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 Food Act No. 26 of 1980  
 
REGULATIONS made by the Minister of Health in consultation with the Food Advisory 
Committee under section 32 of the Food Act No. 26 of 1980.  
 
 
 
                   Dr Rajitha Senaratne  
Colombo                 Minister of Health Nutri tion and                                      
………………..2020.                                                                 Indigenous Medicine  
 
 
                                                                                                  
Regulations  
 
1. These regulations may be cited as the Food (Cereals, Pulses, Legumes and Derived 
Product s) Regulations 20 20 and shall come into operation from………………..  
 
2.  General Requirements for cereals, pulses and legumes and derived products : 
 
(i) Cereals, pulses and leg umes (including split puls es) and their flours made from 
agricultural produce shall not contain pesticide residues in excess of the limits laid 
down in Schedule 1 of these regulations:   
 
(ii) Cereals, pulses and legumes (including split pulses) and the flours m ade    from 
them shall be free from objectionable foreign odours and any  added  colouring 
substances;  
 
(iii) Cereals, pulses and legumes , their flours and derived products shall be free from 
insect and fungal infes tation, rodent hair and excreta;  
 
(iv) The limits for  myco toxins in cereals  shall be as laid down in Schedule II;  
 
(v) Uric acid in any flour shall not exceed 100 milligram per kilogram;  
 
(vi) Acid insoluble ash (siliceous matter) in flour made from any cereal, pulse   or 
legume shall not exceed 0.3% m/m unless other wise specified in the      
                   relevant standards ; 
 
          (vii)  Cereals, pulses and legumes, their flours and derived products  shall be labeled  in                                  
accordance with the Food (Labelling and Advertising) Reg ulations 2005  
published in Gazette  Extraordinary No; 1376/9 of  January 19, 2005 as amended 
from time to  time or replaced;  
 
         (viii)  Cereals, pulses and legumes, their flours and derived products shall be packaged    
       in accordance with the F ood (Packaging Materials and Articles)                    
       
  Regulations 2010 published in Gazette Extraordinary No. 1660/30 of June 29,         
  2010 as amended from time to time or replaced.  
 
(ix) Derived products of cereals, pulses and legumes and  their flours may contain                    
sweeteners accordance with the Food (Sweeteners) Regulations 2014 published in 
Gazette ExtraordinaNo: 1905/36 of March 13, 2015 as amended from time to time 
or replaced.  
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 (x) Derived products of cereals, pulse s and legumes and their flours may contain colour  
substances in accordance with the Food (Colouring substances) Regulations 2005 
published in Gazette Extraordinary No: 1412/19 of November 23, 2006 as amended 
from time to time  or replaced . 
    
   (xi) Deriv ed products of cereals, pulses and legumes and their flours may contain 
antioxidants in accordance with the Food (Antioxidants) Regulations 2009 
published in Gazette Extraordinary No: 1617/16 of September 01, 2009 as amended 
from time to time or replaced.  
     
(xii) Derived products of cereals, pulses and legumes and their flours may contain flavou r 
substances in accordance with the Food (Flavouring Substances and Flavour 
enhancers) Regulations 2013 published in Gazette Extraordinary No: 1795/51 of  
Februar y 01, 2013 as amended from time to time or replaced.  
 
(xiii) Fat/Shortening used in bakery products shall be only of plant  and/or dairy origin.  
 
(xiv) All types of Cereals, Pulses, Legumes and Derived Products  shall  not contain more 
than        
 (a)   0.2 mg/kg Lead (as Pb)  
                  (b)   0.1mg/kg Arsenic (as As)  
                  (c)   0.2 mg/kg Cadmium (as Cd)  
 
                    
3. Specific requirements for cereals, pulses and legumes and derived products:  
 
(1) BARLEY  shall be the grain of Hordeum vulgare L or  Hordeum distichon  
 
Barley shall not contain more than  
 
(a) 14.0 % m/m moisture;  
(b)   4% m/m extraneous matter  and 
(c)   4% m/m damaged grains.  
 
(2) CORN (MAIZE)  shall be the whole shelled kernels of Zea maysL L.   
 
       Corn  shall not  contain more than  
 
(a) 15.0 % m/m of moisture;  
(b) 1 % m/m extraneous matter  and 
(c)  5 % m/m damaged grains.  
 
(3) KURAKKAN (Finger Millet ) shall be the grain of the millet Eleusine coracana 
L. Gaertn.  
 
       Kurakkan  shall not contain more than  
 
       (a)14.0 % m/m moisture;  
 (b) 2 % m /m extraneous matter  and 
 (c) 4 % m/m damaged grains.  
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 (4) PADDY  shall be the whole grain in the hull of Oryza sativa L.  
       
       Paddy  shall not contain more than  
 
(a) 14.0 % m/m moisture;   
(b)   2 % m/m extraneous matter  and 
(c)   7 % m/m damaged grains.  
 
(5) RICE ( POLISHED OR UNPOLISHED)  shall be the husked grains of Oryza 
sativa L obtained from Paddy and may be raw or parboiled, whether polished or 
unpolished.  
 
(i) Raw Rice  shall not contain  more than  
 
(a) 14.0 % m/m moisture;  
(b) 0.3 % m/m extraneous matter;  
(c) 1 % m/m damaged grains;  
(d) 20 % m/m broken grains  and  
(e)    5 Paddy  seeds/ grains per kilogram  
 
(ii) A. Parboiled Rice  shall not contain  more than  
 
         (a)  14.0 % m/m moisture;  
         (b)  0.3 % m/m extraneous matter;  
         (c)  2% m/m damaged grains  and  
 (d)  5% m/ m broken grains;  
 
 B. Parboiled rice shall not contain Paddy seeds /grains  
 
      (iii)  Broken Rice ( Draft)  
 
(iv) Rice bran: the outer covering of brown rice, which is removed during the 
polishing process. It is composed of the pericarp, seed coats, aleu rone layer 
and the germ (bran may also contain parts of the outer endosperm).  
 
 
(6) SORGHUM  shall be the whole or decorticated grains of Sorghum bicolor L 
Moench syn Sorghum vulgare pers.  
 
      Sorghum  shall not contain more than  
 
(a) 14.0 % m/m moisture;  
(b)   1 % m/m extraneous matter and  
                 (c)     6 % m/m damaged grain.  
 
(7) WHEAT shall be the grains obtained from varieties of the species Triticum 
aestivum L   
 
Wheat shall  not contain more than  
 
(a)   14.0% m/m moisture;  
(b)     1 % m/m extraneous matter and  
(c)     6 % m/m damaged grains.  
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 (8) DURUM WHEAT shall be the grains obtained from varieties of the species 
Triticum durum Desf  
 
Durum wheat   shall not contain more than  
 
(a)   14.0% m/m moisture;  
(b)     1 % m/m extraneous matter  and  
 (c)     6 % m/m damaged grains;  
     
(9) BLACK GRAM (URID, OORID)  shall be the whole  seed of Vigna  mungo L. 
Hepper syn. Phaseolus mungo Linn.  
 
      Black gram  shall not contain more than  
 
(a) 12.0 % m/m moisture;  
(b)   1% m/m extraneous matter  and  
(c)   5 % m/m damaged seeds  
 
(10) COWPEA shall be m ature , whole  seed of Vigna sinensis( L.) Savi exd  Hassk. 
syn. Vigna unguiculata  (L.) Walp., Vigna sesquipedalis Fruhw  
  
 Cowpea  shall not contain  more than  
 
(a) 14.0 % m/m moisture;  
(b)   1  % m/m extraneous matter; and  
(c)   5 % m/m damaged seeds.  
 
(11) GRAM (CHA NA WHOLE, CHICK PEA) shall be the dried  grains of Cicer 
arietinum  Linn  
 
      Gram  shall not contain  more than  
 
(a) 14.0% m/m moisture;  
(b)   1 % m/m extraneous matter  and 
(c)   5 % m/m damaged grains.  
 
(12) GREEN GRAM (MOONG WHOLE)  shall be the mature whole seed  of Phaseolus 
aureus Roxy.,syn.Phaseolus radiatusL.,Vigna  radiata (L).Wilczek.  
 
Green gram  shall not contain more than  
 
(a) 14.0% m/m of moisture;  
(b) 1 % m/m extraneous matter; and  
(c) 5  % m/m damaged seeds  
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 (13) MASOOR (MASUR,LENTILS) WHOL E shall be the grain of Lens c ulinaris 
Medik.syn. Lens esculenta Moench.  
 
       Masoor whole shall  not contain more than  
 
(a)  14.0% m/m moisture;  
(b)    5 % m/m extraneous matter; and  
(c)  10 % m/ m defective  grains.  
 
(14)  PEANUT (GROUNDNUT) either in the pods or in the form of kern els shall be from  
         varieties of the species Arachis hypogaea L.  
         
          Peanut  shall not  contain   more than  
 
(a) 10.0 % m/m moisture for peanuts in pod and 9.0% m/m moisture for peanut 
kernels;  
(b)   0.2% m/m rancid or decayed kernels;  
            (c)   1 % m/m extraneous matter and  
                  (d)   5 % m/m damaged kernels.  
 
 
(15)   SOYBEAN (SOYABEAN)  shall be the mature whole seed of Glycine max L.        
Merr.  
 
          Soybean  shall not contain more than  
 
(a) 14.0 % m/m moisture;  
(b)   1 % m/m extraneous matter  and 
(c)   3 % m/m damaged seeds.  
 
(16)  BLACK GRAM DHAL (URID DHAL, OORID DHAL) shall be the split 
seeds or split decorticated seed of Vigna mungo  L. Hepper syn. Phaseolus 
mungo  Linn.  
 
        (I) Black gram dhal  shall not contain more than  
 
(a) 12.0 % m/m moisture;  
(b)   1 % m/m extraneous matter  and 
(c)   5 % m/m damaged seeds.  
 
