Purity 98%: Macadamia Powder with purity 98% is used in nutritional supplement formulation, where it enhances protein content and overall nutritional value.

Particle size 80 mesh: Macadamia Powder of 80 mesh particle size is used in bakery applications, where it improves dough texture and homogeneity.

Moisture content less than 5%: Macadamia Powder with moisture content less than 5% is used in confectionery products, where it increases shelf stability and reduces microbial growth.

Oil content 70%: Macadamia Powder with oil content 70% is used in skin care emulsions, where it boosts emollient properties and skin hydration.

Stability temperature up to 120°C: Macadamia Powder with stability to 120°C is used in hot-fill beverage production, where it maintains dispersion and prevents phase separation.

Ash content below 2%: Macadamia Powder with ash content below 2% is used in infant nutrition formulations, where it minimizes contamination risk and supports stringent quality standards.

Microbial count less than 1,000 CFU/g: Macadamia Powder with microbial count less than 1,000 CFU/g is used in ready-to-eat fine foods, where it ensures product safety and compliance with food regulations.

pH 6.5–7.0: Macadamia Powder with pH 6.5–7.0 is used in dairy alternatives, where it provides better flavor integration and curbing of off-tastes.

Solubility 85% in water: Macadamia Powder with 85% water solubility is used in instant beverage mixes, where it enables rapid dissolution and consistent mouthfeel.