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INDIAN BARE ACTS

Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 Part-II

¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 449
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Appendix A : List of Food Additives
Use of Food Additives in Food Products: Food products may contain additives as specified in the Regulations and in
the following tables
Table 1
List of food additives for use in bread and biscuits
Sl. No. Name of additive Bread Biscuits
1 2 3 4
A. Acidity regulators
1 Sodium fumarate GMP GMP
2 Potassium malate GMP GMP
3 Sodium hydroxide GMP GMP
4 Acetic acid or Lactic acid 2500 ppm max GMP
5 Citric acid - GMP
6 Malic acid - GMP
7 Tartaric acid - GMP
B. Emulsifying and stabilizing agents singly or in - Emulsifying and stabilizing
combination agents listed in regulation
3 . 1 . 6 s u i t a b l e f o r t h i s
product may be used.
1 Sucroglycerides - 1000 ppm max
2 Hydroxy Propyl methyl cellulose GMP GMP
3 Sucrose esters of fatty acids GMP GMP
4 Di- Acetyl tartaric acid esters of mono and GMP 10000 ppm max
di- glycerides
5 Guar gum 5000 ppm max —
6 Sorbitol GMP —
7 Lecithin GMP —
8 Glycerine GMP —
9 Glycerol monostearate GMP —
10 Sodium steroyl 2 lactylate of 5000 ppm max —
Calcium steroyl 2 lactylate
(Singly or in combination)
11 Polyglycerol esters of fatty acids and polyglycerol 2000 ppm max —
esters of interesterified recinoleic acid
C. Improver
1 Fungal alpha amylase 100 ppm max (on flour —
mass basis)
2 Bacterial amylase GMP GMP
3 Amylases and other enzymes - GMP
4 Ammonium persulphate 2500 ppm max (on flour —
mass basis)
5 Calcium phosphate 2500 ppm max (on flour —
mass basis)
6 Calcium carbonate 5000 ppm max (on flour —
mass basis)450 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
7 Potassium bromate and/or Potassium iodate 50 ppm max (On flour —
mass basis)
D. Flour treatment agent
1 Ammonium chloride 500 ppm max (on flour —
mass basis)
2 L- cystein mono hydrochloride 90 ppm max (on flour —
mass basis)
3 Ammonium phosphate 2500 ppm max (on flour —
mass basis)
4 Benzoyl peroxide 40 ppm max 40 ppm max
E. Antioxidant - As per regulation 3.1.5
1 Ascorbic acid GMP GMP
F. Preservatives/ Mould inhibitors singly or in combination
1 Calcium or sodium propionate 5000 ppm max —
2 Sorbic acid or its Sodium, Potassium or Calcium salts 1000 ppm max —
(calculated as sorbic acid)
3 Acid calcium phosphate 10000 ppm max —
4 Sodium diacetate 4000 ppm max —
5 Acid sodium pyrophosphate 5000 ppm max —
G. Colours (can be used singly or in combination within
the specified limits)
a. Natural
1 Chlorophyll — GMP
2 Caramel — GMP
3 Curcumin or turmeric — GMP
4 Beta carotene — GMP
5 Beta apo-8 carotenal — GMP
6 Methyl ester of Beta apo-8 carotenic acid — GMP
7 Ethyl ester of Beta apo-8 carotenic acid — GMP
8 Canthaxanthin — GMP
9 Riboflavin, Lactoflavin — GMP
10 Annato — GMP
11 Saffron — GMP
b. Synthetic
1 Ponceau 4R — 100 ppm max (singly or in
combination)
2 Carmoisine — -do-
3 Erythrosine — -do-
4 Tartrazine — -do-
5 Sunset Yellow FCF — -do-
6 Indigo carmine — -do-
7 Brilliant blue FCF — -do-
8 Fast green FCF — -do-
1 2 3 4¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 451
H. Artificial sweeteners (Singly)
1 Aspartame 2200 ppm max 2200 ppm max
2 Acesulphame K 1000 ppm max 1000 ppm max
3 Sucralose 750 ppm max 750 ppm max
I. Leavening agents
1 Baking powder GMP GMP
2 Ammonium bi-carbonate GMP GMP
3 Ammonium carbonate 5000 ppm max 5000 ppm max
J. Flavours
1 Natural flavours and natural flavouring
substances/ Nature identical flavouring
substances/ Artificial flavouring substances - GMP
K. Flavour improver/ enhancer - GMP
L. Nutrient
1 Calcium and ferrous salts - GMP
2 Potassium iodate - GMP
M. Dough conditioners
1 Sodium bisulphite - GMP
2 Sodium metabisulphite - GMP
N. Yeast GMP GMP
O. Jellifying agents - GMP
1 2 3 4452 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 2
List of Food Additives for use in Foods
1 2 3 4 5 6 7 8 9 10 11 12
A Antioxidants
1 Tocopherol GMP GMP - - - - - - - -
2 Lecithin GMP GMP - - - - - - - -
3 Butylated hydroxy anisole
(BHA) 200 ppm max 200 ppm max - - - 250 - - - -
ppm
max
4 Tertiary butyl hydro quinone 200 ppm max 200 ppm max - - - - - - - -
(TBHQ)
B Emulsifier/ Stabiliser
1 Methyl cellulose 0.5% max 0.5% max - - - - - - - -
2 Carboxymethyl cellulose 0.5% max 0.5% max - - - - - - - -
3 Gellan gum - - - - - - 2% - - -
max
(in
sugar
boiled
confectionery
only)
C Preservatives
1 Sorbic acid and its sodium, - 1000 ppm 0.5% 0.1% 300 - - - - -
potassium and calcium salts max max max ppm
(calculated) as sorbic acid max
2 Benzoic acid - 300 ppm max - - - - - - - -
D Anticaking agents
1 Carbonates of calcium and - - Not - - - - - - -
Magnesium - - more
than
2.0%
Sl. No.
Addi t ive s
Sna cks / Savour i e s (Fr i ed Produc t s ) : -
Chiwda , Bhuj i a , Da lmoth, Kaduba l e ,
K h a r a b o o n d i , S p i c e d & F r i e d d a l s ,
banana chips and similar fried products
sold by any name
Sweets (Carbohydrates based and Milk
product based):- Halwa, Mysore Pak,
Boondi Ladoo, Jalebi, Khoya Burfi, Peda,
Gulab Jamun, Rasogolla and Similar milk
product based sweets sold by any name
Istant mixes such as idli mix, dosa mix,
upma mix, pongal mix, puliyogare mix,
gulab jamun mix, jalebi mix, vada mix, etc.
Rice and Pulses based Papads
Ready-to-Serve Beverages Tea/Coffee
b a s e d
Chewing gum/ Bubble gum
Sugar based/ Sugar free confectionery
Chocol a t e s
Synthetic syrup for dispensers
Lozenges¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 453
max,
singly
or in
combination
2 Phosphates of calcium and - - - - - - - - -
Magnesium
3 Silicates of Calcium, - - - - - - - - -
Magnesium, or Sodium
or Silicon dixoide
4 Myristates, palmitates or - - - - - - - - -
stearates of aluminium,
ammonium, calcium,
potassium or sodium
E Arificial sweeteners (singly)
1 Aspertame - 200 ppm max - - - 10000 10000 2000 3000 -
ppm ppm ppm ppm
max max max max
2 Acesulphame K - 500 ppm max - - - 5000 3500 500 15000 -
ppm ppm ppm ppm
max max max max
3 Saccharin Sodium - 500 ppm max - - - 3000 3000 500 4500 -
ppm ppm ppm ppm
max max max max
4 Sucralose - 750 ppm max - - - - - - - 1500
ppm
max
F Polyols (singly or in combination)
1 Sorbitol - GMP - - - GMP GMP GMP - GMP
2 Manitol - GMP - - - GMP GMP GMP - GMP
3 Xylitol - GMP - - - GMP GMP GMP - GMP
4 Isomalt - - - - - GMP GMP GMP - GMP
5 Lactitol - - - - - GMP GMP GMP - GMP
6 Maltitol - - - - - GMP GMP GMP - GMP
G Glazing agents
1 Shellac - - - - - - - GMP - -
2 Beeswax (white and yellow) - - - - - - - GMP - -
3 Candelilla wax - - - - - - - GMP - -
4 Gum arabic - - - - - - - GMP - -
5 Pectin - - - - - - - GMP - -
H Bulking agents
1 Polydextrose A and N - - - - - - - GMP - -
I Miscellaneous
1 Sodium bicarbonate - - GMP - - - - - - -
2 Sodium acetate - - GMP - - - - - - -
3 Tartaric acid - - GMP - - - - - - -
4 Citric acid - - GMP - - - - - - -
5 Malic acid - - GMP - - - - - - -
1 2 3 4 5 6 7 8 9 10 11 12454 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 3
Food Additives in Foods not specified
S. Name of the product Colours Preservatives Emulsifiers/ Flavour Anti- Acid Impro- AntiNo. Stabilisers enhancers caking regu- ver/ oxiagents lators Leave- dants
ning
agents
1 2 3 4 5 6 7 8 9 10
1 Desert jelly Carageenan - - - - -
G M P
2 Dairy based drinks, - - Carageenan- - - - - -
flavoured and/ or Singlyfermented (e.g GMP
chocolate, milk, Pectin- Singlycocoa, eggnog) UHT GMP Mono
sterilized milk shelf diglycerides
life more than three of fatty acids -
months Singly - GMP
lecithin - Singly
GMP sodium
alginate and
calcium alginatesingly GMP,
Xantham Gum,
singly- GMP,
Microcrystalline
cellulose singly
GMP, Guar
Gum- Singly -
G M P
3 Powdered Soft Drink Titanium Dioxide - - - Sodium - - -
concenterate mix/ 100 ppm maximum, Aluminium
fruit beverage Ponceau 4R Silicate -
drink carmoisine/ 0.5%
Erythrosine/ maximum
Tartrazine/
Sunset Yellow
FCF/ Indigo
Carmine/ Brilliant
Blue FCF/ fast
green FCF
100 ppm
maximum
4 Soups, Bullions a - - - Di- - - - -
nd Taste Makers Sodium 5
Guanalate
(Di-Sodium
5- Inosinate)-
G M P
5 Custard Powder, Ponceau 4R/ - - - - - - -
Jelly Crystal, carmoisine/
icecandy, Thread, Erythrosine/
Candies, Wafers Tartrazine/Sunset
Yellow FCF/
Indigo Carmine/
Brilliant Blue FCF/¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 455
fast green FCF-100
ppm maximum
6 Flavour Emulsion, Ponceau Benzoic Acid Edible Gums - - - - TBHQ
Flavour Paste (for 4R/carmoisine/ including salt (Arabic and (tertiary
carbonated and non Erythrosine/ thereof GMP Gum ghatti), butyl
carbonated water Tartrazine/ glycerols esters hydro
only) Sunset Yellow FCF/ of wood resins quinine
Indigo Carmine/ (ester gum ) - and BHA
Brilliant Blue FCF/ GMP (butylated
fast green FCF hydroxyl
100 ppm maximum anisole) -
as per instructions max
on the label 0.01%
7 Sausages and - Sulphur dixoide- - - - - - -
Sausage meat 450 ppm max
containing raw meat,
cereals and condiments
8 Corn flour and such - Sulphur dixoide- - - - - - -
like starches 100 ppm max
9 Corn syrup - Sulphur dixoide- - - - - - -
450 ppm max
10 Canned rasgolla - Nisin-5 ppm - - - - - -
(the cans shall be maximum
internally lacquered
with sulphur dioxide
resistant lacquer)
11 Gelatin - Sulphur dixoide- - - - - - -
1000 ppm max
12 Beer - Sulphur dixoide-- - - - - -
 70 ppm max
13 Cider - Sulphur dixoide- - - - - - -
200 ppm max
14 Alcoholic wines - Sulphur dixoide- - - - - - -
450 ppm max
15 Non Alcoholic wines - Sulphur dixoide- - - - - - -
350 ppm max
16 Ready-to-serve - Sulphur dixoide- - - - - - -
beverages 70 ppm max or
Benzoic acid- 120
ppm max - - - - - -
17 Brewed ginger beer - Benzoic acid- - - - - - -
120 ppm max
18 Coffee extract - Benzoic Acid- - - - - - -
450 ppm maximum - - - - -
19 Danish tinned caviar - Benzoic Acid- - - - - - -
50 ppm
maximum
20 Dried ginger - Sulphur dioxide- - - - - - -
2000 ppm
maximum
21 Flour confectionery - Sorbic Acid
including
Sodium,
Potasium and
1 2 3 4 5 6 7 8 9 10456 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Calcium Salt
Calculated as
Sorbic Acid)-
1500 ppm
maximum - - - - - -
22 Smoked fish - Sorbic Acid- - - - - - -
(in wrappers) only wrapper
may be
impregnated
with
Sorbic Acid
23 Dry mix of rasogollas - Sulphur dioxide- - - - - - -
100 ppm
 maximum
24 Preserved chapatis - Sorbic Acid- - - - - - -
1500 ppm
maximum
25 fat spread - Sorbic acid and - - - - - -
its sodium
potassium and
calcium salts
(calculated as
sorbic acid)-
1000 ppm
maximum or
Benzoic Acid
and its sodium
and potassium
salts (Calculated
as benzoic acid)
or both-1000
ppm maximum
26 Prunes - Potassium - - - - - -
Sorbate
(Calculated as
Sorbic Acid)- 1000
ppm maximum
27 Baked food - Ammonia - - - - - -
confections and Carbonate—
bakes foods 5000ppm
maximum
Ammonium
Bi-carbonateGMP, Baking
powder-GMP
28 Flour for baked foods - Sodium - - - - - -
Diacetate- 2500
ppm maximum
or Methyl propyl
hydroxy
Benzoate- 500
ppm maximum
29 Fruit, fruit pulp - - - - - - -
or juice (not dried)
for conversion into
jam or crystallised
1 2 3 4 5 6 7 8 9 10¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 457
glace or cured fruit
or other products
(a) Cherries - Sulphur dioxide-
2000 ppm
maximum
(b) Strawsberries and - Sulphur dioxide- - - - - - -
Raspberries 2000 ppm
maximum
(c) Other fruits - Sulphur dioxide- - - - - - -
1000 ppm
maximum—
(d) Dehydrated - Sulphur dioxide- - - - - - -
Vegetables 2000 ppm
maximum
30 Paneer - Nisin-12.5 ppm - - - - - -
maximum
31 Cakes and Pastries - Sorbic Acid Sucroglycerides - - Sodium Bacterial -
including Sodium, (only In cakes), fumarate, Amylase
Potassium and (only In cakes), Potassium Baking
Calcium Salt Hydroxypropyl Malate, Powder,
(Calculated as Methyl Cellulose, Sodium AmmoSorbic Acid)- Sucrose esters hydro- nium
1500 ppm of fatty acids- xide- bicarbomaximum GMP - - GMP nateG M P,
Ammonium
Carbonate-500
p p m
maximum
32 Prepacked Coconut - Nisin-5000 IU - - - - - -
Water maximum
33 Canned Rasogula - Nisin-5.0 ppm - - - - - -
maximum
1 2 3 4 5 6 7 8 9 10458 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 4
List of food additives for use in edible oils and fats
Name of food additive Tallow Lard Edible vegetable Table margarine/
oils and fats Bakery and
industrial
Margarine/
 Fat spread
1 2 3 4 5 6
A Antioxidant (Singly or in combination)
1 Lecithin GMP GMP GMP GMP
2 Ascorbic acid GMP GMP GMP GMP
3 Propyl gallate, ethyl gallate, Octyl gallate, 100 ppm max 100 ppm max 100 ppm max 200 ppm max
Dodecyl gallate or a mixture thereof
4 Butylated Hydroxy Anisole (BHA) 200 ppm max 200 ppm max 200 ppm max 200 ppm max
5 Any combination of propl gallate, BHA within 200 ppm max 200 ppm max 200 ppm max 200 ppm max
limits of gallate and BHA
6 Natural and synthetic tocopherols GMP GMP GMP GMP
7 Ascorbyl palmitate/ stearate singly or in 500 ppm max 500 ppm max 500 ppm max 5 0 0 p p m m a x
combination
8 Citric acid, Tartaric acid, Gallic acid GMP GMP GMP GMP
9 Resin guinace 100 ppm max 100 ppm max 100 ppm max 500 ppm max
10 TBHQ 200 ppm max 200 ppm max 200 ppm max 200 ppm max
B. Antioxidant Synergist
1 Sodium citrate GMP GMP GMP GMP
2 Isopropyl citrate mixture 100 ppm max, 100 ppm max, 100 ppm max, 100 ppm max,
Singly or in Singly or in Singly or in Singly or in
combination combination combination combination
3 Phosphoric acid -do- -do- -do- -do-
4 Monoglyceride citrate -do- -do- -do- -doC. Antifoaming agents
1 Dimethyl polysiloxane singly or in combination 10 ppm max 10 ppm max 10 ppm max —
with silicon dioxide
D. Emulsifying agents
1 Mono and di glycerides of fatty acids - - - G M P
2 Mono and di glycerides of fatty acids esterified - - - 10g/kg max
with acetic, acetyl tartric, citric, lactic, tartaric
acids and their sodium and calcium salts
3 Lecithin - - - G M P
4 Polyglycerol esters of fatty acids - - - 5g/kg max
5 1,2- Propylene glycol esters of fatty acids - - - 20g/kg max
6 Sorbitan monopalmitate/ Sorbitan monostearate/ - - - 10g/kg max
Tristearate
7 Sucrose esters of fatty acids - - - 10g/kg max
E. Preservatives (Singly or in combination)
1 Sorbic acid - - - 1000 mg/kg max:
2 Sodium/ Potassium/ Calcium sorbate expressed as - - - Table maragrine/
Sorbic acid Fat spread¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 459
3 Benzoic acid - - - Table maragrine/
Fat spread
4 Sodium/ Potassium/ benzoate expressed - - - -doas Benzoic acid
F. Natural colours
1 Beta carotene - - - 2 5 m g / k g m a x :
Table maragrine/
Fat spread
2 Annatto extracts (as bixin/ norbixin) - - - 2 0 m g / k g m a x :
Table maragrine/
Fat spread
3 Curcumin or turmeric (As curcumin) - - - 5 mg/kg max: Table
m a r a g r i n e / F a t
spread
4 Beta - apo - 8' - carotenal - - - 2 5 m g / k g m a x :
Table maragrine/
Fat spread
5 Methyl and ethyl esters of beta - apo - 8' - - - - 2 5 m g / k g m a x :
carotenoic acid
Table maragrine/
Fat spread
G. Acidity regulators
1 Citric acid - - - GMP: Table
maragrine/ Fat
spread
2 Lactic acid - - - GMP: Table
maragrine/ Fat
spread
3 Sodium and potassium salt of citric and lactic acid - - - GMP: Table
maragrine/ Fat
spread
4 Calcium disodium ethylene diamine tetra acetate - - - 50 mg/kg max:
Table maragrine/
Fat spread
H. Flavours
1 Natural flavours and natural flavouring - - - GMP: Table
substances/ Nature identical flavouring maragrine/ Fat
substances/ Artificial flavouring substances spread
2 Diacetyl - - - 4 mg/kg max:
Table maragrine/
Fat spread
1 2 3 4 5 6460 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 5
List of Food Additives for use in Fish and Fish Products
Name of the Additive Frozen Frozen Salted Frozen Canned Canned Canned Canned Canned Frozen
shrimps Lobsters Fish finfish finfish Shrimps Sardines Tuna and Crab Fish
Bonito meat Fillets
1 2 3 4 5 6 7 8 9 10 11
A Antioxidants
1 Ascorbic Acid GMP - - - - - - - - -
2 Sodium and - 1gm/kg - 1 gm/kg - - - - - 1 gm / kg
Potassium maximum maximum maximum
Associate singly
or in combination
expressed as
Ascorbic acid
B Acidifying Agents
1 Acetic Acid - - - - GMP - GMP GMP - -
2 Citric acid GMP - - - GMP GMP GMP GMP GMP 1 gm/kg
maximum in
minced fish
flesh only
3 Lactic Acid - - - - GMP - GMP GMP - -
C Moisture Retention Agents singly or in combination including natural phosphate expressed as P
2
O5
1 Sodium polypho- - - - - - - - 100gms/kg100gms/kg100gms/kg
sphate expressed as maximummaximummaximum
P
2
O5
expressed expressed expressed
as P
2
O5
as P
2
O5
as P
2
O5
2 Potassium Polypho- 10 gms/kg 10 gms/kg - - - (including (including (including
sphate expressed as maximum maximum natural natural natural
P
2
O5
phos- phos- phosphate)
phate) phate)
3 Calcium polypho- - - - - - - - -do- -do- -dosphate expressed as
P
2
O5
4 Orthophosphoric acid - - - - - 850 mg/ - - - -
kg
maximum
D Preservatives
1 Potassium bisulphate 100mg/ 100mg/ - - - - - - - -
expressed as sulphur kg kg
dioxide m a x i m u m m a x i m u m
raw edible raw edible
2. Potassium Sulphite 30mg/ 30mg/ - - - - - - - -
expressed as sulphur kg kg
dioxide m a x i m u m m a x i m u m
cooked cooked
3. Sodium metabisulphate product. product. - - - - - - - -
expressed as Singly Singly
sulphur dioxide or in or in
combina- combina-
4. Sodium sulphite tion ex- tion - - - - - - - -
expressed as pressed as product
sulphur dioxide SO2
5. Sodium sorbate - - 200 mg/
expressed as sorbic kg
acid maximum
singly or
in combi-¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 461
nation expressed as
sorbic acid
6. Calcium sorbate
expressed as sorbic
acid - -
7. Potassium sorbate
expressed as sorbic
acid - - - - - - - - -
8. Sorbic Acid - - - - - - - - -
E Colours
1 Ponceau 4 R 30 mg/kg - - - - - - - - -
maximum
cooked
mass
2. Sunset Yellow - - - - - 30 mg/kg - - - -
maximum
3. Tartarazine singly or
in combination
F. Thickening Agents
1 Pectin - - - - 2.5 gm/kg- - 2.5 gm/kg- -
maximum- - maximum
2 Tragacanth Gum - - - - - - 20 gm/kg 20 gm/kg - -
maximummaximum
3. Xanthan Gum - - - - - - singly or singly or - -
in combi- in combi-
4. Sodium/ Potassium/ - - - - - - nation in nation in - 5 mg/kg
Calcium Alginate packing packing maximum
medium medium as Sodium
only only Alginate
5. Carboxy Methyl Cellulose - - - - 25 gm/kg- - - -
m a x i m u m
G Modified Starches
1 Acid Treated Starch - - - - 60 gm/kg - 60 gm/kg 60 gm/kg - -
maximum maximummaximum
2 Alkali Treated Starch - - - - singly or singly or singly or - -
in combi- in combi- in combi-
3 Balanced starched - - - - nation in nation in nation in - -
packing packing packing
4 Distarch adipate acetylated - - - medium medium medium - -
only - only only
5 Distarch glycerol - - - - - - -
6 Distarch glycerol - - - - - - -
acetylated
7 Distarch glycerol, - - - - - - -
hydroxypropyl
8 Distarch phosphate - - - - - - -
9 Distarch phosphate, - - - - - - -
acetylated
10 Distarch phosphate - - - - - - -
hydroxypropyl
11 Monostarch phosphate - - - - - - -
12 Oxidized starch - - - - - - -
13 Starch acetate - - - - - - -
14 Starch, hydroxypropyl - - - - - - -
1 2 3 4 5 6 7 8 9 10 11462 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
H Natural Flavours
1 Natural flavours and - - - - GMP - GMP GMP - -
natural flavouring
substances
I Flavour Enhancers
1 Monosodium Glutamate - - - - - - - - 500 mg/kg -
maximum
J Seqestering Agents
1. Calcium Disodium - - - - - 250 mg/kg 250 mg/kg -
EDTA maximum- - maximum
1 2 3 4 5 6 7 8 9 10 11¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 463
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2
 A Acidifying Agents (Singly or in Combination)
 1 Acetic Acid - - - - - - - - - - - - - - - - - - - -
 2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
 3 Fumaric Acid - - - - - - - - - - - - - - - - - - - -
 4 Lactic Acid - - - - - GMP GMP - - GMP - - GMP GMP GMP GMP GMP GMP GMP GMP
 B Ant-clouding Agent
 1 Methyl Cellulose 10 - - - - - 10 - - - - - - - - - - -
p p m p p m
maxi - maxi -
mum mum
 C Antifoaming Agents
 1 D i m e t h y l 1 0 - - - - - - - - - - - - - - - -
Pol i s i loxane - - ppm
maxi -
mum
D An t i o x i d a n t
1 Ascorbic Acid 550 550 - - - 550 - 550 550 - 550 550 550 550 550 550 550 550 550 550
p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
mum mum mum mum mum mum mum mum mum mum mum mum mum mum mum
E Colours (can be used singly or in combination within the specified limits
 ( a ) Na tur a l :
1 C h l o r o p h y l l - - - 2 0 0 2 0 0 - 2 0 0 - -
2 Ca r ame l - - - ppm ppm - ppm - 200 -
3 Curcumin or turmeric - - - maxi - maxi - - maxi - - ppm -
4 B e t a - c a r o t e n e - - - mum mum - mum - maxi - -
5 Beta apo-8 carotenal - - - - - mum -
S.No.
