TEA
1.TEA means tea other than Kangra tea obtained by acceptable processes, exclusively from the leaves, buds and tender stems of plant of the Camellia sinensis (L) O. Kuntze. It may be in the form of black or oolong tea. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living insects, moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances:
Provided that the tea may contain “natural flavours” and “natural flavouring substances” which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from materials of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards of tea. The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. Pectinase enzyme can be added up to a level of 0.2% during manufacture as processing aid. The product shall conform to the following requirement in which all the figures given are expressed on the basis of the material oven-dried at 103±2° C
Total Ash (m/m) Not less than 4.0 percent and not more than 8.0 percent
Water Soluble Ash Not less than 45.0 percent of total ash
Alkalinity of water soluble ash expressed as KOH (m/m) Not less than 1.0 percent and not more than 3.0 percent
Acid-insoluble ash (m/m) Not more than 1.0 percent
Water extract (m/m) Not less than 32.0 percent
Crude Fibre (m/m) Not more than 16.5 percent
2.KANGRA TEA means tea derived exclusively from the leaves, buds and tender stems of plants of the Camellia sinensis or Camellia tea grown in Kangra and Mandi valleys of Himachal Pradesh. It shall conform to the following specifications namely;
Total ash determined on tea dried to constant weight at 100OC 4.5 to 9.0 percent by weight
Total ash soluble in boiling distilled water Not less than 34 percent of total ash
Ash insoluble in dilute hydrochloric acid Not more than 1.2 percent by weight on dry basis
Extract obtained by boiling dried tea (dried to constant weight at 100OC) with 100 parts of distilled water for one hour under reflux Not less than 23 percent
Alkalinity of soluble ash expressed as K2O on dry basis Not less than 1.0 percent and not more than 2.2 percent
Crude fibre determined on tea dried to constant weight at 100OC Not more than 18.5 percent
It shall not contain any added colouring matter It may also contain 0.2 per cent Pectinase enzyme
Provided that tea may contain Natural Flavours and Natural Flavouring Substances which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusivley by physical process from materials of plant origin either in their raw state or after processing for human consumption:
Provided further that such tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011
Provided also that tea used in the manufacture of flavoured tea shall conform to the standards of tea.
Provided that if tea is sold or offered for sale without any indication as to whether it is Kangra tea or not, the standards or quality of tea prescribed in item regulation 2.10.1 (1) shall apply.
Provided also that Flavoured tea manufacturers shall register themselves with the Tea Board before marketing Flavoured tea;
3.Green Tea means the product derived solely and exclusively, and produced by acceptable processes, notably enzyme, inactivation, rolling or comminution and drying, from the leaves, buds and tender stems of varieties of the species Camellia sinensis (L) O. Kuntze, known to be suitable for making tea for consumption as a beverage. The product shall have characteristic flavour free from any off odour, taint and mustiness. It shall be free from living or dead insects, moulds, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). The product shall be free from extraneous matter, added colouring matter and harmful substances;
Provided that the tea may contain “natural flavours” and “natural flavouring substances” which are flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from material of plants origin either in their natural state or after processing for human consumption in packaged tea only. Tea containing added flavour shall bear proper label declaration as provided in regulation 2.4.5 (23) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. Tea used in the manufacture of flavoured tea shall conform to the standards of tea. The flavoured tea manufacturers shall register themselves with the Tea Board before marketing flavoured tea. The product shall conform to the following requirements in which all the figures given are expressed on the basis of the material oven-dried at 103±2° C.
Total Ash (m/m) Not less than 4.0 percent and not more than 8.0 percent
Water-soluble ash Not less than 45.0 percent of total ash
Alkalinity of water – soluble Ash expressed as KOH (m/m) Not less than 1.0 percent of total ash and not more than 3.0 percent
Acid-insoluble ash (m/m) Not more than 1.0 percent
Water-extract (m/m) Not less than 32.0 percent
Crude fibre (m/m) Not more than 16.5 percent
Total catechins (m/m) Not less than 9.0 percent and not more than 19.0 percent

COFFEE
Coffee (green raw or unroasted) means the dried seeds of Coffea arabica, Coffea liberica, Coffee excelsa or Coffea canephora (robusta) with their husks (mesocarp and endocarp) removed.
Roasted coffee means properly cleaned green coffee which has been roasted to a brown colour and has developed its characteristic aroma.
