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DESCRIPTION
A golden yellow viscous oily emulsion with aroma and flavour of mature cheddar cheese oil. Product will solidify below 100C but will become pourable when warms up to 250C.
Specific gravity at 25 degree C: 0.900 – 0.905
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Physical & Chemical Characteristics Alkalised Cocoa Powder
Dark Brown
Colour Dark Brown
pH 7.6 – 8.10
Flavour Rich and creamy
Fat Content (%) 10.0 – 11.00
Fineness (%<75um((wet, through 200 99.5 min
Mesh ASTM sieve)
Moisture (%) 5.0 max
Shell Content (%) 1.75 max
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DESCRIPTION
A golden yellow viscous oily emulsion with aroma and flavour of butter oil product with solidify below 100C but will become pourable when warm up to 250C.
Specific gravity at 25 degree C : 0.940 - 0.945
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DESCRIPTION
A pale yellow or cream coloured free flowing powder with a prominent full cream milk aroma and taste.
Bulk density at 25°C: 0.683 – 0.688
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DESCRIPTION
A light to dark brown coloured liquid with rich creamy, caramel and vanilla aroma and flavour.
Specific gravity at 25º C : 1.117 –1.127
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DESCRIPTION
A clear amber coloured liquid with aromatic aroma of brandy and creamy vanilla aroma and taste.
Specific Gravity at 25ºC: 0.835 ¡V 0.845
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DESCRIPTION
A yellowish liquid with creamy aroma and smooth well rounded taste of fresh butter.
Specific gravity at 25 deg C : 1.020 – 1.025
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DESCRIPTION
A free flowing pale cream coloured powder with a full cream milk aroma and flavour.
Bulk Density at 25°C: 0.663 – 0.668
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DESCRIPTION
A yellowish fragrant aromatic powder with a baked egg aroma and flavour. This distinctive egginess is released when in contact with water like in a cake mix or dough mix.
Bulk density at 25 deg C : 0.598 ¡V 0.608
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DESCRIPTION
A yellowish fragrant aromatic powder with a baked egg aroma and flavour. This distinctive egginess is released when in contact with water like in a cake mix or dough mix.
Bulk density at 25 deg C : 0.595 ¡V 0.600
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DESCRIPTION
A light yellowish cream colour free flow powder with the flavour of full cream powder. Sensory evaluated at 1% w/w in water , its flavour and mouthfeel is equivalent to full cream milk powder at 5% w/w in water. This means it is 5X in flavour strength compared to milk powder and yet delivers mouthfeel like the complete full cream milk powder.
Bulk Density at 25°C: 0.730 – 0.735
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DESCRIPTION
A pale cream coloured powder with a typical Cheddar Cheese aroma and flavour low in fat and salt.
Bulk density at 25 deg C : 0.800 – 0.805
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DESCRIPTION
A pale cream coloured powder with a typical Parmesan Cheese flavour and aroma.
Bulk density at 25 deg C : 0.820 – 0.825
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A white free flowing crystalline powder with a mild pleasant odour that replaces the taste of MSG when diluted in solution or dispersed in powder end products.
Bulk Density at 25„aC: 0.720 ¡V 0.725
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A white to off white colour free flowing powder made from Sucralose which is a low calorie sweetener made from sugar, so it tastes like sugar. Suraclose is about 600 times sweeter than sugar. VK Sweetener SL0100 is standardised to 100 times sweeter than sugar.
What is Sucralose made of? Sucralose is derived from sugar through a patented multi-step process that selectively substitutes three chloride atoms for three hydrogen-oxygen groups on the sugar molecule. The tightly bound chloride atoms create a molecular structure that is exceptionally stable.
Is Sucralose safe? Sucralose is not carceriogenic as more than 100 scientific studies conducted over a 20 year period in all areas like toxicology, oncology, teratology, neurology, haematology, paediatrics and nutrition have clearly demonstrated and proven.
Which regulatory bodies reviewed the safety profile of Sucralose? Among the regulatory bodies that have evaluated the safety of Sucralose are the US FDA, the Joint FAO/WHO Expert Committee on Food Additives (JECFA); the Health Protection Branch of Health and Welfare Canada; Food Standards Australia/New Zealand, the European Union’s Scientific Committee on Food, and a host of others in South America and Asia. Sucralose is now permitted for use in over 60 countries.
Bulk Density at 25oC: 0.755 – 0.760
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A reddish brown colour powder with the typical aromatic aroma of cocoa flavour with
a slightly bitter pleasant after taste.
Bulk density at 25 degree C: 0.418 – 0.423
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A off white light brownish free flowing powder with typical spicy aromatic sweet vanilla bean Bourbon type aroma.
Bulk Density at 25°ñ:0.710-0.715
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A white free flowing crystalline powder with a mild pleasant odour that replaces the taste of MSG when diluted in solution or dispersed in power end products.
Bulk Density at 25¨¬¬ã: 0.720-0.725 |
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A white free flowing colourless powder with creaminess and a full aromatic sweetness of natural vanillin. There is slight dark specking due to the present of natural vanillin extract powder.
Bulk density at 25ºC : 0.783 – 0.788
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A white free flowing powder with a sweet creamy aromatic aroma of natural vanillin.
Bulk density at 25ºC : 0.786 – 0.791
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