and mature fruit of Pimpinella anisum L It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and harmful substances. It shall conform t0 the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Shrivelled, immature, damaged insect damaged / Not more than 5.0 percent by weight broken fruit (iii) Moisture Not more than 12.0 percent by weight

2 · 9.22: Ajowan (Bishops seed) 1. Ajowan (Bishops seed) means the dried ripe fruits (seeds) of Trachyspermum ammi. L Sprague. It shall have characteristic aromatic flavour and shall be free from mustiness. It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances_ It shall conform to the following standards: Moisture Not more than 11.0 percent by weight (ii) Extraneous matter Not more than 2.0 percent by weight (iii) Shrivelled Damaged insect damaged broken fruit Not more than 2.0 percent by weight (iV) Volatile oil content on dry basis Not less than 1.5 percent v/w

2 · 9.23: Dried Mango Slices 1. Dried Mango Slices--Means the dried wholesome, edible part of raw mango fruit with O without the outer skin. It shall be free from fungus, moulds and insect infestation, rodent contamination, added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health: It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis. It shall have characteristic taste and flavour: The proportion f extraneous substance shall not exceed 4 per cent by weight out of which inorganic matter shall not exceed 2 per cent by weight: It shall also conform to the following standards, namely Moisture Not more than 12 per cent by weight: Damaged slices Not more than 5 per cent by weight: Seed Coatings Not more than per cent by weight: Explanation: Seed coatings shall be exterior covering of the seed. (ii) Damaged slices mean the slices that are eaten by weevils or other insects and includes slices internally damaged by fungus, moisture O heating:

2 · 9.24Dried Mango Powder (Amchur) 1. Dried Mango Powder (Amchur)--Means the powder obtained by grinding clean and dried mango slices having characteristic taste and flavour. It shall be free from musty odour and objectionable flavour, rodent contamination, mould, fungus and insect infestation, extraneous matter and added colouring, flavouring matter. It shall also be free from deleterious substances injurious to health: It shall not contain any preservative except edible common salt which may be added to the extent of 5 per cent by weight on dry basis: It shall also conform t0 the following standards, namely= a) Moisture Not more than 12 per cent by Weight Total ash (salt free basis) Not more than 6 per cent by weight Ash insoluble in dilute HCL Not more than 1.5 per cent by weight Crude fibre Not more than 6 per cent by weight Acidity as anhydrous tartaric acid Not less than 12 per cent and not more than 26 percent by weight

2 · 9.25: Pepper White 1_ Pepper White whole means the dried berries of Piper nigrum L. from which the outer pericap is removed with or without preliminary soaking in water and subsequent drying; if necessary. The berries shall be light brown to white in colour with a smooth surface. The berries on grinding shall have characteristic aromatic flavour and shall be free from mustiness_ It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances It shall conform to the following standards:

2 · 9.26: Garlic (Lahsun) 1. Dried (Dehydrated) Garlic (Lahsun) means the product obtained by drying by any suitable method which ensures characteristics of fresh garlic on rehydration the cloves of Allium sativum L_ without bleaching or precooking It shall be white to pale cream in colour; free from scorched, toasted and baked particles. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered: The product 0n rehydration shall have characteristic pungent of odour of garlic, free from off odour; mustiness fermentation and rancidity. It shall be free from mould, living and dead insects, insect fragments, rodent contamination and fungal infection. The products shall be free from added colouring matter and any other harmful substances. It shall be free from stalks, peels, stems, and extraneous matter: When in powdered form, it shall be free flowing and free from agglomerates

2 · 9.27: Celery 1_ Celery whole means the dried ripe fruits (seeds) of Apium graveoleans L It shall be of uniform colour with characteristic aromatic flavour and shall be free from mustiness It shall be free from mould, living and dead insects, insect fragments, rodent contamination. The product shall be free from added colouring matter and any other harmful substances It shall conform to the following standards: Extraneous matter Not more than 2.0 percent by weight (ii) Moisture Not more than 10.0 percent by weight

2 · 9.28: Dehydrated Onion (Sukha Pyaj) 1. Dehydrated Onion (Sukha Pyaj) means the product obtained by removal of most moisture by any acceptable method which ensures characteristics of fresh onions on rehyderation; from sound bulbs of Allium cepa.L: free from mould, disease, outer skin; leaves and roots The product may be whole 0r in the form of slices, rings, flakes, pieces, small grits O powder The product may be whitelcream/pink O red in colour; free from stalks_ peals, stems and extraneous matters and scorched particles. The finished product shall be free from discolouration or enzymatic reaction. The product o rehyderation shall be of characteristic flavour; free from foreign and off flavour; mustiness, fermentation and rancid flavour: It shall be free from mould, living and dead insects, insect fragments and rodent contamination The product shall be free from added colouring matter and any other harmful substances_ When in powdered form; it shall be free flowing and free from agglomerates The products may contain food additives permitted in these regulations including Appendix A and it shall conform to the following standards, namely: Extraneous matter Not more than 0.5 percent by weight Moisture: a) In case of powdered onion Not more than 5.0 percent by weight (b) Other than powdered onion Not more than 8.0 percent by weight Total Ash on dry basis Not more than 5.0 percent by weight Ash insoluble in dil HCL Not more than 0.5 percent by weight Peroxidase Negative

2 · 9.29 Asafoetida ASAFOETIDA (Hing or Hingra) means the oleogumresin obtained from the rhizome and roots of Ferula alliaces, Ferula rubricaulis and other species of Ferula: It shall not contain any colophony resin, galbonum resin, ammoniaccum resin Or any other foreign resin. Hing shall conform to the following standards, namely:

2 · 9.30 EDIBLE COMMON SALT: 1. EDIBLE COMMON SALT means a crystalline solid, white, pale, pink Or light grey in colour free from contamination with clay, grit and other extraneous adulterant and impurities It shall not contain moisture in excess of six per cent of the weight of the undried sample. The sodium chloride content (as NaCl) and matter soluble in water other than sodium chloride on dry weight basis shall be as specified in columns (2) and (3) of the Table below against the period of validity mentioned in the corresponding entry in column (1) of the said Table The matter insoluble in water shall not exceed 1.0 per cent by weight on dry weight basis.

94 · 0

5 · 0

94 · 5

4 · 5

95 · 0

4 · 0

95 · 5

3 · 5

96 · 0

3 · 0

2 · IODISED SALT means crystalline salt; white or pale, pink or light grey in colour; free from contamination with clay, grit and other extraneous adulterants and impurities. It shall conform to the following standards, namely: Moisture Not more than 6.0 per cent by weight of the undried sample_ Sodium Chloride (NaCl) Not less than 96.0 per cent by weight on dry basis: Matter insoluble in water Not more than 1.0 per cent by weight on dry basis Matter soluble in water Other than Sodium Chloride Not more than 3.0 per cent by weight on dry basis Iodine content at Manufacture level Not less than 30 parts per million on dry weight basis b) Distribution channel including retail level Not less than 15 part per million on dry weight basis: The product may contain food additives permitted in these regulations including Appendix A The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent and sodium chloride content on dry basis shall not be less than 97.0 percent by weight 3. IRON FORTIFIED COMMON SALT means crystalline solid, white or pale, pink or light grey in colour; free from visible contamination with clay and other extraneous adulterants and impurities. It shall conform to the following standards namely: Moisture Not more than 5.0 per cent by weight Water insoluble matter Not more than 1.0% on dry weight basis. Chloride content as Nacl Not less than 96.5% by weight on dry weight basis Matter insoluble in dilute HCL Not more than 3.0 % by weight on dry weight basis, (to be determined by the method specified in IS 253- 1970). Matter soluble in water other than Nacl Not more than 2.59 on dry weight weight basis Iron content as Fe) 850-1100 parts per million: Phosphorous as Inorganic (PO4 1500-2000 parts per million Sulphate as (SO4) Not more than 1.19 by weight Magnesium as (Mg) water soluble Not more than 0.10% by weight pH value in 5% aqueous Solution 2 t0 35 The product may contain food additives permitted in these regulations including Appendix A The total matter insoluble in water where an anticaking agent has been added shall not exceed 2.2 percent on dry weight basis_ 4.POTASSIUM IODATE means a crystalline powder; white in colour free from impurities. It shall confirm to the following standards namely: 1 _ Potassium Iodate (as KIO3) percent by weight Not less than 99.0 2 Solubility Soluble in '30 Parts of water 3 Iodine (as I) per cent by wt. not more than 0.002 4 Sulphate (as SO4) per cent by wt: not more than 0.02 5_ Bromate, bromide, chlorate chloride percent by wt. not more than 0.01 6_ Matter insoluble in water percent by wt: not more than 0.10 7. Loss on drying percent by wt not more than 0.1 8 PH (5 percent solution) Neutral 9 Heavy metal (as Pb) ppm not more than 10 10. Arsenic (as As) ppm not more than 3

11 · Iron (as Fe) ppm not more than 10 5. Iron Fortified Iodized Salt (double fortified salt _ means a crushed Crystalline Solid; white or pale o pink pr light grey in colour; free from contamination with clay and other extraneous adulterants and impurities. Salt used for manufacture of double fortified salt shall have minimum 99.0 percent sodium chloride content on dry weight basis 4[when ferrous sulphate is used for fortification; minimum 98 per cent sodium chloride content on dry weight basis when ferrous fumarate in encapsulated form is used for fortification] and moisture not more than 1.5 percent and it shall conform to the following standards namely: Moisture Not more than 1.5 per cent by weight Water insoluble matter Not more than 1.0% on dry - weight basis Chloride content (as NaCl) Not less than 97.09 0n dry weight basis Matter insoluble in dilute HCl Not more than 0.30 % on dry weight basis Matter soluble in water other than Nacl Not more than 2.5% on dry weight basis Iron content (as Fe) 850-1100 parts per million: Iodine content: Manufacturers level Not less than 30 ppm b. Distribution Channel including Retail level Not less than 15 ppm [Phosphorous as PzOs Not more than 3100 parts per million] Sulphate as (SO4) Not more than 1.19 by weight: Magnesium as (Mg) water soluble Not more than 0.109 by weight 44 [omitted] #[Provided that double fortified salt may contain food additives permitted in Appendix A and Hydroxy Propyl Methyl Cellulose, Titanium dioxide, fully Hydrogenated Soyabean oil and Sodium hexametaphosphate (all food grades) at concentration of not more than GMP and anti ~caking agent not more than 2.0 per cent 0n dry weight basis, and the water insoluble matter wherein anti-caking is used shall not exceed 2.2 percent: ] 30[6. Salt Substitutes - (1) The composition of salt substitutes shall be as follows:

10 · 0

2 · 0

2 · Food additives: The product may contain food additives permitted in Appendix A

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 · Hygiene: (a) The products shall be prepared and handled in accordance with the guidance provided in the Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 and any other such guidance provided from time to time under the provisions of the Food Safety and Standards Act; 2006 (34 of 2006).

5 · Labelling:

6 · Method of analysis: The product shall be analysed as provided in the relevant Food Safety and Standards Authority of India Manual of Method of Analysis of Food:]

2 · 10: BEVERAGES, (Other than Dairy and Fruits Vegetables based)

2 · 10.1: TEA

1 · TEA means tea other than Kangra tea obtained by acceptable processes, exclusively from the leaves, buds and tender stems of plant of the Camellia sinensis (L) 0. Kuntze. It may be in the form of black Or oolong tea. The product shall have characteristic flavour free from any off odour; taint and mustiness. It shall be free from living insects, moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances: Provided that the tea may contain "natural flavours" and natural flavouring substances which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from materials of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform t0 the standards of tea_ The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea Pectinase enzyme can be added up to a level of 0.29 during manufacture as processing aid. The product shall conform to the following requirement in which all the figures given are expressed on the basis of the material oven-dried at 103+28 C (a) Total Ash (m/m) Not less than 4.0 percent and not more than &.0 percent Water Soluble Ash Not less than 45.0 percent of total ash Alkalinity of water soluble ash expressed as Not less than 1.0 percent and not more than 3.0 KOH (mlm) percent Acid-insoluble ash (mlm) Not more than 1.0 percent Water extract (mlm) Not less than 32.0 percent Crude Fibre (mlm) Not more than 16.5 percent 25[ (g) Iron filling (mg/Kg) Not more than 250]

2 · KANGRA TEA means tea derived exclusively from the leaves, buds and tender stems of plants of the Camellia sinensis or Camellia tea grown in Kangra and Mandi valleys of Himachal Pradesh. It shall conform to the following specifications namely;

2 · 10.2: COFFEE 1. Coffee (green raw or unroasted) means the dried seeds of Coffea arabica; Coffea liberica, Coffee excelsa or Coffea canephora (robusta) with their husks (mesocarp and endocarp) removed. 1.1 Roasted coffee means properly cleaned green coffee which has been roasted to a brown colour and has developed its characteristic aroma_ 1.2. Ground coffee means the powdered products obtained from 'roasted coffee' only and shall be free from husk 1.3. Coffee (green raw OT unroasted), 'roasted and ground coffee' shall be free from any artificial colouring; flavouring, facing extraneous matter O glazing substance and shall be in sound, dry and fresh condition, free from rancid Or obnoxious flavour. 1.4. Roasted coffee and ground coffee shall conform to the following analytical standards: - Moisture (on dry basis) m/m Not more than 5.0 percent Total Ash (on dry basis) mlm 3.0 to 6.0 percent Acid insoluble ash (on dry basis) mlm Not more than 0.1 percent Water soluble ash (on dry basis, mlm Not less than 65 percent of total ash Alkainity of soluble ash in milliliters of Not less than 3.5 ml & Not more than 5.0 ml 0.1 N hydrochloric acid per gram of material (on dry basis) m/m Aqueous extracts on dry basis mlm Not less than 26.0 and not more than 35.0 percent Caffeine (anhydrous)(on dry basis) m/m Not less than 1.0 percent 2. Soluble Coffee Powder means coffee powder; obtained from freshly roasted and ground pure coffee beans_ The product shall be in the form of a free flowing powder Or shall be in the agglomerated form (granules) having colour, taste and flavour characteristic of coffee. It shall be free from impurities and shall not contain chicory or any other added substances_ It shall conform to the following standards: Moisture (on dry basis) m/m Not more than 4.0 percent (ii) Total ash (on dry basis) mlm Not more than 12.0 percent (iii) Caffeined content (on dry basis , mlm Not less than 2.8 percent (iv) Solubility in boiling water Dissolves readily in 30 seconds with moderate stirring

2 · 10.3: CHICORY 1 _ Chicory means the roasted chicory powder obtained by roasting and grinding of the cleaned and dried roots of chicorium intybus Lin with or without the addition of edible fats and oils or sugar; like glucose O sucrose in proportion not exceeding 2.0 percent by weight in aggregate: It shall be free from dirt, extraneous matter_

2 · 10.4: COFFEE CHICORY MIXTURE 1. Coffee Chicory Mixture means the product prepared by mixing roasted and ground coffee and roasted and ground chicory and shall be in sound, dry and dust free condition with no rancid Or obnoxious flavour: It shall be in the form of a free flowing powder having the colour, taste and flavour characteristic of coffee chicory powder: It shall be free from any impurities and shall not contain any other added substance_ The coffee content in the mixture shall not be less than 51 per cent by mass The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (i) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. It shall conform to the following standards, namely:

2 · 10.SBeverages ALCOHOLIC 1. TODDY: Toddy means the sap from coconut; date, toddy palm tree or any other kind of palm tree which has undergone alcoholic fermentation. It shall be white cloudy in appearance which sediments on storage and shall possess characteristic flavour derived from the sap and fermentation without addition of extraneous alcohol. It shall be free from added colouring matter, dirt, other foreign matter O any other ingredient injurious to health: It shall also be free from chloral hydrate, paraldehyde, sedative, tranquilizer and artificial sweetener It shall also conform to the following standards, namely: Alcoholic content Not less than 5 percent (vlv)

2 · 10.6

2 · 10.7 Mineral water

1 · Mineral water means includes all kinds of Mineral Water or Natural mineral water by whatever name it is called and sold. 2. Description and Types of Mineral water: Natural mineral water is water clearly distinguished from ordinary drinking water because a) it is characterized by its content of certain mineral salts and their relative proportions and the presence of trace elements O of other constituents;

7 · _

1 · 2.

