Alum powder is a fine, white crystalline powder derived from aluminum sulfate compounds. It is widely used in water purification, food processing cosmetics, pharmaceuticals, and industrial applications. Below are the general specifications for alum powder:
Types of Alum Powder:
1. Potassium Alum Powder (KAl(SO)12HO) - Used in food, water treatment, and cosmetics
2. Ammonium Alum Powder (NHAl(SO)·12HO) - Used in industrial and textile applications
3. Sodium Alum Powder (NaAl(SO)12HO)-Used in baking powder and food processing
4. Ferric Alum Powder (FeAl(SO)12HO)- Used in water treatment and paper industries
Physical Properties:
Appearance: Fine, free-flowing powder
Color: White or colorless (ferric alum may appear yellowish)
Odor: Odorless
Taste: Astringent and slightly sweet
Mesh Size: 80-200 mesh (as per requirement)
Solubility:
Fully soluble in water
Insoluble in alcohol
pH (10% Solution): 3.0 - 4.5
Chemical Composition & Purity:
AlO (Aluminum Oxide): 15-18%
SO(Sulfate Content): 50-55%
FeO (Iron Oxide) (For Non-Ferric Alum): Max 0.01%
Water Insoluble Matter: Max 0.1%
Moisture Content: Max 5%
Purity: Min 99%
Microbiological Standards (For Food & Cosmetic Grade Alum Powder):
Total Plate Count: Max 10,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: Not detected
Artificial Additives & Preservatives: Must be absent
Applications of Alum Powder:
Water Treatment: Used as a coagulant in purification processes
Food Industry: Used as a food additive (E522), in pickling, and baking powder
Cosmetics & Personal Care: Used in deodorants, aftershaves, and skin-tightening products
Pharmaceuticals & Ayurveda: Used as an antiseptic and astringent in medicines
Paper & Textile Industry: Used for sizing paper and as a mordant in fabric dyeing
Leather Industry: Used in tanning processes
Alum is a group of hydrated double sulfates of aluminum and other elements such as potassium or ammonium. It is widely used in water treatment, food processing, cosmetics, and pharmaceuticals. Below are the general specifications for different types of alum:
Common Types of Alum:
1. Potassium Alum (KAl(SO)12O) - Used in water purification, food, and cosmetics
2. Ammonium Alum (NHAl(SO)12HO) - Used in industrial and water treatment applications
3. Sodium Alum (NaAl(SO)12HO) - Used in food processing and baking powder
4. Ferric Alum (FeAl(SO)12HO) - Used in water treatment and paper manufacturing
Physical Properties:
Appearance: White, transparent crystalline solid or powder
Color: White or colorless (can be slightly yellow in ferric alum)
Odor: Odorless
Taste: Astringent and slightly sweet
Solubility: Soluble in water, insoluble in alcohol
pH (10% Solution): 3.0 - 4.0
Chemical Composition & Purity:
AlO (Aluminum Oxide): 15-18%
SO (Sulfate Content): 50-55%
FeO (Iron Oxide) (For Non-Ferric Alum): Max 0.01%
Water Insoluble Matter: Max 0.1%
Moisture Content: Max 5%
Purity: Min 99%
Microbiological Standards (For Food & Cosmetic Grade Alum):
Total Plate Count: Max 10,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: Not detected
Artificial Additives & Preservatives: Must be absent
Applications of Alum:
Water Treatment: Used in coagulation and flocculation for purification
Food Industry: Used as a food additive (E522) in pickles, baking powder, and cheese processing
Cosmetics & Personal Care: Used in deodorants, aftershaves, and skin tightening products
Pharmaceuticals & Ayurveda: Used in antiseptic and astringent medicines
Paper & Textile Industry: Used for sizing paper and as a mordant in dyeing fabrics
Asafoetida (Ferula assa-foetida) powder is a strong-smelling spice derived from the dried latex of the asafoetida plant's roots. It is widely used in Indian, Middle Eastern, and Central Asian cuisines, as well as in traditional medicine. Below are the general specifications for asafoetida powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light yellow to brownish-yellow
Odor & Taste: Strong, pungent sulfurous aroma with a bitter taste
Texture: Smooth, uniform powder
Mesh Size: 80-120 mesh
Purity: 99% (export quality)
Chemical & Nutritional Properties (Per 100g):
Moisture Content: Max 10-12%
Resin Content: 40-65%
Gum Content: 20-30%
Volatile Oil Content: 3-10%
Carbohydrates: 60-70%
Protein Content: 4-8%
Fiber Content: 3-6%
Total Ash Content: Max 7-10%
Acid Insoluble Ash: Max 1.5%
Sulfur Compounds: Present in significant amounts (responsible for the pungency)
Microbiological Standards:
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors, Flavors & Preservatives: Must be absent
Adulteration: Should be free from starch, soapstone powder, and synthetic resins
Types of Asafoetida Powder:
Pure Asafoetida Powder: 100% resin ground into powder (very strong)
Compounded Asafoetida Powder: Mixed with edible starch, gum arabic, or wheat flour (less intense)
Applications of Asafoetida Powder:
Food Industry: Used in spice blends, curries, lentil dishes, and pickles
Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory benefits, and respiratory health
Cosmetics & Personal Care: Used in traditional skincare and herbal formulations
Animal Feed & Pest Control: Sometimes used in herbal veterinary medicine
Banana powder is made from ripe bananas (Musa spp.) through dehydration and grinding processes. It is widely used in the food, pharmaceutical, baby food, and cosmetic industries due to its nutritional and functional properties. Below are the general specifications for banana powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light cream to pale yellow (varies with ripeness)
Odor & Taste: Sweet, characteristic banana aroma and flavor
Texture: Smooth, fine powder without lumps
Mesh Size: 80-120 mesh (customizable)
Bulk Density: 0.4-0.7 g/ml
Solubility: Partially soluble in water
Chemical & Nutritional Properties (Per 100g):
Moisture Content: Max 5%
Carbohydrates: 75-85%
Sugars (Natural): 50-60%
Dietary Fiber: 3-8%
Protein Content: 3-5%
Fat Content: Max 1-2%
Total Ash Content: Max 5%
Acid Insoluble Ash: Max 0.5%
pH Level: 4.5 - 6.5
Microbiological Standards:
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors, Flavors & Preservatives: Must be absent
Applications of Banana Powder:
Food Industry: Used in baby food, bakery products, smoothies, dairy products, and energy bars
Pharmaceuticals & Ayurveda: Used for digestive health, weight gain, and dietary supplements
Cosmetics & Personal Care: Used in face masks, scrubs, and natural skin treatments
Animal Feed: Used in pet and livestock nutrition for added fiber and nutrients
Black chickpeas (Cicer arietinum) are a highly nutritious legume widely used in the food industry, especially in Indian, Middle Eastern, and Mediterranean cuisines. They are also used in flour production and animal feed. Below are the general specifications for black chickpeas:
Physical Properties:
Appearance: Small, round, dark brown to black-colored beans
