FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
NOTIFICATION
New Delhi, the 27th October , 2022
F.No. STD/FA/A-1.30/No.1/2020-FSSAI(P-I).—Whereas the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2021, were published as required by sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006) vide notification of the Food Safety and Standards Authority of India number F.No. STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated the 27th December, 2021, in the Gazette of India, Extraordinary, Part III, section 4, inviting objections and suggestions from persons likely to be affected thereby before the expiry of period of sixty days from the date on which the copies of the Official Gazette containing the said notification were made available to the public;
And whereas copies of the said Gazette were made available to the public on the 4th January, 2022;
And whereas objections and suggestions received from the public in respect of the said draft regulations have been considered by the Food Safety and Standards Authority of India;
Now, therefore, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 of the Food Safety and Standard Act, 2006, the Food Safety and Standards Authority of India hereby makes the following regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, namely:—
1. (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2022.
(2) They shall come into force on the date of their publication in the Official Gazette.
2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in Appendix C, under the heading “II. USE OF PROCESSING AIDS IN FOOD PRODUCTS”, after TABLE 11 relating to “ENZYMES (for treatment or processing of raw materials, foods, or ingredients)”, the following Table shall be inserted, namely:—
“TABLE 11 A: Enzymes derived from Genetically Modified Microorganisms (GMM)
Sl. No. |
Enzyme Name |
Production
|
Donor Organism or
|
Functional and
|
Indicative
|
Residu
|
1. |
Glucose oxidase (EC No. 1.1.3.4) |
Aspergillus
|
Aspergillus niger |
Dough stabilizer |
Baking and other cereal-based processes (bread, pasta, noodles, snacks) |
GMP |
Aspergillus niger |
Penicillium
|
Dough stabilizer, food preservative, color
|
Bakery products and other cereal based products (e.g. pasta, noodles, snacks), Egg processing, fruit and vegetable processing, Production of beer and other cereal based beverages |
GMP |
||
Aspergillus niger |
Aspergillus niger |
For conversion of glucose to gluconic acid in presence of dissolved oxygen |
In food processing to remove glucose and oxygen and in bakery application |
GMP |
||
2. |
Hexose oxidase (EC No. 1.1.3.5) |
Hansenula polymorpha |
Chondrus crispus |
To catalyze the oxidation of C6 sugars into their corresponding lactones and hydrogen peroxide |
In food processing of wide range of products for dough-strengthenin, oxygen scavenging, curd formation and to reduce the occurrence of excessive maillard reactions |
GMP |
3. |
Catalase (EC No. 1.11.1.6) |
Aspergillus niger |
Aspergillus niger |
Catalyzes the decomposition of hydrogen peroxide to
|
In food processing for enzymatic production of gluconic acid, removal of hydrogen peroxide or generation of oxygen in foods and beverages |
GMP |
Trichoderma
|
Aspergillus niger |
Catalyzes the decomposition of hydrogen peroxide to water and oxygen |
For egg processing |
GMP |
||
4. |
Peroxidase(EC No. 1.11.1.7) |
Aspergillus niger |
Marasmiusscorodonius |
Preservation of raw milk, yoghurt and cheese |
Dairy processing (whey processing) and Production of bakery products |
GMP |
5. |
Phosphatidylcholi ne-sterol O- acyltransferase( EC No. 2.3.1.43) |
Bacillus
|
Aeromonassalmonicida |
Modification of phospholipids to lyso- phospholipids and
|
Baking, dairy, egg processing, fats and oils Processing, meat processing |
GMP |
6. |
1,4-alpha-glucan branching(EC No. 2.4.1.18) |
Bacillus subtilis |
Rhodothermus
