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1
Learning objectives 2

PHRM- 10802. Food and Drug Laws 2(2-0)

At the end of this course and following completion of an
appropriate amount of independent study, a student will
be able to have knowledge of;

Concepts of food and drug laws and regulation

Food and drug laws situation in the Pakistan and

Dr. Muhammad Sohaib comparison with world laws
Associate istant Professor
FSHN, UVAS
How the situation can be improved using appropriate legal
aspects

Contents 3
Recommended books 4

• An overview of different legal terms,

• Introduction to Punjab pure food rules; • Pakistan drug act, • Peter B. H., Merrill R. A. and Grossman L. A. 2007. Food and Drug Law.
• Legal terms and definitions from the food industry, like 1976 and all the Foundation press
bakery, dairy, homogenized milk, processing aid, food testing regulations frames
laboratory, etc. the under e.g. • Punjab Pure Food Rules. 2018. Government of Punjab, Pakistan
• Rules for food additives, categories like gelling agent, bulking registration, sale,
agent, anti-foaming agent, colors, flavors, etc. import and export • Punjab food authority act. 2011. Government of the Punjab, Pakistan
• Permissible limits for these agents; of drugs, etc.; All • Pakistan halal authority act. 2015. Government of the Pakistan
• Rules for food preservatives, limits; basic definitions in
• Food packaging rules, criteria for packaging material, drugs act 1976; • Goodburn, K. 2001. EU Food Law: A Practical Guide. Woodhead
• Nutritional labeling criteria; Procedures of drug publishing Ltd. CRC press. Boca Raton New York, USA.
• Punjab Food Authority act, inspectors and
their powers; • Fortin N.D. 2009. Food Regulation: Law, Science, Policy, and Practice.
• Duties and responsibilities of public analysts and food
inspectors, Penalties and John Willey & Sons, Inc., Hoboken, New Jersey, USA.
• Pakistan halal authority act; procedures
• Regulations for different food industry products

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• A 'bill ' can be

considered as initial
What is Difference? stage of an act
• Bill is a proposal to
make a new law
• Usually, bill is in the
Ordinances Law
Bill form of a document
Bill Act
that summaries what is
the policy behind the
proposed law and what
is to be the proposed
5
law

▪ Once the Bill has The term 'law' in

general refers to the
been passed it set of regulations or
becomes an Act. rules to be followed.
Law can be in the
Act ▪ An Act is a law Law form of an act,
which is made by ordinance, order, by-
laws, rule, regulation
the legislature etc. An act is a
like Parliament subset of law

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Every nation needs an

effective food legislation
and food control service
Ordinances are to promote a safe,
temporary laws that are honestly presented food
ORDINANCES approved by the Food Laws supply, and to protect
consumers from
President/Governor contaminated,
adulterated, and spoiled
foods

Why food laws needed?

•To check production/sale of unsafe, unfit or substandard food
products
Safety •To avoid contamination as well as adulterants in food products

Food Laws •Composition and nutritional labelling of food items

Compositio •Food safety practices including temperature control and treatments
n

Foodborne •To improve sanitation of equipment, premises and personnel

Illness
•To avoid food poisoning and foodborne illness in consumers
11
12

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Food supply chain and legal aspects The Pakistan Standards and Quality Control Authority
• The PSQCA under Ministry of Science and Technology, is the
national standardization body
• PSQCA is a member of International Organization for
Standardization (ISO) and is apex body to formulate or adopt
international standards
Regulatory
Food industry Standard body
agency

