| ≥1 piece |
process steps
1 . To improve overrun of Ice cream and other cold foods;
2.To improve the organization status of cold drink,then it is much fine and smooth
To improve overrun of ice cream and other cold foods;;
3.To make the product whiter,and enhance milk sence.
Usage
To make whipped creamer smoother and improve milk sence;
Improve its taste
To offer Vegetable Fat and milk protein,and enhance nutritional value&heat quantity.
Specification
|
fat(%) |
60%±2 |
|
protein(%) |
2.5%±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 |