Sweet Corn Kernels IQF
(free flowing, size- 11x7 mm)

IQF Sweet Corn Kernels are a popular choice for the preparation of pizzas, soups, sandwiches and suppers.

The sweet corn, also known as sugar corn is a variety of maize with high sugar content. In contrast to field corn types, which are collected after the kernels are dry and fully developed, sweet corn is harvested when it is still in the milk stage and prepared and consumed as a vegetable as opposed to a grain. Sweet corn must be consumed fresh, canned, or frozen to prevent the kernels from becoming tough and starchy, as the maturation process of sweet corn involves converting sugar to starch.

De-husking and de-kernelling matured, soft, juicy, and tenderly sorted cobs of sweet corn results in IQF sweet corn kernels with a rich taste of sweet corn. Flowing kernels are manually separated, cleaned, blanched, and dewatered. The obtained product is then sieved, checked, packed, and run through a metal detector before being placed in an individual quick freezer (IQF) or blast freezer at -40°C. Overall, the operation is run while strictly upholding hygiene standards along the processing line.

Sensory :
Appearance Homogeneous, free from foreign matter & firm before thawing and soft after
thawing & without ice sediments

Physical & Chemical



Reference Documents/ Test Methods


Brix at 20 degree Cl [Refractmeter]

Min. 9.0-12 degree (+-1)

ISO 2173:2003

Every Batch

Peroxide test


FAO Method Chapter9

Every Batch

Microbiology Parameters



Reference Documents/ Test Methods


Total Plate Count [TPC]CFU/gm

NMT 40000

IS 5402-2002

Every Batch

Yeast & Mold CFU/gm

NMT 500

IS 5403-1999

Every Batch

Coliform CFU /gm

NMT 100

IS 5401-PART1[2002]

Every Batch

E. coli/gm


IS 5887 [PART1]

Every Batch



IS 5887 [PART3]

Every Batch



IS 5887 [PART8/SEC1]2002

Every Batch

Listeria monocytogenes


IS 14988 [PART1]2001

Every Batch

Foreign Matter : Absent

Blemish               : <2% in 500 gm

Shrinkage           : <2% in 500 gm

Clumps                 : <4% in 500 gm

Dehydrated        : <1.5% in 500 gm

Empty Pieces     : <2% in 500 gm


Processing Techniques :

Receiving, Sorting, De-husking, Splitting, Peeling, Washing, Blenching, Chilling, Freezing, Packing, Cold Storage, Dispatch


Method of Preservation :

Frozen in IQF, Blast & Plate freezer at -30 to -40*c. Packing in Blue Poly Bag & followed by White HDPE Bags Finally Bag Passed through the Metal Detector.


Packaging :

Primary Packing     : LDPE Blue Bag

Secondary Packing : HDPE


Storage :

AT or Below -18*C

Labeling :

Product Name, Batch Code, Net Weight, Storage & Handling instruction, Date of Manufacture, Type of Packing, Best before/Buyer’s Instructions.


Distribution :

In reefer van at or below -18*C till reaching to customer.


Best Before :

18 Months from the date of manufacturing.


Intended Use :

To be used by another facility for value addition or consumed directly after thawing.


Potential for Improper Use :

Product should be handled  carefully and to be consumed after thawing.


Traceability :

Every individual pack is numbered with batch no. & sr. no. which can be traced backup to raw material.

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