| % Polarization |
99.8 min. |
ICUMSA GS2/3-1 (2011) |
| % Moisture |
0.06 max. |
ICUMSA GS2/1/3/9-15 (2007) |
| % Reducing Sugars |
0.04 max. |
ICUMSA GS2/3/9-5 (2011) |
| % Conductivity Ash |
0.027 max. |
ICUMSA GS2/3/9-17 (2011) |
| ICUMSA Color IU |
60 max. |
ICUMSA GS2/3-10 (2011) |
| Mean Aperture (MA) mm |
0.30 ± 0.05 |
ICUMSA GS2/9-37 (2007) |
| Crystals retained on 500 μm |
10 max. |
- |
| Crystals < 150 μm |
10 max. |
- |
| Arsenic (As) |
< 0.1 mg/kg |
External Lab:- FERA LAB (UK) |
| Copper (Cu) |
< 0.1 mg/kg |
External Lab:- FERA LAB (UK) |
| Iron (Fe) |
< 1.0 mg/kg |
External Lab:- FERA LAB (UK) |
| Mercury (Hg) |
< 0.01 mg/kg |
External Lab:- FERA LAB (UK) |
| Lead (Pb) |
< 0.1 mg/kg |
External Lab:- FERA LAB (UK) |
| Residue of pesticides |
< 10 μg/kg |
External Lab:- FERA LAB (UK) |
| Insoluble matter |
30 ppm max. |
ICUMSA GS2/3/9-19 (2007) |
| Black Specks (count per 100gm) |
5 max. |
Visual Inspection |
| Residue of Sulphur (S) |
Nil |
ICUMSA GS2/1/7/9-33 (2011) |
| Turbidity (ICUMSA) |
30 max. |
ICUMSA GS2/3-18 (2013) |
| Total Mesophilic Bacteria count |
200 max. |
ICUMSA GS2/3-41 (2011) |
| Yeast |
10 max. |
ICUMSA GS2/3-47 (2015) |
| Mould |
10 max. |
ICUMSA GS2/3-47 (2015) |
| Appearance |
White Crystals with no foreign materials |
- |
| Taste |
Typically sweet with no off taste |
- |
| Odor or Smell |
No off odor |
- |
| Texture |
Dry & Free Flowing |
- |
| Shelf Life Declared on Pkg. |
Two Years From The Date of Bagging/Packaging |
- |