Food Specialties LEMON CURD
LEMON CURD is used as toppings for decorative purposes. This product is FDA approved and meets BRCGS Quality standards.
Product families
Applications
- Dairy
- Desserts & Fruit Preparations
Product Families
- Color Additives & Decoratives
Other characteristics
- Functions
- Sauce & Topping
- Ingredient Name
- Lemon Curd
- Odor
- Lemon
- Flavor
- Lemon
- Markets
- Food & Nutrition
- Use Levels
- 10.00 %
- Shelf LIfe
- 12 Months
- Ingredient
Sugar, Water, Citric Acid, Fructose, Glucose, Milk Powder, Natural Flavor, Potassium Sorbate, Propylene Glycol, Modified Starch, Turmeric Rhizome Extract, Polysorbate 80
- Technology
- Food Ingredients
- Packaging Type
- Pails
- Quality Standards
- BRCGS
- General Conditions
The product described in this technical data sheet complies with the regulations of the CFIA; When used at the recommended usage level, all food additives used in this product are within the maximum levels as stated by the FDA; Information presented herein is correct on the date shown on this page. It is the responsibility of the user to determine the suitability of this product for use in any jurisdiction or in any application; The supplier undersigns to comply with all federal, provincial, and municipal regulations of which it is aware concerning this product; Any change in the formula or manufacturing methods which may alter the performance of this product will be communicated to the purchaser in writing
- Allergens
1- and its derivatives; 2- almonds, brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios, walnuts, 3- milk, lactose, caseinate, whey: 4-includes soy lecithin; Is there effective procedures to avoid cross-contamination of the product with the allergens not present in the product but noted in columns ll and lll?; YES
- Food Ingredients Functions
- Sauce & Topping
- Certifications and Compliance
- CFIA Amenable
- FDA Compliant
- Food and Nutrition Applications
- Ice Cream
Technical data
Table 1 of 3
2 rows| Characteristic | Value | Method |
|---|---|---|
| Dispersibility | Complete | Visual |
| Foreign Matter | 0.5 | Visual |
Table 2 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 5000 | per gram | MFHPB-18 / MFHPB-33 |
| Coliform | max. 50 | per gram | MFHPB-35 |
| Yeast and Mold | max. 500 | per gram | MFHPB-22 / MFHPB-32 |
Table 3 of 3
41 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 207.591 | cal/100g |
| Calories from Saturated Fat | 0.077 | cal/100g |
| Total Fat | 0.056 | g/100g |
| Saturated Fat | 0.009 | g/100g |
| Trans Fat | 0 | g/100g |
| Polyunsaturated Fat | 0.004 | g/100g |
| Monounsaturated Fat | 0.01 | g/100g |
| Cholesterol | 0.2 | mg/100g |
| Sodium Content | 16.432 | mg/100g |
| Fluoride | 0.004 | mg/100g |
| Total Carbohydrate | 51.093 | g/100g |
| Dietary Fiber | 0.043 | g/100g |
