| ≥1 piece |
Usage
Production description&characteristic
1)To improve coffee color by its excellent whitening powder,and it makes coffee softer.
2)To restrain bitterness of coffee;
3)To improve coffee mouth feel,then it tastes exquisite smooth and soft.
Specification
|
fat(%) |
35%±2 |
|
protein(%) |
1.5%±0.2 |
|
acid value(mgKOH/g) |
3.0 max |
|
peroxide number(g/100g) |
0.25max |
|
moisture(%) |
5.0max |
|
pb(mg/kg) |
1.0max |
|
As(As/based on As),(mg/kg) |
0.5max |
|
Cu(mg/kg) |
1.0max |
|
Ni(mg/kg) |
1.0max |
|
Aerobic plate count(cfu/g) |
1000max |
|
coliform bacterial(MPN/100g) |
30 max |
|
Salmnella |
Negative |
|
Shigella |
Negative |
|
Staphylococcus aureus |
Negative |