Mincing Spice Paprika Powder 120ASTA
Mincing Spice Paprika Powder 120ASTA is sourced from the dried, red, ripe fruit of Capsicum annum, delivering a sweet, non-pungent flavor profile with the option for a slight pungency if desired. This product adheres to stringent quality standards with a maximum ethoxyquin content of 1%, ensuring purity and the true essence of paprika in your dishes.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- End Uses
Sausage, Savory Products, Seafood Products, Soups, Spice Seasoning, Stew
- Functions
- Spice
- Ingredient Name
- Paprika Powder
- Labeling Claims
Allergen-free, Kosher, Natural, Naturally Derived, Non-GMO, Non-Hazardous, Pareve, Plant-Based; Allergen-free; Kosher; Natural; Naturally Derived; Non-GMO; Non-Hazardous; Pareve; Plant-Based
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Country of Origin
- Spain
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Information
The material shall be stored under normal food warehouse dry conditions.
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- FFDCA
- GMP
- Food and Nutrition Applications
- Sausage
- Savory Products
- Seafood Products
- Soups
- Spice Seasoning
- Stew
Technical data
Table 1 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| ASTA Color Unit | 120 - 150 | ACU | ASTA 20.1 |
Table 2 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Granulation (-35) | min. 95 | — | ASTA 10 |
| Moisture | max. 10 | % | ASTA 2.1 |
| Total Ash | max. 8 | % | ASTA 3.0 |
| Acid Insoluble Ash | max. 2 | % | ASTA 4.0 |
| Water Activity | max. 0.625 | aW | AOAC 978.18 |
Table 3 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 200000 | CFU/g | CMMEF, APHA CHP 7, FDA BAM Onl |
| Yeast & Molds | max. 500 | CFU/g | CMMEF CHP 20, FDA BAM Online C |
| Coliform | max. 100 | MPN/g | FDA BAM Online CHP 4 |
| Escherichia coli | max. 3 | MPN/g | FDA BAM Online CHP 4 |
| Salmonella (375g) | NEGATIVE | — | FDA BAM Online CHP 5 |
