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Chili/Paprika Powder

Family Name: Solanaceae
Botanical Name: Capsiccum Annum L
Origin: China
Plant Part Used: Fruit
Appearance: Red Colored powder
FEMA: 2834
CAS: 84625-29-6
Physical State: Powder
Color: Reddish orange
Odor: Characteristic of paprika with slight pungent note
Vapor Pressure (mm Hg.): Not available
Boiling Point: Not available
Melting Point: N/A
Specific Gravity (H2O = 1) : N/A
Refractive Index: N/A
Solubility in Water: Insoluble in Water


Property Limits Test Method
Moisture <6.8% GB/T5009.3-2010
Totao Ash <5.5% GB/T5009.4-2010
AIA <0.5% GB/T1279.9-91
HWI <12.5% GB12296-90
SO2 <230PPM AOAC990.28
Foreign Material None
Extraneous Material None
Post Processing Treatments None
Size +45     2% max
+80     25% max
+100   50% max
Standard Plate Count(cfu/g) <300,000cfu/g GB478.2-2010
Total Coliforms(mpn/g) <300mpn/g GB478.3-2010
Mold/Yeast(cfu/g) <500cfu/g GB4789.15-2010
Salmonella(cfu/g) Negative/25g GB4789.4-2010
E.coli(cfu/g) <3mpn/g GB4789.3-2010
Staphylococcus Aureus Negative GB4789.10-2010
Storage: Store in full, tight containers in a cool place(15 to 25℃), protected from light.