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Gutkind
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.
Carrageenan - Kappa Refined and Semi-Refined
Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. Carrageenan has been used for hundreds of years and has been found to be safe in the USA. It replaces gelatine and starch and it is very similar to Agar. This type of Carrageenan is standarised to constant gel strength in water, in order to obtain a uniform performance.
Info
Uses
Gelling Agent in Petfood and Dairy products, conventional Jellies, Meat products, Salad Dressings, Tooth Paste and other products.
Typical Analysis
Appearance
White to beige colour powder
Moisture
12% (Max)
pH
8 - 11 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns
Reactivity with Potasic Chloride
1.530 - 2.070 break
As (ppm)
<3.00
Pb (ppm)
<5.00
Hg (ppm)
<1.00
Cd (ppm)
<2.00
Microbiological Analysis
E. Coli
Not detected in 5g
Salmonella
Not detected in 25 g
Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
More Info
Packaging
In 25 kilos polylined paper bags.
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.
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.
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.
Gellan Gum High Acyl
Gellan Gum is a natural food additive (E418), used as stabilizer, gelling agent or thickener. Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea under carefully controlled fermentation procedure from a carbohydrate source (glucose), nitrogen source and a number of inorganic salts. High Acyl Gellan Gum forms soft, very elastic, non-brittle gels.
Info
Uses
Transparent (see through) drinks, tofu, jellies, confectionery, fruit jams, chilli sauces, meat products, acid fruit juices, dairy beverages and ice cream.
Typical Analysis
Appearance
White Fine Powder
Ash
<15%
pH gel
5.0 - 7.0 (0.5% solution)
Loss of drying
<15%
Particle Size
60 mesh >95%
Presentation
Powder
Colour
White
Microbiological Analysis
Total Bacterial Count
<10000CFU/g
E. Coli
Negative by test in 5 g.
Salmonella
0/25g
Mould and yeast
<400CFU/g
More Info
Packaging
The product is packed in 25Kg/Drum with a PE inner bag.
Storage
Store away in a cool and dry place. Shelf life: 24 months if kept in original unopened packaging.
Gellan Gum Low Acyl
Gellan Gum is a natural food additive (E418), used as stabilizer, gelling agent or thickener. Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea under carefully controlled fermentation procedure from a carbohydrate source (glucose), nitrogen source and a number of inorganic salts. Low Acyl Gellan Gum forms hard, non-elastic, brittle gels.
Info
Uses
Transparent (see through) drinks, tofu, jellies, confectionery, fruit jams, chilli sauces, meat products, acid fruit juices, dairy beverages and ice cream.
Typical Analysis
Appearance
White Fine Powder
Ash
<15%
pH gel
5.0 - 7.0 (0.5% solution)
Microbiological Analysis
Total Bacterial Count
<10000CFU/g
E. Coli
Negative by test in 5 g.
Salmonella
0/25g
Mould and yeast
<400CFU/g
More Info
Packaging
The product is packed in 25Kg/Drum with a PE inner bag.
Storage
Store away in a cool and dry place. Shelf life: 24 months if kept in original unopened packaging.
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
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
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
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
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.
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
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.
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.
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
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.
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
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.
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.
