HORT 381 :: Lecture 17 :: PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA

PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA

PRESERVATIVES
Any substance which is capable of inhibiting, retarding or arresting the growth of microorganisms is known as a preservative.

  1.  It may be a chemical or a natural substance (sugar, salt, acid).
  2. The term preservative includes fumigants, e.g., ethylene oxide and ethyl formate, used to control microorganisms on spices, nut and dried fruits.

Classification of preservatives

  1. Class I
    1. Common salt, Sugar ,Dextrose, Glucose ,Wood smoke, Spices, Vinegar, Honey
  2. Class II
    1. Benzoic acid, sulphurous acid
    2. Nitrates / nitrites of sodium/ potassium in respect of foods like ham, pickled meat.
    3. Sorbic acid- sodium, potassium & calcium salts
    4. Nisin
    5. Sodium and calcium propionate

Permissible limits of Class II preservatives  in food products (FPO)
Sulphurdioxide


1.

Fruit pulp

-

2000-3000 ppm SO2

2.

Fruit juice concentrate

-

1500 ppm SO2

3.

Dried fruits viz., apples, peaches pears and other fruits

-

2000 ppm SO2

4.

Raisins

-

750 ppm SO2

5.

Squashes, cordials, crushes, fruit syrups and fruit juices

-

700 ppm of KMS

6.

Jam, marmalade, preserve

-

40 ppm SO2

7.

Crystallized and glazed fruits

-

150 ppm SO2

8.

RTS

-

70 ppm

9.

Pickles and chutneys

-

100 ppm SO2

10.

Dehydrated vegetables

-

2000 ppm SO2

11.

Syrups and sherbets

-

350 ppm SO2

12.

Wines

-

450 ppm SO2

Benzoic acid

1.

Squashes, crushes fruit, syrups, cordials

-

600 ppm

2.

Jam, jelly, marmalade

-

200 ppm

3.

Pickles and chutneys

-

250 ppm

4.

Tomato and other sauces

-

750 ppm

5.

Tomato puree and pasta

-

250 ppm

 COLOURS          
Permitted Natural Food Colours (FPO-1995)
These are isolated from the natural sources/synthesized.

          1. Cochineal
          2. Carotene
          3. Chlorophyll
          4. Lactoflavin
          5. Caramel
          6. Annatto
          7. Ratanjot
          8. Saffron
          9. Curcumin

Synthetic colours
Permitted synthetic food colours (FPO-1995)

  • Dye should be pure & free from all harmful impurities.
  • Should be in high solubility.
  • Acid dyes generally more stable than alkaline ones.
  • Sunlight, oxidation, reduction by metals & microorganisms affect dyes.
  • Degrade by thermal processing.
  • Colour should not contain more than

                        Copper                        - 10  ppm
Chromium                   - 20 ppm
Arsenic                        - 1 ppm
Lead                            - 10 ppm

  • Available in the form of powder / ready-to-use solutions.
  • Prevent sedimentation – glycerine is added to the solution to increase density.
  • Permitted level in fruit products – 0.2 /kg
  • Synthetic colour preserved by addition of
      • Alcohol            -  10%
      • Glyerine          -  25%
      • Citric acid        -  12.1%
      • Tartaric acid    -  15.6 %

Approved coal tar dyes 

Colour

Common name

Colour index

Chemical class

Red

Ponceau 4R
Carmoisine
Fast Red

16255
14720
16045

Azo
Azo
Azo

Yellow

Tartrazine
Sunset yellow FCF

19140
15985

Pyrazolone
Azo

Blue

Indico carmine
Brilliant blue FCF

73015
42090

Indigoid
Triphenylmethane

greem

Fast green
Green FCFs

44090
42053

Triphenylmethane
Triphenylmethane

Banned colours (Public Health Regulations, 1925)
Metallic colours
Antimony, arsenic, cadmium, chromium, copper, mercury, lead & zinc.
Vegetable colouring matter
            Gamboge.
Coal tar colours
            Picric acid, victoria yellow, manchester yellow, aurantia & aurine.
Other colour
Magetna-II & blue V.R.S, red 6B, Red FB & brilliant black. 

 

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