FSSAI Draft Regulations on Indian Mithais & Namkeen

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F. No. STD/39-FA/Notification/2022.—The following draft of certain regulations further to
amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central Government, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 read with section 16 of the Food Safety and Standards Act, 2006 (34 of 2006) is hereby published as required under sub-section (1) of section 92 of the said Act for the information of all persons likely to be affected thereby and notice is hereby given that the said draft regulations shall be taken into consideration after the expiry of the period of sixty days from the date on which copies of the Gazette containing this notificationpublic are made available to the public.

Objections or suggestions, if any, may be addressed to the Chief Executive Officer, Food Safety and Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi- 110002 or sent on email at regulation@fssai.gov.in

Objections or suggestions, which may be received from any person with respect to the said draft regulations before the expiry of period so specified, shall be considered by the Food Safety and Standards Authority of India.

Physical and Chemical Characteristics of Indian Mithais 

S. No. Requirements Milk based (Milk Concentration  Based, Channa Based,  Khoa Based)Non-milk based Grain Based, Fruits/  Vegetable based, Dry  fruits/Nuts/Seeds based)Composite  Mithais
(1) (2) (3) (4) (5)
Acid Insoluble ash,  maximum, %, (m/m)0.2 0.2 0.3
Rm Value of extracted fat  (Min)24 – 
Butyro-refractometer reading  of extracted fat 40-44 – 
Free Fatty Acids (As Oleic  acid equivalent max %)0.4-2 – 
Peroxide Value (Milli equivalent of Oxygen /Kg of  the extracted fat), maximum0.6 10 10

Physical and Chemical Characteristics of Indian Namkeens 

S.  No. (1)Requirements (2)Grain  Based (3)Fruit and/or  vegetable based (4)Dry fruits, nuts,  Seeds based (5)Composite  Products (6)
Moisture, maximum, %  (m/m)
Total Fat, % (m/m) Maximum 45 55 55 55
Acid Insoluble ash,  maximum, % (m/m)0.1 0.1 0.1 0.1
Acid Value Maximum 1.0 1.0 1.0 1.0
Free Fatty Acids (As Oleic  acid equivalent maximum)0.5 0.5 0.5 0.5
Peroxide Value (Milli equivalent of Oxygen/Kg of  the extracted fat), maximum10 10 10 10

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