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FSSAI issues draft for amending regulations related to salt, atta.
Jan 28, 2022

The food authority has issued a draft for amending the Food Safety and Standards (Food Products Standards and Food Additives) Regulations related to salt, ‘Atta (wheat flour and resultant wheat flour), millets and papad.
 
Low Sodium Salt, the draft says, means crystalline solid material with reduced sodium content obtained from evaporation of natural brines (sea/subsoil or lake brines) by replacement of sodium chloride with potassium chloride as per the permitted levels with moisture not more than 1%, and 60-75% sodium chloride by weight on dry basis.
 
For Refined Iodized Salt, the parameters are set at 1% moisture, 98% sodium chloride, max 0.15% alkalinity as Na2Co3 and pH range of 6.0-7.5.
 
Meanwhile, according to the draft, Wheat Flour (Atta) means the product obtained exclusively by milling or grinding of clean wheat, and Resultant Wheat Flour (Resultant Atta) means the product obtained by blending of various fractions in roller mills after separating semolina and/or maida during the processing of wheat.
 
These products need to comply with the parameters including not more than 13.0 % moisture by mass, not less than 7% gluten on dry mass basis, not less than 2.5% crude fibre and not less than 98% granularity by mass.
 
Also, the draft proposes that all the millets to come under one heading number 23-Millets of these regulations.  The millets include (i) Amaranthus (Chaulai/Rajgira)-Amaranthuscaudatus, A. cruentus, A. hypochondriacus (ii) Barnyard Millet (Samakechawal/Sanwa/Jhangora)-Echinochloa crus-galli, E. colona (iii) Brown top (Korale)-Urochloaramosa (iv) Buckwheat (Kuttu)-Fagopyrumesculentum (v) Crab finger (Sikiya)-Digitariasanguinalis (vi) Finger Millet (Ragi/Mandua)-Eleusinecoracana (vii) Fonio (Acha)-Digitariaexilis (White fonio); D. iburua (Black fonio) (viii) Foxtail Millet (Kangni/Kakun)-Setariaitalica (ix) Job's tears (Adlay) - Coixlachryma-jobi (x) Kodo Millet (Kodo)-Paspalumscorbiculatum (xi) Little Millet (Kutki)-Panicumsumatrense (xii) Pearl Millet (Bajra)-Pennisetumglaucum, Pennisetumamericanum, Pennisetumtyphyoideum (xiii) Proso Millet (Cheena)-Panicummiliaceum (xiv) Sorghum (Jowar)-Sorghum bicolor  and (xv) Teff (Lovegrass)-Eargrostistef.
 
The standard under these regulations applies to the whole or dehulled millets.
 
Further, the FSSAI proposes to include standards for Papad.  According to the draft, papad/papadum means a product, obtained from a blend of cereal flour, millet flour, pulse flour, processed soya flour, fruits and vegetables, vegetable juices, edible vegetable oils, and/or spices either singly or in combination.
 
The papad should be labelled according to the major ingredient such as in case potato/banana/jack fruit/sweet potato/tapioca is the major ingredient, it should be prefixed before ‘Papad’ on the label.
 
The parameters include, not more than 11% moisture, 0.2% alcoholic acidity –with 90% alcohol expressed as H2SO4.
    
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