Color and Appearance

White to light yellow powder

Smell and Taste

Normal, without unpleasant odor

Moisture (%)

≤7.0

Protein Content (on Dry Basis) (%)

≤8.0

Ash Content (on Dry Basis) (%)

≤10.0

Fat (%)

≤0.5

Soluble Polysaccharides (%)

≥70.0

Viscosity (10% water solution,

20±0.5℃/mPa·s)

30～100

Gelling Formation (10% sol)

No gel-forming ( Cool conditions at 4℃after boiling)

pH Value (1% Sol)

5.5±1.0

Transparency (%)

≥40

Arsenic(mg/kg)

≤0.5

Lead (mg/kg)

≤1.0

Total Plate Count (cfu/g)

≤500

Coliforms (MPN/100g)

≤30

Pathogenic Bacteria（Intestinal pathogens and pathogenic cocci）

Not detected

Mould and Yeast (cfu/g)

≤50

Energy

766kJ

9%

Protein

4.1g

7%

Fat

0g

0%

Carbohydrate

4.2g

1%

Dietary fiber

78.0g

312%

Sodium

1576mg

79%