Appendix A : List of Food Additives

Use of Food Additives in Food Products: Food products may contain additives as
specified in the Regulations and in the following tables

Table 1
List of food additives for use in bread and biscuits

Sl.
Name of additive Bread Biscuits
No.
1 2 3 4
A. Acidity regulators
1 Sodium fumarate GMP GMP
2 Potassium malate GMP GMP
3 Sodium hydroxide GMP GMP
4 Acetic acid or Lactic acid 2500 ppm max GMP
5 Citric acid - GMP
6 Malic acid - GMP
7 Tartaric acid - GMP

Emulsifying and
stabilizing agents listed
Emulsifying and stabilizing agents singly or in
B. - in regulation 3.1.6
combination
suitable for this product
may be used.

1 Sucroglycerides - 1000 ppm max

2 Hydroxy Propyl methyl cellulose GMP GMP
3 Sucrose esters of fatty acids GMP GMP
Di- Acetyl tartaric acid esters of mono and di-
4 GMP 10000 ppm max
glycerides
5 Guar gum 5000 ppm max -
6 Sorbitol GMP -
7 Lecithin GMP -
8 Glycerine GMP -
9 Glycerol monostearate GMP -

Sodium steroyl 2 lactylate of

10 Calcium steroyl 2 lactylate 5000 ppm max -
(Singly or in combination)

Polyglycerol esters of fatty acids and polyglycerol

11 2000 ppm max -
esters of interesterified recinoleic acid
C. Improver
100 ppm max (on flour
1 Fungal alpha amylase -
mass basis)
2 Bacterial amylase GMP GMP
3 Amylases and other enzymes - GMP
2500 ppm max (on flour
4 Ammonium persulphate -
mass basis)

2500 ppm max (on flour

5 Calcium phosphate -
mass basis)

5000 ppm max (on flour

6 Calcium carbonate -
mass basis)
 50 ppm max (On flour
7 Potassium bromate and/or Potassium iodate -
mass basis)
D. Flour treatment agent
500 ppm max (on flour
1 Ammonium chloride -
mass basis)

90 ppm max (on flour

2 L- cystein mono hydrochloride -
mass basis)

2500 ppm max (on flour

3 Ammonium phosphate -
mass basis)
4 Benzoyl peroxide 40 ppm max 40 ppm max
As per regulation 6.1.5
E. Antioxidant -

1 Ascorbic acid GMP GMP

Preservatives/ Mould inhibitors singly or in
F.
combination
1 Calcium or sodium propionate 5000 ppm max -
Sorbic acid or its Sodium, Potassium or Calcium salts
2 1000 ppm max -
(calculated as sorbic acid)
3 Acid calcium phosphate 10000 ppm max -
4 Sodium diacetate 4000 ppm max -
5 Acid sodium pyrophosphate 5000 ppm max -
Colours (can be used singly or in combination within
G.
the specified limits)
a. Natural
1 Chlorophyll -
2 Caramel -
3 Curcumin or turmeric -
4 Beta carotene -
5 Beta apo-8 carotenal -
GMP
6 Methyl ester of Beta apo-8 carotenic acid -
7 Ethyl ester of Beta apo-8 carotenic acid -
8 Canthaxanthin -
9 Riboflavin, Lactoflavin -
10 Annato -
11 Saffron -
b. Synthetic
1 Ponceau 4R -
2 Carmoisine -
3 Erythrosine -
4 Tartrazine - 100 ppm max (singly
or in combination)
5 Sunset Yellow FCF -
6 Indigo carmine -
7 Brilliant blue FCF -
8 Fast green FCF -
H. Artificial sweeteners (Singly)
1 Aspartame 2200 ppm max 2200 ppm max
2 Acesulphame K 1000 ppm max 1000 ppm max
3 Sucralose 750 ppm max 750 ppm max
I. Leavening agents
1 Baking powder GMP GMP
2 Ammonium bi-carbonate GMP GMP
3 Ammonium carbonate 5000 ppm max 5000 ppm max
J. Flavours
 Natural flavours and natural flavouring substances/
1 Nature identical flavouring substances/ Artificial - GMP
flavouring substances

K. Flavour improver/ enhancer - GMP

L. Nutrient
1 Calcium and ferrous salts - GMP
2 Potassium iodate - GMP
M. Dough conditioners
1 Sodium bisulphite - GMP
2 Sodium metabisulphite - GMP
N. Yeast GMP GMP
O. Jellifying agents - GMP
2
1
3
2
1
4
3
2
1
1

B
A

C
Sl. No.

Lecithin

(TBHQ)
Tocopherol

Gellan gum
Antioxidants

Benzoic acid
Preservatives
Methyl cellulose
Additives

Emulsifier/ Stabiliser

Carboxymethyl cellulose

(calculated) as sorbic acid

Sorbic acid and its sodium,
Tertiary butyl hydro quinone

potassium and calcium salts

Butylated hydroxy anisole (BHA)

-
-
3
Snacks/ Savouries (Fried
Products):- Chiwda, Bhujia,

GMP
GMP
Dalmoth, Kadubale,
Kharaboondi, Spiced &

0.5% max
0.5% max
Fried dals, banana chips

200 ppm max

200 ppm max

and similar fried products
sold by any name

-
4

Sweets (Carbohydrates
GMP
GMP

based and Milk product

based):- Halwa, Mysore

0.5% max
0.5% max
Pak, Boondi Ladoo, Jalebi,
200 ppm max
200 ppm max

300 ppm max

Khoya Burfi, Peda, Gulab

1000 ppm max

Jamun, Rasogolla and
Similar milk product based
sweets sold by any name
-

-
-
-

-
-
-
5
Table 2

Istant mixes such as idli

mix, dosa mix, upma
mix, pongal mix,

0.5% max
puliyogare mix, gulab
jamun mix, jalebi mix,
vada mix, .etc
-

-
-
-

-
-
-
6
List of Food Additives for use in Foods

Rice and Pulses based

max
0.1%

Papads
-
-

-
-
-
-
-
-
7

300

Ready-to-Serve Beverages
max
ppm

Tea/Coffee based
-

-
-
-
-
-
-
-
8

250

max
ppm

Chewing gum/ Bubble gum

-

-
-
-
-
-
-
-
9

only)

Sugar based/ Sugar free

confectionery
2% max (in
sugar boiled
confectionery
-

-
-
-
-
-
-
-
-
10

Chocolates
-

-
-
-
-
-
-
-
-
11

Synthetic syrup for

dispensers
-

-
-
-
-
-
-
-
-
12

Lozenges
D Anticaking agents
Carbonates of calcium and
1 - - - - - - - - -
Magnesium

Phosphates of calcium and

2 - - - - - - - - -
Magnesium Not more than
2.0% max,
Silicates of Calcium, Magnesium, singly or in
3 - - - - - - - - -
or Sodium or Silicon dixoide combination
Myristates, palmitates or stearates
4 of aluminium, ammonium, calcium, - - - - - - - - -
potassium or sodium

E Arificial sweeteners (singly)

10000 2000 3000
600 10000 ppm
1 Aspertame - 200 ppm max - - ppm ppm ppm -
ppm max
max max max

5000 500 1500

600 3500 ppm
2 Acesulphame K - 500 ppm max - - ppm ppm ppm -
ppm max
max max max

3000 500 450

3000 ppm
3 Saccharin Sodium - 500 ppm max - - - ppm ppm ppm -
max
max max max
1500
600
4 Sucralose - 750 ppm max - - - - - ppm
ppm
max
F Polyols (singly or in combination)
1 Sorbitol - GMP - - - GMP GMP GMP - GMP
2 Manitol - GMP - - - GMP GMP GMP - GMP
3 Xylitol - GMP - - - GMP GMP GMP - GMP
4 Isomalt - - - - - GMP GMP GMP - GMP
5 Lactitol - - - - - GMP GMP GMP - GMP
6 Maltitol - - - - - GMP GMP GMP - GMP
G Glazing agents
1 Shellac - - - - - - - - - -
2 Beeswax (white and yellow) - - - - - - - - - -
3 Candelilla wax - - - - - - - GMP - -
4 Gum arabic - - - - - - - - - -
5 Pectin - - - - - - - - - -
H Bulking agents
1 Polydextrose A and N - - - - - - - GMP - -
I Miscellaneous
1 Sodium bicarbonate - - GMP - - - - - - -
2 Sodium acetate - - GMP - - - - - - -
3 Tartaric acid - - GMP - - - - - - -
4 Citric acid - - GMP - - - - - - -
5 Malic acid - - GMP - - - - - - -
 Table 3
Food Additives in Foods not specified
Flavour
S. Name of the Emulsifiers/ Anticaking Improver/
Colours Preservatives enhancer Acid regulators Antioxidants
No. product Stabilisers agents Leavening agents
s

1 2 3 4 5 6 7 8 9 10
1 Desert jelly Carageenan GMP - - - -
Carageenan-
Singly- GMP
Pectin- Singly-
GMP, Mono
diglycerides of
Dairy based drinks, fatty acids –
flavoured and/ or Singly – GMP,
fermented (e.g lecithin – Singly
chocolate, milk, GMP sodium
2 - - - - - - -
cocoa, eggnog) alginate and
UHT sterilized milk calcium alginate –
shelf life more than singly GMP,
three months Xantham Gum,
singly- GMP,
Microcrystalline
cellulose singly
GMP, Guar Gum-
Singly - GMP
Titanium Dioxide
100 ppm
maximum,
Ponceau 4R
Sodium
Powdered Soft carmoisine/
Aluminium
Drink concenterate Erythrosine/
3 - - - Silicate – - - -
mix/ fruit beverage Tartrazine/ Sunset
0.5%
drink Yellow FCF/ Indigo
maximum
Carmine/ Brilliant
Blue FCF/ fast
green FCF 100 ppm
maximum
 Di-
Sodium 5
Guanatat
Soups, Bullions and e (Di–
4 - - - - - - -
Taste Makers Sodium
5-
Inosinate
)- GMP

Ponceau 4R/
carmoisine/Erythros
ine/
Custard Powder,
Tartrazine/Sunset
Jelly Crystal,
5 Yellow FCF/ Indigo - - - - - - -
icecandy, Thread,
Carmine/ Brilliant
Candies, Wafers
Blue FCF/ fast
green FCF-100 ppm
maximum

Ponceau
4R/carmoisine/ TBHQ
Erythrosine/ Edible Gums ( (tertiary
Flavour Emulsion, Tartrazine/ Arabic and butyl hydro
Flavour Paste ( for Sunset Yellow FCF/ Benzoic Acid Gum ghatti), quinone and
6 carbonated and Indigo Carmine/ including salt glycerols esters of - - - - BHA
non carbonated Brilliant Blue FCF/ thereof GMP wood rosins (butylated
water only) fast green FCF 100 (ester gum ) - hydroxyl
ppm maximum as GMP anisole) –
per instructions on max 0.01%
the label

Sausages and
Sausage meat
Sulphur dixoide- 450
7 containing raw - - - - - - -
ppm max
meat, cereals and
condiments

Corn flour and such Sulphur dixoide- 100

8 - - - - - - -
like starches ppm max
 Sulphur dixoide- 450
9 Corn syrup - - - - - - -
ppm max

Canned rasgolla
(the cans shall be
internally lacquered
10 - Nisin-5 ppm maximum - - - - - -
with sulphur
dioxide resistant
lacquer)

Sulphur dixoide- 1000

11 Gelatin - - - - - - -
ppm max

Sulphur dixoide- 70
12 Beer - - - - - - -
ppm max

Sulphur dixoide- 200

13 Cider - - - - - - -
ppm max

Sulphur dixoide- 450

14 Alcoholic wines - - - - - - -
ppm max

Sulphur dixoide- 350

15 Non Alcoholic wines - - - - - - -
ppm max

Sulphur dixoide- 70 ppm

Ready-to-serve
16 - max or Benzoic acid- - - - - - -
beverages
120 ppm max

Benzoic acid- 120 ppm

17 Brewed ginger beer - - - - - - -
max

Benzoic Acid- 450 ppm

18 Coffee extract - - - - - - -
maximum

Danish tinned Benzoic Acid- 50 ppm

19 - - - - - - -
caviar maximum

Sulphur dioxide- 2000

20 Dried ginger - - - - - - -
ppm maximum
 Sorbic Acid including
Sodium, Potasium and
21 Flour confectionery - Calcium Salt Calculated - - - - - -
as Sorbic Acid)- 1500
ppm maximum
Sorbic Acid- only
Smoked fish (in wrapper may be
22 - - - - - - -
wrappers) impregnated with Sorbic
Acid
Dry mix of Sulphur dioxide- 100
23 - - - - - - -
rasogollas ppm maximum

Sorbic Acid- 1500 ppm

24 Preserved chapatis - - - - - - -
maximum
Sorbic acid and its
sodium potassium and
calcium salts (calculated
as sorbic acid)-1000
ppm maximum or
25 Fat spread - - - - - - -
Benzoic Acid and its
sodium and potassium
salts (Calculated as
benzoic acid) or both-
1000 ppm maximum

