Product Specifications 2022 PDF

S. No.
Sample/Product Name
1 AJMODADI CHURNA
2 AMLAKYADI CHURNA
3 ASHWAGANDHA CHURNA
4
AVIPATTIKARA CHURNA
AVIPATTIKARA CHURNA
5 BHRINGRAJ OIL
6 BRAHMI CHURNA
7 HARRA CHURNA
HINGWASHTAK CHURNA
9 JYOTISHMATI OIL
10 KALMEGH CHURNA
11 KACHNAR GUGGULU
12 LAKSHA GUGGULU
13 MAHA VISHGARBHA OIL

14 MULETHI CHURNA
15 MUSLI CHURNA
16
NAVAYASA CHURNA
17 NIRGUNDI OIL
18 PANCHSAM CHURNA
19 PUSHYANUG CHURNA
20 RAJ PRAVARTINI VATI
21 SATAVARI CHURNA
22 SIMHANAD GUGGULU
23 SITOPLADI CHURNA
24 SOMARAJI OIL
25 TRIPHALA CHURNA
26 VAISVANARA CHURNA
27 ARJUN CHAAL CHURNA
28
VASAVALEHA
29
AMRITA CHURAN
30 AMLA CHURNA
31 CHAYWANPRASH AFI
32 ARSOGHNI CHURNA
MULTANI ALOE VERA GEL

33
34 Aloe Vera juice

35 Amla Candy (Namkeen)
36 Amla Candy
37
Amla Juice
38 Amla lachha
Amla murabba
39
Amla pachak
40
41 Amla pickle
42
Bel juice
43 Bel murabba
44 Chironji seed
42 CTC tea
43 Green tea
44 Wild Forest Honey

45 Imli candy
46 Imli chapati
47 Imli sauce
48 Jamun chips
49 Jamun juice
50 Mahua achar
51 Mahua Chikki
52 Mahua Chutney
53 Mahua Halwa
54 Mahua Jam
55 Mahua jelly
56 Mahua RTS
Mahua Squash
57
58
Test Parameters
Description
Taste
Moisture content % (Max.) at 105°C
Total Ash % (w/w) On dry basis
Acid-Insoluble ash
Alcohol Soluble Extract
Water Soluble Extract
Description
Color
Moisture Content % (Max.) at 105°C
Toatal Ash % (w/w) On dry basis
Acid-Insoluble ash
pH (1% Aqueous solution)
Description
Color
Acid-Insoluble ash
Description
Color
Acid-insoluble ash
Alcohol Soluble Exctract
pH (10% Aqueous Solution)
Total Sugar
Description
Color
Refractive index at 40°C
Specific Gravity
Peroxide Value
Acid Value
Description
Color
Acid-insoluble ash
Description
Taste
Foreign Matter
Acid-insoluble ash
Description
Color/Characteristics
Acid-insoluble ash
Description
Specific Gravity
Peroxide value
Acid Value
Description
Color
Taste
Acid-insoluble ash
Description
Color
Odour
Taste
Moisture Content % (w/w) at 105°C
Acid-insoluble ash
Description
Color
Odour
Moisture Content % (w/w) On dry basis
Acid-insoluble ash
Description
Odour
Specific Gravity
Peroxide Value
Acid Value
Description
Acid-insoluble ash
Description
Acid-insoluble ash
Description
Color
Taste
Acid-insoluble ash
Description
Color
Refractive index at 40˚C
Specific Gravity
Peroxide value
Acid Value
Description
Color
Taste
Acid-Insoluble Ash
Description
Color
Acid-insoluble ash
Water Soluble extract
Description
Color
Acid-insoluble ash
Water Soluble extract
pH (10% Aqueous Solution0
Description
Color
Acid-insoluble ash
Description
Color
Acid-insoluble ash
pH 91% Aqueous solution)
Description
Color
Total Ash% (w/w) On dry basis
Acid-insoluble ash
Description
Color
Refractive index at 40˚C
Peroxide value
Acid value
Description
Color
Acid-insoluble ash
Alcohol Soluble extract
Total Sugar
Description
Color
Taste
Total Ash% (w/w) On dry basis
Acid-insoluble ash
Description
Color
Acid-insoluble ash
Description
Taste
Moisture Content %(Max.) at 105°C
Acid-insoluble ash
Total Sugar % (w/w)
Reducing Sugar %(w/w)
pH(10% Aqueous Solution)
Description
Taste
Moisture Content % (Max) at 1050°C
Acid-insoluble ash
Description
Taste
Acid-insoluble ash
Description
Moisture Content % (Max.) On dry basis
Acid-insoluble ash
Description
Acid-insoluble ash
Description
pH
Specific Gravity at 25°C
Total Solid (%w/v)
Description
TSS Brix
Acidity % w/w (As anhydrous citric acid)
pH
Total Plate Count
Yeast and Mould
Description
Total Viable Count CFU/gm
Coliforms, MPN/gm
Description
Fruit Content
Coliforms, MPN/gm
Total Viable Count CFU/gm
Colour
TSS brix
Total solids
Viscosity
Acidity % w/w ( as anhydrous citric acid)
pH
Total count
Yeast & mould
Density
N/A
Moisture content (%)

