Search Results for: Glucose
milk fat and / or edible vegetable oils and fat having a melting point of not more than degree c in combination and milk protein alone or in combination / or vegetable protein products singly or in combination with the addition of nutritive sweetening agents e.g. sugar, dextrose, fructose, liquid glucose
, dried liquid glucose, maltodextrin, high maltose corn syrup, honey, fruit and fruit products, eggs and egg products coffee, cocoa, chocolate, condiments, spices,ginger, and nuts. the said product may also contain bakery products such as cake or cookies as a separate layer/or coating, it may be frozen...
https://www.fssai.gov.in/upload/uploadfiles/files/Food_Additives_Regulations.pdf