Naturex Ginger PE WS (DA240700)
Naturex Ginger PE WS (DA240700) is a powdered product with a typical sensory profile and colors ranging from beige to brown. It is sourced from ginger rhizomes, which are dried, and is produced through an extraction and spray drying process using ethyl acetate (100%) as the extraction solvent. The composition includes Arabic gum and ginger oleoresin. This product is certified as kosher parve and halal.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Energy Drinks
- Cereals & Snacks
- Savory & Culinary
- Functional Foods
Product Families
- Vegetable Products & Extracts
Other characteristics
- Brand
- Naturex
- End Uses
Breakfast Cereals, Functional Beverages, Savory Products
- Features
- Spray Dried
- Ingredient Name
- Ginger Oleoresin
- Labeling Claims
Allergen-free, Halal, Kosher, Naturally Derived, Non-GMO, Plant-Based; Allergen-free; Halal; Kosher; Naturally Derived; Non-GMO; Plant-Based
- Certifications & Compliance
European Regulation 396/2005/EC, FDA 21 CFR 101.22, FDA 21 CFR 101.9, FDA Compliant, Halal, Kosher, SARA 311/312, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Note
- Micro Testing Principles
- Limits guaranteed, selected microbiological parameters are monitored.
- Heavy metals
- Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Use Levels
0.03% (Cereals), 0.03% (Water), 0.03% (Other Savory)
- Appearance
- Beige to brown powder
- Shelf LIfe
- 364 days
- Solubility
- Water Soluble
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Storage Condition
- Storage conditions
- Dry, preferably full, hermetically sealed.
- Temperature conditions
- Ambient / 10-30°C (50-85°F).
- Handling
- Protect against light.
- Food Ingredients Features
- Spray Dried
- Certifications and Compliance
European Regulation 396/2005/EC; FDA 21 CFR 101.22; FDA 21 CFR 101.9; FDA Compliant; Halal; Kosher; SARA 311/312; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Breakfast Cereals
- Functional Beverages
- Savory Products
Technical data
Table 1 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density | 0.38 - 0.68 | g/ml | Graduated cylinder (CQ-MO-257) |
| Residue on Drying | min. 92 | % | I.R. balance (CQ-MO-018) |
| Ethyl Acetate | max. 50 | mg/kg | GC (CQ-MO-168) |
| Total Plate Count | max.1,000 | per gram | ISO 4833-1:2013 |
| Yeasts and Molds | max. 100 | per gram | ISO 21527: 2008 |
Table 2 of 3
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliforms | max. 10 | per gram | ISO 4832: 2006 |
| Escherichia coli | Negative | per gram | ISO 7251: 2005 |
| Salmonella | Negative | /25g | ISO 6579-1 2017 |
| Benzo [α] pyrene | max. 10 | μg/kg | — |
| PAH 4 | max. 50 | μg/kg | — |
| Arsenic Content | max. 3.00 | mg/kg | ICP (CQ-MO-247) |
| Cadmium Content | max. 1.00 | mg/kg | ICP (CQ-MO-247) |
| Mercury Content | max. 1.00 | mg/kg | ICP (CQ-MO-247) |
| Lead Content | max. 3.00 | mg/kg | ICP (CQ-MO-247) |
| Heavy Metal | max. 20.00 | mg/kg | ICP (CQ-MO-247) |
Table 3 of 3
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Acacia Gum | 84 - 89 | Wt % |
| Natural Flavor | 10 - 15 | Wt % |
| Extraction Ratio | 4 / 1 | — |
| Native Extract Ratio (NER) | 40/1 | — |