Odor & Taste: Neutral, characteristic of chickpeas, with a slightly nutty flavor
Size:
Small: 4-6 mm
Medium: 6-8 mm
Large: 8-10 mm
Purity: Min 99% (export quality)
Foreign Matter: Max 0.5%
Broken & Damaged Grains: Max 2-3%
Moisture Content: Max 10-12%
Admixture: Max 0.5-2%
Chemical & Nutritional Properties (Per 100g):
Protein: 18-22%
Carbohydrates: 60-65%
Dietary Fiber: 12-18%
Fat Content: 4-6%
Total Ash Content: Max 3-4%
Acid Insoluble Ash: Max 0.5%
Energy Value: Approx. 350-400 kcal
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors & Additives: Must be absent
Foreign Matter: Max 0.5%
Applications of Black Chickpeas:
Food Industry: Used in curries, soups, salads, and chickpea flour (besan) production
Pharmaceuticals & Ayurveda: Used for its high fiber, protein, and digestive health benefits
Animal Feed: Used as a protein-rich ingredient for livestock and poultry
Flour Production: Ground into chickpea flour for baking and gluten-free recipes
Red chilli powder specifications can vary based on quality, processing, and industry standards (food, pharmaceutical, or industrial). Below are the general specifications for red chilli powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Bright red to deep red (depends on variety and processing)
Odor & Taste: Characteristic pungent smell and spicy taste
Particle Size:
40 Mesh (Coarse)
60 Mesh (Medium)
80-100 Mesh (Fine)
Moisture Content: Max 8-12%
Bulk Density: 0.40 - 0.80 g/ml
Extraneous Matter: Max 1%
Chemical Properties:
Capsaicin Content: 0.2% - 2% (depends on variety)
ASTA Color Value: 80-200 (higher value indicates better color)
Total Ash: Max 8%
Acid Insoluble Ash: Max 1.5%
Crude Fiber: Max 30%
Non-Volatile Ether Extract (Oleoresin): 12-18%
Pungency (Scoville Heat Units - SHU):
Low Pungency: 500 - 5,000 SHU
Medium Pungency: 5,000 - 15,000 SHU
High Pungency: 15,000 - 100,000+ SHU
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins:
B1: Max 5 ppb
Total (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals: Below permissible limits (Pb < 2 ppm, Cd < 1 ppm, As < 1 ppm)
Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent
Coriander powder is derived from ground Coriandrum sativum seeds and is widely used as a spice in the food, pharmaceutical, and cosmetic industries due to its aromatic and medicinal properties. Below are the general specifications for coriander powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light brown to yellowish-green
Odor & Taste: Strong, characteristic aroma with a slightly citrusy and sweet flavor
Texture: Smooth, fine powder without lumps
Mesh Size: 40-80 mesh (customized as per requirement)
Foreign Matter: Max 0.5%
Moisture Content: Max 8-10%
Admixture: Max 0.5-2%
Chemical Properties:
Volatile Oil Content: Min 0.2-1.0% (responsible for aroma and flavor)
Total Ash Content: Max 9.5%
Acid Insoluble Ash: Max 1.75%
Protein Content: 12-17%
Carbohydrates: 50-60%
Fiber Content: 25-30%
Essential Oil Content: 0.2-1.2 ml/100g
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Coriander Powder:
Food Industry: Used in spice blends, seasonings, curries, soups, pickles, and sauces
Pharmaceuticals & Ayurveda: Used for its digestive, anti-inflammatory, and antioxidant properties
Cosmetics & Personal Care: Used in herbal remedies and skincare formulations
Essential Oils: Used for flavoring and therapeutic applications
Coriander seeds (Coriandrum sativum) are widely used in the food, spice, pharmaceutical, and cosmetic industries due to their distinctive flavor, aroma, and medicinal properties. Below are the general specifications for coriander seeds:
Physical Properties:
Appearance: Round to oval-shaped seeds with ridged surfaces
Color: Light brown to yellowish-brown
Odor & Taste: Aromatic with a mild, citrusy, and slightly sweet flavor
Size:
Large: 4-6 mm
Medium: 3-4 mm
Small: 2-3 mm
Purity: Min 99% (export quality)
Foreign Matter: Max 0.5%
Moisture Content: Max 8-10%
Admixture: Max 0.5-2%
Immature & Shrivelled Seeds: Max 5%
Chemical Properties:
Volatile Oil Content: Min 0.3-1.2% (responsible for aroma and flavor)
Total Ash Content: Max 9.5%
Acid Insoluble Ash: Max 1.75%
Protein Content: 12-17%
Carbohydrates: 50-60%
Fiber Content: 25-30%
Essential Oil Content: 0.2-1.2 ml/100g
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Coriander Seeds:
Food Industry: Used in spice blends, seasonings, curries, soups, and pickles
Pharmaceuticals & Ayurveda: Used for digestive, anti-inflammatory, and antioxidant properties
Cosmetics & Personal Care: Used in herbal remedies and skincare formulations
Essential Oils: Used for flavoring and therapeutic applications
Animal Feed: Used as a digestive aid in livestock nutrition
Cumin seeds (Cuminum cyminum) are widely used in the food, spice, pharmaceutical, and cosmetic industries due to their strong aroma, flavor, and medicinal properties. Below are the general specifications for cumin seeds:
Physical Properties:
Appearance: Small, elongated, and ridged seeds
Color: Light brown to dark brown
Odor & Taste: Strong, aromatic, and slightly bitter
Size: 3-6 mm in length
Purity: 99% minimum (export quality)
Foreign Matter: Max 0.5%
Moisture Content: Max 8-10%
Admixture: Max 0.5-2%
Immature & Shrivelled Seeds: Max 4%
Chemical Properties:
Volatile Oil Content: Min 2-5% (responsible for flavor and aroma)
Total Ash Content: Max 9.5%
Acid Insoluble Ash: Max 1.75%
Protein Content: 15-20%
Carbohydrates: 35-45%
Fiber Content: 10-20%
Essential Oil Content: 2.0-5.0 ml/100g
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Cumin Seeds:
Food Industry: Used in spice blends, seasonings, curries, soups, and pickles
Pharmaceuticals & Ayurveda: Used for digestive, anti-inflammatory, and antioxidant properties
Cosmetics & Personal Care: Used in herbal remedies and skincare formulations
Essential Oils: Used for flavoring and therapeutic applications
Animal Feed: Used as a digestive aid in livestock nutrition
Fenugreek seeds (Trigonella foenum-graecum) are widely used in the food, pharmaceutical, and cosmetic industries due to their nutritional and medicinal properties. Below are the general specifications for fenugreek seeds:
Physical Properties:
Appearance: Small, hard, oblong seeds with angular edges
Color: Golden yellow to light brown
Odor & Taste: Strong, characteristic aroma with a slightly bitter taste
Size: 3-5 mm in length
Purity: 99% minimum (export quality)
Foreign Matter: Max 0.5%
Moisture Content: Max 6-8%
Admixture: Max 0.5-2%
Chemical Properties:
Protein Content: 20-30%
Carbohydrates: 50-60%
Fat Content: 6-8%
Dietary Fiber: 20-25%
Saponins: 2-5%
Mucilage Content: 20-30%
Ash Content: Max 3%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Fenugreek Seeds:
Food Industry: Used in spice blends, pickles, curries, and herbal teas
Pharmaceuticals & Ayurveda: Used for its anti-diabetic, anti-inflammatory, and digestive benefits
