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Contact Supplier| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Colour | |||
| Flavour | |||
| Taste | |||
| Appearance | smooth and uniform consistency without any signs of separation or lumpiness | ||
| Foreign matter | Absence | ||
| Ice Crystals | Unacceptable | ||
| (B) CHEMICAL PARAMETERS: | |||
| Brix | minimmum 8 | ||
| Acidity | 0.2 -0.6 % w/w Citric Acid | ||
| Ph | 3.5-4.5 | ||
| Preservatives | No | ||
| Sugar | No added sugar | ||
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count cfu/ ml | |||