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Organic Coconut Amino - 250ml
Description :
Health Food | CML Code -
Healthy alternate to Soy Sauce (all purpose seasoning)
Derived from the raw sap of the coconut blossom and naturally fermented without adulteration, blended with organic coconut nectar, and sea salt and aged until black in colour
It is a rich and salty sauce with a slightly sweet flavour and the delicate way of
processing means it remains raw. 100% natural, soy-free and gluten-free.
Product size: 250ml glass bottle
Organic, Vegan, Non GMO and Gluten-free. A tasty, 100% natural alternative to soy sauce. Use as a marinade, stir-fry sauce, dressing or general all-purpose seasoning.
Manufactured by an ISO 22000 Company. Holding GMP Status
Weight :
456 g / 250ml
Price :
- Ingredients
- Food Application
- Certifications
- Chemical & Physical
- Quality
- Microbiology
- Storage and Shelf life
Coconut sap, coconut nectar, sea salt and nothing else!
Organic, Vegan, Non GMO and Gluten-free. A tasty, 100% natural alternative to soy sauce. Use as a marinade, stir-fry sauce, dressing or general all-purpose seasoning.
We are NOP. USDA ORGANIC, HACCP, GMP, U.S.FDA, ISO:22000, JAS and EU certified manufacturer.
| Colour 25mm cell on the lovibond colour scale in Y+5R, not deeper than | 1 |
| Relative density at 30 C | do |
| refractive index at 40 C | 1.4480 - 1.4492 |
| Moisture % (matter volating at 105 C max) | 0.2 |
| Insoluble impurities % by mass,max | 0.05 |
| Free fatty acids, calculated as lauric acid % by mass, max | 0.2 (max) |
| lodine value | 6.0 -11.0 |
| Saponification value | 255 (min) |
| Unsaponifiable matter % by mass,max | 0.2 |
| Mineral acidity | Nil |
| Peroxide Value | - |
| PARAMETER | RESULT | TEST METHOD |
|---|---|---|
| Total Coliforms MPN/g | Not detected | ISO4831:2006 |
| E. coli MPN/g | Not detected | ISO 7251 :2005 |
| Aerobic Plate Count /g 72hrs at30oC | 1.9 x 102 | ISO 4833-1 :2013 |
| Salmonellal25g | Not detected | ISO 6579 :2002 |
| Yeast & Mould Count/g 5 davs at25"C | 8.6 x 10 | ISO 21527-2 :2008 |
Store in a clean, dry place at ambient temperature and away from direct sun light. This product will solidify and become cloudy below 25 oC. Before dispensing, gradually thaw above melting point. Stable up to one year from production date.