Kalustyan Mace Ground
Kalustyan Mace 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 is carefully manufactured to ensure the highest level of quality and compliance with the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP) standards. It is also certified kosher, halal, non-GMO project verified, and USDA organic, meeting SEDEX approval and TSCA (USA) regulations for safe and ethical production practices, as well as being GFSI certified. Additionally, it is suitable for vegans and has received FDA approval for consumer confidence. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Properties
- Physical Form
- Powder
Product families
Applications
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Mace
- 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
- Fragrant nutmeg-like odor
- Flavor
- Slightly warn taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Yellow-brown to reddish-brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Indonesia
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- Mace 100%.
- Sterilization Method
- Ethylene Oxide
- 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. 3.5 | % | ASTA 3.0 |
| Moisture | max. 7 | % | ASTA 2.1 |
| Volatile Oil | min. 0.12 | % | ASTA 5.0 |
Table 2 of 9
1 row| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 20M) | max. 2 | % |
Table 3 of 9
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 4 of 9
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 252 | mg/100 g |
| Copper Content | 2.467 | mg/100 g |
| Iron Content | 13.9 | mg/100 g |
| Magnesium Content | 163 | mg/100 g |
| Manganese Content | 1.5 | mg/100 g |
| Phosphorus Content | 110 | mg/100 g |
| Potassium Content | 463 | mg/100 g |
| Selenium Content | 2.7 | μg/100 g |
| Sodium Content | 80 | mg/100 g |
| Zinc Content | 2.3 | mg/100 g |
Table 5 of 9
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform | max. 300 | 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. 100,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 1,000 | cfu/g | AOAC 997.02 |
Table 6 of 9
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar Content | 0 | g/100 g |
| Alcohol (ethyl) Content | 0 | g/100 g |
| Caffeine Content | 0 | mg/100 g |
| Carbohydrate Content | 50.5 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1989 | kJ/100 g |
| Fiber (total dietary) | 20.2 | g/100 g |
| Phytosterols Content | 73 | mg/100 g |
| Protein Content | 6.71 | g/100 g |
| Theobromine Content | 0 | mg/100 g |
| Total Lipid Content | 32.38 | g/100 g |
| Water Content | 8.17 | g/100 g |
Table 7 of 9
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 11.17 | g/100 g |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.58 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 10.59 | 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) | 4.39 | g/100 g |
| Fatty acids (total polyunsaturated, 18:04) | 0 | g/100 g |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 4.31 | g/100 g |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 0.08 | 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
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 9.51 | g/100 g |
| Fatty acids (total saturated, 10:00) | 0 | g/100 g |
| Fatty acids (total saturated, 12:00) | 0 | g/100 g |
| Fatty acids (total saturated, 14:00) | 0.93 | g/100 g |
| Fatty acids (total saturated, 16:00) | 7.69 | g/100 g |
| Fatty acids (total saturated, 18:00) | 0.43 | g/100 g |
| Fatty acids (total saturated, 4:00) | 0 | g/100 g |
| Fatty acids (total saturated, 6:00) | 0 | g/100 g |
| Fatty acids (total saturated, 8:00) | 0 | g/100 g |
Table 9 of 9
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Folate (DFE) | 76 | μg/100 g |
| Folate (food) | 76 | μg/100 g |
| Folate (total) | 76 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Niacin Content | 1.35 | mg/100 g |
| Retinol Content | 0 | μg/100 g |
| Riboflavin Content | 0.448 | mg/100 g |
| Thiamin Content | 0.312 | mg/100 g |
| Vitamin A | 800 | IU/100 g |
| Vitamin A (RAE) | 40 | μg/100 g |
| Vitamin B-12 | 0 | μg/100 g |
| Vitamin B-6 | 0.16 | mg/100 g |
