Notice calling for claims, suggestions, views, comments etc from

stakeholders within a period of 30 days on the draft notification

of BIS proposed Standards.

2. In the Food Safety and Standards (Food Product Standards and Food
Additives) Regulations, 2011:

(A) In regulation 2.4 relating to “Cereals and Cereal Products”, sub-regulation

2.4.11 after clause 2, the following clause shall be inserted, namely:-

3. Malt Extract
1. Malt Extract means the product prepared by digesting with water, sound
malted grains, germinated whole grains of cereals (such as barley, wheat and
millets) at a suitable temperature with or without adding enzymes. The water
extract is then strained and evaporated into a viscous product. Malt or malt
extract shall not be prepared from wheat gluten, corn grits, edible starches (such
as potato or tapioca) and legume flours. It shall be a viscous liquid, amber or
yellowish brown in colour and shall possess a characteristic odour and sweet
taste. The material shall be free from any adulterants, off-odour, foreign flavour
and impurities. Malt Extract shall be of the following three types:
Type 1- Diastatic Malt Extract
Type 2- Non Diastatic Malt Extract
Type 3- Brewery Grade Malt Extract

It shall also conform to the following standards, namely:

Sr. Characteristic Requirement
No.
Type 1 Type 2 Type 3
(a) Density at 200 C Min 1.39 1.39 1.39
(b) Refractive Index at 200 C, Min 1.489 1.489 1.489
(c) Total solids (as is basis), % by 77 77 77
weight, Min
(d) Reducing sugar, on dry basis, 55-65 55-65 55-65
(calculated as anhydrous
maltose), % by weight, Min
(e) Crude protein (on dry basis), % 35-5.5 3.5-5.5 2.5
by weight, Min
(f) Test for starch Negative Negative Negative

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2. Food Additives
Only those additives permitted under Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011 shall be used.
3. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
4. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

5. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

(B) In regulation 2.4 relating to “Cereals and Cereal Products”, sub- regulation
2.4.15 following clause shall be inserted, namely:

2.4.16 EXPELLER PRESSED FLOUR

1. EXPELLER PRESSED EDIBLE GROUNDNUT FLOUR means the product

obtained by expeller pressing fresh, clean degermed groundnut kernels which
have been decuticled after mild roasting. The kernels shall be sorted and selected
either by visual inspection, inspection under ultraviolet light, electronic sorting or
by other means. The kernels shall be free from insect or fungal infestation.
Expeller pressed edible groundnut flour shall be whitish to light brown in colour,
uniform in composition and shall be free from insect or fungal infestation,
objectionable odour and rancid taste. It shall not contain added flavouring and
colouring agents or any other extraneous matter. It shall be free from castor husk
or MAHUA oilcake. It shall be manufactured, packed, stored and distributed under
hygienic conditions. It shall conform to the following standards namely:-

(a) Moisture Not more than 9.0 per cent by weight

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 (b) Total ash Not more than 4.5 per cent by weight on
dry basis
(c) Ash insoluble in dilute Not more than 0.35 percent by weight on
HCI dry basis
(d) Protein (Nx6.25) Not less than 45 percent by weight on dry
basis

(e) Crude fibre Not more than 5.0 percent by weight on

dry basis
(f) Fat Not more than 9.0 percent by weight on
dry basis
(g) Acid value of extracted Not more than 4.0 percent
fat

2. Food Additives
Only those additives permitted under Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011 shall be used.
3. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
4. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

5. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

(C) in regulation 3.2 relating to “STANDARDS OF ADDITIVES” after sub regulation

3.2.1, the following sub-regulation shall be inserted, namely;

3.2.2 Baker’s Yeast shall be of the following two types:

(a) Baker’s Yeast, Compressed; and

(b) Baker’s Yeast, Dried.

