Ensure the safety and compliance of Khoa-based sweets like Gulab Jamun, Burfi, and Peda with FSSAI-approved testing. We offer analysis for moisture, fat content, added sugars, adulterants, and microbial safety to ensure compliance with food safety standards.
Khoa-based sweets, also known as Mawa-based desserts, are traditional Indian confections prepared using concentrated milk solids (khoa). According to FSSAI standards, khoa is obtained by partial dehydration of whole milk and serves as a base for a wide variety of sweets such as Burfi, Peda, Gulab Jamun, Kalakand, and Milk Cake.
FSSAI mandates that khoa used in these sweets must be fresh, hygienically prepared, and free from added starch, adulterants, or non-permitted colors and flavors. The finished products are evaluated for parameters like moisture content, total fat, added sugar, microbial load, and shelf stability. Testing also ensures the absence of harmful pathogens, verification of food additives, and alignment with hygiene and packaging standards.
These regulations ensure that khoa-based desserts are safe for consumption, meet nutritional labeling requirements, and comply with both domestic and export food safety norms.
The purpose of testing Khoa-based sweets and desserts is to ensure they meet FSSAI standards for safety, hygiene, and quality. Testing verifies the purity of khoa, checks for microbial contamination, evaluates fat and moisture content, and detects adulterants like starch or non-permitted colorants. It also ensures compliance with nutritional labeling, confirms shelf-life stability, and supports regulatory approvals for retail and export.
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