500 · 6.0 8.5

0 · 7

0 · 05

0 · 02

1 · 0

0 · 01

10 ·

0 · 03

12 ·

0 · 01

13 ·

15 ·

16 ·

17 ·

0 · 2

19 ·

20 ·

0 · 2

0 · 05

0 · 005

0 · 01

0 · 001

0 · 003

0 · 01

0 · 01

0 · 05

0 · 02

0 · 1

2 · IIOTHER FOOD PRODUCT AND INGREDIENTS

2 · IL.1 BAKING POWDER: means a combination capable, under conditions of 'baking, of yielding carbon dioxide and consists of sodium bicarbonate, and acid-reacting material, starch O other neutral material. The acid-reacting material of baking powder shall be tartaric acid or its salts, or both b acid salts of phosphoric acid, or acid compounds of aluminium, Or any combination of the foregoing:

2 · 11.2 CATECHU (Edible) shall be the dried aqueous extract prepared from the heart-wood of Acacia Catechu. It shall be free from infestation, sand, earth Or other dirt and shall conform to the following standards: (a) 5 ml: of 1 per cent aqueous solution and 0.1 per cent solution of ferric ammonium sulphate shall give a dark green colour, which on the addition of sodium hydroxide solution shall change to purple. (b) When dried to constant weight at 100PC, it shall not lose more than 16 per cent of its weight

2 · 11.5 Pan Masala means the food generally taken as such or in conjunction with Pan, it may contain; Betelnut; lime, coconut; catechu; saffron, cardamom, dry fruits, mulethi, sabnermusa, other aromatic herbs and spices, sugar, glycerine, glucose, permitted natural colours, menthol and non prohibited flavours_ It shall be free from added coaltar colouring matter and any other ingredient injurious to health: It shall also conform to the following standards namely: Total ash Not more than 8.0 per cent by weight (on dry basis)

2 · 11.6: LOW AND HIGH FAT COCOA POWDER means the powder which is the partially defatted product derived from the cocoa bean the seed of Theobroma cocoa L. It may be subjected to treatments during manufacture with alkali and/ or magnesium carbonate, bicarbonate, and with tartaric, citric Or phosphoric acids. It shall be free from rancidity, dirt, filth, insects and insect fragments or fungus infestations The product may contain food additives permitted in Appendix A. It shall conform to the following standards: Total ash Not more than 14.0 per cent (on moisture and fat free basis). Ash insoluble in dilute HCl Not more than 1.0 per cent (on moisture and fat free basis).

2 · 11.7: CAROB POWDER means the powder obtained from the roasted pods of carob (fibbled carob) of Ceratonia Siliqua (L) Taub. (fam: Leguminosae) and shall be free from husk It shall be free from any artificial colouring; flavouring, extraneous matter Or glazing substance and shall be in sound, dry and fresh condition, free from rancid or obnoxious flavours. It shall also conform to the following standards, namely: Total ash Not more than 1.2 per cent by weight Acid insoluble matter Not more than 5 per cent by weight Tannin content Not less than 0.1 per cent and not more than 0.15 percent

2 · 12 Proprietary Food 20[2.12.1: For the purpose of these regulations, (1) Proprietary food means an article of food that has not been standardised under these regulations, but does not include novel foods, foods for special dietary uses, foods for special medical purposes, functional foods_ nutraceuticals, health supplements and such other food articles which the Central Government may notify in this behalf: Provided that any deviation in quality parameters of a standardised food, as specified in the Food Safety and Standards Regulations made under the Food Safety and Standards Act; 2006 shall not qualify the resultant product as proprietary food. (2) Proprietary food shall contain only those ingredients other than additives which are either standardised O permitted for use in the preparation of other standardised food under these Regulations, except the ingredients which may be specified by the Authority from time to time: Provided that a proprietary food may also contain vitamins and minerals in quantities not exceeding one RDA of the respective micronutrients_ (3) Proprietary food shall use oly such additives and at such levels, as specified for the Category or Sub-category under Appendix A of these Regulations, to which the food belongs Such Category or Sub-category shall be clearly mentioned on the label along with the generic name, nature and composition of the proprietary food. Proprietary food shall comply with the microbiological requirements as specified in Appendix B of these Regulations. If no microbiological standards are specified for any foods or food categories in Appendix B of these regulations, proprietary foods falling under such food categories shall not contain any pathogenic microorganism at a level that may render the food product unsafe. (5) Proprietary food shall also comply with the provisions, as applicable, of all other Regulations made under the Food Safety and Standards Act 2006. No health claims shall be made in respect of proprietary foods either on the product label or otherwise, unless it is substantiated by adequate and scientific evidence. 6 The Food Business Operator shall be fully responsible for safety of the proprietary food in respect of human consumption:]

0 · 02

0 · 2

0 · 2

1 · 0

0 · 2

1 · 0

1 · 0

1 · 0

0 · 25

1 · 0

1 · 5

5 · 0

1 · 0

7 · 0

1 · 0

3 · 0

0 · 3

2 · 0

1 · 0

7 · 0

1 · 0

3 · 0

0 · 3

2 · 0

6 · 0

14 · 0

0 · 3

1 · 0

0 · 3

1 · 0

1 · 0

3 · 0

2 · 0

7 · 0

0 · 25

1 · 0

2 · 0

10 · 0

5 · 0

25 · 0

5 · 0

10 · 0

10 · 0

25 · 0

0 · 25

1 · 0

5 · 0

10 · 0

10 · 0

25 · 0

0 · 25

1 · 0

5 · 0

10 · 0

10 · 0

25 · 0

2 · 13.2: Requirement for Radiation Processing:

2 · 133: Restrictions on Radiation Processing of Food

2 · 13.4: Record of Radiation Processing of Food

2 · 13.5: Standards of Radiation Processed Food

2 · 13.6: Storage and Sale of Radiation Processed Food

2 · 13.7: Restriction on Sale of Radiation Processed Food

2 · 13.8: Labelling of Radiation Processed Food

3 · 2: Standards of Additives

3 · 2.1 Food Colours: Standards of various Food Colours with characteristics are specified in the table below: Tartrazine

7 · .

2 · SUNSET YELLOW Common Name

0 · 2

0 · 2

3 · 0

0 · 5

3 · . ERYTHROSINE Common Name Synonyms Colour of the 0.1 Percent (MIV) solution in distilled water Colour Index Number (1975) Class Chemical Name

0 · 2

0 · 2

1 · 0

5 · B-CAROTENE:

3 · ppm

10 · ppm.

40 · ppm.

0 · 1

7 · CARAMEL Caramel shall be prepared from the food grade carbohydrates o their combinations in the presence of food grade acids, alkalis o salts. It shall be of four types, namely: Type-I- Plain Caramel-It shall be prepared by heating carbohydrates with Or without acids O 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 O

0 · 06-0.10

0 · 08-0.36

0 · 10-0.60

0 · 01

0 · 4 Max.300 mglkg & Max.200

0 · 5

1 · 3-2.5

1 · 4-10.0

1 · 3-6.8

0 · 5-7.5

25 · 25 Max.40 mg/kg & Max. 25 mg/kg on an equivalent colour basis

0 · 1

0 · 1

0 · 1

0 · 1

0 · 4

85 · 18

0 · 2

0 · 2 1.0

0 · 5 10 3

7 · .

87 · 13

0 · 2

0 · 2

1 · 0

05 · 10

1 · 0

3 · 0

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 Brilliant Blue FCF Synonyms Cl Food Blue FD and € Blue No.1 Blue brilliant FCF Colour Blue Colour Index Number (1975) No.42900 Class Triarymethane Chemical Name Disodium salt of alpha 4-(N- ethylbeta sulfobenzylamino) - phenyl] alpha [4-(N-ethyl-3- Sulfonatobenzylimino]cyclohexa - 2, 5-dienylidene] toluene-2-sulfonate Empirical formula Cz7H34NzNazO9S3 Molecular Weight 792.86 General requirements: The material shall conform to the requirement prescribed in Table below, namely:

85 · 15

0 · 2

0 · 2

1 · 3

0 · 3

85 · 13

0 · 2

0 · 2

1 · 0

0 · 3

0 · 5

5 · 0

0 · 01

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 € 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.

0 · 1

136 · 140

3 · 0

2 · 0

17 · Ethylester of Beta-apo-8'-carotenoic acid:

0 · 1

134 · 138

3 · 0

2 · 0

0 · 5

0 · 5

0 · 35

5 · .

0 · 25

2 · 0

1 · 0

2 · 0

50 · 0

1 · 0

11 ·

2 · 0

3 · 0

1 · 0]

2 · Food Additives

3 · Hygiene The product shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-I[ 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

3 · 2.4

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:

0 · 1

0 · 2

0 · 25

2 · Hygiene The product shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-I[ 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

1 · Ascorbic acid shall be a white Or almost white odourless crystalline solid. Its melting range is 190 € 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:

0 · 4

0 · 1

2 · 4 2.8

2 · Hygiene The product shall be prepared and handled in accordance with the guidelines provided in Schedule 4, Part-I[ of the Food Safety and Standards (Licensing and Registration of Food Businesses Regulations, 2011,and such guidance as provided from time t0 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

1 · Calcium propionate shall be in the form of white crystals O crystalline solid possessing faint odour of propionic acid. The material shall be freely soluble in water It shall conform to the following standards:

5 · 0

0 · 3

2 · Hygiene The product shall be prepared and handled in accordance with the guideline provided in Schedule 4, Part-IL 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)

0 · 05

0 · 01

2 · Hygiene The product shall be prepared and handled in accordance with the guideline provided in Schedule 4, Part-IL 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

1 · Potassium Metabisulphite shall be white O colourless, free flowing crystals, crystalline powder O 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:

0 · 05

0 · 1

2 · Hygiene

443 · 2.9. Preservatives:

1 · Sodium benzoate:

5 · .

3 · 0

2 · 0

2 · Benzoic acid:

1 · Benzoic acid shall be in the form of white crystals, scales o needles and as described below, namely: -

99 · 5

121 · 58C 123.58C

0 · 05

5 · .

3 · 0

2 · 0

3 · Potassium nitrate:

0 · 10

3 · 0

7 · .

2 · 0

20 · 0

4 · Sorbic acid:

112 · 13

2 · 3 4 5 6 7

5 · Potassium nitrite: 1) Potassium nitrite shall be in the form of small white o yellowish deliquescent granules or cylindrical sticks and as described below, namely: Common Name Potassium nitrite

85 · 11

3 · 0

7 · Sulphur dioxide:

3 · 0

5 · 0

3 · 2.10 Acidity regulator:

1 · Ammonium hydrogen carbonate:

79 · 06

98 · 0

0 · 2

0 · 1

0 · 1

0 · 004

0 · 1

0 · 6

2 · 0

5 · 0

2 · Trisodium citrate:

331 · (iii)

294 · 10

3 · 0

5 · .

2 · 0

3 · Fumaric acid:

0 · 5

0 · 1

0 · 1

3 · 0

2 · 0

4 · L (+) Tartaric acid:

150 · 09

0 · 1

5 · .

0 · 05

3 · 0

2 · 0

5 · Dicalcium phosphate: Dicalcium phosphate shall be white crystals O granules Or granular powder O powder and as described below, namely: -

136 · 06 (Anhydrous) 172.09 (Dihydrate

18 · to 22

50 · 0 3.0

4 · 0

98 · 0

200 · 0.15 200.0 10.0 2.0 4.0

0 · 1

5 · .

3 · 0

0 · 5

8 · Malic acid:

134 · 09

0 · 1

1 · 0

0 · 05

2 · 0

3 · 0

9 · Sodium Hydroxide:

2 · 0

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: -

5 · 0

3 · 0

2 · Sodium Carboxymethyl Cellulose:

178 · 14

2 · 0

3 · 0

3 · Sodium Carboxymethyl Cellulose, enzyme hydrolysed:

6 · - 8.5

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 O in cut, flaked, granulated, O powdered form and shall be white to pale yellow in colour and as described below, namely: -

2 · Agar shall conform to the requirements specified in the table below, namely:-

6 · 5

0 · 5

3 · 0

5 · 0

5 · Gum Arabic 0r Acacia Gum:

0 · 5

2 · 0

3 · 0

2 · Tragacanth gum shall conform to the requirements specified in the table below, namely: -

0 · 5

2 · 0

3 · 0

7 · Gum Ghatti:

0 · 5

5 · 0

3 · 0

8 · Calcium Alginate: (1) The calcium salt of alginic acid shall be a white to yellowish fibrous O granular powder and as described below, namely: Common Name Calcium Alginate INS No. 404 CA.S No. 9005-35-0 Chemical Name Calcium alginate Empirical Formula [(CoH-Os)Ca] Equivalent Weight (average) 219.00 2) Calcium Alginate shall conform to the requirements specified in the table below, namely:- Table

3 · 0

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

0 · 2

0 · 5

3 · 0

5 · 0

10 · Guar Gum:

2 · Guar Gum shall conform to the requirements specified in the table below, namely: - Table

77 · 5

3 · 0

1 · 5

6 · 0

12 · 0

3 · 0

2 · Gum Karaya shall conform to the requirements specified in the table below, namely: -

3 · 0

2 · 0

12 · Polyglycerol esters of fatty acids Polyglycerol esters of fatty acids shall be yellowish to amber unctuous liquids, semi-solids O waxy solids and as described below, namely: -

0 · 5

2 · 0

7 · .

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: -

1 · 4630 to 1.4665

5 · .

2 · 0

3 · 0

14 · Glycerol Esters of Wood Rosin:

1 · 0

3 · 0

2 · Pectin shall conform to the requirements specified in the table below, namely: - Table

5 · .

2 · 5

11 ·

2 · 0

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: -

5 · .

11 ·

1 · 0

3 · 0

15 ·

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: -

48 · to 63

0 · 05

0 · 5

190 · Min 210 Max

326 · Min 345 Max

2 · 0

98 · 5 0.5 0.05 100

0 · 5

300 · 325

0 · 5

0 · 05

5 · .

0 · 5

7 · .

2 · 0

98 · 5

0 · 5

0 · 05

5 · .

0 · 5

7 · .

2 · 0

3 · 0

5 · Ascorbyl palmitate 1) Ascorbyl palmitate shall be white or yellowish white solid, with a citrus like odour and as described below, namely: -

2 · 0

5 · .

3 · 0

6 · Sodium ascorbate: Sodium Ascorbate shall be a white to yellowish crystalline solid and as described below, namely: - Common Name Sodium ascorbate

198 · 11

99 · to 101

0 · 25

2 · 0

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:

0 · 2

1 · 0

5 · .

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: -

0 · 10

1 · 0

1 · 0

2 · Mineral Oil (High viscosity): (1) A mixture of highly refined paraffinic and naphthenic liquid hydrocarbons with boiling point above 3509, 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: -

2 · Oil (High viscosity) shall conform to the requirements specified in the table below, namely:

0 · 10*

1 · 0

99 · 5

0 · 2

0 · 007

5 · .

7 · .

2 · 0

3 · 0

3 · 2.16 Sweetner or Humectant or Sequestrant: 1. Sorbitol: 1) Sorbitol shall be white hygroscopic powder having a sweet taste and as described below, namely:

92 · 5 "C to 93.5 "C 96 'C to 97.5 "C

0 · 2

5 · .

0 · 1

0 · 01

7 · .