13 14

PSQCA serves as Regulatory agency in food control

• Focal point for national, regional and international organizations & institutions such
as ISO, International Electrotechnical Commission (IEC), Codex Alimentarius and • The goal of food regulatory agency is to ensure public food supply is
WTO safe from diseases caused by infection from human handling or by
• National Enquiry Point (NEP) for WTO Agreement on Technical Barrier to Trade (TBT) contamination from chemical or hazardous substances
• Introduce measures through standardization regarding consumer safety and health
• Such contamination can occur during all phases of food production,
• Establish procedure to conformity assessment compliant with national &
international standards including cultivation, harvesting, processing, packaging, storage, and
• Designing, inspection and testing of products and services for quality, specification cooking
and characteristics, during use for import and export
• FDA, USDA, FSIS, EFS, CDC world renowned examples
• To review matters for quality improvement of products or processes
• Preparation, implement, co-ordinate or arrange training programs on • Punjab Food Authority, (KPFSHA, SFA and BFA) in Pakistan are s
standardization, quality control testing regulatory agencies working
• Provide quality labelling standards which specify ingredients, specification, usage as
well as other quality matters
15 16

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Laws Dealing with Food quality and Safety in Pakistan

• Pakistan has a set of laws which deals various aspects of
production, composition, quality and safety of food

• The laws, despite fact enacted long time ago, have History of Food Laws in Pakistan
capacity to achieve at least minimum level of food
quality and safety

• However, like many other laws, these laws remain very

poorly enforced

17 18

The Pure Food Ordinance, 1960: Punjab Pure Food Laws (PFL), 1963:
• The PFL is the basis for the existing trade-related food
• 4 criterion adopted by law to ensure purity of quality and safety legislative framework in the country
food: • It covered 104 food items under nine categories: 1.Milk and
• It prohibits manufacturing/preparation or processing of such milk products, 2.Edible oils and fat products, 3.Beverages,
food, which is likely to be unsafe for human consumption, e.g. 4.food grains and cereals, 5.Starchy food, 6.Spices and
food which can cause food poisoning condiments, 7.Sweetening agents, 8.Fruits and vegetables,
• Prohibits import, export or sale of unsafe food 9.Miscellaneous food products

• Sets certain minimum hygiene standards • These regulations addressed purity issues in raw food and deal
with additives, food preservatives, synthetic food colors,
• Provides methodology for inspection and laboratory analysis of antioxidants, and heavy metals
food samples according to set criterion
19 20

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21 22

23 24

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Pakistan Hotels and Restaurant Act, 1976 Current Status 26

• Pakistan Hotels and Restaurant Act, 1976 applies to hotels and

• Pakistan’s food imports are regulated by the federal
government (Ministry of National Food Security and
restaurants in Pakistan and seeks control and regulate rates and
Research)
standard of service(s) by hotels and restaurants

• Food safety standards are regulated by the

• In addition to this, under section 22(2), sale of food or provincial governments
beverages contaminated, not prepared hygienically or served in
utensils that are not hygienic or clean is an offense Pakistan’s 18th constitutional amendment devolved most
of the functions including agriculture to the provinces
25

28

Punjab
Pure Food
Regulatio
ns 2018

27 28

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29
2-Definitions 30

30

2-Definitions 31
3-Warranty 32

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4-Food Additives 33 34

4.1. Coloring matter in the Food 35 36

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37 38

39 40

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Flavoring Compounds in Food 41

Prohibited flavoring agents for food 42

• Any substance added to food capable of Imparting flavor • Cinnamyl anthracilate

• Includes flavoring substances, flavor extracts or flavor formulations • Estragole
• No food shall contain any flavoring agent, which are toxic or • Ethyl methyl ketone
contain contaminant materials which are toxic • Ethyl-3-phenyl glycidate
• Eugenyl methyl ether
• Flavoring agents are of following types
• Methyl -napthyl ketone
• propylanisole
• Safrole and Isosafrole
• Thujone and Isothujone
• Diethylene glycol and Monoethyl ether can not be used as solvent in flavors
• Flavor enhancer are substance capable of enhancing or improving flavor of food
• MSG commonly used as flavor enhancer now banned by PFA from January 2019

Antioxidants in food 43 Food conditioners 44

• Substance added to food retards or prevent oxidative deterioration of food and

does not include sugar, cereal oils, flours, herbs and spices • Any substance added to food for technological purpose to obtain
• No antioxidant other than lecithin, ascorbic acid and tocopherol shall be added desired food and includes emulsifiers, antifoaming agents,
to any food unless stated in Appendix of Regulations stabilizers, thickeners, modified starches, gelling agent, acidity
regulator, enzyme, solvent and anti-caking agent, but does not
include preservative, coloring substance, flavoring substance,
flavor enhancer and antioxidants

