Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011

MINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 F.No. 2-15015/30/2010 Whereas in exercise of the powers conferred by section clause (e) of sub section (2) of section 92 read with 16 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far they relates to Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, and; Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public; And whereas the copies of the Gazette were made available to the public on the 21st October 2010; And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,— FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011 CHAPTER 1 GENERAL 1.1: Title and commencement 1.1.1:These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 1.1.2: These regulatiions shall come into force on or after 5th August, 2011, except the regulations 2.1.7.(1)(2)(3)(4), 2.1.8 (1)(3), 2.1.11 (1)(2), 2.1.12(1), including table 14 of Appendix A and table 2 of Appendix B which shall come in to force after six months from that date. Provided that wherever the standards given in these regulations are at variance with any of the provisions of the licenses already granted, Food Business Operator shall comply with the provisions of these regulations within six months from the date of commencement of the regulations. 1.2: Definitions In these regulations unless the context otherwise requires: 1. BOILED MILK means milk which has been brought to boil. 2. “De-oiled meal” means the residual material left over when oil is extracted by a solvent from any oil-bearing material; 3. DOUBLE TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk, or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.1:1 by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing. 4. “Hydrogenation” means the process of addition of hydrogen to an edible vegetable oil using a catalyst to produce a fat with semi-solid consistency; 5. Flavoured Milk, by whatever name called, may contain nuts (whole, fragmented or ground) chocolate, coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurised, sterilised or boiled. The type of milk shall be mentioned on the label. 6. Full Cream Milk means milk or a combination of buffalo or cow milk or a product prepared by combination of both that has been standardised to fat and solids-not-fat percentage, given in the table below in 2.1.1:1, by adjustment/addition of milk solids, Full Cream Milk shall be pasteurised. It shall show a negative phosphatase test. It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination. 7. ‘Irradiation’ means any physical procedure, involving the intentional exposure of food to ionizing radiations. 8. ‘Irradiation facility’ means any facility which is capable of being utilized for treatment of food by irradiation. 9. ‘Irradiated food’ means articles of food subjected to radiation by :— (i) Gamma Rays; (ii) X-rays generated from machine sources operated at or below an energy level of 5 million electron volts; and (iii) Sub-atomic particles, namely, electrons generated from machine sources operated at or below an energy level of 10 million electron volts, to dose levels as specified in Schedule I of the Atomic Energy (Control of Irradiation of Food) Rules 1991. 10. MILK is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction therefrom unless otherwise provided in these Regulations. It shall be free from colostrum. Milk of different classes and of different designations shall conform to the standards laid down in the Table below in 2.1.1:1 Total urea content in the milk shall not be more than 700 ppm 11. MIXED MILK means a combination of milk of cow, buffalo, sheep, goat or any other milch animal and may be a combination of any of these milk which has been made and conforms to the standards given in the table below in 2.1.1:1. 12. MILK PRODUCTS means the products obtained from milk such as cream, malai, curd, skimmed milk curd, chhanna, skimmed-milk chhanna, cheese, processed cheese, ice-cream, milk ices, condensed milk-sweetened and unsweetened, condensed skimmed milk-sweetened and unsweetened, milk powder, skimmed milk powder, partly skimmed milk powder, khoa, infant milk food, table butter and desi butter. Milk products shall not contain any substance not found in milk unless specified in the standards. 13. “Margarine” means an emulsion of edible oils and fats with water; 14. ‘Operator of irradiation facility’ means any person appointed as such by licensee who satisfies the qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiation of Food) Rules, 1991 15. PASTEURISATION— The terms “Pasteurisation”, “Pasteurised” and similar terms shall be taken to refer to the process of heating every particle of milk of different classes to at least 630 C and holding at such temperature continuously for at least 30 minutes or heating it to at least 71.50C and holding at such temperature continuously for at least 15 seconds or an approved temperature time combination that will serve to give a negative Phosphatase Test. All pasteurised milk of different classes shall be cooled immediately to a temperature of 100 C, or less 16. RECOMBINED MILK means the homogenised product prepared from milk fat, non-fat-milk solids and water. Recombined milk shall be pasteurised and shall show a negative Phosphatase test. 17. “Refined vegetable oil” means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials, deacidified with alkali and/or by physical refining and/or by miscella refining using permitted food grade solvents and/or degumming followed by bleaching with absorbent earth and/or activated carbon and deodorized with steam without using any other chemical agents 18. “Refining” means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified— (i) With alkali, or (ii) by physical refining, or both, or (iii) By miscella refining using permitted food grade solvent, followed by bleaching with absorbent earth and/or activated carbon or both of them and deodorized with steam without using any other chemical agent; (iv) refining if required may include the process of degumming using phosphoric/citric acid. 19. SKIMMED MILK means the product prepared from milk from which almost all the milk fat has been removed mechanically. 20. STERILISATION :The term “sterilisation when used in association with milk, means heating milk in sealed container continuously to a temperature of either 1150 C for 15 minutes or at least 1300 C for a period of one second or more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture; 21. STANDARDISED MILK means cow milk or buffalo milk or sheep milk or goat milk or a combination of any of these milk that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.1:1 by the adjustment of milk solids. Standardised milk shall be pasteurised and shall show a negative Phosphatase Test. 22. “Solvent-extracted oil” means any vegetable oil obtained from oil-bearing material by the process of extraction by a solvent; 23. “Solvent-extracted edible flour” means the ground material obtained from specially prepared deoiled meal, that is, the residual material left over when oil is extracted by a solvent from oil cake immediately following the single- pressing of good quality edible oilseeds; 24. TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.1:1 by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat-milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing. 25. “Vegetable oils” means oils produced from oilcakes or oilseeds or oil-bearing materials of plant origin and containing glycerides; 26. “Vegetable oil product” means any product obtained for edible purposes by subjecting one or more edible oils to any or a combination of any of the processes or operations, namely, refining, blending, hydrogenation or interesterification and winterization (process by which edible fats and oils are fractioned through cooling), and includes any other process which may be notified by the Central Government in the official Gazette; CHAPTER 2 FOOD PRODUCT STANDARDS 2.1: DAIRY PRODUCTS AND ANALOGUES 2.1.1: MILK 1. The standards of different classes and designations of milk shall be as given in the table below. Milk shall conform to both the parameters for milk fat and milk solids not fat, independently, as prescribed in columns (4) and (5) of the said table: Table Minimum percent Class of Milk Designation Locality Milk Fat Milk solids not fat Buffalo Milk Raw, Assam, 6.0 9.0 pasteurized, Bihar, boiled, Chandigarh flavoured, Delhi sterlized Gujarat Haryana Jharkhand Maharashtra Meghalaya Punjab Sikkim Uttar Pradesh Uttarakhand West Bengal Buffalo Milk Raw, Andaman and Nicobar 5.0 9.0 pasteurized, Andhra Pradesh boiled, Arunachal Pradesh flavoured, Chhatisgarh sterlized Dadra & Nagar haveli Goa, Daman & Diu Himachal Pradesh Kerala Lakshadweep, Minicoy & Amindivi Island Madhya Pradesh Manipur Mizoram Nagaland Orissa Puducherry Rajasthan Tamil Nadu Tripura Cow Milk Raw, Chandigarh 4.0 8.5 pasteurized, Haryana boiled, Punjab flavoured, sterlized Cow Milk Raw, boiled, Andaman & Nicobar Islands 3.5 8.5 pasteurized, Andhra Pradesh flavoured and Arunachal Pradesh sterlized AssamBihar Chhatisgarh Dadra & Nagar haveli Delhi Goa, Daman & Diu Gujarat Himachal Pradesh Jammu & Kashmir Jharkhand Karnataka Kerala Lakshadweep, Minicoy & Adminidive Islands Madhya Pradesh Maharashtra Manipur Meghalaya Nagaland Puducherry Rajasthan Sikkim Tamil Nadu Tripura Uttar Pradesh Uttarakh and West Bengal Cow Milk Raw, boiled, Mizoram 3.0 8.5 pasteurized, Orissa flavoured and sterlized Goat or Sheep Milk Raw, boiled, Chandigarh 3.5 9.0 pasteurized, Chhatisgarh flavoured and Haryana sterlized Kerala Madhya Pradesh Maharashtra Punjab Uttar Pradesh Uttarakhand Goat or Sheep Milk Raw, boiled, Andaman & Nicobar Islands 3.0 9.0 pasteurized, Andhra Pradesh flavoured and Arunachal Pradesh sterlized Assam Bihar Chhatisgarh Dadra and Nagar haveli Delhi Goa, Daman & Diu Gujarat Himachal Pradesh Jammu & Kashmir Jharkhand Karnataka Lakshadweep, Minicoy & Amindive Islands Manipur Meghalaya’ Mizoram Nagaland Orissa Puducherry Rajasthan Sikkim, Tamil Nadu Tripura West Bengal Mixed Milk Raw, All India 4.5 8.5 pasteurised, boiled, flavoured and sterilised Standardized milk Pasteurised, All India 4.5 8.5 flavoured and sterilized Recombined Milk Pasteurised, All India 3.0 8.5 flavoured and sterilized Toned Milk Pasteurised, All India 3.0 8.5 flavoured and sterilized Double Toned milk Pasteurised, All India 1.5 9.0 flavoured and sterilized Skimmed Milk Raw, boiled, All India Not 8.7 pasteurised, more flavoured and than sterilized 0.5 percent Full Cream Milk Pasteurised and All India 6.0 9.0 sterilized NOTE :-(i) When milk is offered for sale without indication of the class, the standards prescribed for buffalo milk shall apply. (ii) The heat treatment for the various designated milk shall be as follows: Designation Heat treatment Raw Nil. Pasteurised Pasteurisation. Boiled Boiling Flavoured Pasteurisation or Sterilisation Sterilised Sterilisation 2.1.2 Cream: 1. Cream including sterilised cream means the product of cow or buffalo milk or a combination thereof. It shall be free from starch and other ingredients foreign to milk. It may be of following three categories, namely:— 1. Low fat cream—containing milk fat not less than 25.0 percent by weight. 2. Medium fat cream—containing milk fat not less than 40.0 percent by weight. 3. High fat cream—containing milk fat not less than 60.0 percent by weight. Note:- Cream sold without any indication about milk fat content shall be treated as high fat cream. 2. Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo. The fat and / or protein content of the cream may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, added flavour and any substance foreign to milk. The product may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 5.0 percent (ii) Milk fat Not less than 42.0 percent (iii) Milk protein in Milk solid not fat Not less than 34.0 percent 2.1.3: MALAI 1. Malai means the product rich in butter fat prepared by boiling and cooling cow or buffalo milk or a combination thereof. It shall contain not less than 25.0 per cent milk fat. 2.1.4: DAHI OR CURD 1. Dahi or curd means the product obtained from pasteurised or boiled milk by souring, natural or otherwise, by a harmless lactic acid culture or other harmless bacterial culture may also be used in conjunction with lactic acid bacteria cultures for souring. Dahi may contain added cane sugar. Dahi shall have the same minimum percentage of milk fat and milk solids-not-fat as the milk from which it is prepared. Where dahi or curd is sold or offered for sale without any indication of class of milk, the standards prescribed for dahi prepared from buffalo milk shall apply. Milk solids may also be used in preparation of this product. 2.1.5: CHHANA OR PANEER 1. Chhana or paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 per cent moisture and the milk fat content shall not be less than 50.0 per cent of the dry matter. Milk solids may also be used in preparation of this product. Provided that paneer or chhana when sold as low fat paneer or chhana, it shall conform to the following requirements:— (i) Moisture Not more than 70.0 percent (ii) Milk fat Not more than 15.0 percent of dry matter: Provided further that such low fat paneer/chhana shall be sold in sealed package only and shall bear proper label declaration as provided in regulation 2.4.5 (39) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. 2.1.6: CHEESE 1. Cheese means the ripened or unripened soft or semihard, hard and extra hard product, which may be coated with food grade waxes or polyfilm, and in which the whey protein / casein ratio does not exceed that of milk. Cheese is obtained by coagulating wholly or partly milk and/ or products obtained from milk through the action of non- animal rennet or other suitable coagulating agents and by partially draining the whey resulting from such coagulation and/ or processing techniques involving coagulation of milk and/ or products obtained from milk which give a final product with similar physical, chemical and organoleptic characteristics. The product may contain starter cultures of harmless lactic acid and / or flavour producing bacteria and cultures of other harmless microorganisms, safe and suitable enzymes and sodium chloride. It may be in the form of blocks, slices, cut, shredded or grated cheese. (i) Ripened Cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for some time at such temperature and under such other conditions as will result in necessary biochemical and physical changes characterizing the cheese in question. (ii) Mould Ripened cheese is a ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth through the interior and/ or on the surface of the cheese. (iii) Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture. Cheese or varieties of cheeses shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B: Provided that cheese or varieties of cheeses coated with food grade waxes/ or polyfilm / or wrapping of cloth shall bear proper label declaration as provided in regulation 2.4.5 (44) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. It shall conform to the following requirements:— Product Moisture Milk Fat on Dry basis (i) Hard Pressed Cheese Not more than 39.0 percent Not less than 48.0 (ii) Semi Hard Cheese Not more than 45.0 percent Not less than 40.0 percent (iii) Semi Soft Cheese Not more than 52.0 percent Not less than 45.0 percent (iv) Soft Cheese Not more than 80.0 percent Not less than 20.0 percent (v) Extra Hard Cheese Not more than 36.0 percent Not less than 32.0 percent (vi) Mozzarella Cheese Not more than 60.0 percent Not less than 35.0 percent (vii) Pizza Cheese Not more than 54.0 percent Not less than 35.0 percent 2. “ Processed Cheese” means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents. It may contain cream, butter, butter oil and other milk products subject to maximum 5.0 percent lactose content in the final product and edible common salt, vinegar/ acetic acid, spices and other vegetable seasoning and foods other than sugars properly cooked or prepared for flavouring and characterization of the product provided these additions do not exceed one sixth of the weight of the total solids of the final product on dry matter basis and cultures of harmless bacteria and enzymes. It shall have pleasant taste and smell free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture - Not more than 47.0 percent (ii) Milk fat on dry basis - Not less than 40.0 percent. Provided that processed cheese chiplets (packed sliced cheese) when sold in a package other than tin, shall not contain more than 50.0 percent moisture. 3. “ Processed Cheese Spread means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat. It may contain Cream, Butter oil and other dairy products, subject to a maximum limit of 5.0 percent lactose in the final product, salt, vinegar, spices, condiments and seasonings, natural carbohydrate sweetening agents namely sucrose, dextrose, corn syrup, corn syrup solids, honey, maltose, malt syrup and hydrolysed lactose and food properly cooked or otherwise prepared for flavouring and characterization of the product provided these additions do not exceed one sixth of the weight of total solids of the final product on dry weight basis and cultures of harmless bacteria and enzymes. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture - Not more than 60.0 percent (ii) Milk fat on dry basis - Not less than 40.0 percent. 4. Cheddar Cheese means ripened hard cheese obtained by coagulating heated/pasteurised milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It shall be in the form of hard pressed block with a coating of food grade waxes or wrapping of cloth or polyfilm. It shall have firm, smooth and waxy texture with a pale straw to orange colour without any gas holes. It may contain food additives permitted in these Regulations and Appendices including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture - Not more than 39.0 percent (ii) Milk Fat on Dry Basis - Not less than 48.0 percent 5. Danbo Cheese means ripened semi hard cheese obtained by coagulating heated /pasteurised milk of cow and/ or Buffalo and mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It shall be smooth in appearance with firm texture and uniform yellow colour and may be coated with food grade waxes or wrapping of cloth or polyfilm. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in. Appendix B. It shall conform to the following requirements:— (i) Moisture - Not more than 39.0 percent. (ii) Milk Fat on Dry Basis - Not less than 45.0 percent 6. Edam Cheese means the ripened semi hard cheese obtained by coagulating heated / pasteurised milk of Cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal rennet or other suitable coagulating enzymes. It shall have a firm texture suitable for cutting with a yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, polyfilm or vegetable oil. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture - Not more than 46.0 percent. (ii) Milk Fat on Dry basis - Not less than 40.0 percent. 7. Gouda Cheese means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria non-animal / rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting, straw to yellowish colour and a hard rind which may be coated with food grade waxes, wrapping of cloth, or vegetable oil. It may contain food additives permitted in these Regulations including Appendix “A”. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 43.0 percent (ii) Milk Fat on Dry Basis Not less than 48.0 percent. 