To catalogue
Naturex CAYENNE PEPPER PUREE, MICRO-CUT (NV0APD50)
Naturex CAYENNE PEPPER PUREE, MICRO-CUT (NV0APD50) is produced from milled, blended, and pasteurized cayenne pepper. It contains cayenne pepper, salt, and vinegar, resulting in a reddish puree with a characteristic flavor. It is typically applied in "savory and culinary" applications within the food and nutrition industry.
Properties
- Physical Form
- Puree
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Other characteristics
- Brand
- Naturex
- End Uses
- Dressings, Sauces, Soups
- Functions
- Spice
- Ingredient Name
- Cayenne Pepper Puree
- Flavor
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- Puree
- Shelf LIfe
- 9 months
- Ingredient
- Cayenne Pepper, Salt, Vinegar
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- Storage and Handling
- Recommended storage conditions
- Ambient temperature, sheltered from light, moisture and oxygen.
- Best before
- 9 months under the previously mentioned conditions and in its original packaging.
- Additional Information
- Composition : Cayenne pepper, Salt, Vinegar
- Food Ingredients Functions
- Spice
- Food and Nutrition Applications
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| pH | max. - 4.60 | — |
| Salt Content | 14.00 - 17.00 | % w/w |
| Titratable Acid (Acetic) | 1.20 - 1.80 | % w/w |
| Viscosity | max. 100000 | cPs |
Table 2 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Acid Preservative Resistant Yeast | max. 1 | CFU/g |
| APC Count | max. 50000 | CFU/g |
| Lactobacilli | max. 10 | CFU/g |
| Yeasts and Molds Count | max. 50 | CFU/g |
