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Appearance
|
Light brown colored powder
|
|
Reducing sugar as maltose
|
Min 60.0% (on dry basis)
|
|
Protein
|
Min 4.0% (on dry basis)
|
|
Loss on drying (at 105°C)
|
Max 4.0%
|
|
Arsenic (As)
|
Max 0.0001%
|
|
Residue on ignition
|
Max 4.0%
|
|
pH (10% solution in water; 20°C)
|
5.5 – 6.5
|
|
Standard plate count
|
Max 20000/g
|
|
E.coli.
|
Negative
|
|
Salmonella species
|
Negative
|
|
Shigella
|
Negative
|