IS 14703: Vinegar

11 Pages·1999·1.1 MB·English

by  Bureau of Indian Standards

इंटरनेट मानक
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.
“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ”
Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”
IS 14703 (1999): Vinegar [FAD 10: Processed Fruits and
Vegetable Products]
“!ान $ एक न’ भारत का +नम-ण”
Satyanarayan Gangaram Pitroda
““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee””
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”

Is 14703:1999

Indian Standard
VINEGAR — SPECIFICATION
“ICS67.220.20

0 BIS 1999
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR M~RG
NEW DELHI 110002
July 1999 Price Group 3
Processed Fruits and Vegetable Products Sectional Committee, FAD 10
FOREWORD
This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Processed
Fruits and Vegetable Products Sectional Committee had been approved by the Food and Agriculture Division
Council.
Vinegar is anatural fermented product known to be produced from suitable raw material of vegetable origin by
alcoholic and acetous fermentation. Synthetic vinegar is also manufactured by dilution of acetic acid to the
required concentration. Vinegar is used on the table to flavour and acidify food and also to preserve food. It
finds commercial use in the manufacture of pickles, sauces, etc. This Indian Standard has been formulated to
provide guidance on the quality of production of both brewed and synthetic vinegar. It is based on CODEX
STAN 162-1987 ‘Codex Standard for Vinegar’, published by the Joint FAOAVHO Food Standards Programme,
Codex Alimentarius Commission, Rome.
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, Fruit Products Order, 1955, and the Standards of
Weights and Measures (Packaged Commodities) Rules, 1977. However, the standard issubject to the restrictions
imposed under these, wherever applicable.
A scheme for labelling environment friendly products known as ECO Mark has been introduced at the instance
of the Ministry of Environment and Forests (MEF), Government of India. The ECO Mark shall be administered
by the Bureau of Indian Standards (BIS) under the BIS Act, 1986 as per the Resolution No. 71 dated 20 Febru-
ary 1991 as published in the Gazette of the Government of India vide GSR 68(E) dated 8February 1993. For a
product to be eligible for marking with the ECO Mark it shall also carry the Standard Mark of BIS for quality
besides meeting additional environment friendly requirements. The environment friendly requirements for
vinegar have also been included in the standard, which are based on the Gazette Notification No. 215(E) dated
17May 1996 for Labelling Food Additives as Environment Friendly Products, published by the -Government of
India.
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 accordance with

IS 2:1960 ‘Rules for rounding off num erical values (revised)’. The number of significant places retained in the

rounded off value should be the same as that of the specified value in this standard.
Is 14703:1999
Indian Standard
VINEGAR— SPECIFICATION
1 SCOPE 5 REQUIREMENTS
This standard prescribes the requirements and 5.1 Vinegar shall be a clear liquid, free from cloudi-
methods of sampling and test for brewed and synthetic ness or suspended particles. It shall possess the
vinegar. characteristic taste and odour of the raw material
from which it is produced.
2 REFERENCE
5.2 It shall be free from sulphuric acid or any other
The following standards contain provisions which mineral acid and added colouring matter except
through reference in this text, constitute provision of caramel.
this standard. At the time of publication, the editions
5,3 Vinegar shall also meet the following requirements
indicated were valid. All standards are subject to
given in Table 1.
revision, and parties to agreements based on this
standard are encouraged to investigate the possibility Table 1Chemical Requirements for Vinegar
of applying the most recent editions of the standards
(Clause 5.3)
indicated below:
IS No. Title SI Characteristic Requirement Method ofTest,
695:1986 Specification for acetic acid (third No. —~ Ref to
Synthetic Brewed
revision)
(1) (2) (3) (4) (5)
2491 :1998 Food hygiene — General principles
i) Total acid content 3.75 6.00 7ofIS3752
— Code ofpractice (second revision) (as acetic acid)
2860:1964 Methods for sampling and test for g/100 ml, Min
processed fi-uitsand vegetables ii) Residual alcohol 0,5 1 4ofIS3752
content, percent,
3752: 1984 Methods of test for alcoholic drinks
(v/v), Max
@rst revision)
iii) Total solid, percent, — 1.5 Annex A
7219:1973 Method for determination of protein
(m/v), &fin
in foods and feeds
iv) Total ash, percent, — 0.18 Annex B
7732:1975 Specification for apple juice (m/m), &fin
v) Solublesolids,percent, 0.20 0.13 Annex C
3 DEFINITIONS (m/v), (g/100 ml),“Max