Potassium Sorbate
(Calculated as Sorbic
26 Prunes - - - - - - -
Acid)- 1000 ppm
maximum

Ammonia Carbonate-
Baked food 5000ppm maximum
27 confections and - Ammonium Bi- - - - - - -
baked foods carbonate- GMP, Baking
powder-GMP

Sodium Diacetate-
Flour for baked
28 - 2500ppm maximum or - - - - - -
foods
Methyl propyl hydroxy
 Benzoate- 500 ppm
maximum

Fruit, fruit pulp or

juice (not dried) for
conversion into jam
29 - - - - - - - -
or crystallised
glace or cured fruit
or other products

Sulphur dioxide- 2000

(a) Cherries - - - - - - -
ppm maximum

(b) Strawsberries
Sulphur dioxide- 2000
and - - - - - - -
ppm maximum
Raspberries

Sulphur dioxide- 1000

(c) Other fruits - - - - - - -
ppm maximum

(d) Dehydrated Sulphur dioxide- 2000

- - - - - - -
Vegetables ppm maximum

Nisin-12.5 ppm
30 Paneer - - - - - - -
maximum

Sodium Bacterial Amylase

Sucroglycerides
Sorbic Acid including fumarate, Baking Powder,
(only In cakes),
Sodium, Potassium and Potassium Ammonium
Hydroxypropyl
31 Cakes and Pastries - Calcium Salt (Calculated - - Malate, bicarbonate- -
Methyl Cellulose,
as Sorbic Acid)- 1500 Sodium GMP, Ammonium
Sucrose esters of
ppm maximum hydroxide- Carbonate- 500
fatty acids- GMP
GMP ppm maximum

Prepacked Coconut
32 - Nisin-5000 IU maximum - - - - - -
Water

33 Canned Rasogula - Nisin-5.0 ppm maximum - - - - - -

 Table 4
List of food additives for use in edible oils and fats

Table margarine/
Bakery and
Edible vegetable
Name of food additive Tallow Lard industrial
oils and fats
Margarine/ Fat
spread

1 2 3 4 5 6
A Antioxidant (Singly or in combination)
1 Lecithin GMP GMP GMP GMP
2 Ascorbic acid GMP GMP GMP GMP

Propyl gallate, ethyl gallate, Octyl gallate, Dodecyl gallate or 100 ppm max 100 ppm max 100 ppm max 200 ppm max
3
a mixture thereof

4 Butylated Hydroxy Anisole (BHA) 200 ppm max 200 ppm max 200 ppm max 200 ppm max

Any combination of propyl gallate, BHA within limits of

5 200 ppm max 200 ppm max 200 ppm max 200 ppm max
gallate and BHA

6 Natural and synthetic tocopherols GMP GMP GMP GMP

7 Ascorbyl palmitate/ stearate singly or in combination 500 ppm max 500 ppm max 500 ppm max 500 ppm max

GMP GMP GMP GMP

8 Citric acid, Tartaric acid, Gallic acid
9 Resin guinace 100 ppm max 100 ppm max 100 ppm max 500 ppm max

10 TBHQ 200 ppm max 200 ppm max 200 ppm max 200 ppm max

B. Antioxidant Synergist

1 Sodium citrate GMP GMP GMP GMP

2 Isopropyl citrate mixture 100 ppm max, 100 ppm max, 100 ppm max, 100 ppm max,
3 Phosphoric acid Singly or in Singly or in Singly or in Singly or in
4 Monoglyceride citrate combination combination combination combination

C. Antifoaming agents
Dimethyl polysiloxane singly or in combination with silicon
1 10 ppm max 10 ppm max 10 ppm max -
dioxide
D. Emulsifying agents
1 Mono and di glycerides of fatty acids - - - GMP

Mono and di glycerides of fatty acids esterified with acetic,

10g/kg max
2 acetyl tartric, citric, lactic, tartaric acids and their sodium - - -
and calcium salts

3 Lecithin - - - GMP

4 Polyglycerol esters of fatty acids - - - 5g/kg max

5 1,2- Propylene glycol esters of fatty acids - - - 20g/kg max

10g/kg max
6 Sorbitan monopalmitate/ Sorbitan monostearate/ Tristearate - - -

10g/kg max
7 Sucrose esters of fatty acids - - -

E. Preservatives (Singly or in combination)

1 Sorbic acid - - - 1000 mg/kg max:
Sodium/ Potassium/ Calcium sorbate expressed as Sorbic Table maragrine/
2 - - - Fat spread
acid
3 Benzoic acid - - -

4 Sodium/ Potassium/ benzoate expressed as Benzoic acid - - -

F. Natural colours

25 mg/kg max:
1 Beta carotene - - - Table maragrine/
Fat spread

20 mg/kg max:
2 Annatto extracts (as bixin/ norbixin) - - - Table maragrine/
Fat spread

5 mg/kg max:
3 Curcumin or turmeric (As curcumin) - - - Table maragrine/
Fat spread

25 mg/kg max:
4 Beta - apo - 8' - carotenal - - - Table maragrine/
Fat spread

25 mg/kg max:
5 methyl and ethyl esters of beta - apo - 8' - carotenoic acid - - - Table maragrine/
Fat spread

G. Acidity regulators
 GMP: Table
1 Citric acid - - - maragrine/ Fat
spread

GMP: Table
2 Lactic acid - - - maragrine/ Fat
spread

GMP: Table
3 Sodium and potassium salt of citric and lactic acid - - - maragrine/ Fat
spread

50 mg/kg max:
4 Calcium disodium ethylene diamine tetra acetate - - - Table maragrine/
Fat spread

H. Flavours

Natural flavours and natural flavouring substances/ Nature GMP: Table

1 identical flavouring substances/ Artificial flavouring - - - maragrine/ Fat
substances spread

4 mg/kg max:
Table maragrine/
2 Diacetyl - - -
Fat spread
 Table 5
List of Food Additives for use in Fish and Fish Products
Canned 
Frozen  Salted  Frozen  Canned  Canned  Canned  Canned  Frozen Fish 
Name of the Additive  Frozen shrimps  Tuna and    
Lobsters  Fish  finfish  finfish  Shrimps  Sardines  Crab meat  Fillets 
   Bonito 
  1  2  3  4  5  6  7  8  9  10  11   
A  Antioxidants 
1  Ascorbic Acid  GMP  ‐   ‐  ‐   ‐  ‐  ‐  ‐  ‐  ‐    
2  Sodium and Potassium 
Associate singly or in 
combination expressed  1gm/kg 
1 gm/kg  1 gm / kg 
as Ascorbic acid  ‐    ‐  ‐  ‐  ‐  ‐  ‐ 
maximum  maximum 
(maximum) 

  
B  Acidifying Agents 
1  Acetic Acid  ‐  ‐  ‐  ‐  GMP  ‐  GMP  GMP  ‐  ‐    
2  1 gm/kg 
maximum 
in minced 
‐  GMP  GMP  GMP  GMP  GMP 
fish flesh 
only 
Citric acid  GMP  ‐  ‐     
3  Lactic Acid  ‐  ‐  ‐  ‐  GMP  ‐  GMP  GMP  ‐  ‐    
C  Moisture Retention Agents singly or in combination including natural phosphate expressed as P2O5   
1  Sodium polyphosphate  10 gms/kg  10 gms/kg  10 gms/kg 
expressed as P2O5  ‐  ‐  ‐  ‐  ‐  maximum  maximum  maximum   
expressed  expressed  expressed 
2  as P2O5   as P2O5   as P2O5  
Potassium  100gms/kg   100gms/kg   (including  (including  (including 
Polyphosphate expressed  ‐  ‐  ‐  ‐  ‐   
maximum  maximum  natural  natural  natural 
as P2O5  phosphate)  phosphate) phosphate)
3  Calcium polyphosphate 
expressed as P2O5  ‐  ‐  ‐  ‐  ‐   

4  850 mg/kg 
‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
Orthophosphoric acid  maximum 
 Canned 
Frozen  Frozen  Canned  Canned  Canned  Canned  Frozen 
Name of the Additive  Frozen shrimps  Salted Fish  Tuna and    
Lobsters  finfish  finfish  Shrimps  Sardines  Crab meat  Fish Fillets 
   Bonito 
  1  2  3  4  5  6  7  8  9  10  11   
D  Preservatives 
1  Potassium bisulphate 
100mg/kg 
expressed as Sulphur  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
100mg/kg  maximum 
dioxide 
maximum raw  raw edible  
2.  Potassium Sulphite 
edible   30mg/kg 
expressed as sulphur  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
30mg/kg  maximum 
dioxide 
maximum  cooked 
3.  Sodium metabisulphate 
cooked product.  product. 
expressed as sulphur  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
Singly  or in  Singly  or in 
dioxide 
combination  combination 
4.  Sodium sulphite 
expressed as SO2  in cooked 
expressed as sulphur di  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
product 
oxide 
5.  Sodium sorbate 
expressed as sorbic  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
acid  200 mg/kg 
maximum 
6.  Calcium sorbate 
singly or in 
expressed as sorbic  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
combination 
acid 
expressed 
7.  Potassium sorbate 
as sorbic 
expressed as sorbic  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
acid 
acid 
8.  Sorbic Acid  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
E  Colours 
1  30 mg/kg 
maximum  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
Ponceau 4 R  cooked mass 
2.  Sunset Yellow  ‐  ‐  ‐  ‐  ‐  30 mg/kg  ‐  ‐  ‐  ‐‐  ‐ 
3.  maximum 
‐  ‐  ‐  ‐  ‐  singly or in  ‐  ‐  ‐  ‐  ‐ 
Tartarazine  combination 
   Canned 
Frozen  Frozen  Canned  Canned  Canned  Canned  Frozen 
Name of the Additive  Frozen shrimps  Salted Fish  Tuna and   
Lobsters  finfish  finfish  Shrimps  Sardines  Crab meat  Fish Fillets 
Bonito 
  1  2  3  4  5  6  7  8  9  10  11   
F.  Thickening Agents 
1  2.5 gm/kg  2.5 gm/kg 
‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
Pectin  maximum  maximum 
2  Tragacanth Gum  ‐  ‐  ‐  ‐  ‐  ‐  20 gm/kg  20 gm/kg    ‐‐   
3.  Xanthan Gum  ‐  ‐  ‐  ‐  ‐  ‐  maximum  maximum    ‐‐   
4.  singly or in  singly or in 
combination  combination  5 mg/kg 
in packing  in packing  maximum 
‐  ‐  ‐  ‐  ‐  ‐  ‐   
Sodium/ Potassium/  medium  medium  as Sodium 
Calcium Alginate  only  only  Alginate 
5.  Carboxy Methyl  2.5 gm/kg 
‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
Cellulose  maximum 
G  Modified Starches   
1  Acid Treated Starch  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
2  Alkali Treated Starch  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
3  Balanced starched  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
4  Distarch adipate 
‐  ‐  ‐  ‐  ‐  ‐  ‐   
acetylated 
5  Distarch glycerol  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
6  Distarch glycerol 
‐  ‐  ‐  ‐  60 gm/kg  ‐  60 gm/kg  60 gm/kg  ‐  ‐   
acetylated 
maximum  maximum  maximum 
7  Distarch glycerol, 
‐  ‐  ‐  ‐  singly or in  ‐  singly or in  singly or in  ‐  ‐   
hydroxypropyl 
combination  combination  combination 
8  Distarch phosphate  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
in packing  in packing  in packing 
9  Distarch phosphate,  medium  medium  medium 
‐  ‐  ‐  ‐  ‐  ‐  ‐   
acetylated  only  only  only 
10  Distarch phosphate 
‐  ‐  ‐  ‐  ‐  ‐  ‐   
hydroxypropyl 
11  Monostarch 
‐  ‐  ‐  ‐  ‐  ‐  ‐   
phosphate 
12  Oxidized starch  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
13  Starch acetate  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
14  Starch, hydroxypropyl  ‐  ‐  ‐  ‐  ‐  ‐  ‐   
                         
                          
  1  2  3  4  5  6  7  8  9  10  11   
  Canned 
Frozen  Frozen  Canned  Canned  Canned  Canned  Frozen 
Name of the Additive  Frozen shrimps  Salted Fish  Tuna and   
Lobsters  finfish  finfish  Shrimps  Sardines  Crab meat  Fish Fillets 
Bonito 
H  Natural Flavours   
1  Natural flavours and 
natural flavouring  ‐  ‐  ‐  ‐  GMP  ‐  GMP  GMP  ‐  ‐   
substances 
I  Flavour Enhancers   
1  500 
Monosodium  ‐  ‐  ‐  ‐  ‐  ‐  ‐  ‐  mg/kg  ‐   
Glutamate  maximum 
J  Sequestering Agents   
1.  250 
250 mg/kg 
Calcium Disodium  ‐  ‐  ‐  ‐  ‐  ‐  ‐  mg/kg  ‐   
maximum  
EDTA  maximum 
                         
 Table 6
LIST OF FOOD ADDITIVES FOR USE IN THERMALLY PROCESSED FRUITS

21  Custard Apple 
Fruit Cocktail/ 

20  Pomegranate 
Tropical Fruit 
Strawberries 
Grape Fruits 

Raspberries 
Pineapple 

Fruits not 
Additives 

Mangoes 

specified 
Name of 

Oranges 
Peaches 

Cocktail 

Palmito 
Apricot 

Papaya 
Guava 
Plums 

Chicu 
S.No. 

