Food (Standards) Regulations, 1989

The Gazette of the Democratic Socialist Republic of Sri Lanka EXTRAORDINARY No. 637/18 – Thursday, November 22,1990 (Published by Authority) PART 1 : SECTION (1) – GENERAL Government Notifications THE FOOD ACT, No. 26 OF 1980 REGULATIONS made by the Minister of Health in consultation with the Food Advisory Committee under Section 32 of the Food Act, No. 26 of 1980. Colombo, 21 st September, 1990 RENUKA HERATH RANAWEERA Minister of Health & Women‟s Affairs. These regulations may be cited as the Food (Standards) Regulations of 1989 and shall come into operation on January 01,1991. DIVISION 1 Baking Powder 1. BAKING POWDER shall be a combination of Sodium bicarbonate and an acidic component incorporated in an edible starch. It shall be capable under conditions of baking, of yielding carbondioxide. The acidic components may be – (a) tartaric acid or its salts or both, (b) acid salts of phospheric acid, (c) any combination of (a) and (b) Baking powder shall yield (a) not less than 8 percent of available carbondioxide (b) not more than 1.5 percent of residual carbondioxide “Baking Powder” DIVISION II Sugar Confectioneries “Sugar Confectionery” “Margarine” 1.SUGAR CONFECTIONERY means any solid or semisolid product, complete in itself, and suitable for consumption without further preparation or processing, the main ingredient of sugar, dextrose, glucose syrup, invert sugar, or similar carbohydrate sweetening agent. It may contain one or more of the following, namely (a) Butter, and other edible fats, (b) milk and milk products, (c) nuts and preserved fruits, starches, spices, (d) acidulates like citric acid, tartaric acid, cream of tartar, (e) gelatine, edible gums, and (f) permitted colours, emulsifiers and flavouring preparations. Sugar Confectioneries includes hard boiled sugar confectionery, lozenges, toffees, (like plain toffee, milk toffee, modified toffee and butter toffee) candies, and also chewing gum, but does not include chocolate confectionery, sweetened flour confectionery, fruit preparations like jam, and fruit jelly , and ice-cream or other frozen confectionery Sugar confectioneries shall conform to the following standards of purity namely – (a) only edible quality materials shall be used in their preparation, (b) acid insoluble ash in such preparation shall not exceed 0.2 per cent, (c) synthetic sweetener shall not be used in these preparations, (d) confectioneries shall not contain any alcohol except ethyl alcohol derived solely from the use of flavouring essences. This shall not be in excess of 0.5 percent. (e) non-nutritive substances like talc and resinous glaze in excess of 0.4 per cent shall not be present in confectioneries, (f) hard-boiled sugar confectionery may contain sulphur dioxide not exceeding 100 parts per million and (g) butter toffee shall contain not less than 4 per cent of butter fat, DIVISION III Fats and Oils 1. (i) MARGARINE shall be a preparation resembling butter made essentially from edible vegetable or animal fats and or oils. Margarine shall not contain (a) less than 80 per cent fat, Milk fat if present shall not exceed 10 per cent of the total fat, (b) more than 16 per cent moisture, (c) more than 1 per cent of free fatty acids, expressed as oleic acid, (d) any mineral oil, and (e) any other substance, except salt (sodium chloride), and skimmed milk solids, and shall contain not less than 7.5 micrograms of Vitamin A as retinol, per gram and may contain permitted emulsifying and stabilising agents and Diacetyl not exceeding 4 parts per million, and permitted colouring matter 2. VEGETABLE FAT (HYDROGENATED VEGETABLE OIL) means a preparation resembling ghee, made from any refined edible vegetable oil or oils, subjected to the process of “Vegetable Fat” hydrogenation, and may contain permitted colouring matter and permitted flavouring substances. It shall – (a) be clean and wholesome (b) when melted be clear, bright and free from any unpleasant taste or smell, (c) have a melting point, as estimated by the capillary slip method of not less than 31 0 C and not more than37 0 C at complete fusion, (d) contain not less than .5 micrograms of Vitamin A as retinol, per gram. It shall not contain: (a) any oils and fats of animal or fish origin, or any mineral oil, (b) more than 0.25 per cent of moisture, (c) more than 0.25 per cent of free fatty acids, expressed as oleic acid, (d) more than 4 parts per million of Diacetyl, and (e) any anti-oxidant 3. BAKERY SHORTENING means vegetable fat conforming to the standards prescribed in Division III 2, except that – (a) the melting point as determined by the capillary slip method may go up to 41 0 C (b) if aerated, only nitrogen, air or any other inert gas shall be used for the purpose and quantity of such gas incorporated in the product shall not exceed 12 per cent by volume thereof. 