IS 5719 (2005): Gelatin, Food Grade - 3.1 Gelatin Gelatin is a protein produced-by partial...

Click here to load reader

download IS 5719 (2005): Gelatin, Food Grade - 3.1 Gelatin Gelatin is a protein produced-by partial hydrolysis

of 14

  • date post

    25-Apr-2020
  • Category

    Documents

  • view

    107
  • download

    6

Embed Size (px)

Transcript of IS 5719 (2005): Gelatin, Food Grade - 3.1 Gelatin Gelatin is a protein produced-by partial...

  • Disclosure to Promote the Right To Information

    Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

    इंटरनेट मानक

    “!ान $ एक न' भारत का +नम-ण” Satyanarayan Gangaram Pitroda

    “Invent a New India Using Knowledge”

    “प0रा1 को छोड न' 5 तरफ” Jawaharlal Nehru

    “Step Out From the Old to the New”

    “जान1 का अ+धकार, जी1 का अ+धकार” Mazdoor Kisan Shakti Sangathan

    “The Right to Information, The Right to Live”

    “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है” Bhartṛhari—Nītiśatakam

    “Knowledge is such a treasure which cannot be stolen”

    “Invent a New India Using Knowledge”

    है”ह”ह

    IS 5719 (2005): Gelatin, Food Grade [FAD 8: Food Additives]

  • ts 5719:2005

    Ju/y 2005

    Wl@w7Fm \ 6 ‘f, @E HmTf&

    ( W5a7y-tfim)

    Indian Standard

    GELATIN, FOOD GRADE — SPECIFICATION

    (First &vision)

    ICS 67.220.20

    COBIS 2005

    BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 ‘BAHADUR SHAH ZAFAR MARG

    NEW DELHI 110002

    Price Group 4

    — —

  • . .

    Food Additives Sectional Committee, FAD 8

    FORE WORD

    This-Indian Standard (First Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Food Additives Sectional Committee had been approved by the Food and Agriculture Division Council.

    Gelatin is widely used in the food processing industry as a stabilizer, gelling agent, emulsifying agent and a crystallization inhibitor. It is also permitted as a food additive under the PFA Rules, 1955.

    This standard was first published in 1970 to guide the indigenous manufacturers in making their product conform to international specifications. Considerable assistance was derived from the Pharmacopoeia of India, 1966 and the British Standard on sampling and testing gelatins in the preparation of the stan-dard. This standard is”being revised to update and align with the JECFA specification for gelatin specifically with regards to the limits for heavy metal contaminants and methods of test.

    h the preparation of this standard, due consideration has been given to the Prevention of Food Adulteration Act, 1954 and the Rules, 1955 framed thereunder. Due consideration has also been given to the Standard of Weights and Measures (Packaged Commodities) Rules, 1977. However, this standard is subject to restrictions imposed under these, wherever applicable.

    For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with 1S2: 1960 ‘Rules for rounding off numerical values (revised)’. The-number of significant places retained in the rounded off value should be the same as that of the specified va[ue in this standard.

  • IS 5719:2005

    Indian Standard

    GELATIN, FOOD GRADE — SPECIFICATION

    (First Revision)

    1 SCOPE

    This standard prescribes requirements and methods of sampling and test for gelatin, food grade which is also known as edible gelatin.

    2 RE-l?ERENCES

    The following standards contain provisions which through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated “below:

    1sNo. 1!370:1992 1699:1995

    2491:1998

    5401 (Part 1): 2002

    5402:2002

    5887 (Part 2): 1976

    Title

    Reagent grade water (third revision) Methods of sampling and test for synthetic food colours (second revision) Food hygiene — General principles — Code of practice (secondrevision) Microbiology — General guidance for enumeration of coliforms: Part 1 Colony count technique (first revision) Microbiology — General guidance for the enumeration of micro- organisms — Colony count technique at 30”C (jirst revision) Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci @rst revision)

    3 DEFINITION

    3.1 Gelatin

    Gelatin is a protein produced-by partial hydrolysis of collagen derived from skin, tendons, ligaments and bones of animals.