Cosmetics & Personal Care: Used in hair care and skincare formulations
Animal Feed: Used as a nutritional supplement for livestock
Foxnuts, also known as Makhana or Euryale ferox seeds, are widely consumed as a snack and used in various food and pharmaceutical applications. Below are the general specifications for foxnuts:
Physical Properties:
Appearance: Whole or broken puffed seeds
Color: White to light cream (puffed), black (raw seeds)
Odor & Taste: Characteristic mild nutty aroma with a slightly sweet taste
Texture: Crisp, light, and crunchy (for puffed foxnuts)
Size:
Grade A (Large): 14mm+
Grade B (Medium): 12-14mm
Grade C (Small): 10-12mm
Moisture Content: Max 5-7%
Chemical Properties:
Protein Content: 9-15%
Carbohydrates: 65-80%
Fats: 0.1-1.0%
Dietary Fiber: 8-12%
Energy Value: ~350-400 kcal/100g
Ash Content: Max 2%
Microbiological Standards:
Total Plate Count: Max 10,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.02 ppm
Artificial Additives & Preservatives: Must be absent
Applications of Foxnuts (Makhana):
Food Industry: Used in snacks, sweets, roasted products, and breakfast cereals
Pharmaceuticals & Ayurveda: Used for its antioxidant, anti-inflammatory, and diabetic-friendly properties
Nutritional Supplements: Used in energy bars and dietary foods
Religious & Festive Use: Commonly used in fasting foods
Ginger powder is a finely ground product obtained from dried ginger rhizomes (Zingiber officinale). It is widely used in food, beverages, pharmaceuticals, and cosmetics. Below are the general specifications for ginger powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light yellow to pale brown (varies based on drying method and origin)
Odor & Taste: Strong, characteristic ginger aroma with a pungent, spicy taste
Texture: Smooth, free from lumps and foreign matter
Moisture Content: Max 8-10%
Particle Size: 80-100 mesh (customizable based on requirements)
Solubility: Partially soluble in water
Chemical Properties:
Total Ash Content: Max 6%
Acid Insoluble Ash: Max 1.0%
Volatile Oil Content: Min 1.5-2.5% (responsible for aroma and flavor)
Crude Fiber: Max 5%
Starch Content: 40-50%
pH (5% solution): 4.5 - 6.0
Pungency (as Gingerol Content): Min 0.8-2.0%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Ginger Powder:
Food Industry: Used in spice blends, soups, sauces, bakery products, and confectionery
Beverages: Used in herbal teas, masala chai, ginger ale, and health drinks
Pharmaceuticals & Ayurveda: Used in digestive aids, pain relief, and immune-boosting formulations
Cosmetics & Personal Care: Used in skincare, haircare, and aromatherapy products
Industrial Use: Used in herbal extracts, flavoring agents, and medicinal syrups
Groundnut oil, also known as peanut oil, is an edible vegetable oil extracted from peanuts. It is widely used in cooking, food processing, pharmaceuticals, and cosmetics. Below are the general specifications for groundnut oil:
Physical Properties:
Appearance: Clear, bright, and transparent liquid
Color: Light yellow to golden yellow
Odor & Taste: Mild peanut aroma and taste, free from rancidity
Texture: Smooth, free from impurities
Moisture & Volatile Matter: Max 0.1%
Refractive Index (at 40C): 1.460 - 1.470
Density (at 20C): 0.910 - 0.920 g/ml
Chemical Properties:
Free Fatty Acid (FFA) (as Oleic Acid): Max 0.2-1.0% (depending on grade)
Peroxide Value: Max 10 meq/kg
Iodine Value: 85 - 100 (indicates degree of unsaturation)
Saponification Value: 185 - 195 mg KOH/g
Unsaponifiable Matter: Max 1.0%
Acid Value: Max 2.0 mg KOH/g
Phosphorus Content: Max 10 ppm
Fatty Acid Composition (% by weight):
Saturated Fatty Acids:
Palmitic Acid (C16:0): 8-14%
Stearic Acid (C18:0): 1-4%
Monounsaturated Fatty Acids (MUFA):
Oleic Acid (C18:1): 35-72%
Polyunsaturated Fatty Acids (PUFA):
Linoleic Acid (C18:2): 13-45%
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.02 ppm
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Trans Fatty Acids: Must be absent
Artificial Additives & Preservatives: Must be absent
Microbiological Standards (For Food & Pharmaceutical Use):
Total Plate Count: Max 1,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: Absent
E. Coli: Absent
Salmonella: Absent
Applications of Groundnut Oil:
Food Industry: Used for frying, cooking, salad dressings, and margarine production
Pharmaceuticals & Ayurveda: Used as a carrier oil in medicinal formulations
Cosmetics & Personal Care: Used in skincare, haircare, and massage oils
Industrial Use: Used in lubricants, biofuels, and soap manufacturing
Aloe vera powder is a fine, dehydrated form of aloe vera extract, derived from the inner gel or whole leaf of the Aloe barbadensis miller plant. It is widely used in the food, pharmaceutical, cosmetic, and nutraceutical industries due to its rich bioactive compounds and health benefits. Below are the general specifications for aloe vera powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Off-white to light beige
Odor: Mild, characteristic of aloe vera
Taste: Slightly bitter
Mesh Size: 80-200 mesh
Solubility:
Water-soluble (spray-dried aloe vera powder)
Partially soluble (freeze-dried aloe vera powder)
pH (1% Solution): 4.0 - 5.5
Chemical & Nutritional Composition (Per 100g):
Moisture Content: Max 5%
Polysaccharides (Acemannan): 10-30% (varies by quality)
Aloin Content (For Non-Decolorized Powder): <10 ppm (for food/cosmetic grade)
Ash Content: Max 5%
Fiber Content: 2-5%
Protein Content: 1-4%
Total Sugars: 15-30%
Vitamin C: 5-20 mg
Calcium (Ca): 50-100 mg
Magnesium (Mg): 10-50 mg
Potassium (K): 50-200 mg
Microbiological Standards:
Total Plate Count: Max 10,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Staphylococcus aureus: Absent
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: Not detected
Aflatoxins (B1, B2, G1, G2): <10 ppb
Artificial Additives & Preservatives: Must be absent
Types of Aloe Vera Powder:
1. Spray-Dried Aloe Vera Powder (100:1 or 200:1 Concentrate)- Used in cosmetics, pharmaceuticals, and health supplements
2. Freeze-Dried Aloe Vera Powder -High nutrient retention, used in premium skincare and nutraceuticals
3. Whole Leaf Aloe Vera Powder - Contains both inner gel and outer leaf, used for medicinal and industrial purposes
4. Decolorized Aloe Vera Powder- Free from aloin, suitable for food and beverage applications
Applications of Aloe Vera Powder:
Food & Beverage Industry: Used in juices, herbal supplements, and functional foods
Cosmetics & Personal Care: Used in skincare, hair care, and anti-aging products
Pharmaceuticals & Ayurveda: Used in digestive health, immunity boosters, and wound healing formulations
Nutraceuticals: Used in detox and weight management products
Fulle's Earth, also known as Multani Mitti, is a natural clay material primarily composed of hydrous aluminum silicates. It is widely used in cosmetics, pharmaceuticals, industrial applications, and oil refining.
