Limits for Permitted Preservatives in Fruit Products
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.