This document summarizes regulations and analysis for Bornvita Lil Champ, a malt-based proprietary food. It outlines FSSAI regulations for malt-based foods, including standards for moisture, protein, ash, acidity, and microbiological limits. It also describes methods for analyzing the fat, protein, vitamins, sugars, and minerals in Bornvita Lil Champ, such as Soxhlet extraction for fat, Kjeldahl method for protein, HPLC for vitamins, IR spectroscopy for sugars, and colorimetric or ion-selective electrode methods for minerals. Reference links to the FSSAI website and Bornvita's domain profile are also provided.

1. Regulations and
analysis of Bornvita Lil
Champ
Shreyas H K
22FBT209
1st M.Tech ( Food biotechnology)

2. Bornvita Lil
champs ( Malt
based
proprietary
food)

3. FSSAI
Regulation
 FOOD SAFETY AND STANDARDS (FOOD PRODUCTS
STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011
 MALT BASED FOODS(2.4.11) (MALT FOOD) means the product
obtained by mixing malt (wort or flour or malt extract) of any kind
obtained by controlled germination of seeds (cereals and/or grain
legumes), involving mainly steeping germination and kiln drying
processes with other cereal and legume flour with or without whole
milk or milk powder, flavouring agents, spices, emulsifying agents,
eggs, egg powder, protein isolates, protein hydrolysates, edible
common salt, liquid glucose, sodium or potassium bicarbonate
minerals, amino acids and vitamins.
 It may contain added sugar and/or cocoa powder and processed in
such a manner to secure partial or complete hydrolysis of starchy
material in the form of powder or granules or flakes by drying or by
dry mixing of the ingredients.The grains, legumes and their
products used in preparation of malt shall be sound, uninfested and
free from insect fragments, rat excreta, fungal infested grains or
any other type of insect or fungal damage.

4. Standards
Moisture Not more than 5 per cent, by weight
Total Protein (N x 6.25) (on dry basis) Not less than 7.0 per cent, by weight
Total ash (on dry basis) Not more than 5 per cent, by weight
Acid insoluble ash (in dilute HCl) Not more than 0.1 per cent, by weight
AlcoholicAcidity – (expressed as
H2SO4)
Not more than 0.30 per cent.

5. Microbiological
standards
Total plate count Not more than 50,000 per gram.
Coliform count Not more than 10 per gram.
Yeast and Mould Count Not more than 100 per gram.
E Coli Absent in 10 gram.
Salmonella and Shigella Absent in 25 gram
Vibrio cholera andV.Paraheamolyticus Absent in 0.1 gm
Faecal streptococci and Staphylococcus
aureas
Absent in 0.1 gm

6. Fat analysis .
Soxhlet method
Soxhlet extractor extracts the components using the
condensed vapors of the solvent.The condensed vapors come
in contact with the sample powder and the soluble part (fat) in
the powder gets mixed with the solvent. And then fat and
solvent will be seperated by evaporating the solvent (it has a
lower boiling point)

7. Protein
Analysis
Kjeldahl Method
In the Kjeldahl procedure, proteins and other organic food
components in a sample are digested with sulfuric acid in the
presence of catalysts.The total organic nitrogen is converted to
ammonium sulfate.The digest is neutralized with alkali and distilled
into a boric acid solution.The borate anions formed are titrated with
standardized acid, which is converted to nitrogen in the sample.The
result of the analysis represents the crude protein content of the
food since nitrogen also comes from non protein components

8. Vitamin
analysis
(Niacin)
HPLC Analysis:

9. Sugar analysis
IR SPECTROSCOPY:
The IR spectroscopy theory utilizes the concept that
molecules tend to absorb specific frequencies of light
that are characteristic of the corresponding structure of
the molecules.The energies are reliant on the shape of
molecular surfaces, associated vibronic coupling and the
mass corresponding to the atom.

10. Analysis of
minerals
Colorimetric Methods:
Chromogens are chemicals that, upon reaction with the compound of
interest, form a colored product. Chromogens are available that selectively
react with a wide variety of minerals. Each chromogen reacts with its
corresponding mineral to produce a soluble colored product that can be
quantified by absorption of light at a specified wavelength.
Ion-Selective Electrodes:
Many electrodes have been developed for the selective measurement of
various cations and anions such as bromide, calcium, chloride, fluoride,
potassium, sodium, and sulfide .The pH electrode described is a specific
example of an ISE. For any ISE, an ion-selective sensor is placed such that it
acts as a “bridging electrode” between two reference electrodes carefully
designed to produce a constant and reproducible potential.

11. Refrence
 fssai.gov.in
1.https://www.fssai.gov.in/
2.https://www.hugedomains.com/domain_profile.cfm
?d=bornvita.com