Color | White to off-white |
Form | Sphere |
Flavor, Taste & Odor | Slight characterisitc odor |
Assay (dry basis) | 99.0%-101.0% |
pH Value | 8.5-10.5 (10% solution) |
Acidity | Pass test (as sorbic acid) |
Alkalinity | Pass test (as K2CO3) |
Heat Stability | No change in color after heating for 90 minutes at 105°C |
Transmissivity | ≥ 90.0% |
Loss on Drying | ≤ 1.0% |
Melting Point | 133.0-135.0°C |
Heavy Metals | ≤ 10 mg/kg (as Pb) |
Arsenic (As) | ≤ 3 mg/kg |
Lead (Pb) | ≤ 2 mg/kg |
Mercury (Hg) | ≤ 1 mg/kg |
Chloride | ≤ 0.018% |
Orgaic Volatile Impurities | Meet the requirements |
Total Plate Count | ≤ 100 cfu/g |
Yeast and Moulds | ≤ 50 cfu/g |
Escherichia. Coli | Negative in 5 g |
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