0 · 005

3 · 0

1 · 0

10 ·

2 · 0]

33 · 1 Flavouring agents and related substances

3 · 3.2 Lactulose syrup

3 · 3.3 Oligofructose

3 · 3.4 Trehalose

3 · 3.5 Phyto or Plant Stanol

3 · 3.6 Phyto or Plant Sterol

1 · 0 Dairy products and analogues, excluding products of food category 2.0

1 · 1 Milk and dairy-based drinks

1 · 1.1

1 · 1.1.1 Milk (plain)

1 · 1.1.2 Buttermilk (plain)

1 · 1.2 Dairy-based drinks, flavoured andlor fermented

1 · 2

1 · 2.1

1 · 21.1 Fermented milks (plain), not heat-treated after fermentation

1 · 2.1.2 Fermented milks (plain), heat-treated after fermentation

1 · 2.2

1 · 3

1 · 3.1

1 · 3.2

1 · 4

1 · 4.1

1 · 4.2

1 · 4.3

1 · 4.4

1 · 3

1 · 5.1

1 · 5.2

1 · 6

1 · 6.1 1.6.2

1 · 6.2.1 Ripened cheese, includes rind

1 · 6.2.2 Rind of ripened cheese

1 · 6.2.3 Cheese powder

1 · 6.3

1 · 6.4

1 · 6.4.1 Plain processed cheese

1 · 6.4.2 Flavoured processed cheese, including containing fruit; vegetables, meat etc_

1 · 6.5

1 · 6.6

1 · 7

1 · 8

1 · 8.1

1 · 8.2 Dried whey and whey products, excluding whey cheeses Fats and oils, and fat emulsions

2 · 0

2 · 1 Fats and oils essentially free from water

2 · 1.1 Butter oil, anhydrous milk fat; ghee

2 · 1.2 Vegetable oils and fats

2 · 1.3 Lard, tallow, fish oil, and other animal fats

2 · 2 Fat emulsions mainly of type water-in-oil

2 · 2.1 Butter

2 · 2.2 Fat spreads, dairy fat spreads and blended spreads

2 · 3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions

2 · 4 Fat-based desserts excluding dairy-based dessert products of food category 1.7

2 · 4.1 Coco based spreads, including fillings

3 · 0 Edible ices, including sherbet and sorbet

4 · 0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 1 Fruit

4 · 1.1 Fresh fruit

4 · 1.1.1 Untreated fresh fruit

4 · 1.1.2 Surface-treated fresh fruit

4 · 1.1.3 Peeled Or cut fresh fruit

4 · 1.2 Processed fruit

4 · 1.2.1 Frozen fruit

4 · 1.2.2 Dried fruit, nuts and seeds

4 · 1.2.3 Fruit in vinegar, oil, or brine

4 · 1.2.4 Canned or bottled (pasteurized) fruit

4 · 1.2.5 Jams, jellies, marmalades, fruit bar/toffee and fruit cheese

4 · 1.2.6 Fruit-based spreads (e.g chutney) excluding products of food category

4 · 1.2.7 Candied fruit

4 · 1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk

4 · 1.2.9 Fruit-based desserts, including fruit-flavoured water-based

4 · 1.2.10 Fermented fruit products

4 · 1.2.11 Fruit fillings - for pastries

4 · 1.2.12 Cooked fruit

4 · 2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), seaweeds, and nuts and seeds

4 · 2.1 Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4 · 2.1.1 Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes including soybeans, and aloe vera), seaweeds and nuts and seeds

4 · 2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4 · 2.1.3 Peeled, cut o shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds and nuts and seeds

4 · 2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and lege umes, and aloe vera) , seaweeds, and nuts and seeds

4 · 2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds

4 · 2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds, and nuts and seeds

4 · 2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , and seaweeds in vinegar, oil, brine, or soybean sauce

4 · 2.2.4 Canned o bottled (pasteurized) Or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloevera), and seaweeds

4 · 2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweed, and nut and seed purees and spreads (e.g: peanut butter)

4 · 2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweed and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5

4 · 2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products_ excluding fermented soybean products of food categories 6.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

4 · 2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

5 · 0 Confectionery

5 · 1 Cocoa products and chocolate products including imitations and chocolate substitutes

5 · 1.1 Cocoa mixes (powdersF and cocoa mass/cake

5 · 1.2 Cocoa mixes (syrups)

5 · 1.3 Cocoa and chocolate products

5 · 1.4 Imitation chocolate, chocolate substitute products

5 · 2 Confectionery including hard and soft candy, nougats, etc. other than food categories 5.1,5.3,and 5.4

5 · 2.1 Hard candy

5 · 2.2 Soft candy

5 · 2.3 Nougats and marzipans

5 · 3 Chewing gum

5 · 4 Decorations (e.g for fine bakery wares) , toppings (non-fruit), and sweet sauces

6 · 0 Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares Of food category 7.0

6 · 1 Whole, broken; or flaked grain; including rice

6 · 2 Flours and starches (including soybean powder)

6 · 2.1 Flours

6 · 2.2 Starches

6 · 3 Breakfast cereals, including rolled oats

6 · 4 Pastas and noodles and like products

6 · 4.1 Fresh pastas and noodles and like products

6 · 4.2 Dried pastas and noodles and like products

6 · 4.3 Pre-cooked pastas and noodles and like products

6 · 5 Cereal and starch based desserts

6 · 6 Batters

6 · 7 Pre-cooked or processed cereal/grain/legume products

6 · 8 Soybean products (excluding soybean-based seasonings and condiments of food categoryl2.9)

6 · 8.1 Soybean-based beverages

6 · 8.2 Soybean-based beverage film

6 · 8.3 Soybean curd (tofu)

6 · 8.4 Semi-dehydrated soybean curd

6 · 8.4.1 Thick gravy-stewed semi-dehydrated soybean curd

6 · 8.4.2 Deep fried semi-dehydrated soybean curd

6 · 8.4.3Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2

6 · 8.5 Dehydrated soybean curd

6 · 8.6 Fermented soybeans

6 · 8.7 Fermented soybean curd

6 · 8.8 Other soybean protein products

7 · 0 Bakery wares

7 · 1 Bread and ordinary bakery wares and mixes

7 · 1.1 Breads and rolls

7 · 1.1.1 Yeast-leavened breads and specialty breads

7 · 1.1.2 Soda breads

7 · 1.2 Crackers

7 · 1.3 Other ordinary bakery products

7 · 1.4 Bread-type products, including bread stuffing and bread crumbs

7 · 1.5 Steamed breads and buns

7 · 1.6 Mixes for bread and ordinary bakery wares

7 · 2 Fine bakery wares (sweet, salty, savoury, and mixes

7 · 2.1 Cakes, cookies and pies

7 · 2.2 Other fine bakery products

7 · 2.3 Mixes for fine bakery wares

8 · 0 Meat and meat products including poultry

8 · 1 Fresh meat and poultry,

8 · 1.1 Fresh meat and poultry whole pieces or cuts

8 · 1.2 Fresh meat and poultry comminuted

8 · 2 Processed meat and poultry products in whole pieces O cuts

8 · 2.1 Non-heat treated processed meat and poultry products in whole pieces O cuts

8 · 2.1.1 Cured (including salted) non-heat treated processed meat and poultry products in whole pieces or cuts

8 · 2.1.2 Cured (including salted) and dried non-heat treated processed meatand poultry products in whole pieces OT cuts

8 · 2.1.3 Fermented non-heat treated processed meat and poultry products in whole pieces o cuts

8 · 2.2 Heat-treated processed meatand poultry products in whole pieces O cuts

8 · 2.3 Frozen processed meat and poultry products in whole pieces Or cuts

8 · 3 Processed comminuted meat and poultry products

8 · 3.1 Non-heat treated processed comminuted meatand poultry products

8 · 3.1.1 Cured (including salted) non-heat treated processed comminuted meat andpoultry products

8 · 3.1.2 Cured (including salted) and dried non-heat treated processed comminutedmeatand poultry products

8 · 3.1.3 Fermented non-heat treated processed comminuted meatand poultry products

8 · 3.2 Heat-treated processed comminuted meat andpoultry products

8 · 3.3 Frozen processed comminuted meat andpoultry products

8 · 4 Edible casings

9 · 0 Fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 1.1 Fresh fish

9 · 1.2 Fresh molluscs, crustaceans, and echinoderms

9 · 2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms

09 · 2.2 Frozen battered fish; fish fillets and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms

9 · 2.4 Cooked andlor fried fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.4.1 Cooked fish and fish products

9 · 2.4.2 Cooked molluscs, crustaceans, and echinoderms

9 · 2.4.3 Fried fish and fish products, including molluscs, crustaceans, andEchinoderms

9 · 2.5 Smoked, dried, fermented; and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly

9 · 3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine

9 · 3.3 Salmon substitutes, caviar and other fish roe products

9 · 3.4 Semi-preserved fish and fish products, including molluscs, crustaceans andechinoderms (e.g: fish paste) , excluding products of food categories 9.3.1 9.3.3

9 · 4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms

10 · 0 Eggs and egg products

10 · 1 Fresh eggs

10 · 2 Egg products

10 · 2.1 Liquid egg products

10 · 2.2 Frozen egg products

10 · 2.3 Dried andlor heat coagulated egg products

10 · 3 Preserved eggs, including alkaline, salted, and canned eggs

10 · 4 Egg-based desserts

11 · 0 Sweeteners, including honey

11 · 1 Refined and raw sugars

11 · 1.1 White sugar; dextrose anhydrous, dextrose monohydrate, fructose

11 · 1.2 Powdered sugar, powdered dextrose

11 · 1.3 Soft white sugar, soft brown sugar; glucose syrup, dried glucose syrup, raw cane sugar

11 · 1.3.1 Dried glucose syrup used to manufacture sugar confectionery

11 · 1.3.2 Glucose syrup used to manufacture sugar confectionery

11 · 1.4 Lactose

11 · 1.5 Plantation or mill white sugar

11 · 2 Brown sugar excluding products of food category 11.1.3

11 · 3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 11.4 Other sugars and syrups 11.5 Honey

11 · 6 Table-top sweeteners, including those containing high-intensity sweeteners

12 · 0 Salts, spices, soups, sauces, salads and protein products

12 · 1 Salt and salt substitutes

12 · 1.1 Salt

12 · 1.2 Salt substitutes

12 · 2 Herbs, spices, seasonings, and condiments

12 · 2.1 Herbs, spices including masalas

12 · 2.2 Seasonings and condiments

12 · 3 Vinegars

12 · 4 Mustards

12 · 5 Soups and broths

12 · 5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen

12 · 5.2 Mixes for soups and broths

12 · 6 Sauces and like products

12 · 6.1 Emulsified sauces and dips

12 · 6.2 Non-emulsified sauces

12 · 6.3 Mixes for sauces and gravies

12 · 6.4 Clear sauces

12 · 7 Salads and sandwich spreads excluding cocoa-and nutbasedspreads of food categories 4.2.2.5 and 5.1.

12 · 8 Yeast and like products

12 · 9 Soybean-based seasonings and condiments

12 · 9.1 Fermented soybean paste 12.9.2 Soybean sauce

12 · 9.2.1 Fermented soybean sauce

12 · 9.2.2 Non-fermented soybean sauce

12 · 9.2.3 Other soybean sauces

12 · 10 Protein products other than from soybeans

13 · 0 Foodstuffs intended for particular nutritional uses

13 · 1 Infant formulae, follow-on formulae, and formulae for special medical purposes for infants

13 · 1.1 Infant formulae

13 · 1.2 Follow-up formulae

13 · 1.3 Formulae for special medical purposes for infants

13 · 2 Complementary foods for infants and young children

13 · 3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1)

13 · 4 Dietetic formulae for slimming purposes and weight reduction

13 · 5 Dietetic foods (e.g: supplementary foods for dietary use) excluding products of food categories13.1- 13.4 and 13.6

13 · 6 Food supplements

14 · 0 Beverages, excluding dairy products

14 · 1 Non-alcoholic soft") beverages

14 · 1.1 Waters

14 · 1.1.1 Natural mineral waters and source waters 14.1.1.2 Table waters and soda waters

14 · 1.2 Fruit and vegetable juices

14 · 1.2.1 Fruit juices

14 · 1.2.2 Vegetable juices

14 · 1.2.3 Concentrates of fruit juices

14 · 1.2.4 Concentrates of vegetable juices

14 · 1.3 Fruit and vegetable nectars

14 · 1.3.1 Fruit nectar

14 · 1.3.2 Vegetable nectar

14 · 1.3.3 Concentrates of fruit nectar

14 · 1.3.4 Concentrates of vegetable nectar

14 · 1.4 Water-based flavoured drinks, including 'sport;,' energy; or "electrolyte" drinks and articulated drinks

14 · 1.44.1 Carbonated water-based flavoured drinks

14 · 1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades

14 · 1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks

14 · 1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

14 · 2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts

14 · 2.1 Beer and malt beverages

14 · 2.2 Cider and Perry

14 · 2.3 Grape wines

14 · 2.3.1 Still grape wine

14 · 2.3.2 Sparkling and semi-sparkling grape wines

14 · 2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine

14 · 2.4 Wines (other than grape)

14 · 2.5 Mead

14 · 2.6 Distilled spirituous beverages containing more than 15% alcohol

14 · 2.7 Aromatized alcoholic beverages

15 · 0 Ready-to-eat savouries

15 · 1 Snacks potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

15 · 2 Processed nuts, including coated nuts and nut mixtures 15.3 Snacks fish based

1 · 0 Dairy products and analogues, excluding products of food category 2.0

1 · 1 Milk and dairy-based drinks

1 · L.I Milk and buttermilk (plain)

11 · L.I Milk (plain) Fluid milk obtained from milking animals (e.g: cows; sheep, goats, and buffalo). Milk is usually heat-treated bypasteurization, ultra-high temperature (UHT) treatment Or sterilization. Includes skim, part-skim; low-fat and whole milk

1 · 1.1.2

1 · 1.2

1 · 2

1 · 2.1

1 · 2.1.2

12 · 2

1 · 3.1 Condensed milk (plain)

1 · 3.2 Beverage whiteners

1 · 3.2.1 Dairy based dairy whitener

1 · 3.2.2 Non-Dairy based beverage whitener

1 · 4 Cream (plain) and the like

1 · 4.1 Pasteurized cream (plain)

1 · 4.3 Clotted cream (plain)

1 · 4.4 Cream analogues

1 · 5 Milk powder and cream powder and powder analogues (plain)

1 · 5.1 Milk powder and cream powder (plain)

1 · 5.2 Milk and cream powder analogues

1 · 6 Cheese and analogues

1 · 6.1 Unripened cheese

1 · 6.2 Ripened cheese

1 · 6.2.1 Ripened cheese, includes rind

1 · 6.2.2 Rind of ripened cheese Refers to the rind only of the cheese and the rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and ripening:

1 · 6.2.3 Cheese powder

1 · 6.3 Whey cheese

1 · 6.4 Processed cheese

1 · 6.4.1 Plain processed cheese

1 · 6.4.2 Flavoured processed cheese, including containing fruit; vegetables, meat, etc

1 · 6.5 Cheese analogues

1 · 6.6 Whey protein cheese

1 · 7 Dairy-based desserts

1 · 8 Whey and whey products, excluding whey cheeses

1 · 8.1 Liquid whey and whey products, excluding whey cheeses

1 · 8.2 Dried whey and whey products, excluding whey cheeses

2 · 0 Fats and oils, and fat emulsions

2 · 1 Fats and oils essentially free from water

2 · 1.1 Butter oil, anhydrous milk fat, ghee

2 · 1.2 Vegetable oils and fats

2 · 1.3 Lard, tallow, fish oil, and other animal fats

2 · 2 Fat emulsions mainly of type water-in-oil

2 · 2.1 Butter

2 · 2.2 Fat spreads, dairy fat spreads and blended spreads

2 · 3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions

2 · 4 Fat-based desserts excluding dairy-based dessert products 0f food category 1.7

