Disclosure to Promote the Right To Information

Transcription

1 इ टरन ट म नक 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. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS 5708 (1996): Sodium Tartrate, Food Grade [FAD 8: Food Additives]! न $ एक न' भ रत क +नम-ण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen

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4 IS5708:1996 Indian Standard SODIUM TARTRATE, FOOD GRADE - (First Revision) SPECIFICATION ICS BIS 1996 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI September 1996 Price Group 2

5 Food Additives Sectional Committee, FAD 8 FOREWORD 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. With the increased production of processed foods, manufacturers have started adding a large number of substances, generally in small quantities, to improve the appearance, flavour, texture or storage properties and in some cases to enhance the nutritive values of the processed foods. As certain impurities in these substances have been found to be harmful, it is necessary to have strict quality control of these food additives. A series of standards was, therefore, prepared by this Institution to cover purity and identification of these substances. These standards would help in checking purity which requires to be checked at the stage of manufacture, for it is extremely difficult (and in many cases impossible ) to detect the impurity once these substances have been added to the processed foods. Besides, these standards are intended to guide the indigenous manufacturers in making their product conform to specifications that are accepted by scientists, health authorities and intemation.al bodies, and its consumer industries to use it within the levels permitted by the health authorities. Sodium tartrate, food grade widely used as an emulsifying and stabilizing agent, is permitted under the Prevention of Food Adulteration Rules, These rules, inter-alia prescribe: The listed food additives permitted for use in certain foods shall be sold only under the BIS Certification Mark. The Sodium tartrate, food grade, is one among the listed additives. This standard was first published in 1969 and is being revised to make following additions/changes: a) To bring the requirement of solubility under description section to make it in line with the Food Chemical Codex, NRC, b) To substitute the requirement of lead by heavy metals and corresponding change in method of test. c) To provide fordirections for storage and expiry date in the Marking clause. Chemical Name and Formula The recognized chemical name is disodiumtartrate or sodium d-tartrate. The chemical formula is C,H,O,Na,,2H,O and has molecular weight of Following is its structural formula: COONa H-+-OH I HO-C-H I doona 2H,O In the preparation of this standard assistance has been derived from food chemical codex, Third Edition, National Academy of Sciences, National Research Council, Washington, DC. 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 IS 2 : 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 value in this standard.

6 IS 5708 : 1996 ~ Indian Standard SQDIUM TARTRATE, FOOD GRADE - (First Revision) SPECIFICATION 1 SCOPE 1.1 This standard prescribes the requirements and the methods of sampiing and test for sodium tartrate, food grade. 2 REFERENCES 4 REQUIREMENTS The following Indian Standards are necessary adjuncts to this standard: 1S No : 1992 Title Reagent grade water ( third revision) 1699 : 1995 IvIethods of sampling and test for synthetic food colours ( second revision ) 5058 : 1996 Sodium citrate, food grade (jirst 3 DESCRIPTION revision) 3.1 Sodium tartrate is disodiumsalt of L (+) - tartaric acid. It is transparent, colourless, and odourless crystal. One gram dissolves in 3 ml of water. It is insoluble in ethyl alcohol. NOTE - The soiubility is intended only as information regarding approximate solubility and is not to be considered as a quality requirement and is of minor significance as a means of identification or determination of purity and dependence must be placed on other specifications 4.1 Identification On ignition, sodium tartrate emits the odour of burning sugar and leaves a residue which shall be alkaline to litmus and effervesces with acids Heat a few milligrams of sodium tartrate on a steam bath with 2~ml of sulphuric acid containing 0.5 percent pyrogallol. An intense violet colour shall be produced A solution of sodium tartrate acidified with dilute acetic acid filtered if necessary, and treated with many1 zinc acetate shall yield a yellow crystalline precipitate within a few minutes. 4.2 ThepH of 10 percent solution of the material shall be between 7.0 and The material shall also comply with the requirements given in Table 1. Table 1 Requirements for Sodium Tartrate, Food Grade Sl No. (1) 9 Characteristic Requirement Method of Test, Ref to r > Cl No. of Other Annex A Standards (2) (3) (4) (5) Purity (as C,H,O;Na,) on dry basis, percent 99 A-l by mass, Min ii) Loss on drying, percent by-mass 14 to 17 A-2 iii) O\:ll;lte To pass the test ( less than 0.1 percent ) A-3 iv) v) Arsenic (as As) (on dry basis), mg!kg, Max 3 15 of IS 1699 : 1995 Heavy metals (as Pb), mg/kg, Max 10 - Annex E of IS 5058 :

7 IS 5708: PACKING, STORAGE AND MARKING 5.1 Packing The material shall be secnrely packed in containers with minimum access to light and moisture. The containers shall be such as to preclude contamination of the contents with metals or other impurities. 5.2 Storage The materials shall be stored in a cool and dry place so as to avoid excessive exposure to heat. 5.3 Marking Each container shall be legibly and indelibly marked with the following information: 4 b) cl 4 e) f) 8) Name of the material including the words Food Grade ; Name and address of the manufacturer; Net content when packed; Batch or code number; Expiry date; Directions for storage; and Any other requirements as specified under the Standards of Weights and Measures (Pack- aged Commodities ) Rules, 1977iPrevention o/faodadulteration Rules, BIS Certtfication Marking The product may also be marked with the Standard Mark. BIS The use of the Standard mark is governed by the provisions of Bureau ofindian Standards 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 manmacturers or producers may be obtained from the Bureau of Indian Standards. 6 SAMPLING 6.1 The representative samples of the material shall be drawn according to the methods prescribed in 4 of IS 1699 : QUALITY OF REAGENTS Unless specified otherwise, pure chemicals and distilled water (see IS 1070 : 1992) shall be employed in tests. NOTE - -Purechemicals shall mean chemicals that do not contain impurities which affect the results of analysis. ANNEX A [ Table 1, SZ No. (i), (ii) and (iii) ] METHOD OF TEST FOR SODIUM TARTRATE, FOOD GRADE A-l DETERMINATION OF PURITY A-l.1 Two methods have been specified. Either could be used. A-l.2 Titrlmetric A Reagents Method A Sulphuric acid N. A Methyl orange - Dissolve 100 mg of methyl orange in 100 ml of water, and filter, if necessary. A Sodium hydroxide N. A Procedure A Weigh accurately about g of sodium tartrate, previously dried,at 150 C for 3 hours, into a tared porcelain crucible, ignite gently at first, until the salt is thoroughly carbonized, protecting the carbonized salt from contact with the flame at all times. Cool the crucible, place in a glass beaker and break up the carbonized mass with a glass rod. Without removing the glass rod or the crucible, add 50 ml of water, 50 ml of the sulphuric acid, cover the beaker and boil the solution for 30 minutes. Filter and wash with hot water until the last washing is neutral to litmus. Cool the combined filtrate and washings, add methyl orange, and titrate the excess acid with the sodium hydroxide. Each ml of 0.5 N sulphuric acid is equivalent to g of C,H,O,Na,. A-l.3 Potentiometric A Reagents A Glacial acetic acid Titration Method A Perchloric acid N. A Procedure Weigh accurately about g of sodium tartrate, 2

8 IIS 5708 : 1996 previous@ dried at 150 C for 3 hours and transfer to a 250-ml beaker. Add 100 ml of glacial acetic acid, and stir the solution (for exampie, with a magnetic stirrer) until the sample is dissolved. Titrate the solution with 0.1 N perchloric acid in glacial acetic acid, adding the titrant in 0.2 ml increments as the end-point is neared, and determine the end-point potentiometrically. Each ml of 0.1 N perchloric acid is equivalent to g of C,H,O,ka,. A-2 LOSS ON DRYING A-2.1 Procedure Weigh accurately about 5 g of the material in a tared weighing bottle. Place the bottle containing the sample (uncovered) in the oven maintained at 105 C k 1 C for three hours. Remove the bottle from oven, close it and ahow to come to room temperature m a desiccator and weigh. Calculate the loss on drying, percent by mass. A-3 TEST FOR OXALATE A-3.1 Reagents A Acetic AcidSolution - containing 6 percent (m/v) of CH3COOH. A Calcium Chloride - Dissolve 7.5 g of calcium chloride in sticient water to make I (JO ml. A-3.2 Procedure Add 5 drops of acetic acid and 2 ml of calcium chloride to 10 ml of a 10 percent solution of sodium tartrate. No turbidity shall be produced within one hour.

9 Bureau of Indian Standards BIS is a-statutory institution established under the Bureau oflndian StandardsAct, 1986 to promote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country. Copyright BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free use, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director (Publications), BIS. Review of Indian Standards Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are needed; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of BIS Handbook and Standards : Monthly Additions. This Indian Standard has been developed from Dot : No. FAD 8 ( 475 ) Amendments Issued Since Publication Amend No. Date of Issue Text Affected Headquarters: BUREAU OF INDIAN STANDARDS Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telephones : , , Regional Offices: Telegrams: Manaksanstha ( Common to all offices ) Telephone Central : Manak Bhavan, 9 Bahadur Shah Zafar Marg NEW DELHI Eastern : l/14 C. I. T. Scheme VII M, V. I. P. Road, Maniktola CALCUTTA I , , Northern : SC , Sector 34-A, CHANDIGARH I Southern : C. I. T. Campus, IV Cross Road, MADRAS , , Western : Manakalaya, E9 MIDC, Marol, Andheri (East) MUMBAI I , , Branches : AHMADABAD. BANGALORE. BHOPAL. BHUBANESHWAR. COIMBATORE. FARIDABAD. GHAZIABAD. GUWAHATI. HYDERABAD. JAIPUR. KANPUR. LUCKNOW. PATNA. THIRUVANANTHAPURAM. Prmted at New Indm Prmtmg Press, Khuqa, India