• Natural Lemon Powder for Making Mayonnaise
  • Natural Lemon Powder for Making Mayonnaise
  • Natural Lemon Powder for Making Mayonnaise
  • Natural Lemon Powder for Making Mayonnaise

Natural Lemon Powder for Making Mayonnaise

Certification: BRC, ISO, Kosher/Halal
Storage Method: Normal
Application: Food
State: Powder
Extract Source: Lemon
Type: Fruit
Samples:
US$ 0/Piece 1 Piece(Min.Order)
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Customization:
Gold Member Since 2015

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Basic Info.

Model NO.
A801
Size
42.5cm X 33cm X 26cm
Raw Material
Fruit
Transport Package
5kg/Bag, 3bag / CTN
Specification
Food grade
Trademark
Nicepal
Origin
Hainan, China
HS Code
1106300000
Production Capacity
40mt / Month

Product Description


Geographical Advantage: Our lemon  powder use directly from our local lemon mango, Hainan Island which is a green, pollution- free and rich in tropical fruits.

Lemon powder is made by flesh lemon and lemon peel with the spray
dried technology. Just adding maltodextrin as carrier, keeping more than 90% purity.

  
Features: 


Keep fresh nutrients and pure lemon flavor, good instant
No synthetic pigments, no chemical essences or flavors and no preservative agents. 

Application: 


1) Use for solid beverage, mixed fruit juice drinks
2) Use for Ice cream, pudding or other desserts
3) Use for health care products
4) Use for snack seasoning, sauces, condiments
5) Use for baking food

Natural Lemon Powder for Making Mayonnaise



Nutrition Information
Content per 100g

 
 Item  100g  NRV%
Energy 1578KJ 19%
Protein 1.9g 3%
Fat 1.2g 2%
CHO 88.3g 29%
Na 151mg 8%
Vitamin C 40.2mg 40%


Packing: 5kg/bag, 3bags/ctn, as per your requirement
Stored: cool, ventilated, dried place preservation

Shelf: 18 months under well storage situation and stored away from direct sun light


Free samples for testing! 

Natural Lemon Powder for Making Mayonnaise



Physical and Chemical Indicators


Appearance: powder, powder loosing, no agglomeration, no visible impurity
Color: yellow, light yellow
Odor: odor of fresh lemon
Ingredient: Natural lemon 90%
Solubility: ≥ 92%
Water: ≤ 5%
Colony-Forming Units: < 1000
Coliform: ≤ 40
Molds: ≤ 50
Salmonella: Not detected
Shigella: Not detected
Staphy lococcus aureus: Not detected


 

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