Kenu 
Peas 

Lichi 
 
10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

22 
2 

3 

4 

5 

6 

7 

8 

9 
1

Acidifying
Agents
(Singly or in
Combination)
 A 
-
 1  Acetic Acid - - - - - - - - - - - - - - - - - - -
 2  Citric Acid GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Fumaric -
 3  Acid - - - - - - - - - - - - - - - - - - -
GMP
 4  Lactic Acid - - - - - GMP - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP
Anti-clouding
 B  Agent
10
ppm 10 ppm
- maxi - - - - maximu - - - - - - - - - - - -
Methyl - m
 1  Cellulose mum
Antifoaming
 C  Agents
10
ppm
- - maxi - - - - - - - - - - - - - - - -
Dimethyl -
 1  Polysiloxane mum
D   Antioxidant
550 550 550 550 550 550 550 550 550
550 550 550 550
ppm ppm ppm 550 ppm 550 ppm ppm ppm ppm ppm ppm ppm
Ascorbic ppm ppm ppm ppm
1  Acid
maxi maxi - - - maxi - maxi- maxi- -
maxi-
maxi maxi maxi maxi maxi
maxi- maxi-
maxi
maxi-
- - - mum mum - - - - - -
mum mum mum mum
mum mum mum mum mum mum mum mum mum
Colours (can
be used singly
 E  or in
 21  Custard Apple 
Fruit Cocktail/ 

20  Pomegranate 
Tropical Fruit 
Strawberries 
Grape Fruits 

Raspberries 
Pineapple 

Fruits not 
Additives 

Mangoes 

specified 
Name of 

Oranges 
Peaches 

Cocktail 

Palmito 
Apricot 

Papaya 
Guava 
Plums 

Chicu 
S.No. 

Kenu 
Peas 

Lichi 
 
10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

22 
2 

3 

4 

5 

6 

7 

8 

9 
1

combination
within the
specified
limits
 (a
)  Natural:
- - -
1  Chlorophyll - - -
- - -
2  Caramel - - -
Curcumin or - - -
3  turmeric - - -
- - -
4  Beta-carotene - - - 200 ppm
Beta apo-8 - - Maximu -
5  carotenal - - - m
Methylester - - -
of Beta-apo-8
6  carotenic acid - - -
Ethylester of - - -
Beta-apo-8
7  carotenic acid - - -
Canthaxanthi - - -
8  n - - -
Riboflavin, 200 200 - 200 - - 200 200 200 200 200
9  Lactoflavin - - - ppm ppm ppm ppm ppm ppm ppm 200 200 ppm 200
- - -
10  Annatto - - - maxi maxi maxi maxi maxi maxi maxi ppm ppm maxi ppm
- - - - - - - - - - maxi- maxi- - maxi-
11  Saffron - - - mum mum mum - - mum mum mum mum mum mum mum mum
(b)  Synthetic 200 ppm
Max
1  Poncea 4R - - - 200 200 - 200 200 200 200 200 200 200 200 200
ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
2  Carmoisine - - - maxi maxi - maxi maxi maxi maxi maxi maxi- maxi- maxi maxi-
- - - - - - - mum mum - mum
3  Erythrosine - - - mum mum - mum mum mum mum mum mum
4  Tartarzine - - - - - -
 21  Custard Apple 
Fruit Cocktail/ 

20  Pomegranate 
Tropical Fruit 
Strawberries 
Grape Fruits 

Raspberries 
Pineapple 

Fruits not 
Additives 

Mangoes 

specified 
Name of 

Oranges 
Peaches 

Cocktail 

Palmito 
Apricot 

Papaya 
Guava 
Plums 

Chicu 
S.No. 

Kenu 
Peas 

Lichi 
 
10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

22 
2 

3 

4 

5 

6 

7 

8 

9 
1

Sunset 200 ppm

5  Yellow FCF - - - - - max - - -
Indigo 200 200 200 200 200 200 200
6  Carmine - - - 200 200 - - - ppm ppm ppm ppm ppm ppm 200 ppm
Brilliant Blue ppm ppm maxi maxi maxi maxi maxi- maxi- ppm maxi-
7  FCF - - - maxi maxi - - - - - - - mum mum maxi mum
- - 200 mum mum mum mum -
mum mum ppm mum
maxi
Fast Green - 200 ppm
8  FCF - - - - mum - max
Firming Agents (Singly or in combination)
F 
350 350 350 350 350 350
ppm ppm ppm ppm ppm 350 ppm 350 ppm ppm
maxi maxi - maxi maxi - maxi maxi- maxi- maxi -
Calcium - - - - - mum mum -
1  Chloride mum mum mum mum mum mum
350 350 350
ppm ppm ppm 350 ppm
- maxi - - maxi - maxi - maxi- - - 350 350 350 350 350 350
350 350 350
Calcium - - - mum ppm ppm ppm ppm ppm ppm
2  Lectate mum mum mum maxi maxi maxi maxi maxi
ppm ppm
maxi
ppm
maxi- maxi- maxi-
350 - - - - - -
mum mum mum
ppm mum mum mum mum mum mum
- - - - - - maxi - - - -
Calcium -
3  Gluconate mum
Calcium
4  Carbonate
- - - - - -
-
- - - -
Calcium
5  Bisulphite
- - - - - -
-
- - - -

G  Thickening Agents
1%
Modified m/m
1  Starches
- - - - - - - - - -
maxi-
- - - - - - - - -
mum
 Table 7
LIST OF FOOD ADDITIVES IN THERMALLY PROCESSED VEGETABLES

curried vegetables/ ready-

All pulses and dals whole
pastes and other oil seeds
Green Beans/ Wax Bean

Sweet Corn/ Baby Corn

Chestnuts & Chestnut

Seasame and mustard

Other vegetables and

Name of Additives

Niger, Groundnut,

to-eat vegerables
Canned Tomato

Processed Peas

Ladies Finger

Table Onions
Sweet Potato
Mushrooms

Green Peas

Asparagus

Bell Paper
Cauliflour

and splits
Spinach
Carrots

Brinjal

Garkin

Rajma
Garlic
S.No.

Puree

paste
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
A. Acidifying Agents singly or in combination
1 Acetic GMP - GMP G - - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acid M
P
2 Citric GMP GMP GMP G GM GM GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acid M P P
P
3 Lactic GMP - - - - - - - GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acid
4 L- GMP GMP GMP G GM GM 10 g/kg 10 g/kg GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Tartaric M P P maximu maximum
Acid P m
5 Malic GMP GMP GMP G GM GM GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP
Acid M P P
P
B Antioxidants (Singly)
1 Ascorbi - - GMP G - - 300 ppm 300 ppm GMP - GMP GMP GMP GM GMP GMP GM GM GM GM GM GMP
c Acid M maximu maximum P P P P P P
P m
2 BHA - - - - - - 200 200 - - 200 200 200 200 200 200 200 200 200 200 200 200
3 TBHQ - - - - - - ppm ppm - - ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
4 Acorbyl - - - - - - maxi- maxi- - - maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi-
Palmita mum mum mum mum mum - mum mum - - - - - mum
te mum mum mum mum mum mum
C COLORS (Can be used singly or in combination within the specified Limits
(a) Natural: Singly or in combination
1. Chlorop - - - - - - - - - - - - - - - - -
-

maximum
200

hyll
- - - - - - - - - - - - - - - - - - - - -
caramel
ppm

3 - - - - - - - - - - - - - - - - - -
curcumi
 Other vegetables and
curried vegetables/ ready-
-

-
-

to-eat vegerables
All pulses and dals whole
and splits
-

-
-

Rajma
-

-
-

Bell Paper
-

-
-

Garlic
-

-
-

Table Onions
-

-
-

Spinach
-

-
-

Garkin
-

-
-

Sweet Potato
-

-
-
Brinjal
-

-
-
Cauliflour
-

-
-
Ladies Finger
-

-
-
Processed Peas
maxi-
mum
ppm
200

Asparagus
-

-
-
Niger, Groundnut,
Seasame and mustard
pastes and other oil seeds
-

-
-
paste
Chestnuts & Chestnut
Puree
-

-
-
Carrots
-

-
-
mum
maxi-
Green Peas

ppm
200
Mushrooms

-
-
Sweet Corn/ Baby Corn

-
-
mum
maxi-
Green Beans/ Wax Bean

ppm
200
Canned Tomato

-
-

Synthetic
or

-beta -

ester of

apo- 8

ester of
beta –

-annatto
ribiflavi
caroteni

caroteni
-Methyl

-saffron
canthax

lactofla
turmeri

caroten

caroten

anthin
c acid

c acid
-ethyl
apo-8

apo-8
-beta

beta-
Name of Additives

vin
n,
al
n

-
S.No.

(b)
10
11
4

9
 curried vegetables/ ready-
All pulses and dals whole
pastes and other oil seeds
Green Beans/ Wax Bean

Sweet Corn/ Baby Corn

Chestnuts & Chestnut

Seasame and mustard

Other vegetables and

Name of Additives

Niger, Groundnut,

to-eat vegerables
Canned Tomato

Processed Peas

Ladies Finger

Table Onions
Sweet Potato
Mushrooms

Green Peas

Asparagus

Bell Paper
Cauliflour

and splits
Spinach
Carrots

Brinjal

Garkin

Rajma
Garlic
S.No.

Puree

paste
1 Poncea - 200 - - 200 - - - - 200 - - - - - - - - - - - -
4R ppm ppm ppm
2 Carmoi - maxi- - - maxi- - - - - maxi - - - - - - - - - - - -
sine mum mum -
3 Erythro - - - - - - - mum - - - - - - - - - - - -
sine
4 Tartarzi - - - - - - - - - - - - - - - - - - -
ne
5 Sunset - - - - - - - - - - - - - - - - - - -
Yellow
FCF
6 Indigo - - - - - - - - - - - - - - - - - - -
Carmin
e
7 Brillian - - - - - - - - - - - - - - - - - - -
t Blue
FCF
8 Fast - - - - - - - - - - - - - - - - - - -
Green
FCF
D Firming Agents singly or in combination.
1 Calciu 0.80 - 0.80 0.8 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350
m % % 0% ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Chlorid max max ma Max maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi-
total total x
e calciu calciu tota
mum mum mum - - - - - mum
m ion m ion l mum mum mum mum mum
2. Calciu (conte - (conte cal 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350
m nt nt ciu ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Lactate (dices (dices m max maxi maxi- maxi- maxi- maxi maxi- maxi- maxi maxi maxi maxi maxi maxi-
, , ion - mum mum mum - mum mum - - - - - mum
slices, slices, (co
mum mum mum mum mum mum mum
wedg wedg nte
3. Calciu es) - es) nt 350 - - - - 350 350 350 350 350 350 350 350 350 350 350 350 350
m 0.45 0.45 (dic ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm
Glucon % % es, max maxi maxi- maxi maxi- maxi maxi- maxi maxi maxi maxi maxi maxi maxi-
ate max max slic mum mum mum - - - - - mum
(whol (whol es, mum mum mum mum mum
 Other vegetables and
curried vegetables/ ready-
-

-
-

to-eat vegerables
All pulses and dals whole
and splits
-

-
-

Rajma
-

-
-

Bell Paper
-

-
-

Garlic
-

-
-

Table Onions
-

-
-

Spinach
-

-
-

Garkin
-

-
-

Sweet Potato
-

-
-

Brinjal
-

-
-

Cauliflour
-

-
-

Ladies Finger
-

-
-

Processed Peas
-

-
-

Asparagus

maxi-
mum
25pp
m
-

-
-
Niger, Groundnut,
Seasame and mustard
pastes and other oil seeds GMP
-

-
paste
Chestnuts & Chestnut
Puree

GMP
-

-
Carrots
-

-
Green Peas
-

-
(wh
dge

5%

ces
0.4
Mushrooms

ole
pie
ma
we

s)

-
)
pieces
Sweet Corn/ Baby Corn

-
)
Green Beans/ Wax Bean

-
Thickening Agents
pieces
Canned Tomato

Processing Aids
e

Stannou -

-
)

m Bi-

Sulphat

Chlorid
Alumin
Phosph
Carbon

Sulphit

Vegeta
Potassi
Calciu

Calciu

Calciu
Mono

gums
Name of Additives

ium

um

ble
ate

ate
m

m
e

e
s
S.No.

4.

5.

6.

1.
E

F
7

1
 curried vegetables/ ready-
All pulses and dals whole
pastes and other oil seeds
Green Beans/ Wax Bean

Sweet Corn/ Baby Corn

Chestnuts & Chestnut

Seasame and mustard

Other vegetables and

Name of Additives

Niger, Groundnut,

to-eat vegerables
Canned Tomato

Processed Peas

Ladies Finger

Table Onions
Sweet Potato
Mushrooms

Green Peas

Asparagus

Bell Paper
Cauliflour

and splits
Spinach
Carrots

Brinjal

Garkin

Rajma
Garlic
S.No.

