We are looking to import the following food additives:
Description: A natural heat stable whipping agent based
on enzymatic ally solubilized milk protein which can be
used to improve or replace the use of egg albumen.
Application: For confectionery products
Nitrogen: 9.6 - 10.6%
Moisture: 7% max
Ash: 15% max
Aerobic plate count:10000/g max
Yeast: 500/g max
Mould: 500/g max
Shelf life:2 years
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