Shelf Life
Location
Seasons
(A) PHYSICAL PARAMETERS: Viscosity 16.5 cP Density 1.03 g/cm³ Uniformity As per visual inspection Excellent Consistency According to FSSAI Thick Appearance According to FSSAI Smooth Color According to FSSAI Yellow Taste According to FSSAI Sweet Odor According to FSSAI Characteristic Brix Min 14.0 17.5 °B Pectin Content Max 0.6% 0.35 % Total Soluble Solids According to FSSAI 16.8 % Moisture Content Max 0.5% 0.3 % Foreign Matter According to FSSAI Nil Ash Content Max 0.6% 0.2 % Particle Size < 2 mm (B) CHEMICAL PARAMETERS: pH 3.0 - 4.0 3.5 Total Soluble Solids Min 14.0 17.5 % Brix Min 14.0 17.5 °B Pectin Content Max 0.6% 0.35 % Acidity Max 0.7% (as citric acid) 0.5 % Vitamin C (Ascorbic Acid) 35 mg/100g Heavy Metals Pb: Max 2.0 ppm, Cd: Max 1.0 ppm, As: Max 0.5 ppm, Hg: Max 0.1 ppm Pb: 0.1, Cd: 0.05, As: 0.02, Hg: 0.01 ppm Pesticide Residues Not Detected Energy 65 kcal/100g Protein 0.5 g/100g Fat 0.2 g/100g Saturated Fat 0 g/100g Trans Fat 0 g/100g Carbohydrates 16.5 g/100g Sugars 13 g/100g Dietary Fiber 0.5 g/100g Sodium 2 mg/100g (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count Max 10^3 CFU/g 50 CFU/g Yeasts and Molds Max 10^2 CFU/g 20 CFU/g E. coli Absent in 10g Not Detected CFU/g Salmonella Absent in 25g Not Detected Staphylococcus aureus Max 10 CFU/g 5 CFU/g Coliforms Max 10 CFU/g 2 CFU/g Listeria monocytogenes Absent in 25g Not Detected
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