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Limits for Permitted Preservatives in Fruit Products




  • Fruit Product

    Preservative

    Concentration ( Parts per Million)

    Fruit and fruit pulp or juice for conversion into jam or crystallized or cured fruit or other products.

     

     

    Cherries

    Sulphur dioxide

    5000

    Strawberries and raspheberries

    Sulphur dioxide

    2000

    Other fruits

    Sulphur dioxide

    1000

    Fruit juice concentrates

    Sulphur dioxide

    1500

    Dried Fruits

     

     

    Apricot , peach, apple, pear, and  other raisins or sultans.

    Sulphur dioxide

    2000

    Squashes, crushes, fruit syrups, cordials, fruit juices and barley waters.

    Sulphur dioxide or Benzoic acid

    350

    Jam, Marmalade , Preserve and fruit jelly.

    Sulphur dioxide or Benzoic acid

    40 or 200

    Crystallized , glanced or cured fruit

    Sulphur dioxide or Benzoic acid

     

    Fruit fruit pulp not otherwise specified in this schedule

    Sulphur dioxide

    350

    Sweetened ready to serve beverage

    Sulphur dioxide or Benzoic acid

    70 or 120

    Pickles and chutney made from fruits and vegetables

    Sulphur dioxide or Benzoic acid

    100 or 250

    Tomato and other sauces

    Sulphur dioxide or Benzoic acid

    2000 or 750

    Dehydrated vegetables

    Sulphur dioxide

    2000

    Tomato puree and paste

     Benzoic acid

    250

    Syrup and sharbats

    Sulphur dioxide or Benzoic acid

    250 or 600

             
    In case sulphur dioxide is used as preservative in pickle and chutney, the product should not be packed in tin containers.

    Source: agriinfo 

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