shall be in dry and fresh condition, free from rancid or obnoxious flavours." the amendments also laid the parameters and requirements for this product category, that include moisture (per cent by mass: maximum five); total ash (per cent by mass: - ); acid-insoluble ash (per cent by mass: maximum ); water-soluble...
products, vitamin-enriched, etc. features of flavours for dairy in the aromatisation of dairy products, the pasteurisation and fermentation processes must be taken into consideration as well as the ph and ingredients such as fat and sweeteners as they can alter the stability and performance of the flavour...
" is proposed to be substituted by - . for squashes, crushes, cordial and barley water, without mentioning fruit syrups and fruit sharbats. further the sub-regulation . relating to "synthetic syrup or sharbat" is proposed to be substituted by- . sharbat and synthetic syrup, wherein the 'or' has been...
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