Published Standards :: Common Category

SI. No.	IS Number	Product	Features	Action
1.	IS 1155 : 2022	Atta	The standard lays down various requirements such as moisture content, total ash, acid insoluble ash, gluten content, crude fibrecontent, alcoholic acidity, uric acid etc to ensure a good quality and safe product.	View IS Detail
2.	IS 10898 : 2023	Fortified Atta — Specification (First Revision)	The standard covers the physicochemical, nutritional and packaging requirements and test methods for fortified atta. Physicochemical requirements include limit for moisture content, total ash, acid insoluble ash, gluten content, crude fibre content, alcoholic acidity. The standard specifies levels of the fortificants like calcium, iron, thiamine, riboflavin and niacin	View IS Detail
3.	IS 1009 : 1979 Reviewed In : 2020	Maida	The standard lays down various requirements such as moisture content, total ash, acid insoluble ash, gluten content, crude fibre content, alcoholic acidity, uric acid etc to ensure a good quality and safe product.	View IS Detail
4.	IS 2400 : 2022	Besan	The standard lays down various requirements such as moisture content, total ash, acid insoluble ash, gluten content, crude fibre content, alcoholic acidity, uric acid to ensure a good quality and safe product.	View IS Detail
5.	IS 7836 : 2013 Reviewed In : 2018	Low Fat Soya Flour	The standard specifies requirements such as moisture content, total ash, acid insoluble ash, available lysine, alcoholic acidity, trypsin inhibitor, total free fatty acid content, uric acid etc along with microbiological requirements to ensure a good quality and safe low-fat soya flour.	View IS Detail
6.	IS 9629 : 2004 Reviewed In : 2018	Maize Atta Maize Maida and Maize Suji	The standard lays down various requirements such as moisture content, protein content, total ash, acid insoluble ash, crude fibre content, alcoholic acidity, aflatoxin content to ensure a good quality and safe product.	View IS Detail
7.	IS 10769 : 1984 Reviewed In : 2020	Wheat porridge	The standard lays down various requirements such as moisture content, protein content, total ash, acid insoluble ash, crude fibre content, alcoholic acidity to ensure a good quality wheat porridge	View IS Detail
8.	IS 10770 : 1984 Reviewed In : 2020	Beaten Rice	The standard covers quality requirements such as moisture content and alcoholic acidity to ensure a good quality beaten rice along with the packaging requirements	View IS Detail
9.	IS 7224 : 2006 Reviewed In : 2021	Iodized Salt	This standard lays down important requirements for iodized salt, vacuum evaporated iodized salt and refined iodized salt. These inlcude requirements for moisture content, chloride content (as NaCl), iodine content, limits for impurities and heavy metals etc.	View IS Detail
10.	IS 16232 : 2014 Reviewed In : 2020	Iron Fortified Iodized Salt	This standard lays down important requirements for iron fortified iodized salt (Double fortified salt), food grade. These inlcude requirements for moisture content, chloride content (as NaCl), iodine content, Iron content, limits for impurities and heavy metals etc.	View IS Detail
11.	IS 17780 : 2021	Fortified Rice	The standard covers the physico-chemical, nutritional and packaging requirements and test methods for fortified rice. It specifies the levels of the mandatory fortificants (Iron, folic acid and vitamin B12) and optional fortificants (Zinc, vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6. The Standard also covers Good Manufacturing Practices (GMP)/Good Hygienic Practices (GHP) for blending of fortified rice kernels with fortified rice.	View IS Detail
12.	IS 10901 : 2022	Paushtik Atta	For nutritional upgradation of wheat atta, protein sources such as groundnut flour or soya flour are added to atta singly or in combination and the product is being marketed as protein-rich (paushtik) atta. The standard lays down various requirements such as moisture content, total ash, acid insoluble ash, gluten content, crude fibre content, alcoholic acidity, uric acid, aflatoxin content, etc to ensure a good quality and safe paushtikatta.	View IS Detail
13.	IS 13662 : 2021	Isabgol Husk	The standard lays down microbiological as well as physicochemical requirements such as moisture content, total ash, acid insoluble ash, organic extraneous matter, alcoholic acidity, aflatoxin content to ensure quality of isabgol husk.	View IS Detail
14.	IS 16489 : 2018	Soymilk	Soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. This standard covers physico-chemical and microbiological requirements for ensuring quality of soymilk	View IS Detail
