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Kalustyan Black Pepper 16M
Kalustyan Black Pepper 16M 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 compliant with FDA Food Safety Modernization Act (FSMA) regulations and is certified kosher, halal, vegan, and non-GMO project verified. Additionally, it meets the GMP and GFSI certification standards and is SEDEX approved. The product is also made from USDA organic ingredients and has undergone Hazard Analysis Critical Control Point (HACCP) processes to ensure 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
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Black 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
- Strong odor
- Flavor
- Hot biting and pungent taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound box/bag.
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Country of Origin
- Indonesia, India, Brazil, Vietnam
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Chemical Inventories
- TSCA (USA)
- Ingredient Statement
- Black Pepper 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 11
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 7 | % | ASTA 3.0 |
| Moisture | max. 12 | % | ASTA 2.1 |
| Volatile Oil | min. 0.015 | ml/100g | ASTA 5.0 |
Table 2 of 11
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 30M) | max. 10 | % |
| Granulation (USS 16M) | max. 2 | % |
Table 3 of 11
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 4 of 11
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 443 | mg/100 g |
| Copper Content | 1.33 | mg/100 g |
| Fluoride Content | 34.2 | μg/100 g |
| Iron Content | 9.71 | mg/100 g |
| Magnesium Content | 171 | mg/100 g |
| Manganese Content | 12.753 | mg/100 g |
| Phosphorus Content | 158 | mg/100 g |
| Potassium Content | 1329 | mg/100 g |
| Selenium Content | 4.9 | μg/100 g |
| Sodium Content | 20 | mg/100 g |
| Zinc Content | 1.19 | mg/100 g |
Table 5 of 11
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total trans) | 0 | g/100 g |
| Fatty acids (total trans-monoenoic) | 0 | g/100 g |
Table 6 of 11
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 7 of 11
24 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 | 63.95 | g/100 g |
| Cholesterol Content | 0 | mg/100 g |
| Energy | 1050 | kJ/100 g |
| Fiber (total dietary) | 25.3 | g/100 g |
| Fructose Content | 0.23 | g/100 g |
| Galactose Content | 0.15 | g/100 g |
| Glucose Content | 0.24 | g/100 g |
| Lactose Content | 0 | g/100 g |
| Maltose Content | 0 | g/100 g |
Table 8 of 11
19 rows| Characteristic | Value | Unit |
|---|---|---|
| Alanine Content | 0.616 | g/100 g |
| Arginine Content | 0.308 | g/100 g |
| Aspartic Acid Content | 1.413 | g/100 g |
| Cystine Content | 0.138 | g/100 g |
| Glutamic Acid Content | 1.413 | g/100 g |
| Glycine Content | 0.441 | g/100 g |
| Histidine Content | 0.159 | g/100 g |
| Hydroxyproline Content | 0 | g/100 g |
| Isoleucine Content | 0.366 | g/100 g |
| Leucine Content | 1.014 | g/100 g |
| Lysine Content | 0.244 | g/100 g |
| Methionine Content | 0.096 | g/100 g |
Table 9 of 11
23 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total monounsaturated) | 0.739 | g/100 g |
| Fatty acids (total monounsaturated, 14:01) | 0.016 | g/100 g |
| Fatty acids (total monounsaturated, 15:01) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.077 | g/100 g |
| Fatty acids (total monounsaturated, 17:01) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 c) | 0.647 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 t) | 0 | g/100 g |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 0.647 | 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 monounsaturated, 24:1 c) | 0 | g/100 g |
| Fatty acids (total polyunsaturated) | 0.998 | g/100 g |
Table 10 of 11
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Fatty acids (total saturated) | 1.392 | g/100 g |
| Fatty acids (total saturated, 10:00) | 0.036 | g/100 g |
| Fatty acids (total saturated, 12:00) | 0.093 | g/100 g |
| Fatty acids (total saturated, 13:00) | 0 | g/100 g |
| Fatty acids (total saturated, 14:00) | 0.03 | g/100 g |
| Fatty acids (total saturated, 15:00) | 0 | g/100 g |
| Fatty acids (total saturated, 16:00) | 0.533 | g/100 g |
| Fatty acids (total saturated, 17:00) | 0 | g/100 g |
| Fatty acids (total saturated, 18:00) | 0.327 | g/100 g |
| Fatty acids (total saturated, 20:00) | 0 | g/100 g |
| Fatty acids (total saturated, 22:00) | 0 | g/100 g |
| Fatty acids (total saturated, 24:00) | 0 | g/100 g |
Table 11 of 11
34 rows| Characteristic | Value | Unit |
|---|---|---|
| Betaine Content | 8.9 | mg/100 g |
| Carotene (alpha) Content | 12 | μg/100 g |
| Carotene (beta) Content | 310 | μg/100 g |
| Choline Content | 11.3 | mg/100 g |
| Cryptoxanthin (beta) Content | 25 | μg/100 g |
| Folate (DFE) | 17 | μg/100 g |
| Folate (food) | 17 | μg/100 g |
| Folate (total) | 17 | μg/100 g |
| Folic Acid Content | 0 | μg/100 g |
| Lutein + zeaxanthin Content | 454 | μg/100 g |
| Lycopene Content | 20 | μg/100 g |
| Niacin Content | 1.143 | mg/100 g |
