India Permits Enzymes as Additives in Bread

Posted By: Selerant RSA

Indian Food Regulator, the FSSAI has just published a final regulation permitting the use of ‘processing aids’ in bread.

The new regulation “Food Safety and Standards (Food Products Standards and Food Additives) (Amendment) Regulations, 2015” entered into force on 4 November, 2015 when it was published in the Official Gazette.

Processing aids now permitted in bread

As per the latest regulation, processing aids are now permitted in breads. Essentially, these are enzymes: Glucose oxidase, Lipase and Xylanase, obtained from various microbial sources. They are permitted to be used in bread only at quantities that do not exceed Good manufacturing practices.

Processing aids will be placed after the serial number O (in the current legislation), as a serial number P.


Additive Regulation from 2011

The Appendix A of Food Safety and Standards (Food Products Standards and Food additives) Regulation, 2011 issued during December 2011, in table 1 ‘List of food additives for use in bread and biscuits’, contained a list of additives permitted to be used in bread and biscuits. The additives permitted to be used in bread according to GMP and numerical limits, belonged to the functional classes:

  1. Acidity Regulators
  2. Emulsifying and stabilizing agents singly or in combination
  3. Improver
  4. Flour treatment agent
  5. Antioxidant
  6. Preservatives/ Mould inhibitors singly or in combination
  7. Colours (can be used singly or in combination within the specified limits)
  8. Artificial sweeteners (Singly)
  9. Leavening agents
  10. Flavours
  11. Flavour improver/ enhancer
  12. Nutrient
  13. Dough conditioners
  14. Yeast
  15. Jellifying agents

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