8. Havarti Cheese means ripened semi hard cheese obtained by coagulating milk of cow and / or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting, a light yellow colour and may have a semi soft slightly greasy rind. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements Havarti 30 percent Havarti 60 percent Havarti Moisture Not more than 48.0 percent Not moreThan 53.0 percent Notmorethan60.0 percent Milk Fat on Dry basisBasis Not less than 45.0 percent Not less than 30.0 percent Notlessthan60.0percent. 9. Tilsiter means ripened semi hard cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Bacterium linens, non-animal rennet or other suitable coagulating enzymes. It shall have firm texture suitable for cutting with a ivory to yellow colour with a firm rind which may show red and yellow smear producing bacteria or coated with food grade waxes or wrapping of cloth or polyfilm after removal of the smear. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:– Requirement Tilsiter 30 percent Tilsiter 60 percent Tilsiter Moisture Not more than 47.0 percent Not more than 53.0 percent Not more than 39.0 percent Milk fat on Dry Basis Not less than 45.0 percent Not less than 30.0 percent Not less than 60.0 percent 10. Cottage Cheese and Creamed Cottage Cheese means soft unripened cheese obtained by coagulation of pasteurised skimmed milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid bacteria with or without the addition of other suitable coagulating enzymes. Creamed Cottage Cheese is cottage cheese to which a pasteurised creaming mixture of cream, skimmed milk, condensed milk, non fat dry milk, dry milk protein, Sodium/ Potassium/ Calcium/ Ammonium caseinate is added. It shall have a soft texture with a natural white colour. It may contain spices, condiments, seasonings and fruits pulp. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 80.0 percent (ii) Milk Fat(in Creamed Cottage Cheese) Not less than 4.0 percent 11. Cream Cheese (Rahmfrischkase) means soft unripened cheese obtained by coagulation of pasteurised milk of cow and / or buffalo or mixtures thereof and pasteurised cream with cultures of harmless lactic acid producing bacteria with or without the addition of suitable coagulating enzymes. It shall have a soft smooth texture with a white to light cream colour. It may contain spices, condiments, seasonings and fruits pulp. The product may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 55.0 percent. (ii) Milk Fat on Dry Basis Not less than 70.0 percent. 12. Coulommiers Cheese means soft unripened cheese obtained by coagulation of milk of cow and /or buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and non-animal rennet or other suitable coagulating enzymes and moulds characteristic of the variety. It shall have soft texture and white to cream yellow colour and may show presence of white mould including orange or red spots on the surface. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 56.0 percent (ii) Milk Fat on Dry Basis Not less than 46.0 percent 13. Camembert Cheese means ripened soft cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens non-animal rennet or other suitable coagulating enzymes. It may be in the form of flat cylindrical shaped cheese covered with white mould (Penicillum caseicolum) with occasional orange coloured spots (Bacterium linens). It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements 30.0 percent Camembert 40.0 percent Camembert 45.0 percent Camembert 50.0 percent cheese cheese cheese Camembert cheese Moisture Not more than Not more than Not more than Not more than 62.0 percent 56.0 percent 56.0 percent 56.0 percent Milk fat on Not more than Not more than Not more than Not more than Dry Basis 30.0 percent 40.0 percent 45.0 percent 50.0 percent 14. Brie Cheese means soft ripened cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens, non-animal rennet and other suitable enzymes. It shall be white to creamy yellow in colour with a smooth texture showing presence of white mould (Penicillium caseicolum) with occasional orange coloured spots (Bacterium linens) on the rind. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 56.0 percent (ii) Milk Fat on Dry basis Not less than 40.0 percent 15. Saint Paulin - means ripened semi hard cheese obtained by coagulating milk of Cow and / or Buffalo or mixtures thereof with non-animal rennet, cultures of harmless lactic acid producing bacteria or other suitable enzymes. It shall have white to yellow colour with a firm and flexible texture and a hard rind which may be coated with food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 56.0 percent (ii) Milk Fat on Dry Basis Not less than 40.0 percent 16. Samsoe means hard ripened cheese obtained by coagulating milk of Cow and /or Buffalo or combination there of with non-animal rennet and cultures of harmless lactic acid producing bacteria or suitable coagulating enzymes. It shall be yellow in colour with a firm texture suitable for cutting and may have a rind with or without food grade waxes or polyfilm coating. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements Samsoe 30 percent Samsoe (i) Moisture Not more than 44.0 percent Not more than 50.0 percent (ii) Milk Fat on Dry Basis Not less than 45.0 percent Not less than 30.0 percent 17. Emmentaler means hard ripened cheese with round holes obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with non-animal rennet, cultures of harmless lactic acid producing bacteria or other suitable coagulating enzymes. It may contain Cupric Sulphate not exceeding 15 mgm/Kg expressed as Copper. It shall have a light Yellow colour and a firm texture suitable for cutting and may have a hard rind. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 40.0 percent. (ii) Milk Fat on Dry Basis Not less than 45.0 percent 18. Provolone means pasta filata cheese obtained by coagulating milk of Cow and/ or Buffalo or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. It may be smoked. It shall be white to yellow straw in colour with a fibrous or smooth body and rind which may be covered with vegetable fat/ oil, food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture — (a) Unsmoked Cheese Not more than 47.0 percent (b) Smoked Cheese Not more than 45.0 percent (ii) Milk Fat on Dry Basis Not less than 45.0 percent 19. Extra Hard Grating Cheese means ripened cheese obtained by coagulating milk of Cow and/ or Buffalo, goat/ sheep milk or mixtures thereof with cultures of harmless lactic acid producing bacteria, non-animal rennet, or other suitable coagulating enzymes. It may be white to light cream in colour with a slightly brittle texture and an extra hard rind which may be coated with vegetable oil, food grade waxes or polyfilm. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— (i) Moisture Not more than 36.0 percent (ii) Milk Fat on Dry Basis Not less than 32.0 percent 2.1.7: DAIRY BASED DESSERTS/ CONFECTIONS 1. Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice Cream(hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating. The said product may be frozen hard or frozen to a soft consistency; the said product shall have pleasant taste and smell free from off flavour and rancidity; the said product may contain food additives permitted in these regulation including Appendix A; the said product shall conform to the microbiological requirements specified in Appendix B; the said product shall conform to the following requirements, namely:— Requirement Ice Cream Medium Fat Ice Cream Low Fat Ice Cream Total Solid Not less than 36.0 percent Not less than 30.0 percent Not less than 26.0 percent Wt/Vol (gms/l) Not less than 525 Not less than 475 Not less than 475 Milk Fat Not less than 10.0 percent More than 2.5 percent but Not more than 2.5 percent less than 10.0 percent Milk Protein (Nx6.38) Not less than 3.5 percent Not less than 3.5 percent Not less than 3.0 percent Note: In case where Chocolate, Cake or similar food coating, base or layer forms a separate part of the product only the Ice Cream portion shall conform to the requirements given above. The type of ice-cream shall be clearly indicated on the label otherwise standard for ice-cream shall apply. 2. Dried Ice Cream Mix/ Dried Frozen Dessert/ Confection(hereafter referred to as the said product) means the product in a powder form which on addition of prescribed amount of water shall give a product conforming to the requirements of the respective products, namely - ice cream, medium fat ice-cream, low fat ice-cream as prescribed under regulation 2.1.7 (1) and frozen confection, medium fat frozen confection and low fat frozen confection as prescribed under regulation 2.1.7 (3) of these regulations except the requirement of weight /volume for both the products. The moisture content of the product shall not be more than 4.0 percent. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. 3. Frozen Dessert / Frozen Confection(hereafter referred to as the said product) means the product obtained by freezing a pasteurised mix prepared with milk fat and / or edible vegetable oils and fat having a melting point of not more than 37.0 degree C in combination and milk protein alone or in combination / or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.g. sugar, dextrose, fructose, liquid glucose, dried liquid glucose, maltodextrin, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products coffee, cocoa, chocolate, condiments, spices,ginger, and nuts. The said product may also contain bakery products such as cake or cookies as a separate layer/or coating, it may be frozen hard or frozen to a soft consistency. It shall have pleasant taste and flavour free from off flavour and rancidityand may contain food additives permitted in Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirement Frozen Dessert/ Medium Fat Frozen Dessert/ Low Fat Frozen Dessert/ Frozen Confection Frozen Confection Frozen Confection Total Solid Not less than 36.0 percent Not less than 30.0 percent Not less than 26.0 percent Wt/Vol (gms/l) Not less than 525 Not less than 475 Not less than 475 Total Fat Not less than 10.0 percent more than 2.5 percent but Not more than 2.5 percent less than 10.0 percent Total Protein (N x 6.25) Not less than 3.5 percent Not less than 3.5 percent Not less than 3.0 percent Note: In case where Chocolate, Cake or similar food coating, base or layer forms a separate part of the product only the frozen dessert/ confection portion shall conform to the requirements given above. The type of frozen confection shall be clearly indicated on the label otherwise, standards of frozen dessert / frozen confection shall apply and every package of Frozen Dessert / Frozen Confection shall bear proper label declaration under regulation 2.4.5 (41) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011 . 4. Milk Ice or Milk Lolly (hereafter referred to as the said product) means the product obtained by freezing a pasteurized mix prepared from milk and/or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts; the said product may also contain bakery products such as cake or cookies as a separate layer and/ or coating; the said product shall have pleasant taste and smell free from off flavour and rancidity. It may contain food additives permitted in Appendix A; the said product shall conform to the microbiological requirements prescribed in Appendix B; the said product shall also conform to the following requirements, namely :— (1) Total solids (m/m) Not less than 20.0 percent (2) Milk Fat (m/m) Not more than 2.0 percent (3) Milk Protein (Nx6.38) Not less than 3.5 percent 5. Khoya by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be less than 30 percent on dry weight basis of finished product. It may contain citric acid not more than 0.1 per cent by weight. It shall be free from added starch, added sugar and added colouring matter. 2.1.8: EVAPORATED/ CONDENSED MILK & MILK PRODUCTS 1. Evaporated Milk means the product obtained by partial removal of water from milk of cow and/ or buffalo by heat or any other process which leads to a product of the same composition and characteristics. The fat and protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour and rancidity. It shall be free from any substance foreign to milk. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Product Milk Fat Milk Solids Milk Protein in milk solids not fat (i) Evaporated milk Not less than 8.0 percent Not less than 26.0 percent Not less than 34.0 percent m/m (ii) Evaporated partly Not less than 1.0 percent Not less than 20.0 percent Not less than 34.0 percent m/m skimmed milk and not more than m/m 8.0 percent m/m (iii) Evaporated Not more than 1.0 percent Not less than 20.0 percent Not less than 34.0 percent m/m (iv) Evaporated high Not less than 15.0 percent Not less than 27.0 percent Not less than 34.0 percent m/m 2. Sweetened Condensed Milk means the product obtained by partial removal of water from milk of Cow and/ or Buffalo with the addition of sugar or a combination of sucrose with other sugars or by any other process which leads to a product of the same composition and characteristics. The fat and/ or protein content of the milk may be adjusted by addition and / or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour and rancidity. It shall be free from any substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Product Milk Fat Milk Solids Milk Protein in milk solids not fat (i) Sweetened condensed Not less than 9.0 percent m/m Not less than 31.0 percent Not less than 34.0 percent (ii) Sweetened condensed Not more than 1.0 percent m/m Not less than 26.0 percent Not less than 34.0 percent (iii) Sweetened condensed Not less than 3.0 percent m/m Not less than 28.0 percent Not less than 34.0 percent partly skimmed milk and not more than 9.0 percent m/m m/m m/m (iv) Sweetened condensed Not less than 16.0 percent m/m Not less than 30.0 percent Not less than 34.0 percent 3. Milk Powder - means the product obtained by partial removal of water from milk of Cow and / or Buffalo. The fat and / or protein content of the milk may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, thickening agents, added flavour and sweetening agent. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Product Moisture Milk Fat Milk protein Titrable acidity Insolubility Total ash in milk solids (ml 0.1N NAOH / index on dry not fat 10 gm solids weight not fat) basis (i) Whole milk Not more than Not less than Not less than Not more than 18.0 Not more than Not more than (ii) Partly Not more than Not less than skimmed 5.0 percent 1.5 percent m/m Not less than Not more than Not more than Not more than milk and not more than 34.0 percent m/m 18.0 2 ml 8.2 percent (iii) Skimmed Not more than not more than Not less than Not more than 18.0 Not more than Not more than powder 2.1.9: FOODS FOR INFANT NUTRITION 1. Infant Milk Food means the product prepared by spray drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the partial removal/substitution of different milk solids; carbohydrates, such as sucrose, dextrose and dextrins/maltodextrin, maltose and lactose; salts like phosphates and citrates; vitamins A, D, E, B Group, Vitamin C and other vitamins; and minerals like iron, copper, zinc and iodine. The source of Mineral Salts and Vitamin Compounds may be used from:— 1. Calcium (Ca) - Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; 2. Phosphorous (P) - Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; 3. Chloride (Cl) - Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized; 4. Iron (Fe) - Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; 5. Magnesium (Mg) - Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; 6. Sodium (Na) - Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; 7. Potassium (K) - Potassium phosphate dibasic; 8. Copper (Cu) - Cupric citrate, Cupric sulphate; 9. Iodine (I) - Potassium iodide, Sodium iodide; 10. Zinc (Zn) - Zinc sulphate; 11. Manganese (Mn) - Manganese chloride, Manganese sulphate; 12. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 13. Provitamin A - Beta-carotene; 15. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 16. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamine mononitrate; 17. Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; 18. Niacin - Nicotinamide, Nicotinic acid; 19. Vitamin B6 - Pyridoxine hydrochloride; 20. Biotin (Vitamin H) - d-biotin; 21. Folacin - Folic acid; 22. Pantothenic acid - Calcium pantothenate, Panthenol; 23. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; 25. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 26. Choline - Choline bitartrate, Choline chloride; 27. Inositol; 28. Selenium - Sodium selenite. The product shall be free of lumps and shall be uniform in appearance. It shall be free from starch and added antioxidants. It shall also be free from dirt, extraneous matter, preservatives and added colour and flavour and from any material which is harmful to human health. It shall not have rancid taste or musty odour. It shall not contain food additives. It shall conform to the following requirements, namely:— 1. Moisture, per cent by weight (not more than) 4.5 2. Total milk protein, per cent by weight (not less than) 12.0 3. Milk fat, per cent by weight (not less than) 18.0 4. Total ash, per cent by weight (not more than) 8.5 5. Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 6. Solubility: Solubility Index maximum 2.0 ml Solubility per cent by weight (not less than) 98.5 7. Vitamin A (as retinol) μg. per 100 g. (not less than) 350 μg 8. Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg per 100g. (not less than) 4.5 μg 9. Vitamin C, mg per 100 g. (not less than) 35 μg 10. Thiamine, μg per 100 g. (not less than) 185 μg 11. Riboflavin, μg per 100 g. (not less than) 275 μg 12. Niacin, μg per 100 g. (not less than) 1160 μg 13. Pyridoxine μg per 100 g. (not less than) 160 μg 14. Folic acid, μg per 100 g. (not less than) 20 μg 15. Pantothenic acid, mg per 100 g. (not less than) 1.4 mg 16 Vitamin B12, μg per 100 g. (not less than) 0.7 μg 17 Choline, mg per 100 g. (not less than) 32 mg 18 Vitamin K μg per 100 g. (not less than) 18 μg 19 Biotin, μg per 100 g. (not less than) 7.0 μg 20 Sodium mg per 100 g. (not less than) 90 mg 21 Potassium, mg per 100 g. (not less than) 370 mg 22 Chloride, mg per 100 g. (not less than) 250 mg 23 Calcium, mg per 100 g. (not less than) 230 mg 24 Phosphorous, mg per 100 g. (not less than) 115 mg 25 Magnesium, mg per 100 g. (not less than) 22 mg 26 Iron, mg per 100 g. (not less than) 5.0 mg 27 Iodine, μg per 100 g. (not less than) 20 μg 28 Copper, μg per 100 g. (not less than) 280 μg 29 Zinc, mg per 100 g. (not less than) and 2.5 mg not more than 5.0 mg 30 Manganese, μg per 100g. (not less than) 20 μg 31 Selenium, μg per 100 g. (not less than) 14 μg 32. Bacterial count, per g. (not more than) 10,000 33 Coliform count absent in 0.1 gram 34 Yeast and mould count absent in 0.1 gram 35 Salmonella and Shigella absent in 25 gram 36 E. coli absent in 0.1 gram 37 Staphylococcus aureas absent in 0.1 gram It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. It may be packed in nitrogen or a mixture of nitrogen and carbon dioxide. 