(17) GRAM DHAL ( CHANA DHAL , CHICK PEA DHAL)  shall be split grains of 
Cicer arietinum Linn  
 
Gram  dhal  shall not contain more than  
 
(a) 12.0 % m/m moisture;  
(b)   1 % m/m e xtraneous matter  and 
(c)   5 % m/m damaged grains.  
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 (18) COWPEA DHAL shall be the split decorticated seed of Vigna sinensis  (L.) Savi 
exd Hassk syn. Vigna  unguiculata( L.) Walp. Vigna sesquipedalis  Frufw.  
 
      Cowpea  dhal  shall not contain more than  
 
(a) 12.0 %m/m moisture;  
(b)   1 % m/m extraneous matter  and 
(c)   5  % m/m damaged seeds.  
 
(19) MASOOR DHAL (MASUR DHAL, SPLIT LENTILS  Red/yellow ) shall be 
the split decorticated seed of Lens  culinaris Medic. Syn Lens esculenta  Moench.  
 
       Masoor dhal  shall not cont ain more than  
 
(a) 12.0% m/m moisture;  
(b)  1 % m/m extraneous matter  and 
(c)   2 % m/m damaged seeds.  
 
(20) GREEN GRAM DHAL (MOONG DHAL) shall be the split seed of  Phaseolus 
aureus Roxb ,syn. Phaseolus radiator L.,Vigna radiata(L).Wilczek    
 
        Green gram dhal  shall not contain more than  
  
(a) 12.0% m/m moisture;  
(b)   1  % m/m extraneous matter  and 
(c)   2 % m/m damaged seeds.  
 
(21) TOOR DHAL  shall be the split  decorticated seed of Cajanus cajan  Mill sp 
 
       Toor dhal  shall not contain more than  
  
                  (a) 12.0% m/m moisture;  
                  (b)   1  % m/m extraneous matter  and 
                  (c)   2 % m/m damaged seeds.  
 
(22) YELLOW SPLIT PEAS (VATANA ) , shall be the split decorticated seed of 
Pisum    
       sativum  
           
       Yellow split p eas  shall not contain more than  
  
                  (a) 12.0% m/m moisture;  
                  (b)   1  % m/m extraneous matter and  
                  (c)   2 % m/m damaged seeds.  
 
 
 (23)  ANY OTHER FOOD  GRAINS/SEEDS  not specified in these Regulations  
                
         (I) Any other food grain/seed  shall not contain more than  
 
(a) 14.0 % m/m moisture;  
(b)   1 % m/m extraneous matter; and  
(c)   5 % m/m damaged grains.  
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 (24) ANY OTHER DHAL FOOD GRAIN not specified in these Regulations  
 
           Any other Dhal   s hall not contain more than  
 
(a) 12.0% m/m moisture;  
                  (b)   1  % m/m extraneous matter and  
                  (c)   2 % m/m damaged grains.  
 
(25) BARLEY POWDER shall be the product obtained by grinding the dehusked 
grain of Hordeum vulgare  L or Hordeum distichon.  
   
         (i) Barley powder  shall not contain more than  
 
                   (a)  13.0 % m/m moisture;   
                   (b)    1.0 % m/m total ash, on dry basis;  
                   (c)     0.1 % m/m acid insoluble ash, on dry basi s; and 
                   (d)    0.5 % m/m crude fibre, on dry basis.  
 
         (ii)  Barley powder shall not contain extraneous flour, starch  or extraneous 
matter  
 
 
(26) BLACK GRAM FLOUR (URID FLOUR, OORID FLOUR)  shall be the 
product obtained by grinding the d ecorticated seed of Vigna mungo  L. Hepper. syn 
Phaseolus mungo Linn.   
 
 
  
           (i)    Black gram flour  shall not contain more than  
 
(a)  13.0 % m/m moisture; and  
(b)    0.1% m/m acid insoluble ash, on dry basis.  
   
         (ii)   Black gram flour shall c ontain  not less than 6.0 % m/m  protein  (Nx6.25), 
on   
                 dry basis;  
 
        (iii)  Black gram  flour  shall not contain extraneous flour,  starch or extraneous    
                matter  
 
 
(27) CASSAVA (M ANIHOT, MANIOC, TAPIOCA) FLOUR  shall be the product    
deriv ed from clean and sound  tubers of Manihot esculanta  Crantz. Syn Manihot 
utilissma.   
 
    (i)  Cassava flour  shall not contain more than    
 
(a) 13.0 % m/m moisture;  
(b)   1.5 % m/m total ash on dry basis;  
(c)   0.1% m/m acid insoluble ash; and  
(d) 10 mg/kg of hydrogen cy anide.  
           
   (ii)  Cassava flour  shall not contain extraneous flour,  starch or extraneous matter.  
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 (28)  CORN (MAIZE) FLOUR  shall be the product obtained  by grinding the cereal Zea 
mays  L 
      
     (i) Corn flour  shall not contain more than  
 
           (a) 13.0% m/m moisture.  
           (b)  1.0% m/m total ash, on dry basis; and  
           (c)  0.1 % m/m acid insoluble ash, on dry basis.  
  
    (ii) Corn flour shall contain  
 
(a) not less than 6.0 % m/m protein(N % x6.25) on  dry basis;  
(b) no extraneous flour or starch or any other extraneous matter.  
 
 
(29) KURAKKAN FLOUR  shall be the product obtained by grinding and sieving 
the millet Eleusine coracana  L. Gaertn.  
                                                                         
        (i) Kurakka n flour  shall not contain more than  
 
                    (a) 13.0% m/m moisture;  
                    (b)  2.5% m/m total ash, on dry basis: and  
                    (c)  0.1% m/m acid insoluble ash, on dry basis;  
                     
       (ii)  Kurakkan  flour  shall contain no extraneous flour, starch  or extraneous  
             matter.  
                                         
       (iii) Kurakkan flour shall contain not less than 6.0 % m/m protein (N% x 6.25) on     
             dry basis.  
 
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(30) OAT FLOUR  shall be the pro duct obtained by grinding and sieving seeds of      
Avena Sativa  
 
(i) Oat flour shall not contain more than  
 
               (a) 10.0% m/m moisture;  
            (b)  2.5% m/m total ash, on dry basis: and  
            (c)  0.1% m/m acid insoluble ash, on dry bas is; 
 
(ii) Oat flour shall contain  
 
                  (a) not less than 8.0 % m/m protein (N% x  5.70) on dry basis                                                                   
                  (b) no extraneous flour or starch   
 
(31) RICE FLOUR (GROU ND RICE)  shall be the product  obtained by grinding 
cleaned rice, that is milled grain of Oryza sativa  L 
 
(i) Rice flour shall not contain more than  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            
 (a)   13.0% m/m moisture ;  
                  (b)    1.0% m/m total ash, on dry basis; and 
                   (c)    0.1% m/m acid insoluble ash, on dry basi s    
                                   
        (ii)  Rice flour shall  contain no extraneous flour, starc h or extraneous matter.  
 
 
(32) WHOLE WHEAT FLOUR  (ATTA FLOUR)  shall be the clean, sound product 
obtained by grinding and bolting cleaned cereal Triticum aestivum  L or 
Triticum compactum  Host and shall contain all the constituents of wheat.  
 
        (i) Whole wheat flour  shall not contain more than  
 
(a)  13.0% m/m moisture;  
                                   (b)    2.0% m/m total ash, on dry basis; and  
(c)    0. 3% m/m acid insoluble ash, on dry basis.  
 
. 
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 (33) WHEAT FLOUR  shall be the cleaned, sound product obtained by grinding and 
bolting clean cereal Triticum aestivum  L. or Triticum compactum  Host.  
 
(i) Wheat flour shall have the characteristic taste and odour of wheat flour and 
be free from abnormal flavours.  
 
(ii) Wheat flour shall be free from insect and fungal infestation, rodent 
contamination, dirt, dead and living  insects and other  extraneous matter.  
 
(iii) Wheat flour shall not contain pesticide residues in excess of the limits as 
prescribed in Schedule I . 
              
 (iv) Wheat flour shall  not contain more than  
 
(a)14.0 % m/m moisture;  
(b) 0.6 % m/m total ash, on dry basis; and    
(c) 0. 3% m/m acid insoluble ash, on dry basis.  
 
(v)  Wheat flour shall contain  
      
   (a) not less than 9.0 % m/m protein  (N% x 5.70) on dr y basis                                                                   
   (b) not less than 8 % m/m gluten, on dry basis; and  
   (c) no extraneous flour or starch.  
    
(vi) The food additives given in Schedule III may be pe rmitted in wheat flour 
within the limits specified.  
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 (34)  DURUM WHEAT FLOUR  shall be the product prepared from the grain of 
durum wheat ( Trticum durum  Desf) by grinding or milling processes in which 
the bran and germ are essentially removed and the remai nder is comminuted to 
a suitable degree by fineness.  
          
(i) Durum wheat flour shall contain not less than 11.0% m/m protein (N% x 
5.70)    
                       on dry basis;  
  
(ii) Durum wheat flour shall  not contain more than  
 
                 (a)     13.0 % m/m moisture;  
                 (b)       1.5% m/m of total ash on dry basis; and                                      
                 (c)       0. 3 % m/m acid insoluble ash on dry basis.  
 
(35)  SEMOLINA (RULANG, FARINA, SUJI,  AWA, BAJRA) shall be  th e 
product prepared from cleaned cereal of Triticum durum  Desf or Triticum 
aestivum L by the process of grinding   and bolting.   
         (i)  Semolina  shall not contain more than  
 
(a) 13.0 % m/m moisture;  
(b) 1.0 % m/m total ash, on dry basis; and  
(c) 0.1% m/m acid insoluble ash, on dry basis.  
  