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(a) Baker’s Yeast (Compressed) - This shall be in the form of a block having
creamy white colour, and odour characteristic of good baker’s yeast (compressed)
and a fine even texture. It shall not be slimy or mouldy and shall not show any sign
of deterioration or decomposition. It shall be free from extraneous materials.
Starch of an edible quality may, however, be added in a quantity not exceeding 7%
by weight on dry basis. Permissible edible binders and fillers may be added. It
shall break sharply on bending. The fresh yeast blocks shall be wrapped or packed
in clean waxed paper or any other suitable food grade wrapping material or non-
toxic wrappers to preserve freshness and to prevent undue deterioration during
storage. The yeast blocks shall be stored at temperature between 1 to 50 C.
(b) Baker’s Yeast (Dried) – This shall be in the form of powder small
granules, pellets or flakes. It shall have an odour characteristic of good baker’s
yeast (dried). It shall not be mouldy and shall not show any sign of deterioration
or decomposition. It shall be free from adulterants and other extraneous
materials. Starch of an edible quality may, however, be added in a quantity not
exceeding 10 % by weight of the material. The dried yeast shall be packed in clean,
sound and suitable air-tight containers, preferably tin containers in such a manner
as to prevent the absorption of moisture and to prevent undue deterioration
during storage. The yeast shall be stored in a cool and dry place at a temperature
of not more than 250 C.
Baker’s Yeast shall conform to the following standards namely:-

Sr. Characteristic Requirements for

No. Baker’s yeast Baker’s
Compressed Yeast Dried
1. Moisture, percent by weight, max 73 8
2. Dispensability in water To satisfy To satisfy
the test* the test*
3. Fermenting power*, Min 1000 350
4. Dough-rising capacity To satisfy To satisfy
the test* the test*
* As per method prescribed in IS:1320.

Note: This parameters shall be tested within 24 hours of production of

yeast.

2. Food Additives
Only those additives permitted under Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011 shall be used.

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3. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
4. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

5. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

3.2.3 Lactic Acid (Food Grade)

Lactic acid shall be yellowish to colourless syrupy liquid with an acidic taste and
no odour. It is obtained by lactic fermentation of sugars or prepared synthetically.
It shall be miscible in water and ethanol. It shall give positive test for lactate. It
shall conform to the following standards:
Sr. Characteristic Requirement
No.
(1) (2) (3)
1. Purity (C3H6O3), % by weight s of the labled 95.0 to 105.0
concentration
2. Sulphated ash, % by weight, Max 0.1
3. Chlorides, % by weight, Max 0.2
4. Sulphates (as SO4 ), % by weight, Max 0.25
5. Citric, oxalic, phosphoric and tartaric acids Conform to test*
6. Sugars Conform to test*
7. Readily carbonizable substances Conform to test*
8. Cyanide Conform to test*
9. Methanol, % by weight, Max 0.2
10. Iron(as Fe), mg/kg, Max 10
*As per method prescribed in IS:9971.
2. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and

Page 5 of 10
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
3. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

4. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

3.2.4 Ascorbic Acid (Food Grade)

Ascorbic acid shall be a white or almost white odourless crystalline solid. Its
melting range is 190◦C to 192◦C with decomposition. The material is freely soluble
in water and sparingly soluble in ethanol and insoluble in ether. It shall conform to
the following standards:

Sr. Characteristic Requirement

No.
1. Purity as C6H8O6 % by weight , Min 99
2. Loss on drying over sulphuric acid for 24 hours, % by 0.4
weight , Max
3. Sulphated ash, % by weight, Max 0.1
4. Specific rotation, when determined in a 2 % (m/v) +20.50 - +21.50
solution in water at 200C
5. pH of 2 % (m/v) solution 2.4 - 2.8

2. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
3. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.

