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Member Since 2 Years
Nature of Business Manufacturer Year of Establishment 2022Ask for more detail from the seller
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| Jamun Honey | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Density | g/cm³ | 1.38 - 1.45 | |
| Consistency | - | Viscous, free from fermentation and granulation | |
| Viscosity | mPa.s | Min 2000 at 20°C | |
| Crystallization | - | Should not crystallize | |
| Color | - | Dark amber to dark brown | |
| Flavor | - | Characteristic Jamun flavor | |
| Odor | - | Pleasant, characteristic Jamun smell | |
| Transparency | - | Clear, may contain air bubbles | |
| (B) CHEMICAL PARAMETERS: | |||
| Fructose-Glucose Ratio | - | Min 0.95 | |
| Total Reducing Sugars | % | Min 65% | |
| Sucrose Content | % | Max 5% | |
| Moisture Content | % | Max 20% | |
| Hydroxymethylfurfural (HMF) Content | mg/kg | Max 80 | |
| Acidity (as formic acid) | meq/kg | Max 40 | |
| Ash Content | % | Max 0.5% | |
| Electrical Conductivity | mS/cm | Max 0.8 | |
| Total Carbohydrates | % | Min 75% | |
| pH | - | 3.4 - 6.1 | |
| Proline | mg/kg | Min 180 | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count (TPC) | CFU/g | Max 1000 | |
| Yeast and Mold Count | CFU/g | Max 100 | |
| Coliforms | MPN/g | Absent | |
| E. coli | MPN/g | Absent | |
| Salmonella | - | Absent | |
| Clostridium perfringens | CFU/g | Absent | |
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