Iodized edible salt - Specification

Microsoft Word - ES 298-2007.doc CES 70 Compulsory Ethiopian Standard Second Edition 2017 ICS: 13.060.20 Published by Ethiopian Standards Agency © ESA Refrece number *** mmmmmmm Iodized edible salt - Specification CES 70 Foreword This Ethiopian Standard has been prepared under the direction of the Technical Committee for Food Additives and Contaminants (TC 21) and published by the Ethiopian Standards Agency (ESA). This Compulsory Ethiopian Standard cancels and replaces CES 70:2013. Application of this standard is COMPULSORY with respect to clauses 4,5 ,6,7,8 and 9. A Compulsory Ethiopian Standard shall have the same meaning, interpretation and application of a "Technical Regulation" as implied in the WTO-TBT Agreement. Implementation of this standard shall be effective as of 01 January 2017. ©ESA2 CES 70 Iodized edible salt - Specification 1. Scope This Ethiopian Standard specifies the requirements for iodized salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture. It applies also to iodized salt used as a carrier of food additives and/or nutrients. It does not apply to salt from origins other than those mentioned in clause 4.2, notably the salt that is a by- product of chemical industries. 2. Normative references The following referenced documents are indispensable for the application of this Ethiopian standard. Only the latest edition of the documents (including any amendments) shall be applicable. CES 73: General standard for prepackaged foods--- labeling ES 299:Edible salt - sampling ES 308: Edible salt Determination of alkalinity. ES 309: Edible salt Determination of lead content Spectroptometric method. ES 310: Edible salt Determination of iron content 1, 10 phenanthroline spectrophotometric method. ES 312: Edible salt Determination of copper content Zinc dibenzyldithiocarbamate photometric method. ES 313: Edible salt Determination of iodine. ES 391: Edible salt Determination of lead content Visual colorimetric methods. ES 393: Edible salt Determination of arsenic content. ES ISO 2479: Sodiumchloride for industrial use Determination of matter in soluble in water or in acid & preparation of principal solution for other determinations. ES ISO 2480: Sodium chloride for industrial use Determination of sulphate content Barium sulphate gravimetric method. ES ISO 2481: Sodium chloride for industrial use Determination of halogens, expressed as chlorine in sodium chloridemercurimetric method. ES ISO 2482: Sodium chloride for industrial use – Determination of calcium &magenesium content EDTA complexonetric methods. ES ISO 2483: Sodium chloride for industrial use Determination of the loss of mass at 110 C. ES ISO 2590:, General method for the determination of arsenic Silver diethyldithiocarbamate photometric method Wfp.228072-1 O ES 3394: Analysis of sodium chloride for industrial use – Method for determination of cadmum content. ES 3395: Analysis of sodium chloride for industrial use –Method for determination of mercury content. ETHIOPIAN STANDARD ©ESA 1 Y Line Y Line 3. Definitions For the purpose of this Ethiopian standard, the following definitions shall apply. 3.1. Iodized edible salt Crystalline product consisting predominantly of sodium chloride which is obtained either from the sea, underground rock salt deposits or from natural brine, free from contamination with clay and other extraneous adulterants and impurities fortified by sodium and potassium iodides or iodate used as ingredient of food both for direct sale for the consumer or for food manufacturer 3.2. Iodized common salt Edible salt in the form of crystalline solid or granular, white or pale, pink or light gray in colour, and is fortified with iodine as specified in table 1 and it is used as an ingredient for food manufacturer. 3.3. Iodized table salt Edible salt produced in to fine grain and is fortified with iodine as specified in table 1, suitably coated with small quantities of free flowing agents, as specified in table 2 and is used for direct human Consumption 3.4. Anticaking agents- Food grade additives that comply with the National Food Additive Standard or Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) used to retard moisture absorption, caking and to impart the free flowing property to the salt. 4. Chemical composition and quality factors 4.1. The required chemical composition and quality parameters for iodized edible salt are presented in Table 1. 