Friedrich Ingredients Lemon & Pepper [coarse]

Identification & Functionality

Flavor Ingredient Class: Flavors
Ingredient Name: Seasoning Mix
Food Ingredients Functions: Flavoring Agent,
Spice
Ingredients: Sunflower Oil, Citric Acid, Lemon, Mustard, Salt, Vegetable Protein
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Flavor Ingredients,
Spices, Herbs & Seasonings

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Processed Seafood
Usage Rate in Food: Use as desired.
Usage of ingredients with allergenic potential according to EU-classification: 1 Gluten-containing cereal and products No

2 Shellfishes and products No

3 Eggs and products No

4 Fish and products No

5 Peanuts and products No

6 Soya und products Yes Hydrolysed soya protein

7 Milk and products, incl. Lactose No

8 Legumes and products No

9 Celery and products No

10 Mustard and products Yes Mustard

11 Sesame seed and products No

12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No

13 Lupine and products No

14 Mollusca and products No
Usage of ingredients according to ALBA-list: 1 Cow milk protein No

2 Lactose No

3 Hen’s egg No

4 Soya protein Yes Hydrolysed soya protein

5 Soya oil No

6 Gluten No

7 Wheat No

8 Rye No

9 Beef No

10 Pork No

11 Chicken No

12 Fish No

13 Shellfish and crustaceans No

14 Maize No

15 Cocoa No

16 Yeast No

17 Vegetables/Legumes No

18 Nuts No

19 Nut oil No

20 Peanuts No

21 Peanut oil No

22 Sesame No

23 Sesame oil No

24 Glutamate No

25 Sulphite [E 200 to E 228] No

26 Benzoic acid und PHB [E 210 to E 219] No

27 AZO- Colourings No

28 Tartrazin [E 102] No

29 Cinnamon No

30 Vanilla No

31 Coriander No

32 Celery No

33 Umbellifereae Yes Parsnip

Properties

	Value	Units	Test Method / Conditions
Texture	granulate	—	—

	Value	Units	Test Method / Conditions
Yeast	max. 10,000	cfu/g	—
Mould	max. 100,000	cfu/g	—
Total plate count	max. 10,000,000	cfu/g	—
Bacillus cereus	max. 1,000	cfu/g	—
Coliforms	max. 100,000	cfu/g	—
E. Coli	max. 1,000	cfu/g	—
Staphylococcus aureus	max. 100	cfu/g	—
Sulphite-reducing clostridia	max. 1,000	cfu/g	—

	Value	Units	Test Method / Conditions
Dietary Fibre	3.1	g/100g	—
Salt Equivalents	58.29	g/100g	—
Thereof Saturated Fatty Acid	0.3	g/100g	—
Thereof Sugar	3.8	g/100g	—
Calorific Value	602	kJ/100g	—
Fat Content	3.6	g/100g	—
Protein Content	5.4	g/100g	—
Carbohydrates	20	g/100g	—
Sodium Content	23.31	g/100g	—

Packaging & Availability

Storage & Handling

Shelf Life: Product functionality is guaranteed for 24 months from date of manufacture. The “Best Before Date” is printed on each individual product label. Guarantee applies to unopened packages, stored under dry and cool (< 30° C) conditions.

1	Gluten-containing cereal and products	No
2	Shellfishes and products	No
3	Eggs and products	No
4	Fish and products	No
5	Peanuts and products	No
6	Soya und products	Yes	Hydrolysed soya protein
7	Milk and products, incl. Lactose	No
8	Legumes and products	No
9	Celery and products	No
10	Mustard and products	Yes	Mustard
11	Sesame seed and products	No
12	Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted	No
13	Lupine and products	No
14	Mollusca and products	No

Knowde Enhanced TDS