Document Details |
|||||
| Name of Department/Committee : | FAD 08 | ||||
|---|---|---|---|---|---|
| Document Number : | FAD 08 ( 27589) | ||||
| Document Title [English] : | Annatto colour for food products - Specification (second revision) | ||||
| Document Title [Hindi] : | खाद्य उत्पादों के लिये अन्नाटो रंग — विशिष्टि (दूसरा पुनरीक्षण) | ||||
| Document Type : | Revision | ||||
| Language : | English | ||||
| Priority : | 3 | ||||
| ICS Code : | 67.220.20 | ||||
| Date of Project Approval : | 02-12-2024 | ||||
| Standards to be Revised : |
|
||||
| Standards to be Superseded : |
|
||||
Classification Details |
|
| Group : | Food, Food Products and food processing equipments |
| Sub Group : | Food Additives and Food Ingredients |
| Sub Sub Group : | Terminology & Other Functional Additives |
| Aspects : | Product Specification |
| Risk : | Medium |
| Certification : | Voluntary Certification |
| Short Commom Man's Title : | |
| ITCHS Code : | |
| Ministry : |
|
| Sustainable development Goals : | |
| Degree of Equivalence : | Indigenous |
| Identical/Equivalent Standards : | |
| Organization Type: | |
::Cross Referenced Indian Standard:: |
|||
| Sl. No. | Is No & Year | IS Title | |
| 1 | IS 231: 1957 | Specification for amyl acetate | |
| 2 | IS 250: 2022 | POTASSIUM BICHROMATE TECHNICAL AND ANALYTICAL REAGENT - SPECIFICATION (SECOND REVISION) | |
| 3 | IS 266: 2025 | Sulphuric Acid - Specification (Fifth Revision) | |
| 4 | IS 1070: 2023 | Reagent Grade Water Specification (Fourth Revision) | |
| 5 | IS 1699: 2024 | Food colours - Methods of sampling and test (third revision) | |
| 6 | IS 2491: 2024 | Food Hygiene — General Principles — Code of Practice (Fourth Revision) | |
| Sl.No. | Synosis Points | |
| 1 | This standard prescribes the requirements and the methods of test for annatto colour derived from the plant Bira orellana L. and supplied in the form of (a) solution in oil, and (b) solution in water, for use in butter, cheese and other food products. | |
Timeline Details |
|||||||
|
|
|||||||
|
|||||||
|
|||||||