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 ) 380.4
Fat % (m/m ) AOAC Official Method No.996.06.20022 5.57
Total Carbohydrate % (m/m) BCTD/F&B/IHM066/2003 Rev ( 0 ) 69.8
Protein (N x 6.38) % (m/m) AOAC Official Method No. 981.10.2000,991.20.2000 12.8
Sodium (mg/100g) Journal of AOAC International Vol.83, No.5.2000 903.9
Moisture % (m/m) AOAC Official Method No. 950.46.2000 5.43
Ash % (m/m) AOAC Official Method No. 9030.30.2000,923.03.2000,920.153.2000 6.43
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] 1.70
INGREDIENT SATEMENT
Cheese solids, milk solids, whey powder, dextrose monohydrate, natural flavour and salt.
GMO free and conforms to Halal requirem
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 ) 380.4
Fat % (m/m ) AOAC Official Method No.996.06.20022 5.57
Total Carbohydrate % (m/m) BCTD/F&B/IHM066/2003 Rev ( 0 ) 69.8
Protein (N x 6.38) % (m/m) AOAC Official Method No. 981.10.2000,991.20.2000 12.8
Sodium (mg/100g) Journal of AOAC International Vol.83, No.5.2000 903.9
Moisture % (m/m) AOAC Official Method No. 950.46.2000 5.43
Ash % (m/m) AOAC Official Method No. 9030.30.2000,923.03.2000,920.153.2000 6.43
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] 1.70
INGREDIENT SATEMENT
Cheese solids, milk solids, whey powder, dextrose monohydrate, natural flavour and salt.
GMO free and conforms to Halal requirem
CLASSIFICATION
It is classified as natural flavour in all countries.
NUTRITION INFORMATION
Average per 100g
Energy 1090 kj
Protein 14.0
Total Fat 8.0
Carbohydrate 7.0
Sugar 13.0
Sodium 720 mg
STORAGE
Keep sealed in original packing in a cool place away from direct sunlight at temperature less than 25C. 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.
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