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We would like to introduce ourselves as a leading supplier of different minerals & Grinding Medias. We have been dealing in products like Ball Clay, Kaolin clay, Crude Kaolin Clay, Washed kaolin Clay, Micronized Kaolin Clay, Calcined Kaolin Clay, KN 83 Kaolin Clay, Soda & Potash feldspar, Medium & High Alumina Grinding Balls, Lining Bricks, Etc. We request you to let us know your interest in our products. It will be our pleasure to send our more information if you required.

Ferro silicon manganese

FESI Granules play a crucial role in the treatment process of cast iron production. By adding them to the molten iron, they ensure even distribution, significantly improving the cast irons properties.
Si:70/75
Ca:0.5/1.5 %
C: 0.10 %
Al: 1.5% max

3000 Plates in a box. All our products are plastic free. They are microwavble and can be refrigerated. They can withstand temperature between -10 degree celsius to 120 degree celsius.

In Patta, width sizes available are 20mm, 25mm, 32mm, 40mm, 50mm, 65mm, 75mm, 100mm and thickness available are 5mm, 6mm, 8mm, 10mm, 12mm, 16mm, 20mm & 25mm.
Grades available such as 304 & 316.
Applications : Machining / Pistons / Pump Shafts / Forging / Thread rolling domestic industrial & engineering application.

Turmeric powder specifications can vary depending on the industry (food, pharmaceutical, or cosmetic) and the country of origin. However, here are the general specifications for food-grade turmeric powder:

Physical Properties

Appearance: Fine powder

Color: Yellow to orange

Odor: Characteristic earthy, slightly bitter

Taste: Bitter, slightly pungent

Chemical Composition

Curcumin Content: Typically 2-5% (higher grades can go up to 8-10%)

Moisture: 10%

Ash Content: 9%

Acid Insoluble Ash: 1.5%

Volatile Oil: 2.5%

Lead (Pb): 2 ppm

Arsenic (As): 0.5 ppm

Heavy Metals: 10 ppm

Microbiological Limits

Total Plate Count: 100,000 cfu/g

Yeast & Mold: 1,000 cfu/g

E. coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): 5 ppb

Psyllium husk specifications can vary depending on the grade, purity, and intended use. Below are some common specifications used in the food, pharmaceutical, and industrial sectors:

Physical Properties:

Appearance: Light brown to off-white, fibrous husk

Odor: Odorless or slightly characteristic

Taste: Bland

Mesh Size:

40 Mesh (Coarse)

60 Mesh (Regular)

80 Mesh (Fine)

Moisture Content: Max 8-12%

Swelling Index: 40-70 ml/g (depends on purity)

Bulk Density: 0.45 - 0.65 g/ml

Chemical Properties:

Purity:

85% (Industrial Grade)

95% (Commercial Grade)

98% (Pharmaceutical/Food Grade)

pH (1% solution): 4.0 - 8.0

Ash Content: Max 4%

Protein Content: 2-5%

Total Dietary Fiber: 70-80%

Heavy Metals: Below permissible limits

Microbiological Standards:

Total Plate Count: Max 50,000 CFU/g

Yeast & Mold: Max 100 CFU/g

E. Coli: Absent

Salmonella: Absent

Coliforms: <10 CFU/g

Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies:

Physical Properties:

Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter

Color: Bright red, deep red, or dark red (depending on variety)

Odor & Taste: Pungent smell with characteristic spicy taste

Size (Length): 3 cm - 15 cm (varies by variety)

Skin: Wrinkled or smooth (depends on drying method and variety)

Moisture Content: Max 10-14%

Broken/Discolored Pods: Max 5%

Chemical Properties:

Capsaicin Content: 0.2% - 2% (variety-dependent)

Scoville Heat Units (SHU):

Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi)

Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot)

High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja)

ASTA Color Value: 80-200 (higher value indicates a more vibrant red color)

Total Ash: Max 8%

Acid Insoluble Ash: Max 1.5%

Crude Fiber: Max 30%

Non-Volatile Ether Extract (Oleoresin Content): 12-18%

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins:

B1: Max 5 ppb

Total (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <2 ppm

Cadmium (Cd): <1 ppm

Arsenic (As): <1 ppm

Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent

Red chilli powder specifications can vary based on quality, processing, and industry standards (food, pharmaceutical, or industrial). Below are the general specifications for red chilli powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Bright red to deep red (depends on variety and processing)

