REGISTERED No. D. (D.N.)-72
The Gazette of India
EXTRAORDINARY
PART II—Section 3—Sub-section (i)
PUBLISHED BY AUTHORITY
No. 70] NEW DELHI, SATURDAY, FEBRUARY 26, 1983/PHALGUNA 7, 1904
Separate paging is given to this Part in order that it may be filed as a separate compilation
1396 GI/82
( 1)
2 THE GAZETTE OF INDIA .EXTRAORDINARY [PART U—Si c. 3 (i)]•^
MINISTRY OF HEALTH AND FAMILY WKLF VRE
(Department of Health)
NOTIFICATION
New Delhi, the 2ftth 1 ebruary, 198.1 G.S.R. Kt9(E) .—Whereas certain draft rule1; further to amend the Prevention ot Food Adulteration Rules, 1955,were published as required by Suh-sc;tion (I) of section 23 of the Prevention o( Food Adulteration Act, 105 + (17 of 1954), with the notification of Government of India in the \finisiry of Health ..in.I rLrnily Welfare (Department or Health) No. G.S.R. 837, dated 1st September 1981 at pages I9K4—1987. in the Gaz^tie of India, Part II, Section 3, Sub-section (,i) inviting objections and suggestions from all the persons likely to be affocted thereby before the expiry of 90 days from the date o'i which copies ot" the said Gazette were made available to the public.
And whereas the copies of the said Gazette were made avail-
able to the public on the 12th September, 1981;
And whereas the objections and sjjg-slions icccived from the public on the said draft rules have b ; ci considered by the Central Government;
Now, therefore, in exercise of ihc powers confened by suh- scction (1) of section 23 of the said Act, the Central Government after consultation with Central Committee for Food Standards hereby makes the following rules, further to amend the Pi even- tion of Food Adulteration Rules, 1955. namely : -
RULES
1. (1) These rules nviv be called lUi Picvention of fond
Adulteration (1st Amendment) Rules, 19R3.
(2) They shall come into force on Ihe date of their publica- tion m the Official Gazette, except rule 2(3) which -.hall come into force after six months from the date of its pjblicUion.
2 In the Prevention of FooJ Adulteration Rules. 1955
(hereinafter referred to as the said rules), in inle 42,
(i) In clause (I), the words " pcrcentag: of edible common
salt and" shall be omitted.
(ii) in clause (Ll (h? following wji Js shall b^ mailed at the
end, namely : —
"'If mixed masala is fried in Oil, n shall hen the lollo-
ping label ;—
MIXED MASALA (FR1LD)
THIS MASALA HAS BF.CN FRIED IN
(Name of the edible oil used)
3. Tn appendix " B" to the said rules,
(1) (a) in items A. 05.01, A.05.02, A. 05.03, A. 05.03.01, A. 05.04, A.O5.O4.O1, A.05.07, A.05.08, A. 05 09, A. 05.10, A. 05.11, A. 05.12, A. 05. M, A.05.14, A. 05.15, A. 05.17, and A. 05.22, after the words and figures "insect damaged mittci shall not exceed 5 p^r cent bv weight ", the words "It shall be fi.ee fiom added colouring matter.", shall be inserted;
4 THE GAZETTE OF INDIA : EXTRAORDINARY [PART 11—Stc. 3(i)]
(2) in item A. 05.21, the "whenever edible common salt is added, ils percentage bv ^eijfht shall he declared on he label, also" shall lie omiued;
(3) after item A 05.21. the following items shall lie inserted,
namely :
'"A. 05.21,01 -Mixed Masala (whole) means a mixture of clcun, dried and sound aromatic herbs and spices. It may also contain dried vegetables and/ or fiuits, oiheeds, garlic, ginger, poppy seeds and curry leaves. It shall be free from added colouring matter. II shall be free fiom mould growth and insect infestation. The proportion of extraneous matter shall not exceed live per cent by weight, out of which the proportion of organic mattet including foreign edible seeds, and inorganic matter, shall nol exceed three per cent and two per cent, res- pectively.
1 he names of the spices contained in the mixture shall he indicated on the Label in descending order of composition by it".
