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Nactarome Pistachio Paste (colourless)
Nactarome Pistachio Paste (colourless) – Ligne Trablit is a smooth, green paste that offers the characteristic flavor of roasted pistachio. The ingredients of this pistachio paste include pistachio (96.5%) and aroma (colza oil, bitter almond essential oil). The indicative dosages for this paste range from 32 to 40 g/kg. It is commonly used in the food industry.
Properties
- Physical Form
- Paste
Product families
Applications
Food & Nutrition — Food
- Confectionery
- Convenience Foods
Product Families
Food Ingredients — Taste & Flavor
- Flavor Ingredients
Food Ingredients — Whole Foods, Extracts & Premixes
- Nut & Seed Products
Other characteristics
- Flavor
- Pistachio
- Characteristic flavor of roasted pistachio
- Ingredient Name
- Pistachio Paste
- Labeling Claims
- Naturally Derived, Plant-Based
- Naturally Derived
- Plant-Based
- Taste
- Roasted Pistachio paste
- Markets
- Food & Nutrition
- Use Levels
- 32 - 40 g/kg (Shake well before use)
- Appearance
- Smooth green paste
- Shelf LIfe
- 14 Months
- Technology
- Food Ingredients
- Flavor Family
- Nutty Flavors
- Country of Origin
- Iran, Turkey, USA
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Before Opening
- Keep in original packaging, tightly closed, away from light, store in a dry and cool place.
- After Opening
- Keep away from heat, consume quickly.
- Packaging Information
- Packaging
- Palettizing Pallet 80 × 120
- Gross weight (without pallet)
- Flavor Ingredients
- Concentrates
- Food Ingredients Features
- Smooth Texture
- Food Ingredients Functions
- Flavoring Agent
Technical data
Table 1 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Dry Matter | 98.0 | % |
| pH Value | 6.4 | — |
Table 2 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Aerobic Microorganisms (at 30°C) | 300000.0 | cfu/g |
| Coliform (at 30°C) | 1000.0 | cfu/g |
| Escherichia coli | 1.0 | cfu/g |
| Anaerobies sulfite-reducteurs (at 46°C) | 10.0 | cfu/g |
| Coagulase Positive Staphylococci | 100.0 | cfu/g |
| Salmonella | ND | /25g |
Table 3 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 657.0 | Kcal/100g |
| Fat | 58.0 | g/100g |
| Saturated Fats | 7.9 | g/100g |
| Carbohydrate | 16.0 | g/100g |
| Sugars | 4.9 | g/100g |
| Protein | 21.0 | g/100g |
| Salt | 0.03 | g/100g |
