Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Appearance
- Orange to red viscous liquid
- Typical Properties
Value Units Test Method / Conditions Flash Point min. 94 °C - - Parameters for Positive Release
Value Units Test Method / Conditions Yeasts and Molds max. 100 per gram ISO 21527: 2008 Water Content max. 1 % Karl Fischer titration (CQ-MO-008) Total Plate Count max. 1,000 per gram ISO 4833-1: 2013 Scoville Heat Units min. 900,000 - HPLC (CQ-MO-163) Residual Solvents max. 50 - GC (CQ-MO-168) Major Capsaicinoids 6.20 7.00 % HPLC (CQ-MO-163) Color Units Paprika max. 6,000 - Spectrophotometer (CQ-MO-007) - Parameters not Routinely Tested
Value Units Test Method / Conditions Specific Gravity (at 25/25°C) 0.9330 - 0.9530 - CalculatedfromSG20/20result Specific Gravity (at 20/4°C) 0.9340 - 0.9540 - CalculatedfromSG20/20result Specific Gravity (at 20/20°C) 0.9360 - 0.9560 - Densimeter(CQ-MO-157) Refractive Index (at 25°C) 1.4670 - 1.4870 - CalculatedfromRI20°Cresult Refractive Index (at 20°C) 1.4690 - 1.4890 - Refractometer(CQ-MO-157) Ochratoxin A max. 10 μg/kg - Conjoitly Aflatoxine (B1,B2,G1,G2) max. 10 μg/kg - Aflatoxine B1 max. 5 μg/kg - - Composition
Value Units Test Method / Conditions Sunflower Oil 20 - 30 Wt % - Natural Extract 50 - 70 Wt % - Mono and Diglycerides of Fatty Acids 10 - 20 Wt % - - Note
Heavy metals: Conform to regulatory requirements.
Regulatory & Compliance
Storage & Handling
- Shelf Life
- 728 days
- Storage Condition
- Storage conditions: Dry, preferably full, hermetically sealed
- Temperature conditions: Refrigerated 2-10°C (35-50°F)
- Handling: Mix well before use, Protect against light.