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.

इंटरनेट मानक

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“Invent a New India Using Knowledge”

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“Step Out From the Old to the New”

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“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 12895 (1990): Alga Spirulina, Food Grade [FAD 16:Foodgrains, Starches and Ready to Eat Foods]

Aug... ' 1990

IS 1.5: 1l11O

Indian StandardALGA SPIRULINA, FOOD GRADE ­

SPECIFICATION~~~~

~'" ~l'AT.I!lTV i.- - filf~~

UDC 664"38 ALGA

© BIS 1990

BUREAU OF INDIAN STANDARDSMANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARO

NEW DELHI 110002

AMENDMENT NO.1 JUNE 1991TO

IS 12895: 19'JO ALGA SNUUUNA, FOOD GRADE­SPECIFICATION

I Page 1, Table 1 • S1 No. (iv), col 3] - Substuutc '55' fur '5.5',

(Page 2, clause A-J.2, s~COtW sentence v - Substitute the following forthe existing sentence:

'A lCt.'()flllllcmkJ IltCtJ;UIII j~ I highJy .,imIJliJJcd numcnt uux wJlkh u,>e\l

agrrcultura l fernhzer contaiumg nitrogen.. phosphorous and P0laSSlUIl1IIl theratio of 15:15:15 m/m/m, magnesium sulpllate and sodium bicarbonate,'

(FAD37)

Reprogr.aphy UN', ms. Ne ..... Delhi, rOOI.

Nutrition Sectional Committee, AFDC 37

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards on 25 March 1990, afterthe draft finalized by the Nutrition Sectional Committee, had been approved by the Food andAgriculture Davisson Council.

Usc of alga] proteins has been suggested for many years as a means to alleviate protein shortage.Smce the present availabthty of milk and other nutritious foods h ke eggs and meat is low, algalproteins may possibly help In the alleviation of protein calorie mal nutrrtron. Spiruhna, a blue greenalga ( cynobacterium ). IS characterrscd by high content of pr-otem, t3-carotcne, B-complex vita­mms, particularly cyanocobaJamine and gamma-Linolenic acre. The ammo acid pattern of thisprotein shows It to be of reasonably good quality and it may be added to cnnch varrous food andfeed for mulanons. In view of high nutrient content besides proteins, Sptruuna is marketed Inter­nattonall y in natural and health foods. 10 specraltsed ammal feeds and also in cosmetics. ThIS algahas also been approved by FDA of the Ururcd States for being used as a natural food. Sptruhnaof species ptatensts, mas rma erui fustforms ere at present used for the commercial producnon ofthe food grade alga. Thrs standard is therefore being formulated to ensure production of Spirullnaof certam mmimum quality.

Foed grade alga Sptruttna is produced with suitable nutrrent media. Though there are varfatron sin the details of the manufactur-ing processes. the production of food grade alga basically Involvesthe foflowrng steps ( see also Anmx A ):

a) Selection of suitable strams of alga;b) Preparation of nutrient medium and specrfied culture conditions;c) Cultivation of selected alga in open culture ponds under defined conditions;d) Separation of grown alga by filtranon and washing to get rid of residual nutrients; ande) Suitable drying to flakes or fine powder.

WhIle for mulatmg thrs standard due constdcraticn has been given to the relevant rules framed bythe Government of India under the Prevention of Food Adulteratton Act, 1954 and the Standardsof Weights and Measures ( Packaged Cornmodit ies ), Rules 1915. Thrs standard JS however SUbjectto the restriction imposed under these wher-ever applicable

For the purpose of decidmg whether a particular requirement of thrs standard is complied with,the final value. observed or calculated. expressmg the result of a test or analysis, shall be roundedoff rn accordance with IS 2: 1960 'Rules for rounding c ff n r merrcal values (revised)'. Thenumber of srgnifican t places retained 10 thc rounded off value should be the same as that of thespecrfied value In thrs standard.