Page 6 of 10
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

4. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

3.2.5 Calcium Propionate (Food Grade)

Calcium propionate shall be in the form of white crystals or crystalline solid

possessing a faint odour of propionic acid. The material shall be freely soluble in
water. It shall conform to the following standards:

Sr. Characteristic Requirement

No.
1. Purity as C6H10O4Ca, % by weight on dry basis, 98
Min
2. Moisture, % by weight, Max 5.0
3. Matter insoluble in water, % by weight, Max 0.3
4. Iron (as Fe), mg/kg, Max 50
5. Fluoride, mg/kg, Max 10
6. Magnesium (as MgO) To pass the test (about
0.4%)
7. pH of the 10 %(m/v) solution at 25 + 20C 7-9

2. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
3. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

Page 7 of 10
4. Packaging and Labelling
The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

3.2.6 Sodium Metabisulphite (Food Grade)

Sodium Metabisulphite shall be colourless crystals or white to yellowish

crystalline powder having an odour of sulphur dioxide. The material is soluble in
water but insoluble in ethanol. It shall conform to the following standards:

Sr. No. Characteristic Requirement

1. Purity
(a) As Na2S2O5 , % by weight , Min 95
(b) As SO2, % by weight, Min 64
2. Water insoluble matter, % by weight, Max 0.05
3. Thiosulphate, % by weight, Max 0.01
4. Iron (as Fe), mg/kg, Max 5
5. Selenium (as Se), mg/kg, Max 30
6. pH Acidic to litmus

2. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
3. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

4. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

Page 8 of 10
3.2.7 Potassium Metabisulphite(Food Grade)

Potassium Metabisulphite shall be white or colourless, free flowing crystals,

crystalline powder or granules usually having an odour of sulphur dioxide. It
gradually oxidizes in air to sulphate. The material is soluble in water but insoluble
in ethanol. It shall conform to the following standards:

Sr. Characteristic Requirement

No.
1. Purity, as K2S2O5, % by weight , Min 90
2. Water insoluble matter, %by weight, Max 0.05
3. Thiosulphate, % by weight, Max 0.1
4. Iron (as Fe), mg/kg, Max 5
5. Selenium (as Se), mg/kg, Max 30
6. pH Acidic to litmus

2. Hygiene
The product shall be prepared and handled in accordance with the guideline
provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and
Regulation of Food Businesses) Regulation, 2011 and any other such guidance
provided from time to time under the provisions of Food Safety and Standards Act,
2006.
3. Contaminants, Toxins and Residues
The product covered in this standard shall comply with the Food Safety and
Standards (Contaminants, Toxins and Residues) Regulations, 2011.
The products covered in this standard shall confirm to the microbiological
requirements as given in Appendix B of Food Safety and Standards (Food Products
Standards and Food Additives) Regulations, 2011.

4. Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid
down under the Food Safety and Standards (Packaging and Labelling) Regulations,
2011.

(D) In the Food Safety and Standards (Food Products Standards and Food
Additives) Regulations, 2011, in APPENDIX B relating to “Microbiological
Requirements”, insert the following after Table 5:

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Table- 6: Microbiological Requirements of Cereal, Pulses, Legume and their
products (including bakery)

Sr. Food Products Parameters Limits

No.
1. Complementary Foods Total bacterial count, CFU/g, 50000
for Older Infants and Max
Young Children Coliform count, CFU/g, Max 10

2. Edible Groundnut Total bacterial count CFU/g, 50000

Flour (Expeller Max
Pressed) Coliform count CFU/g, Max 10
Salmonella bacteria, CFU/g Nil

3. Malt Extract Total bacterial count, CFU/g, 10000

Max
Coliform count, CFU/g Absent

Yeast count, CFU/g, Max 500

Mould count, CFU/ g, Max 500

Table- 7: Microbiological Requirements of Other Products

Sr. Food Parameters Limits

No. Products
1. Baker’s Yeast
Baker’s Yeast Total bacterial count, CFU/g (on dry basis), 7.5X105
(Compressed Max
) E. coli, CFU Absent in 1
g
Salmonella, Shigella species Absent in 1
g
Coliform count, CFU/g, Max 10
Rope spore count, CFU/g, Max 10
Baker’s Yeast Total bacterial count, CFU/g (on dry 8 X106
(Dried) basis),Max
E. coli, CFU Absent in 1
g
Salmonella, Shigella species Absent in 1
g
Coliform count, CFU/g, Max 50
Rope spore count, CFU/g, Max 100
”

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