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Introduction
This Draft Sri Lanka Standard has been prepared by the Sri Lanka Standards Institution and is now
being circulated for technical comments to all interested parties.
All comments received will be considered by the SLSI and the draft if necessary, before
submission to the Council of the Institution through the relevant Divisional Committee for final
approval.
The Institution would appreciate any views on this draft which should be sent before the specified
date. It would also be hJpful if those who find the draft generally acceptable could kindly notifu
us accordingly.
All Communications should be addressed to:
The Director General
Sri Lanka Standards Institution,
17, Victoria Place,
Elvitigala Mawatha,
Colombo 08. 
                                                                                                              AMD ………  
 
 
 
Draft Amendment No: 2 Approved on ……………………. to SLS 260: 2008  
 
 
DRAFT AMENDMENT NO: 2 TO SLS 260: 2008  
SRI LANKA STANDARD SPECIFICATION F OR TOMATO  SAUCE  
(Second Revision)  
 
EXPLANATORY NOTE  
 
This amendment is issued after a decision taken by the Working group on Processed Fruits and 
Vegetables in order to be in line with Food (Preservatives) Regulation, 2019 under the Food 
Act 26 of 1980.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
                                                                            
                        AMD ………  
 
Draft Amendment No: 2 Approved on ……………………. to SLS 260: 2008  
 
 
DRAFT AMENDMENT NO: 2 TO SLS 260: 2008  
SRI LANKA STANDARD SPECIFICATIO N FOR TOMATO SAUCE  
(Second Revision)   
 
Page 6  
Clause 4.2.7 
Replace the word “Benzoates” by the word “Propionates”.  
 
 
Page 7  
TABLE 1  
Replace Si No iv), v) and vi) of Table 1 as follows.  
Sl No  Characteristic  Requirement  Method of test  
(1) (2) (3) (4) 
iv) Sulphites, mg/ kg,  max.  300 Appendix D  
v) Sorbates, mg/ kg, max.              1000  Appendix D  
vi) Propionates, mg/ kg, max.  GMP  --