Below are the general specifications for Fuller's Earth powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Off-white, cream, beige, or brown (depends on mineral content)
Odor: Odorless or slight earthy smell
Texture: Smooth, soft, and non-gritty
Moisture Content: Max 5-10%
pH (10% solution): 7.5 - 9.5 (mildly alkaline)
Bulk Density: 0.50 - 0.90 g/cm
Chemical Composition:
Silica (SiO): 40-60%
Alumina (AlO): 10-20%
Magnesium Oxide (MgO): 2-10%
Calcium Oxide (CaO): 0.5-3%
Iron Oxide (FeO): 1-5%
Titanium Dioxide (TiO): 0.5-2%
Sodium & Potassium Oxides (NaO & KO): 0.5-3%
Loss on Ignition (LOI): Max 10%
Particle Size & Absorption Capacity:
Particle Size:
100% passing through 100 mesh (150 microns)
Available in customized mesh sizes (50, 100, 200 mesh)
Oil Absorption Capacity: 30-50%
Water Absorption Capacity: 50-75%
Cation Exchange Capacity (CEC): 20-40 meq/100g
Microbiological Standards (For Cosmetic & Pharmaceutical Use):
Total Plate Count: Max 1,000 CFU/g
Yeast & Mold: Max 100 CFU/g
Coliforms: Absent
E. Coli: Absent
Salmonella: Absent
Contaminants & Adulterants:
Pesticide Residues: Absent (as per regulatory standards)
Heavy Metals:
Lead (Pb): <10 ppm
Cadmium (Cd): <1 ppm
Arsenic (As): <3 ppm
Mercury (Hg): <1 ppm
Artificial Additives & Preservatives: Must be absent
Radioactivity: Within permissible limits
Applications of Fuller's Earth Powder:
Cosmetic Industry: Used in face masks, skincare, hair care, and exfoliating products
Pharmaceuticals: Used in ointments, creams, and medicinal poultices
Industrial Use: Used in oil refining, decolorization, and purification processes
Agriculture: Used as a soil conditioner and pesticide carrier
Animal Feed: Used as a binder and detoxifying agent
Moringa powder is derived from dried Moringa oleifera leaves and is widely used in food, health supplements, cosmetics, and pharmaceutical applications. Below are the general specifications for moringa powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Fresh green (indicating good quality)
Odor & Taste: Characteristic mild moringa aroma and taste, free from off-odors
Particle Size:
40 Mesh (Coarse)
60-80 Mesh (Standard)
100+ Mesh (Fine)
Moisture Content: Max 5-8%
Bulk Density: 0.3 - 0.6 g/ml
Solubility: Partially soluble in water
Chemical Properties:
Protein Content: 20-30%
Carbohydrates: 30-40%
Fat Content: 4-8%
Crude Fiber: 8-15%
Total Ash: Max 8%
Vitamin C: 10-20 mg/100g
Iron (Fe): 5-10 mg/100g
Calcium (Ca): 200-500 mg/100g
Potassium (K): 250-400 mg/100g
pH (5% solution): 5.5 - 7.0
Microbiological Standards (For Food & Pharmaceutical Use):
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.02 ppm
Artificial Additives & Preservatives: Must be absent
Applications of Moringa Powder:
Food Industry: Used in smoothies, energy bars, herbal teas, and functional foods
Nutraceuticals: Used in dietary supplements, capsules, and superfood powders
Cosmetic Industry: Used in skincare and haircare products due to its antioxidant properties
Pharmaceuticals: Used for its anti-inflammatory, anti-microbial, and nutritional benefits
Animal Feed: Used as a natural supplement in livestock feed
Honey is a natural sweet substance produced by bees from floral nectar. It is widely used in food, pharmaceuticals, cosmetics, and traditional medicine. Below are the general specifications for honey:
Physical Properties:
Appearance: Thick, viscous liquid or crystallized form
Color: Light amber to dark brown (varies based on floral source)
Odor & Taste: Pleasant, characteristic honey aroma and sweet taste
Texture: Smooth, free from lumps or impurities
Moisture Content: Max 18-20%
Solubility: Completely soluble in warm water
Chemical Properties:
Fructose Content: 38-42%
Glucose Content: 28-32%
Sucrose Content: Max 5%
Total Reducing Sugars (Fructose + Glucose): Min 65%
Acidity: 0.2 - 0.5% (expressed as formic acid)
Ash Content: Max 0.5%
pH: 3.5 - 5.5
Hydroxymethylfurfural (HMF): Max 40 mg/kg (as per international standards)
Diastase Activity (Amylase): Min 8 DN (Diastase Number)
Proline Content: Min 180 mg/kg (indicator of natural honey)
Microbiological Standards:
Total Plate Count: Max 1,000 CFU/g
Yeast & Mold: Max 200 CFU/g
Coliforms: Absent
E. Coli: Absent
Salmonella: Absent
Clostridium Botulinum: Absent
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Antibiotics & Drug Residues: Must be absent
Artificial Additives & Preservatives: Must be absent
Added Sugars or Glucose: Must be absent (tested by C4 sugar analysis)
Applications of Honey:
Food Industry: Used in bakery, confectionery, dairy, beverages, and cereals
Pharmaceuticals & Ayurveda: Used in cough syrups, herbal medicines, and wound healing
Cosmetics & Personal Care: Used in skincare, hair care, and beauty products
Beverages: Used in herbal teas, energy drinks, and fermented honey drinks
Industrial Use: Used in fermentation, alcoholic beverages, and honey-based syrups
Jaggery powder is a finely ground, unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, beverages, and pharmaceutical applications. Below are the general specifications for jaggery powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light golden yellow to dark brown (depends on processing and raw material)
Odor & Taste: Sweet, characteristic jaggery aroma, free from off-odors or fermentation
Texture: Free from lumps, smooth, and non-sticky
Moisture Content: Max 5-8%
Solubility: Completely soluble in warm water
Chemical Properties:
Sucrose Content: 65-85%
Reducing Sugars (Glucose & Fructose): 10-25%
Total Carbohydrates: 85-95%
Protein: 0.5-1%
Ash Content: Max 3%
pH (5% solution): 5.5 - 7.0
Minerals (per 100g):
Calcium: 80-100 mg
Iron: 10-15 mg
Magnesium: 50-90 mg
Potassium: 100-300 mg
Microbiological Standards (For Food & Pharmaceutical Use):
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Sulfur Dioxide (SO): Max 70 ppm (for non-organic jaggery)
Artificial Additives & Preservatives: Must be absent
Applications of Jaggery Powder:
Food Industry: Used as a natural sweetener in confectionery, bakery, dairy products, and health foods
Beverages: Used in herbal teas, traditional drinks, and energy drinks
Pharmaceuticals & Ayurveda: Used in herbal medicines and detox remedies
Animal Feed: Used as an energy source in cattle feed
Industrial Use: Used in fermentation, bioethanol production, and jaggery-based syrups
Jaggery is an unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, pharmaceuticals, and traditional medicine. Below are the general specifications for jaggery:
Physical Properties:
Appearance: Solid blocks, cubes, granules, or powder
Color: Golden yellow to dark brown (varies based on processing and raw material)
Odor & Taste: Sweet, characteristic aroma, free from off-odors or fermentation
Texture: Hard or semi-soft, depending on moisture content
Moisture Content: Max 5-8% (for solid jaggery), Max 10% (for powdered jaggery)
Solubility: Completely soluble in warm water
