Ghousia Food Products Pvt Ltd

- Physical Characteristics:
Brix @ 20ºC: 16 – 18º
Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.8 to 3.8
Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick)
Black Specks: Brown Specks: < 5 no per 10 gms.
- Microbiological Standards:
Total Plate Count : <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
“Commercially sterile”, free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.