Name of
Additives
P e a c h e s
Grape Fruits
P i n e a p p l e
Plums
Raspberries
Pe a s
Strawberries
Or ange
Fruit Cocktail/
Tropical Fruit
C o c k t a i l
A p r i c o t
P a l m i t o
Mangoe s
Guava
Chicu
P a p a y a
Lichi
Kenu
P ome g r a n a t e
Custard Apple
Fruits not
specified
Table 6
List of Food Additives for use in Thermally Processed Fruits464 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2
6 M e thyl e s t e r of - - - 200 200 - 200 - - 200 200 200 200 200 200 200 200
Be t a - apo-8 c a rot eni c ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
acid maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
mum mum mum mum mum mum mum mum mum mum mum
7 Ethylester of Beta- - - - -
a p o - 8 c a r o t e n i c
acid
8 C a n t h a x a n t h i n - - - - - -
9 Riboflavin, Lactoflavin - - - - - -
1 0 A n n a t t o - - - - -
11 Sa f f ron - - - - -
(b) S y n t h e t i c
1 Ponc e a 4R - - - 2 0 0 2 0 0 - 2 0 0 - 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0
p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
mum mum mum mum mum mum mum mum mum mum mum mum
2 Ca rmoi s ine - - -
3 E r y t h r o s i n e - - -
4 Ta r t a r z i n e - - -
5 Sunset Yellow FCF - - -
6 Indigo Carmine - - -
7 Brilliant Blue FCF - - -
8 Fast Green FCF - - -
F Firming Agents (Singly or in combination)
1 Calcium Chloride 3 5 0 3 5 0 - 3 5 0 3 5 0 - 3 5 0 3 5 0 3 5 0 3 5 0 - 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0
p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
mum mum mum mum mum mum mum mum mum mum mum mum mum mum mum mum
2 Calcium Lectate - 3 5 0 - - 3 5 0 - 3 5 0 - 3 5 0 -
p p m p p m p p m p p m
maxi - maxi - maxi - maxi -
mum mum mum mum
3 Calcium Gluconate - - - - - - 350 - - - -
p p m
maxi -
mum
4 Calcium Carbonate - - - - - - - - - - -
5 Calcium Bisulphite - - - - - - - - - - -
G Thi ckening Agent s
1 Modified Starches - - - - - - - - - - 1% m/m - - - - - - - -
maxi -
mum¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 465
Table 7
List of food additives in thermally processed vegetables
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2 2 3 2 4
A. Acidifying Agents Singly or in Combination
1 Acetic Acid GMP - GMP GMP - - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
3 Lactic Acid GMP - - - - - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
4 L - Ta r t a r i c GMP GMP GMP GMP GMP GMP 10 g/ 10 g/ GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acid kg kg
maxi - maxi -
mum mum
5 Malic Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
B Antioxidants (Singly)
1 Ascorbic Acid - - GMP GMP - - 300 300 GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
p p m p p m
maxi - maxi -
mum mum
2 BHA 2 0 0 2 0 0 - - 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0 2 0 0
p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
mum mum mum mum mum mum mum mum mum mum mum mum mum mum
3 T B H Q
4 Acorbtyl Pa lmi t a t e
S.No.
Name of Additives
Canned Toma to
Green Beans/ Wax Bean
Sweet Corn/ Baby Corn
Mushrooms
Green Peas
C a r r o t s
Chestnuts & Chestnut Puree
Ni g e r , Gr o u n d n u t , S e a s ame a n d
mustard pastes and other oil seeds
pa s t e
Asparagus
Processed Peas
Ladies Finger
Cauliflour
Brinjal
Swe e t Pot a to
Ga rkin
Spina ch
Table Onions
Garlic
Bell Paper
Rajma
All pulses and dals whole and splits
O t h e r v e g e t a b l e s a n d c u r r i e d
vegetables/ ready-to-eat vegerables466 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
C COLORS (Can be used singly or in combination within the specified Limits
(a) Natural: Singly or in combination
1 . C h l o r o p h y l l - - - - - - - 2 0 0 - - - - - - - - - - - -
p p m
2 . Ca r ame l - - - - - - - maxi - - - - - - - - - - - - -
mum
3 Curcumin or turmeric - - - - - - - - - - - - - - - - -
4 B e t a c a r o t e n e - - - - - - - - - - - - - - - - -
5 Be t a APO-8 - 200 - - 200 - - - - 200 - - - - - - - - - - - -
c a r o t e n a l p p m p p m p p m
6 Me t h y l e s t e r - maxi - maxi - - - - - maxi - - - - - - - - - - - - -
of be t a - apo-8 mum mum mum
C a r o t e n i c
acid
7 E t h y l e s t e r - - - - - - - - - - - - - - - - -
of Be t a -APO-8
c a r o t e n i c
acid
8 C a n t h a x a n t h i n - - - - - - - - - - - - - - - - -
9 Ribiflavin - - - - - - - - - - - - - - - - -
L a c t o f l a v i n
1 0 A n n a t t o - - - - - - - - - - - - - - - - -
11 Sa f f ron - - - - - - - - - - - - - - - - -
(b) S y n t h e t i c
1 Ponc e a 4R - 200 - - 200 - - - - 200 - - - - - - - - - - - -
p p m p p m p p m
2 Ca rmoi s ine - maxi - - - maxi - - - - - maxi - - - - - - - - - - - - -
mum mum mum
3 E r y t h r o s i n e - - - - - - - - - - - - - - - - - -
4 Ta r t a r z i n e - - - - - - - - - - - - - - - - - -
5 Sunset Yellow - - - - - - - - - - - - - - - - - -
 FCF
6 Indigo - - - - - - - - - - - - - - - - - -
7 Brilliant Blue - - - - - - - - - - - - - - - - - -
FCF
8 Fast Green - - - - - - - - - - - - - - - - - -
FCF
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2 2 3 2 4¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 467
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2 2 3 2 4
D Firming Agents singly or in comibation
1 Calcium 0 . 8 0% - 0 . 8 0% 0 . 8 0% 3 5 0 - - - - 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0
Chloride max max max ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
t o t a l t o t a l t o t a l maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
calciu- calciu- calciu- mum mum mum mum mum mum mum mum mum mum mum mum mum
2. Calcium m i o n m i o n m i o n 3 5 0 - - - - 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0 3 5 0
L a c t a t e ( c o n - ( c o n - ( c o n - p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
t e n t t e n t t e n t maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
(dices, (dices, (dices, mum mum mum mum mum mum mum mum mum mum mum mum mum
3. Calcium slices, slices, slices, 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350
Gluconate wedges) wedges) wedges) ppm p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m p p m
0 . 4 5% 0 . 4 5% 0 . 4 5% maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
m a x m a x m a x mum mum mum mum mum mum mum mum mum mum mum mum mum
4. Calcium (whol e (whole (whole - - - - - - - - - - - - - - - - - -
 Carbonate pi e c e s ) pi e c e s ) pi e c e s )
5. Calcium Bi- - - - - - - - - - - - - - - - - - -
Sulphate - - - - - - - - - - - - - - - - - - -
6. Mono Calcium - - - - - - - - - - - - - - - - - - -
P h o s p h a t e
7 Aluminium - - - GMP GMP - - - - - - - - - - - - - -
Pot a s s ium
Sulphate
E Processing Aids
1. Stannous - - - - - - - - 2 5 p pm - - - - - - - - - - - - -
Chloride ma x i
mum
F Thi ckening Agent s
1 Vegetable - - - - - - - - - - - - - - - - - - -
gums
(singly or
in combin a t i o n )
i Arabic Gum - 10g/ 10g/ 10g/ - - - GMP 1% - 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/ 10g/
ii Carrageenan - kg kg kg maxi - kg kg kg kg kg kg kg kg kg kg kg kg
iii Guar Gum - maxi - maxi - maxi - maum maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi - maxi -
iv Caroba-bean - mum mum mum mum mum mum mum mum mum mum mum mum mum mum mum
Gum
v X a n t h a n - - - - -
Gum468 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
2 Alginates - - - - -
(singly or
in combin a t i o n )
i Ammo n i um - - - - -
Alginates
ii Calcium - - - - -
aligates
iii Pot a s s ium - - - - -
Alginates
iv Sodium - - - - -
Alginates
v Propyl glycol - - - - -
Algina t e
v i P e c t i n e s - - - - - GMP GMP - - - - - - - - - - - - -
G Calcium 200
Disodium ppm
e thyl endi a - maxi -
mi n e mum
H Sof t ening
Ag e n t s
(Singly or
in combina t ion)
1. Sodium - - - - - - - - - - - - - - - - -
bi-carbonate
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2 2 3 2 4
2. Sodium Citrate - - - - - - - - - - - - - - - - -
1 5 0 p pm ma x .
as Sodium¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 469
Table 8
List of Food Additives for use in food products
Sl. Name of the Additives Tama r i n d S y n t h e t i c To m a t o Vineger Ca rbona t ed Dehydr a t ed Ca rbona t ed Dehydr a t ed F r o z e n F r o z e n Fruit
No. Pulp /Puree Syrups for Puree & Fruit Fruits Wa t e r , Vegetable Fruit/Fruit Vegetables Based
 & Conc. Dispensers P a s t e Beverages Sof tdr ink Produc t s Beverage
or fruit conc . Mix/
dr inks (liquid/ Powdered
powder) Fruit Based
Beverages
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3
A ACIDIFYING AGENTS (Singly or in combination)
1 Citric Acid - GMP GMP - GMP - GMP - - - GMP
2 Fumaric Acid - GMP - - - - GMP - - - GMP
3 Lactic Acid - GMP GMP - - - GMP - - - GMP
4 L-Tartaric Acid - GMP - - GMP - GMP - - GMP
5 Malic Acid GMP - - GMP - GMP - - - GMP
6 Phosphoric Acids - GMP in - - - - GMP in - - - GMP
Cola Cola
beverages beverages
o n l y o n l y
B ANTICAKING AGENTS (Singly or in Combinations)
1 Carbonates of calcium and - - - - - 2% maxi- - 2% maxi- - - 2% maximagnesium mum in mum in mum in
powders only powders only powders only
2 Phosphates of calcium and - - - - - -do- - - - -domagnesium
3 Silicates of calcium, magnesium, - - - - - -do- - - - -doaluminium or sodium or silicon
dioxide
C ANT IOXIDANT S
1 Ascorbic Acid - GMP GMP - GMP GMP GMP - - - GMP
D COLOURS (Can be used singly or in combination within the specified limits)
( a ) Na tur a l :
1 . C h l o r o p h y l l - 2 0 0 p p m - GMP 1 0 0 p p m - 1 0 0 p p m - - - 2 0 0 p p m
ma x imum Ca r ame l ma x imum ma x imum ma x imum
o n l y
2 Ca r ame l - - - - - -
3 Curcumin or turmeric - - - - - -470 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3
4 B e t a - c a r o t e n e - - - - - -
5 Beta apo-8 carotenal - - - - - -
6 Me thyl e s t e r of Be t a - apo-8 - - - - - -
carotenic acid
7 Ethyl e s t e r of Be t a - apo-8 - - - - - -
carotenic acid
8 C a n t h a x a n t h i n - - - - - -
9 Riboflavin, Lactoflavin - - - - - -
1 0 A n n a t t o - - - - - -
11 Sa f f ron - - - - - -
(b) S y n t h e t i c
1 Ponceau 4R - 2 0 0 p p m - - 1 0 0 p p m - 1 0 0 p p m - - - 2 0 0 p p m
ma x imum ma x imum ma x imum ma x imum
2 Carmoisine - -do- - - -do- - -do- - - — -do-
3 E r y t h r o s i n e - -do- - - -do- - -do- - - — -do-
4 Ta r t a r z i n e - -do- - - -do- - -do- - - — -do-
5 Sunset Yellow FCF - -do- - - -do- - -do- - - — -do-
6 Indigo Carmine - -do- - - -do- - -do- - - — -do-
7 Brilliant blue FCF - -do- - - -do- - -do- - - — -do-
8 Fast green FCF - -do- - - -do- - -do- - - — -doE FLAVOURS
1 Natural Flavouring and - GMP - - GMP - GMP - - - GMP
Natural Flavouring substances /
 Nature identical flavouring
substances / artificial flavouring
substances
F PRESERVATIVES (Singly or in combination)
1 Benzoic Acid and its Sodium, 7 5 0 p p m 5 0 0 p p m 2 5 0 p p m - 1 2 0 p p m - 1 2 0 p p m - - - - -
Potassium Salt or both ma x imum ma x imum ma x imum ma x imum ma x imum
(Calculated as Benzoic Acid) in Puree
2 Sulphur di-oxide - 3 5 0 p p m 7 5 0 p p m - 7 0 p p m 7 0 0 p p m 7 0 p p m 2 0 0 0 p p m - - 1 2 0 p p m
ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum
in Pa s t e
3 Sorbic acid its Na, K and 3 0 0 p p m
Ca salts (calculated as sorbic ma x imum
acid)¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 471
G THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS
1 Vegetable Gums (Singly or in
c omb i n a t i o n )
Gum Arabic - GMP - - GMP - GMP - - - GMP
2 Alginates (singly or in
c omb i n a t i o n
(i) Calcium Alginates - GMP - - - - GMP - - - -
(ii) Potassium Alginates - - - GMP - - - - -
(iii) Sodium Alginates - - - - - - - - -
3 P e c t i n e s - GMP - - -GMP - GMP - - - GMP
4 Estergum - 4 5 0 p p m 1 0 0 p p m - 1 0 0 p p m - - - 1 0 0 p p m
ma x imum m a x ma x imum ma x imum
5 Xanthan Gum - 0 . 5% 0 . 5% - 0 . 5% - - - 0 . 5%
ma x imum m a x ma x imum ma x imum
6 Alginic Acid - GMP - - GMP - GMP - - - GMP
7 Quinine (As Sulphate) - 4 5 0 p p m - - - - 1 0 0 p p m 1 0 0 p p m
max. subject ma x imum ma x imum
to 100 ppm
in ready to
serve beverage
after dilution
8 Gellan Gum GMP GMP
H Phosforus Penta Oxide - - - 5 0 0 p p m - - - - - - -
ma x imum
I N i t r o z e n - - - 4 0 0 p p m - - - - - - -
ma x imum
J Sequestrant
1 Sodium hexa meta phosphate - - - - - 1 0 0 0 p p m - 1 0 0 0 p p m - - - -
m a x max in
c a rbona t ed
water only.
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3472 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 9
List of food additives for use in food products
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4
A ACIDIFYING AGENTS (Singly or in combination)
1 Acetic Acid - - - GMP GMP GMP - GMP - GMP GMP GMP
2 Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
3 Lactic Acid - - GMP GMP GMP GMP - GMP - - - GMP
4 L-Tartaric Acid GMP GMP GMP GMP - - - GMP - - - GMP
5 Malic Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
6 Phosphoric Acids - - - - - - - GMP GMP GMP - GMP
B ANTIFOAMING AGENTS
1 D i m e t h y l - - - - - - - 1 0 p p m - - - GMP
P o l y s i l o x a n e ma x imum
2 Mono and - - - - - - - 1 0 p p m - - - GMP
diglycerides of fatty ma x imum
acids and edible oils
C ANT IOXIDANT S
1 Ascorbic Acid - GMP GMP GMP GMP GMP - GMP - GMP - GMP
D COLOURS (Can be used singly or in combination within the specified limits)
( a ) Na tur a l :
1 C h l o r o p h y l l 2 0 0 p p m - 2 0 0 p p m 2 0 0 p p m - - 2 0 0 p p m GMP - - - GMP
ma x imum ma x imum ma x imum (clubbed
2 Ca r ame l 2 0 0 p p m - (on dilution (clubbed - - (clubbed f r om a 1 - - - GMP
e x c e p t from a1 f r om a 1 t o a 1 1 )
Sl. No.
Name of Additives
Candid Crystallised & Glazed
Fruit
Murabba/Preserve
Squashes, Crushes, Fruit Syrups,
Sharbats, Cardial and Barley
Wa t e r
Ginger Cocktail (Ginger Beer and
Gingerale)
Fruit /vegetable Juice, Pulp,
Puree, with preservatives for
industrial use only
Concentrated Fruit/ Veg Juice,
Pulp Puree with preservatives
for industrial use only
Cherry (Tharmally Processed)
Chutney Fruits and / or
Vegetable/ Mango Chutney
Mango Pulp/Puree
Fruit Pulp/Puree
Pi ckl e s
Green Chilli Paste, Ginger Paste,
Garlic Paste, Onion Paste, Whole
Chilli Paste¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 473
3 Curcumin or turmeric 2 0 0 p p m - cordial and to a 1 1 ) - - t o a 1 1 ) - - GMP
barley water)
(clubbed
4 B e t a - c a r o t e n e 2 0 0 p p m - from a1 to - - - - - GMP
a 1 1 )
5 Beta apo-8 carotenal 2 0 0 p p m - - - - - - GMP
6 M e thyl e s t e r of 200 ppm - - - - - - GMP
B e t a - a p o - 8
 carotenic acid
7 Ethyl e s t e r of 200 ppm - - - - - - GMP
Beta apo-8 carotenic
acid—
8 C a n t h a x a n t h i n 2 0 0 p p m - - - - - - GMP
9 Riboflavin, 2 0 0 p p m - - - - - - GMP
L a c t o f l a v i n
1 0 A n n a t t o 2 0 0 p p m - - - - - - GMP
11 Sa f f ron 2 0 0 p p m - - - - - - GMP
(b) S y n t h e t i c
1 Ponc e a 4R 2 0 0 p p m - 2 0 0 p p m 2 0 0 p p m - - 2 0 0 p p m - - - - -
ma x imum ma x imum ma x imum ma x imum
2 Ca rmoi s ine - - - - - - - -
3 E r y t h r o s i n e - - - - - - - -
4 Ta r t a r z i n e - - - - - - - -
5 Sunset Yellow FCF - - - - - - - -
6 Indigo Carmine - - - - - - - -
7 Brilliant Blue FCF - - - - - - - -
8 Fast green FCF - - - - - - - -
E FIRMING AGENTS (Singly or in Combination)
1 Calcium Chloride GMP GMP - - - - 3 5 0 p p m 3 5 0 p p m - - 3 5 0 p p m 3 5 0 p p m
ma x imum ma x imum ma x imum ma x imum
o n l y o n o n l y o n
f r u i t / f r u i t /
vegetable vegetable
pi e c e s pi e c e s
2 Calcium Lectate GMP GMP - - - - -do- - - -do-
3 Calcium Gluconate GMP GMP - - - - -do- - - -do-
4 Calcium Carbonate GMP GMP - - - - -do- - - -do-
5 Calcium Bisulphite GMP GMP - - - - -do- - - -do-
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4474 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
F FLAVOURS
1 Natural Flavouring GMP GMP GMP GMP GMP GMP - - - - - -
and Natural
Flavouring
Substances
2 Nature Identical GMP GMP GMP GMP GMP GMP - - - - - -
Flavouring
Substances
G PRESERVATIVES (singly or in combination)
1 Benzoic Acid & its - 2 0 0 p p m 6 0 0 p p m 6 0 0 p p m 6 0 0 p p m 6 0 0 p p m - 2 5 0 p p m - - 2 5 0 p p m 2 5 0 p p m
Sodium & Potassium ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum
Salt or both
(Calculated as
Benzoic Acid)
2 Sulphur di-oxide 1 5 0 p p m 4 0 p p m 3 5 0 p p m 3 5 0 p p m 1 0 0 0 p p m 1 5 0 0 p p m - 1 0 0 p p m - - 1 0 0 p p m 1 0 0 p p m
ma x imum ma x imum ma x imum ma x imum e x c e p t ma x imum ma x imum ma x imum ma x imum
C h e r r y,
Strawberry,
Raspberry,
where it
shall be
2 0 0 0 p p m
ma x imum.