4.2. Naturally present secondary products and contaminants Natural contaminants may also be present in amounts varying with the origin and the method of production of the Iodized edible salt. The remainder comprises natural secondary products, which are present in varying amounts depending on the origin and the method of production of iodized edible salt,the product shall contain calcium, potassium,magnesium and sodium sulfates,carbonates,bromides and magnesium chlorides. 4.3 Use as a carrier Iodized edible salt shall be used when salt is used as a carrier for food additives or nutrients for technological or public health reasons. Examples of such preparations are mixtures of salt with nitrate and/or nitrite (curing salt) and salt mixed with small amounts of fluoride, iodide or iodate, iron, vitamins, etc., and additives used to carry or stabilize such additions. 4.4 Iodine compounds For the fortification of Iodized edible salt with iodine, use shall be made of sodium and potassium iodides or iodates. If iodides are used food grade stabilizers as stated in Table 2 shall be used to ensure there is no significant loss in iodine. CES 70 ©ESA 2 Table 1: Iodized edible salt chemical compositions and quality factors Characteristics Iodized common salt Iodized table salt Test method Sodium chloride (NaCl), % min on a dry matter basis and exclusive of additives 97 98 ES ISO 2481 Particle size Min 93 % pass 4 mm sieve Max 20% pass 1 mm sieve Min 99% pass 1 mm sieve Max 20 % pass 0.212 mm sieve Alkalinity (as Na2CO3), % (m/m), max 0.2 0.2 ES 308 Iodine content as iodine mg/kg salt Point of production Point of production Retail level ES 313 20-40 30-40 20-40 Iron (as Fe), mg/kg, max 10 10 ES 310 Matter insoluble in water % (m/m), max 0.2 0.05 ES ISO 2479 Sulphate (as SO4), % (m/m), max 0.5 0.2 ES ISO 2480 ++Calcium (water soluble), as Ca , %(m/m), max 0 .5 0.1 ES ISO 2482 ++Magnesium (water soluble), as Mg , %(m/m), max 0 .5 0.1 ES ISO 2482 Moisture at 110o 3 c, % (m/m), max 0.5 ES ISO 2483 Organoleptic Normal smell Normal smell Sensory 10g of salt in 100ml water shall give a colourless solution having a neutral reaction 10g of salt in 100ml water shall give a colourless solution having a neutral reaction 5. Food additives 5.1. Quality The quality of additive used shall be food grade and complying with the national food additive standard or Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) so as to retard moisture absorption, caking and to impart the free flowing property to the salt. 5.2. Anti-caking agents The maximum level of anti- caking agent shall be in accordance with Table 2. Table 2: Maximum level of anti-caking in finished product Anti-caking agent Maximum level Tricalcium orthophosphate 20 g/kg Calcium carbonate 20 g/kg Magnesium carbonate 20 g/kg Magnesium oxide 20 g/kg Silicon dioxide, amphorus 20 g/kg Calcium silicate 20 g/kg Magnesium silicate GMP Sodium aluminosilicate GMP Calcium aluminium silicate GMP Salts of myristic, palmitic or stearic acids(calcium, potassium, sodium) GMP Calcium ferrocyanide GMP Potassium ferrocyanide 10 mg/kg, singly or in combinations, as Fe (CN)6 Sodium ferrocyanide 2 } combination, as Fe (CN)6 10 mg/kg, singly or in combination, as Fe (CN)6 CES 70 ©ESA 3 5.3. Emulsifiers Use maximum of 10 mg/kg of polyethylene (20) sorbitan monooleate. 5.4 Processing aid Use maximum of 10 mg residue/kg of 900a Polydimethylsiloxane. 6. Contaminants Food grade salt shall not contain contaminants in amounts and in such form that is harmful to the health of the consumer. In particular the maximum limits specified in table 3 shall not be exceeded: Table 3: Maximum level of contaminants Contaminants Maximum limits Test method Lead, mg/kg expressed as Pb, max 2 ES 309 Copper, mg/kg expressed as Cu, max 2 ES 312 Arsenic, mg/kg expressed as As, max 0.5 ES 393 Cadmium, mg/kg expressed as Cd, max 0.5 ES 3394 (BS 7319-6.) Mercury, mg/kg expressed as Hg, max 0.1 ES 3395 (BS 7319-9:1990) 7. Hygiene In order to ensure that proper standards of food hygiene are maintained until the product reaches the consumer,the method of production, packaging, storage and transportation of iodized common salt and iodized table salt shall be such as to avoid any risk of contamination. 