Puree

paste
(singly
or in
combin
ation)
i) Arabic - 10 10 10 - - - GMP 1% -
Gum g/kg g/kg g/k m/m
ii) Carrage - maxi maxi g - - - maxi -
enan mum mum ma mum
Iii Guar - xi - - - -
Gum mu
iv Caroba- - m - - - -
bbean
Gum
v Xantha - - - - -
n Gum
2 Alginat - - - - -
es
(singly
or in 10 10 10 10 10 10 10 10 10 10 10 10
combin g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg g/kg
ation) maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi maxi
i Ammon - - - - - mum mum mum mum mum mum mum mum mum mum mum mum
ium
Alginat
es
ii Calciu - - - - -
m
aligates
iii Potassi - - - - -
um
Alginat
es
iv Sodium - - - - -
Alginat
es
v Propyl - - - - -
 Other vegetables and
curried vegetables/ ready-
-

-
-

to-eat vegerables
All pulses and dals whole
and splits
-

-
-

Rajma
-

-
-

Bell Paper
-

-
-

Garlic
-

-
-

Table Onions
-

-
-

Spinach
-

-
-

Garkin
-

-
-

Sweet Potato
-

-
-

Brinjal
-

-
-

Cauliflour
-

-
-

Ladies Finger
-

-
-

Processed Peas
sodiu

sodiu
-150

-150
ppm

ppm
max

max
-
-

as

as
m

m
Asparagus
-

-
Niger, Groundnut,
Seasame and mustard
GMP

pastes and other oil seeds

-

-
paste
Chestnuts & Chestnut
Puree
GMP

-
Carrots
-

-
Green Peas -

-
Softening Agents (Singly or in combination)
xim
200

um
Mushrooms

ma
pp
m

-
Sweet Corn/ Baby Corn

-
Green Beans/ Wax Bean

-
Canned Tomato

-
diamine
Disodiu

carbona
Sodium

Sodium
Alginat

Pectine

ethylen

Citrate
Calciu
glycol
Name of Additives

bi-
-e

te
s
S.No.

vi

1.

2.
G

H
 Table 8
List of Food Additives for use in food products

Sl. Name of the Tamarind Synthetic Tomato Vineger Carbonat Dehydrat Carbonated Water, Dehydrate Frozen Frozen Fruit Based
No. Additives Pulp Syrups for Puree & ed Fruit ed Fruits Softdrink conc. d Fruit/Fruit Vegetabl Beverage
/Puree & Dispensers Paste Beverage (liquid/powder) Vegetable Products es Mix/Powdered Fruit
Conc. s or fruit Based Beverages
drink

1 2 3 4 5 6 7 8 9 10 11 12 13

A ACIDIFYING AGENTS (Singly or in combination)

1 Citric Acid - GMP GMP
- - - - -

2 Fumaric Acid -
- - - - - - -
GMP
3 Lactic Acid - GMP GMP GMP
- - - - - -

4 L-Tartaric Acid - GMP

- - - - - -

5 Malic Acid - GMP

- - - - - -

6 Phosphoric Acids GMP in Cola

GMP in Cola
beverages
- - - - - beverages only - - - -
only

B ANTICAKING AGENTS (Singly or in Combinations)

1 Carbonates of 2% 2%
2% maximum in
calcium and - - - - - maximum - maximum - -
powders only
magnesium in in powders
 2 Phosphates of powders only
calcium and - - - - - only - - -
magnesium
3 Silicates of calcium,
magnesium,
aluminium or - - - - - - - -
sodium or silicon
dioxide
C ANTIOXIDANTS
1 Ascorbic Acid GMP GMP GMP GMP GMP GMP
- - - - -

D COLOURS (Can be used singly or in combination within the specified limits)

(a) Natural:

1. Chlorophyll - - - - - -

2 Caramel - - - - - -
3 Curcumin or
- - - - - -
turmeric
4 Beta-carotene - - - - - -
5 Beta apo-8
- - GMP - - - -
carotenal 200 ppm 100 ppm 100 ppm
Caramel 200 ppm maximum
6 Methylester of Beta- maximum maximum maximum
- - only - - - -
apo-8 carotenic acid
7 Ethylester of Beta-
- - - - - -
apo-8 carotenic acid
8 Canthaxanthin - - - - - -
9 Riboflavin,
- - - - - -
Lactoflavin
10 Annatto - - - - - -
11 Saffron - - - - - -
(b) Synthetic
1 Ponceau 4R - - - - - - -
2 Carmoisine - - - - - - -
200 ppm 100 ppm 100 ppm
3 Erythrosine - - - - - - - 200 ppm maximum
maximum maximum maximum
4 Tartarzine - - - - - - -
5 Sunset Yellow FCF - - - - - - -
 6 Indigo Carmine - - - - - - -
7 Brilliant blue FCF - - - - - - -
8 Fast green FCF - - - - - - -

E FLAVOURS
1 Natural Flavouring
and Natural
Flavouring
substances / Nature
- GMP - - GMP - GMP - - - GMP
identical flavouring
substances /
artificial flavouring
substances
F PRESERVATIVES (Singly or in combination)
1 Benzoic Acid and its
250 ppm
Sodium, Potassium 750 ppm
500 ppm maximu 120 ppm 120 ppm
Salt or both maximu - - - - - -
maximum m in maximum maximum
(Calculated as m
puree
Benzoic Acid)
2 Sulphur di-oxide 750 ppm
350 ppm maximu 70 ppm 700 ppm 2000 ppm
- - 70 ppm maximum - - 120 ppm maximum
maximum m in maximum maximum maximum
Paste
3 Sorbic acid its Na, K
and Ca salts 300 ppm
(calculated as sorbic max
acid)
G THICKENING AGENTS/STABILISING/EMULSIFYING AGENTS
1 Vegetable Gums
(Singly or in
combination)
Gum Arabic GMP GMP GMP GMP
- - - - - - -

2 Alginates (singly or
in combination
(i) Calcium Alginates - - - - - - - - -
(ii) Potassium Alginates GMP GMP GMP
- - - - - - - -

(iii) Sodium Alginates - - - - - - - - -

 3 Pectines GMP GMP GMP
- - - -GMP - - - -

4 Estergum 450 ppm 100 ppm

100 ppm 100 ppm maximum
- maximum - maximum - - -
max

5 Xanthan Gum 0.5%

0.5% 0.5% maximum 0.5% maximum
- maximum - - - -
max

6 Alginic Acid GMP GMP GMP GMP

- - - - - - -

7 Quinine (As 450 ppm

Sulphate) max. subject
to 100 ppm in
100 ppm
- ready to - - - - - - - 100 ppm maximum
maximum
serve
beverage
after dilution
8 Gellan Gum GMP GMP
H
500 ppm
Phosforus Penta - - - - - - - - - -
maximum
Oxide
I 400 ppm
- - - - - - - - - -
Nitrozen maximum
J
Sequestrant

1000 ppm max in

1 -1000
Sodium hexa meta - - - - - carbonated water - - - -
ppm max
phosphate only.
 1
6
5
4
3
2
1

B
A
Sl. No.

Acid

Acids
Name of Additives

Dimethyl
L-Tartaric
Citric Acid

Malic Acid
Lactic Acid
Acetic Acid

Phosphoric

Polysiloxane
-
-
-

GMP
GMP

GMP
Candid Crystallised & Glazed Fruit

ANTIFOAMING AGENTS

-
-
-

GMP
GMP

GMP
Murabba/Preserve

-
-
-
Squashes, Crushes, Fruit Syrups,

GMP
GMP

GMP
GMP
Sharbats, Cordial and Barley Water

ACIDIFYING AGENTS (Singly or in combination)

-
-
Ginger Cocktail (Ginger Beer and

GMP
GMP

GMP

GMP
GMP
Gingerale)

-
-
GMP

GMP

GMP
GMP Fruit /vegetable Juice, Pulp, Puree, with
preservatives for industrial use only
Table 9

-
- Concentrated Fruit/ Veg Juice, Pulp
GMP

GMP
GMP

GMP

Puree with preservatives for industrial

use only
-
-

-
-

-
GMP

GMP

Cherry (Tharmally Processed)

List of food additives for use in food products

GMP
GMP
GMP

GMP

GMP
GMP

Chutney Fruits and / or Vegetable/

10 ppm

Mango Chutney
maximum
-
-
-

P
P
P

Mango Pulp/Puree
GM
GM
GM

-
-
-

P
P
P
P

Fruit Pulp/Puree
GM
GM
GM
GM

-
-
-
-

GMP
GMP
GMP

Pickles

Green Chilli Paste, Ginger Paste, Garlic

GMP
GMP
GMP
GMP
GMP

GMP
GMP

Paste, Onion Paste, Whole Chilli Paste

 Mono and
diglycerides
10 ppm
2 of fatty acids - - - - - - - - - - GMP
maximum
and edible
oils
C ANTIOXIDANTS
Ascorbic GM
1 - GMP GMP GMP GMP GMP - GMP - - GMP
Acid P
D COLOURS (Can be used singly or in combination within the specified limits)
(a) Natural:

1 Chlorophyll - - - - - -

2 Caramel - - -
Curcumin or 200 ppm
3 - maximu - -
turmeric
m (on
Beta- dilution 200 ppm
4 - - - - - -
carotene except maximu 200 ppm
Beta apo-8 200 ppm GMP(clubbe
5 - cordial m( - - maximum(clubb - - -
carotenal maximu d from a1 to GMP
and clubbed ed from a1 to
m a11)
Methylester barley from a1 a11)
of Beta-apo- water) ( to a11)
6 - clubbed - - - - -
8 carotenic
acid from a1
Ethylester of to a11)
Beta apo-8
7 - - - - - -
carotenic
acid
Canthaxanth
8 - - - - - -
in
Riboflavin,
9 - - - - - -
Lactoflavin
10 Annatto - - - - - -
11 Saffron - - - - - -
(b) Synthetic

1 Poncea 4R - - - - - - - -

2 Carmoisine - - - - - - - -
3 Erythrosine - - - - - - - -
4 Tartarzine - - - - - - - -
200 ppm 200 ppm 200ppm
Sunset 200 ppm
5 maximu - maximu maximu - - - - - - -
Yellow FCF maximum
m m m
Indigo
6 - - - - - - - -
Carmine
Brilliant Blue
7 - - - - - - - -
FCF
Fast green
8 - - - - - - - -
FCF
E FIRMING AGENTS (Singly or in Combination)
Calcium
1 GMP GMP - - - - - -
Chloride
Calcium
2 GMP GMP - - - - - - 350 ppm
Lectate 350 ppm
maximu
maximum 350 ppm
Calcium 350 ppm m only
3 GMP GMP - - - - only on - - maximu
Gluconate maximum on fruit/
fruit/vegetab m
vegetabl
Calcium le pieces
4 GMP GMP - - - - - - e pieces
Carbonate
Calcium
5 GMP GMP - - - - - -
Bisulphite
F FLAVOURS
 Natural
Flavouring
1 and Natural GMP GMP GMP GMP GMP GMP - - - - - -
Flavouring
Substances
Nature
Identical
2 GMP GMP GMP GMP GMP GMP - - - - - -
Flavouring
Substances
G PRESERVATIVES (singly or in combination)
Benzoic Acid
& its Sodium
& Potassium 200 ppm 600 ppm 600 ppm 600 ppm 250 ppm 250 ppm
250 ppm
1 Salt or both - maximu maximu maximu 600 ppm maximum maximu - - - maximu maximu
maximum
(Calculated m m m m m m
as Benzoic
Acid)

1000 ppm maximum

1500
150 ppm 40 ppm 350 ppm 350 ppm except Cherry, 100 ppm 100 ppm
Sulphur di- ppm 100 ppm
2 maximu maximu maximu maximu Strawberry,Raspber - - - maximu maximu
oxide maximu maximum
m m m m ry, where it shall be m m
m
2000ppm maximum.