    4 REQUIREMENTS

    4.1 Description

    4.1.1 Gelatin shall be in the form of sheets, flakes, shreds or coarse to fine powder, faint yellow or amber in colour, the shade varying in depth according to particle size.

    4.1.2 Itshall have a slight bouillon like odour. It is stable in air when dry, but is susceptible to microbial decomposition when moist or in solution.

    4.2 Identification

    4.2.1 So[ubility

    Gelatin is practically insoluble in cold water but shall swell -and soften when immersed in it, gradually absorbing from 5 to 10 times its own weight of water. It is soluble in hot water; mixture of hot water and glycerin forming a jelly on cooling; and in acetic acid (approximately 5 N).

    Gelatin is practically insoluble in alcohol (95 percent), in chloroform, solvent ether and fixed and volatile oils.

    4.2.2 Precipitate Formation

    To a solution of gelatin (1 in 100) add trinitrophenol TS or a solution of potassium bichromate (1in 15previously mixed with about one-fourth its volume of dilute hydrochloric acid, a yellow precipitate shall be formed.

    To a sohtion of gelatin ( 1 in 100) add mercuric nitrate solution; a white precipitate shall be formed which develops a brick red colour on warming.

    4.2.3 Development of Turbidity

    To a solution (1 in 5 000) add tannic acid TS; the solutkm becomes turbid.

    4.2.4 When heated with soda lime, ammonia is evolved.

    4.3 The product shall also conform to the requirements given in Table 1.

    4.4 The product shall be processe~ packed, stored and distributed under hygienic conditions in licensed premises (see IS 2491).

    5 PACKING, STORAGE AND MARKING

    5.1 Packing

    The product shall be filled in ghiss containers or any other containers wjth as little airspace as possible. The containers shall be such as to preclude contamination of the contents with metals or other impurities.

    5.2 Storage

    The product shall be stored in a cool and dry place so as to avoid excessive exposure to heat.

  • .,.

    IS 5719:2005

    Table 1 Requirements for Gelatin

    (Clause 4.3)

    Characteristic RequirementSI No.

    (1)

    i) ii)

    iii)

    iv)

    v) vi)

    vii)

    viii)

    ix)

    x) xi)

    (2)

    Loss on drying, pereent by mass, Mux Gel strength

    Total ash, pereent by mass, Mux

    Sulphur dioxide, mg/kg, Mar Nitrogen (on dry basis), percent by mass, Min

    Arsenic (as As), mg/kg, Max

    Lead (as Pb), mglkg, Ma

    Heavy metals, mg/kg, Max

    Total bacteria coung per g, Mux .Escherk#ria coli, per g, Max

    Faecal streptococci enterococci, per g, Mux

    (3)

    18 To PSSS kst

    2 40

    15 1

    5

    50 10000

    10 100

    Method of Test, Ref to -

    %nex of ttds Standard IS -

    (4)

    A B

    c D E —

    — —

    (5)

    — . — — —

    15 of IS 1699 15 of IS 1699 16 of IS 1699

    IS 5402 Is 5401 (Part 1)

    1S5887 (Part 2)

    5.3 Marking

    Each container shall be legibly and indelibly marked with the following information:

    a)

    b)

    c)

    d)

    e)

    f)

    !3)

    Name of the material including the words ‘Food grade’;

    Name and address of the manufacturer;

    Batch or code number;

    Net content when packed;

    Instruction for storage;

    Best before date (Month and year to be given by the manufacturer); and

    Any other requirements as given under the Standards of Weights and Measures (Packaged Commodities) Rules, 1977 and Prevention of Food Adulteration Act, 1954 and Rules framed thereunder.

    5.3.1 BIS Certljlcation Marking

    The product may also be marked with the Standard Mark.

    5.3.1.1 The use of the Standard Mark is governed by the previsions of the Bureau of Indian Standar& Act, 1986 and.the Rules and Regulations made thereunder. The details of conditions under which the licence for the use of Standard Mark may be granted to manufacturers or producers maybe obtained from the Bureau of Indhm Standards.

    6 SAMPLING

    Representative samples of the material shall be drawn according to the method prescribed in 4 of IS 1699.

    7 QUALITY OF REAGENTS

    Unless specified otherwise, pure chemicals and distilled water (see IS 1070) shall be employed in