| SNo |
IS Number |
Title |
Technical Committee |
|
1 |
IS 498 : 2018 |
Grading for vacuum pan (Plantation White And Refined) sugar (Sixth Revision) |
FAD 2 |
|
2 |
IS 695 : 2020 |
Acetic acid - Specification (Fourth Revision) |
PCD 9 |
|
3 |
IS 1000 : 1989 |
Milk and milk products - Lactose commercial - Specification (First Revision) |
FAD 19 |
|
4 |
IS 1005 : 1992 |
Edible maize starch (Corn Flour) - Specification (Third Revision) |
FAD 16 |
|
5 |
IS 1006 : 1984 |
Specification for arrowroot starch (Second Revision) |
FAD 16 |
|
6 |
IS 1010 : 1968 |
Specification for suji or rava (Semolina) (First Revision) |
FAD 16 |
|
7 |
IS 1152 : 2003 |
Icing sugar - Specification (Second Revision) |
FAD 2 |
|
8 |
IS 1155 : 1968 |
Specification for wheat aita (Second Revision) |
FAD 16 |
|
9 |
IS 1157 : 1957 |
Specification for barley powder |
FAD 16 |
|
10 |
IS 1159 : 1981 |
Specification for baking powder (First Revision) |
FAD 24 |
|
11 |
IS 1162 : 1958 |
Specification for cane molasses |
FAD 2 |
|
12 |
IS 1163 : 1992 |
Chocolates - Specification (Second Revision) |
FAD 6 |
|
13 |
IS 1164 : 1986 |
Specification for cocoa powder (Third Revision) |
FAD 6 |
|
14 |
IS 1165 : 2002 |
Milk powder - Specification (fifth Revision) |
FAD 19 |
|
15 |
IS 1166 : 1986 |
Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision) |
FAD 19 |
|
16 |
IS 1167 : 1965 |
Specification for casein (Edible Quality) (Revised) |
FAD 19 |
|
17 |
IS 1318 : 1969 |
Specification for edible tapioca flour (First Revision) |
FAD 16 |
|
18 |
IS 1319 : 1983 |
Specification for edible tapioca starch (Second Revision) |
FAD 16 |
|
19 |
IS 1320 : 1988 |
Baker's Yeast |
FAD 24 |
|
20 |
IS 1798 : 2010 |
Spices and condiments - Black pepper, whole and ground - Specification (Second Revision) |
FAD 9 |
|
21 |
IS 1806 : 2018 |
Malted milk foods - Specification (Second Revision) |
FAD 19 |
|
22 |
IS 1908 : 2020 |
Spices and Condiments — Ginger, Whole and Ground — Specification ( Fourth Revision ) |
FAD 9 |
|
23 |
IS 2124 : 2000 |
Sodium bicarbonate - Specification (Second Revision) |
CHD 1 |
|
24 |
IS 2322 : 2010 |
Spices and condiments - Chilles, whole and ground (Powdered) - Specification (Third Revision) |
FAD 9 |
|
25 |
IS 2400 : 1976 |
Specification for besan (First Revision) |
FAD 16 |
|
26 |
IS 2404 : 1993 |
Malt extract - Specification (Second Revision) |
FAD 16 |
|
27 |
IS 2447 : 2010 |
Spices and condiments - Cumin (Safed Jeera) whole - Specification (Third Revision) |
FAD 9 |
|
28 |
IS 2697 : 1976 |
Specification for ammonium bicarbonate for food industry (First Revision) |
FAD 8 |
|
29 |
IS 2785 : 1979 |
Specification for natural cheese (Hard Variety), processed cheese, processed cheese spread and soft cheese (First Revision) |
FAD 19 |
|
30 |
IS 3077 : 1992 |
Roasted and ground coffee specification (Second Revision) |
FAD 6 |
|
31 |
IS 3137 : 1974 |
Specification for high-protein mixes for use as food supplements (First Revision) |
FAD 24 |
|
32 |
IS 4251 : 1967 |
Quality Tolerances For Water For Processed Food Industry |
FAD 14 |
|
33 |
IS 4403 : 2010 |
Spices and condiments - Ajowan - Specification (Second Revision) |
FAD 9 |
|
34 |
IS 4467 : 1996 |
Caramel - Specification (Second Revision) |
FAD 8 |
|
35 |
IS 4684 : 1975 |
Specification for edible groundnut flour (Expeller Pressed) (First Revision) |
FAD 16 |
|
36 |
IS 4875 : 1975 |
Specification for edible groundnut flour (Solvent Extracted) (First Revision) |
FAD 16 |
|
37 |
IS 5059 : 1969 |
Code for hygienic conditions for large scale biscuit manufacturing units and bakery units (Second Revision) |
FAD 24 |
|
38 |
IS 5316 : 1998 |
Ammonium carbonate - Specification (First Revision) |
CHD 1 |