4. COCONUT OIL (EDIBLE COCONUT OIL) shall be that oil obtained from the kernels of the sound and mature nuts of Cocos nucifera L., (i) Coconut oil shall have – (a) refractive index at 40 0 C between 1.4485 and 1.4492 (b) iodine value of between 7 and 10 (c) saponification value of not less than 245 (ii) Coconut oil shall not contain (a) more than 1.0 per cent of free fatty acids expressed as lauric acid, (b) more than 0.5 per cent moisture and 0.05 percent of insoluble matter (c) more than 1.5 per cent of unsapnifiable matter (d) and other oil or other fat, or mineral oil, and (e) any added colouring or flavouring substance. 5. GINGELLY OIL (EDIBLE GINGELLY OIL, SESAME OIL) shall be the oil obtained from the seeds of Sesamum indicum L. (i) Gingelly oil shall have (a) refractive index at 40 0 C of between 1.4650 and 1.4690 (b) Iodine value of between 104 and 120 (c) Saponification value of between 187 and 195 (ii) Gingelly oil shall not contain (a) more than 3.0 per cent of free fatty acids expressed as oleic acid (b) more than 0.5 per cent of moisture (c) more than 2.0 per cent of unsaponifiable matter (d) any other oil fat or mineral oil and (e) any suspended or other foreign matter, added colouring or flavouring substance. “Hydrogenat ed Vegetable oil” “Bakery Shortening” “Coconut Oil Edible Oil “Gingerlly oil “Edible Gingelly oil” “Sesame oil” 6. CORN OIL (OR MAIZE OIL) shall be the oil obtained from the embroyo of the fruit of zea mays L., and shall have – (a) refractive index at 40 0 C between 1.9650 and 1.4680 (b) Iodine value of between 103 and 128, and (c) saponification value of between 187 and 195 and shall not contain : (a) more than 1 per cent of free fatty acids expressed as oleic acid, (b) more than 0.5 per cent of moisture (c) more than 1.5 per cent of unsaponifiable matter, (d) any other oil, fat, or mineral oil, and (e) any suspended or other foreign matte, added colouring or flavouring substance 7. OILVE OIL shall be the oil obtained from the ripe fruit of Olea europaea L., and shall have – (a) refractive index at 40 0 C between 1.4605 and 1.4635, (b) Iodine value of between 75 and 92, and (c) saponification value of between 182 and 196 and shall not contain: (a) more than 1.0 per cent of free fatty acids, expressed as oleic acid, (b) more than 0.5 per cent of moisture (c) more than 1.5 per cent of unsaponifiable matter, (d) any other oil, fat, or mineral oil, and (e) any suspended or other foreign matter, added colouring or flavouring substance 8. GROUND NUT OIL, means the oil expressed from clean and sound ground-nuts Arachis hypogaea L. and shall have (a) refractive index at 40 0 C between 1.466 and 1.472 (b) Iodine value between 80 and 106, (c) Saponification value between 187 and 196 and shall not contain: (a) more than 3.0 per cent of free fatty acids, expressed as Oleic acid (b) more than 0.5 per cent of moisture (c) more than 1.5 per cent of unsaponifiable matter, (d) any other oil, fat or mineral oil, and (e) any suspended or other foreign matter, added colouring or flavouring substance. 9. SOYA BEAN OIL, means the oil expressed from clean and sound soyabeans Clysine max (L) Merr from which the major portion of the gums naturally present have been removed by hydration and mechanical or physical separation, and shall have (a) refractive index at 40 o C between 1.472 and 1.476 (b) Iodine value of between 112 and 143, (c) saponification value of between 189 and 195 and and shall not contain (a) more than 0.25 per cent of free fatty acids expressed as oleic acid (b) more than 0.5 per cent moisture (c) more than1.5 per cent of unsaponifiable matter, (d) any other oil. Fat, or mineral oil, and (e) any suspended or other foreign matter, added colouring or flavouring substance. “Corn Oil” “Maize oil” “Olive Oil” „Ground nut oil” “Soyabean oil” 10. PALM KERNEL OIL (EDIBLE) means the oil expressed from the kernel of clean and sound fruits of the oil palm Elaeis guinensis Jacq. Which does not need further processing to render it suitable for human consumption and shall have – (a) refractive index at 40 0 C between 1.448 and 1.452 (b) iodine value of between 13 and 23, (c) saponification value of between 230 and 254 and shall not contain: (a) more than 