[
{
"xs_page_subject": "119.-soft-brown-sugar",
"xs_page_title": "119. Soft brown sugar",
"xs_page_desc": " - Soft brown sugar shall be the clean, partially refined, granulated product prepared from a source of sugar.
- Soft brown sugar
- shall contain not less than 90 per cent of sugar and invert sugar;
- shall not contain more than 4.5 per cent of water; and
- shall not yield more than 3.5 per cent of sulphated ash.
- Soft brown sugar may contain caramel as a colouring substance.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "120.-coloured-sugar-or-rainbow-sugar",
"xs_page_title": "120. Coloured sugar or rainbow sugar",
"xs_page_desc": "In these Regulations, sugar sold under the description “coloured sugar” or “rainbow sugar”, or any other designation indicating a decorative product, excluding soft brown sugar, may contain permitted colouring substance, but in all other respects shall comply with the standard for sugar prescribed in regulation 118.
Codex GSFA
"
},
{
"xs_page_subject": "121.-dextrose-anhydrous",
"xs_page_title": "121. Dextrose anhydrous",
"xs_page_desc": " - Dextrose anhydrous shall be the purified and crystallized D-glucose without water of crystallization.
- Dextrose anhydrous
- shall contain not less than 99.5 per cent of D-glucose on a water- free basis;
- shall Dextrose anhydrous—have a total solids content of not less than 98 per cent; and
- shall not yield more than 0.25 per cent of sulphated ash on a water-free basis.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "122.-dextrose-monohydrates",
"xs_page_title": "122. Dextrose monohydrates",
"xs_page_desc": " - Dextrose monohydrates shall be the purified and crystallized D-glucose containing one molecule of water of crystallization.
- Dextrose monohydrates
- shall contain not less than 99.5 per cent of D-glucose on a water-free basis
- shall have a total solids content of not less than 90 per cent on a water-free basis; and
- shall not yield more than 0.25 per cent of sulphated ash on a water-free basis.
- Dextrose monohydrates may contain permitted preservative.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "123.-refiner’s-syrup",
"xs_page_title": "123. Refiner’s syrup",
"xs_page_desc": " - Refiner’s syrup shall be the clean, partially refined liquid product prepared from a source of sugar.
- Refiner’s syrup
- shall contain not less than 25 per cent of sugar;
- shall not contain more than 20 per cent of water; and
- shall not yield more than 3 per cent of sulphated ash on a water-free basis.
Codex GSFA
"
},
{
"xs_page_subject": "124.-glucose",
"xs_page_title": "124. Glucose",
"xs_page_desc": " - Glucose shall be the solid product obtained by the hydrolysis of wholesome starch.
- Glucose
- shall contain not less than 70 per cent of reducing sugars calculated as dextrose anhydrous; and
- shall not yield more than 1 per cent of sulphated ash.
- Glucose may contain permitted preservative.
- There shall be written in the label on a package containing glucose, a statement of the percentage of reducing sugars present, calculated as dextrose anhydrous.
Codex GSFA
"
},
{
"xs_page_subject": "125.-glucose-syrup",
"xs_page_title": "125. Glucose syrup",
"xs_page_desc": " - Glucose syrup shall be the product resulting from the controlled hydrolysis of wholesome starch, and shall consist of reducing sugars, dextrin and water.
- Glucose syrup
- shall contain not less than 25 per cent of reducing sugars calculated as dextrose anhydrous;
- shall not contain more than 21 per cent of water; and
- shall not yield more than 0.5 per cent of sulphated ash.
- Glucose syrup may contain permitted preservative.
- There shall be written in the label on a package containing glucose syrup, a statement of the percentage of reducing sugars present, calculated as dextrose anhydrous.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "125a.-trehalose-dihydrate",
"xs_page_title": "125A. Trehalose dihydrate",
"xs_page_desc": " - Trehalose dihydrate shall be a product of white or almost white crystals and is a non-reducing disaccharide made from liquified starch by a multistep enzymatic process.
- Trehalose dihydrate shall
- be not less than 98 per cent on a dry basis;
- have a melting point of 97°C; and
- yield not more than
- 0.05 per cent ash; and
- 1.5 per cent water on drying at 60oC for 5 hours.
- Trehalose dihydrate may be added to food and the maximum permitted proportion in food shall be governed by good manufacturing practice.
[Ins. P.U.(A) 306/09]
"
},
{
"xs_page_subject": "126.-gula-melaka",
"xs_page_title": "126. Gula Melaka",
"xs_page_desc": " - Gula melaka shall be the sugary product made from the sap of the unopened spathe of the inflorescence of the coconut palm Cocos nucifera.
- Gula melaka
- shall not contain more than 10 per cent of water;
- shall contain not less than
- 1 per cent of protein;
- 70 per cent of sucrose; and
- 1 per cent of reducing sugars; and
- shall not yield more than 2.5 per cent of ash.
Codex GSFA
"
},
{
"xs_page_subject": "127.-gula-kabong",
"xs_page_title": "127. Gula kabong",
"xs_page_desc": " - Gula kabong shall be the sugary product made from the sap of the male inflorescence of the palm Arenga pinnata.
- Gula kabong
- shall not contain more than 10 per cent of water;
- shall contain not less than
- 0.1 per cent of protein;
- 70 per cent of sucrose; and
- 3 per cent of reducing sugars; and
- shall not yield more than 2.5 per cent of ash.
Am. P.U.(A) 183/86]
Codex GSFA
"
},
{
"xs_page_subject": "128.-fructose",
"xs_page_title": "128. Fructose",
"xs_page_desc": " - D-fructose shall be the purified and crystallized D-fruct
- Fructose
- shall contain not less than 95 per cent of D-fructose;
- shall have a specific rotation of from -89° to -93.5°;
- shall not yield more than 0.1 per cent of sulphated ash; and
- shall have a colour of not more than 30 International Commission for Uniform Methods of Sugar Analysis (ICUMSA) units.
- [Repealed by P.U.(A) 162/88].
- The pH of a 10 per cent solution of fructose shall not be less than 4.5 and not more than 7.
- Fructose may contain permitted preservative.
[Am. P.U.(A) 183/86]
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "129.-high-fructose-glucose-syrup",
"xs_page_title": "129. High fructose glucose syrup",
"xs_page_desc": " - High fructose glucose syrup shall be the bright, clear, viscous, colourless syrup produced by controlled hydrolysis and isomerization of starch.
- High fructose glucose syrup
- shall not contain more than 30 per cent of water;
- shall contain not less than
- 40 per cent of fructose;
- 50 per cent of dextrose anhydrous; and
- 5 per cent of oligosaccharides; and
- shall not yield more than 0.1 per cent of sulphated ash.
- High fructose glucose syrup may contain permitted preservative.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "130.-honey",
"xs_page_title": "130. Honey",
"xs_page_desc": " - Honey shall be the sugary product obtained from the comb of the honey bee.
- Honey
- shall contain not less than 60 per cent of reducing sugars calculated as dextrose anhydrous;
- shall not contain more than
- 20 per cent of water; and
- 1 per cent of ash;
- shall have an apparent sucrose content of not more than 10 per cent; and
- shall have an acidity of not more than 40 milliequivalents acid per 1000 g.
- [Repealed by P.U.(A) 162/88].
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "131.-icing-sugar",
"xs_page_title": "131. Icing sugar",
"xs_page_desc": " - Icing sugar
- Honey
- shall contain not less than 97 per cent of sugar;
- shall not contain more than
- 1 per cent of anticaking agent as permitted food conditioner; and
- 2 per cent of starch; and
- may contain permitted preservative and permitted colouring substance.
- [Repealed by P.U.(A) 162/88].
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "132.-molasses",
"xs_page_title": "132. Molasses",
"xs_page_desc": " - Molasses shall be the mother liquor left over after the recovery of sugar in the crystallization process. It shall be a dark coloured, viscous, syrupy liquid having a characteristic odour.
- Molasses shall contain not less than 45 per cent weight per weight of total sugars as invert sugars and shall have a density or total soluble solids of not less than 85˚ Brix at 20˚C.
Codex GSFA
"
},
{
"xs_page_subject": "132a.-artificial-sweetening-substance",
"xs_page_title": "132A. Artificial sweetening substance",
"xs_page_desc": " - An artificial sweetening substance means a substance that, when added to food, is capable of imparting a sweet taste to the food and which is not a saccharide, polyhydric alcohol or honey.
- For the purpose of these Regulations, only a non-nutritive sweetening substance specified in regulation 133 and aspartame specified in regulation 134 shall be deemed to be a permitted artificial sweetening substance.
- For the purpose of these Regulations, an artificial sweetening substance preparation in tablet, granular, powder or liquid form shall be the product of the artificial sweetening substance in a base which may contain any of the substances specified in the Sixteenth B Schedule.
- A liquid preparation of artificial sweetening substance may contain sulphur dioxide, benzoic acid or sorbic acid in proportion not exceeding a total of 2000 ppm whether present singly or in any combination as permitted preservative.
- An artificial sweetening substance preparation may contain polyethylene glycol in a proportion not exceeding 1 per cent and other food conditioners as specified in Table II of the Eleventh Schedule.
- There shall be written in the label of a package containing an artificial sweetening substance preparation
- in not less than 10 point lettering, the words “ARTIFICIAL SWEETENING SUBSTANCE” to be followed immediately by the name of the artificial sweetening substance;
- a statement of concentration
- in the case of tablets, as milligrams per tablet,
- in the case of liquids, as percentage weight in volume; and
- in the case of granules or powder, as milligrams per serving contained in a sachet or similar package;
- a statement indicating the equivalence of the artificial sweetening substance both in sweetness and energy;
- the words “NOT RECOMMENDED FOR YOUNG CHILDREN EXCEPT ON MEDICAL ADVICE” except where the artificial sweetening substance preparation contains aspartame as the only artificial sweetening substance; and
- a statement in the form “NOT RECOMMENDED FOR PHENYLKETONURICS” or “UNSUITABLE FOR PHENYLKETONURICS” where the artificial sweetening substance preparation contains aspartame.
[Ins. P.U.(A) 123/95]
"
},
{
"xs_page_subject": "133.-nonnutritive-sweetening-substance",
"xs_page_title": "133. Non-nutritive sweetening substance",
"xs_page_desc": " - In these Regulations, “non-nutritive sweetening substance” means any substance that, when added to food, is capable of imparting a sweet taste to that food but does not have nutritive properties.
- The permitted non-nutritive sweetening substance specified in Table I of the Seventeenth Schedule that complies with the standard set out in that Table may be added to low energy food.
- Acesulfame potassium that complies with the standard set out in Table I of the Seventeenth Schedule may be added to the food specified in column (1) of Table II of the said Schedule in a proportion not greater than the maximum permitted proportion specified in column (2) thereof.
- Saccharin and sodium saccharin that complies with the standard set out in Table I of the Seventeenth Schedule may be added to dried fruit, dried prepared fish and dried vegetable.
- Neotame may be added to the food specified in column (1) of Table III of the Seventeenth Schedule in a proportion not greater than the maximum permitted proportion specified in column (2) thereof.”;
- No person shall import, prepare or advertise for sale or sell any food, to which a non-nutritive sweetening substance has been added except as otherwise permitted by this regulation.
- No person shall import, manufacture or advertise for sale or sell any non-nutritive sweetening substance as suitable for use in food other than a permitted non-nutritive sweetening substance as specified in Table I of the Seventeenth Schedule.
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- (Deleted) [ P.U.(A) 318/12 ]
- Where a permitted non-nutritive sweetening substance has been added to any food, there shall be written in the label on a package containing such food, the words “contains (state the appropriate designation of the non-nutritive sweetening substance) as permitted non-nutritive sweetening substance”.
- On every package of non-nutritive sweetening substance imported, manufactured, advertised for sale or sold, there shall be an indication that it should be taken only on the advice of a physician.
- The words “UNSUITABLE FOR PHENYLKETONURICS” shall be written in the label on a package containing food to which neotame has been added, in not less than 10 point lettering [ P.U.(A) 318/12 ]
[Am. P.U.(A) 521/92, 55/93]
"
},
{
"xs_page_subject": "134.-aspartame-glycerol-and-sorbitol",
"xs_page_title": "134. Aspartame, glycerol and sorbitol",
"xs_page_desc": " - In addition to the sweetening substances specified in regulations 118 to 133 only aspartame, glycerol, isomalt, maltitol, maltitol syrup, mannitol, sorbitol, sucralose, erythritol and xylitol shall be deemed to be a permitted sweetening substance for the purposes of these Regulations.
- Deleted [P.U.(A) 291/00]
- Aspartame that complies with the standard set out in Table I of the Twentieth Schedule A may be added to food. The maximum permitted proportion of aspartame in food shall be governed by Good Manufacturing Practice.
- Erythritol that complies with the standard set out in Table II of the Twentieth A Schedule may be added to low energy food and the maximum permitted proportion of erythritol shall be governed by good manufacturing practice.
- There shall be written in the label on a package containing food to which aspartame has been added, in not less than 10 point lettering, the words “UNSUITABLE FOR PHENYLKETONURICS”.
- There shall be written in the label on a package containing food to which the sweetening substances in subregulation (1) have been added the words “Excessive use can have laxative effect”.
- Notwithstanding subregulation (5), food containing aspartame and sucralose are exempted from this labeling requirement.
[Am. P.U.(A) 162/88, 291/00, 131/02]
"
},
{
"xs_page_subject": "134a.-beverage-whitener",
"xs_page_title": "134A. Beverage whitener",
"xs_page_desc": " - Beverage whitener shall be any product in liquid or powder form that is capable of whitening and sweetening beverages if sucrose or other sweetening substance is present.
- Beverage whitener includes the food for which a standard is prescribed in regulations 134B and 134C.
[Ins. P.U.(A) 88/03]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "134b.-sweetened-creamer",
"xs_page_title": "134B. Sweetened creamer",
"xs_page_desc": " - Sweetened creamer shall be the product obtained by combining vegetable fat or oil with sugar or any other sweetening substance, milk constituents or other food for sweetening and whitening of beverages.
- Sweetened creamer may contain permitted colouring substance, permitted flavouring, substance and permitted food conditioner.
- Sweetened creamer in liquid form shall contain
- not less than 10 per cent fat; and
- not less than 24 per cent non sugar solids.
- Sweetened creamer in powder form shall contain
- not less than 12 per cent fat;
- not less than 30 per cent non sugar solids; and
- not more than 5 per cent moisture.
[Ins. P.U.(A) 88/03]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "134c.-non-dairy-creamer",
"xs_page_title": "134C. Non dairy creamer",
"xs_page_desc": " - Non dairy creamer shall be the product prepared from vegetable fat and suitable carbohydrates and may contain other food.
- Non dairy creamer may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- Non dairy creamer in liquid form shall
- contain not less than 6 per cent fat;
- contain not more than 35 per cent total solids; and
- be adequately sterilized or aseptically packaged.
- Non dairy creamer in powder form shall contain
- not less than 30 per cent fat; and
- not more than 5 per cent moisture.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "135.-flour-confection",
"xs_page_title": "135. Flour confection",
"xs_page_desc": " - Flour confection including pastry, cake and biscuit shall be the product prepared from a mixture of flour or meal and other food. It may be cooked or uncooked.
- Flour confection may contain
- sorbic acid and its sodium, potassium or calcium salts not exceeding 2000 mg/kg and propionic acid and its sodium, potassium or calcium salts not exceeding 2000 mg/kg as permitted preservative;
- permitted colouring substance;
- permitted flavouring substance; or
- ammonium chloride as a permitted food conditioner not exceeding 2500 mg/kg of flour or meal used and other permitted food conditioners.
- The coating of biscuit described as “chocolate” shall comply with the standard for chocolate prescribed in regulation 279.
[Am. P.U.(A) 162/88, 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "136.-sugar-confection",
"xs_page_title": "136. Sugar confection",
"xs_page_desc": " - Sugar confection shall be any product made principally from sugar, glucose, sorbitol or any other sweetening substances, other than non-nutritive sweetening substance, with or without other food, and shall include chewing gum, bubble gum and other masticatory confection and cake decoration but shall not include frozen confection.
- Sugar confection may contain permitted colouring substance, permitted flavouring substance, permitted food conditioner and acesulfame potassium not exceeding 3,500 mg/kg as permitted non-nutritive sweetening substance.
- Chewing gum and bubble gum may contain carnauba wax not exceeding 1,200 mg/kg as a glazing agent and β-cyclodextrin not exceeding 20,000 mg/kg as permitted food conditioner.
[Am. P.U.(A) 160/04, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "137.-frozen-confection",
"xs_page_title": "137. Frozen confection",
"xs_page_desc": " - Frozen confection shall be a product of milk or skimmed milk with milk fat or edible vegetable fat or a combination of these, or cream or butter or a combination of these, with sugar and other food. It shall in all other respects comply with the standard for ice cream prescribed in regulation 116.
- Frozen confection that are sold as “milk blocks” or under any other description in which the word “milk” or “dairy” or any word of similar meaning is used shall contain not less than 3.25 per cent of milk fat.
Codex GSFA
"
},
{
"xs_page_subject": "138.-ice-confection",
"xs_page_title": "138. Ice confection",
"xs_page_desc": " - Ice confection shall be a frozen preparation of water with other food. It shall include cream ices, water ices, ice sherbets and ice lollipops.
- Ice confection may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "139.-table-confection",
"xs_page_title": "139. Table confection",
"xs_page_desc": " - In these Regulations, “table confection” means any preparation including jelly crystals that is suitable and intended for use as a dessert or for ready conversion into a dessert and for which no other standard is prescribed in these Regulations.
- Table confection may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Fruit(4.1)
- Prosessed Fruit(4.1.2)
- Fruit-based desserts, including fruit-flavoured water-based desserts(4.1.2.9)
- Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0(6.0)
- Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)(6.5)
- Eggs and egg products(10.0)
- Egg-based desserts (e.g. custard)(10.4)
"
},
{
"xs_page_subject": "139a.-controlled-jelly-confection",
"xs_page_title": "139A. Controlled jelly confection",
"xs_page_desc": " - Controlled jelly confection shall be any table confection for which a standard is prescribed in regulation 139 and is ready-to-eat, of the size and shape of less than or equal to 45 millimeters in diameter of a spherical product or similar to spherical product. Controlled jelly confection includes mini cups jelly and other similar products.
- No person shall import, manufacture, advertise for sale or sell any controlled jelly confection.
[Ins. P.U.(A) 405/09]
"
},
{
"xs_page_subject": "140.-particular-labelling-requirement-of-confection",
"xs_page_title": "140. Particular labelling requirement of confection",
"xs_page_desc": " - No package of flour confection, sugar confection, frozen confection, ice confection or table confection shall be labelled with the word “fruit”, “egg” or “milk” or any word of similar meaning, unless it contains a substantial quantity of fruit, egg or milk, as the case may be.
- No package of any confection to which has been added a permitted flavouring substance shall be labelled with the name of any fruit or other natural substance imitated in flavour unless the name is conjoined in uniform lettering with the word “flavour”.
- No picture of a fruit, or expression or device (other than the name of a fruit conjoined with the word “flavour”) that indicates, suggests or implies the presence of a fruit or fruit juice shall appear in the label on a package of frozen confection, ice confection or table confection unless such confection contain at least 5 per cent of that fruit or fruit juice, as the case may be.
[Am. P.U.(A) 183/86, 162/88]
"
},
{
"xs_page_subject": "141.-meat-or-fresh-meat",
"xs_page_title": "141. Meat or fresh meat",
"xs_page_desc": " - Meat or fresh meat shall be the edible part of the skeletal muscle of an animal, other than fish, that is normally used for human consumption and that was healthy at the time of slaughter. It may contain accompanying and overlying fat together with portions of bone, skin, sinew, nerve and blood vessels that normally accompany the muscle tissue and are not separated from it in the process of dressing. It may be accompanied by edible organs.
- For the purposes of these Regulations, lean meat shall be meat from which the overlying fat has been removed. It shall not contain more than 15 per cent of total fat.
- Meat may contain permitted colouring substance used in grading or identifying meat as specified in subregulation 21(5).
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "142.-chilled-meat",
"xs_page_title": "142. Chilled meat",
"xs_page_desc": "Chilled meat shall be meat that has been maintained in a wholesome condition at a temperature between minus 1°C to 10°C and includes frozen meat that has been thawed at a temperature of not more than 10°C.
[Am. P.U.(A) 162/88]
"
},
{
"xs_page_subject": "143.-frozen-meat",
"xs_page_title": "143. Frozen meat",
"xs_page_desc": "Frozen meat shall be meat that for one continuous period from the time of preparation for sale has been maintained at a temperature below minus 18°C and shall not have been thawed before sale.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "144.-minced-meat-or-ground-meat",
"xs_page_title": "144. Minced meat or ground meat",
"xs_page_desc": " - Minced meat or ground meat shall be fresh, chilled, or frozen meat that has been disintegrated by mincing or chopping.
- Minced meat or ground meat shall not contain
- meat of different animal origin;
- more than 30 per cent of fat.
- For the purposes of these Regulations, minced meat or ground meat that is described as “lean” shall not contain more than 15 per cent of total fat.
Codex GSFA
"
},
{
"xs_page_subject": "145.-meat-product",
"xs_page_title": "145. Meat product",
"xs_page_desc": " - Meat product shall be the product prepared from meat and includes any food for which a standard is prescribed in regulations 146 to 153.
- For the purposes of these Regulations, meat product of pork origin, Sus scrofa, shall include ham and bacon.
"
},
{
"xs_page_subject": "146.-meat-paste",
"xs_page_title": "146. Meat paste",
"xs_page_desc": " - Meat paste shall be the meat product in the form of paste prepared from meat, cooked or uncooked, with or without other food and shall contain not less than 75 per cent of meat.
- Meat paste may contain permitted flavour enhancer and permitted food conditioner including ascorbic acid, sodium ascorbate, isoascorbic acid, sodium isoascorbate and transglutaminase.
[Am. P.U.(A) 113/09]
Codex GSFA
"
},
{
"xs_page_subject": "147.-manufactured-meat",
"xs_page_title": "147. Manufactured meat",
"xs_page_desc": " - Manufactured meat shall be the meat product prepared from meat, whether cut, chopped, minced or comminuted, cooked or uncooked, with or without the addition of salt, sugar, vinegar, sorbitol, spice, edible fat or edible oil and other food, and is sold as cuts in packages or shaped in casings or packages.
- For the purposes of these Regulations, manufactured meat shall include meat burger, sausage and corned, cured, pickled or salted meat.
- Manufactured meat shall, whether in cuts or in the form of sausages, with or without skins, or in the form of meat loaves, or in any other form, contain not less than 65 per cent of meat. It shall contain not less than 1.7 per cent of nitrogen in organic combination and shall not contain more than 30 per cent of fat.
- The provisions of subregulation (3) relating to the proportion of fat that may be contained in manufactured meat shall not apply to manufactured meat sold in casing and described as salami or salami-type sausage, lup cheong and sausages from edible organs.
- For the purposes of these Regulations, meatburger does not include any separable bread or other separable food that may enclose, or be enclosed with the meat product
- Where manufactured meat is sold in casing that is edible, the casing shall, for the purpose of computing any of the preparation specified in this regulation, be deemed to be an integral portion of the said meat.
- Manufactured meat may contain
- where such meat or part of such meat is corned, cured, pickled or salted, sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, as permitted preservative, provided that the final product does not contain more than 200 ppm of total nitrate and nitrite calculated together as sodium nitrite;
- in its uncooked form other than meatburger, permitted preservative;
- permitted colouring substance;
- permitted flavouring substance;
- permitted flavour enhancer; and
- the following permitted food conditioner
- any phosphate in such a proportion that the total phosphorus content calculated as phosphorus pentoxide does not exceed 0.3 per cent;
- ascorbic acid, sodium ascorbate, isoascorbic acid and sodium isoascorbate;
- natural lactic acid;
- transglutaminase.
- For the purposes of these Regulations, casing may contain permitted colouring substance.
- Canned manufactured meat shall contain not less than 90 per cent of manufactured meat.
- There shall be written in the label on a package containing meatburger, the common name of the meat from which it is prepared conjoined with the word “burger”.
- Where manufactured meat is sold in casing, there shall be written in the label on a package containing such food, the type of casing used. In the case of casing of animal origin, the name of the animal from which it is prepared shall be declared on the label.
- There shall be written in uniform lettering in the label on a package containing canned manufactured meat the words “manufactured meat” or any other word or words having the same or a similar effect.
- The word “meat” shall not appear in the label on a package containing canned manufactured meat unless it is conjoined with the word “manufactured”.
[Am. P.U.(A) 162/88, 131/02, 113/09]
Codex GSFA
- Meat and meat products, including poultry and game(8.0)
- Fresh meat, poultry, and game(8.1)
- Fresh meat, poultry, and game, comminuted(8.1.2)
- Processed meat, poultry, and game products in whole pieces or cuts(8.2)
- Non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1)
- Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.1)
- Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.2)
- Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.3)
- Heat-treated processed meat, poultry, and game products in whole pieces or cuts(8.2.2)
- Frozen processed meat, poultry, and game products in whole pieces or cuts(8.2.3)
- Processed comminuted meat, poultry, and game products(8.3)
- Non-heat treated processed comminuted meat, poultry, and game products(8.3.1)
- Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products(8.3.1.1)
- Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products(8.3.1.2)
- Fermented non-heat treated processed comminuted meat, poultry, and game products(8.3.1.3)
- Heat-treated processed comminuted meat, poultry, and game products(8.3.2)
- Frozen processed comminuted meat, poultry, and game products(8.3.3)
- Edible casings (e.g. sausage casings)(8.4)
- Meat and meat products, including poultry and game(8.0)
- Fresh meat, poultry, and game(8.1)
- Fresh meat, poultry, and game, comminuted(8.1.2)
- Processed meat, poultry, and game products in whole pieces or cuts(8.2)
- Non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1)
- Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.1)
- Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.2)
- Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts(8.2.1.3)
- Heat-treated processed meat, poultry, and game products in whole pieces or cuts(8.2.2)
- Frozen processed meat, poultry, and game products in whole pieces or cuts(8.2.3)
- Processed comminuted meat, poultry, and game products(8.3)
- Non-heat treated processed comminuted meat, poultry, and game products(8.3.1)
- Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products(8.3.1.1)
- Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products(8.3.1.2)
- Fermented non-heat treated processed comminuted meat, poultry, and game products(8.3.1.3)
- Heat-treated processed comminuted meat, poultry, and game products(8.3.2)
- Frozen processed comminuted meat, poultry, and game products(8.3.3)
- Edible casings (e.g. sausage casings)(8.4)
Codex Commodity Standard
"
},
{
"xs_page_subject": "148.-smoked-meat",
"xs_page_title": "148. Smoked meat",
"xs_page_desc": " - Smoked meat shall be the meat product obtained by subjecting meat or manufactured meat to the action of smoke derived from wood that is free from paint or timber preservatives. It may contain formaldehyde incidentally absorbed in the processing in a proportion not exceeding 5 mg/kg.