|
Converts amylose into amylopectin |
Starch processing |
|
7. |
4-α-glucanotransferase (amylomaltase)( EC No. 2.4.1.25) |
Bacillus amyloliquefaciens |
Thermus thermophilus |
Modification of the structural properties of
|
Starch processing |
GMP |
8. |
Triacylglycerol Lipase(EC No. 3.1.1.3) |
Aspergillus niger |
Fusarium culmorum |
Improvement of texture of fat in bakery products, flavour modification,
|
Production of bakery productsdairy processingoils and fats processing |
GMP |
Kluyveromyces
|
Calf, goat, lamb |
Improvement of texture of n bakery products, flavour modification,interesterification of fats, degumming of oils and fats |
Production of bakeryproductsdairy processingoils and fats processing |
GMP |
||
Hansenula
|
Fusarium
|
Improvement of texture ofbakery products,
|
Production of Bakery products, egg processing, fats and oils processing |
GMP |
||
Aspergillus niger |
Candida antarctica |
Degumming of oils and fats |
Oils and Fats processing |
GMP |
||
Aspergillus
|
Humicola lanuginosa
|
Improvement of texture of bakery products, flavourmodification, modifyingegg yolk for use in cakepreparation interesterification of fats, degumming of oils and fats |
Bakery and other cereal-based products(brea d, pasta, noodles, snacks),brewing and other cereal-based beverages,eggprocessingoils and fats processing |
GMP |
||
Aspergillus
|
Fusarium oxysporum |
Improvement of texture of bakery products, flavourmodification, modifying
|
Bakery and other cereal-based products (bread, pasta, noodles, snacks)Egg processing, brewing and other cereal-based beverages |
GMP |
||
Aspergillus
|
Thermomyces
|
Improvement of texture of bakery products, flavourmodification, modifyingegg yolk for use in cakepreparation, interesterification of fats, degumming of oils and fats |
Bakery and other cereal-based products (bread, pasta, noodles, snacks), brewing and other cereal-based beverages egg processing oils and fats processing |
GMP |
||
Aspergillus
|
Rhizomucor miehei |
Interesterification of fats, degumming of oils and fats |
oils and fats processing |
GMP |
||
Trichoderma
|
Aspergillus niger |
As a processing aid in food manufacturing to catalyze the hydrolysis of ester bonds in triglycerides primarily in 1 and 3 positions of fatty acids in triglycerides with release of fatty acids and glycerol |
For use in baking and brewing process, in the manufacture of cereal beverage, in pasta production, and in potable alcohol production |
GMP |
||
9. |
Phospholipase A2 (EC No. 3.1.1.4) |
Aspergillus niger |
Porcine pancreas |
Oil degumming |
Production of bakeryproducts ,eggprocessing,oils and fats processing |
GMP |
10. |
Lysophospholipase(EC No.3.1.1.5) |
Aspergillus niger |
Aspergillus niger |
Dough stabilizer,Improvement of texture of bakery products, enhance filtration rate of syrups, De-gumming of oils and fats |
Bakery and other cereal-based products(brea d, pasta, noodles, snacks)starch based productsoils and fats processing |
GMP |
11. |
Pectin esterase (EC No. 3.1.1.11) |
Aspergillus niger |
Aspergillus niger |
Juice extraction,concentration andclarification of fruit juices, gelation of fruit, and tomodify texture andrheology of fruit and
|
Fruit and
|
GMP |
Aspergillus
|
Aspergillus aculeatus |
Juice extraction,concentration andclarification of fruit juices, gelation of fruit, and tomodify texture andrheology of fruit and
|
Fruit and
|
GMP |
||
12. |
Phospholipase A1(EC No.3.1.1.32) |
Aspergillus
|
Fusarium venenatum |
To modify the functionality of dairy products and its ingredients |
Milk and dairy based products |
GMP |
Aspergillus niger |
Aspergillus niger |
De-gumming of oils and fats |
Oils and fats processing |
GMP |
||
Aspergillus niger |
Talaromyces
|
De-gumming of oils and fats |
Oils and Fats processing |
GMP |
||
13. |
3-phytase(EC No. 3.1.3.8) |
Aspergillus niger |
Aspergillus niger (A.
