รายการทดสอบ : อินเดีย(India) - เครื่องแกง
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Captan | 15 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Chlorpyrifos | 0.2 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
DIAZINON | 0.5 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Malathion | 3 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Dicofol | 5 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Dimethoate | 2 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Endosulfan | 2 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Malathion | 3 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Paraquat dichloride | 0.05 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Cadmium | 1.5 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-8 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Mercury | 1 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-13 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Methyl Mercury | 0.25 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-13 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Citric acid | GMP | IS 13186:1991 Citric acid, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Lactic acid | GMP | IS 9971:1981 Lactic acid, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
L-Tartaric acid | GMP | IS 14125:1994 DL-Tartaric acid, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
TBHQ | 200 | mg/kg | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-93 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Ascrobyl palmitate | 200 | mg/kg | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-93 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Chlorophyll | GMP | IS 4446(Part 1):1986 Chlorophyll Part 1 Magnesium complex (first revision) IS 4446(Part 2):1986 Chlorophyll Part 2 Copper complex | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Caramel | GMP | IS 4467:1996 Caramel (second revision) | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Curcumin or turmeric | GMP | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Annatto | GMP | IS 2557:1994 Annatto colour for food products (first revision) | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Saffron | GMP | IS 5453(Part 2):1996/ ISO 3632-2:1993 Saffron - Part 2 Method of test | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Ponceau 4R | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Carmoisine | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Erythrosine | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Natural Flavouring and Natural Flavouring Substances/Natureidentical flavouring substances/artificial flavouring substances | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-122 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
MSG (Enhancer) | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-122 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Modified Starches | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Vegetable Gums ( Singly or in Combination) | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Arabic Gum | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Potassium Alginates | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Sodium Alginates | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
propyl glycol alginates | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Pectines | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Sodium Bi-Carbonate | GMP | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Sodium Citrate | GMP | IS 5058:1996 Sodium citrate, food grade (first revision) | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Yeast and Mould Count | 100 | count/gm | IS 1908:1993 Ginger, whole and ground (second revision) | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Methyl Parathion | 1 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Paraquat dichloride | 0.05 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Captan | 15 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Carbaryl | 5 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Chlorpyrifos | 0.2 | mg/kg | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 7-44 | www.mrldatabase.com | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | MANUAL OF METHODS OF PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES, SL.NO. 2 | http://www.mohfw.nic.in/Manual%20of%20Methods%20of%20Pesticide%20Residues%20Analysis%20of%20Food%20C….pdf | |||||
Lead | 10 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-8 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Copper | 30 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-35 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Arsenic | 1.1 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-22,29 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Tin | 250 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-59,71 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Zinc | 50 | ppm/w | MANUAL OF METHODS OF ANALYSIS OF FOODS(METALS), P-8 | http://www.mohfw.nic.in/pfa%20acts%20and%20rules.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20_metals_.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Malic acid | GMP | IS 14124:1994 Malic acid, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Carbonates of Calcium and Magnesium | 2% maximum | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | Methods of tests.pdf | ||||||
Phosphates of Calcium and Magnesium | 2% maximum | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | Methods of tests.pdf | ||||||
Silicates of Calcium, Magnesium, aluminium or sodium or sillicon dioxide | 2% maximum | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | Methods of tests.pdf | ||||||
Ascorbic Acid | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-93 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
BHA | 200 | mg/kg | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-93 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | ||||
Beta-carotene | GMP | IS 3841:1966 B-Carotene | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Beta apo-8- carotenal | GMP | IS 6386:1971 Beta-apo-8 carotenal, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | Methods of tests.pdf | |||||
Methylester of Beta apo-8- carotenal acid | GMP | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | |||||||
Ethylester of Beta apo-8- carotenal acid | GMP | In-house validated method | http://www.mohfw.nic.in/F18521032005.pdf | ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf | ma01_09e.pdf | |||||||
Canthaxanthin | GMP | IS 6405:1971 Canthaxanthine, food grade | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Riboflavin, Lactoflavin | GMP | IS 3827:1966 Riboflavin (Lactoflavin) | http://www.mohfw.nic.in/F18521032005.pdf | www.bis.org.in/sf/fad.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Tartarzine | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Sunset.Yellow FCF | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Indigo Carmine | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Brillant Blue FCF | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Fast green FCF | 1000 | - | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-77 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | ||||
Carrageenan | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Guar Gum | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Carobbean Gum | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Xanthan gum | 0.5% maximum | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad | |||||
Calcium Alginates | GMP | MANUAL OF METHODS OF ANALYSIS OF FOODS (FOOD ADDITIVES), P-110 | http://www.mohfw.nic.in/F18521032005.pdf | http://www.mohfw.nic.in/2-Analysis%20for%20Food%20Additives.pdf | IS 13145:1993 Spices and Condiments - Methods of sampling (first revision) | www.bis.org.in/sf/fad.pdf | www.bis.org.insffad |