3 · 0 Edible ices, including sherbet and sorbet

4 · 0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 1 Fruits

4 · 1.1 Fresh fruits

4 · 1.1.1 Untreated fresh fruits

4 · 1.1.2 Surface-treated fresh fruits

4 · 1.1.3 Peeled or cut fresh fruits

4 · 1.2 Processed fruits

4 · 1.2.1 Frozen fruits

4 · 1.2.3 Fruits in vinegar, 0il, or brine

4 · 1.2.4 Canned or bottled (pasteurized) fruits

4 · 1.2.5 Jams, jellies, marmalades

4 · 1.2.6 Fruit-based spreads (eg chutney) excluding products of food category 4.1.2.5

4 · 1.2.7 Candied fruits

4 · 1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk

4 · 1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts

4 · 1.2.10 Fermented fruit products

4 · 1.2.11 Fruit fillings for pastries

4 · 1.2.12 Cooked fruits

4 · 2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · .1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds

4 · 2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds, and nuts and seeds

4 · 2.1.3 Peeled; cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweeds, and nuts and seeds

4 · 2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

4 · 2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds in vinegar, oil, brine, or soybean sauce

4 · 2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

4 · 2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed and nut and seed purees and spreads (e.g: peanut butter)

4 · 2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) , seaweed, and nut and seed pulps and preparations (e.g vegetable desserts and sauces, candied vegetables) other than food category 4.2.2.5

4 · 2.2.7 Fermented vegetable (including mushrooms and fungi,roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food category 6.8.6, 6.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

4 · 2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds

5 · 0 Confectionery

5 · 1 Cocoa products and chocolate products including imitations and chocolate substitutes

5 · 1.1 Cocoa mixes (powders) and cocoa mass/cake

5 · 1.2 Cocoa mixes (syrups)

5 · 1.3 Cocoa and chocolate products

5 · 1.4Chocolate substitute and their products

5 · 2 Confectionery including hard and soft candy, nougats, etc: other than food categories 5.1,5.3,and 5.4

5 · 2.1 Hard candy

5 · 2.2 Soft candy

5 · 2.3 Nougats and marzipans

5 · 3 Chewing gum

5 · 4 Decorations, toppings (non-fruit) and sweet sauces

6 · 0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith Or soft core of palm tree, excluding bakery wares Of food category 7.0

6 · 1 Whole, broken, o flaked grain, including rice

6 · 2 Flours and starches (including soybean powder)

6 · 2.2 Starches

6 · 3 Breakfast cereals, including rolled oats

6 · 4 Pastas and noodles and like products

6 · 4.1 Fresh pastas and noodles and like products

6 · 4.2 Dried pastas and noodles and like products

6 · 4.3 Pre-cooked pastas and noodles and like products

6 · 5 Cereal and starch based desserts

6 · 6 Batters

6 · 7 Pre-cooked or processed cereal/grain/legume products

6 · 8 Soybean products (excluding soybean-based seasonings, and condiments of food category 12.9)

6 · 8.1 Soybean-based beverages

6 · 8.2 Soybean-based beverage film

6 · 8.3 Soybean curd (tofu)

6 · 8.4 Semi-dehydrated soybean curd

6 · 8.4.1 Thick gravy-stewed semi-dehydrated soybean curd

6 · 8.4.2 Deep fried semi-dehydrated soybean curd

6 · 8.4.3 Semi-dehydrated soybean curd, other than food categories 6.8.4.1 and 6.8.4.2

6 · 8.5 Dehydrated soybean curd

6 · 8.6 Fermented soybeans

6 · 8.7 Fermented soybean curd

6 · 8.8 Other soybean protein products

7 · 0 Bakery wares

7 · 1 Bread and ordinary bakery wares and mixes

7 · 1.1 Breads and rolls

7 · 1.1.1 Yeast-leavened breads and specialty breads

7 · 1.1.2 Soda breads

7 · 1.2 Crackers, excluding sweet crackers

7 · 1.3 Other ordinary bakery products

7 · 1.44 Bread-type products, including bread stuffing and bread crumbs

7 · 1.5 Steamed breads and buns

7 · 1.6 Mixes for bread and ordinary bakery wares

7 · 2 Fine bakery wares (sweet, salty, savoury, and mixes

7 · 2.1 Cakes, cookies and pies

7 · 2.2 Other fine bakery products

7 · 2.3 Mixes for fine bakery wares

8 · 0 Meat and meat products, including poultry

8 · 1 Fresh meat and poultry

8 · 1.1 Fresh meat andpoultry whole pieces or cuts

8 · 1.2 Fresh meat and poultry comminuted

8 · 2 Processed meat, and poultry products in whole pieces o cuts

8 · 2.1 Non-heat treated processed meat and poultry products in whole pieces or cuts

8 · 2.L.1 Cured (including salted) non-heat treated processed meat and poultry products in whole pieces Or cuts

8 · 2.1.2 Cured (including salted) and dried non-heat treated processed meat and poultry products in whole pieces or cuts

8 · 2.1.3 Fermented non-heat treated processed meat and poultry products in whole pieces 0 cuts

8 · 2.2 Heat-treated processed meat and poultry products in whole pieces Or cuts

8 · 2.3 Frozen processed meat andpoultry products in whole pieces Or cuts

8 · 3 Processed comminuted meat andpoultry products

8 · 3.1 Non-heat treated processed comminuted meat andpoultry products

8 · 3.1.1 Cured (including salted) non-heat treated processed comminuted meat and poultry products

8 · 3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat and poultry products

8 · 3.2 Heat-treated processed comminuted meat and poultry products

8 · 3.3 Frozen processed comminuted meat andpoultry products

8 · 4 Edible casings (eg sausage casings)

9 · 0 Fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 1 Fresh fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 1.1. Fresh fish

9 · 1.2 Fresh molluscs, crustaceans and echinoderms

9 · 2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms

9 · 2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.4.1 Cooked fish and fish products

9 · 2.4.2 Cooked molluscs, crustaceans, and echinoderms

9 · 2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 2.5 Smoked; dried; fermented, andlor salted fish and fish products; including molluscs, crustaceans, and echinoderms

9 · 3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms

9 · 3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated andlor in jelly

9 · 3.2 Fish and fish products, including molluscs, crustaceans, and echinoderms; pickled andlor in brine

9 · 3.3 Salmon substitutes, caviar, and other fish roe products

9 · 4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms

10 · 0 Eggs and egg products

10 · 1 Fresh eggs

10 · 2 Egg products

10 · 2.1 Liquid egg products

10 · 2.2 Frozen egg products

10 · 2.3 Dried andlor heat coagulated egg products

10 · 3 Preserved eggs, including alkaline, salted, and canned eggs

10 · 4 Egg-based desserts

11 · 0 Sweeteners, including honey

11 · 1.2 Powdered sugar, powdered dextrose

11 · 1.3 Soft white sugar, soft brown sugar, glucose syrup; dried glucose syrup; raw cane sugar

11 · 1.3.1 Dried glucose syrup used to manufacture sugar confectionery

11 · 1.3.2 Glucose syrup used to manufacture sugar confectionery

11 · 1.4 Lactose

11 · 2 Brown sugar excluding products of food category 11.1.

1L · 3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3

11 · 4 Other sugars and syrups

11 · 5 Honey:

11 · 6 Table-top sweeteners, including those containing high-intensity sweeteners

12 · 0 Salts, spices, soups, sauces, salads, protein products

12 · 1 Salt and salt substitutes

12 · 1.1 Salt

12 · 1.2 Salt substitutes

12 · 2 Herbs, spices, seasonings, and condiments

12 · 2.1 Herbs and spices including masalas

12 · 2.2 Seasonings and condiments

12 · 3 Vinegars

12 · 4 Mustards

12 · 5 Soups and broths

12 · 5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen

12 · 5.2 Mixes for soupS and broths

12 · 6 Sauces and like products

12 · 6.1 Emulsified sauces and dips

12 · 6.2 Non-emulsified sauces

12 · 6.3 Mixes for sauces and gravies

12 · 6.4 Clear sauces

12 · 7 Salads and sandwich spreads excluding cocoa- and nut-based spreads of food categories 4.2.2.5 and 5.1.3

12 · 8 Yeast and like products:

12 · 9 Soybean-based seasonings and condiments

12 · 9.1 Fermented soybean paste

12 · 9.2 Soybean sauce

12 · 9.2.1 Fermented soybean sauce

12 · 9.2.2 Non-fermented soybean sauces

12 · 9.2.3 Other soybean sauce

12 · 10 Protein products other than from soybeans

13 · 0 Foodstuffs intended for particular nutritional uses

13 · 1 Infant formulae, follow-up formulae, and formulae for special medical purposes for infants

13 · 1.1 Infant formulae

13 · 1.2 Follow-up formulae

13 · 2 Complementary foods for infants and young children

13 · 3 Dietetic foods intended for special medical purposes (excluding products 0f food category 13.1)

13 · 4 Dietetic formulae for slimming purposes and weight reduction

13 · 5 Dietetic foods (eg , supplementary foods for dietary use) excluding products of food categories 13.1 -13.4 and 13.6

13 · 6 Food supplements

14 · 0 Beverages, excluding dairy products

14 · 1 Non-alcoholic "soft") beverages

14 · 1.1 Waters

14 · 1.1.1 Natural mineral waters and source waters

14 · 1.1.2 Table waters and soda waters

14 · 1.2 Fruit and vegetable juices

14 · 1.2.1 Fruit juices

14 · 1.2.2 Vegetable juices

14 · 1.2.3 Concentrates 0f fruit juices

14 · 1.2.4 Concentrates of vegetable juices

14 · 1.3 Fruit and vegetable nectars

14 · 1.3.1 Fruit nectar

14 · 1.3.2 Vegetable nectar

14 · 1.3.3 Concentrates of fruit nectar

14 · 1.3.4 Concentrates of vegetable nectar

14 · 1.4 Water-based flavoured drinks, including 'sport; senergy_ or "electrolyte" drinks and particulateddrinks

14 · 1.4.1 Carbonated water-based flavoured drinks

14 · 1.4.2 Non-carbonated water-based flavoured drinks, including punches and Ades

14 · 1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks

14 · 1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

14 · 2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts

14 · 2.1 Beer and malt beverages

14 · 2.2 Cider and Perry

14 · 2.3 Grape wines

14 · 2.3.1 Still grape wine

14 · 2.3.2 Sparkling and semi-sparkling grape wines

14 · 2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine

14 · 2.4 Wines (other than grape)

14 · 2.5 Mead

14 · 2.6 Distilled spirituous beverages containing more than 15% alcohol

14 · 2.7 Aromatized alcoholic beverages

15 · 0 Ready-to-Eat savouries

15 · 1 Snacks potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

15 · 2 Processed nuts, including coated nuts and nut mixtures

15 · 3 Snacks fish based

16 · 0 Prepared foods

1 · 0

1 · 1.1

1 · 1.1.1

1 · 1.1.2

1 · 1.2

350 · mg/kg

956 · 129 951 962

100 · mg/kg 100 mg/kg 600 mg/kg 350 mg/kg

52 · 191 113

100 · mg/kg 150 mg/kg 100 mg/kg 15 mglkg GMP 2,000 mg/kg

52 · 52

100 · 161g 150a 150c

100 · mg/kg

50 · mg/kg

143 · 163(ii)

100 · mg/kg 150 mg/kg 20 mg/kg 100 mg/kg

52 · 181,52 52

20 · mg/kg 1,320 mg/kg 3,000 mg/kg 100 mg/kg 100 mg/kg 50 mg/kg 100 mg/kg 5,000 mg/kg

124 · 122 127 102 477

300 · mg/kg

80 · mg/kg 1,000 mglkg 200 mg/kg 300 mg/kg

474 · 110 554 464

52 · 6,253 For flavoured milk only 33

1 · 2

1 · 2.1

150 · mg/kg

1 · 2.1.1

1 · 2.1.2

234 · 234

418 · 575 412

463 · 464

234 · 234

416 · 425 472b

234 · 234 234

296 · 461 465 460(i)

234 · 234 234

941 · 942 440 400 403 527 404 170(i) 526 327 529 290 410 330 472c

59 · 59 234 234 234

59 · 234

402 · 501(i) 332(i)

234 · 234 234

326 · 460(ii)

524 · 325 417 413 332(ii) 415 100

234 · 234 234 234

100 · mg/kg

100 · mg/kg

100 · mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 100 mg/kg 50 mg/kg 100 mg/kg

161g · 102 110 122 124 127 132

133 · 143 150d

100 · mg/kg 100 mg/kg GMP

1 · 2.2

421 · 422 460(i)

461 · 463 464

465 · 472a

511 · 941 1400 1401 1402 1403 1404 1410 1412 1414

1440 · 1442

440 · 1413

1420 · 1450

417 · 413 332(ii) 331(iii)

1 · 3

1 · 3.1

331 · 332 333

12 · 5 mglkg

150 · mg/kg

1 · 3.2

1 · 3.2.1

80 · mglkg 2,000 mg/kg 6,000 mg/kg 100 mg/kg 1,000 mg/kg

188 · 191

65 · mglkg 13,000 mg/kg 4,000 mglkg 1,000 mglkg

300 · mg/kg 200 mg/kg 570 mg/kg 580 mg/kg

42 · 260,6

1 · 4

1 · 4.1

1 · 4.2

325 · 500(iii) 1420 1450

417 · 413 333(iii) 332(ii)

236 · 236

1 · 4.3

10 · mglkg 2,200 mg/kg 1,000 mg/kg 1,000 mg/kg 1,000 mg/kg 20 mg/kg

1 · 4.4

188 · 191

20 · mg/kg

150 · mg/kg 33 mg/kg 2,200 mg/kg 5,000 mglkg 5,000 mglkg

580 · mg/kg

1 · 5

1 · 5.1

265 · mg/kg

900a · 310 554 474

10 · mg/kg 200 mg/kg 265 mg/kg 10,000 mg/kg

1 · 5.1.1

1 · 5.2

80 · mglkg

950 · 951

188 · 191 209

570 · mg/kg

150 · mg/kg

65 · mglkg 4,400 mglkg 4,000 mg/kg GMP

300 · mg/kg 570 mg/kg 330 mg/kg

554 · 960

1 · 6

1 · 6.1

15 · mg/kg 15,000 mglkg

201 · 201

161g · 150c

200 · mg/kg

200 · mg/kg

40 · mg/kg 4,400 mglkg 80 mg/kg 100 mg/kg

300 · mg/kg

12 · 5 mglkg

110 · 509

100 · mg/kg 200 mg/kg

600 · mg/kg

5000 · mg/kg

1 · 6.2

100 · mg/kg 100 mg/kg

100 · mg/kg

50 · mg/kg

1 · 6.2.1

500 · mglkg 100 mg/kg

15 · mg/kg

15 · mglkg 50,000 mglkg

600 · mg/kg

25 · mg/kg

200 · mg/kg

1105 · 235 234

1 · 6.2.2

129 · 133

100 · mg/kg 100 mg/kg 500 mg/kg

75 · mglkg

15 · mg/kg 50,000 mg/kg

1105 · 90Sc(i)

235 · 234 124

40 · mg/kg 12 mg/kg 100 mg/kg

300 · mg/kg 3,000 mglkg 100 mg/kg 100 mg/kg 50 mg/kg

1 · 6.2.3

15 · mglkg 1,000 mglkg

1105 · 235 234

1 · 6.3

200 · mg/kg

1 · 6.4 1.6.4.1

100 · mg/kg 100 mg/kg 1,000 mglkg

300 · mg/kg

50 · mg/kg 200 mg/kg

40 · mg/kg 9,000 mg/kg

300 · mg/kg 1,600 mg/kg

110 · 100 140 160(b) (i), (ii)

