Naturex Givaudan - Maca PE WS (DA241612)

Identification & Functionality

Ingredient Name

Maca Root Extract

Ingredient Origin

Natural Origin,

Plant Origin,

Vegetable Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Vegetable Products & Extracts

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Naturally Derived,

Non-GMO,

Plant-Based

Food Ingredients Features

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Carbonated Drinks,

Energy Drinks,

Liquor & Spirits

Food & Nutrition — Food

Dairy

Food & Nutrition — Nutrition & Well Being

Functional Foods

Food & Nutrition Applications

Alcoholic Beverages,

Carbonated Drinks,

Functional Beverages,

Yogurt

Use Level

0.06 - 0.1 % (Water), 0.12 % (Flavoured Alcoholic Beverages), 0.12 % (Carbonated Soft Drinks), 0.06 % (Yoghurt/Yoghurt Drinks)

Equivalence Statement

1 kg of product is made from an average of 1.58 kg of maca root.

Properties

Physical Form

Powder,

Solid

Solubility

Water Soluble

Appearance

Pale brown to light brown fine powder

Parameters for Positive Release

	Value	Units	Test Method / Conditions
Loss on Drying	max. 7.0	%	I.R. balance (CQ-MO-018)
Particles (Passing through max. 60 Mesh)	min. 95.0	%	Sieve (CQ-MO-023)
Turbidity	max. 150	NTU	Turbidimeter (MO-458)-0.5% in dist water
Total Plate Count	max.1,000	per gram	ISO 4833-1: 2013
Yeasts and Molds	max. 100	per gram	ISO 21527: 2008
Arsenic Content	max.3.00	mg/kg	ICP (CQ-MO-247)
Cadmium Content	max. 1.00	mg/kg	ICP (CQ-MO-247)
Lead Content	max. 3.00	mg/kg	ICP (CQ-MO-247)
Mercury Content	max. 0.10	mg/kg	ICP (CQ-MO-247)

Parameters not Routinely Tested

	Value	Units	Test Method / Conditions
Bulk Density	0.47 - 0.67	g/ml	Graduated cylinder (CQ-MO-257)
Coliforms	max. 10	per gram	ISO 4832: 2006
Escherichia coli	Negative	per gram	ISO 7251: 2005
Salmonella	Negative	/25g	ISO 6579-1 2017

Composition

	Value	Units	Test Method / Conditions
Acacia Gum	60 - 70	Wt %	—
Natural Extract	30 - 40	Wt %	—
Native Extract Ratio (NER)	3.5 - 5.5/1	—	—

Specifications

	Value	Units	Test Method / Conditions
Flash Point	min. 94	°C	—

Note

Conform to regulatory requirements.

Regulatory & Compliance

Certifications & Compliance

FDA 21 CFR 101.9,

FDA Compliant,

Halal,

Kosher,

SARA 311/312,

The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Storage & Handling

Shelf Life

730 days

Storage Condition

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