Essence Food & Beverage Vanilla Bean Powder (Pure Ground)

Vanilla Bean Powder (Pure Ground) is a blend of of pure Tahitian & Planifolia Indonesian vanilla beans.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Applications

Food & Nutrition — Food

Bakery
Desserts & Fruit Preparations

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Nut & Seed Products

Other characteristics

Features: Imparts Flavor, Low Calorie
Ingredient Name: Vanilla Powder
Labeling Claims: Additive-free, Natural, Naturally Derived, Preservative-free, Sugar-free; Additive-free; Natural; Naturally Derived; Preservative-free; Sugar-free
Certifications & Compliance: FDA Compliant
Odor: Characteristics
Taste: Characteristics
Markets: Food & Nutrition
Shelf LIfe: 2 Years
Ingredient: Vanilla Powder
Availability: 15kg - 24kg
25kg - 50kg
51kg - 62kg
5kg - 8kg
63kg - 92kg
9kg - 14kg
Technology: Food Ingredients
Packaging Type: Bags
Bulk
Country of Origin: Indonesia
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool, dry place
Food Ingredients Features: Imparts Flavor
Low Calorie
Certifications and Compliance: FDA Compliant
Benefits and Features: Sustainable & Healthy - Essence Food & Beverage vanilla beans powder contains low calories per serving & it is a perfect fit for customers who seek health-conscious food and beverages and pastries.; Stay Unique - Essence Food & Beverage Vanilla Bean Powder (Pure Ground) has 100% all-natural ingredients, direct from the source brings fresher and more competitive price in bulk. Our rich, dark brown ground vanilla is obtained from pure ground vanilla beans. It contains no other ingredients or additives whatsoever. It is not to be confused by so-called "pure" vanilla powders which consist of dextrose (or some other sugar compound), sprayed with vanilla extract whose white color gives away that they're mostly sugar.; This product does not contain any preservatives, sugars or additives
Food and Nutrition Applications: Desserts
Pastries

Technical data

Table 1 of 4

4 rows

Characteristic	Value	Unit	Method
Moisture Content	6.75	%	PO/MM/04
Vanilla Content	0.90	%	AOAC 965.17
Protein Content	12.37	%	PO/MM/11
Carbohydrate Content	26.91	%	PO/MM/35

Table 2 of 4

5 rows

Characteristic	Value	Unit	Method
Aerobic Plate Count	9.0 x 10⁵	Colony/g	SNI ISO 4833-1:2015
Escherichia coli**	max. 3.0	MPN/g	SNI ISO 7251:2012
Yeast and Mold	5.6 x 10⁴	Colony/g	SNI ISO 21527:2012
Salmonella	Negative	Colony/25g	SNI ISO 6579:2015
Total Plate Count	41000	CFU/g	USFDA - BAM Online, Chapter 3, January 2001

Table 3 of 4

15 rows

Characteristic	Value	Unit	Method
Energy	157.12	kcal/100g	PO/MM/43
Dietary Fiber	42.58	%	AOAC Official Method 985.29
Sugar Content	4.45	%	PO/MM/29
Calcium Content	1.45	%	AAS Flame
Iron Content	857.79	mg/kg	ICP
Vitamin C	max. 0.0108	mg/kg	PO/MM/40
Total Fat*	max. 67	g	—
Saturated Fat*	max. 20	g	—
Cholesterol*	max. 300	mg	—
Sodium Content*	max. 1500	mg	—
Total Carbohydrate*	max. 325	g	—
Dietary Fiber*	max. 30	g	—

Table 4 of 4

1 row

Characteristic	Value
Mesh	40