Agar Agar (Gracilaria) Food Grade

A dried hydrophillic colloid extracted from certain marine algae of Rhodophyceae class

Info

Uses

Gelling, thickening, and stabilising agent used in Confectionery, Bakery and Dairy products.

Typical Analysis

Moisture

≤ 20%

Gel Strength

750 +/- 40 g/cm²

Starch

None detected.

Ash

≤ 6.5 %

pH

7 +/- 1

Particle Size

80 mesh

Melting Point

85-95 °C

Gellifying Point

38-45 °C

Lead

≤5 ppm

Arsenic

≤3 ppm

Mercury

≤1 ppm

Cadmium

≤1 ppm

Acid Insoluble Ashes

≤0.5%

Foreign Insoluble Matter

≤1%

Water absorption

≤75 ml

Gelatine and other proteins

None detected

Microbiological Analysis

Total Bacterial Count

<3000 colonies/g

E. Coli

Negative by test in 5 g.

Salmonella

Negative by test in 25 g.

Mould and yeast

<300 colonies/g

More Info

Packaging

In 10 kilos boxes with inner polythene liner.

Storage

Good must be stored in a dry, odour free environment. Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.

Agar Agar Gelidium - Food Grade

A dried hydrophilic colloid extracted from seaweeds Gelidium Sesquipedale species. It is dissolved in boiling hot water and sets below 40 degrees C.

Info

Uses

Gelling, thickening, and stabilising agent used in Confectionery and Dairy products.

Typical Analysis

Moisture

<20%

Gel Strength

750 +/- 50 gr/cm²

Starch

Passes test.

Ash

<6.5%

pH gel

7 +/- 1

Presentation

Powder

Colour

White to yellowish white

Melting Point

88 +/- 5°C

Gellifying Point

35°C +/- 5°C

Acid Insoluble Ash

<0.5%

Solubility

Insoluble in cold water; soluble in boiling water

Arsenic

< 3ppm (mg/kg)

Lead

< 5ppm (mg/kg)

Mercury

< 1ppm (mg;kg)

Cadmium

< 1ppm (mg/kg)

Microbiological Analysis

Total Bacterial Count

< 5,000/g

E. Coli

Absent in 5 g.

Salmonella

Absent in 5g.

Mycotoxins

Absent

Additives

Absent

Odour

Absent

Total plate count

< 5000 colonies/g

Mould and yeast

<300 colonies/g

More Info

Packaging

In 20 kilos boxes with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.

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 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.

Basil (sweet) Oil

Extracted from the leaves of Ocimum bacilicum L variety.

Info

Uses

Extensively in all kinds of flavours like confectionery, baked goods and spicy sauces, soups, tomato pasted and pickles as in meats, some dental and oral products and perfume compounds

Typical Analysis

Appearance

Thick liquid

Colour

Light green

Odour

characteristics of basil

Specific Gravity

0.912 - 0.935

Optical Rotation

-7° 24 - 10° 36

Refractive Index

1.4821 - 1.4939

Ester Content, Calculated As Linalyl Acetate

0.8 - 5.2%

Total Alcohol Content, Calculated As Linalool

31.7 - 41.8%

More Info

Packaging

1, 5 and 20 litre bottles. Drums 180 kilos.

Storage

Light sensitive product. Store in tightly closed origina container in a dry, cool and dark place in light resistant containers.

Bay Oil

Extracted from the leaves of Laurus nobilis L an evergreen tree or shrub popular in the Mediterranean.

Info

Uses

Valuable ingredient in flavours of savoury products, meats, soups, sauces, baked goods ethnic foods and confectionery. It has also important components used in Perfumery and it is extensively used in toiletry products.

Typical Analysis

Appearance

Viscous liquid

Colour

Brownish

Odour

Characteristics of Bay leaves

Optical Rotation

-4 - -21

Refractive Index

1.460 - 1.477

Refractive Index at 20°

0.910 - 0.944

More Info

Packaging

1,5 and 20 litre bottles. Drums 180 kilos.

Storage

Store in tightly closed original container in a dry, cool and well ventilated place.

Shelf Life

24 months if stored as advised

Cardamon Oil

Extracted from the fruits of the dried ripe Elettataria Cardamomum Maton (Fam Zingiberaceae)

Info

Uses

Flavours, Confectionery, cakes, sausages, sauces, liqueurs and pickles. Also in certain medicinal preparations.

