Food Safety and Standards (Food Products Standards and Food Additives) twelfth Amendment Regulations, 2018

Nov 26, 2018 | by Avantis RegTech Legal Research Team


The Food Safety and Standards Authority of India (FSSAI) on November 19, 2018 has published Food Safety and Standards (Food Products Standards and Food Additives) twelfth Amendment Regulations, 2018 to further amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

The draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2018, were published by FSSAI vide notification number Stds/O&F/Notification(7)/FSSAI-2017, dated March 13, 2018 of the Food Safety and Standards Authority of India, inviting objections and suggestions from the persons likely to be affected thereby.

Whereas the objections and suggestions received from the public in respect of the said draft regulations have been considered by the FSSAI and published final regulations i.e. the Food Safety and Standards (Food Products Standards and Food Additives) twelfth Amendment Regulations, 2018.

The following amendment in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 are as under:

·         In regulation 2.2 relating to “Fats, oils and fat emulsions”, in sub-regulation 2.2.1 relating to OILS:

o   Clause 6 related to Rapeseed oil (toria oil) or mustard oil (sarson ka tel) shall be substituted;

o   In clause (19), for the entry against “Melting point (Capillary Slip method)”, the entry “Not more than 39°C” shall be substituted;

o   After clause (24), the following clauses shall be inserted, namely:

a.       25 - Avocado oil

b.      26 - Palm Stearin

c.       27 - Palm Kernel Stearin

d.      28 - Palm Kernel Olein

e.      29 - Palm Superolein        

·         In sub-regulation 2.2.6 relating to ‘HYDROGENATED VEGETABLE OILS’:

In clause (1):        

(i)                  in the opening paragraph, for the words beginning with “Vanaspati shall be prepared from one or more of the following vegetable oils,” and ending with the letter and words “v. Palm Stearin”, the following shall be substituted, namely:

“Vanaspati shall be prepared from any of the edible vegetable oils whose standards have been prescribed in these regulations or from any other edible vegetable oil with prior approval of the Food Safety and Standards Authority of India. Provided that Refined Salseed fat, if used, shall not be more than 10 per cent of the total oil mix.”;

(ii)                in sub-clause (vi), the proviso shall be omitted;

(iii)               in sub-clause (vii), for item (d), the following shall be substituted namely:

 “d) Acid Value: Not more than 0.6”;

·         In sub-regulation 2.2.7 relating to ‘FATTY ACID COMPOSITION’, in the table after column (21) and the entries therein, certain columns and entries shall be inserted.

·         after sub-regulation 2.2.7, the following shall be inserted, namely:

2.2.8. PEROXIDE VALUE OF OILS AND FATS.

[F. No. Stds/O&F/Notification(7)/FSSAI-2017]

URL: http://egazette.nic.in/WriteReadData/2018/193131.pdf     


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