Product Specifications
- Dehydrated Kokum
- Powder
- 1 Kg & 5 kg
- Dehydrated Spice
- Ingredients for Ready to Cook Products
Dehydrated Kokum
Physical Form | Free Flowing Powder | |
Manufacturing Process | Low Temperature Dehydration Technology | |
Particle Size | Product | Size |
Slices & Granules | NIL | |
Powder | 30-40 mesh | |
Moisture | < 7% | |
Nature | Free Flowing but Hygroscopic | |
Microbiology | TPC –< 40000 cfu/g Coli Forms – <1000 cfu/g Yeast &Moulds –< 100 cfu/g E. Coli – <Absent Salmonella – Absent. | |
Additives | No External Chemicals, Colors and Preservatives Added. | |
Fresh : Dry Ratio (approx.) | 10:0.7 | |
Shelf Life In Sealed 220 g LD liner & HDPE outer packing | 12 months | |
Selected Raw Material | Matured, Hybrid Agal/Kokum Fruit from Maharashtra, Karnataka, India Crop | |
Color | Typical dark Kokum colour | |
Packing size | 1 & 5 kg | |
Sterilization Method | Non Sterile | |
Other Sensory Parameters | No External Impurities Total Ash contents <6% | |
Aroma Profile | Mild typical Kokum Flavour | |