Water used in our beverages is purified through a multiple stage of purification process so that the quality of water conforms to the packaged drinking water quality as specified by Food Safety and Standards Authority of India.
Sugar or sucrose is a caloric sweetener, which is used to sweeten our beverages and it provides calories. In India sugar is mostly made from sugar cane. One gram of sugar or sucrose provides 4 Calories (Kcal).
Mosambi Juice Concentrate
Mosambi Juice Concentrate is made from the processing of Mosambi fruits.
Citrus Pulp Cells
The pulp cells or juice vesicles inside citrus fruits like Orange, Lemon are called Citrus pulp cells. They are made by processing of citrus fruits. These are added in beverages to provide the juicy taste.
Citric acid and Sodium citrate are the most widely used Acidity regulator in the food industry and has been in use for several years in food and beverage. They are used in beverages to provide tartness for desirable taste.
Common Salt is the table salt which is added in beverage for taste.
Ascorbic Acid also known as Vitamin C is commonly used as an antioxidant in beverages. It is used in the beverage to slow down the degradation of flavours and help to retain the desirable taste of the beverage.
Natural Food Colour (Beta-carotene)
Beta-carotene is used as a colouring matter in food and beverage. Beta-carotene belongs to the class of carotenes which are classified as natural colouring as per Food Safety and Standards Authority of India. It gives a yellow to orange colour to the food or beverage.
Natural and Nature-Identical Flavouring Substances
Nature-identical flavouring substances means substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed or not. They are added to provide the characteristic taste to the beverages.
Natural flavours and natural flavouring substances means flavour preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from vegetables, for human consumption. These are added to provide the characteristic taste to the beverages.