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Coconut Blossom Sugar (Coconut Palm Sugar)

Supplier From Indonesia
Jan-28-20

Organic certified - USDA, EU, NOP (certified by Control Union) > This item is not Organic certified. For Organic certified option please see our product portfolio.
HACCP certified (certified by TUV Nord)
KOSHER certified (certified in Basel, Switzerland)
US FDA REGISTRATION

Our coconut blossom sugar is being recognized as the purest product available on market. Difference between our product and other coconut sugars is very significant.

Here is why:
We pay great attention to the quality of the raw material, outstanding 5-phased quality control during the manufacturing process, until an output at the form of final product.
In order to produce the purest and finest coconut blossom sugar, we have spent 2 years on Research & Development, shaping our own State of Art 5 phase quality control system. This system consist of processes such as metal detector test, repeatedly sieving followed by sensoric test, magnetic test.

This product is:

100% pure coconut sugar without any added sweeteners.
100% natural, unrefined, unbleached and unfiltered.
Low glycemic index sweetener, which is great for weight control.
High content of minerals, like magnesium, zinc, iron, vitamins B1, B2, B3, B6, vitamin C.
Rich in nutrients (per 100 g); like , 133.57 mg of Sodium, 44.21 mg magnesium, 7, 4 mg of iron, 14.66 mg calcium, trace amounts of zinc and copper.
Obtained from a group of farmers who comply with the rules of organic sustainable farming with whom we work for years. It helps us to give work to our farmers and support their community.

Product Specifications:

Raw Material : Sap from Cocos Nucifera
Type : Coconut Sugar Crystal
Appearance : Golden Brown, Crystal granules
Particle size : Mesh 14-16 (different mesh size available on request)
Moisture content : 2% max
Insoluble matters : 1.0% max (in water)
Shelf Life : 24 months
Packaging: Food grade plastic bags, Cardbox
Purity (%): 100%

Price and Minimum Quantity

Price: $2.3
MOQ: Not Specified

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The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels.

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8. Glucose : 2-5%
9. Fructose : 3-5%
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