Products
Coconut Paste
COCONUT PASTE is processed by finely ground entire coconuts kernel with no additives and no preservatives. When reconstituted with water, it performs well as a low cost and convenient substitute for fresh coconut cream or milk. It is very economic for food industrial uses.
Ingredient:
Coconut Kernel (100%)
Product Usage:
It is a versatile food ingredient with wide application in the food processing industries. It is used in the manufacture of Curries, Sauces, Gravies; Biscuits, Cookies, Cakes; Bread-spread; and any foodstuff that requires coconut as an aroma enhances.
Usage Instruction:
Add warm water to the product and homogenize/stir well, the product will dissolve in warm water. Use one part of the product to two parts (or more as required) of warm water.
Packing:
10 kg net packed in nylon bag and outer carton box.
20ft FCL = 1,800 cartons x 10 kg
Storage/Handling:
- The storage condition must be clean and dry.
- Avoid exposure to direct sunlight and heat.
- Once opened, the product should be kept in air-tight container.
- Do not freeze the product which will cause irreversible damage to the quality.
- Due to the high fat content, the product will solidify below 25°C, it softens at 30°C.
- Due to no emulsifier is added, it is naturally that a layer of oil will separate on top, this is the pure coconut oil in the coconut, homogenize/stir well before use.
Shelf Life:
18 months from production date under proper storage conditions.
H.S. Code:
1106.30.00.00
Country of Origin:
Malaysia
Physical Characteristic
| Parameter | Description |
|---|---|
| Color | Creamy white |
| Appearance | Thick smooth cream, a layer of pure coconut oil separate on top. The occasional black spots in the product are from the brown skin of the fruit. |
| Flavor | Thick, sweet natural coconut aroma. |
Chemical Characteristic
| Parameter | Description |
|---|---|
| Moisture | < 3% |
| Fat content | 60% – 68% |
| Free Fatty Acid (As Lauric of extracted oil) | < 0.15% |
| pH (10% dispersion filtrate) | 5.5 – 6.5 |
Microbiological Characteristic
| Parameter | Description |
|---|---|
| Total Plate Count | < 5,000 cfu/g |
| Yeast | < 50 cfu/g |
| Moulds | < 50 cfu/g |
| Escherichia coli | ND/g |
| Salmonella | ND/25g |