Ground coffee means the powdered products obtained from ‘roasted coffee’ only and shall be free from husk
Coffee (green raw or unroasted), ‘roasted and ground coffee’ shall be free from any artificial colouring, flavouring, facing extraneous matter or glazing substance and shall be in sound, dry and fresh condition, free from rancid or obnoxious flavour.
Roasted coffee and ground coffee shall conform to the following analytical standards:-
Moisture (on dry basis) m/m Not more than 5.0 percent
Total Ash (on dry basis) m/m 3.0 to 6.0 percent
Acid insoluble ash (on dry basis) m/m Not more than 0.1 percent
Water soluble ash (on dry basis) m/m Not less than 65 percent of total ash
Alkainity of soluble ash in milliliters of 0.1 N hydrochloric acid per gram of material (on dry basis) m/m
Not less than 3.5 ml & Not more than 5.0 ml Aqueous extracts on dry basis m/m Not less than 26.0 and not more than 35.0 percent
Caffeine (anhydrous)(on dry basis) m/m Not less than 1.0 percent
Soluble Coffee Powder means coffee powder, obtained from freshly roasted and ground pure coffee beans. The product shall be in the form of a free flowing powder or shall be in the agglomerated form (granules) having colour, taste and flavour characteristic of coffee. It shall be free from impurities and shall not contain chicory or any other added substances.
It shall conform to the following standards:
Moisture (on dry basis) m/m Not more than 4.0 percent
Total ash (on dry basis) m/m Not more than 12.0 percent
Caffeined content (on dry basis) m/m Not less than 2.8 percent
Solubility in boiling water Dissolves readily in 30 seconds with moderate stirring
Solubilty in cold water at 16±2oC Soluble with moderate stirring in 3 minutes

CHICORY
Chicory means the roasted chicory powder obtained by roasting and grinding of the cleaned and dried roots of chicorium intybus Lin with or without the addition of edible fats and oils or sugar, like glucose or sucrose in proportion not exceeding 2.0 percent by weight in aggregate. It shall be free from dirt, extraneous matter, artificial colouring and flavouring agents.
It shall conform to the following standards, namely:—
Total ash (on dry basis) m/m Not less than 3.5 percent and Not more than 8.0 percent
Acid insoluble ash (on dry basis) m/m in diluted Hcl Not more than 2.5 percent
Aqueous extracts (on dry basis) m/m Not less than 55.0 percent

COFFEE – CHICORY MIXTURE
Coffee – Chicory Mixture means the product prepared by mixing roasted and ground coffee and roasted and ground chicory and shall be in a sound, dry and dust free condition with no rancid or obnoxious flavour. It shall be in the form of a free flowing powder having the colour, taste and flavour characteristic of coffee – chicory powder. It shall be free from any impurities and shall not contain any other added substance. The coffee content in the mixture shall not be less than 51 per cent by mass. The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (i) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
It shall conform to the following standards, namely:—
Moisture Not more than 5.0 per cent
Total ash on dry basis Not more than 7.50 per cent
Acid insoluble ash on dry basis Not more than 0.6 per cent
Caffeine content on dry basis Not less than 0.6 per cent
Aqueous extracts Not more than 50 per cent
Instant Coffee – Chicory Mixture means the product manufactured from roasted and ground coffee and roasted and ground chicory. It shall be in sound dry and dust free condition with no rancid or obnoxious flavour. It shall be in the form of a free flowing powder or shall be in the agglomerated (granules) form having the colour, taste and flavour characteristics of coffee chicory powder. It shall be free from any impurities and shall not contain any other added substance. The coffee content in the mixture shall not be less than 51 per cent by mass on dry basis. The percentage of coffee and chicory used shall be marked on the label as provided in Regulation 2.4.5 (1) (ii) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
It shall conform to the following standards, namely:—
Moisture Not more than 4.0 per cent
Total ash on dry basis Not more than 10 per cent
Acid insoluble ash on dry basis Not more than 0.6 per cent
Caffeine (anhydrous) Not less than 1.4 per cent on dry basis
Solubility in boiling water Dissolves readily in 30 seconds with moderate stirring
Solubility in cold water at 16 ± 20C Soluble with moderate stirring in 3 minutes

Beverages – ALCOHOLIC
TODDY: Toddy means the sap from coconut, date, toddy palm tree or any other kind of palm tree which has undergone alcoholic fermentation. It shall be white cloudy in appearance which sediments on storage and shall possess characteristic flavour derived from the sap and fermentation without addition of extraneous alcohol. It shall be free from added colouring matter, dirt, other foreign matter or any other ingredient injurious to health. It shall also be free from chloral hydrate, paraldehyde, sedative, tranquilizer and artificial sweetener.
