Takehome:
- The revised standard added standardized milk in the list of milk variants that are permitted for fortification with vitamin A and D.
On May 19th, 2017, FSSAI released “Notice for operationalization of Food Safety and Standards (Fortification of Foods)”, which was effective on April 17th, 2017. The notification includes terms and definitions, general principles, standards for fortification of foods, quality assurance and etc.
Compared with the previous standard, the revised version includes standardized milk in the list of milk variants that are permitted for fortification with vitamin A and D. And here are some standards for fortification of foods:
|
NO. |
Name of Nutritional Fortification Substance |
Food category |
Level of nutrients |
|
1 |
Iodine |
Salt with iodine |
Manufacture: not less than 30mg/kg Distribution channel: not less than 15mg/kg |
|
2 |
Iron(as Fe) |
Salt with iodine |
850-1100mg/kg |
|
3 |
Vitamin A |
Vegetable oil |
≥25IU/g |
|
4 |
Vitamin D |
Vegetable oil |
≥4.5IU/g |
|
5 |
Vitamin A |
Milk product |
≥770 IU/L |
|
6 |
Vitamin D |
Milk product |
≥550IU/L |
|
7 |
Synthetic Vitamin A |
Vanaspati |
At the time of packing: not less than 25IU/g |
|
8 |
Folic acid |
Atta, Maida, Rice |
≥1300ug/kg |
|
9 |
Vitamin B12 |
Atta, Maida, Rice |
≥10ug/kg |
|
10 |
Ferric salt |
Atta, Maida, Rice |
≥20mg/kg |
|
11 |
Ferrous salt |
Maida |
≥60mg/kg |
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