Home Page
 
Company Profile
 
Our Contact
 
Media Interview In Serbia
 
The Art of Flavour Blending
 
Value for Money and service
 
Comprehensive Range of Products
 
A Foundation on Basic Flavours Vanilla
 
A Flavour Above the Rest
 
Our Market
 
HACCP
 
Kosher Certified Products
 
Halal Certified Products
 
Kosher Aroma Speciality
 
Packaging Size
 
All Time Great
 
Wine
 
VKC Pictorial Gallery
 
VKA Movie
 
Loading of Goods for VK Australia
 
Advertisment
 
Superpot
  


Product Details

Cheese Parmesan Powder Flavour 2552
APPLICATION
This product is a complete flavour system that gives taste and mouthfeel, ie texture. It is suitable for a range of convenient foods, snacks, biscuits and cream filling.

Recommended Dosage: 10% w/w for most of the above end products.

TEST METHOD: U.S FDA BAM Online,
RESULTS : On analysis, the following results were obtained:
DETERMINATION METHOD NO. RESULTS SPECIFIED
LIMITS
Total Plate Count (cfu/g) Jan 2001, Chpt 3 <100 <100000
Total Yeast and Mould Count (cfu/g) Jan 2001, Chpt 18 < 10 -
Total Coliform Count (MPN/g) Sept 2002, Chpt 4 <3 -
Coagulase Positive S. aureus (cfu/g) Jan 2001, Chpt 12 <10 Absent
Salmonella Spp (per 25g) Apr 2003, Chpt 5 Not Detected Absent

RESULTS : On analysis, the following results were obtained:

DETERMINATION METHOD NO. RESULTS
Total Calories (kcal/100g) BCTD/F&B/IHM0683/2003 Rev( 0 ) 385.0
Fat % (m/m ) AOAC Official Method No.996.06.20022 6.23
Total Carbohydrate % (m/m) BCTD/F&B/IHM066/2003 Rev ( 0 ) 69.3
Protein (N x 6.38) % (m/m) AOAC Official Method No. 981.10.2000,991.20.2000 12.9
Sodium (mg/100g) Journal of AOAC International Vol.83, No.5.2000 749.3
Moisture % (m/m) AOAC Official Method No. 950.46.2000 5.57
Ash % (m/m) AOAC Official Method No. 9030.30.2000,923.03.2000,920.153.2000 5.97
Total Sugars (%) AOAC Official Method No. 923.09.2000,925.48.2000,925.44.2000 47.0
Titratable Acidity (%)
(as lactic acid) ISO 750: 1998 [E] 1.73

INGREDIENT SATEMENT
Cheese solids, milk solids, whey powder, dextrose monohydrate, natural flavour and salt.
GMO free and conforms to Halal requirements.


CLASSIFICATION
It is classified as natural flavour in all countries.

NUTRITION INFORMATION

Average per 100g
Energy 1100.00 kj
Protein 13.5
Total Fat 8.0
Carbohydrate 7.5
Sugar 14.0
Sodium 630 mg

STORAGE
Keep sealed in original packing in a cool place away from direct sunlight at temperature less than 25C. This product is stable for 12 months.

PACKING
• 25kg plastic high barrier bag packed in an outer carton.
• 12.5kg plastic high barrier bag packed in an outer carton.

 

<< Back




Hosted by Creative eWorld Pte Ltd