15.	IS 16892 : 2018	Sattu	Sattu is an easy-to-consume snack food prepared by grinding a single variety of grain or a mixture of grain varieties after cleaning and roasting. Various grain varieties generally used in the preparation are maize, gram, barley and wheat. This standard covers physico-chemical and microbiological requirements for ensuring quality of sattu	View IS Detail
16.	IS 17652 : 2021	Soy Butter	Soy butter is a semi-solid food product rich in protein and fat. It is prepared by soaking, blanching, roasting, milling, addition of preferably peanut oil to make a smooth paste, and salt and sugar to enhance the taste. This standard covers physico-chemical as well as microbiological requirements for ensuring quality of soy nuts.	View IS Detail
17.	IS 1007 : 1984 Reviewed In : 2022	Custard Powder	The standard covers quality requirements such as moisture content, total ash content, acid insoluble ash, sulphur dioxide content, gelling power for ensuring quality of custard powder along with the its packaging requirements	View IS Detail
18.	IS 1485 : 1993 Reviewed In : 2020	Macaroni Spaghetti Vermicelli and Egg Noodles	This standard prescribes the quality requirements for macaroni, spaghetti, vermicelli and egg noodles. It specifies limit for moisture content, total ash content, acid insoluble ash, total protein content, cooking test, total solids, free acidity etc.	View IS Detail
19.	IS 1151 : 2021	Sugar	The standard lays down the requirements and the methods of sampling and test for refined sugar. It specifies quality requirements such as loss on drying, polarization, reducing sugar, colour , conductivity ash, sulphur dioxide, limits for heavy metals etc.	View IS Detail
20.	IS 4941 : 1994 Reviewed In : 2019	Honey	The standard lays down the requirements and test methods for honey. It specifies quality and purity requirements such as specific gravity, moisture content, total reducing sugar, sucrose content, fructose-glucose ratio, ash content, acidity, hydroxymethyl furfural, total count of pollens and plant elements and optical density	View IS Detail
21.	IS 12906 : 1990 Reviewed In : 2018	Misri	This standard lays down the requirements and test methods for MISRI, manufactured by recrystallizing sugar.	View IS Detail
22.	IS 12923 : 1990 Reviewed In : 2018	Cane Gur Jaggery	This standard lays down the requirements and methods of test for cane GUR (jaggery) for human consumption, manufactured from sugarcane juice.	View IS Detail
23.	IS 13952 : 2018	Palm Jaggery Gur	This standard lays down the requirements and methods of test for Palm Jaggery (Gur). Palm jaggery (Gur) is manufactured for human consumption by processing of Neera (palm juice) obtained from any of the four varieties of palms, namely, palmyrah palm, date palm, sago palm and coconut palm for human consumption. This standard covers important requirements for Polarisation, Total Sugars and SO2 content to ensure a good quality product.	View IS Detail
24.	IS 12924 : 2023	Bura — Specification (First Revision)	This standard lays down the quality requirements such as sucrose content, reducing sugar, moisture, sulphur dioxide, acid insoluble ash, sulphated ash for ensuring quality of bura.	View IS Detail
25.	IS 13953 : 1994 Reviewed In : 2023	Khandsari	Khandsari is obtained from sugarcane juice using open pans for concentration and clarified either using natural clarificants (Desi Khandsari) or sulphur (sulphur Khandsari). This standard lays down the requirements and methods of sampling and test for Khandsari.	View IS Detail
26.	IS 1168 : 2020	Cube Sugar	This standard lays down the requirements and the methods of test for cube sugar manufactured from refined sugar. The sugar cubes should have a certain amount of hardness so that they do not break while packing and during transport. They should also disintegrate quickly in solution. Requirements have been specified in this standard to ensure minimum hardness and easy solubility.	View IS Detail
27.	IS 2323 : 2011 Reviewed In : 2019	Mustard	The standard lays down the physico-chemical requirements including appearance, taste and flavour, freedom from moulds ,insects and absence of argemone seeds and other hygiene and microbiological requirements for mustard, whole and ground for use as spice and condiment.	View IS Detail
28.	IS 2443 : 2008 Reviewed In : 2019	Coriander	The standard lays down the physico-chemical requirements including appearance, taste and flavour, moisture, volatile oil, total ash, acid insoluble ash, freedom from moulds, insects, extraneous matter, hygiene and microbiological requirements for coriander, whole and ground for use as spice and condiment.	View IS Detail
29.	IS 2447 : 2010 Reviewed In : 2020	Cumin	The standard lays down the physico-chemical requirements including appearance, taste and flavour, moisture, volatile oil, total ash, acid insoluble ash, freedom from moulds, insects, extraneous matter, hygiene and microbiological requirements for cumin (Safed Jeera) in the whole form.	View IS Detail
