| Product Specificaton |
| Product |
Spray Dried Beetroot Juice Powder |
| Product Description |
Beetroot juice
powder is spray dried using beetroot juice produced in accordance
with Good Manufacturing Practices. |
| Characteristic |
Water soluble,
Heat stable at ph 3.5-5.5, heat and light sensitive. Excessive
heat decolorizes it & it turns brown. |
| A) Organoleptic Evalution |
Standard |
Test Method |
| Appearance |
Beetroot red purple powder
free from hard lumps& extraneous matter |
QC\MOA\SE-001 |
| B) Physico - Chemical Specification |
Standard |
Test Method |
| L.O.D. (at 105 deg. C for 3 hrs) |
5.0 % (max) |
QC\MOA\C-001 |
| Acidity |
2.5 % (max) |
QC\MOA\C-007 |
| pH of 10 % solution |
3.5 - 4.5 % (max) |
QC\MOA\C-022 |
| Bulk density |
0.3 - 0.4 % |
QC\MOA\C-024 |
| Particle Size |
Pass through 40 # screen with max
2 % retention on screen. |
QC\MOA\C-009 |
| Color strength (of 0.1% solution using 4.5 pH
buffer) |
0.4 - 0.5 (535nm) |
QC\MOA\C-016 |
| Betanin content |
0.35 - 0.45 |
QC\MOA\C-016 |
| C) Microbiological Specification |
Standard |
Test Method |
| Total Plate Count (cfu/g) |
10,000 (max) |
QC\MOA\M-001 |
| E.coli |
Absent in 1g |
QC\MOA\M-004 |
| Coliforms |
Absent in 1g |
QC\MOA\M-003 |
| Yeast and Mould Count (cfc/g) |
50 (max) |
QC\MOA\M-002 |
| Salmonella |
Absent in 25 g |
QC\MOA\M-005 |
| Ingredients |
Beetroot juice, maltodextrin. |
| Application |
Beetroot juice
powder used as color in fruit salads, jams,jellies, deserts,
ice creams, beverages & many nutraceuticalproducts. |
| Shelf Life |
Recommended use of product
is within one year of manufacturing. |
| Storage |
In order to maintain product
freshness, store in a cool dry place and reclose partially
emitted package promptly after use. |
| Packaging |
2 x 7.5 kgs in triple laminated
aluminum foil bags with additional polyethylene bag &
corrugated box. |
Powder
