Liquid Glucose

Description

Liquid glucose is a thick, syrupy, odorless and colorless or yellowish liquid obtained by the inc ...

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

Caramel

Description

Caramel is prepared by boiling sugar and water. Milk and fat is added while heating the mixture a ...

Butter

Description

Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

Salt

( Common Salt )

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

Annatto Extract

( Annatto (INS 160b(ii)) )

Description

Annatto extract is derived from the outer layer of the seeds of the achiote tree, which is native ...

Milk Solids

Description

Milk solids refers to the dried powder left after all the water is removed from liquid milk.

Permitted Stabilizers (INS 1422)

Description

Permitted Stabilizers (INS 1422), also known as Acetylated Distarch Adipate is a modified starch ...

Xanthan Gum

( Permitted Stabilizer (INS 415) )

Description

Xanthan gum is basically used as a thickening agent or as an emulsifier. It is a natural polysacc ...

Iodised Salt

Description

Iodised salt is common table salt to which a small amount of sodium iodide or potassium iodide ha ...

Sodium Benzoate

( Permitted Preservative (INS211) )

Description

Sodium Benzoate is a sodium salt of benzoic acid. It is a white colour powdered salt which is pro ...

Permitted Natural Colour (INS 150a)

Description

Permitted Natural Colour (INS 150a) is a dark brown food color produced by heat treatment of sucr ...

Permitted Natural Colour [160a(i)]

Description

Permitted Natural Colour [160a(i)] is an organic compound which is a red-orange color obtained fr ...