Chemical Properties:
Sucrose Content: 65-85%
Reducing Sugars (Glucose & Fructose): 10-25%
Total Carbohydrates: 85-95%
Protein: 0.5-1%
Ash Content: Max 3%
pH: 5.5 - 7.0
Minerals (per 100g):
Calcium: 80-100 mg
Iron: 10-15 mg
Magnesium: 50-90 mg
Potassium: 100-300 mg
Microbiological Standards (For Food & Pharmaceutical Use):
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Sulfur Dioxide (SO): Max 70 ppm (for non-organic jaggery)
Artificial Additives & Preservatives: Must be absent
Applications of Jaggery:
Food Industry: Used in traditional sweets, confectionery, bakery, and beverages
Ayurveda & Pharmaceuticals: Used in herbal medicines and natural detox remedies
Beverages: Used in energy drinks and fermented drinks (Jaggery wine, vinegar)
Animal Feed: Used as an energy source in cattle feed
Industrial Use: Used in fermentation, bioethanol production, and jaggery-based syrups
Pearl millet (Pennisetum glaucum) is widely used as food, fodder, and in industrial applications. Below are its general specifications:
Physical Properties:
Appearance: Small, round grains
Color: Gray, yellow, or light brown (variety-dependent)
Odor & Taste: Characteristic, free from musty or rancid odor
Grain Size: 2 - 5 mm diameter
Purity: Min 98%
Foreign Matter: Max 2%
Broken/Damaged Grains: Max 2%
Immature/Shriveled Grains: Max 2%
Moisture Content: Max 12%
Chemical Properties:
Protein Content: 8-12%
Fat Content: 4-7%
Carbohydrates: 60-70%
Crude Fiber: 8-12%
Ash Content: Max 3%
Energy Value: 350-370 kcal/100g
Microbiological Standards (For Food & Feed Use):
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Applications of Pearl Millet:
Food Industry: Used in flour, porridge, roti, and baked goods
Animal Feed: Used in poultry and livestock feed due to high energy and fiber content
Beverages: Used in traditional fermented drinks
Industrial Uses: Used for biofuel and starch extraction
Bold peanuts Arachis hypogaea are a variety of peanuts known for their large size reddishbrown skin and high oil content They are widely used in the food industry for direct consumption oil extraction peanut butter and confectionery
Physical Properties
Variety Bold Peanuts RunnerSpanish types
Appearance Ovalshaped larger than Java peanuts
Color Reddishbrown skin
Size
o 3842 countsoz large
o 4050 countsoz medium
o 5060 countsoz small
Odor Mild nutty aroma
Taste Sweet nutty and crunchy
Moisture Content Max 8
Foreign Matter Max 1
Broken Split Kernels Max 2
Shriveled Immature Kernels Max 2
Aflatoxin 10 ppb food grade
Chemical Nutritional Composition Per 100g
Protein 2228
Total Fat 4550
Saturated Fat 68
Monounsaturated Fat 1822
Polyunsaturated Fat 2025
Carbohydrates 1218
Dietary Fiber 810
Ash Content Max 25
Energy Value 560590 kcal
Calcium 5070 mg
Iron 24 mg
Magnesium 150200 mg
Phosphorus 300400 mg
Zinc 23 mg
Microbiological Standards For Food Grade
Total Plate Count Max 50000 CFUg
Yeast Mold Max 500 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 Max 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
Types of Bold Peanuts
1 Raw Peanuts Whole unshelled or shelled peanuts used for roasting and cooking
2 Blanched Peanuts Skin removed used in confectionery and peanut butter
3 Roasted Peanuts Readytoeat variety used in snacks
4 Peanut Splits Broken peanut kernels used in food processing
5 Peanut Oil Grade Highoil content variety for oil extraction
Applications of Bold Peanuts
Food Industry Used in snacks peanut butter and confectionery
Oil Industry Extracted for peanut oil a highquality cooking oil
Animal Feed Used in cattle and poultry feed due to high protein content
Cosmetics Pharmaceuticals Used in skincare products and medicinal applications
Pepper, also known as crushed red pepper, are derived from dried red chili peppers (Capsicum annuum or Capsicum frutescens) and are widely used as a seasoning in the food and spice industry. Below are the general specifications for chilli flakes:
Physical Properties:
Appearance: Coarse, crushed dried red chili flakes with visible seeds
Color: Bright red to dark red with yellowish-white seeds
Odor & Taste: Strong, pungent aroma with a hot, spicy taste
Texture: Free-flowing, non-clumped, uniform flakes
Size: 3-5 mm (customizable as per requirement)
Moisture Content: Max 8-10%
Purity: Min 99% (export quality)
Foreign Matter: Max 0.5%
Admixture: Max 0.5-2%
Seed Content: 10-30% (depending on grade)
Chemical Properties:
Capsaicin Content: 0.5-1.5% (responsible for spiciness)
Scoville Heat Units (SHU):
Mild: 5,000-15,000 SHU
Medium: 15,000-30,000 SHU
Hot: 30,000-50,000+ SHU
Total Ash Content: Max 8%
Acid Insoluble Ash: Max 1.5%
Carbohydrates: 40-50%
Protein Content: 10-15%
Fat Content: 8-12%
Fiber Content: 20-30%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors & Additives: Must be absent
Foreign Matter: Max 0.5%
Applications of Chilli Flakes:
Food Industry: Used in pizzas, pastas, sauces, soups, pickles, and spice blends
Pharmaceuticals & Ayurveda: Used for digestion, metabolism boost, and pain relief
Cosmetics & Personal Care: Used in herbal formulations and topical creams
Animal Feed: Used as a natural additive for poultry and livestock
Psyllium husk specifications can vary depending on the grade, purity, and intended use. Below are some common specifications used in the food, pharmaceutical, and industrial sectors:
Physical Properties:
Appearance: Light brown to off-white, fibrous husk
Odor: Odorless or slightly characteristic
Taste: Bland
Mesh Size:
40 Mesh (Coarse)
60 Mesh (Regular)
80 Mesh (Fine)
Moisture Content: Max 8-12%
Swelling Index: 40-70 ml/g (depends on purity)
Bulk Density: 0.45 - 0.65 g/ml
Chemical Properties:
Purity:
85% (Industrial Grade)
95% (Commercial Grade)
98% (Pharmaceutical/Food Grade)
pH (1% solution): 4.0 - 8.0
Ash Content: Max 4%
Protein Content: 2-5%
Total Dietary Fiber: 70-80%
Heavy Metals: Below permissible limits
Microbiological Standards:
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 100 CFU/g
E. Coli: Absent
Salmonella: Absent
Coliforms: <10 CFU/g
Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies:
Physical Properties:
Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter
Color: Bright red, deep red, or dark red (depending on variety)
Odor & Taste: Pungent smell with characteristic spicy taste
Size (Length): 3 cm - 15 cm (varies by variety)
Skin: Wrinkled or smooth (depends on drying method and variety)
Moisture Content: Max 10-14%
Broken/Discolored Pods: Max 5%
Chemical Properties:
Capsaicin Content: 0.2% - 2% (variety-dependent)
Scoville Heat Units (SHU):
Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi)
Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot)
High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja)
ASTA Color Value: 80-200 (higher value indicates a more vibrant red color)
Total Ash: Max 8%
Acid Insoluble Ash: Max 1.5%
Crude Fiber: Max 30%
