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Fat-filled Protein Powder Olakta 76
Is obtained by spray drying properly selected mixture of vegetable oil with sodium caseinate, glucose syrup and emulsifier.
Is an excellent fat base with neutral flavor and whitening properties.
Color – white, uniform.
Appearance – uniform powder, without lumps & scorched particles.
Taste and smell – fatty, without foreign odors and flavors.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months.
25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy- open tape or sewed with an overlay paper. Net weight: 25 kg. 500-1000 kg big bags made of polypropylene lining.
| Protein (%) | min. 5,0 |
| Fat (%) | min. 75,0 |
| Moisture (%) | max. 2,0 |
| Ash (%) | max. 2,0 |
| pH | min. 6,5 |
| Carbohydrates/g including lactose | max. 17,0 |
| Purity (disc) | max. B |
| Total Plate Count/g | max. 10.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |