Q.1
The maximum levels of permitted preservative sulphur dioxide in fruit juice is .......ppm
- FSSAI Preservative Standards for Sulphur Dioxide in Fruit Juices:
- Regulatory Thresholds:
- Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Sulphur Dioxide (added as Potassium Metabisulphite, KMS) is permitted in ready-to-serve fruit juices up to a maximum limit of $70\text{ ppm}$ ($\text{mg/kg}$).
- Acts as an antioxidant and antimicrobial agent, inhibiting polyphenol oxidase browning and microbial fermentation.
- Conclusion: 70 ppm (Option 2).
Correct option: (2) 70
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