TSS brix
Titrable acidity (%)
pH
N/A
Drained weight
Sodium chloride content when packed in
Acidity as Citric acid when packed in citrus
If in vinegar
Colour
TSS
pH
Viscosity
Total count
Yeast & mould
Moisture, % by mass, Max.

TSS brix
Titrable acidity (%)
pH
Colour
Foreign matter (%)
Broken and damaged seeds (%)
Moisture content (%)
Acid value (%)(mg KOH/g)
FFA (%) (mg KOH/g)
Colour
Moisture content % (10 gm)
Ash content %
pH
Insoluble matter %(per mL)
Soluble matter % (per mL)
Description
Water soluble extract percent by mass, Min
Total ash % by mass
Water soluble ash of total ash, % by mass,
Acid-insoluble ash, percent by mass, Max
Colour,
Moisture, % by mass, Max.
Specific gravity at 27°C, Min.
Total Reducing Sugar, % by mass, Min.
Sucrose, % by mass, Max.
Fructose /Glucose (F/G) Ratio
Total Ash, % by mass, Max.
Acidity (expressed as formic acid) % by
Water-insoluble matter % by mass, Max.
Pollen count/g, Min.
Electrical Conductivity
Colour
Taste
Fruit contents %
TSS (brix)
Colour
Taste
Extraneous matter, % m/m, max
Moisture, %
Total ash (on dry basis),%m/m, max
Acid insoluble ash (on the basis), % m/m,
Colour
Consistency
TSS brix
Acidity (% as citric acid)
N/A
Colour
TSS
pH
Drained weight
Sodium chloride content when packed in
Acidity as Citric acid when packed in citrus
If in vinegar
Moisture, percent by mass, Max

Acid value of extracted fat (on dry basis),
Acid insoluble ash(on dry basis), percent by
Total sugar as sucrose, percent by mass, Max
Total bacterial count per g., Max
Yeast and molds per g, Max
Fruit content %
TSS brix
Acidity %
Mould count
Taste
Moisture, percent by mass, Max
Fat, percent by mass, min
Acidity of extracted fat (as oleic acid)
Sugar, expressed as sucrose, percent by mass
Fruit content %
TSS brix
Acidity %
pH
Fruit content %
TSS brix
Acidity %
pH
Fruit content %
TSS brix
Acidity %
Fruit content %
TSS (brix)
Acidity(as anhydrous citric acid) %
Shelf life
Specifications References
Light brown to yellowish brown colored
powder
Bitter Taste
≤ 8%
(API Part-Ⅰ, Vol-Ⅰ, Page No.3)
≤ 14%
≤ 14 %
≤ 14%
≤ 14%
Brown colored smooth powder with