0.25 per cent of free fatty acid expressed as palmatic acid, (b) more than 0.5 per cent of moisture (c) more than 1.0 per cent of unsaponifiable matter, (d) any other oil, fat, or mineral oil, and (e) any suspended or other foreign matter, added colouring or flavouring substance 11 PALM OIL (EDIBLE) means the oil expressed from the fleshy mesocarp of clean and sound fruits of the oilpalm Elaeis quineensis Jacq which does not need further processing to render it suitable for human consumption and includes edible red palm oil and edible bleached Palm oil, and shall have – (a) refractive index at 50 0 C between 1.4546 and 1.4560 (b) iodine value of between 50 and 55, (c) saponification value of between, 195 and 205, and shall not contain: (a) more than 0.1 per cent free fatty acids expressed as palmatic acid (b) more than 0.5 per cent of moisture (c) more than 1.0 per cent of unsaponifiable matter, (d) any other oil, fat, or mineral, and (e) any suspended or other foreign matter, added colouring or flavouring substance 12 LARD shall be clear rendered fat obtained from swine and shall not contain (a) more than 1 per cent of substances resulting from rendering process other than fatty acids and fat, (b) more than 1 per cent of moisture and (c) any other foreign substances 13 DRIPPING, shall be the clear unbleached and unadulterated fat untreated by any chemical process, produced from or by rendering or processing of the fat or bones of goats or sheep or oxen or buffaloes, and shall not contain (a) less than 99 percent saponifiable matter, and (b) more than 1.5 per cent of free fatty acids expressed as oleic acid N.B All Iodine value in this Division shall be by Wij‟s method “Palm kernel oil” (Edible) “Palm oil” (Edible) “Lard” “Dripping” Explanation : DIVISION IV Cereals . Pulses. Flours and Cereals Foods For the purpose of this Division, (1) The term “Foreign matter” means any organic or inorganic matter other than the food grain or pulse referred to in the relevant paragraph. eg. husk, chaff, weeds, sand, lumps of clay and other kinds or grains or pulses. (2) The term „ damaged grain‟ or „damaged seed‟ means, kernels which are distinctly identified as having been visibly affected by insects , heat, water, disease or any causative agent other than those caused by the milling process General conditions : (1) The cereals and pulses (including split pulses and the flours made agricultural produce, shall not contain pesticide residues in excess of the limits laid down under regulations framed under the Food Act No. 26 of 1980 (2) The cereals and pulses (including spilt pulses and the flours made from them) shall be free from objectionable foreign odours and any added colouring matter (3) The acid insoluble ash (silicious matter) in cereals and Pulses other than Paddy shall not exceed 1.0 per cent (4) The acid insoluble ash ( silicious matter) for flour made from any cereal or pulse shall not exceed 0.3 percent (5) The cereals, pulses, flours and cereal food shall be free from insect and fungal infestation. (6) Rodent hair and excreta shall not exceed 5 pieces per kilogram in any flour. (7) Uric acid in any flour shall not exceed 100 mg per kg. Explanation Foreign odour – means odours which are foreign to the relevant food grain and which, because of their presence, render the food grain or pulse unfit for their normal usage. Insect Infestation:- means the presence of insects (live or dead) and their “Paddy” larval stages 1. Paddy shall be the whole grain in the hull or oriza sativa L. and shall not contain – (a) more than 15 per cent of moisture (b) more than 2 per cent foreign matter, and (c) more than 7 per cent damaged grain “Rice polished” RICE (POLISHED OR UNPOLISHED) shall be the husked grains of “Rice unpolished oryza sativa L. and may below or parboiled whether polished or un “Raw rice” polished and shall not contain “Parbolied rice” (a) more than 15 per cent of moisture, (b) more than 1.5 per cent foreign matter, and, (c) More than 5 per cent of damaged grain, (d) more than 45 per cent broken grains in raw rice, (e) more than 20 per cent broken grains in parboiled rice, and (f) more than 10per cent of another type of rice. 3. CORN OR MAISE shall be the whole shelled kernels of Zea mays L. and shall not contain (a) more than 15 per cent of moisture. (b) More than 4 per cent of foreign matter and, (c) More than 5 per cent of damaged seed, 4. KURAKKAN shall be the whole grain of Elusine coracana Gaertin and shall not contain (a) more than 14 per cent of moisture, (b) more than 4 