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Emulsifiers and Anti-Foaming Agents 45 Permitted Stabilizers, Thickeners and Gelling agent 46

• Acetylated monoglycerides • Silicon dioxide amorphous • Acacia (Gum arabic) • Carbonate and bicarbonates of sodium,
• Dimethyl polysiloxane • Sodium aluminium phosphate potassium, calcium and ammonium
• Agar
• Glyceryl monostrearate • Sodium and potassium • Locust bean gum
• Alginic acid and its sodium,
• Lecithin pyrophosphates potassium calcium and ammonium • Carrageenan
• Sodium and potassium salts of fatty salts • Casein and its sodium, calcium and
• Monoglycerides and diglycerides
and their esters acid derived from edible vegetable • Ammonium salts of phosphatidic acid potassium compounds
oil and fat
• Phosphoric acid and its • Calcium disodium ethylenediamine • Powdered cellulose
• Sodium and potassium tetra-acetate
monobasic, diabasic, and tribasic • Cellulose, Methyl cellulose, Methyl
tripolyphosphates
salt • Calcium, trisodium and tripotassium ethyl cellulose, sodium carboxymethyl
• Sodium, Potassium and Calcium citrate cellulose, microcrystalline cellulose,
• Polyglycerol esters of fatty acid polyphosphates hydroxypropyl cellulose and
• Polyoxyethylene sorbitan fatty acid • Calcium glyconate
• Sorbitan fatty acid esters hydroxypropyl methyl cellulose
esters • Calcium lactate
• Stearoyl lactylic acid and its sodium • Dextrin
• Propylene glycol alginate and calcium salt • Calcium sulphate
• Flour and starch
• Propylene glycol monoesters and • Sucrose esters of fatty acid
diester

Cont... 47 Permitted Acidity Regulators 48

• Gelatin • Potassium and calcium salts of • Acetic acid, citric acid, fumaric acid, lactic acid, malic acid,
• Guar gum hydrochloric acid tartaric acid, and the sodium potassium and calcium salts of acid
• Karaya gum • Potassium nitrate • Adipic acid
• Propylene glycol
• Magnesium hydroxide • Carbonates and bicarbonates of sodium, potassium, ammonium
• Modified starches • Sodium and potassium and magnesium
pyrophosphate (tetrasodium and
• Nitrous oxide tetrapotassium phosphate) • Glucono delta-lactone
• Pectin • Sodium and potassium dihydrogen • Hydroxides of sodium, potassium, calcium and ammonium
• Penta potassium and Penta sodium citrate • Phosphoric acid (Orthophosphoric acid) and its sodium,
triphosphate (potassium and sodium • Sodium, potassium and calcium potassium and calcium monobasic salts, dibasic and
tripolyphosphate) polyphosphate
• tribasic salts
• Phosphoric acid and its sodium, • Sorbitol
potassium and calcium monobasic, • Sodium aluminium phosphate
dibasic • Xanthan gum
• Vinegar
• Potassium acetate

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Permitted Enzymes 49
Permitted Solvents 50

• Amylase • Papain
• Ethyl acetate
• Amyloglucosidase • Pectinase
• Ethyl alcohol
• Bromelain • Pepsin
• Glycerol
• Catalase • Protease
• Glyceryl monoacetate
• Cellulase • Proteinase
• Glyceryl diacetate
• Dextranase • Pullulanase
• Triacetin
• Ficin • Rennet and protein
• Propylene glycol
• Glucanase coagulating enzymes
• Glucose isomerase • Lactase
• Glucose oxidase
• Invertase
• Malt carbohydrases

