Appearance:                   

Pale yellowish brown to brown viscous liquid.

Odor:                              

Characteristic aroma and pungency of black pepper.

Solubility:

Soluble in alcohol and oils. Insoluble in water.

Volatile Oil Content:

20.0 – 20.5 %

Piperine Content:

40.0 – 41.0 %

Residual Solvent:

< 30ppm

Total Plate Count:

< 1000 CFU/g

Yeast & Mold:

< 100 CFU/g

Salmonella:

Absent in 25 g

E.Coli:

Absent in 1 g

Extraction Medium:

Ethyl acetate – hexane

Extraction Method:

Solvent extraction of dry fruit

Consituents:

Piperine, volatile oil

Appearance:                   

Pale yellowish brown to brown liquid

Complies

Odor:                              

Characteristic aroma and pungency of black pepper.

Complies

Solubility:

Soluble in alcohol and oils. Insoluble in water.

Complies

Volatile Oil Content:

20.61 ml/100 gram

Complies

Piperine Content:

40.0 – 41.0 %

Complies