per cent of foreign matter, and, (c) more than 4 per cent of damaged seed 5. BARLEY shall be the grain of Hordeum – vulgare L. and shall not contain (a) more than 14 per cent of moisture, (b) more than 4 per cent of foreign matter, (c) more than 4 per cent of damaged seed 6.GREEN GRAM shall be the mature seed of Vigna radiata (L.) Wilczek and shall not contain (a) more than 12 per cent of moisture, (b) more than 1.5 per cent of foreign matter, and, (c) more than 3 per cent of damaged seed 7.COWPEA shall be the mature seed of Vigna sinensis (K.) Savi and shall not contain (a) more than 12 per cent of moisture, (b)more than 1.5 per cent of foreign matter, and, (c)more than 4 per cent of damaged seed 8.COWPEA DHAL shall be the decorticated seed of Vigna sinensis (L) Savi, and shall not contain (a) more than 12 per cent of moisture, (b)more than 1.5 per cent of foreign matter, and, (c)more than 2 per cent of damaged seed 9. MYSORE DHAL (MASOOR DHALL) shall be the decorticated seed oflens esculenta Moench and shall not contain a) more than 12 per cent of moisture, (b)more than 1.5 per cent of foreign matter, and, (c)more than 2 per cent of damaged seed 10.TOOR DHAL shall be the decorticated seed of Cajanus cajan Millsp and shall not contain (a) more than 12 per cent of moisture, (b)more than 1.5 per cent of foreign matter, and, (c)more than 2 per cent of damaged seed 11. BLACK GRAM shall be the seed of Vigna mungo (L) Hepper and shall not contain (a)more than 12 per cent of moisture, (b)more than 2.5 per cent of foreign matter, and, (c)more than 4 per cent of damaged seed 12. SOYA shall be the mature seed of Glycine max (L), Merr and shall not contain, (a)more than 13 per cent of moisture, (b)more than 1 per cent of foreign matter, and, (c)more than 3 per cent of damaged seed “Corn Maiz” “Barley” “Green Gram” “Cowpea” “Cowpea Dhal” “ Mysore dhal” “Masoor Dhal” “Lentil” “ Toor Dhal” “Black Gram” “Soya” 13. RICE FLOUR OR GROUND RICE shall be the product obtained by grinding cleaned rice, that is milled grain of Oryza sativa L. and shall not contain, (a) more than 13 per cent of moisture , and (b) and extraneous flour or starch or other extraneous matter 14. WHOLE WHEAT FLOUR shall be clean sound products obtained by grinding and bolting cleaned cereal Tritieum aesitivum L., or Triticum campactum Host, and shall contain all the constituents of wheat and shall not contain – (a) more than 14 per cent of moisture, (b) less than 2 per cent of crude fibre calculated on dry basis, and (c) more than 2 percent of ash, 15. WHEAT FLOUR, shall be the cleaned sound product obtained by grinding and bolting cleaned cereal Triticum aesitivum L. or Triticum compactum Host, and shall not contain (a) more than 14 per cent of moisture, (b) less than 9 per cent protein (NX 5.7) on dry basis, (c) less than 8 per cent of gluten on dry basis and (d) more than 0.6 per cent of ash on dry basis, 16. CORN (MAIZE) FLOUR shall be the product obtained by grinding the cereal Zea mays L. and shall not contain (a) more than 14 per cent of moisture, (b) less than 6 per cent of protein (NX 5.7) on dry basis, and (c) any extraneous flour or starch or any extraneous matter 17. KURAKKAN FLOUR shall be the product obtained by grinding the millet Elcusine coracana (L) Gaertn and shall not contain (a) more than 14 per cent of moisture (b) less than 6 per cent of protein (NX 5.7) on dry basis, and (c) Any extraneous flour or starch or any extraneous matter 18 ARROW ROOT STARCH (ARROW ROOT FLOUR, ARROW ROOT POWDER) shall mean the separated and purfied starch from the rhisomes of the plants known as Maranta arundinacea or from Curcuma augustifolia and shall not contain – (a) more than 14 per cent of moisture, (b) more than 0.3 per cent of acid insoluble ash, and (c) any extraneous starch or extraneous matter 19. MANIOC SAGO shall be the product obtained from the starch of Manihot esculenta Crantz and shall not contain (a) more than 12 per cent of moisture, and (b) any extraneous starch or extraneous matter 20. CUSTARD POWDER, means the product prepared from starch and may contain flavouring and colouring Milk solids and egg solids and it shall not contain (a) more than 12 per cent of moisture, and (b) it shall be in the form of a fine powder 21. SEMOLINA shall be the fresh product prepared from cleaned cereal of Triticum durum Desf. by the process of grinding and bolting so that it passes through a No. 200 seive, and not more than 3 per cent passes through a No 100 seive. 