| Muscle building | Instand result |
| sical Characteristics | Â | Typical Bacteriological Analysis | ||||
| 1 | Protein % | 90 min |  | 1 | bacterium | 20,000/g max |
| 2 | Moisture % | 7 max | Â | 2 | coliform group | negative |
| 3 | Ash % | 6 max | Â | 3 | Yeast and mould | 100/gm max |
| 4 | /span> | 7±0.5 |  | 4 | Salmonella | absent in 25 gm |
| 5 | Colour | light yellow | Â | Â | Â | Â |
| 6 | Flavour | neutral | Â | Â | Â | Â |
| 7 | mash(100) % | 95 | Â | Â | Â | Â |
| Â | Â | Â | Â | Â | Â | Â |
| Typical Functional Analysis(meet the specification of our company) | Â | |||||
| 1 | Viscosity (cp) | 200-1500 |  | |||
| 2 | Dispersibility (sec.) | 30 max  |  | |||
| 3 | calcium ingredient (mg/100g) | 500-850 | Â | |||
| 4 | sodium ingredient (mg/100g) | 650-1000 | Â | |||
| **dry powdered mixes | Â | Â | Â | Â | ||
| **solid beverage | Â | Â | Â | Â | Â | |
| **food nutrition products that desired for calcium fortification | Â | |||||
| Â | Â | Â | Â | Â | Â | Â |
| Packing: 2.2kg net weight,  bottle. |  | |||||
| Storage: below 75°F and 60% relative humidity promotes longer shelf life.copy paper | ||||||
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