Kayayyaki

Sunan samfur	Kardamon Flavor
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Kardamon
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

Sunan samfur	Cherry Flavor
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Cherry
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

Sunan samfur	Dandan Ginger
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Ginger
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

Sunan samfur	Cinnamon Flavor
Amfani	Alawa, Kek, Abin sha, ruwan inabi, Tuntuɓar Baki, Yin burodi, Abincin ciye-ciye
Turare	Cinnamon
Nau'in:	Dandan ruwa
OEM/ODM	Barka da zuwa
Girman shiryarwa:	20kg;25kg
MOQ:	20kg

ITEM	BAYANI		SAKAMAKON JARRABAWA	HANYA
JINI & KEMIKAL
Ganewa	Yayi daidai da Matsayin Magana		Ya bi	HPTLC \|\|USP <203>
Bayyanar	Fada Mai Kyau Mai Rawaya-Orange		Ya bi	Organoleptic
Wari & Dandanna	Halaye		Ya bi	Organoleptic
Girman Barbashi	NLT 98% ta hanyar raga 80		Ya bi	USP <786>
Jimlar Curcuminoids	NLT (%)	95	95.16	HPLC
Curcumin	Rahoto Kawai		53.08	HPLC
Demethoxy Curcumin	Rahoto Kawai		19.33	HPLC
Bisdemethoxy Curcumin	Rahoto Kawai		22.75	HPLC
Asara akan bushewa	NMT (%)	2	0.65	USP <731>
Ash	NMT (%)	1	0.57	USP <561>
Yawan yawa	Tsakanin (g/100ml)	5-45	33	USP <616>Hanyar I
Yawan Taɓa	Tsakanin (g/100ml)	45-65	57	USP <616>Hanyar I
CUTARWA
Jimlar Karfe Masu nauyi	NMT (ppm)	10	<10.00	USP <231>
Jagora (Pb)	NMT (ppm)	0.2	0.15	AA \|\|USP <730>
Arsenic (AS)	NMT (ppm)	0.5	0.02	AA \|\|USP <730>
Cadmium (Cd)	NMT (ppm)	0.1	Ba a Gano ba	AA \|\|USP <730>
Mercury (Hg)	NMT (ppm)	0.1	Ba a Gano ba	AA \|\|USP <730>
MICROBIOLOGICAL
Jimlar Ƙididdigar Faranti	NMT (cfu/g)	1,000	An bi	USP <2021>
Yisti & Mold	NMT (cfu/g)	100	An bi	USP <2021>
E. Coli.	NMT (cfu/10g)	Babu	An bi	USP <2022>
Salmonella	NMT (cfu/10g)	Babu	An bi	USP <2022>
Staphylococcus aureus	NMT (cfu/10g)	Babu	An bi	USP <2022>
Ragowar Magani	Ya Hadu da Bukatun USP		An bi	GC \|\|USP <467>
Ragowar maganin kashe qwari	Ya Hadu da Bukatun USP		An bi	Kashi Na Uku \|\|USP <561>

ABUBUWA ANALYSIS	MISALI NA KYAU	SAKAMAKO
Free acetic acid%	39.0-41.0	40.7
Sodium acetate (ChCOONa) %	58.0-60.0	59.1
Danshi ≤ %	2	0.7
Karfe masu nauyi (kamar Pb), ≤ %	0.002	0.002
Formic acid da Abubuwan Sauƙi don Oxidize ≤%	0.2	0.1

SUNAN INDEX	GWAJI BAS	SAKAMAKON gwaji
Bayani	fari, mara wari, granular, hygroscopic foda
Ganewa	Shiga gwajin don acetate da sodium
Assay (Busasshen abu),%	99.0-101.0	99.3
Alkalinity,%	≤0.2	<0.2
Asarar bushewa (120 ℃),%	≤1.0	0.4
Jagora (Pb), ppm	≤2	<2
Potassium fili	Wuce gwaji	Wuce gwaji
Kammalawa	Dangane da ƙa'idar FCC-V

KYAUTA	Mustard foda
ALBARKATUN KASA	Oriental mustard iri
Chemical & Jiki	PARAMETERS
	Abun ciki (%)	<7.0%	Analyzer mai danshi
	Allyl isothiocyanate abun ciki	> 1.03%	Titration
	Abubuwan Mai	<18.0%	Soxhlet hakar
	Girman	<20% akan 200μm	Seive
MICROBIOLOGICAL	Adadin Faranti (/g.)	1.00E+04	Plate Count Agar
	Escherichia coli (MPN/g.)	3	Hanyar MPN
	Coliform (MPN/g.)	3	Hanyar MPN
	Yisti da Mold (/g.)	≤2.00E+02	Dankali Dextrose Agar +

Abu	Fihirisa
Hankali	Hasken rawaya zuwa fararen barbashi
Lambar raga	25-60 raga, ba kasa da 95%
Malic acid abun ciki, %	90± 2%
Danshi	≤5%
Ragowa akan kunnawa, w/%	≤0.1
Fumaric acid	≤0.5
Maleic acid	≤0.05
Jagora (Pb) , mg/kg	≤2.0
Jimlar Arsenic, mg/kg	≤2.0

Kayan Gwaji	Ƙayyadaddun bayanai	Sakamako
Bayyanar	Ruwan rawaya ko konewar ruwan rawaya mai danko	Daidaita
Liquid Xanthan Gum lamba
Gwajin Rheological 0.7% xanthan danko ruwa a cikin maganin ruwan teku
600 rpm	≥75	103
300 rpm	≥55	77
200 rpm	≥45	67
100 rpm	≥35	51
6 rpm	≥18	23
3 rpm	≥16	20.5
Specific gravitg(g/cc)	1.1 ± 0.05	1.06
Kammalawa	Saukewa: HT-XC40