| ≥1 piece |
PARAMETER | STANDARDS | METHOD | ||
1. Sensory | ||||
Odor & Taste | Characteristics of instant coffee | QTTN/KT3 234 : 2019 | ||
Color | Brown | QTTN/KT3 234 : 2019 | ||
2. Physical and Chemical | ||||
Appearance | Powder | QTTN/KT3 234 : 2019 | ||
Foreign matter | Free from foreign matter | Visual inspection | ||
Density | 200 – 300 g/l | TCVN 7034 : 2002 | ||
pH | 4.6 – 5.0 | Potentiometer (1.3%) | ||
Moisture | Max. 5 % | TCVN 7035 : 2002 | ||
Caffeine content | TCVN 9723 : 2013 | |||
SR & SM | Max 2.5 % | |||
SC | Max 3.0 % | |||
HR04 | Max 2.5 % | |||
HC2 | Max 3.0% | |||
H1.1 | Max 4.5% | |||
Lead (Pb) | Max. 2 mg/kg | Ref: AOAC 2016 (973.35) | ||
Cadmium (Cd) | Max. 1 mg/kg | Ref: AOAC 2016 (973.35) | ||
Arsenic (As) | Max. 1 mg/kg | TCVN 8427 : 2010 | ||
Mercury (Hg) | Max. 0.05 mg/kg | Ref: AOAC 2016 (971.21) | ||
Aflatoxin B1 | Max. 15 µg/kg | AOAC 2016 (991.31) | ||
Ochratoxin A | Max. 2 µg/kg | AOAC 2016 (991.31) | ||
3. Microbiology | ||||
E-coli | Negative | ISO 4833 : 2003 | ||
TPC | Max. 3000 cfu/g | ISO 4833 : 2003 | ||
Yeasts and mould | Max. 100 cfu/g | ISO 7954 : 1987 | ||
Coliforms | Negative | ISO 4833 : 2003 | ||
* Legal requirement: This specification complies with Vietnam legal requirements. | ||||