Mumbai, Maharashtra, India
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Dark Compound obtained by an processing of Sugar, Milk Solids and Edible vegetable fat with Emulsifiers
Application
Can be consumed as such or as an ingredient in food preparations
Colour & Appearance
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Light Cream colour slab with smooth, glossy shining surface, free from fat & Sugar bloom. |
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Odour & Taste |
Rich Milky taste |
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Moisture (%) |
1.5 max, percent by mass. |
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Particle size, microns |
18 – 25 µ |
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Acid insoluble Ash (moisture, fat and sugar free basis) percent by weight |
0.2% max |
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Total Fat |
33 ± 1.5 % |
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Ingredients |
Sugar, edible vegetable fat, milk solids and Emulsifiers (E322,E472 ). CONTAINS ADDED FALVOUR(NATURAL, NATURE IDENTICAL AND ARTIFICIAL FLAVOURINGSUBSTANCE |
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Microbial parameters Total Plate Count /g Yeast & Mold / g Coliform / g E.coli /g Salmonella / 25g Staph. Aureus / g |
5000 Max 50 Max 10 Max Absent Absent Absent |
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Heavy Metals |
Lead as Pb, mg/kg : 2.5 max Copper as Cu, mg/kg : 30 max Zinc as Zn , mg/kg : 50 max Cadmium as Cd, mg/kg : 1.5 max Arsenic as As, mg/kg : 1.1 max Tin as Sn , mg/kg : 250 max Mercury as Hg, mg/kg : 1.1 max Methyl mercury as Hg, mg/kg : 0.25 max |
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Naturally occurring toxins |
Agaric Acid, mg/kg : 100 max Hypercine, mg/kg : 1.0 max Saffrole, mg/kg :10 max Hydrocyanic Acid, mg/kg : 5 max |
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PARAMETER |
STANDARD |
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Aflatoxin (B1, B2, G1, G2), ug/kg |
30 max |
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Packing |
Packed in heat sealed laminate- 500g each, 20 such slabs in one Carton, 10 kg Net. |
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Shelf Life |
Best before within 9 months from manufacture |
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Storage |
Cool and dry place. Stored on pallets and rodent free place and free from infestation and away from any goods which could taint the product. |
Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industria prod.
1.
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Appearance |
A colourless or slightly yellowish, refined and concentrated syrup |
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2. |
Odour |
Odourless |
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3. |
Taste |
Sweet |
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4. |
Moisture Content, %, by weight |
13 to 15 |
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5. |
Total Solids, %, Min. |
85 |
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6. |
Sulphated Ash, %, Max |
0.3 |
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7. |
pH of 50% Solution at 250C |
4.8 to 5.5 |
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8. |
Sulphur Dioxide, ppm, Max. |
400 |
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9. |
Arsenic, ppm, Max. |
1.00 |
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10. |
Copper, ppm, Max |
5.0 |
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11. |
Copper, ppm, Max |
2.00 |
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12. |
Lead, ppm, Max |
2.00 |
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13. |
Dextrose equivalent (D.E.), % |
40 to 45 |
About Roasted Makhana:
Ingredients :
Makhana/foxnut, Edible Vegetable Oil, Dehydrated garlic powder, Cheese powder, Whey powder, Starch, Salt & sugar
NUTRITION FACTS
| Per 100 g | Provides Approx |
| Energy | 396.19 Kcal |
| Protein | 10.55 g |
| Total Fat | 5.67 g |
| Total Carbohydrate | 80.79 g |
| Calcium | 46 mg |
| Dietary Fiber | 3.9 g |
| NUTRITION FACTS | |
| Per 100 g | Provides Approx |
| Energy | 396.19 Kcal |
| Protein | 10.55 g |
| Total Fat | 5.67 g |
| Total Carbohydrate | 80.79 g |
| Calcium | 46 mg |
| Dietary Fiber | 3.9 g |
MORINGA SEEDS WITH WINGS
Technical Name : Coconut Sugar
Ingredients 100% Coconut Nectar
Appearance of Finished Product Light brown, free flowing granules (US Sieve 14-16).
Process Description Coconut nectar is collected and cooked on slow heat to let the liquid evaporate until the coconut sugar granules are formed - 100% natural, no additives, no antifermenting agents, no preservatives, no chemicals
