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Naturex St. JOHN'S BREAD EXTRACT OC (AJ621402)
Naturex St. JOHN'S BREAD EXTRACT OC (AJ621402) is an extract obtained from St. John's bread fruits. This extract is primarily used in the food and nutrition markets, with applications in beverages, liquor and spirits, bakery products, desserts and fruit preparations, savory culinary items, and the development of nutraceuticals and supplements. It is classified under food ingredients technologies and is part of the product family of taste and flavor ingredients.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Beverage
- Liquor & Spirits
Food & Nutrition — Food
- Bakery
- Desserts & Fruit Preparations
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Taste & Flavor
- Flavor Ingredients
Other characteristics
- Brand
- Naturex
- Flavor
- Carob
- End Uses
- Alcoholic Beverages, Desserts, Dressings, Sauces
- Labeling Claims
- Kosher, Non-GMO
- Kosher
- Non-GMO
- Certifications & Compliance
- FDA Compliant, Kosher
- Markets
- Food & Nutrition
- Appearance
- Brown viscous liquid
- Shelf LIfe
- 728 Days
- Technology
- Food Ingredients
- Flavor Family
- Herb Flavors
- Packaging Type
- Pails
- Ingredient Name
- St John'S Bread Fruits Extract
- Ingredient Origin
- Plant Origin
- Flavor Ingredients
- Oleoresins & Extracts
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
- FDA Compliant
- Kosher
- Food and Nutrition Applications
- Alcoholic Beverages
- Desserts
- Dressings
- Sauces
Technical data
Table 1 of 2
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Specific Gravity (at 20/20°C) | 1.3040 - 1.3240 | — | Densimeter(CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 1.3020 - 1.3220 | — | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 1.3010 - 1.3210 | — | Calculated from SG 20/20 result |
| pH | 3 - 5 | — | — |
| Residue on Drying | min. 65.0 | % | I.R.balance(CQ-MO-018) |
| Refractive Index (at 20°C) | 1.4702 - 1.4920 | — | Refractometer(CQ-MO-157) |
| Refractive Index (at 25°C) | 1.4682 - 1.4900 | — | Calculated from RI 20°C result |
| Flash Point | min. 94 | °C | — |
| Temperature Conditions | Ambient/10-30 | °C | — |
Table 2 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | per 10gram | ISO 7251: 2005 |
| Salmonella | Negative | per 25 gram | ISO 6579-1 2017 |
| Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Molds | max. 1,000 | per gram | ISO 21527: 2008 |