Sorbic Acid
Calcium
Sorbate and 1000
500 ppm 500 ppm 200 ppm 100 ppm 500 ppm
Potassium ppm 500 ppm
3 maximu maximu maximu - maximu - - - - maximu
Sorbate maximu maximum
m m m m m
expressed m
as Sorbic
Acid
H PROCESSING AIDS
Sodium
Metabi- 2000 ppm
1 - - - - - - - - - - -
Sulphite as maximum
Sulphur
 Dioxide

I THICKENING AGENTS
0.5% 0.5%
Xanthan 0.5%
1 - - maximu - - - - - - - maximu
Gum maximum
m m
Alginates
2 (Singly or in
combination)
Ammonium
(i) - - - - - - - - -
Alginates
Calcium
(ii) - - - - - - - - -
Alginates
(iii Potassium
- - - - - - - - -
) Alginates GMP GMP GMP
(iv Sodium
- - - - - - - - -
) Alginates
Propyl glycol
(v) - - - - - - - - -
Alginate
3 Pectines - - - - - - - - -
4 Gellan gum GMP
J SOFTENING AGENTS (Singly or in Combination)
Sodium Bi-
1 - - - - - - - GMP - - - GMP
Carbonate
Sodium
2 - - - - - - - GMP - - - GMP
Citrate
 Table 10
List of food additives for use in Food products

Sl. Name of Jam/Jellie Fruit Fruit Fruit Cereal Thermally Tomato Culinary Soyabea Soups Soup powder, Nectar Fruit Juices Veget Concen
No Additives s/Fruit Marmalad Bar/Toffee Flakes processed fruit Ketchup Paste/Oth n Sauce Fruit powder, s aspecticaly able trated
Cheese es beverages/ er Sauces Vegetable packed Juices Fruit/Ve
Fruit powder, Instant g. Juice
drinks/ready to Fruit/Vegetable /Pulp/P
serve fruit Chutney Mixed uree
beverages (dry), Culinary
Powder,
Seasoning
Mixed Powder

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

A ACIDIFYING AGENTS (Singly or in combination)

1 Acetic - - - - - GMP GMP GMP - - - - - -

Acid
2 Citric Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

3 Fumaric GMP GMP GMP - GMP 0.3% 0.3% - - - - - - -

Acid maximum maximum

4 Lactic Acid - - - - - GMP GMP GMP GMP GMP - - GMP GMP

5 L-Tartaric GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP -
Acid

6 Malic Acid GMP GMP GMP - GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

7 Phosphori - - - - - - - - - - - - GMP -
c Acids

B ANTICAKING AGENTS (Singly or in combination)

1 Carbonate - - - - - - - - - - - - -
s of
Calcium
and
Magnesiu
m 2% maximum
 2 Phosphate - - - - - - - - - - - - -
s of
calcium
and
Magnesiu
m
3 Silicates of - - - - - - - - - - - - -
calcium,
magnesiu
m,
aluminium
or sodium
or silicon
dioxide

C ANTIFOAMING AGENTS

1 Dimethyl 10ppm 10ppm - - - - 10ppm - - - - - - 10ppm

Polysiloxa maximum maximum maximum maximu
ne m
2 Mono-and GMP GMP - - - - 10ppm - - - - - - 10ppm
diglyceride maximum maximu
s of fatty m
Acids of
edible oils
D ANTIOXID
ANTS

1 Ascorbic GMP GMP GMP - GMP GMP GMP - GMP GMP GMP GMP GMP GMP
Acid
2 BHA - - - - - - - - - - -

3 TBHQ - - - - - - - - - - -
200
4 Ascrobyl - - - - - - - ppm - - - -
palmitate 200 ppm maxim 200 ppm
maximum um maximum

E. COLOURS (Can be used singly or in combination within the specified limits)

(a) Natural:
 1 Chlorophyl - - 100 - - -
l ppm
2 Caramel - - max- - - -

3 Curcumin - - - - -
or turmeric

4 Beta- - - - - -
carotene
5 Beta apo- - - - - -
8
carotenal
6 Methyleste - - - - -
r of Beta-
apo-8
carotenic
acid
7 Ethylester - - - - -
of Beta
apo-8
carotenic
acid
8 Canthaxan - - - - -
thin

9 Riboflavin, - - - - -
Lactoflavin

10 Annatto - - - - -
GMP for
11 Saffron - - Caramel - - -
GMP GMP GMP GMP only GMP GMP GMP
(b) Synthetic

1 Poncea - - - - - - - -
4R
2 Carmolsin - - - - - - - -
e
3 Erythrosin - - - - - - - -
e
4 Tartarzine - - - - - - - -
100
5 Sunset - - - - ppm - - - -
Yellow 200 ppm 200 ppm 100 ppm 100 ppm maxim 100 ppm
FCF maximum maximum maximum maximum um maximum
 6 Indigo - - - - - - - -
Carmine

7 Brilliant - - - - - - - -
Blue FCF

8 Fast green - - - - - - - -
FCF

F FIRMING AGENTS (Singly or in Combination)

1 Calcium - - - - - - - - - - - -
Chloride 350
ppm
2 Calcium 200 ppm - - - - - - - maxim - - - - -
Lectate maximum um
for use
3 Calcium only on - - - - - - - - - - - -
Gluconate the fruit
pieces
 4 Calcium - - - - - - - - - - - -
Carbonate

5 Calcium - - - - - - - - - - - -
Bisulphite

G FLAVOUR
S
1 Natural
Flavouring
and
Natural
Flavouring
substance
s / Nature
identical
flavouring
substance
s / artificial
flavouring
substance Natural Flavouring
s and Natural GMP GMP
Flavouring natural natural
Substances only - flavours flavour
GMP GMP GMP - GMP - GMP - - GMP GMP only s only -
H FLAVOUR
ENHANC
ER
1 MSG - - - - - - GMP - GMP GMP - - - -
(Enhancer
)
I PRESERVATIVES (Singly or in combination) & its Salt

1 Benzoic 200 ppm 200 ppm 200 ppm - 120 ppm 750 ppm 750 ppm 750 ppm - - 120 ppm max - - -
Acid & its maximum maximum maximum maximum maximum maximum maximu
Sodium & m
Potassium
Salt or
both
(Calculate
d as
Benzoic
Acid)
2 Sulphur di- 40 ppm 40 ppm 100 ppm - 70 ppm - - - - 1500 70 ppm max - - -
oxide maximum maximum maximum maximum ppm
(Carry maximu
over from m
fruit
products)
 3 Sorbic 500 ppm 500 ppm 500 ppm - 300 ppm 1000 ppm 1000 ppm 1000 - - 300 ppm max - - -
Acid and maximum maximum maximum maximum maximum maximum ppm
its Cal., maximu
Sod., Pot. m
Salt
(calculated
as Sorbic
Acid)
J PROCES - - - - - - - - - - - - - -
SING
AIDS
1 Nitrogen - - - - - - - - - - - GMP GMP GMP
and
Carbondio
xide
K THICKENING AGENTS (Singly or in combination)

1 Modified
Starches
0.5% 0.5%
maximum maximum
with with
declaratio declaratio
- - - - - n on label n on label - - - - -
2 Vegetable
Gums
(Singly or
in
combinatio
n) - - - - - - - - - - - -
(i) Arabic - GMP (for
Gum RTS fruit
beverages
only)
- - - - - GMP - - - - -
(ii) Caroba
bbean - - - - - - GMP - - - - -
(iii) Guar Gum
- - - - - - GMP - - - - -
(iv) Carobbea
n Gum
- - - - - - GMP - 0.5% maximum - - - -
(v) Xanthan 0.5% of final food for
Gum 0.5% 0.5% maxim consumption
- - - - - maximum maximum - um after dilution - - - -
 3 Alginates
(Singly or
in
combinatio
n) - - - - - - - - - - - - - -
(i) Calcium -
Alginates

(ii) Potassium GMP (for RTS - - - -

Alginates fruit beverages
only)
-
(iii) Sodium - - - - -
Alginates

(iv) Propyl - - - - -
glycol
Alginate
(v) Alginic GMP GMP GMP GMP GMP
acid

4 Pectines GMP (for RTS -GMP -GMP - -

fruit beverages
GMP GMP GMP GMP only)- GMP GMP GMP GMP GMP
5 Ester Gum - - - - 100 ppm max - - - - - - - - -
6 Gellan GMP
- - - - - - - - - - - - -
Gum
L Artificial sweeteners and Polyols

1 Aspertame 1000ppm 1000ppm - - - - - - - - - - - -

maximum maximum

2 Sorbitol 30% 30% - - - - - - - - - - - -

maximum maximum

M SOFTENING AGENTS (Singly or in combination)

1 Sodium - - - - - - - - GMP GMP - - - -

Bi-
Carbonate
2 Sodium - - - - - - - - GMP GMP - - - -
Citrate

N SEQUESTERANT

1 Sodium 1000 ppm max 1000 ppm

hexameta - - - - - - - - - max - - -
phosphate
 Table 11
List of Food Additives for use in food products
Sl. Name of Food Additive Table Olives Raisins Dates Grated Dry Fruits &
No. Desiccated Nuts
Coconut
A. Acidifying Agents (Singly or in combination)
1. Citric Acid 15 gm/kg maximum - - - -
2. L-Tartaric Acid 15 gm/kg maximum - - - -
3. Acetic Acid GMP - - -
4. Lactic Acid 15 gm/kg maximum - - - -
5. Hydrochloric Acid GMP - - - -
B Acidity Regulators
1 Sodium Hydroxide GMP - - - -
2. Potassium Hydroxide GMP - - - -
C Antioxidants
1 L-Ascorbic Acid 0.2 gm/kg maximum - - - -
D Preservatives
1 Sulphur Dioxide, Sodium/ Potassium/ Calcium 1.5 gm/kg - 50 gm/kg 2.0 gm/kg
Sulphite/ bisulphate/ metasulphite expessed as SO2 maximum maximum maximum
only SO2 only SO2
2. Benzoic Acid/ Sodium/ Potassium Benzoate 1 gm/kg maximum - - - -
expressed as Benzoic Acid
3. Sorbic Acid/ Sodium/ Potassium ascorbate expressed 0.5 gm/kg maximum - - - 0.5 gm/kg
as sorbic acid maximum in
dried apricot
E Colour Retention/ Stabilising Agents
1. Ferrous Gluconate 0.15 gm/kg maximum as total iron - - - -
2. Ferrous Lactate 0.15 gm/kg maximum as total iron - - - -
F Flavours
1. Natural flavours and natural flavouring substances GMP - - - -
2. Nature identical flavouring substances - - - -
3. Artificial Flavouring Substances - - - -
G Flavour Enhancers
1. Mono-sodium glutamate 5.0 mg/kg maximum - - - -
H Thickening Agents for Pastes for Stuffing Olives
1. Sodium Alginates 5.0 mg/kg maximum - - - -
2. Xanthan gum 3.0 mg/kg maximum - - - -
3. Caragreenan GMP - - - -
4 Carobeean gum GMP - - - -
5. Guar gum GMP
I Firming Agents for Stuffed Olives
1 Calcium Chloride 1.5 gm/kg maximum as Calcium - - - -
2. Calcium Lactate ions in stuffed end product - - - -
3. Calcium Citrate - - - -
J Miscellaneous
1. Mineral Oil (food grades) - 5 gm/kg - - -
maximum
2. Sorbitol - 5 gm/kg GMP - -
maximum
3. Glycerol - GMP - -
4. Dimethyl Polysiloxane - - - - -
5. Carbon Dioxide GMP - - - -
6 Nitrogen GMP - - - -
7. Cultures of Lactic Acid GMP - - - -
 Table 12
List of food additives for use in Sugars and Salt

Edible
Misri, Gur
common
or Jaggery, Khandsari
Sugar Icing/ Dried salt/ Iodized
Refined Glucose Plantation sugar Khandsari
Powdered glucose salt/ Iron
Name of food additive sugar dextrose syrup white sugar (Sulphur sugar
sugar syrup fortified
Cube sugar sugar), (Desi)
common
Golden Bura sugar
salt
syrup

1 2 3 4 5 6 7 8 9 10 11
A Preservative

40 ppm max
" Sulphur
dioxide may
be present in
an amount
not
exceeding
150 ppm if
the product
20 ppm 40 ppm is intended
20 ppm max 70 ppm 70 ppm 150 ppm
1 Sulphur dioxide max max for the - -
max max max
manufacture
of
confectionery
to be sold
under a label
as specified
under Article
22 of
regulation
2.4.5

B Anticaking agents singly or in combination

 Carbonates of calcium
1 - - - - - - -
and magnesium

Phosphates of
2 Calcium and - - - - - - -
Magnesium

15g/kg 20g/kg
Silicates of Calcium,
max, singly max, singly
Magnesium,aluminium
3 - or in - - - or in - - -
or Sodium or silicon
combination combination
dioxide
(Clubbed (Clubbed
from B1 to from B1 to
B4) B4)

Myristates, Palmitates
or Stearates of
4 Aluminium, - - - - - - -
Ammonium, Calcium,
Potassium or Sodium

C Crystal modifiers

Calcium or Sodium or
Potassium
Ferrocyanide singly or 10 ppm
1 - - - - - - - -
in combination max
expressed as
Ferrocyanide
 Table 13
List of food additives for use in Cocoa powder, Chocolate, Sugar boiled confectionery, Chewing gum/ Bubble gum

Chocolate- White,
Sl. Sugar based/ Sugar Chewing gum/
Name of additive Cocoa powder Milk, Plain, Lozenges
No. free confectionery Bubble gum
Composite, Filled

A Preservatives (Singly or in combination)

Benzoic acid, Sodium and Potassium 1500 ppm max 1500ppm max
1 1500ppm max - 1500ppm max
benzoate

2000 ppm max 150ppm max

2 Sulphur dioxide 2000ppm max 350ppm max 2000ppm max

Sorbic acid and its Calcium, Sodium,

1500ppm max 1000ppm max
3 Potassium Salts (Calculated as 2000ppm max - 1500ppm max
sorbic acid)

