Parameters |
Specification |
Description |
White or greyish white, Hygroscopic powder as
USP/NF, JP, Ph.Eur., BP |
Solubility |
Practically insoluble in acetone, in anhydrous ethanol
and in toluene as USP/NF, JP, Ph. Eur., BP |
Identification A |
blue cotton-like precipitates appear as USP/NF, JP, Ph.Eur., BP |
Identification B |
Red violet colour at the interface as USP/NF, JP, Ph.Eur. BP |
Identification C |
Intense yellow colour to a nonluminous flame as USP/NF, Ph.Eur. BP |
Degree of substitution |
0.60 to 0.85% as USP/NF, JP, Ph.Eur., BP |
Loss on Drying; (At 105°C to 6 hrs.) |
NMT 10.0% as USP/NF, JP, Ph.Eur., BP |
pH (1% aaueous suspension) |
5.0-7.0 as USP/NF, JP, Ph.Eur., BP |
Content of Water - Soluble Substance |
NMT 10.0% as USP/NF, JP, Ph.Eur., BP |
Residue on Ignition (l g at 600 ± 50°C) |
14.0% to 28.0% as USP/NF, JP, Ph.Eur., BP |
Settling volume |
10 to 30 ml as USP/NF, Ph. Eur., BP |
Sodium chloride & sodium g1ycolate |
NMT 0.5% as USP/NF, Ph. Eur., BP |
Heavy Metals |
NMT 10 PPM as USP/NF, Ph. Eur., BP |
Residue of ethanol |
NNMT 0.5% |
Particle size distribution
D10
D50
D90 |
< 25 μm
25-55 μm
>60μm |
MICROBIAL LIMITS
Total Viable Aerobic Count |
N.M.T. 1000 cfu/g as USP/NF, Ph.Eur., BP |
Total yeast& Mould Count |
N.M.T 100 cfu/g as USP/NF, Ph.Eur., BP |
Staphylococcus aureus |
Absent as USP/NF, Ph.Eur., BP |
Escherichia Coli. |
Absent asUSP/NF, Ph.Eur., BP |
Pseudomonas aeruginosa |
Absent as USP/NF, Ph.Eur., BP |
Salmonella species |
Absent as USP/NF, Ph.Eur., BP |
The raw materials, manufacturing process, and product do not contain any of solvents listed in Organic Volatile Impurities (USP<467>) & residual solvents (Ph – Eur<5.4>
Storage recommendation: Preserve in tight containers.
(1) PHARMACEUTICALS |
|
- Filler
- Binder
- Disintegrant
- Lubricant
|
(2) FOOD |
|
1. Bakery |
|
- Anticaking agent
- Fat replacement
- Heat stabilizer
- Flow control
- Excellent creamy mouth feel
- Flavour release
- Prevent separation of oil & water
- Improved texture
- Bulking agent
|
|
2. Fluids |
|
- Suspension stabilizer
- Improves creaminess
- Fat replacement
- Improves mouth feel
- Flavour release
- Opacifier
- Heat stabilizer
|
|
3. Dairy |
|
- Ice crystal control
- Texture modification
- Lower fat
- Form stabilizer
- Prevent water loss
- Emulsion stabilizer
- Opacifier
|
|
4. Extrusition |
|
- Low calorie
- Improves texture
- Moisture control
- Heat stabilizer
|
|
5. Vegetarian food |
|
- Frozen thaw stabilizer
- Improve mouth feel
- Moisture control
|
(3) COSMETIC |
|
- Thickener
- Binder
- Abrasive
- Absorbent
- Adhesive
- Anticaking agent
- Bulking agent
- Emulsion stabilizer
- Opacifying agent
- Slip modifier
|
(4) WELDING ELECTRODES |
|
- Binder
- Prevent cracks on body of rods
- Provide good texture
- Provides inert gas atmosphere at the time of welding.
|
(5) PAINTS |
|
- Thickener
- Controls viscosity
- Emulsifier
- Improve compressive strength
- Absorbs moisture and prevents clogging
|
(6) CEMENT & CERAMICS |
|
- Improve compressive strength
- Absorbs moisture and prevents clogging
|
(7) RUBBER |
|
- Reduction in mooney viscosity
- Enhance plasticity
- Reduce aromatic oil content
- Can partially replace silica
|
(8) FILTRATION AID |
|
- Used in almost all filtration processes
- Used in petroleum industries as filtering aid, for metal filtration
|
(9) FEED |
|
- To boost the energy content of fodder
- Utilized for energy by ruminants
- Dietary supplement for poultry & Pig
- Additive to animal feed
|