3 Sorbic Acid Calcium 5 0 0 p p m 5 0 0 p p m 1 0 0 0 p p m 2 0 0 p p m - 1 0 0 p p m - 5 0 0 p p m - - - 5 0 0 p p m
Sorbate and ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum
Pot a s s ium
Sorbate expressed
as Sorbic Acid
H PROCESSING AIDS
1 Sodium Metabi- - - - - - - 2 0 0 0 p p m - - - - -
Sulphite as Sulphur ma x imum
Dioxide
I THICKENING AGENTS
1 Xanthan Gum - - 0 . 5% - - - - 0 . 5% - - - 0 . 5%
ma x imum ma x imum ma x imum
2 Alginates
(Singly or in combination)
(i) Ammonium Alginates - - GMP - - - - GMP - - - GMP
(ii) Calcium Alginates - - GMP - - - - GMP - - — GMP
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 475
(iii) Potassium Alginates - - GMP - - - - - - - GMP
( iv) Sodium Alginates - - GMP - - - - - - - GMP
(v) Propyl glycol Alginate - - - - - - - - -
3 P e c t i n e s - - - - - - - - -
4 Gellan gum GMP
J SOFTENING AGENTS (Singly or in Combination)
1 Sodium Bi-Carbonate - - - - - - - GMP - - - GMP
2 Sodium Citrate - - - - - - - GMP - - - GMP
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4476 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 10
List of food additives for use in Food products
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6
A ACIDIFYING AGENTS (Singly or in combination)
1 Acetic Acid - - - - - GMP GMP GMP - - - - - -
2 Citric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
3 Fumaric Acid GMP GMP GMP - GMP 0 . 3% 0 . 3% - - - - - - -
ma x imum ma x imum
4 Lactic Acid - - - - - GMP GMP GMP GMP GMP - - GMP GMP
5 L-Tartaric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP -
6 Malic Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
7 Phosphoric Acids - - - - - - - - - - - - GMP -
B ANTICAKING AGENTS (Singly or in combination)
1 Carbonates of - - - - - - - - - 2 % - - - -
Calcium and ma x imum
Magnesium
2 Phospha t e s of - - - - - - - - - - - - -
calcium and
Magnesium
3 Silicates of calcium, - - - - - - - - - - - - -
magnesium,
aluminium or
sodium or
silicon dioxide
C ANTIFOAMING AGENTS
1 D i m e t h y l 1 0 p p m 1 0 p p m - - - - 1 0 p p m - - - - - - 1 0 p p m
P o l y s i l o x a n e ma x imum ma x imum ma x imum ma x imum
Sl. No
Name of Additives
Jam/Jellies/Fruit Cheese
Fruit Marmalades
Fruit Bar/Toffee
Fruit Cereal Flakes
T h e r m a l l y p r o c e s s e d f r u i t
beverages/ Fruit drinks/ready to
serve fruit beverages
Toma t o Ke t c h u p
Culinary Paste/Other Sauces
Soyabean Sauce
Soups
S o u p p o w d e r , F r u i t p o w d e r ,
Vegetable powder, Instant Fruit/
Vegetable Chutney Mixed (dry),
C u l i n a r y P o w d e r , S e a s o n i n g
Mixed Powder
Ne c t a r s
Fruit Juices aspecticaly packed
Vegetable Juices
Conc ent r a t ed Frui t /Veg. Jui c e /
Pulp/Pur e e¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 477
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6
2 M o n o - a n d GMP GMP - - - - 1 0 p p m - - - - - - 1 0 p p m
diglycerides of ma x imum ma x imum
fatty Acids of
edible oils
D ANT IOXIDANT S
1 Ascorbic Acid GMP GMP GMP - GMP GMP GMP - GMP GMP GMP GMP GMP GMP
2 BHA - - - - - - 2 0 0 p p m - 2 0 0 p p m 2 0 0 p p m - - - -
ma x imum ma x imum ma x imum
3 T B H Q - - - - - - - - - - -
4 Ascrobyl palmitate - - - - - - - - - - -
E. COLOURS (Can be used singly or in combination within the specified limits)
( a ) Na tur a l :
1 Ch l o r ophy l l GMP GMP GMP - GMP - GMP for GMP GMP GMP 1 0 0 p p m - - -
Ca r ame l m a x -
o n l y -
2 Ca r ame l - - - - -
3 Curcumin or turmeric - - - - -
4 B e t a - c a r o t e n e - - - - -
5 Beta apo-8 carotenal - - - - -
6 M e thyl e s t e r of
Be t a - apo-8 c a rot eni c
acid - - - - -
7 Ethyl e s t e r of Be t a
a p o - 8 c a r o t e n i c
acid - - - - -
8 C a n t h a x a n t h i n - - - - -
9 Riboflavin, Lactoflavin - - - - -
1 0 A n n a t t o - - - - -
11 Sa f f ron - - - - -
(b) S y n t h e t i c 2 0 0 p pm 2 0 0 p p m 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m
ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum
1 Ponc e a 4R - - - - - - - -
2 Ca rmol s ine - - - - - - - -
3 E r y t h r o s i n e - - - - - - - -
4 Ta r t a r z i n e - - - - - - - -
5 Sunset Yellow FCF - - - - - - - -478 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6
6 Indigo Carmine - - - - - - - -
7 Brilliant Blue FCF - - - - - - - -
8 Fast green FCF - - - - - - - -
F FIRMING AGENTS (Singly or in Combination)
1 Calcium Chloride 2 0 0 p p m - - - - - - - 3 5 0 p p m - - - - -
ma x imum ma x imum
for use
o n l y o n
the f rui t
pi e c e s
2 Calcium Lectate - - - - - - - - - - - -
3 Calcium Gluconate - - - - - - - - - - - -
4 Calcium Carbonate - - - - - - - - - - - -
5 Calcium Bisulphite - - - - - - - - - - - -
G FLAVOURS
1 Natural Flavouring GMP GMP GMP - GMP - GMP - - GMP Na tur a l GMP GMP -
and Natural Flavouring n a t u r a l n a t u r a l
Flavouring and f l avour s f l avour s
substances / Na tur a l o n l y o n l y
Nature identical Flavouring
flavouring Substances
substances / o n l y
a r t i f i c i a l
flavouring
substances
H FLAVOUR ENHANCER
1 MSG - - - - - - GMP - GMP GMP - - - -
( E n h a n c e r )
I PRESERVATIVES (Singly or in combination) & its Salt
1 Benzoic Acid & its 2 0 0 p p m 2 0 0 p p m 2 0 0 p p m - 1 2 0 p p m 7 5 0 p p m 7 5 0 p p m 7 5 0 p p m - - - 1 2 0 p p m - - -
Sodium & Potassium ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum m a x
Salt or both
(Calculated as
Benzoic Acid)
2 Sulphur di-oxide 40 ppm 40 ppm 1 0 0 p p m - 7 0 p p m - - - - 1 5 0 0 p p m - 7 0 p p m - - -
(Carry over from ma x imum ma x imum ma x imum ma x imum ma x imum m a x
fruit products)
3 Sorbic Acid and its 5 0 0 p p m 5 0 0 p p m 5 0 0 p p m - 3 0 0 p p m 1 0 0 0 p p m 1 0 0 0 p p m 1 0 0 0 p p m - - 3 0 0 p p m - - -
Cal., Sod., Pot. Salt ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum ma x imum m a x
(calculated as Sorbic
Acid)¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 479
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6
J PROCESSING AIDS
1 Nitrogen and - - - - - - - - - - - GMP GMP GMP
Carbondioxide
K THICKENING AGENTS (Singly or in combination)
1 Modified Starches - - - - - 0 . 5% 0 . 5% - 0 . 5% 0 . 5% - - - -
ma x imum ma x imum ma x imum ma x imum
with with of final
de c l a r a t ion de c l a r a t ion food for
on label on label c o n s ump t i o n
after dilution
2 Vegetable Gums - - - - - - - - - - - -
(Singly or in
c omb i n a t i o n )
(i) Arabic Gum - - - - - GMP ( for - GMP - - - - -
RTS
fruit
beverages
o n l y )
(ii) Carrageenan - - - - - - GMP - - - - -
(iii) Guar Gum - - - - - - GMP - - - - -
( iv) Carobbean Gum - - - - - - GMP - - - - -
(v) Xanthan Gum - - - - - 0 . 5% 0 . 5% - - - - -
ma x imum ma x imum
3 Alginates - - - - - - - - - - - - - -
(Singly or in
c omb i n a t i o n )
(i) Calcium Alginates GMP GMP GMP GMP - GMP GMP GMP GMP GMP
(ii) Potassium Alginates GMP (for - - - - -
RTS fruit
beverages
o n l y )
(iii) Sodium Alginates - - - - -
( iv) Propyl glycol - - - - -
Algina t e
(v) Alginic acid GMP GMP GMP GMP GMP
4 P e c t i n e s GMP GMP -GMP - -
(for RTS
fruit
beverages
o n l y )480 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
5 Ester Gum - - - - 1 0 0 p p m - - - - - - - - -
m a x
6 Gellan Gum - - - - GMP - - - - - - - - -
L Artificial sweeteners and Polyols
1 As p e r t ame 1 0 0 0 p p m 1 0 0 0 p p m - - - - - - - - - - - -
ma x imum ma x imum
2 Sorbitol 30% 30% - - - - - - - - - - - -
ma x imum ma x imum
M SOFTENING AGENTS (Singly or in combination)
1 Sodium Bi-Carbonate - - - - - - - - GMP GMP - - - -
2 Sodium Citrate - - - - - - - - GMP GMP - - - -
N SEQUESTERANT
1 Sodium hexameta - - - - 1 0 0 0 p p m - - - - - 1 0 0 0 p p m - - -
p h o s p h a t e m a x m a x
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 481
Table 11
List of Food Additives for use in food products
Sl. Name of Food Additive Table Olives Raisins Dates Grated Desiccated Dry Fruits & Nuts
No . C o c o n u t
A. Acidifying Agents (Singly or in combination)
1. Citric Acid 15 gm/kg maximum - - - —
2. L-Tartaric Acid 15 gm/kg maximum - - - —
3. Acetic Acid GMP - - —
4. Lactic Acid 15 gm/kg maximum - - - —
5. Hydrochloric Acid GMP - - - —
B Acidity Regulators
1 Sodium Hydroxide GMP - - - —
2. Potassium Hydroxide GMP - - - —
C An t i o x i d a n t s
1 L-Ascorbic Acid 0.2 gm/kg maximum - - - —
D Pr e s e rva t ive s
1 Sulphur Dioxide, Sodium/ Potassium/ 1.5 gm/kg maximum only SO2 - 50 gm/kg maximum only SO2 2.0 gm/kg maximum
Calcium Sulphite/ bisulphate/ metasulphite
expessed as SO2
2. Benzoic Acid/ Sodium/ Potassium Benzoate 1 gm/kg maximum - - - —
expressed as Benzoic Acid
3. Sorbic Acid/ Sodium/ Potassium ascorbate 0.5 gm/kg maximum - - - 0.5 gm/kg maximum
expressed as sorbic acid in dried apricot
E Colour Retention/ Stabilising Agents
1. Ferrous Gluconate 0.15 gm/kg maximum as total iron- - - —
2. Ferrous Lactate 0.15 gm/kg maximum as total iron- - - —
F Flavours
1. Natural flavours and natural flavouring substances GMP - - - —
2. Nature identical flavouring substances - - - —
3. Artificial Flavouring Substances - - - —
G Flavour Enhancers
1. Mono-sodium glutamate 5.0 gm/kg maximum - - - —
H Thickening Agents for Pastes for Stuffing Olives
1. Sodium Alginates 5.0 gm/kg maximum - - - —
2. Xanthan gum 3.0 gm/kg maximum - - - —
3. Caragreenan GMP - - - —482 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
4 Carobeean gum GMP - - - —
5. Guar gum GMP
I Firming Agents for Stuffed Olives
1 Calcium Chloride 1.5 gm/kg maximum as - - - —
Calciumions in stuffed
end product
2. Calcium Lactate - - - —
3. Calcium Citrate - - - —
J Miscellaneous
1. Mineral Oil (food grades) - 5 gm/kg maximum - - —
2. Sorbitol - 5 gm/kg maximum GMP - —
3. Glycerol - GMP - —
4 . Dime thyl Polys i loxane - - - - —
5. Carbon Dioxide GMP - - - —
6 Ni t r o g e n GMP - - - —
7. Cultures of Lactic Acid GMP - - - —¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 483
Table 12
List of food additives for use in Sugars and Salt
Name of food additive Refined sugar Sugar Icing/ De x t r o s e Glucose syrup Dried glucose Edible Misri, Gur, Khandsari Khandsari
Powdered sugar syrup c o m m o n Jaggery, sugar sugar
salt/ Iodized P l a n t a t i o n (Sulphur sugar), (De s i )
salt/ Iron white Bura sugar
for t i f i ed sugar
common s a l t Cube sugar
Golden syrup
A P r e s e r v a t i v e
1 Sulphur dioxide 20 ppm max 20 ppm max 70 ppm max 40 ppm max 40 ppm max - 70 ppm max 1 5 0 p p m -
" Sulphur max
dioxide may
be present in
an amount not
exceeding 150 ppm
if the product is
intended for the
manufacture of
c o n f e c t i o n e r y t o
be sold under a
label as specified
under Article 22
of regulation 2.4.5
B Anticaking agents singly or in combination
1 Carbonates of calcium and 15g/kg max, - - - 20g/kg max, - - -
magnesium - singly or in singly or
c omb i n a t i o n in combination
(Clubbed from (Clubbed from
B1 to B4) B1 to B4)
2 Phosphates of Calcium and - - - - - - -
Magnesium
3 Silicates of Calcium, Magnesium, - - - - - - -
aluminium or Sodium or silicon dioxide
4 Myr i s t a t e s , Pa lmi t a t e s or - - - - - - -
Stearates of Aluminium,
Ammonium, Calcium, Potassium
or Sodium
C Crystal modifiers
1 Calcium or Sodium or Potassium - - - - 10 ppm - - -
Ferrocyanide singly or in m a x
combination expressed as
Fe r rocyanide484 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 13
List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum
Sl. Name of additive Cocoa powder Chocol a t e - Whi t e , Sugar based/ Sugar free Lozenges Chewing gum/ Bubble gum
No. Milk, Plain, Composite, c o n f e c t i o n e r y
Filled
1 2 3 4 5 6 7
A Preservatives (Singly or in combination)
1 Benzoic acid, Sodium 1500 ppm max 150 0 p p m m a x 1 5 0 0 p p m m a x 1 5 0 0 p p m m a x
and Potassium benzoate
2 Sulphur dioxide 2000 ppm max 150ppm max 2000ppm max 3 5 0 p pm ma x 2 0 0 0 p pm ma x
3 Sorbic acid and its Calcium, 1 5 0 0 p p m m a x 1 0 0 0 p p m m a x 2 0 0 0 p p m m a x - 1 5 0 0 p p m m a x
Sodium, Potassium Salts
(Calculated as sorbic acid)
4 Class I preservative as listed GMP GMP GMP GMP GMP
under Regulation 3.1.4
B Anticaking agents (Singly or in combination)
1 Calcium phosphate 10 g/kg - - - -
(Clubbed from 1 to 3)
2 Silicon dioxide - - - -
3 Sodium aluminium silicate - - 10 g/kg max -
C Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic)
(a) Natural (singly or in combination)
1 Chlorophyll - Max 100 ppm in filled GMP GMP GMP
chocol a t e s only
2 Ca r ame l - -do- -do- -do- -do-
3 Curcumin or turmeric - -do- -do- -do- -do-
4 Be t a c a rot ene - -do- -do- -do- -do-
5 Beta apo-8 carotenal - -do- -do- -do- -do-
6 Methyl ester of Beta apo-8 - -do- -do- -do- -docarotenin acid
7 Ethyl ester of Beta apo-8 - -do- -do- -do- -docarotenin acid
8 C a n t h a x a n t h i n - -do- -do- -do- -do-
9 Riboflavin, Lactoflavin - -do- -do- -do- -do-
1 0 A n n a t o - -do- -do- -do- -do-
11 Sa f f ron - -do- -do- -do- -do-¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 485
(b) Synthetic colour and inorganic colouring matter (Singly or in combination)
1 E r y t h r o s i n e - Max 100 ppm in filled Max 100 ppm Max 100 ppm Max 100 ppm
chocol a t e s only
2 Carmoisine - -do- -do- -do- -do-
3 Ponceau 4R - -do- -do- -do- -do-
4 Fast green FCF - -do- -do- -do- -do-
5 Indigo carmine - -do- -do- -do- -do-
6 Brilliant blue FCF - -do- -do- -do- -do-
7 Sunset Yellow FCF - -do- -do- -do- -do-
8 Ta r t r a z i n e - -do- -do- -do- -do-
9 Titanium dioxide - - 1 0 0 0 0 p pm ma x - 1 0 0 0 0 p pm ma x
D Flavours (Singly or in combination)
1 Natural flavour and Natural GMP GMP GMP GMP GMP
flavouring substances/ Nature
identical flavouring substances/
Artificial flavouring substances
2 Vanillin - 1 g/kg max singly or GMP GMP GMP
in combination
3 Ethyl vanillin - GMP GMP GMP
E Emulsifier (Singly or in combination)
1 Mono and di glycerides of GMP GMP As provided in the As provided in the As provided in the
edible fatty acids regulation regulation regulation
2 L e c i t h i n 10 gm/ kg max GMP 3
4 Sucrose esters of fatty acids 10 gm/ kg max
5 Polyglyc e rol polyr i c inol e a t e - 5 gm/ kg max
6 Sorbi t an monos t e a r a t e - 10 gm/ kg max
7 Sorbi t an Tr i s t e a r a t e -
8 P o l y x y l e t h y l e n e s o r b i t a n -
m o n o s t e a r a t e
9 Carrageenan - -
10 Modified starches - -
11 Glycerol - GMP
F Alkalizing agents (Singly or on combination)
1 Sodium, Potassium, Calcium, 0.5% max on free cocoa GMP Calcium carbonate: GMP - Calcium carbonate /magnesium
Magnesium and Ammonium (Singly or in combination) carbonate: GMP
c a rbona t e s
1 2 3 4 5 6 7486 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
2 Sodium, Potassium, Calcium, GMP Calcium bicarbonate/ Sodium bicarbonate: GMP -
Magnesium bicarbonates as sodium bicarbonate: GMP
K2CO3
3 Sodium, Potassium, Calcium GMP - - -
Magnesium and Ammonium Hydroxide
G Neutralising agents/ Acidulants
1 Phosphor i c a c id 2.5 gm/kg as P2O5 on 2.5 gm/kg max as P2O5 1300 ppm max as P2O5 - 22000 ppm max as P2O5
cocoa f r a c t ion
2 Citric acid GMP GMP GMP GMP GMP
3 L - Ta r t a r i c a c id 5 gm/kg max 5 gm/kg max 2000 ppm max GMP 3000 ppm max
4 Sodium hexame t aphospha t e - - GMP as buffering agent - -
5 Malic acid - GMP GMP GMP GMP
H An t i o x i d a n t s
1 BHA - 200 ppm max 100 ppm max - 250 ppm max
2 T B H Q - 200 ppm max 100 ppm max - 250 ppm max
3 To c o p h e r o l - 750 ppm max 500 ppm max GMP 1500 ppm max
4 As corbyl pa lmi t a t e - 200 ppm max - - -
5 Propyl gallate - 200 ppm max - - -
6 L-Ascorbic acid GMP GMP GMP GMP GMP
7 L e c i t h i n GMP GMP GMP GMP GMP
I Jellyfying agents
1 Gelatine (Food grade) - - GMP - -
2 Agar Agar - - - -
3 Sodium carboxy methyl cellulose - - - -
J Lubricants
1 Ta l c - - 0.2% max 0.2% max 2% max
2 Icing sugar - - GMP GMP GMP
3 Mineral oil - - 0.2% max 0.2% max 0.2% max
4 Glycerine - - GMP GMP GMP
5 Paraffin wax or liquid Paraffin - - GMP GMP GMP
 (Food grade)
6 Calcium, Magenesium, sodium - - GMP GMP GMP
salts of Stearic acid (Food grade)
1 2 3 4 5 6 7
K Miscellaneous
1 Phospha t ed s t a r ch - - - - GMP¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 487
Table 14
List of food additives for use in Milk products
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5
A Stabilisers and emulsifiers singly or in combination expressed as anhydrous substance
1 Sodium, Potassium and calcium chloride - - - - - - - - - -
Sodium, Potassium and calcium carbonate - - - - - - - - - -
Sodium, Potassium and calcium Citrate - - - - - - - GMP - -
Calcium salt of orthophosphoric acid - - - - - - - - - -
Calcium salt of polyphosphoric acid - - - - - - - - - -
Potassium salt of orthophosphoric acid - - - - - - - GMP - -
Potssium salt of polyphosphoric acid - - - - - - - GMP - -
Sodium salt of orthophosphoric acid - - - - - - - GMP - -
Sodium salt of polyphosphoric acid - - - - - - - GMP - -
2 Carrageenan - - - 5 g/kg 150 mg/kg - - - - 10 g/kg - - -
m a x m a x m a x
3 Sodium, Potassium, Calcium and - - - - - - - - - - - - -
Ammonium Alginates
4 Gelatine - - - 10 g/kg - - - - - - - - -
m a x
5 Le c i thins - - - - - - - - 2.5 g/kg - - - -
m a x
6 P e c t i n s - - - 10 g/kg - - - - - 10 g/kg - - -
m a x m a x
7 Sodium carboxymethyl cellulose - - - 5 g/kg - - - - - 10 g/kg - - -
m a x m a x
Sl. No.
Name of additives
Che e s e / Sl i c ed/ Cut /Shr edded
che e s e
Processed cheese
Processed cheese spread
All types of yoghurts
Evapor a t ed mi lk
Sweetened condensed milk
B u t t e r
M i l k f a t / B u t t e r o i l a n d
A m h y d r o u s m i l k f a t /
Anhydrous butter oil
Milk powder and Cream powder
Ice cream, Kulfi, Dried icecream
mix, Frozen desserts, Milk ice,
Milk lollies , Ice candy
Casein products
Whey powder
Chhana/ Paneer
2 g/kg singly or 3 g/kg in
combina t ion max
2 g/kg singly or 3 g/kg in
combina t ion max
Cream powder: 3 g/kg singly or in
c omb i n a t i o n
Milk powder: Calcium chloride, sodium
citrate, Sodium salts of
or thophosphor i c a c id and
polyphosphoric acid (as linear
phosphate)-3 g/kg singly or in
combina t ion max488 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
8 Agar - - - 5 g/kg - - - - - 10 g/kg - - -
m a x m a x
9 Guar gum - - - 5 g/kg - - - - - 10 g/kg - - -
m a x m a x
10 Xanthan gum - - - 5 g/kg - - - - - 10 g/kg - - -
m a x m a x
11 Tragacanth gum - - - 5 g/kg - - - - - - - - -
m a x m a x
12 Karaya gum - - - 5 g/kg - - - - - - - - -
m a x m a x
13 Furcellaran - - - 5 g/kg - - - - - 10 g/kg - - -
m a x m a x
14 Propylene glycol alginate - - - - - - - - - 10 g/kg - - -
m a x
15 a) Polyglycerol esters of fattty acids
b) Polyoxye thyl ene sorbi t an monol aur e a t e
c ) Polyoxye thyl ene sorbi t an t r i s t e a r a t e - - - - - - - - - 10 g/kg - -
d) Polyoxye thyl ene sorbi t an monos t e a r a t e m a x
16 Mono and di glycerides of fatty acids - - - - - - - - 2.5 g/kg 10 g/kg - - -
m a x m a x
17 Methyl cellulose - - - - - - - - - 10 g/kg - - -
m a x
18 (a) Potassium salts of mono/di and
poly phosphoric acid,
(b) Calcium salts of mono/di and
poly phosphoric acid,
(c) Sodium salts of mono/di and
poly phosphoric acid, 40gm/kg maximum except that
added phosphorus compound
19 (a) Sodium Citrate, shall not exceed 9gm/kg
(b) Potassium Citrate and calculated as Phosphorus
(c) Calcium Citrate
20 (a) Citric acid with sodium hydrogen
carbonate and or Calcium carbonate,
(b) Phosphoric acid with sodium
hydrogen carbonate and or Calcium
c a r b o n a t e
21 Any other emulsifying and stabilising 40gm/kg 40gm/kg 40gm/kg
agents listed in regulation 3.1.6 suitable for ma x imum ma x imum ma x imum
these product
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 489
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5
B Thickener and modifying agent singly or in combination
1 Microcrystalline cellulose - - - - - - - - - 10 g/kg - - -
m a x
C Modified starched singly or in combination
1 Acid treated starch - - - - - - - - - 30 g/kg - - -
m a x
subject to
de c l a r a t ion
2 Alkali treated starch - - - - - - - - - - - -
3 Bleached starch - - - - - - - - - - - -
4 Distarch adipate acetylated - - - - - - - - - - - -
5 Distarch glycerol - - - - - - - - - - - -
6 Distarch glycerol, acetylated - - - - - - - - - - - -
7 Distarch glycerol, hydroxypropyl - - - - - - - - - - - -
8 Di s t a r ch phospha t e - - - - - - - - - - - -
9 Di s t a r ch phospha t e , a c e tyl a t ed - - - - - - - - - - - -
10 Di s t a r ch phospha t e , hydroxypropyl - - - - - - - - - - - -
1 1 Mo n o s t a r c h p h o s p h a t e - - - - - - - - - - - -
12 Oxidised starch - - - - - - - - - - - -
13 Starch acetate - - - - - - - - - - - -
14 St a r ch hydroxypropyl - - - - - - - - - - - -
D Flavours
1 Vanilla extracts - - - - - - - - - - - - -
2 Vanillin - - - - - - - - - - - - -
3 Ethyl vanillin - - - - - - - - - - - - -
4 Natural flavours and natural flavouring - - GMP GMP - - - - - GMP - - -
substances/ Nature identical flavouring subject subject subject
substances/ Artificial flavouring to to to
substances declaration declaration de c l a r a t ion
E Colours (Natural: singly or in combination)
1 Curcumin 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m - 1 0 0 p p m - - 1 0 0 p p m - - -
m a x m a x m a x m a x m a x
2 Riboflavin 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m 5 0 p p m - - - 5 0 p p m - - -
m a x m a x m a x m a x
3 C h l o r o p h y l l 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m - - - - - . - - -
m a x m a x m a x
100 ppm max (only in flavoured and fruit yoghurt)490 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5
4 Be t a c a rot ene 1 0 0 p p m - - 1 0 0 p p m - 1 0 0 p p m - - 1 0 0 p p m - - -
m a x m a x m a x
5 Ca rot ene (Na tur a l ext r a c t ) 1 0 0 p p m 1 0 0 p p m 1 0 0 p p m - - - 1 0 0 p p m - - - - - -
m a x m a x m a x m a x
6 Annatto extract on Bixin/ Nor bixin 1 0 - 5 0 p p m 1 0 - 5 0 p p m 1 0 - 5 0 p pm 1 0 0 p p m - - 2 0 p p m - - 1 0 0 p p m - - -
basis (50:50 ratio) max max max max max
n o rma l t o n o rma l t o n o rma l t o
o r a n g e o r a n g e o r a n g e
coloured coloured coloured
7 Beta apo-8 carotenal 35 ppm - - 1 0 0 p p m - - 3 5 p p m - - 1 0 0 p p m - - -
m a x m a x m a x
8 Methyl ester of Beta apo-8 35 ppm - - 1 0 0 p p m - - 3 5 p p m - - 1 0 0 p p m - - -
Carotenoic acid max max max
9 Ethyl ester of Beta apo-8 - - - - - - - - - - - - -
Carotenoic acid
1 0 C a n t h a x a n t h i n - - - 1 0 0 p p m - - - - - 1 0 0 p p m - - -
m a x
11 Caramel colours (Plain) - - - GMP - - - - - GMP - - -
12 Caramel colours - - - 3 ppm - - - - - 3.0 g/kg - - -
(Ammonium Sulphite process) m a x
E Colours (Synthetic: singly or in combination)
13 a) Ponceau 4R 100 ppm max
b) Carmoisine 100 ppm max
c ) Erythros ine 100 ppm max
d) Tartrazine 100 ppm max
e) Sunset yellow FCF 100 ppm max
f) Indigo carmine 100 ppm max
g) Brilliant blue FCF 100 ppm max
h) Fast green FCF 100 ppm max - -
singly or in combination
F Acidity regulators
1 Calcium and magnesium carbonates GMP - - - - - - - - - GMP - -
2 Sodium bicarbonate and Sodium carbonate - - - - - - - - - - - - -
3 Sodium and Calcium hydroxide - - - - - - 2 0 0 0 p p m - - - 2 0 0 0 p p m - -
m a x m a x
4 Sodium phosphate - - - - - - GMP - - - GMP - -
1 0 0 p pm ma x imum ( o n l y i n
flavoured and fruit yoghurt)¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 491
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5
G Pr e s e rva t ive s
1 Sorbic acid; Sodium, Potassium and 3 0 0 0 3 0 0 0 3 0 0 0 - - - - - - - - 2 0 0 0 p p m
Calcium sorbates expressed as sorbic acid ppm ppm ppm m a x
ma x ; ma x ; ma x ;
for cut,
sliced,
shredded
cheese:
1 0 0 0
p p m
m a x
2 Nisin 1 2 . 5 p pm 1 2 . 5 p pm 1 2 . 5 p pm - - - - - - - - - 1 2 . 5
m a x m a x m a x p p m
m a x
3 Propionic acid; Sodium and calcium
propionate expressed as propionic
acid singly or in combination 3 0 0 0 p p m - - - - - - - - - - - 2 0 0 0
m a x p p m
m a x
H For surface/ Rind treatment only
1 Sorbic acid; Potassium and Calcium 1 g/kg - - - - - - - - - - - -
sorbates expressed as sorbic acid m a x
(Singly or in comination)
2 Pima r i c in (na t amyc in) 2 mg/dm - - - - - - - - - - - -
square
surface,
n o t
p r e s e n t
in depth
of 5 mm
I Ant i c aking agent
1 a) Cellulose
b) Carbonates of calcium and
magnesium
c) Phosphates of calcium and 10 g/kg
magnesium max - - - - - - - - - - - -
d) Silicates of calcium, magnesium,
aluminium or sodium; or silicon
dioxide
e) Myristates, Palmitates or
Stearates of Al, K, Na, Ca,492 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Ammo n i um.