- Smoked meat may contain permitted flavour enhancer.
Codex GSFA
"
},
{
"xs_page_subject": "149.-canned-meat",
"xs_page_title": "149. Canned meat",
"xs_page_desc": " - Canned meat shall be meat or smoked meat packed in clean containers that are hermetically sealed and processed by heat to ensure preservation. It may contain salt, potable water and brine.
- Canned meat shall contain not less than 90 per cent of meat.
- Canned meat may contain
- sodium nitrate, potassium nitrate, sodium nitrite, or potassium nitrite, alone or in combination, as permitted preservative, provided that the final product does not contain more than 200 ppm of total nitrate and nitrite calculated together as sodium nitrite;
- permitted flavouring substance;
- permitted flavour enhancer; and
- any phosphate as permitted food conditioner in such a proportion that the total phosphorus content calculated as phosphorus pentoxide does not exceed 0.3 per cent.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "151.-canned-meat-with-other-food",
"xs_page_title": "151. Canned meat with other food",
"xs_page_desc": " - Canned meat with other food shall be the meat product prepared from meat, manufactured meat or smoked with other food, packed in clean containers that are hermetically sealed and processed by heat to ensure preservation. Where the meat is named first in the description or name on the container, the product shall contain not less than 45 per cent of meat of the kind so named.
- Canned meat with other food may contain
- sodium nitrate, potassium nitrate, sodium nitrite or potassium nitrite, alone or in combination, as permitted preservative, provided that the final product does not contain more than 200 ppm of total nitrate and nitrite calculated together as sodium nitrite;
- permitted flavouring substance;
- permitted flavour enhancer; and
- permitted food conditioner, including any phosphate, in such a proportion that the total phosphorus content calculated as phosphorus pentoxide, does not exceed 0.3 per cent
- There shall be written in the label on a package containing canned meat with other food the words “meat with (state the name of the other food)” or any other word or words having the same or a similar effect.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "152.-meat-extract-or-meat-essence",
"xs_page_title": "152. Meat extract or meat essence",
"xs_page_desc": " - Meat extract or meat essence shall be the meat product obtained solely from meat by extraction, or expression or both and may be concentrated. It shall contain not less than 80 per cent of meat extract. It may contain salt and spices.
- Meat extract or meat essence may contain caramel as a colouring substance, permitted flavouring substance, permitted flavour enhancer and permitted food conditioner.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "153.-edible-gelatin",
"xs_page_title": "153. Edible gelatin",
"xs_page_desc": " - Edible gelatin shall be the clean, wholesome product obtained by processing the skin, bones or other collagenous materials of animals ordinarily used for human consumption. It shall not contain more than 16 per cent of water and shall not yield more than 3 per cent of ash. A 5 per cent aqueous solution of edible gelatin maintained at 18.5°C for 2 hours shall form a jelly. A 5 per cent solution prepared by soaking the edible gelatin for 1 hour in cold water shall, on warming to 60°C with stirring, be clear and light in colour and free from offensive taste and odour.
- Edible gelatin may contain permitted preservative.
- No label on any package containing gelatin shall claim that the food is edible gelatin unless the common name of the animal from which the edible gelatin is obtained is stated on such label.
- Where edible gelatin has been added to any food, there shall be written in the label on a package containing such food, in not less than 10 point lettering, the words “contains edible gelatin from (state the common name of the animal from which the edible gelatin is obtained)”.
- Every package containing edible gelatin shall be labelled with a direction for its use.
"
},
{
"xs_page_subject": "154.-meat-or-meat-product-shall-not-contain-oestrogen-residue",
"xs_page_title": "154. Meat or meat product shall not contain oestrogen residue",
"xs_page_desc": "For the purposes of these Regulations, no meat or meat product shall contain residue of the following compounds
- diethylstilbestrol [3, 4-bis (p-hydroxyphenyl)-3-hexene];
- hexoestrol [3, 4-bis (p-hydroxyphenyl)-n-hexane];
- dienoestrol [3, 4-bis (p-hydroxyphenyl)-2, 4-hexadiene].
"
},
{
"xs_page_subject": "155.-particular-labelling-requirement-of-meat-and-meat-product",
"xs_page_title": "155. Particular labelling requirement of meat and meat product",
"xs_page_desc": "There shall be written in the label on a package containing meat and meat product, in not less than 10 point lettering
- the common name of the kinds of meat from which its content has been prepared; and
- where its content consists of two or more kinds of meat, the common name of the kind of meat present, in descending order of the proportion present.
"
},
{
"xs_page_subject": "156.-fish",
"xs_page_title": "156. Fish",
"xs_page_desc": " - Fish includes any of marine, brackish water or fresh water fish, crustacean, mollusc and other aquatic life that is edible by human being. It also includes fish roe.
- For the purposes of these Regulations, fish that are cultivated or bred for human consumption shall have been procured from clean location.
- Chilled fish shall be fish which has been maintained in a wholesome condition at a temperature between minus 1°C to 10°C and includes frozen fish that has been thawed at a temperature of not more than 10°C.
- Frozen fish shall be the fish that for one continuous period has been maintained in a wholesome condition at a temperature below minus 18°C and that has not been thawed before use.
- Fish may contain permitted colouring substance used in grading of fish as specified in subregulation 21(5).
[Am. P.U.(A) 162/88]
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms (09.0)
- Fresh fish and fish products, including mollusks, crustaceans, and echinoderms (09.1)
- Fresh fish (09.1.1)
- Fresh mollusks, crustaceans, and echinoderms (09.1.2)
- Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms (09.2.1)
Codex Commodity Standard
"
},
{
"xs_page_subject": "157.-fish-product",
"xs_page_title": "157. Fish product",
"xs_page_desc": "Fish product shall be any product prepared from fish and includes the food for which a standard is prescribed in regulations 158 to 170.
"
},
{
"xs_page_subject": "158.-cured-pickled-or-salted-fish",
"xs_page_title": "158. Cured, pickled or salted fish",
"xs_page_desc": " - Cured fish, pickled fish, or salted fish shall be fish product prepared from cooked or uncooked fish, that has been treated with salt, sugar, vinegar or spices.
- Cured fish, pickled fish or salted fish may contain permitted flavour enhancer and ascorbic acid, sodium ascorbate, isoascorbic acid or sodium isoascorbate as permitted food conditioner.
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms
- Processed fish and fish products, including mollusks, crustaceans, and echinoderms
- Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
- Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine
Codex Commodity Standard
"
},
{
"xs_page_subject": "159.-smoked-fish",
"xs_page_title": "159. Smoked fish",
"xs_page_desc": " - Smoked fish shall be fish product that is prepared from cured, pickled or salted fish that has been maintained in a wholesome condition, with or without the addition of salt, and subjected to the action of smoke derived from wood that is free from paint or timber preservative.
- Smoked fish may contain
- formaldehyde incidentally absorbed in the processing in a proportion not exceeding 5 mg/kg; and
- permitted flavour enhancer.
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms
- Processed fish and fish products, including mollusks, crustaceans, and echinoderms
- Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms
Codex Commodity Standard
"
},
{
"xs_page_subject": "160.-prepared-fish",
"xs_page_title": "160. Prepared fish",
"xs_page_desc": " - Prepared fish shall be fish product prepared from fish or cured, pickled, salted or smoked fish, whether whole or comminuted, cooked or uncooked, with or without the addition of other food, and may be canned. Prepared fish also includes dried prepared fish.
- Prepared fish may contain permitted flavour enhancer and permitted food conditioner.
- Dried prepared fish shall be fish product prepared by drying fish that has been treated with sugar, saccharin, sodium saccharin and other food. It shall be dried under artificially induced conditions.
[Am. P.U.(A) 55/93]
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms
- Processed fish and fish products, including mollusks, crustaceans, and echinoderms
- Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
- Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
"
},
{
"xs_page_subject": "161.-canned-fish",
"xs_page_title": "161. Canned fish",
"xs_page_desc": " - Canned fish shall be fish or prepared fish packed in clean containers that are hermetically sealed and processed by heat to ensure preservation. It may contain condiments, potable water, brine, sauce and edible oils.
- Canned fish shall contain not less than 55 per cent of fish.
- Canned fish may contain permitted flavour enhancer and permitted food conditioner including
- phosphate in such proportion that the total phosphorus content calculated as phosphorus pentoxide
- in the case of canned fish with bones, is governed by Good Manufacturing Practice; and
- in the case of canned fish without bones, does not exceed 0.5 per cent; and
- calcium disodium ethylenediamine tetra-acetate in a proportion not exceeding 300 mg/kg.
[Am. P.U.(A) 88/03]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "162.-fish-paste",
"xs_page_title": "162. Fish paste",
"xs_page_desc": " - Fish paste shall be the fish product in the form of paste obtained by salt fermentation of fish but shall not include belacan.
- Fish paste
- shall contain not less than
- 15 per cent of salt; and
- 30 per cent of protein;
- shall not contain more than
- 40 per cent of water; and
- 25 per cent of ash; and
- shall be clean and wholesome and shall not contain other extraneous matter.
- Fish paste may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms(9.0)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms(9.3)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 – 09.3.3(9.3.4)
"
},
{
"xs_page_subject": "163.-belacan",
"xs_page_title": "163. Belacan",
"xs_page_desc": " - Belacan shall be the fish product in the form of paste obtained by salt fermentation of fresh shrimp or prawn or both.
- Belacan
- shall contain not less than
- 15 per cent of salt; and
- 25 per cent of protein;
- shall not contain more than
- 40 per cent of water; and
- 35 per cent of ash; and
- shall be clean and wholesome and shall not contain any extraneous matter.
- Belacan may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
[Am. P.U.(A) 90/99]
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms(9.0)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms(9.3)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 – 09.3.3(9.3.4)
"
},
{
"xs_page_subject": "164.-fish-sauce",
"xs_page_title": "164. Fish sauce",
"xs_page_desc": " - Fish sauce shall be the fish product in the form of liquid prepared from fresh fish, other than shell fish, with salt fermentation and includes budu.
- For the purpose of these Regulations, budu shall be the fish product obtained by salt fermentation of anchovies of Stolephorus species or mixture of anchovies with other small fish.
- Fish sauce
- shall contain not less than
- 15 per cent of salt; and
- 5 per cent of protein;
- may contain other food; and
- shall be clean and wholesome and shall not contain other extraneous matter.
- Fish sauce may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
[Am. P.U.(A) 162/88, 291/00]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "166.-cincalok",
"xs_page_title": "166. Cincalok",
"xs_page_desc": " - Cincalok shall be the fish product obtained by salt fermentation of fresh shrimp of Acetes species with the addition of rice or other fermentable carbohydrates.
- Cincalok
- shall contain not less than
- 10 per cent of protein; and
- 10 per cent of salt;
- shall contain not more than 15 per cent of ash;
- may contain other food; and
- shall be clean and wholesome and shall not contain other extraneous matter.
- Cincalok may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms(9.0)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms(9.3)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 – 09.3.3(9.3.4)
"
},
{
"xs_page_subject": "166a.-oyster-sauce",
"xs_page_title": "166A. Oyster sauce",
"xs_page_desc": " - Oyster sauce shall be the product made from natural oyster extract or paste and may contain salt, edible starch or vinegar.
- Oyster sauce shall contain not less than 2.5 per cent weight per weight of protein.
- Oyster sauce shall have a water activity (aw) greater than 0.85 at a temperature of 25°C, pH more than 4.5 and shall be commercially sterile.
- Oyster sauce may contain permitted preservative, permitted colouring substance, permitted flavour enhancer and permiited food conditioner.
- There shall be written on the label on a package containing oyster sauce the words “oyster sauce”.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "166b.-oyster-flavoured-sauce",
"xs_page_title": "166B. Oyster flavoured sauce",
"xs_page_desc": " - Oyster flavoured sauce shall be the product prepared using oyster flavour with or without natural oyster extract or paste and may contain salt, edible starch, sugar, vinegar and hydrolysed vegetable protein.
- Oyster flavoured sauce shall contain not less than 1.8 per cent weight per weight of protein.
- Oyster flavoured sauce shall have a water activity (aw) greater than 0.85 at a temperature of 25°C, pH more than 4.5 and shall be commercially sterile.
- Oyster flavoured sauce may contain permitted preservative, permitted colouring substance, permitted flavour enhancer and permitted food conditioner.
- There shall be written on the label on a package containing oyster flavoured sauce the words “oyster flavoured sauce”.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "167.-fish-ball-or-fish-cake",
"xs_page_title": "167. Fish ball or fish cake",
"xs_page_desc": " - Fish ball or fish cake shall be the fish product prepared from a mixture of fish with starch, with or without condiments and vegetables and the mixture formed into balls or cakes. Each ball or cake shall contain not less than 50 per cent of fish.
- Fish ball or fish cake may contain permitted preservative, permitted flavour enhancer and permitted food conditioner including transglutaminase.
- Fish ball or fish cake shall be kept at a temperature below 5C for the purpose of storage, carriage and sale of the fish ball or fish cake.
- The words ‟keep chilled below 5C” shall be written in the label containing fish ball or fish cake.
[Ins. P.U.(A) 318/12]
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms(9.0)
- Processed fish and fish products, including mollusks, crustaceans, and echinoderms(9.2)
- Cooked and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms(9.2.4)
- Cooked fish and fish products(9.2.4.1)
- Cooked mollusks, crustaceans, and echinoderms(9.2.4.2)
"
},
{
"xs_page_subject": "168.-fish-keropok",
"xs_page_title": "168. Fish keropok",
"xs_page_desc": " - Fish keropok shall be the fish product prepared from fish and starch, with or without condiments.
- Fish keropok, in its unfried form, shall contain
- in the case of fish keropok prepared from fresh fish other than crustacean and mollusc, not less than 12 per cent of protein; and
- in the case of fish keropok prepared from crustacean and mollusc, not less than 6.9 per cent of protein.
- Fish keropok may contain permitted colouring substance and permitted flavour enhancer
- There shall be written in the label on a package containing fish keropok, the word “fish”, “prawn”, “cuttle fish” or the name of other type of fish, as the case may be, or the common name of the fish, immediately followed in uniform lettering of not less than 10 point with the word “keropok”.
[Am. P.U.(A) 162/88, 131/02]
Codex GSFA
"
},
{
"xs_page_subject": "169.-otak-udang-petis-or-heko",
"xs_page_title": "169. Otak udang, petis or heko",
"xs_page_desc": " - Otak udang, petis or heko shall be the fish product obtained from prawn by extraction and shall be concentrated. It may contain other food. It shall not contain more than 26 per cent of water.
- Otak udang, petis or heko may contain permitted preservative, caramel as a colouring substance and permitted flavour enhancer.
[Am. P.U.(A) 162/88]
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms(9.0)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms(9.3)
- Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 – 09.3.3(9.3.4)
"
},
{
"xs_page_subject": "170.-pekasam",
"xs_page_title": "170. Pekasam",
"xs_page_desc": " - Pekasam shall be the fish product obtained by the fermentation of fish with the addition of carbohydrates. It may contain condiments and ingredients necessary to achieve the desired flavour and shall contain not less than 10 per cent of salt.
- Pekasam may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
Codex GSFA
- Fish and fish products, including mollusks, crustaceans, and echinoderms (09.0)
- Processed fish and fish products, including mollusks, crustaceans, and echinoderms (09.2)
- Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms (09.2.5)
"
},
{
"xs_page_subject": "171.-egg",
"xs_page_title": "171. Egg",
"xs_page_desc": " - Egg shall be bird, including poultry, or turtle egg, in which no putrefaction and no development of the embryo has begun, and which has not been incubated and whose shell is free from extraneous matter and unbroken.
- The term “fresh egg” means egg which has not been subjected to any process of cooking or preservation.
Codex GSFA
"
},
{
"xs_page_subject": "172.-liquid-egg",
"xs_page_title": "172. Liquid egg",
"xs_page_desc": " - Liquid egg shall be the whole egg removed from the shell and may be frozen or chilled but does not include reconstituted dried egg.
- Liquid egg or a mixture of liquid egg yolk and liquid egg white shall be prepared from eggs of poultry of the same order.
- Liquid egg or a mixture of liquid egg yolk and liquid egg white may contain permitted food conditioner.
- Liquid egg shall not be sold or used in the manufacture of food unless it has been pasteurized by being retained at a temperature not lower than 64°C for at least 2.5 minutes and immediately rapidly cooled to a temperature not higher than 7°C.
- Notwithstanding subregulation (4), liquid egg freshly produced on premises may be used immediately thereafter.
Codex GSFA
"
},
{
"xs_page_subject": "173.-liquid-egg-yolk",
"xs_page_title": "173. Liquid egg yolk",
"xs_page_desc": " - Liquid egg yolk shall be the yolk of fresh egg separated as completely as is practicable from the white thereof.
- Liquid egg yolk shall be prepared from eggs of poultry of the same order.
- Liquid egg yolk may contain permitted food conditioner.
- Liquid egg yolk shall not be sold or used in the manufacture of food unless it has been pasteurized by being retained at a temperature not lower than 60°C for at least 3.5 minutes and immediately rapidly cooled to a temperature not higher than 7°C.
- Notwithstanding subregulation (4), liquid egg yolk freshly produced on premises may be used immediately thereafter.
Codex GSFA
"
},
{
"xs_page_subject": "174.-liquid-egg-white",
"xs_page_title": "174. Liquid egg white",
"xs_page_desc": " - Liquid egg white shall be the white of fresh egg separated as completely as is practicable from the yolk thereof.
- Liquid egg white shall be prepared from eggs of poultry of the same order.
- Liquid egg white may contain permitted food conditioner.
- Liquid egg white shall not be sold or used in the manufacture of food unless it has been pasteurized by being retained at a temperature not lower than 55°C for at least 9.5 minutes and immediately rapidly cooled to a temperature not higher than 7°C
- Notwithstanding subregulation (4), liquid egg white freshly produced on premises may be used immediately thereafter.
Codex GSFA
"
},
{
"xs_page_subject": "175.-dried-egg-dried-egg-yolk-and-dried-egg-white",
"xs_page_title": "175. Dried egg, dried egg yolk and dried egg white",
"xs_page_desc": " - Dried egg, dried egg yolk and dried egg white shall be the product obtained by suitably drying liquid egg or liquid egg white or liquid egg yolk, as the case may be, and shall contain not more than 5 per cent of water.
- Dried egg, dried egg yolk and dried egg white may contain permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "176.-reference-to-egg-as-food-or-as-ingredient-in-food",
"xs_page_title": "176. Reference to egg as food or as ingredient in food",
"xs_page_desc": "Any reference in these Regulations to “egg” as food or as an ingredient that shall or may be included in any food shall be deemed to be also a reference to “liquid egg”, “liquid egg yolk”, “liquid egg white”, “dried egg”, “dried egg yolk” and “dried egg white”, as the case may be.
"
},
{
"xs_page_subject": "177.-preserved-egg",
"xs_page_title": "177. Preserved egg",
"xs_page_desc": " - Preserved egg shall be fresh poultry egg that has been preserved by the application of salt or any substance.
- Preserved egg may contain permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "178.-particular-labelling-requirement-of-egg",
"xs_page_title": "178. Particular labelling requirement of egg",
"xs_page_desc": " - There shall be written in the label on a package containing egg of bird or turtle the common name of the species of the bird or turtle from which the egg is derived.
- There shall be written in the label on a package containing egg product derived from poultry the common name of the spesies of the poultry from which the product is obtained.
"
},
{
"xs_page_subject": "179.-general-standard-for-edible-fat-and-edible-oil",
"xs_page_title": "179. General standard for edible fat and edible oil",
"xs_page_desc": " - For the purposes of these Regulations, “edible fat” and “edible oil” means any food composed of triglycerides of fatty acids of vegetable or animal origin but does not include cream, pasteurized cream, reduced cream, butter and recombined butter as specified in regulations 100, 101, 102, 103 and 104 respectively.
- Fat of animal origin must be produced from animal that was healthy at the time of slaughter and is fit for human consumption.
- Edible fat and edible oil shall be free from adulterants, rancidity, offensive odour and taste and, unless otherwise provided in these Regulations, shall not contain more than 10 milliequivalents of peroxide oxygen per kilogram of edible fat or edible oil. It shall not contain any mineral oil or any non-food grade fat or oil.
- Edible fat or edible oil in its single form shall be free from admixtures with other fats or oils.
- Edible fat and edible oil may contain permitted food conditioner and permitted antioxidant in addition to any other food additive that is permitted in the particular edible fat and edible oil as specified in these Regulations.
- Polyunsaturated fat and oil are edible fat and edible oil in which the total fatty acids present contain not less than 40 per cent of cismethylene interrupted polyunsaturated fatty acids.
- In these Regulations, where edible fat and edible oil are stated to be derived from a particular source, they shall have been obtained entirely from that source.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "180.-dripping",
"xs_page_title": "180. Dripping",
"xs_page_desc": " - Dripping shall be edible fat rendered from fresh, clean, sound fatty tissues of bovine, ovine or caprine animal or a combination of these, that was healthy at the time of slaughter and fit for human consumption
- Dripping
- shall have
- a specific gravity (40°C/water at 20°C) of from 0.893 to 0.904;
- a refractive index (40°C) of from 1.448 to 1.460;
- a saponification value of from 190 to 202 milligrams potassium hydroxide per gram;
- an iodine value of from 32 to 50;
- an acid value of not more than 2.5 milligrams potassium hydroxide per gram; and
- a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram; and
- shall not contain more than 12 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "181.-suet",
"xs_page_title": "181. Suet",
"xs_page_desc": " - Suet shall be edible fat rendered from fresh, clean, sound fatty tissues from the region of the kidney or loin or caul of bovine, ovine or caprine animal or a combination of these, that was healthy at the time of slaughter and fit for human consumption.
- Suet
- shall have
- a specific gravity (40°C/water at 20°C) of from 0.893 to 0.898;
- a refractive index (40°C) of from 1.448 to 1.460;
- a saponification value of from 190 to 200 milligrams potassium hydroxide per gram;
- an iodine value of from 32 to 47;
- an acid value of not more than 2 milligrams of potassium hydroxide per gram; and
- a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram; and
- shall not contain more than 10 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "182.-lard",
"xs_page_title": "182. Lard",
"xs_page_desc": " - Lard shall be edible fat rendered from fresh, clean, sound fatty tissues of swine (Sus scrofa) that was healthy at the time of slaughter and fit for human consumption.
- Lard
- shall have
- a specific gravity (40°C/water at 20°C) of from 0.896 to 0.903;
- a refractive index (40°C) of from 1.448 to 1.460;
- a saponification value of from 192 to 203 milligrams potassium hydroxide per gram;
- an iodine value of from 45 to 70; and
- an acid value of not more than 1.3 milligrams potassium hydroxide per gram; and
- shall not contain more than 10 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "183.-refined-bleached-deodorized-palm-stearin",
"xs_page_title": "183. Refined, bleached, deodorized palm stearin",
"xs_page_desc": " - Refined, bleached, deodorized palm stearin shall be the solid fraction obtained by the fractionation of either crude palm oil, which is subsequently refined, bleached and deodorized or by the fractionation of refined, bleached, deodorized palm oil as specified in regulation 196.
- Refined, bleached, deodorized palm stearin
- shall have
- an iodine value of from 21.6 to 49.4;
- a saponification value of from 193 to 206 milligrams of potassium hydroxide per gram; and
- a melting point of not less than 44 °C; and
- shall not contain more than
- 0.15 per cent of water and impurities; and
- 0.20 per cent of free fatty acid (as palmitic acid).
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "184.-neutralized-bleached-deodorized-palm-stearin",
"xs_page_title": "184. Neutralized, bleached, deodorized palm stearin",
"xs_page_desc": " - Neutralized, bleached, deodorized palm stearin shall be the solid fraction obtained by the fractionation of either crude palm oil, which is subsequently neutralized, bleached and deodorized or by the fractionation of neutralized, bleached, deodorized palm oil as specified in regulation 197.
- Neutralized, bleached, deodorized palm stearin shall comply with the standard for refined, bleached, deodorized palm stearin as specified in subregulation 183(2).
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "185.-margerine",
"xs_page_title": "185. Margerine",
"xs_page_desc": " - Margarine shall be the plastic or fluid emulsion of edible fat or edible oil and is capable of being used for the same purpose as butter. It may contain milk and milk sugars.
- Margarine
- shall contain not less than 80 per cent of fat; and
- shall not contain more than
- 16 per cent of water; and
- 4 per cent of salt.
- Margarine described as table margarine shall contain
- in each 100 grams, not less than 2,500 and not more than 3,500 International Units of Vitamins A, calculated as the sum of the Vitamin A present as such or as its esters and includes betacarotene on the basis that 0.6 µg of betacorotene shall be regarded as equivalent to 1 International Unit of Vitamin A;
- in each 100 grams, shall contain not less than 250 International Units and not more than 350 International Units of Vitamin D.
- Margarine may contain permitted preservative, permitted colouring substance and permitted flavouring substance.
- In addition to the requirements as specified in subregulations (1), (2), (3) and (4), polyunsaturated margarine shall also comply with the general standard prescribed for polyunsaturated fat and oil in subregulation 179(6), and the particular labelling requirement as specified in subregulation 208(4).
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "186.-fat-spread",
"xs_page_title": "186. Fat spread",
"xs_page_desc": " - Fat spread shall be food in the form of a spreadable emulsion of edible fat or edible oil or both, and is capable of being used for the same purpose as butter or margarine
- Fat spread shall contain not less than 20 per cent of fat.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "187.-vanaspati",
"xs_page_title": "187. Vanaspati",
"xs_page_desc": " - Vanaspati shall be the semi-solid product which is produced from refined edible vegetable oil or edible vegetable fat or both. It shall contain not less than 97 per cent of fat derived solely from vegetable and shall not contain any edible animal fat or edible animal oil.
