Thanks for the query. In open/unsealed packages the maximum shelf life is 3-4 days under ambient conditions. However, to enhance the shelf life, the most common method is canning! Canned gulab jamun are stable for 5-6 months at room temperature WITHOUT ANY PRESERVATIVE!
Additionally, the preservatives allowed as per FSSAI in gulab jamun are: 1. Benzoates - 300 mg/kg (max) 2. Sorbates - 1,000 mg/kg (max)
They can be used in either syrup or the mixture of mawa and maida. However, they are more effective when used in mixture of mawa and maida. But make sure the total amount does not exceed the limit as defined above.
2.3.28 Culinary Pastes / Fruits and Vegetable of FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011 1. Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots, tubers & rhizomes, their pulps/purees, dried fruits, singly or in combination by blending with nutritive sweeteners, salt, spices and condiments and other ingredient appropriate to the product. 2. The product may contain food additives permitted in these regulations including Appendix A. It may contain caramel but shall not contain any other added colour whether natural or synthetic. But in the Appendex 1,Table 4 Allura red ACSunset yellow FCF,Brilliant blue FCF as food colour permitted. What is the actual status of colour as food additives in vegetable sauces and tomato sauces
Hi Abu! You have highlighted a very genuine concern. We tried our level best but could not come to a conclusion. This is a grey area as of now. So, to be on the safe side we would like to recommend not to use any colour other than caramel (as this has been the traditional practice). We would clarify if anything is notified by FSSAI.
Sir I want to start bussiness of Gulam Jamoon with packing what can I do for store it more then 2 month and what is addict i used to preservation
ReplyDeleteSulphur di oxide is not allowed by FSSAI to be used in gulab jamuns.
DeleteThey are effective for preservation of dry fruits like apricots.
Thanks for the query.
ReplyDeleteIn open/unsealed packages the maximum shelf life is 3-4 days under ambient conditions. However, to enhance the shelf life, the most common method is canning!
Canned gulab jamun are stable for 5-6 months at room temperature WITHOUT ANY PRESERVATIVE!
Additionally, the preservatives allowed as per FSSAI in gulab jamun are:
1. Benzoates - 300 mg/kg (max)
2. Sorbates - 1,000 mg/kg (max)
Sir benzoates and sorbates are contain used in which sugar syrup or in mixture of mawa and maida
ReplyDeleteAnd can I send sample to fssai for testing??
ReplyDeleteYou can't send the sample to FSSAI.
DeleteBut you can send it to one of the NABL accredited labs notified by FSSAI for testing.
They can be used in either syrup or the mixture of mawa and maida.
ReplyDeleteHowever, they are more effective when used in mixture of mawa and maida.
But make sure the total amount does not exceed the limit as defined above.
Sir where I order to purchase this type of contain (Benzoates and sorbates)
ReplyDeleteYou can find suppliers via alibaba.com and indiamart portals.
DeleteAnd where is lab situated.
ReplyDeleteWhich location are you situated at?
DeleteVellore Tamil nadu
DeletePlease check the list of labs given in following forum:
Deletehttp://foodregulatorysupport.blogspot.in/2017/09/nabl-accredited-labs-notified-by-fssai.html
http://www.fssai.gov.in/dam/jcr:0325192a-74d9-4519-85f6-9dd983976eda/Order_NABL_Lab_05_09_2017.pdf
DeleteThanks for giving kind information
ReplyDeleteMost welcome!
DeleteIf you liked our responses please click "FOLLOW"!
Halwa made from maida and sugar as main ingredients comes under which category of food as per the updated food products and standards
ReplyDeleteThis comment has been removed by the author.
ReplyDelete2.3.28 Culinary Pastes / Fruits and Vegetable of FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES)
ReplyDeleteREGULATIONS, 2011
1. Culinary Pastes / Fruits and Vegetable Sauces Other Than Tomato Sauce and Soya Sauce means a culinary
preparation used as an adjunct to food, prepared from edible portion of any suitable fruit/vegetable including, roots,
tubers & rhizomes, their pulps/purees, dried fruits, singly or in combination by blending with nutritive sweeteners,
salt, spices and condiments and other ingredient appropriate to the product.
2. The product may contain food additives permitted in these regulations including Appendix A. It may
contain caramel but shall not contain any other added colour whether natural or synthetic.
But in the Appendex 1,Table 4 Allura red ACSunset yellow FCF,Brilliant blue FCF as food colour permitted.
What is the actual status of colour as food additives in vegetable sauces and tomato sauces
Hi Abu!
ReplyDeleteYou have highlighted a very genuine concern. We tried our level best but could not come to a conclusion. This is a grey area as of now. So, to be on the safe side we would like to recommend not to use any colour other than caramel (as this has been the traditional practice).
We would clarify if anything is notified by FSSAI.