AT 25⁰C. 1% SOLUTION RPM. 20

Grade	RICOL 135	RICOL 150	RICOL 235	RICOL 250	RICOL 255	RICOL 260	RICOL 265	RICOL 270
Appearance	White Fine Powder	White Fine Powder	White Fine Powder	White Fine Powder	White Fine Powder	White Fine Powder	White Fine Powder	White Fine Powder
Technical Specification
Moisture	12% Max.	12% Max.	13% Max.	12% Max.	12% Max.	12% Max.	12% Max.	12% Max.
Ph (1% M)	5.5-6.5%	5.5-6.5%	5.5-6.5%	5.5-6.5%	5.5-6.5%	5.5-6.5%	5.5-6.5%	5.5-6.5%
Gum Content	80% Min.	80% Min.	80% Min.	80% Min.	80% Min.	80% Min.	80% Min.	80% Min.
Protein	5% Max.	5% Max.	5% Max.	5% Max.	5% Max.	5% Max.	5% Max.	5% Max.
Ash Content	1% Max.	1% Max.	1% Max.	1% Max.	1% Max.	1% Max.	1% Max.	1% Max.
Acid Insoluble Residue	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.
Starch	Negative	Negative	Negative	Negative	Negative	Negative	Negative	Negative
Fat	0.8% Max.	0.8% Max.	0.8% Max.	0.8% Max.	0.8% Max.	0.8% Max.	0.8% Max.	0.8% Max.
Viscosities
After 2 Hours	3500	4500	3500	5000	5500	5800	6200	6500
After 24 Hours	>3500	>5000	>3500	>5000	>5500	>6000	>6500	>7000
Granulometery
On 100 Mesh Through 100 Mesh	20% 80%	20% 80%	>= 99	>= 99	>= 99	>= 99	>= 99	>= 99
Through 200 Mesh	30%	30%	>= 95	>= 95	>= 95	>= 95	>= 95	>= 95
Microbiological
Acrobic Plate Count/gm	5000	5000	10000	5000	5000	5000	5000	5000
Molds & Yeast/gm	300	300	500	300	300	300	300	300
Coliform/gm	<3	<3	<3	<3	<3	<3	<3	<3
Ecol	Negative	Negative	Negative	Negative	Negative	Negative	Negative	Negative
Salmonella	Negative	Negative	Negative	Negative	Negative	Negative	Negative	Negative
Usage	Sauccs,Pickles,soups	Sauccs,Pickles,soups	Bread Bakery & confectionery products	Frozen Foods ice Cream cakes & in Meat Products	Pet Food		Toothpaste Shaving cream & cosmetics	cosmetics