30.	IS 3576 : 2022	Turmeric	This standard lays down the physico-chemical requirements including product description, taste and flavour, freedom from moulds, insects, extraneous matter, defective rhizomes, moisture, volatile oil, total ash, acid insoluble ash, limits for metallic contaminants, hygiene and microbiological requirements for turmeric in whole and in ground form.	View IS Detail
31.	IS 3795 : 2022	Fenugreek	This standard lays down the physico-chemical requirements including product description, taste and flavour, freedom from moulds, insects, extraneous matter, moisture, volatile oil, total aflatoxin, total ash, acid insoluble ash, hygienic and microbiological requirements for fenugreek seeds in whole and in ground form.	View IS Detail
32.	IS 3500 : 2020	Mango Chutney	This standard lays down important physico-chemical requirements including different grades, taste and flavour, total soluble solids, limits of metallic contaminants, permitted preservatives and other additives as well as hygienic and microbiological requirements for ensuring a good quality and safe product.	View IS Detail
33.	IS 3883 : 2019	Tomato Puree	This standard lays down important physico-chemical requirements including head space of the can, safe pressure levels, total tomato soluble solids, total sugar contents, limits of metallic contaminants, permitted additives as well as hygienic and microbiological requirements for ensuring a good quality and safe product.	View IS Detail
34.	IS 3884 : 2019	Tomato Paste	This standard lays down important physico-chemical requirements including total tomato soluble solids exclusive of salt, sugar content as well as microbiological requirements and heavy metals limit for ensuring a good quality and safe product.	View IS Detail
35.	IS 5861 : 2019	Jam, Jellies and Marmalades	This standard lays down important physico-chemical requirements including different grades, permitted ingredients, prepared fruit content, total soluble solids, limits of metallic contaminants, pectin content, permitted additives as well as hygienic and microbiological requirements for ensuring a good quality and safe product.	View IS Detail
36.	IS 7749 : 2016 Reviewed In : 2022	Walnuts	This standard specifies requirements and methods of test for in-shell and shelled walnuts. The standard lays down the different grades and limits of extraneous matter.	View IS Detail
37.	IS 7750 : 2013 Reviewed In : 2022	Cashew Kernels	This standard specifies requirements and methods of test for kernels obtained from cashew nuts. Important requirements include laying down the general characteristics of the product, different grades, moisture content, limits for extraneous matter and acidity and freedom from mould and insects.	View IS Detail
38.	IS 13688 : 2020	Pasteurized Milk	This standard lays down important requirements for various types of packaged pasteurized milk including fortified milk. It specifies sensory requirements, physicochemical requirements, microbiological requirements, limits for heavy metals etc.	View IS Detail
39.	IS 4884 : 2021	Sterilized Cream	This standard prescribes the requirements and methods of test for tomato puree. The standard details description, ingredients, taste and flavour, preservatives and other additives, hygienic, chemical and quality requirements like microbiological requirements, total soluble solids and also limits of metallic contaminants.	View IS Detail
40.	IS 1165 : 2022	Milk Powder	This standard covers sensory, physicochemical and microbiological requirements for low fat sterilized/UHT sterilized cream, medium fat sterilized/UHT sterilized cream and high fat sterilized/UHT sterilized cream	View IS Detail
41.	IS 4709 : 2021	Flavored Milk	This Indian Standard prescribes the types, the requirements for pasteurized flavoured milk, sterilized flavoured milk and UHT sterilized flavoured milk. Quality of raw milk and other ingredients used for the manufacture of flavoured milk has also been specified.	View IS Detail
42.	IS 9617 : 2023	Dahi — Specification (First Revision)	This standard covers sensory, physico-chemical and microbiological requirements for dahi. It specifies level of acidity, coliform count, yeast and mould count for ensuring quality of dahi	View IS Detail
43.	IS 10484 : 2021	Paneer	This standard lays down physico-chemical requirements as well as microbiological requirements for paneer including medium fat paneer and low fat paneer. It specifies moisture content, milk fat content, titratable acidity, protein content, ash content and limits for aerobic plate count, coliform count, Staphylococcus aureus, Yeast and mould count, Escherichia coli, Salmonella sp., Listeria monocytogenes	View IS Detail
