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
SPECIFICATION:
| 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 |
ASTA |
| 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.