Thandai is traditionally associated with festivals like Mahashivratri and Holi, it is a chilled almond-flavoured beverage and is considered a “cooling” drink.
Haldiram’s Shahi Thandai Syrup is a popular beverage but is not for those having diabetes and other sugar related problems as it has a high amount of added sugar at 68.19 gm per 100 gm. This is high even considering the fact that the product is had in small quantities diluted in water.
The product also has an added flavour, added permitted synthetic colour as well as preservatives.
The foodnetindia Safety rating for this product :-
foodnetindia safety rating: 4 (On a scale of 1 to 10 from very unsafe to very safe)
The product has a high amount of sugar in it at 68.19 gm per 100 gm pack, it is very high and such quantities are unsafe if liberally consumed for diabetics, and those with lifestyle diseases. Such high levels of Sugar are often unsafe even for healthy people.
foodnetindia wholesomeness rating: 6 (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
This product contains Almond, Aniseed,White Pepper,Watermelon Seeds,Rose Water,Poppy Seeds,Pistachio Nuts,Cardamom,Black Pepper, all very healthy and wholesome, but these are in very small quantities to matter much. The high amount of sugar in it and the added flavour, colour and preservatives are a negative.
Ingredients of concern in Tropicana Mango Delight
- Added Nature Identical Flavouring Substance– Almond
- Permitted Synthetic food colours- Sunset yellow E110 and Tartrazine E 102
This beverage contains 68.19 gm sugar per 100 gm pack. The product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Added Flavour- Almond
This food product does not specify which flavours or flavouring substances have been used. The flavours should be specified as some of them have serious side effects and may not be suitable for infants, pregnant women or people who are allergic. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
By not specifying what these flavours and substances are, we are forced to consider what they are hiding and why would they be so reluctant to mention what they have used in the food product!
Permitted Synthetic food colours- Sunset yellow E110 and Tartrazine E 102
Tartrazine E 102
Tartrazine is an azo dye. No side effects are known for pure tartrazine, except in people who are intolerant to salicylates (aspirin, berries, fruits); in that case tartrazine also induces intolerance symptoms. In combination with benzoates (E210-215), tartrazine is implicated in a large percentage of cases of ADHD syndrome (hyperactivity) in children. Asthmatics may also experience symptoms following consumption of tartrazine, as it is a known histamine-liberating agent.
Sunset yellow E110
Since it is an azo dye, it may elicit intolerance in people intolerant to salicylates. Additionally, it is a histamine liberator, and may intensify symptoms of asthma. In combination with benzoates, it is also implicated in hyperactivity in children.
Other ingredients that are in the product but not a major source of concern in our opinion are:
- White Pepper,
- Watermelon Seeds,
- Rose Water,
- Poppy Seeds,
- Liquid Glucose,
- Pistachio Nuts,
- Black Pepper,
- Stabilizer (E 415),
- Preservative (E 202),
- Acidity Regulator (E 330),
- Preservative (E 211) & Saffron
Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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