Castle Malting ANGELICA ROOT

Product families

Other characteristics

Functions

Spice

Ingredient Name

Angelica

Aspect

Root fragments

Flavor

Aromatic, spicy, bitter

Markets

Food & Nutrition

Labelling

• ANGELICAE RADIX
• The batch number is located on the label
• Minimum durability date: 48 month

PACKAGING

The most suitable packaging: - to the appearance of the product (whole, cut, powder) - the volume of the product - the quantity conditioned will be used. Depending on the case, it will be either: - a polyethylene pouch, - a polypropylene pouch, - a Kraft bag, - a plastic pot (polyethylene, polypropylene) - a plastic bucket (HDPE).; Conditioning packaging; 100 g nb 0693838, 1 kg nb 0693820, in special conditioning on demand nb 9400790

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Ingredient

Angelica

Expected Use

Sensation of satiety, flatulence and mild gastrointestinal problems; disorders due to gastrichyposecretion.

Technology

Food Ingredients

Treatment Given

If necessary, we induce a fumigation by phosphine (concentration of 1500 ppm, 4 days, ca 25° c) or by carbon dioxide (pressure of ca. 20 bar, 3 hours). Organic products ar exclusively treated with carbon dioxide).

Contraindication

Gastric or duodenal ulcers

Ingredient Origin

Natural Origin

Dietary Information

• Vegetarian-Yes
• Vegan -Yes
• Kosher-Yes
• Halal-Yes

Potentially wrong use

Good to know: Sensation of satiety, Photosensitizing fucoumarins can cause dermatitis during exposure to U.V. Also, prolonged sunbathing and intensive exposure to UVradiationshould be avoided when using angelica or its preparations.

Food Ingredients Functions

Spice

Food and Nutrition Applications

Beer