Kalustyan PAPRIKA, GROUND 100 ASTA, ETHOXYQUIN (PA10EBI-XX)
Kalustyan PAPRIKA, GROUND 100 ASTA, ETHOXYQUIN (PA10EBI-XX) PAPRIKA, GROUND 100 ASTA, ETHOXYQUIN (PA10EBI-XX) are high-quality, natural spice ingredients 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 produced in a GMP-compliant facility with strict adherence to the highest quality and safety standards. The manufacturing process follows FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP) regulations. In addition to this, the product is certified kosher, halal, vegan, non-GMO project verified, and USDA organic, and is in compliance with SEDEX and TSCA (USA) regulations. The product meets the requirements for safe and ethical production practices as set forth by 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
- Paprika
- 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
- Mild and sweet aroma
- Flavor
- Mild and sweet taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Reddish-brown
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Spain, Peru, China, Hungary
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Paprika 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 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 9 | % | ASTA 3.0 |
| Ethoxyquin | max. 100 | ppm | — |
| Color | 90 - 110 | — | ASTA 20.1 |
| Moisture | max. 12 | % | ASTA 2.1 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 20M) | max. 0 | % |
| Granulation (USS 30M) | max. 1 | % |
Table 3 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 4 of 4
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 |
