Kalustyan White Pepper Whole
Kalustyan White Pepper 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. Regulations such as the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP) are strictly followed in the production process to guarantee safety and quality. The product is certified to meet diverse dietary and ethical requirements, such as kosher, halal, vegan, non-GMO project, and USDA organic. Furthermore, the facility is compliant with SEDEX-approved and TSCA (USA) regulations and meets ethical and safe production practice requirements with GFSI certification and FDA approval. 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
- White Pepper
- 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
- Aromatic, tea like fragrance
- Flavor
- Hot, biting and very pungent taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Indonesia, Vietnam
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- White Pepper 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. 3 | % | ASTA 3.0 |
| Moisture | max. 15 | % | ASTA 2.1 |
| Volatile Oil | min. 0.01 | ml/100g | ASTA 5.0 |
Table 2 of 10
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 3 of 10
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 265 | mg/100 g |
| Copper Content | 0.91 | mg/100 g |
| Iron Content | 14.31 | mg/100 g |
| Magnesium Content | 90 | mg/100 g |
| Manganese Content | 4.3 | mg/100 g |
| Phosphorus Content | 176 | mg/100 g |
| Potassium Content | 73 | mg/100 g |
| Selenium Content | 3.1 | μg/100 g |
| Sodium Content | 5 | mg/100 g |
| Zinc Content | 1.13 | mg/100 g |
Table 4 of 10
1 row| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total trans) | 0 | g/100 g |
Table 5 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 6 of 10
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar Content | 0 | g/100 g |
| Carbohydrate Content | 68.61 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1238 | kJ/100 g |
| Fiber (total dietary) | 26.2 | g/100 g |
| Phytosterols Content | 55 | mg/100 g |
| Protein Content | 10.4 | g/100 g |
| Total Lipid Content | 2.12 | g/100 g |
| Water Content | 11.42 | g/100 g |
Table 7 of 10
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 0.789 | g/100 g |
| Fatty acids (total polyunsaturated) | 0.616 | g/100 g |
Table 8 of 10
1 row| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 0.626 | g/100 g |
Table 9 of 10
1 row| Characteristic | Value | Unit |
|---|---|---|
| Alcohol (ethyl) Content | 0 | g/100 g |
Table 10 of 10
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Folate (DFE) | 10 | μg/100 g |
| Folate (food) | 10 | μg/100 g |
| Folate (total) | 10 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Niacin Content | 0.212 | mg/100 g |
| Retinol Content | 0 | μg/100 g |
| Riboflavin Content | 0.126 | mg/100 g |
| Thiamin Content | 0.022 | mg/100 g |
| Vitamin A | 0 | IU/100 g |
| Vitamin A (RAE) | 0 | μg/100 g |
| Vitamin B-12 | 0 | μg/100 g |
| Vitamin B-6 | 0.1 | mg/100 g |