44.	IS 10501 : 1983 Reviewed In : 2019	Kulfi	This standard lays down physico-chemical requirements as well as microbiological requirements for ensuring quality of kulfi.	View IS Detail
45.	IS 11602 : 2023	Packed Gulab Jamuns — Specification (First Revision)	This standard lays down physico-chemical requirements as well as microbiological requirements for ensuring quality of packed gulab jamuns including its syrup.	View IS Detail
46.	IS 12299 : 2021	Dairy Whitener	This standard lays down physico-chemical requirements as well as microbiological requirements for ensuring quality of skimmed milk dairy whitener, low fat dairy whitener, medium fat dairy whitener and high fat dairy whitener.	View IS Detail
47.	IS 12898 : 2022	Dairy Products — Yoghurt — Specification (First Revision)	This standard lays down physico-chemical requirements as well as microbiological requirements for ensuring quality of plain yoghurt, low fat yoghurt, skimmed yoghurt, sweetened yoghurt, flavoured yoghurt,	View IS Detail
48.	IS 13334 (Part 2) : 2014 Reviewed In : 2023	Extra Grade Skimmed Milk Powder	This standard prescribes the requirements, methods of sampling and test for skimmed milk powder, extra grade obtained from skimmed milk of cow or buffalo or a combination thereof by the removal of water through spray drying. The standard also lays down the hygienic conditions required for the manufacturing and packaging of product, in detail.	View IS Detail
49.	IS 1263 : 2020	Butter	This standard lays down important requirements for butter including table butter and white butter/cooking butter. It specifies physicochemical requirements, as well as microbiological requirements for butter.	View IS Detail
50.	IS 16326 : 2015 Reviewed In : 2020	Ghee	This standard lays down important requirements for ghee. It specifies physicochemical requirements, as well as microbiological requirements for ghee.	View IS Detail
51.	IS 542 : 2018 Reviewed In : 2023	Coconut Oil	This standard lays down important physicochemical requirements such as saponification value, iodine value, peroxide value, acid value, hexane content along with limits of heavy metals for different types and grades of coconut oil used for edible purposes and for manufacture of refined oil and vanaspati.	View IS Detail
52.	IS 544 : 2014 Reviewed In : 2019	Groundnut Oil	This standard lays down important physicochemical requirements such as saponification value, iodine value, peroxide value, acid value, hexane content along with limits of heavy metals for different types and grades of groundnut oil used for edible and industrial purposes.	View IS Detail
53.	IS 3448 : 2014 Reviewed In : 2019	Rice Bran Oil	This standard lays down important physicochemical requirements such as saponification value, iodine value, peroxide value, acid value, hexane content along with limits of heavy metals for different types and grades of rice bran oil used for edible and industrial purposes.	View IS Detail
54.	IS 546 : 2014 Reviewed In : 2019	Mustard Oil	This standard lays down important requirements for mustard oil including expressed type and solvent extracted type used for edible purposes and for manufacture of refined oil.	View IS Detail
55.	IS 16311 : 2018 Reviewed In : 2023	Olive Oil	This standard lays down important physicochemical requirements such as saponification value, iodine value, peroxide value, acid value, hexane content along with limits of heavy metals for different types and grades of olive oil used for edible and industrial purposes.	View IS Detail
56.	IS 1483 : 1988 Reviewed In : 2020	Bread	This standard lays down the essential and optional ingredient along with important quality requirements such as total solid content, pH, acid insoluble ash, crude fibre for white bread.	View IS Detail
57.	IS 1011 : 2002 Reviewed In : 2019	Biscuit	This standard covers physico-chemical and packaging requirements for biscuits baked from dough containing essential ingredients with or without the addition of optional ingredients.	View IS Detail
58.	IS 8555 : 1988 Reviewed In : 2020	Bread Rusks	This standard lays down the essential and optional ingredients along with important quality requirements such as moisture content, acid insoluble ash and acidity of extracted fat for ensuring quality of bread rusks.	View IS Detail
59.	IS 8556 : 1988 Reviewed In : 2020	Bun	This standard lays down the essential and optional ingredients along with important quality requirements such as moisture content, acid insoluble ash and crude fibre content for ensuring quality of buns.	View IS Detail
60.	IS 2639 : 1999 Reviewed In : 2020	Papad	This standard covers important requirements such as moisture content, total ash content, acid insoluble ash, alkalinity of ash as sodium carbonate, fat content, crude fibre content etc. for ensuring quality of papad.	View IS Detail