        (ii)   Semolina shall contain no extraneous flour, starch or extraneous matter;  
        (iii)   The particle size of semolina shall be such that it passes through 1.18 mm 
sieve     
(BS 14) and  not more than 3 per ce nt passes through  250 µm sieve (BS 
60)                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            
 
 
 
 
(36) ARROWROOT STARCH (ARROWROOT FLOUR,  ARROWROOT 
POWDER)  shall be the separated and  purified starch from the rhizomes of the 
plant known as Maranta arundinacea  or from Curcuma augustifolia.           
 
(i) Arrowroot starch  shall not contain more than  
 
(a) 13.0% m/m moisture; and  
(b) 0.3% m/m acid insoluble ash on dry basis.  
 
      (ii) Arrowroot starch shall contain no extraneous flour,  starch or extraneous 
matter  
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 (37) SAGO  shall be the small, hard globu les or pearls obtained from the starch of the 
Sago palm, Metroxylon sago or  Metroxylon rumphii.  
  
(i) Sago  shall not contain more than  
 
(a) 12.0% m/m moisture;  
                  (b)     0.4% m/m total ash on dry basis;  and 
                  (c)     0.1% m/m a cid insoluble ash on dry basis;  
 
   (ii) Sago shall not contain  extraneous starch or any other  extraneous matter 
includi ng natural colouring substances.   
 
 
(38) MANIOC (TAPIOCA) SAGO  shall be the small, hard globules or pearls 
obtained from Metroxylon rum phii or the tubers of tapioca (cassava), Manihot 
esculenta  Crantz syn. Manihot utilissima..   
 
(i) Manioc Sago  shall not contain more than  
 
                  (a)  12.0% m/m moisture;  
                  (b)   0.4% m/m total ash, on dry basis;  
                  (c)  0.1% m/m acid insoluble ash, on dry basis;  and 
                  (d) 10 mg/kg hydrogen cyanide.  
 
(iii) Manioc sago  shall not contain  extraneous starch or any  other extraneous 
matter including natural colouring substances  
 
(39) CUSTARD POWDER shall be t he product prepared from maize or tapioca 
starch and may contain edible common salt, permitted flavouring and permitted 
colouring substances, milk solids and egg solids.  It shall be in the form of a fine 
powder.  
 
(i) Custard powder  shall not contain more than   
 
(a) 12.0 % m/m moisture;  
                  (b)    1.0 % m/m total ash , on dry basis;  
                  (c)     0.1 % m/m acid insoluble ash, on dry basis; and  
                  (d) 100 mg/kg sulphur dioxide if it contains milk  solids and/or egg 
solid s  
 
(40) CORN FLAKES  shall be the product obtained from dehulled, degermed and 
cooked corn ( Zea mays  L.) by flaking, partially drying and toasting. It shall be 
in the form of crisp flakes of reasonably uniform size and golden brown in 
colour. It shall be free of dirt, insects, larvai and impurities and other extraneous 
matter.       
 
(i) Corn flakes  shall not contain more than  
 
                  (a)   7.5% m/m moisture;  
                  (b)   1.0 % m/m total ash , on dry  basis;  and                                                                       
                  (c)   0.1 % m/m acid insoluble ash, on dry basis.  
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(41) ROLLED OATS (QUICK COOKING OATS ) shall be the product obtai ned 
from           
                           sound hulled oats ( Avena sativa  and Avena byzantina ).     
 
(i) Rolled oats shall not contain more than  - 
 
(a) 10.0% m/m moisture;  
(b) 2.0 % m/m total ash, on dry basis;  
(c) 0.1% m/m acid insoluble ash,  on dry basis;  and 
(d) 2.0% m/m crude fibre, on dry basis;  
 
(ii) Rolled oats shall contain  
 
           (a) not less than 1.8% m/m nitrogen, on dry basis; and  
           (b) no added colouring and flavouring substances.  
 
(42) RICE FLAKES (HABAL A, AVAL) shall be the product obtaine d from paddy  
(Oryza sativa  L) by flaking, partially drying and toasting.  
 
(i) Rice flakes shall  not contain more than  
 
(a) 14.0% m/m moisture;  
(b) 0.7% m/m crude fibre, on dry basis;  
(c) 1.0 % m/m total ash, on dry basis; and  
(d) 0.1% m/m acid insoluble ash, on dry basis.  
 
(43A) WHITE BREAD shall be the product. prepared  from dough which has been 
fermented by yeast or otherwise leavened and subsequently baked, the dough 
being made from wheat flour and potable water with or without sugar, milk 
and milk products (condensed milk, whole or skimmed milk powder), edible 
starches (tapioca, kurakkan,  oats, corn, rice and soybean flours and/or potato 
starch) singly or in combination, gluten, malt products, edible oils and fats, 
vitamin B 1 and nicotinic acid or nicotinamide,   
 
(i)Wh ite bread  shall not contain more than  
 
(a) 40 % m/m moisture;  
           (b) 0.1 % m/m ac id insoluble ash, on dry basis  and  
           (c) 0.2 % m/m crude fibre, on dry basis.  
 
(ii) White bread shall not contain any fungal and inse ct infestatio n, rodent  
contamination and any  extraneous  matter  
 
     (iii)The food additives given in Schedule IV may be  permitted in white 
bread within the limits specified.   1
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(43B) WHOLEMEAL BREAD (BROWN BREAD) shall be the bread obtained  by 
baking a yeast  leavened dough prep ared from whole  meal wheat flour and 
potable water or a mixture of whole  meal flour and wheat flour containing not 
less than 60% on flour basis of the whole  meal wheat flour and potable water.  
                                                                                          
(i) Whole  meal bread  shall not contain more than  
 
(a) 40 % m/m moisture;  
(b) 0.1% m/m acid insoluble ash, on dry basis.  
 
 (ii) Whole  meal bread shall contain not less than 0.6% m/m  crude fiber on dry         
basis.  
 
(iv) The percentage of w hole meal wheat flour used shall be  declared on the 
label of a package containing whole  meal bread.  
 
(v) The food additives given in Schedule IV are permitted for use in whole 
meal bread  within the limits specified.  
 
(43C) FORTIFIED BREAD  shall be bread fulfi lling the requirements for white 
bread  and fortified with vitamins and/or minerals and/or amino acids.  
 
(43D) MILK BREAD  shall be the bread obtained by baking a yeast leavened dough 
prepared from wheat flour, milk and/or whole meal wheat flour and potab le 
water. It shall fulfill the requirements of white bread  or whole meal bread, as 
the case may be.  
 
        Milk bread shall contain not less than 4 % non fat milk solids, on flour basis.  
 
(43E) FRUIT BREAD (FRUIT LOAF)  shall be the bread obtained by bak ing a 
yeast leavened dough prepared, with or without spices, from wheat flour 
and/or whole meal wheat flour and potable water. It shall contain raisins, 
currants, sultanas or dried fruits, or any other suitable fruit in a proportion not 
less than 10 % of t he flour.  
        
          Fruit bread shall not contain more than 0.2% m/m acid insoluble ash, on dry 
basis.  
    
  (43F)’X’ BREAD where ‘X’ stands for Kurakkan,  Soya or Multigrain)  shall be 
bread  where the kurakkan , soya or multigrain content shall be no t less than 10 
%  m/m if the bread is  to be labeled as “Kurakkan  bread ””, “Soya bread ” or 
“Multigrain bread ” as the case may be.  
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 (44) OTHER LEAVENED BAKERY PRODUCTS   such as buns,  fish buns, seeni 
sambol buns, hot dog buns, dinner buns, egg  buns or other  similar products 
shall mean the products prepared  from a mixture of wheat flour, whole wheat 
flour, potable water, edible  common salt, yeast or other fermentative medium 
with or without condensed milk, milk powder (whole or skimmed), whey, 
gluten, sugar, jaggery, liquid glucose, malt products, edible starches   and flour, 
edible groundnut flour, edible soy flour, albumin, protein  concentrates and 
isolates, fat/shortening, lysine, vitamins, spices  and condiments or their 
extracts, fruit products (candied, gl azed or  crystallized), nuts, nut products and 
vinegar.    ) 
 
  (i) Leavened bakery products shall not contain more than  
 
               (a) 30.0 % m/m moisture;  
               (b) 0.1% m/m acid insoluble ash, on dry basis for plain buns and 0.2 %  
m/m for o ther buns . 
 
(ii) Leavened bakery products shall not contain any fungal and insect 
infestation, rodent contamination and any extraneous matter.  
    
(iii) Leavened bakery products shall  be free from mould and rope  growth.  
 
(iv)The food additives given in Sch edule IV may be permitted in leaved bakery 
products within the limits specified.  
(viii) Sandwiched, filled and/or coated biscuits, crackers and cookies shall comply 
with the microbiological limits specified below:  
 
 
  Microorganism  Maximum Limit  
(a) Aerobic plate count  per gram  1 x 104 
(b) Yeast and Mould count per gram  1 x 103  
(c) Coliforms, (MPN) per gram  1 X 102  
(d) Escherichia coli , (MPN)in 1 gram  Absent  
(e) Staphyloccus aureus per gram  1 x 102  
(f) Salmonella in 25 gram  Absent   1
6
  
(45)WAFERS shall be the products obtained from baking a batter prepared from a 
mixture of wheat flour, fat/shortening, leavening agents and potable water with or 
without sugars  and sugar products,  milk and milk products , edible flours , edible 
starches, nuts, fruits a nd fruit products , spices, condiments and their extracts , 
processed cereals, ground coffee, cocoa powder, chocolate, edible vegetable 
products, edible common salt,  mixed tocopherols, any acid  reacting component as a 
supplement for leavening agents, vinegar  and gluten.   
           There are three varieties of wafers namely plain wafers, sandwiched wafers and 
coated wafers.   
 
(i) Wafers shall not show signs of under -baking or over baking. It shall be crispy , 
crunchy and light in texture and also shall be free  from dampness caused by 
the absorption of moisture.  
 
(ii) Plain wafers shall have an agreeable odour typical of well -baked wafers. For 
other types the coating and the filling shall have a pleasant flavour/odour. It 
shall be free from  rancid and other obje ctionable taste.  
 