vi) Metallic contaminants
For the purpose of this standard the-fo llowing defini-
a) Arsenic, mtykg,J4ux 1 13oflS 2860
tions shall apply.
b) Lead, mg/kg, Max Nil = 14ofIS2860
3.1 Brewed Vinegar c) Copper, mg/kg, Max Nil 15ofIS2860
d) Zinc, mg/kg, Max 10 16of1S2860
Aproduct derived from alcoholic and acetous fermen- e) Iron, mgikg, Max 10 Annex Bof
tation of any suitable medium, such as fruits, malt, IS7732
molasses and sugarcane juice. NOTE —Sum ofcopper andzinc shall notexceed 10mg/kg,
3.2 Synthetic Vinegar 5.4 In brewed vinegar, when malt is used as a
medium it shall have atleast 0.05 percent of phospho-
A substitute for vinegar, prepared by dilution of
rus pentoxide and 0.04 percent ofnitrogen when tested
acetic acid, which is not the product of alcoholic and
.by the method prescribed in Annex D and IS 7219
acetous fermentation.
respectively.
4 TYPES 5.5 When tested by the methods of sampling and test
prescribed in 18 of IS 2860, the product:
Vinegar shall be of any of the two types.
a) shall be free from micro-organisms capable
4.1 Brewed Vinegar
of development under normal conditions of
storage;
4.2 Synthetic Vinegar
b) shall not contain vinegar eels or substantial
NOTE—Brewed vinegarshallnotbefortifiedwithaceticacid.
quantities of other suspended matters and
1

\,\
Is 14703:1999
sediments; and shall be free from turbidity which does not affect the quality of the product.
caused by micro-organisms (mother of
vinegar); and 8 MARKING
c) shall not contain any substance originating 8.1 The following information shall be marked clearly
from micro-organisms inamounts which any
and indelibly on the package:
represent a hazard to health.
a) The name and address of manufacturer;
5.6 Hygiene
b) Net contents in volume (ml/litres);
The product shall be prepared in accordance with the c) Date of manufacture;
hygienic practices prescribed in IS 2491.
d) Batch or code number indicating date of
manufacture;
6 ADDITIONAL REQUIREMENTS FOR ECO
MARK e) The kind of medium for preparing brewed
vinegar;
6.1 General Requirements
o The term ‘Synthetic vinegar’ for vinegars
6.1.1 The manufacturers shall produce to BIS prepared by dilution of acetic acid and the
environmental consent clearance from the concerned statement ‘prepared from acetic acid’;
State Pollution Control Board as per the norms laid
g) The words ‘Best before .......’ (Month and
down under the Water (Prevention and Control of
year to be indicated); and
Pollution) Act, 1974; Air (Prevention and Control of
Pollution) itct, 1981 and Water (Prevention and h) Any other information as specified under the
Control of Pollution) Cess Act, 1977 respectively, Prevention ofFood Adulteration Rules, 1955
along with the authorization, if required under the and Standards of Weights and Measures
Environment (Protection) Act, 1986, while applying (Packaged Commodities) Rules, 1977.
for ECO Mark.
8.2 BIS Certification Marking
6.1.2 The productipacking may display in brief the
criteria based on which the product has been labelled The product may also be marked with the Standard
as environment friendly. Mark.
6.1.3 The material used for product packing shall be 8.2.1 The use of the Standard Mark is governed by
recyclable or biodegradable. the provisions ofBureau ofIndian Standards Act, 1986
6.1.4 The date of manufacture and date of expiry shall and the Rules and Regulations made thereunder. The
be declared on the product package by the details of conditions under which the licence for the
manufacturer. use of Standard Mark may be granted to manufac-
turers or producers may be obtained from the Bureau
6.1.5 The product package or leaflet accompanying it
of Indian Standards.
may display instructions of proper use and storage so
as to maximize the product performance, safety and 8.3 Eco-Mark
minimize wastage.
The product may also be marked with ECO Mark, the
6.2 Specific Requirements details of which m?.y be obtained from the Bureau of
Indian Standards.
6.2.1 Vinegar shall conform to the requirements of
quality prescribed under 5.
9 SAMPLING
7PACKING 9.1 Representative sample shall be drawn in accor-
dance with the method prescribed in IS 2860.
7.1 Vinegar shall be packed in a suitable container
IS 14703: k999
ANNEX A
[Table 1,S1No. (iii)]
DETERMINATION OF TOTAL SOLIDS
A-1 APPARATUS A-2.2 Evaporate on boiling water bath for 30 minutes
A-1.l Hot Air Oven and dry for exactly 2.5 hours in an oven maintained
at a temperature of boiling water.
A-1.2 Water Bath
A-2.3 Cool in a desiccator and weigh.
A-1.3 Desiccator
Containing freshly activated silica gel or equivalent
A-3 CALCULATION
desiccant.
A-3.1 Total solids,
A-1.4 Dish
100 (A42-M)
50 ml capacity, platinum. percent, m/v =
v
A-1.5 Pipette where
10 ml.
M, = mass, in g, of dish with total solids;
A-2 PROCEDURE M = mass, in g, of empty dish; and
A-2.1 Measure 10mlsample intoweighed platinum dish. V = volume, in ml, of sample taken.
ANNEX B
[Table 1,S1No. (iv)]
DETERMINATION OF TOTAL ASH
B-1 APPARATUS B-2.4 Return paper and contents to dish. Dry and heat
for 30 minutes at approximately 525°C or until all
B-1.l Water Bath the carbon is burned off.