|
Phytate reduction incereals and legumes |
Bakery products and other cereal and legume based products (e.g. pasta,
|
GMP |
14. |
Phytase(EC No. 3.1.3.26) |
Trichoderma
|
Buttiauxella sp. |
Hydrolysis of phytic acid |
In potable
|
GMP |
15. |
Phospholipase C (EC No. 3.1.4.3) |
Pichia pastoris(now renamed as Komagataellaphaffiï) |
Soil |
De-gumming of oils and fats |
Oils and fats processing |
GMP |
Bacillus
|
Bacillus thuringiensis |
De-gumming of oils and fats |
Oils and fats processing |
GMP. |
||
16. |
Phosphoinositide phospholipase C(EC No. 3.1.4.11) |
Pseudomonas
|
Soil |
De-gumming of oils and fats |
Oils and fats processing |
GMP |
Bacillus
|
Pseudomonas sp-62186 |
De-gumming of oils and fats |
Oils and Fats processing |
GMP |
||
17 |
Alpha –amylase (EC No. 3.2.1.1) |
Bacillus subtilis |
Alicyclobacillus
|
Antistaling agent incombination with lipase |
Bakery products |
GMP |
Bacillus
|
Bacillus licheniformis |
Liquefaction and thinning of starch, fermentation,Starch processing intodextrins and of
|
Brewing, Potable alcohol production, Grain or Carbohydrate , nonalcoholic Beverages, and bakery products,processing of starch for otherpurposes |
GMP |
||
Bacillus
|
Geobacillus
|
Liquefaction and thinningof starch, fermentation,starch processing intodextrins and
|
Processing of starch for baking, brewing and fermentation |
GMP |
||
Bacillus
|
Cytophaga sp. |
Liquefaction and thinning of starch, fermentation |
Processing of starch for baking and brewing processes |
GMP |
||
Pseudomonas
|
Thermococcales |
Starch processing intodextrins and
|
Processing of starch for baking, brewing and fermentation |
GMP |
||
Aspergillus niger |
Rhizomucor pusillus |
Starch processing intodextrins and
|
Processing of starch for baking, brewing and fermentation and other processes |
GMP |
||
Trichoderma
|
Aspergillus clavatus |
Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production |
In Carbohydrate or starch processing, brewing and potable alcohol production |
GMP |
||
Trichoderma
|
Aspergillus kawachii |
Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production |
In Carbohydrate or starch processing, brewing and potable alcohol production |
GMP |
||
Bacillusamyloliquefaciens |
Bacillusamyloliquefaciens |
As processing aid in food manufacturing to hydrolyze polysaccharides |
Carbohydrate or grain processing, potable alcohol production, brewing, cereal processes, non-alcoholic beverages |
GMP |
||
Trichoderma
|
Aspergillus terreus |
Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production |
Brewing, Potable alcohol production, grain or carbohydrate, non-alcoholic beverages, cereal processes |
GMP |
||
18. |
Beta-amylase (EC No. 3.2.1.2) |
Bacillus
|
Bacillus flexus |
Starch processing intomaltose |
Starch processing for maltose-based syrups |
GMP |
19. |
Glucoamylase(Glucan 1,4- alpha-glucosidase or Acid maltase or Amyloglucosidase)(EC No. 3.2.1.3) |
Trichoderma
|
Trichoderma reesei |
Processing ofpolysaccharides andoligosaccharides forimproved fermentationand liquefaction |
Brewing, fermentation and starch liquifaction and saccharifactio n |
GMP |
Aspergillus niger |
Gloeophyllum trabeum |
Processing ofpolysaccharides andoligosaccharides forimproved brewingfermentation, clarification and starch liquefaction ,starch liquefaction and
|
Brewing, fermentation and starch liquifaction and saccharifactio n |
GMP |
||
Aspergillus niger |
Aspergillus niger |
Processing ofpolysaccharides andoligosaccharides forimproved brewingfermentation, clarification and starch liquefaction |
Brewing, fermentation and starch liquefaction and saccharificati on |
GMP |
||
Aspergillus niger |
Talaromyces emersonii |
