How to Prepare Jam and its specification

 

Jam  Download Post Harvest Technology :: FSSAI(Food Safety And Standards Authority of India)SPECIFICATIONS

Product Specification Jam Fruit Pulp – 45% TSS(Total soluble solids)-65% Citric acid- 5g Preservative-40 ppm of SO2 Jelly Fruit Pulp – 45% TSS-65% Citric acid -2 g Preservative-40 ppm of SO2 Marmalade Fruit Pulp – 45% TSS-65% Citric acid -2 g Preservative-40 ppm of SO2 Shreds-62 g/lit Preserve Fruit pulp -55% TSS -70% Citric acid – 1-1.5% Candy Fruit pulp -55% TSS -75% Citric acid – 1-1.5% Squash Juice content -25% Acidity – 1% TSS-45 % Preservative -350 ppm of SO2 (or) 600 ppm of benzoic acid Cordial Juice content -25% Acidity – 1.5% TSS-30 % Preservative -350 ppm of SO2 Ready to serve beverages (RTS) Juice content -10% Acidity – 0.2-0.3% TSS-10 % Preservative -70 ppm of SO2 Synthetic Beverages TSS – 70-75% Acidity- 1% Citric acid – 7.5 g Sauce / Ketchup Pulp -25% TSS-25% Preservative -70 ppm of SO2 Pickle Drained weight -60% Sodium chloride -12% Acidity -1.2% Preservative -100 ppm of SO2 Chutney TSS-50% Preservative-100 ppm of SO2 (or) 250 ppm of benzoic acid