J Acidifying agents singly or in combination
1 Citric acid - 40 g/kg 40 g/kg - - - - - GMP - - - -
max with max with including
emulsi- emulsi- sodium
fiers fiers pot a s s ium
salts
2 Phosphor i c a c id - 40 g/kg 40 g/kg - - - - - - - - - -
max with max with
emulsi- emulsifiers fiers
3 Acetic acid - 40 g/kg 40 g/kg - - - - - GMP - - -
m a x m a x
with with
emulsifiers emulsifiers
4 Lactic acid - 40 g/kg 40 g/kg - - - - - GMP - - -
max max including
with with sodium
emulsifiers emulsifiers pot a s s ium
salts
5 Sodium bicarbonate/ Calcium carbonate - 40 g/kg 40 g/kg - - - - - - - - - -
expressed as anhydrous substance max max
with with
emulsifiers emulsifiers
6 Malic acid (DL-) - - - - - - - - - GMP - - -
7 L-(+Tartaric acid & Sodium/ - - - - - - - - - 1 g/kg - - -
Potassium salts) m a x
8 Sodium hydrogen carbonate - - - - - - - - - GMP - - -
9 a) Sodium/ Potassium/ Calcium - - - - - - - - - 2 g/kg - - -
orthophosphate expressed as P2O5 m a x
b) Sodium/ Potassium/ singly
polyphosphate expressed as P2O5 or in
combina -
tion with
a s P2O5
10 Glucono delta lactone GMP GMP
K Emulsifier in singly or in cominbation
1. a) Potassium salt of mono/di and
polyphosphor i c a c id - - - - - - - - - - -
b) Calcium salt of mono/di and
polyphosphor i c a c id
c) Sodium salt of mono/di and
polyphosphor i c a c id
2. a) Sodium citrate
b) Potassium citrate
40 g/kg max except that added
phosphorus compound should
not exceed 9 g/kg calculated as
P h o s p h o r u s
(Clubbed together frm 1 to 3)
40 g/kg max except that added
phosphorus compound should
not exceed 9 g/kg calculated as
P h o s p h o r u s
(Clubbed together frm 1 to 3)
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 493
c) Calcium citrate - - - - - - - - - - -
3. a) Citric acid with sodium hydrogen - - - - - - - - - - -
carbonate and or calcium carbonate
b) Phosphoric acid with sodium
hydrogen carbonate and or calcium
c a r b o n a t e
L Antioxidant singly or in combination
1 L- Ascorbic acid - - - - - - - - 0.5 g/kg - - - -
2 Ascorbyl palimtate m a x
Ascorbyl stearate - - - - - - - 5 0 0mg / k g 0.5 g/kg - - - -
max max as
ascorbic
acid only
in cream
powder
3 Alpha tocopherols, Mixed - - - - - - - - - - - - -
t o c o p h e r o l s
4 Propyl gallate - - - - - - - 1 0 0mg / k g - - - - -
m a x
5 Octyl gallate - - - - - - - 1 0 0mg / k g - - - - -
m a x
6 Ethyl gallate - - - - - - - 1 0 0mg / k g - - - - -
m a x
7 Dodecyl gallate - - - - - - - 1 0 0mg / k g - - - - -
m a x
8 Butylated hydroxy anisole - - - - - - - 1 7 5mg / k g 1 0 0 p p m - - - -
m a x m a x
M Antioxidant synergists
1 Citric acid - - - - - - - GMP GMP - - - -
N Miscellaneous
1 Glycerol - - - - - - - - - 50 g/kg - - -
m a x
1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5494 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Table 15
(Use of Food Additives in individual variety cheeses)
( 1 ) ( 2 ) ( 3 ) ( 4 ) ( 5 ) ( 6 ) ( 7 ) ( 8 ) ( 9 ) ( 1 0 ) ( 1 1 ) ( 1 2 ) ( 1 3 ) ( 1 4 ) ( 1 5 ) ( 1 6 ) ( 1 7 ) ( 1 8 )
A. Stabilizers
1 Calcium Chloride
B Colour
1 . A n n a t t o
2. Beta Carotene
3 . - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
4 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 15mg/kg
ma x imum
C. E n z yme s
1 . Alpha - amyl e s e - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
(Aspergillus
oryz a e va r ) .
2 . Alpha - amyl e s e
(Bacillus
Mega t e r ium
expressed in
Bacillus Subtilis).
3 . Alpha - amyl e s e
(Bacillus
St e a rothemophi l ius
expressed in
subtilis).
Sl.No.
Name of additives
Cheddar
Danbo
Edam
Gouda
H a v a r t i
Samsoe
E m m e n t a l e r
T i l s i t e r
Saint-Paulin
P r o v o l o n e
Cottage/ Creamed
C o t t a g e
Coulommiers
Cream Cheese
C amemb e r t
Brie
Extra Hard Grating
Chees
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
-
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
200mg/kg of
Milk maximum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
-
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
-
-
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
600 mg/Kg
ma x imum
1 gm/kg of milk solids
ma x imum
GMP¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 495
( 1 ) ( 2 ) ( 3 ) ( 4 ) ( 5 ) ( 6 ) ( 7 ) ( 8 ) ( 9 ) ( 1 0 ) ( 1 1 ) ( 1 2 ) ( 1 3 ) ( 1 4 ) ( 1 5 ) ( 1 6 ) ( 1 7 ) ( 1 8 )
4 . Alpha - amyl e s e
(Bacillus
s t e a r o t h e r -
mophilius).
5 . Alpha - amyl e s e
(Bacillus
subtilieis)
6 . Alpha - amyl e s e
(Carbohydrase)
(Bacillus
licheniformis)
Enzyme s f rom
GMO should be
labelled
D. Pr e s e rva t ive s
1. Sorbic Acid, -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
Sodium sorbarte,
Potassium sorbate
calculated as
Sorbic Acid
E . Thi ckening Agent s
singly or in
combina t ion:
1. Carrageenam -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
1. Guar Gum -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
2. Karaya Gum -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
3 . T r a g a c a n t h - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Gum
4. Xanthan Gum -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
5. Alginate of -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
Sodium/
Pot a s s ium/
Calcium
6 . Ammo n i um - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Algina t e
7. Gelatine -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
8 . P e c t i n s - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
9 . P r o p y l e n e - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Glycol
Algina t e
1. Amended vide GSR 356(E) 7.6.2005
1 gm/kg of milk solids maximum
GMP496 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
APPENDIX B: Microbiological Requirements:
TABLE 1
MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS
Sl. Name of the product Tot a l Pl a t e count E. Coli Staphylococcus Salmonella & Vibro Cholerae Vibro Clostridium
No. aureus Shigella P a r a h a emo l y t i c u s pe r f r ingens
1 2 3 4 5 6 7 8 9
1 Frozen shrimps
or prawns
Raw Not mor e tha t f ive Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
lakhs /gm 20/gm 100 / gm
Cooked Not mor e tha t Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm
2 Frozen Lobsters
Raw Not mor e tha t Not mor e tha t Not mor e tha t Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm
Cooked Not mor e tha t Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm
Frozen Squid Not mor e tha t Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
3 Frozen finfish Not mor e tha t Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
4 Frozen fish Not mor e than Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 1 0 0 / g m
5 Frozen fish fillets Not mor e than Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
or minced fish flesh five lakhs /gm 20/gm 1 0 0 / g m
or mixtures thereof
6 Dried Shark fins Not mor e than Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs / gm 20 / gm 100 / gm
7 Salted fish / dried Not mor e than Not mor e than Not mor e than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
salted fish five lakhs /gm 20/gm 1 0 0 / g m
8 Canned finfish Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
9 Canned shrimp Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
10 Canned sardines or Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
sardine type products
11 Canned salmon Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
12 Canned crab meat Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
13 Canned tuna and Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
B o n i t o¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 497
TABLE 2
MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS
( 1 ) ( 2 ) ( 3 ) ( 4 ) ( 5 ) ( 6 ) ( 7 ) ( 8 )
1 . Tot a l Pl a t e Count
1
m 30,000/g - 500/g 10,000/g 40,000/g
M 5 0 , 0 0 0 / g nil 1 , 5 0 0 / g 5 0 , 0 0 0 / g 5 0 , 0 0 0 / g
2. Coliform Count
2
m - - - 10/g 10/g
M Less than 10/g - Less than 10/g 50/g 50/g
3 . E.Col i
3 M Absent/g - Absent/g Absent/g Absent/g
4. Salmonella
4 M Absent /25g - Absent /25g Absent /25g Absent /25g
5. Staph aureus
5
(coagulase positive) m - - 10/g 10/g -
M Less than10/g - 100/g 50/g Less than10/g
6. Yeast and mold count
6
m - - - 20/g -
M - - 10/g 50/g -
7. Spore Count:
(a) Aerobic
7a
 (B.cereus ) m - 5/g - - 100/g
M - 10/g - - 1 0 0 0 / g
(b) Anaerobic
7b
(Clostridium Perfringern) m - - 10/g - 10/g
M - Absent/g 100/g - 100/g
8. Listeria Monocytogenes
8 M Absent /g - Absent/g Absent/g Absent/g
9. Sampling Guidelines
9
n
1 - 8
5 5 5 5 5
c 2
1
2
7 a
2
1 & 5
2
1 , 2 , 5 , 6
2
1 , 2 , 6 , 7 a , b
0
2 - 5 , 8
0
1 & 7 b
0
2 - 4 , 6 , 7 b , 8
0
3 , 4 , 8
0
3 , 4 , 5 , 8
Storage & 0 to 4 °C Ambient, max 30°C 0 to 4°C -18°C or lower Ambient, max
t r a n s p o r t 30°C
Sample size 100ml or g 100 ml or g 1 0 0 g 1 0 0 g 1 0 0 g
Sl. No.
Requirements
Sampling Plan
10
P a s t e u r i s e d M i l k / C r e a m /
Flavoured Milk
Sterilised and UHT
Mi l k , C r e am F l a v o u r e d mi l k ,
Evapor a t ed mi lk
Sweetened Condensed Milk
Pasteurised Butter11
Dried products:
milk powder, cream, whey, edible
casein, ice cream mix498 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
( 9 ) ( 1 0 ) ( 1 1 ) ( 1 2 ) ( 1 3 ) ( 1 4 )
1 . Tot a l Pl a t e Count
1
m 2 , 0 0 , 0 0 0 / g 5 0 , 0 0 0 / g - - - - 3 , 0 0 , 0 0 0 / g 5 0 , 0 0 0 / g
M 2 , 5 0 , 0 0 0 / g 7 5 , 0 0 0 / g - - - - 5 , 0 0 , 0 0 0 / g 1 , 0 0 , 0 0 0 / g
2. Coliform Count
2
m 50/g - 100/g 10/g 50/g 50/g
M 100/g Less than 10/g 500/g 50/g 90/g 90/g
3 . E.Col i
3 M Absent/g Absent/g Less than 10/g Absent/g Less than 10/g Less than 10/g
4. Salmonella
4 M Absent /25g Absent /25g Absent /g Absent /25g Absent /g Absent /25g
5. Staph aureus
5
m -- -- 100/g 50/g 50/g 50/g
(coagulase positive) M Less than10/g Less than10/g 1 0 0 0 / g 100/g 100/g 100/g
6. Yeast and mold count
6
m - - 10/g 50/g 150/g 50/g
M Less than10/g Less than10/g 100/g 100/g 250/g 100/g
7. Spore Count:
(a) Aerobic
7a
 (B.cereus ) m -- -- -- -- -- --
M - - - - - - - - - - - -
(b) Anaerobic
7b
m -- 10/g 10/g -- -- --
(Clostridium Perfringern) M -- 100/g 100/g -- -- --
8. Listeria Monocytogenes
8 M Absent /g Absent /g Absent/g Absent/g Absent/g Absent /g
Hard cheese
Absent/ 25g
other cheeses
9. Sampling Guidelines
9
n 
1-8
5 5 5 5 5 5
c 2
1 & 2
2
1
2
2 , 5 , 6
2
2 , 5 , 6
2
1 , 2 , 5 , 6
2
1 , 2 , 5 , 6
0
3 , 4 , 5 , 6 , 8
0 
2 - 6 , 7 b , 8
0 
3,4,7b,8
0 
3,4,8
0 
3,4,8
0 
3,4,8
Storage & -18 
o
C or lower 4 to 8 
o
C 4 to 8 
o
C 0 to 4 
o
C 0 to 40 C 0 to 40 C
t r a n s p o r t
Sample size 1 0 0 g 1 0 0 g 1 0 0 g 1 0 0 g 1 0 0 g 1 0 0 g
1-8
Sl.No.
 Microbiological requirements for different dairy products
Requirements
Sampling Plan
10
Ice cream, frozen dessert, milk
lolly, ice candy
P r o c e s s e d c h e e s e / c h e e s e
spr e ad
All other cheeses
12
Yo g h u r t , D a h i , C h a k k a
Shr ikhand
13
Paneer/ Chhana
K h o y a¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 499
9
Sampling Guidelines:
The sampling for different microbiological testing parameters proposed in the standards is to be ensured aseptically by a trained person at
manufacturing units following guidelines given in IS 11546:1999 /ISO 707:1985 (Reaffirmed 2010). The samples shall be stored and
transported under appropriate temperature conditions and insulations within 24 hours of sampling to accredited laboratory for analysis as
per the approved test methods. A large sample size may be drawn (if desired) according to the tests required and the type of product.
Preservatives shall not be added to samples intended for microbiological examination. Three sample sets shall be taken from full production
batches. Each sample set shall comprise of a minimum of five samples of 100 grams each taken randomly from throughout the batch. The
samples will be submitted to the laboratory in the original unopened packaging, sealed at the time of sampling maintained in their original
physical state. A set of five samples shall be tested from three different accredited laboratories and the final decision shall be drawn based
on three test results. There will be no provision for retesting or re-sampling for microbiological testing.
10
Sampling plan and interpretation:
The following terms, as used by the International Commission on Microbiological Specifications of Foods (ICMSF) are defined and used in
this standards:
n= The number of sample units which must be examined from the batch/lot of food to satisfy the requirements of a particular sampling plan.
c= the maximum allowable number of defective sample units. This is the number of sample units, which may exceed the microbiological
limit specified by m. These are considered marginally acceptable results provided they did not exceed the limit specified by M. When more
than this number is found; the lot is rejected by the sampling plan.
m= Represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan.
M= A microbiological criterion which separates marginally acceptable quality from unsatisfactory/potentially hazardous quality. Values
above M are unacceptable in terms of the sampling plan and detection of one or more samples exceeding this level would be cause for
rejection of the lot.
When 5 or more units of the same variety from a lot or consignment are analyzed (n=5), no more than 2 units (c=2) should exceed the
maximum tolerance (m) for microbiological levels stated in the reference criteria and no 1 unit should exceed the stated level for the
maximum tolerance (M).
Microbiological criteria and their interpretation: Three categories of microbiological quality have been assigned in standard based on Total
plate count, levels of indicator organisms (Coliform count and yeast & mold count) and the number or presence of pathogenic bacteria.
These are satisfactory, unsatisfactory and potentially hazardous.
1. Satisfactory: if a maximum of c/n value are between m and M, and the rest of the values observed are < m ---- means the results are within
limits of acceptable microbiological quality and no action is required.
2. Unsatisfactory: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are
outside acceptable microbiological limits linked with hygiene indicators (Total plate count, Coliform count and Yeast and mold count) and
are indicative of poor hygiene or poor handling practices. Under these conditions the premises producing such unstatisfctory product shall
be stopped and will carry out the detailed investigations for nonconformity/ noncompliance during manufacturing. The manufacturing of
such prouduct will be re-started only after HACCP/GMP audit clearance of the premises by the food safety authority and compliance of
fresh product with the regulatory limits.
3. Potentialy hazardous: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results
are outside acceptable microbiological limits linked with pathogenic bacteria (E. coli, Salmonella, coagulase positive Staph aureus, B.cereus,
Cl. Perfringens, L. monocytogenes) and are indicative of serious food safety concern and immediate remedial action should be initiated.
Such results will attract enforcement/prosecution by the concerned food safety authorities. Withdrawal of any of the food still available for
sale or distribution and if applicable, recall action may be initiated. An investigation of food production or handling practices shall be
investigated to determine the source /cause of the potential of the problem so that remedial action can commence. A detail risk assessment
shall also be done. Failure by an owner to either cease manufacture of product or withdraw/recall product from sale when requested to do
so shall result in seizure of that product where the officer has reason to believe that it is contaminated with pathogenic bacteria.
14
 Reference test methods:
Te s t Me thods Re f e r enc e
Microbiology - General guidance for the enumeration of micro- IS 5402:2002/ ISO:4833:1991 Reaffirmed 2007
organisms - Colony count technique at 30°C (first revision)
Microbiology - General guidance for the enumeration of Coliforms: IS 5401(Part 1): 2002/ISO 4832:1991 Reaffirmed 2007 OR IS
Part 1 Colony count Technique (first revision) OR General guidance 5401(Part 2): 2002/ISO 4831:1991 Reaffirmed 2007
for estimation of Coliforms: Part 2 Most Probable Number
technique (first revision)
Methods for detection of bacteria responsible for food poisoning: IS 5887(Part 1):1976 Reaffirmed 2009
Part 1 Isolation, Identification and Enumeration of Escherichia
coli (first revision)
Methods for detection of bacteria responsible for food poisoning: IS 5887(Part 3):1999/ ISO 6579:1993 Reaffirmed 2009
Part 3 General guidance on methods for detection of Salmonella
(second revision)
Methods for detection of bacteria responsible for food poisoning: IS 5887(Part 8/Sec 1 ):2002 / ISO 6888-1 :1999 Reaffirmed 2007
Part 8 Horizontal method for enumeration of coagulase-positive OR IS 5887(Part 8/Sec 2 ):2002 / ISO 6888-2 :1999 Reaffirmed
staphylococci (Staphylococcus aureus and other species) Section 1 2 0 0 7
Technique using Baird-Parker Agar Medium OR Methods for500 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
detection of bacteria responsible for food poisoning:
Part 8 Horizontal method for enumeration of coagulase-positive
staphylococci (Staphylococcus Aureus and other species)
Section 2 Technique using rabbit plasma fibrinogen Agar Medium
Method for yeast and mould count of food stuffs and animal feeds IS 5403:1999 Reaffirmed 2005/ ISO 7954:1987 Reaffirmed 2009
( f i r s t r evi s ion)
Indian Standard Specification for sterilized milk IS: 4238-1967 Reaffirmed 2010
Methods for detection of bacteria responsible for food poisoning: IS 5887(Part 6):1999 / ISO 7932:1993 Reaffirmed 2007
Part 6 Identification, Enumeration and Confirmation of B.cereus
Methods for detection of bacteria responsible for food poisoning: IS:5887 PART IV:1999 Reaffirmed 2009
Part 4 Isolation, identification of Clostridium perfringens,
C.botulinum and enumeration of Cl. perfringens (second revision)
Microbiology of food and animal feeding stuffs - Horizontal IS 14988(Part 1):2001 Reaffirmed 2007 / ISO 11290-1 :1996 OR
method for detection and enumeration of Listeria monocytogenes : IS:14988(Part 2): 2002 Reaffirmed 2007/ ISO:11290-2 :1998
Part 1 Detection method OR Microbiology of Food and Animal
Feeding Stuffs -Horizontal Method for the Detection and
Enume r a t ion of Li s t e r i a monocytogene s -
pa r t -2 Enume r a t ion Me thod
Methods of sampling for milk and milk products IS 11546:1999 / ISO 707:1997 Reaffirmed 2010
11
 The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count
12
 The requirement on yeast and mold counts is not applicable for mold ripened cheese.