Processing ofpolysaccharides and oligosaccharides forimproved brewingfermentation, clarification and starch liquefaction |
Brewing, fermentation and starch liquefaction and saccharificati on processes |
GMP |
||
Aspergillus niger |
Trametes cingulata |
Processing ofpolysaccharides andoligosaccharides forimproved brewingfermentation, clarificationand starch liquefaction
|
Brewing, fermentation and starch liquefaction and saccharificati on processes |
GMP |
||
Aspergillus niger |
Penicillum oxalicum |
Processing ofpolysaccharides andoligosaccharides forimproved brewingfermentation, clarificationand starch
|
Brewing, fermentation and starch liquifaction and saccharifactio n |
GMP |
||
Trichoderma
|
Aspergillus fumigatus |
Processing of polysaccharides and oligosaccharides for improved fermentation and liquefaction |
For carbohydrate or grain processing, brewing and potable alcohol production |
GMP |
||
Trichoderma
|
Fusarium
|
Processing of polysaccharides and oligosaccharides for improved fermentation and liquefaction |
For carbohydrate or grain processing, brewing and potable alcohol production |
GMP |
||
20 |
Cellulase(EC No. 3.2.1.4) |
Trichoderma
|
Aspergillus fumigatus |
Hydrolysis of amorphous cellulose |
Brewing |
GMP |
Trichoderma
|
Penicillium emersonii |
Hydrolysis of amorphous cellulose. Saccharification |
Brewing |
GMP |
||
Trichoderma
|
Trichoderma reesei |
As processing aid in food manufacturing or breakdown of cellulose |
For carbohydrate processing, potable alcohol production, maceration in fruit and vegetable processing, brewing and wine production and in food processing of other wide range of products like coffee |
GMP |
||
21. |
Beta-glucanase (endo-beta glucanase or endo- 1,3-beta glucanase)(EC No. 3.2.1.6) |
Bacillus subtilis |
Bacillus subtilis |
Hydrolysis of beta-glucans, to improve the brewing properties of beer |
Brewing processes |
GMP |
22. |
Xylanase(Endo-1,4-beta- xylanase)(EC No.3.2.1.8) |
Aspergillus niger |
Aspergillus niger |
Hydrolysis of plantcarbohydrates to improve quality of bakery products(firmness, stiffness,
|
Bakery and other cereal based products |
GMP |
Aspergillus
|
Humicola lanuginosus |
Dough stabilizer,enhancing loaf volume,enhance crumb structure and bloom |
Bakery products |
GMP |
||
Bacillus subtilis |
Bacillus subtilis |
Dough stabilizer, ehancingloaf volume,
|
Bakery products,carbohydrate or starch processing, Brewing, Potable alcohol production, non-alcoholic beverages processing |
GMP |
||
Trichoderma
|
Talaromyces
|
To improve filtration inbrewing, Starch
|
Baking and Brewing and oil extraction – |
GMP |
||
Aspergillus niger |
Rasamsonia emersonii |
Dough stabilizer,enhancing loaf volume,crumb structure, bloomand loaf softening,improving filtration inbrewing, starch
|
Bakery productsproduction of beer and other cereal based beverages |
GMP |
||
Trichoderma
|
Aspergillus niger |
Dough stabilizer,enhancing loaf volume,crumb structure, bloomand loaf softening, toimprove filtration inbrewing, starch
|
Brewing and baking productspota ble alcohol production, non-alcoholic beverages |
GMP |
||
Aspergillus
|
Aspergillus aculeatus |
Dough stabilizer, enhanceloaf volume,crumb structure, bloomand loaf softening, toimprove filtration inbrewing, starch
|
Bakingbrewing and other cereal-based beverages andstarch processing |
GMP |
||
Bacillus
|
Bacillus licheniformis |
Dough stabilizer, enhancerof loaf volume,enhance crumb
|
Baking and brewing processes grain treatment |
GMP |
||
Trichoderma
|
Fusarium
|
Hydrolysis of plant carbohydrates to improve quality of bakery products (firmness, stiffness, consistency and others) |