IS nUIII'"

Indian Standard

ALGA SPIRULINA, FOOD GRADESPECIFICATION

] SCOPE

1.1 This standard prescribes the requirementsand the methods of sampling and tests for foodgrade alga SpirulinQ.

2 REFERENCES

2.1 The Indian Standards listed in Annex Barenecessary adjuncts to this standard.

3 TERMINOLOGY

3.1 AcceptaDce Tests

Tests carried on samples selected from the lotfor the purpose of acceptance of the 10t.

3.2 Type Tests

Tests to approve the design and micro nutrientquality of the product at least at the begmnmgof marketing or certificauon and conductedperiodically thereafter, to check the productquality or whenever the formulation IS changed.

4 REQUIREMENTS

4.1 DescriptioD

The dried material shall be in the form ofpowder, flakes or granules. It shall be of ani­form dark blue-green colour and shall have thecharacteristic taste ana odour ( mild, resembflugdncd greens) of good qualtty alga. free fromany unpleasant musty or pumd smell. It shallbe dry and free from lumps and from extraneousmatter. added colour and deleterious substances.It shall also be free from rodent contamination.VIsible mould growth, msect infestation andtOXIC materials and heavy metals like lead.copper, mercury and arsemc. Pesncrde residuesshall be within permissible hmits.

NOTE - The appearance. taste and odour or algashall be determined by sensory tests.

4.2 Hygtenle Condition.

The material shall be manufactured in the pre­mises rnaintarned under hygienic conditions.

4.3 The matertal shall also comply with therequirements given In Tables I and 2.

Table 1 Requirements for Alga Splrulina, Food Grade

81 No.(1)

I)

u)Hi)

iv)v)

"i)"Ii)

-viii)>X)

x)

xi)xii)

Characteristic(2)

Morsture, percent by mass, MtlxTotal ash (on dry basis), percent by mass, MaxAcid Icsorubte ash ( on dry baSIS ), percent by

mass, MaxProtein ( on dry basis ). eerceet by mass, MinLead, ms:/kg, MaxArsenic, msfkS, Ma%Cadmium, mstkg, MaxMercurY. milks. MaxColiform bactenat COUQt/g, MaxSalmonella sp,S/ugdfaE. coli

Requirement(3)

0-0

90

0-'s-s2-'i-rto.,..

Absent ( in 0 1 g )

Abscnt(inl l ) }Absenl ( In 1 g)Absent ( in 1 g)

Melbod or Test. Ref 10«)

App B of IS 4684; 1975App D of IS 4684: 1915

App E of IS 4684 : 1975IS 72 L9 : 1973App J of IS 9808 : L9819 of IS 1699: 1974

App H of is 98~a ; 1'93:1IS 5401 ; 1969

~ IS SE87 ( P.,:t 3 ): 1976

liS 5887 ( Part I ): 1976

Table 2 Vitamins and Mlueral ReqaireDleot per 100 grallls( Clause 4_3 )

SJ No. CbllU'licteristie Req.iremenl Met.od or Tesl, Ref to(I) (2) (3) (')t) Vltamin~ of the B complex. group, mg!IOQ g 6 0 s,~ Noteill cyanocobalaminc ( Vitamin Bu) Pi/lOO g. Min 100 IS 7529: 1975

iii) ~-caroteoe,mgflOO B. Min 160'O]S5886: 1970iv) Phosphorus (P) rog/IOO 8. Malt 850-0 IS 6361: 197J\I) IroD (Fe), rna/IOO I. Max 100 API' P of IS 16S6: 1985vi) Zinc (Zn), m3POO Z. Max 35·0 lS 9252 : 1979vii) potassium (K), mg/ 100 3. MiJX 1350 IS 9497: 1980

NOTE - 'The vuamtes of tho complex sroue namely thlami.ne (Vitamia B,) Riboftavl1\ ( Vitamin s.).Nicotinic acid and Pyridoxine ( Vitamin B.) shall be estimated indiVidually acccrdtue 10 tbe Iftotbocls aiv_ia IS 5398: 1969, IS 5399: 196';', IS 5400 ; 1969 and IS 7SJO: 1975 roapoctjvcly aad Iheir total sball conronn letthe requtrercent given under column 3

'. ~11lllO4.4 Protela ltIllelOD"1 Ratio ( PER )

The food grade aJga shall have a corrected PERof not less than 1'7 when determ.ined accordingto IS 7481 : 1974.