Typical Analysis

Appearance

Clear liquid

Colour

Very pale yellow clear liquid

Odour

Camphoraceus. Typical of Cardamons

Specific Gravity

0.9212 - 0.936

Optical Rotation

+24

Refractive Index

1.4620 - 1.4680

More Info

Packaging

1, 5 and 20 litre bottles. Drums 180 kilos.

Storage

Store in tightly closed original container in a dry, cool and well ventilated place. Protect from strong Sunlight.

Shelf Life

24 months when stored as advised

Carmine

A spray dried alkaline solution of carmine, the aluminium lake of carminic acid.

Info

Uses

Bakery, Beverages, Confectionery, Dairy, Meat and Sauces and Dressings.

Chemical Specification

Dye Strength

Minimum O.D = 0.400 at 518nm (0.0025% DSB In dil NH3)

Insoluble 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

Regulation Status

Permitted in foods according to EU Regulation 1333/2008/EC. Compliant with the purity criteria set by EU Regulation 231/2012/EU. Food colour additive exempt from certification Code US 21CFR3.A.

Analysis

Appearance

Red Powder

Solubility

Soluble in Alkali, insoluble in water.

Microbiology

Aerobic Plate Count/Gram

Less than 1000/g

Yeast and Mould Gram

Less than 50/g

E. Coli

Absent in 1g

Salmonella

Absent in 25g

Storage and Handling

Packaging

Carmine is available in 25kg and 50kg fibre drums.

Storage

It is recommended that Carmine is stored in an airtight container under cool and dry conditions, protected from light. A shelf life of 1 year for unopened packs.

Carob Powder 10

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 which include:- it is caffeine and theobromine free, very low in fat, high in fibre, residue free, nontoxic and fully compatible with other ingredients.

Info

Uses

Bakery products and biscuits
Breakfast cereals
Chocolate bars
Coatings, couverture and spreads
Colourings and flavourings (eg. Malt extract substitute)
Milk and soy shakes

Chemical Specification

Lead

<0.2ppm

Arsenic

<0.5ppm

Mercury

<0.5ppm

Cadmium

<0.05ppm

Analysis

Appearance

Powder (extra dark brown).

Moisture

Maximum 4%

Protein

Minimum 3%

Fibre

Minimum 55%

Fat

Maximum 4%

Ash

Maximum 5%

Total sugars

Minimum 2%

Particle size

98% Min 75 micron

Mesh - ASTM

Pass through

Minimum. 98%

Microbiology

Yeast and Mould Gram

<10000 ufc/g

E. Coli

<10 ufc/gr

Salmonella

Absence

Total Plate Count

<10000 ufc/gr

Storage and Handling

Packaging

25 kilo polythene lined propylene bags

Storage

Due to being Hydroscopic the goods must not come in contact with water or rainfall and must be kept in a dry place.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Safety

Product Safety

Inocuous

Health and Safety

Inocuous

Personal Safety

Inocuous. No special measures need to be taken.

Carob Powder 2

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 which include - it is caffeine and theobromine free, very low in fat, high in fibre, residue free, nontoxic and fully compatible with other ingredients.

Info

Uses

Bakery products
Breakfast cereal
Chocolate
coatings and spreads
Colouring and flavourings
Milk and soy shakes

Analysis

Appearance

Powder (light brown).

Moisture

Max 4%

Protein

Min 3%

Fibre

Min 10%

Fat

Max 4%

Ash

Max 5%

Total sugars

Min 30%

Particle size

98% Min 75 micron

Microbiology

Yeast and Mould Gram

<1000 ufc/g

E. Coli

<10 ufc/gr

Salmonella

Absence

Total Plate Count

<10000 ufc /g

Storage and Handling

Packaging

25 kilo polythene lined propylene bags.

Storage

Due to being Hydroscopic the goods must not come in contact with water or rainfall and must be kept in a dry place.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Safety

Product Safety

Innocuous.

Health and Safety

Innocuous.

Personal Safety

Innocuous. no special measures need to be taken.

Carob Powder 5

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 which include - it is caffeine and theobromine free, very low in fat, high in fibre, residue free, nontoxic and fully compatible with other ingredients.

