Color | White |
Form | Powder |
Flavor, Taste & Odor | Sweet and sour taste |
Assay (dry basis) | > 98.0% |
pH Value | 1.8-2.3 |
Loss on Drying | < 2.0% |
Arsenic (As) | < 1.0 ppm |
Lead (Pb) | < 1.0 ppm |
Mercury (Hg) | < 0.2 ppm |
Total Plate Count | < 1000 cfu/g |
Yeast and Moulds | < 100 cfu/g |
Staphylococcus Aureus | Negative |
Salmonella | Negative |
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