Cashew Nut Powder
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Bulk Cashew Nut Powder (Partially Defatted 12-18% Fat)
Technical Data Sheet (TDS)
| Parameter | Limit | Method |
|---|---|---|
| Protein | ≥ 25.0% | Kjeldahl (N x 6.25) |
| Fat (Lipid) | 12.0% - 18.0% | Soxhlet Extraction |
| Moisture | ≤ 8.0% | 105°C Drying |
| Soluble Sugars | ≤ 1.2% | HPLC |
| Heavy Metals (Pb, As, Cd) | ≤ 1.0 ppm | ICP-MS |
| Aflatoxins (Total) | ≤ 4.0 μg/kg | HPLC-FLD |
Processing Specification
- 1. Sorting & Shelling: Mechanical removal of shell to ensure raw purity.
- 2. Roasting: Temperature-controlled heat treatment to develop nutty profile and stabilize enzymes.
- 3. Cold-Pressing: Partial mechanical extraction of lipids to hit the 12-18% fat specification.
- 4. Cryogenic Milling: Temperature-regulated milling to produce uniform particle size (60-80 mesh).
Procurement & Technical FAQ
Q: Why is partial defatting required?
A: Raw cashews contain ~45% fat. At this level, milling creates paste, not powder. Defatting to 12-18% provides a stable, free-flowing flour that does not clog industrial processing equipment.
Q: How do you prevent rancidity?
A: We maintain Peroxide Value (POV) ≤ 5.0 meq/kg through cold-press processing and immediate nitrogen-flushed packaging.
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