Anticaking agents 51 52

• Aluminium silicate
Artificial sweeteners
• Calcium aluminium silicate
• Calcium phosphate tribasic
• Calcium silicate
• Magnesium carbonate
• Magnesium oxide
• Magnesium phosphate tribasic
• Magnesium silicate
• Salts of myristic, Palmitic and Stearic acids with bases (sodium,
potassium, calcium, aluminium, magnesium and ammonium)
• Silicon dioxide amorphous Sodium alumino silicate

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53 54

55
Contaminants limit 56

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Mycotoxins 57
Antibiotic residues
58

• Drug means any substance or mixture used internally for therapeutic,

prophylactic or growth promotion purposes or for modification of
physiological function or behaviour in animals
• Drug residue means parent compounds of drug and their metabolites in
any edible portion of the animal are present, considered injurious for
human health
• Maximum Residue Limits (MRLS)
• Risk Management Recommendations (RMRS) for residues of veterinary
drugs in foods
• No person shall sale any food derived from meat, contains residues of
• Diethylstilbestrol
• Hexoestrol
• Dienostrol

Antibiotic residues 59 Microorganism and their toxins 60

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Permitted Nutrient supplements in food 61 62

63 Nutrient supplement 64

in processed food
products

For fruits based products like

• Fruits juices
• Fruits based syrups
• Vegetables based juice

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Licensing of food trade business and premises 65

Chapter 1. DAIRY AND DAIRY PRODUCTS 66

For purposes of licensing, food premises divided into following categories: • Milk
• Premises for business of wholesale dealers in processed food products • Normal, clean and pure secretions obtained from mammary glands of healthy halal
• Small scale food manufacturing units like Creameries, dairies, dairy farms, bakery hotels etc. milch animals (buffaloes, cows, goats, sheep's, camels and/or mixed), free from
• Large scale food processing premises colostrums, having 12% minimum milk total solids including minimum 3.5% milk
a) Pasteurized /sterilized /UHT milk, milk powder, condensed and evaporated milk, cheese and fat and minimum 8.5% milk solids not fat
any other milk products
• Ultra-high Temperature Milk or UHT Milk
b) Edible oils, margarine and banaspati
c) Biscuits manufacturing
• Milk subjected to heat treatment by being retained at a temperature of not less
than 135 ˚C for at least 2 seconds to render it commercially sterile and immediately
d) Canned food
aseptically packed in a sterile container
e) Drinks and beverages
• Pasteurized Milk
f) Bottling factories
g) Sugar processing plant • Milk subjected to heat treatment using time and temperature combinations for
h) Cereal products
killing vegetative forms of microbes such as 72 0C for 15 Seconds or 89 ˚C for 1
second
i) Natural mineral water/bottled drinking water

Legal binding's of commercial available milk 67

Legal binding's of commercial available milk 68

• Low Fat Milk

Milk type Milk Source Milk fat% Total solids % Milk solids other
than fat • Low fat milk shall contain not more than 2.5% milk fat and not less than 8.9% milk solids
It shall not have any non-dairy ingredients except permitted food additives and nutrient
supplement. Low fat and fat % must be clearly mentioned on label
Mixed milk Cow, buffalo, sheep, 4.25 13 8.75
goat or any other • Skimmed Milk
halal • Skimmed milk contain not more than 0.5% milk fat and not less than 8.9% milk solids. It
shall not have non-dairy ingredients except permitted food additives and nutrient
milch animal supplements, skimmed milk and fat percentage must be clearly mentioned on the label
Cow milk Cow 3.5 12 8.5 • Flavored Milk
Buffalo milk Buffalo 5 14 9 ▪ Milk which has been added syrups, may contain nuts (whole, fragmented or ground
fruits, chocolate, coffee or any other permitted flavor, permitted color, with or without
Goat milk Goat 3.5 11.5 8 other permitted food additives and sugar. It shall be boiled, pasteurized or sterilized and
Sheep milk Sheep 3.5 11.5 8 UHT. Flavored milk shall have
▪ 3% milk fat
Camel milk Camel 3.5 12 8.5 ▪ More than 7% milk solids not fat
▪ total milk solids greater than 10%

