Coconut milk powder is made from fresh coconut cream spray dried into powder, saving space and energy consumption for long term storage. Coconut Milk Powder provides coconut flavours at economical cost.
Quick Details
Product Type : Coconut Milk Powder
Form : Powder
Ingredients : Coconut cream, maltodextrin, creamer, hydrogenated palm oil, sodium caseinate emulsifiers, and anticaking agent as permitted food conditioners], sodium caseinate (milk protein).
Place of Origin : MALAYSIA
Certification : HALAL, KOSHER
Powder Texture: Free Flowing, No Caking
Colour : Creamy White
MOQ : 791 ctns
HS Code : 210690990
ANALYSIS REPORT OF SKIMMED MILK POWDER ADPI EXTRA GRADE
General :
Free flowing agglomerated powder with pleasant taste, creamy white.
Physical-Chemical Characteristics
PARAMTER UNIT STANDARD VALUE SAMPLE 1 ( 20.7.12) VALUE
Moisture Percentage by Mass 4.0 MAX 3.26
Fat Percentage by Mass 1.25 MAX 0.74
Titrable Acidity (as Lactic acid) Percentage by Mass 0.15 MAX 0.11
Total Ash Percentage by Mass 8.20 MAX 7.92
Insolubility Index MI 1.25 MAX 0.1
Scorched Particals DISC B DISC A
Protein Percentage by Mass 34 MIN 35.48
WPNI mg/g 1.51 TO 5.99 4.12
Bulk Density g/cc 0.52
Microbiological Characteristics
PARAMTER UNIT STANDARD VALUE SAMPLE 1 ( 20.7.12) VALUE
Standard Plate Count cfc/g 10,000 max 4500
Coliforms Cfu/g Absent cfc/g absent ABSENT
E.coli Cfu/g Absent cfc/g absent ABSENT
Salmonella spp Cfu/25g Absent cfc/ 25g absent ABSENT
Shigella spp Cfu/25g Absent cfc/ 25g absent ABSENT
S.Aureus Cfu/g Absent cfc/ g absent ABSENT
Anaerobic sporeformers Cfu/g Absent cfc/ g absent ABSENT
Listeria sp Cfu/25g Absent cfc/ 25g absent ABSENT
Clostridium perfringens Cfu/25g Absent cfc/ 25g absent ABSENT
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life.
ANALYSIS REPORT OF SKIMMED MILK POWDER
General :- Free flowing agglomerated powder with pleasant taste.
Physical-Chemical Characteristics
PARAMTER UNIT VALUE
Moisture Percentage by Mass 3.2 to 3.8
Fat Percentage by Mass 1.0 MAX
Titrable Acidity (as Lactic acid) Percentage by Mass 1.3 TO 1.4
Total Ash Percentage by Mass 7.8 TO 8.0
Insolubility Index MI 1.0 TO 1.3
Scorched Particals DISC B
Protein Percentage by Mass 35 TO 36
Test for neutralizer NEGATIVE
Bulk Density g/cc 0.45 to 0.49
Microbiological Characteristics
PARAMTER UNIT VALUE
Standard Plate Count cfc/g 10,000 max
Coliforms Cfu/g Absent cfc/g absent
E.coli Cfu/g Absent cfc/g absent
Salmonella spp Cfu/25g Absent cfc/ 25g absent
Shigella spp Cfu/25g Absent cfc/ 25g absent
S.Aureus Cfu/g Absent cfc/ g absent
Anaerobic sporeformers Cfu/g Absent cfc/ g absent
Listeria sp Cfu/25g Absent cfc/ 25g absent
Clostridium perfringens Cfu/25g Absent cfc/ 25g absent
PACKAGING :
25 Kg , HDPE bags with inner polyethylene bags liner.
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life