B-1.2 Muffle Furnace B-2.5 Add filtrate, evaporate to dryness and heat for

Maintained at temperature of 500- 550”C. 15 minutes at approximately 525”C.
B-1.3 Dish B-2.6 Cool in desiccator and weigh (Mz).
Platinum. B-2.7 Reheat for 5minutes and cool for approximately
1hour in a desiccator.
B-1.4 Filter Paper
B-2.8 Tlace -weight (Mz) on balance pan before
Ashless.
removing dish from dessicator and weigh rapidly to
B-1:5 Desiccator nearest mg.
Containing freshly activated silica gel. B-2.9 Preserve the dish for further testing (see D-2.1).
B-2 PROCEDURE B-3 CALCULATION
B-2.1 Measure 25 ml of sample into weighed platinum B-3.1 Total ash (on dry basis)
dish. 100 (M2 -M)
percent, m/v =
B-2.2 Evaporate to dryness on water or steam bath v
and heat in muffle furnace for 30 min at 500- 550”C. where
B-2.3 Break up charred mass in platinum dish. Add M, = mass, in_g,of dish with ash;,
hot water, filter through ashless filter paper and wash M= mass, in g, of empty dish; ahd
thoroughly with water. v= volume of sample taken.

3
IS 14703:1999
.—
ANNEX C
[Table 1,S1No. (v)]
DETERMINATION OF SOLUBLE SOLIDS
C-OPRINCIPLE oven maintained at 103°C for 1hour. Place lid on dish
and transfer covered dish to desiccator. Let the dish
Residual mass of test portion is determined after
cool toroom temperature and accurately weigh tonear-
evaporation on water bath followed by oven-drying at
est 0.1 mg (Ml).
atmospheric pressure. Total volatilization ofacetic acid
is ensured by repeating evaporation three times after C-2.2 Shake sample, and filter through paper, Pipette
restoration to at least original volume with water. 10 ml sample into dish. Place dish on boiling water
bath and evaporate almost to dryness.
C-1 APPARATUS
C-2.3 Add 15ml water to dish and stir with glass rod.
C-1.l Pipette Wash stirring rod with small amount of water. Evapo-
rate almost to dryness on boiling water bath. Repeat
10 ml.
the step twice.
C-1.2 Filter Paper
C-2.4 Place uncovered dish with its lid in an oven
For slow filtering. maintained at 103°C for 3 hours. Cover dish with lid
and transfer covered dish to desiccator. Let dish cool
C-1.3 Dishes
to room temperature, and, as quickly as possible,
75 mm diameter, platinum, nickel, stainless steel, or accurately weigh to nearest 0.1 mg (Mz).
glass with tight-fitting lids that can be readily removed.
C-3 CALCULATION
C-1.4 Drying Oven
Total soluble solids,
C-1.5 Desiccator
(M2 - J’fl) ~ loo
percent (m/v) =
Containing freshly activated silica gel, or equivalent v
desiccant. where
Ml = mass, in g, of empty dish and lid;
C-2 DETERMINATION
Mz = mass, in g, of dish, lid, and final sample;
C-2.1 Uncover dish and place dish and its lid in an
and
V = volume, in ml of sample taken.