- Vanaspati
- shall have a melting point of from 37°C to 44°C; and
- shall not contain more than
- 0.25 per cent of water;
- 12.5 g/kg of unsaponifiable matter; and
- 0.25 per cent of free fatty acid (as oleic acid).
- Vanaspati may contain permitted colouring substance and permitted flavouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "188.-general-standard-for-edible-oil",
"xs_page_title": "188. General standard for edible oil",
"xs_page_desc": "In addition to the general standard specified in regulation 179 and the specific standard prescribed for the respective edible oil in regulations 190 to 207, every edible oil
- in the case of wholly refined oil, shall not contain more than
- 0.15 per cent of water; and
- 0.2 per cent of free fatty acid (expressed as the main constituent fatty acid);
- in the case of wholly unrefined oil, shall not contain more than
- 3 per cent of water; and
- 5 per cent of free fatty acid (expressed as the main constituent fatty acid);
- in the case of refined oil blended with unrefined oil, shall not contain more than
- 0.2 per cent of water; and
- 1 per cent of free fatty acid (expressed as the main constituent fatty acid).
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "189.-cooking-oil",
"xs_page_title": "189. Cooking oil",
"xs_page_desc": " - Cooking oil shall be edible oil used for purposes of cooking and includes the edible oil for which a standard is prescribed in regulations 190 to 207, either in its single form without blending or obtained by blending two or more edible oils.
- Where cooking oil is in its single form without blending, in addition to the standard prescribed in regulation 188, it shall also comply with the standard for each particular type of edible oil prescribed in regulations 190 to 207, as the case may be.
- In the case of blended cooking oil, in addition to the standard prescribed in regulation 188, it shall not contain more than 30 g/kg of unsaponifiable matter and may contain permitted colouring substance and permitted flavouring substance.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "190.-refined-coconut-oil",
"xs_page_title": "190. Refined coconut oil",
"xs_page_desc": " - Refined coconut oil shall be edible oil obtained from the kernel of the fruit of Cocos nucifera, refined.
- Refined coconut oil
- shall have
- a specific gravity (30°C/water at 30°C) of from 0.915 to 0.920;
- a refractive index (40°C) of from 1.448 to 1.449;
- a saponification value of from 248 to 264 milligrams potassium hydroxide per gram;
- an iodine value of from 7.5 to 10.5; and
- a Polenske value of not less than 13; and
- shall not contain more than 5 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "191.-unrefined-coconut-oil",
"xs_page_title": "191. Unrefined coconut oil",
"xs_page_desc": " - Unrefined coconut oil shall be edible oil obtained from the kernel of the fruit of Cocos nucifera, unrefined.
- Unrefined coconut oil
- shall have
- a specific gravity (30°C/water at 30°C) of from 0.915 to 0.920;
- a refractive index (40°C) of from 1.448 to 1.449;
- a saponification value of from 248 to 264 milligrams potassium hydroxide per gram;
- an iodine value of from 7.5 to 10.5; and
- a Polenske value of not less than 13; and
- shall not contain more than 8 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "192.-corn-oil",
"xs_page_title": "192. Corn oil",
"xs_page_desc": " - Corn oil shall be edible oil obtained from the germ of Zea mays.
- Corn oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.917 to 0.925;
- a refractive index (40°C) of from 1.465 to 1.480;
- a saponification value of from 187 to 195 milligrams potassium hydroxide per gram; and
- an iodine value of from 103 to 130; and
- shall not contain more than 28 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "193.-cottonseed-oil",
"xs_page_title": "193. Cottonseed oil",
"xs_page_desc": " - Cottonseed oil shall be edible oil from the seed of cultivated species of Gossypium.
- Cottonseed oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.915 to 0.928;
- a refractive index (40°C) of from 1.458 to 1.474;
- a saponification value of from 189 to 198 milligrams potassium hydroxide per gram; and
- an iodine value of from 99 to 119; and
- shall not contain more than 15 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "194.-groundnut-oil-peanut-oil-or-arachis-oil",
"xs_page_title": "194. Groundnut oil, peanut oil or arachis oil",
"xs_page_desc": " - Groundnut oil, peanut oil or arachis oil shall be edible oil obtained from the nut of Arachis hypogaea.
- Groundnut oil, peanut oil or arachis oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.914 to 0.917;
- a refractive index (40°C) of from 1.460 to 1.465;
- a saponification value of from 187 to 196 milligrams potassium hydroxide per gram; and
- an iodine value of from 80 to 106;
- shall not contain more than 10 g/kg of unsaponifiable matter; and
- shall contain not less than 30 g/kg of arachidic and higher fatty acids.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "195.-mustardseed-oil",
"xs_page_title": "195. Mustardseed oil",
"xs_page_desc": " - Mustardseed oil shall be edible oil obtained from the seeds of the species Brassica which includes Brassica hirta, Brassica juncea and Brassica nigra.
- Mustardseed oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.910 to 0.921;
- a refractive index (40°C) of from 1.461 to 1.469;
- a saponification value of from 170 to 184 milligrams potassium hydroxide per gram; and
- an iodine value of from 92 to 125; and
- shall not contain more than 15 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "196.-refined-bleached-deodorized-palm-oil",
"xs_page_title": "196. Refined, bleached, deodorized palm oil",
"xs_page_desc": " - Refined, bleached, deodorized palm oil shall be edible oil obtained by a process of expression or solvent extraction or both, from the wholesome mesocarp of the fruit of Elaeis guineensis and refined, bleached and deodorized.
- Refined, bleached, deodorized palm oil
- shall have
- a specific gravity (50°C/water at 25°C) of from 0.8900 to 0.8932;
- a refractive index (50°C) of from 1.450 to 1.460;
- a saponification value of from 190 to 209 milligrams potassium hydroxide per gram;
- an iodine value of from 50 to 55; and
- a melting point of from 30.8° to 37.6°; and
- shall not contain more than 10 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "197.-neutralized-bleached-deodorized-palm-oil",
"xs_page_title": "197. Neutralized, bleached, deodorized palm oil",
"xs_page_desc": " - Neutralized, bleached, deodorized palm oil shall be edible oil obtained by the process of expression or solvent extraction or both, from the wholesome mesocarp of the fruit of Elaeis guineensis and neutralized, bleached and deodorized.
- Neutralized, bleached, deodorized palm oil shall comply with the standard for refined, bleached, deodorized palm oil as specified in regulation 196.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "198.-refined-bleached-deodorized-palm-olein",
"xs_page_title": "198. Refined, bleached, deodorized palm olein",
"xs_page_desc": " - Refined, bleached, deodorized palm olein shall be the liquid fraction obtained by the process of fractionation of either crude palm oil which is subsequently refined, bleached and deodorized, or by the fractionation of refined, bleached, deodorized palm oil as specified in regulation 196.
- Refined, bleached, deodorized palm olein shall have
- an iodine value of not less than 56;
- a saponification value of from 194 to 202 milligrams potassium hydroxide per gram; and
- a melting point of not more than 24°C.
- shall not contain more than
- 0.1 per cent of water and impurities; and
- 0.1 per cent of free fatty acid (as palmitic acid).
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "199.-neutralized-bleached-deodorized-palm-olein",
"xs_page_title": "199. Neutralized, bleached, deodorized palm olein",
"xs_page_desc": " - Neutralized, bleached, deodorized palm olein shall be the liquid fraction obtained by the fractionation of either crude palm oil which is subsequently neutralized, bleached and deodorized or by the fractionation of neutralized, bleached, deodorized palm oil as specified in regulation 197.
- Neutralized, bleached and deodorized palm olein shall comply with the standards for refined, bleached, deodorized palm olein as specified in regulation 198.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "200.-refined-bleached-deodorized-palm-kernel-oil",
"xs_page_title": "200. Refined, bleached, deodorized palm kernel oil",
"xs_page_desc": " - Refined, bleached, doedorized palm kernel oil shall be edible oil obtained by the process of expression or solvent extraction or both from the wholesome kernel of the fruit of Elaeis guineensis and refined, bleached and deodorized.
- Refined, bleached, deodorised palm kernel oil
- shall have
- a specific gravity (40°C/water at 20°C) of from 0.899 to 0.914;
- a refractive index (40°C) of from 1.448 to 1.452;
- a saponification value of from 240 to 250 milligrams potassium hydroxide per gram; and
- an iodine value of from 16.5 to 19; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 10 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "201.-olive-oil",
"xs_page_title": "201. Olive oil",
"xs_page_desc": " - Olive oil shall be edible oil obtained from the fruit of Olea europaea.
- Olive oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.910 to 0.916;
- a refractive index (40°C) of from 1.4677 to 1.4705;
- a saponification value of from 184 to 196 milligrams potassium hydroxide per gram; and
- an iodine value of from 75 to 94; and
- shall not contain more than 15 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "202.-rice-bran-oil",
"xs_page_title": "202. Rice bran oil",
"xs_page_desc": " - Rice bran oil shall be edible oil obtained from the rice bran of Oryza sativa.
- Rice bran oil
- shall have
- a specific gravity (30°C/water at 30°C) of from 0.910 to 0.920;
- a refractive index (40°C) of from 1.4600 to 1.4700;
- a saponification value of from 175 to 195 milligrams potassium hydroxide per gram; and
- an iodine value of from 90 to 105; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 30 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "203.-rapeseed-oil-or-toria-oil",
"xs_page_title": "203. Rapeseed oil or toria oil",
"xs_page_desc": " - Rapeseed oil or toria oil shall be edible oil obtained from the seeds of Brassica campestris, Brassica napus or Brassica tournefortii.
- Rapeseed oil or toria oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.910 to 0.920;
- a refractive index (40°C) of from 1.465 to 1.469;
- a saponification value of from 168 to 181 milligrams potassium hydroxide per gram; and
- an iodine value of from 94 to 120; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 20 g/kg of unsaponifiable matter.
[Am. P.U.(A) 183/86, 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "204.-safflower-seed-oil",
"xs_page_title": "204. Safflower seed oil",
"xs_page_desc": " - Safflowerseed oil shall be edible oil obtained from the seeds of Carthamus tinctorius.
- Safflowerseed oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.922 to 0.927;
- a refractive index (40°C) of from 1.467 to 1.470;
- a saponification value of from 186 to 198 milligrams potassium hydroxide per gram; and
- an iodine value of from 135 to 150; and
- shall not contain more than 15 g/kg of unsaponifiable matter.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "205.-sesameseed-oil-or-gingelly-oil",
"xs_page_title": "205. Sesameseed oil or gingelly oil",
"xs_page_desc": " - Sesameseed oil or gingelly oil shall be oil obtained from the seeds of Sesamum indicum.
- Sesameseed oil or gingelly oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.915 to 0.923;
- a refractive index (40°C) of from 1.465 to 1.469;
- a saponification value of from 187 to 195 milligrams potassium hydroxide per gram; and
- an iodine value of from 104 to 120; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 20 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "206.-soya-bean-oil",
"xs_page_title": "206. Soya bean oil",
"xs_page_desc": " - Soya bean oil shall be edible oil obtained from the seeds of Glycine max.
- Soya bean oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.919 to 0.925;
- a refractive index (40°C) of from 1.466 to 1.470;
- a saponification value of from 189 to 195 milligrams potassium hydroxide per gram; and
- an iodine value of from 120 to 143; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 15 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "207.-sunflower-seed-oil",
"xs_page_title": "207. Sunflower seed oil",
"xs_page_desc": " - Sunflower seed oil shall be edible oil obtained from the seeds of Helianthus annuus.
- Sunflower seed oil
- shall have
- a specific gravity (20°C/water at 20°C) of from 0.918 to 0.923;
- a refractive index (40°C) of from 1.467 to 1.469;
- a saponification value of from 188 to 194 milligrams potassium hydroxide per gram; and
- an iodine value of from 110 to 143; and
- [repealed by P.U.(A) 162/88].
- shall not contain more than 15 g/kg of unsaponifiable matter.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "208.-particular-labelling-requirement-of-edible-fat-and-edible-oil",
"xs_page_title": "208. Particular labelling requirement of edible fat and edible oil",
"xs_page_desc": " - (There shall be written in the label on a package containing edible fat or edible oil in its single form, in not less than 10 point lettering, the common name of the animal or vegetable from which the edible fat or edible oil is derived.
- There shall be written in the label on a package containing a mixture of edible fats or edible oils or a mixture or blend of both
- in not less than 10 point lettering the words “blended edible (state whether animal or vegetable, or animal and vegetable) fat” or “blended edible (state whether animal or vegetable, or animal and vegetable) oil”, as the case may be; and
- the common name of the animal or vegetable from which the edible fats or edible oils or both are derived, in descending order of the proportion present, and no reference to any other fat or oil shall appear in the label.
- Except as otherwise provided in these Regulations, no package of any edible fat or edible oil other than ghee, whether singly or mixed with any other food, shall be labelled with the word “ghee” or any word of similar meaning.
- Where the word “polyunsaturated” is written in the label on a package containing polyunsaturated edible fat or edible oil as specified in subregulation 179(6), there shall be written in such label the proportion, in percentages, of polyunsaturated and saturated fatty acids present.
- There shall be written in the label on a package containing edible oil intended for the purpose of cooking, either in its single form without blending or obtained by blending two or more edible oils, in not less than 10 point lettering, the words “cooking oil” or “blended cooking oil”, as the case may be. These words shall be of equal prominence and shall be in a position equally prominent with that of any other matter marked on or attached to the package.
- No package containing blended cooking oil shall be labelled with the words “cooking oil” unless the words are conjoined in not less than 10 point lettering with the word “blended”.
- Where cooking oil is in its single form without blending, it may be labelled with the name of individual edible oil.
- Where cooking oil is obtained by blending two or more edible oils, it may be labelled with the name of the individual edible oil contained therein.
- No edible fat or edible oil or both shall be labelled with the word “refined” or any word of similar meaning unless the product is refined or, in the case of mixed or blended edible fat or edible oil or both, the constituent fats or oils are refined.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing blended cooking oil or unrefined coconut oil.
[Am. P.U.(A) 162/88, 90/99]
"
},
{
"xs_page_subject": "209.-vegetable",
"xs_page_title": "209. Vegetable",
"xs_page_desc": "Vegetable shall be the clean, sound, edible part of plant commonly used for food and includes the food for which a standard is prescribed in regulations 210 to 212.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2)
"
},
{
"xs_page_subject": "210.-fresh-vegetable",
"xs_page_title": "210. Fresh vegetable",
"xs_page_desc": "Fresh vegetable shall be vegetable that is not dehydrated, dried, canned or frozen and shall not be withered, shrivelled or discoloured.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds (04.2.1.1)
- Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.1.2)
- Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.1.3)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce (04.2.2.3)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds (04.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 (04.2.2.6)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 (04.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "211.-dried-or-dehydrated-vegetable",
"xs_page_title": "211. Dried or dehydrated vegetable",
"xs_page_desc": " - Dried vegetable or dehydrated vegetable shall be the raw edible part of vegetable, with or without sugar, saccharin or sodium saccharin, mint leaves or mint oil, and dehydrated under natural or artificially induced condition. It shall not contain more than 8 per cent of water.
- Dried vegetable or dehydrated vegetable may contain permitted preservative and permitted colouring substance.
[Am. P.U.(A) 55/93]
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds(4.2.1.1)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce(4.2.2.3)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3(4.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "212.-frozen-vegetable",
"xs_page_title": "212. Frozen vegetable",
"xs_page_desc": "Frozen vegetable shall be the fresh vegetable that is maintained in a frozen wholesome condition for one continuous period at a temperature below minus 18oC and has not been thawed before sale. It may contain mint leaves or mint oil.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds(4.2.1.1)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce(4.2.2.3)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3(4.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "213.-vegetable-product",
"xs_page_title": "213. Vegetable product",
"xs_page_desc": "In these Regulations, “vegetable product” means any food prepared from vegetable and includes the food for which a standard is prescribed in regulations 214 to 222 but does not include edible vegetable fat and edible vegetable oil.
"
},
{
"xs_page_subject": "214.-salted-vegetable",
"xs_page_title": "214. Salted vegetable",
"xs_page_desc": " - Salted vegetable shall be edible part of vegetable, prepared by treatment with salt.
- Salted vegetable may contain permitted preservative and permitted flavour enhancer.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Fruit(4.1)
- Processed fruit(4.1.2)
- Fruit in vinegar, oil, or brine(4.1.2.3)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds(4.2.1.1)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce(4.2.2.3)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3(4.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "215.-dried-salted-vegetable",
"xs_page_title": "215. Dried salted vegetable",
"xs_page_desc": " - Dried salted vegetable shall be the edible part of vegetable treated with salt, and dried under natural or artificially induced conditions. It shall not contain more than 8 per cent of water.
- Dried salted vegetable may contain permitted preservative, permitted food conditioner and permitted flavour enhancer.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds(4.2.1.1)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce(4.2.2.3)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3(4.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "216.-tomato-paste",
"xs_page_title": "216. Tomato paste",
"xs_page_desc": " - Tomato paste shall be the product made by evaporating a portion of the water from clean, sound, ripe tomatoes or sound tomato trimmings. It shall be packed in hermetically sealed packages and processed by heat to prevent spoilage. Tomato paste shall be free from seeds, skin and other coarse or hard substances. It shall contain not less than 25 per cent tomato solids.
- The Howard Mould Count shall not exceed 50 per cent of the total field examined.
- Tomato paste may contain permitted preservative and permitted colouring substance.
[Am. P.U.(A) 183/86]
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)(4.2.2.5)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
Codex Commodity Standard
"
},
{
"xs_page_subject": "217.-tomato-pulp",
"xs_page_title": "217. Tomato pulp",
"xs_page_desc": " - Tomato pulp shall be the heat processed product from whole, ripe tomatoes or sound tomato trimmings concentrated to yield a product with a specific gravity of not less than 1.050 (20oC/20oC)
- The Howard Mould Count shall not exceed 50 per cent of the total field examined.
- Tomato pulp may contain permitted preservative.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)(4.2.2.5)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
Codex Commodity Standard
"
},
{
"xs_page_subject": "218.-tomato-puree",
"xs_page_title": "218. Tomato puree",
"xs_page_desc": " - Tomato puree shall be the heat processed product made from whole, sound, ripe tomatoes, with the skin and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C). It shall be packed in hermetically sealed packages and processed by heat to prevent spoilage. It shall contain not less than 8 per cent of soluble salt-free solids.
- The Howard Mould Count shall not exceed 50 per cent of the total field examined.
- Tomato puree may contain permitted preservative.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)(4.2.2.5)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
Codex Commodity Standard
"
},
{
"xs_page_subject": "219.-vegetable-juice",
"xs_page_title": "219. Vegetable juice",
"xs_page_desc": " - Vegetable juice shall be the liquid product of one or more kinds of vegetables but shall not include fruit juices as specified in regulations 235 to 242 or botanical beverages as specified in regulation 356.
-
- Tomato juice shall be the juice of clean, sound, mature tomatoes. It shall contain not less than 5 per cent of soluble solids in 100 ml juice measured at 20°C. It shall be free from seeds, skin and other coarse or hard substance.
- The Howard Mould Count shall not exceed 25 per cent of the total field examined.
- Where sugar or salt has been added to vegetable juice or concentrated vegetable juice, there shall be written in the label on a package containing such food the words “contains added sugar” or “contains added salt” or any other words having the same or similar effects, as the case may be.
- Every package of concentrated vegetable juice or vegetable juice concentrate shall be labelled with a direction for its use.
- The word “concentrate” or “concentrated” shall not appear on a package containing concentrated vegetable juice unless it is conjoined in uniform lettering of not less than 10 point with the words “vegetable juice”.
[Am. P.U.(A) 162/88, 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "220.-canned-vegetable",
"xs_page_title": "220. Canned vegetable",
"xs_page_desc": " - Canned vegetable shall be the vegetable product prepared by packing vegetable in clean containers that are hermetically sealed and processed by heat. It may contain other food.
- Where vegetable product is canned, it shall also comply with the standard prescribed for a particular type of vegetable product.
- Canned vegetable may contain permitted colouring substance, permitted flavouring substance, permitted flavour enhancer and permitted food conditioner including calcium chloride in such a proportion that the calcium does not exceed 500 mg/kg.
- Where canned vegetable contains at least 50 per cent of vegetable mixed with other food, there shall be written in the label on a package containing such food the words “vegetable with (state the name of the other food)” or “(state the name of the vegetable) with (state the name of the other food)”.
- Where canned vegetable contains two or more kinds of vegetable, there shall be written in the label on a package containing such food, in not less than 10 point lettering, the words “mixed vegetable”, immediately followed, in not less than 4 point lettering, by the names of vegetables, or the word “mixed (state the names of the vegetables)”, as the case may be.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2)
- Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.1)
- Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes [(including soybeans)], and aloe vera), seaweeds, and nuts and seeds(4.2.1.1)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2)
- Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.1)
- Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds(4.2.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce(4.2.2.3)
- Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds(4.2.2.4)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5(4.2.2.6)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3(4.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "221.-fermented-soya-bean-product",
"xs_page_title": "221. Fermented soya bean product",
"xs_page_desc": " - Fermented soya bean product shall be the soya bean, whole or ground, that have been fermented with harmless microorganism. It may contain other wholesome food. The product shall not be a sauce and includes tauju or sufu, and tauceong or taucu.
- For the purposes of these Regulations-
- tauju or sufu shall be the product obtained by fermenting soya bean curd with cultures of Actinomucor elegans or other harmless organism; and
- tauceong or taucu shall be the product, whole or ground, obtained by fermenting soya beans with Aspergillus species followed by brine fermentation.
- Fermented soya bean product may contain permitted preservative, permitted colouring substance and permitted flavour enhancer.
[Sub. P.U.(A) 162/88]
Codex GSFA
- Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 07.0(6.0)
- Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)(6.8)
- Fermented soybeans (e.g. natto, tempe)(6.8.6)
- Fermented soybean curd(6.8.7)
- Salts, spices, soups, sauces, salads, protein products(12.0)
- Soybean-based seasonings and condiments(12.9)
- Fermented soybean paste (e.g., miso)(12.9.1)
Codex Commodity Standard
"
},
{
"xs_page_subject": "222.-hydrolysed-vegetable-protein-or-hydrolysed-plant-protein",
"xs_page_title": "222. Hydrolysed vegetable protein or hydrolysed plant protein",
"xs_page_desc": " - Hyrolysed vegetable protein or hydrolysed plant protein shall be the product obtained by heating suitable proteins or protein-rich substances derived from plant with acids in the presence of water, followed by neutralization and filtration. It may be concentrated, dried or decolourized.
- Hydrolysed vegetable protein or hydrolysed plant protein-
- shall contain not less than-
- 2.75 per cent of total nitrogen; and
- 2 per cent of alpha-amino-nitrogen; and
- shall not contain more than 60 per cent of chloride calculated as sodium chloride.
- Hydrolysed vegetable protein or hydrolysed plant protein may contain caramel as a colouring substance, permitted flavouring substance, permitted flavour enhancer and permitted food conditioner.
- There shall be written in the label on a package containing hydrolysed vegetable protein or hydrolysed plant protein-
- the words “hydrolysed vegetable protein”, or “hydrolysed plant protein”, as the case may be; and
- a statement giving direction for its use.
[Am. P.U.(A) 183/86]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "223.-soup",
"xs_page_title": "223. Soup",
"xs_page_desc": " - Soup shall be the liquid product composed of meat, fish, vegetable, cereal or any combination of these and may contain salt or any other food.
- Soup may contain permitted colouring substance, permitted flavouring substance, permitted flavour enhancer and permitted food conditioner including succinic acid in a proportion not exceeding 5 g/kg.
[Am. P.U.(A) 162/88, 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "224.-soup-stock",
"xs_page_title": "224. Soup stock",
"xs_page_desc": " - Soup stock shall be composed of any of the ingredients of soup in liquid, dry or compacted form.
- Soup stock may contain
- spices, spice oil, mint and vinegar; and
- caramel and permitted colouring substance, permitted flavouring substance, permitted flavour enhancer and permitted food conditioner, including succinic acid provided that the final product after dilution does not contain more than 5 g/kg of succinic acid.
- Every package containing soup stock shall be labelled with a direction for its use.
[Am. P.U.(A) 162/88, 306/09, 313/12]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "225.-raw-fruit-or-fresh-fruit",
"xs_page_title": "225. Raw fruit or fresh fruit",
"xs_page_desc": " - Raw fruit or fresh fruit shall be the fruit that is not dried, pulped, dehydrated, frozen, canned, candied or pickled. It shall not be withered, shrivelled or discoloured.
- Raw fruit or fresh fruit may contain permitted colouring substances used in grading or identifying raw fruit as specified in subregulation 21(5).
- For the purposes of this regulation, edible food grade wax may be used in the cleaning and preparation of raw fruit for sale.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "226.-dried-fruit",
"xs_page_title": "226. Dried fruit",
"xs_page_desc": " - Dried fruit shall be the clean, sound raw fruit that has been prepared and dried under natural or artificially induced conditions.
- Dried fruit may contain sugar, glucose, glycerol, sorbitol, saccharin, sodium saccharin, edible fat and edible oil and not more than 0.3 per cent of liquid paraffin.
- For the purposes of this regulation, edible food grade wax may be used in the cleaning and preparation of dried fruit for sale.
- Dried fruit may contain permitted preservative and permitted colouring substance, and in the case of dried bananas, it may contain calcium disodium ethylenediamine tetra-acetate in a proportion not more than 315 mg/kg, and ascorbic acid as permitted food conditioner.
[Am. P.U.(A) 55/93]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "227.-mixed-dried-fruit",
"xs_page_title": "227. Mixed dried fruit",
"xs_page_desc": " - Mixed dried fruit shall be the product prepared by mixing dried fruits.
- Mixed dried fruit
- shall contain not less than 70 per cent of dried fruit; and
- may contain not more than 15 per cent of citrus peel.
- There shall be written in the label on a package containing mixed dried fruit the words “mixed dried fruit” or “dried (state the names of the fruits)”, as the case may be.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "228.-fruit-product",
"xs_page_title": "228. Fruit product",
"xs_page_desc": "In these Regulations, “fruit product” means any food prepared from fruit and includes the food for which a standard is prescribed in regulations 229 to 242 and regulations 244 and 245.
