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The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry.

Kapur, O. P. (1979) The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws, in confectionery industry. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 123-125.

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Abstract

The importance of food laws in protecting the consumer from food that is injurious to health has been brought out. The common defects noticed in hard-boiled sugar confectionery, toffee, ladder, jelebi. cake and biscuit have been pointed out based on the analysis of market samples. One of the chief defects observed is the presence of grits or, sandy particles (siliceous mattera) in the finished products indicating the use of substandard raw materials. Use of unpermitted colours such as Rhodamine-B and Metanil Yellow in confectionery items has also been observed. It is suggested that the industry should use only ISI-certified food colours in their products both in their own and the consumers' interest.

Item Type: Article
Uncontrolled Keywords: food laws, hard-boiled sugar confectionery, toffee, ladder, jelebi. cake, biscuit
Subjects: 600 Technology > 08 Food technology > 13 Quality control > 01 Economics, Regulation & Policy
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:21
Last Modified: 30 Apr 2012 04:21
URI: http://ir.cftri.com/id/eprint/2187

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