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Item
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Standard
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Fat (%)
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35±2.0
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Protein (%)
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2.5±0.5
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Moisture (%)
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Max. 5.0
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Ash (%)
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Max2.0
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Lead(Pb)
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≤1.0mg/kg
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Arsenic(As)
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≤0.5mg/kg
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Free flowing
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None
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Color
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Yellowish&creamy White color
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Flavor/Odor
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No strange flavor, and no strange odor
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Foreign substance(Impurities)
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None
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Aerobic Plate Count (cfu/g)
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n=5,c=2,m=103,M=5×104
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Mould (cfu/g)
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≤50
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Coliform (cfu/g)
|
n=5,c=2,m=10,M=100
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Pathogen (cfu/g)
|
Negative
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1. The fat content can be adjusted at will, the range is between 5%-82%, and the oil varieties can also be selected at will according to needs.
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2. Excellent functional properties (water solubility, emulsification, foaming), which can meet the processing needs of different food fields.
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3. The flavors are diverse, and the product can be processed for flavor, color, seasoning, or fortification of vitamin trace elements.
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4. It can replace expensive milk fat, cocoa fat or part of milk protein.
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