Revised Standards    New Standards

Standards List

S.No IS Number IS Title Category Reaffirmation Year Scope
1 IS 10038 : 1981
Specification for textured plant protein foods prepared by extrusion cooking Product Specification 2020 Download
2 IS 1007 : 1984
(2 Revision)
Specification for custard powder (Second Revision) Product Specification 2017, Mar Download
3 IS 1008 : 2004
(2 Revision)
Sugar boiled confectionery - Specification (Second Revision) Product Specification 2019, Apr Download
4 IS 1011 : 2002
(4 Revision)
Biscuits - Specification (Fourth Revision) Product Specification 2019, Apr Download
5 IS 10619 : 1983
Specification for seasoned, spiced and sweetened cashewnuts Product Specification 2020 Download
6 IS 10620 : 1983
Specification for urd (Black Gram) vada mix Product Specification 2020 Download
7 IS 10621 : 1983
Specification for jelebi mix Product Specification 2020 Download
8 IS 10622 : 1983
Specification for dosa mix Product Specification 2020 Download
9 IS 11231 : 1985
Specification for milk bread Product Specification 2020 Download
10 IS 11536 : 2007
(2 Revision)
Processed - Cereal based complementary foods - Specification (Second Revision) Product Specification 2019, Apr Download
11 IS 1158 : 1973
(1 Revision)
Specification for corn flakes (First Revision) Product Specification 2020 Download
12 IS 1159 : 1981
(1 Revision)
Specification for baking powder (First Revision) Product Specification 2020 Download
13 IS 12220 : 1987
Specification for ready gulab jamun mix Product Specification 2020 Download
14 IS 12230 : 1987
Specification for sandwich bread moulds Product Specification 2020 Download
15 IS 12516 : Part 1 : 2017/ISO 5530-1 : 2013
(2 Revision)
Methods for determination of physical characteristics of doughs made from wheat flour: Part 1 water absorption and rheological properties using a farinograph (Second Revision) Methods of tests 0 Buy
16 IS 12516 : Part 2 : 2017/ISO 5530-2 : 2012
(2 Revision)
Methods for determination of physical characteristics of doughs made from wheat flour: Part 2 rheological properties using an extensograph (Second Revision) Methods of tests 0 Buy
17 IS 12516 : Part 3 : 1988/ISO 5530-3
Method for determination of physical characteristics of doughs made from wheat flour: Part 3 water absorption and rheolog properties using a valorigraph Methods of tests 2020 Buy
18 IS 12516 : Part 4 : 1996/ISO 27971:2008
(1 Revision)
Method for determination of physical characteristics of doughs made from wheat flour: Part 4 rheological properties using an alveograph (First Revision) Methods of tests 2019, Apr Buy
19 IS 12564 : 1989
Fried jack fruit chips - Specification Product Specification 2020 Download
20 IS 12566 : 1989
Ready-to-eat extruded snacks - Specification Product Specification 2020 Download
21 IS 12569 : 1989
Potato french fries - Specification Product Specification 2020 Download
22 IS 12574 : 1989
Fried banana chips - Specification Product Specification 2020 Download
23 IS 12575 : 2010
Fried potato chips - Specification (First Revision) Product Specification 2020 Download
24 IS 12711 : 1989
Bakery products - Methods of analysis Methods of tests 2020 Download
25 IS 12741 : 1989
Bakery products - Methods of sampling Methods of tests 2020 Download
26 IS 12895 : 1990
Alga spirulina, food grade - Specification Product Specification 2020 Download
27 IS 1317 : 1969
(1 Revision)
Specification for edible tapioca chips (First Revision) Product Specification 2017, Mar Download
28 IS 1320 : 1988
(3 Revision)
Baker's Yeast Product Specification 2020 Download
29 IS 13264 : 1991
Ready khichdi mix - Specification Product Specification 2017, May Download
30 IS 13265 : 1991
Ready vegetable pulav mix specification Product Specification 2017, May Download
31 IS 13266 : 1991
Instant curried dal mix - Specification Product Specification 2017, May Download
32 IS 13267 : 1991
Ready suji - Halwa mix - Specification Product Specification 2017, May Download
33 IS 13285 : 1992
Guidelines for addition of essential nutrients to food Code of Practice 2017, May Download
34 IS 13354 : 1992
Ready upma mix - Specification Product Specification 2019, Apr Download
35 IS 14366 : 1996
Food processing machinery - Dough mixers - Safety and hygiene requirements Product Specification 2019, Apr Download
36 IS 14367 : 1996
Food processing machinery - Planetary mixers - Safety and hygiene requirements Product Specification 2019, Apr Download
37 IS 1483 : 1988
(3 Revision)
Specification for white bread (Third Revision) Product Specification 2020 Download
38 IS 1484 : 1974
(1 Revision)
Specification for rolled oats (Quick - Cooking Type) (First Revision) Product Specification 2020 Download
39 IS 1485 : 1993
(2 Revision)
