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Amended norms for besan, maize starch, yellow pea powder, types of peppers
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Thursday, 12 August, 2021, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The FSSAI has notified the third amendment regulations related to food products standards and food additives that include standards for besan, maize starch, yellow pea powder, along with white and green pepper.
The regulations have been called, Food Safety and Standards (Food Products Standards and Food Additives) Third Amendment Regulations, 2021.
Under these regulations, standards were updated under the ‘cereals and cereal products’ category.
According to the amended rules, besan means the product obtained by grinding dehusked bengal gram (Cicerarietinum). It shall not contain any added colouring matter. The product shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origins, including dead insects) and conform with the prescribed standards including moisture not more than 12% by mass, not more than 0.3% ash insoluble in dilute hydrochloric acid, not more than 0.18% alcoholic acidity (as H2SO4) with 90 per cent alcohol by mass, not less than 20.0% protein (Nx6.25), % by mass (on dry basis) and not more than 100mg/kg uric acid.
Similarly, the standards of maize starch were defined under the amendment regulations. According to the amended regulations, the starch content should not be less than 98% on a dry basis having pH-value from 4.5-7.
Further, the amendment regulations include standards for yellow pea powder under the regulations related to breakfast cereals. The description says that yellow pea powder means the product obtained by grinding dehusked yellow pea (Pisumsativum L.) and shall not contain any added colouring matter or any other foreign ingredient.
The yellow pea powder should conform to the standards prescribed by the regulations including not more than 12% moisture, 22% protein, 0.3% acid insoluble ash, 0.18% alcoholic acidity and 100 mg/kg uric acid.
Besides, the regulations also updated the standards for black pepper or kali mirch under salt, spices, condiments and related products.
Under this product category, the FSSAI made differentiation among black pepper, white pepper and green pepper. Black and green pepper shall have a diameter of minimum 2.0 mm, while white pepper shall have a diameter of minimum 1.8mm and these peppers can be of whole, cracked or powder form. These peppers need to conform to the updated standards prescribed in the regulations.
Also, the product covered under these standards shall be labelled in accordance with the Food Safety and Standards (Labelling and Display) Regulations, 2020. In addition, the forms of the product shall also be mentioned on the label. The name of the product shall be ?black pepper (pepper corn), white pepper or green pepper.
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