MILK POWDER FAT FILLED 28% FAT
Fat filled milk powders for beverages, yogurts
Fat filled milk powders manufacturing technique
Fat filled milk powder is obtained by blending high quality skimmed milk powder with vegetable fat. Powder is atomised (spray drying) in order to easily reconstitute the product.
Fat filled milk powder is a total or partial whole milk substitute. This substitute has the same physical, chemical and organically properties as a dairy product. It helps reducing formulation costs for a product without any impact on its quality.
In fat filled milk powders, proteins come indeed from non-fat milk solids, whereas fat is of vegetable origin.
Items Standards
Appearance White to cream colored powder
Particle Size Min 95% pass 80 mesh
Purity(dry basis) 99.5% Min
Viscosity (1% solution, dry basis, 25â??) 1500- 2000 mPa.s
Degree of substitution 0.6- 0.9
pH (1% solution) 6.0- 8.5
Loss on drying 10% Max
Lead 3 mg/kg Max
Arsenic 2 mg/kg Max
Mercury 1 mg/kg Max
Cadmium 1 mg/kg Max
Total heavy metals (as Pb) 10 mg/kg Max
Yeasts and moulds 100 cfu/g Max
Total plate count 1000 cfu/g
E.coli Netative in 5 g
Salmonella spp. Netative in 10g
Conclusion: The Goods Conform to the standards Of FCCV/E466
Packaging: 25 KG/BAG
Shelf life: 24 months
Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