Macaroni, spaghetti, vermicelli and egg noodles - Specification (Second Revision) Product Specification 2020 Download
40 IS 15271 : 2003
Namkeen - Specification Product Specification 2019, Apr Download
41 IS 16494 : 2017
Foods for special dietary use for persons intolerant to gulten - Specification Product Specification 0 Download
42 IS 16495 : 2017
Food products - Determination of the glycaemic index (GI) and recommendation for food classification Methods of tests 0 Download
43 IS 16496 : 2018
Special dietary foods with Low - Sodium content (Including Salt Substitutes) - Specification Product Specification 0 Download
44 IS 16523 : 2018
Soup powder - Specification Product Specification 0 Download
45 IS 1668 : 1975
(2 Revision)
Specification for lozenges (Second Revision) Product Specification 2020 Download
46 IS 17068 : 2019
Guidelines for formulated supplementary foods for older infants and young children Code of Practice 0 Download
47 IS 1960 : 1979
(2 Revision)
Specification for wheatmeal bread (Second Revision) Product Specification 2020 Download
48 IS 2234 : 1989
(1 Revision)
Ready idli mix - Specification (First Revision) Product Specification 2020 Download
49 IS 2397 : 1988
(2 Revision)
Specification for wafers (Second Revision) Product Specification 2020 Download
50 IS 2639 : 1999
(3 Revision)
Papad - Specification (Third Revision) Product Specification 2020 Download
51 IS 2650 : 1975
(1 Revision)
Specification for bombay halwa (First Revision) Product Specification 2020 Download
52 IS 3137 : 1974
(1 Revision)
Specification for high-protein mixes for use as food supplements (First Revision) Product Specification 2020 Download
53 IS 3839 : 1989
(1 Revision)
Food yeast - Specification (First Revision) Product Specification 2020 Download
54 IS 3882 : 1966
Specification for tomato ketchup Product Specification 2019, Apr Download
55 IS 5059 : 1969
Code for hygienic conditions for large scale biscuit manufacturing units and bakery units (Second Revision) Code of Practice 2018, Mar Download
56 IS 6287 : 1985
(1 Revision)
Methods of sampling and analysis for sugar confectionery (First Revision) Methods of tests 2020 Download
57 IS 6360 : 1971
Specification for lacto bonbon Product Specification 2020 Download
58 IS 6747 : 2018
(2 Revision)
Chewing gum - Specification (Second Revision) Product Specification 0 Download
59 IS 7021 : 2017
(1 Revision)
Protein - Rich food supplements for infants and pre - School children - Specification (First Revision) Product Specification 0 Download
60 IS 7187 : 1989
(1 Revision)
Ice cream cones - Specification (First Revision) Product Specification 2020 Download
61 IS 7482 : 1989
(1 Revision)
Protein - Based beverages - Specification (First Revision) Product Specification 2020 Download
62 IS 7487 : 1986
(1 Revision)
Specification for protein - Enriched biscuits (First Revision) Product Specification 2020 Download
63 IS 7592 : 1989
(1 Revision)
Peanut chikki (Candy) - Specification (First Revision) Product Specification 2020 Download
64 IS 7802 : 1975
Code of hygienic conditions for sweetmeat shops Code of Practice 2018, Mar Download
65 IS 8211 : 1976
Specification for edible soya protein isolate Product Specification 2020 Download
66 IS 8212 : 1976
Specification for edible groundnut protein isolate Product Specification 2020 Download
67 IS 8220 : 1976
Specification for protein - Rich concentrated nutrient supplementary foods Product Specification 2020 Download
68 IS 8222 : 1976
Specification for edible leaf protein concentrate Product Specification 2020 Download
69 IS 8555 : 1988
(1 Revision)
Specification for bread rusks (First Revision) Product Specification 2020 Download
70 IS 8556 : 1988
(1 Revision)
Specification for bun (First Revision) Product Specification 2020 Download
71 IS 8665 : 1977
Specification for protein - Fortified bread Product Specification 2020 Download
72 IS 9038 : 1979
Specification for reconstitutable protein beverage food Product Specification 2020 Download
73 IS 9095 : 1979
Specification for protein chewy candy Product Specification 2020 Download
74 IS 9216 : 1992
(1 Revision)
Nutrition and nutritious foods glossary of terms (First Revision) Terminology 2020 Download
75 IS 9328 : 1989
(1 Revision)
Confectionery industry glossary of terms (First Revision) Terminology 2020 Download
76 IS 9373 : 1979
Glossary of terms relating to bakery industry Terminology 2020 Download
77 IS 9487 : 1980
Specification for `Ready-to-eat' Protein-rich Extruded Foods Product Specification 2020 Download
78 IS 9488 : 1980
Specification for edible coconut protein concentrates Product Specification 2020 Download
79 IS 9712 : 1981
Specification for cakes Product Specification 2020 Download