Everything about Paper Boat Chilli Guava | Review

Source :  Natural source
How :  Water is obtained mostly from natural sources or underground. It is purified, filtered and used.
Why : Water acts as a base ingredient where the other ingredients are added to it to make the Paper Boat chilli guava drink.

Amount added : 23 %
Source : Guava
How : Guava pulp is made by washing the guava and is blended well in the food processing equipment.
Why : Guava pulp gives flavour to the Paper Boat chilli guava drink.

Source : Sugarcane
How : Sugarcane is crushed and the sugarcane juice is extracted. The extracted juice is then heated, filtered and crystallized.
Why : Sugar is added to give sweetness to the chilli guava drink.

Source : Sea water
How : Sea water is evaporated to produce sea salt under sunlight. After that, potassium iodate or potassium iodide is sprayed over or added to the salt to convert the normal sea salt into an iodised salt.
Why : Iodised salt is added to enhance the overall flavour profile and prevent the bland taste. It also acts as preservative and extends the shelf life of the chilli guava drink.

• Amchur Powder

Other Name : Raw mango powder
Source : Raw mango
How : Raw mango is washed, sliced and dried. It is then ground into powder.
Why : Amchur powder adds sour taste and gives light raw mango taste to the chilli guava drink.

• Lal Mirchi Powder

Other Name : Red chilli powder
Source : Red chilli
How : The red chillies are dried and ground into powder.
Why : Lal Mirchi Powder or Chilli powder adds spiciness to the drink. It enhances the flavour as well.

• Pepper Black Powder

Source : Black pepper
How : Black pepper powder is made from black pepper which are dried and ground into powder.
Why : Black pepper powder is added to give aroma, spiciness and  taste to the drink.

Amount Added : 0.4 %
Source : Lemon
How :  The concentrated lemon juice as the name suggests from the citrus fruit lemon. The lemons are cut, squeezed and the juice is extracted further they are concentrated by evaporating the water content resulting in the formation of lemon juice concentrate.
Why : Lemon juice concentrate is added to give sour taste. It also maintains the pH of the drink.

Acidity regulators are food additives added to change or maintain pH.

• Citric Acid

Code Name : INS 330
Source : Molasses
How : Citric acid is produced by the fermentation of molasses by the action of microbes such as Aspergillus Niger.
Why : Citric acid adds sour taste to the chilli guava drink. Citric acid maintains the pH and also acts as a preservative as well.

As per FSSAI,
The substances which when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa, and/or stabilising such emulsions.

• Carboxy-Methyl Cellulose (CMC)

Code Name : INS 469
Source :  Cellulose
How : Cellulose is naturally present in the cell walls of plants and trees. The industrial production is done from wood pulp. The wood pulp is mixed with chloroacetic acid to produce CMC and salts. The resultant is further subjected to the purification process to obtain purified CMC.
Why : CMC adds consistency to the drink and adds flavour. It prevents the drink from microbial spoilage and increases the shelf life.

• Guar Gum

Code Name : INS 412
Source : Guar beans
How : The guar bean seeds are dried, dehusked and ground into powder.
Why : Guar gum enhances the flavour of the drink. It gives thickness and good consistency to the drink.

• Pectin

Code Name : INS 440
Source:  Citrus fruit peels (Outer layer of the fruits)
How : Pectin is extracted from citric fruit peels in acidic condition and the liquid is filtered and clarified. Then it is further precipitated by ethanol and the ethanol precipitated pectin is separated, washed and dried.
Why : Pectin acts as a thickener and as a stabilizer. Pectin increases the consistency and also helps in the uniform dispersion of the ingredients which are added into the Paper Boat chilli guava drink.

• Ascorbic Acid

Code Name : INS 300
Source: Sorbitol
How : Sorbitol is fermented by Acetobacter to produce L-Ascorbic acid.
Why : Ascorbic acid is used to help retain the colour of the beverage from browning by preventing oxidation in drinks.

Natural Flavouring Substances

Flavour : Not mentioned
Source : Nature
How : Natural flavouring substances are produced by various methods; we can’t define the process because there is no mention of what particular flavour is added.
Why : Natural flavours imparts flavour to the Lays.

Natural Identical  Flavouring Substances

Flavour : Not Mentioned
Source: Industry
How : Nature Identical flavouring chemical structure resembles to the chemical structure of the ‘Natural flavour’ such as a fruit but made completely in Industry.
Why : Natural flavouring substances impart flavours, thus improving the aroma and taste of the Lays.