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