As processing aid in carbohydrate or starch processing and potable alcohol production |
GMP |
||
23. |
Endo-Polygalacturonase (Pectinase)(EC No 3.2.1.15) |
Aspergillus niger |
Aspergillus niger |
Extraction andclarification of juice from fruits and vegetables,extraction of flavors |
Fruit and vegetable processing,flavouring production |
GMP |
24. |
Alpha-glucosidase (EC No 3.2.1.20) |
Trichoderma
|
Aspergillus niger |
Aids in fermentation, hydrolysis of terminal,non-reducing (1 ~4)-linked alpha-D-glucose
|
Brewing and starchprocessing |
GMP |
25. |
Lactase (Beta- galactosidase) (EC No 3.2.1.23) |
Kluyveromyces
|
Kluyveromyces lactis |
Hydrolysis of lactose content of in whey or
|
Dairyproducts and processing |
GMP |
Bacillus subtilis |
Bifidobacterium
|
Hydrolysis of lactose content of whey or milk |
Dairy products and , production of GOS (galacto-oligosacchari de) |
GMP |
||
Aspergillus niger |
Aspergillus oryzae |
Hydrolysis of lactosecontent of whey or milk |
Dairy products and processing |
GMP |
||
Bacillus
|
Bifidobacterium
|
Hydrolysis of lactose content of whey or milk |
Dairy products and processing |
GMP |
||
Bacillus subtilis |
Lactobacillus
|
Hydrolysis of lactose content of in whey or milk |
In dairy processing, GOS (galacto-oligosacchari de) production and production of low lactose products |
GMP |
||
Aspergillus
|
Aspergillus oryzae |
Hydrolysis of lactose content of in whey or milk |
In dairy processing, GOS (galacto-oligosacchari de) production and production of low lactose products |
GMP |
||
26. |
Trehalase(EC No 3.2.1.28) |
Trichoderma
|
Trichoderma reesei |
Starch processing for fermentation |
Brewing process |
GMP |
Aspergillus niger |
Myceliophthorasepedo nium |
Starch processing for fermentation |
Brewing process |
GMP |
||
27. |
Pullulanase(EC No 3.2.1.41) |
Bacillus
|
Bacillus deramificans |
Hydrolysis of pullulan in starch processing, as processing aid in efficient starch hydrolysis and saccharification |
Brewing processes and production of sweeteners, manufacture of starch or carbohydrate processing |
GMP |
Bacillus subtilis |
Bacillusacidopullulyticus |
Hydrolysis of pullulan in starch processing |
Brewing processes and manufacture of sweeteners |
GMP |
||
Bacillus subtilis |
Bacillus deramificans |
Hydrolysis of pullulan in grain processing |
Brewing and starch processing |
GMP |
||
28. |
Alpha arabinofuranosida se (EC No. 3.2.1.55) |
Trichoderma
|
Talaromyces
|
Separation of soluble and starch or gluten fractions |
Potable alcohol production |
GMP |
29. |
Maltotetraohydrol ase or glucan 1,4-alpha- maltotetraohydrol ase (EC No. 3.2.1.60) |
Bacillus
|
Pseudomonas stutzeri
|
Dough stabilizer, anti- staling agent in baking, antiretrogradation agent to enhance the quality attributes of bakery products |
Baking, carbohydrate or grain processing |
GMP |
30. |
Mannan endo-1,4- beta- mannosidase (β-mannanase)(EC No. 3.2.1.78) |
Aspergillus niger |
Talaromyces
|
Hydrolysis of mannan to inhibit gel formation during freeze-drying of
|
Coffee processing |
GMP. |
31. |
Glucan 1,4-alpha- maltohydrolase (Maltogenic alpha- amylase )(EC No 3.2.1.133) |
Bacillus subtilis |
Geobacillus
|
Anti-staling agent to prevent retrodegradation of starch in baking,
|
Bakery products and sweetener syrups |
GMP |
Bacillus licheniformis |
Geobacillusstearothermophilus |
Anti-staling agent to prevent retro-degradation of starch in baking, industry.Production of tailor-made sweetener syrups with low viscosity, high maltose contents |
As processing aid in bakery, starch processing, brewing and potable alcohol |
GMP |
||
32. |
Carboxypeptidase (EC No. 3.4.16.5) |
Aspergillus niger |
Aspergillus niger |
Used to accelerate the development of flavors
