Preservative and explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Regulations 3.2.9 to 3.2.16 are the longest block of additive specifications in Chapter 3. They cover preservatives (3.2.9), acidity regulators (3.2.10), gelling agents, thickeners and stabilisers (3.2.11), antioxidants (3.2.12), flavour enhancers (3.2.13), glazing agents (3.2.14), humectants, wetting and dispersing agents (3.2.15), and sweetener, humectant and sequestrant (3.2.16). Each substance has the same layout, and a certificate of analysis can be checked against it line by line. Additive suppliers and formulators can start with food product approval.
This article reads the text as amended up to 21 October 2024 (FSSAI chapter compendium consolidated to amendment 83; the amendment of 10 July 2025 does not change these regulations). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
Every substance in these regulations is described by common name, INS number, C.A.S number, chemical name, empirical formula and molecular weight, followed by a table of purity limits. Sodium benzoate, for example, must have purity of 99.0 per cent by mass (minimum) with arsenic not more than 3.0 mg/kg and lead not more than 2.0 mg/kg. Use levels are not in these regulations; they are in Appendix A.
How each entry is built
An entry first describes the substance in words (for example, "a white, almost odourless, crystalline powder or flakes"), then gives a description table with the common name, INS number, C.A.S number, chemical name, empirical formula and molecular weight, and then a requirements table. The requirements usually include purity, moisture or loss on drying, one or two impurity limits and the heavy metals arsenic and lead, with some tests marked "shall conform to test as per BIS standard". Our article on the general conditions for food additives explains why an additive must meet its specification as a whole and be of food grade quality.
Preservatives: 3.2.9
| Substance | INS | Purity requirement (as printed) |
|---|---|---|
| Sodium benzoate | 211 | 99.0 per cent by mass, minimum; moisture 1.5 maximum |
| Benzoic acid | 210 | 99.5 per cent by mass, minimum |
| Potassium nitrate | 252 | 99 per cent by mass, minimum; nitrite 20.0 mg/kg maximum |
| Sorbic acid | 200 | 99 per cent by mass on dry basis, minimum; melting range 132 - 135 °C |
| Potassium nitrite | 249 | 97 per cent on dry basis, minimum |
| Sodium propionate | 281 | 99 per cent by mass on dry basis, minimum |
| Sulphur dioxide | 220 | 95 per cent by mass (as SO2) on dry basis, minimum |
Arsenic and lead limits are printed for each, such as arsenic 3.0 mg/kg for most of them. Calcium propionate and the metabisulphites are in the earlier regulations, covered in our article on sweeteners, baker's yeast and food-grade acids.
Acidity regulators: 3.2.10
Eight substances are specified: ammonium hydrogen carbonate (INS 503(ii), minimum 98.0 per cent), trisodium citrate, fumaric acid, dicalcium phosphate (purity as CaHPO4 98 to 102 after drying at 200 °C), phosphoric acid, citric acid, malic acid and sodium hydroxide. The citric acid table includes water insoluble matter, chloride and calcium limits in ppm.
Gelling agents, thickeners and stabilisers: 3.2.11
This regulation has 16 substances:
- sodium alginate (INS 401; purity 91 to 106 per cent);
- sodium carboxymethyl cellulose;
- sodium carboxymethyl cellulose, enzyme hydrolysed;
- agar;
- gum arabic or acacia gum;
- tragacanth gum;
- gum ghatti;
- calcium alginate;
- alginic acid;
- guar gum;
- gum karaya;
- polyglycerol esters of fatty acids (the table includes FFA, estimated as oleic acid);
- polyglycerol esters of interesterified ricinoleic acid;
- glycerol esters of wood rosin (drop softening point 88 - 96 °C);
- pectin;
- carrageenan (sulfate, as SO4, on the dried basis, 15 to 40 per cent; E. coli negative in 1 g).
The tables for the gums include moisture, viscosity, ash, acid insoluble ash and the heavy metals lead and arsenic; pectin and carrageenan add limits for copper, cadmium and mercury.
Antioxidants: 3.2.12
Six antioxidants are specified: butylated hydroxyanisole (melting point 48 to 63 °C), dodecyl gallate, propyl gallate (melting range 146-150 °C), octyl gallate (melting range 99-102 °C), ascorbyl palmitate and sodium ascorbate. The gallate tables share a limit for chlorinated organic compounds of 100 and a specific absorption test.
Flavour enhancers, glazing agents and humectants: 3.2.13 to 3.2.16
| Regulation | Substance | INS | A few parameters exactly as printed |
|---|---|---|---|
| 3.2.13 | Monosodium L-glutamate | 621 | purity (C5H8O4NNaH2O) 99 minimum; loss on drying 0.5 maximum; lead 1.0 mg/kg; arsenic 2.0 mg/kg |
| 3.2.14 | Mineral oil, low viscosity and high viscosity | 905e | polynuclear aromatic hydrocarbons, absorbance, 0.10 maximum (low viscosity); tests per BIS standard |
| 3.2.15 | Propylene glycol | 1520 | purity as C6H8O2 99.5 minimum; moisture 0.2 maximum; ethylene glycol absent |
| 3.2.16 | Sorbitol | 420 | purity as d-sorbitol 91 or 99, depending on the method of test used; nickel 2.0 mg/kg maximum |
The glazing agent entry covers food-grade mineral oil only, not mineral oils produced in ways the text excludes. For where MSG, sorbitol and the other additives may be used, see our articles on Appendix A, the food category system and on the additive tables.
Packaging and labelling of additives
The product standards in this block do not repeat a label clause for each substance. Additives sold to food businesses must meet the general conditions in regulation 3.1, and the Act's provisions on additives are summarised in our post on section 19 of the FSS Act.
A practical example
Gum Traders Pvt supplies carrageenan to an ice cream maker. The certificate of analysis shows sulfate (as SO4) on the dried basis of 28 per cent, which falls in the printed range of 15 to 40, and E. coli negative in 1 g. The batch also reports cadmium, mercury, arsenic and lead against the printed maximums. The ice cream maker then checks the carrageenan level against the Appendix A entry for its food category. The overview of additives and processing aids gives the wider picture.
Need help with additive specifications?
Our team can check a supplier's certificate against the printed table and the Appendix A entry for your product. Start with food product approval. The next group of Chapter 3 is in our article on flavourings, oligofructose, trehalose and plant sterols.
Key takeaways
- Each substance has a description table and a requirements table with purity and heavy metal limits.
- Preservatives, acidity regulators, thickeners, antioxidants, MSG, mineral oil, propylene glycol and sorbitol are covered.
- Sodium benzoate needs purity of 99.0 per cent by mass, minimum.
- Carrageenan includes a sulfate range of 15 to 40 per cent and E. coli negative in 1 g.
- Use levels are in Appendix A, not here.
Read next
- Regulations 3.2.2 to 3.2.8: sweeteners, baker's yeast and food-grade acids
- Regulation 3.3: flavourings, oligofructose, trehalose and plant sterols
- Appendix A, part IV: use of food additives tables
- Food additives and processing aids: permitted list
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.