Odor & Taste: Characteristic pungent smell and spicy taste

Particle Size:

40 Mesh (Coarse)

60 Mesh (Medium)

80-100 Mesh (Fine)

Moisture Content: Max 8-12%

Bulk Density: 0.40 - 0.80 g/ml

Extraneous Matter: Max 1%

Chemical Properties:

Capsaicin Content: 0.2% - 2% (depends on variety)

ASTA Color Value: 80-200 (higher value indicates better color)

Total Ash: Max 8%

Acid Insoluble Ash: Max 1.5%

Crude Fiber: Max 30%

Non-Volatile Ether Extract (Oleoresin): 12-18%

Pungency (Scoville Heat Units - SHU):

Low Pungency: 500 - 5,000 SHU

Medium Pungency: 5,000 - 15,000 SHU

High Pungency: 15,000 - 100,000+ SHU

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins:

B1: Max 5 ppb

Total (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals: Below permissible limits (Pb < 2 ppm, Cd < 1 ppm, As < 1 ppm)

Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent

Potato powder is a dehydrated form of potatoes used in the food industry for snacks, soups, sauces, and bakery products. Below are the general specifications for potato powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: White to creamy yellow

Odor & Taste: Typical potato aroma and taste, free from off-odors and rancidity

Particle Size:

60 Mesh (Standard)

80-100 Mesh (Fine)

Moisture Content: Max 5-8%

Bulk Density: 0.3 - 0.6 g/ml

Solubility: Dispersible in water

Chemical Properties:

Carbohydrates: 70-80%

Protein Content: 5-10%

Fat Content: Max 0.5%

Crude Fiber: Max 3%

Total Ash: Max 4%

pH (5% solution): 5.0 - 6.5

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 500 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.1 ppm

Cadmium (Cd): <0.05 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.02 ppm

Artificial Additives & Preservatives: Must be absent (unless specified)

Applications of Potato Powder:

Food Industry: Used in soups, sauces, instant mashed potatoes, and bakery products

Snack Industry: A base for chips, fries, and extruded snacks
Pharmaceutical Industry: Used as a filler and binding agent

Animal Feed: As a carbohydrate source in feed formulations

Pearl millet (Pennisetum glaucum) is widely used as food, fodder, and in industrial applications. Below are its general specifications:

Physical Properties:

Appearance: Small, round grains

Color: Gray, yellow, or light brown (variety-dependent)

Odor & Taste: Characteristic, free from musty or rancid odor

Grain Size: 2 - 5 mm diameter

Purity: Min 98%

Foreign Matter: Max 2%

Broken/Damaged Grains: Max 2%

Immature/Shriveled Grains: Max 2%

Moisture Content: Max 12%

Chemical Properties:

Protein Content: 8-12%

Fat Content: 4-7%

Carbohydrates: 60-70%

Crude Fiber: 8-12%

Ash Content: Max 3%

Energy Value: 350-370 kcal/100g

Microbiological Standards (For Food & Feed Use):

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Artificial Additives & Preservatives: Must be absent

Applications of Pearl Millet:

Food Industry: Used in flour, porridge, roti, and baked goods

Animal Feed: Used in poultry and livestock feed due to high energy and fiber content

Beverages: Used in traditional fermented drinks

Industrial Uses: Used for biofuel and starch extraction

Onion powder is a dehydrated and finely ground form of onions used in food processing, seasonings, and pharmaceutical applications. Below are the general specifications for onion powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Light yellow to off-white

Odor & Taste: Strong characteristic onion aroma and taste, free from off-odors

Particle Size:

40 Mesh (Coarse)

60 Mesh (Standard)

80-100 Mesh (Fine)

Moisture Content: Max 5-7%

Bulk Density: 0.3 - 0.6 g/ml

Solubility: Dispersible in water

Chemical Properties:

Carbohydrates: 60-75%

Protein Content: 8-12%

Fat Content: Max 1%

Crude Fiber: Max 5%

Total Ash: Max 5%

pH (5% solution): 4.5 - 6.5

Volatile Oil Content: 0.1-0.5% (responsible for onion flavor)

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.1 ppm

Cadmium (Cd): <0.05 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.02 ppm

Artificial Additives & Preservatives: Must be absent (unless specified)

Applications of Onion Powder:

Food Industry: Used in soups, sauces, seasonings, ready-to-eat foods, and spice blends

Snack Industry: Flavoring agent for chips, crackers, and processed snacks

Pharmaceutical Industry: Used for its antimicrobial and anti-inflammatory properties

