 |
| Bread |
| Thickener |
| Acidulant |
| Preservative |
| Sweetener |
| Nutrition enhancer |
| Pharmaceutical |
| Food flavor |
| Phosphate |
| Starch |
|
Appearance
|
White crystalline powder
|
|
Taste
|
Sweet
|
|
Identification(a,b,c,d)
|
Positive
|
|
Melting range
|
224.0-227.0 ℃
|
|
Assay
|
98.0% min
|
|
Loss on drying
|
0.5% max
|
|
Residue on ignition
|
0.1% max
|
|
Chloride
|
0.005% max
|
|
Sulphate
|
0.006 max
|
|
Calcium
|
Pass test
|
|
Iron
|
0.0005% max
|
|
Total heavy metal
|
10 ppm max
|
|
Arsenic
|
Not more than 3 mg/kg
|
|
Cadmium
|
0.1 ppm max
|
|
Lead
|
Not more than 4 mg/kg
|
|
Mercury
|
0.1 ppm max
|
|
Total plate count
|
1000 cfu/g max
|
|
Yeast and mold
|
100 cfu/g max
|
|
E-coli
|
Negative
|
|
Salmonella pr.25 gram
|
Negative
|
|
Staphylococcus
|
Negative
|
