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Contact Supplier| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Bright yellow | - | |
| Frozen Storage Condition | -18 | °C | |
| Melting Temperature | Maintains integrity | - | |
| Freezing Temperature | -18 | °C | |
| Freeze Damage | Minimal to none | - | |
| Thawing Properties | Retains shape, minimal water loss | - | |
| Viscosity | As per specification | - | |
| Density | As per specification | g/cm³ | |
| Uniformity | Consistent | - | |
| Consistency | Smooth | - | |
| Particle Size | As per specification | mm | |
| Moisture Content | As per specification | % | |
| Color | Bright yellow | - | |
| Odor | Characteristic | ||
| (B) CHEMICAL PARAMETERS: | |||
| Antioxidant Content | As per specification | - | |
| Total Soluble Solids (TSS) | As per specification | °Brix | |
| pH | 3.2-4.0 | - | |
| Acidity | As per specification | % Citric acid | |
| Protein Content | 0.5 | g/100g | |
| Fat Content | 0.1 | g/100g | |
| Carbohydrate Content | 13.12 | g/100g | |
| Fiber Content | 1.4 | g/100g | |
| Energy Value | 50 | kcal/100g | |
| Heavy Metals | As per specification | ppm | |
| Pesticide Residues | As per specification | ppm | |
| Fat | 0.1 | g/100g | |
| Saturated Fat | As per specification | g/100g | |
| Trans Fat | As per specification | g/100g | |
| Carbohydrates | 13.12 | g/100g | |
| Sugars | As per specification | g/100g | |
| Dietary Fiber | 1.4 | g/100g | |
| Sodium | As per specification | mg/100g | |
| Vitamin C | As per specification | mg/100g | |
| Vitamin A | As per specification | IU/100g | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | |||