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

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“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 10382 (1982): Edible Egg Albumen Powder [FAD 18:Slaughter House and Meat Industry]

AMENDMENT NO.1 APRIL 2011TO

IS 10382 : 1982 SPECIFICATION FOREDIBLE EGG ALBUMEN POWDER

[Page 6, clause 4.2(c)] - Substitute 'Net quantity of the contents;' for 'Netmass of the contents;'.

(FAD 18)Reprography Unit, BlS, New Delhi, India

IS:10382 - 1982

Indiun Standard SPECIFICATION FOR

EDIBLE EGG ALBUMEN POWDER

Meat Industry Sectional Committee, AFDC 18

Chairman

DR C. M. SINIJH

Members

Representing

Indian Veterinary Research Institute ( ICAR ), Izatnagar

DR NAUENDRA SHARMA ( Alternate to Dr C. M. Singh )

DR B. R. BALIGA Central Food Technological Research Institute ( CSIR ), Mysore

DR S. N. BRAHME Municipal Corporation of Greater Bombay, Bombay SHRI D. S. CWADHA Central Committee for Food Standards ( Ministry of

Health and Family Welfare ), New Delhi .%T DEBI MUKHERJEE ( Alternate )

BRIG S. L. CHADHA Municipal Corporation of Delhi, Delhi DEPUTY HEALTH OFFICER (Alternate)

DR A. K. CHATTERJEE Department of Agriculture ( Ministry of Agriculture ), New Delhi

GENERAL MANAQER Central Dairy Farm, Aligarh SHRI K. S. BISRT ( Alternate )

DR S. S. KEISHNAMOORTHY Regional Bacon Factory, Gannavaram DR R. R. MALLYA Mafco Factory, Bombay DR B. PANDA Central Avian Research Institute ( ICAR ),

SERI SUSRIL KUMAR ( AIternate ) Izatnagar

SHRI M. N. RAMACHANDRAN Meat Products of India Limited, ErnakuIam DR R. RAMAMURTHY Madras Veterinary College, Madras

DR E. S. VENRATESAN ( Alternate ) SHRI S. RAMASWAMY Direcc;;te General of Technical Development, New

SHRI S. N. PANDEY ( Alternate ) BRIG P. J. S. SAGRERA Department of Food ( Ministry of Agriculture ),

New Delhi DR B. K. NANDI ( Alternate )

DR K. S. V. SAMPATH KUMAR Brooke Bond India Limited, Aurangabad DR V. V. KARNIK ( Alternate )

DR K. J. SCARIA Central Leather Research Institute ( CSIR ), Madras DR T. R. SHARMA Defence Food Research Laboratory, Mysore

SHRI L. A. RAMANATRAN ( Alternate )

( Confinued on page 2 )

@ Copyrighf 1983 INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act.

IS:10382- 1982

( Continued from page 1 )

Members Representing SHRI G. S. SHUKLA Directorate of Marketing and Inspection ( Ministry

DR S. JAYARAXAN ( Alternate ) of Agriculture ), Faridabad

LT-GEN S. N. SRIVASTAVA Directorate of Remount Veterinary Services, Army

LT-COL J. M. RAI ( Alternate) Headquarters, New Delhi

BRIG R. N. VERMA QMG’s Branch, Army Headquarters, New Delhi LT-COL P. J. CHERIAN ( Alternate )

SHRI T. PURNANAN~AM, Director ( Agri & Food )

Director General, IS1 ( Ex-o@cio Member )

Secretary

SHRI LAJINDER SIN~H Deputy Director ( Agri & Food ), IS1

Poultry Products Subcommittee, AFDC 18 : 3

Convener

Dn B. PANDA Central Avian Research Institute ( ICAR ), Izatnagar Members

DR R. P. SINGH ( Alternate to Dr B. Panda )

DR S. D. DHAREAR Foods and Inns Ltd, Bombay SHRI S. T. HARIRAMANI ( Alternate )

SHRI D. P. GUPTA Directorate of Animal Husbandry, Government of

Srrnr KAMLESH GUPTA Rajasthan, Jaipur

Arbor Acres Farm India Limited, New Delhi SHRI ARUN K. GOYLE Esse Farms Pvt Limited, New Delhi

SHRI ANAND K. GOYLE ( Alternate ) Dn M. A. HALEEM Central Food Technological Research Institute

DR S. S. KRISHNAMOORTHY ( CSIR ), Mysore

Directorate of Animal Husbandry, Government of

DR P. C. PANDA Andhra Pradesh, Hyderabad

College of Animal Sciences, Haryana Agriculture

DR S. RANJAN University, Hissar

Ds M. A. SAMAD Poultry Project, Chandigarh Venkateshwara Hatcheries Pvt Limited, Pune

DR B. D. SURVESHE ( Alternate ) S~IRI SANJIV KUMAR NEHRA Rani Shaver Poultry Breeding Farm Pvt Limited,

