White crystals or crystalline powder, taste at first is slightly sweet and then bitter


    Assay98.5 to 101.5%
    IdentificationCompare the infrared absoption spectrum of the sample with that of the standard by potassium bromide disc method.
    Organic Volatile ImpuritiesConforms
    Chloride (Cl)Max 0.05 %
    Sulphate (SO4)Max 0.03 %
    pH5.5 to 7.0
    Heavy metalsMax 0.0015 %
    CadmiumMax 1 ppm
    Loss on dryingMax 0.3 %
    LeadMax 3 ppm
    Specific Rotation+38.9
    Residue on ignitionMax 0.3 %
    MercuryMax 0.1 ppm
    Iron (Fe)Max 0.003 %


    Total plate countMax 1000 ufc/g
    YeastsMax 100 ufc/g
    MouldsMax 100 ufc/g
    Escherichia ColiAbsent

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Thu 30 September 2010 (170)

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