It shall also conform to the following standards, namely:
Alcoholic content Not less than 5 percent (v/v)
Total acid as Tartaric acid (expressed in terms of 100 litres of absolute alcohol) Not less than 400 grams
Volatile acid as Acetic acid expressed in terms of 100 litres of absolute alcohol) Not more than 100 grams

BEVERAGES NON-ALCOHOLIC – CARBONATED
CARBONATED WATER means water conforming to the standards prescribed for Packaged Drinking Water under Food Safety and Standard Act, 2006 impregnated with carbon dioxide under pressure and may contain any of the following singly or in combination:
Sugar, liquid glucose, dextrose monohydrate, invert sugar, fructose, honey, fruits and vegetables extractives and permitted flavouring, colouring matter, preservatives, emulsifying and stabilising agents, citric acid, fumaric acid and sorbitol, tartaric acid, phosphoric acid, lactic acid, ascorbic acid, malic acid, edible gums such as guar, karaya, arabic carobean, furcellaran, tragacanth, gum ghatti, edible gelatin, albumin, licorice and its derivatives, salts of sodium, calcium and magnesium, vitamins, Caffeine not exceeding 145 parts per million, Estergum (Glycerol ester of wood resin) not exceeding 100 parts per million, Gellan Gum at GMP level and quinine salts not exceeding 100 parts per million (expressed as quinine sulphate). It may also contain Saccharin Sodium not exceeding 100 ppm or Acesulfame-K not exceeding 300 ppm or Aspertame (methyl ester) not exceeding 700 ppm. or sucralose not exceeding 300 ppm or Neotame not exceeding 33 ppm.
Provided that the quantity of added sugar shall be declared on the container / bottle and if no sugar is added that also shall be declared on the container/bottle as laid down in labelling Regulations 2.4.5 (24,25,26, 28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011. In case of returnable bottles, which are recycled or refilling the declaration of quantity of added sugar and no sugar added may be given on the crown.
Provided also that the declaration of ‘no sugar added’ shall not be applicable for ‘carbonated water (plain soda)’.
Provided also that the products which contain aspertame, acesulfame or any other artificial sweetener for which special labeling provisions have been provided under regulations 2.4.5 (24,25,26, 28 and 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011, shall not be packed, stored, distributed or sold in returnable containers.
It shall conform to the following requirements, namely—
Total plate count per ml not more than that……50..cfu..
Coliform count in 100 ml …….0……..cfu…
Yeast and mould count per ml not more than… 2…..cfu
Provided further estergum used in carbonated water shall have the following standards, namely:—
Glycerol esters of wood rosins commonly known as ester-gum is hard yellow to pale amber coloured solid. It is a complex mixture of tri and diglycerol esters of rosin acids from wood rosin. It is produced by the esterification of pale wood rosin with food grade glycerol. It is composed of approximately 90 per cent rosin acids and 10 per cent neutrals (non-acidic compounds). The resin acid fraction is a complex mixture of isomeric diterpeniod monocarboxylic acids having the typical molecular formula of C20 H30 O2 chiefly abietic acid. The substance is purified by steam stripping or by counter-current steam distillation.
Identification:
Solubility-Insoluble in water, soluble in acetone and in Benzene.
Infra Red Spectrum-Obtain the infra-red spectram of a thin film of the sample deposited on a potassium bromide plate-scan between 600 and 4000 wave numbers. Compare with typical spectrum obtained from pure ester-gum.
Test for absence of till oil rosin (Sulphur test)-Pass the test as given below:
When sulphur-containing organic compounds are heated in the presence of sodium formate, the sulphur is converted to hydrogen sulfide which can readily be detected by the use of lead acetate paper. A positive test indicates the use of till oil rosin instead of wood rosin.
Apparatus-Test Tube: Use a standard, 10×75 mm, heat-resistant, glass test tube, Burner – Bunsen: A small size burner of the microflame type is preferred.
Reagents
Sodium Formate Solution: Dissolve 20g of reagent grade sodium formate, NaOOCH, in 100 ml of distilled water. Lead Acetate Test Paper: Commercially available from most chemical supply houses.
Procedure-Weigh 40-50 mg of sample into a test tube and 1-2 drops of sodium formate solution. Place a strip of lead acetate test paper over the mouth of the test tube. Heat the tube in the burner flame until fumes are formed that contact the test paper. Continue heating for 2-5 minutes. There must be no formation of a black spot of lead sulphide indicating the presence of sulphur containing compounds.