pleasant odour. Passes on completely
through sieve no. 44
Brown color
≤ 10%
API Part-Ⅱ, Vol-Ⅰ, Page No.40
≤ 27%
≤ 0.6 %
≤ 25%
≤ 46%
3-4 pH
Light yellowish brown to brown colored

powder with characteristics taste
Light yellowish brown to Brown color API Part-Ⅰ, Vol-Ⅰ, Page No.19
≤ 8%
≤ 7%
≤ 1%
≤ 15%
Light brown, fine powder, odour

characteristic of clove, with a sweet, spicy
and pungent taste. The powder completely
pass on through sieve number 44 and not
less than 50 per cent pass on through sieve
number 85.
Light brown coloured
≤ 7%
≤ 6%
≤ 0.5%
≤ 20%
≤ 5%
4-6 pH
≤ 39%
Light Brownish Yellow in Color with

pleasant smell
Light Brownish Yellow
1.451 to 1.464
API Part-Ⅱ, Vol-Ⅱ, Page No.
0.910 to 0.932
≤6
3 to 6
A Light brown to brown coloured fine

powder.
Light brown to Brown color.
≤ 10%
API Part-, Vol-, Page No.
≤ 24%
≤ 7%
≤ 4%
≤ 10%
Brownish in Colour with sour taste.

Sour in taste
≤ 1%
≤ 5% API Part-Ⅰ, Vol-Ⅰ, Page No.63
≤ 5%
≤ 40%
≤ 60%
Light brown; free flowing powder with a
spicy and astringent taste, odour aromatic
and pleasant. The powder completely pass
on through sieve number 44 and not less
than 50 per cent
pass on through sieve number 85.

Light brown.
≤ 13.5%
≤ 23%
≤ 4.5%
≤ 14%
≤ 34%
6.4-6.6.6 pH
Very thick oil, reddish in colour

Reddish in color
1.4232 to 1.4556
API Part-Ⅱ, Vol-Ⅱ, PageNo.
0.8506 to 0.9232
≤4
3 to 4
A light brown to brown coloured fine

powder with sweet bitter taste.
Light brown to Brown color
Sweet bitter taste
≤ 10% API Part-, Vol-, Page No.
≤ 20%
≤ 6%
≤ 8%
≤ 12%
Spherical pills, black or brownish in colour,
agreeable distinct odour and bitter taste
Black to brownish
Distinctive
Bitter
API Part-Ⅱ, Vol-Ⅱ, Page No.115
≤ 12%
≤ 9%
≤ 3.5%
≤ 22%
≤ 23%
4.6 to 4.8
Spherical pills, blackin colour, agreeable

distinct odour and bitter taste
Black or brownish
Distinctive
≤ 12%
≤ 11%
≤ 2.5%
≤ 22%
≤ 17.5%
4.71 to 5.19
Light yellow to yellow colored oil

Aromatic
1.300 to 1.600
0.86±0.02
≤ 6.0
≤ 6.0
Light brown to yellowish brown coloured

powder with sweet taste.
Light brown to yellowish brown colored.
≤ 10% API Part-Ⅰ, Vol-Ⅰ, Page No.168
≤ 10%
≤ 2.5&
≤ 10%
≤ 20%
A light brown to brown Colour powder

with having characteristic taste.
light brown to brown color.
≤ 8%
API Part-Ⅰ, Vol-Ⅱ, Page No.79
≤ 7%
≤ 1%
≤ 1%
≤ 46%
Reddish-brown powder with pungent odour

and spicy, pungent taste. All pass through
sieve number 44 and not less than 50 per
cent pass through sieve number 85.
Reddish brown
Spicy, Pungent taste API Part-Ⅱ, Vol-Ⅰ, Page No.50
≤ 6%
≤ 56%
≤ 14%
≤ 11%
≤ 12%
3-4 pH
Light yellow to dark yellow coloured oil

