Color | White |
Form | Granule |
Flavor, Taste & Odor | Slight characterisitc odor |
Assay (dry basis) | 99.0%-101.0% |
Alkalinity | ≤ 0.4 mL of 0.1N hydrochloric acid (as K2CO3) |
Heat Stability | No change in color after heating for 90 minutes at 105°C |
Loss on Drying | ≤ 0.5% |
Sulfate (as SO4) | ≤ 0.02% |
Melting Point | 133.0-135.0°C |
Heavy Metals | ≤ 10 ppm (as Pb) |
Arsenic (As) | ≤ 3 ppm |
Lead (Pb) | ≤ 2 ppm |
Mercury (Hg) | ≤ 1 ppm |
Chloride | ≤ 0.018% |
Orgaic Volatile Impurities | Meet the requirements |
Total Plate Count | ≤ 100 cfu/g |
Yeast and Moulds | ≤ 50 cfu/g |
Escherichia. Coli | ≤ 30 MPN/100 g |
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