Info

Uses

Bakery products
Breakfast cereal
Chocolate
coatings and spreads
Colouring and Flavouring
Milk and soy shakes

Chemical Specification

Lead

<0.2ppm

Arsenic

<0.5ppm

Lead

<0.2ppm

Cadmium

<0.05ppm

Moisture

Max 4%

Protein

3% Min

Total Sugars

Min 5%

Mercury

<0.5ppm

Analysis

Appearance

Powder (dark brown).

Moisture

Max 4%

Fibre

Min 40%

Fat

Max 4%

Ash

Max 4.5%

Particle size

98% Min 75 micron

Microbiology

Yeast and Mould Gram

<1000 ufc/gr

E. Coli

<10 ufc/gr

Salmonella

Absence

Aflatoxin

<4ppb

Total Plate Count

<10000/gr

Storage and Handling

Packaging

25 or 50 kilo polythene lined propylene bags.

Storage

Due to being Hydroscopic the goods must not come in contact with water or rainfall and must be kept in a dry place.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Safety

Product Safety

Innocuous

Health and Safety

Innocuous

Personal Safety

Innocuous. No special measures need to be taken.

Cinnamon Leaf Oil

Extracted from the leaves of Cinnamomum Zeylanicum Mess (fam. Lauraceae) -the true Cinnamon from the old Ceylon- known as Sri Lanka.

Info

Uses

Medicinal (colds, flu, digestive and kidney problems and rheumatism). Also in food recipes.

Typical Analysis

Appearance

Liquid

Colour

Pale Yellow

Odour

Fresh, Characteristic of Cinnamon

Specific Gravity

1.037 - 1.050

Optical Rotation

-2 - +1

Refractive Index

1.5288 - 1.5300

Phenol

75 - 79%

More Info

Packaging

1, 5 and 20 litre bottles. Drums 180 kilos

Storage

Store in tightly closed original container in a dry, cool and well ventilated place

Shelf Life

24 months when stored as advised

CMC - Sodium Carboxymethyl Cellulose

Sodium Carboxymethyl Cellulose is an anionic water soluble polymer derived from cellulose.

Info

Uses

CMC is widely used in frozen Desserts, Protein Food, Canned Food, Beverages, Icings, Dressings, Instant Noodles, Meats, Confectionery, Dairy and others.

Typical Analysis

Appearance

Free flowing powder

Moisture

≤10

Viscosity (cps)

3500 - 4500 (1%,LVT, 30rpm, sp. 4)

pH

6.0~8.5

Particle Size

100Mesh

Microbiological Analysis

Salmonella

Absent/g

Coliforms

Absent/g

Total plate count

≤5000

Mould and yeast

≤500

More Info

Packaging

In 25 kilos boxes with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.

Dill Seed Oil

Extracted from the seeds of Anethum Graveolens L. by steam distillation

Info

Uses

It is widely used as a flavor in food and chewing gums. Dentistry and other pharmaceutical uses have been traditional uses as well as Perfumery and Toiletries.

Typical Analysis

Appearance

Clear Liquid

Colour

Pale Yellow

Odour

Sweet, spicy characteristic of herb.

Specific Gravity

0.895 - 0.910

Refractive Index

1.481 - 1.492

More Info

Packaging

1, 5 and 20 litre bottles. Drums 180 kilos

Storage

Store in tightly closed original container in a dry, cool and well ventilated place

Shelf Life

24 months when stored as advised

Freeze Dried Mango

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in slices, pieces or powdered. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses

Confectionery, Beverages, Bakery, Dairy and ST&F (syrups, toppings and fillings).

Typical Analysis

Appearance

The product is free from fruit skin or leaves

Particle Size

Chunks of 20-30 mm

Ingredients

Mangoes – 100% additive free

Moisture

Less than 7%

Colour

Characteristic of Mango

Aroma

Characteristic of Mango

Flavour

Sweet; characteristic of Mango

More Info

Packaging

Polythene liner bags in corrugated carton boxes of 12 Kg net weight

Shelf Life

1 years guaranteed for product kept in unopened original packaging.

Storage

In cool, dry conditions

Country of Origin

Colombia, South America

Product applications

Freeze Dried Mangoes have a wide variety of uses, according to the customer needs. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations

Freeze Dried Pineapple

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in pieces, slices or in powder. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses

Confectionery, Beverages, Bakery, Dairy and ST&F (syrups, toppings and fillings).

