Limits for Permitted Preservatives in Fruit Products

On Mar 18, 2018

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.