|
Cheese, enzyme modified cheese, cheese powders and fermented meat |
GMP |
33. |
Chymotrypsin (EC No. 3.4.21.1) |
Bacillus
|
Nocardio psisprasina |
Increased digestibility of protein and reduce
|
Protein hydrolysis, yeast processing |
GMP. |
34. |
Serine protease with trypsin specificity Or (Trypsin) (EC No. 3.4.21.4) |
Fusarium
|
Fusarium oxysporum |
Increased digestibility of protein and reduce
|
Dairy processing protein hydrolysis |
GMP |
35. |
Acid prolylendopeptida se (EC No. 3.4.21.26) |
Aspergillus niger |
Aspergillus niger |
Degradation of cereal storage proteins to smaller peptides for optimal fermentation beer stability, prevention of chill haze without loss of foam properties |
Beer and other cereal based beverages |
GMP |
36. |
Serine protease (Subtilisin)(EC No. 3.4.21.62) |
Bacillus subtilis |
Bacillusamyloliquefaciens |
Facilitates protein hydrolysis during processing |
Protein processing |
GMP |
Bacillus
|
Pyrococcus furiosus |
Hydrolysis of proteins |
Protein hydrolysis and protein hydrolysates |
GMP |
||
Bacillus subtilis |
Bacillus lentus |
To catalyze protein hydrolysis |
As processing aid in plant protein processing, fish and seafood protein processing, yeast processing, animal protein processing, xanthan gum processing, and microalgae processing |
GMP. |
||
37. |
Chymosin(EC No. 3.4.23.4) |
Trichoderma
|
Bos taurus (bovine) |
Milk Coagulant, processing aid in cheese manufacturing. Chymosin helps in coagulating milk by hydrolyzing milk
|
Milk or dairy processing, production of cheese, whey and lactose |
GMP |
Kluyveromyces
|
Bovine pro-chymosin |
Milk Coagulant |
Milk processing |
GMP |
||
38. |
Aspergillopepsin I, aspartic protease) (EC No. 3.4.23.18) |
Trichoderma
|
Trichoderma reesei |
Catalyses hydrolysis of proteins with broad specificity |
Processing of proteins, clarification of fruit and vegetable juices and alcoholic drinks, modification of wheat gluten in bakery products |
GMP |
39. |
Mucorpepsin (Mucor rennin) (EC No. 3.4.23.23) |
Aspergillus
|
Rhizomucor
|
Milk coagulation in cheese making. |
Dairy processing |
GMP. |
40. |
Bacillolysin (Bacillus metalloendopeptid ase) (EC No. 3.4.24.28) |
Bacillus amylolique faciens |
Bacillus amylolique faciens |
Protein processing into peptides and hydrolysate |
Production of bakery products and other cereal based products (e.g. pasta, noodles, snacks), production of beer and other cereal based beverages, dairy processing, flavouring production, production of cereal based distilled alcoholic beverages, protein processing and yeast processing |
GMP |
Bacillus subtilis |
Bacillus amyloliquefaciens |
Protein processing into peptides and hydrolysate |
Production of bakery products and other cereal based products (e.g. pasta,noodles, snacks),production of beer and other cereal based beverages, dairy processing, flavouring production, production of cereal based distilled alcoholic beverages, protein processing and yeast processing |
GMP |
||
41. |
Asparaginase (EC No 3.5.1.1) |
Aspergillus niger |
Aspergillus niger |
Reduce acrylamide levels |
Production of bakery products and other cereal based products (e.g. pasta, noodles, snacks) potato processing and coffee processing |
GMP |
Aspergillus
|
Aspergillus oryzae |
Reduce acrylamide levels |
Baking and other cereal-based processes (bread, pasta, noodles, snacks) coffee processing and potato processing |
GMP |
||
Bacillus subtilis |
Pyrococcus furiosus |
Reduce acrylamide levels |
Baking and other cereal-based processes (bread, pasta, noodles, snacks) coffee and cocoa processing fruit and vegetable processing |
GMP |
||
42. |
Glutaminase (EC No. 3.5.1.2) |
Bacillus
|
