Kurkure – Chaat Fills Paapdi Chaat Twist
WHY IT IS DOUBTFUL?
160c:
Capsanthin/Capsorubin/Paprika extract – Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum annuum
170:
Calcium Carbonate/Chalk (C.I. 77220) – Inorganic colouring. May be extracted from naturally occurring white mineral or animal bones
270:
Lactic Acid* – Food Acid: Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus
330:
Citric Acid* – Food Acid: Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons
334:
Tartaric Acid* – Food Acid: Most commercially available tartaric acid is manufactured as a by-product of the wine industry. May also be extracted from tamarind pulp
471:
Mono-and Diglycerides of Fatty Acids* – Emulsifier/Stabiliser: Commercially prepared from glycerin (E422) and fatty acids
627:
Disodium Guanylate* – Flavour Enhancer: Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared for commercial use
631:
Disodium Inosinate* – Flavour Enhancer: Sodium salt of inosinic acid, found in meat extract and sardines
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