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Bread |
Thickener |
Acidulant |
Preservative |
Sweetener |
Nutrition enhancer |
Pharmaceutical |
Food flavor |
Phosphate |
Starch |
Properties
|
Specification
|
Appearance
|
White Crystals
|
Taste and Odor
|
Sweet, no objectionable taste or odor
|
Granulation
|
99% minimum thru #16 Mesh Sieve
20% maximum thru #100 Mesh Sieve
|
Fructose Assay
|
≥99.5%
|
Dextrose Assay
|
≤0. 5%
|
Loss on Drying
|
≤0.5% (USP2007)
|
Residue On Ignition (Ash)
|
≤0.05% (USP 2007)
|
Hydroxymethylfurfural (dry basis)
|
≤0.1% (USP 2007)
|
Chloride
|
≤0.018% (USP 2007)
|
Sulphate
|
≤0.025% (USP 2007)
|
Color of Solution
|
USP 2007
|
Arsenic
|
≤1mg/kg
|
Heavy Metal
|
≤5mg/kg
|
Calcium & Magnesium
|
USP 2007
|
Aerobic Bacteria
|
≤103cfu/g
|
Mould & Microzyme
|
≤102cfu/g
|
E. coli
|
Can not be found
|