Kalustyan Bay Leaves Ground

Name: Kalustyan Bay Leaves Ground
Brand: Kalustyan

Kalustyan Bay Leaves Ground 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 meets various international quality standards, including GMP, GFSI, and SEDEX certifications, as well as FDA approval and compliance with the FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) guidelines. It is suitable for those with kosher and halal dietary restrictions, as well as for vegan and non-GMO project compliant diets. In addition, our product is TSCA (USA) compliant and made with USDA organic-certified ingredients. 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
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: Egypt
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 10

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 10

2 rows

Characteristic	Value	Unit
Granulation (USS 20M)	max. 0	%
Granulation (USS 45M)	max. 5	%

Table 3 of 10

2 rows

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

Table 4 of 10

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 5 of 10

1 row

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

Table 6 of 10

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 7 of 10

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 8 of 10

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 9 of 10