Small scale industry registration and schemes of MSME

https://www.charteredclub.com/udyog-aadhar/ (udyog aadhaar - 25 incredible benefits and its registration process details)
https://msme.gov.in/technology-upgradation-and-quality-certification
http://www.dca.telangana.gov.in/files/license_certificates/Certificates%20(2).pdf
http://www.dca.telangana.gov.in/howto_apply.php  (DRUGS CONTROL ADMINISTRATION)
https://foodlicensing.fssai.gov.in/PreCheck/PreCheckUnitDetails.aspx (Food licensing)
https://udyogaadhaar.gov.in/UA/UAM_Registration.aspx (udyogaadhaar )
http://msmehyd.ap.nic.in/ (MSME development  institute -Hyderabad)
http://www.industries.telangana.gov.in/selfemployment.aspx (self employment scheme)
http://www.industries.telangana.gov.in/DistrictIndustriest1.aspx (Tekanagana- district industries)

Emulsifier

The naturally present lecithin in milk is helpful in exerting emulsifying properties in the caramel but the level is present is insufficient to emulsify the mix effectively. It is necessary to boost the emulsifier content by adding glycerol monostearate (GMS) or oleate or oilseed lecithin, butylated glyceryl monostearete, sucrose esters or acetylated monoglyceride. Lecithin and GMS are the emulsifiers typically used in caramels at 0.2 to 0.3% of the lipid content. The emulsifiers are believed to  increase the average size of the fat droplet at the caramel surface. It is essential that the fat dispersed in the syrup phase should be in a small globule size if a greasy taste is to be avoided.