2. Infant formula means the product prepared by spray drying of the milk of cow or buffalo or mixture thereof. The milk may be modified by partial removal/substitution of milk fat with vegetable oils rich in polyunsaturated fatty acids and/or by different milk solids; carbohydrates such as sucrose, dextrose and dextrins/ maltodextrin, maltose and lactose; salts such as phosphates and citrates; vitamins A, D, E, B and C group and other vitamins; minerals such as iron, copper, zinc and iodine and others. Vegetables oils rich in polyunsaturated fatty acids shall be added to partially substitute milk fat to an extent that the product shall contain a minimum of 12 per cent by weight of milk fat and a minimum of linoleate content of 1.398 g per 100 g. of the product. The products shall also contain a minimum of 0.70 I.U. of vitamin E per 100 kcal. It may contain in addition to the vitamins and minerals listed, other nutrients may be added when required in order to provide nutrients ordinarily found in human milk such as,— 1. Carotenes Not less than 0.25 mg/L 2. Fluorine Not less than 0.107 mg/L 3. Amino acids Not less than 9 mg/L (only L forms of amino acids should be used) 4. Non-protein nitrogen Not less than 173 mg/L 5. Nucleotides Not less than 11.7 mg/L 6. Carnitine Not less than 11.27 μg/L 7. Lactalbumin Not less than 1.4 g/L 8. Lactoferrin Not less than 0.27 g/L 9. Lysozyme Not less than 0.8 g/L 10. Fucose Not less than 1.3 g/L 11. Glucosamine Not less than 0.7 g/L 12. Inositol Not less than 0.39 g/L 13. Citric acid Not less than 0.35 g/L 14. Cholesterol Not less than 88 mg/L 15. Lipid Phosphorus Not less than 7 mg/L 16. Prostaglandins Not less than PGE 150 mg/L When any of these nutrients is added, the amount of these added nutrients shall be declared on the label, which should be not less than mentioned. It may contain medium chain triglycerides, taurine, molybdenum and chromium. The source of Mineral Salts and Vitamin Compounds may be used from:— (1) Calcium (Ca) - Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; (2) Phosphorous (P) - Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; (3) Chloride (Cl) - Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized; (4) Iron (Fe) - Ferrous citrate, Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; (5) Magnesium (Mg) - Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; (6) Sodium (Na) - Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; (7) Potassium (K) - Potassium phosphate dibasic; (8) Copper (Cu) - Cupric citrate, Cupric sulphate; (9) Iodine (I) - Potassium iodide, Sodium iodide; (10) Zinc (Zn) - Zinc sulphate; (11) Source of Manganese (Mn) - Manganese chloride, Manganese sulphate. Vitamins 1. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2. Provitamin A - Beta-carotene; 4. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamin mononitrate; 6. Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; 7. Niacin - Nicotinamide, Nicotinic acid; 8. Vitamin B6 - Pyridoxine hydrochloride; 9. Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid - Calcium pantothenate, Panthenol; 12. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; 14. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline - Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium - Sodium selenite. The product shall be free of lumps and shall be uniform in appearance. It shall be free from added starch, added colour and added flavour. It shall not have rancid taste and musty odour. It may contain food additive listed below, — Food Additives Maximum level in 100 ml of the ready-to-drink product Sodium hydroxide Sodium hydrogen carbonate Limited by good Sodium carbonate manufacturing practice and within the limits for Sodium and Potassium Hydroxide Potassium in all types of infant formulae Potassium hydrogen Carbonate Potassium Carbonate Calcium hydroxide Sodium Citrate Potassium Citrate L (+) Lactic acid producing Limited by good formulae cultures manufacturing practice in all types of infant formulae Citric Acid Antioxidants Mixed tocopherols concentrate and 1 mg in all types of infant formulae L-Ascorbyl palmitate Mono and Diglycerides 0.4 gram It shall conform to the following requirements namely: 1. Moisture, per cent by weight (not more than) 4.5 2. Total milk protein, per cent by weight (not less than) and 10.0 not more than 16.0 3. Total fat, percent by weight (not less than) 18.0 Milk Fat, percent by weight (not less than) 12.0 Linoleate per 100 gram (not less than) 1.398g 4. Total ash, per cent by weight (not more than) 8.5 5 Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 6 Solubility: (a) Solubility Index maximum 2.0 ml (b) Solubility per cent by weight (not less than) 98.5 7. Vitamin A (as retinol) μg. per 100 g. (not less than) 350 μg 8. Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg. per 100g. (not less than) 4.5 μg 9. Vitamin C, mg per 100 g. (not less than) 35 mg 10. Thiamine, μg per 100 g. (not less than) 185 μg 11. Riboflavin, μg per 100 g. (not less than) 275 μg 12. Niacin, μg per 100 g. (not less than) 1160 μg 13. Pyridoxine μg per 100 g. (not less than) 160 μg 14. Folic acid, μg per 100 g. (not less than) 20 μg 15. Pantothenic acid, mg per 100 g. (not less than) 1.4 mg 16. Vitamin B12, μg per 100 g. (not less than) 0.7 μg 17. Choline, mg per 100 g. (not less than) 32 mg 18. Vitamin K μg per 100 g. (not less than) 18 μg 19. Biotin, μg per 100 g. (not less than) 7.0 μg 20. Vitamin E (as a-tocopherol compounds) IU per 100g. (not less than) 3.15 IU 21. Sodium mg per 100 g. (not less than) 90 mg 22. Potassium, mg per 100 g. (not less than) 370 mg 23. Chloride, mg per 100 g. (not less than) 250 mg 24. Calcium, mg per 100 g. (not less than) 230 mg 25. Phosphorous, mg per 100 g. (not less than) 115 mg 26. Magnesium, mg per 100 g. (not less than) 22 mg 27. Iron, mg per 100 g. (not less than) 5.0 mg 28. Iodine, μg per 100 g. (not less than) 20 μg 29. Copper, μg per 100 g. (not less than) 280 μg 30. Zinc, mg per 100 g. (not less than) and 2.5 mg not more than 5.0 mg 31 Manganese, μg per 100g. (not less than) 20 μg 32. Selenium, μg per 100 g. (not less than) 14 μg 33. Bacterial count, per g. (not more than) 10,000 34. Coliform count absent in 0.1 gram 35. Yeast and mould count absent in 0.1 gram 36. Salmonella and Shigella absent in 25 gram 37. E. coli absent in 0.1 gram 38. Staphylococcus aureas absent in 0.1 gram Premature/Low birth weight infant milk substitutes— Provided that the premature/low birth weight infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned above:— 1. Protein shall be 2.25 - 2.75 gram per 100 kcal 2. Mineral contents shall not be less than 0.5 gram per 100 kcal. The Calcium: Phosphorous ratio shall be 2:1. The Sodium, Potassium and Chloride combined together shall be not less than 40 milli equivalent per Litre; 3. Whey: Casein ratio shall be 60:40. Essential amino acids should include taurine, cystine, tyrosine and histidine; Lactose free infant milk substitute Lactose and sucrose free infant milk substitute Sucrose free infant milk substitute Provided that the lactose free or lactose and sucrose free or sucrose free infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned in the standard, provided that in these three products edible vegetable oil may be used in place of milk fat and lecithin may be used as an emulsifier:— 1. Soy protein-based, lactose-free formula shall have soy-protein and carbohydrate as glucose, dextrose, dextrin/maltodextrin, maltose and/or sucrose; 2. Lactose-free cow's/buffalo's milk-based formulas shall have carbohydrate as glucose, dextrose, dextrin/maltodextrin, maltose and sucrose. Hypoallergenic infant milk substitutes Provided that the Hypoallergenic infant milk substitutes shall also meet the following requirement in addition to the requirements mentioned in the standard:— 1. Protein shall be hydrolyzed whey or casein or; 2. 100% free amino acids as a protein source; It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. It shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide." 3. Milk-cereal based complementary food milk-cereal based complementary food commonly called as weaning food or supplementary food means foods based on milk, cereal and/or legumes (pulses), soyabean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium. Milk-cereal based complementary food is intended to supplement the diet of infants after the age of six months. Milk cereal based complementary food are obtained from milk, variety of cereals, pulses, soyabean, millets, nuts and edible oil seeds after processing. It may contain edible vegetable oils, milk solid, various carbohydrates such as sucrose, dextrose, dextrins/ maltodextrin, maltose and lactose, calcium salts; phosphates and citrates and other nutritionally significant minerals and vitamins. It shall contain a minimum of 10 per cent milk protein by weight of the product. It shall also contain minimum 5 per cent milk fat by weight. It shall not contain hydrogenated fats containing trans-fatty acids. It may contain fungal alfa amylase upto a maximum extent of 0.025 percent by weight, fruits and vegetables, egg or egg products. It may also include amino acids such as lysine, methionine, taurine, carnitine etc. The source of Vitamin Compounds and Mineral Salts may be used from,— 1. Calcium (Ca) - Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate; 2. Phosphorous (P) - Calcium phosphate tribasic; 3. Chloride (Cl) - Sodium chloride; 4. Iron (Fe) - Hydrogen reduced iron, Electrolytic iron; 5. Magnesium (Mg) - Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; 6. Sodium (Na) - Sodium chloride; 7. Zinc (Zn) - Zinc sulphate; Vitamins 1. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2. Provitamin A - Beta-carotene; 4. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamine mononitrate; 6. Riboflavin (Vitamin B2) -Riboflavin, Riboflavin 5' -phosphate sodium; 7. Niacin - Nicotinamide, Nicotinic acid; 8. Vitamin B6 - Pyridoxine hydrochloride; 9. Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid - Calcium pantothenate, Panthenol; 12. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; 14. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline - Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium- Sodium selenite. It shall be in the form of powder, small granules or flakes, free from lumps and shall be uniform in appearance. It shall be free from dirt and extraneous matter and free from preservatives and added colour and flavour. It shall be free from any material, which is harmful to human health. It may contain the following additives, — Emulsifiers Maximum level in 100 gm of the product on a dry weight basis Lecithin 1.5 gms Mono and Diglycerides 1.5 gms Sodium hydrogen carbonate Sodium carbonate Sodium Citrate Potassium hydrogen Carbonate Potassium Carbonate Limited by good manufacturing practice within the limit for Potassium Citrate sodium Sodium Hydroxide Calcium Hydroxide Potassium Hydroxide Citric Acid Antioxidants Mixed tocopherols concentrate 300 mg /kg fat, singly or in combination ∞- Tocopherol It shall conform to the following requirements, namely:— 1. Moisture, per cent by weight (not more than) 5.0 2. Total protein, per cent by weight (not less than) 15.0 3. Fat, per cent by weight (not less than) 7.5 4. Total Carbohydrate, per cent by weight (not less than) 55.0 5. Total ash, per cent by weight (not more than) 5.0 6. Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 7. Crude fibre (on dry basis) per cent by weight (not more than) 1.0 8. Vitamin A (as retinol) μg per 100 g. (not less than) 350 μg 9. Added Vitamin D, μg per 100 g. (expressed as Cholecalciferol or Ergocalciferol (not less than) 5 μg 10. Vitamin C, mg per 100 g. (not less than) 25 mg 11. Thiamine (as hydrochloride), mg per 100 g. (not less than) 0.5 mg 12. Riboflavin, mg per 100 g. (not less than) 0.3 mg 13. Niacin, mg per 100 g. (not less than) 3.0 mg 14. Folic acid μg per 100 g. (not less than) 20 μg 15. Iron, mg per 100 g. (not less than) 5.0 mg 16. Zinc mg per 100 g. (not less than) 2.5 mg and not more than 5.0 mg 17. Bacterial count, per g. (not more than) 10,000 18. Coliform count absent in 0.1 gram 19. Yeast and mould count absent in 0.1 gram 20. Salmonella and Shigella absent in 25 gram 21. E. coli absent in 0.1 gram 22. Staphylococcus aureas absent in 0.1 gram It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. 4. Processed cereal based complementary food commonly called as weaning food or supplementary food means foods based on cereal and/or legumes (pulses), soyabean, millets, nuts and edible oil seeds, processed to low moisture content and so fragmented as to permit dilution with water, milk or other suitable medium. Processed cereal based complementary food are intended to supplement the diet of infants after the age of six months and up to the age of two years. Processed cereal based complementary food are obtained from variety of cereals, pulses, soyabean, millets, nuts and edible oil seeds after processing. It shall contain milled cereal and legumes combined not less than 75 percent. Where the product is intended to be mixed with water before consumption, the minimum content of protein shall not be less than 15% on a dry weight basis and the PER shall not be less than 70% of that of casein. The sodium content of the products shall not exceed 100 mg/100 gram of the ready-to-eat product. Hydrogenated fats containing trans-fatty acids shall not be added to the products. It may also contain following ingredients: - protein concentrates, essential amino acids (only natural L forms of amino acids shall be used), iodized salt; milk and milk products; eggs; edible vegetable oils and fats; fruits and vegetables; various carbohydrates such as sucrose, dextrose, dextrin, maltose dextrin, lactose, honey, corn syrup; malt; potatoes. The source of Vitamin Compounds and Mineral Salts may be used from,— 1. Calcium (Ca) - Calcium carbonate, Calcium phosphate tribasic, Calcium sulphate; 2. Phosphorous (P) - Calcium phosphate tribasic, Phosphoric acid; 3. Chloride (Cl) - Sodium chloride, Hydrochloric acid; 4. Iron (Fe) - Hydrogen reduced iron, Electrolytic iron; 5. Sodium (Na) - Sodium chloride; 6. Zinc (Zn) - Zinc acetate, Zinc chloride, Zinc oxide, Zinc sulphate; Vitamins 1. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2. Provitamin A - Beta-carotene; 4. Vitamin E - d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha- tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamine mononitrate; 6. Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; 7. Niacin - Nicotinamide, Nicotinic acid; 8. Vitamin B6 - Pyridoxine hydrochloride; 9. Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid - Calcium pantothenate, Panthenol; 12. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; 14. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline - Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium- Sodium selenite. It shall be in the form of powder, small granules or flakes, free from lumps and shall be uniform in appearance. All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality. It shall be free from preservatives, added colour and flavour. It may contain the following food additives:— Name of the Food Additives Maximum Level in a 100 g of Product on a dry weight basis Emulsifiers Lecithin 1.5 gram Mono and Diglycerides 1.5 gram Sodium hydrogen carbonate Limited by good manufacturing practice and within the limits for sodium Potassium hydrogen carbonate Limited by good manufacturing practice Calcium carbonate} Antioxidants Mixed tocopherols concentrate Alpha-tocopherol 300 mg/kg fat, singly or in combination L-Ascorbic acid and its sodium and 50 mg, expressed as ascorbic acid and within limits for sodium potassium salts Enzymes Malt carbohydrates Limited by good manufacturing practice Leavening Agents Ammonium carbonate} Ammonium hydrogen carbonate} Limited by good manufacturing practice It shall also conform to the following requirements namely:— 1. Moisture, per cent by weight (not more than) 4.0 2. Total protein, per cent by weight (not less than) 15.0 3. Total Carbohydrate, per cent by weight (not less than) 55.0 4. Total ash, per cent by weight (not more than) 5.0 5. Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 0.1 6. Crude fibre (on dry basis) per cent by weight (not more than) 1.0 7. Vitamin A (as retinol) μg per 100 g. (not less than) 350 μg 8. Added Vitamin D, μg per 100 g. (expressed as Cholecalciferol or Ergocalciferol (not less than) 5 μg 9. Vitamin C, mg per 100 g. (not less than) 25 mg 10. Thiamine (as hydrochloride), mg per 100 g. (not less than) 0.5 mg 11. Riboflavin, mg per 100 g. (not less than) 0.3 mg 12. Niacin, mg per 100 g. (not less than) 3.0 mg 13. Folic acid μg per 100 g. (not less than) 20.0 μg 14. Iron, mg per 100 g. (not less than) 5.0 mg 15. Zinc mg per 100 g. (not less than) 2.5 mg and not more than 5.0 mg 16. Bacterial count, per g. (not more than) 10,000 17. Coliform count absent in 0.1 gram 18. Yeast and mould count absent in 0.1 gram 19. Salmonella and Shigella absent in 25 gram 20. E. coli absent in 0.1 gram 21. Staphylococcus aureas absent in 0.1 gram It shall be packed in hermetically sealed clean and sound containers or in flexible pack made from film or combination of any or the substrate made of board paper, polyethylene, polyester, metalised film or aluminum foil in such a way to protect from deterioration." 