Fruit & Vegetable Ingredients & Additives
Beeswax
Candelilla wax
Carnauba wax
Glycerol ester of wood rosin
Microcrystalline wax
ortho-Phenylphenol
Sodium ortho-phenylphenol
Polyethylene glycol
Polyvinylpyrrolidone
SULFITES
Shellac, bleached
Sucroglycerides
CALCIUM ASCORBATE
CARBON DIOXIDE
NITROGEN
NITROUS OXIDE
POTASSIUM ASCORBATE
SODIUM ASCORBATE
Calcium chloride,Calcium lactate,Calcium gluconate,Calcium carbonate
Ascorbyl palmitate
Ascorbyl stearate
BENZOATES
Benzoic acid
Ethyl para-hydroxybenzoate
Methyl para-hydroxybenzoate
Lauric arginate ethyl ester
Mineral oil, high viscosity
Mineral oil, medium viscosity, class I
Silicates
Calcium Phosphate
Magnesium Phosphate
ascorbic Acid
Sorbic acid
Sodium sorbate
Potassium sorbate
Calcium sorbate
Tartaric Acid, L (+)
Citric acid
Fumaric Acid
Malic Acid
Acesulfame potassium
Aspartame
CAROTENOIDS
Chlorophylls, copper complexes
Chlorophyllin copper complexes, sodium and potassium salts
Caramel III – ammonia caramel
Caramel IV – sulfite ammonia caramel
Beta-Carotenes, vegetable
Diacetyltartaric and fatty acid esters of glycerol
Calcium disodium ethylene diamine tetra acetate
Disodium ethylene diamine tetra acetate
Grape skin extract
Neotame
PHOSPHATES
Polydimethylsiloxane
SACHARINES
SORBATES
Sucralose (Trichlorogalactosucrose)
Calcium chloride-350 ppm max.
Calcium lactate
Calcium gluconate-
Calcium Carbonate-
Calcium bisulphite-
Annatto
Aspartame-acesulfame salt
Canthaxanthin
Brilliant blue FCF
Carmoisine
Curcumin
DIMETHYLPOLYSILOXANE
Erythrosine
Fast green FCF
Iron oxide, black
Iron oxide, red
Iron oxide, yellow
Indigotine (Indigo carmine)
Ponceau 4R (Cochineal red A)
Riboflavin, synthetic
Riboflavin 5′-phosphate sodium
Riboflavin (Bacillus subtilis)
Saccharin
Stannous chloride
Tartrazine
Sunset yellow FCF
Alitame
Allura red AC
Alginates (singly or in combination) Ca,K,Na,propyl glycol alginate, alginic acid
Pectins
BEZOATES
Curcumin
PROPYLENE GLYCOL ALGINATE
Steviol glycosides
Isomalt (AS PER 3.1.3.IV)
Maltitol (AS PER 3.1.3.IV)
Acidifying agents- Citric acid,fumaric,lactic,malic acid-
Mono & Di- glycerides of F.A of edible oil-
Firming agents-Calcium chloride,Calcium Lactate,Calcium gluconate,Calcium carbonate,Calcium bisulphite 2
Ammonium alginate,Calcium alginate,Potassium Alginate,Sodium Alginate,Propyl Glycol Alginate,Pectin
Add sodium bicarbonate,sodium citrate- GMP-FSSR
Calcium bisulfite
Sulfur Dioxide
Acetic acid,citric,lactic,malic,phosphoric acid
Sorbic acid and its salt
TBHQ
Xanthan Gum
Tartaric acid
Citric,Malic acid
Ascorbic Acid-
Calcium chloride,Calcium Lactate,Calcium gluconate,Calcium bisulphite,Calcium Carbonate
Sodium benzoate
Potassium benzoate
Calcium benzoate
Beta-carotenes (synthetic)
Beta-carotenes (Blakeslea trispora)
Beta-apo-8′-carotenal
