Ghulam Nabi Azad clarifies on use of acids in food processing in Lok Sabha

Regulation 3.1.12 (ii) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, prescribes the standards and limits of acids as buffering agents to be used in food processing. This information was given by Union minister of health & family welfare Ghulam Nabi Azad in a written reply to a question in the Lok Sabha on Tuesday.

According to the minister, the implementation of Food Safety and Standards Act, 2006, rests with the state /UT governments. In this regard, random samples are drawn regularly by the state / UT governments and penal action is taken against the offenders, in cases where samples are found to be non-conforming to the provisions of the Act and regulations and rules made thereunder.

Section 3.1.12: Sequestering and Buffering Agents (Acids, Bases and Salts)
Restrictions on the use of sequestering and buffering agents.

Unless otherwise provided in these regulations the sequestering and buffering agents specified below, may be used in the groups of food specified, in concentration not exceeding the proportions specified in the corresponding entry:

Name of sequestering, buffering agents, Group of food and    Maximum level of use (parts per million) (ppm) (mg/kg)
1. Acetic Acid
(i) Acidulant, buffering and neutralising agents in beverages soft drinks
Limited by GMP
(ii) In canned baby foods
    5000
2. Adipic Acid
Salt substitute and dietary food
250
3. Calcium Gluconate
In confections
2500
4. Calcium Carbonate
As a neutraliser in number of foods
10000
5. Calcium Oxide
As a neutraliser in specified dairy product
2500
6. Citric acid malic acid
Carbonated beverage and as an acidulant in miscellaneous foods
Limited by GMP
7. DL Lactic Acid (food grade)
As an acidulant in miscellaneous foods
Limited by GMP
8. L(+) Lactic Acid (food grade)
As an acidulant in miscellaneous foods
Limited by GMP
9. Phosphoric Acid
Beverages, soft drinks
600
10. Polyphosphate containing less than 6 Phosphate moleties
(a) Processed cheese, bread
40000
(b) Milk preparations
4000
(c) Cake mixes
10000
(d) Protein foods
4000
11. L(+) Tartaric acid
Acidulants
600
12. Calcium disodium, Ethylene, Diamine tetra acetate
(i) Emulsions containing refined vegetable oils, eggs, vinegar, salt, sugar and spices;
(ii) Salad dressing;
(iii) Sandwich spread or fat Spread
50
13. Fumaric acid
As an acidulant in miscellaneous foods
3000ppm
Note: DL Lactic acid and L(+) Tartaric acid shall not be added to any food meant for children below 12 months (The lactic acid shall also conform to the specification laid down by the Indian Standards Institution)