New Delhi DR G. S. SHUKLA Directorate of Marketing and Inspection ( Ministry

DR S. JAYARAMAN ( Alternate ) of Agriculture ), Faridabad

Dn SOHAN SINQH Department of Agriculture ( Ministry of Agriculture ), New Delhi

LT-GEN S. N. SRIVASTAVA Directorate of Remount Veterinary Services, Army

LT-COL J. M. RAI ( Alternate ) Headquarters, New Delhi

BRIG R. N. VERMA QMG’s Branch, Army Headquarters, New Delhi LT-COL P. J. CHERIAN ( Alternate )

2

IS : 10382 - 1982

Indian Standard

SPECIFICATION FOR EDIBLE EGG ALBUMEN POWDER

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution on 31 December 1982, after the draft finalized by the Meat Industry Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 Egg albumen powder is used in food, pharmaceutical, cosmetic and beverage industries. The powder is prepared only from the white of hen’s eggs. This standard has been formulated in order to ensure produc- tion of egg albumen powder of right quality.

0.3 In the preparation of this standard, due consideration has been given to the provisions of the Prevention of Food Adulteration Act, 1954, and the rules framed thereunder. However, this standard is subject to the restrictions imposed under these, wherever applicable.

0.4 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 accord- ance with IS : 2-1960*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of sampling and test for edibIe egg albumen powder.

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definition shall apply.

2.1 Egg Albumen Powder - The product prepared from albumen of sound hen’s eggs by a process of spray drying.

*Rules for rounding off numerical values ( revised ).

3

IS : 10382 - 1982

3. REQUIREMENTS

3.1 Hygienic Requirements of Processing Unit - The material shall be prepared and handled under strict hygienic conditions, by persons free from contagious and infectious diseases; and only in premises maintained in a thoroughly clean and hygienic condition, having adequate and safe water supply ( see IS : 2491-1972* ) and duly approved and licensed by the appropriate authorities. All workers shall use clean and washed clothings. Necessary precautions shall be taken to prevent incidental contamination of the product from soiled equipment or from personnel suffering from injuries.

3.1.1 All equipment coming in contact with raw materials or products, in the course of manufacture shall be kept clean. An ample supply of steam and water, hoses, brushes and other equipment necessary for proper cleaning of machinery and equipment shall be available. As and when necessary, the equipment may be sanitized with hypochlorite or any other permissible liquid sanitizer.

3.2 Processing Requirements

3.2.1 The eggs, before breaking, shall be properly candled, and cleaned with wash water containing detergent-cum-permissible sanitizing agents. The shell of the eggs shall be disinfected and air-dried.

3.2.2 Glucose present in the liquid contents of original eggs shall be removed befohe spray drying.

3.2.3 The liquid contents of the eggs shall be pasteurized by heating for not more,than 3 minutes, at 54 to 56”C, in a plate type pasteurizer, or by any other suitable method.

3.3 Finished-Product Requirements

3.3.1 The egg albumen powder shall have an uniform, straw to light or pale yellow colour, and a smooth texture; and shall be free from gritty material.

3.3.2 Egg albumen powder shall retain the original properties of albumen ‘in fresh egg white, for example, solubility of protein, aerating capacity, binding power and palatability. The albumen powder shall reconstitute readily and quickly when it is mixed with seven times its volume of luke-warm water ( about 40°C ), after a preliminary mixing to form a smooth paste. On reconstitution, the slurry shall be free from unpleasant off-flavours.

*Code for hygienic conditions for food processing units (_/TM revision ).

4

IS:10382-1982

3.3.3 Egg albumen powder shall be free from discolouration, added preservatives, artificial colouring matter and pathogenic micro- organisms.

X3.4 The product shall also comply with the requirements given in Table 1.

TABLE 1 REQUIREMENTS FOR EDIBLE EGG ALBUMEN POWDER

St CHAR.~CTERISTIC REQUIRE- METHOD OF TEST, REF No.

(1) (2) i)’ Moisture, percent by mass, Max

ii)

iii)

iv)

v)

vi)

vii)

viii)

ix)

Protein ( N x 6.68 ), percent by mass, Min

Solubility ( Haenni method ), percent by mass, Min

PH, Max

Total plate count, per gram, MUX

Yeast and mould count, per gram, MUX

Coliform count, per gram, MUX

Salmonella

Foaming ability

MENT

(3)

7.0

79.0

80.0 c - -

8.0 - A *-

25 000 - - IS : 5402-1969$

50 - - IS : 5403-1969s

10

TO APPENDIX or c_----__‘L--- --‘--y IS : 4723- This Other

1978* Standard Standard

(4) (5) (6)

A -

- - IS : 7219-1973t

- - IS : 5401-196911

Absent - - IS : 5887 ( Part III )-19761

*Specification for egg powder (first reuision ). tMethods of test for dairy industry! Part II Chemical analysis of milk. fMethod for plate count of bacteria in foodstuffs. §Method for yeast and mould count of foodstuffs. l/Methods of detection and estimation of coliform bacteria in foodstuffs. VMothods for detection of bacteria responsible for food poisoning: Part III Isolation

and identification of Salmonella and Shigella.

