Purity of components conforms to the EEC directives, FAO/WHO and US FDA

Composition/ Legal Status

0.40% to 1.0% of total weight

Ingredients have been assigned with minimum requirement of “GMP” in approved meat application by JECFA

Recommended Dosage

Characteristics

Creamy white, Free flowing powder

Appearance

Natural to slight seaweed

Odor

Organoleptic

Max of 12%

Loss on Drying

at 105 ºc to constant weight

MQM 6.1

7-10

pH

1.5% w/w at 60ºc

MQM 1.1

Min of 50 mPa.s

Water viscosity

1.5% w/w at 75 ºc, spindle 2, 60 rpm

LVT Brookfield Viscometer

MQM 2.1

Min of 420 g

Water Gel Strength

1.5% w/w at 20 ºc

0.5 inch AOAC probe TA-XT2i

MQM 3.1

Min of 470 g

Potassium Gel Strength

1.0% + 0.2 % KCl w/w at 20 ºc

0.5 inch AOAC probe TA-XT2i

MQM 4.2

15-40%

Total Ash(on dry basis, at 550ºc)

1%≥

Acid-Insoluble Ash(on dry basis)

2%≥

Acid-Insoluble Matter(on dry basis)

0.1% stingly or in combination≥

Methanol, Ethanol and Propane-2-ol Cotent

15-40%

Sulphate(on dry basis, as SO4)

Max of 3 ppm

Arsenic

Max of 5 ppm

Lead

Max of 1 ppm

Mercury

Max of 2 ppm

Cadmium

Max of 5000 cfu/g

Total Plate Count

Max of 300cfu/g

Yeasts and Molds

Absent in 25 g

Salmonella

Negative in 5 g

Escherichia coli