22. PASTA PRODUCTS (MACARONI, SPAGHETTI, VERMICELLI, NOODLES) means the products obtained by drying formed units of dough made from wheat flour, with or without addition of ingredients like kurakkan flour, soya flour, manioc flour, milk powder, egg solids spices vitamins and minerals and shall not contain: (a) more than 12 per cent of moisture, and (b) any extraneous flour or starch or any extraneous matter. “Rice flour” Ground Rice “ Whole Wheat flour” “Wheat flour” “Cornflour” Maize flour” “Kurakkan flour” “Arrow Root Starch” “Arrow Root flour” “Arrow Rot Powder” “Manioc Sago” “Custard Powder” “Semolina” “Macaroni” “Spaghetti” “Vermicelli Noodles” DIVISION V Spices, Condiments and Seasonings Spices are aromatic vegetable substances used for seasoning of food of which no portion of any volatile oil or other flavouring principle has been removed They shall not contain any added colouring matter Explanation: (1) For the purpose of this Division, extraneous matter shall mean – (a) extraneous edible seeds, chaff, stem, straw, and similar organic substances, (b) stones, lumps of earth, dust, dirt, clay and similar inorganic substances (2) Of the permitted extraneous matter in whole spices, the inorganic substances shall not exceed 2 per cent. Spices whole and spices powder shall have the standards of purity laid down for each spice in this Division. Where no standards of purity have been laid down in this Division for any spice, such spice shall not contain more than 5 per cent of extraneous matter, out of which not more than 2 per cent shall be inorganic substance. 1. CARAWAY, WHOLE, shall be the dried seed of the plant Carum Carvi L. and shall not contain more than 5 per cent of extraneous matter 2. 2. CARAWAY POWDER shall be the powder obtained exclusively from the dried seeds of Carum Carvi L. and shall not contain – (a) more than 12 per cent of moisture (b) more than 8 per cent of total ash, and (c) more than 1.5 per cent acid insoluble ash 3. CARDAMOM, WHOLE shall be the nearly ripe, well formed and sound fruits of the plant Elettaria cardamomum Maton, and shall not contain more than 2 per cent of extraneous matter 4. CARDAMOM, POWDER shall be the powder obtained exclusively from the seeds of Elettaria cardamomum Maton and shall not contain (a) more than 12 per cent of moisture, (b) more than 8 per cent of total ash (c) more than 3 per cent of acid insoluble ash and (d) less than 3 per cent of volatile oil 5. CHILLIES, WHOLE, shall be the dried fruits of the plant Capsicum annuum L. and shall not contain more than 5 per cent of extraneous matter It shall not contain more than more than 12.0 per cent of moisture 6. CHILLIES, POWDER, shall be the powder obtained exclusively from the dried chillies pods of Capsicum annuum L. and shall not contain – (a) more than 12 per cent of moisture, (b) more than 8 per cent of total ash (c) more than 1.3 per cent of acid insoluble ash (d) less than 12 per cent of non-volatile either extract, (e) more than 30 per cent of crude fibre, and (f) more than 3 per cent calices and pedicles and foreign matter “Caraway Whole” Caraway Powder” “Cardamom Whole” Chilles Whole” “ Cinnamom whole” 7. CINNAMON, WHOLE, shall be the dried inner bark of Cinnamomum Zeylanicum Blume, and shall not contain more than 5 per cent of extraneous matter. “Cinnmon Powder” “Cloves Whole” “Cloves Powder” “Coriander Whole” “Coriander Powder” “ Cumin Whole” “Cumin Powder” “Dill whole” “Dill Powder” “Fennel Whole” “ Powder Fennel” 8. CINNAMON, POWDER, shall be the powder obtained exclusively by grinding the dried bark of Cinnamomum Zeylanicum, Blume, and shall not contain (e) more than 12 per cent of moisture, (b) more than 8 per cent of total ash (c) more than 2 per cent of acid insoluble ash, (d) less than 0.6 per cent volatile oil, and (e) any cassia, which is the dried bark of Cinnamomum cassia Blume 9. CLOVES, WHOLE, shall be the dried unopen flower buds of Eugenia caryophyllus (sprengel) Bullock and Harrison and shall not contain more than 5 per cent of extraneous matter. 