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