Beta-apo-8′-carotenoic acid, methyl or ethyl ester
Mono & Di- glycerides of F.A of edible oil
Propylene glycol esters of fatty acids
Calcium saccharin
Potassium saccharin
Sodium saccharin
Sodium sulfite
Sodium hydrogen sulfite
Sodium disulfite
Potassium metabisulfite
Potassium sulfite
Calcium hydrogen sulfite
Potassium hydrogen sulfite
Sodium thiosulfate
Propyl gallate
MICROCRYSTALLINE WAX
SHELLAC, BLEACHED
SODIUM ASCORBATE
ASCORBIC ACID, L-
ETHYLENE DIAMINE TETRA ACETATES
LACTIC ACID, L-, D- and DL-
MALIC ACID, DL-
BENZOATES
DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROLS
SULFITES
ALUMINIUM AMMONIUM SULFATE
CAROTENES, BETA-, VEGETABLE
CAROTENOIDS
FAST GREEN FCF
HYDROXYBENZOATES, PARA-
NEOTAME
RIBOFLAVINS
SACCHARINS
Calcium chloride
Calcium Carbonate
ACESULFAME POTASSIUM
ASPARTAME
CARAMEL III – AMMONIA CARAMEL
ALGINATES (NH, Ca, K, Na or propyl glyco; alginate)
Pectin
SACCHARINS
Antioxidant as ascorbic acid
STEVIOL GLYCOSIDES
Thickening agents (arabic gum, carrageenan, guar gum, carobabean gum, xanthan gum)
Acidifying agents – Acetici acid14, Citric Acid, lactic acid, L-tartaric acid, Malic Acid
CHLOROPHYLLS AND CHLOROPHYLINS,COPPER COMPLEXES
POLYSORBATES
RIBOFLAVINS
CALCIUM 5′-RIBONUCLEOTIDES
Calcium bisulphite
Acetic Acid
Lactic acid
L-Tartaric acid
Calcium Gluconate
Arabic Gum
Carrageenan gum
Guar Gum
Carobabean Gum
ALGINATES (NH, Ca, K, Na or propyl glyco; alginate)
Barley/ Jau
Oats
Rice
Wheat
Paddy
Jowar
Bajra/ Pearl Millet
Sorghum
Beaten Rice
Foxtail Millet
Maize/ Corn
Ragi/ Finger Millet
Sajje
Soji
Varugu/ Kooo Millet
T.V. Cumbu
Others
Homogenisors
Pasteuriser
Cream Seperators (batch type)
Cream Seperators (batch type)
Cream Seperators (manual)
Cream Seperators (electric)
Butter Churners (Hand operated)
Butter Churners (Electric batch type)
Continous Butter making machine (CBM)
Mawa/ Khoa Machine (Electric)
Mawa/ Khoa Machine (Diesel/ Gas type)
Paneer press (Hand operated)
Paneer press (semi/ Pneumatic)
Lassi Making Machine
Butter milk/ Chaas Making Machine
Rasgulla making machine (Semi/ Automatic)
Automatic Milk collection systems
Evaporators
Dryers (batch type)
Spray Dryers
Roller Dryers
Heat Exchangers
Batch Pasteuriser
Continous Pasteurisor
Flow control valves
Dairy pumps
Sterilizer
Autoclave
Retort (Batch type)
Plate heat exchangers
Indubator
Curd making equipment
Ice cream making equipment
Continous freezer for icecream or softy
Mawa/ Khoa Machine
Ghee Boilers
Ghee Clarifier
Bactofuge
Cheese cooker
Baking Machine
Douch Sheater
Dough Kneader
Flour Mixer
Vegetable cutting machine
Fruit pulper
Flour Mill
Baking Ovens
Ribbon blender
Vertical blender
Food Blender
Fryer
Roaster
Coating Pan
Automatic Namkeen line
Automatic Snacks line
Automatic Bread line
Automatic Biscuit line
Others