The Food Safety and Standards Authority of India (“FSSAI”) has, by Notification No. Stds/SCSS&H/Notification(03)/FSSAI-2016 dated 10th April 2018, notified the Food Safety and Standards (Food Products Standards and Food Additives) Fifth Amendment Regulations, 2018 (“Amending Regulations”) amending provisions related to Sweetening Agents under Regulation 2.8 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (“Principal Regulations”).
Key highlights:
| Principal Regulation | Amending Regulation | Impact | ||||||||||||||||
| Para 1 Regulation 2.8.4 – GUR OR JAGGERY
“GUR OR JAGGERY means the product obtained by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm. It shall be free from substances deleterious to health and shall conform to the following analytical standards, on dry weight basis: – ………………………..” |
Para 1 of Regulation 2.8.4 – GUR OR JAGGERY
“GUR OR JAGGERY means the product obtained by boiling or processing juice or extracted from palmyra palm, date palm or coconut palm. It shall be free from substances deleterious to health and shall conform to the following analytical standards, on dry weight basis: – …………………………………..”
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Prior to the present amendment “juice pressed out of sugarcane” was included under the sub-category “Gur or Jaggery.” By the amendment “juice pressed out of sugarcane” has been removed from the scope of “Gur or Jaggery.” | ||||||||||||||||
| Para 2 of Regulation 2.8.4 did not exist previously under the Principal Regulation | Para 2 of Regulation 2.8.4 – CANE JAGGERY OR CANE GUR:
(1) Cane Jaggery or Cane Gur: Cane Jaggery or Cane Gur means the product obtained by boiling or processing juice pressed out of sugarcane (Saccharum officinarum). It shall be free from substances unsafe to health and shall confirm to the following analytical standards on dry weight basis: –
Sodium bicarbonate, if used for clarification purpose, shall be of food grade quality.
(2) Food Additives Additives permitted under these regulations shall be used. Added colour shall not be permitted.
(3) Hygiene The product shall be prepared and handled in accordance with the guidelines specified in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011 and any other guidelines as provided from time to time under the Act.
(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 product covered in this standard shall confirm to the microbiological requirements specified in Appendix B of these regulations.
(5) Packaging and Labelling The product shall comply with the packaging and labelling requirements specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. |
1. By the present amendment, cane jaggery/cane gur has been added as a sub-category to “Sweetening Agent” under Para 2 of the Regulation 2.8.4.
2. The amendment provides for various characteristics for cane jaggery/gur, such as content of moisture, sucrose level etc. along with their permissible limits. 3. With respect to hygiene, contaminants, toxins, residue and packaging standards for cane gur/jaggery, the present amendment requires compliance with provisions of the following Regulations: i. Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011; ii. Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011 and iii. Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
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| Regulation 2.8.8: SACCHARIN SODIUM
SACCHARIN SODIUM commonly known as soluble Saccharin having an empirical formula as C7 H4NNaO3S.2H2O and molecular weight as 241.2 shall be the material which is soluble at 200 C in 1.5 parts of water and 50 parts of alcohol (95 per cent); and shall contain not less than 98.0 per cent and not more than the equivalent of 100.5 per cent of C7 H4 O3 NSNa calculated with reference to the substance dried to constant weight at 1050 C, assay being carried out as presented in Indian Pharmacopoeia. It shall not contain more than 2 p.p.m. of arsenic and 10 p.p.m. of lead. The melting point of Saccharin isolated from the material as per Indian Pharmacopoeia method shall be between 2260 C and 2300 C. The loss on drying of the material at 1050 C shall not be less than 12.0 per cent and not more than 16.0 per cent of its weight.
The material shall satisfy the tests of identification and shall conform to the limit tests for free acid or alkali, ammonium compounds and parasulpha moylbenzoate as mentioned in the Indian Pharmacopoeia. |
Regulation 2.8.8: Sodium Saccharin (Food Grade)
(1) Sodium Saccharinis white crystals or white crystalline powder. It is odour less or having a faint odour. It is intensely sweet to taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol. When tested in accordance with method specified in Indian Standard, IS 5345, it shall conform to the following standards:
(2) Hygiene The product shall be prepared and handled in accordance with the guidelines specified in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011 and any other guidelines as provided from time to time under the Act.
(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 specified in Appendix B of these regulations.
(4) Packaging and Labelling The product shall comply with the packaging and labelling requirements as specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. |
1. By the present amendment, content of “Regulation 2.8.8: – SACCHARIN SODIUM” under the Principal Regulation has been omitted and substituted with new set of provisions for Saccharin Sodium providing for various characteristics for cane the same, such as content of moisture, acidity/alkalinity level etc. along with their permissible limits
2. With respect to hygiene, contaminants, toxins, residue and packaging standards for Sodium Saccharin, the present amendment requires compliance with provisions of the following Regulations: iv. Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011; v. Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011 and vi. Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
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| Regulation 2.8.12 did not exist previously under the Principal Regulation | 2.8.12: Calcium Saccharin (Food Grade)
(1) Calcium Saccharin is white crystals or white crystalline powder. It shall be odourless or having a faint odour and an intensely sweet taste even in dilute solution. One gram is soluble in 1.5 ml of water. When tested in accordance with method specified in Indian Standard, IS 5345, it shall conform to the following standards:
(2) Hygiene The product shall be prepared and handled in accordance with the guidelines specified in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011 and any other guidelines as provided from time to time under the Act.
(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 specified in Appendix B of these regulations.
(4) Packaging and Labelling The product shall comply with the packaging and labelling requirements specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. |
1. By the present amendment, Calcium Saccharin (Food Grade) has been added as a category to “Sweetening Agent” under Regulation 2.8.12.
2. The amendment provides for various characteristics for Calcium Saccharin, such as content of moisture, sucrose level etc. along with their permissible limits. 3. With respect to hygiene, contaminants, toxins, residue and packaging standards for Calcium Saccharin, the present amendment requires compliance with provisions of the following Regulations: vii. Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011; viii. Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011 and ix. Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
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Kindly note that the Notification was uploaded on the FSSAI website on 19th March, 2018.
Source: Food Safety and Standards Authority of India
