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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