234 · 129

12 · 5 mg/kg 100 mg/kg 100 mg/kg 50 mg/kg

1 · 6.4.2

15 · mglkg 50,000 mglkg

50 · mg/kg 100 mg/kg

200 · mg/kg

40 · mglkg 9,000 mg/kg

100 · mg/kg 300 mg/kg

1600 · mglkg

100 · mg/kg

1 · 6.5

350 · mg/kg 100 mg/kg 1,000 mg/kg 100 mg/kg 200 mg/kg 50 mg/kg

188 · 3

15 · mglkg 50,000 mglkg

100 · mg/kg

200 · mg/kg

235 · 961 234

40 · mg/kg 33 mg/kg 12 mg/kg 9,000 mg/kg 100 mg/kg 300 mg/kg 100 mg/kg 3,000 mglkg

500 · mg/kg

110 · 260 282 330 575 270

100 · mg/kg GMP 3,000 mg/kg GMP GMP GMP

1 · 6.6

296 · 235 234 280

70 · 10,2

191 · 113

300 · mg/kg 200 mg/kg

13 · Only for rasgulla dry mixes

100 · mg/kg 100 mg/kg 500 mg/kg

143 · 163(ii)

100 · mg/kg 200 mg/kg 120 mg/kg

181 · 27

100 · mg/kg 100 mg/kg

200 · mg/kg

100 · mg/kg 1,500 mg/kg 3,000 mg/kg 100 mg/kg 90 mg/kg 5,000 mg/kg

300 · mg/kg 100 mg/kg 1,000 mg/kg 330 mg/kg 400 mg/kg

42 · 26

160 · b(i) , (ii)

100 · mg/kg

122 · 127 102

100 · mg/kg 50 mg/kg 100 mg/kg

1 · 8

1 · 8.1

100 · mg/kg 880 mg/kg

1 · 8.2

100 · mg/kg

525 · 460(ii) 551

554 · 500(i) 331(i)

524 · S0O(iii)

2 · 1

2 · 1.1

500 · mg/kg

100 · mg/kg

100 · mg/kg

2 · 1.2

200 · mglkg

500 · mg/kg 20Umg/kg

319 · 331(iii)

15 · ,130

200 · mg/kg

100 · mg/kg

100 · mg/kg

10 · mglkg

25 · mglkg

200 · mg/kg

2 · 1.3

200 · mg/kg

500 · mg/kg

200 · mg/kg

200 · mg/kg

330 · 334 314 319

100 · mg/kg

10 · mglkg

25 · mglkg

100 · mg/kg 100 mg/kg

200 · mg/kg

200 · mg/kg

2 · 2

2 · 2.1

100 · mg/kg

600 · mg/kg

35 · mglkg

880 · mg/kg

2 · 2.2

500 · mg/kg 20Umg/kg

334 · 314 319

100 · mg/kg

10 · glkg

102 · 42

20 · mg/kg

5 · mglkg

35 · mg/kg

100 · mg/kg

13 · 214,215

500 · mg/kg

500 · mg/kg

300 · mg/kg

200 · mg/kg

152 · 102

200 · mg/kg

2 · 3

500 · mg/kg

191 · 13

133 · 320

100 · mg/kg 20Omg/kg

15 · mglkg

200 · mg/kg

300 · mg/kg

100 · mg/kg

10 · mg/kg

300 · mg/kg 1,000 mg/kg 10,000 mg/kg

200 · mg/kg

2 · 4

10 · glkg

10 · glkg

10 · glkg

10 · glkg

10 · glkg

400 · mg/kg

100 · mg/kg

300 · mg/kg 100 mg/kg

100 · mg/kg

3 · glkg

350 · mg/kg

100 · mg/kg

80 · mg/kg

350 · mg/kg

100 · mg/kg

200 · mg/kg

200 · mg/kg

100 · mg/kg

150 · mg/kg

500 · mg/kg

100 · mg/kg 200 mg/kg

100 · mg/kg

350 · mg/kg 100 mg/kg 1,500 mg/kg

50 · mg/kg

200 · mg/kg

100 · mg/kg 1,000 mg/kg 5,000 mg/kg 50 mglkg

200 · mg/kg

2 · 4.1

956 · 951

300 · mg/kg 3,000 mg/kg 1,500 mg/kg 200 mg/kg

191 · 13

500 · mg/kg

50 · mg/kg

300 · mg/kg

200 · mg/kg

880 · mg/kg

200 · mglkg

400 · mg/kg

200 · mg/kg

800 · mg/kg

956 · 129 951 133 320

100 · mg/kg 100 mg/kg 1,000 mg/kg 100 mg/kg 200mg/kg

500 · mg/kg

100 · mg/kg 100 mg/kg 300 mg/kg

100 · mg/kg

100 · mg/kg 7,500 mg/kg

500 · mg/kg 100 mg/kg

320 · mg/kg

15 · _ 195

200 · mg/kg

100 · mg/kg

100 · mg/kg

161g · 122 127

170 · mg/kg

4 · 0

4 · 1

4 · 1.1

4 · 1.1.1

4 · 1.12

901 · 902 903

110 · mg/kg

50 · mg/kg

12 · mglkg

30 · mglkg GMP

904 · 474

4 · 1.13

290 · 941

59 · 59

301 · 509 327 578 170(i)

350 · mg/kg

4 · 1.2

500 · mg/kg 500 mg/kg 80 mglkg

4 · 12.1

44 · 155

4 · 12.2

800 · mg/kg

265 · mg/kg

800 · mg/kg

200 · mg/kg

500 · mg/kg

4 · 123

200 · mg/kg

300 · mg/kg 250 mg/kg 1,000 mg/kg

100 · mg/kg

200 · mg/kg

250 · mg/kg

250 · mg/kg

100 · mg/kg 2,200 mg/kg

10 · mglkg

160 · mg/kg 1,000 mg/kg 100 mg/kg

42 · 44

180 · mg/kg

4 · 12.4

350 · mg/kg

200 · mg/kg 1,000 mg/kg

350 · mg/kg

200 · mg/kg 200 mg/kg 200 mg/kg 200 mg/kg

100 · mg/kg

200 · mg/kg

200 · mglkg

10 · mglkg

127 · 143 163(ii)

100 · mg/kg 200 mg/kg 1,500 mg/kg 300 mg/kg

200 · mg/kg

961 · 124

33 · mg/kg 200 mg/kg 300 mg/kg 200 mg/kg 20 mg/kg 200 mg/kg 200 mg/kg

400 · mg/kg

100 · mg/kg

4 · 125

956 · 129 160b 951

100 · mg/kg 100 mg/kg GMP 1,000 mg/kg

200 · mg/kg 1,000 mg/kg 200 mg/kg

200 · mg/kg

200 · mg/kg

200 · mg/kg

200 · mg/kg 400 mglkg

10 · mg/kg:

130 · mg/kg

100 · mg/kg 200 mg/kg 500 mg/kg

250 · mg/kg

200 · mg/kg

200 · mg/kg

70 · mg/kg

30 · mg/kg

200 · mg/kg

200 · mg/kg 200 mg/kg 1,000 mg/kg 100 mg/kg 360 mg/kg

400 · mg/kg

200 · mg/kg

4 · 12.6

150 · mg/kg

15 · mglkg

500 · mg/kg

500 · mg/kg

500 · mg/kg

100 · mg/kg

100 · mg/kg 500 mg/kg 1,000 mg/kg

500 · mg/kg

100 · mg/kg

70 · mglkg 1,100 mg/kg

10 · mglkg

100 · mg/kg

500 · mg/kg

200 · mg/kg 1,000 mg/kg

400 · mg/kg

500 · mg/kg

4 · 12.7

100 · mg/kg 200 mg/kg 2,000 mglkg 1,000 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg

191 · 13

250 · mg/kg

200 · mg/kg

200 · mg/kg

100 · mg/kg 200 mg/kg 1,000 mg/kg

250 · mg/kg

200 · mg/kg

65 · mglkg

10 · mglkg

200 · mg/kg

300 · mg/kg

500 · mg/kg 100 mg/kg and 40 mglkg_(for murabba)

800 · mg/kg

200 · mg/kg 200 mg/kg 500 mglkg

4 · 1.2.8

350 · mg/kg

100 · mg/kg

350 · mg/kg

100 · mg/kg

100 · mg/kg

100 · mg/kg

100 · mg/kg

100 · mg/kg 500 mg/kg

800 · mg/kg

100 · mg/kg

100 · mg/kg 350 mg/kg

50 · mglkg

300 · mg/kg 200 mg/kg 1,000 mg/kg 1,000 mg/kg 100 mg/kg 330 mg/kg

154 · 206, 44 26

400 · mg/kg

100 · mg/kg

4 · 12.9

500 · mg/kg

350 · mg/kg

129 · 951

100 · mg/kg 1,000 mg/kg

350 · mg/kg

100 · mg/kg

150 · mg/kg

150 · mg/kg

15 · mglkg

200 · mg/kg

100 · mg/kg 500 mg/kg

800 · mg/kg

200 · mg/kg

100 · mg/kg

100 · mg/kg 1,500 mg/kg

110 · mg/kg

50 · mg/kg

90 · mg/kg

300 · mg/kg

100 · mg/kg 1,000 mg/kg 100 mg/kg

400 · mg/kg

4 · 12.10

350 · mg/kg

188 · 191

500 · mg/kg

100 · mg/kg

200 · mg/kg

250 · mg/kg

500 · mg/kg

800 · mg/kg

65 · mglkg

500 · mg/kg

10 · mglkg

160 · mg/kg

100 · mg/kg

115 · mg/kg

150 · mg/kg

350 · mg/kg

129 · 951

100 · mg/kg 1,000 mg/kg 1,000 mg/kg 100 mg/kg 500 mg/kg

100 · mg/kg

15 · mglkg

100 · mg/kg

650 · mg/kg

100 · mg/kg 500 mg/kg

800 · mg/kg

100 · mg/kg

200 · mg/kg

100 · mg/kg

50 · mg/kg

300 · mg/kg 1,000 mg/kg 100 mg/kg

400 · mglkg

100 · mg/kg 330 mg/kg 500 mg/kg

26 · 188

4 · 12.12

100 · mg/kg

65 · mglkg 1,200 mg/kg 150 mg/kg

4 · 2

4 · 2.1

42 · L.1

42 · 12

79 · 79

110 · mg/kg

200 · mg/kg

50 · mg/kg

42 · 13

200 · mg/kg

50 · mglkg

509 · 327 578 170(i) 260

350 · mg/kg

42 · 2

300 · 330

100 · mg/kg

265 · 33,76

10 · mg/kg

50 · mglkg

42 · 2.1

100 · mg/kg

10 · mglkg

50 · mg/kg

4 · 22.2.2

80 · mglkg

13 · 196, 15,76

200 · mg/kg

161g · 472e

10 · mglkg 10,000 mg/kg

800 · mg/kg

50 · mg/kg

500 · mg/kg 100 mg/kg

42 · 23

200 · mg/kg

520 · mg/kg

951 · 962

300 · mg/kg 200 mg/kg

500 · mg/kg

50 · mg/kg

250 · mg/kg

100 · mg/kg

100 · mg/kg

100 · mg/kg

200 · mg/kg

10 · mglkg 2,200 mg/kg

10 · mglkg

500 · mg/kg 160 mglkg 1000 mg/kg

400 · mg/kg

100 · mg/kg

4 · 2.2.44

200 · mg/kg

200 · mg/kg

350 · mg/kg

200 · mg/kg

200 · mg/kg

200 · mg/kg

365 · mg/kg

200 · mg/kg 33 mglkg

10 · mglkg

160 · mg/kg

25 · mglkg

70 · mglkg

580 · mg/kg

50 · mg/kg 1,000 mg/kg

4 · 22.25

50 · mglkg

100 · mg/kg

250 · mg/kg

100 · mg/kg

33 · mg/kg 2,200 mg/kg 10 mg/kg

160 · mglkg 1,000 mg/kg 330 mg/kg

400 · mg/kg

500 · mg/kg 100 mg/kg 350 mg/kg

44 · 138

4 · 2.2.6

50 · mglkg 100 mg/kg

92 · 62,92

80 · mglkg

100 · mg/kg

100 · mg/kg

33 · mg/kg 2,200 mg/kg

50 · mglkg

300 · mg/kg 200 mg/kg 1,000 mg/kg

165 · mg/kg

400 · mg/kg

50 · mg/kg

4 · 2.2.7

92 · 92

509 · 327

500 · mg/kg GMP

100 · mg/kg

250 · mg/kg

30 · mglkg 100 mg/kg 100 mg/kg

300 · mg/kg

100 · mg/kg

33 · mglkg 2,200 mg/kg

10 · mglkg

100 · mg/kg

500 · mg/kg 200 mg/kg 1,000 mg/kg 500 mg/kg

580 · mg/kg

100 · mg/kg 200 mg/kg 1,000 mg/kg 1,000 mg/kg GMP

92 · 26

4 · 2.2.8

100 · mg/kg

250 · mg/kg

33 · mg/Kg

40 · mg/kg

500 · mg/kg

10 · mg/kg

5 · 1

200 · mg/kg

5 · 1.1

350 · mg/kg

100 · mg/kg 10 glkg

580 · mg/kg

334 · 150c

5 · glkg 50,000 mg/kg

5 · 1.2

350 · mg/kg

956 · 951 961

300 · mg/kg 1,000 mg/kg 33 mg/kg 500 mg/kg

191 · 97

80 · mg/kg 1,000 mg/kg

5 · 13

183 · 130, 141_ 15

200 · mg/kg

200 · mg/kg 100 mg/kg mglkg

100 · mg/kg GMP

161g · 150c

100 · mg/kg 50,000 mg/kg

122 · 903 160a(ii)

100 · mg/kg GMP 100 mg/kg

50 · mg/kg

100 · mg/kg

200 · mg/kg

100 · mg/kg 300 mg/kg

100 · mg/kg 300 mg/kg 500 mg/kg 50 mg/kg GMP 5 glkg

100 · mg/kg 100 mg/kg 800 mg/kg

100 · mg/kg GMP

334 · 950

3 · glkg 500 mg/kg

5 · 1.4

956 · 442

300 · mg/kg GMP

951 · 962

902 · 903

300 · mg/kg

100 · mg/kg 2,200 mg/kg 5,000 mglkg 500 mg/kg 1,500 mg/kg GMP 800 mg/kg 750 mg/kg 5 glkg 700 mg/kg

334 · CHLOROPHYLLS AND CHLOROPHYLLI NS, COPPER COMPLEXES CAROTENOIDS beta Carotenes_ 160a(ii) vegetable Canthaxanthin 161g Sulfur dioxide 220 Sorbitan 491 monostearate Annatto 160b(i) , (ii)

100 · mg/kg 100 mg/kg

100 · mg/kg 150 mg/kg 10 glkg

100 · mg/kg

5 · g /kg

150c · 150d

5 · 2

956 · 320

200 · mg/kg 5,000 mglkg 5,000 mg/kg

200 · mg/kg 1,500 mg/kg GMP

161g · Castor oil 1503 Candelilla wax 902 CHLOROPHYLLS AND CHLOROPHYLLI NS, COPPER COMPLEXES Tartrazine 102 Erythrosine 127 Fast green FCF 143 Curcumin 100 Caramel III 150c ammonia caramel Caramel IV sulfite 150d ammonia caramel Neotame 961

