Others (Salt, Silver Leaf, Lecithin)

The important additives such as salt (as preservative), silver leaf (as sweet coating agent) and lecithin (as flowing agent) are included in this section. BIS specifications are not available for extensively used additives (processing aids) like starter culture,rennet enzyme, etc. in dairy industry.

Specification for Silver leaf as per IS:3110-1982

1.Silver leaf shall be in the form of sheet free from creases and folds.

2. Weight: Silver leaves shall be supplied in weight as given: Weight of one pack of 100 silver leaves (10 books each of 10 leaves) =10±0.5 g

3. Size: Unless otherwise specified, the silver leaf may be supplied in approximately 170´145 mm size.

4. Purity as Ag, g/1000 g 999 Min.

4. Lead (as Pb), mg/kg 2.5 Max.

5. Arsenic (as As), mg/kg 1.1 Max.

6. Cadmium (as Cd), mg/kg 0.8 Max.

7. Mercury (as Hg), mg/kg 0.01 Max.

Specification for Edible common salt (Dairy salt) as per IS:253-1985

1.Description: The material shall be crystalline white solid and free from any visible impurities.

2. Particle size: 99 percent by mass of the material shall pass completely through 850 micron IS sieve.

3. Moisture, % by mass 0.5 Max.

4. Water insoluble matter, % by mass 0.03 Max.

5. Chloride (as NaCl), % by mass 99.6 Min.

6. Water soluble calcium (as Ca), % by mass 0.01 Max.

7. Water soluble magnesium (as Mg), % by mass 0.01 Max.

8. Sulphates (as SO4), % by mass 0.3 Max.

9. Alkalinity (as Na2CO3), % by mass 0.1 Max.

10. Potassium/Sodium ferrocyanide or Ammonium 15.0 Max. ferric citrate, mg/kg

11. Lead (as Pb), mg/kg 2.0 Max.

12. Iron (as Fe), mg/kg 10.0 Max.

13. Arsenic (as As), mg/kg 1.0 Max.

14. Copper (as Cu), mg/kg 2.0 Max.

Specification for Lecithin (Food grade) as per IS:5055-1996

1.Description: The material is a viscous semi-liquid with a characteristic odour. It is light yellow to brown depending upon whether it is bleached or unbleached. Lecithin is obtained from egg or edible vegetable oilseeds by suitable dehydration or solvent extraction using food grade solvents. It may also be obtained from animal sources. Edible diluents, such as cocoa butter and vegetable oils may be added to improve functional and flavour characteristics.

2. The material is insoluble in water but characteristically hydrated with swelling. It is insoluble in acetone but soluble in chloroform and benzene.The lecithin fraction is soluble while cephalin fraction is insoluble in ethanol.

3. Identification

Yellow precipitate with Ammonium molybdate: Ignite 1 g of the material with 2 g of anhydrous sodium carbonate. Cool and dissolve the residue in 5 ml of water and 5 ml of nitric acid. Add 5 ml of ammonium molybdate and heat to boiling. A yellow precipitate shall be formed.

Blue precipitate with ferrous sulphate: Fuse about 0.5 g of the material with about o.o5 g of sodium in a soft glass tube, and heat to redness.Plunge while hot into about 10 ml of distilled water, heat to boiling and filter. Add a few crystals of ferrous sulphate to the filtrate boil and add dilute sulphuric acid until just acidic. Allow to stand for 15 min, filter and wash. A blue precipitate shall be formed.Reflux 1 g of lecithin for 1 h with 25 ml of 0.5N ethanolic potassium hydroxide. When cooled to 0°C, a precipitate of potassium soap shall be obtained.

4. Total gossypol, % by mass* 5.0 Max.

5. Purity (as acetone insoluble residue), % by mass 62 Min.

6. Moisture, % by mass 2 Max.

7. Benzene insoluble matter, % by mass 0.3 Max.

8. Acid value 35 Max.

9. Peroxide value 100 Max.

10. Lead (as Pb), mg/kg 10 Max.

11. Arsenic (as As), mg/kg 3 Max.

12. Heavy metals (as Pb), mg/kg 40 Max.

* In case of cottonseed lecithin