Top Quality Best Sale Dehydrated Fried Onion Flakes For Sale
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- Supplier: ENJAY MARKETING SERVICES PRIVATE LIMITED
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Product Overview
Description
Product Description
Best Quality Dehydrated Fried Onion Flakes Bulk Supply
RAW MATERIALS | ONION (Allium Cepa) |
DESCRIPTION | MADE FROM PURE ONION FLAKES AS NON -ORGANIC (<0.02) MATERIALS |
INGREDIENTS | DEHYDRATED ONION: >=78% |
ORIGIN OF RAW MATERIAL | INDIA |
LEGAL BASIS The product and the packages materials correspond to the appropriate regulations of the European & US food law as well as to the respective food laws. As far as this specification and these regulation do not provide any definite requirements to the goods. The use of and/or treatment with genetically modified organisms and ionising radiation is not allowed. The product has to be produce in accordance with GMP-regulation, especially with regards to EU & US hygiene Regulations. | |
NUTRITION FACT SERVING SIZE 100 gm | |
| Amount per Serving | |
| Calories 404 KCAL | |
| Total Fat 9.12g | |
| Saturated Fatty Acid 4.21g | |
| Trans Fatty Acid <0.1 g | |
| Cholesterol <1mg | |
| Sodium 111 g/100 g | Potassium 1100 mg/100 g |
| Calcium 219 mg/100 g | Iron 2 mg/100 g |
| Total Carbohydrate 81g | |
| Dietary Fibre 9g | |
| Sugars 44g | |
| Protein 1g | |
| *Percent daily value based on 2000 Calorie diet | |
Specification
| ANALYSIS | METHOD | PARAMETER LIMITS | Unit |
| PHYSICAL | |||
| Size | Sieve Test | 10-20 | mm |
| Colour | Visual Inspection | GOLDEN TO BROWN | |
| Appearance | Visual Inspection | Hard and Crispy | |
| Odour | Sensory Evaluation | TYPICAL, FRIED AROMA | |
| Taste | Sensory Evaluation | TYPICAL | |
| CHEMICAL | |||
| Moisture | IS:1797:1985 | 6.5 | % |
| Total Ash | IS:1797:1985 | 2.10 | % |
| Acid Insoluble Ash | IS:1797:1985 | 0.20 | % |
| BIOLOGICAL | MAX | ||
| Total plate count | ISO: 4833:2003 | 100000 <1,50,000 | CFU/G |
| Yeast & mould Count | IS:5403:1999 | 230 <500 | CFU/G |
| S.aureus | IS:5887(Part 8):2002 | 40 <100 | CFU/G |
| B. cereus | IS:5887(Part 6):1999 | 60 <100 | CFU/G |
| Salmonella Spp. | ISO 6579 : 2007 | Absent/25 gm Absent/25 gm | CFU/G |
| E-coli Bacteria | BAM:USFDA:CHAPTER:4 | Absent <3.00 | MPN/G |
| Coliform Bacteria (MPN) | USFDA(BAM):CHAPTER:4 | 3 <10 | MPN/G |
| HEAVY METALS | |||
| LEAD (as Pb) | ICP/GFAAS | ND (<0.05) | MAX 5.0 PPM |
| CADMIUM (as Cd) | ICP/GFAAS | ND (<0.02) | MAX 5.0 PPM |
MERCURY (as Hg) | ICP/GFAAS | ND (<0.01) | MAX 1.0 PPM |
| ARSENIC (as As) | ICP/GFAAS | ND (<0.05) | MAX 1.0 PPM |
| COPPER (as Cu) | ICP/GFAAS | ND (<1.0) | MAX 30.0 PPM |
| AS NON-ORGANIC | MATERIALS TYPE | ND (<0.02) | AS NON-ORGANIC |
| GENERAL CHARACTER | |||
| FOREIGN MATTER | NIL | NIL | NIL |
| MAJOR DEFECTS | 2 MAX | % | |
| I. OVER FRIED | <2% | % | |
| PAHS: | MAX | ||
| BENZO (a)PYRENE | 1.12 max 2.0 max | Mg/kg | |
| SUM BENZO(a)PYRENE | 2.98 max 10 max | Mg/kg | |
| BENZO (a) ANTHACENE | 6.32 max 10 max | Mg/kg | |
| BENZO (b) FLURONTHENE | 4.65 max 10 max | Mg/kg | |
| CHRYESENE | 3.89 max 10 max | Mg/kg | |
| DIOXIN | 0.41 max FAT 0.7 max FAT | Pg/Gm | |
| PCBS | 28 FAT 40 max FAT | Pg/Gm | |
| OTHER CHARACTERISTICS | |||
| SHELFLIFE AFTER PRODUCTION | 6 MONTHS (MIN.) – 6 MONTH FROM THE DATE OF MANUFACTURING | ||
| STORAGE | Once the container reaches at destination, Please store the goods below 15 degree Celsius & protect from sun light and high humidity condition. | ||
| PACKAGING | AS PER BUYER REQUIREMENT | ||
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