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Legal binding's of milk products 69 Legal binding's of milk products 70

• Yoghurt
Dahi or Curd
• Coagulated dairy product obtained from milk and milk ingredients after
• Means product obtained by fermentation of pasteurized or boiled standardization and pasteurization by fermentation through action of
milk by wild or pure/ selected culture of lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus or other lactic
• It shall contain not less than 3.5% milk fat and more than 8.5% milk acid producing bacteria either singly or in combination, dairy based
solids other than milk fat. ingredient and permitted food additives as per Codex are allowed to add
in yoghurt
Skimmed Dahi or Curd
• Food product obtained by fermentation of skimmed milk by wild or
pure/selected culture of lactic acid bacteria
• It shall conform to standards of skimmed milk
• It shall not contain milk fat not more than 0.5%

Probiotic Yoghurt 71
Raita 72

• Probiotics "live microorganisms", which when administered in adequate • Raita, fermented product made by inoculating
amounts confer a health benefit to host pasteurized milk to which dried milk or dried
non-fat milk may be added
• The yoghurt containing probiotics and prebiotics shall be clinically safe,
ensure viability of probiotics (106cfu/g) till end of product shelf life • solids have been added before pasteurization,
with mix cultures of lactic acid producing
• Genus, species, strain shall be mentioned on label. Composition of bacterial
probiotic yoghurt shall comply with yoghurt standard
• Raita shall contain not less than 8.5% milk solid
• Entire permitted food additives as per Codex are allowed in the yoghurt not fat and not less than 2% milk fat and contain
along with probiotics and prebiotics any non-dairy substance like salt, spices, flavors
• Shall not have less than 3.5% fat and 8.5 milk solid not fat (SNF) etc.
• Permitted food additives as per codex are
allowed to add in raita

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Condensed Milk 73 Beverage whiteners 74

• Include plain and sweetened type of condensed milk, evaporated milk as products • It shall be sterilized /UHT, may contain permitted food additives in
based on skim, partly-skim, low-fat and whole milk as well as blend of evaporated permissible limit
skimmed milk • Panel of label should declare product not recommended for infants
• Condensed Milk Plain
• For labeling tea whitener, “ye doodh nahi hai” and “12 maah se kam ummar
• Food product obtained by partial removal of water from milk using heat or any other ke bacho kelieye nahi hai”
process, giving product of same composition and characteristics
• Milk products where vegetable fat is allowed shall follow strict food safety
• Fat and/or protein content of milk adjusted as not alter whey protein to casein ratio of
milk and labelling guidelines
• May contain added calcium chloride, citric acid and sodium citrate, sodium salts of • Name of vegetable fat (partially hydrogenated/un-hydrogenated) mentioned
orthophosphoric acid and polyphosphoric acid less than 0.3% by weight of finished on label, should comply Food Safety Standards
product • Liquid Tea Whitener
• Shall conform to following standards: • Food product with 6.5% dairy or vegetable fat (Fit for human consumption),
• Milk fat more than 8%
• Total milk solids greater than 28%
minimum 3% solid not fat and other permissible food additives
• Milk solids other than fat greater than 17%
• Milk protein more than 34%
• Titratable acidity (as Lactic Acid) not less than 0.3%

75 Cream 76

Dried Milk Powder for Tea

• Portion of milk of cow or buffalo rich in fat, shall contain milk fat 20-40%
• Moisture Not less than 4%
• Shall not contain any added substance except the permitted food
• Milk Fat more than 25%
additives as per Codex
• Milk protein in SNF Not less than 25%
• The fat separated from cream conform to standards of ghee (milk fat)
• Contain permitted food additives in permissible limit, shall not contain any non
dairy ingredients except sugar • High Fat Cream
• Sugar % given on label and label should clearly state product is not suitable for • High fat cream shall contain above 40% of milk fat
infants

• Powder Tea Whitener • Medium Fat Cream

• Shall contain minimum of 15% milk fat or vegetable fat • cream shall contain not less than 30% of milk fat
• Minimum 30% milk solids not fat (SNF) and other permissible food additives • Low Fat Cream
• Cream shall contain in between 15-20% of milk fat

