Processing Aids-Definitions and Conditions of Use

(1) Processing aids included in these regulations:

The processing aids listed herein are recognised as suitable for use in foods in conformance with the provisions of these regulations and have been assigned an Acceptable Daily Intake (ADI) or determined (wherever applicable), on the basis of other criteria, to be safe and the use of processing aids in conformance with these regulations has to be technologically justified.

(2) Product category:

The foods or food processing procedures, in which the processing aid is utilized, are defined by these regulations.

(3) Food in which processing aids may be used:

The conditions, under which processing aids may be used in foods, are defined by these regulations.

(4) Foods in which processing aids shall not be used:

Unless expressly permitted in these regulations, processing aids shall not be used in food processing.

(5)?“Processing aid” means any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.

(6) “Acceptable Daily Intake (ADI)” means the amount of a processing aid in food expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk and a processing aid, meeting this criterion shall be used within the bounds of Good Manufacturing Practice (GMP) as specified in clause (11) of this sub-regulation.

(7) Maximum permitted Level of a processing aid, is the highest concentration of the processing aid, determined to be functionally effective in a food or food category and agreed to be safe and it is generally expressed as mg/kg of food.

(8) “Residual level” means the level of processing aid remaining in food after processing. The levels should be designated with respect to those directly measured by analysis or estimated by other means. Values are in mg/kg and values at the detection limit of available analytical procedures are reported as "Not more than".

(9) “EC number” (Enzyme Commission number) means the number which the Enzyme

Commission uses to classify the principal enzyme activity.

(10) Justification for the use of processing aids:

The use of a substance as a processing aid is justified when such use performs one or more technological functions during treatment or processing of raw materials, foods, or ingredients. Any residues of processing aids remaining in the food after processing should not perform a technological function in the final product.

(11) Good Manufacturing Practice (GMP):

All the processing aids subject to the provisions of these regulations shall be used under conditions of good manufacturing practices (GMP) which includes the following, namely: -

(a) the quantity of the substance used shall be limited to the lowest achievable level necessary to accomplish its desired technological function;

(b) residues or derivatives of the substance remaining in food should be reduced to the extent reasonably achievable and should not pose any health risk; and

(c) the substance is prepared and handled in the same way as a food ingredient.

(12) Specifications for the identity and purity of processing aids:

(a) Substances used as processing aids should be of food grade quality. This can be demonstrated by conforming to the applicable specifications of identity and purity

recommended under these regulations, and in case such standards are not specified, the purity criteria accepted by international bodies such as Codex Alimentarius may be adhered to.

(b) The safety of a substance used as a processing aid shall be demonstrated by the supplier or the user of the substance. The demonstration of safety shall include appropriate assessment of any unintended or unavoidable residues resulting from its use as a processing aid under conditions of GMP.

(13) Conditions for labelling:

The product covered by this Standard shall be labelled in accordance with the Food Safety and Standards (Packaging & Labelling) Regulation, 2011. Declaration of vegetarian or non-vegetarian irrespective of the residue level, has to be mentioned on the label.