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Freeze Dried Strawberry Powder meets the requirements of the Food and Drug Regulations and the Processed Products Regulations.
All fresh or frozen Strawberries used for processing are clean, sound, edible, properly matured and of the latest crop. They are prepared, processed and packed under sanitary conditions in accordance with Title 21CFR Part 110 Good Manufacturing Practices for Food.
Grade: A
Ingredients: Freeze dried Strawberry powder (Fragaria ananassa)
Variety & Origin: Cultivated, ordered by customers before harvest season,
US, Canada, Central, or South America
Flavor/Aroma: Typical of fresh Strawberry. Free of objectionable flavors or odors.
Color: Red
Size: 60 Mesh powder
Appearance: Red, Typical of Strawberry
A. TYPICAL CHEMICAL ANALYSIS
Moisture: 5% Maximum at time of packaging (Reference Method: AOAC 22.013)
Additives: None
B.MICROBIOLOGICAL STANDARDS
For detection of: |
Representative |
Reference Method (or equivalent) |
Standard Plate Count |
NMT 1,000cfu/g |
AOAC Method 990.12 |
Yeast and Mold |
NMT 300cfu/g |
AOAC Method 997.04 |
Total Coliforms |
Negative |
AOAC Method 991.14 |
E. coli |
Negative |
AOAC Method 991.14 |
Additional microbiological testing can be done per customer specifications.
A lot = 12 hours of production
Minimum number of samples tested per lot: 1
C.MRLs (Maximum Residue Limits) STANDARDS
Pesticide residue & Heavy metals residue meet with FDA/CFIA requirements. Performed annually, results are available upon request.
D.PACKAGING:
Bulk-pack: Heavy-duty corrugated carton fully taped with two polyethylene liners.
Two packets of Calcium Oxide desiccant are placed between the two liners.
Labeling /Coding: Each container is marked with the product description,storage instructions,
Country of origin. Our federal establishment number, production code, net weight and gross weight. Other customer-specific information may be added.
AFD Product Specification code is a unique numerical identifier that references
material type XX (e.g.,RM or Freeze Dry), Product- YYYY, and Particle or Product
Size, -YY, or by customers’ request.
E.CERTIFICATION(S): The product is manufactured in a HACCP and ISO 9001 certified facility
F.SHELF LIFE: Twenty four (24) Months from themanufacturing date when stored unopened following proper storage conditions.
G.STORAGE AND USAGE REQUIREMENTS:
Store under cool, dry conditions, RH≤60%, 32°F(0°C) to 75°F (23.9°C) is recommended.
Avoid storage at elevated temperatures for prolonged periods of time.
Boxes and bags should be kept sealed.
Product should be equilibrated to room temperature before use.
Product is hygroscopic and will absorb moisture from atmosphere if left exposed. Processing operations should be accomplished expeditiously.
Unused product should be kept sealed in original shipping container.
H.SHIPPING REQUIREMENTS: Transportation must be maintained in a sanitary and secure manner.
I.NUTRITION PROFILE**:
|
Nutrition Facts Serving Size 100g |
Amount per Serving |
Calories 290 Calories from Fat 15 |
%Daily Value* |
Total Fat 3.0 g 4% |
Saturated Fat 0g 0% |
Cholesterol 0mg 0% |
Sodium 9mg <1% |
Total Carbohydrate 69g 23% |
Dietary Fiber 18g 72% |
Sugars 44g |
Protein 6g |
Vitamin A 2% Vitamin C 880% |
Calcium 14% Iron 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily values may be higher or lower depending on your Calorie needs |
**Reference: USDA Nutritional Database
Ratio: Freeze Dry: Frozen Material = 1:9 approximately.
The above data is derived from laboratory analysis as well as established values published in the USDA National Database. http://ndb.nal.usda.gov/ndb/
Actual fruit nutritional content varies depending on fruit maturity, place of origin, variety, and seasonal variation. This nutritional information serves as guide only.
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