61.	IS 7482 : 1989 Reviewed In : 2020	Protein Based Beverages	This standard lays down important requirements for ensuring quality of protein based nutritive beverages that are obtained from protein isolates or other oilseed protein sources and then optionally mixed with milk or milk powder or suitable amino acids (flavoured and sweetened if so desired), followed by pasteurization or sterilization.	View IS Detail
62.	IS 7592 : 1989 Reviewed In : 2020	Peanut Chikki Candy	This standard lays down the permitted ingredients, physico-chemical requirements such as moisture content, protein content, fat content, acid value of extracted fat, acid insoluble ash, aflatoxin content as well as microbiological requirements such as total bacterial, yeast and moulds count, coliform count for ensuring quality of peanut chikki	View IS Detail
63.	IS 10622 : 2023	Ready Dosa Mix Specification (First Revision)	This standard lays down the permitted ingredients, physico-chemical requirements such as moisture content, protein content, fat content, acid insoluble ash, aflatoxin content as well as microbiological requirements such as total bacterial count, coliform count for ensuring quality of dosa mix	View IS Detail
64.	IS 2234 : 2023	Ready Idli Mix — Specification (Second Revision)	This standard lays down the permitted ingredients, physico-chemical requirements such as moisture content, protein content, fat content, acid insoluble ash, aflatoxin content as well as microbiological requirements such as total bacterial, coliform count and for ensuring quality of idli mix	View IS Detail
65.	IS 14703 : 2017 Reviewed In : 2022	Vinegar	This standard lays down the physico-chemical requirements such as total acid content, residual alcohol content, total solids, total ash content, soluble solids and limits of heavy metals for brewed and synthetic vinegar.	View IS Detail
66.	IS 12575 : 2010 Reviewed In : 2020	Fried potato chips	This standard lays down the essential and optional ingredients along with important quality requirements such as moisture content, acid insoluble ash, fat content, acid value of extracted fat, peroxide value, salt content and packaging requirements for fired potato chips.	View IS Detail
67.	IS 15271 : 2003 Reviewed In : 2019	Namkeen	This standard specifies ingredients, physico-chemical requirements such as moisture content, acid insoluble ash, fat content, acid value of extracted fat, peroxide value to ensure a good quality namkeen.	View IS Detail
68.	IS 16523 : 2018	Soup powder	This standard specifies ingredients, physico-chemical requirement such as moisture content and total soluble solids as well as microbiological requirements such as total bacterial, coliform count and for ensuring quality of soup powder	View IS Detail
69.	IS 1163 : 1992 Reviewed In : 2019	Chocolates	This standard lays down the essential and optional ingredients along with important quality requirements such as total fat content, milk fat content, acid insoluble ash, total solids, sugar content, as well as microbiological requirements for various types of chocolates.	View IS Detail
70.	IS 1164 : 1986 Reviewed In : 2022	Cocoa Powder	This standard lays down the essential and optional ingredients along with important quality requirements such as moisture content, cocoa butter content, acid insoluble ash, total ash, sugar content, crude fibre content as well as microbiological requirements for high fat and low fat cocoa powder.	View IS Detail
71.	IS 3633 : 2003 Reviewed In : 2023	Black tea	This standard lays down quality specifications such as physico-chemical requirements, limits for metallic contaminants, pesticides residues for black tea. It also includes packaging for black tea.	View IS Detail
72.	IS 15344 : 2003 Reviewed In : 2023	Green tea	This standard lays down quality specifications such as physico-chemical requirements, limits for metallic contaminants, pesticides residues for green tea. It also includes packaging requirements for green tea.	View IS Detail
73.	IS 15342 : 2003 Reviewed In : 2023	Instant tea	This standard lays down physico-chemical requirements such as moisture content, total ash content and acid insoluble ash for instant tea in solid form. It also prescribes packaging requirements for instant tea.	View IS Detail
74.	IS 3581 : 2019 Reviewed In : 2023	Green Coffee	This standard lays down the physico-chemical and packaging requirements for different types and grades of green coffee, namely, Coffea arabica Linn. and Coffea caenophora (subvariety C. robusta Linden )	View IS Detail
75.	IS 3077 : 2022	Roasted and ground coffee	This standard lays down quality requirements such as particle size, moisture content, total ash content, petroluem ether extract content for roasted and ground coffee as well as decaffinated roasted and ground coffee.	View IS Detail