Class I preservative as listed under

4 GMP GMP GMP GMP GMP
REGULATION 3.1.4

B Anticaking agents (Singly or in combination)

1 Calcium phosphate - - - -

2 Silicon dioxide 10 g/kg(Clubbed - - - -

from 1 to 3)
10 g/kg max
3 Sodium aluminium silicate - - -

C Colours (Can be used singly or in combination within the specified limits but within the sam class, i.e. either natural or synthetic)
(a) Natural (singly or in combination)
1 Chlorophyll -
2 Caramel -
3 Curcumin or turmeric - Max 100 ppm in
4 Beta carotene - filled chocolates GMP GMP GMP
5 Beta apo-8 carotenal - only

Methyl ester of Beta apo-8

6 -
carotenoic acid
 Ethyl ester of Beta apo-8 carotenoid
7 -
acid
8 Canthaxanthin -
9 Riboflavin, Lactoflavin -
10 Annato -
11 Saffron -
(b) Synthetic colour and inorganic colouring matter (Singly or in combination)
1 Erythrosine -
2 Carmoisine -
3 Ponceau 4R -
4 Fast green FCF - Max 100 ppm in
filled chocolates Max 100 ppm Max 100 ppm Max 100 ppm
5 Indigo carmine - only
6 Brilliant blue FCF -
7 Sunset Yellow FCF -
8 Tartrazine -

9 Titanium dioxide - - 10000ppm max - 10000ppm max

D Flavours (Singly or in combination)

Natural flavour and Natural

flavouring substances/ Nature
1 GMP GMP GMP GMP GMP
identical flavouring substances/
Artificial flavouring substances

2 Vanillin - GMP GMP GMP

1 g/kg max singly
or in combination

3 Ethyl vanillin - GMP GMP GMP

E Emulsifier (Singly or in combination)

Mono and di glycerides of edible
1 GMP GMP
fatty acids

10 gm/ kg max As provided in the As provided in the As provided in the

2 Lecithin GMP
regulation regulation regulation

Ammonium salts of phosphatidic 10 gm/ kg max 10 gm/ kg max

3
acids
4 Sucrose esters of fatty acids 10 gm/ kg max

5 Polyglycerol polyricinoleate - 5 gm/ kg max

6 Sorbitan monostearate -

7 Sorbitan Tristearate - 10 gm/ kg max

Polyxylethylene sorbitan
8 -
monostearate

9 Carrageenan - -
10 Modified starches - -
11 Glycerol - GMP
F Alkalizing agents (Singly or on combination)

Calcium carbonate
Sodium, Potassium, Calcium,
Calcium carbonate: /magnesium
1 Magnesium and Ammonium -
GMP carbonate: GMP
carbonates

0.5% max on fat

free cocoa (Singly GMP Calcium
Sodium, Potassium, Calcium, Sodium
2 or in combination) bicarbonate/sodium -
Magnesium bicarbonates as K2CO3 bicarbonate: GMP
bicarbonate: GMP

Sodium, Potassium, Calcium

3 Magnesium and Ammonium - - -
Hydroxide

G Neutralising agents/ Acidulants

2.5 gm/kg max as

2.5 gm/kg max as 1300 ppm max as 22000 ppm max as
1 Phosphoric acid P2O5 on cocoa -
P2O5 P2O5 P2O5
fraction

2 Citric acid GMP GMP GMP GMP GMP

3 L-Tartaric acid 5 gm/kg max 5 gm/kg max 2000 ppm max GMP 3000 ppm max
 GMP as buffering
4 Sodium hexametaphosphate - - - -
agent

5 Malic acid - GMP GMP GMP GMP

H Antioxidants
1 BHA - 200 ppm max 100 ppm max - 250 ppm max
2 TBHQ - 200 ppm max 100 ppm max - 250 ppm max
3 Tocopherol - 750 ppm max 500 ppm max GMP 1500 ppm max
4 Ascorbyl palmitate - 200 ppm max - - -
5 Propyl gallate - 200 ppm max - - -
6 L-Ascorbic acid GMP GMP GMP GMP GMP
7 Lecithin GMP GMP GMP GMP GMP
I Jellyfying agents

1 Gelatine (Food grade) - - - -

2 Agar Agar - - - -
GMP
3 Sodium carboxy methyl cellulose - - - -

J Lubricants
1 Talc - - 0.2% max 0.2% max 2% max

2 Icing sugar - - GMP GMP GMP

3 Mineral oil - - 0.2% max 0.2% max 0.2% max

4 Glycerine - - GMP GMP GMP
Paraffin wax or liquid Paraffin (Food
5 - - GMP GMP GMP
grade)

Calcium, Magenesium, sodium salts

6 - - GMP GMP GMP
of Stearic acid, (Food grade)

K Miscellaneous
1 Phosphated starch - - - - GMP
 1
1

A
Sl. No.

carbonate
substance

and calcium
Name of additives

Sodium salt of
Sodium salt of
Calcium salt of
Calcium salt of

Potssium salt of
Potassium salt of
Sodium, Potassium
Sodium, Potassium
Sodium, Potassium

and calcium Citrate

polyphosphoric acid
polyphosphoric acid
and calcium chloride

orthophosphoric acid
orthophosphoric acid
orthophosphoric acid

-
-
-
-
-
-
-
-

-
3
Cheese/ Sliced/ Cut/Shredded cheese

-
-
-
-
-
-
-
-

-
4
Processed cheese

-
-
-
-
-
-
-
-

-
5
Processed cheese spread

-
-
-
-

-
-
-
-
-
6 7 All types of yoghurts

2 g/kg singly or 3 g/kg in

combination max Evaporated milk
Stabilisers and emulsifiers singly or in combination expressed as anhydrous
8

2 g/kg singly or 3 g/kg in

combination max Sweetened condensed milk
Table 14

-
-
-
-

-
-
-
-
-
9

Butter

-
-
-
-

-
-
-
-
-
10

Milk fat/Butter oil and Amhydrous milk fat/

Anhydrous butter oil

Cream powder: 3 g/kg max singly or in

List of food additives for use in Milk products

11

combination
Milk powder: Calcium chloride, sodium
citrate, Sodium salts of orthophosphoric Milk powder and Cream powder
acid and polyphosphoric acid (as linear
phosphate)-3 g/kg max singly or in
combination
-
-
-
-

-
-

-
-
-
12

Ice cream, Kulfi, Dried icecream mix, Frozen

desserts, Milk ice, Milk lollies , Ice candy
-

-
-
-
13

GMP
GMP
GMP
GMP

GMP

Casein products
-
-
-
-
-
-

-
-
-
14

Whey powder
-
-
-
-
-
-

-
-
-
15

Chhana/ Paneer
 polyphosphoric acid
150
5 g/kg 10 g/kg
2 Carrageenan - - - mg/k - - - - - - -
max max
g max
Sodium, Potassium,
3 Calcium and - - - - - - - - - - - - -
Ammonium Alginates

10 g/kg
4 Gelatine - - - - - - - - - - - -
max

5 Lecithins - - - - - - - - 2.5 g/kg max - - - -

10 g/kg 10 g/kg
6 Pectins - - - - - - - - - - -
max max

Sodium
5 g/kg 10 g/kg
7 carboxymethyl - - - - - - - - - - -
max max
cellulose

5 g/kg 10 g/kg
8 Agar - - - - - - - - - - -
max max

5 g/kg 10 g/kg
9 Guar gum - - - - - - - - - - -
max max

5 g/kg 10 g/kg
10 Xanthan gum - - - - - - - - - - -
max max

5 g/kg
11 Tragacanth gum - - - - - - - - - - - -
max

5 g/kg
12 Karaya gum - - - - - - - - - - - -
max
 5 g/kg 10 g/kg
13 Furcellaran - - - - - - - - - - -
max max

Propylene glycol 10 g/kg

14 - - - - - - - - - - - -
alginate max

a) Polyglycerol esters
of fattty acids
b) Polyoxyethylene
sorbitan
monolaureate 10 g/kg
15 - - - - - - - - - - - -
c) Polyoxyethylene max
sorbitan tristearate
d) Polyoxyethylene
sorbitan
monostearate

Mono and di
10 g/kg
16 glycerides of fatty - - - - - - - - 2.5 g/kg max - - -
max
acids

10 g/kg
17 Methyl cellulose - - - - - - - - - - - -
max

(a) Potassium salts of

mono/di and poly
phosphoric acid, (b)
Calcium salts of
18 mono/di and poly
phosphoric acid, (c)
Sodium salts of
mono/di and poly
phosphoric acid,
(a) Sodium Citrate,
(b) Potassium
19 Citrate and
(c) Calcium Citrate 40gm/kg maximum except that
added phosphorus compound
(a) Citric acid with shall not exceed 9gm/kg
sodium hydrogen calculated as Phosphorus
20
carbonate and or
Calcium
 carbonate,(b)
Phosphoric acid with
sodium hydrogen
carbonate and or
Calcium carbonate
Any other
emulsifying and 40gm/k 40
40 g/ kg
stabilising agents g gm/kg
21 maximu
listed in regulation maximu maximu
m
3.1.6 suitable for m m
these products
B Thickener and modifying agent singly or in combination

Microcrystalline 10 g/kg
1 - - - - - - - - - - - -
cellulose max

C Modified starched singly or in combination

1 Acid treated starch - - - - - - - - - - - -
2 Alkali treated starch - - - - - - - - - - - -
3 Bleached starch - - - - - - - - - - - -
Distarch adipate
4 - - - - - - - - - - - -
acetylated

30 g/kg max subject to declaration

5 Distarch glycerol - - - - - - - - - - - -
Distarch glycerol,
6 - - - - - - - - - - - -
acetylated

Distarch glycerol,
7 - - - - - - - - - - - -
hydroxypropyl
8 Distarch phosphate - - - - - - - - - - - -
Distarch phosphate,
9 - - - - - - - - - - - -
acetylated

Distarch phosphate,
10 - - - - - - - - - - - -
hydroxypropyl
Monostarch
11 - - - - - - - - - - - -
phosphate
12 Oxidised starch - - - - - - - - - - - -
13 Starch acetate - - - - - - - - - - - -
14 Starch hydroxypropyl - - - - - - - - - - - -
D Flavours
1 Vanilla extracts - - - - - - - - - - - - -
2 Vanillin - - - - - - - - - - - - -
3 Ethyl vanillin - - - - - - - - - - - - -

Natural flavours and

GMP GMP GMP
natural flavouring
subject subject subject
substances/ Nature
4 - - to to - - - - - to - - -
identical flavouring
declarat declarat declarati
substances/ Artificial
ion ion on
flavouring substances

E Colours (Natural: singly or in combination)

100 100 100 100

100 100 ppm
1 Curcumin ppm ppm ppm - ppm - - - - -
ppm max
max max max max

100 100 100

- 50 50 ppm
2 Riboflavin ppm ppm ppm - - - - - -
ppm max
max max max

100 100 100

3 Chlorophyll ppm ppm ppm - - - - . - - -
max max max

100 100
-100 100 ppm
4 Beta carotene ppm - - - ppm - - - - -
ppm max
max max

100 100 100 100

Carotene (Natural
5 ppm ppm ppm - - - ppm - - - - - -
extract)
max max max max
 10-50 10-50 10-50
ppm ppm ppm
max max max
Annatto extract on 20
normal normal normal -100 100 ppm
6 Bixin/ Nor bixin basis - ppm - - - - -
to to to ppm max
(50:50 ratio) max
orange orange orange
coloure coloure coloure
d d d

35
35 ppm -100 100 ppm
7 Beta apo-8 carotenal - - - ppm - - - - -
max ppm max
max

35
Methyl ester of Beta 35 ppm -100 100 ppm
8 - - - ppm - - - - -
apo-8 carotenoic acid max ppm max
max
Ethyl ester of Beta
-100
9 apo-8 carotenoicn - - - - - - - - - - -
ppm
acid

-100 100 ppm

10 Canthaxanthin - - - - - - - - - -
ppm max

Caramel colours -GMP

11 - - - - - - - GMP - - -
(Plain)

Caramel colours -3ppm

3.0 g/kg
12 (Ammonium Sulphite - - - maximu - - - - - - -
max
process) m

E Colours (Synthetic: singly or in combination)

 a) Ponceau 4R
100
b) Carmoisine
ppm
c) Erythrosine
max
d) Tartrazine
(only in
e) Sunset yellow FCF 100 ppm
13 - - - flavoure - - - - - - - -
f) Indigo carmine max
d and
g) Brilliant blue FCF
fruit
h) Fast green FCF
yoghurt
singly or in
)
combination

F Acidity regulators
Calcium and
1 magnesium GMP - - - - - - - - - GMP - -
carbonates
Sodium bicarbonate
2 and Sodium - - - - - - - - - - - - -
carbonate
2000
Sodium and Calcium 2000
3 - - - - - - ppm - - - - -
hydroxide ppm max
max

4 Sodium phosphate - - - - - - GMP - - - GMP - -

G Preservatives
 3000
ppm
max;
Sorbic acid; Sodium, for cut,
Potassium and sliced, 3000 3000 2000
1 Calcium sorbates shredde ppm ppm - - - - - - - - - ppm
expressed as sorbic d max; max; max
acid cheese:
1000
ppm
max