5. Follow-Up Formula-Complementary Food" means the product prepared by spray drying of the milk of cow or buffalos or mixture thereof. It may contain vegetable protein. Follow-up formula based on milk shall be prepared from ingredients mentioned below except that a minimum of 3 gram per 100 available Calories (or 0.7 gram per 100 kilojoules) of protein shall be derived from whole or skimmed milk as such, or with minor modification that does not substantially impair the vitamin or mineral content of the milk and which represents a minimum of 90% of the total protein. Follow-up formula for use as a liquid part of the complementary diet for infants after the age of six months and up to the age of two years when prepared in accordance with the instructions for use, 100 ml of the ready-for- consumption product shall provide not less than 60 kcal (or 250 kJ) and not more than 85 kcal (or 355 kJ). Follow-up formula shall contain the following nutrients indicated below, (1) Protein - Not less than 3.0 gram per 100 available calories (or 0.7 gram per 100 available kilojoules). Not more than 5.5 g per 100 available calories (or 1.3 g per 100 available kilojoules). (Protein shall be of nutritional quality equivalent to that of casein or a greater quantity of other protein in inverse proportion to its nutritional quality. The quality of the protein shall not be less than 85% of that of casein). Essential amino acids may be added to follow-up formula to improve its nutritional value. Only L forms of amino acids shall be used. (2) Fat - Not less than 4 g per 100 Calories (0.93 gram per 100 available kilojoules) Not more than 6 gram per 100 calories (1.4 gram per 100 available kilojoules) Linoleic acid (in the form of glyceride) - Not less than 310 mg (per 100 Calories or 74.09 mg per 100 available Kj) The products shall contain nutritionally available carbohydrates suitable for the feeding of the older infant and young child in such quantities as to adjust the product to the energy density in accordance with the requirements given above. It may also contain other nutrients when required to ensure that the product is suitable to form part of a mixed feeding scheme intended for use after six months of age. When any of these nutrients is added, the food shall contain not less than Recommended Dietary Allowances (RDA) amounts of these nutrients. The source of Mineral Salts and Vitamin Compounds may be used from, — 1. Calcium (Ca)-Calcium carbonate, Calcium chloride, Calcium citrate, Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic; 2. Phosphorous (P)- Calcium phosphate monobasic, Calcium phosphate dibasic, Calcium phosphate tribasic, Magnesium phosphate dibasic, Potassium phosphate dibasic; 3. Chloride (Cl)-Calcium chloride, Choline chloride, Magnesium chloride, Manganese chloride, Sodium chloride, Sodium chloride iodized; 4. Iron (Fe)- Ferrous citrate Ferrous lactate, Ferrous sulphate, Ferric pyrophosphate; 5. Magnesium (Mg)- Magnesium chloride, Magnesium oxide, Magnesium phosphate dibasic; 6. Sodium (Na)- Sodium bicarbonate, Sodium chloride, Sodium chloride iodized, Sodium citrate, Sodium phosphate monobasic; 7. Potassium (K)- Potassium phosphate dibasic; 8. Copper (Cu)- Cupric citrate, Cupric sulphate; 9. Iodine (I)-Potassium iodide, Sodium iodide; 10. Zinc (Zn)- Zinc sulphate; 11. Source of Manganese (Mn)- Manganese chloride, Manganese sulphate. Vitamins 1. Vitamin A - Retinyl acetate, Retinyl palmitate, Retinyl propionate; 2. Provitamin A - Beta-carotene; 4. VitaminE-d-alpha-tocopherol, dl-alpha-tocopherol, d-alpha-tocopheryl acetate, dl-alpha-tocopheryl acetate, d-alpha-tocopheryl succinate, dl-alpha-tocopheryl succinate; 5. Thiamine (Vitamin B1) - Thiamine chloride hydrochloride, Thiamine mononitrate; 6. Riboflavin (Vitamin B2) - Riboflavin, Riboflavin 5' -phosphate sodium; 8. Vitamin B6 - Pyridoxine hydrochloride; 9. Biotin (Vitamin H) - d-biotin; 10. Folacin - Folic acid; 11. Pantothenic acid - Calcium pantothenate, Panthenol; 12. Vitamin B12 - Cyanocobalamin, Hydroxycobalamin; 14. Vitamin C - Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Ascorbyl-6-palmitate; 15. Choline - Choline bitartrate, Choline chloride; 16. Inositol; 17. Selenium - Sodium selenite. The product shall be free of lumps and shall be uniform in appearance. It shall be free from added starch and added colour and flavour. It shall not have rancid taste and musty odour. It may contain the following additives, — Maximum Level in 100 ml of Product Ready-for-Consumption pH-Adjusting Agents Sodium hydrogen carbonate Sodium carbonate Sodium citrate Potassium hydrogen carbonate Potassium carbonate Potassium citrate Limited by good Manufacturing Practice within the limit for Sodium hydroxide sodium Calcium hydorxide Potassium hydroxide Citric acid Antioxidants Mixed tocopherols concentrate α - Tocopherol 3 mg singly or in combination L-Ascorbyl palmitate 5 mg singly or in combination. It shall also conform to the following requirements,— S. No. Characteristics Requirements 1. Moisture, per cent by weight (not more than) 4.5 2. Total milk protein, per cent by weight (not less than) and 13.5 (not more than) 24.75 3. Total fat, per cent by weight (not less than) and 18.0 (not more than) 27.0 Linoleate per 100 gm (not less than) 1.398 4. Total ash, per cent by weight (not more than) 8.5 5. Ash insoluble in dilute Hydrochloric acid, per cent by weight (not more than) 0.1 6. Solubility: Solubility Index maximum 2.0 ml. Solubility per cent by weight (not less than) 98.5 7. Vitamin A (as retinol) μg per 100 g. (not less than) 350 μg 8. Added Vitamin D (expressed as Cholecalciferol or Ergocalciferol) μg per 100 g. (not less than) 4.5 μg 9. Vitamin C, mg per 100 g. (not less than) 36 mg 10. Thiamin, mcg per 100 g. (not less than) 180 μg 11. Riboflavin, μg per 100 g. (not less than) 270 μg 12. Niacin, μg per 100 g. (not less than) 1125μg 13. Pyridoxine μg per 100 g. (not less than) 202.50 μg 14. Folic acid, μg per 100 g. (not less than) 20.0 μg 15. Pantothenic acid, mg per 100 g. (not less than) 1.35 mg 16. Vitamin B12, μg per 100 g. (not less than) 0.675μg 17. Choline, mg per 100 g. (not less than) 32 mg 18. Vitamin K μg per 100 g. (not less than) 18μg 19. Biotin, μg per 100 g. (not less than) 6.75μg 20. Vitamin E (as a- tocopherol compounds) I.U. per 100g (not less than) 3.15 IU 21. Sodium, mg per 100 g. (not less than) 90 mg 22. Potassium, mg per 100 g. (not less than) 360 mg 23. Chloride, mg per 100 g. (not less than) 247.50 mg 24. Calcium, mg per 100 g. (not less than) 405 mg 25. Phosphorous, mg per 100 g. (not less than) 270 mg 26. Magnesium, mg per 100 g. (not less than) 27 mg 27. Iron, mg per 100 g. (not less than) 5 mg 28. Iodine, μg per 100 g. (not less than) 22.50μg 29. Copper, μg per 100 g. (not less than) 280μg 30. Zinc, mg per 100 g. (not less than) and 2.5 mg (not more than) 5.0 mg 31. Manganese, μg per 100 g. (not less than) 20μg 32. Selenium, μg per 100 g. (not less than) 14μg 33. Bacterial count, per g. (not more than) 10,000 34. Coliform count absent in 0.1gram 35. Yeast and mould count absent in 0.1gram 36. Salmonella and Shigella absent in 25 gram 37. E. coli absent in 0.1gram 38. Staphylococcus aureas absent in 0.1gram It shall be packed in hermetically sealed, clean and sound containers or in flexible pack made from film or combination or any of the substrate made of Board paper, polyethylene, polyester metallised film or in such a way to protect from deterioration. It shall be packed in nitrogen or a mixture of nitrogen and carbon dioxide. 2.1.10: BUTTER, GHEE & MILK FATS 1. Butter means the fatty product derived exclusively from milk of Cow and/or Buffalo or its products principally in the form of an emulsion of the type water-in-oil. The product may be with or without added common salt and starter cultures of harmless lactic acid and / or flavour producing bacteria. Table butter shall be obtained from pasteurised milk and/ or other milk products which have undergone adequate heat treatment to ensure microbial safety. It shall be free from animal, body fat, vegetable oil and fat, mineral oil and added flavour. It shall have pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these Regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. Provided that where butter is sold or offered for sale without any indication as to whether it is table or desi butter, the standards of table butter shall apply. It shall conform to the following requirements: Product Moisture Milk Fat Milk solids not Fat Commonsalt Table Not more than Not less than Not more than 1.5 Not more than 3.0 Desi - Not less than Cooking 2. Ghee means the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring matter or preservative has been added. The standards of quality of ghee produced in a State or Union Territory specified in column 2 of the Table below shall be as specified against the said State or Union Territory in the corresponding Columns 3,4,5 and 6 of the said Table. S. Name of the State/ Butyro Minimum Percentage of No. Union Territory Refractometer Reichert FFA as oleic Moisture (Max.) reading at 400C Value acid (max.) 1. Andhra Pradesh 40.0 to 43.0 24 3 0.5 2. Andaman & Nicobar Islands 41.0 to 44.0 24 3 0.5 3. Arunachal Pradesh 40.0 to 43.0 26 3 0.5 4. Assam 40.0 to 43.0 26 3 0.5 5. Bihar 40.0 to 43.0 28 3 0.5 6. Chandigarh 40.0 to 43.0 28 3 0.5 7. Chattisgarh 40.0 to 44.0 26 3 0.5 8. Dadra and Nagar haveli 40.0 to 43.0 24 3 0.5 9. Delhi 40.0 to 43.0 28 3 0.5 10. Goa 40.0 to 43.0 26 3 0.5 11. Daman & Diu 40.0 to 43.5 24 3 0.5 12. Gujarat a) Areas other than cotton 40.0 to 43.5 24 3 0.5 tract areas b) Cotton tract areas 41.5 to 45.0 21 3 0.5 13. Haryana a) Areas other than cotton 40.0 to 43.0 28 3 0.5 tract areas b) Cotton tract areas 40.0 to 43.0 26 3 0.5 14. Himachal Pradesh 40.0 to 43.0 26 3 0.5 15. Jammu & Kashmir 40.0 to 43.0 26 3 0.5 16. Jharkhand 40.0 to 43.0 28 3 0.5 17. Karnataka a) Areas other than Belgaum district 40.0 to 43.0 24 3 0.5 b) Belgaum district 40.0 to 44.0 26 3 0.5 18. Kerela 40.0 to 43.0 26 3 0.5 19. Lakshwadeep 40.0 to 43.0 26 3 0.5 20. Madhya Pradesh a) Areas other than cotton 40.0 to 44.0 26 3 0.5 tract areas b) Cotton tract areas 41.5 to 45.0 21 3 0.5 21. Maharashtra a) Areas other than cotton 40.0 to 43.0 26 3 0.5 tract areas b) Cotton tract areas 41.5 to 45.0 21 3 0.5 22. Manipur 40.0 to 43.0 26 3 0.5 23. Meghalya 40.0 to 43.0 26 3 0.5 24. Mizoram 40.0 to 43.0 26 3 0.5 25. Nagaland 40.0 to 43.0 26 3 0.5 26. Orisssa 40.0 to 43.0 26 3 0.5 27. Pondicherry 40.0 to 44.0 26 3 0.5 28. Punjab 40.0 to 43.0 28 3 0.5 29. Rajasthan a) Areas other than 40.0 to 43.0 26 3 0.5 Jodhpur District b) Jodhpur district 41.5 to 45.0 21 3 0.5 30. Tamil Nadu 41.0 to 44.0 24 3 0.5 31. Tripura 40.0 to 43.0 26 3 0.5 32. Uttar Pradesh 40.0 to 43.0 26 3 0.5 33. Uttarakhand 40.0 to 43.0 26 3 0.5 34. West Bengal a) Areas other than Bishnupur 40.0 to 43.0 28 3 0.5 sub division b) Bishnupur sub division 41.5 to 45.0 21 3 0.5 34. Sikkim 40.0 to 43.0 28 3 0.5 (Baudouin test shall be negative) Explanation.-By cotton tract is meant the areas in the States where cotton seed is extensively fed to the cattle and so notified by the State Government concerned. 3. Milkfat / Butter oil and Anhydrous Milk fat / Anhydrous Butter oil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements Milk fat/Butter Oil Anhydrous milk fat/ Anhydrous Butter Oil (i) B.R reading at 40°C 40-44 40-44 (ii) Moisture m/m Not more than 0.4 percent Not more than 0.1 percent (iii) Milk Fat m/m Not less than 99.6 percent Not less than 99.8 percent (iv) Reichert Value Not less than 24 Not less than 24 (v) F.F.A as oleic acid Not more than 0.4 percent Not more than 0.3 percent (vi) Peroxide Value (milli eqvt of Not more than 0.6 percent Not more than 0.3 percent (vii) Boudouins Test Negative Negative 2.1.11: CHAKKA AND SHRIKHAND 1. Chakka-means a white to pale yellow semi-solid product of good texture and uniform consistency obtained by draining off the whey from the Yoghurt obtained by the lactic fermentation of cow's milk, buffalo's milk, skimmed milk and recombined or standardised milk which has been subjected to minimum heat treatment equivalent to that of pasteurisation. It shall have pleasant Yoghurt/Dahi like flavour. It shall not contain any ingredient foreign to milk. It shall be free from mouldness and free from signs of fat or water seepage or both. It shall be smooth and it shall not appear dry. It shall not contain extraneous colour and flavours. It shall conform to the following requirements, namely :— Requirements Chakka Skimmed Milk Full Cream Chakka Chakka 1. Total solids, per cent by weight Min. 30 Min.20 Min.28 2. Milk fat (on dry basis) per cent by weight Min.33 Max. 5 Min. 38 3. Milk protein ( on dry basis) per cent by weight Min.30 Min.60 Min.30 4. Titrable acidity ( as lactic acid) percent by Weight Max.2.5 Max.2.5 Max.2.5 5. Total Ash ( on dry basis) percent by weight Max.3.5 Max.5.0 Max. 3.5; Chakka when sold without any indication shall conform to the standards of Chakka. 2. Shrikhand-means the product obtained from chakka or Skimmed Milk Chakka to which milk fat is added. It may contain fruits, nuts, sugar, cardamom, saffron and other spices. It shall not contain any added colouring and artificial flavouring substances. It shall conform to the following specifications, namely:— Requirements Shrikhand Full Cream Shrikhand 1. Total solids, per cent by weight Not less than…58 Not less than…58 2. Milk fat (on dry basis) per cent by weight Not less than…8.5 Not less than…10 3. Milk protein ( on dry basis) per cent by weight Not less than…9 Not less than…7 (for Fruit Shrikhand- Not less than……6.0) 4. Titrable acidity ( as lactic acid) percent by weight Not more than ….1.4 Not more than ….1.4 5. Sugar (sucrose)( on dry basis) per cent by weight Not more than… 72.5 Not more than… 72.5 6. Total Ash ( on dry basis) percent by weight Not more than ….0.9 Not more than ….0.9. In case of Fruits Shrikhand it shall contain Milk fat (on dry basis) per cent by weight... Not less than 7.0 and Milk Protein (on dry basis) per cent by weight... Not less than 9.0. 2.1.12: FERMENTED MILK PRODUCTS 1.Yoghurt means a coagulated product obtained from pasteurised or boiled milk or concentrated milk, pasteurised skimmed milk and /or pasteurised cream or a mixture of two or more of these products by lactic acid fermentation through the action of Lactobacillus bulgaricus and Steptococcus thermophilus. It may also contain cultures of Bifidobacterium bifidus and Lactobacillus acidophilus and other cultures of suitable lactic acid producing harmless bacteria and if added a declaration to this effect shall be made on the label. The microorganisms in the final product must be viable and abundant. It may contain milk powder, skimmed milk powder, unfermented buttermilk, concentrated whey, whey powder, whey protein, whey protein concentrate, water soluble milk proteins, edible casein, and caseinates manufactured from pasteurised products. It may also contain sugar, corn syrup or glucose syrup in sweetened, flavoured and fruit yoghurt or fruits in fruits yoghurt. It shall have smooth surface and thick consistency without separation of whey. It shall be free from vegetable oil/ fat, animal body fat, mineral oil and any other substance foreign to milk. The product may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Product Milk Fat Milk solids not fat Milk protein Sugar (i) Yoghurt Not less than 3.0 Not less than 8.5 Not less than 3.2 - (ii) Partly Not less than 0.5 Not less than 8.5 Not less than 3.2 - Yoghurt Not more than 3.0 percent m/m (iii) Skimmed Not more than Not less than 8.5 Not less than 3.2 - (iv) Sweetened Not less than 3.0 Not less than 8.5 Not less than 3.2 Not less than 6.0 Yoghurt (v) Fruit Not less than 1.5 Not less than 8.5 Not less than 2.6 Not less than 6.0 Provided that Titrable acidity as lactic acid shall not be less than 0.85 percent and not more than 1.2 percent. The specific lactic acid producing bacterial count per gram shall not be less than 10,00,000. Provided further that the type of Yoghurt shall be clearly indicated on the label otherwise standards of plain Yoghurt shall apply. The Yoghurt subjected to heat treatment after fermentation at temperature not less than 65 degree C shall be labelled as Thermised or Heat Treated Yoghurt and shall conform to the above parameters except the minimum requirement of specific lactic acid producing count per gram. 2.1.13: WHEY PRODUCTS 1. Whey Powder means the product obtained by spray or roller drying sweet whey or acid whey from which major portion of milk fat has been removed. Sweet Whey means the fluid separated from the curd after the coagulation of milk, cream, skimmed milk or buttermilk in the manufacture of cheese, casein or similar products, principally with non-animal rennet type enzymes. Acid Whey is obtained after coagulation of milk, cream, skimmed milk or buttermilk, principally with acids of the types used for manufacture of edible acid casein, chhana, paneer, or fresh cheese. It shall be of uniform colour with pleasant taste and flavour free from off flavour and rancidity. It may contain food additives permitted in these regulation including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements Whey Powder Acid Whey Powder (i) Moisture Not more than 5.0 percent Not more than 4.5 percent (ii) Milk Fat Not more than 2.0 percent m/m Not more than 2.0 percent m/m (iii) Milk Protein (N x 6.38) Not less than 10.0 percent m/m Not less than 7.0 percent m/m (iv) Total Ash Not more than 9.5 percent m/m Not more than 15.0 percent m/m (v) pH (in 10.0% solution) Not less than 5.1 Not more than 5.1 (vi) Lactose content Not less than 61.0 percent m/m Not less than 61.0 percent m/m expressed as anhydrous Lactose Note: (i) Although the powders may contain both anhydrous lactose and lactose monohydrates, the lactose content is expressed as anhydrous lactose. (ii) 100 parts of lactose monohydrate contain 95 parts of anhydrous lactose. 2.1.14: EDIBLE CASEIN PRODUCTS 1. Edible Casein Products mean the products obtained by separating, washing and drying the coagulum of skimmed milk. 2. Edible acid casein means the product obtained by separating, washing and drying the acid precipitated coagulum of skimmed milk. 3. Edible non-animal rennet casein means the product obtained after washing and drying the coagulum remaining after separating the whey from the skimmed milk which has been coagulated by non-animal rennet or by other coagulating enzymes 4. Edible caseinate means the dry product obtained by reaction of edible casein or fresh casein curd with food grade neutralising agents and which have been subjected to an appropriate heat treatment. It shall be qualified by the name of the cation and the drying process used (Spray or Roller dried). The products shall be white to pale cream or have greenish tinge; free from lumps and any unpleasant foreign flavour, it may contain food additives permitted in these regulations including Appendix A. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirements:— Requirements Non-animal rennet Casein Acid Casein Caseinate (i) Moisture Not more than 12.0 percent m/m Not more than 12.0 percent m/m Not more than 8.0 percent m/m (ii) Milk Fat Not more than 2.0 percent m/m Not more than 2.0 percent m/m Not more than 2.0 percent m/m (iii) Milk Protein Not less than 84.0 percent m/m Not less than 90.0 percent m/m Not less than 88.0 percent mm weight basis (iv) Casein in Protein Not less than 95.0 percent m/m Not less than 95.0 percent m/m Not less than 95.0 percent m/m (v) Ash including P2O5 Not less than 7.5 percent m/m Not more than 2.5 percent m/m — (vi) Lactose Not more than 1.0 percent m/m Not more than 1.0 percent m/m Not more than 1.0 percent m/m (vii) Free fatty Acid - Not more than 0.27 percent - (viii) pH Value in 10% - - Not more than 8.0 solution 2.2: FATS, OILS AND FAT EMULSIONS 2.2.1 OILS: 1. Coconut oil (naryal ka tel) means the oil expressed from copra obtained from the kernel of Cocos mucifera nuts. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC. 34.0 to 35.5 OR Refractive Index at 40oC 1.4481-1.4491 Saponification value Not less than 250 Iodine value 7.5 to 10. Polenske Value Not less than 13 Unsaponifiable matter Not more than 1.0 per cent. Acid value Not more than 6.0. Test for argemone oil shall be negative. However, it may contain food additives permitted in these regulations and appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 2. Cotton seed oil (binola ka tel) means the oil extracted from clean, sound delinted and decorticated cotton seeds (genus Gossypium). It shall be refined. