Alpha Amino Nitrogen

Not less than 3%

pH

5.5 to 7.0 (1 in 50)

Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 72%

Odour

Characteristic but not putrescent

Loss on Drying

Not more than 5 %

Degree of Hydrolysis

Not less than 26%

Appearance

Cream white amorphous powder.