Shelf life
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Raw Honey S.No. Test/Parameter Limit/Standard Remark Density g/cm³ 1.38 - 1.45 Consistency - Viscous, free from fermentation and granulation Viscosity mPa.s Min 2000 at 20°C Crystallization - Should not crystallize Color - Light amber to dark amber Flavor - Characteristic floral flavor Odor - Pleasant, characteristic floral aroma Transparency - Clear, may contain air bubbles (B) CHEMICAL PARAMETERS: Fructose-Glucose Ratio - Min 0.95 Total Reducing Sugars % Min 65% Sucrose Content % Max 5% Moisture Content % Max 20% Hydroxymethylfurfural (HMF) Content mg/kg Max 80 Acidity (as formic acid) meq/kg Max 40 Ash Content % Max 0.5% Electrical Conductivity mS/cm Max 0.8 Total Carbohydrates % Min 75% pH - 3.4 - 6.1 Proline mg/kg Min 180 (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count (TPC) CFU/g Max 1000 Yeast and Mold Count CFU/g Max 100 Coliforms MPN/g Absent E. coli MPN/g Absent Salmonella - Absent Clostridium perfringens CFU/g Absent
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