Product Name	Cardamon Flavor
Usage	Candy, Cake, Drinks, Wine, Oral contact, Baking, Snacks
Scent	Cardamon
Type:	Liquid flavor
OEM/ODM	Welcome
Packing size:	20kg; 25kg
MOQ:	20kg

Product Name	Cherry Flavor
Usage	Candy, Cake, Drinks, Wine, Oral contact, Baking, Snacks
Scent	Cherry
Type:	Liquid flavor
OEM/ODM	Welcome
Packing size:	20kg; 25kg
MOQ:	20kg

Product Name	Ginger Flavor
Usage	Candy, Cake, Drinks, Wine, Oral contact, Baking, Snacks
Scent	Ginger
Type:	Liquid flavor
OEM/ODM	Welcome
Packing size:	20kg; 25kg
MOQ:	20kg

Product Name	Cinnamon Flavor
Usage	Candy, Cake, Drinks, Wine, Oral contact, Baking, Snacks
Scent	Cinnamon
Type:	Liquid flavor
OEM/ODM	Welcome
Packing size:	20kg; 25kg
MOQ:	20kg

ITEM	SPECIFICATION		TEST RESULTS	METHOD
PHYSICAL & CHEMICAL
Identification	Corresponds to Reference Standard		Complies	HPTLC \|\| USP<203>
Appearance	Yellowish-Orange Fine Powder		Complies	Organoleptic
Odor & Taste	Characteristic		Complies	Organoleptic
Particle Size	NLT 98% through 80 mesh		Complies	USP<786>
Total Curcuminoids	NLT (%)	95	95.16	HPLC
Curcumin	Report Only		53.08	HPLC
Demethoxy Curcumin	Report Only		19.33	HPLC
Bisdemethoxy Curcumin	Report Only		22.75	HPLC
Loss on Drying	NMT (%)	2	0.65	USP<731>
Ash	NMT (%)	1	0.57	USP<561>
Bulk Density	Between(g/100ml)	5-45	33	USP<616>Method I
Tapped Density	Between(g/100ml)	45-65	57	USP<616>Method I
CONTAMINANTS
Total Heavy Metals	NMT (ppm)	10	<10.00	USP<231>
Lead (Pb)	NMT (ppm)	0.2	0.15	AA \|\| USP<730>
Arsenic (As)	NMT (ppm)	0.5	0.02	AA \|\| USP<730>
Cadmium (Cd)	NMT (ppm)	0.1	Not Detected	AA \|\| USP<730>
Mercury (Hg)	NMT (ppm)	0.1	Not Detected	AA \|\| USP<730>
MICROBIOLOGICAL
Total Plate Count	NMT (cfu/g)	1,000	Complied	USP<2021>
Yeast & Mold	NMT (cfu/g)	100	Complied	USP<2021>
E. Coli.	NMT (cfu/10g)	Absent	Complied	USP<2022>
Salmonella	NMT (cfu/10g)	Absent	Complied	USP<2022>
Staphylococcus aureus	NMT (cfu/10g)	Absent	Complied	USP<2022>
Solvent Residue	Meets USP Requirements		Complied	GC \|\| USP<467>
Pesticide Residue	Meets USP Requirements		Complied	Third-part \|\| USP<561>

ANALYSIS ITEM	QUALITY INDEXES	RESULTS
Free acetic acid %	39.0-41.0	40.7
Sodium Acetate(ChCOONa) %	58.0-60.0	59.1
Moisture ≤ %	2	0.7
Heavy metals(as Pb), ≤ %	0.002	＜0.002
Formic acid and Matters easy to Oxidize ≤ %	0.2	0.1

NAME OF INDEX	TEST BASE	TEST RESULT
Description	white,odourless,granular, hygroscopic powder
Identification	Pass test for acetate and sodium
Assay (Dried substance),%	99.0-101.0	99.3
Alkalinity,%	≤0.2	<0.2
Loss on drying (120℃),%	≤1.0	0.4
Lead (Pb),ppm	≤2	<2
Potassium compound	Pass test	Pass test
Conclusion	In compliance with the standard of FCC-V

PRODUCT	Mustard powder
RAW MATERIAL	Oriental mustard seed
CHEMICAL & PHYSICAL	PARAMETERS
	Moisture content(%)	<7.0%	Moisture Analyzer
	Allyl isothiocyanate content	>1.03%	Titration
	Oil Content	<18.0%	Soxhlet Extraction
	Size	<20% on200μm	Seive
MICROBIOLOGICAL	Standard Plate Count(/g.)	＜1.00E+04	Plate Count Agar
	Escherichia coli(MPN/g.)	＜3	MPN Method
	Coliform(MPN/g.)	＜3	MPN Method
	Yeast and Mold(/g.)	≤2.00E+02	Potato Dextrose Agar+

Item	Index
Senses	Light yellow to white particles
Mesh Number	25-60mesh,not less than 95%
Malic acid content, %	90±2%
Moisture	≤5%
Residue on ignition, w/%	≤0.1
Fumaric acid	≤0.5
Maleic acid	≤0.05
Lead (Pb)，mg/kg	≤2.0
Total Arsenic，mg/kg	≤2.0

Items	Specification	Results
Appearance	Colorless to light yellow oil	Followed
Odor	Slight pungent odor	Followed
Assay %	≥99.5	99.68
Density (20C) g/cm3	0.993-0.997	0.995
Boiling point	138.5~142.5	Followed
Aldehyde (propionaldehyde)%	≤ 0.05	0.03%
Moisture %	≤0.15	0. 13
Evaporation residue %	≤ 0.01	0.002
Oxide( formic acid) %	≤ 0.05	<0.05
Heavy metal(pb)(mg/kg)	≤2.0	<2.0
(As)/(mg/kg)	≤ 3.0	<3.0

Food Additives