10. CLOVES POWDER, shall be the powder obtained ecxclusively by grinding the dried unopened flower buds of Eugenia caryophyllus (sprengel) Bullock and Harrison and shall not contain (a) more than 12 per cent of moisture, (b) more than 8 percent of total ash, (c) more than 0.5 per cent of acid insoluble ash, and (d) less than 15 per cent of total non -volatile other extract, (e) more than 5 per cent of stems, and (f) any exhausted or partly exhausted cloves 11. CORIANDER, WHOLE shall be the dried fruits of Coriandrum sativum L. and shall not contain more than 8 per cent of extraneous matter 12. CORIANDER, POWDER, shall be the dried fruits of Coriandrum Sativum L. and shall not contain (a) more than 9 per cent of moisture, (b) more than 7 per cent of total ash, (c) more than 1.5 per cent of acid insoluble ash, and (d) less than 19 per cent of total non-volatile either extract 13. CUMIN, WHOLE, shall be the dried seeds of Cuminum cyminum L. and shall not contain more than 7 per cent of extraneous matter 14. CUMIN, POWDER shall be the powder obtained exclusively from the dried seeds of cuminum cyminum L. and shall not contain (a) more than 9 per cent of moisture, (b) more than 8 per cent of total ash, (c) more than 1.5 per cent of acid insoluble ash 15. DILL, WHOLE, shall be the dried seed of Anethum graveolens L. and shall not contain more than 5 per cent of extraneous matter 16.DILL,POWDER, shall be the powder obtained exclusively by grinding the dried ripe fruits of Anethum graveolens L mill and shall not contain. (a) more than 8 per cent of moisture (b) more than 10 per cent of total ash, and (c) more than 3 per cent of acid insoluble ash 17. FENNEL WHOLE, shall be the dried ripe fruit of Foeniculum vulgare Mill and shall not contain more than 5 per cent of extraneous matter 18. FENNEL, POWDER, shall be the powder obtained exclusively by grinding the dried ripe fruits of Foeniculum vulgare mill and shall not contain (a) more than 12 per cent of moisture, (b) more than 9 per cent of total ash, (c) more than 2 per cent of acid insoluble ash, and (d) less than 1 per of volatile oil. 19.FENUGREEK WHOLE, shall be the dried seed of Trigonella foenum graecum L and shall not contain more than 5 per cent of extraneous matter 20.FENUGREEK, POWDER shall be the power obtained exclusively by grinding the dried ripe seeds of Trigonella foenum-grecus L and shall not contain – (a) more than 10 per cent of moisture, (b) more than 7 per cent of total ash (c) more than 2 per cent of acid insoluble ash (d) less than 7 per cent of total non-volatile ether extract, and (e) less than 30 per cent of cold water soluble extract 21.GINGER,WHOLE shall be the washed and dried or decorticated and dried rhizome of zingibar officinal Roscoe, and shall no contain more than 2 per cent of extraneous matter. Ginger may be limed provided the lime (calcium oxide) content shall not exceed 4 per cent. 22.GINGER, POWDER, shall be the powder obtained exclusively by grinding ginger zingibar officinale Roscoe and shall not contain (a) more than 12 per cent of moisture, (b) more than 7 per cent of total ash (c) more than 1 per cent of acid insoluble ash (d) less than 1 per cent of volatile oil, (e)less than 10 per cent of cold water, soluble extract (f)less than 4.5 per cent of alcohol (90%) soluble extract. 23 MACE, WHOLE shall be the dried coat or arilus of the seed of Myristica fragrans Houtt, and shall not contain more than 3 per cent of extraneous matter 24.MACE, POWDER shall be the powder obtained exclusively by grinding the dried cost or arilus of the seed of Myristica fragrans Houtt. and shall not contain (a) more than 12 per cent of moisture, (b) more than 3 per cent of total ash, (c) more than 1 per cent of acid insoluble ash, (e) more than 10 per cent of crude fibre, and (f) less than 20 per cent or more than 30 per cent of total non-volatile ether extract. 25. MUSTARD, WHOLE, shall be the dried seeds of Brassic alba (L) Brassica Juncea (L) Brassica nigra (L) Koch and shall not contain more than 7 per cent of extraneous matter. 26.MUSTARD, POWDER shall be the powder obtained exclusively by griding the dries seeds of Brassica alba (L) Brassica Juncea (L) Brassica nigra (L.) Koch, and shall not contain (a) more than 8 per cent of moisture, (b) more than 8 per cent of total ash, (c) more than 2 per cent of acid insoluble ash, (d) less than 20 per cent of total non-volatile ether extract, (e) more than 15 per cent of starch, and (f) more than 8 per cent crude fibre (g) 27.NUTMEG, WHOLE, shall be the dried seeds of Myristica fragrans Houtt. and shall not contain more than 3 per cent of extraneous matter. “Fenugreek Whole” “Fenugreek Powder” “Ginger whole” “Ginger Powder” “ Mace whole” “Mace powder” “Mustard whole” “Mustard powder” “Nutmeg whole” “Nutmeg powder” “ Black Pepper whole” “Black pepper powder “White Pepper Whole” “White Pepper powder” “Tumeric Whole” “Tumeric powder” “Curry powder” “Condiment Powder” 28. NUTMEG, POWDER, shall be the powder obtained exclusively by grinding the dried seeds of Myristica fragrans Houtt. and shall not contain (a) more than 8 per cent of moisture, (b) more than 5 per cent of total ash (c) more than 0.5 per cent of acid insoluble ash (d) less than 25 per cent of total non-volatile ether extract, and (e) more than 10 per cent of crude fibre 29.BLACK PEPPER,WHOLE, shall be the dried mature berries of Piper nigrum L. and shall not contain more than 3 per cent of extraneous matter. 