13
 The standard requirements of lactic counts of one million c.f.u./g min as specified by BIS in such products/ or such products containing
Probiotic organisms shall be applicable.¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 501
TABLE 3
MICROBIOLOGICAL PARAMETERS FOR SPICES
Sl . Requirements Caraway (Shiahjira) Cardomom (Elaichi) Chillies and Cinnamon (dalchini) Cassia (Taj) Cloves (Laung) Coriander (Dhania)
No . Capsicum
(Lal Mirchi)
1 2 3 4 5 6 7 8 9
1 Tot a l Pl a t e Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
5 Shigella - - - - - - -
6 Staphylococcus aureus - - - - - - -
7 Yeast and Mould Count - - - - - - -
8 Anaerobic Spore Count - - - - - - -
9 Li s t e r i a monocytogens - - - - - - -
Sl. Requirements Cumin F e n n e l Fenugreek Ginger Mace Mustard Nu tme g
(Zeera, Kalaunji) (Saunf) ( M e t h i ) (Sonth, Adrak) ( J a ipa t r i ) (Rai, Sarson) ( J a ipha l )
1 Tot a l Pl a t e Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
5 Shigella - - - - - - -
6 Staphylococcus aureus - - - - - - -
7 Yeast and Mould Count - - - - - - -
8 Anaerobic Spore Count - - - - - - -
9 Li s t e r i a monocytogens - - - - - - -502 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
Sl . Requirements Pepper Black P o p p y Sa f f ron T u rme r i c Curry Powder Mixed Masala Aniseed (Saunf)
No . (Ka l imi r ch) (Khas Khas) (Ke s a r ) (Haldi)
1 Tot a l Pl a t e Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm - Absent in 25 gm Absent in 25 gm - - Absent in 25 gm
5 Shigella - - - - - - -
6 Staphylococcus aureus - - - - - - -
7 Yeast and Mould Count - - - - - - -
8 Anaerobic Spore Count - - - - - - -
9 Li s t e r i a monocytogens - - - - - - -
Sl Requirements Ajowan Dried Mango Dried Mango P e p p e r Wh i t e Garlic (Lahsun) Ce l e ry Dehydr a t ed Asafoetida Edible
(Bishops seed) Slices Powde r On i o n C o m m o n
(Amc h u r ) (Sukha Pyaj) Salt
1 Tot a l Pl a t e Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in - - Absent in Absent in - - - -
 25 gm 25 gm 25 gm
5 Shigella - - - - - - -
6 Staphylococcus aureus - - - - - - -
7 Yeast and Mould Count - - - - - - -
8 Anaerobic Spore Count - - - - - - -
9 Li s t e r i a monocytogens - - - - - - -¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 503
TABLE 4: Microbiological requirements of food products given below: -
Sl No Produc t s P a r ame t e r s L imi t s
1 Thermally processed fruits and vegetable products a) Tot a l pl a t e count a ) Not more than 50 / ml
b) Incubation at 37°C for 10 days b) No changes in pH
and 55°C for 7 days
2 a) Dehydrated fruits and vegetable products Tot a l pl a t e count Not more than 40,000 / gm
b) Soup powders
c) Desiccated coconut powder
d) Table olives
e) Raisins
f) Pistachio nuts
g) Dates
h) Dry fruits and nuts
3 Carbonated beverages, ready - to - serve beverages a) Tot a l pl a t e count Not more than 50 cfu / ml
including fruit beverages b) Yeast and mould count Not more than 2.0 cfu / ml
c) Coli form count Absent in 100 ml
4 Toma t o p r o d u c t s
a. Tomato juices and soups (a) Mould count Positive in not more than 40.0
percent of the field examined
b. Tomato puree and paste (b) Yeast and spores Not more than 125 per 1 / 60 c.m.m
c. Tomato ketchup and Tomato Sauce (a) Mould count Positive in not more than 60.00 percent
of the field examined
(a) Mould count Positive in not more than 40.00 percent
of the field examined
(b) Yeast and spores Not more than 125 per 1 / 60 c.m.m
( c ) Tot a l pl a t e Count Not more than 10000 / ml
5 Jam / Marmalade / Fruit jelly / Fruit Chutney Mould Count Positive in not more than 40.00 percent
and Sauces of the field examined
Yeast and spores Not more than 125 per 1 / 60 c.m.m
6 Other fruits and vegetables products covered Yeast and mould count Positive in not more than 100 count/gm
under Regulation 2.3
7 Frozen fruits and vegetables products Tot a l pl a t e count Not more than 40,000 / gm
8 Pr e s e rve s Mould count Absent in 25 gm / ml
9 Pi ckl e s Mould count Absent in 25 gm / ml
10 Fruits Cereal Flakes Mould count Absent in 25 gm / ml
1 1 Candied and Crystalised or Glazed Fruit and Peel Mould count Absent in 25 gm / ml
12 a) All Fruits and Vegetable products and ready - a. Flat Sour Organisms (i) Not more than 10,000 cfu / gm for
to - serve Beverages including Fruit Beverages those products which have pH less than 5.2
and Synthetic products covered under (ii) Nil for those products which have
 Regulation 2.3 pH mor e than 5.2
b) Table olives b. Staphylococcus aureus Absent in 25 gm / ml
c) Raisins c. Salmonella Absent in 25 gm / ml
d) Pistachio nuts d. Shigella Absent in 25 gm / ml
e) Dates e. Clostridium botulinum Absent in 25 gm / ml
f) Dry fruits and nuts f. E. Coli Absent in 1 gm / ml
g) Vinegars g. Vibrio Cholera Absent in 25 gm/ ml504 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC. 4]
International Numbering System (INS) for Food AdditivesThe following list is only for identifying the food additive and their synonyms as published by the Codex on 23.11.2005 Codex. For the
latest updates, JECFA/Codex website may be referred to (www.codexalimentarius.net, www.codexalimentarius.net/web/jecfa.jsp)
A. List sorted by INS number
Sl. INS Food Additive Name Te chni c a l func t ions
No . Numbe r
1 2 3 4
1. 100 Curcumins Colour
2 . 1 0 0 ( i ) Curcumin Colour
3 . 1 0 0 ( i i ) T u rme r i c Colour
4 . 101 Riboflavins Colour
5 . 1 0 1 ( i ) Riboflavin Colour
6 . 1 0 1 ( i i ) Riboflavin 5'-phosphate, sodium Colour
7 . 1 0 2 Ta r t r a z i n e Colour
8 . 1 0 3 A l k a n e t Colour
9. 104 Quinoline yellow Colour
10. 107 Yellow 2G Colour
11. 110 Sunset yellow FCF Colour
12 . 120 Ca rmine s Colour
13. 121 Citrus red 2 Colour
14. 122 Azorubine / Carmoisine Colour
1 5 . 1 2 3 A m a r a n t h Colour
16. 124 Ponceau 4R Colour
17. 125 Ponceau SX Colour
1 8 . 1 2 7 E r y t h r o s i n e Colour
19. 128 Red 2G Colour
20. 129 Allurared AC/Fast Red E Colour
21. 130 Manascorubin Colour
22. 131 Patent blue V Colour
23 . 132 Indigot ine Colour
24. 133 Brilliant blue FCF Colour
25 . 140 Ch l o r ophy l l Colour
26 . 141 Coppe r chlorophyl l s Colour
2 7 . 1 4 1 ( i ) Chlorophyl l coppe r compl ex, Colour
2 8 . 1 4 1 ( i i ) Chlorophyll copper complex, sodium and potassium Salts Colour
29. 142 Green S Colour
30. 143 Fast green FCF Colour
3 1 . 1 5 0 a Caramel I-plain Colour
3 2 . 1 5 0 b Caramel II - caustic sulphite process Colour
3 3 . 1 5 0 c Caramel III - ammonia process Colour
3 4 . 1 5 0 d Caramel IV-ammonia sulphite Process Colour
35. 151 Brilliant black PN Colour
36. 152 Carbon black (hydrocarbon) Colour
37. 153 Vegetable carbon Colour
38. 154 Brown FK Colour
39. 155 Brown HT Colour
4 0 . 1 6 0 a C a r o t e n e s Colour
4 1 . 1 6 0 a ( i ) B e t a - c a r o t e n e ( s y n t h e t i c ) Colour
4 2 . 1 6 0 a ( i i ) Na tur a l ext r a c t s Colour1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 505
4 3 . 1 6 0 b An n a t t o e x t r a c t s Colour
4 4 . 1 6 0 c Paprika Oleoresins Colour
4 5 . 1 6 0 d Ly c o p e n e Colour
4 6 . 1 6 0 e B e t a - a p o - c a r o t e n t a l Colour
4 7 . 1 6 0 f Beta-apo-8'-carotenic acid, methyl or ethyl ester Colour
4 8 . 1 6 1 a F l a v o x a n t h i n Colour
4 9 . 1 6 1 b L u t e i n Colour
5 0 . 1 6 1 c K r y t o x a n t h i n Colour
5 1 . 1 6 1 d Rubixanthin Colour
5 2 . 1 6 1 e Violoxanthin Colour
5 3 . 1 6 1 f R h o d o x a n t h i n Colour
5 4 . 1 6 1 g C a n t h a x a n t h i n Colour
55. 162 Beet red Colour
5 6 . 1 6 3 An t h o c y a n i n s Colour
5 7 . 1 6 3 ( i ) An t h o c y a n i n s Colour
5 8 . 1 6 3 ( i i ) Grape skin extract Colour
5 9 . 1 6 3 ( i i i ) Bl a ckcur r ant ext r a c t Colour
60. 164 Gardenia yellow Colour
61. 166 Sandalwood Colour
62. 170 Calcium carbonates Surface colourant, anticaking agent, stabilizer
6 3 . 1 7 0 ( i ) Calcium carbonate ant i c aking agent
6 4 . 1 7 0 ( i i ) Calcium hydrogen carbonate ant i c aking agent
65. 171 Titanium dioxide Colour
66. 172 Iron oxides Colour
6 7 . 1 7 2 ( i ) Iron oxide, black Colour
6 8 . 1 7 2 ( i i ) Iron oxide, red Colour
6 9 . 1 7 2 ( i i i ) Iron oxide, yellow Colour
70. 173 Aluminium Colour
71. 174 Silver Colour
72. 175 Gold Colour
73. 180 Lithol rubine BK Colour
74. 181 Tannins, food grade Colour, emulsifier, stabilizer, thickener
75. 182 Or c h i l Colour
76. 200 Sorbic acid P r e s e r v a t i v e
77. 201 Sodium sorbate P r e s e r v a t i v e
78. 202 Potassium sorbate P r e s e r v a t i v e
79. 203 Calcium sorbate P r e s e r v a t i v e
8 0 . 2 0 9 He p t y l p - h y d r o x y b e n z o a t e P r e s e r v a t i v e
81. 210 Benzoic acid P r e s e r v a t i v e
82. 211 Sodium benzoate P r e s e r v a t i v e
83 . 212 Pot a s s ium benzoa t e P r e s e r v a t i v e
84. 213 Calcium benzoate P r e s e r v a t i v e
85 . 214 Ethyl p-hydroxybenzoa t e P r e s e r v a t i v e
86. 215 Sodium ethyl p-hydroxybenzoate P r e s e r v a t i v e
8 7 . 2 1 6 P r o p y l p - h y d r o x y b e n z o a t e P r e s e r v a t i v e
88. 217 Sodium propyl p-hydroxybenzoate P r e s e r v a t i v e
8 9 . 2 1 8 Me t h y l p - h y d r o x y b e n z o a t e P r e s e r v a t i v e1 2 3 4
506 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
90. 219 Sodium methyl p-hydroxybenzoate P r e s e r v a t i v e
91. 220 Sulphur dioxide Pr e s e rva t ive , ant ioxidant
92. 221 Sodium sulphite Pr e s e rva t ive , ant ioxidant
93. 222 Sodium hydrogen sulphite Pr e s e rva t ive , ant ioxidant
94. 223 Sodium metabisulphite Preservative, bleaching agent, antioxidant
95. 224 Potassium metabisulphite Pr e s e rva t ive , ant ioxidant
96. 225 Potassium sulphite Pr e s e rva t ive , ant ioxidant
97. 226 Calcium sulphite Pr e s e rva t ive , ant ioxidant
98. 227 Calcium hydrogen sulphite Pr e s e rva t ive , ant ioxidant
99. 228 Potassium bisulphate Pr e s e rva t ive , ant ioxidant
1 0 0 . 2 3 0 Di p h e n y l P r e s e r v a t i v e
1 0 1 . 2 3 1 O r t h o - p h e n y l p h e n o l P r e s e r v a t i v e
1 0 2 . 2 3 2 Sodium o-phenylphenol P r e s e r v a t i v e
1 0 3 . 2 3 3 Thiabendazole P r e s e r v a t i v e
1 0 4 . 2 3 4 Nisin P r e s e r v a t i v e
1 0 5 . 2 3 5 Pima r i c in (na t amyc in) P r e s e r v a t i v e
1 0 6 . 2 3 6 Formic acid P r e s e r v a t i v e
1 0 7 . 2 3 7 Sodium formate P r e s e r v a t i v e
1 0 8 . 2 3 8 Calcium formate P r e s e r v a t i v e
1 0 9 . 2 3 9 Hexame thyl ene t e t r amine P r e s e r v a t i v e
1 1 0 . 2 4 0 Formaldehyde P r e s e r v a t i v e
1 1 1 . 2 4 1 Gum guaicum P r e s e r v a t i v e
1 1 2 . 2 4 2 Dimethyl dicarbonate P r e s e r v a t i v e
1 1 3 . 2 4 9 Pot a s s ium ni t r i t e Preservative, colour fixative
1 1 4 . 2 5 0 Sodium nitrite Preservative, colour fixative
1 1 5 . 2 5 1 Sodium nitrate Preservative, colour fixative
1 1 6 . 2 5 2 Pot a s s ium ni t r a t e Preservative, colour fixative
1 1 7 . 2 6 0 Acetic acid, glacial Preservative, acidity regulator
1 1 8 . 2 6 1 Pot a s s ium a c e t a t e s Preservative, acidity regulator
1 1 9 . 2 6 1 ( i ) Pot a s s ium a c e t a t e Preservative, acidity regulator
1 2 0 . 2 6 1 ( i i ) Potassium diacetate Preservative, acidity regulator
1 2 1 . 2 6 2 Sodium acetates Preservative, acidity regulator, Sequestrant
1 2 2 . 2 6 2 ( i ) Sodium acetate Preservative, acidity regulator, Sequestrant
1 2 3 . 2 6 2 ( i i ) Sodium diacetate Preservative, acidity regulator, Sequestrant
1 2 4 . 2 6 3 Calcium acetate Preservative, stabilizer, acidity Regulator
1 2 5 . 2 6 4 Ammonium a c e t a t e Acidity regulator
1 2 6 . 2 6 5 Dehydroacetic acid P r e s e r v a t i v e
1 2 7 . 2 6 6 Sodium dehydroacetate P r e s e r v a t i v e
1 2 8 . 2 7 0 Lactic acid (L-, D-and Dl-) Acidity regulator
1 2 9 . 2 8 0 Propionic acid P r e s e r v a t i v e
1 3 0 . 2 8 1 Sodium propionate P r e s e r v a t i v e
1 3 1 . 2 8 2 Ca l c ium propiona t e P r e s e r v a t i v e
1 3 2 . 2 8 3 Pot a s s ium propiona t e P r e s e r v a t i v e
1 3 3 . 2 9 0 Carbon dioxide Carbonating agent, Packing agent
1 3 4 . 2 9 6 Malic acid (DL-L-) Acidity regulator, flavouring agent.
1 3 5 . 2 9 7 Fumaric acid acidity regulator
1 3 6 . 3 0 0 Ascorbic acid (L) An t i o x i d a n t1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 507
1 3 7 . 3 0 1 Sodium ascorbate An t i o x i d a n t
1 3 8 . 3 0 2 Calcium ascorbate An t i o x i d a n t
1 3 9 . 3 0 3 Potassium ascorbate An t i o x i d a n t
1 4 0 . 3 0 4 Ascorbyl palmitate An t i o x i d a n t
1 4 1 . 3 0 5 Ascorbyl stearate An t i o x i d a n t
1 4 2 . 3 0 6 Mixed tocophe rol s An t i o x i d a n t
1 4 3 . 3 0 7 A l p h a - t o c o p h e r o l An t i o x i d a n t
1 4 4 . 3 0 8 Synthe t i c gamma - tocophe rol An t i o x i d a n t
1 4 5 . 3 0 9 Synthe t i c de l t a - tocophe rol An t i o x i d a n t
1 4 6 . 3 1 0 Propyl gallate An t i o x i d a n t
1 4 7 . 3 1 1 Octyl gallate An t i o x i d a n t
1 4 8 . 3 1 2 Dodecyl gallate An t i o x i d a n t
1 4 9 . 3 1 3 Ethyl gallate An t i o x i d a n t
1 5 0 . 3 1 4 Guaiac resin An t i o x i d a n t
1 5 1 . 3 1 5 Isoascorbic acid An t i o x i d a n t
1 5 2 . 3 1 6 Sodium isoascorbate An t i o x i d a n t
1 5 3 . 3 1 7 Potassium isoascorbate An t i o x i d a n t
1 5 4 . 3 1 8 Calcium isoascrobate An t i o x i d a n t
1 5 5 . 3 1 9 Te r t i a ry butylhydroquinone An t i o x i d a n t
1 5 6 . 3 2 0 Butylated hydroxyanisole An t i o x i d a n t
1 5 7 . 3 2 1 Butyl a t ed hydroxytoluene An t i o x i d a n t
1 5 8 . 3 2 2 Le c i thins Antioxidant, emulsifier
1 5 9 . 3 2 3 A n o x o m e r An t i o x i d a n t
1 6 0 . 3 2 4 E t h o x y q u i n An t i o x i d a n t
1 6 1 . 3 2 5 Sodium lactate antioxidant, synergist, humectant, bulking agent
1 6 2 . 3 2 6 Pot a s s ium l a c t a t e antioxidant, synergist, acidity Regulator
1 6 3 . 3 2 7 Calcium lactate acidity regulator, flour treatment agent
1 6 4 . 3 2 8 Ammonium l a c t a t e acidity regulator, flour treatment agent
1 6 5 . 3 2 9 Magnesium lactate (D-,L-) acidity regulator, flour treatment agent
1 6 6 . 3 3 0 Citric acid acidity regulator, synergist for Sequestrant
1 6 7 . 3 3 1 Sodium citrates acidity regulator, sequestrant emulsifier stabilizer
1 6 8 . 3 3 1 ( i ) Sodium dihydrogen citrate acidity regulator, sequestrant emulsifer, stabilizer
1 6 9 . 3 3 1 ( i i ) Disodium monohydrogen citrate acidity regulator, stabilizer, sequestrant, emulsifier
1 7 0 . 3 3 1 ( i i i ) Trisodium citrate a c i d i t y r e g u l a t o r , s e q u e s t r a n t , e m u l s i f i e r ,
Stabilizer
1 7 1 . 3 3 2 Pot a s s ium c i t r a t e s acidity regulator, sequestrant, Stabilizer
1 7 2 . 3 3 2 ( i ) Potassium dihydrogen citrate acidity regulator, sequestrant, Stabilizer
1 7 3 . 3 3 2 ( i i ) Tr ipot a s s ium c i t r a t e acidity regulator, sequestrant, Stabilizer
1 7 4 . 3 3 3 calcium citrates acidity regulator, firming agent, Sequestrant
1 7 5 . 3 3 4 Tartaric acid [L(+)-] a c i d i t y r e g u l a t o r , s e q u e s t r a n t , a n t i o x i d a n t
synergist
1 7 6 . 3 3 5 Sodium tartrates Stabilizer, sequestrant,
1 7 7 . 3 3 5 ( i ) Monosodium t a r t r a t e Stabilizer, sequestrant
1 7 8 . 3 3 5 ( i i ) Disodium tartrate Stabilizer, sequestrant
1 7 9 . 3 3 6 Pot a s s ium t a r t r a t e Stabilizer, sequestrant
1 8 0 . 3 3 6 ( i ) Monopot a s s ium t a r t r a t e Stabilizer, sequestrant
1 8 1 . 3 3 6 ( i i ) Dipot a s s ium t a r t r a t e Stabilizer, sequestrant
1 8 2 . 3 3 7 Potassium sodium tartrate Stabilizer, sequestrant1 2 3 4
508 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
1 8 3 . 3 3 8 Or thophosphor i c a c id acidity regulator, antioxidant Synergist
1 8 4 . 3 3 9 Sodium phosphates acidity regulator, texturizer, sequestrant, stabilizer
Emulsifier, water retention agent
1 8 5 . 3 3 9 ( i ) Mo n o s o d i um o r t h o p h o s p h a t e A c i d i t y r e g u l a t o r , t e x t u r i z e r , S e q u e s t r a n t ,
stabilizer, Emulsifier, water retention agent
1 8 6 . 3 3 9 ( i i ) Di sodium or thophospha t e acidity regulator, texturizer, sequestrant, stabilizer
Emulsifier, water retention agent
1 8 7 . 3 3 9 ( i i i ) T r i s o d i um o r t h o p h o s p h a t e sequestrant, stabilizer, Emulsifier, water retention
agent, acidity regulator, Texturizer
1 8 8 . 3 4 0 Pot a s s ium Phospha t e s a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
1 8 9 . 3 4 0 ( i ) Mo n o p o t a s s i um o r t h o p h o s p h a t e acidity regulator, texturizer, sequestrant, stabilizer
Emulsifier, water retention Agent
1 9 0 . 3 4 0 ( i i ) Dipot a s s ium or thophospha t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
1 9 1 . 3 4 0 ( i i i ) T r i p o t a s s i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
1 9 2 . 3 4 1 Calcium phosphates a c i d i t y r e g u l a t o r , t e x t u r i z e r , w a t e r r e t e n t i o n
a g e n t , f l o u r t r e a t m e n t a g e n t , r a i s i n g a g e n t ,
firming agent, anticaking agent
1 9 3 . 3 4 1 ( i ) Mo n o c a l c i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , w a t e r r e t e n t i o n
a g e n t , f l o u r t r e a t m e n t a g e n t , f i r m i n g a g e n t ,
ant i c aking agent
1 9 4 . 3 4 1 ( i i ) Di c a l c ium or thophospha t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , f l o u r t r e a t m e n t
agent , r a i s ing agent , f i rming agent , ant i c aking
Agent
1 9 5 . 3 4 1 ( i i i ) T r i c a l c i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , w a t e r r e t e n t i o n
a g e n t , f l o u r t r e a t m e n t a g e n t , f i r m i n g a g e n t ,
ant i c aking agent
1 9 6 . 3 4 2 Ammonium phospha t e s acidity regulator, flour treatment agent
1 9 7 . 3 4 2 ( i ) Mo n o amo n i um o r t h o p h o s p h a t e acidity regulator, flour treatment agent
1 9 8 . 3 4 2 ( i i ) Di ammo n i um o r t h o p h o s p h a t e acidity regulator, flour treatment agent
1 9 9 . 3 4 3 Magnesium phosphates acidity regulator, anticaking Agent
2 0 0 . 3 4 3 ( i ) Mo n oma g n e s i um o r t h o p h o s p h a t e acidity regulator, anticaking Agent
2 0 1 . 3 4 3 ( i i ) Dimagne s ium or thophospha t e acidity regluator, anticaking Agent
2 0 2 . 3 4 3 ( i i i ) T r ima g n e s i um o r t h o p h o s p h a t e acidity regulator, anticaking Agent
2 0 3 . 3 4 4 Le c i thin c i t r a t e P r e s e r v a t i v e
2 0 4 . 3 4 5 Magnesium citrate acidity regulator
2 0 5 . 3 4 9 Ammonium ma l a t e acidity regulator
2 0 6 . 3 5 0 Sodium malates acidity regulator, humectant
2 0 7 . 3 5 0 ( i ) Sodium hydrogen malate acidity regulator, humectant
2 0 8 . 3 5 0 ( i i ) Sodium malate acidity regulator, humectant
2 0 9 . 3 5 1 Potassium malates. acidity regulator
2 1 0 . 3 5 1 ( i ) Potassium hydrogen malate acidity regulator
2 1 1 . 3 5 1 ( i i ) Pot a s s ium ma l a t e acidity regulator
2 1 2 . 3 5 2 Calcium malates acidity regulator
2 1 3 . 3 5 2 ( i ) Calcium hydrogen malate acidity regulator
2 1 4 . 3 5 2 ( i i ) Calcium malate acidity regulator
2 1 5 . 3 5 3 Me t a t a r t a r i c a c id acidity regulator
2 1 6 . 3 5 4 Ca l c ium t a r t r a t e acidity regulator
2 1 7 . 3 5 5 Adipic acid acidity regulator
2 1 8 . 3 5 6 Sodium adipates acidity regulator1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 509
2 1 9 . 3 5 7 Potassium adipates acidity regulator
2 2 0 . 3 5 9 Ammonium adipates acidity regulator
2 2 1 . 3 6 3 Succinic acid acidity regulator
2 2 2 . 3 6 4 ( i ) Monosodium succinate acidity regulator, flavour Enhancer
2 2 3 . 3 6 4 ( i i ) Disodium succinate acidity regulator, flavour Enhancer
2 2 4 . 3 6 5 Sodium fumarates acidity regulator
2 2 5 . 3 6 6 Potassium fumarates acidity regulator
