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FruitSmart, Inc. Fig Powder Organic
FruitSmart, Inc. Fig Powder Organic is prepared from clean, wholesome organic figs that have been dried to low moisture, reduced in size to the specified granulation, and packed. This low-moisture powder is made from whole fruits, resulting in an all-natural ingredient. Since it is dried to a maximum 3 - 5% moisture level with very low water activity, it is ideal for use in shelf-stable products. This product is processed, packaged, and shipped in accordance with current Good Manufacturing Practices and in compliance with the United States Food, Drug, and Cosmetic Act of 1938, as amended.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Features
Fiber Enrichment, Promotes Digestive Health, Rich in Minerals
- Ingredient Name
- Fig Powder
- Labeling Claims
- Kosher, Natural, Naturally Derived, Organic
- Kosher
- Natural
- Naturally Derived
- Organic
- Certifications & Compliance
- Kosher, Organic Certified, cGMP
- Flavor
- Typical, no off flavors
- Shelf LIfe
- 24 Months
- Ingredient
- Fig Powder
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- Fiber Enrichment
- Promotes Digestive Health
- Rich in Minerals
- Certifications and Compliance
- Kosher
- Organic Certified
- cGMP
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 5 | % | Moisture Analyzer |
| Particle Size (Passing through 40 mesh screen) | 95 | % | U.S.A. Standard Testing Seive |
| Water Activity | max. 0.70 | — | Water Activity Meter |
Table 2 of 2
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | — | AOAC Method 991.14 |
| Aerobic Plate Count | max. 10,000 | cfu/g | AOAC Method 990.12 |
| Mold | max. 5,000 | cfu/g | AOAC Method 997.02 |
| Total Coliform | max. 10 | cfu/g | AOAC Method 991.14 |
| Yeast | max. 5,000 | cfu/g | AOAC Method 997.02 |
