FOOD TECHNOLOGY

Detailed explanation-1: -Cholesterol Low Not more than 20 mg cholesterol per 100 g for solids and 1.5 g saturated fat per 100 g for solids, or 10 mg per 100 ml for liquids and 0.75 g of saturated fat per 100 ml for liquids and in either case must provide not more than 10% of energy from saturated fat.

Detailed explanation-2: -LOW FAT. A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1, 5 g of fat per 100 ml for liquids (1, 8 g of fat per 100 ml for semi-skimmed milk).

Detailed explanation-3: -FSSAI labelling rules mandate the mention of the details related to the calories of the food product on the label. It should mention calories received from trans fat, saturated fat, sodium, cholesterol dietary fibre, carbohydrates, protein, sugar, iron, calcium, vitamin A, and vitamin C contained in the product.

Detailed explanation-4: -Cholesterol-free means that the food must contain fewer than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving. A food claiming to be low in cholesterol or cholesterol-free does not mean it is fat-free.