(iii) Wafers shall be free from any extraneous matter.  
 
 (iv) Wafers shall  not contain more than  
               
(a) 2.5% moisture (in the case of sandwiched /coated wafers, a maximum 
6.0 % m/m may be allowed);  
(b) 0.1% m/m acid insoluble ash, on dry basi s; and 
(c) 1.0% m/m acidity of extracted fat expressed as oleic acid.  
           
(v) The food additives given in Schedule VI may be permitted in wafers within the 
limits specified.  
 
 (vi) Sandwiched or coated wafers shall comply with the microbiologica l limits 
specified below:  
 
  Microorganism  Limit  
(a) Yeast and Mould count per gram  Less than 1x 102  
(b) Coliforms, (MPN) per gram  Not more than 1 X 102  
(c) Escherichia coli , (MPN)per gram  Absent  
(d) Staphyloccus aureus  per gram  Not more than 1 x 102  
(e) Salmonella per 25 gram  Absent   1
7
  
(46) EXTRUDED SNACKS  shall be the products obtained from the process of extrusion 
cooking of a starch base such as dehusked and/or degermed cereals and millets, wheat 
flour, corn meal, rice meal, edible tubers and starches and dehusked pulses. It may 
contain  edible vegetable oils and fats,  edible hydrogenated fat or ghee,  edible common 
salt, spices, spice extracts, condiments, cheese powder, dextrins, sugar and sugar 
products  nut, vegetable powder, cocoa powder  and chocolate .  
 
(i)  Extruded snacks  shall  not contain more than  
 
(a) 6.0 % m/m moisture;  
(b) 25% m/m fat, on dry basis;  
(c) 0.1% m/m acid insoluble ash, on dry basis; and  
(d) a peroxide value of 10 milliequivalents oxygen per kg of extracted oil.  
 
(ii) The food additives gi ven in Schedule VII may be permitted in extruded snacks 
within the limits specified.  
(iii) Extruded snacks shall comply with the microbiological limits specified below:  
 Microorganism  Limit  
(a) Aerobic plate count per gram  1 x 104  
(b) Coliforms, (MPN) p er gram  1 X 10  
(c) Escherichia coli , (MPN) per gram  Absent  
(d) Salmonella per 25 gram  Absent  
 
 
 
 
(47) PAPADAM (PAPAD)  shall be the product obtained from black gram flour;  potable 
water and sodium hydrogen carbonate (INS 500(ii)). It may contain whe at flour, rice 
flour, maize flour, sorghum flour, potato flour, cassava flour, green gram flour edible 
vegetable oils, edible common salt, spices and sesame  (gingelly) seeds.   
  
(i) Papadam shall contain not less than 75% m/m black gram flour.  
 (ii)        Pap adam  shall not contain more than  
 
(a) 14.0  % m/m moisture;  
(b) 12 % m/m total ash, on dry basis;  
(c) 0.3% m/m acid insoluble ash, on dry basis;  
(d) 3.0% m/m fat, on dry basis;  
(e) 1.0 % m/m of crude fibre on dry basis;  and 
                         (f)       2.5% m/m alkalin ity of ash, on dry basis,(as sodium carbonate) . 
 
 
 
 
 
 
 
 
 
 
 
  1
8
 48) PASTA PRODUCTS (MACARONI, SPAGHETTI,  VERMICELLI, NOODLES) 
shall be the products obtained by drying formed units of dough made from wheat flour 
and/or wheat semolina and/or durum wheat semolin a and potable water with or without 
the addition of the flours of rice, kurakkan, oats, soya, cassava, maize and sorghum, milk 
powder, eggs and egg powder, gluten, edible vegetable oil, spices, condiments, spice 
extracts, vitamins and minerals.  
   
(i) Past a products may be presented in the forms as given in Schedule VIII.  
 
(ii)Rice noodles” or “Rice Vermicelli”shall be  made from rice flour with or without the 
addition of other edible flours. The rice flour content shall be not less than 80%. It 
shall be mad e by extrusion, steaming and drying.  
 
(iii) The kurakkan and soya content shall be not less than 10 %  m/m if the noodles are to 
be labeled as “Kurakkan noodles” and “Soya noodles” as the case may be.  
 
(iv)Pasta  products shall be free from moulds, insect i nfestation, impurities and any other 
foreign matter.  
 
(v) Pasta products shall be free from any evidence of staleness, bitterness, and from any 
other objectionable flavour and  odour . 
 
(vi) Pasta products shall not contain more than 10 per cent of broken a nd misshapen 
units.  
 
 (vii)  Pasta products shall not contain more than  
 
          (a)  12.0% m/m moisture;  
          (b)  10% m/m total solids in gruel except for rice noodles where this value shall not     
                 be more 6% m/m;  
          (c)  1.0% m/m total ash* on dry basis. If food grade salt is added this value shall  
not be  more than 1.5% m/m.;  
          (d)   0.1 % m/m acid insoluble ash on dry basis; and  
          (e)  a Peroxide value of 10 milli equivalents oxygen per kilogram of extra cted oil; *  
                       
      *4.0% on dry basis (max) for products from composite flours and mineral 
fortification                  
                             
 (viii) Pasta products shall contain not less than 9.0% total protein on dry basis  while for     
          composite flours this value shall  be 7.0%.  
 
 (ix)  Pasta products shall not contain any extraneous matter;  
 
 
(49) INSTANT NOODLES   shall be the p roduct prepared from wheat flour and/or rice flour 
and/or other edible flours and/or starches and potable water as the main ingredients, with 
or without the addition of edible vegetable oils, gluten, eggs and egg products, milk and 
milk products, non dairy creamer, fruits and vegetables (prepared, dehydrated or pulped), 
meat, fish, crustac eans and mollusks , legumes, nuts, food grade salt, spices, herbs and 
condiments, sugar,  dextrose, glucose syrup,  maltodextrin,  yeast extract,  sauces, tomato 
powder, coconut milk powder, cheese powder, desiccated coconut, whey powder, 
caramel powder, sodium  caseinate, edible protein and hydrolysed vegetable protein. It 
may or may not be treated by alkaline agents. It is characterized by the use of 
pregelatinization process and dehydration either by frying or by other methods. The 
product may be packaged with  or without noodle seasonings, or in the form of seasoned  1
9
 noodle and with or without noodle garnish(s) in separate pouches, or sprayed on noodle, 
dehydrated (check with CODEX)  and ready for consumption or cookin g. 
 
(i) Instant noodles shall be acceptable i n term s of appearance, texture, aroma, taste and 
colour and be free from any undesirable off -flavours and odours.  
 
(ii)Instant noodles shall be free from moulds, insect infestation, impurities and any other 
foreign  matter.  
 
(iii) Instant noodles shall be free from any evidence of staleness.  
 
(iv) Instant noodles shall not contain more than 10 per cent of broken and misshapen 
units.  
  
(v) Instant noodles shall not contain more than  
 
(a) (i) 13.0% m/m moisture for non fried noodles;  
       (ii) 10.0% m/m for fr ied, snack, cup noodles;  
 (b)1.0% m/m total ash* on dry basis;  
 (c) 0.1% m/m acid insoluble ash on dry basis;  
 (d) 9.0% m/m t otal protein,**(on dry basis), min.  
 (e) an acid value of 2 mg KOH per gram extracted oil; and  
 (f) a Peroxide value of  
                (i)  10*** milli equivalents oxygen per kilogram of  extracted oil for fried,    
                     snack, cup noodles;  
               (ii)  1.0 milli equivalents oxygen per kilogram of  extracted oil for non -fried    
noodles  
 
 *If salt is added, total ash, per cent by mass shall not exceed1.5. In case of snack 
noodles, cup noodle,  mineral fortified noodles and products with composite flours 
the total ash per cent by mass (on dry  basis) shall be 4.0% ( max).  
 
** For products with 100 per cent ric e flour and composite flours, total protein shall not 
be less than 7.0% and for 100 per cent  millet products total protein shall not be less 
than  6.0%.  
*** Also applicable to the content in the sachets  
 
 
 
(vi) The food additives in Schedule IX may be permitte d in instant noodles 
within the limits specified.  
 
  2
0
  
(50) SOY (SOYA) PROTEIN PRODUCTS  shall be the products obtained by the removal or 
partial removal from soybeans of certain major non -protein constituents such as water, oil 
and carbohydrates.  
 
  (i) Soy protein products  shall contain not more than  
 
(a) 10.0% m/m moisture;  
(b) 8.0% m/m total ash, on dry basis.  
 
(ii) Crude protein content (N% x 6.25) on dry basis for soy  products shall be  
 
(a) Soy protein flour  - not less than 50% m/m and not more than 65% 
m/m;  
(b) Soy p rotein concentrate –more than 65% m/m and not more than 
90% m/m; and  
(c) Soy protein isolate – more than 90% m/m.  
. 
(iii) LABELLING  
 
(a) The name of the product to be declared on the label shall be:  
    “Soy protein flour” or “Soya protein flour” when fulfilling (ii) (a) above;  
 
                “Soy protein concentrate” or “Soya protein concentrate” when fulfilling (ii) ( b)   
                 above;  
 
              “Soy protein isolate” or “Soya protein isolate”  or “Isolated soy protein” or “Isolated  
               soya  protein”  when  fulfilling (ii) ( c) above;  
 
(b) The name may include a term which accurately describes the physical form of the 
product e.g “granules” or “bits”  
 
 
  2
1
 (51) TEXTURED SOYA PROTEIN shall be the high protein product having a fibrous tex ture, 
obtained from defatted soya flour and other soya sources processed under controlled 
conditions of moisture, temperature and pressure. Separate sachets may contain edible 
vegetable oil, food grade salt, sugar, spices and condiments, modified starches,  vitamins and 
minerals, permitted colouring substances, permitted flavouring substances and flavour 
enhancers and antioxidants,  
 
(i) Textured soy protein shall not contain more than  
 
              (a)   10.0% m/m moisture;  
              (b)     1.0 % m/m fat , on dry basis;  
              (c)     8.0 % m/m total ash, on dry basis;  
             (d)      0.1% m/m acid insoluble ash, on dry basis;  
             (e)      3% m/m crude fibre, on dry basis;  
             (f)    a Peroxide value* of 10.0 milli equivaleo xygen per kilogram of extracted  oil;  
             (g)  0.1%  free fatty acid* as oleic acid  
* for sachets containing vegetable oil only  
 
 
   (ii)Textured soy protein shall not contain  
 
(a) less than 48 % m/m protein; and  
any extraneous matter.     
(iii)Text ured soy protein shall be reasonably uniform in shape and size.  
 