76.	IS 6762 : 1986 Reviewed In : 2022	Drinking chocolate sweetened cocoa powder	This standard lays down quality specifications such as physico-chemical and microbiological requirement, for drinking chocolate in powdered form, including its packaging requirements	View IS Detail
77.	IS 4238 : 2020	Sterilized and Ultra High Temperature Sterilized Milk	This standard lays down quality specifications such as physico-chemical requirements, microbiological requirement and limits for heavy metals in the product. It also includes packaging requirements for sterilized and Ultra High Temeperature treated sterilized milk.	View IS Detail
78.	IS 3881 : 1993 Reviewed In : 2018	Tomato Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, pH, sugar content and limits for metallic contaminants.	View IS Detail
79.	IS 5800 : 2003 Reviewed In : 2022	Orange juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, ethanol content, essential oils, pH, sugar content and limits for metallic contaminants.	View IS Detail
80.	IS 7732 : 2003 Reviewed In : 2022	Apple Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, ethanol content and limits for metallic contaminants.	View IS Detail
81.	IS 8713 : 2003 Reviewed In : 2022	Mango Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, fruit pulp, TSS, acidity, ethanol content and limits for metallic contaminants.	View IS Detail
82.	IS 15088 : 2001 Reviewed In : 2022	Lemon Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, ethanol content, essential oils, pH and limits for metallic contaminants.	View IS Detail
83.	IS 15095 : 2002 Reviewed In : 2022	Concentrated Pineapple Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, ethanol content and limits for metallic contaminants.	View IS Detail
84.	IS 15089 : 2002 Reviewed In : 2022	Pineapple Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, head space, TSS, acidity, ethanol content and limits for metallic contaminants.	View IS Detail
85.	IS 15273 : 2003 Reviewed In : 2022	Concentrated Orange Juice	This standard lays down the product description, permitted ingredients and other safety and quality requirements like microbiological requirements, sugar content, TSS, acidity, ethanol content and limits for metallic contaminants.	View IS Detail
86.	IS 3547 : 1976 Reviewed In : 2018	mango nectar	This standard lays down the hygienic requirements to be maintained during production, description of the product, permitted ingredients, fruit content, ethanol content, total sugars etc.	View IS Detail
87.	IS 10620 : 2023	Ready Dal Vada Mix — Specification (First Revision)	This standard prescribes the requirements and the methods of sampling and test for ready to use dal vada mix.	View IS Detail
88.	IS 18246 : 2023	Ready Idli Batter — Specification	The use of ready idli batter dispenses with the laborious grinding process and therefore it is gaining popularity. It was, therefore, considered desirable to formulate an Indian Standard on specification for the ready to use idli batter so that batter of the right quality would be available to consumers. This standard prescribes the requirements and the methods of sampling and test for ready to use idli batter.	View IS Detail
89.	IS 18253 : 2023	Ready Dosa Batter — Specification	This standard prescribes the requirements and methods of sampling and test for ready to use dosa batter.	View IS Detail
90.	IS 18269 : 2023	Ready Dal Vada Batter — Specification	Dal Vada is a very popular snack food item in India. The traditional method of making the dal vada batter consists of grinding water-soaked black gram dal to a thick paste in a wet grinder. This standard prescribes the requirements and the methods of sampling and test for ready to use dal vada batter.	View IS Detail
91.	IS 18228 : 2023	Soy Nuggets and Soy Granules — Specification	Soy nuggets/chunks/badi are prepared using defatted soy flour. Soy nuggets extend nutritional benefits on account of its high protein content. This standard prescribes the requirements and methods of sampling and test for soy nuggets and soy granules.	View IS Detail
92.	IS 18226 : 2023	Soy Dahi (Non-Dairy Product) — Specification	This standard prescribes the types, requirements and the methods of sampling and test for soy dahi. The standard is being issued with a view to help the soydahi manufacturers for producing good quality soy dahi and also guiding other soy manufacturers in taking up production of soy dahi.	View IS Detail
93.	IS 1909 : 2023	Indian Curry Powder — Specification (Second Revision)	Indian curry powder is a blend of numerous spices with varying formulae to suit different tastes. Indian curry powders are generally used in cooking to impart taste and flavour to a variety of culinary preparations. This Indian Standard prescribes the requirements, method of sampling and tests for Indian curry powder.	View IS Detail
