 |
| Bread |
| Thickener |
| Acidulant |
| Preservative |
| Sweetener |
| Nutrition enhancer |
| Pharmaceutical |
| Food flavor |
| Phosphate |
| Starch |
|
Item
|
Specification
|
|
Appearance
|
White to milk white
|
|
Odor and taste
|
No unusual odor
|
|
Identification
|
Powder
|
|
Assay,as polydextrose,%
|
≥90.0
|
|
1,6-anhydrate-d-glucose(without ash),%
|
≤4.0
|
|
Total dietary fiber,%
|
≥75
|
|
Glucose %
|
≤4.0
|
|
Sorbitol,%
|
≤2.0
|
|
Reducing sugar,%
|
≤6.0
|
|
Water %
|
≤4.0
|
|
5-hydroxymethyl furfural and related compounds,%
|
≤0.1
|
|
Ph range(10% solution)
|
2.5-7.0
|
|
Residue on ignition(sulfated ash),%
|
≤0.3
|
|
Lead,mg/kg
|
≤0.5
|
|
Heavy metals,mg/kg
|
≤1.0
|
|
Arsenic
|
≤0.5
|
|
Aerobic plate count,cfu/g
|
≤1000
|
|
Yeast&mold,cfu/g
|
≤50
|
|
Salmonella,cfu/25g
|
Negative to test
|
|
E.coli,cfu/10g
|
Negative to test
|
|
Staph aureus,cfu/10g
|
Negative to test
|
|
Coliform,mpn/g
|
≤0.3
|