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC. 55.6 to 60.2 OR Refractive Index at 40oC 1.4630-1.4660 Saponification value 190 to 198 Iodine value 98 to 112. Unsaponifiable matter Not more than 1.5 per cent. Acid value Not more than 0.50 There shall be no turbidity after keeping the filtered sample at 30oC for 24 hours Acetic acid method) Test for Argemone oil shall be negative However, it may contain food additives permitted in these regulations and appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 3. Groundnut oil (moongh-phali-ka tel) means the oil expressed from clean and sound groundnuts (Arachis hypogoes). It shall be clear, free from rancidity, suspended or other foreign matter, separated water added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC 54.0 to 57.1 Or Refractive Index at 40oC 1.4620-1.4640 Saponification value 188 to 196 Iodine value 85 to 99. Unsaponifiable matter Not more than 1.0 per cent. Acid value Not more than 6.0 Bellier test (Turbidity temperature Acetic acid method) 39oC to 41oC Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 4. Linseed oil (tili ka tel) means the oil obtained by process of expressing clean and sound linseed (linum usitatissimum). it shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substance, or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC 69.5-74.3 Or Refractive Index at 40oC 1.4720-1.4750 Saponification value 188 to 195 Iodine value Not less than 170 Unsaponifiable matter Not more than 1.5 per cent. Acid value Not more than 4.0 Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 5. Mahua oil means the oil expressed from clean and sound seeds or nuts of Madhuca (Bassi latifolia or B. longifolia or a mixture of both). It shall be clear and shall be free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall be refined and shall conform to the following standards:— Butyro-refractometer reading at 40oC 49.5 to 52.7 Or Refractive Index at 40oC 1.4590 - 1.4611 Saponification value 187 to 196 Iodine value 58 to 70 Unsaponifiable matter Not more than 2.0 per cent Acid value Not more than 0.50 Test for argemone oil shall be negative However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 6. Rape-seed oil (toria oil) mustard oil (sarson ka tel) means the oil expressed from clean and sound mustard seeds, belonging to the compestris, juncea or napus varieties of Brassica. It shall be clear free from rancidity, suspended or foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC 58.0 to 60.5 OR Refractive index at 40oC 1.4646 to 1.4662 Saponification value 168 to 177 Iodine value 96-112 : Polybromide test shall be Negative Unsaponifiable matter Not more than 1.2 per cent by weight Acid value Not more than 6.0 Bellier test (Turbidity temperature - Acetic acid Method) 23.0oC to 27.5oC Test for Argemone oil Negative Test for Hydrocyanic Acid Negative Test for argemone oil shall be negative However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 7. Rapeseed or mustard oil - low erucic acid means the oil obtained from clean and sound, low erucic acid oil bearing seeds of rapeseed belonging to compestris, juncea, or napus varieties of Brassica by the method of expression or solvent extraction and it shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil and shall contain not more than 2 % erucic acid (as % of total fatty acids) and shall conform to the following standards, namely:— Butyro-refractometer reading at 40oC 58.6 to 61.7 OR Refractive index at 40oC 1.465 to 1.467 Iodine value (Wij's method) 105 to 126 Saponification value 182-193 Unsaponifiable matter Not more than 20g/kg Acid value Not more than 0.6 Bellier test (Turbidity temperature - Acetic acid Method) Not more than 19.0oC Test for Argemone oil Negative Test for Hydrocyanic Acid (Ferric Chloride test) Passes the test Further, Rapeseed oil obtained by solvent extraction shall be supplied for human consumption only if it is refined and it shall conform to the standard laid down under regulation 2.2.1 (16)except acid value which shall be not more than 0.6. Additionally, it shall have Flash Point (Pensky Marten Closed Method) not less than 250°C and the oil so refined shall contain Hexane not more than 5.00 ppm : Provided further that it may contain food additives permitted under these Regulations and Appendices". 8. Olive oil means the oil expressed from the fruit of the olive tree (Olea europaea sativa Hoffm. et Link). It shall be of three types:— (i) Virgin olive oil means the oil obtained from the fruit of the olive tree by mechanical or other physical means under conditions, particularly thermal, which do not lead to alteration of the oil. Virgin olive oil is oil which is suitable for consumption in the natural state without refining. It shall be clear, yellow to green in colour, with specific odour and taste, free from odours or tastes indicating alteration or pollution of oil. It shall be free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. (ii) Refined olive oil means the oil obtained from virgin olive, the acid content and or organoleptic characteristics of which render it unsuitable for consumption in the natural state, by means of refining methods which do not lead to alterations in the initial glyceridic structure. It shall be clear, limpid without sediment, yellow in colour, without specific odour or taste and free from odours or taste indicating alteration or pollution of oil. It shall be free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. (iii) Refined olive-pomace oil means the oil obtained from "olive pomace" by extraction by means of solvents and made edible by means of refining methods which do not lead to alteration in the initial glyceridic structure. It shall be clear, limpid, without sediment, yellow to yellow-brown in colour, without specific odour or taste and free from odours or tastes indicating alteration or pollution of the oil. It shall be free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. However, it may contain food additives permitted in these Regulations and Appendices. Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16) . The oil so refined shall not contain Hexane more than 5.00 ppm It shall conform to the following standards:— Parameters Virgin olive oil Refined olive oil Refined olive— Pomace oil B.R. Reading at 40ºC 51.0-55.6 51.0-55.6 51.6-55.9 Or Refractive Index at 40ºC 1.4600-1.4630 1.4600-1.4630 1.4604-1.4632 Saponification value 184-196 184-196 182-193 Iodine value (wijs) 75-94 75-94 75-92 Unsaponifiable matter Not more than Not more than Not more than Acid Value Not more than 6.0 Not more than 0.5 Not more than 0.5 Bellier test Not more than 17°C Not more than 17° C Not applicable Semi-Siccative oil test Negative Negative Negative Olive pomace oil test Negative Negative Negative Cotton seed oil test Negative Negative Negative Teaseed oil test Negative Negative Negative Sesame seed oil test Negative Negative Negative Test for Argemone oil Negative Negative Negative 9. Poppy seed oil means the oil expressed from poppy seeds (papaver somniferum). It shall be clear, free from rancidity, suspended or other foreign matter separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC 60.0 to 64.0 Or Refractive Index at 40oC 1.4659 - 1.4685 Saponification value 186 to 194 Iodine value 133 to 143 Unsaponifiable matter Not more than 1.0 per cent Acid value Not more than 6.0 Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 10. Safflower seed oil (berry ka tel) means the oil expressed from the seeds of Carthamus tinctorius. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40°C 62.4 to 64.7 Or Refractive Index at 40°C 1.4674-1.4689 Saponification value 186-196 Iodine value 135-148 Unsaponifiable matter Not more than 1.0 per cent Acid value Not more than 6.0 Bellier test Turbidity temperature Acetic acid method Not more than 16oC Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 10.01 Safflowerseed oil and Safflowerseed oil (High Oleic Acid) means the oil expressed from the seeds of Carthamus tinctorious L. It shall be clear, free from rancidity, suspended or foreign matter, separated water, added colouring or flavouring substances, or mineral oil. Safflowerseed oil (High Oleic Acid) shall contain not less than 70% oleic acid as percent of total fatty acidshall conform to the following standards:— Parameters High Oleic Acid Safflowerseed Oil Safflowerseed Oil B.R. Reading at 40ºC 51.0-57.1 61.7-66.4 Or Refractive Index at 40ºC 1.460-1.464 1.467-1.470 Iodine value (wijs method) 80-100 136-148 Saponification value 186-194 186-198 Unsaponifiable matter Not more than 10g/kg Not more than 15g/kg Acid Value Not more than 4.0 mg/KOH/g oil Not more than 4.0 mg/KOH/g oil Bellier test (Turbidity Not more than 16oC Not more than 16oC temperature Acetic acid method) Test for Argemone oil Negative Negative Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 11. TARAMIRA OIL means the oil expressed from clean and sound seeds of Taramira (Eruca sativa). It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 °C 58.0 to 60.0 Or Refractive Index at 40oC 1.4646-1.4659 Saponification value 174 to 177 Iodine value 99 to 105 Unsaponifiable matter Not more than 1.0 per cent Acid value Not more than 6.0 Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 12. TIL OIL (Gingelly or sesame oil) means the oil expressed from clean and sounds seeds of Til (Sesamum indicum), black, brown, white, or mixed. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 °C 58.0 to 61.0 Or Refractive Index at 40oC 1.4646-1.4665 Saponification value 188-193 Iodine value 103-120 Unsaponifiable matter Not more than 1.5 per cent Acid value Not more than 6.0 Bellier test (Turbidity temperature Not more than 22 °C Acetic acid method) Provided that the oil obtained from white sesame seeds grown in Tripura, Assam and West Bengal shall conform to the following standards:— Butyro-refractometer reading at 40 °C 60.5 to 65.4 Or Refractive Index at 40oC 1.4662-1.4694 Saponification value 185 to 190 Iodine value 115 to 120 Acid value Not more than 6.0 Unsaponifiable matter Not more than 2.5 per cent Bellier test (Turbidity temperature Not more than 22oC Acetic acid method) Test for argemone oil shall be negative. However, it may contain food additives permitted in these regulations and Appendix A Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 13. NIGER SEED OIL (Sargiya ka tel) means the edible oil obtained by process of expressing clean and sound seeds of Guizotia abyssinica. It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, mineral or other oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 °C 61.0-65.0 Or Refractive Index at 40oC 1.4665-1.4691 Saponification value 188-193 Iodine value 110 to 135 Unsaponifiable matter Not more than 1.0 per cent Acid value Not more than 6.0 Acetic acid method) Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 14. Soyabean oil means the oil expressed from clean and sound soyabeans (Soja max) from which the major portion of the gums naturally present have been removed by hydration and mechanical or physical separation. It shall be clear, free from rancidity, suspended or other foreign matter, separated water added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC 58.5 to 68.0 Or Refractive Index at 40oC 1.4649-1.4710 Saponification value 189 to 195 Iodine value 120 to 141 Unsaponifiable matter Not more than 1.5 per cent Acid value Not more than 2.50 Phosphorus Not more than 0.02 Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 15. Maize (corn) oil means the oil, extracted from the germ of clean and sound seeds of zea mays linn. fam. graminiae, refined. it shall be free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or Mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40oC 56.7 to 62.5 Or Refractive Index at 40oC 1.4637-1.4675 Saponification value 187 to 195 Iodine value 103 to 128 Unsaponifiable matter Not more than 1.5 per cent Acid value Not more than 0.50 Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 16. Refined vegetable oil means any vegetable oil which is obtained by expression or solvent extraction of vegetable oil bearing materials, deacidified with alkali and/or physical refining and/or by miscella refining using permitted foodgrade solvents followed by bleaching with absorbent earth and/or carbon and deodourised with steam. No other chemical agent shall be used. The name of the vegetable oil from which the refined oil has been manufactured shall be clearly specified on the label of the container. In addition to the under-mentioned standards to which refined vegetable oils shall conform to the standards prescribed in these regulations for the specified edible oils shall also apply except for acid value which shall be not more than 0.5. Moisture shall not exceed 0.10 per cent by weight. Test for argemone oil shall be negative. 1. The refined vegetable oil shall be obtained from the following vegetable oils: (i) Coconut Oil (iii) Groundnut Oil (vii) Soyabean Oil (viii) Sunflower Oil (xii) Olive Oil (xiii) Poppyseed Oil (xiv) Taramira Oil (xv) Maize (Corn) oil (xvi) Watermelonseed Oil (xvii) Palm Oil (xviii) Palmolein (xix) Palm Kernel Oil (xx) Rice Bran Oil (xxi) Salseed fat (xxii) Mango Kernel fat (xxiii) Kokum fat (xxiv) Dhupa fat 2. The refined vegetable oil shall comply with the following requirements: The oils shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matter, separated water, added colouring and flavouring substances and mineral oil 3. However, it may contain food additives permitted in these Regulations and Appendices 17. Almond oil means the oil expressed from he seeds of prunus amygdalus Batach, var, dulcis koehne (sweet almond) or of Prunus amygdalus Batach, var Amara Focke (bitter almond) without the application of heat. It shall be clear from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards:— Butyro-refractometer reading at 40 oC 54 to 57 Or Refractive Index at 40oC 1.4620-1.4639 Saponification value 186 to 195 Iodine value 90 to 109 Acid value Not more than 6.0 Bellier test Turbidity temperature Not more than 60oC Acetic acid method Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices 18. Water-melon seed oil means the oil extracted from the clean, sound seeds of the fruit of water-melon (citrullus vulgaris schrad, family: cucurbitaceae). It shall be clear, free from rancidity, adulterants, sediments, suspended and other foreign matter, separated water, added colouring and flavouring substances and mineral oil. It shall conform to the following standards:— Moisture and volatile matter Not more than 0.25 per cent Butyro-refractometer reading at 40 oC 55.6 - 61.7 Or Refractive Index at 40oC 1.4630-1.4670 Saponification value 190 - 198 Iodine value 115 - 125 Acid value Not more than 6.0 Unsaponifiable matter Not more than 1.5 % Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 19. Palm oil means the oil obtained from fleshy mesocarp of fruits of the oil palm (Elaeis Guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards, namely:— Butyro-refractometer reading at 50 oC 35.5 - 44.0 Or Refractive Index at 50 oC 1.4491-1.4552 Melting point (capillary slip method) Not more than 37 oC Saponification value 195-205 Unsaponifiable matter Not more than 1.2 per cent Acid value Not more than 10.0 Indigenously produced raw Palm Oil obtained by method of expression may be supplied for human consumption as such provided acid value is not more than 6.0 But palm oil imported into the country or produced by solvent extraction shall be refined before it is supplied for human consumption and it shall conform to the standards laid down under regulation 2.2.1 (16). Additionally, it shall have Flash Point (Pensky-Marten closed method) - Not less than 250° C Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.00 ppm. 20. Palmolein means the liquid fraction obtained by fractionation of palm oil obtained from the fleshy mesocarp of fruits of oil palm (Elaeis Guineensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter separated water, added colouring and flavouring substances or mineral oils. It shall conform to the following standards, namely:— Butyro-refractometer reading at 40 oC 43.7 - 52.5 Or Refractive Index at 40 oC 1.4550 - 1.4610 Iodine value (Wij's method) 54-62 Saponification value 195-205 Cloud Point Not more than 18oC Unsaponifiable matter Not more than 1.2 per cent Acid value Not more than 6.0 Further, if the palmolein is obtained from solvent extracted palm oil, it shall be refined before it is supplied for human consumption and it shall conform to the standards laid down under regulation 2.2.1 (16). Additionally, it shall have Flash Point (Pensky Marten closed method) - not less than 250oC. Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.00 ppm. 21. Palm kernel oil means the oil obtained from sound kernel of the fruits of oil palm (Elaeis guinensis) tree by the method of expression or solvent extraction. It shall be clear, free from rancidity suspended, or other foreign matter, separated water, added colouring and flavouring substances or mineral oil. It shall conform to the following standards, namely:— Butyro-refractometer reading at 40 oC 35.3 - 39.5 Or Refractive Index at 40 oC 1.4490 - 1.4520 Iodine value (Wij's method) 10 - 23 Saponification value 237-255 Unsaponifiable matter Not more than 1.2 per cent Acid value Not more than 6.0 Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). additionally, it shall have flash point (pensky marten closed method) - not less than 250oc. test for argemone oil shall be negative. however, it may contain food additives permitted in these regulations and appendices the oil so refined shall not contain hexane more than 5.00 ppm. 22. Sun flower seed oil means the oil obtained from clean and sound sunflower seeds or cake from the plants Helianthus annus linn (Family:compositae) by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances or mineral oil. It shall conform to the following standards, namely:— Butyro-refractometer reading at 40oC 57.1 - 65.0 Or Refractive Index at 40oC 1.4640 - 1.4691 Iodine value (Wij's method) 100 - 145 Saponification value 188-194 Unsaponifiable matter Not more than 1.5 per cent Acid value Not more than 6.0 Further, if the oil is obtained by the method of solvent extraction, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). Additionally, it shall have Flash Point (Pensky Marten closed method) - not less than 250oC. Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices The oil so refined shall not contain Hexane more than 5.00 ppm. 22.01 Sunflowerseed oil and Sunflowerseed oil (High Oleic Acid) means the oil obtained from clean and sound Sunflowerseed or the High Oleic acid oil bearing Sunflowerseeds of Helianthus annuus L. by the method of expression or solvent extraction. It shall be clear, free from rancidity, suspended foreign matter, separated water, added colouring or flavouring substance or mineral oil. It shall contain not less than 75% oleic acid as percent of total fatty acids. It shall conform to the following standards:— Parameters High Oleic Acid Sunflowerseed Oil Sunflowerseed Oil B.R. Reading 61.7-68.0 at 25ºC 52.5-63.2 at 40ºC Or Refractive Index 1.467-1.471 at 25ºC 1.461-1.468 at 40ºC Iodine value (Wijs method) 78-90 118-141 Saponification value 182-194 188-194 Unsaponifiable matter Not more than 15g/kg Not more than 15g/kg Acid Value Not more than 4.0 mg/KOH/g oil Not more than 4.0 mg/KOH/g oil Test for Argemone oil Negative Negative Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 23 Rice bran oil means the oil obtained from the layer around the endosperm of rice obtained from paddy of Oryza Sativa Linn. Fam Gramineae which is removed during the process of rice milling and is generally known as rice bran. Refined Rice Bran Oil shall be obtained from solvent extracted oil, neutralised with alkali, bleached with bleaching earth or activated carbon or both and deodorised with steam. Alternatively deacidification' bleaching and deodorisation may be done by physical means. The oil shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matters, separated water and added colouring and flavouring substances. The clarity of the oil shall be judged by the absence of turbidity after keeping the filtered sample at 35oC for 24 hrs. Rice Bran Oil shall be sold for human consumption only after refining. It shall conform to the following standards, namely:— Moisture and Volatile Matter Not more than 0.1 percent by weight Refractive Index at 40 oC 1.4600 - 1.4700 Or Butyro-refractometer reading at 40 oC 51.0 - 66.4 Saponification value 180 - 195 Iodine value (Wij's method 90 - 105 Acid value Not more than 0.5 Unsaponifiable matter, percent by weight for chemically refined Not more than 3.5 percent for physically refined Not more than 4.5 percent Oryzanol Content Not less than 1.0 percent Flash Point (Pensky Marten Closed method) Not less than 250 oC Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 24. Blended edible vegetable oil means an admixture of any two edible vegetable oils where the proportion by weight of any edible vegetable oil used in the admixture is not less than 20 per cent. The individual oils in the blend shall conform to the respective standards prescribed by these regulations. The blend shall be clear, free from rancidity, suspended or insoluble matter or any other foreign matter, separated water, added colouring matter, flavouring substances, mineral oil, or any other animal and non-edible oils, or fats, argemone oils, hydrocyanic acid, castor oil and tricresyl phosphate. It shall also conform to the following standards, namely:— a) Moisture and volatile matter not more than 0.2 per cent by weight; Nature of oil Acid Value (1) Both raw edible vegetable oils in the blend Not more than 6.0 (2) One raw edible vegetable oil (s) and one refined vegetable oil (s) in the blend Not more than 5.0 (3) Both refined edible vegetable oils in the blend Not more than 0.5 (4) Unsaponifiable matter, percent by weight (i) Blended with chemically refined rice bran oil Not more than 3.0 percent by weight (ii) Blended with other edible vegetable oil Not more than 1.50 percent by weight (5) Flash point (Pensky Martin closed method) Not less then 250°C Test for Argemone oil shall be negative However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). the oil so refined shall not contain hexane more than 5.00 ppm. 2.2.2 Interesterified vegetable fat: means an edible fatty material that has been so treated as to bring about a rearrangement of fatty acid positions within the glyceride entities and hence a change in the physical properties like melting point, viscosity, specific gravity and the like with very little change in the constitution of the fatty acids themselves by a process of interesterification of the essentially neutral edible oil or fat, singly or in mixtures generally through the use of alkaline catalysts exemplified by sodium or potassium metals, or their ethoxides or hydroxides in the form either of anhydrous powders or in anhydrous glycerol medium followed by such post- process steps as washing, bleaching and deodourisation, the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products. The interesterified fat shall be clear, free from soap, flavouring substances, rancidity, suspended or other foreign matter, separated water and mineral oil. It shall conform to the following standards, namely:— (i) It shall not contain any harmful colouring, flavouring or any other matter deleterious to health; (ii) No colour shall be added to interesterified fat unless so authorised by Government, but in no event any colour resembling the colour of ghee shall be added; (iii) If any flavour is used, it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4.0 ppm may be added to interesterified fat exclusively meant for consumption by the Armed Forces; (iv) It shall not have moisture exceeding 0.25 per cent; (v) The melting point as determined by capillary slip method shall be from 31oC to 41oC, both inclusive; (vi) The Butyro-refractometer reading at 40oC, shall not be less than 48 or Refractive Index at 40oC shall not be less than 1.4580; (vii) It shall not have unsaponifiable matter exceeding 2.0 per cent; (viii) It shall not have free fatty acids (calculated as Oleic acid) exceeding 0.25 per cent; (ix) The product on melting shall be clear in appearance and shall be free from staleness or rancidity, and pleasant to taste and smell; (x) It shall contain raw or refined sesame (til) oil not less than 5 per cent by weight, but sufficient so that when it is mixed with refined groundnut oil in the proportion of 20:80, the colour produced by the Baudouin Test shall not be lighter than 2.0 red units in a 1 cm. cell on a Lovibond scale; (xi) It shall contain not less than 25 I.U. of synthetic Vitamin A per gram at the time of packing and shall show a positive test for Vitamin A when tested by Antimony Trichloride (Carr-Price) reagent (As per IS: 5886- (xii) No anti-oxidant, synergist, emulsifier or any other such substance shall be added to it except with the prior sanction of the Authority. Test for argemone oil shall be negative. However, it may contain food additives permitted in these Regulations and Appendices Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 2.2.3 PARTIALLY HYDROGENATED SOYABEAN OIL 1. Partially hydrogenated and winterised soyabean oil means deodourised product obtained by light (mild or "Brush") hydrogenation of degummed, deacidified, decolourised and winterised soyabean oil. The oil shall be degummed by water with or without a food grade additive, deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent, decolourised with bleaching earth and/or carbon, partially hydrogenerated using nickel catalyst, winterised with or without the use of a food grade solvent, filtered in a suitable filter press and deodourised with steam. The product shall be clear, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, castor oil, mineral oil, and other vegetable and animal fats. It may contain food additives permitted in these Regulations and Appendices. It shall conform to the following standards: Moisture Not more than 0.1 percent by weight Refractive Index at 40oC 1.4630 - 1.4690 Or Butyro-refractometer reading at 40oC 55.6 - 64.8 Saponification value 189 - 195 Iodine value (Wij's method 107 - 120 Acid value Not more than 0.50 Unsaponifiable Matter Not more than 1.5 percent by weight Linolenic Acid (c18: 3) Not more than 3 percent by weight Cloud Point (°C) Not more than 10°C Flash Point (Pensky Marten Closed method) Not less than 250 oC Test for argemone oil shall be negative Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16). The oil so refined shall not contain Hexane more than 5.00 ppm. 2. Partially hydrogenated soyabean oil means deodourised product obtained by light (mild or "brush") hydrogenation of degummed, deacidified, decolorised soyabean oil. The oil shall be degummed by water with or without a food grade additive, deacidified by either neutralisation with alkali or steam distillation (physical refining) or miscella refining using permitted food grade solvent, decolourised with bleaching earth and/or carbon and partially hydrogenated using nickel catalyst. The product shall again be deacidified, bleached and deodourised with steam. The product shall be clear liquid at 35 degree C. It shall be clear on melting, free from rancidity, suspended or other foreign matter, separated water, added colouring or flavouring substances, castor oil, mineral oil or other vegetable and animal Oils & fats. It may contain food additives permitted in these Regulations and Appendices It shall conform to the following standards: Moisture Not more than 0.1 percent by weight Refractive Index at 40 oC 1.4630 - 1.4670 Or Butyro-refractometer reading at 40 oC 55.6 - 61.7 Saponification value 189 - 195 Iodine value (Wij's method 95 - 110 Acid value Not more than 0.50 Unsaponifiable Matter Not more than 1.5 percent by weight Linolenic Acid (c18: 3) Not more than 3 percent by weight Cloud Point (°C) Not more than 25°C Flash Point (Penske Marten Closed method) Not less than 250 oC Test for argemone oil shall be negative Note : The edible oils prescribed under regulation 2.2.1 shall be free from Castor oil. Further, if the oil is obtained by the method of solvent extraction and the oil imported into India whether obtained by solvent extraction or otherwise, it shall be supplied for human consumption only after refining and shall conform to the standards laid down under regulation 2.2.1 (16).The oil so refined shall not contain Hexane more than 5.00 ppm. 2.2.4 EDIBLE FATS: 1. Beef fat or suet means fat obtained from a beef carcass. it shall have a saponification value varying from 193 to 200 and an iodine value from 35 to 46. it may contain food additives permitted in these regulations and appendices 2. Mutton fat means fat obtained from the carcass of sheep. it shall have a saponification value varying from 192 to 195 and an iodine value from 35 to 46. it may contain food additives permitted in these regulations and appendices 3. Goat fat means the rendered fat from goat. it shall have a saponification value varying from 193 to 196 and iodine value from 36 to 45. It may contain food additives permitted in these Regulations and Appendices 4. Lard means the rendered fat from hogs and shall not contain more than one per cent of substances other than fatty acids and fat. it shall have a saponification value varying from 192 to 198 and iodine value from 52 to 65. it may contain food additives permitted in these regulations and appendices 5. Cocoa butter means the fat obtained by expression from the nibs of the beans of Theobroma cocoa L. It shall be free from other oils and fats, mineral oil and added colours. It shall conform to the following standards: Percentage of free fatty acids (calculated as oleic acid) Not more than 1.5 Iodine value 32 to 42 Melting point 29oC to 34oC. Butyro refractometer reading at 40oC OR Refractive Index at 40oC 40.9 to 48.0 Saponification value 188 to 200 6. Refined salseed fat means the fat obtained from seed kernels of sal trees, shorea robusta Gaertn, F.(N..diperrocaspaceae which has been neutralized with alkali, bleached with bleaching earth or activated carbon or both, and deodorized with steam, no other chemical agents being used. Alternatively, deacidification, bleaching and deodorisation may be done by physical means. The material shall be clear on melting and free from adulterants, sediment, suspended or other foreign matter, separated water or added colouring substance. However, it may contain food additives permitted in these Regulations and Appendices. There shall be no turbidity after keeping the filtered sample at 40oC for 24 hours. It shall conform to the following standards:— (i) Moisture Not more than 0.1 percent (ii) Butyro refractometer reading at 40oC 36.7 - 51.0 OR Refractive Index at 40oC 1.4500 - 1.4600 (iii) Iodine Value (Wijs' Method) 31 - 45 (v) Unsaponifiable matter Not more than 2.5 percent by weight (vi) Free fatty acids (expressed as Oleic acid) Not more than 0.25 percent by weight Or Acid value Not more than 0.5 (vii) 9:10 epoxy and 9:10 Dihydroxy stearic acid Not more than 3.0 percent by weight (viii) Flash point (Pensky Marten closed method) Not less than 250oC Test for argemone oil shall be negative 7. Kokum Fat means the fat obtained from clean and sound kernels of Kokum (Garcinia indica choisy) "also known as kokum, by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediments, suspended or other foreign matter, separated water, added colouring and flavouring matters and mineral oil." However, it may contain food additives permitted in these regulations and Appendix A. It shall also conform to the following standards, namely:— (a) Butyro-refractometer reading at 40oC, or 45.9-47.3 Refractive Index at 40oC 1.4565 to 1.4575 (c) Unsaponifiable matters Not more than 1.5 per cent by weight (d) Iodine value (wijs) 32-40 (e) Acid value Not more than 0.5 (f) Flash Point Not less than 250oC Test for argemone oil shall be negative. 8. Mango Kernel Fat means the fat obtained from clean and sound kernels of Mango (Magifera Indica Linn) by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment suspended or other foreign matter, separated water, added colouring and flavouring matters and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices. It shall also conform to the following standards, namely :— (a) Butyro-refractometer reading at 40oC, 43.7-51.6 or Refractive Index at 40oC 1.4550 to 1.4604 (c) Unsaponifiable matters Not more than 1.5 per cent by weight (d) Iodine value (wijs) 32-57 (e) Acid value Not more than 0.5 Pensky-Martens (closed) method Not more than 250oC Test for argemone oil shall be negative. 9. Dhupa Fat means the fat obtained from clean and sound seed kernels of Dhupa, also known as Indian Copal (Vateria Indica Linn) tree by process of expression or by a process of solvent extraction from cake or kernel. It shall be refined. The fat shall be clear on melting and free from rancidity, adulterants, sediment, suspended or other foreign matter, separated water, added colouring and flavouring matter and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices It shall also conform to the following standards, namely :— (a) Butyro-refractometer reading at 40oC, 47.5-49.5 or Refractive Index at 40oC 1.4576 to 1.4590 (c) Unsaponifiable matters Not more than 1.5 per cent by weight. (d) Iodine value (wijs) 36-43 (e) Acid value Not more than 0.5 (f) Flash Point Not less than 250oC Test for argemone oil shall be negative. 10. Phulwara Fat means the fat obtained from clean and sound seed kernels of Phulwara [variously named Aisandra Butyrace (Roxb) Baelni, Madhuca Butyracea or Bassia Butyracea] by a process of expression or by a process of solvent extraction from cake or Kernel. It shall be refined. The fat shall be clear on melting and shall be free from rancidity, adulterants sediments, suspended on other foreign matters, separated water, added colouring and flavouring substances and mineral oil. However, it may contain food additives permitted in these Regulations and Appendices. It shall also conform to the following Standards, namely :— (a) Butyro-refractometer reading at 40oC, 48.6-51.0 or Refractive Index at 40oC 1.4584 to 1.4600 (c) Unsaponifiable matters Not more than 1.5 per cent by weight. (d) Iodine value (wijs) 43.8-47.4 (e) Acid value Not more than 0.5 Penske-Martens (closed) method Not less than 250oC Test for argemone oil shall be negative. 2.2.5 MARGARINE AND FAT SPREADS: 1. Table margarine means an emulsion of edible oils and fats with water. It shall be free from rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent, skimmed milk powder not exceeding 2 per cent; it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following specifications, namely:— Fat Not less than 80 per cent mass/mass Moisture Not less than 12 per cent and not more than 16 per cent mass/ mass. Vitamin A Not less than 30 I.U. per gram of the product at the time of sale. Melting point of extracted fat 31oC to 37oC (Capillary Slip Method) Unsaponifiable matter of extracted fat Not more than 1.5 per cent by weight extracted fat. Free fatty acids (as oleic acid) of extracted fat Not more than 0.25 per cent by weight OR Acid Value Not more than 0.5 It shall contain not less than 5.0 percent of its weight of Til oil but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by the Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on a lovibond scale. Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm and not Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing not more than 500gms. Test for Argemone oil shall be negative 2. Bakery and Industrial Margarine- means an emulsion of vegetable oil product with water. It shall be free from added colour and flavour, rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 percent. However, it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following standards, namely:— Fat Not less than 80 per cent m/m. Moisture Not less than 12 per cent and Not more than 16 per cent m/m. The separated fat of the products shall conform to the following :— (i) Vitamin A Not less than 30 IU per gram at the time of packaging and shall show a positive test for Vitamin 'A' when tested by Antimony trichloride (carrprice) reagents (as per IS 5886-1970). Capillary slip method (iii) Unsaponifiable matter Not exceeding 2.0 per cent but in case of the products where proportion of Rice bran oil is more than 30 per cent by wt. the unsaponifiable matter shall be not more than 2.5 per cent by wt. provided quantity of Rice bran oil is declared on the label of such product as laid down in Regulation 2.4.5 (34) of Food Safety and Standards (Food Products Standards and Food Additive) Regulations, 2011. (iv) Free Fatty Acid Not more than 0.25 per cent. calculated as Oleic Not more than 0.5. acid or Acid value It shall contain raw or refined sesame oil (Til oil) in sufficient quantity so that when the product is mixed with refined groundnut oil in the proportion of 20 : 80, the colour produced by the Boudouin test shall not be lighter than 2.0 red unit in a 1 cm. cell on a Lovibond scale. Test for argemone oil shall be negative. 3. Fat spread means a product in the form of water in oil emulsion, of an aquous phase and a fat phase of edible oils and fats excluding animal body fats. The individual oil and fat used in the spread shall conform to the respective standards prescribed by these regulations. Fat spread shall be classified into the following three groups:— S.No Types Characteristics (a) Milk fat spread Fat content will be exclusively milk fat. (b) Mixed fat spread Fat content will be a mixture of milk fat with any one or more of hydrogenated, unhydrogenated refined edible vegetable Oils or interesterified fat. (c) Vegetable fat spread Fat content will be a mixture of any two or more of hydrogenated, unhydrogenated refined vegetable oils or interesterfied fat. The fat content shall be declared on the label. In mixed fat spread, the milk fat content shall also be declared on the label alongwith the total fat content. The word 'butter' will not be associated while labelling the product. It may 'contain' edible common salt not exceeding 2 per cent by weight in aqueous phase; milk solid not fat: It may contain food additives permitted in these Regulations and Appendices. It shall be free from animal body fat, mineral oil and wax. Vegetable fat spread shall contain raw or refined Sesame oil (Til oil) in sufficient quantity so that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on a Lovibond scale. It shall also conform to the following standards, namely:— (i) Fat Not more than 80 per cent and not less than 40 per cent by weight. (ii) Moisture Not more than 56 per cent and not less than 16 per cent by weight. (iii) Melting point of Extracted fat Not more than 37oC (capillary slip method) in case of vegetable fat spread (iv) Unsaponifiable matter of extracted fat (a) In case of milk fat and mixed fat spread Not more than 1 per cent by weight (b) In case of vegetable fat spread Not more than 1.5 per cent (c) Acid value of extracted fat Not more than 0.5 (v) The vegetable fat spread shall contain Not less than 25 IU synthetic vitamin 'A' per gram at the time of packing and shall show a positive test for vitamin 'A' when tested by Antimony Trichloride (Carr-Price) reagents (as per I.S. 5886 - 1970)". (vi) It shall contain Starch Not less than 100 ppm and Not more than 150 ppm It shall be compulsorily sold in sealed packages weighing not more than 500g. under Agmark certificate mark. 2.2.6 HYDROGENATED VEGETABLE OILS 1. Vanaspati means any refined edible vegetable oil or oils, subjected to a process of hydrogenation in any form. It shall be prepared by hydrogenation from groundnut oil, cottonseed oil and sesame oil or mixtures thereof or any other harmless vegetable oils allowed by the government for the purpose. Refined sal seed fat, if used, shall not be more than 10 per cent of the total oil mix. Vanaspati shall be prepared from one or more of the following vegetable oils: a. Coconut oil h. Maize (Corn) oil i. Mango kernel fat n. Rice bran oil o. safflower (Kariseed) oil p. Salseed oil (up to 10%) t. Watermelon seed oil u. Vegetable oils imported for edible purposes: It shall conform to the standards specified below:— (i) It shall not contain any harmful colouring, flavouring or any other matter deleterious to health; (ii) No colour shall be added to hydrogenated vegetable oil unless so authorised by Government, but in no event any colour resembling the colour of ghee shall be added; (iii) If any flavour is used, it shall be distinct from that of ghee in accordance with a list of permissible flavours and in such quantities as may be prescribed by Government: Provided that diacetyl to the extent of not more than 4.0 p.p.m. may be added to Vanaspati exclusively meant for consumption by the Armed Forces; (iv) The product on melting shall be clear in appearance and shall be free from staleness or rancidity, and pleasant to taste and smell; (v) It shall contain raw or refined sesame (til) oil in sufficient quantity so that when the vanaspati is mixed with refined groundnut oil in the proportion of 20:80, the colour produced by the Baudouin test shall not be lighter than 2.0 red units in a 1 cm. cell on a Lovibond scale; (vi) No anti-oxidant, synergist, emulsifier or any other substance shall be added to it except with the prior sanction of the Authority. Provided that imported crude palm oil and fractions thereof shall not be used by the producers other than those who are engaged in manufacture of vanaspati/any other hydrogenated oil produce and are equipped in the same location with the facilities for generation of hydrogen gas and hydrogenation of the said imported crude palm oil and fractions thereof with the gas so generated in the manufacture of vanaspati/any other hydrogenated vegetable oil product for edible consumption. (vii) The product shall conform to the following requirements: a) Moisture, percent by mass: Not more than 0.25 b) Melting point as determined by capillary slip method shall be from 31- 410C both inclusive c) it shall not have unsaponifiable matter exceeding 2.0 percent but in case of vanaspati where proportion of rice bran oil is more than 30 peercent by weight, the unsaponifiable matter shall not be more than 2.5 perent by weight provided quantity of rice bran is declared on the label of such vanaspati as laid down in regulation 2.4.2(8) of packaging and labeling regulations d) Free fatty acid (as oleic acid), percent by mass: Not more than 0.25 e) Synthetic Vitamin 'A'': Not less than 25.0 International units (IU) per gram at the time of packing and shall test positive when tested with Antimony Trichloride (carr-Price Reagent) as per IS:5886-1970 f) Residual Nickel: Not more than 1.5 ppm g) Test for argemone oil shall be negative. 