2 2 6 . 3 6 7 Calcium fumarates acidity regulator
2 2 7 . 3 6 8 Ammonium fuma r a t e s acidity regulator
2 2 8 . 3 7 0 1 , 4 -He p t o n o l a c t o n e acidity regulator, sequestrant
2 2 9 . 3 7 5 Nicotinic acid Colour retention agent
2 3 0 . 3 8 0 Ammonium c i t r a t e s acidity regulator
2 3 1 . 3 8 1 Ferric ammonium citrate ant i c aking agent
2 3 2 . 3 8 3 Calcium glycerophosphate Thickener, gelling agent, Stabilizer
2 3 3 . 3 8 4 I sopropyl c i t r a t e s Antioxidant, Preservative, Sequestrant
2 3 4 . 3 8 5 Calcium disodium ethylene- diamine-tetra-acetate Antioxidant, Preservative, Sequestrant
2 3 5 . 3 8 6 Di sodium e thyl ene -di amine - t e t r a - a c e t a t e Antioxidant, Preservative, Sequestrant
2 3 6 . 3 8 7 Oxy s t e a r in Ant ioxidant , s eque s t r ant
2 3 7 . 3 8 8 Thiodipropionic acid An t i o x i d a n t
2 3 8 . 3 8 9 Di l auryl thiodipropiona t e An t i o x i d a n t
2 3 9 . 3 9 0 Di s t e a ryl thiodipropiona t e An t i o x i d a n t
2 4 0 . 3 9 1 Phytic acid An t i o x i d a n t
2 4 1 . 3 9 9 Calcium lactobionate Stabilizer
2 4 2 . 4 0 0 Alginic acid Thickener, stabilizer
2 4 3 . 4 0 1 Sodium alginate Thickener, stabilizer, gelling Agent
2 4 4 . 4 0 2 Potassium alginate Thickener, stabilizer
2 4 5 . 4 0 3 Ammonium alginate Thickener, stabilizer
2 4 6 . 4 0 4 Calcium alginate Thickener, stabilizer, gelling Agent, antifoaming
agent
2 4 7 . 4 0 5 Propylene glycol alginate Thickener, emulsifier
2 4 8 . 4 0 6 Agar Thickener, gelling agent, Stabilizer
2 4 9 . 4 0 7 Carrageenan and its Na, K, NH4 salts (includes furcellaran) Thickener, gelling agent, Stabilizer
2 5 0 . 4 0 7 a Processed Euchema Seaweed (PES) Thickener, stabilizer
2 5 1 . 4 0 8 Bakers yeast glycan Thickener, gelling agent, Stabilizer
2 5 2 . 4 0 9 Ar abinoga l a c t an Thickener, gelling agent, Stabilizer
2 5 3 . 4 1 0 Carob bean gum Thickener, Stabilizer
2 5 4 . 4 1 1 Oat gum Thickener, Stabilizer
2 5 5 . 4 1 2 Guar gum Thickener, Stabilizer, Emulsifier
2 5 6 . 4 1 3 Tragacanth gum Thickener, Stabilizer, Emulsifier
2 5 7 . 4 1 4 Gum arabic (acacia gum) Thickener, Stabilizer
2 5 8 . 4 1 5 Xanthan gum Thickener, Stabilizer, emulsifier, foaming agent
2 5 9 . 4 1 6 Karaya gum Thickener, Stabilizer
2 6 0 . 4 1 7 Tara gum Thickener, Stabilizer
2 6 1 . 4 1 8 Gellan gum Thickener, Stabilizer, gelling Agent
2 6 2 . 4 1 9 Gum ghatti Thickener, Stabilizer, Emulsifier
2 6 3 . 4 2 0 Sorbitol and sorbitol syrup Swe e t ene r, Hume c t ant , s eque s t r ant , Textur i z e r,
Emulsifier
2 6 4 . 4 2 1 M a n n i t o l Sweetener, anticaking agent1 2 3 4
510 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
2 6 5 . 4 2 2 Glycerol Humectant, bodying agent
2 6 6 . 4 2 4 Curd lan Thickener, Stabilizer
2 6 7 . 4 2 5 Konjac flour T h i c k e n e r
2 6 8 . 4 2 9 P e p t o n e s Emulsifier
2 6 9 . 4 3 0 Polyoxye thyl ene (8) s t e a r a t e Emulsifier
2 7 0 . 4 3 1 Polyoxye thyl ene (40) s t e a r a t e Emulsifier
2 7 1 . 4 3 2 Polyoxye thyl ene (20) sorbi t an Monol aur a t e Emulsifier, dispersing agent
2 7 2 . 4 3 3 Polyoxye thyl ene (20) sorbi t an Monol e a t e Emulsifier, dispersing agent
2 7 3 . 4 3 4 Polyoxye thyl ene (20) sorbi t an Monopa lmi t a t e Emulsifier, dispersing agent
2 7 4 . 4 3 5 Polyoxye thyl ene (20) sorbi t an Monos t e a r a t e Emulsifier, dispersing agent
2 7 5 . 4 3 6 Polyoxye thyl ene (20) sorbi t an Tr i s t e a r a t e Emulsifier, dispersing agent
2 7 6 . 4 4 0 P e c t i n s Thickener, emulsifier, Stabilizer, gelling agent
2 7 7 . 4 4 1 Superglycerinated hydrogenated rapeseed oil Emulsifier
2 7 8 . 4 4 2 Ammonium salts of phosphatidic Acid Emulsifier
2 7 9 . 4 4 3 Brominated vegetable oil Emulsifier, stabilizer
2 8 0 . 4 4 4 Sucrose acetate isobutyrate Emulsifier, stabilizer
2 8 1 . 4 4 5 Glycerol esters of wood resin Emulsifier, stabilizer
2 8 2 . 4 4 6 Succistearin Emulsifier
2 8 3 . 4 5 0 Di p h o s p h a t e s a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 8 4 . 4 5 0 ( i ) Disodium diphosphate a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 8 5 . 4 5 0 ( i i ) Trisodium diphosphate a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 8 6 . 4 5 0 ( i i i ) Tetrasodium diphosphate a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 8 7 . 4 5 0 ( i v ) Dipotassium diphosphate a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 8 8 . 4 5 0 ( v ) Te t r apot a s s ium diphospha t e Emulsifier, Stabilizer, acidity regulator, raising
agent Sequestrant, water retention Agent
2 8 9 . 4 5 0 ( v i ) Dicalcium diphosphate acidity regulator, texturizer, sequestrant stabilizer,
Emulsifier, water retention Agent
2 9 0 . 4 5 0 ( v i i ) Calcium dihydrogen diphosphate Emulsifier, raising agent, stabilizer, sequestrant,
acidity, regulator, water retention agent
2 9 1 . 450 (viii) Dimagnesium diphosphate a c i d i t y r e g u l a t o r , t e x t u r i z e r , s e q u e s t r a n t ,
stabilizer, Emulsifier, water retention Agent
2 9 2 . 4 5 1 T r i p h o s p h a t e s Sequestrant, acidity regulator Texturizer
2 9 3 . 4 5 1 ( i ) Pent a sodium Sequestrant, acidity regulator, Texturizer
2 9 4 . 4 5 1 ( i i ) P e n t a p o t a s s i um t r i p h o s p h a t e Sequestrant, acidity regulator, Texturizer
2 9 5 . 4 5 2 P o l y p h o s p h a t e s acidity regulator, texturizer, sequestrant stabilizer,
Emulsifier, water retention Agent
2 9 6 . 4 5 2 ( i ) Sodium polyphosphate acidity regulator, texturizer, sequestrant stabilizer,
Emulsifier, water retention Agent
2 9 7 . 4 5 2 ( i i ) Pot a s s ium Polyphospha t e acidity regulator, texturizer, sequestrant stabilizer,
Emulsifier, water retention Agent
2 9 8 . 4 5 2 ( i i i ) Sodium calcium polyphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
2 9 9 . 4 5 2 ( i v ) Calcium polyphosphates Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
3 0 0 . 4 5 2 ( v ) Ammonium polyphospha t e s Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 511
3 0 1 . 4 5 8 Gamma Cyclodextrin Stabilizer, binder
3 0 2 . 4 5 9 B e t a - c y c l o d e x t r i n Stabilizer, binder
3 0 3 . 4 6 0 Cellulose Emul s i f i e r , di spe r s ing agent , ant i c aking agent ,
t e x t u r i z e r
3 0 4 . 4 6 0 ( i ) Microcystalline cellulose Emulsifier, dispersing agent, anticaking agent
3 0 5 . 4 6 0 ( i i ) Powdered cellulose Emulsifier dispersing agent, anticaking agent
3 0 6 . 4 6 1 Methyl cellulose Thickener, Emulsifier, Stabilizer
3 0 7 . 4 6 2 Ethyl cellulose Binder, filler
3 0 8 . 4 6 3 Hydroxypropyl cellulose Thickener, Emulsifier, Stabilizer
3 0 9 . 4 6 4 Hydroxypropyl methyl cellulose Thickener, Emulsifier, Stabilizer
3 1 0 . 4 6 5 Methyl ethyl cellulose T h i c k e n e r a n t i f o a m i n g a g e n t , E m u l s i f i e r ,
stabilizer
3 1 1 . 4 6 6 Sodium carboxymethyl cellulose Thickener, Emulsifier, Stabilizer
3 1 2 . 4 6 7 Ethyl hydroxyethyl cellulose Thickener, Emulsifier, Stabilizer
3 1 3 . 4 6 8 Cros c a r ame l los e Stabilizer, binder
3 1 4 . 4 6 9 Sodium carboxymethyl cellulose, Thickener, stabilizer
enzymatically hydrolysed
3 1 5 . 4 7 0 Salts of fatty acids (with base Al, Ca, Na, Mg, K, and NH4) Emulsifier, Stabilizer, anticaking agent
3 1 6 . 4 7 1 Mono-and di-glycerides of fatty acids Emulsifier, Stabilizer
3 1 7 . 4 7 2 a Acetic and fatty acid esters of glycerol Emulsifier, Stabilizer Sequestrant
3 1 8 . 4 7 2 b Lactic and fatty acid esters of glycerol Emulsifier, Stabilizer, Sequestrant
3 1 9 . 4 7 2 c Citric and fatty acid esters of glycerol Emulsifier, Stabilizer, Sequestrant
3 2 0 . 4 7 2 d Tartaric acid esters of mono and diglycerides of fatty acids Emulsifier, Stabilizer, Sequestrant
3 2 1 . 4 7 2 e Diacetyltartric and fatty acid ester of glycerol Emulsifier, Stabilizer, Sequestrant
3 2 2 . 4 7 2 f Mixed tartaric, acetic and fatty acid esters of glycerol Emulsifier, Stabilizers, Sequestrant
3 2 3 . 4 7 2 g Succinylated monoglycerides Emulsifier, Stabilizer, Sequestrant
3 2 4 . 4 7 3 Sucrose esters of fatty acids Emulsifier, Stabilizer, Sequestrant
3 2 5 . 4 7 4 Sucroglycerides Emulsifier, Stabilizer, Sequestrant
3 2 6 . 4 7 5 Polyglycerol esters of fatty acid Emulsifier, Stabilizer, Sequestrant
3 2 7 . 4 7 6 Polyglycerol esters of interesterified ricinoleic acid Emulsifier, Stabilizer, Sequestrant
3 2 8 . 4 7 7 Propylene glycol esters of fatty Acids Emulsifier, Stabilizer, Sequestrant
3 2 9 . 4 7 8 Lactylated fatty acid esters of glycerol and propylene glycol Emulsifier, Stabilizer, Sequestrant
3 3 0 . 4 7 9 . Thermally oxidized soya bean oil with mono-and di-glycerides Emulsifier, Stabilizer, Sequestrant
of fatty acids
3 3 1 . 4 8 0 Dioctyl sodium sulphosuccinate Emulsifier, wetting agent
3 3 2 . 4 8 1 Sodium lactylate Emulsifier, Stabilizer
3 3 3 . 4 8 1 ( i ) Sodium stearoyl lactylates Emulsifier, Stabilizer
3 3 4 . 4 8 1 ( i i ) Sodium oleyl lactylate Emulsifier, Stabilizer
3 3 5 . 4 8 2 Calcium lactylates Emulsifier, Stabilizer
3 3 6 . 4 8 2 ( i ) Calcium stearoyl lactylate Emulsifier, Stabilizer
3 3 7 . 4 8 2 ( i i ) Calcium oleyl lactylates Emulsifier, Stabilizer
3 3 8 . 4 8 3 St e a ryl t a r t r a t e Flour t r e a tment agent
3 3 9 . 4 8 4 St e a ryl c i t r a t e Emulsifier, sequestrant
3 4 0 . 4 8 5 Sodium stearoyl fumarate Emulsifier
3 4 1 . 4 8 6 Calcium stearoyl fumarate Emulsifier
3 4 2 . 4 8 7 Sodium laurylsulphate Emulsifier
3 4 3 . 4 8 8 Ethoxylated mono-and di-glycerides Emulsifier
3 4 4 . 4 8 9 Methyl glucoside-coconut oil ester Emulsifier1 2 3 4
512 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
3 4 5 . 4 9 1 Sorbi t an monos t e a r a t e Emulsifier
3 4 6 . 4 9 2 Sorbitan tristearate Emulsifier
3 4 7 . 4 9 3 Sorbitan monolaurate Emulsifier
3 4 8 . 4 9 4 Sorbi t an monool e a t e Emulsifier
3 4 9 . 4 9 5 Sorbi t an monopa lmi t a t e Emulsifier
3 5 0 . 4 9 6 Sorbitan trioleate Stabilizer, Emulsifier
3 5 1 . 5 0 0 Sodium carbonates acidity regulator, raising agent, anticaking agent
3 5 2 . 5 0 0 ( i ) Sodium carbonate acidity regluator, raising agent, anticaking agent
3 5 3 . 5 0 0 ( i i ) Sodium hydrogen carbonate acidity regulator, raising agent, anticaking agent
3 5 4 . 5 0 0 ( i i i ) Sodium sesquicarbonate acidity regulator, raising agent, anticaking agent
3 5 5 . 5 0 1 Potassium carbonates acidity regulator, stabilizer
3 5 6 . 5 0 1 ( i ) Potassium carbonate acidity regulator, stabilizer
3 5 7 . 5 0 1 ( i i ) Potassium hydrogen carbonate acidity regulator, stabilizer
3 5 8 . 5 0 3 Ammonium c a rbona t e s acidity regulator, raising agent
3 5 9 . 5 0 3 ( i ) Ammonium c a rbona t e acidity regulator, raising agent
3 6 0 . 5 0 3 ( i i ) Ammonium hydrogen carbonate acidity regulator, raising agent
3 6 1 . 5 0 4 Magnesium carbonates a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
3 6 2 . 5 0 4 ( i ) Magnesium carbonate a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
3 6 3 . 5 0 4 ( i i ) Magnesium hydrogen carbonate a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
3 6 4 . 5 0 5 Ferrous carbonate acidity regulator
3 6 5 . 5 0 7 Hydrochloric acid acidity regulator acid
3 6 6 . 5 0 8 Potassium chloride gelling agent
3 6 7 . 5 0 9 Calcium chloride firming agent
3 6 8 . 5 1 0 Ammonium chloride flour t r e a tment agent
3 6 9 . 5 1 1 Magnesium chloride firming agent
3 7 0 . 5 1 2 Stannous chloride Ant ioxidant , colour r e t ent ion Agent
3 7 1 . 5 1 3 Sulphuric acid acidity regulator
3 7 2 . 5 1 4 Sodium sulphates acidity regulator
373 515 Potassium sulphates Acidity regulator
3 7 4 . 5 1 6 Calcium Sulphate Dough conditioner, Sequestrant, firming agent
3 7 5 . 5 1 7 Ammonium sulphate Flour treatment agent, stabilizer
3 7 6 . 5 1 8 Magnesium sulphate firming agent
3 7 7 . 5 1 9 Cupric sulphate colour fixative, preservative
3 7 8 . 5 2 0 Aluminium sulphate firming agent
3 7 9 . 5 2 1 Aluminium sodium Sulphate firming agent
3 8 0 . 5 2 2 Aluminium potassium Sulphate Acidity regulator, stabilizer
3 8 1 . 5 2 3 Aluminium ammonium Sulphate Stabilizer, firming agent
3 8 2 . 5 2 4 Sodium hydroxide acidity regulator
3 8 3 . 5 2 5 Potassium hydroxide acidity regulator
3 8 4 . 5 2 6 Calcium hydroxide acidity regulator, firming agent
3 8 5 . 5 2 7 Ammonium hydroxide acidity regulator
3 8 6 . 5 2 8 Magnesium hydroxide acidity regulator, colour retention agent
3 8 7 . 5 2 9 Calcium oxide acidity regulator, colour retention agent
3 8 8 . 5 3 0 Magnesium oxide ant i c aking agent
3 8 9 . 5 3 5 Sodium ferrocyanide ant i c aking agent1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 513
3 9 0 . 5 3 6 Potassium ferrocyanide ant i c aking agent
3 9 1 . 5 3 7 Fe r rous hexa cyanomangana t e ant i c aking agent
3 9 2 . 5 3 8 Calcium ferrocyanide ant i c aking agent
3 9 3 . 5 3 9 Sodium thiosulphate ant ioxidant , s eque s t r ant
3 9 4 . 5 4 1 Sodium aluminium phosphate acidity regulator, emulsifier
3 9 5 . 5 4 1 ( i ) Sodium aluminium phosphate-acidic acidity regulator, emulsifier
3 9 6 . 5 4 1 ( i i ) Sodium aluminium phosphate-basic acidity regulator, emulsifier
3 9 7 . 5 4 2 Bone phosphate (essentially calcium phosphate, tribasic) E m u l s i f i e r , a n t i c a k i n g a g e n t , w a t e r r e t e n t i o n
agent
3 9 8 . 5 5 0 Sodium silicates ant i c aking agent
3 9 9 . 5 5 0 ( i ) Sodium silicate ant i c aking agent
4 0 0 . 5 5 0 ( i i ) Sodium metasilicate ant i c aking agent
4 0 1 . 5 5 1 Silicon dioxide, amorphous ant i c aking agent
4 0 2 . 5 5 2 Calcium silicate ant i c aking agent
4 0 3 . 5 5 3 Magnesium silicates anticaking agent, dusting Powder
4 0 4 . 5 5 3 ( i ) Magnesium silicate anticaking agent, dusting Powder
4 0 5 . 5 5 3 ( i i ) Magnesium trisilicate anticaking agent, dusting Powder
4 0 6 . 5 5 3 ( i i i ) Ta l c anticaking agent, dusting Powder
4 0 7 . 5 5 4 Sodium aluminosilicate ant i c aking agent
4 0 8 . 5 5 5 Potassium aluminium silicate ant i c aking agent
4 0 9 . 5 5 6 Calcium aluminium silicate ant i c aking agent
4 1 0 . 5 5 7 Zinc silicate ant i c aking agent
4 1 1 . 5 5 8 B e n t o n i t e ant i c aking agent
4 1 2 . 5 5 9 Aluminium silicate ant i c aking agent
4 1 3 . 5 6 0 Potassium silicate ant i c aking agent
4 1 4 . 5 7 0 Fatty acids foam stabilizer, glazing agent, antifoaming agent
4 1 5 . 5 7 4 Gluconic acid (D-) acidity regulator, raising agent
4 1 6 . 5 7 5 Glucono delta-lactone acidity regulator, raising agent
4 1 7 . 5 7 6 Sodium gluconate Sequestrant
4 1 8 . 5 7 7 Potassium gluconate Sequestrant
4 1 9 . 5 7 8 Calcium gluconate acidity regluator, firming agent
4 2 0 . 5 7 9 Ferrous gluconate Colour retention agent
4 2 1 . 5 8 0 Magnesium gluconate acidity regulator, firming agent
4 2 2 . 5 8 5 Ferrous lactate colour retention agent
4 2 3 . 5 8 6 4-Hexyl r e sor c inol colour r e t ent ion agent , Ant ioxidant
4 2 4 . 6 2 0 Glutamic acid (L (+)-) f l avour enhanc e r
4 2 5 . 6 2 1 Monosodium glutamate f l avour enhanc e r
4 2 6 . 6 2 2 Monopotassium glutamate flavour enhancer
4 2 7 . 6 2 3 Calcium glutamate f l avour enhanc e r
4 2 8 . 6 2 4 Monoammonium glut ama t e f l avour enhanc e r
4 2 9 . 6 2 5 Magnesium glutamate f l avour enhanc e r
4 3 0 . 6 2 6 Guanylic acid f l avour enhanc e r
4 3 1 . 6 2 7 Disodium 5'-guanylate f l avour enhanc e r
4 3 2 . 6 2 8 Dipotassium 5'-guanylate f l avour enhanc e r
4 3 3 . 6 2 9 Calcium 5'-guanylate f l avour enhanc e r
4 3 4 . 6 3 0 Inosinic acid f l avour enhanc e r
4 3 5 . 6 3 1 Disodium 5'-inosinate f l avour enhanc e r1 2 3 4
514 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
4 3 6 . 6 3 2 Pot a s s ium Inos a t e f l avour enhanc e r
4 3 7 . 6 3 3 Calcium 5'-inosinate f l avour enhanc e r
4 3 8 . 6 3 4 Calcium 5'-ribonucleotides f l avour enhanc e r
4 3 9 . 6 3 5 Disodium 5'-ribonucleotides f l avour enhanc e r
4 4 0 . 6 3 6 M a l t o l f l avour enhanc e r
4 4 1 . 6 3 7 Ethyl ma l tol f l avour enhanc e r
4 4 2 . 6 3 8 Sodium L-Aspartate f l avour enhanc e r
4 4 3 . 6 3 9 DL-Al anine f l avour enhanc e r
4 4 4 . 6 4 0 Glycine f l avour enhanc e r
4 4 5 . 6 4 1 L-Leuc ine f l avour enhanc e r
4 4 6 . 6 4 2 Lysin hydrochloride flavour enhancer
4 4 7 . 9 0 0 a Polydime thyl s i loxane antifoaming agent, anticaking agent, emulsifier
4 4 8 . 9 0 0 b Me t h y l p h e n y l p o l y s i l o x a n e ant i foaming agent
4 4 9 . 9 0 1 Beeswax, white and yellow glazing agent, release agent
4 5 0 . 9 0 2 Candeilla Wax glazing agent
4 5 1 . 9 0 3 Carnaubawax glazing agent
4 5 2 . 9 0 4 Shellac glazing agent
4 5 3 . 9 0 5 a Mineral oil, food grade glazing agent, release agent sealing agent
4 5 4 . 905b Pe t rol a tum Pe t rol eumi e l ly glazing agent, release agent, sealing agent
4 5 5 . 9 0 5 c Petroleum wax glazing agent, release agent, sealing agent
4 5 6 . 9 0 5 c ( i ) Mi c roc rys t a l l inewax glazing agent
4 5 7 . 9 0 5 c ( i i ) Paraffin wax glazing agent
4 5 8 . 9 0 6 Benzoin gum glazing agent
4 5 9 . 9 0 7 Hydrogenated poly-1 decene glazing agent
4 6 0 . 9 0 8 Rice bran wax glazing agent
4 6 1 . 9 0 9 Spermaceti wax glazing agent
4 6 2 . 9 1 0 Wax esters glazing agent
4 6 3 . 9 1 1 Methyl esters of fatty acids glazing agent
4 6 4 . 9 1 3 L a n o l i n glazing agent
4 6 5 . 9 1 5 Glycerol-, methyl-, or penta- erithrytol esters of colophane glazing agent
4 6 6 . 9 1 6 Calcium iodate f lour t r e a tment agent
4 6 7 . 9 1 7 Potassium iodate flour t r e a tment agent
4 6 8 . 9 1 8 Nitrogen oxide f lour t r e a tment agent
4 6 9 . 9 1 9 Nitrosyl chloride f lour t r e a tment agent
4 7 0 . 9 2 0 L-Cysteine and its hydrochlorides-sodium and potassium salts f lour t r e a tment agent
4 7 1 . 9 2 1 L-Cysteine and its hydrochlorides-sodium and potassium salts f lour t r e a tment agent
4 7 2 . 9 2 2 Potassium persulphate f lour t r e a tment agent
4 7 3 . 9 2 3 Ammonium pe r sulpha t e f lour t r e a tment agent
4 7 4 . 9 2 4 a Pot a s s ium broma t e f lour t r e a tment agent
4 7 5 . 9 2 4 b Calcium bromate f lour t r e a tment agent
4 7 6 . 9 2 5 Chlor ine f lour t r e a tment agent
4 7 7 . 9 2 6 Chlorine dioxide f lour t r e a tment agent
4 7 8 . 9 2 7 a Azodicarbonamide f lour t r e a tment agent
4 7 9 . 9 2 7 b Carbamide (urea) f lour t r e a tment agent
4 8 0 . 9 2 8 Benzoyl peroxide f lour t r e a tment agent , Pr e s e rva t ive
4 8 1 . 9 2 9 Ac e tone pe roxide f lour t r e a tment agent
4 8 2 . 9 3 0 Calcium peroxide f lour t r e a tment agent1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 515
4 8 3 . 9 3 8 Argon packing gas
4 8 4 . 9 3 9 Helium packing gas
4 8 5 . 9 4 0 Di chlorodi f luorome thane Propellant, liquid freezant
4 8 6 . 9 4 1 Ni t r o g e n Packing gas, freezant
4 8 7 . 9 4 2 Nitrous oxide P r o p e l l a n t
4 8 8 . 9 4 3 a B u t a n e P r o p e l l a n t
4 8 9 . 9 4 3 b I sobut ane P r o p e l l a n t
4 9 0 . 9 4 4 P r o p a n e P r o p e l l a n t
4 9 1 . 9 4 5 C h l o r o p e n t a f l u o r o e t h a n e P r o p e l l a n t
4 9 2 . 9 4 6 Oc t a f luorocyc lobut ane P r o p e l l a n t
4 9 3 . 9 4 8 O x y g e n packing gas
4 9 4 . 9 5 0 Acesulfame potassium Sweetener, flavour enhancer
4 9 5 . 9 5 1 As p a r t ame Sweetener, flavour enhancer
4 9 6 . 9 5 2 Cyclamic acid (and Na, K, Ca Salts) Sweetener
497 953 I soma l t ( i soma l t i tol ) S w e e t e n e r , a n t i c a k i n g a g e n t , b u l k i n g a g e n t ,
glazing agent
4 9 8 . 9 5 4 Saccharin (and Na, K, Ca salts) Sweetener
4 9 9 . 9 5 5 Sucralose (trichlorogalactosucrose) Sweetener
5 0 0 . 9 5 6 Al i t ame Sweetener
5 0 1 . 9 5 7 T h a u m a t i n Sweetener, flavour enhancer
5 0 2 . 9 5 8 Glycyrrhizin Sweetener, flavour enhancer
5 0 3 . 9 5 9 Neohesperidine dihydrochalcone Sweetener
5 0 4 . 9 6 0 Stevioside Sweetener
