PRODUCT INFORMATION
Product Description
Ultra High temperature treated 24 % fat organic coconut cream
without any additives
Country of Origin
Sri Lanka
Process Description
Kandetiya aseptic coconut milk is processed from pure coconut
milk extracted from fresh, selected, matured and paired coconut kernels
(white meat). Our products are manufactured using the latest UHT
technology under a stringent quality assurance system and aseptically
packed to preserve the freshness and wholesomeness of natural coconut
milk.
Ingredients
Coconut Kernel Extract (80%), Water (20%)
Allergen Information
Coconut
GMO Status
GMO Free
Manufacturing Location
RMP Coconut products Pvt Ltd, Franklands Estate, Veyangoda 11100,
Sri Lanka
Intended Use
Use as an ingredient for culinary applications, blending for
manufacturing of ice cream, yogurt, and confectionaries
Certification
BRC, ISO 22000, HACCP, EU organic, USDA Organic, Star-K
Kosher, Fair Trade, Fair for Life, SEDEX
PHYSICAL CHARACTERISTICS
Color and Appearance
Flavor and Aroma
Texture
Creamy white
Natural fresh coconut flavor and aroma
Smooth, pourable, homogenous liquid at 4 – 30 °C
CHEMICAL CHARACTERISTICS
Parameter
Fat
pH at 27 °C
Total Solids
Specification
24±1 %
5.9 – 6.3
30±2 %
Test Method
SLS 1365 Part 1:Appendix C:2009
SLS 1365 Part 1:Appendix F:2009
SLS 1365 Part 1:Appendix B:2009
NUTRITIONAL VALUES
Chemical
Protein
Ash
Total Fat
Dietary Fiber
Energy
Total carbohydrates
Cholesterol
Sugars
Method
IS 7219:1973
AOAC 945.46
AOAC 945.48
AOAC 985.29
EASI-CHE-SOP-123
AOAC 986.25
AOAC 994.10
AOAC 945.66
Result Unit
1.92 g/100 g
0.50 g/100 g
24.69 g/100 g
<0.5 g/100 g
239.09 kcal/100 g
2.30 g/100 g
<1 mg/100 g
<0.5 g/100 g
LOQ
0.1
0.01
0.1
0.5
11
0.5
Minerals
Sodium (Na)
Calcium (Ca)
Potassium (K)
Iron(Fe)
Method
AOAC 2011.14
AOAC 2011.14
AOAC 2011.14
AOAC 2011.14
Result Unit
4.95 mg/100 g
2.4 mg/100 g
302.6 mg/100 g
0.45 mg/100 g
LOQ
0.2
0.1
0.1
0.1
Vitamins
Vitamin C
Vitamin A
Vitamin D2
Method
EASI-CHE-SOP-112
AOAC 2001.13
AOAC 2016.05
Result Unit
<0.1 mg/100 g
<100.0 IU/100 g
<1.0 μg/100 g
LOQ
0.1
100
Fatty Acids Profile
Total trans-fatty acids (%total)
Saturated fatty acids (%total)
Monounsaturated fatty acids (%total)
Polyunsaturated fatty acids(%total)
Method
AOAC 996.01
AOAC 996.01
AOAC 996.01
AOAC 996.01
Result Unit
<0.10 g/100 g
23.32 g/100g
1.17 g/100 g
0.20 g/100 g
LOQ
0.1
0.1
0.1
0.1
*Nutritional values are based on an ISO 17025 accredited laboratory test report
OTHER PARAMETERS
Heavy Metals Analysis
Lead (as Pb)
Arsenic (as As)
Mercury (as Hg)
Cadmium (as Cd)
Method
AOAC 2015.01 ICP-MS
AOAC 2015.01 ICP-MS
AOAC 2015.01 ICP-MS
AOAC 2015.01 ICP-MS
Result Unit
ND mg/kg
ND mg/kg
ND mg/kg
ND mg/kg
LOQ
0.01
0.01
0.01
0.01
Mycotoxins
Aflatoxin B1
Aflatoxin B2
Aflatoxin G1
Aflatoxin G2
Result Unit
ND mg/kg
ND mg/kg
ND mg/kg
ND mg/kg
LOQ
0.1
0.05
0.1
0.05
*Method – FD-MTHD-011:2014(in house method) AOAC Chapter 49 HPLC- FLD+Kobra Cell
Pesticide and related substances
Organochlorine Pesticides
Organophosphorus Pesticides
Organonitrogen Pesticides
Pyrethroids
Synergists
Result Unit
ND
ND
ND
ND
ND
LOQ
0.001-0.01
0.001-0.01
0.001-0.01
0.001-0.01
0.001-0.01
*Method – LA-Pesstizide-001.072A_10/15/2020
MICROBIAL CHARACTERISTICS
Parameter
Total Plate Count
Yeast & Mould Count
Thermophilic Spore Forming Bacteria
Specification
<01 CFU/ml
<10 CFU/ml
<01 CFU/ml
Test Method
ISO 4833:2003
ISO 21527-2:2008
ISO 4833-1:2003MOD
PACKING OPTIONS
Contact packing material
Metalized Polyester / LLD Polyethylene
Aseptic Bag
Outer Packaging
3 ply Printed, Corrugated Box
Master Carton
2 kg
Length 470 mm X Width 225 mm X Height 240 mm
8 Units per Box, 5 ply Corrugated Carton
5 kg
Length 430 mm X Width 310 mm X Height 235 mm
4 Units per Box, 5 ply Corrugated Carton
SHELF LIFE DECLARATION
Organic aseptic coconut milk 24% fat has shelf life of 18 months from the date of manufacture.
Once opened, it must be stored at 0 – 4 °C and used within 72 hrs.
STORAGE AND TRANSPORTATION
Store product in clean and dry environment free from pests and away from direct sunlight or other
direct heat source. Transport product under similar conditions.
Ideal product storage temperatures 4 – 30 °C. It is advisable to store the product within this temperature
to ensure safety, quality and stability throughout its shelf life.
The product should not be stored for a long duration above 30°C (86°F) as it may result in separation
of its constituents as well as deterioration in color.
It is not advised to expose the product for freezing temperatures below 0°C (32°F). It will enhance
permanent phase separation and damage texture. If exposed, the product may require thawing as well
as homogenization to bring back the original texture.
Note: The purpose of this document is to describe our product characteristics as closely
as possible. Analysis results mentioned above are average for the product under normal
processing conditions. The Company reserves the right to amend the product specifications
continuously to improve the product characteristics.