filled in amber coloured pet bottle
Lightyellow to Dark yellow
1.40 to 1.55 API Part-Ⅱ, Vol-Ⅱ, Page No.
9.829 to 9.300
≤ 10
≤ 10
Pale brown, smooth powder, odour pungent

and taste slightly pungent with tingling
sensation. The powder completely pass on
through sieve number 44 and not less than
50 per cent pass on through sieve number
85.
Pale brown
Taste slightly pungent with tingling API Part-Ⅱ, Vol-Ⅰ, Page No.54
sensation.
≤ 10%
≤ 22%
≤ 3%
≤ 20%
≤ 35%
4.5-4.7
Reddish brown-coloured fine powder with

a pungent Odour and a bitter, sweet taste.
The powder completely passes on through
sieve number 44 and not less than 50 per
cent pass on through sieve number 85.
Reddish brown
≤ 11%
≤ 15%
≤ 4%
≤ 12%
≤ 13%
5-6.2
Blackish grey-coloured pills with a
characteristic asafetida Odour and saline
taste
Blackish grey in Colour
≤ 12%
≤ 36%
≤ 26%
≤ 3%
≤ 30%
6.5-7.5
A Light brown to brown coloured fine

powder.
Light brown to brown Colour
≤ 10%
API Part-, Vol-, Page No.
≤ 10%
≤ 4%
≤ 6%
≤ 30%
Spherical pills,brownish-black or brownish

in colour, agreeable distinct odour and
bitter taste
Brownish black to black
≤ 12%
≤ 7%
≤ 3.5%
≤ 31%
≤ 23%
4.487 to 5.33
Creamish white coloured, smooth powder

with characteristics aromatic odour, sweet
pungent taste.
Creamish-white coloured.
≤ 7% API Part-Ⅱ, Vol-Ⅳ, Page No.30
≤ 16%
≤ 15%
≤ 6%
≤ 55%
Light yellowish brown to brown coloured

oil
Light yellowish brown to brown
1.450 to 1.480
≤ 5%
≤ 5%
Light yellowish brown to light brown

coloured powder with characteristics taste
Light yellowish brown to light brown
coloured
≤ 8% AFI Part-Ⅱ, Vol-Ⅰ, Page No.
≤ 10%
≤ 3%
≤ 20%
≤ 25%
≤ 39%
Creamish-brown, smooth powder with the
characteristic smell of Suhi; taste salty,
astringent, bitter, with a tingling sensation.
The powder completely pass on through
sieve number 44 and
not less than 50 per cent pass on through
sieve number 85.
Creamish-brown.
Salty, astringent, bitter, with a tingling
sensation.
≤ 10%
≤ 15%
≤ 34%
≤ 42%
Reddish Brown powder

Reddish Brown
≤ 8% API, PART Ⅱ, Vol-Ⅳ, (Appendix
≤ 25% 2.2.3,4,5)
≤ 1%
≤ 20%
Dark brown color, Semisolid

Bitter and pungent
≤ 12%
≤ 0.15% API, PART Ⅱ, Vol-Ⅳ
≤ 2.5%
≤ 60
83-88
38-43
4.35-4.90
Brown colored powder

Bitter
≤ 8%
≤ 16% API, PART Ⅱ, Vol-Ⅳ
≤ 3%
≤ 11 %
≤ 3%
Yellowish color powder

Astringent Taste
≤ 10%
≤ 7% API, PART, Vol-Ⅳ
≤ 2%
≤ 50
≤ 40%
Semisolid, Chocolate brown color

3.82-4.23
≤ 9%
≤ 1% API, PART Ⅱ, Vol-Ⅳ
≤ 50%
≤ 50%
Brown colored, Uncoated round shaped