(iv)Textured soy protein shall be free from objectionable flavour and odour.  
  
(v)Textured soy protein shall be free from insect infestations.  
 
(vi)Textured soya protein shall conform to the  microbiological  limits given below:  
 
S No.  Test  Limit (cfu)  
   
i) Aerobic plate count, max, per g     1 x 103 
ii) Coliforms, max, per g    1 x 101 
iii) Escherichia coli (MPN), in 1 g  Absent  
iv) Yeast and mould, max, per g  1 x103 
v) Salmonella in 25 g Absent  
 
(vii)The product shall not exceed the limit given in Schedule II for total aflatoxin,  
 
 
 
 
(52) TEXTURED  PLANT PROTEIN (TEXTURED VEGETABLE PROTEIN) shall be 
the high protein product having a fibrous texture, obtained from plant sources (soya 
flour, soya protein concentrates and isolate, edible legumes, cereals and oilseed meal), 
processed under controlled conditions of moisture, temperature and pressure.  Separate 
sachets may contain edible vegetable oil, food grade salt, sugar, spices, condimen ts, 
modified starches, vitamins and minerals, permitted colouring substances, permitted 
flavouring substances and flavour enhancers, antioxidants, dehydrated vetables and 
sauces ,  2
2
  
(i) Textured plant protein  shall not contain more than  
 
              (a)    10. 0% m/m moisture;  
              (b)     8.0 % m/m total ash on dry basis;  
              (c)     0.3% m/m acid insoluble ash, on dry basis;  
              (d)    10.0 % m/m crude fibre on dry basis.  
              (e)     a Peroxide value* of 10.0 milli equi valents oxygen per kilogram of extracted 
oil;  
             (f)     0.1% free fatty acid* as oleic acid.  
                    * for sachets containing vegetable oil only  
 
   (ii) Textured plant protein shall not contain  
                    less than 40 % m /m protein; and  
(a) any extraneous matter.     
(b)  
(iii) Textured plant protein shall be reasonably uniform in shape and size.  
 
(iv)Textured plant protein shall be free from objectionable flavour and odour.  
 
(v)Textured plant protein shall be free from insect infestations.  
 
(vii) Textured plant protein shall conform to the microbiological limits given for 
textured protein . 
 
 
 
(53)   Flour mixes ( Hopper/Dhosai/Idli  Mix) shall be mixtures of cereal flours and/or 
legumes flours, and yeast with or without edible common s alt. In order to preserve its 
traditional nature it shall not contain additives or any other chemicals. These will be 
labeled as Hopper Mix, Dhosai Mix or Idli Mix respectively and the word “instant” 
shall not be used in labeling the product or any similar  product using food additives.  
 
(i)  Hopper/Dhosai/Idli  Mix shall not contain more than  
  (a)  14.0 % m/m moisture;  
(b)  3.5 % m/m total ash, on dry basis; and  
(c)   0.1%  m/m acid insoluble ash, on dry basis.  
 
      Hopper/Dhosai/Idli mix  shall conform to  the microbiological limits given below:  
 
  
Test   
Limit (cfu)  
   
i) Aerobic plate count, max, per g     1 x 103 
ii) Coliforms, max, per g    1 x 101 
iii) Escherichia coli (MPN), in 1 g  Absent  
iv) Yeast and mould, max, per g  1 x103 
v) Salmonella in 25 g Absent  
 
 
 
  2
3
 (54A) CAKES shall be the baked product obtained from a batter  containing essentially wheat 
flour, sugar and sugar products, fat/shortening and baking powder, with or without eggs 
or dried egg products, dried or preserved fruits, cocoa powder,  chocolate,  edible 
starches, edible flours , semolina, mixed tocopherols , milk and milk products, spices, 
herbs, desiccated coconut and potable water.  
 
        Eggs may be substituted  with appropriate emulsifying agent in the preparation of 
eggless        
        cakes.  
 
         (i) Cakes shall be suitably baked. It shall not show signs of under baking or over baking.  
 
    (ii) Cakes shall be moist, uniform in texture with even distribution of added ingredients 
like peel and fruits/ vegetables and shall b e spongy. Texture shall be characteristic of 
the typical well -baked cake.  
 
 (iii) Cakes shall have the flavour, aroma and colour characteristic of the typical well -
baked cake.  
 
 (iv) Cakes shall be free from any evidence of rancidity or other objection abl e tastes or 
odours.  
 
   (v) Cakes shall be free from extraneous matter, insect infestation and mould growth;  
 
   (vi)  Cakes shall not contain more than  
 
                        (a)15 -27 % m/m moisture  
            (b) 0.1% m/m acid insoluble ash, on dry b asis.  
(c)1.5 % m/m acidity of extracted fat(as palmitic acid)  
 
 
(vii) The food additives given in Schedule X may be permitted in cakes within the limits    
         specified:  
                
      (viii) Cakes shall comply with the microbiological limits specified below:  
 
 Microorganism  Limit (cfu)  
(b) Yeast and Mould count  per gram (max)  1 x 102 
(d) Escherichia coli, ( MPN)  per gram(max)  Absent  
(e) Staphyloccus aureus   per gram (max)  1 x 102 
(f) Salmonella  per gram  (max)  Absent  
         (ix) The fr ee fatty acid content of the icing layer shall not be more than 1 % m/m  
      
 
 
 
 
 
 
 
  2
4
  
(54B) Butter cake  is a cake containing entirely of butter fat  and other ingredients permitted 
in   (5 4A) without any filling or any coating.  
 
 (i)   Butter cakes shall n ot contain more than  
 
    (a)15 - 25% m/m moisture  
   (b) 0.1% m/m acid insoluble ash, on dry basis.  
   (c) 1.0 % m/m acidity of extracted fat(as palmitic acid)  
 
(54C) Fruit/Vegetable cake  is a cake containing dried or preserved fruits, vegetables and 
nuts not less than 15% m/m of the cake and other ingredients permitted in (5 3A). 
 
 
 (i)    Fruit/Vegetable cakes shall not contain more than  
 
 (a)15 -27 % m/m moisture  
 (b) 0.1% m/m acid insoluble ash, on dry basis.  
 (c)1.5 % m/m acidity of extracted fat(as palm itic acid)  
 
(54D)  Sponge cake is a cake without fat/shortening, containing other ingredients permitted 
in (54A). 
  
( Sponge cakes shall not contain more than  
 
       (a)15 -30 % m/m moisture  
       (b) 0.1% m/m acid insoluble ash, on dry basis.  
       (c)1.0 % m/m acidity of extracted fat(as palmitic acid)  
 
(54E)  Icing cake i s a cake sandwiched and/or coated with icing sugar, dairy or non -dairy 
cream, jam, jelly, marshmallow, dried fruits or any other suitable mixture  containing 
other ingredients permitted in (54A).  
      
          Icing  cakes shall not contain more than  
 
             (a)15 -25 % m/m moisture  
            (b) 0.1% m/m acid insoluble ash, on dry basis.  
            (c)1.0 % m/m acidity of extracted fat(as palmitic acid)  
 
   
(54F) Swiss roll/Spo nge roll is a product made by rolling sponge cake with dairy or non -
dairy cream, icing sugar,  jam or any other suitable edible  filling and/or coating  
containing other ingredients permitted in (54A).  
 
 Swiss roll/Sponge roll  shall not contain more than  
 
      (a)15 -30 % m/m moisture  
      (b) 0.1% m/m acid insoluble ash, on dry basis.  
      (c)1.0 % m/m acidity of extracted fat (as palmitic acid)  
 
 
 
 
 
  2
5
 (55)   Flour mixes ( Hopper/Dhosai/Idli  Mix) shall be mixtures of cereal flours and/or legumes 
flours, and yeast with or without edible common salt. In order to preserve its traditional 
nature it shall not contain additives or any other chemicals. These will be labeled as 
Hopper Mix, Dhosai Mix or Idli Mix respectively and the word “instant” shall not be used 
in labeling the product or any similar product using food additives.  
 
(i)  Hopper/Dhosai/Idli  Mix shall not contain more than  
  (a)  14.0 % m/m moisture;  
(b)  3.5 % m/m total ash, on dry basis; and  
(c)   0.1%  m/m acid insoluble ash, on dry basis.  
 
      Hopper/Dhosai/Idli mix shall conform to the microbiological limits given below:  
 
  
Test   
Limit (cfu)  
   
i) Aerobic plate count, max, per g     1 x 103 
ii) Coliforms, max, per g    1 x 101 
iii) Escherichia coli (MPN), in 1 g  Absent  
iv) Yeast and mould, ma x, per g  1 x103 
v) Salmonella in 25 g  Absent  
 
(56A) CAKES shall be the baked product obtained from a batter  containing essentially wheat 
flour, sugar and sugar products, fat/shortening and baking powder, with or without eggs 
or dried egg products, dried or preserved fruits, cocoa powder, chocolate, edible starches, 
edible flours, semolina, mixed tocopherols , milk and milk products, spices, herbs, 
desiccated coconut and potable water.  
 
        Eggs may be substituted  with appropriate emulsifying agent in the preparation of eggless        
        cakes.  
 
         (i) Cakes shall be suitably baked. It shall not show signs of under baking or over baking.  
 
