| SNo |
IS Number |
Title |
Technical Committee |
| 1 |
IS 13334 : Part 1 : 2014 |
Skimmed milk powder - Specification: Part 1 standard grade (Second Revision) |
FAD 19 |
| 2 |
IS 13334 : Part 2 : 2014 |
Skimmed milk powder - Specification: Part 2 extra grade (First Revision) |
FAD 19 |
| 3 |
IS 6894 : 1993 |
Malting barley - Specification (First Revision) |
FAD 16 |
| 4 |
IS 10038 : 1981 |
Specification for textured plant protein foods prepared by extrusion cooking |
FAD 24 |
| 5 |
IS 13264 : 1991 |
Ready khichdi mix - Specification |
FAD 24 |
| 6 |
IS 13265 : 1991 |
Ready vegetable pulav mix specification |
FAD 24 |
| 7 |
IS 13267 : 1991 |
Ready suji - Halwa mix - Specification |
FAD 24 |
| 8 |
IS 3137 : 1974 |
Specification for high-protein mixes for use as food supplements (First Revision) |
FAD 24 |
| 9 |
IS 3839 : 1989 |
Food yeast - Specification (First Revision) |
FAD 24 |
| 10 |
IS 7463 : 2004 |
Wheat flour for use in bakery industry - Specification (Second Revision) |
FAD 16 |
| 11 |
IS 7482 : 1989 |
Protein - Based beverages - Specification (First Revision) |
FAD 24 |
| 12 |
IS 7487 : 1986 |
Specification for protein - Enriched biscuits (First Revision) |
FAD 24 |
| 13 |
IS 8220 : 1976 |
Specification for protein - Rich concentrated nutrient supplementary foods |
FAD 24 |
| 14 |
IS 8222 : 1976 |
Specification for edible leaf protein concentrate |
FAD 24 |
| 15 |
IS 9629 : 2004 |
Maize atta, maize maida and maize suji - Specification (First Revision) |
FAD 16 |
| 16 |
IS 14613 : 1998 |
Roasted Bengal Gram Flour (Channa Sattu) |
FAD 16 |
| 17 |
IS 8665 : 1977 |
Specification for protein - Fortified bread |
FAD 24 |
| 18 |
IS 9038 : 1979 |
Specification for reconstitutable protein beverage food |
FAD 24 |
| 19 |
IS 9487 : 1980 |
Specification for `Ready-to-eat' Protein-rich Extruded Foods |
FAD 24 |
| 20 |
IS 10382 : 1982 |
Specification for edible egg albumen powder |
FAD 18 |
| 21 |
IS 11747 : 1986 |
Specification for corned beef, canned |
FAD 18 |
| 22 |
IS 4723 : 1978 |
Specification for egg powder (First Revision) |
FAD 18 |
| 23 |
IS 966 : 1999 |
Desiccated coconut - Specification (Second Revision) |
FAD 10 |
| 24 |
IS 5719 : 2017 |
Gelatin, food grade - Specification (Second Revision) |
FAD 8 |
| 25 |
IS 14703 : 2017 |
Vinegar - Specification (First Revision) |
FAD 10 |
| 26 |
IS 16892 : 2018 |
Sattu - Specification |
FAD 16 |
| 27 |
IS 16873 : 2018 |
Cassia gum, food grade - Specification |
FAD 8 |
| 28 |
IS 10502 : 2018 |
Guar gum, food grade - Specification (Second Revision) |
FAD 8 |
| 29 |
IS 1806 : 2018 |
Malted milk foods - Specification (Second Revision) |
FAD 19 |
| 30 |
IS 16875 : 2020 |
Hydroxypropyl Methyl Cellulose (HPMC), Food Grade - Specification |
FAD 8 |
| 31 |
IS 7694 : 2021 |
Series 1 freight containers Corner and intermediate fittings Specifications |
TED 33 |
| 32 |
IS 582 : Part 5 : Sec 2 : 2018 |
METHODS OF CHEMICAL TESTING OF LEATHER PART 5 DETERMINATION OF CERTAIN AZO COLORANTS IN DYED LEATHERS SECTION 2 DETERMINATION OF 4-AMINOAZOBENZENE |
CHD 17 |
| 33 |
IS 17515 : Part 3 : 2021 |
Energy performance of lifts escalators and moving walks Part 3: Energy calculation and classification of escalators and moving walks identical to ISO 25745-3 |
ETD 25 |
| 34 |
IS 2400 : 1976 |
Specification for besan (First Revision) |
FAD 16 |
| 35 |
IS 10901 : 1984 |
Specification for paushtik wheat atta |
FAD 16 |
| 36 |
IS 10902 : 1984 |
Specification for paushtik wheat maida |
FAD 16 |
| 37 |
IS 11536 : 2007 |
Processed - Cereal based complementary foods - Specification (Second Revision) |
FAD 24 |
| 38 |
IS 832 : PART 1 : 2021 |
Textiles - Determination of twist in yarns Part 1 Direct counting method |
TXD 1 |
| 39 |
IS 10501 : 1983 |
Specification for kulfi |
FAD 19 |
| 40 |
IS/ISO 6621 : PART 2 : 2020 |
Internal combustion engines - Piston rings - Part 2: Inspection measuring principles |
TED 2 |
