Extracto de levadura BAC

Descripción

CAS: 8013-01-2  EC: 232-387-9  TARIC: 21021031

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• Homogeneous, free flowing and beige. If any changes phisically, discard product.
• Residue on calcination ≤ 15%
• Loss on drying ≤ 6%
• Total Nitrogen (on dry) ≥ 10%
• Amino N (on dry) ≥ 5%
• pH 6.8 – 7.2
• Sodium chloride (NaCl) ≤ 1
• Coliform Bacteria < 0,3 MPN/g
• Salmonella Negative/25g
• Staphylococcus aureus Negative/25g
• Shigella Negative/25g
• Once opened avoid hydration
• Storage temperature 2 °C – 25 °C

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