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Naturex OAK CHIPS SE (AJ621111)
Naturex OAK CHIPS SE (AJ621111) is an extract obtained from oak wood chips and is primarily targeted towards the food and nutrition industry. It has applications in the production of beverages, particularly in the liquor and spirits category. Furthermore, it plays a role in the nutrition and well-being sector, specifically in the development of nutraceuticals and supplements.
Properties
- Physical Form
- Semi-solid
Product families
Applications
Food & Nutrition — Beverage
- Liquor & Spirits
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Taste & Flavor
- Flavor Ingredients
Other characteristics
- Brand
- Naturex
- Flavor
- Oak
- End Uses
- Alcoholic Beverages
- Solubility
- Water Soluble
- Labeling Claims
- Allergen-free, Kosher, Non-GMO
- Allergen-free
- Kosher
- Non-GMO
- Certifications & Compliance
Kosher, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Note
Micro Testing Principles Intrinsic microbiologically safe.; Limits guaranteed,no testing.; Heavy metals Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Appearance
- Brown semi-solid
- Shelf LIfe
- 728 days
- Technology
- Food Ingredients
- Flavor Family
- Herb Flavors
- Packaging Type
- Pails
- Ingredient Name
- Oak Wood Chips Extract
- Ingredient Origin
- Plant Origin
- Storage Information
- Storage conditions
- Dry, preferably full, hermetically sealed.
- Temperature conditions
- Ambient / 10-30°C (50-85°F).
- Handling
- Protect against light.
- Flavor Ingredients
- Oleoresins & Extracts
- Food Ingredients Features
- Enhanced Shelf Life
- Free of Major Allergens
- Long Shelf Life
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Alcoholic Beverages
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Residue on Drying | min. 70.0 | % | I.R. balance (CQ-MO-018) |
| Ethanol | max. 0.5 | % | GC (CQ-MO-168) |
| Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Moulds | max. 1,000 | per gram | ISO 21527: 2008 |
| Escherichia coli | Negative | per 10 gram | ISO 7251: 2005 |
| Salmonella | Negative | per 25 gram | ISO 6579-1 2017 |
Table 2 of 3
5 rows| Characteristic | Value | Method |
|---|---|---|
| Specific Gravity (at 20/20°C) | 1.3580 - 1.3780 | Densimeter (CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 1.3560 - 1.3760 | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 1.3550 - 1.3750 | Calculated from SG 20/20 result |
| Refractive Index (at 20°C) | 1.4860 - 1.5060 | Refractometer (CQ-MO-157) |
| Refractive Index (at 25°C) | 1.4840 - 1.5040 | Calculated from RI 20°C result |
Table 3 of 3
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Brown Rice Syrup | 65 - 75 | % |
| Natural Extract | 10 - 15 | % |
| Glycerol | 8 - 12 | % |
| Propylene Glycol | max. 12 | % |
