Pea fiber has the characteristics of water-absorption, emulsion, suspension and thickening and can improve the water retention and conformality of food, frozen, improve the stability of the frozen and melt. After adding could improve the organizational structure, extend the shelf life, reduce the syneresis of the products.
It can be widely used in meat products, filling, frozen food, baking food, beverage, sauce, etc.
| SUPPLIER: | CLORCOM | ||
| PRODUCT: | PEA FIBER | ||
| BATCH NO.: | FC130705M802-G001535 | MFG. DATE: | 2. JUL. 2013 |
| QUANTITY: | 12000KGS | EXP. DATE: | 1.JUL. 2015 |
| ITEM | STANDARD | RESULTS | |
| Appearance | Light Yellow or milky white powder | Conforms | |
| Odor | Natural flavor and taste of the product | Conforms | |
| Moisture =< % | 10 | 7.0 | |
| Ash =<% | 5.0 | 3.9 | |
| Fineness (60-80mesh)>= % | 90.0 | 92 | |
| Pb mg/kg =< | 1.0 | ND(< 0.05) | |
| As mg =< | 0.5 | ND(< 0.05) | |
| Total Fiber(Dry Base) >= % | 70 | 73.8 | |
| Total Plate Counts =< cfu/g | 30000 | Conform | |
| Coliform Bacteria =< MPN/100g | 30 | Conform | |
| Salmonella | Negative | Negative | |
| Moulds& Yeasts =< cfu/g | 50 | conform | |
| Escherichia Coli | Negative | Negative |