High quality margarine available for immediate delivery.
- $1.00 / >=100 metric tons
- 100 metric tons
- ASSM COMMODITIES EXPORTERS
- Kuala Lumpur, Malaysia
- Mr ASSM COMMODITIES EXPORTERS
Product Detail
| Bale: | Boxes, bags, boxes, cans (canned) | Package preview: | |
| type: | seasoned | Packaging Details: | Boxes of various sizes. |
| brand: | OEM brand | payment terms: | L/C, D/P, T/T |
| place of origin; place of origin: | Johor, Malaysia | Weight (kg): | 25 |
| port: | Port Klang | origin: | mix |
| form: | hard | texture: | semi soft |
| Shelf life: | 12 months | Product Category: | butter |
| model: | 8171 | type: | fermented butter |
| Fat content (%): | 82 | Processing type: | sterilization |
| Supply capacity: | 100,000 metric tons per week |
Product Description
Margarine Specifications Ingredients: Palm Oil, Water, Salt, Skim Milk Powder, Soy Lecithin, Vegetable Mono and Diglycerides, Sodium Benzoate (a preservative), Citric Acid, Natural and Artificial Flavors, Added Vitamin A Palm esters, beta-carotene (color) ). Contains: milk, soy. Product Properties: Pale yellow, clean buttery and aromatic margarine with a smooth body and a texture free from graininess and lumpiness. Shipping and Storage Temperature: 35 – 45°F Analysis: Moisture 17.0 – 18.0% Salt 1.9 – 2.1% Oil 80.0 – 81.0% Melting Point 95 – 99ºF Vitamin A >15,000 IU/LB. Foreign Matter No Microbiology: Aerobic Colony Count <10,000/gram Molds and Yeasts <100/gram Coliforms <10/gram
| product | moisture | creamy | milk solids not fat | universal salt |
|---|---|---|---|---|
| table | not more than | not less than | no more than 1.5 | no more than 3.0 |
| butter | 16.0% m/m | 80.0%    mm |
% m/m | % m/m |
| desi | not less than | |||
| cooking | ||||
| butter |
76.0% m/m
Chemical Data Milk Fat Moisture Non-Fat Milk Solids Free Fatty Acid (eg Oleic Acid) Minimum Standard. 82% max 16% max 2.0% 0.30% Method ISO 8851-3 | IDF 191-3 ISO 8851-1 | IDF 191-1 ISO 8851-2 | IDF 191-2 ISO 1740 | IDF 6 Microbiological data Total bacterial count Yeast Bacteria Escherichia coli Enterobacteriaceae Salmonella monocytogenes Standard <5000 CFU/g <50 CFU/g <50 CFU/g <10 CFU/g <10 CFU/g Not present/25g Not present/25g Method ISO 4833 ISO 6611 | IDF 94 ISO 6611 | IDF 94 ISO 4832 ISO 21528-2 ISO 6579 | AOAC 995.07 ISO 11290-1 Physical data pH Taste and flavor Color standard 4.5-5.3 Typical values for butter. No smell. Pale yellow. Color intensity may vary by season. Method ISO 7238 | Israel Defense Forces 1 |
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