|
Sr. No. |
Parameter |
Allowance Limit |
|
1. |
Soluble Solids |
15% mass/mass |
|
2. |
Ethanol content |
5 g/Kg |
|
3. |
Volatile acids |
0.4 g/Kg |
|
4. |
Organoleptic properties |
Colour,
aroma and flavour characteristic to the varieties of origin |
|
5. |
Use of
Concentrates |
Permitted, provided the concentrate is originated from same variety source
|
|
6. |
Use of CO2 |
May be carbonated |
|
7. |
Food
additives
-Citric
Acid, Malic acid, CO2 |
Limited
by GMP |
|
8. |
-L-ascorbic acid -Processing Aids |
400mg/kg in the final product |
|
9. |
Approved
Clarifying & filtering agents |
Maximum
level
Limited
by GMP |
|
10. |
Contaminants |
Maximum
level |
|
11. |
Arsenic
(As) |
0.2mg/kg |
|
12. |
Lead (Pb) |
0.3mg/kg |
|
13. |
Copper
(Cu) |
5mg/kg |
|
14. |
Zinc (Zn) |
5mg/kg |
|
15. |
Iron (Fe) |
15mg/kg |
|
16. |
Tin (Sn) |
150mg/kg |
|
17. |
Sum of
copper, zinc and iron |
17mg/kg |
|
18. |
Sulphur
Dioxide |
10mg/kg |
|
19. |
Mineral impurities insoluble in 10% HCl |
20mg/kg |
|
20. |
Hygiene |
Covered
by the provisions as per the International code of Hygienic practice |
|
21. |
Weights
and measures: Fill of container |
Minimum
fill – 90% |
|
22. |
Labeling |
·
Name of
the food
·
List of
ingredients
·
List of
additional ingredients
·
Additional requirements
·
Shelf-
life
·
Storage
instructions, etc. |
|
23. |
Method of
analysis and sampling |
As per
the methods of Codex Alimentarius Commission |