The seedless limes at Farm are grown according to international standards, after being harvested, they will be washed, sorted and selected. The best quality limes will be put through a specialized juicer to squeeze out lime juice. The lime juice is then mixed with the drying ingredients to form a special mixture, which is sent to a spray dryer and dried for 3 hours to produce a powdered food product.
Pure lime powder is a powder dried from fresh lime juice by spray drying technology, which helps to retain the natural flavor and nutritional content of limes.
PRODUCTION PROCESS OF PURE LIME POWDER
The seedless limes at Farm are grown according to international standards, after being harvested, they will be washed, sorted and selected. The best quality limes will be put through a specialized juicer to squeeze out lime juice. The lime juice is then mixed with the ingredients drying to form a special mixture, which is sent to a spray dryer and dried for 3 hours to produce a powdered food product.
COMPOSITION OF PURE LIME POWDER
The mixture before drying has a lime juice content of up to 90%. In addition, there are drying ingredients such as malto dextrin, citric acid and anti-caking agent. After drying, the product is in the form of a fine powder, light yellow in color, natural aroma, sour taste, soluble in water.
ADVANTAGES OF PURE LIME POWDER
Pure lime powder retains the natural aroma and sour taste of limes, while the important nutrients of limes are also retained. According to the test results, Pure Lime Powder contains more than 30 compounds, including more than 20 active ingredients that are very beneficial to health. These compounds include D-limonene, Terpine, Pinene, Terpineol, Myrcene, Pinene, etc.
Pure lime powder is used in food processing, drinks, ice cream making, baking. In addition to creating aroma and sour taste from lime, pure lime powder also provides additional nutritional content to products after processing.
PACKING: A 1kg aluminum bag, 20kg/carton.
SHELF LIFE: 24 months from date of manufacture.
