Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal. Some, but not all, soybean meal is produced from the residue left after oil extraction. (Removal of the oil, which is used mostly in food, but also for industrial oils, soaps and biodiesel, involves crushing and either pressing or solvent extraction.) Some, but not all, soybean meals contain ground soybean hulls. Soybean meal is heat-treated during production, to denature the trypsin inhibitors of soybeans, which would otherwise interfere with protein digestion.
Screen Analysis 95% passing through 6 mesh
Colour Cream or Light Yellow
Taste Bland
Bulk Density 0.55 - 0.65 gm / cc
Odour Fresh, Typical of the product
% Milk FAT Min, 99.8%
% Moisture Max, 0.3%
Nutritional Information
Nutritional Information*
Amount per 100 ml
Energy, kcal 814
Energy from Fat, kcal 814
Total Fat, g 90.5
Saturated fat,g 58
Cholesterol, mg 190
Sodium, mg 0
Total Carbohydrate, g 0
Sugar, g 0
Protein, g 0
Vitamin A, mcg 600
Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.
*Approx. values
Shelf Life Pouch Packing : 9 Months
Tin Packing : 12 Months
Jar Packing : 6 Months
Bulk Packing : 12 Months
Pure Butter Ghee ( Milk Fat).
Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials with no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:
1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.
Product description Wheat flour Top Grade
Additives do not add
Color White or cream
Smell inherent to a wheat flour without strangers odours not musty not moldy
Taste inherent to a wheat flour without strangers flavors not sour not the bitter
Consistency powder
Physicalchemical characteristics
Ash 04
Moisture max 135
Falling number sek 300 310
Wet gluten content min 26
Protein min 11
Whiteness 058 060
Nutritive value
Energy kcalkJ100g 334
Protein g100g 11115
Carbohydrate g100g 706
Fat g100g 10 113
Heavy metal and mycotoxins it is not detectable
Type of packaging 50 kg bags PP
Storage and transport conditions dry and room temperature
storage Keeps for a minimum of at least 24 months
General Description
Instant Full cream milk powder is the spray dried & instantised whole milk powder manufactured from pure fresh pasteurised cow's milk. The powder is commonly agglomerated and enriched with Vitamins (A & D3).
Chemical Analysis
Moisture: 3.0% max
Fat: 26.0% min
Acidity: 0.14% max
Ash: 5.0 6.0 %
Lactose: 36.0 %
Lecithin: 0.20 %
Scorched particles: Disc A/ 32.5gm max
Insolubility Index: 0.5 ml max
Bulk Density: 0.44 0.50 g/ml
Flavour & Odour: Good
Appearance & Colour: Normal
Wettability: 10 sec max
Dispersibility (20 secs): 80 % min
Vitamin A: 2350 3650 IU
Vitamin D: 300 IU min
Phosphatase: < 2 ug pn-phen/ml
Inhibitory Substances: < 0.003 ug/ml
Microbiological Analysis
Standard Plate Count: 10,000 /g max
Coliform: Not detected / g
Yeasts & Moulds: 10 / g max
Coagulase positive Staph: Not detected / g
Salmonella: Not detected / 1500g
TYPICAL VALUES
SPECIFIC GRAVITY ( AT 20 C�°), G/CM�³ 0,918 0,923
REFRACTIVE INDEX ( AT 40 C�°) 1,461 1,468
SMOKE POINT, C�° MIN�±10C�°
FLASH POINT, C�° MIN�±10C�°
COLOUR RED ( ON LOVIBOND CELL )
CONSISTENCY LIQUID VISCOUS +20C�°
ODOUR, TASTE
SPECIFIC FOR THIS
PRODUCT
QUALITY AND FOOD SAFETY
PARAMETER MAX
PEROXIDE VALUE, MEQ.O2/KG 15
MOISTURE AND VOLATILE
SUBSTANCES, % 0,2