    (ii) Cakes shall be moist, uniform in texture with even distribution of added ingredients 
like peel and fruits/ vegetables and shall be spongy. Texture shall be characteristic of 
the typical well -baked cake.  
 
 (iii) Cakes shall have the flavour, aroma and colour characteristic of the typical well -baked 
cake.  
 
 (iv) Cakes shall be free from any evidence o f rancidity or other objection able tastes or 
odours.  
 
   (v) Cakes shall be free from extraneous matter, insect infestation and mould growth;  
 
   (vi)  Cakes shall not contain more than  
 
                        (a)15 -27 % m/m moisture  
            (b) 0.1 % m/m acid insoluble ash, on dry basis.  
(c)1.5 % m/m acidity of extracted fat(as palmitic acid)  
  
(vii) The food additives given in Schedule X may be permitted in cakes within the limits    
         specified:  
                
      (viii) Cakes shall compl y with the microbiological limits specified below:  
  2
6
 (57)   BAK ING POWDER  shall be the product obtained from the combination of sodium 
hydrogen carbonate and an acidic component, incorporated in an edible starch. It shall be 
capable of yielding carbon dioxide under conditions of baking  
 
(i)The acidic components of bak ing powder may be  
 
(a) Tartaric acid (INS 334) or Potassium tartrate  (INS 336) or a mixture of both;  
 (b) Disodium diphosphate (INS 450(i)) with or without Calcium dihydrogen 
phosphate (INS 341(i) ) ;  
 (c)Calcium dihydrogen phosphate (INS 341(i) with or witho ut Di calcium 
diphosphate(INS 450(vi) ) ;  
                  
 
       (ii) Baking powder shall yield  
 
(a) not less than 8.0 % m/m available carbon dioxide ; and  
(b) not more than 1.5 % m/m residual carbon dioxide.  
       
      
 
 
(58) PROCESSED CEREAL PRODUCTS shall be prepared from one or more milled cereal 
products, such as wheat, rice, barley, oats, rye, maize, millets, sorghum, buckwheat with or 
without  legumes (pulses ), coconut, starchy roots and stems and/or edible oilseeds . sugar and 
sugar products, milk and milk products, malt, fruits and vegetables, food grade salt, harmless 
L(+)lactic acid producing cultures, flavouring substances, fibre , oligosaccharides , chocolate, 
cocoa powder, edible vegetable oil, vitamins and minerals. The product may be pre -cooked 
requiring reconstitution with potable water or milk, dried requiring heating to boiling before 
consumption or as coated or filled biscuits.  
  
(i) The milled cereal and legume content of the product shall not be less than 25% m/m.  
 
(ii) Processed cereal pro ducts shall not contain more than - 
  
(a) 5.0 % moisture;  
(b) 5.0% m/m total ash, on dry basis;  
(c) 0.1% m/m acid insoluble ash, on dry basis.  
 
(iii)The product shall not contain total aflatoxin in amounts as given in Schedule II;  
 
(iv)Processed cereal products shall comply with the microbiological limits given below  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
         
  2
7
  Type of product  Microorganism  Limit  
(i) Dried and instant 
products requiring 
reconstitution  Aerobic plate count per gram  5 x 104 
 Coliforms per gram  1 x 102 
 Escherichia coli  per gram  Absent  
 Salmonella per gram  Absent  
 Yeasts and moulds count  1 X 102 
   (ii) Dried products requiring 
heating to boiling before 
consumption  Aerobic plate count per gram  5x 106 
 Coliforms per gram  1x 102 
 Escherichia coli per gram  Absent  
 Salmonella per gram  Absent  
(iii) Coated or filled dried 
biscuits  Aerobic plate count per gram  5x 10 4 
 Coliforms per gram  1 x 102 
 Escherichia coli per gram  Absent  
 Salmonella per gram  Absent  
 
 
NOTE :  Aerobic plate count (APC) in products with a dded lactic acid producing cultures 
must not exceed the microbiological limits set in the Table 53(vi)  prior to the addition of 
the lactic acid cultures to the food.  
 
(v) Processed cereal products may contain the food additives given in Schedule XI. The 
maximum levels given are for  100 g of product, ready for consumption . 
 
(59)    MALTED FOOD PRODUCT (MALT FOOD ) is the p roduct obtained by mixing 
malt/malt extract from barley and malt/malt extract from other cereal grains with cereal 
and/or legume flour wit h or without addition of whey powder, edible vegetable oil,  
maltodextrin, spices, eggs, egg powder, protein isolates, protein hydrolysates, edible 
common salt, liquid glucose, honey, coffee/cofee extracts, tea extracts, nuts, dietary fibre, 
vitamins, miner als and amino acids.  It may contain added sugar and/or cocoa powder,  It 
may be processed in such a manner to secure hydrolysis of starch. A product  containing 
whole milk, skim milk powder and/or whole  milk powder shall be designated as malted 
milk food.  
 
(i) The grains, legumes and their products used in preparation of  malt shall be sound, and 
free from insect infestation and insect fragments, rat excreta, fungal  infested grains or  
any other  type of insect or fungal damage.  
         
(ii) Malted food shall be in the form of powder or granules or flakes and shall be free 
from lumps, dirt, other extraneous matter and substantially free from scorched 
particles.  
 
(iii) The flavour of the malted food shall be characteristic  and shall be free from 
objectionable fl avour and odour.  
 
(iv) Malted food shall be free from signs of mould growth.  
 
(v) Malted food  shall not contain more than  
                  (a)   3.5% m/m moisture  
                  (b)  7.0 % m/m total ash, on dry basis; and   
                  (c)  0. 1% m/m acid insoluble ash, on dry basis   2
8
 (vi) a) Malted  food shall contain no t less than 8.0% m/m total protein (N % x 6.25) on 
dry basis.  
         
b) Malted food shall contain not less than 4.0 % m/m fat and shall not contain more 
than 9.0% m/m fat on dr y basis,  whereas for products containing cocoa this value 
may be not more than 11.0% m/m, on dry basis.  
 
(vii) Malted milk  food shall contain not less than  
       a)11.5% m/m total protein(N % x 6.25) on dry basis;  
       b) 7.0 % m/m fat on dry basis.  
 
 
 
(viii)  Microbiological requirements for malted food:  
                          Test                                                Limit  
        (a) Aerobic plate count   per gram (max)              5 x 104  
        (b) Coliforms MPN per gram                           -   absent  
        (c) Yeast and mould per gram                          -   absent  
        (d) Escherichia coli  MPN per gram               - absent  
        (e) Salmonella  in 25 gram                           -  absen t                      
 
 (x)  Malted foods may contain the food additives given in Schedule XII not exceedingthe 
maximum levels permitted:  
 
 
 (56)Division I and Division IV of the Food(Standards) Regulations 1989 made under the 
Food Act No: 26 of 1980 and published in G azette Extra ordinary  No.637/18 of 22 November 
1990 together with amendment on Maize Starch published in G azette Extraordinary  No.800/9 
of 19 July 1993, Regulation 40.7 Malted Food/Malted Milk Powder of Food(Standards) 
Regulations 1989 published in G azette Extraordinar y No.823/16  of  16 June 1994 and 
Food(Bread Standards) Regulations 1994 made under the Food Act No: 26 of 1980 and 
published in G azette Extraordinary  No.834/18 of 31 August 1994 are hereby rescinded.  
 
(60)  Interpretations –     
                                                                                                                                                                                                            
“Foreign / extraneous  matter” means any organic or inorganic matter other than the food 
grains or pulse referred to in the relevant paragraphs e.g husk, chaff, weeds, sand, lumps of 
clay and other kinds of grains or pulses.  
 
“Damaged grain” or “damaged seed,” means kernels, which are distinctly identified as having 
been visibly affec ted by insects, heat, water, disease or any causative agent other than those, 
caused by the milling process.  
 
  Broken grain”: Broken kernels of rice, which are less than three -fourths of the length of 
whole kernel.  
 
“Defective” m eans where whole lentil ma y be peeled, split, broken,  distinctly green, frost 
damaged,  sprouted, immature, wrinkled, markedly deteriorated or discoloured by weather or 
disease, pest damaged, heat damaged or otherwise damaged in a way which materially affects 
quality.  
  2
9
 “Derived Prod ucts” means a food product containing more than 25% of cerials, pulses or 
legumes singly or in combination as a percentage of its total formulation.  
 
 “Foreign odour” means odours which are foreign to the relevant food grain and which, 
because their presen ce, render the food grain or pulse unfit for their normal usage.  
 
“Insect infestation” means the presence of insects (live or dead) and their larval stages.  
 
"Non dairy cream" means a homogeneous mixed preparation of hydrogenated fat or bakery 
shortening, flavours, permitted food coloures and with or without icing sugar and other 
ingredients in  small proportions.  
 
