| Technical
Specifications |
| I |
List of
Ingredients |
| |
Fresh Coconut Pulp, Refined Sugar
Cane, Sodium Metabisulfite |
| II |
Finished
Product Specification |
| A. |
Organoleptic
Properties |
| |
Color |
Creamy white to off-white |
| |
Appearance |
Thin slices, transluscent, not shriveled |
| |
Texture |
Soft yet firm, plump, juicy |
| |
Taste/Flavor |
Characteristic coconut flavor with slightly rancid
aftertaste, no off-flavor |
| |
Size |
Irregular sizes, (from strips to chips) approx.
0.5in² - 2in² |
| B. |
Physico-Chemical
Properties |
| |
Total Soluble Solids |
70°Brix - 88°Brix |
| |
Titrable Acidity
(as Citric Acid) |
0.3% - 1.5% |
| |
pH |
5.5– 6.5 |
| |
Moisture Content |
10% - 15% |
| |
Sulfite Content
(as SO2)
|
<2000ppm (following Japan
& USDA standard) |
| C. |
Microbial
Standard (following USDA Standard) |
| |
Total Plate Count |
50,000 cfu/gram |
| |
Yeast Count |
<100 cfu/gram |
| |
Mold Count |
<100 cfu/gram |
| |
Total Coliform Count |
<10 /gram using MPN technique |
| |
E. coli |
<10 /gram using MPN technique |
| |
Staphylococcus aureus |
<10 /gram using MPN technique |
| D. |
Others |
| |
Shelf-life |
6-8 months (for color)
9-10 months (for microbial safety) |
| |
Storage |
In order for the product to maintain its quality,
the product should be stored in the following conditions:
% Relative Humidity (RH) : 30% - 35%
temperature of : 25°C - 30°C
Storing dried fruits outside of the above ranges will affect
product quality and shelf-life caused by the loss or absorption
or moisture. |
Nutritional
Facts
Product
Index