500 · mg/kg GMP

100 · mg/kg 50 mg/kg 100 mg/kg GMP 50,000 mg/kg

330 · mg/kg

334 · 307a,b,c

100 · mg/kg GMP GMP 300 mg/kg

100 · mg/kg 2,200 mglkg 500 mg/kg 1,800 mglkg

700 · mg/kg

100 · mg/kg

200 · mg/kg

100 · mg/kg 100 mg/kg 100 mg.kg 100 mg/kg

700 · mg/kg

5 · 2.2

903 · 220 163(ii) 904 950

5 · 2.3

133 · 132

200 · mg/kg 100 mg/kg

100 · mg/kg

200 · mg/kg GMP

903 · 122 102 950

5 · 3

100 · mg/kg 100 mg/kg 5,000 mglkg

160b · (ii) 956 100

300 · mg/kg GMP 10,000 mg/kg 1,500 mg/kg 100 mg/kg

1503 · 901 133

400 · mg/kg

500 · mg/kg GMP

334 · 902 220

903 · 160a(ii)

500 · mg/kg

459 · 472e

127 · 143

25 · mg/kg 200 mg/kg 1,500 mg/kg 1,500 mglkg

100 · mg/kg

225 · mg/kg

100 · mg/kg

100 · mg/kg 2,500 mg/kg 1,500 mglkg GMP GMP 15,000 mglkg 3,500 mglkg 5,000 mg/kg

400 · mg/kg

5 · 4

500 · mg/kg

956 · 951

300 · mg/kg 1,000 mglkg 1,500 mg/kg GMP 100 mg/kg 200mg/kg

133 · 320

100 · mg/kg

100 · mg/kg

902 · 150c

903 · 160a(ii)

50 · mg/kg 100 mg/kg 300 mg/kg

100 · mg/kg

100 · mg/kg 200 mg/kg

2000 · mg/kg

6 · 1

6 · 2

6 · 2.1 and6.2.2

200 · mg/kg

75 · mg/kg 2,500 mglkg 300 mg/kg 45 mglkg 2,500 mglkg 300 mg/kg 1,600 mglkg

50 · mg/kg

500 · mg/kg

90 · mg/kg

6 · 3

200 · mg/kg

100 · mg/kg 1,000 mg/kg

100 · mg/kg 200 mg/kg

100 · mg/kg

200 · mg/kg 50,000 mglkg

400 · mg/kg

200 · mg/kg 75 mglkg 160 mg/kg 200 mg/kg 2,200 mglkg 300 mg/kg

100 · mg/kg

350 · mg/kg 1,000 mg/kg

100 · mg/kg

6 · 4

6 · 4.1

300 · mg/kg

200 · mg/kg GMP

700 · mg/kg GMP

600 · mg/kg GMP

6 · 4.2

15 · mg/kg 50,000 mglkg

150d · 472e

900 · mg/kg GMP

200 · mg/kg GMP

160a · (ii)

501 · (i)

200 · mg/kg GMP

500 · (i) 466

500 · (ii)

500 · mg/kg

100 · mg/kg

15 · mg/kg 50,000 mglkg

100 · mg/kg 2,500 mg/kg 5,000 mglkg 50 mg/kg 200 mg/kg 5,000 mg/kg

300 · mg/kg

200 · mg/kg

6 · 5

500 · mg/kg

350 · mg/kg

100 · mg/kg 200 mg/kg 1,000 mglkg 150 mg/kg 75 mglkg

15 · mg/kg 50,000 mg/kg

161g · 150c

315 · mg/kg

200 · mg/kg 75 mglkg 200 mg/kg

33 · mg/kg 3 mglkg

300 · mg/kg

100 · mg/kg 1,000 mg/kg 165 mg/kg 400 mg/kg

200 · mg/kg 466, 469 5 glkg

100 · mglkg 100 mg/kg 50 mg/kg 100 mg/kg 100 mg/kg

100 · mg/kg 100 mg/kg 100 mg/kg 200 mg/kg

6 · 6

500 · mg/kg

200 · mg/kg

6 · 8

6 · 8.1

200 · mg/kg 400 mg/kg

6 · 8.2

6 · 8.3

100 · mg/kg

6 · 8.4

6 · 8.4.1

6 · 8.4.2

6 · 8.5

6 · 8.6

6 · 8.7

6 · 8.8

210 · 320

903 · 143

100 · mg/kg 3,000 mg/kg

100 · mg/kg 6,000 mg/kg

70 · mglkg 650 mg/kg

262 · (ii) 450 (i)

90 · mglkg

80 · mglkg

7 · 1

7 · 1.2

100 · mg/kg

200 · mglkg 9,300 mg/kg 5,000 mg/kg 100 mg/kg

200 · mglkg

129 · 523

100 · mg/kg 100 mg/kg

100 · mg/kg 50,000 mg/kg

100 · mg/kg

100 · mg/kg

200 · mg/kg

7 · 1.4

200 · mglkg 6 mglkg

200 · mg/kg 9,300 mg/kg

7 · 15

40 · mg/kg

100 · mg/kg 50,000 mg/kg

40 · mg/kg

7 · 1.6

40 · mglkg

40 · mglkg

7 · 2.1

129 · 951

100 · mg/kg 1,700 mg/kg

300 · mg/kg

100 · mglkg 100 mg/kg

80 · mglkg 9,300 mg/kg 50 mg/kg

300 · mg/kg 170 mg/kg 50 mglkg GMP 700 mglkg

165 · 44

40 · mglkg GMP

100 · mg/kg 50 mglkg 3,000 mg/kg 100 mg/kg GMP 1,000 mg/kg

7 · 2.2

100 · mg/kg 1,700 mg/kg

200 · mglkg 100 mg/kg 75 mglkg

902 · 150c

12 · 5 mglkg 1,000 mg/kg

300 · mg/kg

100 · mg/kg 200 mglkg

80 · mg/kg 9,300 mglkg 50 mg/kg 300 mg/kg 170 mg/kg 50 mg/kg GMP 700 mg/kg 10,000 mg/kg 50 mglkg 1,000 mg/kg

904 · 955

110 · 950

7 · 23

100 · mg/kg

200 · mglkg 100 mg/kg 75 mglkg

300 · mg/kg

100 · mg/kg 200 mg/kg

80 · mglkg 9,300 mg/kg 50 mg/kg 200 mg/kg 300 mg/kg 170 mg/kg 50 mglkg GMP 700 mg/kg

8 · 1

8 · 1.1

8 · 1.2

8 · 2

200 · mglkg

100 · mg/kg

100 · mg/kg

30 · mglkg

100 · mg/kg

300 · mglkg

100 · mg/kg

8 · 2.1

8 · 2.1.1

8 · 2.1.2

384 · 235 474

200 · mg/kg mglkg 5,000 mg/kg

8 · 2.13

80 · mglkg

8 · 2.2

25 · mglkg

80 · mg/kg

500 · mg/kg

8 · 2.3

950 · mglkg

310 · 319

100 · mg/kg

200 · mg/kg

100 · mg/kg

30 · mglkg

80 · mg/kg

302 · XS89, 33, XS98 XS97, XS96 130, XS89, XS98, 15

200 · mg/kg

300 · mg/kg

100 · mg/kg

8 · 3.1

20 · mglkg

8 · 3.1.1

100 · mg/kg

8 · 3.1.2

384 · 235

200 · mg/kg 20 mglkg

450 · mg/kg

8 · 3.2

200 · mg/kg

20 · mg/kg

20 · mglkg

35 · mglkg

200 · mg/kg

8 · 33

950 · mg/kg

200 · mg/kg

100 · mg/kg in other than cooked. XS89, XS98 XS97, XS96, 4 100 mg/kg in other than

200 · mglkg

8 · 4

100 · mg/kg

100 · mg/kg

100 · mg/kg 5,000 mg/kg 36 mg/kg

163 · (ii)

33 · XS97 XS96

9 · 0

9 · 1.1

9 · 1.2

950 · 951

200 · mg/kg 300 mg/kg 100 mg/kg 30,000 mg/kg

144 · 188

144 · 191 95

9 · 2.1

61 · 257

75 · mg/kg

33 · 95

100 · mg/kg GMP

44 · 139

406 · 400

29 · 29 37 37 29

29 · 37,73 29 29 29

29 · 29

29 · 29

440 · 1200 402 508 332(i)

29 · 29 61 37 61 10

9 · .2

75 · mg/kg

297 · 296

33 · 41

365 · 500(ii)

200 · mg/kg

406 · 410

29 · 177 177

407 · 472c

29 · 177

29 · 63 63

63 · 29

29 · 29

63 · 177 29 177

210 · 177

63 · 63

63 · 63 61 63

9 · .3

40 · mglkg

33 · 95

110 · 406 410

100 · mg/kg GMP

9 · 2.4

300 · 170(i)

528 · 504(ii)

365 · 333(iii)

9 · 2.4.1

129 · 410

100 · mg/kg GMP 200 mg/kg GMP

133 · 1400 1440 418

95 · 241 241

30 · mg/kg

62 · ,95

50 · mg/kg

200 · mg/kg 500 mg/kg 200 mg/kg

200 · mg/kg 300 mg/kg GMP 500 mg/kg 2,000 mg/kg GMP 200 mg/kg GMP 100 mg/kg

95 · 95 241

365 · 110

95 · 241,327

9 · 2.4.2

200 · mg/kg

133 · 160a(ii)

150 · mg/kg 200 mg/kg GMP

9 · 2.43

1400 · 418

40 · mglkg

1404 · 163(ii) 413

41 · 95 41

9 · .5

100 · mg/kg 200 mg/kg 200 mg/kg

200 · mg/kg

200 · mg/kg

15 · mg/kg 1,000 mg/kg

100 · mg/kg GMP 1,000 mg/kg 250 mg/kg GMP

297 · 163(ii)

22 · 22

100 · mg/kg GMP

528 · 504(ii)

100 · mg/kg GMP

100 · mg/kg 300 mg/kg

30 · mg/kg GMP

100 · mg/kg GMP

300 · 300

300 · 300 300 300

300 · 300 300 300 300 300

461 · 465

1404 · 440 460(ii) 407a

300 · 300 300 300 300

9 · 3

200 · mg/kg

951 · 962

300 · mg/kg 200 mg/kg

200 · mg/kg

200 · mg/kg

100 · mg/kg 30,000 mg/kg

120 · mg/kg

10 · mg/kg

42 · 33 144

9 · 3.1

93 · 2

250 · mg/kg

9 · .3

100 · mg/kg 100 mg/kg 200 mg/kg

15 · mg/kg 1,000 mg/kg

100 · mg/kg 1,500 mglkg 100 mg/kg 100 mg/kg

9 · 3.4

110 · 129

50 · mg/kg 100 mg/kg

9 · 4

200 · mg/kg 300 mg/kg 200 mg/kg

100 · mg/kg 200 mg/kg

95 · 15, 180

200 · mg/kg

500 · mg/kg

15 · mg/kg 30,000 mg/kg

500 · mg/kg

340 · mg/kg

50 · mg/kg

10 · mg/kg 2,200 mg/kg 500 mg/kg 200 mg/kg 150 mg/kg

95 · 144 44 140

120 · mg/kg

10 · 1

10 · 2

200 · mg/kg

10 · 2.1

404 · 410

1505 · 415

10 · 2.2

67 · 33

330 · 270

407 · 418

200 · mg/kg

10 · 2.3

200 · mg/kg

10 · 3

10 · 4

350 · mg/kg

500 · mg/kg

200 · mg/kg

100 · mg/kg 1,400 mglkg

310 · 477

90 · mglkg 40,000 mg/kg

100 · mg/kg 1,000 mg/kg 330 mg/kg

42 · 26

400 · mglkg

100 · mg/kg

100 · mg/kg

150 · mglkg 300 mg/kg

15 · mg/kg

100 · mg/kg

110 · 132

50 · mglkg 100 mg/kg

50 · mglkg

200 · mg/kg

15 · mglkg

20 · mglkg

11 · 1.2

56 · 56

11 · 13

44 · 111

11 · 13.1

20 · mg/kg

11 · 13.2

20 · mg/kg

11 · 1.4

1L · 15

70 · mg/kg

11 · 1.6

70 · mg/kg

11 · 2

40 · mg/kg

300 · mg/Kg

70 · mglkg

11 · 4

200 · mg/kg

258 · 258 258

406 · 400

956 · 1402

200 · mg/kg GMP 200 mg/kg GMP 3,000 mg/kg

159 · 258

129 · 403 951

258 · 159, 191 13

50 · mglkg

64 · mglkg

263 · 404

258 · 259

161g · 150c

15 · mglkg 50,000 mg/kg

258 · 258

258 · 258 258 258

100 · mg/kg

258 · 258

258 · 258

258 · 258 258 258

258 · 258 258

258 · 159 258 56,33

1200 · 124

258 · 159

258 · 258

300 · mg/kg 300 mg/kg 1,000 mg/kg 40 mg/kg GMP

42 · 44

258 · 258

258 · 159,

258 · 258 258 258

115 · 11.6

56 · ,33

12 · 1

12 · L.1

20 · glkg 20 glkg

10 · mglkg

20 · glkg GMP

20 · glkg

12 · 1.2

20 · mg/kg 4,400 mg/kg GMP

327 · 330 297 270

528 · 504(ii)

296 · 332(i)

365 · 332(i) 331(iii)

12 · 2

70 · mg/kg

961 · 310

32 · mg/kg 200 mglkg 1,000 mg/kg 200 mg/kg

12 · 2.1

20 · mg/kg

200 · mg/kg

33 · 26

700 · mglkg

200 · mglkg

100 · mg/kg

40 · mglkg 100 mg/kg 500 mglkg 50 mg/kg

12 · 4

350 · mg/kg 100 mg/kg 350 mg/kg 1,000 mg/kg 100 mg/kg 300 mg/kg 500 mg/kg

129 · 951

75 · mglkg

200 · mglkg 300 mg/kg

100 · mg/kg

961 · 124

12 · mglkg 100 mg/kg 300 mg/kg 320 mg/kg

110 · 319

100 · mg/kg 200 mg/kg

200 · mg/kg

950 · 956 129 951

110 · mglkg 40 mglkg 100 mg/kg 1,200 mg/kg 500 mg/kg 100 mg/kg

300 · mg/kg

400 · mglkg

500 · mg/kg 100 mg/kg 1OOmg/kg

20 · mg/kg 1,500 mg/kg 200 mg/kg GMP

110 · mglkg

110 · 319

100 · mg/kg 200 mg/kg

10 · mg/kg 1,000 mg/kg 50 mglkg GMP GMP

334 · 100

161g · 160b (i),(ii)

150 · mg/kg 50 mglkg 50 mg/kg

12 · 5.1

200 · mglkg

200 · mg/kg 50 mg/kg 200 mglkg GMP

125 · 2

50 · mglkg

50 · mglkg

200 · mg/kg

570 · mg/kg

50 · mg/kg

350 · mg/kg

12 · 6

951 · 132

350 · mg /kg 100 mg/kg

100 · mg/kg

200 · mglkg

100 · mg/kg

161g · 150c

30 · mglkg 50,000 mg/kg

600 · mglkg 1,000 mg/kg

75 · mglkg

300 · mg/kg 50 mglkg 200 mg/kg 350 mg/kg

160 · mg/kg 300 mg/kg 450 mglkg

12 · 6.1

500 · mglkg 2,000 mg/kg

100 · mg/kg

143 · 163(ii) 243

100 · mg/kg 300 mg/kg 200 mg/kg

65 · mglkg 2,200 mg/kg 3,000 mg/kg 1,000 mg/kg 160b(i),(i GMP 1)

350 · mg/kg

12 · 6.2

500 · mglkg

75 · mglkg

70 · mglkg 2,200 mg/kg

12 · 6.3

200 · mg/kg

100 · GMP 160b(i) ,(i GMP 1)

960 · 160a(ii)

350 · mg/kg 2,000 mg/kg

300 · mg/kg 12 mg/kg 2,200 mg/kg

12 · 6.4

200 · mg/kg 12 mglkg 2,200 mg/kg 5,000 mg/kg 1,000 mg/kg 350 mg/kg 350 mg/kg

12 · 7

200 · mg/kg 350 mg/kg 1,500 mg/kg 50 mg/kg

100 · mg/kg

33 · mg/kg 2,000 mg/kg 100 mg/kg 200 mg/kg 1,500 mg/kg

115 · mglkg 1,250 mg/kg

12 · 8

200 · mglkg

12 · 9

12 · 9.1

30 · mglkg 200 mglkg 1,000 mg/kg

12 · 9.2

12 · 9.2.1

500 · mg/kg 1,000 mg/kg 30 mg/kg 1,500 mg/kg

960 · 150c

12 · 9.2.2

960 · 150c

165 · mglkg 20,000 mg/kg

12 · 9.2.3

42 · 26

12 · 10

13 · 0

14 · 1

14 · L.1

14 · 11.1

14 · 1.1.2

14 · 1.2

14 · 12.1

100 · mg/kg GMP

260 · 270

290 · 300

14 · 1.2.2

50 · mg/kg GMP GMP GMP

270 · 400 334

600 · mglkg 1,000 mg/kg GMP

14 · 1.23

50 · mglkg

14 · 12.4

300 · 330 955 270

10 · mglkg

290 · 296

50 · mglkg

44 · 127For industrial use 1,500 mg/kg max

600 · mglkg 100 mg/kg 200 mg/kg

14 · 13

14 · 13.1

350 · mg/kg

600 · mg/kg GMP

80 · mglkg GMP

100 · mg/kg 100 mg/kg 100 mg/kg 100 mg/kg

100 · mg/kg 161g 100 mg/kg 100 mg/kg 160b(i),(i 100 mg/kg 1) GMP

14 · 13.2

350 · mg/kg

600 · mg/kg 120 mglkg GMP

191 · 13

100 · mg/kg GMP

65 · mglkg GMP 80 mglkg GMP

300 · mg/kg 300 mg/kg

100 · mg/kg 100 mg/kg 100 mg/kg 100 mg/kg

100 · mg/kg 100 mg/kg 100 mg/kg 100 mg/kg

70 · mg/kg 1,000 mg/kg

14 · 133

350 · mg/kg

600 · mg/kg 1,000 mg/kg GMP

69 · 127

80 · mg/kg 1,000 mg/kg

300 · mg/kg

50 · mglkg 4,000 mglkg

14 · 13.4

350 · mg/kg

600 · mglkg 600 mglkg GMP

65 · mglkg GMP

50 · mglkg 300 mg/kg

14 · 1.4

600 · mglkg

40 · mg/kg 100 mg/kg

600 · mglkg

600 · mg/kg 200 mglkg 100 mg/kg 100 mg/kg 300 mg/kg

200 · mglkg 5,000 mg/kg

200 · mg/kg 2,000 mg/kg

500 · mg/kg 5,000 mg/kg

200 · mg/kg

100 · mg/kg 150 mg/kg

100 · mg/kg max for carbonated water 181,127

300 · mg/kg 500 mg/kg

100 · mg/kg 100 mg/kg

200 · mg/kg 33 mglkg 1,000 mg/kg 500 mg/kg 20 mglkg

50 · mg/kg max for carbonated water 15

50 · mg/kg

42 · 127 143,44 127 43

100 · mg/kg

100 · mg/kg 100 mg/kg

100 · mg/kg

50 · mglkg

250 · mglkg

18 · (subject to a maximum methanol content in final

100 · mg/kg 200 mg/kg 500 mg/kg

100 · mg/kg 1,000 mg/kg

200 · mglkg 100 mg/kg 5 mglkg

14 · 14.1

50 · mg/kg

50 · mg/kg 300 mg/kg

14 · 14.2

50 · mg/kg

50 · mg/kg 300 mg/kg

200 · mglkg

200 · mglkg

200 · mglkg

200 · mglkg

200 · mglkg

200 · mg/kg

200 · mg/kg

200 · mg/kg

127 · 102

100 · mg/kg 200 mg/kg 200 mg/kg

200 · mg/kg

200 · mglkg 200 mg/kg 600 mg/kg 350 mg/kg 1,000 mg/kg

14 · 1.43

450 · mglkg 3,000 mg/kg

200 · mglkg

160a · (ii)

200 · mg/kg

200 · mg/kg 200 mg/kg 200 mg/kg 200 mglkg

160b · (i), ii)

200 · mglkg 200 mg/kg 100 mg/kg 200 mg/kg 200 mglkg 200 mg/kg

200 · mglkg 143 200 mglkg 60Omg/kg 350 mg/kg 445(iii) 450 mg/kg

127 · 44 127

450 · mg/kg

100 · 16Oa(ii)

200 · mglkg 200 mglkg

200 · mg/kg 200 mglkg 200 mg/kg 200 mg/kg 200 mg/kg GMP 1OOmg/kg 200 mglkg 20Omg/kg 20Umg/kg

200 · mg/kg 600 mglkg 350 mg/kg 1,000 mg/kg GMP

14 · 15

600 · mg/kg

600 · mglkg 1,000 mg/kg GMP

160 · 13

200 · mglkg GMP

500 · mglkg

250 · mg/kg

1412 · 627

160 · 201

35 · mg/kg

450 · mg/kg

160 · 160

50 · mg/kg GMP

300 · mg/kg GMP

200 · mg/kg

500 · mg/kg GMP

301 · 500i)

160 · 160

200 · mg/kg 300 mg/kg

14 · 2

14 · 2.1

600 · mglkg

25 · mglkg

900a · 1201

10 · mg/kg 10 mg/kg 50 mg/kg

36 · 44

14 · 2.2

600 · mglkg

242 · 163(ii)

250 · mg/kg 300 mg/kg

18 · 181

200 · mg/kg

500 · mg/kg 880 mg/kg 10 mglkg 2 mg/kg 300 mg/kg

900a · 1201

500 · mg/kg 200 mglkg 200 mg/kg GMP 500 mg/kg 200 mg/kg 350 mg/kg GMP 300 mg/kg 1,000 mg/kg GMP GMP

4 · 18 60

14 · 23

242 · 290 1105

42 · 44,103 FS04a

296 · 300 330 334 270

300 · mg/kg GMP 100 mg/kg GMP

181 · 353

100 · mg/kg

800 · mg/kg

150 · b

300 · mgll

300 · mg/l

300 · mgll

100 · g/hl

800 · mg/l

460 · (i)

14 · 23.1 14.23.2

14 · 233

14 · 2.4

600 · mglkg

242 · 163(ii)

250 · mg/kg 300 mg/kg 200 mg/kg

18 · 181 27

300 · mg/kg

500 · mg/kg

200 · mg/kg

14 · 25

200 · mg/kg

200 · mg/kg

440 · mglkg

200 · mg/kg 200 mg/kg 200 mg/kg 5 mglkg 50,000 mg/kg

42 · 44

14 · 2.6

600 · mg/kg

25 · mglkg

300 · mg/kg 440mg/kg 120 mg/kg 200 mg/kg 5,000 mg/kg GMP GMP GMP GMP

181 · 33, 88

14 · 2.7

188 · 191 113

600 · mg/kg

25 · mglkg

300 · mg/kg

33 · mg/kg 120 mg/kg 10 mg/kg

100 · mg/kg

80 · mg/kg 500 mglkg 250 mg/kg 700 mg/kg

950 · 951

350 · mg/kg 500 mg/kg 32 mg/kg

188 · 191

901 · ed hydroxytoluene BHT) 321

903 · 150c

100 · mg/kg 170 mg/kg

200 · mg/kg 20Omg/kg 200 mg/kg

15 · 1

100 · mg/kg

100 · mg/kg

100 · mg/kg 350 mg/kg

161g · 160a(ii)

45 · mglkg 100 mg/kg 500 mg/kg 20,000 mg/kg

459 · 472e

500 · mg/kg 300 mg/kg

500 · mg/kg 100 mg/kg

124 · 310

100 · mg/kg 200 mg/kg

300 · mg/kg 1,000 mg/kg 1,000 mg/kg 50 mg/kg

42 · 44

100 · mg/kg

15 · 2

200 · mg/kg

100 · mg/kg

100 · mg/kg 200 mg/kg

100 · mg/kg 100 mg/kg

300 · mg/kg

300 · mg/kg

400 · mglkg

100 · mg/kg

32 · mg/kg

100 · mg/kg 200 mg/kg

15 · 3

350 · mg/kg

100 · mg/kg

400 · mglkg

214 · 218 249 250 999(ii) 999(i) 541(i) 541(ii) 482(i) 481() 389 388 3 07c 307a 307b 954(i) 954(i) 954(iii) 954(iv) 200 201 202 203 432 433 434 435 436 431 430 172(i) 172(ii) 172(iii) 538 536 535 337 335(ii) 334 385 386

2 · 3 ; 8 9 10 12 13 14 15 16 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37

38 · 39 40

41 · 42 43 45 46 47 48

49 · 50 51 52 53 54 55

56 · 57 58 59 60

61 · 62 63

64 · 65 66 67

68 · 69 70 75 76 78 79 80 81 82 83 84 85

86 · 87 88 89 90 91

92 · 93 94 95 96 97 98 99 100 101

102 · 103 104

105 · 106 107

108 · 109

110 · 111

112 · 113

114 · 115 116 117 118 119

120 · 121 123 124 125 126 127 128

129 · 130

131 · 132 133

134 · 135

136 · 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 162 163 164 165 166 167 168 169 170 171 172

175 · 176 177

178 · 179 180

182 · 183

184 · 185 186 187 188

189 · 190 191

192 · 193 194 195

198 · 199

201 · 202 203 204 205 206

207 · 208

214 · 215 216 217 218

220 · 221 222 223 224 225 226 227 228

229 · 230 231

233 · 234 235 236

239 · 240 241 242 243

245 · 246

247 · 248 249 250 251 252 253 254 255 256 257 258 259

260 · 261 262 263 264

265 · 266 267

271 · 272

275 · 276

278 · 279 280 281

282 · 283

292 · 293 294 295

296 · 297 298 299

300 · 301

303 · 321 327 330 340

260 · 472a 1422 1414 1451

406 · 400 1402 403 503(i) 510 503(ii) 527 1100(i)

263 · 404

302 · 170() 509 623 578 526 327 352(ii) 529 282 552 516 150a 1100(vi) 290

330 · 472c

424 · 457

458 · 1504(i) 1504(ii) 1400 628 627

631 · 635 1412

968 · 462 467

297 · 418

575 · 1102 620 422 626 412

507 · 463 1442

630 · 953 416 425

270 · 472b

966 · 322(i) , (ii) 1104 160d(iii) 160d(i) 160d(ii) 504(i) 511

625 · 580 528 504(ii) 329 530 553() 518 296 965(i) 965(ii) 421 461

465 · 460() 471

624 · 622 621

941 · 942 1404 1101(ii) 440

1413 · 1200 964 1202 632

261 · 402

303 · 501(i) 508 332(i) 577 501(ii) 515(ii) 525 326 351(ii) 283 515() 460(ii) 407a

944 · 280 1101(i) 1204 470()

551 · 350(ii) 262(i) 401 301 500(i) 466 469

365 · 576 350(i) S0O(ii) 514(ii)

524 · 325 281 SoO(iii) 514(i) 420(i) 420(ii) 1420 1450 1405 553(iii) 417

957 · 171

1518 · 380 333(iii) 332(ii) 331(iii) 415 967

1 · 1.1

1 · .1.1

1 · 1.1.2

1 · 2

1 · 2.1

1 · 2.1.1

1 · 2.1.2

1 · 2.2

1 · 44.1

1 · 4.2

10 ·

1 · 6.3

11 ·

1 · 6.6

12 ·

1 · 8.2

13 ·

2 · 1

2 · 1.1

15 ·

2 · 1.2

16 ·

2 · 1.3

17 ·

2 · 2.1

18 ·

4 · 1.1

19 ·

4 · 1.1.1

20 ·

4 · 1.1.2

21 ·

4 · 1.1.3

22 ·

4 · 2.1

23 ·

4 · 2.1.1

24 ·

4 · 2.1.2

25 ·

4 · 2.1.3

26 ·

4 · 2.2.1

27 ·

4 · 2.2.7

28 ·

29 ·

30 ·

6 · 2

6 · 2.1

31 ·

6 · 2.2

32 ·

6 · 4.1

33 ·

6 · 4.2

34 ·

8 · 1

35 ·

8 · 1.1

36 ·

8 · 1.2

37 ·

9 · 1

38 ·

9 · 1.1

39 ·

9 · 1.2

40 ·

41 ·

9 · 2.1

42 ·

9 · 2.2

43 ·

9 · 2.3

44 ·

9 · 2.4

45 · .

9 · 2.4.1

46 ·

9 · 2.4.2

47 · .

9 · 2.4.3

48 ·

9 · 2.5

49 ·

10 · 1

50 ·

51 ·

10 · 2.1

52 ·

10 · 2.2

11 · 1

53 ·

11 · 1.41

54 ·

11 · 1.2

55 ·

11 · 1.3

56 ·

11 · 1.3.1

57 ·

11 · 1.3.2

58 ·

11 · 1.4

59 ·

11 · 1.5

60 ·

11 · 2

61 ·

11 · 3

62 ·

63 ·

11 · 4

11 · 5

64 ·

12 · 1

65 · .

12 · 1.1

66 ·

12 · 1.2

12 · 2.1

14 · 1.1

69 ·

14 · 1.1.1

70 ·

14 · 1.1.2

71 ·

14 · 1.2

72 ·

14 · 1.2.1

73 ·

14 · 1.2.2

14 · 1.2.3

75 ·

14 · 1.2.4

76 ·

14 · 1.3

14 · 1.3.1

78 ·

14 · 1.3.2

79 ·

14 · 1.3.3

80 ·

14 · 1.3.4

81 ·

14 · 1.5

82 ·

14 · 2.3

83 ·

14 · 2.3.1

84 ·

14 · 2.3.2

85 ·

14 · 2.3.3

86 ·

28 · '[Table IA

10 ·

11 ·

12 ·

13 ·

14 ·

15 ·

16 ·

5 · 3

5 · 3

5 · | 2 | 4

5 · | 3 | 11

12 · Fish Mince/Surimi and lanalouges

13 · FFish Pickle

14 · BBattered and Breaded fishery pproducts

5 · | 2 | 11

5 · | 5

15 ·

2 · | 1

16 · [Powered fish based products

3 · 5x105/ Ji.SxloSig] 5 8

1 · Sxl0 50/g 5 2/g

10 ·

12 ·

13 ·

15 ·

2 · 3_ 4_

2 · 3

8 · 9_

5887 · part 8 (Sec 1)/ ISO 6888-1 or IS:5887 Part 8

1 · Satisfactory, if all the values observed are < m 2. Unsatisfactory, if one or more of the values observed are >m or more than € values are >m

13 · Satisfactory, if all the values observed are < m 2 Acceptable,ifa maximum of c values are between m and Mand the rest of the values are observed as <m 3 Unsatisfactory, if one or more of the values observed are M or more than € values are >m

21 · [Table 5

5 · | 1

7 · SXIOS

8 · X106

100 · ]

12 ·

13 ·

15 ·

17 ·

18 ·

19 ·

20 ·

21 ·

23 ·

25 ·

28 ·

29 ·

30 ·

31 ·

33 ·

35 ·

37 ·

38 ·

39 ·

41 ·

47 · .

50 ·

51 ·

53 ·

55 ·

56 ·

57 ·

58 ·

59 ·

63 ·

67 · .

69 ·

70 ·

71 ·

73 ·

75 ·

77 · _

78 ·

79 ·

83 ·

90 ·

95 ·

96 ·

97 · _

98 ·

99 ·

100 ·

101 ·

102 ·

103 ·

104 ·

105 · .

106 ·

107 · .

108 ·

109 · .

110 ·

112 ·

113 ·

114 ·

115 ·

116 ·

117 ·

118 ·

119 ·

120 ·

121 ·

123 · .

124 ·

125 · .

