Acai Powder

    DESCRIPTION

    AppearanceFine hygroscopic powder
    Process
    (Manufacture)
    Extraction, pasteurization and drying (Spray Dried)

    SPECIFICATIONS

    ColourPurple
    TasteCharacteristic
    OdourCharacteristic
    Bulk Density600 to 700g/l
    pH
    (at 25°C)
    3.5 to 4.5
    Loss on dryingMax 6 %
    AspectHomogenous, free from impurity
    Plant
    (Used Part of)
    Fruit pulp
    StorageStore in a cool and dry place, away from strong and direct light
    Packaging25kg Fibre Drums
    Shelf life2 Years from date of manufacture when properly stored

    MICROBIOLOGICAL

    ColiformsAbsent
    Aerobic Plate Count
    (Bacteria)
    Max 3000 UFC/g
    YeastsMax 100 UFC/g
    MouldsMax 100 UFC/g
    Staphylococcus aureusAbsent
    Pseudomonas aeruginosaAbsent
    Salmonella
    (Spores)
    Absent


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Fri 1 July 2011 (630)

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