Purity 98%: Jujube Flour with purity 98% is used in functional beverage formulations, where it enhances antioxidant capacity and improves nutritional profile.

Particle Size 100 mesh: Jujube Flour at particle size 100 mesh is used in bakery product manufacturing, where it provides uniform texture and increases dietary fiber content.

Moisture Content <5%: Jujube Flour with moisture content less than 5% is used in instant soup premixes, where it extends shelf-life and prevents clumping.

Ash Content ≤3%: Jujube Flour with ash content less than or equal to 3% is used in nutrient bars, where it maintains product safety and provides trace minerals.

Stability Temperature 120°C: Jujube Flour stable at 120°C is used in extrusion processes for breakfast cereals, where it preserves bioactive compounds during high-temperature processing.

Viscosity 350 mPa·s: Jujube Flour with viscosity of 350 mPa·s is used in yogurt thickeners, where it ensures consistent texture and improved mouthfeel.

Reducing Sugar Content 15%: Jujube Flour with 15% reducing sugar content is used in confectionery fillings, where it imparts natural sweetness and improves shelf life.

Color Value L* > 75: Jujube Flour with color value L* greater than 75 is used in smoothie powders, where it ensures appealing appearance and product uniformity.

Protein Content 4%: Jujube Flour with protein content of 4% is used in meal replacement mixes, where it contributes to balanced nutritional composition.

Total Polyphenol 300 mg/100g: Jujube Flour containing total polyphenol 300 mg per 100g is used in natural health supplements, where it increases antioxidant activity and consumer appeal.