12.5 12.5 12.5 12.5

2 Nisin ppm ppm ppm - - - - - - - - - ppm
max max max max

Propionic acid;
Sodium and calcium
3000 2000
propionate expressed
3 ppm - - - - - - - - - - - ppm
as propionic acid
max max
singly or in
combination
H For surface/ Rind treatment only
Sorbic acid;
Potassium and
Calcium sorbates 1 g/kg
1 - - - - - - - - - - - -
expressed as sorbic max
acid singly or in
combination
 2
mg/dm
square
Pimaricin surface,
2 - - - - - - - - - - - -
(natamycin) not
present
in depth
of 5 mm

I Anticaking agent
a) Cellulose
b) Carbonates of
calcium and
magnesium
c) Phosphates of
calcium and
magnesium
d) Silicates of 10 g/kg
1 - - - - - - - - - - - -
calcium, magnesium, max
aluminium or
sodium; or silicon
dioxide
e) Myristates,
Palmitates or
Stearates of Al, K,
Na, Ca, Ammonium.
J Acidifying agents singly or in combination
 40 g/kg 40 g/kg GMP
max max including
1 Citric acid - with with - - - - - - sodium - - -
emulsifi emulsifi potassiu
ers ers m salts

40 g/kg 40 g/kg
max max
2 Phosphoric acid - with with - - - - - - - - - -
emulsifi emulsifi
ers ers

40 g/kg 40 g/kg
max max
3 Acetic acid - with with - - - - - - GMP - - -
emulsifi emulsifi
ers ers

40 g/kg 40 g/kg GMP

max max including
4 Lactic acid - with with - - - - - - sodium - - -
emulsifi emulsifi potassiu
ers ers m salts

40 g/kg 40 g/kg
Sodium bicarbonate/
max max
Calcium carbonate
5 - with with - - - - - - - - - -
expressed as
emulsifi emulsifi
anhydrous substance
ers ers

6 Malic acid (DL-) - - - - - - - - - GMP - - -

L-(+Tartaric acid &

1 g/kg
7 Sodium/ Potassium - - - - - - - - - - - -
max
salts)

Sodium hydrogen
8 - - - - - - - - - GMP - - -
carbonate
 a) Sodium/
2 g/kg
Potassium/ Calcium
max
orthophosphate
singly or
expressed as P2O5
9 - - - - - - - - - in - - -
b) Sodium/
combinat
Potassium
ion with
polyphosphate
as P2O5
expressed as P2O5

10
Glucono delta lactone GMP GMP

K Emulsifier in singly or in combination

40 g/kg max except that added phosphorus

40 g/kg max except that added phosphorus

compound should not exceed 9 g/kg

compound should not exceed 9 g/kg

a) Potassium salt of
(Clubbed together frm 1 to 3)
(Clubbed together frm 1 to 3)

mono/di and
calculated as Phosphorus

calculated as Phosphorus

polyphosphoric acid
b) Calcium salt of
1 mono/di and - - - - - - - - - - -
polyphosphoric acid
c) Sodium salt of
mono/di and
polyphosphoric acid

a) Sodium citrate
2 b) Potassium citrate - - - - - - - - - - -
c) Calcium citrate
 a) Citric acid with
sodium hydrogen
carbonate and or
calcium carbonate
3 b) Phosphoric acid - - - - - - - - - - -
with sodium
hydrogen carbonate
and or calcium
carbonate

L Antioxidant singly or in combination

1 L- Ascorbic acid - - - - - - - - 0.5 g/kg max - - - -

0.5 g/kg max

500 as ascorbic
Ascorbyl palimtate
2 - - - - - - - mg/k acid only in - - - -
Ascorbyl stearate
gmax cream
powder

Alpha tocopherols,
3 - - - - - - - - - - - - -
Mixed tocopherols

100
4 Propyl gallate - - - - - - - mg/k - - - - -
gmax

100
5 Octyl gallate - - - - - - - mg/k - - - - -
g max

100
6 Ethyl gallate - - - - - - - mg/k - - - - -
gmax

100
7 Dodecyl gallate - - - - - - - mg/k - - - - -
gmax

175
Butylated hydroxy
8 - - - - - - - mg/k 100 ppm max - - - -
anisole
gmax
 Antioxidant
M
synergists

1 Citric acid - - - - - - - GMP GMP - - - -

N Miscellaneous

50 g/kg
1 Glycerol - - - - - - - - - - - -
max
 Sl.No.

4
1

3.
2.
1.
A.
(1)
Name of
additives

Colour
Annatto
Stabilizers
(2)

Beta Carotene

Riboflavin

Chlorophyll
Calcium Chloride
600 mg/Kg 200mg/kg of Cheddar

--
--
(3)
maximum Milk maximum

600 mg/Kg 200mg/kg of Danbo

--
--
(4)
maximum Milk maximum

600 mg/Kg 200mg/kg of Edam

--
--
(5)
maximum Milk maximum

600 mg/Kg 200mg/kg of Gouda

--
--
(6)
maximum Milk maximum

600 mg/Kg 200mg/kg of Havarti

--
--
(7)

maximum Milk maximum

600 mg/Kg 200mg/kg of Samsoe

--
--
(8)

maximum Milk maximum

-- 200mg/kg of Emmentaler

--
--
(9)

Milk maximum
Table 15

600 mg/Kg 200mg/kg of Tilsiter

--
(10)

maximum Milk maximum

GMP
600 mg/Kg 200mg/kg of Saint-Paulin

--

--
(11)

maximum Milk maximum

-- 200mg/kg of Provolone
--
--
(12)
(Use of Food Additives in individual variety cheeses)

Milk maximum

-- 200mg/kg of Cottage/
--
--
(13)

Milk maximum Creamed

Cottage
600 mg/Kg 200mg/kg of Coulommiers
--
--
(14)

maximum Milk maximum

-- -- Cream Cheese
--
--
(15)

600 mg/Kg 200mg/kg of Camembert

--
--
(16)

maximum Milk maximum

600 mg/Kg 200mg/kg of Brie

--
--
(17)

maximum Milk maximum

- 200mg/kg of Extra Hard

Milk maximum Grating Chees
--
(18)

15mg/ kg
maximum
C Enzymes

1 Alpha-amylase -- -- -- -- -- -- -- -- -- -- -- -- --
(Aspergillus oryzae
var.)

2 Alpha-amylese
(Bacillus
Megaterium
expressed in Bacillus
Subtilis)

3 Alpha-amylese
(Bacillus
stearothemophilius 1 gm/kg
1 gm/kg of milk solids maximum

expressed in B. of milk
subtilis). solids
maximum
4. Alpha-amylase
(Bacillus

GMP
stearothermophilius).

5 Alpha-amylase
(Bacillus subtilies)

6 Alpha-amylase
(Carbohydrase)
(Bascillus
licheniformis)

Enzymes from
GMO should be
labelled

D Preservatives
1 Sorbic Acid, Sodium - - - - - - - - - - - - - - 3 gm/kg

maximum
1 gm/kg
sorbate, Potassium maximum
sorbate calculated as
Sorbic Acid

E Thickening Agents
singly or in
combination:

1 Carrageenan - - - - - - - - - - - -

maximum
5 gm/kg
2. Guar Gum - - - - - - - - - - - - - - -
3. Karaya Gum - - - - - - - - - - - - - - -

5 gm/kg maximum
4. Tragacanth Gum - - - - - - - - - - - - - - -
5. Xanthan Gum - - - - - - - - - - - - - - -
6. Alginate of Sodium/ - - - - - - - - - - - - - - -
Potassium/ Calcium
7. Ammonium Alginate - - - - - - - - - - - - - - -
8. Gelatine - - - - - - - - - - - - - - -
9. Pectins - - - - - - - - - - - - - - -
10. Propylene Glycol - - - - - - - - - - - - - - -
Alginate
 APPENDIX B: Microbiological Requirements:

TABLE 1
MICROBIOLOGICAL REQUIREMENTS FOR SEA FOODS

Sl Name of the Total Plate E. Coli Staphylococcus Salmonella & Vibrio Cholerae Vibrio Clostridium
No product count aureus Shigella Parahaemolyticus perfringens

1. Frozen
shrimps or
prawns

Raw Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
Cooked Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm

2. Frozen
Lobsters

Raw Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
Cooked Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
one lakh /gm
Frozen Squid Not more than Not more than Not more than
3. Absent in 25 gm Absent in 25 gm Absent in 25 gm __
five lakhs /gm 20/gm 100 / gm
4. __
Frozen Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm
finfish five lakhs /gm 20/gm 100 / gm
5 __
Frozen fish Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm
fillets or five lakhs /gm 20/gm 100 / gm
minced fish
flesh or
mixtures
 thereof

Sl Name of the Clostridium

No product Total plate E. Coli Staphylococcus Salmonella & Vibro cholerae Vibro perfringens
count aureus Shigella parahaemolyticus

6 Dried Shark Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
fins five lakhs / gm 20 / gm 100 / gm

7. Salted fish / Not more than Not more than Not more than Absent in 25 gm Absent in 25 gm Absent in 25 gm __
dried salted fivelakhs / gm 20 / gm 100 / gm
fish

8. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25

finfish gm

9. Canned Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __

shrimp

Canned
10.
sardines or Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
sardine type
products

Canned
11. Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm __
salmon

Canned crab __
12. meat Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm

Canned tuna __
13. and Bonito Nil Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 gm
 TABLE 2
MICROBIOLOGICAL PARAMETER FOR MILK PRODUCTS

cream, whey, edible

Pasteurised Butter11
Sterilised and UHT
Requirements

casein, ice cream

Condensed Milk
Evaporated milk
Sampling Plan10

Flavoured milk,
Flavoured Milk

Dried products:
Milk/Cream /
Sl.No.

milk powder,
Milk, Cream
Pasteurised

Sweetened

mix
(1) (2) (3) (4) (5) (6) (7) (8)
1. Total Plate Count1 m 30,000/g - 500/g 10,000/g 40,000/g
M 50,000/g nil 1,500/g 50,000/g 50,000/g
2. Coliform Count2 m - - - 10/g 10/g
M Less than 10/g - Less than 10/g 50/g 50/g
3. E.Coli3 M Absent/g - Absent/g Absent/g Absent/g
4. Salmonella4 M Absent /25g - Absent /25g Absent /25g Absent /25g
5. Staph aureus5 m - - 10/g 10/g -
(coagulase positive)
M Less than10/g - 100/g 50/g Less than10/g
6. Yeast and mold m - - - 20/g -
count6 M - - 10/g 50/g -
7. Spore Count: m - 5/g - - 100/g
(a) Aerobic7a
(B.cereus ) M - 10/g - - 1000/g
(b) Anaerobic7b m - - 10/g - 10/g
(Clostridium M - Absent/g 100/g - 100/g
Perfringens)
8. Listeria M Absent /g - Absent/g Absent/g Absent/g
Monocytogenes8
9. Sampling n 1-8 5 5 5 5 5
Guidelines9 c 21 27a 21&5 21,2,5,6 21,2,6,7a,b
02-5,8 0 1&7b 0 2-4,6,7b,8 0 3,4,8 0 3,4,5,8
Storage & 0 to 4 0 C Ambient, max 300 C 0 to 40 C 0
-18 C or lower Ambient, max
transport 300 C
Sample size 100ml or g 100 ml or g 100g 100g 100g
 Requirement

dessert, milk

Shrikhand13
Ice cream,

Processed
Sl.No.