Non-Volatile Ether Extract (Oleoresin Content): 12-18%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins:
B1: Max 5 ppb
Total (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <2 ppm
Cadmium (Cd): <1 ppm
Arsenic (As): <1 ppm
Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent
Chilli flakes, also known as crushed red pepper, are derived from dried red chili peppers (Capsicum annuum or Capsicum frutescens) and are widely used as a seasoning in the food and spice industry. Below are the general specifications for chilli flakes:
Physical Properties:
Appearance: Coarse, crushed dried red chili flakes with visible seeds
Color: Bright red to dark red with yellowish-white seeds
Odor & Taste: Strong, pungent aroma with a hot, spicy taste
Texture: Free-flowing, non-clumped, uniform flakes
Size: 3-5 mm (customizable as per requirement)
Moisture Content: Max 8-10%
Purity: Min 99% (export quality)
Foreign Matter: Max 0.5%
Admixture: Max 0.5-2%
Seed Content: 10-30% (depending on grade)
Chemical Properties:
Capsaicin Content: 0.5-1.5% (responsible for spiciness)
Scoville Heat Units (SHU):
Mild: 5,000-15,000 SHU
Medium: 15,000-30,000 SHU
Hot: 30,000-50,000+ SHU
Total Ash Content: Max 8%
Acid Insoluble Ash: Max 1.5%
Carbohydrates: 40-50%
Protein Content: 10-15%
Fat Content: 8-12%
Fiber Content: 20-30%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors & Additives: Must be absent
Foreign Matter: Max 0.5%
Applications of Chilli Flakes:
Food Industry: Used in pizzas, pastas, sauces, soups, pickles, and spice blends
Pharmaceuticals & Ayurveda: Used for digestion, metabolism boost, and pain relief
Cosmetics & Personal Care: Used in herbal formulations and topical creams
Animal Feed: Used as a natural additive for poultry and livestock
Bamboo salt is a traditional Korean salt made by roasting sea salt in bamboo tubes at high temperatures. It is known for its enhanced mineral content and health benefits. Below are the general specifications for bamboo salt:
Physical Properties:
Appearance: Fine or coarse crystalline powder
Color: Light gray to dark gray (depending on roasting intensity)
Odor & Taste: Slightly smoky, mineral-rich, salty taste
Texture: Free-flowing, non-clumped, uniform granules
Mesh Size:
Fine: 80-120 mesh
Coarse: 2-5 mm
Solubility: Fully soluble in water
Chemical Composition & Nutritional Properties (Per 100g):
Sodium Chloride (NaCl): 85-95%
Moisture Content: Max 1-3%
pH Level: 9-12 (alkaline)
Essential Minerals:
Magnesium (Mg): 100-500 mg
Calcium (Ca): 50-300 mg
Potassium (K): 100-600 mg
Zinc (Zn): 2-10 mg
Iron (Fe): 1-5 mg
Sulfur (S): Present in trace amounts
Microbiological Standards:
Total Plate Count: Max 10,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 pp
Pesticide Residues: Not detected
Artificial Additives & Preservatives: Absent
Types of Bamboo Salt:
3-times Roasted Bamboo Salt: Lightly processed, retains more original sea salt taste
6-times Roasted Bamboo Salt: Medium roasted, increased mineral content and alkalinity
9-times Roasted Bamboo Salt: Highest purity, darkest color, strongest flavor, and highest mineral concentration
Applications of Bamboo Salt:
Food Industry: Used as a healthier alternative to table salt in cooking and seasoning
Pharmaceuticals & Traditional Medicine: Used for detoxification, digestion support, and oral health
Cosmetics & Personal Care: Used in skincare, toothpaste, and bath products for its antibacterial and anti-inflammatory properties
Animal Feed: Used as a mineral supplement in livestock diets
White sesame seeds Sesamum indicum are small oilrich seeds widely used in food oil extraction and bakery industries They are known for their high nutritional value nutty flavor and health benefits
Physical Properties
Appearance Small oval flat seeds
Color Creamy white to offwhite
Odor Mild nutty aroma
Taste Mild nutty slightly sweet
Size 24 mm in length
Purity Min 99
Foreign Matter Max 1
Immature or Damaged Seeds Max 2
Moisture Content Max 6
Chemical Nutritional Composition Per 100g
Protein 1825
Total Fat 4855
Saturated Fat 610
Monounsaturated Fat 1825
Polyunsaturated Fat 3545
Carbohydrates 1525
Dietary Fiber 912
Ash Content Max 5
Calcium 8001000 mg
Iron 1015 mg
Magnesium 300400 mg
Phosphorus 500600 mg
Zinc 58 mg
Sesamin Sesamolin 052 natural antioxidants
Microbiological Standards For Food Grade
Total Plate Count Max 50000 CFUg
Yeast Mold Max 500 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 Max 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
Types of White Sesame Seeds
1 Hulled Sesame Seeds Outer shell removed used in bakery and confectionery
2 Unhulled Sesame Seeds Natural form with hull higher fiber content
3 Organic Sesame Seeds Grown without synthetic pesticides or fertilizers
4 Mechanically Dried Sesame Seeds Processed with controlled drying methods
Applications of White Sesame Seeds
Food Industry Used in bakery confectionery tahini and spice blends
Oil Industry Extracted for sesame oil rich in antioxidants
Nutraceuticals Used in dietary supplements and health foods
Cosmetics Personal Care Used in skin and hair care products
Soybean seeds Glycine max are proteinrich oilyielding legumes widely used in food feed and oil industries They serve as a key source of plantbased protein essential amino acids and healthy fats
Physical Properties
Appearance Round to ovalshaped seeds
Color Yellow light brown or black depending on variety
Odor Mild natural beanlike aroma
Taste Neutral to slightly nutty
Size 510 mm in diameter
Purity Min 99
Foreign Matter Max 1
SplitBroken Seeds Max 2
Moisture Content Max 12
Chemical Nutritional Composition Per 100g
Protein 3542
Total Fat 1822
Saturated Fat 24
Monounsaturated Fat 46
Polyunsaturated Fat 1012
Carbohydrates 2530
Dietary Fiber 912
Ash Content Max 5
Calcium 200250 mg
Iron 510 mg
Magnesium 220280 mg
Phosphorus 500700 mg
Potassium 15001800 mg
Isoflavones 30150 mg natural plant compounds
Microbiological Standards For Food Grade
Total Plate Count Max 50000 CFUg
Yeast Mold Max 500 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 Max 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
GMO Status Available in both GMO and NonGMO varieties
Types of Soybean Seeds
1 FoodGrade Soybeans Highprotein used for soy milk tofu and soya flour
2 OilGrade Soybeans High oil content used for soybean oil extraction
3 NonGMO Soybeans Preferred for organic and health food markets
4 FeedGrade Soybeans Used in animal and poultry feed
Applications of Soybean Seeds
Food Industry Used in soy milk tofu tempeh soy protein and soy flour
Oil Industry Extracted for soybean oil and used in margarine cooking oils and biodiesel
Animal Feed Industry Used in livestock and poultry feed for its high protein content
Pharmaceuticals Nutraceuticals Used in soybased supplements and health foods
Ajwain seeds (Trachyspermum ammi), also known as carom seeds, are widely used as a spice and medicinal herb due to their strong aroma and digestive properties.