04.5 Otber AICal Coal'OIiaaliDa

The alga culture shall be tested periodically andIShall be free from toxic algal forms when testedaccording to the method given in Annex C.

5 PACKING

5.1 The material shall be packed in clean. soundand suitable containers in such a manner as toprevent absorption of extraneous moisture andprevent undue deterioration durmg storage.

, MARKING

6.1 Each container shall be suitably marked togive the following particulars:

8) Name of the material and trade-mark,jf any;

b) Indication of the source of manufacture;c) Date of manufacture;d) Batch or code number,e) Nutrients supplied by 100 g;f) Net mass in g or kg.

g) Any other details required under theStandards of Weights and Measures(Packaged Commodities) RUles. 1977.

1 SAMPLING

7.1 The method of drawing representativesamples of the material and the criteria for~onfot'mity 'Shan be ~'S pres.c·ribeu i.n Annex D.

8 TESTS

8.1 Tests shall be carried out as prescribedIn 4.4 and col 4 of Tables 1, 2 and 3.

8.1.1 Acceptance TeSts

Acceptance tests shall be carried out for therequirements given in Table 1.

8.1.2 Type Tests

Type tests shall be carried out for the require­ments given In 4.4, 4.5 and Table 2.

8.2 Unless specified otherwise, pure chemicalsshall be employed in tests and distilled water(see IS 1070: 1977) shall be used where the useof water as a reagent IS mtended .

NOTE - 'Pure chemicals' sbaJl mean chemicalsthat do not contain impurlnes which affect tberesults of analysis.

ANNEX A(Foreword)

_A..() A recommended process used for the pro­duction of food grade algae is gwen below.

A-I PROCEDUREA.-t.l For the purpose of food algae, SpiruTinaof the species pkuensis, maxima, and fustformismay be used.A-l.2 Clean water cultivation of algae IS like anagricultural operation and is done in outdooropen tanks made of brick, cement, mortar or PVCmaterial with clean selected strains with specificnutrient medium. A recommended Medium

is a highly slmphfied nutrient mix which usesagricultural fertilizer 'suphala', (N:P:K:15:15:15)Magnesium sulphate and sodium bicarbonate.The culture IS agitated and exposed to sunlightand In a week the algal culture blooms when It isharvested. The algal cells are separated fromlarge volumes of water by SUitable gravity filters.Sptrultna being a comparatively large microalgaecan be separated on a nylon cloth unlike otheralgae hke Chiarella and Scenedesmus which canbe separated only by centrifugation. SUItablemethod of dry 109 is very important to obtainalga of good nutritional quality.

ANNEX B( Clause 2.1 )

IS No.IS 1070 : I ~67

IS 1656: 1985

IS 1699 : 1974

IS 4684 : 1975

Tille

Specification for water forgeneral laboratory use( second revision )

Specification for milk-cerealbased weaning foods t secondrevision)

Methods of sampling andtest for food colours (firstre....lsion)

Speciflcation for edible

2

IS No.

IS 4905 : 1968

IS 5398 : 1969

IS 5399 : 1969

Title

groundnut flour (expellerpressed) ( first revision)

Methods for random sampl­iDg

Methods for estimation ofthiamine (Vitamin B1 ) mfoodstuffs

Methods for estimation ofIlbofta~in (Vitamin B.) infoodstuffs

IS No.