"
},
{
"xs_page_subject": "229.-candied-fruit-or-glaced-fruit-or-crystallized-fruit",
"xs_page_title": "229. Candied fruit or glaced fruit or crystallized fruit",
"xs_page_desc": " - Candied fruit or glaced fruit or crystallized fruit shall be the product obtained by treating the edible parts of raw fruit or mixture of raw fruits with sugar, glycerol or sorbitol.
- Candied fruit or glaced fruit or crystallized fruit may contain permitted preservative.
- Candied cherries may contain permitted colouring substance.
- There shall be written in the label on a package containing candied fruit or glaced fruit or crystallized fruit the words “candied fruit” or “glaced fruit” or “crystallized fruit”, or “candied” or “glaced” or “crystallized”, as the case may be, immediately followed by the name or names of the fruit from which the content has been prepared.
Codex GSFA
"
},
{
"xs_page_subject": "230.-salted-fruit",
"xs_page_title": "230. Salted fruit",
"xs_page_desc": " - Salted fruit shall be the product obtained by treating fruit with salt.
- Salted fruit may contain permitted preservative.
Codex GSFA
"
},
{
"xs_page_subject": "231.-dried-salted-fruit",
"xs_page_title": "231. Dried salted fruit",
"xs_page_desc": "Dried salted fruit shall be the product obtained by treating fruit with salt, with or without sugar, and dried under natural or artificially induced condition.
Codex GSFA
"
},
{
"xs_page_subject": "232.-candied-peel",
"xs_page_title": "232. Candied peel",
"xs_page_desc": " - Candied peel shall be the product obtained by treating the peel of fruit with sugar, glycerol or sorbitol.
- Candied peel may contain permitted preservative.
Codex GSFA
"
},
{
"xs_page_subject": "233.-canned-fruit",
"xs_page_title": "233. Canned fruit",
"xs_page_desc": " - Canned fruit shall be the sound fruit of one type, packed in clean containers that are hermetically sealed processed by heat. Canned fruit may contain sugar, invert sugar, refiner’s syrup, glucose or dried glucose syrup and potable water. The fruit so contained shall be of similar varietal characteristics and of reasonably uniform size.
- Canned fruit may contain permitted food conditioner.
- Canned cherries may contain permitted colouring substance.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "234.-canned-fruit-cocktail",
"xs_page_title": "234. Canned fruit cocktail",
"xs_page_desc": " - Canned fruit cocktail shall be a mixture of two or more types of sound fruits packed in clean containers that are hermetically sealed and processed by heat. Canned fruit cocktail may contain sugar and potable water.
- Canned fruit cocktail may contain permitted food conditioner.
- Cherries in canned fruit cocktail may contain permitted colouring substance.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "235.-fruit-juice",
"xs_page_title": "235. Fruit juice",
"xs_page_desc": " - Fruit juice shall be the expressed juice, or the reconstituted product of concentrated juice and potable water, of one or more species of fruits and includes the food for which a standard is prescribed in regulations 236 to 242. It may contain sugar.
- The acidity of fruit juice, calculated as anhydrous citric acid, unless otherwise prescribed for a particular type of fruit juice, shall not exceed 3.5 per cent weight per volume.
- The total soluble solids of fruit juice, unless otherwise prescribed for a particular type of fruit, shall not be less than 8 g in 100 ml measured at 20°C.
- Concentrated fruit juice or fruit juice concentrate shall be the expressed juice of one or more species of fruit, concentrated to the extent that the product has a soluble solid content of not less than double the content of the original juice and may be filtered or unfiltered.
- Fruit juice may contain permitted preservative, permitted flavouring substance and ascorbic acid as permitted food conditioner.
- For the purposes of subregulation (5), the flavouring substance that may be added to fruit juice shall be the flavouring substance that have been obtained by pressing, distillation or extraction from fruit of the kind used in the fruit juice which may be dispersed in any solvent specified in these Regulations, or in pectin and then whether or not so dispersed, restored to the fruit juice.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "236.-apple-juice",
"xs_page_title": "236. Apple juice",
"xs_page_desc": " - Apple juice shall be the fruit juice of mature apple of the species Pyrus malus.
- Apple juice shall contain, in 100ml measured at 20°C
- not less than 11.5 g of soluble solids; and
- not less than 0.3 g and not more than 0.8 g of acid calculated as malic acid.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "237.-grapefruit-juice",
"xs_page_title": "237. Grapefruit juice",
"xs_page_desc": " - Grapefruit juice shall be the fruit juice of mature grapefruit of the species Citrus paradisi, or of hybrids of that species, or of hybrids of the species Citrus grandis.
- Grapefruit juice, in l00 ml measured at 20°C
- shall contain
- not less than 9.5 g of soluble solids;
- not less than 1 g and not more than 2 g of acid calculated as anhydrous citric acid; and
- not less than 7 g of soluble solids to each gram of acid calculated as anhydrous citric acid; and
- shall not contain more than 0.03 ml of essential oil.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "238.-lemon-juice",
"xs_page_title": "238. Lemon juice",
"xs_page_desc": " - Lemon juice shall be the fruit juice of mature lemon of the species Citrus limon or of hybrids of that species.
- Lemon juice, in 100 ml measured at 20°C
- shall contain
- not less than 8 g of soluble solids; and
- not less than 4.5 g of acid calculated as anhydrous citric acid; and
- shall not contain more than 0.05 ml of essential oil.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "239.-lime-juice",
"xs_page_title": "239. Lime juice",
"xs_page_desc": " - Lime juice shall be the fruit juice of mature lime of the species Citrus aurantifolia or of hybrids of that species.
- Lime juice shall contain, in 100ml measured at 20°C
- not less than 8 g of soluble solids; and
- not less than 6 g of acid calculated as anhydrous citric acid.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "240.-orange-juice",
"xs_page_title": "240. Orange juice",
"xs_page_desc": " - Orange juice shall be the fruit juice of mature orange of the species Citrus sinensis or Citrus reticulata or of hybrids of these species.
- Orange juice, in 100ml measured at 20°C
- shall contain
- not less than 10.5 g of soluble solids;
- not less than 0.65 g and not more than 1.5 g of acid calculated as anhydrous citric acid; and
- not less than 10 g of soluble solids to each gram of acid calculated as anhydrous citric acid; and
- shall not contain more than 0.03 ml of essential oil.
[Am. P.U.(A) 183/86]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "241.-passion-fruit-juice",
"xs_page_title": "241. Passion fruit juice",
"xs_page_desc": " - Passion fruit juice shall be the fruit juice of mature passion fruit of the Passiflora species.
- Passion fruit juice shall contain, in l00 ml measured at 20°C
- not less than 12g of soluble solids; and
- not less than 1.5g and not more than 4.5 g of acid calculated as anhydrous citric acid.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "242.-pineapple-juice",
"xs_page_title": "242. Pineapple juice",
"xs_page_desc": "Pineapple juice shall be the fruit juice of mature pineapple of the species Ananas comosus. It shall contain not less than 8 g of soluble solids in l00 ml measured at 20°C.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "243.-particular-labelling-requirement-of-fruit-juice",
"xs_page_title": "243. Particular labelling requirement of fruit juice",
"xs_page_desc": " - There shall be written in the label on a package containing fruit juice or concentrated fruit juice
- the name of the fruit from which the juice has been prepared; and
- where the product is composed of the juice of more than one type of fruit, the words “mixed fruit juice” and the name of the fruit juice present in descending order of the proportion present.
- Where sugar has been added to fruit juice or concentrated fruit juice, there shall be written in the label on a package containing such juice, the words “contains added sugar” or any other word or words having the same or similar effect.
- There shall be written in the label on a package containing concentrated fruit juice a statement giving direction for dilution to produce a juice of approximately the same standard as prescribed for fruit juice in these Regulations.
- The word “concentrate” or “concentrated” shall not appear on a package containing concentrated fruit juice unless it is conjoined in uniform lettering of not less than 10 point with the words “fruit juice”.
[Am. P.U.(A) 162/88]
"
},
{
"xs_page_subject": "243a.-fruit-nectar",
"xs_page_title": "243A. Fruit nectar",
"xs_page_desc": " - There shall be written in the label on a package containing fruit juice or concentrated fruit juice
- Fruit nectar shall be the unfermented pulpy or non-pulpy product obtained by blending the fruit juice or total edible part of sound ripe fruits of one or more types, concentrated or unconcentrated, with water and permitted sweetening substance.
- The minimum content of fruit ingredient in a fruit nectar shall be as follows
- 50% of citrus (other than lime and lemon);
- 40% of apple;
- 40% of peach;
- 40% of pear;
- 35% of apricot
- 30% of mango, papaya, passion fruit, pineapple;
- 25% of guava;
- 30% of other fruit.
- Where the fruit nectar consists of a combination of the products of two or more fruits in subregulation (2), the amount of each fruit in the fruit nectar shall be such that, when it is expressed as a percentage of the amount required singly, the total amount of the percentages is at least 100.
- The total soluble solid content of fruit nectar shall be not less than 12%.
- Fruit nectar may contain permitted preservative, permitted flavouring substance, citric acid or malic acid as permitted food conditioner and permitted antioxidant.
- For the purposes of subregulation (5), the permitted flavouring substance that may be added to fruit nectar shall be natural flavouring substance.
- Notwithstanding subregulations (6), permitted nature-identical flavouring substance may only be added in mango nectar.
- There shall be written in the label on packaging containing fruit nectar the words “fruit nectar” or the name of such fruit in uniform lettering of not less than 10 point conjoined with the word “nectar” or “mixed fruit nectar” and the names of the type of fruit nectar present in descending order of proportion, as the case may be.
- There shall be written in the label on a package containing concentrated fruit nectar a statement giving direction for dilution to produce a nectar of approximately the same standard as prescribed for fruit nectar in these Regulations.
- For the purposes of this regulation, “fruit ingredient” means fruit pulp which is free from seeds and skin.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "244.-fruit-pulp",
"xs_page_title": "244. Fruit pulp",
"xs_page_desc": " - Fruit pulp shall be the pulped parts of raw fruit from which no juice has been extracted.
- Fruit pulp may contain permitted preservative and ascorbic acid as permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "245.-fruit-puree-or-fruit-paste",
"xs_page_title": "245. Fruit puree or fruit paste",
"xs_page_desc": " - Fruit puree or fruit paste shall be the concentrated fruit juice containing not less than 25 per cent weight per weight of total solids.
- Fruit puree may contain permitted colouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "246.-jam",
"xs_page_title": "246. Jam",
"xs_page_desc": " - Jam shall be the product prepared by boiling one or more types of sound fruits, whether raw, processed or semi-processed, with permitted sweetening substance, with or without added pectin.
- For the purposes of these Regulations, ginger shall be deemed to be fruit.
- Jam shall contain not less than
- 35 per cent of fruit except that passion fruit jam and ginger jam may contain not less than 6 per cent and 5 per cent of fruit respectively; and
- 65 per cent of soluble solids determined by refractometry at 20°C that is uncorrected for insoluble solids.
- Jam may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- There shall be written in the label on a package containing jam made up of more than one type of fruit the words “mixed fruit jam”.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "247.-fruit-jelly",
"xs_page_title": "247. Fruit jelly",
"xs_page_desc": " - Fruit jelly shall be the gelatinous product prepared by boiling the juice of one or more types of fruits, whether raw, processed or semi-processed, and permitted sweetening substance, with or without added pectin. It shall be free from seeds and skin.
- Fruit jelly shall contain
- not less than
- 35 per cent of fruit juice extract; and
- 65 per cent of soluble solids determined by refractometry at 20°C that is uncorrected for insoluble solids.
- Fruit jelly may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "248.-marmalade",
"xs_page_title": "248. Marmalade",
"xs_page_desc": "Marmalade shall be fruit jelly in which are suspended pieces of fruit or peel. In all other respects, it shall comply with the standard for jam prescribed in regulation 247.
[Sub. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "249.-seri-kaya",
"xs_page_title": "249. Seri kaya",
"xs_page_desc": " - Seri kaya shall be the product prepared by processing egg, sugar, coconut milk and may contain edible starch.
- Seri kaya shall contain not less than
- 45 per cent weight per weight of total solids; and
- 2 per cent weight per weight of protein.
- Seri kaya may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "250.-pectin",
"xs_page_title": "250. Pectin",
"xs_page_desc": " - Pectin shall be the product obtained by the dilute acid extraction of apples, citrus peel or other fruits.
- Pectin may contain permitted preservative.
"
},
{
"xs_page_subject": "251.-jam-setting-compound",
"xs_page_title": "251. Jam setting compound",
"xs_page_desc": " - Jam setting compound shall be a product of pectin and sugar, and either citric acid, malic acid or lactic acid.
- Jam setting compound may contain permitted preservative.
- There shall be written in the label on a package containing jam setting compound a statement
- the proportion of pectin present; and
- the proportion of sugar that a stated quantity of the jam setting compound will set in jam.
"
},
{
"xs_page_subject": "252.-nut",
"xs_page_title": "252. Nut",
"xs_page_desc": "Nut shall be the clean, sound, edible seeds, kernels and other similar parts of plants that are not classified as cereals, vegetables, fruits or spices and shall include coconut. Nut may have their outer integument. Nut may contain added salt, edible fat or edible oil and may be roasted. It shall be free from moulds and insect infestation.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2)
"
},
{
"xs_page_subject": "253.-coconut-milk",
"xs_page_title": "253. Coconut milk",
"xs_page_desc": " - Coconut milk shall be the dilute emulsion extracted from the matured kernel of the fruit of Cocos nucifera.
- Coconut milk shall
- contain not less than
- 12.7 per cent and not more than 25.3 per cent of total solid;
- 2.7 per cent of non-fat solid; and
- 10 per cent of fat; and
- have a pH of not less than 5.9; and
- be free from kernel residue.
- Coconut milk may contain the following food conditioner
-
- sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;
- any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding 1,000 mg/kg;
- monoglycerides and diglycerides; and
- guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.
[Am. P.U.(A) 183/86, 162/88, Sub. P.U.(A) 306/09]
- Coconut milk may contain permitted preservative.[Ins. P.U.(A) 318/12]
- Nothing in subregulation (4) shall apply to any coconut milk if the coconut milk is of the nature, quality, quantity, origin or brand requested by the purchaser and is weighed, counted or measured in the presence of the purchaser.
[Am. P.U.(A) 183/86, 162/88, Sub. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "254.-coconut-cream",
"xs_page_title": "254. Coconut cream",
"xs_page_desc": " - Coconut cream shall be the emulsion extracted from the matured kernel of the fruit of Cocos nucifera.
- Coconut milk shall
- contain not less than
- 25.4 per cent and not more than 37.3 per cent of total solid;
- 5.4 per cent of non-fat solid; and
- 20 per cent of fat;
- have a pH of not less than 5.9; and
- be free from kernel residue.
- Coconut cream may contain the following food conditioner
- sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;
- any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding 1,000 mg/kg;
- monoglycerides and diglycerides; and
- guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.
[Am. P.U.(A) 162/88, Sub. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "254a.-coconut-cream-concentrate",
"xs_page_title": "254A. Coconut Cream Concentrate",
"xs_page_desc": " - Coconut cream shall be the emulsion extracted from the matured kernel of the fruit of Cocos nucifera.
- Coconut milk shall
- contain not less than
- 37.4 per cent of total solid;
- 8.4 per cent of non-fat solid; and
- 29 per cent of fat;
- have a pH of not less than 5.9; and
- be free from kernel residue.
- Coconut cream concentrate may contain the following food conditioner
- sucrose esters of fatty acid in a proportion not exceeding 1,500 mg/kg;
- any polyoxyethylene sorbitan fatty acid esters in a proportion not exceeding 1,000 mg/kg;
- monoglycerides and diglycerides; and
- guar gum, xanthan gum, sodium carboxymethyl cellulose and gellan gum.
[Ins. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "255.-coconut-cream-powder",
"xs_page_title": "255. Coconut cream powder",
"xs_page_desc": " - Coconut cream powder shall be the soluble white powder made from coconut cream as specified in regulation 254.
- Coconut cream powder
- shall not contain more than
- 3 per cent of water; and
- 2.5 per cent ash; and
- shall contain not less than
- 50 per cent of fat; and
- 5 per cent of protein derived from coconut.
- Coconut cream powder may contain permitted food conditioner and permitted antioxidant.
[Am. P.U.(A) 162/88, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "256.-desiccated-coconut",
"xs_page_title": "256. Desiccated coconut",
"xs_page_desc": " - Dessicated coconut shall be the dried and shredded kernel of the fruit of Cocos nucifera.
- Dessicated coconut shall not contain more than 3 per cent of water.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "258.-coconut-paste",
"xs_page_title": "258. Coconut paste",
"xs_page_desc": " - Coconut paste shall be the viscous paste formed after passing dessicated coconut through the colloid mill.
- Coconut paste
- shall contain not less than 50 per cent of coconut oil; and
- shall not contain more than 3 per cent of water.
Codex GSFA
"
},
{
"xs_page_subject": "259.-peanut-butter",
"xs_page_title": "259. Peanut butter",
"xs_page_desc": " - Peanut butter shall be the product prepared by grinding clean, sound, roasted peanut kernels that have been decorticated.
- Peanut butter
- shall contain not less than
- 85 per cent of peanut; and
- 20 per cent of protein;
- shall contain not more than
- 55 per cent of edible fat and edible oil; and
- 3 per cent of water; and
- may contain
- sugar or glucose or both;
- not more than
- 2 per cent of salt; and
- 5 per cent of hydrogenated vegetable oil.
- Peanut butter may contain permitted food conditioner and permitted antioxidant.
- Peanut butter shall comply with the microbiological standard prescribed in regulation 39.
[Am. P.U.(A) 162/88]
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (4.0)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (4.2)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (4.2.2)
- Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) (4.2.2.5)
"
},
{
"xs_page_subject": "260.-tea",
"xs_page_title": "260. Tea",
"xs_page_desc": " - Tea shall be the product of steaming, drying or firing or any combination of these, of fermented, semi-fermented or non-fermented leaves, buds and tender stems of one or more varieties of Camellia.
- Tea
- shall not yield more than 7 per cent of total ash of which at least one half shall be soluble in boiling water;
- shall yield not less than 30 per cent of water soluble extract; and
- shall not contain spurious, exhausted, decayed or mouldy leaves or stalks and any foreign matter.
- Tea shall not contain any colouring substance, whether permitted or not under these Regulations.
[Am. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "261.-tea-dust-tea-fanning-or-tea-sifting",
"xs_page_title": "261. Tea dust, tea fanning or tea sifting",
"xs_page_desc": "Tea dust, tea fanning or tea sifting shall be the dust, fanning or sifting of tea as specified in regulation 260. Tea dust shall pass through holes of 0.707 mm size (707 µm). It shall not yield more than 5 per cent of ash insoluble in boiling water. For all other purposes, it shall comply with the standard for tea prescribed in regulation 260.
[Am. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "262.-tea-extract-instant-tea-or-soluble-tea",
"xs_page_title": "262. Tea extract, instant tea or soluble tea",
"xs_page_desc": " - Tea extract, instant tea or soluble tea is a dried product made exclusively by the aqueous extraction of tea.
- Tea extract, instant tea or soluble tea
- shall not contain more than
- 20 per cent of total ash; and
- 6 per cent of water;
- shall contain not less than
- 4 per cent of caffeine; and
- 7 per cent of tannin; and
- shall dissolve in boiling water in 30 seconds with moderate stirring and the infusion shall have the colour, taste, and flavour of freshly brewed tea.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "263.-scented-tea",
"xs_page_title": "263. Scented tea",
"xs_page_desc": "Scented tea, tea dust, tea fanning, tea sifting, tea extract, instant tea or soluble tea as specified in regulations 260, 261 and 262 respectively, shall be tea to which has been added harmless, natural, aromatic substance such as jasmine flowers, rose petals, essence of bergamot, mint or lemon, and spices. It shall not contain other foreign substance.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "263a.-tea-mix",
"xs_page_title": "263A. Tea mix",
"xs_page_desc": " - Tea mix shall be tea, tea dust, tea fanning, tea sifting, tea extract, instant tea or soluble tea as specified in regulations 260, 261 and 262 respectively, with or without sugar, It may contain added harmless, natural or aromatic substance such as jasmine flowers, rose petals, essence of bergamot, mint or lemon, and spices.
- Tea mix may contain permitted food conditioner.
- Every package containing tea mix shall be labelled with a direction for its use.
- Where tea mix is in a ready-to-drink form it shall be construed to be tea drink.
[Ins. P.U.(A) 162/88; Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "264.-particular-labelling-requirement-of-tea",
"xs_page_title": "264. Particular labelling requirement of tea",
"xs_page_desc": " - Where tea, tea dust, tea extract or scented tea is derived exclusively from one location, the name of that location may appear in the label on a package containing such tea, tea dust, tea extract or scented tea, as the case may be.
- Except as otherwise provided by these Regulations, the word “tea”, whether alone or used in connection or association with any other words, shall not appear in the label on a package containing tea unless the contents of that package and the label thereof comply with the requirements of these Regulations.
- There shall be written in the label on a package containing tea extract, instant tea or soluble tea, in larger letters than any other words on the label other than the brand name, the words “tea extract”, “instant tea” or “soluble tea”, as the case may be.
- There shall be written in the label on a package containing scented tea the words “scented tea” immediately followed, in not less than 4 point lettering, by the name of the scenting substance, or the name of the scenting substance to be conjoined in uniform lettering with the word “tea” as the case may be.
Codex GSFA
"
},
{
"xs_page_subject": "265.-coffee-bean",
"xs_page_title": "265. Coffee bean",
"xs_page_desc": "Coffee bean shall be the seed of any species of Coffea, either raw or roasted.
Codex GSFA
"
},
{
"xs_page_subject": "266.-coffee-or-ground-coffee-or-coffee-powder",
"xs_page_title": "266. Coffee or ground coffee or coffee powder",
"xs_page_desc": " - Coffee or ground coffee or coffee powder shall be the pure roasted coffee bean that is ground or otherwise prepared so as to be suitable for making an infusion or decoction. It shall be free from husk and any other substance.
- Coffee or ground coffee or coffee powder
- shall not contain more than 7 per cent of water;
- shall contain
- not more than 5 per cent and not less than 3 per cent of ash;
- not less than 0.9 per cent of anhydrous caffeine; and
- not more than 33 per cent and not less than 22 per cent of water-soluble extract; and
- shall contain not less than 8.5 per cent of fat.
- Where coffee is derived exclusively from one location, the name of that location may appear in the label on that package of coffee.
[Am. P.U.(A) 162/88, 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "267.-instant-coffee-or-soluble-coffee",
"xs_page_title": "267. Instant coffee or soluble coffee",
"xs_page_desc": " - Instant coffee or soluble coffee shall be the dried soluble solids obtained from water-extraction of freshly roasted, pure coffee beans. It shall be in the form of free flowing powder or granule having the colour, taste and flavour characteristic of coffee.
- Instant coffee or soluble coffee
- shall contain not less than 2.25 per cent of anhydrous caffeine derived from coffee;
- shall not contain added substance; and
- shall dissolve in boiling water in 30 seconds with moderate stirring.
- There shall be written in the label on a package containing soluble coffee or instant coffee the words “soluble coffee” or “instant coffee”, as the case may be.
- The word “pure” or the words “pure coffee” or any word or words having the same or a similar effect shall not be used on the label on a package containing instant coffee or soluble coffee unless that word or those words are written in uniform lettering not larger than the letters used for the name of the food as specified in subregulation (3) and are immediately followed by the word “extract”.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "267a.-decaffeinated-coffee",
"xs_page_title": "267A. Decaffeinated coffee",
"xs_page_desc": " - Decaffeinated coffee shall be the dried soluble solids obtained from water-extraction of freshly roasted coffee beans where caffeine has been removed.
- Decaffeinated coffee
- shall contain not more than 3 g/kg (weight per weight) of anhydrous caffeine; and
- shall not contain added substance.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "268.-coffee-essence-or-liquid-coffee-extract",
"xs_page_title": "268. Coffee essence or liquid coffee extract",
"xs_page_desc": " - Coffee essence or liquid coffee extract shall be the essence or liquid extract from coffee, with or without the addition of glycerol or sugar or a combination of these. It shall not contain any other added substance. It shall contain not less than 0.5 per cent of anhydrous caffeine derived from coffee.
- There shall be written in the label on a package containing coffee essence or liquid coffee extract
- in larger letters than those of any other words on the label, the words “coffee essence” or “liquid coffee extract”, as the case may be; and
- a statement of the percentage of caffeine in the coffee.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing coffee essence or liquid coffee extract.
Codex GSFA
"
},
{
"xs_page_subject": "269.-coffee-mixture",
"xs_page_title": "269. Coffee mixture",
"xs_page_desc": " - Coffee mixture shall be coffee ground with other food substances.
- Coffee mixture shall contain not less than 50 per cent of coffee.
- There shall be written in the label on a package containing coffee mixture
- (a) in larger letters than those of any other words on the label, the words “coffee mixture”; and
- (a) a statement of the percentage of coffee in the mixture.
- Except for the purpose of expressing the percentage of coffee as required in paragraph (3)(b), the word “coffee” shall not appear in the label on a package containing coffee mixture unless it is conjoined with the word “mixture”.
- The word “pure” or any word or words having the same or similar effect shall not be used in the label on a package containing coffee mixture.
[Am. P.U.(A) 183/86, 162/88, 131/02]
Codex GSFA
"
},
{
"xs_page_subject": "269a.-premix-coffee",
"xs_page_title": "269A. Premix coffee",
"xs_page_desc": " - Premix coffee shall be a preparation made from coffee, instant coffee or coffee essence or liquid coffee extract or coffee mixture as specified in regulations 266 to 269 respectively, with or without sugar.
- Premix coffee may contain milk, creamer and other food and permitted food conditioner.
- Every package containing premix coffee shall be labelled with a direction for its use.
- Where premix coffee is in a ready-to-drink form, it shall be construed to be a coffee drink.
[Ins. P.U.(A) 88/03]
Codex GSFA
"
},
{
"xs_page_subject": "270.-chicory",
"xs_page_title": "270. Chicory",
"xs_page_desc": " - Chicory shall be the powder obtained by roasting and grinding the cleaned and dried root of Cichorium intybus, with or without the addition of edible fat, edible oil or sugar, in a proportion not exceeding 2 per cent.
- Chicory
- shall not contain more than 10 per cent and not less than 3.5 per cent of ash;
- shall not contain more than 2.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 50 per cent of water soluble extract.