(4) in item A. 07.03, foi the words and figures "fructose/ Glucose ratio shall not be less than 0.90", the words and figures "Fructose/Glucose ratio shall not he less than 0.95, shall be substituted;
(5) in item A. IS.01, for the word "Alta" the words "<\tla
oi resultant alia", shall be substituted;
((>) for item A. 18.07 the following item shall be substi-
tuted, namely :-
"A.18.07—.Biscuits including waler biscuits shall ho made liom maida, vanaspati or refined edible oil or table butter or deshi butter or margarine or ghec or their mixture. It may contain any one or moie of the following ingredients, namely :--
Edible common sail; permitted anti-oxidcnts: emulsifying and stabilising agents; permitted nrcsci- vatives mid colours; leavening agents such as ba- king powder; ammonium bicarbonate; ammonium carbonate; butter milk powder; cereals and their products; cheese; citric acid; cocoa; cofFee extract; edible desiccotcd coconut; dextrose; fruits and fruit products; dry fruit and nuts; egg; edible vegetable products; amylases and other enzymes, permitted flavouring agents; flavoui improvers and hxers; flour improvers: gmgci; gluten; groundnut flour milk and milk products; honey; jcllyfying agents; liquid glucose; mall products; edible oilseeds- flour and meals; spices and condiments; edible starches such as potato starch and edible flour; sugar and sugar products; invert sugar; jaggery, protein concentrates and other nutrients; sodium bisulphites, sodium me la-bisulphite and other dough conditioners; vitamins, calcium and ferrous salts; potassium iodide, malic arid lactic acids- tarlaric acid; vinegar and acetic acid; yeast. Biscuits shall conform to the following standards, namely :—
(a) Ash insoluble in dilute hydrochloric acid Con dry basis) shall not be more than 0.1 per cent,
(b) Acidity of extracted fat (as oleic acid) shall base, natural or synthetic, non-loxic; cane sugar and liquid glucose (coin syrup). The following sources of gum base may be used :— (1) Babul, Kikar (Gum Arabic) (2) KHATR (3) Jhingan (Jacl) (4) Ghatli (5) Chiku (Sapota) (0) Natural rubber late* (7) Synthetic rubbei latex (H) Glycerol ester of wood rosin (9) Glycerol ester of gum rosin
(10) Synthetic resin (11) Glycerol ester of partially hydrogenated gum or wood
rosin
(12) Natural rosin (13) Polyvinyl acetate (14) Agar (food grade)
Jt may also contain any of the following ingredients,
namely ;—
(a) Glycerine; (h) Malt; (c) Milk poudei • Ul) Chocolate; (c) Coffee; (f) Gelatin, food grade, (g) Permitted Havours ; (h) Permitted Colours ;
(i) Permitted anli-oxidanls ; (j) Permitted Preservatives , (k) Permitted Emulsiflers; (1) Sorbitol ; (m) Lubricants, such a.s starch, talc, stearic acid, icing sugar, paraffin wax or liquid paraffins, food grade, or other food grade mineral oil;
(n) Water, potable; (o) Acidulants, food-grade ; (p) Nutrients like vitamins, minerals, proteins; (q) Titanium dioxide, food-grade (Maximum J per cent
by weight),
(r) Calcium carbonate ; (s) Magnesium carbonate ; (t) Phosphated starch ;
It shall bo free from dirt, filth, adulterants and harmful ingredients. It shall also conform to the following standards, namely :—
Chewing gum
Ingredients
Bubble gum
(i) Gum
Not less than 12.5 percent by weight.
(in Moisture Not more than 3.5 percent by weight.
(iii) Sulphated Ash Not more than 9,5 per cent by weight.
Not less than 14.0 per cent by weight. Not more than 3.5 per cent by weight. Not more than 11.5 per cent by weight.
(IV) Acid insoluble
ash
Not more than 2.0 per cent by weight. Not less than 4.5 per cent by weight.
Not more than 3,5 per cent by weight. Not less than 5.5 per cent h> weight.
(v) Reducing sugars (calculated as dextrose) "A. 25.02.01—Chewing gum and bubble gum shall be prepared from chewing gum base or bubble gum
[No. P. l5014/l/79-PH(F&N)PFAl
S.K. SUDHAKAR, Jt. Secy.
PRINTTD t;y THE MANA0ER, COVT. OF INI)I(V l - t t ? ", RINQ ROAD Nl \\ DFLHI-1 I00fl4
AND PURUSMLD BY TIEF CONTROLLER OF ffrBUCATIONS, DELHI-1 10054, 1983