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Contact Supplier| (A) PHYSICAL PARAMETERS: | Â | ||
| Â | Appearance | Smooth | Â |
| Â | Color | Creamy White | Â |
| Â | Texture | Thick | Â |
| Â | Consistency | Homogeneous | Â |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | pH | 3.5-4.5 | Â |
| Â | Total Solids | 25 | % w/w |
| Â | Acidity (as acetic acid) | 1 | % w/w |
| Â | Salt Content | 1.5 | % w/w |
| Â | Preservatives Content | None | Â |
| (C) NUTRITIONAL COMPOSITION: | |||
| Â | Energy | 120 | kcal/100g |
| Â | Carbohydrates | 10 | g/100g |
| Â | Protein | 2 | g/100g |
| Â | Fat | 8 | g/100g |
| Â | Fiber | 1 | g/100g |
| Â | Sodium | 600 | mg/100g |
| (D) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total Plate Count | ||