 
SCHEDULE  I  
                                                                                               Regulation 2(i)  
                                                                        Part A -Rice  
 
Pesticide  Maximum pesticide Residue limit RL    mg/Kg  
Carboslfan  0.2 
Chlorfuazuron  2.0 
Diazinon  0.1 
Edifenphos  0.02  
Etofenprox  0.01  
Ethiprole  0.2 
Fenbucarb  0.5 
Fipronil  0.02  
Flutolani l 1.0 
Hexaconazole  0.1 
Isoprothiolane  1.0 
Pencycuron  0.1 
Phenthoate  0.2 
Propiconazole  0.1 
Quinalphos  0.2 
Tebuconazole  1.5 
Tebufenozide  0.1 
Thiacloprid  0.02  
Thiamethoxam  0.3 
Thiophanate - methyl  1.0 
Thiocyclam hydrogen oxalte  0.2 
 
                                                            Part B – Maize  
                                                             
Pesticide  Maximum pesticide Residue limit RL    mg/Kg  
Diazinon  0.02 
Etofenprox  0.05 
Fipronil  0.1 
Thiodicarb  0.02 
                                           
Part C - Sorghum  
 
Pesticide  Maximum pesticide Residue limit RL    mg/Kg  
Diazinon  0.02 
Novaluron  3.0  3
0
  
Part D – Wheat flour  
 
Pesticide  Maximum pesticide Residue limit RL    mg/Kg  
Carbaryl  0.2mg/Kg  
Chlormequat  2mg/Kg  
Chlorpyrif os 0.1mg/Kg  
Deltamethrin  0.3mg/Kg  
Dichlorvos  0.7mg/Kg  
Diquat  0.5mg/Kg  
Imidacloprid  0.03mg/Kg  
Malathion  0.2mg/Kg  
Methomyl  0.03mg/Kg  
Permerthrin  0.5mg/Kg  
Piperonyl Butoxide  10mg/Kg  
Sulfuryl fluoride  0.1mg.Kg  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  3
1
 SCHEDULE  II 
                                                                                       Regulation 2(iv)  
 
LIMITS FOR MYCOTOXINS IN CEREALS AND CEREAL PRODUCTS  
 
 Name of Mycotoxin  Name of food  Maximum level  micrograms 
per kilogram  
Aflatoxins  
   B1 Sum of  
B1+ 
B2+G 1+G 2 
(1)  All cereals and all products derived from 
cereals including processed cereal 
products*  2.0 4.0  
(2)  Maize and rice to be subjected to sorting 
and other physical treatments before 
human consumption or as an ingredient 
in food stuf fs 5.0 10.0 
(3)  Processed cereal foods for 
infants and young children  0.1  
(4)  Dietary foods for special 
medical purposes for infants  0.1                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     
Ochratoxin A  
(5)  Unprocessed cereals   
5.0 
(6)  All products derived from unprocessed  
cereals including processed cereal 
products** and cereals intended for 
direct human consumption   
3.0 
(7)  Processed cereal foods f or 
infants and young children   
0.5 
(8)  Dietary foods for special 
medical purposes for infants   
0.5 
(9)  Wheat gluten not sold directly to 
consumer   
8.0 
 Deoxynivale nol 
(10)  Unprocessed cereals other than durum 
wheat,  oats and maize  1250  
    
(11)  Unprocessed cereals durum wheat and 
oats 1750  
(12)  Unprocessed maize with the exception 
of unprocessed maize intended to be 
processed by wet milling  1750  
    
(13)  Cereals intended for direct human 
consumption, cereal flour,  bran and germ 
as end product  marketed for direct human 
consumption, with the exception of 
foodstuffs listed in (16),(17) and (18)  750  3
2
     
(14)  Pasta (dry)  750 
(15)  Bread (including small bakery wares), 
pastries, biscuits, cereal  snacks and 
breakfast cereals  500 
    
(16)  Processed cereal -based foods and baby 
foods for infants and young children  200 
(17)  Milling fractions of maize with particle  
size > 500 micron . 750 
(18)  Milling fractions of maize with particle  
size ≤ 500 micron  1250  
 
Zearalenone  
(19)  Unprocessed c ereals other than maize  100 
(20)  Unprocessed maize with the exception 
of unprocessed maize intended to be 
processed by wet milling  350 
    
(21)  Cereals intended for direct human 
consumption, cereal flour,  bran and germ 
as end product marketed for dire ct human 
consumption, with the exception of 
foodstuffs listed in (24),(25),(26),(27) and 
(28). 75 
    
(22)  Refined maize oil  400 
(23)  Bread (including small bakery wares), 
pastries, biscuits, cereal  snacks and 
breakfast cereals  50 
(24)  Maize intende d for direct human 
consumption, maize -based  snacks and 
maize -based breakfast cereals  100 
    
(25)  Processed cereal -based foods( excluding 
maize -based foods) and baby foods for 
infants and young children  20 
(26)  Processed maize -based foods for infants  
and young children  20 
    
(27)  Milling fractions of maize with particle  
size > 500 micron .  200 
(28)  Milling fractions of maize with particle  
size ≤ 500 micron . 300 
 Fumonisins  Sum of B 1 and B 2 
Maximum levels ( μg/kg) 
   
(29)   Unprocessed maize, wi th the exception of 
unprocessed maize intended to be 
processed by wet milling  4 000  
 
    
(30)  Maize intended for direct human 
consumption, maize -based foods for direct 
human consumption, with the exception of  
foodstuffs listed n (31)  and (32). 1 000  
 
  3
3
     
(31)  
 Maize -based breakfast cereals and maize -
based snacks  800 
(32)   Processed maize -based foods and baby 
foods for infants and young children  200 
 
    
(33)  Milling fractions of maize with particle  
 size > 500 micron . 1 400  
(34)  Milling fractions of maize with particle  
size ≤ 500 micron  2 000  
 
 
                                                                                Ergot sclerotia  
 
  
(35)  Unprocessed cereals ( 18) with the exception 
of corn and rice  0,5 g/kg  
* excluding items (3) and (4)  
** excluding items (7) and ( 
 
SCHEDULE III  
                                                                                     Regulation  3 2(vi) 
 
FOOD ADDITIVES FOR WHEAT FLOU R 
 
           Class  Name of Food Additive     INS Number  Limit mg/kg (max)  
 
Flour improvers  Bacterial alpha  amylases  1100(iii)  GMP                                                             
Fungal alpha -amylases  1100(i)  GMP  
Benzoyl Peroxide  928 75 
Fungal proteases  1101 (i)  GMP  
 
 
 
 
 
 
 
 
Flour treatment 
agents   L. Ascorbic acid  300 300 
Sodium asco rbate  301 300 
Potassium ascorbate  303 300 
Calcium dihydrogen 
phosphate  341 (i)  2,500  
Dicalcium hydrogen 
phosphate  341 (ii)  2,500  
Disodium diphosphate  450 (i)  2,500  
Azodicarbonamide  927a  45 
Sodium metabisulphite  223 200 
Sodium sulphite  222 200 
L-cystiene hydrochlori de 920  
 
Emulsifying agent  Lecithin  322(i)  GMP  
Diacetyltartaric and fatty 
acid esters of glycerol  472a  3,000  
 
           
 
 
  3
4
  
SCHEDULE IV                                                                             
                                                                           Regulation 4 2A(iii), 4 2B(iv), 4 3(iv) 
 
FOOD ADDITIVES FOR WHITE BREAD, WHOLEMEAL BREAD AND OTHER 
LEAVENED PRODUCTS  
Class  Name of Food Additive  INS Maximum Level    
mg/ Kg  
 
 
 
 
Acidity Regulators  365 Sodium Fumarate  GMP  
351 (ii)  Potassium malate  GMP  
524 Sodium hydroxide  GMP  
260 Acetic Acid  2,500*  
270 Lactic Acid  2,500*  
330 Citric Acid  GMP  
298 Malic Acid  GMP  
334 Tartaric Acid  GMP  
 
 
 
 
 
 
 
 
 
 
Emulsifying  & 
Stabilizing agent (single 
or in combination)  464 Hydroxy propyl Methyl 
Cellulose  GMP  
473 Sucrose esters of fatty 
acids  GMP  
472(e)  Diacetyl tartaric and 
fatty acid esters of 
glycerol  
 6,000*  
420 Sorbitol  GMP  
322 Lecithin  
 GMO  
471 Mono and di 
glycerides of fatty 
acids(Glyceryl mono 
stearate)  
 GMP  
412 Guar Gum  GMP  
441 Gum Arabic  GMP  
481 (i)  Sodium stearoyl  
lactylate  
 
 5,000*  
482(ii)  Calcium  stearoyl  
lactylate  
 5,000*  
476 Polyglycerol esters 
of interesterified 
ricinolic acid  
 2,000*  
477 Propylene glycol 
esters of f atty acids  
 15,000*  
335 (ii)  Sodium  L(+)tartrate  
 4,000*  
337 Potassium sodium 
L(+)tartrate  
 4,000*  
491 Sorbitol 
monostearate  3,000*  
Flour Improvers  1100(i)  Fungal alpha 
amylase  GMP   3
5
 1100  Bacterial amylases   
 100*  
 923 Ammonium 
persulphate  
 2,500* 
341 (i)  Calcium 
diphosphates  
 10,000*  
450(i)  Disodium 
diphosphate  
 5,000*  
170(i)  Calcium Carbonate  5,000*  
Flour treatment agent  510 Ammonium chloride  500*  
920 L-Cysteine and its 
hydrochrorides - sodium 
and potassium salt  90* 
942 Ammonium phos phate  2,500*  
300 Ascorbic Acid  300*  
 
922 Potassium persulphate  2,500*  
Leavening agent/Raising 
agent  -- Baking powder  GMP  
503 (i)  Ammonium carbonate  5000  
503(ii)  Ammonium hydrogen 
carbonate  GMP  
……  Baker’s yeast  GMP  
 
 On flour basis  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  3
6
 SCHEDULE v 
REGULATION  44(vii) 
PERMITTED FOOD ADDITIVES FOR BISCUITS, CRACKERS AND COOKIES,  
Class  Name of Food Additive  INS Number  Limits mg/kg 
(max)  
 
Leavenig 
agents  Baking powder  ----- GMP  
Sodium hydrogen carbonate  500(ii)  GMP  
Amm onium carbonate  503(i)  GMP  
Ammonium hydrogen 
carbonate  503(ii)  GMP  
Baker’s yeast  -- GMP  
 
 
 
 
 