Sampling

cheeses12
All other

Yoghurt,
lolly, ice

Chakka

Chhana
Paneer/
cheese/

Khoya
cheese
spread
frozen
Plan10

candy

Dahi,
s

(9) (10) (11) (12) (13) (14)

1. Total Plate Count1 m 2,00,000/g 50,000/g -- -- 3,00,000/g 50,000/g
M 2,50,000/g 75,000/g -- -- 5,00,000/g 1,00,000/g
2. Coliform Count2 m 50/g - 100/g 10/g 50/g 50/g
M 100/g Less than 10/g 500/g 50/g 90/g 90/g
3. E.Coli3 M Absent/g Absent/g Less than 10/g Absent/g Less than 10/g Less than 10/g
4. Salmonella4 M Absent /25g Absent /25g Absent /g Absent Absent /g Absent /25g
/25g
5. Staph aureus5 m -- -- 100/g 50/g 50/g 50/g
(coagulase positive)
M Less Less than10/g 1000/g 100/g 100/g 100/g
than10/g
6. Yeast and mold m - - 10/g 50/g 150/g 50/g
count6 M Less Less than10/g 100/g 100/g 250/g 100/g
than10/g
7. Spore Count: m -- -- -- -- -- --
(a) Aerobic7a M -- -- -- -- -- --
(B.cereus )
(b) Anaerobic7b m -- 10/g 10/g -- -- --
(Clostridium M -- 100/g 100/g -- -- --
Perfringens)
8. Listeria M Absent /g Absent /g Absent/g Absent/g Absent/g Absent /g
Monocytogenes8 Hard cheese
Absent/ 25g
other
cheeses
9. Sampling n 1-8 5 5 5 5 5 5
Guidelines9 c 21&2 21 22,5,6 22,5,6 21,2,5,6 21,2,,5,6
03,4,5,6,8 0 2-6,7b,8 0 3,4,7b,8 0 3,4,8 0 3,4,8 0 3,4,8
Storage & -180 C or 4 to 80 C 4 to 80 C 0 to 40 C 0 to 40 C 0 to 40 C
transport lower
Sample 100g 100g 100g 100g 100g 100g
size
1-8
Microbiological requirements for different dairy products
 9
Sampling Guidelines:

The sampling for different microbiological testing parameters proposed in the standards is to be ensured aseptically by a trained person at
manufacturing units following guidelines given in IS 11546:1999 /ISO 707:1985 (Reaffirmed 2010). The samples shall be stored and
transported under appropriate temperature conditions and insulations within 24 hours of sampling to accredited laboratory for analysis as per the
approved test methods. A large sample size may be drawn (if desired) according to the tests required and the type of product. Preservatives shall
not be added to samples intended for microbiological examination. Three sample sets shall be taken from full production batches. Each sample
set shall comprise of a minimum of five samples of 100 grams each taken randomly from throughout the batch. The samples will be submitted to
the laboratory in the original unopened packaging, sealed at the time of sampling maintained in their original physical state. A set of five
samples shall be tested from three different accredited laboratories and the final decision shall be drawn based on three test results. There will be
no provision for retesting or re-sampling for microbiological testing.
10
Sampling plan and interpretation:

The following terms, as used by the International Commission on Microbiological Specifications of Foods (ICMSF) are defined and used in this
standards:
n= The number of sample units which must be examined from the batch/lot of food to satisfy the requirements of a particular sampling plan.
c= the maximum allowable number of defective sample units. This is the number of sample units, which may exceed the microbiological limit specified
by m. These are considered marginally acceptable results provided they did not exceed the limit specified by M. When more than this number is found;
the lot is rejected by the sampling plan.
m= Represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan.
M= A microbiological criterion which separates marginally acceptable quality from unsatisfactory/potentially hazardous quality. Values above M are
unacceptable in terms of the sampling plan and detection of one or more samples exceeding this level would be cause for rejection of the lot.
When 5 or more units of the same variety from a lot or consignment are analyzed (n=5), no more than 2 units (c=2) should exceed the maximum
tolerance (m) for microbiological levels stated in the reference criteria and no 1 unit should exceed the stated level for the maximum tolerance (M).
Microbiological criteria and their interpretation: Three categories of microbiological quality have been assigned in standard based on Total plate count,
levels of indicator organisms (Coliform count and yeast & mold count) and the number or presence of pathogenic bacteria. These are satisfactory,
unsatisfactory and potentially hazardous.
1. Satisfactory: if a maximum of c/n value are between m and M, and the rest of the values observed are < m ---- means the results are within limits of
acceptable microbiological quality and no action is required.
2. Unsatisfactory: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside
acceptable microbiological limits linked with hygiene indicators (Total plate count, Coliform count and Yeast and mold count) and are indicative of poor
hygiene or poor handling practices. Under these conditions the premises producing such unstatisfctory product shall be stopped and will carry out the
detailed investigations for nonconformity/ noncompliance during manufacturing. The manufacturing of such prouduct will be re-started only after
HACCP/GMP audit clearance of the premises by the food safety authority and compliance of fresh product with the regulatory limits.
3. Potentialy hazardous: If one or more of the values observed are >M or more than c/n values are between m and M --- means the results are outside
acceptable microbiological limits linked with pathogenic bacteria (E. coli, Salmonella, coagulase positive Staph aureus, B.cereus, Cl. Perfringens, L.
monocytogenes) and are indicative of serious food safety concern and immediate remedial action should be initiated. Such results will attract
enforcement/prosecution by the concerned food safety authorities. Withdrawal of any of the food still available for sale or distribution and if applicable,
recall action may be initiated. An investigation of food production or handling practices shall be investigated to determine the source /cause of the
potential of the problem so that remedial action can commence. A detail risk assessment shall also be done. Failure by an owner to either cease
manufacture of product or withdraw/recall product from sale when requested to do so shall result in seizure of that product where the officer has reason to
believe that it is contaminated with pathogenic bacteria.
14
Reference test methods:
Test Methods Reference
Microbiology - General guidance for the enumeration IS 5402:2002/ ISO:4833:1991
of micro-organisms - Colony count technique at 30°C Reaffirmed 2007
(first revision)
Microbiology - General guidance for the enumeration IS 5401(Part 1): 2002/ISO
of Coliforms: Part 1 Colony count Technique (first 4832:1991 Reaffirmed 2007 OR IS
revision) OR General guidance for estimation of 5401(Part 2): 2002/ISO 4831:1991
Coliforms: Part 2 Most Probable Number technique Reaffirmed 2007
(first revision)
Methods for detection of bacteria responsible for IS 5887(Part 1):1976 Reaffirmed
food poisoning: Part 1 Isolation, Identification and 2009
Enumeration of Escherichia coli (first revision)
Methods for detection of bacteria responsible for food IS 5887(Part 3):1999/ ISO
poisoning: Part 3 General guidance on methods for 6579:1993 Reaffirmed 2009
detection of Salmonella (second revision)
Methods for detection of bacteria responsible for food IS 5887(Part 8/Sec 1 ):2002 / ISO
poisoning: Part 8 Horizontal method for enumeration 6888-1 :1999 Reaffirmed 2007 OR IS
of coagulase-positive staphylococci (Staphylococcus 5887(Part 8/Sec 2 ):2002 / ISO 6888-
aureus and other species) Section 1 Technique using 2 :1999 Reaffirmed 2007
Baird-Parker Agar Medium OR Methods for detection
of bacteria responsible for food poisoning: Part 8
Horizontal method for enumeration of coagulase-
positive staphylococci (Staphylococcus Aureus and
other species) Section 2 Technique using rabbit
plasma fibrinogen Agar Medium
Method for yeast and mould count of food stuffs and IS 5403:1999 Reaffirmed 2005/ ISO
animal feeds (first revision) 7954:1987 Reaffirmed 2009
Indian Standard Specification for sterilized milk IS: 4238-1967 Reaffirmed 2010
Methods for detection of bacteria responsible for food IS 5887(Part 6):1999 / ISO
poisoning: Part 6 Identification, Enumeration and 7932:1993 Reaffirmed 2007
Confirmation of B.cereus
Methods for detection of bacteria responsible for food IS:5887 PART IV:1999 Reaffirmed
poisoning: Part 4 Isolation, identification of 2009
Clostridium perfringens, C.botulinum and
enumeration of Cl. perfringens (second revision)
Microbiology of food and animal feeding stuffs - IS 14988(Part 1):2001 Reaffirmed
Horizontal method for detection and enumeration of 2007 / ISO 11290-1 :1996 OR
Listeria monocytogenes : Part 1 Detection method OR IS:14988(Part 2): 2002 Reaffirmed
Microbiology of Food and Animal Feeding Stuffs – 2007/ ISO:11290-2 :1998
Horizontal Method for the Detection and Enumeration
of Listeria monocytogenes- part-2 Enumeration
Method
Methods of sampling for milk and milk products IS 11546:1999 / ISO 707:1997
 Reaffirmed 2010

11
The microbial specifications for ripened butter are the same as for pasteurised butter excluding the requirements of total plate count
12
The requirement on yeast and mold counts is not applicable for mold ripened cheese.
13
The standard requirements of lactic counts of one million c.f.u./g min as specified by BIS in such products/ or such products containing
Probiotic organisms shall be applicable.
 TABLE 3
MICROBIOLOGICAL PARAMETERS FOR SPICES

No Requirements Caraway Cardomom Chillies and Cinnamon Cassia (Taj) Cloves (Laung) Coriander
(Shiahjira) (Elaichi) Capsicum (Lal (dalchini) (Dhania)
Mirchi)
1 Total Plate Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in 25 Absent in 25
gm gm gm gm gm gm
5 Shigella - - - - - - -
6 Staphylococcus - - - - - - -
aureus
7 Yeast and Mould - - - - - - -
Count
8 Anaerobic Spore - - - - - - -
Count
9 Listeria - - - - - - -
monocytogens
Sl No Requirements Cumin (Zeera, Fennel (Saunf) Fenugreek Ginger (Sonth, Mace (Jaipatri) Mustard (Rai, Nutmeg
Kalaunji) (Methi) Adrak) Sarson) (Jaiphal)
1 Total Plate Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm Absent in 25 gm Absent in 25 gm Absent in 25 Absent in 25 Absent in 25 Absent in
gm gm gm 25 gm
5 Shigella - - - - - - -
6 Staphylococcus - - - - - - -
aureus
7 Yeast and Mould - - - - - - -
Count
8 Anaerobic Spore - - - - - - -
Count
9 Listeria - - - - - - -
monocytogens

Sl No Requirements Pepper Black Poppy (Khas Saffron (Kesar) Turmeric Curry Powder Mixed Masala Aniseed
(Kalimirch) Khas) (Haldi) (Saunf)
1 Total Plate Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 gm - Absent in 25 gm Absent in 25 - - Absent in 25
gm gm
5 Shigella - - - - - - -
6 Staphylococcus - - - - - - -
aureus
7 Yeast and Mould - - - - - - -
Count
8 Anaerobic Spore - - - - - - -
Count
9 Listeria - - - - - - -
monocytogens
Sl No Requirements Ajowan Dried Dried Mango Pepper Garlic Celery Dehydrated Asafoetida Edible
(Bishops seed) Mango Powder White (Lahsun) Onion Common
Slices (Amchur) (Sukha Salt
Pyaj)
1 Total Plate Count - - - - - - -
2 Coliform Count - - - - - - -
3 E. Coli - - - - - - -
4 Salmonella Absent in 25 - - Absent in Absent in - - - -
gm 25 gm 25 gm
5 Shigella - - - - - - -
6 Staphylococcus - - - - - - -
aureus
7 Yeast and Mould - - - - - - -
Count
8 Anaerobic Spore - - - - - - -
Count
9 Listeria - - - - - - -
monocytogens
TABLE 4: Microbiological requirements of food products given below: -
Sl No Products
1 Thermally processed fruits and
vegetable products
2 a) Dehydrated fruits and
vegetable products
b) Soup powders
c) Desiccated coconut
powder
d) Table olives
e) Raisins
f) Pistachio nuts
g) Dates
h) Dry fruits and nuts
3 Carbonated beverages, ready –
to – serve beverages including
fruit beverages
4 Tomato products
a. Tomato juices and
soups
 
b. Tomato puree and paste (a) Mould count
c. Tomato ketchup and
Tomato Sauce
5 Jam / Marmalade / Fruit jelly /
Fruit Chutney and Sauces
6 Other fruits and
vegetableproducts covered
under Regulation 2.3
7 Frozen fruits and vegetable
products
Parameters Limits
a) Total plate count a) Not more than 50 / ml
b) Incubation at b) No changes in pH
37°C for 10 days
and 55°C for 7
days
Total plate count Not more than 40,000 /
gm
a) Total plate count Not more than 50 cfu /
b) Yeast and mould ml
count Not more than 2.0 cfu /
c) Coli form count ml
Absent in 100 ml
(a) Mould count Positive in not more than
40.0 percent of the field
examined
(b) Yeast and spores Not more than 125 per 1
/ 60 c.m.m
Positive in not more than
60.00 percent of the field
examined
Positive in not more than
(a) Mould count
40.00 percent of the field
examined
(b) Yeast and spores
Not more than 125 per 1
/ 60 c.m.m
(c )Total plate Count Not more than 10000 /
ml
Mould Count Positive in not more than
40.00 percent of the field
examined
Yeast and spores Not more than 125 per 1
/ 60 c.m.m
Yeast and mould count Positive in not more than
100 count / gm
Total plate count Not more than 40,000 /
gm
8 Preserves Mould count Absent in 25 gm / ml
9 Pickles Mould count Absent in 25 gm / ml
10 Fruits Cereal Flakes Mould count Absent in 25 gm / ml
11 Candied and Crystalised or Mould count Absent in 25 gm / ml
Glazed Fruit and Peel
12 a) All Fruits and a. Flat Sour Organisms (i) Not more than 10,000
Vegetable products and cfu / gm for
ready – to – serve thoseproducts which
Beverages including Fruit have pH less than 5.2
Beverages and Synthetic (ii) Nil for those
products covered products which have pH
Regulation 2.3. more than 5.2
b) Table olives b. Staphylococcus aureus Absent in 25 gm / ml
c) Raisins c. Salmonella Absent in 25 gm / ml
d) Pistachio nuts d. Shigella Absent in 25 gm / ml
e) Dates e. Clostridium botulinum Absent in 25 gm / ml
f) Dry fruits and nuts f. E. Coli Absent in 1 gm / ml
g) Vinegars
g. Vibrio Cholera Absent in 25 gm/ ml

[V.N Gaur]
Chief Executive Officer