Monday, January 12, 2015

What are contents of Frooti?

You may feel the refreshing taste when you take a sip of the famous Frooti juice. But ever bothered to check what it contains. Even if you checked you might not have understood what really those things are. Here are the real names and ingredients of your Frooti. Take a look.
1.     Water: Of course the main component
2.     Mango pulp (19%): Seems to be little, when we thought this was major part
3.     Sugar: The taste factor
4.     Acidity regulator (330): Thinking what this 330 is. It represents the acid. Here it is Citric acid (E 330). It enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. In addition it increases gel consistency in marmalades and decreases enzymatic browning in fruits and fruit products.
5.     Antioxidant (300): Antioxidant, colour and preservative. The body stores little ascorbic acid or vitamin C, so this must be provided on a daily basis in the diet. Good sources of vitamin C include citrus fruit, raw cabbage, strawberries and tomatoes. Vitamin C has been shown to prevent scurvy, and is essential for healthy blood vessels, bones, and teeth. Vitamin C also helps form collagen, a protein that holds tissues together. Ascorbic acid is industrially synthesised using a number of different biological techniques. Flour treating agent, 'vitamin C'; may be made synthetically from glucose, naturally occurs in fruit and vegetables; added to products as diverse as cured meat, breakfast cereals, frozen fish and wine. Large doses can cause dental erosion, vomiting, diarrhoea dizziness, and could possibly cause kidney stones if more than 10g is taken. Should be taken under medical advice if suffering from kidney stones, gout or anaemia. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.
6.     Synthetic food colour (110): It is Sunset Yellow. It is used in food, cosmetics, and drugs. For example, it is used in candy, desserts, snacks, sauces, and preserved fruits. Sunset Yellow is often used in conjunction with E123, amaranth, to produce a brown colouring in both chocolates and caramel. The acceptable daily intake (ADI) is 0–4 mg/kg under both EU and WHO/FAO guidelines. Sunset Yellow FCF has no carcinongenicity, genotoxicity, or developmental toxicity in the amounts at which it used. It has been claimed since the late 1970s and the advocacy of Benjamin Feingold that that Sunset Yellow FCC causes food intolerance and ADHD-like behaviour in children but there is no scientific evidence to support these broad claims. It is possible that certain food colouring may act as a trigger in those who are genetically predisposed, but the evidence is weak. Sunset Yellow is banned or restricted as a food additive in Norway, Finland and Sweden.
In 2008, the Food Standards Agency of the UK called for food manufacturers to voluntarily stop using six food additive colours,Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and Carmoisine (dubbed the "Southampton 6") by 2009,and provided a document to assist in replacing the colours with other colours.
As EU regulation came into effect in 2010 mandating that food manufacturers include a label on foods containing the Southampton 6 stating: "may have an adverse effect on activity and attention in children"
7.     Added flavour (Nature identical flavouring substance mango):  Just they know what it is.!!

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