The FSSAI has issued a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to revise standards of pickled egg and fish oil.The draft called the Food Safetmolecular formula of ferric pyrophosphatey and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, seeks to amend pil ferrous fumarate 210regulations related to pickled egg and the new definition says that the standard specferrous gluconate-c-folic acidified in this clause shall apply to &8220;Pickled eggs, which are prepared using cooked eggs with vinegar, oil and salt as a major pickling ingredient and have been packed in any suitable packing material.The FSSAI has issued a draft to amend the Foferrous lactate absorptionod Safety and Standards (Food Products Standards and Food Additives) Regulations to revise standards of pickled egg and fish oil.The draft also prescribes types of pickled eggs as vinegar-based pickled eggs, and oil-based pickled eggs and characteristics of essential ingredients like egg, vinegar, edible oil, 60 mg ferrous fumaratesalt and spice mix.The FSSAI has issued a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to revise standards of pickled egg and fish oil.The draft says that the pH of the pickling solution should be 3.2 for vinegar based and 3.6 for oil based pickled eggs.The FSSAI has issued a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to revise standards of pickled egg and fish oil.The draft also lays standards for fish oil, which shall replace regulations relating to sardine oil under sub regulation 2.6.1 clause 12 of the FSS (Food Products Standards and Food Additives) Regulations, 2011.
FSSAI Issues Draft to Amend Stds of Pickled Egg and Fish oil
