
| Item | Specification |
| Botanical kind | Actinidiaceae Actinidia chinensis Planch., Actinidiaceae Actinidia deliciosa (A.Chev.) C.F.Liang & A.R.Ferguson |
| Part of the plant | Fruit (puree) |
| Ratio fresh plant / final extract | 3-5 to 1 (a) |
| Carrier(s) | Wheat maltodextrin |
| Appearance | Powder |
| Color | Beige to brown |
| Solubility | To be tested following the degree of incorporation |
| Loss on drying [%] | Max. 8.00 |
| Bulk density | 0.30 – 0.70 |
| Screening [% < 500 µm] | Min. 95.0 |
| Pb content [ppm] (2) | < 3.00 |
| Cd content [ppm] (2) | < 1.00 |
| Hg content [ppm] (2) | < 0.10 |
| Pesticides content [ppm] (2) | < Residual Maximum Limit fixed in European regulation 396/2005 and its modifications |
| Benzo(a)pyrene content [ppb] (2) | < 10.0 |
| Pahs (sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene) content [ppb] (2) | < 50.0 |
| Total aerobic microbial count [CFU/g] (1) | < 10 000 |
| Total yeasts/moulds count [CFU/g] (1) | < 100 |
| Salmonella content [/25g] | Absent |
| Enterobacteria content [CFU/g] | < 100 |
| Escherichia coli content [CFU/g] | < 10 |
| Best before (months) | 24 |
| Storage conditions | Store in closed original packaging at 5 to 25°C in a dry place and protected from light. |



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