30. BLACK PEPPER POWDER, shall be the powder obtained exclusively by grinding the dried berries of Piper nigrum L. and shall not contain (a) more than 12 per cent of moisture, (b) more than 8 per cent of total ash (c) more than 1.5 per cent of acid insoluble ash (d) less than 5.5 percent of total non-volatile ether extract, and (f) more than 18 per cent of crude fibre 31. WHITE PEPPER, WHOLE, shall be the dried, mature, decorticated berry, of Piper nigrum L. and shall not contain more than 3 per cent of extraneous matter 32. WHITE PEPPER POWDER, shall be the powder obtained exclusively by grinding the dried decorticated berries of Piper nigrum L. and shall not contain (a) more than 12 per cent of moisture, (b) more than 2.2 per cent of total ash (c) more than 0.5 per cent of acid insoluble ash (d) less than 7 percent of total non-volatile ether extract 33. TUMERIC, WHOLE shall be the dried rhizome of bulbous roots of the plant Curcuma domestica Val. and shall not contain more than – (a) 3 per cent of extraneous matter, (b) 10 per cent moisture, (c) 9 per cent total ash 34. TUMERIC POWDER, shall be the powder obtained exclusively by grinding the dried rhizomes or bulbous roots of the plant of Curcuma domestica Val. and shall not contain (a) more than 10 per cent of moisture, (b) more than 9 per cent of total ash (c) more than 1.5 per cent of acid insoluble ash 35. CURRY POWDER CONDIMENT POWDER, means the power obtained by grinding two or more dry, clean, sound spices such as black pepper, cinnamon, cloves, corriander, chillies, cardamom, cumin seeds, fenugreek, garlic, ginger, mustard, turmeric, nutmeg, curry leaves etc. and shall not contain (a) more than 14 per cent of moisture, (b) more than 2 per cent of acid insoluble ash and (c) any dirt, of mould growth, or direct infestation, or added colouring matter and shall have labels declaring all the ingredients, in percentage by weight, except in the case of ingredients which are less than 5 percent of the total weight. 36. ASAFOETIDA, means the oleo-gumresin obtained from the rhizome and roots of Ferula alliacea Boiss, Ferula rubricaulis Boiss,and other species of Ferula, and shall not contain (a) more than 15 per cent of moisture, (b) more than 2.5 per cent of acid insoluble ash and (d) less than 12 per cent alcoholic extract, with 90 per cent alcohol, estimated by the U S P 1936 method, (e) Colophony resin, galbanum resin, ammoniacum resin, or any other extraneous substance 37. TAMARIND, shall be the pulp of the ripe fruit of Tamarindus indicus L. with or without seeds, and a sample after removal of seeds and shall not contain (a) more than 18 per cent of moisture, (b) more than 4 per cent of total ash (c)more than 1 per cent acid insoluble ash, (d) more than 6 per cent fibre, (e) more than 10 per cent added salt, (f) less than 14 per cent acids, as tartaric acid 38. GORAKA shall be the dried seedless fleshy portion of the ripe fruit of Garcinia cambogin Desr, and shall not contain (a) more than 12 per cent of water, and (b) less than 10 per cent acids, as tartaric acid 39. GARLIC shall be the bulbs of Allim sativum It shall, (a) be in good condition, (b) be free from moulds and (c) not contain any deleterious substance “Asafoetida” “ Tamarind” “Goraka” “Garlic” PART 1 : SECTION (1) – GENERAL Government Notifications FOOD ACT, No. 26 of 1980 REGULATIONS made by the Minister of Health and Women‟s Affairs in consultation with the Food Advisory Committee under section 32 of the Food Act, No. 26 of 1980. RENUKA HERATH RANAWEERA Minister of Health and Women‟s Affairs. Colombo 23 rd May, 1994 These Regulations may be cited as the Food (Standards) Regulations 1989 and shall come into operation on 01 st September ,1994 Food (Standards) Regulations 1989 DIVISION VI 40.1 Butter means the product obtained exclusively from cow milk, buffalo milk or combination thereof, or from cream or curd, with or without the addition of salt (Sodium Chloride) and Corotene or Annatto as colouring matter Butter shall – (a) not contain less than 80 per cent milk fat: (b) not contain more than 16 per cent water; (c) not contain more than 4 per cent curd and salt; (d) not contain any foreign substance The butter