4. PACKING AND MARKING

4.1 Packing

4.1.1 Egg albumen powder shall be packed in suitable tinplate containers or in air-tight flexible containers as agreed to between the purchaser and the vendor.

5

IS:10382 - 1982

4.1.2 Packing in Cases - The container shall be packed in suitable cases. The number of containers in each case shall be subject to agreement between the purchaser and the packer.

4.2 Marking - The containers shall be marked either by printing or lithographing on the containers themselves or by attaching labels printed on paper as agreed to between the purchaser and the vendor. The markings or the label shall give the following information:

4 b) 4 4 e) f) 9)

4.2.1 Mark.

Name of the material along with brand name, if any;

Name and address of the manufacturer;

Net mass of the contents;

Batch number or code number, and date of manufacture;

Date of expiry;

Manufacturing licence number; and

Any other information as required under Weights and Measures ( Packaged Cdmmodity ) Rules 1977 and Prevention of Food Adulteration Act 1954 and rules framed thereunder.

Each container may also be marked with the IS1 Certification

NOTE - The use of the IS1 Certification Mark is governed by the provision- of the Indian Standards Institution ( Certification Marks ) Act and the Rules and Regu- lations made thereunder. The ISI Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the require- ments of that standard under a well-defined system of inspection, testing and quality control ihich is devised and supervised by ISI and operated by the producer. ISI marked products are also continuously checked by ISI for i%nforinity to that standard as a further safeguard. Details of conditions, under which a licence for the use of the IS1 Certification Mark may be granted to manufacturers or processors. may be obtained from the Indian Standards Institution.

5. SAMPLING

5;l The method of drawing representative samples of the material and the criteria for conformity shall be as prescribed in Appentiix E of IS : 4723-1978*.

6. TESTS

6.1 Tests shall be carried out as prescribed in the appropriate appendices specifications given under co1 4, 5 and 6 of Table 1.

*Specification for egg powder ( Jirst reuision ).

6

IS : 10382 - 1982

6.2 Quality of Reagents - Unless specified otherwise, pure chemicals shall be employed in tests and distilled water ( see IS : 1070-1977* ) shall be used.

NOTE - ‘Pure chemicals’ shall mean chemicals that do not contain impurities which affect the results of analysis.

APPENDIX A

[ Table 1, Item (iv) ]

DETERMINATION OF pH

A-l. APPARATUS

A-l.1 pH Meter - suitable type.

A-2. REAGENT

A-2.1 Standard Buffer Solution

A-3. PROCEDURE

A-3.1 Weigh accurately 10 g, of material in a 250-ml beaker, add lOO-ml of water and mix. Allow the mixture to stand for ten minutes with occasional stirring till uniform suspension results. Take its @I reading by observing all the precautions given for the instrument by its manufacturer.

APPENDIX B

[ Table 1, Item (ix) J

DETERMINATION OF FOAMING ABILITY OF EGG

ALBUMEN POWDER

B-l. PROCEDURE

B-l.1 Take 0.5 g of the egg albumen powder in a loo-ml glass stoppered graduated cylinder. Simultaneously start a stop watch and add 25ml of water. Mix thorougly the egg albumen powder and water by shaking the stoppered cylinder lengthwise exactly for one minute and let it stand for 15 minutes. At the end of 15 minutes, note the volume of foam in the cylinder. The powder shall be deemed to have satisfied it produces 50-ml of foam and the foam retains its stability minimum one hour. _

*Specification for water for general laboratory use ( second revision ).

7

the test when at 50-ml for

INTERNATIONAL SYSTEM OF UNITS ( SI UNITS)

Base Units

QUANTITY

Length

Mass

Time

Electric current

Thermodynamic temperature

Luminous intensity

Amount of substance

Snpplementary Units

QUANTITY

Plane angle

Solid angle

Derived Units

QUANTITY

Force

Energy

Power

Flux

Flux density . Frequency

Electric conductance

Electromotive force

Pressure, stress

UNIT

metre

kilogram

second

ampere

kelvin

candela

mole

UNIT

radian

steradian

UNIT

newton

joule

watt

weber

tesla

hertz

siemens

volt

Pascal

SYMBOL

m

kg

*

A

K

cd

mol

SYaaBOL

rad

sr

N

J W

Wb

T

Hz

S

V

Pa

DEFINITION

1 N = 1 kg.m/ss

1 J = 1 N.m

I W = 1 J/s

1 Wb = 1 V.s

1 T = 1 Wb/m

1 Hz = 1 c/s (s-1)

1 S = 1 A/V

1 V = 1 W/A

1 Pa = 1 N/ma