Natural Colours and Flavours
Our natural colour and flavours include Banana Essence, Carmine, Carob Powder 2, Carob Powder 5, Carob Powder 10, Enocianine, Saffron and Vanilla Pure Extract Powder.
Banana Essence
DESCRIPTION
The all natural Banana Essence is a 100% natural water solution of the volatile
flavor-aroma complex of freshly ripened mashed bananas delicately recovered
during the processing of aseptic banana puree. The aroma and bouquet of ripe
bananas has been recovered in a clear colorless water base solution. It has no
additives or preservatives.
PRODUCT INFORMATION
1. Concentration 2,800 ppm
(Natural Banana Volatile
Aroma Components in water)
2. Aroma/Flavor Rich, natural fresh bananas
3. Color Clear, colorless liquid
4. Density,b/cc (20 Deg C) 1.0016
INGREDIENTS
Water and natural banana aroma components
PACKAGINGBag-in-drums
STORAGE RECOMMENDATIONS AND SHELF LIFE
Our product has a six (6) month self-life if stored unopened in its original sealed
container. The volatile content in the water phase solution will progressively
decrease with time after six month storage. Close well after opening because
once opened volatiles may be lost rapidly. After opening, it is recommended to
store the Banana Essence in tightly closed containers at refrigerated
temperatures. Do not freeze.
Because the organic volatiles may separate during storage, it is recommended to
shake well the container before using it.
For our full specification please download our Banana Essence Information Sheet.
| Carmine
Carmine is the aluminium lake of the colouring principle, Carmine acid obtained by aqueous extraction from the Cochineal Intact (Dactviopius coccus costa). Carmine is a red pigment which is also suitable for the manufacture of liquid Carmine products.
Typical Analysis
| Appearance |
Red powder |
| Solubility |
Soluble in Alkali, insoluable in water |
| Dye strength |
Minimum O.D = 0.400 at 518nm (0.0025% DSB In dil NH3) |
| Insoluable matter |
Maximum 1.0% in dil NH3 |
| Loss on Drying |
10.0 to 21.0% |
| Ash |
Maximum 13% |
| Lead |
Less than 10ppm |
| Arsenic |
Less than 5ppm |
Microbiological Specification
| E. Coli |
Absent in 1g
|
| Salmonella |
Absent in 25g |
| TBC |
Less than 1000/g |
| Yeasts & Moulds |
Less than 50/g |
|
For a full specification please download our Carmine Information Sheet.
| Carob Powder 2 Food Grade - 100% Carob
Carob powder 2 is a 100% natural food ingredient made of roasted and then finely ground carob pulp and is available in different colours which correspond to the grade of roasting.
Typical Analysis
| Specific Gravity |
Approx 1.2 |
| Boiling |
Does not boil |
| Melting Point |
Does not melt |
| Purity |
100% carob pod |
| Flashpoint |
Does not burn |
| Solubility in Water |
90% soluble in hot water. Insoluble in cold water. |
| Heavy Metals |
Negative |
| Moisture |
Max 5% |
| Protein |
Min 4% |
| Fibre |
Min 9% |
| Fat |
Max 0.9% |
| Ash |
Max 3.5% |
| Total Sugars |
40% (1/3 glucose, 2/3 Saccharose, Maltose, Fructose) |
Microbiological Specification
| Total Plate Count/Gram |
10,000/gr Max
|
| Aerobe Gram |
200/gr Max |
| Yeast & Moulds Gram |
100/gr max |
| E. Coli |
Absent |
| Salmonella |
Negative in 25gr |
| Aflatoxin |
Negative in 100gr |
|
For a full specification please download our Carob Powder 2 Food Grade Information Sheet.
| Carob Powder 5 Food Grade - 100% Carob
Carob powder is a 100% natural food ingredient made of roasted and then finely ground carob pulp and is available in different colours which correspond to the grade of roasting. The carob pulp is obtained from carob beans which in turn are the fruit of the Carob tree.
Typical Analysis
| Specific Gravity |
Approx 1.2 |
| Boiling |
Does not boil |
| Melting Point |
Does not melt |
| Purity |
100% carob pod |
| Flashpoint |
Does not burn |
| Solubility in Water |
65% approx. |
| Heavy Metals |
Negative |
| Moisture |
Max 4% |
| Protein |
Min 4% |
| Crude Fibre |
Min 9% |
| Crude Fat |
Max 0.9% |
| Ash |
Max 3.5% |
| Total Sugars |
10 - 15% (1/3 glucose, 2/3 Saccharose, Maltose, Fructose |
Microbiological Specification
| Total Plate Count/Gram |
10,000 Max
|
| Aerobe Gram |
200 Max |
| Yeast & Moulds Gram |
100 max |
| E. Coli |
Negative |
| Total Coliforms |
Negative |
| Salmonella |
Negative in 25gr |
| Aflatoxin |
Negative in 100gr |
|
For a full specification please download our Carob Powder 5 Food Grade Information Sheet.
| Carob Powder 10 Food Grade - 100% Carob
Carob Powder is a 100% natural food ingredient made of roasted and then finely ground carob pulp and is available in different colours which correspond to the grade of roasting. The carob pulp is obtained from carob beans which in turn are the fruit of the Carob tree.
carob powder has many benefits hich include: - it is caffeine and theobromine free, very low in fat, high in fibre, residue free, nontoxic and fully compatiable with other ingredients.
