PRODUCT: COCONUT JELLY (NATA DE COCO)

DESCRIPTION
Coconut Jelly (Nata De Coco) is a white fibrous product made from the fermentation of coconut cream, reinforced with acetic acid, sugar, nutrients, and Acetobacter Xylium bacteria (Komagataeibacter Xylinus).

A. PHYSICAL APPEARANCE
1. Color and Appearance: white cubes in transparent sugar light syrup.
2. Flavor and Odor: sweet, tart and soft, with fiber taste, free from foreign or objectionable flavor/ odor.

B. CHEMICAL CONTENT
1. Acidity (Citric Acid): 0,04%.
2. pH: 3,70-4,00.
3. Brix of Sugar: 11,0-13,0.
4. Drained Weight: 65-70% of Net Weight.
5. Sodium Benzoate: 0,015%.

C. MICROBIOLOGICAL
1. Plate Count: maximum at 2,0 x 10x2 colony/g.
2. Coliform: below 3 MPN/g.
3. Mold: maximum at 50 colony/g.
4. Yeast: maximum at 50 colony/g.

D. INGREDIENT LIST
1. Nata De Coco.
2. Sugar.
3. Water.
4. Citric Acid.
5. Sodium Benzoate.
6. Vanilla Flavor.

E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.

F. PACKAGING SIZE
1. 220 Grams in a Cup for Lychee Flavor.
2. 360 Grams in a Pouch for Lychee Flavor.
3. 1.000 Grams in a Pouch for Plain Flavor.
4. 1.000 Grams in a Bucket for Plain Flavor.

G. STORAGE CONDITION
1. Temperature: coconut jelly shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius).
2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight.
3. Life: 18 months from the date of manufacture, under the recommended storage temperature condition.