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| Yacon Syrup |
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| I SPECIES AND PRODUCT IDENTIFICATION |
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| ANALYSIS |
UNIT |
SPECIFICATION |
CAT |
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| Scientific Name |
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| Origin |
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| Part of plant used |
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| Product |
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Yacon Syrup |
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| Physical status |
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| Lot No |
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| Production date |
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| Expiration date |
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| Quantity |
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| II ORGANOLEPTIC CHARACTERISITCS |
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| Color |
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| Smell |
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| Taste |
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| Strange materials |
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| Appearance |
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| III PHYSICAL-CHEMICAL CHARACTERISTICS |
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| Protein |
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| Humidity |
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| Fat |
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| Fiber |
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| Ashes |
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| Energy |
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| Carbohydrates |
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| IV MICROBIOLOGICAL CHARACTERISTICS |
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| Areobian Mesophyls |
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| Fungus and yeasts |
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| E. coli |
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| Salmonella |
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| Bacillus cereus |
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| Enterobacterias |
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| V ADITIVES |
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| VI PACKING |
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| 1st packing |
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| 2nd packing |
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| Boxes |
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| VII USES |
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| Food Industry |
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| Nutraceutical Industry |
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| VIII PRODUCT CHARACTERISTICS |
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A product especially recommended for people with trouble taking normal sugar; its sweetness may easily substitute conventional sugar. |