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Legal limits of Heavy metals in milk products 77

Declaration of fat content in milk 78

Cheese 79
Ice Cream 80

• Milk based food product obtained by coagulation of proteins • Includes ready-to-eat dairy dessert products and dessert mixes,
frozen dairy products
• It may be ripened or unripened, soft, semi-hard, hard, or extra- • Composition of ice cream include
hard product, may be coated • Milk Fat Not less than 10%
• Total Solids Not less than 36%
• Milk solids not fat more than 10.1%
• Mozzarella Cheese
• Unripened cheese in conformity with general standard for cheese
• Milk fat Not less than 45% on dry basis
• When the ice cream contains fruit or nuts or both, contents of milk
• Moisture content between 52-60%
fat may be reduced proportionality but not less than 8% milk fat
• pH Not less than 5.1-5.4

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Whey powder
Microbiological Limits of Dairy Products
81

• Product obtained by spray or roller drying sweet whey or acid

whey from milk proteins
• Sweet whey means fluid separated from curd after coagulation
of milk, cream, skimmed milk or butter milk in cheese
manufacturing
• Shall comply
• Moisture less than 5%
• Milk fat less than 2%
• Milk protein more than 10%
• Total ash more than 9.5%
• pH more than 5.1
• Lactose content more than 61%
82 Provoking Potentials, Producing Professionals

Fats and oils group 84

FATS & OILS

• Food composed of glycosides of fatty acids of vegetable or halal
animal origin except milk fat
• Edible fats and oils are foods composed mainly of triglycerides from
vegetable, animal or marine sources
• Refined Blended Vegetable Oils/ Refined Cooking Oils
• Single or blend of permissible vegetable oils
• Refined, bleached and deodorized
• Shall be free from rancidity, adulterants, sediments, suspended and
other foreign matter, separated water, added coloring and flavoring
matter and mineral oils

83 Provoking Potentials, Producing Professionals

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General characteristics of fats and oil 85

Contaminants and fortificants in fats and oil 86

• Moisture less than 0.1% • Contaminants

• Free fatty acids (as Oleic Acid) less than 0.20 mg KOH/g • Iron (Fe) less than 1.5% mg/kg
• Un-saponifiable matter less than 1.5% • Copper (Cu) less than 0.1 mg /kg
• Lead (Pb) less than 0.1 mg/kg
• Peroxide value less than 10 milli equivalents of oxygen/ kg oil
• Arsenic (As) less than 0.1 mg/kg
• Rancidity (Kries Test) below 3R in one inch cell on Lovibonc scale • Fortificants
• Iodine value more than 80 • Vitamin A
• Saponification value 185-196 mg KOH/g • Minimum 35,000 lU/kg
• Maximum 45,000 lU/kg
• Vitamin D
• Minimum 3000 lU/kg
• Maximum 4500 lU/kg

Olive oil 87 Fatty acid composition of olive oil 88

• Means oil obtained from ripe fruit of Olea europa L

• It shall be clear, free from rancidity, suspended or foreign matter, separated water,
added coloring or flavoring substances or mineral oils
• Virgin Olive Oil
• Oil obtained from olive fruit by mechanical or physical process involving heat
• Virgin olive oil is suitable for consumption in natural state without refining
• Yellow to green in color, with specific odor and taste
• Refined Olive Oil
• When acid content or organoleptic characteristics of virgin oil render it unsuitable for
consumption in natural state
• Refining methods do not alter initial glyceridic structure used to produce oil
• Refined oil contain hexane less than 5 ppm

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Refined sunflower oil 89 Fatty acid composition of refined sunflower oil 90