[Am. P.U.(A) 183/86]
Codex GSFA
"
},
{
"xs_page_subject": "271.-coffee-and-chicory",
"xs_page_title": "271. Coffee and chicory",
"xs_page_desc": " - Coffee and chicory shall be a mixture of coffee and chicory. It shall not contain any added substance.
- Coffee and chicory shall contain not less than 50 per cent of coffee.
- There shall be written in the label on a package containing coffee and chicory
- (a) in larger letters than those of any other words on the label, the words “coffee and chicory”; and
- (b) a statement of the percentage of coffee in the mixture.
- Except for the purpose of expressing the percentage of coffee as required in paragraph (3)(b), the word “coffee” shall not appear in the label on a package containing coffee and chicory unless it is conjoined with the words “and chicory”.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing coffee and chicory.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "272.-instant-coffee-and-chicory-or-soluble-coffee-and-chicory-extract",
"xs_page_title": "272. Instant coffee and chicory or soluble coffee and chicory extract",
"xs_page_desc": " - Instant coffee and chicory or soluble coffee and chicory extract shall be the dried soluble solids prepared from water extraction of coffee and chicory as specified in regulation 271.
- Instant coffee and chicory or soluble coffee and chicory extract
- shall contain not less than 50 per cent of coffee.
- may contain sugar; and
- shall dissolve in boiling water in 30 seconds with moderate stirring.
- There shall be written in the label on a package containing instant coffee and chicory or soluble coffee and chicory extract
- (a) in larger letters than those of any other words on the label, the words “instant coffee and chicory” or “soluble coffee and chicory extract”, as the case may be;
- (b) a statement of the percentage of coffee in the mixture.
- Except for the purpose of expressing the percentage of coffee as required in paragraph (3)(b), the words “instant coffee” or “soluble coffee” shall not appear in the label on a package containing instant coffee and chicory or soluble coffee and chicory extract unless those words are conjoined with the words “and chicory” or “and chicory extract”, as the case may be.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing instant coffee and chicory or soluble coffee and chicory extract.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "273.-coffee-and-chicory-essence-or-liquid-coffee-and-chicory-extract",
"xs_page_title": "273. Coffee and chicory essence or liquid coffee and chicory extract",
"xs_page_desc": " - Coffee and chicory essence or liquid coffee and chicory extract shall be the essence or liquid extract from coffee and chicory as specified in regulation 271, with or without the addition of glycerol or sugar or glucose or any combination of these. It shall contain not less than 0.25 per cent anhydrous caffeine derived from coffee.
- There shall be written in the label on a package containing coffee and chicory essence or liquid coffee and chicory extract
- in larger letters than those of any other words on the label, the words “coffee and chicory essence” or “liquid coffee and chicory extract”, as the case may be; and
- a statement of the percentage of coffee in the mixture.
- The word “coffee” shall not appear in the label on a package containing coffee and chicory essence or liquid coffee and chicory extract unless it is proceeded by the word “liquid” in the case of liquid coffee and chicory extract and conjoined with the words “and chicory essence” or “and chicory extract”, as the case may be.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing coffee and chicory essence or liquid coffee and chicory extract.
Codex GSFA
"
},
{
"xs_page_subject": "274.-cocoa-bean",
"xs_page_title": "274. Cocoa bean",
"xs_page_desc": "Cocoa bean shall be the properly fermented, dried whole seed of the cocoa tree Theobroma cacao.
"
},
{
"xs_page_subject": "275.-cocoa-nib-or-cracked-cocoa",
"xs_page_title": "275. Cocoa nib or cracked cocoa",
"xs_page_desc": "Cocoa nib or cracked cocoa shall be the roasted cocoa bean freed from its shell or husk, with or without the germ.
"
},
{
"xs_page_subject": "276.-cocoa-paste-cocoa-mass-cocoa-slab-or-cocoa-liquor",
"xs_page_title": "276. Cocoa paste, cocoa mass, cocoa slab or cocoa liquor",
"xs_page_desc": " - Cocoa paste, cocoa mass, cocoa slab or cocoa liquor shall be the solid or semi-solid mass produced by grinding cocoa nibs. It shall contain not less than 48 per cent of cocoa fat.
- Cocoa paste, cocoa mass, cocoa slab or cocoa liquor shall not contain, on water-free and fat-free basis, more than
- 19 per cent of starch naturally present;
- 7 per cent of crude fibre;
- 8 per cent of total ash;
- 5.5 per cent of ash insoluble in water; and
- 0.4 per cent of ferric oxide.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "277.-cocoa-butter",
"xs_page_title": "277. Cocoa butter",
"xs_page_desc": " - Cocoa butter shall be the fat produced from cocoa beans, cocoa nibs or cocoa paste by a mechanical or chemical process. It shall be free from other fats and oils including mineral oil, and other substance.
- Cocoa butter
- shall have
- a saponification value of from 185 to 200 milligrams potassium hydroxide per gram;
- an iodine value of from 32 to 42;
- a melting point of not less than 29°C; and
- a refractive index (40°C) of from 1.456 to 1.459; and
- shall not contain more than 1.75 per cent weight per weight of free fatty acid (as oleic acid).
- Cocoa butter may contain permitted antioxidant.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "278.-cocoa-or-cocoa-powder-or-soluble-cocoa",
"xs_page_title": "278. Cocoa or cocoa powder or soluble cocoa",
"xs_page_desc": " - Cocoa or cocoa powder or soluble cocoa shall be the powdered product prepared from cocoa paste. It shall be deprived of a portion of its fat and may be treated with alkali or alkaline salts.
- Cocoa or cocoa powder or soluble cocoa
- shall comply in its water-free, fat free and alkali-free content, with subregulation 276(2); and
- shall not contain in its water-free and fat-free content, more than
- 10.5 per cent of total alkalinity calculated as potassium carbonate; and
- 12.5 per cent of ash.
- Cocoa or cocoa powder or soluble cocoa may contain permitted flavouring substance and permitted food conditioner.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "279.-chocolate",
"xs_page_title": "279. Chocolate",
"xs_page_desc": " - Chocolate shall be the product prepared from cocoa paste or cocoa with sugar, with or without milk components, cocoa butter and other food.
- Chocolate
- (a) may contain not more than 5 per cent of milk fat or edible vegetable fat other than cocoa butter;
- (b) shall contain not less than 14 per cent of cocoa paste on water-free and fat-free basis; and
- (c) shall comply, in its water-free, fat-free and alkali-free content, with subregulation 276(2).
- Chocolate may contain permitted flavouring substance and permitted food conditioner including
- lecithin in a proportion not exceeding 0.8 per cent;
- monoglycerides and diglycerides, in a proportion not exceeding 0.5 per cent;
- polyglycerol polyricinoleate, in a proportion not exceeding 0.5 per cent if the total emulsifier content of the chocolate does not exceed 1.5 per cent; and
- beeswax, candelila wax, shellac or carnauba wax as permitted glazing agent in a proportion not exceeding 500 mg/kg.
- Notwithstanding paragraph (2)(a), dark chocolate shall not contain more than 3 per cent milk fat.
- Notwithstanding paragraph (2)(b), chocolate for coating biscuits or confectionery or similar products shall contain not less than 12 per cent of cocoa paste on water-free and fat-free basis.
[Am. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "280.-white-chocolate",
"xs_page_title": "280. White chocolate",
"xs_page_desc": " - White chocolate shall be the product prepared from cocoa butter, sugar, with or without milk components, and other food.
- White chocolate
- may contain not more than 5 per cent of milk fat or edible vegetable fat other than cocoa butter; and
- shall comply, in its water-free, fat-free and alkali-free content, with subregulation 276(2).
- White chocolate may contain permitted flavouring substance and permitted food conditioner including
- lecithin in a proportion not exceeding 0.8 per cent;
- monoglycerides and diglycerides in a proportion not exceeding 0.5 per cent;
- polyglycerol polyricinoleate, in a proportion not exceeding 0.5 per cent if the total emulsifier content of the chocolate does not exceed 1.5 per cent; and
- beeswax, candelilla wax, shellac or carnauba wax as permitted glazing agent in a proportion not exceeding 500 mg/kg.
[Am. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "281.-milk-chocolate",
"xs_page_title": "281. Milk chocolate",
"xs_page_desc": " - Milk chocolate shall be the product prepared by mixing cocoa paste or cocoa with sugar, milk solids, cocoa butter, with or without the addition of other food.
- Milk chocolate shall contain not less than
- 2 per cent of milk fat
- 10.5 per cent of milk solids on a fat-free basis; and
- 3 per cent of cocoa paste on water-free and fat-free basis.
- Milk chocolate that is described as “rich full cream milk chocolate” or “dairy milk chocolate” shall contain not less than
- 4.5 per cent of milk fat;
- 10.5 per cent of milk solids on a fat-free basis; and
- 3 per cent of cocoa paste on water-free and fat-free basis.
- Milk chocolate may contain permitted flavouring substance and permitted food conditioner including beeswax, candelilla wax, shellac or carnauba wax as permitted glazing agent in a proportion not exceeding 500 mg/kg.
[Am. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "282.-milk-shake",
"xs_page_title": "282. Milk shake",
"xs_page_desc": " - Milk shake shall be the pasteurized or sterilized or ultra high temperature milk, to which cream, ice-cream, citric acid, tartaric acid or any other food, has been added immediately before sale.
- Milk shake shall contain not less than 3 per cent of milk fat.
- [repealed by P.U.(A) 90/99].
- Milk shake may contain permitted flavouring substance and permitted food conditioner.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "283.-salt",
"xs_page_title": "283. Salt",
"xs_page_desc": " - Salt, other than crude rock salt, shall be crystalline sodium chloride.
- On a water-free basis, salt
- shall contain not less than 95 per cent of sodium chloride, food additive excluded;
- may contain not more than
- 1.4 per cent of sulphates, calculated as calcium sulphate (CaSO4);
- 0.5 per cent of calcium and magnesium chloride (CaCl2 and MgCl2); and
- 0.1 per cent of substances other than calcium sulphate, insoluble in cold water; and
- shall not contain metal contaminant in a proportion greater than that specified in the Fourteenth Schedule.
- Salt may contain not more than 10 mg/kg of potassium ferrocyanide, sodium ferrocyanide or ferric ammonium citrate or any combination of these as permitted food conditioner.
- Any reference in these Regulations to salt as an ingredient in food shall be deemed to be also a reference to table salt and to iodised table salt.
[Am. P.U.(A) 90/99]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "284.-table-salt",
"xs_page_title": "284. Table salt",
"xs_page_desc": " - Table salt shall be refined salt. It shall contain not less than 97 per cent of sodium chloride on a water-free basis, food additive excluded and shall not lose more than 1 per cent of its weight on drying at 130°C.
- Table salt may contain not more than-
- 0.5 per cent of sulphates, calculated as calcium sulphate (CaSO4);
- a total of 0.25 per cent of calcium and magnesium chlorides (CaCI2 and MgCI2);
- 2 per cent of anticaking agent as permitted food conditioner;
- 0.1 per cent of substances, other than calcium sulphate or permitted anticaking agent, that are insoluble in cold water; and
- 10 per cent of permitted flavour enhancer.
- There shall be written in the label on a package containing table salt with permitted flavor enhancer, in uniform lettering of not less than 10 point, the words “table salt with (state the name of the flavour enhancer)”. These words shall form the first line of the label and shall be in a position equally prominent with that of any other matter marked on or attached to the package. No other words shall appear in the same line.
[Am. P.U.(A) 162/88, 90/99]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "285.-iodised-table-salt-or-iodised-salt",
"xs_page_title": "285. Iodised table salt or iodised salt",
"xs_page_desc": " - Iodised table salt or iodised salt shall be table salt or salt to which has been added potassium iodide or iodate, or sodium iodide or iodate.
- Iodised table salt or iodised salt shall contain potassium iodide or iodate, or sodium iodide or iodate equivalent to not less than 20 mg/kg and not more than 40 mg/kg of iodine.
- Iodised table salt or iodised salt may contain sodium thiosulphate (Na2S2O3) and sodium carbonate (Na2CO3), each in a proportion not exceeding 1,000 mg/kg as permitted food conditioner.
- The Minister may, by notification in the Gazette, direct that in certain areas as designated by the Director or such authorised officer, no person shall manufacture for sale, sell, expose or offer for sale, consign or deliver salt for household use and human consumption unless there has been added to it potassium iodide or iodate, or sodium iodide or iodate in a proportion equivalent to not less than 20 mg/kg and not more than 30 mg/kg of iodine.
[Am. P.U.(A) 162/88, 90/99, 481/99, 435/10]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "286.-spice",
"xs_page_title": "286. Spice",
"xs_page_desc": " - Spice shall be the sound leaves, flowers, buds, fruits, seeds, barks or rhizomes of plants, that are suitable for use as condiments for imparting any flavour or aroma to food and from which the oil or other flavouring constituent naturally present has not been removed and includes the food for which a standard is prescribed in regulations 287 to 333. Spice may be dried or ground or both.
- Ground spice may contain anticaking agent as permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "287.-aniseed",
"xs_page_title": "287. Aniseed",
"xs_page_desc": " - Aniseed shall be the dried, ripe fruit of the plant Pimpinella anisum.
- Aniseed
- shall not contain more than
- 9 per cent of total ash; and
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 1 per cent vlw of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "287a.-aniseed-powder",
"xs_page_title": "287A. Aniseed powder",
"xs_page_desc": "Aniseed powder shall be the powder obtained from the clean, dried fruit of Pimpinella anisum and shall contain not less than 0.7 per cent volume per weight of volatile essential oil.
[Ins. P.U.(A) 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "288.-caraway-seed",
"xs_page_title": "288. Caraway seed",
"xs_page_desc": "Caraway seed shall be the dried seed of the plant Carum carvi. It shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "289.-caraway-powder",
"xs_page_title": "289. Caraway powder",
"xs_page_desc": " - Caraway powder shall be the powder obtained from the clean, dried seed of Carum carvi.
- Caraway powder
- shall not contain more than
- 10 per cent of water;
- 8 per cent of total ash; and
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "290.-cardamom",
"xs_page_title": "290. Cardamom",
"xs_page_desc": "Cardamom shall be the dried, almost ripe fruit of the plant Elettaria cardamomum. It shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "291.-cardamom-seed",
"xs_page_title": "291. Cardamom seed",
"xs_page_desc": "Cardamom seed shall be the dried seed obtained by separating the seed from the capsule of the plant Elettaria cardamomum. It shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "292.-cardamom-powder",
"xs_page_title": "292. Cardamom powder",
"xs_page_desc": " - Cardamom powder shall be the powder obtained from the clean, dried seed separated from the capsule of Elettaria cardamomum.
- Cardamom powder
- shall not contain more than
- 14 per cent of water;
- 8 per cent of total ash; and
- 3 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "293.-cardamom-amomum",
"xs_page_title": "293. Cardamom amomum",
"xs_page_desc": "Cardamom amomum shall be the dried, almost ripe fruit of the plant Amomum subulatum in the form of capsule. It shall contain not less than 1 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "294.-cardamom-amomum-seed",
"xs_page_title": "294. Cardamom amomum seed",
"xs_page_desc": "Cardamom amomum seed shall be the dried seed obtained by separating the seed from the capsules of the plant Amomum subulatum. It shall contain not less than 1 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "295.-cardamom-amomum-powder",
"xs_page_title": "295. Cardamom amomum powder",
"xs_page_desc": " - Cardamom amomum powder shall be the powder obtained from the clean, dried seed separated from the capsules of Amomum subulatum.
- Cardamom amomum powder
- shall not contain more than
- 14 per cent of water;
- 8 per cent of total ash; and
- 3 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 1 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "296.-celery-seed",
"xs_page_title": "296. Celery seed",
"xs_page_desc": " - Celery seed shall be the dried seed of the plant Apium graveolens.
- Celery seed
- shall not contain more than
- 10 per cent of total ash; and
- 2 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 2 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "297.-chilli",
"xs_page_title": "297. Chilli",
"xs_page_desc": "Chilli shall be the fruit or pod of the plant Capsicum annum and Capsicum frutescens.
Codex GSFA
"
},
{
"xs_page_subject": "298.-chilli-powder",
"xs_page_title": "298. Chilli powder",
"xs_page_desc": " - Chilli powder shall be the powder obtained by grinding the clean, dried chilli fruit of Capsicum annum or Capsicum frutescens .
- Chilli powder
- shall not contain more than
- 12 per cent of water;
- 8 per cent of total ash;
- 1.3 per cent of ash insoluble in dilute hydrochloric acid; and
- 30 per cent of crude fibre; and
- shall contain not less than 12 per cent weight per weight of non-volatile ether extract.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "299.-chilli-slurry",
"xs_page_title": "299. Chilli slurry",
"xs_page_desc": " - Chilli slurry or commonly known as “chilli bo” shall be the slurry obtained by grinding the clean, wholesome, fresh or dried chilli with clean potable water. It shall contain not less than 15 per cent chilli. It may contain salt and vinegar. It shall not contain any other added substance.
- Chilli slurry may contain permitted preservative.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "300.-cinnamon",
"xs_page_title": "300. Cinnamon",
"xs_page_desc": "Cinnamon shall be the dried piece of the inner bark of the plant Cinnamomum zeylanicum or Cinnamomum cassia. It shall contain not less than 0.5 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "301.-cinnamon-powder",
"xs_page_title": "301. Cinnamon powder",
"xs_page_desc": " - Cinnamon powder shall be the powder obtained by grinding the clean, dried, inner bark of Cinnamomum zeylanicum or Cinnamomum cassia.
- Cinnamon powder
- shall not contain more than
- 12 per cent of water;
- 8 per cent of total ash; and
- 2 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 0.5 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "302.-cloves",
"xs_page_title": "302. Cloves",
"xs_page_desc": "Cloves shall be the dried flower bud of the plant Eugenia aromatica. It shall contain not less than 15 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "303.-cloves-powder",
"xs_page_title": "303. Cloves powder",
"xs_page_desc": " - Cloves powder shall be the powder obtained by grinding the clean, dried flower bud of Eugenia aromatica.
- Cloves powder
- shall not contain more than
- 12 per cent of water;
- 7 per cent of total ash; and
- 0.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 15 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "304.-coriander",
"xs_page_title": "304. Coriander",
"xs_page_desc": "Coriander shall be the dried, mature fruit of the plant Coriandrum sativum. It shall contain not less than 1 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "305.-coriander-powder",
"xs_page_title": "305. Coriander powder",
"xs_page_desc": " - Coriander powder shall be the powder obtained by grinding the clean, dried fruit of Coriandrum sativum.
- Coriander powder
- shall not contain more than
- 12 per cent of water;
- 7 per cent of total ash; and
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 0.25 per cent volume per weight of volatile essential oil.
[Am. P.U.(A) 162/88, 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "306.-cumin",
"xs_page_title": "306. Cumin",
"xs_page_desc": "Cumin shall be dried fruit of the plant Cuminum cyminum. It shall contain not less than 1.5 per cent volume per weight of volatile essential oil.
[Am. P.U.(A) 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "307.-cumin-powder",
"xs_page_title": "307. Cumin powder",
"xs_page_desc": " - Cumin powder shall be the powder obtained by grinding the dried fruit of Cuminum cyminum.
- Cumin powder
- shall not contain more than
- 12 per cent of water;
- 9.5 per cent of total ash; and
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 1.2 per cent volume per weight of volatile essential oil.
[Am. P.U.(A) 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "308.-cumin-black",
"xs_page_title": "308. Cumin black",
"xs_page_desc": "Cumin black shall be the dried seed of the plant Nigella sativa. It shall contain not less than 0.5 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "309.-cumin-black-powder",
"xs_page_title": "309. Cumin black powder",
"xs_page_desc": " - Cumin black powder shall be the powder obtained by grinding the clean, dried seed of Nigella sativa.
- Cumin black powder
- shall not contain more than
- 12 per cent of water;
- 7 per cent of total ash; and
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 0.5 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "310.-dill-seed",
"xs_page_title": "310. Dill seed",
"xs_page_desc": " - Dill seed shall be the dried fruit of the plant Anethum graveolens.
- Dill seed
- shall not contain more than
- 10 per cent of total ash; and
- 3 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 2.5 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "311.-fennel",
"xs_page_title": "311. Fennel",
"xs_page_desc": "Fennel shall be the dried, ripe fruit of the plant Foeniculum vulgare or Foeniculum officinale. It shall contain not less than 4 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "312.-fennel-powder",
"xs_page_title": "312. Fennel powder",
"xs_page_desc": " - Fennel powder shall be the powder obtained by grinding the clean, dried, ripe fruits of Foeniculum vulgare.
- Fennel powder
- shall not contain more than
- 12 per cent of water;
- 9 per cent of total ash; and
- 2 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 4 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "313.-fenugreek",
"xs_page_title": "313. Fenugreek",
"xs_page_desc": "Fenugreek shall be the dried, ripe seed of the plant Trigonella foenum-graecum.
Codex GSFA
"
},
{
"xs_page_subject": "314.-fenugreek-powder",
"xs_page_title": "314. Fenugreek powder",
"xs_page_desc": " - Fenugreek powder shall be the powder obtained by grinding the dried, ripe seed or Trigonella foenum-graecum.
- Fenugreek powder
- shall not contain more than
- 10 per cent of water;
- 7 per cent of total ash; and
- 2 per cent of ash insoluble in dilute hydrochloric acid; and
- shall contain not less than 30 per cent of cold water soluble extract.
Codex GSFA
"
},
{
"xs_page_subject": "315.-ginger",
"xs_page_title": "315. Ginger",
"xs_page_desc": " - Ginger shall be the rhizome of the plant Zingiber officinale.
- Ginger
- shall contain not less than 1 per cent volume per weight of volatile essential oil; and
- shall not contain more than 4 per cent of calcium oxide (if limed).
- Dry ginger may contain permitted preservative.
Codex GSFA
"
},
{
"xs_page_subject": "316.-ginger-powder",
"xs_page_title": "316. Ginger powder",
"xs_page_desc": " - Ginger powder shall be the powder obtained by grinding the clean, dried rhizome of Zingiber officinale.
- Ginger powder
- shall not contain more than
- 13 per cent of water;
- 8 per cent of total ash;
- 1 per cent of ash insoluble in dilute hydrochloric acid; and
- 4 per cent of calcium oxide (as CaO); and
- shall contain not less than
- 1.7 per cent of water soluble ash;
- 10 per cent of cold water soluble extract;
- 4.5 per cent of water soluble extract (in 90 per cent alcohol); and
- 1 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "317.-mace",
"xs_page_title": "317. Mace",
"xs_page_desc": "Mace shall be the dried coat or arillus of the seed of the plant Myristica fragrans.
Codex GSFA
"
},
{
"xs_page_subject": "318.-mace-powder",
"xs_page_title": "318. Mace powder",
"xs_page_desc": " - Mace powder shall be the powder obtained by grinding the dried coat or arillus of the seed of Myristica fragrans.
- Mace powder
- shall not contain more than
- 10 per cent of water;
- 3 per cent of total ash;
- 1 per cent of ash insoluble in dilute hydrochloric acid; and
- 10 per cent of crude fibre;
- shall contain not less than 7 per cent volume per weight of volatile essential oils; and
- shall contain not less than 20 per cent and not more than 30 per cent of non-volatile ether extract.
Codex GSFA
"
},
{
"xs_page_subject": "319.-mustard",
"xs_page_title": "319. Mustard",
"xs_page_desc": "Mustard shall be the dried seeds of various species of the plant Brassica. It shall contain not less than 2.5 per cent volume per weight of volatile essential oil and shall be free from the seeds of Argemone moxicana.
Codex GSFA
"
},
{
"xs_page_subject": "320.-mustard-powder",
"xs_page_title": "320. Mustard powder",
"xs_page_desc": " - Mustard powder shall be the powder obtained by grinding the dried seeds of various species of Brassica.
- Mustard powder
- shall not contain more than
- 7 per cent of water;
- 8 per cent of total ash;
- 2 per cent of ash insoluble in dilute hydrochloric acid;
- 8 per cent of crude fibre; and
- 15 per cent of starch; and
- shall contain not less than
- 0.25 per cent volume per weight of volatile essential oil; and
- 22 per cent of non-volatile ether extract.
- The test for Argemone oil shall be negative.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "321.-nutmeg",
"xs_page_title": "321. Nutmeg",
"xs_page_desc": "Nutmeg shall be the dried seed of the plant Myristica fragrans. It shall contain not less than 7 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "322.-nutmeg-powder",
"xs_page_title": "322. Nutmeg powder",
"xs_page_desc": " - Nutmeg powder shall be the powder obtained by grinding the dried seed of Myristica fragrans.
- Nutmeg powder
- shall not contain more than
- 8 per cent of water;
- 5 per cent of total ash;
- 0.5 per cent of ash insoluble in dilute hydrochloric acid; and
- 10 per cent of crude fibre; and
- shall contain not less than
- 7 per cent volume per weight of volatile essential oil; and
- 25 per cent of non-volatile ether extract.
Codex GSFA
"
},
{
"xs_page_subject": "323.-black-pepper",
"xs_page_title": "323. Black pepper",
"xs_page_desc": "Black pepper shall be the dried mature fruit of the plant Piper nigrum.
Codex GSFA
"
},
{
"xs_page_subject": "324.-black-pepper-powder",
"xs_page_title": "324. Black pepper powder",
"xs_page_desc": " - Black pepper powder shall be the powder obtained by grinding the dried, mature fruit of Piper nigrum.
- Black pepper powder
- shall not contain more than
- 12 per cent moisture;
- 6 per cent of total ash;
- 1 per cent of ash insoluble in dilute hydrochloric acid; and
- 17.5 per cent of crude fibre; and
- shall contain not less than
- 6.5 per cent of non-volatile ether extract;
- 1.5 per cent volume per weight of volatile essential oil; and
- 4.0 per cent piperine.
Codex GSFA
"
},
{
"xs_page_subject": "325.-white-pepper",
"xs_page_title": "325. White pepper",
"xs_page_desc": "White pepper shall be the dried, mature ripe fruit of the plant Piper nigrum, from which the outer coating of the fruit has been removed.
Codex GSFA
"
},
{
"xs_page_subject": "326.-white-pepper-powder",
"xs_page_title": "326. White pepper powder",
"xs_page_desc": " - White pepper powder shall be the powder obtained by grinding the dried, mature ripe fruit of Piper nigrum from which the outer coating of the fruit has been removed.