8. Packaging In any salt iodization program, it is important to ensure that salt contains the specified amount of iodine at the time of consumption. The retention of iodine in salt depends on the iodine compound used, the t ype of packaging, the exposure of the package to prevailing climatic conditions and the period of time between iodization and consumption. To ensure that iodized salt ultimately reaches the consumer with the specified level of iodine, the following precautions may be taken into consideration by the responsible authorities where climatic and storage conditions could result in a large amount of iodine loss: 8.1. Iodized edible salt shall be packed in air tight bags of either high density polyethylene (HDPE) or polypropylene (PP) (laminated or non-laminated) or LDPE-lined jute bags (Grade 1803 DW jute bags lined with 150 gauge polyethylene sheet) 8.2 For iodized common salt packaging units shall not exceed 50 Kg to avoid the use of hooks for lifting the bags. 8.3 For iodized table salt the packaging unit shall not exceed 3 kg. 8.4 Bags that have already been used for packing other articles such as fertilizers, cement, chemicals, etc. shall not be reused for packing iodized salt. 8.5 The distribution network shall be streamlined so as to reduce the interval between iodization and consumption of salt. 8.6 Iodized salt shall not be exposed to rain, excessive humidity or direct sunlight at any stage of storage, transportation or sale. 8.7 Bags of iodized salt shall be stored only in covered rooms or warehouses that have adequate ventilation. 8.8 The consumer shall be similarly advised to store iodized salt in such a manner as to protect it from direct exposure to moisture, heat and sunlight. CES 70 ©ESA4 9 Labeling In addition to the requirements of the ES 359, the following specific provisions shall apply. 9.1 The name of the product The name of the product, as declared on the label shall be "iodized salt". 9.1.1. The name "iodized salt" shall have in its close proximity a declaration of either "Common Salt" or "Table Salt". 9.1.2. Only when salt contains one or more ferrocyanide salts, added to the brine during the crystallization step, the term "dendritic" could be included accompanying the name. 9.1.3. Where salt is used as a carrier for one or more nutrients, and sold as such for public health reasons, the name of the product shall be declared properly on the label, for example "salt fluoridated", "salt iodated", "salt iodized", "salt fortified with iron", "salt fortified with vitamins" and so on, as appropriate. NOTE: Polydimethylsiloxane is used as an antifoam agent, lubricant, release, and anti-stick agent and moulding aid (as Dimethylpolysiloxane) processing aids. Polydimethylsiloxane is used as an antifoaming agent, anticaking agent and emulsifier. 9.1.4 An indication of either the origin, according to the description on clause 4.2, or the method of production may be declared on the label, provided such indication does not mislead or deceive the consumer. 9.1.5 In addition to these information the following specific provisions shall be written in Amharic or English language a) Brand or trade name b) Name of the producer c) Country of Origin d) List of ingredients e) Address of the producer f) Month and year of production g) Lot/batch number h) Level of iodine (mg/kg salt) i) Expiry date j) Net content k) Certification mark l) Appropriate usage instruction m) Store in a cool dry place away from sunlight 9.2 Labelling of Iodized common salt Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents. 10 Sampling Samples shall be taken in accordance with ES 299. CES 70 ©ESA 5 The Head Office of ESA is at Addis Ababa.  011- 646 06 85, 011- 646 05 65  011-646 08 80  2310 Addis Ababa, Ethiopia E-mail: info@ethiostandards.org, Website: www.ethiostandards.org Organization and Objectives The Ethiopian Standards Agency (ESA) is the national standards body of Ethiopia established in 2010 based on regulation No. 193/2010.ESA is established due to the restructuring o f Quality a nd S tandards Authority o f Ethiopia ( QSAE) which was established in 1998. ESA’s objectives are:-  Develop Ethiopian standards and establish a system that enable to check whether goods and services are in compliance with the required standards,  Facilitate the country’s technology transfer through the use of standards,  Develop national s tandards for local products and services so as to make them competitive in the international market. Ethiopian Standards The Ethiopian Standards are developed by national technical committees which are composed of different stakeholders consisting of educational Institutions, research institutes, government organizations, certification, inspection, and testing organizations, regulatory bodies, consumer association etc. The requirements and/ or recommendations contained in Ethiopian Standards are consensus based that reflects the interest of the TC representatives and also of comments received from the public a nd other sources. 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