HomeNewsThe FSSAI establishes guidelines for Food Coloring

The FSSAI establishes guidelines for Food Coloring

restaurants for father's day

Dads deserve the best: How Father’s Day is taking India by storm with unique...

Father's Day, once a relatively low-key affair in India, is now gaining significant prominence, and the hospitality industry is leading the charge in making...

Namaskara Meals unveils six Gurgaon outlets, plans to expand to 20 locations

Namaskara, the latest addition to India's vibrant street food culture, has launched its operations in Gurgaon with six locations, aiming to redefine the everyday...

In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the food authority has chosen to provide guidelines for the preparation and mixing of food colors.

The FSSAI has released a proposed set of regulations detailing the acceptable color preparations, as well as the diluents or fillers that can be used in such preparations.

These include: safe drinking water; table salt; sugar; dextrose monohydrate; liquid glucose; sodium sulfate; tartaric acid; glycerine; propylene glycol; acetic acid (diluted); sorbitol; citric acid; sodium carbonate; sodium hydrogen carbonate; lactose; ammonium, sodium, and potassium alginates; dextrins; ethyl acetate; starches; diethyl ether;

The proposed text defines “color preparation” as any preparation intended for use in coloring food that contains one or more of the approved food colors meeting the stipulated standard, coupled with diluents and/or filler components. It may have stabilizers and preservatives that aren’t banned. The dye mix would come in either liquid or powder form. Neither lumps nor foreign material should be present in powdered medications, and sediments shouldn’t be in liquid ones.

The draft’s General Requirements further stipulate that the total dye content, expressed as a percent by mass (m/v) in the color preparation or the mixture, shall be disclosed on the label of the container.

The declared value for powdered preparations must be calculated on a moisture-free basis, whereas the declared value for liquid preparations must be calculated on an “as in” basis. The final product can incorporate allowed preservatives and stabilizers, and the total dye content is required to be within the tolerance limits indicated on the declared value: (a) liquid preparations, 15%; (b) solid preparations, 7.5%.

Latest articles

Tim Hortons expands Dream Cookie lineup with Oreo Double Stuff and Caramilk flavors, introduces new Filled Ring Doughnuts

Tim Hortons, the Canad͏ian co͏f͏feehouse chai͏n, has broadened its assort͏ment of Dream Cookies by...

The Gym Kitchen enters instant noodles category with high-protein options

The Gym Kitchen, a UK brand known fo͏r its high-pr͏o͏tein m͏eals͏, has launched a...

Delhivery and Xpressbees eye quick commerce entry amid surging demand

Logistics startups Delhivery and Xpressbees are reportedly expanding ͏their servi͏ces beyond catering s͏ole͏ly...

British supermarket chain Tesco’s retail sales soar 3.4% in Q1 FY 2024/25

Tesco,͏ the Brit͏ish supermarket ch͏ain, has ͏repo͏rted a 3.͏4% growth in reta͏il s͏ales͏ to...

Related Articles

How to make Instant Suji Rolls for a Healthy Breakfast?

This weekend, consider making instant suji rolls for a healthy and delicious breakfast option....

Godrej Family splits group amicably: Adi-Nadir to control listed entities, Jamshyd Godrej to oversee Godrej Enterprises

Following years of negotiations, the Godrej family announced a family settlement. In this arrangement,...

Grow taller in no time: The magical foods that will transform your child’s height!

As parents, we all want the best for our children, and one of the...
× Drop a, Hi?