Detection Limit: 50 mg/kg sulphur
Drop softening point-Between 880 C and 960
C. Arsenic-Not more than 3ppm.
Lead-Not more than 10ppm.
Heavy metals (as lead)-Not more than 40
ppm. Acid value- Between 3 and 9.
Hydroxyl number-Between 15 and 45

Mineral water
(1).Mineral water means includes all kinds of Mineral Water or Natural mineral water by whatever name it is called and sold.
(2).Description and Types of Mineral water.
Natural mineral water is water clearly distinguished from ordinary drinking water because –
it is characterized by its content of certain mineral salts and their relative proportions and the presence of trace elements or of other constituents;
it is obtained directly from natural or drilled sources from underground water bearing strata and not from Public water supply for which all possible precautions should be taken within the protected perimeters to avoid any pollution of, or external influence on, the chemical and physical qualities of natural mineral water.
of the constancy of its composition and the stability of its discharge and its temperature, due account being taken of the cycles of minor natural fluctuations;
it is collected under conditions which guarantee the original microbiological purity and chemical composition of essential components;
it is packaged close to the point of emergence of the source with particular hygienic precautions;
it is not subjected to any treatment other than those permitted by this standard;
Naturally Carbonated Natural Mineral Water – A naturally carbonated natural mineral water is a natural mineral water which, after possible treatment as given hereunder and re-incorporation of gas from the same source and after packaging taking into consideration usual technical tolerance, has the same content of carbondioxide spontaneously and visibly given off under normal conditions of temperature and pressure.
Non-Carbonated Natural Mineral Water- A non-carbonated natural mineral water is a natural mineral water which, by nature and after possible treatment as given hereunder and after packaging taking into consideration usual technical tolerance, does not contain free carbon dioxide in excess of the amount necessary to keep the hydrogen carbonate salts present in the water dissolved.
Decarbonated Natural Mineral Water – A decarbonated natural mineral is a natural mineral water which, after possible treatment as given hereunder and after packaging, has less carbon dioxide content than that at emergence and does not visibly and spontaneously give off carbon dioxide under normal conditions of temperature and pressure.
Natural Mineral Water Fortified with Carbon Dioxide from the Source – A natural mineral water fortified with carbon dioxide from the source is a natural mineral water which, after possible treatment as given hereunder and after packaging, has more carbon dioxide content than that at emergence.
Carbonated Natural Mineral Water – A carbonated natural mineral water is a natural mineral water which, after possible treatment as given hereunder and after packaging, has been made effervescent by the addition of carbon dioxide from another origin.
(3).Treatment and handling:- Treatment permitted includes separation from unstable constituents, such as compounds containing iron, manganese, sulphur or arsenic, by decantation and/or filtration, if necessary, accelerated by previous aeration.
The treatments provided may only be carried out on condition that the mineral content of the water is not modified in its essential constituents, which give the water its properties.
The transport of natural mineral waters in bulk containers for packaging or for any other process before packaging is prohibited. Natural Mineral water shall be packaged in clean and sterile containers.
The source on the point of emergence shall be protected against risks of pollution.
The installation intended for the production of natural mineral waters shall be such as to exclude any possibility of contamination. For this purpose, and in particular —
the installations for collection, the pipes and the reservoirs shall be made from materials suited to the water and in such a way as to prevent the introduction of foreign substances into the water,
the equipment and its use for production, especially installations for washing and packaging, shall meet hygienic requirements;
if, during production it is found that the water is polluted, the producer shall stop all operations until the cause of pollution is eliminated;
The related packaging and labelling requirements are provided in the Regulation 2.1.2 , 2.2.1 and 2.4.5 of Food Safety and Standards (Packaging and Labeling) Regulations, 2011
(4).All Mineral Water shall conform to the following standards, namely:—
Colour, hazen unit/true colour unit not more than 2
Odour Agreeable
Taste Agreeable
Turbidity Not more than 2 nephelometric turbidity unit (NTU)
Total Dissolved Solids 150-700 mg/litre
pH 6.5-8.5
Nitrates (as NO3) Not more than 50 mg/litre
Nitrites (as NO2) Not more than 0.02 mg/litre
Sulphide (as H2S) Not more than 0.05 mg/litre
Mineral oil Absent
Phenolic compounds (as C6H5OH) Absent
Manganese (as Mn) Not more than 2.0 mg/litre