Items

Specification

Botanical source:

Capsicum frutescens L.

Part used:

Fruit

Appearance:

White crystalline to pale yellowish powder

Identification:

Complies

Melting point:

57-66 Celsius degree

Loss on drying:

Not more than 1%

Residue on ignition:

Not more than 1%

Total capsaicinoides:

Not less than 95%

Capsaicin:

Not less than 60%

Dihydrocapsaicin:

Not less than 20%

Nordihrocapsaicinoids:

Not more than 15%

Heavy metals:

Not more than 20ppm

Arsenic:

Not more than 2ppm

Total bacteria  :

Not more than 300/g

Mould/yeast

Not more than 100/g

E. Coli

Negative

Salmonella

Negative