5 0 5 . 9 6 4 Polyglycitol syrup Sweetener
5 0 6 . 9 6 5 Maltitol and matitol Syrup Sweetener, stabilizer, emulsifier
5 0 7 . 9 6 6 L a c t i t o l Sweetener, texturizer
5 0 8 . 9 6 7 Xy l i t o l S w e e t e n e r , h u m e c t a n t , s t a b i l i z e r , E m u l s i f i e r ,
t h i c k e n e r
5 0 9 . 9 6 8 E r y t h r i t o l Sweetener, flavour enhancer, Humectant
5 1 0 . 9 9 9 Qulillaia extracts foaming agent
5 1 1 . 1 0 0 0 Cholic acid Emulsifier
5 1 2 . 1 0 0 1 Choline salts and esters Emulsifier
5 1 3 . 1 0 0 1 ( i ) Chol ine a c ent a t e Emulsifier
5 1 4 . 1 0 0 1 ( i i ) Chol ine c a rbona t e Emulsifier
5 1 5 . 1 0 0 1 ( i i i ) Choline chloride Emulsifier
5 1 6 . 1 0 0 1 ( i v ) Chol ine c i t r a t e Emulsifier
5 1 7 . 1 0 0 1 ( v ) Chol ine t a r t r a t e Emulsifier
5 1 8 . 1 0 0 1 ( v i ) Chol ine l a c t a t e Emulsifier
5 1 9 . 1 1 0 0 Amyl a s e s f lour t r e a tment agent
5 2 0 . 1 1 0 1 P r o t e a s e s f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
5 2 1 . 1 1 0 1 ( i ) P r o t e a s e f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
5 2 2 1 1 0 1 ( i i ) P a p a i n f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
5 2 3 1 1 0 1 ( i i i ) Brome l a in f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
5 2 4 1 1 0 1 ( i v ) Ficin f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r1 2 3 4
516 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
5 2 5 1 1 0 2 Glucose oxidase An t i o x i d a n t
5 2 6 1 1 0 3 Inve r t a s e s Stabilizer
5 2 7 1 1 0 4 Lipases f l avour enhanc e r
5 2 8 1 1 0 5 Ly s o z yme P r e s e r v a t i v e
5 2 9 1 2 0 0 Polydextroses A and N bulking agent , s t abi l i z e r , thi ckene r , Hume c t ant
t e x t u r i z e r
5 3 0 1 2 0 1 P o l y v i n y l p y r r o l i d o n e b o d y i n g a g e n t , s t a b i l i z e r , c l a r i f y i n g a g e n t ,
dispersing Agent
5 3 1 1 2 0 2 P o l y v i n y l p o l y p y r r o l i d o n e colour stabilizer, colloidal, Stabilizer
5 3 2 1 5 0 3 Castor oil release agent
5 3 3 1 5 0 5 T r i e t h y l c i t r a t e foam stabilizer
5 3 4 1 5 1 8 T r i a c e t i n H u m e c t a n t
5 3 5 1 5 2 0 Propyl ene glycol Humectant, Wetting agent, dispersing agent
5 3 6 1 5 2 1 Polye thyl ene glycol ant i foaming agent
Supplementary List-Modified Starches
5 3 7 1 4 0 0 Dextrins, roasted starch white and yellow Stabilizer, thickener, binder
5 3 8 1 4 0 1 Acid-treated starch Stabilizer, thickener, binder
5 3 9 1 4 0 2 Alkaline treated starch Stabilizer, thickener, binder
5 4 0 1 4 0 3 Bleached starch Stabilizer, thickener, binder
5 4 1 1 4 0 4 Oxidised starch Stabilizer, thickener, binder
5 4 2 1 4 0 5 St a r che s , enzyme - t r e a t ed T h i c k e n e r
5 4 3 1 4 1 0 Mo n o s t a r c h p h o s p h a t e Stabilizer, thickener, binder
5 4 4 1 4 1 1 Distarch glycerol Stabilizer, thickener, binder
5 4 5 1 4 1 2 Distarch phosphate esterified with sodium trimetaphosphate; Stabilizer, thickener, binder
5 4 6 1 4 1 3 Phospha t ed di s t a r ch phospha t e Stabilizer, thickener, binder
5 4 7 1 4 1 4 Acetylated distarch phosphate Emulsifier, thickener, binder
5 4 8 1 4 2 0 Starch acetate esterified with Acetic anhydride Stabilizer, thickener
5 4 9 1 4 2 1 Starch acetate esterified with vinyl acetate Stabilizer, thickener
5 5 0 1 4 2 2 Acetylated distarch adipate Stabilizer, thickener, binder, Emulsifier
5 5 1 1 4 2 3 Acetylated distarch glycord Stabilizer, thickener
5 5 2 1 4 4 0 Hydroxypropyl s t a r ch Stabilizer, thickener, binder, Emulsifier
5 5 3 1 4 4 2 Hydroxypropyl di s t a r ch phospha t e Stabilizer, thickener
5 5 4 1 4 4 3 Hydroxypropyl di s t a r ch Stabilizer, thickener
5 5 5 1 4 5 0 Starch sodium octenyl succinate Stabilizer, thickener, binder
B.List sorted in alphabetical OrderSl.No. INS Food Additive Name Te chni c a l func t ions
Numbe r
1 . 3 7 0 1 , 4 - H e p t o n o l a c t o n e acidity regulator, sequestrant
2 . 586 4-Hexyl r e sor c inol colour retention agent, Antioxidant
3. 950 Acesulfame potassium Sweetener, flavour enhancer
4. 260 Acetic acid, glacial Preservative, acidity regulator
5 . 4 7 2 a Acetic and fatty acid esters of Glycerol Emulsifier, Stabilizer, Sequestrant
6 . 929 Ac e tone pe roxide f lour t r e a tment agent
7. 355 Adipic acid Acidity regulator
8. 406 Agar Thickener, gelling agent, Stabilizer
9. 400 Alginic acid Thickener, stabilizer
1 0 . 9 5 6 Al i t ame Sweetener1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 517
1 1 . 1 0 3 A l k a n e t Colour
12. 129 Allurared AC Colour
13. 307 A l p h a - t o c o p h e r o l An t i o x i d a n t
14. 173 Aluminium Colour
15. 523 Aluminium ammonium sulphate Stabilizer, firming agent
16. 522 Aluminium potassium sulphate acidity regulator, stabilizer
17. 559 Aluminium sodium silicate ant i c aking agent
18. 521 Aluminium sodium sulphate firming agent
19. 520 Aluminium sulphate firming agent
2 0 . 1 2 3 A m a r a n t h Colour
21 . 264 Ammonium a c e t a t e Acidity regulator
22. 359 Ammonium adipates Acidity regulator
23. 403 Ammonium alginate Thickener, stabilizer
2 4 . 5 0 3 ( i ) Ammonium c a rbona t e acidity regulator, raising agent
25 . 503 Ammonium c a rbona t e s acidity regulator, raising agent
26. 510 Ammonium chloride f lour t r e a tment agent
27 . 380 Ammonium c i t r a t e s Acidity regulator
28 . 368 Ammonium fuma r a t e Acidity regulator
2 9 . 5 0 3 ( i i ) Ammonium hydrogen carbonate acidity regulator, raising agent
30. 527 Ammonium hydroxide Acidity regulator
31 . 328 Ammonium l a c t a t e acidity regulator, flour treatment agent
32 . 349 Ammonium ma l a t e Acidity regulator
33 . 923 Ammonium pe r sulpha t e f lour t r e a tment agent
34 . 342 Ammonium phospha t e s acidity regulator, flour treatment agent
3 5 . 4 5 2 ( v ) Ammonium polyphospha t e s emul s i f i e r r a i s ing agent , s t abi l i z e r s eque s t r ant ,
Acidity regulator, water retention agent
36. 442 Ammonium salts of phosphatidic Acid Emulsifier
37. 517 Ammonium sulphate flour treatment agent, stabilizer
3 8 . 1 1 0 0 Amyl a s e s f lour t r e a tment agent
3 9 . 1 6 0 b An n a t t o e x t r a c t s Colour
4 0 . 3 2 3 A n o x o m e r An t i o x i d a n t
4 1 . 1 6 3 ( i ) An t h o c y a n i n s Colour
4 2 . 1 6 3 An o t h o c y a n i n s Colour
43 . 409 Ar abinoga l a c t an Thickener, gelling agent, Stabilizer
44 . 938 Argon packing gas
45. 300 Ascorbic acid(L-) An t i o x i d a n t
46. 304 Ascorbyl palmitate An t i o x i d a n t
47. 305 Ascorbyl stearate An t i o x i d a n t
4 8 . 9 5 1 As p a r t ame Sweetener, flavour enhancer
4 9 . 9 2 7 a Azodicarbonamide f lour t r e a tment agent
50. 122 Azorubine Colour
51. 408 Bakers yeast glycan Thickener, gelling agent, Stabilizer
52. 901 Beeswax, white and yellow glazing agent, release agent
53. 162 Beet red Colour
5 4 . 5 5 8 B e n t o n i t e ant i c aking agent
55. 210 Benzole acid P r e s e r v a t i v e
56. 906 Benzoin gum glazing agent1 2 3 4
518 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
57. 928 Benzoyl peroxide f lour t r e a tment agent , Pr e s e rva t ive
58. 160 f Beta-apo-8'carotenic acid, methyl or enthyl ester Colour
5 9 . 1 6 0 e B e t a - a p o - C a r o t e n a l Colour
6 0 . 1 6 0 a ( i ) Be t a -Ca rot ene (Synthe t i c ) Colour
6 1 . 4 5 9 B e t a - c y c l o d e x t r i n Stabilizer, binder
6 2 . 1 6 3 ( i i i ) Bl a ckcur r ant ext r a c t Colour
63. 542 Bone phosphate (essentially calcium phosphate, tribasic) E m u l s i f i e r , a n t i c a k i n g a g e n t , w a t e r r e t e n t i o n
agent
64. 151 Brilliant black PN Colour
65. 133 Brilliant blue FCF Colour
6 6 . 1 1 0 1 ( i i i ) Brome l a in f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
67. 443 Brominated vegetable oil Emulsifier, stabilizer
68. 154 Brown FK Colour
69. 155 Brown HT Colour
7 0 . 9 4 3 a B u t a n e P r o p e l l a n t
71. 320 Butylated hydroxyanisole An t i o x i d a n t
72 . 321 Butyl a t ed hydroxytoluene An t i o x i d a n t
73. 629 Calcium 5'-guanylate f l avour enhanc e r
74. 633 Calcium 5' -inosinate f l avour enhanc e r
75. 634 Calcium 5' -ribonucleotides f l avour enhanc e r
76. 263 Calcium acetate Preservative, stabilizer, acidity Regulator
77. 404 Calcium alginate Thickener, Stabilizer, gelling agent, antifoaming
agent
78. 556 Calcium aluminium silicate ant i c aking agent
79. 302 Calcium ascorbate An t i o x i d a n t
80. 213 Calcium benzoate P r e s e r v a t i v e
81. 924 b Calcium bromate f lour t r e a tment agent
8 2 . 1 7 0 ( i ) Calcium carbonate ant i c aking agent
83. 170 Calcium carbonate Surface colourant, anticaking agent, stabilizer
84. 509 Calcium chloride firming agent
85. 333 Calcium citrates acidity regulator, firming agent, Sequestrant
86 . 450 (vi i ) Calcium dihydrogen diphosphate emulsifier, raising agent, stabilizer sequestrant,
acidity regulator water retention agent
87. 385 Calcium disodium ethylene- diamine-tetra-acetate Antioxidant, Preservative, Sequestrant
88. 538 Calcium ferrocyanide ant i c aking agent
89. 238 Calcium formate P r e s e r v a t i v e
90. 367 Calcium fumarates Acidity regulator
91. 578 Calcium gluconate acidity regulator, firming agent
92. 623 Calcium glutamate f l avour enhanc e r
93. 383 Calcium Thickener, gelling agent, Stabilizer
94. 170 (ii) Calcium hydrogen carbonate ant i c aking agent
95 . 352 ( i ) Calcium hydrogen malate Acidity regulator
96. 227 Calcium hydrogen Pr e s e rva t ive , ant ioxidant
97. 526 Calcium hydroxide acidity regulator, firming agent
98. 916 Calcium iodate f lour t r e a tment agent
99. 318 Calcium isoascorbate An t i o x i d a n t
1 0 0 . 3 2 7 Calcium lactate acidity regulator, flour treatment agent1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 519
1 0 1 . 3 9 9 Calcium lactobionate Stabilizer
1 0 2 . 4 8 2 Calcium lactylates Emulsifier, stabilizer
1 0 3 . 352 (ii) Calcium malate Acidity regulator
1 0 4 . 3 5 2 Calcium malates Acidity regulator
1 0 5 . 482 (ii) Calcium oleyl lactylate Emulsifier, stabilizer
1 0 6 . 5 2 9 Calcium oxide acidity regulator, colour retention agent
1 0 7 . 9 3 0 Calcium peroxide f lour t r e a tment agent
1 0 8 . 3 4 1 Calcium phosphates acidity regulator, flour treatment agent, firming
agent, Texturizer, raising agent, anticaking agent,
water retention agent
1 0 9 . 452 ( iv) Calcium polyphosphates Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
1 1 0 . 2 8 2 Ca l c ium propiona t e P r e s e r v a t i v e
1 1 1 . 5 5 2 Calcium silicate ant i c aking agent
1 1 2 . 2 0 3 Calcium sorbate P r e s e r v a t i v e
1 1 3 . 4 8 6 Calcium stearoyl fumarate Emulsifier
1 1 4 . 482 ( i ) Calcium stearoyl lactylate Emulsifier, stabilizer
1 1 5 . 5 1 6 Calcium sulphate flour treatment agent, Sequestrant, firming agent
1 1 6 . 2 2 6 Calcium sulphite pr e s e rva t ive , ant ioxidant
1 1 7 . 3 5 4 Ca l c ium t a r t r a t e Acidity regulator
1 1 8 . 9 0 2 Candelilla wax glazing agent
1 1 9 . 161 g C a n t h a x a n t h i n Colour
1 2 0 . 1 5 0 a Caramel I-plain Colour
1 2 1 . 150 b Caramel II-caustic sulphite process Colour
1 2 2 . 150 c Caramel III-ammonia process Colour
1 2 3 . 150 d Caramel IV-ammonia sulphite process Colour
1 2 4 . 927 b Carbamide (urea) f lour t r e a tment agent
1 2 5 . 1 5 2 Carbon black (hydrocarbon) Colour
1 2 6 . 2 9 0 Carbon dioxide carbonating agent, packing gas
1 2 7 . 1 2 0 Ca rmine s Colour
1 2 8 . 9 0 3 Carnaubawax glazing agent
1 2 9 . 4 1 0 Carob bean gum Thickener, stabilizer
1 3 0 . 1 6 0 a C a r o t e n e s Colour
1 3 1 . 4 0 7 Carrageenan and its Na, K, Thickener, gelling agent,
NH4 salts (includes furcellaran) Stabilizer
1 3 2 . 1 5 0 3 Castor oil release agent
1 3 3 . 4 6 0 Cellulose E m u l s i f i e r , a n t i c a k i n g a g e n t , t e x t u r i z e r ,
dispersing agent
1 3 4 . 9 2 5 Chlor ine f lour t r e a tment agent
1 3 5 . 9 2 6 Chlorine dioxide f lour t r e a tment agent
1 3 6 . 9 4 5 C h l o r o p e n t a f l u o r o e t h a n e P r o p e l l a n t
1 3 7 . 1 4 0 Chlorophyl l Coppe r Colour
1 3 8 . 1 4 1 ( i ) Chlorophyl l coppe r compl ex Colour
1 3 9 . 1 4 1 ( i i ) Chlorophyll copper complex sodium and potassium Salts Colour
1 4 0 . 1 0 0 0 Cholic acid Emulsifier
1 4 1 . 1 0 0 1 ( i ) Chol ine a c e t a t e Emulsifier
1 4 2 . 1 0 0 1 ( i i ) Chol ine c a rbona t e Emulsifier
1 4 3 . 1 0 0 1 ( i i i ) Choline chloride Emulsifier1 2 3 4
520 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
1 4 4 . 1 0 0 1 ( i v ) Chol ine c i t r a t e Emulsifier
1 4 5 . 1 0 0 1 ( v i ) Chol ine l a c t a t e Emulsifier
1 4 6 . 1 0 0 1 Choline salt and esters Emulsifier
1 4 7 . 1 0 0 1 ( v ) Chol ine t a r t r a t e Emulsifier
1 4 8 . 3 3 0 Citric acid acidity regulator, Antioxidant, Sequestrant
1 4 9 . 472 c Citric and fatty acid esters of glycerol Emlsifier, Stabilizer, Sequestrant
1 5 0 . 1 2 1 Citrus red 2 Colour
1 5 1 . 1 4 1 Coppe r chlorophyl l s Colour
1 5 2 . 4 6 8 Cros c a r ame l los e Stabilizer, binder
1 5 3 . 5 1 9 Cupric sulphate colour fixture, preservative
1 5 4 . 1 0 0 ( i ) Curcumin Colour
1 5 5 . 1 0 0 Curcumins Colour
1 5 6 . 4 2 4 Curdlan Thickener, stabilizer
1 5 7 . 9 5 2 Cyclamic acid (and Na, K, Ca Salts) Sweetener
1 5 8 . 2 6 5 Dehydroacetic acid P r e s e r v a t i v e
1 5 9 . 4 7 2 e Diacetyltartaric and fatty acid esters of glycerol Emulsifier, Stabilizer, Sequestrant
1 6 0 . 3 4 2 ( i i ) Di ammo n i um o r t h o p h o s p h a t e acidity regulator, flour treatment agent
1 6 1 . 450 (vi ) Dicalcium diphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
1 6 2 . 3 4 1 ( i i ) Di c a l c ium or thophospha t e acidity regulator, flour treatment agent, firming
agent , Textur i z e r
1 6 3 . 9 4 0 Di chlorodi f luorome thane Propellant, liquid freezant
1 6 4 . 3 8 9 Di l auryl thiodipropiona t e An t i o x i d a n t
1 6 5 . 450 (viii) Dimagnesium diphosphate emul s i f i e r r a i s ing agent , s t abi l i z e r s eque s t r ant ,
acidity regulator, water retention agent
1 6 6 . 3 4 3 ( i i ) Dimagnesium acidity regulator, anticaking Agent
1 6 7 . 2 4 2 Dimethyl dicarbonate P r e s e r v a t i v e
1 6 8 . 4 8 0 Dioctyl sodium sulphosuccinate Emulsifier, wetting agent
1 6 9 . 2 3 0 Di p h e n y l P r e s e r v a t i v e
1 7 0 . 4 5 0 Di p h o s p h a t e s Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
1 7 1 . 6 2 8 Dipotassium 5'-guanylate f l avour enhanc e r
1 7 2 . 4 5 0 ( i v ) Dipotassium diphosphate Emulsifier, Stabilizer, acidity, regulator, raising
agent, Sequestrant, water retention Agent
1 7 3 . 3 4 0 ( i i ) Dipot a s s ium or thophospha t e acidity regulator texturizer, sequestrant, stabilizer,
emulsifier water retention agent
1 7 4 . 3 3 6 ( i i ) Dipot a s s ium t a r t r a t e Stabilizer, sequestrant
1 7 5 . 6 2 7 Disodium 5'-guanylate f l avour enhanc e r
1 7 6 . 6 3 1 Disodium 5'-inosinate f l avour enhanc e r
1 7 7 . 6 3 5 Disodium 5'-ribonucleotides f l avour enhanc e r
1 7 8 . 4 5 0 ( i ) Disodium diphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
1 7 9 . 3 8 6 Disodium ethylene-diamine-tetra -acetate Antioxidant, Preservative, Sequestrant
1 8 0 . 3 3 1 ( i i ) Disodium monohydrogen citrate acidity regulator, stabilizer, Sequestrant, emulsifier
1 8 1 . 3 3 9 ( i i ) Di sodium or thophospha t e a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
Texturizer, Stabilizer, water retention agent
1 8 2 . 3 3 5 ( i i ) Disodium tartrate Stabilizer, sequestrant
1 8 3 . 3 6 4 ( i i ) Disodium succinate acidity regulator, flavour Enhancer
1 8 4 . 3 9 0 Di s t e a ryl thiodipropiona t e An t i o x i d a n t1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 521
1 8 5 . 6 3 9 DL-Al anine f l avour enhanc e r
1 8 6 . 3 1 2 Dodecyl gallate An t i o x i d a n t
1 8 7 . 9 6 8 E r y t h r i t o l Sweetener, flavour enhancer, Humectant
1 8 8 . 1 2 7 E r y t h r o s i n e Colour
1 8 9 . 4 8 8 Ethoxylated mono-and di-glycerides Emulsifier
1 9 0 . 3 2 4 E t h o x y q u i n An t i o x i d a n t
1 9 1 . 4 6 2 Ethyl cellulose Binder, filler
1 9 2 . 3 1 3 Ethyl gallate An t i o x i d a n t
1 9 3 . 4 6 7 Ethyl hydroxyethyl cellulose Thickener, emulsifier, stabilizer
1 9 4 . 6 3 7 Ethyl ma l tol f l avour enhanc e r
1 9 5 . 2 1 4 E t h y l - p - h y d r o x y b e n z o a t e P r e s e r v a t i v e
1 9 6 . 1 4 3 Fast green FCF Colour
1 9 7 . 5 7 0 Fatty acids foam stabilizer, glazing agent, antifoaming agent
1 9 8 . 3 8 1 Ferric ammonium citrate ant i c aking agent
1 9 9 . 5 0 5 Ferrous carbonate Acidity regulator
2 0 0 . 5 7 9 Ferrous gluconate Colour retention agent
2 0 1 . 5 3 7 Fe r rous hexa cyanomangana t e ant i c aking agent
2 0 2 . 5 8 5 Ferrous lactate Colour retention agent
2 0 3 . 1 1 0 1 ( i v ) Ficin f l o u r t r e a t m e n t a g e n t , s t a b i l i z e r , t e n d e r i z e r ,
f l avour enhanc e r
2 0 4 . 1 6 1 a F l a v o x a n t h i n Colour
2 0 5 . 2 4 0 Formaldehyde P r e s e r v a t i v e
2 0 6 . 2 3 6 Formic acid P r e s e r v a t i v e
2 0 7 . 2 9 7 Fumaric acid Acidity regulator
2 0 8 . 4 5 8 Gamma Cyclodextrin Stabilizer, binder
2 0 9 . 1 6 4 Gardenia yellow Colour
2 1 0 . 4 1 8 Gellan gum Thickener, stabilizer, gelling Agent
2 1 1 . 5 7 4 Gluconic acid (D-) acidity regulator, raising agent
2 1 2 . 5 7 5 Glucono delta-lactone acidity regulator, raising agent
2 1 3 . 1 1 0 2 Glucose oxidase An t i o x i d a n t
2 1 4 . 6 2 0 Glutamic acid (L(+)-) f l avour enhanc e r
2 1 5 . 4 2 2 Glycerol Humectant, bodying agent
2 1 6 . 4 4 5 Glycerol esters of wood resin Emulsifier, stabilizer
2 1 7 . 9 1 5 Glycerol-, methyl-, or penta- erithrytol esters of colophane Glazing agent
2 1 8 . 6 4 0 Glycine Flavour modifier
2 1 9 . 9 5 8 Glycyrrhizin Sweetener, flavour enhancer
2 2 0 . 1 7 5 Gold Colour
2 2 1 . 163 (ii) Grape skin extract Colour
2 2 2 . 1 4 2 Green S Colour
2 2 3 . 3 1 4 Guaiac resin An t i o x i d a n t
2 2 4 . 6 2 6 Guanlic acid f l avour enhanc e r
2 2 5 . 4 1 2 Guar gum Thickener, stabilizer
2 2 6 . 4 1 4 Gum arabic (acacia gum) Thickener, stabilizer
2 2 7 . 4 1 9 Gum ghatti Thickener, stabilizer, emulsifier
2 2 8 . 2 4 1 Gum guaicum P r e s e r v a t i v e
2 2 9 . 9 3 9 Helium packing gas
2 3 0 . 2 0 9 He p t y l - p - h y d r o x y b e n z o a t e P r e s e r v a t i v e1 2 3 4
522 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
2 3 1 . 2 3 9 Hexame thyl ene t e t r amine P r e s e r v a t i v e
2 3 2 . 5 0 7 Hydrochloric acid Acidity regulator
2 3 3 . 9 0 7 Hydrogenated poly-1-decene glazing agent
2 3 4 . 4 6 3 Hydroxypropyl cellulose Thickener, Emulsifier, Stabilizer
2 3 5 . 4 6 4 Hydroxypropyl methyl cellulose Thickener, Emulsifier, Stabilizer
2 3 6 . 1 3 2 Indigot ine Colour
2 3 7 . 6 3 0 Inosinic acid f l avour enhanc e r
2 3 8 . 1 1 0 3 Inve r t a s e s Stabilizer
2 3 9 . 172 ( i ) Iron oxide, black Colour
2 4 0 . 1 7 2 ( i i ) Iron oxide, red Colour
2 4 1 . 1 7 2 ( i i i ) Iron oxide, yellow Colour
2 4 2 . 1 7 2 Iron oxides Colour
2 4 3 . 3 1 5 Isoascorbic acid An t i o x i d a n t
2 4 4 . 9 4 3 b I sobut ane P r o p e l l a n t
2 4 5 . 9 5 3 I soma l t ( i soma l t i tol ) S w e e t e n e r , a n t i c a k i n g a g e n t , b u l k i n g a g e n t ,
glazing agent
2 4 6 . 3 8 4 I sopropyl c i t r a t e s Antioxidant, Preservative, Sequestrant
2 4 7 . 4 1 6 . Karaya gum Thickener, stabilizer
2 4 8 . 4 2 5 Lonjac flour T h i c k e n e r
2 4 9 . 1 6 1 c K r y p t o x a n t h i n Colour
2 5 0 . 9 2 0 L-Cysteine and its hydrochlorides-sodium and potassium salts f lour t r e a tment agent
2 5 1 . 9 2 1 L-Cysteine and its hydrochlorides-sodium and potassium salts f lour t r e a tment agent
2 5 2 . 6 4 1 L-Leuc ine flavour modifier.
