Kalustyan Bay Leaves Whole

Name: Kalustyan Bay Leaves Whole
Brand: Kalustyan

Kalustyan Bay Leaves Whole is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is a versatile product that can be used in a wide range of food industry applications while also meeting strict regulatory and ethical standards such as being FDA Food Safety Modernization Act (FSMA), kosher, halal, vegan, non-GMO project, TSCA (USA), GMP, GFSI certified, SEDEX approved, USDA organic, and Hazard Analysis Critical Control Point (HACCP) compliant. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Product families

Applications

Food & Nutrition — Food

Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

Features: High Quality
Synonyms: Stabileze, Stabileze 06, Stabileze QM
Functions: Spice
Ingredient Name: Bay Leaves
Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan; Vegetarian
Odor: Delicate aromatic odor
Flavor: A bitter taste
Markets: Food & Nutrition
PACKAGING: Packed in 50-pound box/bag.
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: Turkey
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Chemical Inventories: TSCA (USA)
Ingredient Statement: Bay Leaves 100%.
Sterilization Method: Irradiated
Food Ingredients Features: High Quality
Food Ingredients Functions: Spice
Certifications and Compliance: FDA Compliant
FDA Food Safety Modernization Act (FSMA)
GFSI Certified
GMP
Halal
Hazard Analysis Critical Control Point (HACCP)
Kosher
Non-GMO Project Verified

Technical data

Table 1 of 9

3 rows

Characteristic	Value	Unit	Method
Ash Content	max. 6	%	ASTA 3.0
Moisture	max. 9	%	ASTA 2.1
Volatile Oil	min. 0.008	ml/100g	ASTA 5.0

Table 2 of 9

2 rows

Characteristic	Value	Unit
Relative Humidity	55	%
Storage Temperature	50 - 70	°F

Table 3 of 9

10 rows

Characteristic	Value	Unit
Calcium Content	834	mg/100 g
Copper Content	0.416	mg/100 g
Iron Content	43	mg/100 g
Magnesium Content	120	mg/100 g
Manganese Content	8.167	mg/100 g
Phosphorus Content	113	mg/100 g
Potassium Content	529	mg/100 g
Selenium Content	2.8	μg/100 g
Sodium Content	23	mg/100 g
Zinc Content	3.7	mg/100 g

Table 4 of 9

1 row

Characteristic	Value	Unit
Fatty acids (total trans)	0	g/100 g

Table 5 of 9

5 rows

Characteristic	Value	Unit	Method
Coliform	max. 100	cfu/g	AOAC 991.14
E.coli	max. 3	MPN/g	FDA BAM Chapter 4
Salmonella	Negative	per 2 x 375 grams	eq. FDA BAM Chapter 5
Total Plate Count	max. 25,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 400	cfu/g	AOAC 997.02

Table 6 of 9

9 rows

Characteristic	Value	Unit
Added Sugar Content	0	g/100 g
Alcohol (ethyl) Content	0	g/100 g
Carbohydrate Content	74.97	g/100 g
Cholesterol Content	0	mg/100 g
Energy	1312	kJ/100 g
Fiber (total dietary)	26.3	g/100 g
Protein Content	7.61	g/100 g
Total Lipid Content	8.36	g/100 g
Water Content	5.44	g/100 g

Table 7 of 9

13 rows

Characteristic	Value	Unit
Fatty acids (total monounsaturated)	1.64	g/100 g
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0.14	g/100 g
Fatty acids (total monounsaturated, 18:1 undifferentiated)	1.5	g/100 g
Fatty acids (total monounsaturated, 20:01)	0	g/100 g
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g
Fatty acids (total polyunsaturated)	2.29	g/100 g
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	1.24	g/100 g
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	1.05	g/100 g
Fatty acids (total polyunsaturated, 20:4 undifferentiated)	0	g/100 g
Fatty acids (total polyunsaturated, 20:5 n-3)	0	g/100 g
Fatty acids (total polyunsaturated, 22:5 n-3)	0	g/100 g

Table 8 of 9