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Other ingredients

A range of rare raw materials for special requirements sourced worldwide.

Agave Inulin

Agave Inulin

It is a soluble fibre extracted from the Blue Agave from Mexico. It stimulates growth of beneficial bacteria in the body.

Info

Uses
In bakery, Beverages and Confectionery.

Typical Analysis

Appearance
Powder
Colour
White to slightly beige
Odour
Neutral
pH
4.0 - 6.0
Moisture
5% Max
Total Carbohydrates
98% Min
Inulin
90% +/- 2.0%
Ash
1.0% Max
Total Bacterial Count
1000 cfu/g Max
Yeast
10 cfu/g Max
Coliforms
Negative
Salmonella sp.
Negative in 25g
E.Coli
Negative
Staphylococcus
Negative

More Info

Shelf Life
2 years after production.
Storage
Store in cool places at room temperature, avoid over heating.
Balsam of Peru

Balsam of Peru

Balsam of Peru is obtained from the Peru Balsam Tree in South America. The substance is boiled from the bark and collected as a secretion from the trunk of the tree where bark has been stripped.

Info

Uses
As a flavour in all sorts of foods where the cinnamon note is important. It is also used in Dentistry and to treat a number of minor skins problems.

Typical Analysis

Appearance
Viscous liquid
Colour
Dark Brown
Odour
Sweet. Vanilla type
Flavour
Balsamic and bitter
Solubility
Insoluble in water. Soluble in Ethanol
Main componenets
Cinamein and Balsamic Esters
Cinamein
45 - 55 %

More Info

Packaging
243 kg drums
Shelf Life
2 years
Storage
In original packing. Away from high temperatures and strong sunlight.
Rosemary Extract Paste

Rosemary Extract Paste

Selective extraction from leaves of Rosemary and Sage. Free of camphor and thujones and almost all chlorophylls and essential oils. The product, after purification, is solubilised in vegetable oil and is almost odourless and flavourless. It is a strong antioxidant-anti rancid product. Also used as stabiliser for oils with high fatty acid contents. It protects colour and flavour in natural products and it protects against bacterial contamination.

Info

Uses
Meat, fish or nut based products. Oils, fats and lipids with tendency to rancidity and degradation. In spices, canned fish or meat, smoked products salad dressing, mayonnaise, sauces and dehydrated soup. In aromatic and cosmetic compositions. In prepared foods, sausages, snacks and chewing gums.

Typical Analysis

Appearance
Paste
Colour
Dark green
Odour
Faint. Characteristic of raw material
Solubility
In vegetable oil.
Volatile Oils
Less than 1%
Extraction solvents residue
Less than 40ppm
Dosage
0.2 0.5% depending on fat content of the blend.
Total Plate Count
Max 1000 c.f.u.lgr
Yeasts and Moulds
Max 100 c.f.u.lgr
E Coli
Negative
Salmonella
Negative

More Info

Packaging
5, 10 and 180 kilos drumlet/drums
Shelf Life
18 months
Storage
Keep in a dry place at temperatures below 30 degrees C and away from sunlight
Saffron Filaments

Saffron Filaments

It is the dried stigmas of the Crocus Sativus

Info

Uses
Cookery, fragrance, dye and sometimes medicinal products.

Typical Analysis

Appearance
Filaments
Colour
Brilliant red colour stigma
Odour
Intense, dry and sharp due to the roasting process.
Colouring Strength
209
Ash
8
Acid insoluble
1.0
Crude fibre
3.47
Safranal
Min 20 - Max 50
Solubility in cold water
65

More Info

Packaging
1 and 10 grs. 1 and 5 kilos.
Shelf Life
1 year.
Storage
In cool, dry conditions away from direct sunlight and strong odours.
Vanilla Beans Grade 2

Vanilla Beans Grade 2

Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.

Info

Uses
Bakery Products
Flavourings For various food and drink products
Desserts

Typical Analysis

Appearance
Beans less oily than higher grades
Colour
Brown
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
10-18cm
Moisture
25-30%
Vanillin Content
1.50-1.63%

More Info

Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
Vanilla Beans Grade 3

Vanilla Beans Grade 3

Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.

Info

Uses
Bakery Products
Flavourings for various food and drink products
Frangrances
Desserts

Typical Analysis

Appearance
Beans less oily than higher grades
Colour
Brown to Reddish
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
12-22cm
Moisture
16-18%
Vanillin content
Around 1.18%

More Info

Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
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