Emulsifying 
and 
Stabilizing 
agents  Lecithin  322 GMP  
Mono and di -glycerides of 
fatty acids( Glyceryl mono 
stearate)  471 GMP  
Hydroxy propyl methyl 
cellulo se                                    464 GMP  
Pectins  440 GMP  
Sorbitan tristearate  492 10,000  
Sorbitan monostearate  491 10,000  
Sucrose esters of fatty acids   473 10,000  
Diacetyl tartaric and fatty acid 
esters of glycerol  472e  20,000  
Sucroglycer ides 474 10,000  
Sodium stearoyl lactylate  481(i)  5,000  
Calcium stearoyl lactate  482(i)  5,000  
Acetylated distarch 
phosphate  1414  GMP  
Polyglycerol esters of fatty 477 15,000   3
7
 acids  
Carob(Locust) bean gum  410 GMP  
Guar gum  412 GMP  
Gum Arabic( Aca cia gum)  414 GMP  
Xanthan gum  415 GMP  
Potassium chloride  508 GMP  
Flour 
improvers  Bacterial amylases        1100                  GMP  
Amylases          1100  GMP  
Protease from Aspergillus 
orizae ver.    1101 (i)  GMP  
  Lipases  1104  GMP  
Flour 
treatmen t 
agents  Ascorbic acid  300 GMP  
Disodium diphosphate  450(i)  9300( as P)  
 
 
 
 
Acidity 
regulators  Sodium  metabisulphite  223 50( as residual 
SO2)  
Acetic acid                  260 GMP  
Lactic acid       270 GMP  
Citric acid  330 GMP  
Malic acid  296 GMP  
Sodium hydroxide  524 GMP  
Sodium sulphate  514  
Humectant  Glycerol  422 GMP  
Sweetener/
Humectant/  
Sequesteran
t/emulsifier  Sorbitol  420(i) GMP  
     3
8
  
SCHEDULE VI  
                                                                                                                Regulation  45(v) 
 
FOOD ADDITIVES PERMITTED IN  WAFERS  
 
 
Class  Name of Food Additive   INS 
Number  Limits mg/kg (max)  
Acidity 
Regulators  Citric acid  330     GMP  
Malic acid  296      GMP  
Lactic acid  270      GMP  
Acetic acid  260       GMP  
 
 
Leavening 
/Raising 
agents  Baking powder  -----      GMP  
Bakers yeast               --
--      GMP  
Sodium hydrogen carbonate    500(ii)       GMP  
Ammonium hydrogen carbonate  503(ii)       GMP  
 
 
Emulsifying 
agents 
/stabilizers  Lecithin  322       GMP 
Mono - and di -glycerodes of fatty 
acids  471       GMP  
Sorbitan tristearate  492        GMP  
Disodium diphosphate  450(i)         9,300 (as P)  
 
                                                                              
 
 
 
SCHEDULE VII  
                                                                                               Regulation 4 6(ii) 
 
 
FOOD ADDITIVES PERMITTED FOR EXTRUDED SNACKS  
 
Class  Name of Food Additive  INS 
Number  Limit  mg/kg  
      (max)  
Acidity Regulator  Citric acid  330 GMP  
Tartar ic acid  334 GMP  
Leavening /Raising agents  Sodium hydrogen carbonate  500(ii)  GMP  
 Ammonium bicarbonate  503 (ii)  GMP  
 Baking Powder  --------  GMP  
 
 
 
 
 
 
 
 
 
 
 
  3
9
  
SCHEDULE VIII  
                                                                                               Regulation 4 9(i) 
FORMS OF PASTA PRODUCTS  
 
 Product  Form  Length  
(mm(min)  Diametre  
(mm)  Width  
  (mm)  
(max)  Thickness  
(mm)  
(max)  
1 Noodles  Solid 
rods 200 2.0(max)  ------  1.0-1.25 
2  Ribbons  200 ---- 15 2.0 
3 Folded noodles  Ribbons  --- ---- ---- 0.75-2.0 
 
4 Rice noodles/  
vermicelli  Solid 
rods/  
strand  ------  2. 0(max)  ------  ----- 
5 Long  
macoroni  tubes  250 2.5-7.0 
(Outer)  --- 1.0-1.5 
6 Shortcut  
Macoroni  Various but define d shapes -shells,stars,squares,spirals etc  
7 Spaghetti  Solid 
rods 250 1.6 (min)  ---- ----- 
8 Lasange  
sheets   square,rectangular& fancy shaped sheets  
9 Vermicelli  Solid 
rods 250 0.5–1.25  ----- ---- 
10 Folded 
Vermicelli  Folded 
rods ---- 0.5–1.25  ---- ---- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  4
0
 SCHEDULE IX  
                                                                                               Regulation 50(vii)  
 
FOOD ADDITIVES PERMITTED FOR I NSTANT NOODLES  
 
Class Name of Food Additive   INS Number  Limits  
mg/kg (max)  
 
Acidity Regulators  
 
 Citric acid  330 GMP  
Acetic acid  260 GMP                                
Potassium carbonate  501(i)  GMP                              
Sodium carbonate  500(i)  GMP                              
Sodium hydrogen carbonate    500(ii)   GMP                             
 Sodium lactate  325 GMP  
Emulsifying age nts 
 
 
 
 
 
 Acetylated distarch adipate  1422  GMP                             
Sodium carboxy methyl 
cellulose  466 GMP                              
Guar gum  412  GMP                             
Xanthan gum  415 GMP  
Potassium chloeide  508 GMP  
Ascorbic  acid 300  GMP                             
Propylene glycol  alginate  405 1,000 ( on fat basis)  
Lecithin  322 GMP  
Mono and diglycerides of fatty 
acids  471 GMP  
Diacetyl tartaric acid and fatty 
acid esters of glycerol  471e 10,000  
Propylene glycol es ters of  fatty 
acid 477 5,000 
Sorbitan monostearate  491 5,000  
Sodium stearoyl lactylate  481(i)    5,000  
Calcium stearoyl lactylate  482(i)  5,000  
Anti -caking agent *  Polydimethyl siloxane  900a 50(only no added sugar products)  
Silicone dioxide amophu s 551 GMP  
Sequesterant  Sodium dihydrogen phosphate  339(i)  2,500  
Disodium hydrogen phosphate  339(ii)  2,500  
L(+) tartaric acid  334 7,500  
Sodium L(+) tartrate  335(ii)  7,500  
Potassium sodium L(+) tartrate  337 7,500  
Pentasodium triphosphate  451(i)  2,500 
Sodium polyphosphate  452(i)  2000 
    
     
*on flour basis  
** in cuntents in sachet onl  
 
 
 
 
 
 
 
  4
1
 SCHEDULE X  
                                                                                             Regulation   5 4A(vi)  
FOOD ADDITIVES PERMITTED FO R CAKES  
 
Class  Name of Food Additive  INS Number  Limits mg/kg(max)  
Leavening/ Raising 
agents  Sodium hydrogen carbonate  500(ii)  GMP  
Ammonium carbonate  503(i)  GMP  
Ammonium hydrogen carbonate  503(ii)  GMP  
Emulsifying  agents and 
stabilizers  Dicalcium dip hosphate  450(vi)  9,300  
Lecithin  322 GMP  
Sodium stearoyl lactylate  481(i)   5,000  
Calcium stearoyl lactylate  482(i)  5,000  
Propylene glycol  1520  1,500  
Pectin  440 GMP  
Mono and diglycerides of fatty 
acids  471 GMP  
  Sorbitan tristearate                                                                                                         492 10,000  
Guar gum  412 GMP  
Xanthan gum  415 GMP  
Disodium diphosphate  450(i)  9,300  
Polyglycerol esters of fatty acids  475 10,000  
Propylene glycol esters of fatty 
acids  477 15,000  
       Diacetyl tartric and fatty acid 
esters of      glycerol  472e  20,000  
Polyglycerol polyricinoleic acid **  476 *  5,000  
Acidity regulators  Citric acid  330 GMP0  
Malic acid  296 GMP  
Lactic acid  270 GMP  
Acetic acid  260 GMP 
Tartaric acid  334 5000  
Sodium hydroxide  524 GMP  
Firming agent  Calcium chlorige  509 GMP  
Humectant  Glycerol  422 GMP  
Sequesterant  Sodium L(+)tartrate  335(ii)  5,000  
Potassiom sodium L(+)tartrate  337 5,000  
Enzymes  Bacterial amylases  1100  GMP  
. Proteases  1101  GMP  
 
 *  for energy reduced and no added sugar cakes only.  
** only for chocolate coatings  for cakes  
 
 
                                         
 
 
                      
  4
2
 SCHEDULE XI                               Regulation 5 6(vii) 
FOOD ADDITIV ES PERMITTED FOR PROCESSED CEREAL FOODS  
Class  Name of Food 
Additive  INS 
Number  Maximum level in 100 g of 
the  
Product,  ready for 
consumption mg  
 
 
Emulsifiers/Stabilizers  Lecithin  322 1500  
Mono and 
diglycerides of fatty 
acids  471 500 
Trisodium phospha te 339(iii)  440 
Acidity regulator  Tricalcium phosphate  341(iii)  440 as P  
Leavening/Raising 
agent  Sodiun hydrogen 
carbonate  500(ii)  GMP  
 
 
SCHEDULE XII  
                                                                                                                                              Regulation 5 7 (x) 
  FOOD ADDITIVES PERMITTED FOR MALTED FOODS  
 
 
                                                                                                                                    Class  Name of Food additive  INS No:  Limit mg/kg  
Emulsifying 
agents / stabilizers  Lecithins           322     
 
  
GMP  Mono & diglycerides of 
fatty acids     471   
Guar gum                                    412  
Sodium dihydrogen 
phosphate           339 (i)   
 
 
1000 mg/ kg 
as P  Disodium hydrogen 
phosphate     339(ii)  
Trisodium phosphate    339(iii)  
Acidity regu lators  Sodium hydrogen carbonate   500(ii)         
 
GMP  
 Potassium hydrogen 
carbonate  501 (ii)   
Calcium carbonates    170 (i)  
Calcium dihydrogen 
phospha     341 (i)   
 
 
1000 mg/ kg 
as P  Calcium hydrogen 
phosphate    341(ii)  
Tricalcium phosphate  
  341 (iii)  
Anti-caking 
agents    Silicon dioxide (amorphous  551 GMP  
Leavening/Raisin
g agents  
 
  Sodium carbonate          500(i)   
GMP  
Sodium hydrogen carbonate  500(ii)   
 
 
 
 
43