• Oil obtained from seeds of Helianthus annum by chemical or physical

method followed by refining, bleaching and deodoring
• Be clear and free from rancidity, suspended and other foreign matter,
separated water, added coloring and flavoring substances, and mineral oils
• Must comply following standards
• Moisture less than 0.1%
• Saponification value 188 - 194 mg KOH /g
• Iodine value 100 - 140
• Acid value less than 0.5 mg KOH /g
• Peroxide value less than 10 milli equivalents of oxygen/ kg oil
• Vitamin A Minimum 35,000-45000 lU/kg
• Vitamin D Minimum 3000-4500 lU/kg
• Free fatty acids (as oleic acid) less than 0.20 mg KOH/g

Margarine 91
Butter 92

• Fluid emulsion of refined deodorized, hydrogenated or un-hydrogenated • Food substance made exclusively from cow's or
edible vegetable oils / fats in water with permitted food additives
buffalo's milk, from cream or dahi prepared from
• All margarine shall be fortified with vitamin A and D such milk, or with or without annatto or carotene
• Melting point of fats less than 37 C
• Shall be free from any synthetic coloring matter
• Minimum fat level 80%
• Maximum moisture level 16% • Milk fat more than 80%
• Salt less than 2.5 % by Weight
• Vitamin A more than 35,000-45000 lU/kg • Water content less than 16%
• Vitamin D Minimum 3000-4500 lU/kg
• Milk solids not fat content more than 2%
• Other vitamins and dairy proteins as per GMP
• Unsaponifiable matter less than 1.5% of extracted fat • May contain acidity regulator not exceeding 0.2% by
• Free fatty acid less than 0.25 %
weight in finished product
• Trans fat contents less than 5%
• Shelf life 9 months

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Mayonnaise 93
Desi Ghee
• Condiment sauce obtained by emulsifying edible vegetable oil in an
aqueous phase consisting of natural or synthetic vinegar, oil-in-water • Product obtained from milk, cream or
emulsion being produced by hen’s egg yolk or whole egg butter
• Major ingredients include fat, eggs, sugar, salt, fruits/vegetables, mustard,
dairy products • By means of processes which result in
• Total fat content vary depending mayonnaise type total removal of water and non-fat solids
• Real mayonnaise more than 65% developed specific flavor and physical
• Normal Mayonnaise 25% structure
• Light mayonnaise 12.5%
• Low fat mayonnaise 6% • Shall be free from added color, flavor or
• Fat free mayonnaise 0% other additives
• Alpha tocopherol & mixed tocopherols more than 240 mg/kg
94 Provoking Potentials, Producing Professionals

Desi Ghee shall conform to following standards Milk fat, Butter oil, Anhydrous Milk Fat & Butter oil
• Fatty products
derived from milk &
its products
obtained from milk
• By means of
processes which
result in almost total
removal of water and
non-fat solids
• Shall conform to
following respective
standards
95 Provoking Potentials, Producing Professionals
96 Provoking Potentials, Producing Professionals

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Fish Oils Named Fish Oils:

• Oils intended for human consumption derived from raw material • Are derived from specific raw materials which are characteristic of major
• Fish oils are → composed of glycerides of fatty acids fish or shell- fish taxon from which oil is extracted
• Concentrated fish oils ethyl esters are → composed of fatty acids ethyl Anchovy Oil Is derived from species of genus Engraulis (Engraulidae)
esters Tuna Oil Is derived from species of genus thunnus
• Fish oils may contain other lipids and unsaponifiable constituents from species katsuwonus pelamis (scombridae).
• The refined fish oil production process typically includes several steps Krill Oil → derived from Euphausia superba
– such as repeated heating at high temperatures as well as alkali/ acid – major components are triglycerides and phospholipids
treatments and repeated removal of the water phase – content of phospholipids should be at least 30%w/w
• Fish oils may also be subjected to processing steps (e.g. solvent Menhaden Oil → derived from genus Brevootia (clupeidae)
extraction, saponification, re-esterification, trans-esterification)

