Re-tender for Supply of Food grade Ice cream ingredients

ICE CREAM INGREDIENTS

RBD Palmolein Oil The oil shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matter, separated water, added colouring and flavouring substances and mineral oil. Butyro-refractometer reading at 40° C shall be between 43.7 - 52.5 OR Refractive Index at 40° C shall be between 1.4550 - 1.4610 . Iodine value (Wij's method) shall be between 54-62 and Saponification value should be in the range 195-205. Cloud Point shall not be more than 18°C Unsaponifiable matter shall Not be more than 1.2 per cent. Acid value shall be not more than 0.6. Moisture shall not exceed 0.10 per cent by weight. Trans fatty acids shall not be more than 2 % by weight. Test for argemone oil shall be negative. Food grade certificate & MSDS, FSSAI approved LAB may be provided

Liquid Glucose Clear liquid with colorless to yellow ting colour, Should be free from fermentation,moldy growth,or other extraneous matter . Dextrose Equivalent (% on Dry Basis%)-38.00-44.00.Dry solids (Brix)%-85.00 Min, Ph-4.80-5.50. Acidity-0.60 ml Max. Starch should be absent

White Chocomas White Choco mass with pronounced white chocolate taste of following features • Whitish Colour • Sweet with milky taste • 36-40% fat content • Less than 1.5% moisture • Egg less

Maltitol Crystalline power, white colour, odourless, taste- Sweet & Cool, water content: 1% max, Maltitol: 98%min, Reducing Sugars, 0.1%max, Specific optical rotation: +105.5 to +108.5o Melting Point: 148-151o, Average Particle Size: 200 microns approx

Sweetos- Fructo- Oligo Saccharide, Sucralose (Food Grade) Light Yellow Liquid having fruity smell and sweet taste. Water Content: not morethan 25.0%, Ash Content: Not more than0.4%, Lead (Pb): Not more than 10 ppm, Arsenic(As): not more than 5 ppm, Copper(Cu) : not more than 20ppm, Brix: not more than75%, Percentage of each constituents by HPCL in the syrup)- Fructose +Glucose: not more than 40.0%. Sucrose: not more than 10.0%, Total FOS: not more than 50%, Total Bacterial count(per gm): Not more than 1000CFU/gm, Yeast& Mold: Not more than 10CFU/gm,Total Coliforms(per 100gm) : not more than 30 CFU /100 gm, Salminella, E.coli: should be absent

Kulfi flavour (Food Grade) Appearance- Reddish Yellow Clear Liquid Odour- Typical Saffron Sensory Evaluation- with Reference to Standard(Brand: Dohler Flavour : Kulfi 1297)