Typical Analysis

Appearance

The product is free from fruit skin, leaves or any foreign material.

Particle Size

Chunks of 20 - 30 mm.

Ingredients

Pineapples – 100% additive free

Moisture

Less than 7%

Colour

Characteristic of Pineapple

Aroma

Characteristic of Pineapple

Flavour

Sweet; characteristic of Pineapple

More Info

Packaging

Polythene liner bags in corrugated carton boxes of 12 Kg net weight

Shelf Life

1 year guaranteed for product kept in unopened original packaging.

Storage

In cool, dry conditions

Country of Origin

Colombia, South America

Product applications

Freeze Dried Pineapples have a wide variety of uses, according to the customer needs. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations

Freeze Dried Strawberry

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in pieces, slices or in powder. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses

Confectionery, Beverages, Bakery, Dairy and Syrups, Toppings and Fillings.

Typical Analysis

Appearance

The product is free from fruit skin or leaves

Particle Size

3mm

Ingredients

Fresh Strawberries 100%

Moisture

Less than 7%

Colour

Characteristic of Strawberry

Aroma

Characteristic of Strawberry

Flavour

Sweet/sharp. Characteristic of Strawberry

More Info

Packaging

Polythene liner bags in corrugated carton boxes of 7.5 Kg net weight.

Shelf Life

1 year guaranteed for product kept in unopened original packing.

Storage

In cool, dry conditions.

Country of Origin

Colombia, South America

Product applications

Freeze Dried Strawberries have a wide variety of uses. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations

Garlic Oil

Extracted from the bulb of the Garlic, Allium stivumL. Liliaceae.

Info

Uses

In a variety of food products, bread, sauces, soups, ethnic and french recipes. Also it is used for medicinal purposes.

Typical Analysis

Appearance

Clear mobile liquid

Colour

Pale yellow to yellow

Odour

Pungent, characteristic

Specific Gravity

1.060 - 1.099

Refractive Index

1.565 - 1.585

More Info

Packaging

1, 5 and 20 ltre bottles. Drums 180 kilos.

Storage

Store in tightly closed original container in a dry, cool and well ventilated place. Keep away from heat, sparks and open flames. Protect from freezing and direct sunlight.

Shelf Life

36 months when stored as advised

Guar Gum 3500/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses

Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance

White to off white powder

Moisture

15% (Max)

Protein

7% (Max)

A.I.M

7% (Max)

Starch

Negative

Viscosity (cps)

3500 - 4000 cps

Ash

1% (Max)

pH

6 to 7

200 mesh (75 Microns)

96 - 97% min

Gum Content

80.0 to 85% min

Microbiological Analysis

E. Coli

<1cfu/g

Salmonella

Absent in 25 gr

Total plate count

5000 cfu/g max

Mould and yeast

200 cfu/g max

Coagulase

Negative

Bacilius Cereus/g

Negative

Pentachlorophenol

Not more than 0.01mg/kg

Furfural mg/kg

NMT 1.0

Arsenic mg/kg

NMT 3.0

Lead mg/kg

NMT 2.0

Mercury mg/kg

NMT 1.0

Cardmium mg/kg

NMT 1.0

Cadmium mg/kg

NMT 1.0

Organic Peroxides

Not more than 0.7meq

More Info

Packaging

In 25 kilos boxes/bags with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Country of origin: India

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.

Guar Gum 5000/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses

Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance

White to off white powder

Moisture

12% (Max)

Protein

7% (Max)

A.I.M

7% (Max)

Starch

Negative

Viscosity (cps)

5000 cps Minimum

Ash

1% (Max)

pH

6 to 7

Particle Size

200 micron: 96-97% pass

200 mesh (75 Microns)

95% passing

Gum Content

80.0 to 85%min

Protein

7% max

Microbiological Analysis

E. Coli

<1 cfu/g

Salmonella

Absent in 25 gr

Odour

Free from off odours

Total plate count

Less than 5000

Mould and yeast

Less than 200 cfu/g

Coagulase

Negative

Bacilius Cereus/g

Negative

Organic Peroxides

NMT 0.7 meq

Pentachlorophenol

Not more than 0.01 mg/kg

Furfural mg/kg

NMT 1.0

Arsenic

NMT 3.0

Lead mg/kg

NMT 2.0

Mercury mg/kg

NMT 1.0

Cadmiun mg/kg

NMT 1.0

More Info

Packaging

In 25 kilos boxes with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Country of origin: India

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.

