date:Oct 15, 2018
p was impractical and confusing. The prohibition of using any flavour will make the product tasteless and unsaleable.
Acidity and pH are inter related and with low acidity the pH value prescribed is not achievable. Further with TSS at 30%, the specific gravity of 1.3 is also not achievable.
It has also drawn the attention of FSSAI to 2.3.21 sub regulation 1.4 wherein the regulation says that any syrup/ sharbats containing a minimum of 10% of dry fruits shall also qualify to be called as fruits