MIL-DTL-35033F
thereunder. The butterscotch shade shall be a monoblend spray-dried mixture of the following
colors.
Color
Percent by weight
FD&C Yellow No. 5
75
FD&C Red No. 40
23
FD&C Blue No. 1
2
In addition, the coloring material shall be ground sufficiently so that it shall readily dissolve
without forming color specks (see 3.4).
3.2.14 Creamer, nondairy dry. The dry nondairy creamer shall contain not less than 30 percent
fat and shall be a white to light cream color, free-flowing, uniformly granular powder that is free
from foreign materials and free from noticeable scorched particles. The product should impart a
sweet creamy flavor, free from foreign or objectionable flavors and odors (for example, sour,
malty, tallowy, stale, soapy, rancid, or bitter).
3.2.15 Calcium sulfate. Calcium sulfate shall comply with the requirements of the Food
Chemicals Codex.
3.2.16 Calcium caseinate. Calcium caseinate shall be spray dried, food grade, white powder
made from fresh skim milk.
3.2.17 Carrageenan. Carrageenan shall be the iota form of carrageenan, and shall comply with
the requirements of the Food Chemicals Codex. The product shall be the milk viscosity gum
derived from red seaweed.
3.2.18 Vanillin. Vanillin shall comply with the requirements of the Food Chemicals Codex.
3.3 Formulation. The vanilla and butterscotch dessert powder shall be prepared according to the
formulation below.
Ingredients
Percent by weight
Vanilla
Butterscotch
Sugar
69.0 to 72.0
69.0 to 72.0
Starch
16.0 to 17.0
16.0 to 17.0
6
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