IS 5400 : 1969

IS 5401 : 1969

IS 5886 : 1910

IS 5887 (Part 1 ) :1916

IS 5881 ( Pari 3) :1976

Title

Methods for estimation ofnicotinic acid (niacin) infoodstuffsMethods of detection andestimation of coliform bac­terra in foodstuffs

Methods of estimation ofcarotenes and vitamin A( Retinol) in foodstuffsMethods for detection ofbacteria responsible for foodporsoning c Part J Isolation?idennficaticrl and enumera­tron of Escherichia Coli(jirsl revtston )Methods for detection ofbacteria responsible for foodporsouiug : Part 3 [solationand identification of Salmo­nella and Shigella (firstre.,;sion)

IS No.

IS 6361 : 1911

IS 7219 : 1973

IS 7481 : 1974

IS 7529 : 1975

IS 7530 : 1975

IS 9252 : 1979

IS 9497 : 1980

IS 980g : 1981

18 1289S : 1!J98

Title

Methods of colorimetricdetermination of phosphorus

Method for determination ofprotein in foods and feeds

Method for determinationof protein efficiency ratio(PER)

Method of estimation otvitamin /h. in foodstuffsMethod for estimation ofpyridoxine ( Vitamin B. ) infoodstuffs

Method for determination ofzinc ( volumetnc )Method for determinationof sodium and potasium( flame photometnc )

Specification for fish proteinconcentrate

C-l.1 Method of Raising Test CultOIe

C.l~l Teat Organism Used, Scenedesmus ucutus( green algae ).

C.I PROCEDURE

ANNEX C( Clause 4.5 )

TEST FOR FREEDOM FROM TOXIC ALGAL FORMS

(NH. ),50, - 20 mg/IK,CO, - 25 mg/INa,PO, - 2~ mgllCrude sea salt ( NaCl ) - 25 mg!1MgSO.1H,O - 10 mg/IFeSO, - 2 mg!1

Genetically pure strain of Scenedesmus acutusmaintained as stock culture on agar slants withthe medium as. given in C-I.3 and perrodicallysubcultured ( every 30 days ).

Liquid cultures of Scenedesmus is raised fromthe stock in 250 ml Erlenmeyer flasks in thesame medium ( each flask to contain 200 ml).The flasks are placed m rotary shaker (30·40rpm ), at temperature ( 25-28"'C ) with rllumina­tion provided by tubelights 4-5 K lux. Thegrowth rate IS monitored as opucal density at560 urn and the algal biomass expressed as mgdry algae/ J00 ml culture read from standardgrowth curve (0·1 aD = 100 mg dry algae ).

C-I.3 Nutrient Medium

Following standard medium is used fOT growingScenedesmus.

C.l.4 Testing Spirultna Cultures

Cultures are drawn from the culture basins andfiltered in 60·80 micron Nylon mesh to removethe Spi,uUna cells and the filtrate is centrifugedat 1 OUO rpm for 10 mmutes to concentrate utheralgal forms present in the filtrate. 10 ml of thesedimen.ted filtrate: is used in the test for toxtcrtyby adding to the Erlenmeyer flask containinggrowing Sceneaesmus cultures at O·1 00SlX replicates of control (Scerredesmus alone)and experimental (Scenedesmus + 10 ml sed ••mented filtrate) are grown in dash (C·l.2) andgrowth rate compared for a perrod of 5 days.Measurements of growth are recorded at 00every day. Reduction of growth of Scenedesmusculture by more than IO percent as comparedto control Indicates inhibition of algal growthwhich 15 attributable to toxic algae bemg presentin cultures.

representative) and the supplier (or hi1representative ).

IS 12lIIl5 I I".

ANNEX D( Clause 7.I )

SAMPLING OF FOOD GIl.AOE ALGA

0-1 GENERAoL REQUIREMENTS OFSAMPLING

Table 3 Naeabe.. of Containers to be Selectedfer Sampling

D-l.4 These containers shall be chosen atrandom from the lot. In order to ensure therandomness of selection, procedure g lven inIS 4905 : 1968 may be followed.

O-Z SCALE OF SAMPLING

o-Z.I Lot

AU the containers in a consignment belongjngto the same batch of manufacture shall COn­stitute a lot.

