Fermbucha™
Spray-dried fermented food, produced by submerged cultivation Organic black tea (Camellia sinensis) bio- processed by yeasts and acetic acid bacteria (SCOBY).
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Functional Foods
- Nutraceuticals & Supplements
Other characteristics
- Brand
- Fermbucha
- Ingredient Name
- Kombucha, Fermented
- Kombucha Fermented
- Labeling Claims
- Allergen-free, GMO-free
- Allergen-free
- GMO-free
- Benefit Claims (Health)
- Anti-Cancer Properties, Detoxifying
- Anti-Cancer Properties
- Detoxifying
- Markets
- Food & Nutrition
- Storage
Due to the hygroscopic nature, please store at dry conditions in an airtight container.
- PACKAGING
- 10 kg sealed in an aluminum foil bag
- 2 bags packed in a corrugated box
- Solubility
- Water Soluble
- Ingredient
- Kombucha, Fermented, Tapioca Maltodextrin
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Boxes
- Shelf Life Storage
Shelf life is at least two years at 25°C and below 70% RH in original sealed package.
- Food Ingredients Features
- Anti-Cancer Properties
- Detoxifying
- Excellent Bioavailability
- Fermented
- Spray Dried
- Fermented Functional Foods
In addition to adequate nutritional effects, functional foods have a beneficial effect on one or more target functions in the body to achieve an improved state of health and a reduced risk of disease when consumed as part of a normal diet. Fermented dairy products, especially yogurt, are the most popular functional foods because numerous studies in humans have shown that microorganisms used for milk fermentation play a functional role in improving metabolic and immunological disorders. However, due to allergic reactions associated with dairy and an increase in consumer vegetarianism, non-dairy fermented foods are emerging in the global market. The claimed health benefits of fermented functional foods may come from microbes or from the microbial metabolites produced during the fermentation process.
- Food Ingredients Functions
- Supplement
- Food and Nutrition Applications
- Functional Foods
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Color | Pale brown | — |
| Moisture Content | max. 8 | % |
Table 2 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Glucuronic acid | min. 4 | mg/g |
| Glucaro-1,4-lactone | min. 2 | mg/g |
| Total Polyphenol | min. 7 | mg GAE/g |
| SOD-Like Activity | min. 5x10⁵ | U/g |
| Acetic Acid | min. 0.3 | mg/g |
Table 3 of 4
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Yeasts & Molds Count | max. 100 | cfu/g |
| Coliform | max. 100 | cfu/g |
| Escherichia coli | Negative | — |
| Salmonella spp. | Negative | — |
| Staphylococcus aureus | Negative | — |
| Listeria monocytogenes | Negative | — |
Table 4 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Arsenic Content | max. 1 | ppm |
| Lead Content | max. 3 | ppm |
| Mercury Content | max. 0.1 | ppm |
| Cadmium Content | max. 1 | ppm |