94.	IS 18252 : 2023	Packed Tender Coconut Water — Specification	Tender coconut water occupies an important place among the processed coconut products which are exported from India. There is ample scope for the development of external as well as the internal trade for this product. It is necessary to ensure the quality of the products, if the demand is to be maintained and further developed. This standard prescribes the requirements and the methods of sampling and test for packed tender coconut water.	View IS Detail
95.	IS 18262 : 2023	Dried Pomegranate Arils (Anardana) — Specification	This standard prescribes the requirements and methods of test for dried pomegranate arils (Anardana).	View IS Detail
96.	IS 9532 : 2023	Chakka and Shrikhand — Specification (First Revision)	Shrikhand is an indigenous sweet, made by mixing Chakka with sugar and other permitted non-dairy ingredients. This standard prescribes the requirements and methods of sampling and test for Chakka and Shrikhand.	View IS Detail
97.	IS 18102 : 2023	Fermented Fish — Sheedal or Ngari —Specification	This Standard prescribes the requirements and methods of sampling and test for Sheedal/Ngari produced by means of fermentation of small variety	View IS Detail
98.	IS 4883 : 2023	Khoa — Specification (Second Revision)	Khoa forms an important base for preparation of indigenous milk sweets such as Burfi, Peda, Gulab Jamun throughout India. Khoa making is one of the important methods adopted for conserving surplus milk. This standard prescribes the requirements and the methods of sampling and test for Khoa.	View IS Detail
99.	IS 4079 : 2023	Packed Rasogolla — Specification (First Revision)	Rasogolla is a popular Chhana based sweet. Packed Rasogolla is a commonly available product owing to its convenience and longer shelf life. This standard prescribes the requirements and methods of test for packed Rasogolla prepared from milk or Chhana.	View IS Detail
100.	IS 5550 : 2023	Burfi — Specification (First Revision)	This standard prescribes the requirements and the methods of sampling and test for different varieties of Burfi prepared from milk, Khoa or Mawa, with or without addition of milk solids and non-dairy ingredients.	View IS Detail
101.	IS 2802 : 2022	Ice Cream and Kulfi — Specification (First Revision)	This standard prescribes the requirements and the methods of test for ice cream and Kulfi, with or without incorporation of non-dairy ingredients either singly or in combination.	View IS Detail
102.	IS 2785 : 2022	Cheese — Specification (Second Revision)	This standard prescribes the requirements and the methods of sampling and test for hard variety cheese, processed cheese, processed cheese spread and soft cheese.	View IS Detail
103.	IS 7839 : 2022	Dried Ice Cream Mix — Specification (First Revision)	Dried ice cream mix is being increasingly used and marketed in the country. In order to help in proper quality control and production of this product in the country, this standard was originally published in 1975. The second revision has been brought out to harmonize the microbiological requirements of the product with the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. This standard prescribes the requirements and methods of sampling and test for dried ice cream mix.	View IS Detail
104.	IS 9584 : 2022	Cheese Powder — Specification (First Revision)	Cheese powder is intended either to be reconstituted with milk or water to prepare a sauce, or used as-is as an ingredient (e.g. with cooked macaroni, milk and butter to prepare a macaroni and cheese casserole). This standard prescribes the requirements and the methods of sampling and test for cheese powder.	View IS Detail
105.	IS 9246 : 2022	Chapati Machine — Specification (First Revision)	This standard covers dimensions, performance and general requirements for chapati machine in four sizes.	View IS Detail
106.	IS 18267 : 2023	Food Serving Utensil Made From Agri-By Products	This standard specifies the requirements and methods of test for use of agricultural by-products as raw materials for making food serving utensils. The standard also provides guidance on the general manufacturing process employed for making utensils of different shapes and sizes related to food serving.	View IS Detail

Note 1 : For details of any specific Indian Standard, please access our Know your Standards feature on BIS website (www.bis.gov.in ) or BIS Care App

Note 2 : For complete list of Indian Standard, please go to our Published Standard feature of Standardization portal (www.manakonline.in).

Standards in Category :: Food and Beverages