High Quality Margarine Available for Immediate shipment.

 

MARGARINE SPECIFICATION INGREDIENTS: PALM OIL, WATER, SALT, NON-FAT DRY MILK SOLIDS, SOY LECITHIN, VEGETABLE MONO & DIGLYCERIDES, SODIUM BENZOATE (A PRESERVATIVE), CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED, BETA CAROTENE (COLOR). CONTAINS: MILK, SOYBEAN. PRODUCT CHARACTERISTICS: A LIGHT YELLOW COLORED, CLEAN BUTTERY FLAVORED AND AROMA MARGARINE THAT POSSESSES A SMOOTH BODY AND TEXTURE FREE OF GRAININESS AND LUMPINESS. SHIPPING AND STORAGE TEMPERATURE: 35 – 45°F ANALYTICAL: Moisture 17.0 – 18.0% Salt 1.9 – 2.1% Oil 80.0 – 81.0% Melt Point 95 – 99ºF Vitamin A >15,000 IU/LB. Extraneous None MICROBIOLOGICAL: Aerobic Plate Count <10,000 / gram Mold & Yeast <100 / gram Coliform <10 / gram

 

 

Product	Moisture	Milk Fat	Milk solids not Fat	Commonsalt
Table	Not more than	Not less than	Not more than 1.5	Not more than 3.0
Butter	16.0 percent m/m	80.0 percent m/m	percent m/m	percent m/m
Desi		Not less than
Cooking
Butter		76.0 percent m/m   Chemical data Milk fat Moisture Milk solids non fat Free fatty acids (as oleic acid) Standard Min. 82% Max. 16% Max. 2.0% Max. 0.30% Method ISO 8851-3 | IDF 191-3 ISO 8851-1 | IDF 191-1 ISO 8851-2 | IDF 191-2 ISO 1740 | IDF 6 Microbiological data Total plate count Yeast Moulds Coliforms Enterobacteriaceae Salmonella Listeria Monocytogenes Standard <5000 CFU/g <50 CFU/g <50 CFU/g <10 CFU/g <10 CFU/g absent/25g absent/25g Method ISO 4833 ISO 6611 | IDF 94 ISO 6611 | IDF 94 ISO 4832 ISO 21528-2 ISO 6579 | AOAC 995.07 ISO 11290-1 Physical data pH Taste and Flavour Colour Standard 4.5-5.3 Typical for butter. No off flavour. Pale Yellow. Colour intensity may differ with season. Method ISO 7238 | IDF 1