Below are the general specifications for ajwain seeds:
Physical Properties:
Appearance: Small, oval-shaped seeds with ridges
Color: Greenish-brown to dark brown
Odor & Taste: Strong, thyme-like aroma with a pungent, bitter taste
Size: 1-2 mm in length
Purity: Min 99% (export quality)
Admixture: Max 1%
Foreign Matter: Max 1%
Immature, Shrivelled & Weevilled Seeds: Max 2%
Chemical & Nutritional Composition (Per 100g):
Moisture Content: Max 10%
Essential Oil Content (Thymol): 2-5%
Protein: 15-20%
Carbohydrates: 35-50%
Dietary Fiber: 10-15%
Fat Content: 15-25%
Ash Content: Max 7%
Calcium (Ca): 1000-1500 mg
Iron (Fe): 10-20 mg
Thymol Content: 30-60% of the essential oil
Microbiological Standards:
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: As per international standards (FSSAI, EU, FDA)
Artificial Colors & Preservatives: Must be absent
Applications of Ajwain Seeds:
Food Industry: Used in Indian cuisine, spice blends, pickles, and bread
Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory, and antimicrobial properties
Essential Oil Extraction: Thymol-rich oil is used in medicines and cosmetics
Animal Feed: Used as a natural digestive aid for livestock
Tamarind seed powder is obtained by grinding the dried seeds of the Tamarindus indica fruit It is widely used in the food pharmaceutical textile and adhesive industries due to its high content of polysaccharides mainly tamarind seed polysaccharide TSP which acts as a natural thickener and stabilizer
Physical Properties
Appearance Fine freeflowing powder
Color Light brown to dark brown
Odor Characteristic mild
Taste Slightly bitter
Mesh Size 80200 mesh as per requirement
Solubility Partially soluble in hot water
pH 1 Solution 55 75
Chemical Composition Purity
Moisture Content Max 10
Polysaccharide Content TSP 5070
Protein 1020
Dietary Fiber 1030
Fat Content 37
Ash Content Max 5
Tannin Content 38
Starch Content 2040
Microbiological Standards For Food Pharmaceutical Grade
Total Plate Count Max 10000 CFUg
Yeast Mold Max 100 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
Applications of Tamarind Seed Powder
Food Industry Used as a thickener stabilizer and emulsifier in sauces jams and confectionery
Pharmaceuticals Ayurveda Used in tablets wound healing and digestive health formulations
Textile Industry Used as a sizing agent in fabric processing
Adhesive Industry Used in the production of natural adhesives and binding agents
Cosmetics Personal Care Used in antiaging and moisturizing products
Sunflower seeds (Helianthus annuus) are rich in healthy fats, proteins, and essential nutrients. They are widely used in food, oil extraction, animal feed, and cosmetic applications. Below are the general specifications for sunflower seeds:
Physical Properties:
Appearance: Small, oval seeds with a hard shell
Color:
Striped: Black with white stripes (common for direct consumption)
Black: Solid black seeds (mainly for oil extraction)
Odor: Mild, nutty aroma
Taste: Crunchy, slightly nutty and oily
Size: 6-15 mm (varies by variety)
Purity: Min 99%
Foreign Matter: Max 1%
Broken or Immature Seeds: Max 2%
Moisture Content: Max 10%
Chemical & Nutritional Composition (Per 100g):
Protein: 20-25%
Total Fat: 40-50%
Saturated Fat: 4-6%
Monounsaturated Fat: 15-25%
Polyunsaturated Fat: 25-35%
Carbohydrates: 15-20%
Dietary Fiber: 8-12%
Ash Content: Max 3%
Vitamin E: 30-50 mg
Magnesium: 300-400 mg
Calcium: 70-100 mg
Phosphorus: 500-700 mg
Iron: 5-8 mg
Zinc: 3-5 mg
Microbiological Standards (For Food Grade):
Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: As per international standards (FSSAI, EU, FDA)
Artificial Additives & Preservatives: Must be absent
Types of Sunflower Seeds:
1. Black Oil Sunflower Seeds - High oil content, used for oil extraction and bird feed
2. Striped Sunflower Seeds - Used for direct consumption (roasted/snacks) and confectionery
3. Hulled Sunflower Kernels - Shelled seeds used in bakery, cereals, and health foods
4. Sprouting Sunflower Seeds - Used in salads, organic food markets
Applications of Sunflower Seeds:
Food Industry: Used in snacks, bakery products, granola bars, and salads
Oil Industry: Extracted for sunflower oil (rich in unsaturated fats)
Animal Feed: Used in bird feed and livestock supplements
Cosmetics & Pharmaceuticals: Used in skincare products, anti-aging creams, and hair oils
Tamarind seeds, derived from the tamarind fruit (Tamarindus indica), are known for their various uses in food, medicine, and industry. Below are the general specifications for tamarind seeds:
1. Physical Characteristics:
Shape: Oval, slightly flat with a smooth surface.
Color: Light brown to reddish-brown (may vary depending on maturity).
Size: 1.5 to 2 cm in length, with a diameter of approximately 0.8 to 1.2 cm.
Weight: Approximately 0.4 to 0.5 grams per seed.
Texture: Hard and woody outer shell; inside contains a soft, sticky pulp.
2. Chemical Composition:
Moisture Content: Typically 10-12%, which can vary depending on drying and storage conditions.
Protein Content: 12-14% on a dry matter basis.
Fat Content: 0.5 to 1.5%.
Carbohydrates: 60-70%.
Fiber Content: High in dietary fiber.
Ash Content: 2-3%.
Tannin Content: Tamarind seeds contain tannins, which contribute to their astringent taste.
3. Nutritional Value (per 100g of seed):
Energy: ~350-370 kcal
Protein: 10-12g
Fat: 1-2g
Carbohydrate: 80-85g
Fiber: 10-12g
4. Uses:
Food Industry: Tamarind seeds can be ground into powder and used in sauces, soups, and spice blends.
Medicinal Uses: Seeds have anti-inflammatory and antioxidant properties. They are used in traditional medicine for treating digestive problems, fevers, and wounds.
Industrial Uses:
Polymers and Bioplastics: Tamarind seed gum (polysaccharides) is used in biodegradable plastics.
Cosmetics: The gum extracted from tamarind seeds is used as an emulsifier in skin-care products.
Oil Extraction: Tamarind seed oil is rich in fatty acids and is used in soaps, cosmetics, and lubricants.
Animal Feed: Ground tamarind seed meal is used as an animal feed ingredient.