Animal Feed: As a natural flavor enhancer in feed formulations

Moringa powder is derived from dried Moringa oleifera leaves and is widely used in food, health supplements, cosmetics, and pharmaceutical applications. Below are the general specifications for moringa powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Fresh green (indicating good quality)

Odor & Taste: Characteristic mild moringa aroma and taste, free from off-odors

Particle Size:

40 Mesh (Coarse)

60-80 Mesh (Standard)

100+ Mesh (Fine)

Moisture Content: Max 5-8%

Bulk Density: 0.3 - 0.6 g/ml

Solubility: Partially soluble in water

Chemical Properties:

Protein Content: 20-30%

Carbohydrates: 30-40%

Fat Content: 4-8%

Crude Fiber: 8-15%

Total Ash: Max 8%

Vitamin C: 10-20 mg/100g

Iron (Fe): 5-10 mg/100g

Calcium (Ca): 200-500 mg/100g

Potassium (K): 250-400 mg/100g

pH (5% solution): 5.5 - 7.0

Microbiological Standards (For Food & Pharmaceutical Use):

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.1 ppm

Cadmium (Cd): <0.05 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.02 ppm

Artificial Additives & Preservatives: Must be absent

Applications of Moringa Powder:

Food Industry: Used in smoothies, energy bars, herbal teas, and functional foods

Nutraceuticals: Used in dietary supplements, capsules, and superfood powders

Cosmetic Industry: Used in skincare and haircare products due to its antioxidant properties

Pharmaceuticals: Used for its anti-inflammatory, anti-microbial, and nutritional benefits

Animal Feed: Used as a natural supplement in livestock feed

Jaggery is an unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, pharmaceuticals, and traditional medicine. Below are the general specifications for jaggery:

Physical Properties:

Appearance: Solid blocks, cubes, granules, or powder

Color: Golden yellow to dark brown (varies based on processing and raw material)

Odor & Taste: Sweet, characteristic aroma, free from off-odors or fermentation

Texture: Hard or semi-soft, depending on moisture content

Moisture Content: Max 5-8% (for solid jaggery), Max 10% (for powdered jaggery)

Solubility: Completely soluble in warm water

Chemical Properties:

Sucrose Content: 65-85%

Reducing Sugars (Glucose & Fructose): 10-25%

Total Carbohydrates: 85-95%

Protein: 0.5-1%

Ash Content: Max 3%

pH: 5.5 - 7.0

Minerals (per 100g):

Calcium: 80-100 mg

Iron: 10-15 mg

Magnesium: 50-90 mg

Potassium: 100-300 mg

Microbiological Standards (For Food & Pharmaceutical Use):

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Sulfur Dioxide (SO): Max 70 ppm (for non-organic jaggery)

Artificial Additives & Preservatives: Must be absent

Applications of Jaggery:

Food Industry: Used in traditional sweets, confectionery, bakery, and beverages

Ayurveda & Pharmaceuticals: Used in herbal medicines and natural detox remedies

Beverages: Used in energy drinks and fermented drinks (Jaggery wine, vinegar)

Animal Feed: Used as an energy source in cattle feed

Industrial Use: Used in fermentation, bioethanol production, and jaggery-based syrups

Jaggery powder is a finely ground, unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, beverages, and pharmaceutical applications. Below are the general specifications for jaggery powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Light golden yellow to dark brown (depends on processing and raw material)

Odor & Taste: Sweet, characteristic jaggery aroma, free from off-odors or fermentation

Texture: Free from lumps, smooth, and non-sticky

Moisture Content: Max 5-8%

Solubility: Completely soluble in warm water

Chemical Properties:

Sucrose Content: 65-85%

Reducing Sugars (Glucose & Fructose): 10-25%

Total Carbohydrates: 85-95%

Protein: 0.5-1%

Ash Content: Max 3%

pH (5% solution): 5.5 - 7.0

Minerals (per 100g):

Calcium: 80-100 mg

Iron: 10-15 mg

Magnesium: 50-90 mg

Potassium: 100-300 mg

Microbiological Standards (For Food & Pharmaceutical Use):

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Sulfur Dioxide (SO): Max 70 ppm (for non-organic jaggery)

Artificial Additives & Preservatives: Must be absent

Applications of Jaggery Powder:

Food Industry: Used as a natural sweetener in confectionery, bakery, dairy products, and health foods