2 5 3 . 2 7 0 Lactic acid (L-, D- and Dl-) Acidity regulator
2 5 4 . 4 7 2 b Lactic and fatty acid esters of glycerol Emulsifier, stabilizer,
2 5 5 . 9 6 6 L a c t i t o l Sweetener, texturizer
2 5 6 . 4 7 8 Lactylated fatty acid esters of glycerol and propylene glycol Emulsifier
2 5 7 . 9 1 3 L a n o l i n glazing agent
2 5 8 . 3 4 4 Le c i thin c i t r a t e P r e s e r v a t i v e
2 5 9 . 3 2 2 Le c i thins Antioxidant, emulsifier
2 6 0 . 1 1 0 4 Upa s e s f l avour enhanc e r
2 6 1 . 1 8 0 Lithol rubine BK Colour
2 6 2 . 1 6 1 b L u t e i n Colour
2 6 3 . 1 6 0 d L u c o p e n e Colour
2 6 4 . 6 4 2 Lysin hydrochloride flavour enhancer
2 6 5 . 1 1 0 5 Ly s o z yme P r e s e r v a t i v e
2 6 6 . 5 0 4 ( i ) Magnesium carbonate a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
2 6 7 . 5 0 4 Magnesium carbonates a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
2 6 8 . 5 1 1 Magnesium chloride firming agent
2 6 9 . 3 4 5 Magnesium citrate Acidity regulator
2 7 0 . 5 8 0 Magnesium gluconate acidity regulator, firming agent
2 7 1 . 6 2 5 Magnesium glutamate f l avour enhanc e r
2 7 2 . 5 0 4 ( i i ) Magnesium hydrogen carbonate a c i d i t y r e g u l a t o r , a n t i c a k i n g a g e n t , c o l o u r
r e t e n t i o n a g e n t
2 7 3 . 5 2 8 Magnesium hydroxide acidity regulator, colour retention agent
2 7 4 . 3 2 9 Magnesium lactate (D-, L-) acidity regulator, flour treatment agent1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 523
2 7 5 . 5 3 0 Magnesium oxide ant i c aking agent
2 7 6 . 3 4 3 Magnesium phosphates acidity regulator, anticaking Agent
2 7 7 . 5 5 3 ( i ) Magnesium silicate anticaking agent, dusting Powder
2 7 8 . 5 5 3 Magnesium Silicates anticaking agent, dusting Powder
2 7 9 . 5 1 8 Magnesium sulphate firming agent
2 8 0 . 5 5 3 ( i i ) Magnesium trisilicate anticaking agent, dusting Powder
2 8 1 . 2 9 6 Malic acid (D-,L-) acidity regulator, flavouring Agent
2 8 2 . 9 6 5 Maltitol and maltitol Syrup Sweetener, Stabilizer, Emulsifier
2 8 3 . 6 3 6 M a l t o l f l avour enhanc e r
2 8 4 . 1 3 0 Manascorubin Colour
2 8 5 . 4 2 1 M a n n i t o l Sweetener, anticaking agent
2 8 6 . 3 5 3 Me t a t a r t a r i c a c id Acidity regulator
2 8 7 . 4 6 1 Methyl cellulose Thickener, Emulsifier, Stabilizer
2 8 8 . 9 1 1 Methyl esters of fatty acids glazing agent
2 8 9 . 4 6 5 Methyl ethyl cellulose T h i c k e n e r , Emu l s i f i e r , s t a b i l i z e r , a n t i f o ami n g
agent
2 9 0 . 4 8 9 Methyl glucoside-coconut oil ester Emulsifier
2 9 1 . 2 1 8 Me t h y l p - h y d r o x y b e n z o a t e P r e s e r v a t i v e
2 9 2 . 900 b Me t h y l p h e n y l p o l y s i l o x a n e ant i foaming agent
2 9 3 . 4 6 0 ( i ) Microcrystalline cellulose E m u l s i f i e r , a n t i c a k i n g a g e n t , t e x t u r i z e r ,
dispersing agent
2 9 4 . 905 c (i) Microcrystalline wax glazing agent
2 9 5 . 9 0 5 a Mineral oil, food grade glazing agent, release agent, sealing agent
2 9 6 . 472 f Mixed tartaric, acetic and fatty acid esters of glycerol Emulsifier, Stabilizer, Sequestrant
2 9 7 . 3 0 6 Mixed tocophe rol s conc ent r a t e An t i o x i d a n t
2 9 8 . 4 7 1 Mono-and di-glycerides of fatty acids Emulsifier, stabilizer
2 9 9 . 6 2 4 Monoammonium glut ama t e f l avour enhanc e r
3 0 0 . 342 ( i ) Mo n o ammo n i um o r t h o p h o s p h a t e acidity regulator, flour treatment agent
3 0 1 . 341 ( i ) Mo n o c a l c i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , f l o u r t r e a t m e n t
agent, raising Agent
3 0 2 . 343 ( i ) Monomagne s ium or thophospha t e acidity regulator, anticaking Agent
3 0 3 . 6 2 2 Monopotassium glutamate flavour enhancer
3 0 4 . 340 ( i ) Mo n o p o t a s s i um o r t h o p h o s p h a t e acidity regulator texturizer, sequestrant stabilizer,
emulsifier, water retention Agent
3 0 5 . 336 ( i ) Monopot a s s ium t a r t r a t e Stabilizer, sequestrant
3 0 6 . 6 2 1 Monosodium glutamate f l avour enhanc e r
3 0 7 . 3 3 9 ( i ) Mo n o s o d i um o r t h o p h o s p h a t e acidity regulator texturizer, sequestrant stabilizer,
emulsifier, water retention Agent
3 0 8 . 364 ( i ) Monosodium succinate acidity regulator, flavour Enhancer
3 0 9 . 335 ( i ) Monosodium t a r t r a t e Stabilizer, sequestrant
3 1 0 . 160a (ii) Natural ext r a c t s Colour
3 1 1 . 9 5 9 Neohesperidine dihydrochalcone Sweetener
3 1 2 . 3 7 5 Nicotinic acid Colour retention agent
3 1 3 . 2 3 4 Nisin P r e s e r v a t i v e
3 1 4 . 9 4 1 Ni t r o g e n packing gas, freezant
3 1 5 . 9 1 8 Nitrogen oxides f lour t r e a tment agent
3 1 6 . 9 1 9 Nitrosyl chloride f lour t r e a tment agent
3 1 7 . 9 4 2 Nitrous oxide P r o p e l l a n t1 2 3 4
524 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
3 1 8 . 4 1 1 Oat gum Thickener, stabilizer
3 1 9 . 9 4 6 Oc t a f luorocyc lobut ane P r o p e l l a n t
3 2 0 . 3 1 1 Octyl gallate An t i o x i d a n t
3 2 1 . 1 8 2 Or c h i l Colour
3 2 2 . 2 3 1 O r t h o - p h e n y l p h e n o l P r e s e r v a t i v e
3 2 3 . 3 3 8 Or thophosphor i c a c id acidity regulator, antioxidant, Synergist
3 2 4 . 9 4 8 O x y g e n packing gas
3 2 5 . 3 8 7 Oxy s t e a r in Ant ioxidant , s eque s t r ant
3 2 6 . 1 1 0 1 ( i i ) P a p a i n f l o u r t r e a t m e n t a g e n t , S t a b i l i z e r , t e n d e r i z e r ,
f l avour
3 2 7 . 1 6 0 c Paprika oleoresins Colour
3 2 8 . 905 c (ii) Paraffin wax glazing agent
3 2 9 . 1 3 1 Patent blue V Colour
3 3 0 . 4 4 0 P e c t i n s Thickener, Stabilizer, gelling Agent
3 3 1 . 451 (ii) P e n t a p o t a s s i um t r i p h o s p h a t e Sequestrant, acidity regulator, Texturizer
3 3 2 . 451 ( i ) Pent a sodium t r iphospha t e Sequestrant, acidity regulator, Texturizer
3 3 3 . 4 2 9 P e p t o n e s Emulsifier
3 3 4 . 905 b Pe t rol a tum (pe t rol eum j e l ly) glazing agent, release agent, sealing agent
3 3 5 . 905 c Petroleum wax glazing agent, release agent, sealing agent
3 3 6 . 3 9 1 Phytic acid An t i o x i d a n t
3 3 7 . 2 3 5 Pima r i c in (na t amyc in) P r e s e r v a t i v e
3 3 8 . 1 2 0 0 Polydextroses A and N bulking agent, Stabilizer, thickener, Humectant,
t e x t u r i z e r
3 3 9 . 9 9 0 a Polydime thyl s i loxane antifoaming agent, anticaking agent, emulsifier
3 4 0 . 1 5 2 1 Polye thyl ene glycol ant i foaming agent
3 4 1 . 4 7 5 Polyglycerol esters of fatty acids Emulsifier
3 4 2 . 4 7 6 Polyglycerol esters of interesterified Ricinoleic acid Emulsifier
3 4 3 . 9 6 4 Polyglycitol syrup Sweetener
3 4 4 . 4 3 2 Polyoxye thyl ene (20) sorbi t an monol aur a t e Emulsifier, dispersing agent
3 4 5 . 4 3 3 Polyoxye thyl ene (20) sorbi t an Mono-ol e a t e Emulsifier, dispersing agent
3 4 6 . 4 3 4 Polyoxye thyl ene (20) sorbi t an monopa lmi t a t e Emulsifier, dispersing agent
3 4 7 . 4 3 5 Polyoxye thyl ene (20) sorbi t an monos t e a r a t e Emulsifier, dispersing agent
3 4 8 . 4 3 6 Polyoxye thyl ene (20) sorbi t an t r i s t e a r a t e Emulsifier, dispersing agent
3 4 9 . 4 3 1 Polyoxye thyl ene (40) s t e a r a t e Emulsifier
3 5 0 . 4 3 0 Polyoxye thyl ene (8) s t e a r a t e Emulsifier
3 5 1 . 4 5 2 P o l y p h o s p h a t e s Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
3 5 2 . 1 2 0 2 P o l y v i n y l p o l y p y r r o l i d o n e colour stabilizer, Colloidal, Stabilizer
3 5 3 . 1 2 0 1 P o l y v i n y l p y r r o l i d o n e b o d y i n g a g e n t , S t a b i l i z e r , c l a r i f y i n g a g e n t ,
dispersing Agent
3 5 4 . 1 2 4 Ponceau 4R Colour
3 5 5 . 1 2 5 Ponceau SX Colour
3 5 6 . 261 ( i ) Pot a s s ium a c e t a t e Preservative, acidity regulator
3 5 7 . 2 6 1 Pot a s s ium a c e t a t e s Preservative, acidity regulator
3 5 8 . 3 5 7 Potassium adipates Acidity regulator
3 5 9 . 4 0 2 Potassium alginate Thickener, stabilizer
3 6 0 . 5 5 5 Potassium aluminium silicate ant i c aking agent
3 6 1 . 3 0 3 Potassium ascorbate An t i o x i d a n t1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 525
3 6 2 . 2 1 2 Pot a s s ium benzoa t e P r e s e r v a t i v e
3 6 3 . 2 2 8 Potassium bisulphite Pr e s e rva t ive , ant ioxidant
3 6 4 . 924 a Pot a s s ium broma t e f lour t r e a tment agent
3 6 5 . 501 ( i ) Pot a s s ium c a rbona t e acidity regulator, stabilizer
3 6 6 . 5 0 1 Potassium carbonates acidity regulator, stabilizer
3 6 7 . 5 0 8 Potassium chloride Gelling agent
3 6 8 . 3 3 2 Pot a s s ium c i t r a t e s acidity regulator, Sequestrant, Stabilizer
3 6 9 . 261 (ii) Potassium diacetate Preservative, acidity regulator
3 7 0 . 332 ( i ) Potassium dihydrogen citrate acidity regulator, Sequestrant, Stabilizer
3 7 1 . 5 3 6 Potassium ferrocyanide ant i c aking agent
3 7 2 . 3 6 6 Potassium fumarates Acidity regulator
3 7 3 . 5 7 7 Potassium gluconate Sequestrant
3 7 4 . 501 (ii) Potassium hydrogen carbonate acidity regulator, stabilizer
3 7 5 . 351 ( i ) Potassium hydrogen malate Acidity regulator
3 7 6 . 5 2 5 Potassium hydroxide Acidity regulator
3 7 7 . 6 3 2 Pot a s s ium Inos a t e f l avour enhanc e r
3 7 8 . 9 1 7 Potassium iodate flour t r e a tment agent
3 7 9 . 3 1 7 Potassium isoascorbate An t i o x i d a n t
3 8 0 . 3 2 6 Pot a s s ium l a c t a t e Antioxidant, synergist, acidity Regulator
3 8 1 . 351 (ii) Potassium ma l a t e Acidity regulator
3 8 2 . 3 5 1 Potassium malates Acidity regulator
3 8 3 . 2 2 4 Potassium metabisulphite Pr e s e rva t ive , ant ioxidant
3 8 4 . 2 5 2 Pot a s s ium ni t r a t e Preservative, colour fixative
3 8 5 . 2 4 9 Pot a s s ium ni t r i t e Preservative, colour fixative
3 8 6 . 9 2 2 Potassium persulphate f lour t r e a tment agent
3 8 7 . 3 4 0 Pot a s s ium phospha t e s a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
Texturizer, Stabilizer, water retention agent
3 8 8 . 452 (ii) Pot a s s ium polyphospha t e Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
3 8 9 . 2 8 3 Pot a s s ium propiona t e P r e s e r v a t i v e
3 9 0 . 5 6 0 Potassium silicate ant i c aking agent
3 9 1 . 3 3 7 Potassium sodium tartrate Stabilizer, sequestrant
3 9 2 . 2 0 2 Potassium sorbate P r e s e r v a t i v e
3 9 3 . 5 1 5 Potassium sulphates Acidity regulator
3 9 4 . 2 2 5 Potassium sulphite Pr e s e rva t ive , ant ioxidant
3 9 5 . 3 3 6 Pot a s s ium t a r t r a t e s Stabilizer, sequestrant
3 9 6 . 460 (ii) Powdered cellulose E m u l s i f i e r , a n t i c a k i n g a g e n t , t e x t u r i z e r ,
dispersing agent
3 9 7 . 407 a Processed Euchema seaweed Thickener, stabilizer
3 9 8 . 9 4 4 P r o p a n e P r o p e l l a n t
3 9 9 . 2 8 0 Propionic acid P r e s e r v a t i v e
4 0 0 . 3 1 0 Propyl gallate An t i o x i d a n t
4 0 1 . 2 1 6 P r o p y l p - h y d r o x y b e n z o a t e P r e s e r v a t i v e
4 0 2 . 1 5 2 0 Propyl ene glycol Humectant, wetting agent, dispersing agent
4 0 3 . 4 0 5 Propylene glycol alginate Thickener, emulsifier
4 0 4 . 4 7 7 Propylene glycol esters of fatty acids Emulsifier
4 0 5 . 1101 ( i ) P r o t e a s e f l o u r t r e a t m e n t a g e n t , S t a b i l i z e r , t e n d e r i z e r ,
f l avour Enhanc e r1 2 3 4
526 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
4 0 6 . 1 1 0 1 P r o t e a s e s f l o u r t r e a t m e n t a g e n t , S t a b i l i z e r , t e n d e r i z e r ,
f l avour Enhanc e r
4 0 7 . 9 9 9 Quillaia extracts foaming agent
4 0 8 . 1 0 4 Quinoline yellow Colour
4 0 9 . 1 2 8 Red 2G Colour
4 1 0 . 161 f R h o d o x a n t h i n Colour

4 1 1 . 101 ( i ) Riboflavin Colour
4 1 2 . 101 (ii) Riboflavin 5' -phosphate, sodium Colour
4 1 3 . 1 0 1 Riboflavins Colour
4 1 4 . 9 0 8 Rice bran wax glazing agent
4 1 5 . 161 d Rubixanthin Colour
4 1 6 . 9 5 4 Saccharin (and Na, K, Ca salts) Sweetener
4 1 7 . 4 7 0 Salts of fatty acids (with base Al, Ca, Na, Mg, K and NH4) Emulsifier, Stabilizer, anti caking agent
4 1 8 . 1 6 6 Sandalwood Colour
4 1 9 . 9 0 4 Shellac glazing agent
4 2 0 . 5 5 1 Silicon dioxide, amorphous ant i c aking agent
4 2 1 . 1 7 4 Silver Colour
4 2 2 . 262 ( i ) Sodium acetate Preservative, acidity regulator, Sequestrant
4 2 3 . 2 6 2 Sodium acetates Preservative, acidity regulator, Sequestrant
4 2 4 . 3 5 6 Sodium adipates Acidity regulator
4 2 5 . 4 0 1 Sodium alginate Thickener, Stabilizer, gelling Agent
4 2 6 . 5 4 1 Sodium aluminium phosphate acidity regulator, emulsifier
4 2 7 . 541 ( i ) Sodium aluminium phosphate-acidic acidity regulator, emulsifier
4 2 8 . 541 (ii) Sodium aluminium phosphate-basic acidity regulator, emulsifier
4 2 9 . 5 5 4 Sodium alumino-silicate ant i c aking agent
4 3 0 . 3 0 1 Sodium ascorbate An t i o x i d a n t
4 3 1 . 2 1 1 Sodium benzoate P r e s e r v a t i v e
4 3 2 . 452 (iii) Sodium calcium polyphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
4 3 3 . 5 0 0 ( i ) Sodium carbonate acidity regulator, raising agent, anticaking agent
4 3 4 . 5 0 0 Sodium carbonates acidity regulator, raising agent, anticaking agent
4 3 5 . 4 6 6 Sodium carboxymethyl cellulose Thickener, Emulsifier, Stabilizer
4 3 6 . 4 6 9 Sodium carboxymethyl, cellulose, enzymatically, hydrolysed Thickener, stabilizer
4 3 7 . 3 3 1 Sodium citrates a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
stabilizer
4 3 8 . 2 6 6 Sodium dehydroacetate P r e s e r v a t i v e
4 3 9 . 262 (ii) Sodium diacetate Preservative, acidity regulator, Sequestrant
4 4 0 . 331 ( i ) Sodium dihydrogen citrate a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
stabilizer
4 4 1 . 2 1 5 Sodium ethyl p-hydroxybenzoate P r e s e r v a t i v e
4 4 2 . 5 3 5 Sodium ferrocyanide ant i c aking agent
4 4 3 . 2 3 7 Sodium formate P r e s e r v a t i v e
4 4 4 . 3 6 5 Sodium fumarates Acidity regulator
4 4 5 . 5 7 6 Sodium gluconate Sequestrant
4 4 6 . 500 (ii) Sodium hydrogen carbonate acidity regulator, raising agent, anticaking agent
4 4 7 . 350 ( i ) Sodium hydrogen malate acidity regulator, humectant
4 4 8 . 2 2 2 Sodium hydrogen sulphite Pr e s e rva t ive , ant ioxidant
4 4 9 . 5 2 4 Sodium hydroxide Acidity regulator1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 527
4 5 0 . 3 1 6 Sodium isoascorbate An t i o x i d a n t
4 5 1 . 6 3 8 Sodium L-Aspartate f l avour enhanc e r
4 5 2 . 3 2 5 Sodium lactate antioxidant synergist, Humectant, bulking agent
4 5 3 . 4 8 1 Sodium lactylates Emulsifier, stabilizer
4 5 4 . 4 8 7 Sodium laurylsulphate Emulsifier
4 5 5 . 350 (ii) Sodium malate acidity regulator, humectant
4 5 6 . 3 5 0 Sodium malates acidity regulator, humectant
4 5 7 . 2 2 3 Sodium metabisulphite Preservative, bleaching agent, Antioxidant
4 5 8 . 550 (ii) Sodium metasilicate ant i c aking agent
4 5 9 . 2 1 9 Sodium methyl p-hydroxybenzoate P r e s e r v a t i v e
4 6 0 . 2 5 1 Sodium nitrate Preservative, colour fixative
4 6 1 . 2 5 0 Sodium nitrite Preservative, colour fixative
4 6 2 . 2 3 2 Sodium o-phenylphenol P r e s e r v a t i v e
4 6 3 . 481 (ii) Sodium oleyl lactylate Emulsifier, stabilizer
4 6 4 . 3 3 9 Sodium phosphates a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
Texturizer, Stabilizer, water retention agent
4 6 5 . 452 ( i ) Sodium polyphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
4 6 6 . 2 8 1 Sodium propionate P r e s e r v a t i v e
4 6 7 . 2 1 7 Sodium propyl p-hydroxybenzoate P r e s e r v a t i v e
4 6 8 . 500 (iii) Sodium sesquicarbonate acidity regulator, raising agent, anticaking agent
4 6 9 . 550 ( i ) Sodium silicate ant i c aking agent
4 7 0 . 5 5 0 Sodium silicates ant i c aking agent
4 7 1 . 2 0 1 Sodium sorbate P r e s e r v a t i v e
4 7 2 . 4 8 5 Sodium stearoyl fumarate Emulsifier
4 7 3 . 481 ( i ) Sodium stearoyl lactylate Emulsifier, stabilizer
4 7 4 . 5 1 4 Sodium sulphates Acidity regulator
4 7 5 . 2 2 1 Sodium sulphite Pr e s e rva t ive , ant ioxidant
4 7 6 . 3 3 5 Sodium tartrates Stabilizer, sequestrant
4 7 7 . 5 3 9 Sodium thiosulphate Ant ioxidant , s eque s t r ant
4 7 8 . 2 0 0 Sorbic acid P r e s e r v a t i v e
4 7 9 . 4 9 3 Sorbitan monolaurate Emulsifier
4 8 0 . 4 9 4 Sorbi t an mono-ol e a t e Emulsifier
4 8 1 . 4 9 5 Sorbi t an monopa lmi t a t e Emulsifier
4 8 2 . 4 9 1 Sorbi t an monos t e a r a t e Emulsifier
4 8 3 . 4 9 6 Sorbitan trioleate Stabilizer, emulsifier
4 8 4 . 4 9 2 Sorbitan tristearate Emulsifier
4 8 5 . 4 2 0 Sorbitol and sorbitol syrup Swe e t ene r, Hume c t ant , s eque s t r ant , Textur i z e r,
Emulsifier
4 8 6 . 9 0 9 Spermacetic wax glazing agent
4 8 7 . 5 1 2 Stannous chloride Ant ioxidant , colour r e t ent ion agent
4 8 8 . 4 8 4 St e a ryl c i t r a t e Emulsifier, sequestrant
4 8 9 . 4 8 3 St e a ryl t a r t r a t e f lour t r e a tment agent
4 9 0 . 9 6 0 Stevioside Sweetener
4 9 1 . 3 6 3 Succinic acid Acidity regulator
4 9 2 . 4 7 2 g Succinylated monoglycerides Emulsifier, Stabilizer, Sequestrant
4 9 3 . 4 4 6 Succi stearin Emulsifier
4 9 4 . 9 5 5 Sucralose Sweetener1 2 3 4
528 THE GAZETTE OF INDIA : EXTRAORDINARY [PART II—SEC. 4]
4 9 5 . 4 7 4 Sucroglycerides Emulsifier
4 9 6 . 4 4 4 Sucrose acetate isobutyrate Emulsifier, stabilizer
4 9 7 . 4 7 3 Sucrose esters of fatty acids Emulsifier
4 9 8 . 2 2 0 Sulphur dioxide Pr e s e rva t ive , ant ioxidant
4 9 9 . 5 1 3 Sulphuric acid acidity regulator
5 0 0 . 1 1 0 Sunset yellow FCF c o l o u r
5 0 1 . 4 4 1 Superglycerinated hydrogenated rapeseed oil Emulsifier
5 0 2 . 3 0 9 Synthe t i c de l t a - tocophe rol An t i o x i d a n t
5 0 3 . 3 0 8 Synthe t i c gamma - tocophe rol An t i o x i d a n t
5 0 4 . 553 (iii) Talc anticaking agent, dusting powder
5 0 5 . 1 8 1 Tannins, food grade Colour, Emulsifier, Stabilizer, thickener
5 0 6 . 4 1 7 Tara gum Thickener, stabilizer
5 0 7 . 3 3 4 Tartaric acid (L(+)-) a c i d i t y r e g u l a t o r , S e q u e s t r a n t , a n t i o x i d a n t
synergist
5 0 8 . 472 d Tartaric acid esters of mono and di-glycerides of fatty acids Emulsifier, Stabilizer, sequestrant
5 0 9 . 1 0 2 Ta r t r a z i n e Colour
5 1 0 . 3 1 9 Te r t i a ry butylhydroquinone a n t i o x i d a n t
5 1 1 . 4 5 0 ( v ) Te t r apot a s s ium diphospha t e emulsifier, raising agent, stabilizer sequestrant,
acidity regulator, water retention agent
512 450 (iii) Tetrasodium diphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Seque-strant, water retention agent
5 1 3 . 9 5 7 T h a u m a t i n Sweetener, flavour enhancer emulsifier
5 1 4 . 4 7 9 Thermally oxidized soya bean oil with mono-and di-glycerides of Emulsifier
fatty acids
5 1 5 . 2 3 3 Thiabendazole P r e s e r v a t i v e
5 1 6 . 3 8 8 Thiodipropionic acid a n t i o x i d a n t
5 1 7 . 1 7 1 Titanium dioxide Colour
5 1 8 . 4 1 3 Tragacanth gum Thickener, Stabilizer, emulsifier
5 1 9 . 1 5 1 8 T r i a c e t i n H u m e c t a n t
5 2 0 . 341 (iii) T r i c a l c i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , t e x t u r i z e r , f l o u r t r e a t m e n t
agent , r a i s ing agent , f i rming agent , ant i c aking
agent, water retention agent
5 2 1 . 1 5 0 5 T r i e t h y l c i t r a t e foam stabilizer
5 2 2 . 343 (iii) T r ima g n e s i um o r t h o p h o s p h a t e acidity regulator, anticaking Agent
5 2 3 . 4 5 1 Tr i phospha t e s Sequestrant, acidity regulator, Texturizer
5 2 4 . 332 (ii) Tr ipot a s s ium c i t r a t e acidity regulator, Sequestrant, Stabilizer
5 2 5 . 340 (iii) T r i p o t a s s i um o r t h o p h o s p h a t e acidity regulator, texturizer, sequestrant stabilizer,
Emulsifier, water retention Agent
5 2 6 . 331 (ii) Trisodium citrate a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
Stabilizer
5 2 7 . 450 (ii) Trisodium diphosphate Emulsifier, Stabilizer, acidity regulator, raising
agent, Sequestrant, water retention Agent
5 2 8 . 339 (iii) T r i s o d i um o r t h o p h o s p h a t e a c i d i t y r e g u l a t o r , S e q u e s t r a n t , e m u l s i f i e r ,
Texturizer, Stabilizer, water retention agent
5 2 9 . 100 (ii) T u rme r i c Colour
5 3 0 . 1 5 3 Vegetable carbon Colour
5 3 1 . 161 e Violoxanthin Colour
5 3 2 . 9 1 0 Wax esters glazing agent
5 3 3 . 4 1 5 Xanthan gum Thickener, stabilizer1 2 3 4
¹Hkkx III—[k.M 4º Hkkjr dk jkti=k % vlk/kj.k 529
5 3 4 . 9 6 7 Xy l i t o l Swe e t e n e r , Hume c t a n t , s t a b i l i z e r , Emu l s i f i e r ,
t h i c k e n e r
5 3 5 . 1 0 7 Yellow 2G Colour
5 3 6 . 5 5 7 Zinc silicate ant i c aking agent Suppl ement a ry Li s t -Modi f i ed
Starches
5 3 7 . 1 4 2 2 Acetylated di-starch adipate Stabilizer, thickener, binder
5 3 8 . 1 4 2 3 Acetylated distarch glycerol Stabilizer, thickener
5 3 9 . 1 4 1 4 Acetylated distarch phosphate Emulsifier, thickener
5 4 0 . 1 4 0 1 Acid-treated starch Stabilizer, thickener, binder
5 4 1 . 1 4 0 2 Alkaline treated starch Stabilizer, thickener, binder
5 4 2 . 1 4 0 3 Bleached starch Stabilizer, thickener, binder
5 4 3 . 1 4 0 0 Dextrins roasted starch white and yellow Stabilizer, thickener, binder
5 4 4 . 1 4 1 1 Di-starch glycerol Stabilizer, thickener, binder
5 4 5 . 1 4 1 2 Di-starch phosphate esterified with sodium trimetaphosphate; Stabilizer, thickener, binder
esterified with phosphorus oxychloride
5 4 6 . 1 4 4 3 Hydroxypropyl di-starch glycerol Stabilizer, thickener
5 4 7 . 1 4 4 2 Hydroxypropyl di - s t a r ch phospha t e Stabilizer, thickener
5 4 8 . 1 4 4 0 Hydroxypropyl s t a r ch Emulsifier, thickener, binder
5 4 9 . 1 4 1 0 Mo n o s t a r c h p h o s p h a t e Stabilizer, thickener, binder
5 5 0 . 1 4 0 4 Oxidized starch Emulsifier, thickener, binder
5 5 1 . 1 4 1 3 Phospha t ed di - s t a r ch phospha t e Stabilizer, thickener, binder
5 5 2 . 1 4 2 0 Starch acetate esterified with acetic anhydride Stabilizer, thickener
5 5 3 . 1 4 2 1 Starch acetate esterified with vinyl acetate Stabilizer, thickener
5 5 4 . 1 4 5 0 Starch sodium octenyl succinate Stabilizer, thickener, binder,
5 5 5 . 1 4 0 5 St a r che s , enzyme - t r e a t ed t h i c k e n e r
[F.No. 2-15015/30/2010]
V.N. GAUR,
Chief Executive Officer
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Discussion

4 thoughts on “Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 Part-II

  1. What’s up to every one, because I am really eager of reading this weblogis post to be updated on a regular basis. It consists of good data.

    Posted by Justa | September J, 2012, 6:26 am

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