COCONUT CREAM
(Without Additives, Fat Content: 24 ± 1%)
DESCRIPTION
Coconut Cream with additives is a creamy white product aseptically processed from the natural extract of fresh and matured coconut meat. UHT processing technology is used to preserve the freshness and natural flavor and aroma of fresh coconuts.
APPLICATIONS
Traditionally used in Asian households as a major ingredient in the preparation of exotic oriental dishes, desserts and other delicacies, also used in beverage drinks. Industrial applications include dairy products as ice cream and bakery products such as biscuits, cookies, and confectionery.
INGREDIENTS
Coconut cream, water and stabilizer
PHYSICAL CHARACTERISTICS
Color | Creamy white | Visual Test |
Flavor | Sweet natural coconut flavor, free from rancid or off smell. | Sensory Test |
Viscosity | Pourable not more than 2000 cps at 24 - 28°C | Viscometer Method |
Specific gravity | 0.995 – 1.020 at 25°C | AOAC 925.22, 17th Edition, 2000 |
CHEMICAL CHARACTERISTICS
Fat Content | 24.0 ± 1.0% | SNI 01 - 2891,1992 |
Free Fatty Acid (as lauric acid of extracted oil) | 0.10 % Maximum | AOCS Ca 5a – 40, 1998 |
Dry matter | 27.50 – 32.50% | AOAC 990.20, 2003 |
Peroxide Value | 2.0MEQ / KG Maximum | AOCS 965.33, 2000 |
Moisture Content | 67.50 – 72.50% | AOAC 990.20, 2003 |
PH | 6.0 – 6.6 | AOAC 981.12, 2000 |
MICROBIOLOGICAL CHARACTERISTICS
Mesophilic Count | 0 cfu/ml |
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Thermophilic Count | 0 cfu/ml |
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PACKING
The product is aseptically packed in Tetra Brik 200ml and 1000ml, and intasept 20kg, 200kg, per carton box 25 x 200ml, 12 x 1000ml, 1 x20kg and 200kg per drum.
HANDLING
Product is to be handled with care at all times.
