|
Product Name |
Instant Coffee Powder |
| Certificate |
Organic,Halal,Kosher,ISO22000,COA,MSDS |
| Appearance |
Fine Brown-Black powder |
| Free sample |
20g |
| MOQ |
1KG |
Instant coffee powder
Instant coffee is a dried coffee extract obtained by evaporating the water in the coffee extract. Instant coffee can quickly dissolve in hot water, and occupies less space and volume during storage and transportation, and is more storable.
CERTIFICATE OF ANALYSIS
| PRODUCT NAME: |
INSTANT FREEZE-DRIED POWDER |
| BATCH QUANTITY: |
450KGS |
BATCH NUMBER: |
XTY202503122 |
| MFG DATE: |
22TH, MARCH.2025 |
EXP DATE: |
21TH, MARCH.2027 |
| ANALYSIS ITEM |
SPECIFICATION |
RESULT |
| SENSORY REQUIREMENTS |
AFTER BREWING ,THE PRODUCT SHOULD HAVE THE COLOR,AROMA AND TASTE THAT THIS QUALITY SHALL HAVE NO ODOR ,NO FOREIGN IMPURITIES |
QUALIFIED |
| MOISTURE/(%0 |
≤4 |
3.25% |
| CAFFEINE CONTENT (%) |
>2.70 |
3.30% |
| PH VALUE |
4.8-5.3 |
5.03% |
| LEAD (MG/KG) |
≤1.0 |
ND (<0.1) |
| OCHRATOXIN A(UG/KG) |
≤10.0 |
ND (<10) |
| TOTAL PLATE COUNT (CFU/G) |
≤10000 |
ND (<10) |
| COLIFORM (CFU/G) |
≤10 |
ND (<10) |
| MOULD (CFU/G) |
≤50 |
ND (<10) |
| ARSENIC (MG/KG) |
≤0.5 |
ND (<0.01) |
| PARKING |
PACKED IN PAPER-DRUMS AND TWO PLASTIC-BAGS INSIDE. NET WEIGHT: 25KGS/DRUM. |
| STORAGE |
STORE IN COOL & DRY PLACE . DO NOT FREEZE. KEEP AWAY FROM STRONG LIGHT AND HEAT. |
| SHELFLIFE |
2 YEARS WHEN PROPERLY STORED. |
Packaging
Sample Order
Solid: 2 kg per Tin Foil Bag or Carton
Liquid: 5 kg per Plastic Drum
Big Order
Solid: 25 kg per Plastic Bag or Carton
Liquid: 25 kg per plastic Drum or Steel Drum
200 L per HDPE Blue Drum or Steel Drum
1 mt per IBC Drum
20 mt per ISO Tank
Delivery
Sample Order
DHL, UPS, Fedex, EMS, TNT. (door to door)
Big Order
By air or by sea
If you have your own forwarder, pls tell us the detailed information.
Nutrient composition
1. Caffe
It can speed up the metabolism of the human body and keep the mind clear and alert. Coffee is particularly popular as a "pick-me-up".
2. Tannin
3. The fat
The most important are acidic fat and volatile fat, acidic fat means that the acidity of fat will vary according to the type of coffee, volatile fat is the main source of coffee aroma.
4. Protein
5. Sugar
In the case of no sugar, in addition to the bitter taste of the sour taste of tannin, you will also feel the sweetness, which is caused by the sugar contained in the coffee itself. After roasting, much of the sugar turns to caramelize, giving the coffee its distinctive brown color.
6. Minerals
7. Coarse fiber
The fiber of raw beans will be charred after roasting, and this carbon and sugar caramelization combine to form the color of coffee, but the fiber as powder will bring a considerable degree of impact on the flavor of coffee
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