Bacillus licheniformis |
In controlling the taste and flavor of fermented foods containing ingredients such as; casein, whey protein, soy and wheat protein |
Dairy processing egg processing protein processing yeast processing |
GMP |
43. |
Acetolactate
|
Bacillus
|
Bacillus brevis |
In brewing beverage processes and beverage alcohol (distilling) processes 1) Reduces formation of diacetyl
|
Brewing and other production of cereal based alcoholic beverages |
GMP |
Bacillus subtilis |
Brevibacillus brevis |
Butanoate metabolism and C-5 branched dibasic acid metabolism |
In brewing and potable alcohol production |
GMP |
||
44. |
Pectin lyase(EC No.4.2.2.10) |
Aspergillus niger |
Aspergillus niger |
Enhances juice extraction
|
Fruit and vegetable processing, production of wine, flavouring production and coffee processing |
GMP |
45. |
Glucose isomerase (EC No. 5.3.1.5) |
Streptomyces rubiginosus |
Streptomyces
|
Reversible isomerization of glucose to fructose |
Production of high fructose corn syrup |
GMP .”. |
S GOPALAKRISHNAN, Chief Executive Officer
[ADVT.-III/4/Exty./355/2022-23]
Note. — The principal regulations were published in the Gazette of India, Extraordinary, Part III, Section 4, vide notification number F. No. 2-15015/30/2010, dated the 1st August, 2011 and subsequently amended vide notification numbers :—
1) F.No. 4/15015/30/2011, dated 7th June, 2013;
2) F.No. P. 15014/1/2011-PFA/FSSAI, dated 27th June, 2013;
3) F. No. 5/15015/30/2012, dated 12th July, 2013;
4) F.No. P. 15025/262/2013-PA/FSSAI, dated 5th December, 2014;
5) F.No. 1-83F/Sci. Pan- Noti/FSSAI-2012, dated 17th February, 2015;
6) F.No. 4/15015/30/2011, dated 4th August, 2015;
7) F.No. P.15025/264/13-PA/FSSAI, dated 4th November, 2015;
8) F.No. P. 15025/263/13-PA/FSSAI, dated 4th November, 2015;
9) F.No. P. 15025/261-PA/FSSAI, dated 13th November, 2015;
10) F.No. P. 15025/208/2013-PA/FSSAI, Dated 13th November, 2015;
11) F.No. 7/15015/30/2012, dated 13th November, 2015;
12) F.No. 1-10(1)/Standards/SP(Fish and Fisheries Products)/FSSAI-2013, dated 11th January, 2016;
13) No. 3-16/Specified Foods/Notification(Food Additives)/FSSAI-2014, dated 3rd May, 2016;
14) F.No. 15-03/Enf/FSSAI/2014, Dated 14th June, 2016;
15) No. 3-14F/Notification (Nutraceuticals)/FSSAI-2013, dated 13th July, 2016;
16) F.No. 1-12/Standards/SP (Sweets, Confectionery)/FSSAI-2015, dated 15th July, 2016;
17) F.No. 1-120(1)/Standards/Irradiation/FSSAI-2015, dated 23rd August, 2016;
18) F. No. 11/09/Reg/Harmoniztn/2014, dated 5th September, 2016;
19) F.No. Stds/CPLQ.CP/EM/FSSAI-2015, dated 14th September, 2016;
20) F.No. 11/12 Reg/Prop/FSSAI-2016, dated 10th October, 2016;
21) F.No. 1-110(2)/SP (Biological Hazards)/FSSAI/2010, dated 10th October, 2016;
22) F.No. Stds/SP (Water & Beverages)/Notif (2)/FSSAI-2016, dated 25th October, 2016;
23) F.No. 1-11(1)/Standards/SP (Water & Beverages)/FSSAI-2015, Dated 15th November, 2016;
24) F.No. P.15025/93/2011-PFA/FSSAI, Dated 2nd December, 2016;
25) F.No. P. 15025/6/2004-PFS/FSSAI, dated 29th December, 2016;
26) F.No. Stds/O&F/Notification(1)/FSSAI-2016, dated 31st January, 2017;
27) F.No. 1-12/Standards/2012-FSSAI, dated 13th February, 2017;
28) F.No. 1-10(7)/Standards/SP (Fish & Fisheries Products)/FSSAI-2013, dated 13th February, 2017;
29) F. No. Stds /SCSS&H/ Notification (02)/FSSAI-2016, dated 15th May, 2017;
30) F. No. Stds/03/Notification (LS)/ FSSAI-2017, dated 19th June, 2017;
31) F.No. 1/Additives/Stds/14.2Notification/FSSAI/2016, dated 31st July, 2017;
32) F.No. Stds/F&VP/Notification(01)/FSSAI-2016, dated 2nd August, 2017;
33) F.No. 1-94(1)/FSSAI/SP(Labelling)/2014, dated 11th September, 2017;
