Frozen Coconut Cream

Unique selling propositions of our Juices:

Never Heated (Unpasteurized): We do not subject our juices to heat treatment, instead we use quick freezing as a method of preservation. We freeze our juices using plate freezers immediately after extraction/cold-pressing. The juices are chilled down to -2 Degree Celsius in a matter of few minutes after extraction, making it unsuitable for any bacteria to grow, and then frozen down to -18 Degree Celsius, ready for storage for the entire period of its Shelf Life of 24 months.

The quick freezing allows us to achieve a very high quality of product that retains the fruit/vegetable’s original taste, aroma, texture, nutrition level and freshness. This usually is not the case with pasteurised products, which often have a cooked flavour and taste along with lower nutritional values as compared to fresh frozen juices/purees.

• No Preservatives,
• No Added Sugar,
• No Added Colour,
• No Added Water
• 100% Natural.

Physical, Chemical & Organoleptic Analysis:

• Taste & Flavour: Naturally Sweet and Creamy.
• Colour: White
• Brix at 20 Deg. C: 10
• pH at 20 Deg. C: 5.5
• Viscosity: Medium
• Appearance: Smooth & Uniform

Microbiological Analysis:

• Total Viable Count (CFU/gm): <500
• Yeast/Mould Count (CFU/gm): <100
• Coliforms (CFU/gm): Absent
• E. Coli (CFU/gm): Absent
• Salmonella/25gm: Absent
• Staphylococcus aureus/25gm: Absent
• Pseudomonas/25gm: Absent

Declaration: This product is commercially sterile, free from pathogenic microorganism, added sugar, dystuff, synthetic flavour, and stabilizers and fit for human consumption

Packing:

We pack our frozen blocks of juices/purees into heat sealed poly bags, which are further placed inside carton boxes. If you would like to suggest another option, which is more suitable for your production, please feel free to get in touch with us - Contact Us

Contact us for our standard pack sizes or for your preferred pack size

Shelf Life and Storage:

Store at -18 Degree Celsius at all times for a Shelf Life of 24 months.