EZ-Caps™ Black pepper oleoresin (AA111203)

1 of 7 products in this brand

EZ-Caps™ Black pepper oleoresin (AA111203) is a flavor ingredients product that imparts black pepper flavor to your creations. With a solid or powder physical form, it contains black pepper oleoresin, starch sodium octenyl succinate, modified maize starch, and propylene glycol. The product is FDA approved, halal, and kosher, complying with FDA 21 CFR 101.22 and 101.9. It also adheres to The Food Allergen Labeling & Consumer Protection Act (FALCPA) and SARA 311/312 standards. Additionally, it is Generally Recognized As Safe (GRAS) and offers water solubility.

Physical Form: Powder, Solid

Soluble In: Water Soluble

Flavor: Black Pepper

Certifications & Compliance: FDA 21 CFR 101.22, FDA 21 CFR 101.9, FDA Compliant, Generally Recognized As Safe (GRAS), Halal, Kosher, SARA 311/312, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Labeling Claims: Allergen-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Plant-Based

End Uses: Savory Products

Synonyms: Pepper oleoresin

Technical Data Sheet Safety Data Sheet

Ask Givaudan Health and Nutrition Questions

TypeDocument Name

View All Documents

Enhanced TDS

Identification & Functionality

Flavor: Black Pepper
Flavor Family: Spice & Seasoning Inspired Flavors
Flavor Ingredient Class: Oleoresins & Extracts
Ingredient Name: Black Pepper Oleoresin
Ingredient Origin: Natural Origin,
Plant Origin
Food Ingredients Functions: Flavoring Agent
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Flavor Ingredients

Features & Benefits

Labeling Claims: Allergen-free,
Halal,
Kosher,
Natural,
Naturally Derived,
Non-GMO,
Plant-Based
Food Ingredients Features: Imparts Flavor

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Savory & Culinary
Food & Nutrition Applications: Savory Products

Properties

Physical Form

Soluble In

Appearance

Green powder

Parameters for Positive Release


	Value	Units	Test Method / Conditions
Yeasts and Molds	max. 100	per gram	ISO 21527: 2008
Volatile Oil	min. 3.5	%	Dean-Stark (CQ-MO-087)
Total Plate Count	max. 1,000	per gram	ISO 4833-1: 2013
Piperin	7.5 - 11.5	%	Spectrophotometer (CQ-MO-108)
Particles (Passing through max.30 Mesh)	min. 95	%	Sieve (CQ-MO-023)
Loss on Drying	max. 8	%	I.R. balance (CQ-MO-018)

Parameters not Routinely Tested


	Value	Units	Test Method / Conditions
Salmonella	Neative	/25g	ISO 6579-1 2017
Escherichia coli	Negative	per gram	ISO 7251: 2005
Bulk Density	0.28 - 0.48	g/ml	Graduated cylinder (CQ-MO-257)

Composition


	Value	Units	Test Method / Conditions
Silicon Dioxide	max. 2	%	-
Propylene Glycol	max. 2	%	-
Natural Flavor	19 - 24	%	-
Modified Corn Starch	73 - 78	%	-
Energy (Fat)	max. 5	kCal	-
Cholesterol	max. 2	mg	-

Note

Micro Testing Principles Limits guaranteed, selected microbiological parameters are monitored.
Heavy metals Conform to regulatory requirements.

Regulatory & Compliance

Certifications & Compliance: FDA 21 CFR 101.22,
FDA 21 CFR 101.9,
FDA Compliant,
Generally Recognized As Safe (GRAS),
Halal,
Kosher,
SARA 311/312,
The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Storage & Handling

Storage Condition

Storage conditions: Dry, preferably full, hermetically sealed.
Temperature conditions: Ambient / 10-30°C (50-85°F).
Handling: Protect against light.