Physical & Chemical Standards
Test Specification
Microbiological Standards
ight Brown Colour Liquid
1. DESCRIPTION : light Brown Colour Liquid Complies
2. Odour : Caramelized Complies
3. SOLUBILITY : Water Soluble Complies
4. pH : Limit 2.9 - 3.50 (of 1% w/v suspension) 3.25
5. ASH CONTENT : NMT 5% Complies
6. COLOUR Concentration: 10000EBC–15000 EBC 12000EBC.
7. SPECIFIC GRAVITY : 1.35 to 1.40 Complies
8. Viscosity : at 30 deg. 1800 cps
9. colour intencity : 0.06 to 0.07 0.068
Maltodextrin Powder is produced by enzymatic hydrolysis of corn starch, alightly hygroscopic in nature. It is a fine white powde
Maltodextrin is a hygroscopic, non-sweet, nutritive saccharide white powder
Maltodextrin is a white hygroscopic powder that is moderately sweet or bland in taste. In appearance, it is a white or cream colored fine powder with a fluffy quality to it. Maltodextrin is a starch based sweetener with a low percentage of Dextrose equivalent (11-20% DE) and is a mixture of Glucose, Maltose, Oligosaccharides and Polysaccharides. It is produced by the hydrolysis of gluten free starch by a typical total enzymatic process. Maltodextrin process uses a Bacterial-Amylase enzyme which is followed by additional conversion, refinement using clarification, carbon treatment and ion exchange. The refined maltodextrin syrup is evaporated to higher concentration and dried to powder form in a spray dryer. Maltodextrin is the simplest form of sugar. For this reason, it is easily digestible and assimilated in the human body. As a carbohydrate, it provides body to the food product without appreciably increasing its sweetness, while retaining its calorific value
Applications
Food industry:Maltodextrin is extensively used in baby foods, feed supplements, geriatric foods, and food for convalescents.
Bulking Agent:Maltodextrin is used as a bulking agent. It is also found to be useful in other dry mix areas including frosting, cake and cooking mixes, artificially sweetened cocoas, tea and coffees.
Medical / Nutritional:Maltodextrin is also used for the production of nutritional fluids, which are consumed orally.
Tableting:Maltodextrin is mixed with dextrose and used as a base material for chewable tablet, which has a hard outer shell and soft interior.
Other Medical Applications:Maltodextrin is also used as ingredients in coatings for both pharmaceuticals and confectionery tablets and as coatings for trace elements.
It is natural extract obtained by solvent extraction from Annatto (Bixin Orellana L) seeds
Physical appearance
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Imparts bright yellow to orange red crystalline powder |
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Bixin Content |
Bixin NLT 3% by UV |
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Loss on Drying |
NMT 5% |
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Solubility |
Oil Soluble |
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Residual Solvent |
20 ppm max |
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Microbial Test |
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TPC |
<1000 cfu/gm |
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Yeasts & Moulds |
Absent |
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Salmonella |
Absent |
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E.Coli |
Absent |
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Coliforms |
Absent |
Dehydrated Garlic in various forms hygienically packed free from adulterants and additives
MOISTURE CONTENT
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6% Max |
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HOT WATER INSOLUBLE |
20% Max |
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ASH CONTENT |
4% Max |
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ACID INSOLUBLE ASH |
0.5% Max |
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MAJOR DEFECT |
1% Max |
1. Color : White
2. Moisture : 8% Max
3.Whiteness : 54% Min
4. Ash : 2% Max
5.Protein : 11% Min
6.Gluten : 8% Min
It is natural extract obtained by solvent extraction from Annatto (Bixin Orellana L) seeds
Physical appearance
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Dark orange colour liquid |
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Bixin Content |
Bixin NLT 3% by UV |
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Moisture |
NMT 5% |
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Solubility |
Oil Soluble |
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Residual Solvent |
20 ppm max |
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Microbial Test |
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TPC |
<1000 cfu/gm |
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Yeasts & Moulds |
Absent |
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Salmonella |
Absent |
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E.Coli |
Absent |
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Coliforms |
Absent |
Additional Information:
Payment Terms : L/C, D/A, D/P, T/T
Guar Meal(Korma)
Guar Meal is the by-product obtained after guar gum is extracted from the guar seed
Crude Protein (A) : 50 % (+ / - 2.5%).
Fat (O) : 4.5-6 %
Crude Fiber : 10 % Max.
Moisture : 10 %
Sand Silica :1.5 % Max
Total Ash : 7% Max.
These are Superior Quality Sliced Mushrooms. Product is made by slicing Whole/Button Mushrooms]
b) 850 GM X 12 Tins in Master Carton and 1700 Cartons in 20 FCL Total 17.340 MT
1.Botanical Name : Vanilla Planifolia
2.Grade A Gourmet Beans
3. Length 6 inch+
4. 30% - 38% Moisture
5. Strong Rich Aroma
About Roasted Lotus Seeds :
| Per 100 g | Provides Approx |
| Energy | 396.19 Kcal |
| Protein | 10.55 g |
| Total Fat | 5.67 g |
| Total Carbohydrate | 80.79 g |
| Calcium | 46 mg |
| Dietary Fiber | 3.9 g |
Creamy peanut butter is a product consisting of selected, blanched, finely ground mixture of dry roasted peanuts, Sugar, Mono and Di glycerides of fatty acid oil and Iodised salt. This product is manufactured using raw materials and processing methods that maintain a uniform and consistent high quality
Composition
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Peanut Paste 91.3 – 90.5 % |
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Sugar 6.0 – 6.5 % |
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Stabilizer 1.8 – 2.0 % |
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Salt 0.9 – 1.0% |
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Characteristics |
1. Colour USDA=2.5-4 Customer Spec. |
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2. Grind Uniform fine size |
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3. Specks Uniformly Low |
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4. Moisture 2.0% Max |
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5. Total Fat 55.0% Max. |
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6. Aflatoxin Max.5.0 ppb |
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7. Foreign Particles None |
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8. Safety seal No Leakage |
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Microbiological |
Total plate count 5000 CFU/gm) |
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Salmonella (Neg.) Absent |
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E.Coli Absent |
