IS 12575 : 2010 : Fried Potato Chips

1. Scope

This standard prescribes the requirements and the methods of sampling and test for fried potato chips.

2. References

The following standards contain provisions which through reference in this text, constitute provisions of this standard. At the time of publication, theeditions indicated were valid. All standards are subject to revision and parties to agreements basedon this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:

1070 : 1992 Reagent grade water (third revision)

2491 : 1998 Food hygiene-General principles - Code of practice (second revision)

3508 : 1966 Methods of sampling and test for ghee (Butterfat)

4905 : 1968 Methods for random sampling

7224 : 2006 Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (second revision)

9504 : 2007 L(+)-tartaric acid, food grade - Specification (first revision)

9505 : 2007 Monosodium L-glutamate, food grade - Specification (first revision)

10633 : 1999 Vanaspati - Specification (second revision)

12569 : 1989 Potato french fries (frozen) - Specification

13186 : 1991 Citric acid food grade - Specification

14515 : 1998 Fish pickles - Specification