fat shall have – (a) a Refracto Index at 1.4524 to 1.4561 at 40 0 c; (b) Reichert Miessel value of between 23 to 32; (c) Polensky value of between 1.5 to 3.5 40.2 Butter Oil (Ghee) means the pure clarified milk fat made exclusively from the milk of buffaloes or cows or any mixture thereof. “ Butter” “Butter Oil” Butter Oil (Ghee) shall have – (a) not more than 0.5 moisture (b) a Refracto Index at 40 0 c of 1,4524 to 1,4561; (c) not more than 2.5 per cent free Fatty Acids calculated as Oleic Acid; (d) Shall have a saponification value of between 218-234; (e) Reichert Miessel value of between 23 to 32; (f) Polensky value of between 1.5 to 3.5 40.3 Cheese-the fresh or matured product obtained by draining after coagulations of milk, cream skimmed or partly skimmed milk, butter milk or a combination or same of all of these products; 40.4 (a) Hard Cheese (b) Soft Cheese; (d) Processed Cheese TABLE 1 – REQUIREMENTS FOR CHEESE “Cheese” S.No Characteristics (I) (2) Requirements for Types Method of ref. to SLS 735 (7) Hard Semi Soft Processed cheese Hart or cheese spread (3) (4) (5) (6) (i) Fat, per cent by mass (on dry basis min (ii) Moisture, per cent by mass (iii) Dry matter * per cent by mass (iv) Salt per cent max 45.0 45.0 45.0 45.0 35-45 45-55 55-80 35-80 55-65 45-55 20-45 20-65 3.0 3.0 3.0 3.0 SLS 735 Part I SLS 735 Part 3 SLS 735 Part 4 * Dry matter = 100 – water content FERMENTED MILK PRODUCT “Yoghurt” 40.4 (a) Yoghurt – Yoghurt is the fermented milk product obtained from cow or buffalo milk or a mixture therefore by the agency of Microorganisms Streptecocous Tthermophilus and Lactobacilus Bulgaricu Yoghurt shall have (1) A pleasant odour, free from dust and extraneous matter; (2) A minimum milk fat content of 3.0 percent by mass; (3) A minimum milk solids not fat content of 8.0 percent by mass Low- fat Yoghurt – It shall have – (i) Milk fat content of 0.5 to 3.0 percent by mass; (ii) Minimum milk solids not fat content of 8.0 percent by mass “Curd” Non-fat Yoghurt – It shall have – (i) Milk fat content of less than 0.5 percent by mass; (ii) Minimum milk solids not fat content of 8.0 percent by mass 40.5 (b) Curd shall be the fermented milk product obtained from coagulation of cow or buffalo milk or a mixture thereof by the agency of the following species or organisms: Streptococcus lactis; Streptococcus diacetylactis; Streptococcus cremoris; Singly or in combination with Leuconostoc spp; Lactobacillus bulgaricus; and Streptococcus Thermophillus Curd shall have (i)A Pleasant odour and a characteristic flavour; (ii) No extraneous matter; (iii) A minimum milk fat content of 5.0 percent by mass; (iv) A minimum milk solids not fat content of 8.5 percent by mass Buffalo Curd shall be the fermented milk product prepared from pure buffalao milk by the agency of microorganism r referred to above for in curd. Buffalo Curd shall have – (i) Minimum milk fat of 7.5 percent by mass (ii) Minimum milk solids not fat of 8.5 percent by mass 40.6 Ice Cream must contain not less than 8 percent fat, 10 percent sugar (sucrose) and 8 percent of milk solids other than fat. Ice Cream shall also comply to the microbiological standards laid down by SLS No. 23 DOC-AF 83/N –6 of 1989.09.02 issued by the Sri Lanka Standards Institute and shall comply with the requirements specified under 7.3.3 Table-1 when tested in accordance with the methods given in column 4 of the table. “Ice Cream” TABLE 1 – REQUIREMENTS FOR ICE CREAM Sl No Characteristic (1) (2) Requirements (3) Method of test appendix A and (4) (i) Total solids percent Mass, min (ii) Fat, percent by mass (iii) Min. Sucrose, percent by mass, min (iv) Milk Solids non fat, percent by mass, min (v) Acidity as lactic acid percent by mass, max* (vi) Mass in grams, per litre min. *This limit is not applicable to complex ice cream 32 08 10 08 0.25 475 SLS 735: part 5 Appendix B SLS 735: part 6 Appendix C SLS 735: Part 2 Appendix D 40.7 Malted Food/Malted Milk Powder: 1. (a) A dried product obtained from skimmed milk with or without Milk/Vegetable and soluble solids derived from barley, wheat, or other cereals by it‟s enzymic action of malt It shall have: (a) Moisture content not more than 3.5 percent (b) Fat on dry basis not less than 4.0 percent In the case of malted milk Milk fat on dry basis not less than 7.0 percent; Protein on dry basis not less than 11.5 percent; Malted Milk/Malted Food with cocoa shall be the same as the above product to which cocoa has been added and shall conform to the required standard and quality. “Malted Food/Malted Milk Powder”