97 Provoking Potentials, Producing Professionals

98 Provoking Potentials, Producing Professionals

Salmon Oil Cod Liver Oil

• Is derived from liver of wild cod, gadus morhua & other species of
Oil is derived from family Salmonidae gadidae
(i) Fish oils (unnamed) → derived from single species of fish other than (i) Fish liver oil (unnamed) → derived from livers of fish other than those
mentioned before or are mixture of fish oils derived from specified used for named fish liver oils or mixture of named fish liver oils and/or
and/or unspecified raw materials. This includes also mixtures with fish single species fish liver oils
liver oils.
(ii) Concentrated fish oils → derived from fish oils subjected to processes
(ii) Named fish liver oils are derived from livers of fish and are that may involve, but are not limited to, hydrolysis, fractionation,
composed of fatty acids, vitamins or other components that are winterization or re-esterification to increase concentration of specific fatty
representative of livers from acids
– species from which oil is extracted (iii) Concentrated fish oil contains 35 to 50% w/w fatty acids → sum of
C20:5 (n-3) Eicosapentaenoic acid (EPA) and C22:6 (n-3) Docosahexaenoic
acid (DHA),
99 Provoking Potentials, Producing Professionals
100 – at least 50% w/w of fatty acids are in the form
Provoking ofProducing
Potentials, triglycerides
Professionals

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Cod Liver Oil Cod Liver Oil

(iv) Highly concentrated fish oil contains greater than 50% w/w fatty acids Fish oils, fish liver oils, concentrated fish oils and fish oils ethyl esters shall comply
, sum of EPA & DHA, with following
– at least 50 w/w % of fatty acids are in form of triglycerides
(v) Concentrated fish oils ethyl esters are derived from fish oils are
composed of fatty acids ethyl esters
(vi) Concentrated fish oil ethyl esters contain fatty acids as esters of
ethanol of 40 to 60% w/w are as sum of EPA & DHA
(vii) Highly concentrated fish oil ethyl esters contain fatty acids as esters
of ethanol
– greater than 60% w/w are as sum of EPA and DHA.

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102 Provoking Potentials, Producing Professionals

Vitamins Oils/Fats During Frying

• All food items that are being fried shall be fried in oils
– meet specific standards as per this regulation
– shall be discarded when above following limits
– Any oil/fats or emulsions used for frying of any food shall conform to
Fish oils with a high following standards when sample is taken during frying
phospholipid's
concentration of 30%
or more such as krill
oil shall comply with
these

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Fat Emulsions
105
Oils/Fats During Frying
• All food items fried in oils must meet specific standards • All emulsified products excluding fat-based counterparts of dairy products &
dairy desserts
• Any oil/fats or emulsions used for frying food shall conform to
Water in Oil Emulsions
following standards
• Butter→ made from cow's or buffalo's milk, from cream or dahi prepared
• Free fatty acid less than 1.8 % from such milk, or with or without annatto or carotene
– Shall be free from any synthetic coloring matter
• Total polar lipids contents less than 24 % – contain acidity regulator not exceeding 0.2 % by weight in finished product
– Shall conform to the following standards:
• Trans fatty acids less than 24 %

106 Provoking Potentials, Producing Professionals

Oil in Water Emulsions Oil in Water Emulsions

• Salad Dressing
• Mayonnaise
– Emulsified semi-solid food prepared from edible
vegetable oil minimum 30%, whole egg, egg yolk, – Condiment sauce obtained by emulsifying edible vegetable oil(s) in
vinegar or citric fruit juice or both, an aqueous phase consisting of natural or synthetic vinegar
– permitted acidifying agents, herbs, fruits, vegetables, – oil-in-water emulsion produced by hen's egg yolk or whole egg
any spice or natural flavoring
– Excludes fat-free mayonnaise & egg-less mayonnaise where edible
– provided it does not impart to salad dressing a
coloring simulating color imparted by egg yolk
fat replacer and egg-replacer can replace fat and egg yolk or whole
– Optional ingredients that may also be used are salt,
egg
nutritive carbohydrate sweeteners, stabilizers, – Mayonnaise may contain optional ingredients
thickeners, preservatives and EDTA as sequestrant at
a level not exceeding 75 ppm

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Microbiological Limits for Oil and Fats

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