IS 5719 : 2017 Gelatin, Food Grade - Specification

Reaffirmed 2022

1 Scope

This standard prescribes requirements and methods of sampling and test for gelatin, food grade which is also known as edible gelatin.

2 REFERENCES

The following standards contain provisions which through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:

1699 : 1994 Methods of sampling and test for food colours (second revision)

2491 : 2013 Food Hygiene - General Principles - Code of Practice (third revision)

4706 ( Part 2) : 1978 Methods of tests for edible starches and starch products: Part 2 Chemical methods

5306 : 1996 Sodium Carboxymethyl Cellulose, Food Grade (second revision)

5402 : 2012 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of micro-organisms - Colony count technique at 30ºC by pour plate technique (third revision)

5887 (Part 2) : 1976 Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci.

7219 : 1973 Method for determination of protein in foods and feeds

IS/ISO 7402 : 1993 ‘Microbiology - General guidance for the enumeration of Enterobacteriaceae without resuscitation - MPN technique and colony - Count technique

7928 : 1992 Alginic acid, Food grade