| Color | White |
| Form | Powder |
| Flavor, Taste & Odor | Sweet and sour taste |
| Assay (dry basis) | > 98.0% |
| pH Value | 1.8-2.3 |
| Loss on Drying | < 2.0% |
| Arsenic (As) | < 1.0 ppm |
| Lead (Pb) | < 1.0 ppm |
| Mercury (Hg) | < 0.2 ppm |
| Total Plate Count | < 1000 cfu/g |
| Yeast and Moulds | < 100 cfu/g |
| Staphylococcus Aureus | Negative |
| Salmonella | Negative |
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