Company Information
Member Since 3 Years
Nature of Business Manufacturer Year of Establishment 2022Ask for more detail from the seller
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| (A) PHYSICAL PARAMETERS: | Â | ||
| Â | Crystallinity | Not specified | Visual inspection |
| Â | Solubility | Completely soluble | Visual inspection, solubility test |
| Â | Appearance | Golden brown to brown | Visual inspection |
| Â | Aroma | Characteristic toddy palmyra jaggery aroma | Sensory evaluation |
| Â | Shape | Block or irregular | Visual inspection |
| Â | Size | Not specified | Â |
| Â | Â | Â | Â |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | Glucose Content | Not specified | HPLC, enzymatic method |
| Â | Fructose Content | Not specified | HPLC, enzymatic method |
| Â | pH | 4.5 - 6.5 | pH meter |
| Â | Total Soluble Solids (TSS) | Not specified | Refractometer |
| Â | Sulfur Dioxide Content | < 10 ppm | Titration method, colorimetric method |
| Â | Total Ash Content | < 2% | Gravimetric method |
| Â | Moisture Content | < 5% | Gravimetric method |
| Â | Total Dietary Fiber | Not specified | Gravimetric method |
| Â | Energy (kcal) | 350 | Calculation from proximate analysis |
| Â | Protein (g) | 0.5 | Kjeldahl method |
| Â | Fat (g) | 0.1 | Soxhlet extraction |
| Â | Carbohydrates (g) | 90 | Calculation |
| Â | Dietary Fiber (g) | 2 | Gravimetric method |
| Â | Sugars (g) | 85 | Â |
| Â | Â | Â | Â |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total Plate Count | < 10,000 | Plate count agar |
| Â | Yeasts and Molds | < 1,000 | Sabouraud dextrose agar |
| Â | Salmonella | Absent in 25g | Enrichment method |
| Â | E. coli | Absent in 1g | MPN method |
| Â | Coliforms | Absent in 1g | Â |
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