- White pepper powder
- shall not contain more than
- 12.5 per cent of water;
- 3.5 per cent of total ash;
- 0.3 per cent of ash insoluble in dilute hydrochloric acid; and
- 5 per cent of crude fibre; and
- shall contain not less than
- 7 per cent of non-volatile ether extract;
- [repealed by P.U.(A) 162/88].
- 0.7 per cent volume per weight of volatile essential oil.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "327.-mixed-pepper-powder",
"xs_page_title": "327. Mixed pepper powder",
"xs_page_desc": " - Mixed pepper powder shall be the powder obtained by mixing black pepper powder with white pepper powder and may contain other food including not more than 10 per cent of permitted flavour enhancer.
- Mixed pepper powder
- shall not contain more than 12 per cent moisture; and
- shall contain not less than
- 3.0 per cent of non-volatile ether extract;
- 0.5 per cent volume per weight of volatile essential oil;
- 2.0 per cent of piperine; and
- 50 per cent of pepper powder.
- There shall be written on the label on a package containing mixed pepper powder a statement of the percentage of pepper powder.
- There shall be written in the label on a package containing mixed pepper powder with permitted flavour enhancer, in uniform lettering of not less than 10 point, the words “mixed pepper powder with (state the name of the flavour enhancer)”. These words shall form the first line of the label and shall be in a position equally prominent with that of any other matter marked on or attached to the package. No other words shall appear in the same line.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "328.-pimento",
"xs_page_title": "328. Pimento",
"xs_page_desc": " - Pimento shall be the dried, ripe fruit of the plant Pimento officinalis.
- Pimento
- shall not contain more than 7 per cent of total ash; and
- shall contain not less than 2.4 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "329.-saffron",
"xs_page_title": "329. Saffron",
"xs_page_desc": " - Saffron shall be the dried stigmata or top of style of flower of the plant Crocus sativus.
- Saffron
- shall not contain more than
- 8 per cent of total ash;
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- 14 per cent of volatile matter at 103°C ± 1°C; and
- shall contain not less than
- 55 per cent of aqueous extract; and
- 2 per cent of total nitrogen.
Codex GSFA
"
},
{
"xs_page_subject": "330.-star-anise",
"xs_page_title": "330. Star anise",
"xs_page_desc": "Star anise shall be the dried, ripe fruit of the plant Illicium verum. It shall have the characteristic appearance and shall be free from admixture by Illicium anisatum.
Codex GSFA
"
},
{
"xs_page_subject": "331.-tumeric",
"xs_page_title": "331. Tumeric",
"xs_page_desc": "Turmeric shall be the rhizome or root of the plant Curcuma longa or Curcuma domestica. It shall contain not less than 3 per cent volume per weight of volatile essential oil.
Codex GSFA
"
},
{
"xs_page_subject": "332.-tumeric-powder",
"xs_page_title": "332. Tumeric powder",
"xs_page_desc": " - Tumeric powder shall be the powder obtained by grinding the dried rhizome or root of Curcuma longa or Curcuma domestica.
- Tumeric powder
- shall not contain more than
- 13 per cent of water;
- 9 per cent of total ash;
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- 60 per cent of total starch; and
- shall contain not less than 2 per cent volume per weight of volatile essential oil.
[Am. P.U.(A) 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "332a.-blended-turmeric-powder",
"xs_page_title": "332A. Blended turmeric powder",
"xs_page_desc": " - Blended turmeric powder shall be the powder obtained by grinding the dried rhizome or root of Curcuma longa or Curcuma domestica with the addition of rice flour.
- Blended turmeric powder shall contain not less than 50 per cent of turmeric.
- Blended turmeric powder
- shall contain not more than
- 13 per cent of water;
- 9 per cent of total ash;
- 1.5 per cent of ash insoluble in dilute hydrochloric acid; and
- 60 per cent of total starch; and
- shall contain not less than 1.5 per cent volume per weight of volatile oil.
- There shall be written on the label on package containing blended turmeric powder
- in larger letters than those of any other words on the label, the words “blended turmeric powder” or “mixed turmeric powder”; and
- a statement of the percentage of turmeric powder.
- The word “pure” or any word or words having the same or a similar effect shall not be used in the label on a package containing blended turmeric powder.
[Ins. P.U.(A) 88/03; Am. P.U.(A) 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "333.-mixed-spice",
"xs_page_title": "333. Mixed spice",
"xs_page_desc": " - Mixed spice shall be the mixture of two or more types of spices, whether whole or ground and includes curry powder and curry paste. It shall contain not less than 0.5 per cent volume per weight of volatile essential oil.
- Curry paste may contain permitted preservative.
Codex GSFA
"
},
{
"xs_page_subject": "333a.-curry-powder",
"xs_page_title": "333A. Curry powder",
"xs_page_desc": " - Curry powder shall be a mixture of ground spice and other food.
- Curry powder shall contain not less than 85 per cent of spices and not less than 0.25 per cent volume per weight of volatile essential oil.
[Ins. P.U.(A) 123/95]
Codex GSFA
"
},
{
"xs_page_subject": "334.-vinegar",
"xs_page_title": "334. Vinegar",
"xs_page_desc": " - Vinegar shall be a liquid product prepared from the alcoholic fermentation and subsequent acetous fermentation of any suitable food.
- Vinegar
- shall contain not less than 4 per cent weight per volume of acetic acid; and
- shall not contain any mineral acid.
- Vinegar may contain permitted preservative, caramel as a colouring substance and spices as permitted flavouring substance.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "335.-distilled-vinegar",
"xs_page_title": "335. Distilled vinegar",
"xs_page_desc": " - Distilled vinegar shall be the product prepared by the distillation of vinegar as specified in regulation 334.
- Distilled vinegar may contain permitted preservative, caramel as a colouring substance and spices as permitted flavouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "336.-blended-vinegar",
"xs_page_title": "336. Blended vinegar",
"xs_page_desc": " - Blended vinegar shall be the product obtained by mixing vinegar with distilled vinegar.
- Blended vinegar
- shall contain not less than
- 50 per cent volume per volume of vinegar; and
- 4 per cent weight per volume of acetic acid; and
- shall not contain any artificial vinegar.
- Blended vinegar may contain permitted preservative, caramel as a colouring substance and spice as permitted flavouring substance.
- No package of blended vinegar shall be labelled with the word “vinegar” unless the word is conjoined in uniform lettering with the word “blended”.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "337.-artificial-vinegar-or-synthetic-vinegar",
"xs_page_title": "337. Artificial vinegar or synthetic vinegar",
"xs_page_desc": " - Artificial vinegar or synthetic vinegar shall be a mixture of food grade acetic acid and potable water.
- Artificial vinegar or synthetic vinegar
- shall contain not less than 4 per cent weight per volume and not more than 12.5 per cent weight per volume of acetic acid; and
- shall not contain mineral acid or any other substance;
- Artificial vinegar or synthetic vinegar may contain permitted preservative, caramel as a colouring substance and spices as permitted flavouring substance.
- No package containing artificial vinegar or synthetic vinegar shall be labelled with the word “vinegar” unless the word is conjoined in uniform lettering with the word “artificial” or “synthetic”.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "338.-particular-labelling-requirement-of-vinegar",
"xs_page_title": "338. Particular labelling requirement of vinegar",
"xs_page_desc": " - There shall be written in the label on a package containing vinegar, distilled vinegar or blended vinegar the name or names of the sources from which it is derived.
- Where the description of any vinegar or distilled vinegar indicates or suggest that it is from one particular source, it shall have been derived solely from that source.
- Every package containing vinegar, distilled vinegar or blended vinegar shall not include a pictorial representation or design in the label depicting the substance from which the vinegar may be prepared unless at least 60 per cent of the vinegar contained therein has been prepared from the substance represented.
- The word “vinegar” shall not be conjoined with any other word unless otherwise provided in these Regulations.
"
},
{
"xs_page_subject": "339.-sauce",
"xs_page_title": "339. Sauce",
"xs_page_desc": " - Sauce shall be a liquid or semi-liquid savoury preparation of food with or without spices and intended to be eaten with food as a relish and includes the food for which a standard is prescribed in regulations 340 to 345.
- For the purposes of these Regulations, sauce also includes fish sauce, budu and cincalok as specified in regulations 164, 165 and 166 respectively.
[Am. P.U.(A) 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "340.-soya-sauce-or-soya-bean-sauce-or-kicap",
"xs_page_title": "340. Soya sauce or soya bean sauce or kicap",
"xs_page_desc": " - Soya sauce or soya bean sauce or commonly known as “kicap” shall be clear, salty, brown liquid prepared from the fermentation of the bean of the plant Glycine max and cereal or flour.
- Soya sauce, soya bean sauce or kicap
-
- may contain sugar, glucose syrup or molasses or a combination of these; and
- shall contain not less than-
- 0.6 per cent weight per volume of total nitrogen; and
- 10 per cent salt.
- Soya sauce, soya bean sauce or kicap may contain permitted preservative, caramel as a colouring substance and permitted flavour enhancer.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "341.-hydrolysed-vegetable-protein-sauce-or-hydrolysed-plant-protein-sauce",
"xs_page_title": "341. Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce",
"xs_page_desc": " - Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce shall be sauce where the protein is derived from hydrolysed vegetable protein or hydrolysed plant protein, as the case may be.
- Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce shall contain not less than
- 2.5 per cent weight per volume of total nitrogen; and
- 10 per cent of salt.
- Hydrolysed vegetable protein sauce or hydrolysed plant protein sauce may contain permitted preservative, caramel as a colouring substance, permitted flavour enhancer and permitted food conditioner.
- There shall be written in the label on a package containing hydrolysed vegetable protein sauce or hydrolysed plant protein sauce the words “hydrolysed vegetable protein sauce” or “HVP sauce” or “hydrolysed plant protein sauce” or “HPP sauce”, as the case may be.
- The word “soya sauce” or “fermentation” or other words of similar meaning shall not appear in the label on a package containing hydrolysed vegetable protein sauce or hydrolysed plant protein sauce.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "341a.-blended-hydrolysed-vegetable-protein-sauce-or-blended-hydrolysed-plant-protein-sauce",
"xs_page_title": "341A. Blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce",
"xs_page_desc": " - Blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce shall be the product obtained by blending hydrolysed vegetable protein sauce or hydrolysed plant protein sauce, as the case may be, with the clear liquid prepared from the fermentation of the bean of the plant Glycine max and cereal or flour.
- Blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce shall contain not less than
- 0.3 per cent weight per volume of total nitrogen; and
- 10 per cent of salt.
- Blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce may contain permitted preservative, caramel as a colouring substance, permitted flavour enhancer and permitted food conditioner.
- There shall be written in the label on a package containing blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce in uniform lettering the words “blended hydrolysed vegetable protein sauce” or “blended HVP sauce”, or “blended hydrolysed plant protein sauce” or “blended HPP sauce”, as the case may be.
- No package of blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce shall be labelled with the words “hydrolysed vegetable protein sauce” or “HVP sauce” or “hydrolysed plant protein sauce” or “HPP sauce” unless the words are conjoined in uniform lettering with the word “blended”.
- The words “soya sauce” or “fermentation” or other words of similar meaning shall not appear in the label on a package containing blended hydrolysed vegetable protein sauce or blended hydrolysed plant protein sauce.
[Ins. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "342.-chilli-sauce",
"xs_page_title": "342. Chilli sauce",
"xs_page_desc": " - Chilli sauce shall be sauce prepared from sound, ripe chillies as specified in regulation 297 or chilli powder, with salt, sugar, vinegar, with or without other food. It shall contain not less than the equivalent of 5 per cent weight per weight of chillies.
- Chilli sauce shall contain not less than
- 25 per cent of total soluble solids; and
- 0.8 per cent total acidity expressed as acetic acid.
- Chilli sauce may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- Chilli sauce shall show no sign of fermentation when incubated at 37°C for 15 days. The Howard Mould Count shall not exceed 50 per cent of the total field examined.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "343.-tomato-sauce-or-tomato-ketchup-or-tomato-catsup",
"xs_page_title": "343. Tomato sauce or tomato ketchup or tomato catsup",
"xs_page_desc": " - Tomato sauce or tomato ketchup or tomato catsup shall be sauce prepared from tomato puree or tomato paste or tomato solids derived from sound, ripe tomatoes with salt, sugar and vinegar, with or without other food.
- Tomato sauce or tomato ketchup or tomato catsup shall contain not less than
- 25 per cent of total soluble solids;
- 4 per cent of tomato soluble solids; and
- 0.8 per cent total acidity expressed as acetic acid.
- Tomato sauce or tomato ketchup or tomato catsup may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- Tomato sauce or tomato ketchup or tomato catsup shall show no sign of fermentation when incubated at 37°C for 15 days. The Howard Mould Count shall not exceed 50 per cent of the total field examined.
Codex GSFA
"
},
{
"xs_page_subject": "344.-salad-dressing",
"xs_page_title": "344. Salad dressing",
"xs_page_desc": " - Salad dressing shall be a mixture of edible vegetable oil or milk fat with vinegar or citrus fruit juice or both, with or without other food. It includes tartar sauce.
- Salad dressing may contain permitted preservative, permitted flavouring substance, calcium disodium ethylenediamine tetra-acetate not exceeding 75 mg/kg and other permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "345.-mayonnaise",
"xs_page_title": "345. Mayonnaise",
"xs_page_desc": " - Mayonnaise shall be a mixture of edible vegetable oil, liquid egg or liquid egg yolk with vinegar or citrus fruit juice or both, with or without other food. It shall contain not less than 65 per cent of edible vegetable oil.
- Mayonnaise may contain permitted preservative, permitted flavouring substance and calcium disodium ethylenediamine tetra-acetate not exceeding 75 mg/kg and other permitted food conditioner.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "346.-chutney",
"xs_page_title": "346. Chutney",
"xs_page_desc": " - Chutney shall be a preparation made from clean, sound fruit or clean, sound vegetable, or a combination of these with spice, salt, sugar, onion, garlic and vinegar, with or without nuts. It shall contain not less than 50 per cent of fruit or vegetable or both.
- Chutney may contain caramel as a colouring substance and permitted food conditioner.
- There shall be written in the label on a package containing chutney the word “chutney” and this word may be preceded in uniform lettering with the name of the fruit or vegetable, provided that the fruit or vegetable so named is present in the chutney in a proportion of not less than 50 per cent of the total fruit or vegetable so present.
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "347.-pickle",
"xs_page_title": "347. Pickle",
"xs_page_desc": " - Pickle shall be the clean, sound vegetable or clean, sound fruit or a combination of these, preserved in salt, vinegar, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid or any combination of these, with or without nut, sugar and spice. It may be dried.
- Pickle may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- There shall be written in the label on a package containing pickle the word “pickle” and this word may be preceded in uniform lettering with the name of the fruit or vegetable, provided that the fruit or vegetable so named is present in the pickle in a proportion of not less than 50 per cent of the total fruit or vegetable so present.
Codex GSFA
- Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.0)
- Fruit (04.1)
- Processed fruit (04.1.2)
- Fruit in vinegar, oil, or brine (04.1.2.3)
- Fermented fruit products (04.1.2.10)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2)
- Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds (04.2.2)
- Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce (04.2.2.3)
- Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 (04.2.2.7)
Codex Commodity Standard
"
},
{
"xs_page_subject": "348.-general-standard-for-soft-drink",
"xs_page_title": "348. General standard for soft drink",
"xs_page_desc": "Soft drink shall be a beverage intended for use as a drink for human consumption either with or without dilution and includes the food for which a standard is prescribed in regulations 349 to 359 but does not include milk and milk shake, vegetable juice, fruit juice, tea, coffee, chicory, cocoa and their related products as specified in these Regulations. It shall not contain any added alcohol.
[Am. P.U.(A) 162/88]
"
},
{
"xs_page_subject": "349.-syrup",
"xs_page_title": "349. Syrup",
"xs_page_desc": "Syrup shall be the liquid preparation composed of potable water and not less than 35 per cent of sugar, glucose or high fructose glucose syrup or a combination of these and includes the food specified in regulations 350 and 351 but shall not include the food specified in regulations 123, 125 and 129.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "350.-fruit-syrup-fruit-cordial-or-fruit-squash",
"xs_page_title": "350. Fruit syrup, fruit cordial or fruit squash",
"xs_page_desc": " - Fruit syrup, fruit cordial or fruit squash shall be the soft drink composed of syrup and the juice, with or without other edible portions, of one or more types of fruit. It shall contain not less than 25 per cent weight per volume of the juice and other portions of one or more types of fruit.
- Fruit syrup, fruit cordial or fruit squash may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- For the purposes of subregulation (2), the permitted flavouring substance that may be added to fruit syrup, fruit cordial or fruit squash shall be
- natural flavouring substance; and
- nature-identical flavouring substance.
- On reconstitution of fruit syrup, fruit cordial or fruit squash to the ready-to-drink product based on the recommended dilution ratio the resulting drink shall comply with the standard for fruit drink prescribed in regulation 353.
- There shall be written in the label on a package containing fruit syrup, fruit cordial or fruit squash
- the words “fruit syrup” or “fruit cordial” or “fruit squash”, as the case may be;
- where the product is composed of the juice and other edible portions of only one type of fruit, the name of the fruit from which it has been prepared;
- where the product is composed of the juice and other edible portions of more than one type of fruit, the words “mixed fruit syrup” or “mixed fruit cordial” or “mixed fruit squash”, as the case may be; and
- the recommended dilution ratio expressed in terms of number of parts of water that must be mixed with one part of syrup, cordial or squash.
[Am. P.U.(A) 183/86, 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "351.-flavoured-syrup-or-flavoured-cordial",
"xs_page_title": "351. Flavoured syrup or flavoured cordial",
"xs_page_desc": " - Flavoured syrup or flavoured cordial shall be the soft drink composed of syrup and permitted flavouring substance with or without edible portions or extracts of one or more types of fruit or other plant substance. It may contain caffeine-containing plant extract as permitted flavouring substance in a proportion not exceeding 1,000 mg/kg.
- Flavoured syrup or flavoured cordial may contain permitted preservative, permitted colouring substance and permitted food conditioner.
- There shall be written in the label on a package containing flavoured syrup or flavoured cordial the recommended dilution ratio expressed in terms of number of parts of water that must be mixed with one part of syrup or cordial.
Codex GSFA
"
},
{
"xs_page_subject": "352.-fruit-juice-drink",
"xs_page_title": "352. Fruit juice drink",
"xs_page_desc": " - Fruit juice drink shall be the soft drink composed of potable water, unfermented fruit juice or an unfermented mixture of the juice and other edible portions of one or more types of fruits, with or without sugar, glucose or high fructose glucose syrup and shall contain not less than 35 per cent weight per volume of fruit juice. It may contain carbon dioxide.
- Fruit juice drink may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- For the purposes of subregulation (2), the permitted flavouring substance that may be added to fruit juice drink shall be
- natural flavouring substance; and
- nature-identical flavouring substance.
- There shall be written in the label on a package containing fruit juice drink
- where the product is composed of the juice and other edible portions of only one type of fruit, the name of the fruit from which it has been prepared; and
- where the product is composed of the juice and other edible portion of more than one type of fruit, the words “mixed fruit juice drink”.
[Am. P.U.(A) 183/86, 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "353.-fruit-drink",
"xs_page_title": "353. Fruit drink",
"xs_page_desc": " - Fruit drink shall be the soft drink containing not less than 5 per cent weight per volume of fruit juice.
- Fruit drink may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- For the purposes of subregulation (1A), the permitted flavouring substances that may be added to fruit drink shall be
- natural flavouring substance; and
- nature-identical flavouring substance.
- There shall be written in the label on a package containing fruit juice drink
- where the product is composed of the juice and other edible portions of only one type of fruit, the name of the fruit from which it has been prepared; and
- where the product is composed of the juice and other edible portions or more than one type of fruit, the words “mixed fruit drink”.
[Am. P.U.(A) 183/86, 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "354.-flavoured-drink",
"xs_page_title": "354. Flavoured drink",
"xs_page_desc": " - Flavoured drink shall be the soft drink composed of potable water and permitted flavouring substance, with or without sugar, glucose, high fructose glucose syrup or edible portions or extracts of fruit or other plant substance. It may contain carton dioxide.
- Flavoured drink may contain permitted preservative, permitted colouring substance and permitted food conditioner including ester gum not exceeding 150 mg/l and β-cyclodextrin not exceeding 500 mg/l.
- Flavoured drink may contain caffeine-containing plant extract as permitted flavouring substance in a proportion not exceeding 200 mg/litre.
[Am. P.U.(A) 183/86, 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "355.-soft-drink-base-or-soft-drink-premix",
"xs_page_title": "355. Soft drink base or soft drink premix",
"xs_page_desc": " - Soft drink base or soft drink premix shall be a preparation in liquid form or solid form that, when diluted and made up in accordance with the directions stated in the label will produce fruit juice drink, fruit drink or flavoured drink, as the case may be, complying with the standard prescribed in regulations 352, 353 and 354 respectively.
- Soft drink base or soft drink premix may contain permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- There shall be written in the label on a package containing soft drink base or soft drink premix
- the words “fruit juice drink base” or “fruit drink base” or “flavoured drink base”, or “fruit juice drink premix” or “fruit drink premix” or “flavoured drink premix”, as the case may be; and
- a statement giving directions for the preparation of a fruit juice drink or fruit drink or flavoured drink, as the case may be.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "356.-botanical-beverage",
"xs_page_title": "356. Botanical beverage",
"xs_page_desc": " - Botanical beverage mix shall be a preparation made from the edible portions or extract of plants or herbs, with or without sweetening substance and other food, and includes herbal beverage mix.
- Botanical beverage mix may contain permitted preservative, permitted colouring substance, permitted natural flavouring substance and permitted food conditioner.
- When botanical beverage mix is in ready-to-drink form, it shall be construed to be a botanical beverage.
- For the purpose of subregulation (3), botanical beverage shall include herbal tea derived from the plant Mesona chinensis, chrysanthemum tea derived from the plant Chrysanthemum morifolium, and herbal beverage.
- There shall be written in the label on a package containing botanical beverage mix the words “botanical beverage mix” or “herbal beverage mix” immediately followed by the name of the botanical source or herbal source, of that mix beverage.
- There shall be written in the label on a package containing botanical beverage the words “botanical beverage” or “herbal beverage” immediately followed by the name of the botanical source or the herbal source, of that beverage.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "357.-soya-bean-milk",
"xs_page_title": "357. Soya bean milk",
"xs_page_desc": " - Soya bean milk shall be the soft drink made by extraction from sound bean of the plant Glycine max or from soy flour, soy concentrate or soy isolate of the said bean or a combination of these. It may contain salt, sugar and harmless plant substances. It shall contain not less than 2 per cent weight per volume of protein.
- Soya bean milk may contain permitted food conditioner, permitted flavouring substance and permitted preservative.
[Am. P.U.(A) 162/88, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "358.-soya-bean-drink",
"xs_page_title": "358. Soya bean drink",
"xs_page_desc": " - Soya bean drink shall be the soft drink made by extraction from sound bean of the plant Glycine max or from soy flour, soy concentrate or soy isolate of the said bean or a combination of these. It may contain salt, sugar and harmless plant substances. It shall contain not less than 1.5 per cent weight per volume of protein.
- Soya bean drink may contain permitted preservative, permitted flavouring substance and permitted food conditioner.
[Am. P.U.(A) 162/88, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "360.-particular-labelling-requirement-of-soft-drink",
"xs_page_title": "360. Particular labelling requirement of soft drink",
"xs_page_desc": " - For the purposes of these Regulations, the word “beer”, “lager”, “champagne” or “Wine” or other words suggesting that the product is an alcoholic beverage shall not appear on the label of any soft drink other than ginger beer, ginger ale and root beer.
- In the case of soft drink in bottles with applied ceramic labelling, the requirements of regulations 11 and 14 may be printed in a reduced size of not smaller than 2 point lettering on the cap or crown of such bottle.
- There shall be written in the label on a package containing flavoured syrup or flavoured cordial or flavoured drink the words “flavoured syrup” or “flavoured cordial” or “flavoured drink” or the name of such flavour in uniform lettering of not less than 10 point conjoined with the words “flavoured syrup” or “flavoured cordial” or “flavoured drink”, as the case may be.
- The label on a package of a flavoured syrup or flavoured drink shall not include
- any expression, pictorial representation or design that suggests or implies that the syrup or drink consists wholly or partly of fruit juice; or
- a pictorial representation or design of a plant or part of a plant or a floral design that suggests or implies the presence of a plant in the syrup or drink.
- There shall be written in the label on a package containing flavoured syrup or flavoured drink to which caffeine has been added a statement as to the presence of caffeine in that beverage.
- Flavoured syrup and flavoured drink to which a permitted fruit flavouring substance has been added shall be labelled in uniform lettering of not less than 10 point with the name of such fruit or fruits, immediately followed by the word “flavour” or “flavoured”.
- Where fruit juice drink, fruit drink or flavoured drink is carbonated, there shall be written in the label on a package containing such drink
- the words “carbonated fruit juice drink” or “carbonated fruit drink” or “carbonated flavoured drink” as the case may be; or
- the words “carbonated (state the name of the fruit) juice drink” or “carbonated (state the name of the fruit) drink” or “carbonated (state the name of the flavour) flavoured drink”, as the case may be.
- Where flavoured drink or botanical beverage contains quinine in a proportion exceeding 40 mg/litre
- the proportion of quinine added in mg/litre shall be stated on the label; and
- such product may be labelled as “tonic water”.
[Am. P.U.(A) 162/88, 131/02]
"
},
{
"xs_page_subject": "360a.-natural-mineral-water",
"xs_page_title": "360A. Natural mineral water",
"xs_page_desc": " - Natural mineral water shall be ground water which is obtained for human consumption from subterranean water-bearing strata through a spring, well, bore or other exit, with or without the addition of carbon dioxide.
- No person shall take any natural mineral water from any source for the purpose of trade or business unless a licence as set out in the Twenty-seventh Schedule has been granted by the Director.
- An application for a licence under subregulation (2) shall be made to the Director in such form and manner and be accompanied with such information and particulars, as the Director may specify, together with a processing fee of one hundred and thirty ringgit which is not refundable.
- In approving any application under subregulation (2) the Director may impose any conditions as he thinks fit relating to the source, extraction and collection, preparation, processing and packaging of natural mineral water and the subsequent monitoring thereof.
- The Director may at any time and without assigning any reason suspend or revoke any licence granted or may amend the conditions to which such licence is subject.
- The fee for a licence issued under subregulation (2) shall be six thousand ringgit.
- Natural mineral water shall be
- obtained directly from the point of natural emergence or artificial abstraction of the water and collected under conditions which guarantee its original bacteriological purity; and
- packaged as close as may be practicable to the point of emergence of the source in accordance with good hygienic practice.
- No person shall transport any natural mineral water in bulk for the purpose of processing or packaging.
- Natural mineral water may only be subjected to one or more of the following treatments
- separation from unstable constituents by decantation or filtration or by both decantation and filtration;
- chlorination followed by dechlorination ;
- aeration;
- deaeration;
- carbonation;
- decarbonation;
- ultraviolet sterilization;
- ozone treatment;
- pasteurization;
- Provided that the treatments specified in this subregulation may only be carried out if the mineral content of the water is not modified in its essential constituents.
- Natural mineral water in its packaged state shall comply with the standard as prescribed in the Twenty-sixth Schedule.
- Natural mineral water shall not contain any of the following contaminants
- phenolic compounds;
- surface active agents;
- pesticides and polychlorinated biphenyls;
- mineral oil;
- polynuclear aromatic hydrocarbons.
- No natural mineral water shall be fortified or enriched.
- Natural mineral water shall be packed in hermetically sealed containers which are suitable for preventing the possible adulteration or contamination of the water.
- There shall be written in the label on a package containing natural mineral water
- the words “natural mineral water” or, where the product contains added carbon dioxide, the words “carbonated natural mineral water” in uniform lettering of not less than 12 point ;
- the amount of total dissolved solids present in mg/l;
- the name of the mineral contents present and the amount in mg/l in which each is present;
- the pH value of the natural mineral water; and
- the location of the source and the nature of source.
[Ins. P.U.(A) 190/91; Am. P.U.(A) 110/93, 123/95, 384/00]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "360b.-packaged-drinking-water",
"xs_page_title": "360B. Packaged drinking water",
"xs_page_desc": " - Packaged drinking water shall be potable water or treated potable water, other than natural mineral water, that is hermetically sealed in bottles or other packages and is intended for human consumption.
- No person shall take any drinking water from any source for the purpose of trade or business unless a licence as set out in the Twenty-eighth Schedule has been granted by the Director.
- An application for a licence under subregulation (2) shall be made to the Director in such form and manner and be accompanied with such information and particulars, as the Director may specify, together with a processing fee of one hundred and thirty ringgit which is not refundable.
- In approving any application under subregulation (2), the Director may impose such conditions as he thinks fit relating to the source, collection, preparation, processing and packaging of drinking water and the subsequent monitoring thereof.
- A person who has been issued with a licence under subregulation (2) and who contravenes any of the terms and conditions imposed by the Director may have his licence suspended or revoked, and the Director may amend at any time the conditions to which the licence is subject.
- The fee for a licence granted under subregulation (2) shall be six thousand ringgit.
- Packaged drinking water may contain added chlorides, bicarbonates and sulphate salts of calcium, magnesium, potassium and sodium, and carbon dioxide.
- Packaged drinking water shall comply with the standard as prescribed in the Twenty-fifth Schedule.
- There shall be written in the label on a package containing drinking water
- the words “drinking water” or, where the product contains added carbon dioxide, the words “carbonated drinking water” in uniform lettering of not less than 12 point ;
- where the product contains added chlorides, bicarbonates and sulphate salts of calcium, magnesium, potassium or sodium, the name of the mineral constituent present and the amount in mg/l in which each present; and
- the nature of its source
[Ins. P.U.(A) 190/91; Am. P.U.(A) 384/00]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "360c.-vended-water",
"xs_page_title": "360C. Vended water",
"xs_page_desc": " - For the purpose of this regulation
“water-vending machine” means any self-service machine that upon insertion of a coin, token or by any other means automatically dispenses unit volume of water for drinking or other purposes involving a likelihood of the water being consumed by human; and“machine-vended water” means any water that is dispensed by a water-vending machine, which is not placed by a bottler in sealed containers for human consumption.
- Prior to vending, the machine-vended water shall go through the process of
- filtration;
- one or more of the following treatments
- reverse osmosis;
- distillation;
- ionization; or
- any equivalent process; and
- disinfection.
- Machine-vended water shall comply with the standards as prescribed in the Twenty-Fifth Schedule.
- No person shall operate a water-vending machine for the purpose of trade or business unless a licence as set out in the Thirtieth Schedule has been granted by the Director.
- An application for a licence under subregulation (4) shall be made to the Director in such form and manner and be accompanied with such information and particulars as the Director may specify, together with a processing fee of one hundred and thirty ringgit which is not refundable.
- In approving an application under subregulation (4), the Director may impose such conditions as he thinks fit relating to the processing of the water and the subsequent monitoring thereof.
- The licence to operate a water-vending machine shall be valid for a period of two years from the date of issuance and may be renewed by the Director upon application made by the licensee together with the renewal fee of one hundred and fifty ringgit.
- A person who has been issued with a licence under subregulation (4) and who contravenes any of the terms and condition imposed by the Director may have his licence suspended or revoked, and the Director may amend at any time the conditions to which the licence is subject.
- The fee for a licence granted under subregulation (4) shall be one hundred and fifty ringgit.”.
[Ins. P.U.(A) 313/12]
"
},
{
"xs_page_subject": "361.-general-standard-for-alcoholic-beverage",
"xs_page_title": "361. General standard for alcoholic beverage",
"xs_page_desc": " - Alcoholic beverage shall be a liquor containing more than 2 per cent volume per volume of alcohol and includes the food for which a standard is prescribed in regulations 362 to 384, 386 and 386A but does not include denatured spirit or any liquor or any preparation containing more than 2 per cent volume per volume of alcohol for which medicinal properties are claimed.
- Notwithstanding paragraph 10(b), there shall be written in the principal display panel in the label of package containing alcohol beverage, in capital bold-faced lettering of a non-serif character not less than 12 point size lettering, the words “ARAK MENGANDUNGI-% ALKOHOL;”.
- There shall also be written in the label on a package of a non-serif character not less than 12 point size lettering, the words “MEMINUM ARAK BOLEH MEMBAHAYAKAN KESIHATAN”
- Alcoholic beverage shall be packed in glass bottles, aluminium cans, plastic bottles or porcelain bottles.
- A person shall not sell any alcoholic beverage to any person under the age of twenty-one years.
- Any alcoholic beverage which is displayed for sale in any retail outlet or sales counter shall be displayed in a separate display cabinet or shelf from the display cabinet or shelf used for food.
- Any person who sells alcoholic beverage shall
- place a notice in capital bold-faced black lettering of a non-serif character, not less than 48 point size lettering in a red background containing the words “MEMINUM ARAK BOLEH MEMBAHAYAKAN KESIHATAN” as specified in the Twentieth B Schedule in front of the location where the alcoholic beverage is offered for sale; and
- display conspicuously a sign on the prohibition of sale of alcoholic beverages to any person under the age of twenty one years as specified in the Twentieth C Schedule at the counter where the alcoholic beverage is offered for sale.
- Alcoholic beverage for which a standard has not been otherwise prescribed by these Regulations shall not be categorised under Regulation 395 as food not elsewhere standardized and shall be prohibited for sale.
- For the purposes of this regulation, “display cabinet” means any compartment, enclosure or container with or without refrigeration.
- Any person who fails to comply with subregulations (2), (3), (4), (5), (6) and (7) commits an offence and shall, on conviction, be liable to a fine not exceeding ten thousand ringgit or imprisonment for a term not exceeding two years.
[Am P.U.(A) 145/16]
"
},
{
"xs_page_subject": "362.-wine",
"xs_page_title": "362. Wine",
"xs_page_desc": " - Wine shall be the product of the partial or complete alcoholic fermentation of grape juice or grape juice and other portions of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall contain not less than 7 per cent volume per volume and not more than 15 per cent volume per volume of alcohol.
- Wine may contain
- urea and yeast;
- fructose, glucose, glucose syrup, sugar;
- carbon dioxide, nitrogen, oxygen;
- volatile acidity calculated as acetic acid, not including preservative acids, in a proportion not exceeding 1.2 g per litre; and
- potable water.
- Wine may contain permitted preservative and permitted food conditioner, including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.
- The word “wine” shall not appear in the label of any package containing food unless the food complies with the standard for wine as prescribed in this regulation.
- The word “sparkling” shall not appear in the label of any package containing wine unless the wine contains no carbon dioxide other than that generated during fermentation.
- The word “champagne” shall not appear in the label of any package containing sparkling wine unless it has been produced by the traditional method of fermentation in the bottle.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "363.-wine-cocktail-vermouth-or-wine-aperitif",
"xs_page_title": "363. Wine cocktail, vermouth or wine aperitif",
"xs_page_desc": " - Wine cocktail, vermouth or wine aperitif shall be wine to which has been added bitter, aromatic or other botanical substance or permitted flavouring substance.
- Wine cocktail, vermouth or wine aperitif
- shall not contain more than 20 per cent volume per volume of absolute alcohol; and
- may contain added ethyl alcohol containing not less than 60 per cent volume per volume of ethyl alcohol.
- Wine cocktail, vermouth or wine aperitif may contain permitted preservative, permitted colouring substance and permitted food conditioner.
Codex GSFA
"
},
{
"xs_page_subject": "364.-aerated-wine",
"xs_page_title": "364. Aerated wine",
"xs_page_desc": "Aerated wine shall be wine to which carbon dioxide is artificially added after bottling. It shall comply with the standard for wine prescribed in regulation 362.
Codex GSFA
"
},
{
"xs_page_subject": "365.-dry-wine",
"xs_page_title": "365. Dry wine",
"xs_page_desc": "Dry wine shall be the product of the complete alcoholic fermentation of grape juice or grape juice and other portions of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall comply with the standard for wine prescribed in regulation 362 except that it shall not contain added sugar or fructose or glucose or glucose syrup.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "366.-sweet-wine",
"xs_page_title": "366. Sweet wine",
"xs_page_desc": "Sweet wine shall be the product of partial alcoholic fermentation of grape juice or grape juice and other portions of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall comply with the standard for wine as prescribed in regulation 362.
[Am. P.U.(A) 162/88]
Codex GSFA
"
},
{
"xs_page_subject": "367.-fruit-wine",
"xs_page_title": "367. Fruit wine",
"xs_page_desc": " - Fruit wine shall be the product of the partial or complete alcoholic fermentation of the juice, or of the juice and other portions of any fruit other than grapes and includes the food for which a standard is prescribed in regulation 368 to 371. It shall not contain more than 15 per cent volume per volume of alcohol.
- Fruit wine
- may contain
- urea and yeast;
- fructose, glucose, glucose syrup, sugar;
- carbon dioxide, nitrogen, oxygen; and
- volatile acidity calculated as acetic acid, not including preservative acids, in a proportion not exceeding 1.2 g per litre; and
- shall not contain potable water.
- Fruit wine may contain permitted preservative and permitted food conditioner, including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.
- No package of fruit wine shall be labelled with the word “wine” unless the name of the fruit from which the wine is made is conjoined in uniform lettering of not less than 10 point with the word “wine”.
Codex GSFA
"
},
{
"xs_page_subject": "368.-apple-wine",
"xs_page_title": "368. Apple wine",
"xs_page_desc": "Apple wine shall be the product of the alcoholic fermentation of apple juice. It shall contain more than 8.5 per cent volume per volume of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367.
Codex GSFA
"
},
{
"xs_page_subject": "369.-cider",
"xs_page_title": "369. Cider",
"xs_page_desc": "Cider shall be fruit wine prepared from apples. It shall not contain more than 8.5 per cent volume per volume of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367.
Codex GSFA
"
},
{
"xs_page_subject": "370.-pear-wine",
"xs_page_title": "370. Pear wine",
"xs_page_desc": "Pear wine shall be the product of the alcoholic fermentation of pear juice. It shall contain more than 8.5 percent volume per volume of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367.
Codex GSFA
"
},
{
"xs_page_subject": "371.-perry",
"xs_page_title": "371. Perry",
"xs_page_desc": "Perry shall be fruit wine prepared from pears or from a combination of pears and apples in which the proportion of apple juice does not exceed 25 per cent volume per volume of the aggregate amount of fruit juice. It shall not contain more than 8.5 per cent volume per volume of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367.
Codex GSFA
"
},
{
"xs_page_subject": "372.-vegetable-wine",
"xs_page_title": "372. Vegetable wine",
"xs_page_desc": " - Vegetable wine shall be the product of the alcoholic fermentation of the juice, or of the juice and other portions, of any vegetable. It shall not contain more than 15 per cent volume per volume of alcohol.
- Vegetable wine may contain
- urea and yeast;
- fructose, glucose, glucose syrup, sugar;
- carbon dioxide, nitrogen, oxygen; and
- volatile acidity calculated as acetic acid, not including preservative acids, in a proportion not exceeding 1.2 g per litre.
- Vegetable wine may contain permitted preservative and permitted food conditioner including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.
- No package of vegetable wine shall be labelled with the word “wine” unless the name of the vegetable from which the wine is derived is conjoined in uniform lettering of not less than 10 point with the word “wine”.
[Am. P.U.(A) 183/86]
Codex GSFA
"
},
{
"xs_page_subject": "373.-honey-wine-or-mead",
"xs_page_title": "373. Honey wine or mead",
"xs_page_desc": " - Honey wine or mead shall be the product of alcoholic fermentation of honey mixed with water or fruit juice or both, with or without the addition of herb or spice. It shall not contain more than 15 per cent volume per volume of alcohol
- Honey wine or mead may contain
- urea and yeast;
- fructose, glucose, glucose syrup, sugar;
- carbon dioxide, nitrogen, oxygen; and
- volatile acidity calculated as acetic acid, not including preservative acids, in a proportion not exceeding 1.2 g per litre.
- Honey wine or mead may contain permitted preservative and permitted food conditioner, including polyvinylpyrrolidone in a proportion not exceeding 60 mg per litre.
Codex GSFA
"
},
{
"xs_page_subject": "374.-beer-lager-ale-or-stout",
"xs_page_title": "374. Beer, lager, ale or stout",
"xs_page_desc": " - Beer, lager, ale or stout shall be the product of the alcoholic fermentation of liquid derived from a mash of malted grain with hops or other harmless vegetable bitter.
- Beer, lager, ale or stout
- shall contain more than 2 per cent volume per volume of alcohol; and
- may contain unmalted cereal or cereal meal, sugar, yeast nutrient or carbon dioxide.
- Beer, lager, ale or stout may contain caramel as colouring substance, ascorbic acid and not more than 25 mg/kg of suplhur dioxide or sulphite as permitted food conditioner.
- Except as otherwise provided in subregulation 360(1), the word “beer”, “lager”, “ale” or “stout” shall not appear in the label of any package containing food unless the food complies with the standard for beer prescribed in this regulation.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "375.-rice-wine",
"xs_page_title": "375. Rice wine",
"xs_page_desc": " - Rice wine shall be the product of the alcoholic fermentation of rice and other grain. It shall contain not less than 12 per cent volume per volume and not more than 15 per cent volume per volume of alcohol.
- Rice wine may contain permitted preservative.
- No package of rice wine shall be labelled with the word “wine” unless the word “rice” is conjoined in uniform lettering of not less than 10 point with the word “wine”
Codex GSFA
"
},
{
"xs_page_subject": "376.-toddy",
"xs_page_title": "376. Toddy",
"xs_page_desc": " - Toddy shall be the product obtained from alcoholic fermentation of the sap of the inflorescence of the coconut tree Cocos nucifera. It shall contain not less than 7 per cent volume per volume and not more than 10 per cent volume per volume of alcohol.
- Toddy may contain permitted preservative.
Codex GSFA
"
},
{
"xs_page_subject": "377.-spirit",
"xs_page_title": "377. Spirit",
"xs_page_desc": " - Spirit shall be the alcoholic distillate produced by the distillation of liquor and includes the food for which a standard is prescribed in regulations 378 to 384.
- Spirit shall contain not less than 32.5 per cent volume per volume of alcohol.
Codex GSFA
"
},
{
"xs_page_subject": "378.-brandy",
"xs_page_title": "378. Brandy",
"xs_page_desc": " - Brandy shall be the spirit prepared by the distillation of wine.
- Brandy
- shall contain not less than
- 35 per cent volume per volume of alcohol; and
- 60 grammes of ester calculated as ethyl acetate in 100 litres of absolute alcohol; and
- may contain sugar, glucose, glucose syrup or fructose.
- Brandy may contain permitted flavouring substance and caramel as a colouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "379.-fruit-brandy",
"xs_page_title": "379. Fruit brandy",
"xs_page_desc": "Fruit brandy shall be the spirit prepared by the distillation of fruit wine. It shall comply with the standard for brandy prescribed in regulation 378.
Codex GSFA
"
},
{
"xs_page_subject": "380.-rum",
"xs_page_title": "380. Rum",
"xs_page_desc": " - Rum shall be the spirit produced by the distillation of sugar-cane product which has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent volume per volume of alcohol.
- Rum may contain caramel as a colouring substance and permitted flavouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "381.-whisky",
"xs_page_title": "381. Whisky",
"xs_page_desc": " - Whisky shall be the spirit produced by the distillation of cereal or cereal product which has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent volume per volume of alcohol.
- Whisky may contain caramel as a colouring substance and permitted flavouring substance.
Codex GSFA
"
},
{
"xs_page_subject": "382.-vodka",
"xs_page_title": "382. Vodka",
"xs_page_desc": "Vodka shall be the product obtained by the distillation of grain that has undergone alcoholic fermentation. It shall be treated with charcoal or activated carbon so as to render it without distinctive character, aroma or taste. It shall contain not less than 32.5 per cent volume per volume of alcohol.
Codex GSFA
"
},
{
"xs_page_subject": "383.-gin",
"xs_page_title": "383. Gin",
"xs_page_desc": " - Gin shall be the spirit flavoured with juniper berries, with or without other harmless botanical substance.
- Gin
- shall contain not less than 35 per cent volume per volume of alcohol; and
- may contain added sugar.
Codex GSFA
"
},
{
"xs_page_subject": "384.-samsu",
"xs_page_title": "384. Samsu",
"xs_page_desc": "Samsu shall be the spirit produced by the distillation of a fermented mash of rice, sorghum or molasses. It shall contain not less than 35 per cent volume per volume of alcohol. Sam Cheng shall contain not less than 16 per cent volume per volume of alcohol.
Codex GSFA
"
},
{
"xs_page_subject": "385.-particular-labelling-requirement-of-spirit",
"xs_page_title": "385. Particular labelling requirement of spirit",
"xs_page_desc": " - The word or words “brandy”, “fruit brandy”, “rum”, “samsu”, “whisky”, “vodka” and “gin” shall not be conjoined with any other word except those words which denote the source of the product, place of manufacture or brand.
- There shall be written in the label on a package containing fruit brandy the name of the fruit from which the product is prepared.
- No package of fruit brandy shall be labelled with the word “brandy” unless the name of the fruit from which the fruit brandy is made is conjoined in uniform lettering of not less than 10 point with the word “brandy”.
"
},
{
"xs_page_subject": "386.-liqueur",
"xs_page_title": "386. Liqueur",
"xs_page_desc": " - Liqueur shall be the product prepared by mixing or distilling spirit with or over fruits, flowers, leaves or other harmless vegetable substance or their juices or with extracts derived by infusion, percolation or masceration of such harmless vegetable substances. It may contain other food. It shall contain not less that 17 per cent volume per volume of alcohol.
- Liqueur may contain permitted colouring substance and permitted flavouring substance.
[Am. P.U.(A) 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "387.-shandy",
"xs_page_title": "387. Shandy",
"xs_page_desc": " - Shandy shall be the product prepared from beer and lemonade. It shall contain not more than 2 per cent volume per volume of alcohol and may contain carbon dioxide.
- Shandy may contain permitted preservative, permitted colouring substance, permitted flavouring substance and permitted food conditioner.
- There shall be written in the label on a package containing shandy
- the word “shandy”; and
- a statement of the percentage of alcohol in the beverage.
- The words “soft drink” or other words of similar meaning shall not appear in the label on a package containing shandy.
Codex GSFA
"
},
{
"xs_page_subject": "388.-special-purpose-food",
"xs_page_title": "388. Special purpose food",
"xs_page_desc": " - In these Regulations, “special purpose food” means a food named or described as particularly suitable for consumption by person requiring special nutritional needs and includes the food for which a standard is prescribed in regulations 389 to 393.
- For the purposes of these regulations, the term “carbohydrate” includes alcohol, glycerol, sorbitol or sugar alcohol, and any carbohydrate substance that is capable of being metabolised.
- No person shall import, manufacture or advertise for sale or sell any food, other than those specified in regulations 389 to 393, as special purpose food without the prior written approval of the Director.
- No label of any food shall claim that a food is a special purpose food unless adequate information to support special suitability or nutritional qualities is stated in such label.
- Where a special purpose food contains any carbohydrate it shall not be labelled with the word or words “sugarless” or “sugar free”, or any word of similar meaning
- Where the ingredient, other than food additives, added to special purpose food is derived from plant, the common name of that plant shall be stated on the label of that food
- Provided that it shall not be necessary to indicate the name of the plant from which the ingredient is derived if it can be inferred from the appropriate designation of such ingredient.
- Notwithstanding paragraph 10(b), all particulars required to appear on the label on the package of special purpose foods shall be in Bahasa Malaysia and may include translation thereof in any other language.
- For the purposes of this regulation, “infant” means any person up to 12 months of age and “young children” means any person from the age of more than 12 months up to the age of 3 years.
[Am. P.U.(A) 162/88, 90/99]
Codex GSFA
"
},
{
"xs_page_subject": "389.-infant-formula",
"xs_page_title": "389. Infant formula",
"xs_page_desc": " - Infant formula shall be any food described or sold as an alternative for human milk for the feeding of infants. It is a product prepared from milk of cow or other animal or other edible constituent of animal or both, including fish, or from plant suitable for infant feeding.
- Infant formula which is specially processed or formulated to satisfy well recognized and particular dietary requirements known to exist as a result of a physical or physiological conditions or specific disease or disorder or both, may be modified to suit that particular condition but in all other respects shall comply with the standard provided hereinafter in this regulation.
- Infant formula shall contain the nutrient specified in column (1) of Table I to the Twenty-first Schedule in amounts of not less than the amounts specified in column (2) and not more than the amounts, where prescribed, specified in column (3) of that Table opposite and in relation to that food.
- Infant formula may contain optional ingredient as specified in column (1) of Table 1A to the Twenty-First Schedule in amount of not more than the maximum permitted proportions as specified against it in column (2) of the Table.
- The total concentration of nucleotides in any infant formula shall not exceed 5 mg per 100 kcal.
- Infant formula may contain
- trans fatty acid not exceeding 1% of the total fat content;
- erucic acid not exceeding 1% of the total fat content; and
- long-chain (20 and 22 carbon atoms) polyunsaturated fatty acids (LC-PUFA) not exceeding
- 1% of the total fat content for n-3 LC-PUFA; and
- 2% of the total fat content for n-6 LC-PUFA (1% of the total fat content for arachidonic acid).
- The eicosapentaenoic acid (EPA) (20:5 n-3) content in paragraph (c) of subregulation (3C) shall not exceed that of docosahexaenoic acid (DHA) (22:6 n-3) content.
- Infant formula may contain the food additives specified in column (1) of Table II to the Twenty-first Schedule in proportions not greater than the maximum permitted proportions specified opposite thereto in column (2) of the said Table.
- No food additive, other than those specified in column (I) of Table II to the Twenty-first Schedule, shall be present in infant formula as a result of carry over from raw materials or other ingredients.
- Infant formula or the ingredient used in making the formula shall not have been treated by ionizing radiation.
- There shall be written in principal display panel in the label of a package containing infant formula, the words “BREAST MILK IS THE BEST FOOD FOR INFANTS”. These words shall be in not less than 10 point size lettering for 500 g cans and the size of lettering shall increase proportionately with the size of the can.
- The label of an infant formula shall not display any picture or graphics of infants or babies or parts of infants or babies, mothers, feeding bottles or teats. But for the purposes of illustrating the methods of preparation of an infant formula, graphics may be used.
- No label of an infant formula shall display any claim of superiority of the product to breast milk.
- There shall be written in the label on a package containing infant formula, in not less than 4 point lettering
- (repealed bu P.U.(A) 162/88).
- the specific types of carbohydrate present;
- (repealed by P.U.(A) 162/88).
- (repealed by P.U.(A) 162/88).
- the amount of energy, expressed in kilocalorie (kcal) or kilojoule (kJ) or both, and the amount of protein, carbohydrate, fat, vitamin and mineral contents per 100 gram of the food as sold and as per specified quantity of the food as suggested for consumption.
- the words “INFANT FORMULA”. The size of the lettering for these words shall be not less than half the height of the lettering for the brand name of the infant formula; and
- the name of the animal or plant from which the ingredients are derived. The name of the animal or plant shall be written in bold.
- Where an infant formula is intended for infants with special nutritional requirements, there shall be written in the label of such food the specific requirement for which the formula is to be used and the dietary property or properties on which this is based.
- The words “infant formula with iron” shall not appear in the label of any infant formula unless the product contains not less than 1 mg iron (Fe) per l00 available calories.
- Notwithstanding subregulation 26(7), no label of an infant formula shall claim that such infant formula is enriched or vitaminized.
- The word “humanised” or “maternalised” shall not appear in the label of any infant formula.
- There shall be written in the label of every package containing infant formula
- the method of preparing the food which shall include a statement of the quantity or the amount of food directed to be used in the preparation to be given to the infant;
- a statement suggesting the amount of the prepared food to be given at one time, and the number of times such amount is to be given per day; such statement to be provided for each month of age up to six months; and
- direction for storage and information regarding its keeping before and after the package has been opened.
- There shall also be written in the principal display panel in the label on a package containing infant formula, in not less than 4 point lettering and in bold, the words “INFANT FORMULA IS NOT THE ONLY FOOD FOR INFANTS OVER 6 MONTHS OF AGE”.
- Any descriptive matter appearing on or attached to or supplied with any package of infant formula shall not include any information on the promotion or advertisement of another product.
