The Food Safety and Standards Authority of India (FSSAI) has issued a clarification stating that the use of protein binders is strictly prohibited in milk and milk-based products. Additionally, it is emphasized that only additives listed in Appendix A of the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011, may be employed in the production of milk and milk products.

Virtually all dairy products possess distinctive and widely recognized textural and sensory attributes. Consequently, introducing binding agents such as protein binders to milk and its derivatives is unnecessary for altering their textural or sensory properties.

Binding agents have gained significance as a vital and necessary ingredient category for producing a diverse array of novel food products, particularly those that are semi-solid or solid in nature. Nonetheless, it’s well-known that their use can have implications for the digestibility of protein-bound substances, potentially impacting the biological and nutritional worth of milk proteins. Furthermore, protein binding also plays a role in determining the bioavailability and distribution of active compounds.

Milk protein boasts a high biological value, serving as an excellent source of essential amino acids. Furthermore, milk proteins are readily digestible and lack anti-nutritional factors often found in many plant-based proteins. Moreover, milk and its derivatives offer a diverse range of proteins, each with distinct biological functions, including antimicrobial properties, assistance in nutrient absorption, acting as growth factors, hormones, enzymes, antibodies, and immune-enhancing stimulants.

FSSAI remains steadfast in its commitment to upholding regulatory standards and guaranteeing the utmost quality and nutritional excellence in dairy products. The organization is resolute in preserving the inherent integrity and excellence of food items, placing the health and well-being of consumers as its top priority.