≤ 7%
≤ 35%
≤ 15% API, PART Ⅱ, Vol- Ⅳ
≤ 20%
≤ 20%
Viscous Translucent Gel

3.5-4.7
0.80-1.20 MPL/GTP/003, API, PART Ⅱ, Vol-
≤3 Ⅳ
1.300-1.500
Creamish White
0.7-1.50
0.1-0.14
3.5-4.7
≤1000 CFU/gm
≤ 100CFU/gm
Light Amber To Light brownish

<10
<0.3
Light Amber
48%
≤ 0.3%
≤ 10%
Light yellow to dark yellow

Min.40 degree
4.8gm in 10 ml of juice
0.012 poise
Min.6.5
3-Feb
Not more than 100 CFU/gram
1.1 g/cm3
N/A
48-50%
65-70
7-Jun
2.90-4.0 (approx.)
N/A N/A
Not less than 60.0%

Not less than 12.0%
Not less than 1.2%
Not less than 2.0%
Yellow
Min.6.5
Min.40 degree
2 to 3
0.012 poise
48-50%
65-70 degree
6 to 7
2.90-4.0 (approx.)
Yellowish brown
Not more than 5
Not more than 4
2.86±0.91
18.53±0.47
9.31±0.24
Black & dark brown

0.5 to 3.6
1 to 1.7
5.20 to 5.60
0.087-0.44
0.3-0.7
The Green Tea shall produce a liquor of

32
4.0-8.0
45
1
Light Amber (Light Brownish),

18-20 %
1.35
65
5
0.95 – 1.50
0.5
0.2
0.1
25000
0.8
Chocolate Brown
Natural & characteristics ripe tamarind
Not less than 45
70-75
Chocolate Brown
Natural & characteristics ripe tamarind
0.75
37
23
0.7
Chocolate Brown
<12
Min 65
10-14%
N/A
Deep purple to bluish colour.

0.3
11.8 to 12.2
3.20-3.80
≤ 60 %
≤12 %
≤ 1.2%
≤2%
4 to 7
2
0.1
40
5000
10
40
≤ 50
2.1
Not to exceed 40%
Sweet
12
6
3
55
45
65
5
3.5 - 4.0
45%
65
2
2.8 - 3.4
10%
10
0.2-0.3
≤ 25%
≤ 40
≤ 3.5
1-3 month

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S. No.

13 MAHA VISHGARBHA OIL

27 ARJUN CHAAL CHURNA

MULTANI ALOE VERA GEL

34 Aloe Vera juice

44 Wild Forest Honey

Moisture content (%)

Moisture, % by mass, Max.

Moisture, percent by mass, Max

Brown colored smooth powder with

Light yellowish brown to brown colored

Light brown, fine powder, odour

Light Brownish Yellow in Color with

A Light brown to brown coloured fine

Brownish in Colour with sour taste.

API Part-Ⅱ, Vol-Ⅰ, Page No.48

Very thick oil, reddish in colour

A light brown to brown coloured fine

Spherical pills, blackin colour, agreeable

Light yellow to yellow colored oil

Light brown to yellowish brown coloured

A light brown to brown Colour powder

Reddish-brown powder with pungent odour

Light yellow to dark yellow coloured oil

Pale brown, smooth powder, odour pungent

Reddish brown-coloured fine powder with

A Light brown to brown coloured fine

Spherical pills,brownish-black or brownish

Creamish white coloured, smooth powder

Light yellowish brown to brown coloured

Light yellowish brown to light brown

Reddish Brown powder

Dark brown color, Semisolid

Brown colored powder

Yellowish color powder

Semisolid, Chocolate brown color

Brown colored, Uncoated round shaped

Viscous Translucent Gel

Light Amber To Light brownish

Light yellow to dark yellow

Not less than 60.0%

Black & dark brown

The Green Tea shall produce a liquor of

Light Amber (Light Brownish),

Deep purple to bluish colour.

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