To catalogue
Naturex CASCARA SAGRADA SE (AC320005)
Naturex CASCARA SAGRADA SE (AC320005) is a viscous liquid product with a typical sensory profile and colors that range from yellowish brown to brown. It is sourced from cascara (cascara buckthorn) bark and obtained through an extraction process using water (100%). The composition includes brown rice syrup, cascara bitterless extract, and propylene glycol. It is certified as kosher parve and halal.
Properties
- Physical Form
- Liquid
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
- Cascara Sagrada
- End Uses
- Alcoholic Beverages
- Solubility
- Water Soluble
- Labeling Claims
- Allergen-free, Halal, Kosher, Non-GMO
- Allergen-free
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
Halal, 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
- Yellowish brown to brown viscous liquid
- Shelf LIfe
- 728 days
- Technology
- Food Ingredients
- Flavor Family
- Herb Flavors
- Packaging Type
- Jerrycan
- Ingredient Name
- Cascara Sagrada Bark Extract Powder
- Ingredient Origin
- Plant Origin
- Storage Condition
- 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
- Free of Major Allergens
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
Halal; Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Alcoholic Beverages
Technical data
Table 1 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Flash Point | min. 94 | °C |
Table 2 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Residue on Drying | min. 75.0 | % | I.R. balance (CQ-MO-018) |
| Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Moulds | max. 1,000 | per gram | ISO 21527: 2008 |
| Specific Gravity (at 20/20°C) | 1.3380 - 1.3580 | — | Densimeter (CQ-MO-157) |
Table 3 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Specific Gravity (at 20/20°C) | 1.3350 - 1.3550 | — | Calculated from SG 20/20 result |
| Specific Gravity (at 20/20°C) | 1.3360 - 1.3560 | — | Calculated from SG 20/20 result |
| Refractive index (at 20°C) | 1.4098 - 1.4298 | — | Refractometer (CQ-MO-157) |
| Refractive index (at 25°C) | 1.4078 - 1.4278 | — | Calculated from RI 20°C result |
| Escherichia coli | Negative | per 10 gram | ISO 7251: 2005 |
| Salmonella | Negative | per 10 gram | ISO 6579-1 2017 |
Table 4 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Rice Syrup | 90 - 99 | % |
| Native Extract Ratio | 1 - 5 | % |
| Propylene Glycol | max. 0.5 | % |
