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Sauces/Dressings

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Carmine

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 2

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.
Paprika Oleoresin

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.
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