ANNEX D
(Clause 5.4)
DETERMINATION PHOSPHORUS PENTOXIDE
D-1 REAGENTS D-1.3 Standard Sodium Hydroxide Solution
D-1.1 Molybdate Solution Dilute 324.03 ml lN alkali, carbonate-free to 1L.
Dissolve 100 g molybdic acid (MOOJ) in mixture of D-1.4 Standard Acid Solution
144 ml ammonium hydroxide (NHdOH) and 271 ml
Prepare solution of hydrochloric acid or of nitric acid,
water. Cool and slowly pour solution stirring
corresponding to concentration of sodium hydroxide
constantly, into cool mixture of489 ml nitric acid and
standard solution (see D--l.3) or to half this concen-
1148 ml water. Keep final mixture in warm place for
tration, and standardize by titration against sodium
several days or until portion heated to 40° deposits no
hydroxide standard solution (D-1.3), using.
yellow precipitate. Decant solution from any sediment
phenolpthalein.
and keep invessels.
D-1.5 Phenolphthalein Indicator
D-1.2 Acidified Molybdate Solution
D-1.6 Nitric Acid, Concentrated
To 100 m}molybdate solution (D-1.1) add 5ml nitric
acid, Filter immediately before use. Analytical grade.

4
IS 14703:1999
D-1.7 Nitric Acid, Dilute (1+8) and (1+3) D-2.4 Transfer precipitate to filter paper and wash
with cold water until filtrate from 2 fillings of filter
Prepared by diluting one part by volume of concen-
yields pink colour on adding phenolphthalein and 1
trated nitric acid (analytical grade) with 8 parts by
drop of the standard alkali.
volume of distilled water and 3 parts by volume of
distilled water, respectively. D-2.5 Transfer precipitate and filter paper to beaker.
Dissolve precipitate in small excess of standard
D-2 PROCEDURE alkali. Add few drops of phenolphthalein and titrate
with standard acid (D-1.4).
D-2.1 Dissolve ash (see B-2.9) in approximately 50
ml boiling nitric acid (1+8). D-2.6 Express the results as mg .of PzO~/l OOml
vinegar.
D-2.2 Pippette into a beaker or flask, an aliquot
corresponding to 0.4 g sample for phosphorus
D-3 CALCULATION
pentoxide. Add 5-10 ml nitric acid. Then add ammo-
Phosphates as (P1,O~),
nium hydroxide until precipitate that forms dissolves 0.3088 X (P’, ~, -V2N2)
percent by mass =
only slowly on vigorous stirring. Dilute to 75-100 ml,
M
and adjust to 25-30”C. where
NOTE — Ifsample does not give precipitate with ammonium v, = volume, in ml, of standard sodium
hydroxide astestofneutralization, make solution slightly alkaline
hydroxide solution used;
tolitmuspaperwithammonium hydroxide andthenslightly acidic
with nitric acid (1+3). N, = normality of the standard sodium
hydroxide solution used;
D-2.3 Add 20-25 ml acidified molybdate solution to
ensure complete precipitation. Shake or stir mechani- v, = volume, in ml, of standard acid used to
neutralize alkali;
cally for 30 minutes at room temperature. Decant at
once through filter paper and wash precipitate twice N, = normality of standard acid used to
neutralize alkali; and
by decanting with 25-30 ml portion water, agitating
-M .
thoroughly and allowing to settle. mass, in g, of the material taken for test.