126 ·

127 ·

128 ·

129 ·

130 ·

131 ·

132 ·

133 ·

135 ·

136 ·

137 ·

138 ·

139 ·

140 ·

141 ·

142 ·

143 ·

144 ·

145 ·

146 ·

147 ·

150 ·

151 ·

152 ·

156 ·

157 ·

158 ·

159 ·

160 ·

161 ·

162 ·

163 ·

164 ·

165 ·

166 ·

167 ·

168 ·

169 ·

170 ·

171 ·

173 ·

175 ·

176 ·

177 ·

178 ·

179 ·

180 ·

182 ·

184 ·

185 ·

186 ·

187 ·

188 ·

189 ·

190 ·

191 ·

192 ·

193 ·

194 ·

195 ·

196 ·

197 ·

198 ·

199 ·

200 ·

201 ·

202 ·

203 · .

204 ·

205 · .

206 ·

207 · .

208 ·

209 ·

210 ·

211 ·

212 ·

213 ·

215 · .

216 ·

217 ·

218 ·

219 ·

220 ·

221 ·

222 ·

223 · .

224 ·

225 · .

226 ·

227 ·

228 ·

229 ·

230 ·

231 ·

232 ·

233 ·

234 ·

235 ·

236 ·

238 ·

239 ·

240 ·

241 ·

242 ·

243 · .

244 ·

245 ·

246 ·

247 ·

248 ·

249 · .

250 ·

251 ·

252 ·

253 ·

254 ·

255 ·

256 ·

257 ·

258 ·

259 ·

260 ·

261 ·

262 ·

263 · .

264 ·

265 ·

266 ·

267 · .

268 ·

269 ·

270 ·

271 ·

272 ·

273 ·

274 ·

275 ·

276 ·

277 ·

278 ·

279 ·

280 ·

282 ·

283 ·

284 ·

285 ·

286 ·

287 ·

288 ·

289 ·

290 ·

291 · 450 (viii)

292 ·

293 ·

294 ·

295 ·

296 ·

297 ·

298 ·

299 ·

300 ·

301 ·

302 ·

303 · .

304 ·

305 ·

306 ·

307 ·

308 ·

309 ·

310 ·

311 ·

312 ·

313 ·

315 ·

316 ·

317 ·

318 ·

319 ·

320 ·

321 ·

322 ·

323 ·

324 ·

325 ·

326 ·

327 ·

328 ·

329 ·

330 ·

331 ·

332 ·

333 ·

334 ·

335 ·

336 ·

337 ·

338 ·

339 ·

340 ·

341 ·

342 ·

343 ·

344 ·

346 ·

347 · .

348 ·

349 ·

350 ·

351 ·

352 ·

353 ·

354 ·

355 ·

356 ·

357 ·

358 ·

359 ·

360 ·

361 ·

362 ·

363 · .

364 ·

365 ·

366 ·

367 ·

368 ·

369 ·

370 ·

371 ·

372 ·

374 ·

375 ·

376 ·

377 ·

378 ·

379 ·

380 ·

381 ·

382 ·

383 ·

384 ·

385 ·

386 ·

387 ·

388 ·

389 ·

390 ·

391 ·

392 ·

393 ·

394 ·

395 ·

396 ·

397 ·

398 ·

399 ·

400 ·

401 ·

402 · .

403 · .

404 ·

405 ·

406 ·

407 · .

409 ·

410 ·

411 ·

412 ·

413 ·

414 ·

415 ·

416 ·

417 ·

418 ·

419 ·

420 ·

421 ·

422 ·

423 · .

424 ·

425 · .

426 ·

427 ·

428 ·

429 ·

430 ·

431 ·

432 ·

433 · .

435 ·

436 ·

437 ·

438 ·

439 ·

440 ·

441 ·

442 ·

444 ·

445 · .

446 ·

447 ·

448 ·

449 ·

450 ·

451 ·

452 ·

453 ·

454 ·

455 ·

456 ·

457 ·

458 ·

459 ·

460 ·

461 ·

462 ·

463 ·

464 ·

465 ·

466 ·

467 · .

468 ·

469 ·

470 ·

471 ·

472 ·

475 ·

476 ·

477 · .

478 ·

479 ·

480 ·

481 ·

482 ·

483 ·

484 ·

485 ·

486 ·

487 ·

488 ·

489 ·

490 ·

491 ·

492 ·

493 · .

495 · .

496 ·

498 ·

499 ·

500 ·

501 ·

502 ·

503 · .

504 ·

505 ·

506 ·

507 · .

508 ·

509 ·

510 ·

511 ·

512 ·

513 ·

514 ·

100 · 1(ii)

515 ·

516 ·

517 ·

518 ·

519 ·

520 ·

521 ·

523 · 1101(iii)

10 ·

13 ·

15 ·

19 ·

20 ·

23 ·

24 ·

25 ·

28 ·

29 ·

30 ·

31 ·

33 ·

34 ·

35 ·

36 ·

37 ·

38 ·

39 ·

41 ·

48 ·

50 ·

51 ·

53 ·

57 ·

58 ·

160 · f

61 ·

65 ·

66 ·

67 · _

70 ·

75 ·

77 · .

78 ·

79 ·

924 · b

83 ·

85 ·

450 · (vii)

88 ·

91 ·

93 ·

170 · (ii)

95 ·

352 · (i)

96 ·

97 ·

100 ·

101 ·

102 ·

103 · .

352 · (ii)

482 · (ii)

106 ·

107 · .

108 ·

109 · .

452 · (iv)

110 ·

112 ·

113 ·

114 ·

482 · (i)

115 ·

116 ·

117 ·

118 ·

161 · g

120 ·

121 ·

150 · b

122 ·

150 · c

123 ·

150 · d

124 ·

927 · b

125 · .

126 ·

127 ·

129 ·

130 ·

131 ·

132 ·

133 ·

134 ·

135 ·

137 ·

138 ·

139 ·

140 ·

141 ·

142 ·

143 ·

1001 · (iii)

144 ·

145 ·

147 · .

148 ·

149 ·

472 · €

150 ·

151 ·

152 ·

153 ·

154 ·

155 ·

156 ·

157 ·

158 ·

159 ·

160 ·

161 ·

450 · (vi)

162 ·

163 ·

165 ·

450 · (viii)

166 ·

167 ·

168 ·

169 ·

170 ·

171 ·

172 ·

173 ·

174 ·

175 ·

177 ·

178 ·

179 ·

180 ·

181 ·

183 ·

187 ·

188 ·

189 ·

190 ·

191 ·

192 ·

193 ·

194 ·

195 ·

196 ·

197 ·

198 ·

199 ·

200 ·

201 ·

202 ·

203 · .

204 ·

205 ·

206 ·

207 ·

208 ·

209 ·

210 ·

211 ·

212 ·

213 ·

214 ·

215 · .

217 ·

218 ·

219 ·

220 ·

221 ·

163 · (ii)

222 ·

223 · .

225 · .

226 ·

227 ·

228 ·

229 ·

230 ·

231 ·

232 ·

233 ·

234 ·

235 ·

236 ·

237 ·

238 ·

239 ·

172 · (i)

240 ·

241 ·

242 ·

243 ·

244 ·

245 ·

246 ·

247 ·

416 ·

248 ·

249 · .

250 ·

251 ·

252 ·

253 ·

254 ·

255 ·

256 ·

257 ·

258 ·

259 ·

260 ·

261 ·

262 ·

263 ·

264 ·

265 ·

266 ·

267 · .

268 ·

269 ·

270 ·

271 ·

272 ·

273 ·

274 ·

275 ·

276 ·

277 ·

278 ·

279 ·

280 ·

281 ·

282 ·

283 ·

284 ·

285 ·

287 ·

288 ·

289 ·

290 ·

291 ·

292 ·

900 · b

293 ·

294 ·

905 · c (i)

295 ·

296 ·

472 · f

297 ·

298 ·

299 ·

300 ·

342 · (i)

301 ·

341 · (i)

302 ·

343 · (i)

303 · .

304 ·

340 · (i)

305 ·

336 · (i)

306 ·

307 ·

339 · (i)

308 ·

364 · (i)

309 ·

335 · (i)

310 ·

160a · (ii)

311 ·

312 ·

313 ·

315 ·

317 ·

318 ·

320 ·

321 ·

322 ·

323 ·

324 ·

325 ·

326 ·

327 ·

328 ·

905 · c (ii)

329 ·

330 ·

331 ·

451 · (ii)

332 ·

451 · (i)

333 ·

334 ·

905 · b

335 ·

905 · c

336 ·

337 ·

338 ·

339 ·

340 ·

341 ·

342 ·

343 ·

344 ·

345 ·

346 ·

347 ·

348 ·

349 ·

350 ·

351 ·

352 ·

353 ·

354 ·

355 ·

356 ·

261 · (i)

357 ·

358 ·

359 ·

360 ·

361 ·

362 ·

363 ·

364 ·

924 · a

365 ·

501 · (i)

366 ·

367 ·

368 ·

369 ·

261 · (ii)

370 ·

332 · (i)

371 ·

372 ·

373 ·

501 · (ii)

375 ·

351 · (i)

376 ·

377 · .

378 ·

379 ·

380 ·

381 ·

351 · (ii)

382 ·

383 ·

384 ·

385 ·

386 ·

387 ·

388 ·

452 · (ii)

389 ·

390 ·

391 ·

392 ·

393 ·

395 ·

396 ·

460 · (ii)

397 ·

407 · a

398 ·

399 ·

400 ·

401 ·

402 ·

403 · .

404 ·

405 ·

1101 · (i)

406 ·

407 · .

408 ·

409 ·

410 ·

161 · f

411 ·

101 · (i)

412 ·

101 · (ii)

413 ·

415 ·

161 · d

416 ·

417 ·

420 ·

421 ·

422 ·

262 · (i)

424 ·

425 · .

426 ·

427 · .

541 · (i)

428 ·

541 · (ii)

429 ·

430 ·

432 ·

452 · (iii)

433 · .

434 ·

435 ·

436 ·

437 ·

438 ·

439 ·

262 · (ii)

440 ·

331 · (i)

445 ·

446 ·

500 · (ii)

447 ·

448 ·

449 ·

450 ·

451 ·

452 ·

453 ·

455 ·

350 · (ii)

457 ·

458 ·

550 · (ii)

459 ·

460 ·

461 ·

462 ·

463 ·

481 · (ii)

464 ·

465 ·

452 · (i)

466 ·

467 ·

468 ·

500 · (iii)

469 ·

470 ·

472 ·

481 · (i)

475 ·

477 ·

480 ·

481 ·

482 ·

483 ·

485 ·

486 ·

487 · .

488 ·

489 ·

490 ·

491 ·

492 ·

493 ·

494 ·

495 ·

497 · .

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472 · d

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450 · (iii)

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341 · (iii)

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343 · (iii)

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332 · (ii)

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340 · (iii)

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331 · (ii)

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450 · (ii)

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339 · (iii)

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100 · (ii)

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1 · FNo. 4/15015/30/2011, dated 7th June, 2013;

2 · FNo. P. 15014/1/2011-PFA/FSSAI, dated 27th June, 2013;

3 · F. No. 5/15015/30/2012, dated 12th July, 2013;

4 · FNo P. 15025/262/2013-PA/FSSAI, dated 5th December; 2014;

5 · F.No. 1-83F/Sci. Pan- Noti/FSSAI-2012, dated 17th February, 2015;

6 · FNo. 4/15015/30/2011, dated 4t August, 2015;

7 · FNo. P.15025/264/13-PA/FSSAI, dated 4th November, 2015;

8 · F.No. P. 15025/263/13-PA/FSSAI, dated 4th November; 2015;

9 · FNo. P. 15025/261-PA/FSSAI, dated 13uh November, 2015;

10 · F.No. P. 15025/208/2013-PA/FSSAI, Dated 13uh November; 2015;

11 · F.No. 7/15015/30/2012, dated 13th November; 2015;

12 · F.No. 1-10(1)/Standards/SPOFish and Fisheries Products YFSSAI-2013, dated 1]th January, 2016;

13 · No. 3-16/Specified Foods/Notiifcation(Food Additives)FSSAI-2014, dated 3rd May- 2016.;

14 · FNo. 15-03/EnfIFSSAI/2014, Dated 14h June, 2016;

15 · No. 3-14F/Notification (NutraceuticalsYFSSAI-2013, dated 13th July, 2016;

16 · FNo. 1-12/Stnadards/SP Sweets, Confectionery)/FSSAI-201S, dated 15th July, 2016;

17 · FNo. 1-120(1)/Standards/Irradiation/FSSAI-201S, dated 23r August; 2016;

18 · F No. 11/09/Reg/Harmoniztn/2014, dated Sth September; 2016;

19 · FNo. Stds/CPLQ CP/EM/FSSAI-2015, dated 14uh September, 2016;

20 · FNo. 11/12 Reg/ /Prop/FSSAI-2016, dated 10th October, 2016;

21 · FNo. 1-11O(2Y/SP (Biological HazardsYFSSAI/2010, dated 10th October; 2016;

22 · FNo. Stds/SP (Water Beverages )Notif (2Y/FSSAI-2016, dated 25th October; 2016;

23 · F.No: 1-11(1)Standards/SP (Water Beverages)FSSAI-2015, Dated 15th November; 2016;

24 · FNo. P.15025/93/2011-PFA/FSSAI, Dated 2"d December, 2016;

25 · F.No. P. 15025/6/2004-PFS/FSSAI, dated 29uh December; 2016;

26 · FNo. Stds/O&FINotification( 1YFSSAI-2016, dated 31st January, 2017;

27 · F.No. 1-12/Standards/2012-FSSAI, dated 13th February, 2017;

28 · F.No. 1-10(7 )Standards/SP (Fish & Fisheries Products)/FSSAI-2013, dated 13th February, 2017;

29 · F. No. Stds /SCSS&H/ Notification (02)/FSSAI-2016, dated 15th May, 2017;

30 · F. No. Stds/03/Notification (LSY FSSAI-2017, dated 19th June, 2017;

31 · FNo. IAdditives/Stds/14.2Notification/FSSAI/2016, dated 31s July, 2017;

32 · FNo. Stds/F& VPINotification(O1)/FSSAI-2016, dated 2nd August; 2017;

33 · F.No. 1-94(1Y/FSSAL/SP(Labelling)/2014, dated 11th September, 2017;

34 · FNo. Stds/M&MPIP(TYSPIFSSAL-2015, dated 15th September; 2017 and

35 · No. Stds/SP Water Beverages)/Noti(LYFSSAI-2O16,dated 15th September,2017;

36 · FNo.1-10(8) /Standards/SP (Fish and Fisheries Products) /FSSAL-2013, dated 1Sth September,2017;

37 · File No. 2 /Stds/CPL & CP/Notification/FSSAI-2016,dated 18h September, 2017;

38 · FNO. 4-1(1)Standards/MMP/2012, dated 12th October; 2017;

39 · F: No. Stds/O&FINotification (3YFSSAI-2016, dated 12th October; 2017;

40 · F: No. 2/Stds/CPL CPINotification/FSSAI-2Ol6(part) , dated 24mh October, 2017;

41 · FNo_ A-IStadnards/Agmark/2012-FSSAI(pt I), dated 17th November, 2017;

42 · FNo. I/Additives/Stds/BIS Notification/FSSA/2016, dated 17th November; 2017;

43 · F.No. Stds/O&FINotification (SYFSSAI-2016, dated the 2Oth February, 2018;

44 · FNo. Stds/O1-SP(fortified Enriched Foods)-Reg/FSSAI-2017, dated the 13th March, 2018;

45 · F.No. I/Infant Nutrition/Stds/Notification/FSSAI/2016, dated the 13th March; 2018;

46 · F. No.1-11O(3YSP (Biological Hazards)FSSAI/2010, dated the 2lst March, 2018 and

47 · F.No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated 10th April, 2018.