The FSSAI has published a draft for the revision of standards for Cane Jaggery or Cane Gur & Sodium Saccharin (food grade) and standards for Calcium Saccharin (food grade) which it has uploaded on 10 January 2017.  The FSSAI has asked stakeholders for their suggestions, views and comments within a period of 30 days. This proposed draft on the revision of standards is in compliance to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, further in the regulation related to

‘Sweetening agents including Honey.’ 

Here below the important points:

Previously under GUR OR JAGGERY which was defined on how the product is obtained: that is by boiling or processing juice pressed out of sugarcane or extracted from palmyra palm, date palm or coconut palm. 

The words “pressed out of sugarcane or” will now be omitted.

In addition to this standards for Cane Jaggery or Cane Gur have been added.

Cane Jaggery or Cane Gur means the product obtained by boiling or processing juice pressed out of sugarcane (Saccharum officinarum). It shall be free from substances deleterious to health.

Cane Jaggery shall confirm to the following analytical standards on dry weight basis

Sl.No                  Characteristic Permissible limits
1. Moisture, percent by weight, Max 7.0
2. Sucrose, percent by weight, Min 70.0
3. Total Sugars expressed as invert sugar, Min 90.0
4. Reducing sugars, percent by weight, Max 20.0
5. Sulphate ash, percent by weight, Max 4.0
6. Ash insoluble in dilute hydrochloric acid, percent byweight, Max 0.3
7. Extraneous matter & water insoluble matter,percent by weight, Max 1.5

Food Additives

Only those additives permitted under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 shall be used.

Sodium Saccharin (Food Grade) 

In place of the previous definition the new definition for sodium saccharin will be as follows:

Sodium Saccharin is white crystals or white crystalline powder. It is odourless or having a faint odour. It is intensely sweet to taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol. When tested in accordance with method specified in Indian standard, IS 5345. It shall conform to the following standards.

Sr. No  Characteristics Permissible Limit
1, Purity as C7H4NNaO3S, after drying at 120°Cfor 4 h, percent by mass, Min 99
2. Moisture, percent by mass, Max 15
3. Acidity and alkalinity To pass the test
4, Benzoate and salicylate Do
5. Readily carbonizable substances Do
6. Toluene sulfonamides, ppm, Max 25

New standards have been added for Calcium Saccharin (Food Grade)

 Calcium Saccharin is a powder of white crystals or white crystalline and shall be odourless or with a faint odour and an intensely sweet taste even in dilute solutions. One gram of it is soluble in 1.5 ml of water.

When tested in accordance with method specified in Indian standard, IS 5345, it shall conform to the following standards:

Sr. No                                Characteristics Permissible limits
1. Purity as C14H8CaN2O6S2,on dry basis, percentby mass, Min 99
2. Moisture, percent by weight, Max 15
3. Benzoic and salicylic acid To pass the test
4. Readily carbonizable substances To pass the test
5. Toluenesulfonamides, ppm, Max 25

There are No standards for food additives for Sodium Saccharin (Food Grade) and Calcium Saccharin (Food Grade)

All the products will conform to the standards for the following 

Hygiene

The product shall be prepared and handled in accordance with the guideline provided in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulation, 2011 and any other such guidance provided from time to time under the provisions of Food Safety and Standards Act, 2006. 

Contaminants, Toxins and Residues

The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011.

The products covered in this standard shall confirm to the microbiological requirements as given in Appendix B of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 

Packaging and Labelling

The products shall comply with the packaging and labelling requirements as laid down under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011”.