ACID VALUE, MG KOH/G 4,0
JODINE VALUE, GJ2/100G 118 - 141
INSOLUBLE IMPURITIES, % 0,05
SOAP CONTENT, % 0,005
SAPONIFICATION VALUE, MG KOH/KG 188 - 194
UNSAPONIFICATION MATTERS, % < 15
TYPICAL FATTY ACID COMPOSITION %
C 14:0 < 0,2
C 16:0 5,0 7,6
C 18:0 2,7 6,5
C 18:1 14,0 39,4
C 18:2 48,3 74,0
C 18:3 < 0,3
C 20:0 0,1 0,5
C 20:1 < 0,3
C 22:0 0,3 1,5
RBD CP10 Specs
FREE FATTY ACID AS PALMITIC
010 MAX
MOISTURE IMPURITIES
010 MAX
IODINE VALUE WIJS METHOD
560 MIN
MELTING POINT C
24 Degree C MAX
CLOUD POINT
100 MAX
COLOUR 5 LOVIBOND CELL
30 RED MAX
RBD CP8 Specs
FREE FATTY ACID AS PALMITIC
010 MAX
MOISTURE IMPURITIES
010 MAX
IODINE VALUE WIJS METHOD
560 MIN
MELTING POINT C
24 Degree C MAX
CLOUD POINT
80 MAX
COLOUR 5 LOVIBOND CELL 30 RED MAX
Specification
Applications Salad Dressing Stir Frying Deep Frying Grilling Baking
Physical Analysis
Appearance Free Flowing liquid golden color
Oduor Mild scent of rice when heated
Cold Test 5hrs at 0C No clouding
Color Lovibond scale 5 14 30 Red 340 Yellow
Specific Gravity 0915 0925
Chemical Analysis
Peroxide Value 15 Meqkg not more than
Moisture Content 015 not more than
Suspended Solids
01 not more than
Saponification Value 180 195
Nutritional Details per 100 g
Energy 3850 KJ 921 kcal
Total Fats 100 g
Saturated Fats 243 g
Monounsaturated Fats 456 g
Polyunsaturated Fats 301 g
Vitamin E 383 mg
Gamma Oryzanol 900 mg
Protein 0 g
Carbohydrates 0 g
Fiber 0 g
Item Standard
Appearance Pales clear liquid to white solid liquid
Moisture other Volatile matter 011
Acid Value 04
Iodine Value 576
Saponification Value 2528
Peroxide value 019 meq100g
Unsaponifiable matter 0096
Color in 1 cell Lovibond Tintometer 05
Refractive Index at 40 c 1448
Caproic Acid 0350
Caprylic Acid 7443
Capric Acid 6025
Lauric Acid 48984
Packing 20kgcarton
Place of Origin RSA
Specific Density At 20 C Range 0915 0923 typical 0921
Refractive Index At 40 C 1474 1476
Acidity Mg KOH Gm Oil Max Range 10 20 Typical 16
Peroxide Value MmolKg Oil Max 75
Color Value Iodine Mg Max 15
Iodine Value WIJS 127
Moisture Volatile Max 009 013
Saponification Value Mg KHOGm 185 194
Unsaponifiable 1 3 1 5
Phosphorus Containing Matter P205 01
Non Fatty Impurities Max Range 010 002 Typical 002
Coloring Materials Absent
Artificial Flavors Absent
Anti Oxidant Absent
Preservative Agent Absent
Soap Content Absent
Anti Foaming Agent Absent
Anti Crystallization Agent Absent
Acidity Free Fatty Acid 08 15
FFA Refractive Index 1474 1475
product Name-Peanut Oil
Advantage-It is made by NON-GMO peanut and certificate
Color-Bright Golden Yellow Color
Flavor-Tastes Stronger, Delicious and Peanut Aroma.
Main Ingredients-Peanut
Allergen-Peanut
Nutrition-Energy: 3700kJ, Protein: 0g Carbohydrate: 0g Sodium: 0mg
Serving Suggestion-Mainly used for all types of meats, vegetable and noodles.
Shelf Life-24 months
Storage-Close the lid tightly and keep refrigerated after use
Certificate-HALAL, ISO, FDA, FDA
Free Fatty Acid 01 015 max
Peroxide Value 10 20 meqkg max
Color Lovibond 120 150 Yellow 15 20 Red
Iodine Value Wijs 100 122
Moisture 005 max
AOM 20 hrs min
Cold Test 55 12 hrs min
Refractive Index 40oC 1460 1467
Specific Gravity 25oC 0914 0920
Saponification Value 182 193
Smoke Point 460 530oF
Flash Point 610 640oF
Fire Point 670 690oF
Fatty Acid Properties
