New Acai Amazonas Acai Cubes (2815)
New Acai Amazonas Acai Cubes (2815) are a natural food ingredient that adds flavor to a variety of applications. Made from acai berries, apples, apple juice concentrate, citric acid, black carrot juice concentrate, chlorophyll, and rice flour, these cubes enhance the taste of biscuits, candies, cereal bars, and pastries. With clean label claims, including non-GMO, gluten-free, odor-free, and allergen-free, they cater to health-conscious consumers.
Properties
- Physical Form
- Cube, Solid
- Cube
- Solid
Product families
Applications
- Pets
- Bakery
- Cereals & Snacks
- Confectionery
- Desserts & Fruit Preparations
Product Families
- Whole Foods & Extracts
- Fruit Products & Extracts
Other characteristics
- Ingredient Name
- Acai Cube
- Labeling Claims
Allergen-free, Clean Label, Gluten-free, Natural, No Added Sugar, Non-GMO, Odor-free, Preservative-free; Allergen-free; Clean Label; Gluten-free; Natural; No Added Sugar; Non-GMO; Odor-free; Preservative-free
- Aspect
- Cubes
- Flavor
- Characteristic, Off-flavors absence
- Markets
- Agriculture & Feed
- Food & Nutrition
- Texture
- Soft
- PACKAGING
- Box of 20kg with two 10kg bags
- Shelf LIfe
- 18 months
- Technology
- Animal Feed & Nutrition
- Food Ingredients
- Packaging Type
- Bags
- Botanical Source
- Euterpe Species
- Country of Origin
- Brazil
- Country Availability
- USA
- Nutritional Information
- Note :
- Storage Recommendations
Keep in dry place. Avoid exposure to sunlight. Keep in original package, always firmly closed.
- Food Ingredients Features
- Easy To Use
- Excellent Stability
- Imparts Flavor
- Improved Stability
- Low Water Activity
- Thermal Stability
- Food and Nutrition Applications
- Biscuits
- Candies
- Cereal Bars
- Energy Balls
- Nut Bars
- Pastries
- Trail Mix
Technical data
Table 1 of 5
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Artificial Colorants | Absent | — | — |
| Moisture Content (at 105°C/3h/ES) | 10 - 15 | % | AOAC 934.06 |
| Synthetic Additives | Absent | — | — |
| Water Activity | max. 0.65 | — | — |
Table 2 of 5
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Salmonella | Absent | /25g | ISO 6579-1:2017-04 |
| Yeast and Mold | max. 1000 | cfu/g | ISO 21527-1/2:2009 |
| Enterobacteria | max. 10 | cfu/g | ISO 21528-2:2017-08 |
| Escherichia Coli | Absent | /25g | ISO 16649-2 |
| Staphylococcus Aureus | Absent | /25g | ISO 16649-2 |
| Total Plate Count | max. 10000 | cfu/g | ISO 4833-1:2013-12 |
Table 3 of 5
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 327 | Kcal/100g |
| Calcium Content | 15.6 | mg/100g |
| Saturated Fat | 0.4 | g/100g |
| Cholesterol | Absent | mg/100g |
| Potassium Content | 463.2 | mg/100g |
| Total Fat | 1.6 | g/100g |
| Dietary Fiber | 6.5 | g/100g |
| Total Carbohydrate | 81.8 | g/100g |
| Protein | 1.3 | g/100g |
| Trans Fat | Absent | g/100g |
| Sodium Content | 14.8 | mg/100g |
Table 4 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Particle Size | 9 x 9 | mm |
Table 5 of 5
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 0.30 | mg/kg | PN-EN 13804/5:2013PN |
| Lead Content | max. 0.10 | mg/kg | PN-EN 13804/5:2013PN |
| Cadmium Content | max. 0.05 | mg/kg | PN-EN 13804/5:2013PN |
