Black Pepper Powder
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10000 1 (MOQ)
(A) PHYSICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Parameter Unit Standard Color - Dark brown to black Taste - Strong, pungent Odor - Characteristic peppery aroma Particle Size mesh 30 - 60 mesh Moisture Content % Max 12% Total Ash % Max 8% Acid Insoluble Ash % Max 1% Extraneous Matter % Max 0.5% (B) CHEMICAL PARAMETERS: Parameter Unit Standard Volatile Oil Content % Min 2% Piperine Content % 4.5% - 7% Moisture Content % Max 12% Total Ash % Max 8% Acid Insoluble Ash % Max 1% Extraneous Matter % Max 0.5% Non-Volatile Ether Extract % Max 8% Crude Fiber % Max 6% Total Heavy Metals (Pb) ppm Max 10 Arsenic (As) ppm Max 3 Total Aflatoxin (B1+B2+G1+G2) ppb Max 30 (C) MICROBIOLOGICAL ANALYSIS: Parameter Unit Standard Total Plate Count (TPC) CFU/g Max 10^5 Yeast and Mold Count CFU/g Max 10^4 Salmonella - Absent in 25g E. coli MPN/g Absent in 0.1g Staphylococcus aureus CFU/g Absent in 0.1g
Black Pepper Powder
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