D-2.2 Samples shall be tested from each lot forascertaining conformity of the material to therequtrements of this specrficatron.

D-1.3 the number of containers to be testedfrom a lot shall depend on the size of the lotand shall be In accordance With Table 3.

D ..l.0 In drawing. preparing, storing and handl­jng samples, the following precautions anddirections shall be observed:

D-l.1 Samples shan be taken in a protectedplace not exposed to damp air. dust or soot.

D.1.2 The sampling instrument shall be cleanand dry, when used.

n-l.3 Precautions shall be taken to protect thesamples, the matetia\ be\flg sampled. the sara­piing instrument and the containers being samplesfrom adventitious contamination.

0-1.4 Samples shall be placed in clean. freefrom odour and dry glass containers. Thecontainers shall be of such a SIze that they Mealmost completely filled by the sample.

D-l.S Each container shall be sealed atr-nghtafter filling and marked with full details ofsamplmg, batch or code number, name of themanufacturer and other important particularsof the consignment.

D-I.6 Samples shall be stored In such a mannerthat the temperature of the material does notvary unduly from normal temperature.

D-I.7 sampling shall be done by a person agreedto between the purchaser and the supplierand in the presence of the purchaser (or hIS

4

Total Number of Containersin the Lot

N(I)

Up to 5051 to 200

201 to 400..01 to 6'0651 and over

Number of Containersto be Selected

n(2)34567

StBndard M. rk

The use of the Standard Mark is governed by the provisions of the Bureau of the IndianS.andards. Act. 1986 and the Rules and Regulat1:on'S made tberecnder. The Standard Mark. onproducts covered by an Indian Standard conveys the assurance that they have been producedto comply with the requirements of that standard under a weB defined system of inspection.testing and quality control which is devised and supervised by BIS and operated by the pro­ducer. Standard marked products are also continuously checked by BIS for conformity tothat standard as a further safeguard. Details of conditions under which a hcence for the useof the Standard Mark may be granted to manufacturers or producers may be obtained fromthe Bureau of Indian Standards.

......,.......~.B.lI. otlItatory iDltltaflon OItabll.hecl nnder tho Bureau ollndlan S,andarrb A.et. 19ItJ to promoteharmonious development of the activitiOi or standardization. markiug and quality certification or.ood. and attending to oonnected matter. In the country.

ee,,.....tBIS has the copyright of all its publication.. No part or thOle publication. may be reproduced inBO)' form without the prior permission in writing of DIS. Thil does not preclude the free usc. inthe course of implementing the standard, of necessary details, such as symbols and sizes, type orgrade designations. Enquiries relating to copyright be addressed to the Director ( Publications ). DIS.

Re,I.IoD or 1""0 St.oda'"

Iodian Standards are reviewed periodically and revised. when necessary and amendments, if any.are issued from time 10 time. Users of Indian Standards sbould ascertain that they are in possessionof the latest amendments Or edition. Comments on tbis Indian Standard may be seot to BISgivin,g the following reference

Do<> : No. AFDC 37 ( 4075 )

Amcpdmentl hlued SiDce PubllClitloD

Amend No. Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

Headquarters :

Man~k Bbaven, 9 Bahadur Shah Zafar Marg, New Delhi 110002Telephones: 3310131, 33113 75

Regional Offices :

Central: Manak Bhavan , 9 Bahadur Shah Zafar MargNEW DELHI 110002

Telegrama ; Manaksanstha( Common to all Office. )

Telephone

{331 0 1 31331 13 7S

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Blanche. : AHMADABAD. BANGALORE. BHOPAL. BHUBANESHWAR.COIMBATORE, FARiDABAD, GHAZIABAD. GUWAHATl.HYDI!RABAD. JAIPUR, KANPUR. PATNA. TRIVANDRUM.

378662

2 1843

4129 16

6329295

Pr~ at SWalaPtra UiiUat Pi"cu.bCIlbi.ln.u.