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

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Title The role of the Prevention of Food Adulteration Act, 1954 and Rules, and of food laws,
in confectionery industry.
 
Creator Kapur, O. P.
 
Subject 01 Economics, Regulation & Policy
25 Sugar/Starch/Confectionery
 
Description 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.
 
Date 1979
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2187/1/Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_123-125.pdf
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.