Lecithin (Soya)

It is a free flowing powder made from non-GMO soy beans.

Info

Uses

As an emulsifier, stabiliser and preservative in all types of food products.

Typical Analysis

Appearance

Creamy to yellow light brown powder

Moisture

Max 1%

Microbiological Analysis

Total Bacterial Count

Max. 1000/g

Salmonella and E. Coli

Absent in 25g

E. Coli

Absent in 1g

Coliforms

Absent in 25 g

Mould and yeast

Max. 100/g

More Info

Packaging

20 kilo boxes.

Storage

Keep in a dry and airy environment.

Lemon Oil

By cold extraction from the lemon peel "Citrus Limonum Risso".

Info

Uses

In Bakery, beverages, confectionery, sauces and dressings, toppings and fillings and fragrance.

Typical Analysis

Appearance

Liquid (inflammable)

Colour

Green to pale yellow

Odour

Characteristics of lemon peel

Specific Gravity

0.840 - 0.865

Refractive Index

1.470 - 1.475

More Info

Packaging

In drums according with present regulations: 25,50,100 and 190kgs net.

Storage

Store in cool, dry conditions in original, unopened containers. Reseal opened containers securely.

Other Health Hazards

Flammable, Harmful. irritant. Dangerous for the environment.

Shelf Life

12 months at -2°c

Locust Bean Gum - 1st Quality

A white to yellowish white, nearly odourless powder also called Carob Gum. It is obtained from the ground endosperm of the seeds (from the pod) of the carob tree (Ceratonia Siliqua L.- Taub. Fam. Leguminosae). The tree produces pods (Locust Beans) also known as St John’s bread (the Manna that came from Heaven). The tree only grows 20kms inland from the Mediterranean Sea.

Info

Uses

Gelling, thickening, stabilising and emulsifier agent used in Bakery, Dairy products, Soup and Sauces, Spreads, Petfoods, Frozen Dairy Desserts, Fruit preparations and Frozen Fruit, Salad Dressings, Meat Products, Alcoholic Beverages, Bread, Breakfast Cereal and others.

Typical Analysis

Protein

Max 7

A.I.M

Max 4

Galactomannans

Min 75

Starch

Negative

Viscosity (cps)

Min 2400- Max 3000

Ash

Max 12

pH

5.4 -7

Loss of drying

Max 15

Particle Size

Pass 250 µm = 100. Pass 75 µm = Max 35

Microbiological Analysis

Total Bacterial Count

Max 5000.

E. Coli

Neg 1g

Salmonella

Neg 25 g

Coliforms

Neg 1g

Mould and yeast

Max 500

More Info

Packaging

In 25 kilo 3 ply paper bags with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment

Other Health Hazards

It is advisable to wear face masks or handle the product in an airy room.

Paprika Oleoresin

Dark red viscous liquid obtained by solvent extraction of the dried pods of Capsicum annum L., followed by removal of solvent and standarised with sunflower oil.

Info

Uses

Colourings for various food products
Flavouring for various food products
Sweetener for meats and sauces
Poultry feeds
spices

Chemical Specification

Dye Strength

57-65 (E; 462nm in acetone)

Regulation Status

Colour additive permitted in foods according to EU Reg 1333/2008/EC, compliant with the purity criteria set by EU Reg 231/2012/EU. Food colour additive from certification according to US Code of Fed Reg 21CFR73.A.

Capsanthin/capsorubin content

2.7 -3.1%

Colour Units

37,620 - 42,900 cu

Specific Gravity

0.93 g/ml (Typical figure: Analysis performed once a year).

Composition

Paprika Extract (E160c), Sunflower Oil.

Analysis

Appearance

Viscous liquid.

Solubility

Oil soluble.

Colour

Deep red/orange.

Storage and Handling

Packaging

HDPE Jerrycan: 20 kg net

Storage

In a cool room, sheltered from light, moisture and oxygen.
Best before: 12 months under the previously mentioned conditions and in its original packaging.