2. Bakery shortening means vanaspati meant for use as a shortening or leavening agent in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume; this will also confirm to the standards prescribed in regulation 2.2.6 (1) excepts that— (a) the melting point as determined by the capillary slip method shall not exceed 41oC. (b)if aerated, only nitrogen, air or any other inert gas shall be used for the purpose and the quantity of such gas incorporated in the product shall not exceed 12 per cent by volume thereof. (c) it may contain added mono-glycerides and diglycerides as emulsifying agents. Test for argemone oil shall be negative. 2.3: FRUIT & VEGETABLE PRODUCTS 2.3.1: Thermally Processed Fruits 1. Thermally Processed Fruits (Canned/Bottled/Flexible packaged/Aseptically packed) means the products obtained from sound, matured, dehydrated, fresh or frozen, peeled or un-peeled, previously packed, whole, halves or cut pieces of fruits packed with any suitable packing medium and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. It may contain water, fruit juice, dry or liquid nutritive sweeteners, spices and condiments and any other ingredients suitable to the product. The packing medium alongwith its strength shall be declared on the label. 2. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. Drained weight of fruits shall be not less than the weight given below:- (i) Liquid pack Not less than 50.0 percent of net weight of the contents (ii) Solid Pack Not less than 70.0 percent of net weight of the contents 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.2: Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail 1. Thermally Processed Fruit Cocktail / Tropical Fruit Cocktail (Canned, Bottled, Flexible Pack And / Or Aseptically Packed) means the product prepared from a mixture of fruits which shall be declared on the label. Such fruits may be fresh, frozen, dehydrated or previously processed. The fruit mixture may be packed with any suitable packing medium and processed by heat in an appropriate manner before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith its strength when packed shall be declared on the label. 2. The name of the fruits used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each fruit used in the product. The drained weight of fruits shall be not less than the weight given below:— (a) Liquid pack 50.0 percent of net weight of contents (b) Solid Pack 70.0 percent of net weight of contents 3. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.3: Thermally Processed Vegetables 1. Thermally Processed Vegetables (Canned, Bottled/Flexible pack / Aseptically Packed) means the product obtained from fresh, dehydrated or frozen vegetables either singly or in combination with other vegetables, peeled or un-peeled, with or without the addition of water, common salt and nutritive sweeteners, spices and condiments or any other ingredients suitable to the product, packed with any suitable packing medium appropriate to the product processed by heat, in an appropriate manner, before or after being sealed in a container so as to prevent spoilage. The packing medium alongwith its strength shall be declared on the label. The product may be prepared in any suitable style appropriate to the product. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The name of the vegetables used in the product and prepared in any style shall be declared on the label alongwith the range of percentage of each vegetable used in the product. Drained weight of vegetables shall be not less than the weight given below:— (i) Liquid Pack (a) Mushroom 50.0 percent of net weight of contents (b) Green beans, carrots, peas, sweet corn/ baby corn 50.0 percent of net weight of contents (c) Mushroon Packed in sauce 25.0 percent of net weight of contents (d) Other Vegetables 50.0 percent of net weight of contents (ii) Solid Pack 70.0 percent of net weight of contents 2. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.4: Thermally Processed Curried Vegetables / Ready to Eat Vegetables 1. Thermally Processed Curried Vegetables / Ready to Eat Vegetables means the product prepared from fresh, dehydrated or frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. The vegetable(s), either singly or in combination, may be prepared in any suitable style applicable for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats, milk fat and any other ingredients suitable to the product and processed by heat, in an appropriate manner, before or after being- in a container, so as to prevent spoilage. 2. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.5: Thermally Processed Vegetable soups 1. Thermally Processed Vegetable Soups (Canned, Bottled, flexible pack And/ Or Aseptically Packed) means unfermented but fermentable product, intended for direct consumption, prepared from juice/ pulp/puree of sound, mature vegetables, fresh, dehydrated, frozen or previously processed, singly or in combination, by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, cooked to a suitable consistency and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. It may be clear, turbid or cloudy. 2. The product shall have total soluble solids (m/m) not less than 5.0 percent except for tomato soup where it shall be not less than 7.0 percent (w/ w). 3. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.6: Thermally Processed Fruits Juices 1. Thermally Processed Fruits Juices (Canned, Bottled, Flexible And/Or Aseptically Packed) means unfermented but fermentable product, pulpy, turbid or clear, intended for direct consumption obtained by a mechanical process from sound, ripe fruit or the flesh thereof and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining the essential composition and quality factors of the juice. It may contain salt. One or more of the nutritive sweeteners may be added in amounts not exceeding 50 g/kg but not exceeding 200g/kg in very acidic fruits except in case of Apple Juice, Orange Juice (reconstituted from concentrate), Grape Juice, Pineapple Juice (reconstituted from concentrate). The product is not required to be called sweetened juice till the added nutritive sweeteners are not in excess of 15g/kg. 2. The product may contain food additives permitted in these Regulations and Appendices. The product shall conform to the microbiological requirements given in Appendix B. The product shall meet the following requirements:— FRUIT JUICES TSS Min( %) Acidity expressed as 1. Apple Juice 10 3.5 (as malic acid) 2. Orange Juice (a) Freshly expressed 10 3.5 (b) Reconstituted from concentrate 10 3.5 3. Grape Fruit Juice 9 - 6. Grape Juice (a) Freshly expressed 15 3.5 (b) Reconstituted from concentrate 15 3.5 7. Pineapple Juice (a) Freshly expressed 10 3..5 (b) Reconstituted from concentrate 10 3.5 8. Black Currant 11 3.5 9. Mango, Guava or any other pulp fruit 15 3.5P 10. Other fruit juices of single species- not very acidic 10 3.5 11. Other fruit juices of single species- very acidic 10 3.5 12. Other fruit juices of single species or combination thereof - not very acidic 10 3.5 13. Other fruit juices of single species or combination thereof - very acidic 10 3.5 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.7 Thermally Processed Vegetable Juices 1. Thermally Processed Vegetable Juices (Canned, Bottled, Flexible Pack And/Or Aseptically Packed) means the unfermented but fermentable product or may be lactic acid fermented product intended for direct consumption obtained from the edible part of one or more vegetables, including roots, and tubers (e.g. carrots, garlic) stems and shoots (e.g. Asparagus), leaves and flowers (e.g. spinach and cauliflower) and legumes (e.g. peas) singly or in combination, may be clear, turbid or pulpy, may have been concentrated & reconstituted with water suitable for the purpose of maintaining the essential composition & quality factors of the juice and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. It may contain salt, nutritive sweeteners, spices and condiments, vinegar, whey or lactoserum having undergone lactic acid fermentation not more than 100 gm/kg and any other ingredients suitable to the product. 2. The product shall have total soluble solids free of added salts not less than 5.0 percent (w/w). 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.8 Thermally Processed Tomato Juice: 1. Thermally Processed Tomato Juice means the unfermented juice obtained by mechanical process from tomatoes (Lycopersicum esculentus L) of proper maturity and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. The juice may have been concentrated and reconstituted with water for the purpose of maintaining the essential composition and quality factors of the juice. The product may contain salt and other ingredients suitable to the product. The product shall be free from skin, seeds and other coarse parts of tomatoes. The product shall have pleasant taste and flavour characteristic of tomatoes free from off flavour and evidence of fermentation. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the requirements of Total Soluble Solids m/m free of added salt to be not less than 5.0 percent. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.9 Thermally Processed Fruit Nectars: 1. Thermally Processed Fruit Nectars (Canned, Bottled, Flexible Pack And / Or Aseptically Packed) means an unfermented but fermentable pulpy or non-pulpy, turbid or clear product intended for direct consumption made from fruit singly or in combination, obtained by blending the fruit juice / pulp/fruit juice concentrate and/ or edible part of sound, ripe fruit(s), concentrated or unconcentrated with water, nutritive sweeteners and any other ingredient appropriate to the product and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2. Lemon and Lime juice may be added as an acidifying agent in quantities which would not impair characteristic fruit flavour of the fruit used. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— Content (%) as Citric Acid Max (%) NECTARS OF CITRUS JUICE Orange Nectar 15 40 1.5 Grape Fruit Nectar 15 20 1.5 Pineapple Nectar 15 40 1.5 Mango Nectar 15 20 1.5 Guava Nectar 15 20 1.5 Peach Nectar 15 20 1.5 Pear Nectar 15 20 1.5 Apricot Nectar 15 20 1.5 Non-pulpy Black Currant Nectar 15 20 1.5 Other Fruit Nectar 15 20 1.5 Other Fruit Nectars of High Acidity/Pulpy / Strong flavour 15 20 1.5 Mixed Fruit Nectar 15 20 1.5 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages 1. Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means an unfermented but fermentable product which is prepared from juice or Pulp/Puree or concentrated juice or pulp of sound mature fruit. The substances that may be added to fruit juice or pulp are water, peel oil, fruit essences and flavours, salt, sugar, invert sugar, liquid glucose, milk and other ingredients appropriate to the product and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall meet the following requirements:— (i) Total Soluble solid (m/m) Not less than 10.0 percent (a) Lime/Lemon ready to serve beverage Not less than 5.0 percent (b) All other beverage/drink Not less than 10.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.11: Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree 1. Thermally Processed Mango Pulp / Puree and Sweetened Mango Pulp / Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe mangoes (Mangifera indica.L.), by sieving the prepared fruits, where as, the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/ kg. However, the product shall be described as sweetened Mango pulp/ puree if the amount of nutritive sweeteners is in excess of 15 gm / kg. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:- (i) Total Soluble Solids (m/m) (a) Sweetened Not less than 15.0 percent (b) Unsweetened (Natural Mango Pulp) Not less than 12.0 percent (ii) Acidity as Citric Acid Not less than 0.3 percent (For sweetened canned mango pulp) 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.12 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango 1. Thermally Processed Fruit Pulp / Puree And Sweetened Fruit Pulp / Puree other than Mango (Canned, Bottled, Flexible Pack And / Or Aseptically Packed) means unfermented but fermentable product intended for direct consumption obtained from edible portion of sound, ripe fruit of any suitable kind & variety by sieving the prepared fruits, where as, the puree is obtained by finely dividing the pulp by a finisher or other mechanical means and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2. It may contain one or more nutritive sweeteners in amounts not exceeding 50 gm/Kg. However, the product shall be described as sweetened pulp/puree if the amount of nutritive sweeteners is in excess of 15 gm. /kg. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:- (i) Total Soluble Solids (m/m) exclusive of added sugar Not less than 6.0 percent (ii) Acidity as Citric Acid Not less than 0.3 percent The container shall be filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.13 Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree 1. Thermally Processed Concentrated Fruit / Vegetable Juice Pulp/ Puree (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means the unfermented product which is capable of fermentation, obtained from the juice or pulp or puree of sound, ripe fruit(s) / vegetable(s), from which water has been removed to the extent that the product has a total soluble content of not less than double the content of the original juice/ pulp/ puree prescribed vide in regulation 2.3.6 and 2.3.7. Natural volatile components may be restored to the concentrates where these have been removed. It may be pulpy, turbid or clear and preserved by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.14 Thermally Processed Tomato Puree And Paste 1. Thermally Processed Tomato Puree And Paste (Canned, Bottled, Flexible Pack And/ Or Aseptically Packed) means unfermented product which is capable of fermentation, obtained by concentrating the juice of sound ripe tomatoes to the desired concentration. It may contain salt and other ingredients suitable to the products. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— S.No Product Total Soluble Solids (w/w) 1 Tomato puree Not less than 9.0 percent 2 Tomato Paste Not less than 25 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.15 Soup Powders: 1. Soup Powders means the products obtained by mechanical dehydration of fresh vegetables/ fruits juice/ pulp/puree of sound, vegetables / fruits and or earlier concentrated, dehydrated, frozen or processed fruits & vegetables, singly or in combination by blending with salt, nutritive sweeteners, spices and condiments and any other ingredients suitable to the product, as appropriate to the product and packed suitably to prevent spoilage. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements:— (i) Moisture (m/m) Not more than 5.0 percent (ii) Total soluble solids (m/m) (on dilution on ready to serve basis) Not less than 5.0 percent 2.3.16 Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only: 1. Fruit/Vegetable Juice / Pulp/ Puree With Preservatives For Industrial Use only means an unfermented but fermentable product, pulpy, turbid or clear, obtained by a mechanical process from sound ripe fruits/ vegetables. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.17 Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only: 1. Concentrated Fruit Vegetable Juice /Pulp / Puree With Preservatives For Industrial Use Only means an unfermented product, which is capable of fermentation, obtained from the juice or pulp or puree of fruit(s) / vegetable (s), from which the water has been removed to the extent that the product has a soluble solids content of not less than double the content of the original juice, pulp, puree prescribed under Regulation 2.3.6 and Regulation 2.3.7. It may be pulpy, turbid or clear. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.18 Tamarind Pulp/Puree and Concentrate: 1. Tamarind Pulp/Puree And Concentrate means the unfermented product which is capable of fermentation, obtained from fresh or dried tamarind, by boiling with water and sieving it, and preserved either by thermal processing or by using permitted preservatives. 2. The Tamarind Concentrate is the product obtained from tamarind pulp/ puree from which water has been removed by evaporation to achieve appropriate concentration. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— Minimum TSS Minimum Acidity Ash Insoluble in dilute HCl Percent Percent Percent (Maximum) Tamarind Pulp/Puree 32 4.5 0.4 Tamarind Concentrate 65 9.0 0.8 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.19 Fruit Bar/ Toffee: 1. Fruit Bar/ Toffee means the product prepared by blending Pulp/Puree from sound ripe fruit, fresh or previously preserved, nutritive sweeteners, butter or other edible vegetable fat or milk solids and other ingredients appropriate to the product & dehydrated to form sheet which can be cut to desired shape or size. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements:— (i) Moisture (m/m) Not more than 20.0 percent (ii) Total soluble solids (m/m) Not less than 75.0 percent (iii) Fruit content (m/m) Not less than 25.0 percent 1. Fruit/Vegetable, Cereal Flakes means the product prepared by blending fruit(s) Pulp/Puree of sound ripe fruit(s) / vegetables of any suitable variety, fresh, frozen or previously preserved, starch, cereals & nutritive sweeteners, other ingredients appropriate to the product with or without salt & dehydrated in the form of flakes. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements:— (i) Moisture (m/m) Not more than 6.0 percent (ii) Acid insoluble Ash (m/m) Not more than 0.5 percent (iii) Starch (m/m) Not more than 25.0 percent 2.3.21 Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water: 1. Squashes, Crushes, Fruit Syrups/Fruit Sharbats and Barley Water means the product prepared from unfermented but fermentable fruit juice/puree or concentrate clear or cloudy, obtained from any suitable fruit or several fruits by blending it with nutritive sweeteners, water and with or without salt, aromatic herbs, peel oil and any other ingredients suitable to the products. 1.1 Cordial means a clear product free from any cellular matter, obtained by blending unfermented but fermentable clarified fruit juice with nutritive sweeteners & water with or without salt and peel oil and any other ingredients suitable to the products. 1.2 Barley water means the product prepared from unfermented but fermentable fruit juice by blending it with nutritive sweeteners, water with or without salt and peel oil and barley starch not less than 0.25 percent and any other ingredient suittable to the product. 1.3 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall comply with the following requirements:— Name of the products Min (%) of fruit juice/ Total Soluble Acidity expressed as puree in the final product Solids Min (%) Citric Acid Max (%) (1) Squash 25 40 3.5 (2) Crush 25 55 3.5 (4) Cordial 25 30 3.5 (5) Barley Water 25 30 2.5 1.4 Any syrup/ sharbats containing a minimum of 10 percent of dry fruits shall also qualify to be called as fruits syrups. 1.5 The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.22 Ginger Cocktail: 1. Ginger Cocktail (Ginger Beer Or Gingerale) means the product prepared by blending ginger juice or its oleoresin or essence with water and nutritive sweeteners. 2. The product shall be free from extraneous matter. When suitably diluted shall have the colour and flavour characteristic of the product. 3. The minimum total soluble solids shall not be less than 30.0 percent (m/ m). 4. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 5. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.23 Synthetic Syrup for use in Dispensers for carbonated water: 1. Synthetic Syrup for use in Dispensers for carbonated water means carbonated water obtained by blending nutritive sweeteners with water and other ingredients appropriate to the product. 2. The total soluble solid content (m/m) of the product shall not be less than 30 percent. The product when suitably reconstituted shall conform to the requirements of carbonated water and match in all respects, except Carbon Dioxide contents, with similar product as bottled for direct consumption. It shall be free from extraneous matter. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.24: SYNTHETIC SYRUP or SHARBAT 1. Synthetic syrup or sharbat means the syrup obtained by blending syrup made from sugar, dextrose or liquid glucose. It may also contain fruit juice and other ingredients appropriate to the product. It shall be free from burnt or objectionable taints, flavours, artificial sweetening agents, extraneous matter and crystallization. It may contain citric acid, permitted colours, permitted preservatives and permitted flavouring agents. It shall also conform to the following standards namely:— Total soluble solids Not less than 65 per cent by weight 2.3.25 Murabba 1. Murabba means the product, prepared from suitable, sound whole or cut grated fruits, rhizome or vegetables, appropriately prepared, suitable for the purpose, singly or in combination, by impregnating it, with nutritive sweeteners to a concentration adequate to preserve it. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. The product shall conform to the following composition: (i) Total soluble solids (m/m) Not less than 65.0 percent (ii) Fruit contents (m/m) Not less than 55.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.26 Candied, Crystallised And Glazed Fruit / Vegetable / Rhizome / Fruit Peel: 1.1 Candied Fruits / Vegetables/ Rhizome / Fruit Peel means the product prepared from sound and ripe fruits, vegetables, rhizomes or fruit peel, of any suitable variety, appropriately prepared, by impregnating it with nutritive sweeteners to a concentration adequate to preserve it. 1.2 Crystallised Fruit / Vegetable/ Rhizome / Fruit Peel means the product prepared from candied product by coating with pure crystallised sugar or by drying the syrup on wet candied fruit. 1.3 Glazed Fruit/ Vegetable/Rhizome / Fruit Peel means the product prepared from candied product by coating it with a thin transparent layer of heavy syrup with or without pectin which has dried to a more or less firm texture on the product. 1.4 The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) The percentage of total sugar (w/w) Not less than 70.0 (ii) Percentage of reducing Sugar to total sugar Not less than 25.0 2.3.27 Tomato Ketchup and Tomato Sauce: 1. Tomato Ketchup and Tomato Sauce means the product prepared by blending tomato juice/Puree/Paste of appropriate concentration with nutritive sweeteners, salt, vinegar, spices and condiments and any other ingredients suitable to the product and heating to the required consistency. Tomato Paste may be used after dilution with water suitable for the purpose of maintaining the essential composition of the product. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis (ii) Acidity as acetic acid Not less than 1.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.28 Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce 1. Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots, tubers & rhizomes, their pulps/purees, dried fruits, singly or in combination by blending with nutritive sweeteners, salt, spices and condiments and other ingredient appropriate to the product. 2. The product may contain food additives permitted in these regulations including Appendix A. It may contain caramel but shall not contain any other added colour whether natural or synthetic. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— Name of the Product Total Soluble Solids Acidity % (Salt free basis) (m/m) (as acetic acid) (1) Chilli Sauce Not less than 8.0 percent Not less than 1.0 percent (2) Fruits / Vegetable Sauces Not less than 15.0 percent Not less than 1.2 percent (3) Culinary Paste/ Sauce Not less than 8.0 percent Not less than 1.0 percent (4) Ginger Paste Not less than 3.0 percent Not less than 1.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.29 Soyabean Sauce: 1. Soyabean Sauce means the product obtained from wholesome soyabeans, by fermenting the soyabean paste in which trypsin inhibitors have been inactivated & blending with salt, nutritive sweeteners. It may contain spices and condiments and other ingredients appropriate to the product preserved by using permitted preservative. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Not less than 25.0 percent Salt free basis (ii) Acidity as acetic acid Not less than 0.6 percents 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.30 Carbonated Fruit Beverages or Fruit Drinks: 1. Carbonated Fruit Beverages or Fruit Drink means any beverage or drink which is purported to be prepared from fruit juice and water or carbonated water and containing sugar, dextrose, invert sugar or liquid glucose either singly or in combination. It may contain peel oil and fruit essences. It may also contain any other ingredients appropriate to the products. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Not less than 10.0 percent (a) Lime or Lemon juice Not less than 5.0 percent (b) Other fruits Not less than 10.0 percent 3. The product shall have the colour, taste & flavour characteristic of the product & shall be free from extraneous matter. 4. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.31: Jam 1. Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. It may also contain fruit pieces and any other ingredients suitable to the products. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallization. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirement:— Total soluble solids (m/m) Not less than 65.0 percent 3. The product shall be manufactured from not less than 45 percent, by weight, of original prepared, fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit. 2.3.32 Fruit Jelly: 1. Fruit Jelly means the product prepared by boiling fruit juice or fruit (s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinisation takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— Total soluble solids (m/m) Not less than 65.0 percent 3. The product shall be manufactured from not less than 45 percent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product. 2.3.33 Fruit Cheese: 1. Fruit Cheese means the product prepared from pulp/puree of sound, ripe fruit (s), whether fresh, frozen or previously preserved or dry fruits, by cooking with salt, nutritive sweeteners to attain a thick consistency so that it sets on cooling. Cheese shall be neither too soft nor too hard to chew. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt of objectionable flavours and crystallization. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirement:— Total soluble solids (m/m) Not less than 65.0 percent 3. The product shall be manufactured from not less than 45 percent by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry where it shall contain not less than 25 percent fruit. 2.3.34 Marmalades: 1. Marmalades means a product prepared by boiling sound fruits with peel, pulp and Juice, with or without water, added nutritive sweeteners and concentrating to such a consistency that gelatinisation takes place on cooling of the product. It shall not be syrupy, sticky or gummy and shall be clear and transparent. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total soluble solids (m/m) Not less than 65.0 percent (ii) Fruit content except peel (m/m) Not less than 45.0 percent (iii) Peel in suspension Not less than 5.0 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20 degree C which the sealed container is capable of holding when completely filled. 2.3.35 Dehydrated Fruits: 1. Dehydrated Fruits means the product, prepared from edible part of suitable variety of sound fruit, free from blemishes, insect or fungal infection, of appropriate maturity, from which, moisture has been removed, under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved. 2. It may be whole, sliced, quarters, pieces or powdered. The finished product shall have uniform colour and shall be free from extraneous matter. The product shall have moisture content not more than 20 percent m/m. When in powder form, it shall be free flowing and free from agglomerates. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 2.3.36 Dehydrated Vegetables: 1. Dehydrated Vegetables means the product, prepared from edible portions of suitable variety of sound vegetable, free from insect or fungal infection, free from blemishes, suitably prepared, from which moisture has been removed under controlled conditions of temperature, humidity & airflow, to the extent that the product is preserved. 2. It may be whole, sliced, quarters, pieces, flakes, kibbled granules or powdered. The finished product shall have uniform colour and shall be free from discolouration due to scorching or enzymatic reaction. It shall be free from stalks, peels, stems and extraneous matter. When in powder form, it shall be free flowing and free from agglomerates. 3. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the requirements as given in the Table below S. Name of Vegetables Moisture Sulphur Total Ash insoluble Peroxidase No. not more than Dioxide ash not dilute HCl Test (percent) not more more not more than (PPM) than than ( percent ) (percent) 1. Green Leafy Vegetables 7 2000 ppm - - Negative 2. (a) Tubers like Arvi 7 2000 ppm - - Negative (b) Lotus Root Tapioca (c) Yam (d) Carrot (e) Potato 3. Karela 6 - - - Negative 6. Other Vegetables 8 2000 ppm 5 0.5 Negative 7. Powders of onion and Garlic 5 - 5 0.5 Negative 8. Powders of other vegetables 5 2000 ppm 5 0.5 Negative including tomatoes 1. Frozen Fruits/Fruit Products means the product frozen in blocks or individually quick frozen and offered for direct consumption, if required. Frozen Fruits/Fruit products are prepared from fresh, clean, sound, whole, fruits of suitable maturity, free from insect or fungal infection, which are washed, sufficiently blanched to inactivate enzymes, if required, and are subjected to a freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) - 18°C at the thermal center after thermal stablization. It may be prepared in any style appropriate for the respective Fruits/Fruit product in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. 2.3.38 Frozen Vegetables: 1. Frozen Vegetables means the product frozen in blocks or individually quick frozen and offered for direct consumption, if required. Frozen vegetables are prepared from sound, clean vegetables of suitable maturity, free from insect or fungal infection, which are washed, sufficiently blanched to inactivate enzymes and are subjected to a freezing process in appropriate equipment. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) - 18°C at the thermal center after thermal stabilization. It may be prepared in any style appropriate for the respective vegetable in normal culinary preparation. It may contain salt, nutritive sweeteners, milk solids, spices and condiments and any other ingredient suitable to the product. 2. It shall have normal colour characteristic of the individual Vegetable. It shall have taste & flavour characteristic of the kind & variety of the vegetable used & shall be free from sand, grit & other foreign matter. 3. The product shall test negative for peroxidase. The product shall conform to the microbiological requirements given in Appendix B. 2.3.39 Frozen Curried Vegetables/Ready-to-Eat Vegetables: 1. Frozen Curried Vegetables/Ready-to-Eat Vegetables means the product prepared from Fresh, Dehydrated or Frozen or previously processed vegetables, legumes, cereals or pulses, whether whole or cut into pieces. Vegetable(s) either singly or in combination may be prepared in any suitable style applicable for the respective vegetables in normal culinary preparation. It may contain salt, nutritive sweeteners, spices and condiments, edible vegetable oils and fats and milk fat and any other ingredients suitable to the product and subjected to freezing process in appropriate equipments. Freezing operation shall not be regarded as complete unless and until the product temperature has reached (minus) - 18°C at the thermal center after thermal sterilization. 2. The product shall conform to the microbiological requirements given in Appendix B. 2.3.40 Fruit Based Beverage Mix/Powdered Fruit Based Beverage: 1. Fruit Based Beverage Mix/Powdered Fruit Based Beverage means a product, in powder form, intended for use after dilution, obtained by blending fruit solids with nutritive sweeteners and other ingredients appropriate to the product & packed in hermetically sealed containers to prevent spoilage. It shall have colour & flavour characteristic of the named fruit. It may contain Vitamins and Minerals. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Moisture (m/m) Not more than 5.0 percent (ii) Fruit juice content (m/m) when reconstituted by Not less than 5.0 percent dilution according to direction for use 2.3.41 Fruits and Vegetable Chutney: 1. Fruits and Vegetable Chutney means the product prepared from washed, clean, sound raw fruit(s) and / or vegetable(s) of any suitable variety, which have been peeled, sliced or chopped or shreded or comminuted and cooked with nutritive sweetener. It may contain salt, spices and condiments and any other ingredients suitable to the product and preserved by thermal processing or other means. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total soluble solids (m/m) (a) Fruit Chutney Not less than 50.0 percent (b) Vegetable Chutney Not less than 25.0 percent (c) Hot and Sour (Spicy Chutney) Not less than 25.0 percent (ii) Fruits and Vegetable content (m/m) Not less than 40.0 percent (iii) pH Not more than 4.6 (iv) Total ash (m/m) Not more than 5.0 percent (v) Ash insoluble in hydrochloric acid (m/m) Not more than 0.5 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled. This requirement shall not be applicable for bulk packs for industrial use. 2.3.42 Mango Chutney: 1. Mango Chutney means the product prepared from washed clean sound mango (Mangifera indica L.) of any suitable variety, which have been peeled, sliced or chopped or shreded or comminuted and cooked with nutritive sweeteners. It may contain Salt, Spices, Condiments and any other ingredient suitable to the product and preserved by thermal processing/ or other means. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. It shall meet the following requirements:— (i) Total Soluble solids (m/m) Not less than 50.0 percent (ii) Fruit content (m/m) Not less than 40.0 percent (iii) pH Not more than 4.6 (iv) Total ash Not more than 5.0 percent (v) Ash insoluble in hydrochloric acid Not more than 0.5 percent 3. The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container is capable of holding when completely filled. 2.3.43 Pickles: 1. Pickles means the preparation made from fruits or vegetables or other edible plant material including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion, garlic, ginger, sugar jaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, limejuice, vinegar/ acetic acid, citric acid, dry fruits and nuts. It shall be free from copper, mineral acid, alum, synthetic colours and shall show no sign of fermentation. 2. The product may contain food additives permitted in these regulations including Appendix A. The product shall conform to the microbiological requirements given in Appendix B. Pickles may be of combinations as given below:— (i) Pickles in Citrus juice or Brine conforming to the following requirements:— (a) Drained Weight Not less than 60.0 percent (b) Sodium Chloride content when packed in Brine Not less than 12.0 percent (c) Acidity as Citric Acid when packed In Citrus Juice Not less than 1.2 percent (ii) Pickles in Oil (a) Drained Weight Not less than 60.0 percent (b) Fruit and Vegetable pieces shall be practically remaining submerged in oil (iii) Pickles in Vinegar (a) Drained Weight Not less than 60.0 percent (b) Acidity of vinegar as acetic acid Not less than 2.0 percent (iv) Pickle without medium means the pickles other than enumerated above. This may contain ingredients given in Para 1 of this specification. Such pickles shall be labelled as "(give name of vegetable or fruits) Pickle". 2.3.44 Table Olives: 1. Table Olives means the product obtained from sound clean fruits of proper maturity from Olive tree (Olea europaea sativa Hoff of link) and suitably processed and preserved by natural fermentation / thermal processing or by addition of preservative. The product may be in the form of green olives, olives turning colour before complete ripeness or black olives and may be whole, stoned (pitted) stuffed, halved, quartered, sliced, chopped, minced or in broken form. The product may contain water, common salt, vinegar, olive oil, nutritive sweeteners and stuffing material pimiento, onion, almond, celery, anchovy, olive, orange or lemon peel, hazelnut capers etc singly or in combination or in the form of a paste, spices, spice extracts and aromatic herbs. The product shall be of uniform