Beverages: Used in herbal teas, traditional drinks, and energy drinks

Pharmaceuticals & Ayurveda: Used in herbal medicines and detox remedies

Animal Feed: Used as an energy source in cattle feed

Industrial Use: Used in fermentation, bioethanol production, and jaggery-based syrups

Honey is a natural sweet substance produced by bees from floral nectar. It is widely used in food, pharmaceuticals, cosmetics, and traditional medicine. Below are the general specifications for honey:

Physical Properties:

Appearance: Thick, viscous liquid or crystallized form

Color: Light amber to dark brown (varies based on floral source)

Odor & Taste: Pleasant, characteristic honey aroma and sweet taste

Texture: Smooth, free from lumps or impurities

Moisture Content: Max 18-20%

Solubility: Completely soluble in warm water

Chemical Properties:

Fructose Content: 38-42%

Glucose Content: 28-32%

Sucrose Content: Max 5%

Total Reducing Sugars (Fructose + Glucose): Min 65%

Acidity: 0.2 - 0.5% (expressed as formic acid)

Ash Content: Max 0.5%

pH: 3.5 - 5.5

Hydroxymethylfurfural (HMF): Max 40 mg/kg (as per international standards)

Diastase Activity (Amylase): Min 8 DN (Diastase Number)

Proline Content: Min 180 mg/kg (indicator of natural honey)

Microbiological Standards:

Total Plate Count: Max 1,000 CFU/g

Yeast & Mold: Max 200 CFU/g

Coliforms: Absent

E. Coli: Absent

Salmonella: Absent

Clostridium Botulinum: Absent

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.1 ppm

Cadmium (Cd): <0.05 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Antibiotics & Drug Residues: Must be absent

Artificial Additives & Preservatives: Must be absent

Added Sugars or Glucose: Must be absent (tested by C4 sugar analysis)

Applications of Honey:

Food Industry: Used in bakery, confectionery, dairy, beverages, and cereals

Pharmaceuticals & Ayurveda: Used in cough syrups, herbal medicines, and wound healing

Cosmetics & Personal Care: Used in skincare, hair care, and beauty products

Beverages: Used in herbal teas, energy drinks, and fermented honey drinks

Industrial Use: Used in fermentation, alcoholic beverages, and honey-based syrups

Ginger powder is a finely ground product obtained from dried ginger rhizomes (Zingiber officinale). It is widely used in food, beverages, pharmaceuticals, and cosmetics. Below are the general specifications for ginger powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Light yellow to pale brown (varies based on drying method and origin)

Odor & Taste: Strong, characteristic ginger aroma with a pungent, spicy taste

Texture: Smooth, free from lumps and foreign matter

Moisture Content: Max 8-10%

Particle Size: 80-100 mesh (customizable based on requirements)

Solubility: Partially soluble in water

Chemical Properties:

Total Ash Content: Max 6%

Acid Insoluble Ash: Max 1.0%

Volatile Oil Content: Min 1.5-2.5% (responsible for aroma and flavor)

Crude Fiber: Max 5%

Starch Content: 40-50%

pH (5% solution): 4.5 - 6.0

Pungency (as Gingerol Content): Min 0.8-2.0%

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Artificial Additives & Preservatives: Must be absent

Foreign Matter: Max 0.5%

Applications of Ginger Powder:

Food Industry: Used in spice blends, soups, sauces, bakery products, and confectionery

Beverages: Used in herbal teas, masala chai, ginger ale, and health drinks

Pharmaceuticals & Ayurveda: Used in digestive aids, pain relief, and immune-boosting formulations

Cosmetics & Personal Care: Used in skincare, haircare, and aromatherapy products

Industrial Use: Used in herbal extracts, flavoring agents, and medicinal syrups

Garlic powder is a finely ground product obtained from dehydrated garlic (Allium sativum). It is widely used in food processing, seasoning blends, pharmaceuticals, and animal feed. Below are the general specifications for garlic powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Off-white to light yellow

Odor & Taste: Strong, characteristic garlic aroma with a pungent taste

Texture: Smooth, free from lumps, caking, or foreign matter

Moisture Content: Max 5-7%

Particle Size: 80-100 mesh (customizable based on requirements)

Solubility: Partially soluble in water

Chemical Properties:

Total Ash Content: Max 4%

Acid Insoluble Ash: Max 1%

Sulfur Content: 0.5-1.0% (natural sulfur compounds in garlic)

Volatile Oil Content: Min 0.2% (responsible for garlic aroma)

