XtraBlend® RN (BA252001)
XtraBlend® RN (BA252001) is a powdered product with a neutral sensory profile and colors ranging from light brown to beige. It is produced from rosemary and spinach through an extraction and blending process, using acetone and water as the extraction solvents. This product is certified as kosher parve and halal.
Properties
- Physical Form
- Powder
Product families
Applications
- Meat Substitutes
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
- Alternates & Replacements
Other characteristics
- Brand
- XtraBlend
- Functions
- Antioxidant, Preservative, Sequestering Agent
- Ingredient Name
- Rosemary & Spinach Extract Powder
- Labeling Claims
Allergen-free, Halal, Kosher, Naturally Derived, Non-GMO, Plant-Based, Vegan, Vegetarian; Allergen-free; Halal; Kosher; Naturally Derived; Non-GMO; Plant-Based; Vegan; Vegetarian
- Ingredient Origin
- Natural Origin, Non-Animal Origin, Plant Origin
- Natural Origin
- Non-Animal Origin
- Plant Origin
- Certifications & Compliance
Halal, Kosher, 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
- Appearance
- Light brown to beige powder
- Shelf LIfe
- 364 days
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Information
- Storage conditions
- Dry, preferably full, hermetically sealed
- Temperature conditions
- Cool 10-18°C (50-65°F)
- Handling
- Protect against light.
- Food Ingredients Features
- Dispersing
- EDTA Replacer
- Easily Dispersible
- Excellent Water Dispersion
- Free Radical Scavenging
- Free of Major Allergens
- Improved Dispersion
- Ovo-Lacto Vegetarian Suitable
- Food Ingredients Functions
- Antioxidant
- Preservative
- Sequestering Agent
- Certifications and Compliance
Halal; Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Condiments
- Dressings
- Mayonnaise
- Meat Substitutes
- Plant-based Meat
- Salad Dressing
- Sauces
Technical data
Table 1 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Loss on Drying | max. 8 | % | I.R. balance (CQ-MO-018) |
| Particles (Passing through max. 35 Mesh) | min. 95 | % | Sieve (CQ-MO-023) |
| Carnosic Acid | 0.8 - 1.2 | % | HPLC (CQ-MO-1964) |
| Carnosic Acid + Carnosol | 0.9 - 1.4 | % | HPLC (CQ-MO-1964) |
| Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Moulds | max. 500 | per gram | ISO 21527: 2008 |
| Acetone Content | max. 30 | mg/kg | GC (CQ-MO-168) |
Table 2 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density | 0.49 - 0.69 | g/ml | Graduated cylinder (CQ-MO-257) |
Table 3 of 3
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Corn Maltodextrin | 55 - 75 | % |
| Spinach Extract | 25 - 40 | % |
| Rosemary Extract | 1 - 4 | % |
