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.
- It may be a chemical or a natural substance (sugar, salt, acid).
- 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
- Class I
- Common salt, Sugar ,Dextrose, Glucose ,Wood smoke, Spices, Vinegar, Honey
- Class II
- Benzoic acid, sulphurous acid
- Nitrates / nitrites of sodium/ potassium in respect of foods like ham, pickled meat.
- Sorbic acid- sodium, potassium & calcium salts
- Nisin
- 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.
- Cochineal
- Carotene
- Chlorophyll
- Lactoflavin
- Caramel
- Annatto
- Ratanjot
- Saffron
- 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 |
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Colour |
Common name |
Colour index |
Chemical class |
Red |
Ponceau 4R |
16255 |
Azo |
Yellow |
Tartrazine |
19140 |
Pyrazolone |
Blue |
Indico carmine |
73015 |
Indigoid |
greem |
Fast green |
44090 |
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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