What is the maximum amount of SO2 allowed in squash?
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5 min read
According to the Food Safety and Standards Authority of India (FSSAI), the maximum permissible limit of sulphur dioxide (SO2) in squash is 350 parts per million (ppm). This chemical preservative is crucial for inhibiting microbial growth and extending the shelf life of fruit-based beverages. Understanding what is the maximum amount of SO2 allowed in squash is vital for manufacturers and consumers alike to ensure safety and compliance.
