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Naturex GARLIC JUICE, REFRIGERATED (NV0RJP20)
Naturex GARLIC JUICE, REFRIGERATED (NV0RJP20) is created from juiced, pasteurized, and filtered garlic. It consists of garlic juice and salt, presenting as a liquid with a light brown color, sometimes featuring a faint greenish-blue cast. The product retains the characteristic flavor of garlic.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Vegetable Products & Extracts
Other characteristics
- Brand
- Naturex
- End Uses
- Dressings, Sauces, Soups
- Ingredient Name
- Garlic Juice
- Flavor
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- Light brown to faint greenish-blue cast
- Shelf LIfe
- 18 months
- Ingredient
- Garlic, Salt
- Technology
- Food Ingredients
- Packaging Type
- Pails
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- Storage and Handling
- Recommended storage conditions
- Refrigerated, sheltered from light, moisture and oxygen (35 to 40°F / 1 to 5°C)
- Best before
- 18 months under the previously mentioned conditions and in its original packaging.
- Additional Information
- Composition
- Garlic juice, Salt
- Pesticides residues
- Conforms to US/EPA tolerances
- Food and Nutrition Applications
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Brix | 26.0 - 32.0 | ° |
| pH | 4.40 - 5.50 | — |
| Salt Content | 9.80 - 10.40 | % w/w |
Table 2 of 2
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Acid Preservative Resistant Yeast | max. 1 | CFU/g |
| APC Count | max. 1000 | CFU/g |
| Coagulase Positive Staphylococci | max. 10 | CFU/g |
| Coliforms | max. 3 | MPN/g |
| Escherichia coli | max. 3 | MPN/g |
| Lactobacilli | max. 10 | CFU/g |
| Listeria Monocytogenes | Negative/5 x 25g | — |
| Salmonella (Made up of 15x75g samples) | Negative/3x375g | — |
| Yeasts and Molds | max. 10 | CFU/g |