Tara Gum - High Viscosity

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.

Info

Uses

Gelling, thickening and stabilising agent used in Sauces, Dressings, Ice Cream, Confectionery and Dairy products.

Typical Analysis

Moisture

Max 12%

Protein

Max 3%

Galactomannans

Min 85%

Starch

Not detected

Viscosity (cps)

5500-6800 cps (Solution at 1%, 25°C, 20 RPM, spindle #4)

Ash

Max 1.5%

pH

5-7.5

Colour

White Powder

Odour

Odourless

Fats

Max 0.75%

Insolubles in Acid

Max 2%

Lead

Max 2 mg/kg

Arsenic

Max 3 mg/kg

Mercury

Max 1 mg/kg

Cadmium

Max 1 mg/kg

Total Heavy Metals

Max 20 mg/kg (Cu +Zn)

Passing through mesh 100

>95%

Microbiological Analysis

Total Bacterial Count

2000 ufc/g

E. Coli

<100 ufc/g

Salmonella

Negative in 25 g

Coliforms

< 1ufc/g

Total plate count

< 200 ufc/g

Mould and yeast

< 100 ufc/g

More Info

Packaging

In 25 kilo 3 ply paper bags with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment.

Other Health Hazards

It is advisable to wear face masks or handle the product in an airy room.

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 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.

Xanthan Gum - 200mesh

Xanthan Gum is a hydrocolloid obtained by corn fermentation and subsequently purified.

Info

Uses

Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance

White-like or light yellow free flowing powder

Viscosity (cps)

1% gum in 1% KCl (60rpm) 1200-1700cps

Ash

≤16%

pH

Value (1% solution) 6.0-8.0

Loss of drying

≤15%

Particle Size

200 mesh (75μm) - Not less than 92% through

Ethanol and Propane

≤500ppm

Total Nitrogen

<1.5%

Pyruvic Acid

≥1.5%

Lead

≤2ppm

Shear Ratio

≥6.5

V1/V2

1.02 - 1.45

Microbiological Analysis

E. Coli

Negative in 5g

Salmonella

Absent

Coliforms

≤0.3

Total plate count

≤2000 cfu/g

Mould and yeast

≤100 cfu/g

Heavy Metals

<20 mg/kg

Arsenic

<3 mg/kg

Lead

<2 mg/kg

Cadmiun

<1 mg/kg

Mercury

<1 mg/kg

Xanthomonas Camp/1g

Viable cells absent

Assay (%)

91-108

Ethanol (mg/kg)

≤500

Solubility

Soluble in water. Insoluble in Ethanol

More Info

Packaging

In 25 kilos bags/boxes with inner polythene liner.

Storage

Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.

Xanthan Gum - 80mesh

Xanthan Gum is a hydrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestris, extraction, drying and grinding. Benefited by its superior thickening and stabilising effect, shear resistance and unique pseudo-plasticity rheological property. Xanthan Gum is widely used in food pharmaceutical, fine chemical, oil drilling and other fields.

Info

Uses

Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance

White-like or light yellow free flowing powder

Viscosity (cps)

1% gum in 1% KCl (60rpm) 1200-1700cps

Ash

≤16%

pH

Value (1% solution) 6.0-8.0

Loss of drying

≤15%

Particle Size

Particle Size 80mesh (180 μm) Not less than 95% through

Ethanol and Propane

≤500ppm

Total Nitrogen

≤1.5%

Pyruvic Acid

≥1.5%

Lead

≤2ppm

Whiteness

≥50

Shear Ratio

≥6.5

V1/V2

1.02 - 1.45

Microbiological Analysis

E. Coli

Negative in 5g

Salmonella

Negative in 10g

Coliforms

≤0.3

Total plate count

≤2000 cfu/g

Mould and yeast

≤100 cfu/g

Assay (%)

91-108

Xanthomonas campestris

Negative in 1g

Solubility

Soluble in water. Insoluble in Ethanol

Ethanol (mg/kg)

≤500

More Info

Packaging

In 25 kilos kraft paper bags, paper drum and carton, all with inner polythene bags.

Storage

Goods must be stored ventilated, clean, dry and cool place. It cannot be stored with poisonous, harmful and corrosive substances.
Shelf Life: 24 months from manufacturing date under the above storage conditions with the original packaging intact.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.