Specification Sheet of Paprika Powder ASAT 100 (China Standard)

Specification Sheet of Paprika Powder (China Standard)

This document provides the official technical specification of Paprika Powder (Capsicum annuum L.) produced in accordance with relevant Chinese national food safety and quality standards. It is intended for international food manufacturers, ingredient distributors, and industrial buyers who require verified technical data for compliance, sourcing evaluation, and quality control.

The specification covers key quality parameters including sensory characteristics, physicochemical indicators (moisture, ash content, ASTA color value), contaminant limits (heavy metals, aflatoxins, pesticide residues), and microbiological requirements where applicable. All parameters are based on current Chinese GB standards such as GB 2760, GB 2761, GB 2762, GB 2763, and GB 7718, ensuring alignment with internationally recognized food safety frameworks.

As a manufacturer-supplied technical document, this specification sheet reflects production-level quality control standards and laboratory testing methods used in industrial paprika powder production. It serves as a reference for procurement teams, quality assurance departments, and regulatory compliance assessments.

This file is part of our technical documentation library, supporting transparency, traceability, and consistent quality assurance across the supply chain.

Key Information Included:

Product composition and botanical origin
Sensory and physical quality standards
ASTA color value specification
Moisture, ash, and volatile oil requirements
Heavy metals and contaminant limits
Pesticide residue compliance (GB 2763)
Packaging, storage, and shelf-life conditions