Typical applications:
Bakery products and biscuits
Breakfast cereals
Chocolate bars
Coatings, couverture and spreads
Colourings and flavourings (e.g. Malt extract substitute)
Milk and soy shakes
Typical Analysis
| Moisture |
Max 4%
|
| Protein |
Min 4% |
| Fibre |
Min 9% |
| Ash |
Max 3.5% |
| Fat |
Max 0.9% |
| Total sugars |
Min 5-9% (1/3 Glucose and 2/3 Saccharose, Maltose, Fructose |
| Other Carbohydrates (by difference) |
60% = (Lignine 24-25%, Cellulose 9-11%, Hemicellulose 8-10%, Pectin 5-6%, Others 5-6% |
| Lipase |
Free |
| PH |
4 - 6 approx |
| Calcium |
0.3% |
| Sodium |
0.1% |
| Phosphorous |
0.05% |
| Potassium |
1.1% |
| PH |
5-6 |
| Gross Energy Value |
340kcal/100g |
Mesh - A.S.T.M
| Pass through 200 Mesh |
Min 98%
|
Microbiological Specification
| Aerobic Plate Count/Gram |
200 max
|
| Yeast and Mould Gram |
100/gr Max |
| E. Coli |
<10ufc/gr |
| Total Coliforms |
Negative |
| Salmonella |
Negative in 25gr |
| Aflatoxin |
Negative in 100 gr |
|
For a full specification please download our Roasted Carob Powder 10 Food Grade - 100% Carob Information Sheet.
| Enocianin (Grapeskin Extract)
Encianin is a colourant obtained from the skin of red grapes.
Typical Analysis
| Colour |
Blueish red in acid medium |
| Odour |
Characteristic of Econianine |
| Flavour |
Characteristic of Econianine |
| E.V.* |
11.5 - 12.5 |
| Ix** |
>2 |
| Moisture (%) |
>7.2 |
| Acidity/EV (% citric) Lead |
<2.0 |
| Sulfurous (mg/1) |
<2500 |
| Fe (ppm) |
<300 |
| Cu (ppm) |
<5 |
| As (ppm) |
<1 |
| Pb (ppm) |
<5 |
| Hg (ppm) |
TND |
Bacteriological Characteristics
| Total Place Count (c/ml) |
<300
|
| Yeast (c/ml) |
<60 |
| Moulds (c/ml) |
<60 |
| Coliforms |
0 |
|
*EV is the optical density that represents a solution of 1% w/v of Enocianine in solution tampon of pH = 3.00 at 525 nm in tray of 1cm.
**Ix is the relation (D.O. at 525 nm)/(
D.O. at 410 nm)
For a full specification please download our Enocianin Information Sheet.
| Saffron
Typical Analysis
| Colouring Strength |
190
|
| Total Ash-Dry basis (%max) |
8% |
| Acid insoluble - dry basis |
1% |
| Crude Fibre |
6 |
| Moisture and volatile matter content - 103°C |
12 |
| Safranal at about 330mn - dry basis |
20 - 50 |
| Solubility in cold water |
65 |
| Bitterness, picrocrocine at about 257mm - dry basis |
70 |
| Total Nitrogen |
3% |
|
For a full specification please download our Saffron Information Sheet.
|
Vanilla Pure Extract Powder
Physico-Chemical Analysis
| PH 20°C |
+/- 0,30 |
| Density 20°C 0,600 |
+/-0,010 |
| Refraction Index 20°C |
+/-0,005 |
| Polarimetry Index 20°C |
|
| % Vol ethanol 20°C |
<1% |
| % Dry Matter |
30 - 35% |
Heavy metals: Flavours are manufactured according to the order dated 11/07/91 about purety of the flavours, and according to the order n°88/388/EC
Microbiology
| Total Germs |
<500/g |
| Yeast |
<500/g |
| Molds |
<500/g |
| Coliforms |
0/1g |
| Faecal Coliform |
0/1g |
| Staphylococ |
0/1g |
| ASR |
0/1g |
| Salmonelas |
0/25g |
|
For a full specification please download our Vanilla Pure Extract Powder Information Sheet.
| |
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