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Mincing Spice Rosemary Leaves Cracked
Mincing Spice Rosemary Leaves Cracked are meticulously processed from the clean, whole dried leaves of Rosemarinus officinalis. These cracked rosemary leaves exude an enticing aromatic essence, complemented by a delicate touch of bitterness and a subtle camphoraceous note. Enhance the dishes with the distinct and nuanced flavors of our premium cracked rosemary leaves.
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
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Granulation (-14) | min. 95 | — | ASTA 10 |
| Granulation (+20) | min. 70 | — | ASTA 10 |
| Granulation (-40) | max. 5 | — | ASTA 10 |
| Steam Volatile Oil | min. 1.5 | % | 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 |
