Core Amendments to 2011 Regulations

• Regulation 2.2.1 (Refractive Index):
  Refractive index parameters for specified oils have been revised with updated ranges at 40–50 °C.
• New Standard for Meat Sausages (Regulation 2.5.2):
  Detailed product standards now apply to fresh, cooked, smoked, and fermented meat sausages, including definitions of product types, ingredient composition (meat/minimum percentage, moisture limits, ash), processing methods (mincing, emulsification, cooking, cooling), storage conditions, and microbial safety criteria consistent with Appendix A & B.
• Introduction of Dehydrated Tarragon (Regulation 2.9.45, whole & powder):
  New quality standards for tarragon include limits on moisture content, ash, volatile oil levels, and requirements for purity and chromatographic profiling.
• Packaged Drinking Water Standards (Regulation 2.10.8):
  Permissible ranges in Tables 2 & 3 have been modified to reflect updated safety thresholds for mineral content.
• Food Colour Standards (Chapter 3, Regulation 3.2.1):
  Removed redundant notes regarding specific metal and aromatic contaminant exclusions for several synthetic food colours. The definition of “Food Colour Preparations and Mixtures” has been rewritten to clearly define permitted fillers/diluents such as water, sugar, glycerine, citric acid, propylene glycol, gelatin, pectin, etc., and to set dye tolerance levels: ±15% for liquids, ±7.5% for solids.
• Steviol Glycosides in Hot Beverages (Appendix A):
  The previously prescribed 160 mg per serving limit has been removed for applications in coffee, tea, herbal infusions and similar beverages.
• Processing Aids/Enzymes (Appendix C):
  Permitted levels of hydrogen peroxide in bleaching agents have been updated. New microbial enzymes (e.g., Aspergillus oryzae, Bacillus licheniformis, Rhizomucor miehei) have been added to enzyme tables, including GM-derived enzymes (e.g., phospholipase A₂, lipase, glucose oxidase, protease, chymosin) with specified functional applications and safety/contaminant criteria.