34) F.No. Stds/M&MPIP(1)/SP/FSSAI-2015, dated 15th September, 2017;
35) No. Stds/SP (Water & Beverages)/Noti(1)/FSSAI-2016,dated 15th September,2017;
36) F.No.1-10(8)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013, dated 15th September, 2017;
37) File No. 2/Stds/CPL & CP/Notification/FSSAI-2016, dated 18th September, 2017;
38) F. No. A-1 (1)/Standard/MMP/2012, dated 12th October, 2017;
39) F. No. Stds/O&F/Notification (3)/FSSAI-2016, dated 12th October, 2017;
40) F. No. 2/Stds/CPL & CP/Notification/FSSAI-2016(part), dated the 24th October, 2017;
41) F. No. A-1/Standards/Agmark/2012-FSSAI(pt.I), dated 17th November, 2017;
42) F.No. 1/Additives/Stds/BIS Notification/FSSAI/2016, dated 17th November, 2017;
43) F. No. Stds/O&F/Notification (5)/FSSAI-2016, dated 20th February , 2018;
44) F.No. Stds/01-SP(fortified & Enriched Foods)-Reg/FSSAI-2017, dated 13th March, 2018;
45) F. No. 1/Infant Nutrition/Stds/Notification/FSSAI/2016, dated 13th March, 2018;
46) F. No.1-110(3)/SP (Biological Hazards)/FSSAI/2010, dated the 21st March, 2018;
47) File No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated the 10th April, 2018;
48) No. Stds/CPL&CP/Notification/FSSAI-2016, dated 4th May, 2018;
49) F.No. Stds/SP(SCSSH)/Ice lollies notification/FSSAI-2018, Dated 20th July,2018;
50) F.No. Stds/SP(Water & Beverages)/Notif(3)/FSSAI-2016, Dated 20th July,2018;
51) Stds/CPL&CP/ Draft Notification/FSSAI-2017, Dated 31st July, 2018;
52) File No.1/Additional Additives/Stds/Notification/FSSAI/2016, Dated 8th November, 2018and
53) F.No. Stds/03/Notification (CFOI&YC)/FSSAI-2017, Dated 16th November, 2018.
54) F. No. Stds/O&F/Notification (7)/FSSAI-2017, dated 19th November, 2018;
55) F.No. Stds/M&MP/Notification (02)/FSSAI-2016, dated 19th November, 2018;
56) F. No. Stds/F&VP/Notifications (04)/FSSAI-2016, dated 19th November, 2018;
57) F. No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26thNovember, 2018;
58) F. No. 02-01/Enf-1(1)/FSSAI-2012, dated 29th January, 2019;
59) F.No. Stds/F&VP/Notification (07)/FSSAI-2018, dated 5th July, 2019;
60) F.No.Stds/O&F/Notification(10)/FSSAI-2017, dated 5th July, 2019;
61) F.No. Stds/SP (Water & Beverages)/Notification(5) FSSAI-2018, dated 30th October, 2019 ;
62) F.No. M&MP/Misc. Stds/Notification (03)/FSSAI-2018, dated 28th November, 2019;
63) F.No.1-110/SP (Biological Hazards)/Amendment-1/FSSAI/2018, dated 23rd June, 2020;
64) F. No. Stds/CPL & CP/Notification/01/FSSAI-2018, dated 9th July, 2020;
65) F. No. Stds/CPL & CP/Notification/01/FSSAI-2017, dated 9th July, 2020;
66) F. No. Stds/ M&MPIP (3)/SP/FSSAI-2018, dated 9th July, 2020;
67) F.No.A-1/Standards/Agmark/2012-FSSAI (p+1) , dated 23rd July, 2020;
68) F. No. Stds./M&MP/Notification (04)/FSSAI-2019, dated 2nd September, 2020;
69) F. No. Stds/Additives-1/Notification/FSSAI/2018, dated 16th September, 2020;
70) F. No. 1/Additional Additives-III/Stds/Notification/FSSAI/2017, dated 9th October, 2020;
71) F. No. Stds/Processing aids/Notification/FSSAI/2018, dated 9th October, 2020;
72) F. No. 1-116/Scientific Committee/Notif./2010-FSSAI, dated the 29th December, 2020;
73) F.No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E), dated the 4th March, 2021;
74) F. No. Stds/O&F/Notification (5)/FSSAI-2017dated 18th March, 2021;
75) File No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI (1), dated 26th July, 2021;
76) F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1) (Pt.F), dated 3rd November, 2021;
77) F. No. Stds/SC/A-1.34/N-1, dated 15th November, 2021;
78) F. No. M&MP/Notification(05)/FSSAI-2019, dated 27th December, 2021; and
79) F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(2), dated 13 September, 2022.