Allicin Content: Min 0.5-1.5% (active compound in garlic)

pH (5% solution): 5.0 - 6.5

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Artificial Additives & Preservatives: Must be absent

Foreign Matter: Max 0.5%

Applications of Garlic Powder:

Food Industry: Used in spice blends, sauces, soups, meat seasonings, and processed foods

Beverages: Used in herbal teas and health drinks

Pharmaceuticals & Ayurveda: Used for its antibacterial, anti-inflammatory, and cardiovascular benefits

Cosmetics & Personal Care: Used in skincare and haircare products for its antimicrobial properties

Industrial Use: Used in herbal extracts, animal feed, and natural preservatives

Fulle's Earth, also known as Multani Mitti, is a natural clay material primarily composed of hydrous aluminum silicates. It is widely used in cosmetics, pharmaceuticals, industrial applications, and oil refining.

Below are the general specifications for Fuller's Earth powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Off-white, cream, beige, or brown (depends on mineral content)

Odor: Odorless or slight earthy smell

Texture: Smooth, soft, and non-gritty

Moisture Content: Max 5-10%

pH (10% solution): 7.5 - 9.5 (mildly alkaline)

Bulk Density: 0.50 - 0.90 g/cm

Chemical Composition:

Silica (SiO): 40-60%

Alumina (AlO): 10-20%

Magnesium Oxide (MgO): 2-10%

Calcium Oxide (CaO): 0.5-3%

Iron Oxide (FeO): 1-5%

Titanium Dioxide (TiO): 0.5-2%

Sodium & Potassium Oxides (NaO & KO): 0.5-3%

Loss on Ignition (LOI): Max 10%

Particle Size & Absorption Capacity:

Particle Size:

100% passing through 100 mesh (150 microns)

Available in customized mesh sizes (50, 100, 200 mesh)

Oil Absorption Capacity: 30-50%

Water Absorption Capacity: 50-75%

Cation Exchange Capacity (CEC): 20-40 meq/100g

Microbiological Standards (For Cosmetic & Pharmaceutical Use):

Total Plate Count: Max 1,000 CFU/g

Yeast & Mold: Max 100 CFU/g

Coliforms: Absent

E. Coli: Absent

Salmonella: Absent

Contaminants & Adulterants:

Pesticide Residues: Absent (as per regulatory standards)

Heavy Metals:

Lead (Pb): <10 ppm

Cadmium (Cd): <1 ppm

Arsenic (As): <3 ppm

Mercury (Hg): <1 ppm

Artificial Additives & Preservatives: Must be absent

Radioactivity: Within permissible limits

Applications of Fuller's Earth Powder:

Cosmetic Industry: Used in face masks, skincare, hair care, and exfoliating products

Pharmaceuticals: Used in ointments, creams, and medicinal poultices

Industrial Use: Used in oil refining, decolorization, and purification processes

Agriculture: Used as a soil conditioner and pesticide carrier

Animal Feed: Used as a binder and detoxifying agent

Foxnuts, also known as Makhana or Euryale ferox seeds, are widely consumed as a snack and used in various food and pharmaceutical applications. Below are the general specifications for foxnuts:

Physical Properties:

Appearance: Whole or broken puffed seeds

Color: White to light cream (puffed), black (raw seeds)

Odor & Taste: Characteristic mild nutty aroma with a slightly sweet taste

Texture: Crisp, light, and crunchy (for puffed foxnuts)

Size:

Grade A (Large): 14mm+

Grade B (Medium): 12-14mm

Grade C (Small): 10-12mm

Moisture Content: Max 5-7%

Chemical Properties:

Protein Content: 9-15%

Carbohydrates: 65-80%

Fats: 0.1-1.0%

Dietary Fiber: 8-12%

Energy Value: ~350-400 kcal/100g

Ash Content: Max 2%

Microbiological Standards:

Total Plate Count: Max 10,000 CFU/g

Yeast & Mold: Max 100 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.1 ppm

Cadmium (Cd): <0.05 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.02 ppm

Artificial Additives & Preservatives: Must be absent

Applications of Foxnuts (Makhana):

Food Industry: Used in snacks, sweets, roasted products, and breakfast cereals

Pharmaceuticals & Ayurveda: Used for its antioxidant, anti-inflammatory, and diabetic-friendly properties

Nutritional Supplements: Used in energy bars and dietary foods

Religious & Festive Use: Commonly used in fasting foods