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Product Name | Inulin | Botanical source | Helianthus tuberosus L |
CAS No. | 9005-80-5 | Part of plant used | Root |
ANALYSIS ITEMS | SPECIFICATIONS | METHODS | ||
Characteritics | ||||
Appearance | White to yellowish powder | Visual | ||
Odor | Odorless | Sensory | ||
Taste | Slight sweet taste | Sensory | ||
Physical & Chemical | ||||
Inulin | ≥90.0g/100g | FCC IX | ||
Fructose+Glucose+Sucrose | ≤10.0g/100g | FCC IX | ||
Loss on drying | ≤4.5g/100g | USP 39<731> | ||
Residue on ignition | ≤0.2g/100g | USP 39<281> | ||
pH (10%) | 5.0-7.0 | USP 39<791> | ||
As | ≤0.2mg/kg | USP 39<233>ICP-MS | ||
Pb | ≤0.2mg/kg | USP 39<233>ICP-MS | ||
Hg | <0.1mg/kg | USP 39<233>ICP-MS | ||
Cd | <0.1mg/kg | USP 39<233>ICP-MS | ||
Microbiological Control | ||||
Total Plate count | ≤1,000CFU/g | USP 39<61> | ||
Yeasts&Moulds count | ≤50CFU/g | USP 39<61> | ||
E.coli | Negative | USP 39<62> | ||
Salmonella | Negative | USP 39<62> | ||
S.aureus | Negative | USP 39<62> | ||
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