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Mincing Spice Rosemary Leaves Whole
Mincing Spice Rosemary Leaves Whole are expertly sourced from the pristine, dried leaves of Rosemarinus officinalis. These whole rosemary leaves possess a delightful aromatic profile, featuring a mild bitterness and a subtle hint of camphor. Their vibrant greenish hue adds a touch of natural freshness to your culinary creations.
Properties
- Physical Form
- Solid
Product families
Applications
Food & Nutrition — Food
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
Food Ingredients — Functional Additives
- Antioxidants & Preservatives
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Other characteristics
- Features
- Antioxidant Properties, Preservation
- Functions
- Antioxidant
- Ingredient Name
- Rosemary Leaf
- 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
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Country of Origin
- Morocco
- Storage Information
The material shall be stored under normal food warehouse dry conditions.
- Benefit Claims (Health)
- Antioxidant Properties
- Food Ingredients Features
- Antioxidant Properties
- Preservation
- Food Ingredients Functions
- Antioxidant
- Certifications and Compliance
- FFDCA
- GMP
- Food and Nutrition Applications
- Filling Applications
- Sausage
- Soups
- Vegetarian Savory Products
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Granulation (-4) | min. 95 | — | ASTA 10 |
| Granulation (-20) | max. 5 | — | ASTA 10 |
| Steam Volatile Oil | min. 1 | % | ASTA 5.0 |
| Moisture | max. 10 | % | ASTA 2.1 |
| Total Ash | max. 10 | % | ASTA 3.0 |
| Acid Insoluble Ash | max. 2 | % | ASTA 4.0 |
| Water Activity | max. 0.625 | aW | AOAC 978.18 |
Table 2 of 2
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 50000 | CFU/g | CMMEF, APHA CHP 7, FDA BAM Onl |
| Yeast & Molds | max. 100 | 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 |
