Search Results for: Sucrose containing colouring matter
vegetables, fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised)[rate ref by sno in sch ii of ntfn / igst] import data export data jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, obtained by cooking, whether or not containing
added sugar or other sweetening matter import data export data jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter[rate ref by sno in sch ii of ntfn / igst] import data export data fruit,...
https://www.seair.co.in/hs-codes/chapter-20-preparations-vegetables-fruit-nuts-parts.aspx
- • qty in ' fcl: mt • min. order: kg • qc: haccp,kosher,halal,iso inquiry specification items of analysis specification appearance white crystal or powder, odorless and a little sweat specific rotation ~ . degree acidity (ml) . max de-equivalent %min chloride, % . max sulphate, % . max insoluble matter
enzyme technique, it still needs processes such as removing residues, discoloring, removing salts through ion-exchange, then further through concentration, crystallization, dehydration, abstersion, evaporation, ect. dextrose of food grade is widely used in all kinds of foods and beverages replacing sucrose...
http://www.fochigroup.com/product_show64.html