Moisture: Not more than 10% by weight
Total ash: Not more than 9% by weight
Ash insoluble in dilute HCL: Not more than 1.5% by weight
Curcumin: Not less than 2% by weight
Total starch: Not more than 60% by weight
Lead chromate: Negative
Fineness: Turmeric powder should pass through a 300m IS Sieve
Extraneous matter: Turmeric should be free of morphologically extraneous matter
Insects and molds: Whole turmeric should be free of living insects and molds
Rodent contamination: Whole turmeric should be free of rodent contamination
Turmeric powder specifications can vary depending on the industry (food, pharmaceutical, or cosmetic) and the country of origin. However, here are the general specifications for food-grade turmeric powder:
Physical Properties
Appearance: Fine powder
Color: Yellow to orange
Odor: Characteristic earthy, slightly bitter
Taste: Bitter, slightly pungent
Chemical Composition
Curcumin Content: Typically 2-5% (higher grades can go up to 8-10%)
Moisture: 10%
Ash Content: 9%
Acid Insoluble Ash: 1.5%
Volatile Oil: 2.5%
Lead (Pb): 2 ppm
Arsenic (As): 0.5 ppm
Heavy Metals: 10 ppm
Microbiological Limits
Total Plate Count: 100,000 cfu/g
Yeast & Mold: 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): 5 ppb
Tomato powder is a dehydrated form of fresh tomatoes widely used in the food industry for seasoning soups sauces and snacks It retains the natural color flavor and nutrients of fresh tomatoes while offering extended shelf life and easy storage
Physical Properties
Appearance Fine freeflowing powder
Color Natural reddishorange
Odor Characteristic tomato aroma
Taste Slightly tangy and sweet
Texture Fine to slightly granular
Moisture Content Max 5
Bulk Density 04 07 gml
Solubility 100 soluble in water
Foreign Matter Absent
Chemical Nutritional Composition Per 100g
Moisture Max 5
Total Carbohydrates 5060
Sugars Natural 3040
Protein 1015
Total Fat 13
Dietary Fiber 1015
Ash Content Max 5
Vitamin C 100150 mg
Vitamin A 30005000 IU
Lycopene 50100 mg
Sodium 3050 mg
Potassium 10001500 mg
Microbiological Standards For Food Grade
Total Plate Count Max 50000 CFUg
Yeast Mold Max 500 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 Max 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
Types of Tomato Powder
1 SprayDried Tomato Powder Fine freeflowing instant solubility
2 FreezeDried Tomato Powder Nutrientrich highquality preservation
3 Dehydrated Tomato Powder Retains natural fiber coarser texture
4 Organic Tomato Powder Free from synthetic chemicals and pesticides
Applications of Tomato Powder
Food Industry Used in soups sauces seasoning blends instant mixes
Beverages Used in tomatobased juices and flavored drinks
Nutraceuticals Rich in lycopene an antioxidant beneficial for health
Cosmetics Skincare Used in face masks and skincare products due to its antioxidant properties
Sweet potato powder is a nutrientrich finely ground dehydrated form of sweet potatoes Ipomoea batatas used in food health and animal feed industries It retains the natural flavor color and nutritional benefits of fresh sweet potatoes while providing a longer shelf life and convenient storage
Physical Properties
Appearance Fine freeflowing powder
Color Light orange to deep orange depends on variety
Odor Characteristic sweet potato aroma
Taste Naturally sweet and earthy
Texture Fine to slightly granular
Moisture Content Max 6
Solubility Partially soluble in water
Foreign Matter Absent
Chemical Nutritional Composition Per 100g
Moisture Max 6
Carbohydrates 7585
Dietary Fiber 510
Sugars Natural 2030
Protein 48
Total Fat Max 1
Ash Content Max 5
Vitamin A BetaCarotene 800012000 IU
Vitamin C 2040 mg
Calcium 3050 mg
Iron 13 mg
Potassium 300500 mg
Sodium 3060 mg
Microbiological Standards For Food Grade
Total Plate Count Max 50000 CFUg
Yeast Mold Max 500 CFUg
Coliforms 10 CFUg
E Coli Salmonella Absent
Aflatoxins B1 B2 G1 G2 Max 10 ppb
Contaminants Adulterants
Heavy Metals
o Lead Pb 02 ppm
o Cadmium Cd 01 ppm
o Arsenic As 01 ppm
o Mercury Hg 005 ppm
Pesticide Residues As per international standards FSSAI EU FDA
Artificial Additives Preservatives Must be absent
Types of Sweet Potato Powder
1 SprayDried Sweet Potato Powder Fine freeflowing easy to dissolve
2 FreezeDried Sweet Potato Powder Nutrientdense premium quality
3 Dehydrated Sweet Potato Powder Retains natural fiber coarser texture
4 Organic Sweet Potato Powder Free from synthetic pesticides and chemicals
Applications of Sweet Potato Powder
Food Industry Used in baby food bakery products soups sauces and snack foods
Health Nutrition Used in smoothies meal replacements and dietary supplements
Animal Feed Industry Used as a natural carbohydrate source in livestock and pet feed
Cosmetics Skincare Used in natural face masks and beauty products due to its antioxidant properties
Garlic powder is a finely ground product obtained from dehydrated garlic (Allium sativum). It is widely used in food processing, seasoning blends, pharmaceuticals, and animal feed. Below are the general specifications for garlic powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Off-white to light yellow
Odor & Taste: Strong, characteristic garlic aroma with a pungent taste
Texture: Smooth, free from lumps, caking, or foreign matter
Moisture Content: Max 5-7%
Particle Size: 80-100 mesh (customizable based on requirements)
Solubility: Partially soluble in water
Chemical Properties:
Total Ash Content: Max 4%
Acid Insoluble Ash: Max 1%
Sulfur Content: 0.5-1.0% (natural sulfur compounds in garlic)
Volatile Oil Content: Min 0.2% (responsible for garlic aroma)
Allicin Content: Min 0.5-1.5% (active compound in garlic)
pH (5% solution): 5.0 - 6.5
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Additives & Preservatives: Must be absent
Foreign Matter: Max 0.5%
Applications of Garlic Powder:
Food Industry: Used in spice blends, sauces, soups, meat seasonings, and processed foods
Beverages: Used in herbal teas and health drinks
Pharmaceuticals & Ayurveda: Used for its antibacterial, anti-inflammatory, and cardiovascular benefits
Cosmetics & Personal Care: Used in skincare and haircare products for its antimicrobial properties
Industrial Use: Used in herbal extracts, animal feed, and natural preservatives
Onion powder is a dehydrated and finely ground form of onions used in food processing, seasonings, and pharmaceutical applications. Below are the general specifications for onion powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: Light yellow to off-white
Odor & Taste: Strong characteristic onion aroma and taste, free from off-odors
Particle Size:
40 Mesh (Coarse)
60 Mesh (Standard)
80-100 Mesh (Fine)
Moisture Content: Max 5-7%
Bulk Density: 0.3 - 0.6 g/ml
Solubility: Dispersible in water
Chemical Properties:
Carbohydrates: 60-75%
Protein Content: 8-12%
Fat Content: Max 1%
Crude Fiber: Max 5%
Total Ash: Max 5%
pH (5% solution): 4.5 - 6.5
Volatile Oil Content: 0.1-0.5% (responsible for onion flavor)
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.02 ppm
Artificial Additives & Preservatives: Must be absent (unless specified)
Applications of Onion Powder:
Food Industry: Used in soups, sauces, seasonings, ready-to-eat foods, and spice blends
Snack Industry: Flavoring agent for chips, crackers, and processed snacks
Pharmaceutical Industry: Used for its antimicrobial and anti-inflammatory properties
Animal Feed: As a natural flavor enhancer in feed formulations
Potato powder is a dehydrated form of potatoes used in the food industry for snacks, soups, sauces, and bakery products. Below are the general specifications for potato powder:
Physical Properties:
Appearance: Fine, free-flowing powder
Color: White to creamy yellow
Odor & Taste: Typical potato aroma and taste, free from off-odors and rancidity
Particle Size:
60 Mesh (Standard)
80-100 Mesh (Fine)
Moisture Content: Max 5-8%
Bulk Density: 0.3 - 0.6 g/ml
Solubility: Dispersible in water
Chemical Properties:
Carbohydrates: 70-80%
Protein Content: 5-10%
Fat Content: Max 0.5%
Crude Fiber: Max 3%
Total Ash: Max 4%
pH (5% solution): 5.0 - 6.5
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.1 ppm
Cadmium (Cd): <0.05 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.02 ppm
Artificial Additives & Preservatives: Must be absent (unless specified)
Applications of Potato Powder:
Food Industry: Used in soups, sauces, instant mashed potatoes, and bakery products
Snack Industry: A base for chips, fries, and extruded snacks
Pharmaceutical Industry: Used as a filler and binding agent
Animal Feed: As a carbohydrate source in feed formulations
