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Desiccated Coconut Miller Grade Reduced Fat

Reduced Fat DESICCATED COCONUT is produced from the white fresh mature coconut flesh, disintegrated, partial cream extracted, dehydrated and hygienically packed. Versatile uses in the confectionery and bakery industries, from crunchy gourmet biscuits to moist flavorful bread fillings.

  • 45% – 55%
,
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DescriptionStandard Specification

Ingredient:
Partial cream extracted coconut fiber (100%)

Product Claim(s):
No added flavor, no added preservatives, no cholesterol, high fiber, reduced fat.

Product Compliance(s):
Halal Certified, Kosher Certified, HACCP Certified, GMO Free

Product Usage:
It is used as a food ingredient to impart mild coconut flavors and as a food texturing agent such as Curries, Sauces, Cookies, Biscuits, Cakes, Chocolates, Ice-creams, bread fillings, etc.

Usage Instruction:
Use directly into cuisines

Packing:
25kg net weight packed in inner polyliner and outer multi-ply kraft paper bag.

Loading Quantity:
20ft FCL : 460 bags x 25kg = 11.50 M/tons
40ft HC FCL : 1000 bags x 25kg = 25 M/tons

Storage/Handling:

  1. Store the product at room temperature; avoid exposure to direct sunlight and heat.
  2. The storage condition must be clean, odor free, dry and ventilated.
  3. Avoid storage in high moisture area and away from wall.
  4. Once the packaging is opened, the product should be kept in air-tight container.

Shelf Life:
12 months from the production date under proper storage conditions in its original sealed bag.

H.S. Code:
0801.11.00.00

Country of Origin:
Malaysia

Physical Characteristic
Parameter Description
Color and Appearance White, free from yellow specks or other discolorations
Flavor/Odor Mild and sweet characteristics of coconut, free from foreign flavors and odors
Size Mixture of various size granules of coconut
Granulation
No. of Sieves (ASTM) % Retained On
Mesh 12 (1.70 mm) 10 max.
Mesh 16 (1.18 mm) 30 max.
Mesh 20 (0.85 mm) 30 max.
Mesh 30 (0.60 mm) 35 max.
Pan 40 max.
Chemical Characteristic
Parameter Description
Moisture 3.0% max
Total Fat (Dry basis) 45% – 55%
Free Fatty Acid (as Laurie acid) Dry basis 0.10% max.
pH (10% dispersion filtrate) 6.1 - 6.7
Residual SO₂ < 10 ppm
Microbiological Characteristic
Parameter Description
Total Plate Count 5,000 cfu/g max.
Yeast 50 cfu/g max.
Moulds 50 cfu/g max.
Enterobacteriaceae 100 cfu/g max.
Escherichia coli Absent
Salmonella Absent in 50g
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