Description
A white colour powder with a fermented sourish aroma
typical of yoghurt with a sweetish backnote.
Bulk density at
25 deg C : 0.430 - 0.435 |
Application
|
Recommended
Dosage |
• Biscuits / wafer cream
fillings : |
0.15 % w/w |
|
• Cakes : |
0.25 - 0.3 % w/w |
|
• Ice cream low fat (6
- 8% w/w) : |
0.2 - 025 % w/w |
|
• Dessert/mousse : |
0.2 - 025 % w/w |
|
• Cereal bars : |
0.3 % w/w |
|
| |
|
|
| |
|
|
Microbical Analysis |
|
|
|
Range |
OC Method |
Enterobacterianceae
: |
<10/1g |
01113 |
Yeast and moulds : |
<100/lg |
01107 |
Salmonella : |
absent/25g |
01117 |
Total plate count : |
<1000/1g |
01101 |
Heavy metals |
|
|
Lead
: |
<5 ppm |
|
Arsenic : |
<0.1 ppm |
|
|
|
|
Storage
Keep
in a cool place away from direct sunlight. This flavour is stable
for 12 months if kept seal in original carton.
Packing
25kg high barrier bag packed in an outer carton.