[Am. P.U.(A) 162/88, 90/99, 303/00, 131/02, 88/03, 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "389a.-followup-fomula",
"xs_page_title": "389A. Follow-up fomula",
"xs_page_desc": " - Follow-up formula shall be food intended for use as a liquid part of the weaning diet for an infant from the sixth months on and for children. It is a product prepared from the milk of cows or other animals or other constituents of animal or plant origin, which have been proved to be suitable for infants from the sixth months on and for children.
- Follow-up formula shall be nutritionally adequate to contribute to normal growth and development when used in accordance with its direction for use.
- Follow-up formula which is specially processed or formulated to satisfy well recognised and particular dietary requirements known to exist as a result of a physical or physiological condition or specific disease or disorder or both, may be modified to suit that particular condition but in all other respects shall comply with the standard provided in this regulation.
- Follow-up formula shall contain the nutrient specified in column (1) of Table I to the Twenty-First A Schedule in amounts of not less than the amounts specified in column (2) and not more than the amounts, where prescribed, specified in column (3) of that Table opposite and in relation to that food.
- When prepared in accordance with the instructions for use, 100 ml of the ready-for-consumption product shall provide not less than 60 kcal and not more than 85 kcal of energy.
- Follow-up formula shall contain nutritionally available carbohydrates suitable for the feeding of infants of six months and children in such quantities as to adjust the product to the energy density in accordance with the requirements set out in subregulation (4).
- Follow-up formula may contain the food additives specified in column (1) of the Table II to the Twenty-First A Schedule in proportions not greater than the maximum permitted proportions specified opposite thereto in column (2) of the said Table.
- No food additive, other than those specified in column (1) of Table II to the Twenty-First A Schedule, shall be present in follow-up formula as a result of carry over from raw materials or other ingredients.
- Follow-up formula or the ingredient used in making the formula shall not have been treated by ionizing radiation.
- There shall be written on the label on a package containing follow-up formula in not less than 4 point lettering
- the word “FOLLOW-UP FORMULA” and the size of lettering for these words shall not be less than half the height of the lettering for the brand name of the follow-up formula;
- the name of the animal or plant from which the ingredients are derived which shall be written in bold;
- the amount of energy, expressed in kilocalories or kilojoules or both, per 100 g of the food as sold as well as per specified quantity of the food as suggested for consumption;
- the amount of protein, carbohydrate and fat per 100 g of the food as sold as well as per specified quantity of the food as suggested for consumption. In addition, the statement per 100 kilocalories (or per 100 kilojoules) is permitted; and
- the total quantity of each vitamin, mineral and any optional ingredient, per 100 g of the food as sold as well as speficied quantity of the food as suggested for consumption and the declaration per 100 kilocalories or per 100 kilojoules is permitted.
- There shall be written on the label on a package containing follow-up formula
- the instructions for correct preparation and a warning against the health hazards of incorrect preparation;
- a statement suggesting the amount of the prepared food to be given at one time, and the number of times such amount is to be given per day;
- direction for storage and information regarding its keeping before and after the package has been opened; and
- a statement “Before deciding to use this product seek the advice of a health professional”.
- The following details shall be written in the principal display panel in the label of a package containing follow-up formula
- the words “BREAST MILK IS THE BESTT FOOD FOR INFANT” and these words shall be in not less than 10 point size lettering for 500 g cans and the size of lettering shall increase proportionately with the size of the can.
- in not less than 4 point lettering, the words “NOT TO BE GIVEN TO INFANTS BELOW 6 MONTHS OF AGE”; and
- in not less than 4 point lettering and in bold, the words “FOLLOW-UP FORMULA IS NOT THE ONLY FOOD FOR INFANTS OVER SIX MONTHS OF AGE”.
- No label of a follow-up formula shall display any picture or graphics of infants or babies or parts of infants or babies, mothers, feeding bottles or teats. For the purposes of illustrating methods of preparation of the follow-up formula, graphics may be used.
- No label of follow-up formula shall display any claim of superiority of the product to breast milk.
- No label of a follow-up formula shall use the term “humanised” or “materialised” or similar terms
- Where a follow-up formula is intended for infants with special nutritional requirements, there shall be written on the label of such food the specific requirement for which the formula is to be used and the dietary property on which this is based.
- Notwithstanding subregulation 26(7), no label of a follow-up formula shall claim that such follow-up formula is enriched or vitaminised.
- Follow-up formula may contain optional ingredient as specified in column (1) of Table III to the Twenty-First A Schedule in an amount of not more than the maximum permitted proportions as specified against it in column (2) of the Table.
- The total concentration of nucleotides in any follow-up formula shall not exceed 5 mg per 100 kcal.
- Any descriptive matter appearing on or attached to or supplied with any package of follow-up formula shall not include any information on the promotion or advertisement of another product.
[Ins. P.U.(A) 88/03; Am. P.U.(A) 306/09]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "390.-canned-food-for-infants-and-children",
"xs_page_title": "390. Canned food for infants and children",
"xs_page_desc": " - Canned food for infants and children shall be any wholesome food or mixtures of wholesome food that is sold as suitable for feeding to infants or specifically suitable for feeding to children.
- For the purposes of these Regulations, canned food for infants and children does not include cereal-based food for infants and children or infant formula.
- Canned food for infants and children in ready-to-eat form
- (a) shall be processed by heat before or after being packed in a hermetically sealed can; jar or other container, so as to prevent spoilage;
- (b) shall be homogenous or comminuted in the following forms
- strained food of a fairly uniform, small particle size which does not require chewing before being swallowed; or
- non-strained food that ordinarily contain particles of a size to encourage chewing by infants and children; and
- (c) may contain sodium and the total sodium content of the product shall not exceed 1 g/kg calculated on the ready-to-eat basis in accordance with the direction for use.
- Canned food for infants and children in dry or concentrated form
- (a) shall be processed by physical means and packed in a hermetically sealed can, jar or other container so as to prevent spoilage;
- (b) shall, after preparation in accordance with the direction on the label, have the consistency of strained or non-strained food as specified in paragraph (3)(b); and
- (c) may contain sodium and the total sodium content of the product shall not exceed 1 g/kg calculated on the ready-to-eat basis in accordance with the direction for use.
- Notwithstanding paragraph (3)(c) and paragraph (4)(c), the addition of salt to fruit product and dessert product based on fruit shall be prohibited.
- Canned food for infants and children shall contain the nutrient specified in column (1) of Table I to the Twenty-second Schedule in amounts of not less than the amount specified in column (2) and not more than the amount, where prescribed, specified in column (3) of that Table opposite and in relation to that food.
- Canned food for infants and children may contain the food additives specified in column (1) of Table II to the Twenty-second Schedule in proportions not greater than the maximum permitted proportion specified opposite thereto in column (2) of the said Table.
- Canned food for infants and children or the ingredients used in making the product shall not have been treated by ionizing radiation.
- Where canned food is claimed to be canned food for infants and children, there shall be written in the label on a package of such food, in not less than 10 point lettering, the word “STRAINED” or “NON-STRAINED”, as the case may be, immediately followed by the name of the food. No other word or words shall appear on the same line.
- There shall be written in the label on a package containing canned food for infants and children
- in not less than 10 point lettering, the words “NOT TO BE GIVEN TO INFANTS UNDER SIX (6) MONTHS OF AGE UNLESS ADVISED BY A HEALTH PROFESSIONAL;
[P.U.(A) 313/12]
- in not less than 4 point lettering-
- (repealed by P.U.(A) 162/88).
- (repealed by P.U.(A) 162/88).
- the amount of energy, expressed in kilocalorie (kcal), or kilojoule (kJ) or both, and the amount of protein, carbohydrate, fat, vitamin and mineral content per l00 gram of the food as sold and as per specified quantity of the food as suggested for consumption;
- (repealed by P.U.(A) 162/88);
- the direction for the preparation and use of the food and instruction on its storage before and after the package has been opened; and
- a statement that canned food for infants and children shall not be fed through bottle or any other word of similar meaning.
- The particulars that are required by paragraph (10)(c) may be written in the accompanying leaflet.
[Am. P.U.(A) 162/88]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "391.-cerealbased-food-for-infants-and-children",
"xs_page_title": "391. Cereal-based food for infants and children",
"xs_page_desc": " - Processed cereal-based foods for infants and young children
- (a) are intended for feeding infants as a complementary food generally from the age of six months onwards, taking into account infants’ individual nutritional requirements, and for feeding young children as part of a progressively diversified diet;
- (b) shall be foods prepared primarily from one or more milled cereals, such as wheat, rice, barley, oats, rye, maize, millet, sorghum and buckwheat which shall constitute at least twenty-five percent (25%) of the final mixture on a dry weight basis. They may also contain legumes or pulses, starchy roots such as arrow root, yam or cassava or starchy stems or oil seeds in smaller proportions. Other ingredients suitable for infants who are more than six months of age and for young children can be used;
- (c) shall include the following
- (i) products consisting of cereals which are or have to be prepared for consumption with milk or other suitable nutritious liquids;
- (ii) cereals with an added high protein food which are or have to be prepared for consumption with water or other suitable protein-free liquid;
- (iii) pasta which are to be consumed after cooking in boiling water or other suitable liquids; and
- (iv) rusks and biscuits which are to be used either directly or, after pulverization, with the addition of water, milk or other suitable liquids;
- (d) only L (+) lactic acid producing culture may be used; and
- (e) if contains honey or maple syrup, it shall be processed in such a way as to destroy spores of Clostridium botulinum, if present.
- For the purposes of this regulation, processed cereal-based foods for infants and young children do not include foods sold as infant formula, follow-up formula, formulated milk powder for children, or canned food for infants and young children.
- The requirements of essential composition concerning energy and nutrients refer to the processed cereal based food ready for consumption as marketed or prepared according to the instructions of the manufacturer.
- The energy density of the processed cereal based food shall not be less than 0.8 kcal per g equivalent to 3.3 kJ per g.
- The chemical index of the added protein in the processed cereal based food shall be equal to at least eighty percent (80%) of the reference protein casein, or the Protein Efficiency Ratio (PER) of the protein in the mixture shall be equal to at least seventy percent (70%) of the reference protein casein.
- The natural forms of L-amino acids can be added to the processed cereal based food for the purpose of improving the nutritional value of the protein mixture, and only in the proportions necessary for that purpose.
- The protein content of the processed cereal-based foods for infants and young children shall be as follows
- (a) for products mentioned in subparagraphs (1)(c)(ii) and (1)(c)(iv), the protein content shall not exceed 5.5 g per 100 kcal or 1.3 g per 100 kJ; or
- (b) for products mentioned in subparagraph(1)(c)(ii), the added protein content shall not be less than 2 g per 100 kcal or 0.48 g per 100 kJ; or
- (c) for products mentioned in subparagraph(1)(c)(iv) which is made with the addition of a high protein food, and presented as such, the added protein shall not be less than 1.5 g per 100 kcal or 0.36 g per 100 kJ.
- The carbohydrate content of the processed cereal-based foods for infants and young children shall be as follows
- (a) if sucrose, fructose, glucose, glucose syrup or honey are added to products mentioned in subparagraphs (1)(c)(i) and (1)(c)(iv)
- (i) the amount of added carbohydrates from these sources shall not exceed 7.5 g per 100 kcal or 1.8 g per 100kJ; and
- (ii) the amount of added fructose shall not exceed 3.75 g per 100 kcal or 0.9 g per 100kJ.
- (b) if sucrose, fructose, glucose, glucose syrup or honey are added to products mentioned in subparagraph(1)(c)(ii)
- (i) the amount of added carbohydrates from these sources shall not exceed 5 g per 100 kcal or 1.2 g per 100 kJ; and
- (ii) the amount of added fructose shall not exceed 2.5 g per 100 cal or 0.6 g per 100kJ.
- The lipid content of the processed cereal-based foods for infants and young children shall be as follows:
- (a) for products mentioned in subparagraph(1)(c)(ii), the lipid content shall not exceed 4.5 g per 100 kcal or 1.1 g per 100 kJ.
- (b) if the lipid content exceeds 3.3 g per 100 kcal or 0.8 g per 100 kJ
- (i) the amount of linoleic acid shall not be less than 300 mg per 100 kcal or 70 mg per 100 kJ and shall not exceed 1200 mg per 100 kcal or 285 mg per 100 kJ;
- (ii) the amount of lauric acid shall not exceed fifteen percent (15%) of the total lipid content; and
- (iii) the amount of myristic acid shall not exceed fifteen percent (15%) of the total lipid content.
- (c) for products mentioned in subparagraphs (1)(c)(i) and (1)(c)(iv), the lipid content shall not exceed 3.3 g per 100 kcal or 0.8 g per 100 kJ.
- The sodium content for the processed cereal-based foods for infants and young children shall not exceed 100 mg per 100 kcal or 24 mg per 100 kJ for ready-to-eat products.
- The calcium content of the processed cereal-based foods for infants and young children shall be as follows
- (a) the calcium content shall not be less than 80 mg per 100 kcal or 20 mg per 100 kJ for products mentioned in subparagraph (1)(c)(ii); or
- (b) the calcium content shall not be less than 50 mg per 100 kcal or 12 mg per 100 kJ for products mentioned in subparagraph (1)(c)(iv) manufactured with the addition of milk and presented as such.
- The content of vitamin B1 (thiamin) of the processed cereal-based foods for infants and young children shall not be less than 50 µg per 100 kcal or 12.5 µg per 100 kJ.
- For products mentioned in subparagraph(1)(c)(ii)
- (a) the amount of vitamin A (µg retinol equivalents) shall be not less than 60 µg per 100 kcal or 14 µg per 100 kJ and not more than 180 µg per 100 kcal or 43 µg per 100 kJ. These limits are also applicable to other processed cereal-based foods when vitamin A is added; and
- (b) the amount of vitamin D shall be not less than 1 µg per 100 kcal or 0.25 µg per 100 kJand not more than 3 µg per 100 kcal or 0.75 µg per 100 kJ. These limits are also applicable to other processed cereal-based foods when vitamin D is added.
- Processed cereal-based foods for infants and young children which is ready for consumption and prepared according to manufacturer’s instructions may contain the food additives as specified
- (a) in Table I, column (1) of the Twenty-third Schedule in proportions not exceeding the proportions specified opposite thereto in column (2) of the said Schedule; and
- (b) in Table II of the Twenty-third Schedule and the maximum permitted proportion shall be governed by Good Manufacturing Practice.
- Notwithstanding subregulation (14), other food conditioner listed in the Table I to the Eleventh Schedule may be present in processed cereal-based foods for infants and young children as a result of carry-over from a raw material.
- Processed cereal-based foods for infants and young children or ingredients used in making the product shall not contain partially hydrogenated oils and fats, and shall not have been treated by ionizing radiation.
- There shall be written in the label on a package containing processed cereal-based foods for infants and young children
- (a) in not less than 10 point lettering
- (i) the words “NOT TO BE GIVEN TO INFANTS BELOW SIX (6) MONTHS OF AGE UNLESS ADVISED BY HEALTH PROFFESIONAL”;
- (ii) the form of processed cereal-based foods for infants and young children such as “Dry Cereal for Infants (and/or Young Children)”, “Rusks for Infants (and/or Young Children)” or “Biscuits or Milk Biscuits for Infants (and/ or Young Children)” or “Pasta for Infants (and/or Young Children)” as the case may be the common name of the cereal; and
- (iii) the words “FOR OPTIMAL INFANT HEALTH, BREASTFEEDING SHOULD CONTINUE UP TO TWO (2) YEARS OF AGE ALONG WITH COMPLEMENTARY FEEDING”; and
- (b) in not less than 4 point lettering
- (i) the amount of energy, expressed in kilocalorie (kcal) and kilojoule (kJ), and the amount of protein, carbohydrate, fat, vitamin and mineral content per 100 gram of the food as sold and per serving as quantified on the label;
- (ii) direction on the method of preparing the food and its storage before and after the package has been opened;
- (iii) a statement that processed cereal-based foods for infants and young children shall not be fed through bottle or any other words of similar meaning; and
- (iv) for products mentioned in subparagraphs (1)(c)(i), directions on the label shall state “Only milk shall be used for dilution or mixing” or an equivalent statement.
- The particulars required by paragraph 17(b)(ii) may be written on the accompanying leaflet.
- No labels of processed cereal-based foods for infants and young children shall display any picture, graphic or text which idealises the use of the product.
- No picture and graphics of infant less than six months shall be displayed on any label of processed cereal-based foods for infants and young children.
- The processed cereal-based foods for infants and young children shall be free from residues of hormones, antibiotics and pesticides, and shall comply with requirement of metal contaminant specified in Table I, IA, IB, IC, ID and IE to the Fourteenth Schedule.
[Subs. P.U.(A) 313/12]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "392.-low-energy-food",
"xs_page_title": "392. Low energy food",
"xs_page_desc": " - Low energy food shall be special purpose food that is particularly suitable for persons adopting a restricted energy diet.
- Where any specified food is prepared in the form of low energy food, the low energy food so prepared shall comply with the standard for that specified food as prescribed in these Regulations, except that such low energy food shall not have a total energy value exceeding those prescribed in the Twenty-fourth Schedule and may contain permitted non-nutritive sweetening substance, aspartame and erythritol.
- The low energy food of the type specified in column (1) of the Twenty-fourth Schedule shall not have a total energy value exceeding those specified in relation thereto in column (2) of the said Schedule.
- There shall be written in the label of a package containing low energy food
- in not less than 10 point lettering, the words “low energy food”; and
- in not less than 4 point lettering
- the total weights and the separate percentages of carbohydrate, protein and fat in the package;
- the total energy value in the package or the total energy in each 100 ml or 100 gram, as the case may be.
- (repealed by P.U.(A) 162/88).
- (iv) (repealed by P.U.(A) 162/88).
- On the label of any food to which this regulation applies, there shall be an indication that a diet of low energy food requires the supervision of a physician.
[Am. P.U.(A) 162/88]
"
},
{
"xs_page_subject": "393.-formula-dietary-food",
"xs_page_title": "393. Formula dietary food",
"xs_page_desc": " - Formula dietary food shall be food that is described in the label on a package containing that food as being suitable as a complete diet when consumed in accordance with the directions contained in the label. It shall contain, in the quantity stated on the label as the quantity to be consumed in one day, not more than the amount of added nutrients specified in Table III of the Twelfth Schedule.
- Formula dietary food may contain permitted added nutrient and permitted food conditioner.
- There shall be written in the label on a package containing formula dietary food
- in not less than 10 point lettering, the words “formula dietary food”; and
- in not less than 4 point lettering
- a statement of the quantity of the food to be consumed in one day;
- a statement of the energy yield, expressed in kilocalorie (kcal) or kilojoule (kJ) or both of that quantity of the food; and
- the proportion of protein, fat and carbohydrate in the food.
- (repealed by P.U.(A) 162/88).
[Am. P.U.(A) 162/88, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "393a.-special-dietary-foods-with-low-sodium-content-including-salt-substitute",
"xs_page_title": "393A. Special dietary foods with low sodium content including salt substitute",
"xs_page_desc": " - Special dietary foods with low sodium content shall be foods with special dietary value as the result from the reduction, restriction or removal of sodium and include salt substitutes with low sodium content.
- A special dietary food with “low sodium” content other than salt substitutes shall be food which has been processed without the addition of sodium salts, and the sodium content of which shall be
- not more than half of that of the normal product consumed; and
- not more than 120 mg/100 g of the final product as normally consumed.
- A special dietary food with “very low sodium” content shall be food which has been processed without the addition of sodium salts, and the sodium content of which shall be
- not more than half of the comparable normal product as consumed; and
- not more than 40 mg/100 g of the final product as normally consumed.
- Salt substitutes shall contain the ingredients specified in column (1) of the Twenty-fourth A Schedule in accordance with the requirements specified in column (2).
- Salt substitutes may contain
- colloidal silica or calcium silicate in not more than 1% weight per weight of the salt substitute mixture, individually or in combination; or
- safe and suitable normally consumed foods (including sugar and cereal flour) as diluents.
- The sodium content of salt substitute shall be not more than 120 mg/100 g of the salt substitute mixture.
- The addition of iodine-containing compounds to salt substitutes shall be in accordance with regulation 285 of these Regulations.
- A special dietary food with low sodium content may contain salt substitutes which complies with subregulations (4) and (5) and the amount shall be limited in accordance with Good Manufacturing Practice.
- The following details shall be written in the label on a package of low sodium food or very low sodium food excluding salt substitutes
- the words “low sodium” or “very low sodium”, as the case may be;
- the sodium content of the nearest multiple of 5 mg/100 g and, in addition, per as specified serving of the food as normally consumed;
- the average carbohydrate, protein and fat content in 100 g of the product as normally consumed, as well as the kilocalorie or kilojoule value;
- a statement on the addition of the salt substitutes;
- when a salt substitute, composed entirely or partially of a potassium salt, has been added, the total amount of potassium salt expressed as mg cation/100 g of the food as normally consumed; and
- direction for storage and information regarding its keeping before and after the package has been opened.
- The following details shall be written in the label on a package of salt substitutes
- the words “low sodium salt substitute” or “low sodium dietetic salt”;
- the amount of the cations sodium, potassium, calcium, magnesium, ammonium and choline per 100 g weight per weight contained therein; and
- the words “take only on medical advice” on the principal display panel.
[Ins. P.U.(A) 131/02]
Codex GSFA
Codex Commodity Standard
"
},
{
"xs_page_subject": "394.-standard-for-wholesome-water-or-steam",
"xs_page_title": "394. Standard for wholesome water or steam",
"xs_page_desc": " - Water shall be clean and free from contamination, objectionable taste and odour, and shall comply with the standard as prescribed in the Twenty-fifth A Schedule.
- In these Regulations any reference to “potable water” shall be taken to be a reference to “water” as prescribed in subregulation (1).
- Steam shall be the product derived from water that complies with the standard prescribed in subregulation (1).
- No person shall use, cause or permit to be used, any water or steam in the preparation or manufacture of any food for sale, unless that water or steam complies with the standard prescribed in this regulation.
- No person shall cause or permit any water or steam to come into contact with a food for sale, in the course of its preparation, storage, delivery or exposure for sale, unless that water or steam complies with the standard prescribed in this regulation.
"
},
{
"xs_page_subject": "394a.-standard-for-wholesome-ice",
"xs_page_title": "394A. Standard for wholesome ice",
"xs_page_desc": " - Ice shall be the product derived from water that complies with the standard specified in regulation 394.
- No person shall use, cause or allow to be used, any ice in the preparation or manufacture of any food for sale, unless that ice complies with the condition specified in this regulation.
- No person shall cause or permit any ice to come into contact with food for sale, in the course of its preparation, storage, delivery or exposure for sale, unless that ice complies with the condition specified in this regulation.
- No person shall prepare ice from any source for the purpose of trade or business unless a licence as set out in the Twenty-Ninth Schedule has been granted by the Director.
- An application for a license under subregulation (4) shall be made to the Director in such form and manner and be accompanied with such information and particulars, as the Director may specify, together with a processing fee of thirty ringgit which is not refundable.
- In approving any application under subregulation (4), the Director may impose any condition as he thinks fit relating to the source, extraction and collection, preparation, processing, packaging, handling and transportation of ice and the subsequent monitoring thereof.
- The fee for a licence issued under subregulation (4) shall be fifty ringgit and shall be renewed annually.
- The Director may at any time and without assigning any reason suspend or revoke any licence issued or may amend the conditions to which such licence is subject.
[Ins. P.U.(A) 113/09]
"
},
{
"xs_page_subject": "395.-food-not-elsewhere-standardized",
"xs_page_title": "395. Food not elsewhere standardized",
"xs_page_desc": " - Food not elsewhere standardized shall be food for which a standard has not been otherwise expressly prescribed by these Regulations.
- Food not elsewhere standardized may contain permitted added nutrient, permitted food conditioner, permitted flavouring substance, permitted colouring substance and permitted flavouring enhancer.
- Food not elsewhere standardized shall not contain permitted non-nutritive sweetening substance except for acesulfame potassium, with the prior written approval of the Director.
- No person shall use permitted preservative in food not elsewhere standardized without the prior approval of the Director.
- There shall not be written in the label on a package containing food not elsewhere standardized or in an advertisement relating to that food any word or expression that compares a nutritional property or the ingredients of a food not elsewhere standardized with those of another food.
- Food not elsewhere standardized shall not be described or presented in such manner or by such name or pictorial or other representation or device as is suggestive of another article of food of which it is intended to be an imitation or substitute or which it resembles.
- The word “food not elsewhere standardized” shall not appear on the label of any package containing food not elsewhere standardized.
[Am. P.U.(A) 131/02, 306/09]
Codex GSFA
"
},
{
"xs_page_subject": "397.-penalty",
"xs_page_title": "397. Penalty",
"xs_page_desc": " - Any person who contravenes or fails to comply with any provisions of these Regulations commits an offence.
- Any person who commits an offence against these Regulations for which no penalty is provided by the Act shall, on conviction, be liable to a fine not exceeding five thousand ringgit or imprisonment for a term not exceeding two years.
"
},
{
"xs_page_subject": "398.-transitional-provision",
"xs_page_title": "398. Transitional provision",
"xs_page_desc": "Notwithstanding anything contained in these Regulations, it shall be lawful for any person at any time within twelve months after the coming into force of these Regulations to prepare, sell or import any food the preparation, sale or importation of which is otherwise lawful under
- *the Sale of Food and Drugs Ordinance 1952 [Ord. 28 of 1952];
- *the Public Health Ordinance of Sabah [Sabah Ord. 7 of 1960]; or
- *the Public Health Ordinance of Sarawak [Sarawak Ord. 24 of 1962],
or under any subsidiary legislation made thereunder.
*NOTE: The Sale of Food and Drugs Ordinance 1952 [Ord. 28 of 1952] has since been repealed by the Food Act 1983 [Act 281]-see s. 35 of Act 281
"
},
{
"xs_page_subject": "399.-revocation",
"xs_page_title": "399. Revocation",
"xs_page_desc": "The following Regulations are revoked to the extent specified herein:
- Part I to Part V and Part VII of the Sale of Food and Drugs Regulations 1952 [F.L.N 537 of 1952];
- Part I to Part IV of the Public Health (Food and Drugs) Regulations 1960 [Sabah No. Sm162 of 1960]; and
- Part I to Part IV of the Public Health (Food and Drugs) Regulations 1962 [Ninth Sch. To Sarawak Ord. 24 of 1962]
[Am. P.U.(A) 162/88]
"
}
]