PHYSICOCHEMICAL SCORES

Consumer Voice - - Comparative Test -

Mois­ture con­tent is de­fined as the per­cent­age of wa­ter in a prod­uct. Mois­ture is found in al­most ev­ery food prod­uct in some quan­tity, but its higher pres­ence can af­fect the shelf life of the prod­uct. There is no spe­cific re­quire­ment for mois­ture in the na­tional stan­dards for choco­late.

Ash-In­sol­u­ble Ash

As per In­dian Stan­dards and FSS Reg­u­la­tions, it should not more than 0.2 per cent by mass.

Veg­etable Fat

As per the na­tional stan­dards, choco­late shall not con­tain any veg­etable fat other than co­coa but­ter.

Dark Choco­lates Cad­bury Bournville

18.3

11.90

7.58

4.75

4.4

3

3

2

2

2

Neu­tral­i­sa­tion Agent

Neu­tral­is­ing agents are food ad­di­tives used to change or oth­er­wise con­trol the acid­ity or al­ka­lin­ity of foods.

Ran­cid­ity

The choco­late shall be free from ran­cid­ity or other off odour.

Syn­thetic Food Colour

Amul

20 10.41 7.64 4.70 4.4 3 3 2 2 2

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