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Naturex Papaya 150-F (NN101147)

Naturex Papaya 150-F (NN101147) is a product with a powder that offers a papaya flavor with a bitter taste. It's made with papaya puree and produced by spray drying. The plant part used is the fruit, and the composition consists of papaya puree and maltodextrin (from maize). The spray-dried powder is orange-yellow in color.

Brand: Naturex (607 products)

Ingredient Name: Papaya Powder

Physical Form: Powder, Solid

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

Certifications & Compliance: EU Compliant, European Regulation 396/2005/EC, FDA 21 CFR 101.9, FDA 21 CFR 170.30, FDA 21 CFR 182.A, FDA 40 CFR 180, FDA Compliant, FFDCA, GMP, Generally Recognized As Safe (GRAS), Halal, Kosher, SARA 311/312

Features: Free of Major Allergens, Imparts Flavor, Spray Dried, Suitable for Vegans, Suitable for Vegetarian Foods

Sugar Content: 1.0 - 1.0 %

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Ingredient Origin
Ingredients
Maize Maltodextrin, Papaya Puree
Technologies
Product Families

Features & Benefits

Labeling Claims
Food Ingredients Features
Equivalence Statement

1 kg of product is made from an average of 5 kg pulp at 10 °Brix.

Applications & Uses

Properties

Physical Form
Solubility
Appearance
Spray dried powder, Yellow orange spray dried powder
Flavor
Papaya
Analytical Properties
ValueUnitsTest Method / Conditions
Particle Size through 0.5 mmmin. 95%-
Titratable Acidity (Citric Acid Monohydrate)0.2 - 2.6%-
Water Contentmax. 5.0%-
Parameters for Positive Release
ValueUnitsTest Method / Conditions
Sensory EvaluationConform-Sensory (04.08.02)
Titratable Acidity0.2 - 2.6%4.4.01.01.04.15 - 1 - citric acid mono
Water Contentmax. 5.0%Karl - Fisher titration (01.04.21)
Total Plate Countmax. 5,000/gISO 4833 - 1: 2013
Moldmax. 100/gISO 21527: 2008
Yeastmax. 100/gISO 21527: 2008
SalmonellaNegative-ISO 6579 - 1 2017
EnterobacteriaceaNegative-ISO 21528 - 1: 2017
Parameters not Routinely Tested
ValueUnitsTest Method / Conditions
Particles Size (Thru max. 35 Mesh (500 micron)min. 95%Sieve (01.03.25)
Microbiological Values
ValueUnitsTest Method / Conditions
EnterobacteriaceaeNot Detectable in 0.1g--
Mould Countmax. 100CFU/g-
SalmonellaNot Detectable in 50g--
Total Plate Countmax. 5,000CFU/g-
Yeast Countmax. 100CFU/g-
Nutritional Information
ValueUnitsTest Method / Conditions
Total Energymax. 5kCal-
Energy (Fat)max. 5kCal-
Total Fatmax. 0.5g-
Saturated Fatmax. 0.5g-
Trans Fatmax. 0.5g-
Cholesterol Contentmax. 2mg-
Sodium Contentmax. 5mg-
Total Carbohydratesmax. 1g-
Total Dietary Fibermax. 1g-
Total Sugarsmax. 1g-
Total Added Sugarsmax. 1g-
Total Proteinmax. 1g-
Potassium Content0.0mg-
Vitamin D0.0mg-
Composition
ValueUnitsTest Method / Conditions
Corn Maltodextrin65 - 70%-
Red papaya puree Solids28 - 33%-
Notes

Micro Testing Principles: Limits guaranteed, selected microbiological parameters are monitored.

Heavy metals: Conform to regulatory requirements.

Regulatory & Compliance

Certifications & Compliance
Regulatory Status
The raw materials used to manufacture the product are compliant with the applicable provisions set by Commission, Regulation (EC) N° 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs., The raw materials used to manufacture the product are compliant with the applicable provisions set by the US Code, of Federal regulation 40 CFR Part 180 setting tolerances and exemptions for pesticide chemical residues in food.

Packaging & Availability

Packaging Type
Packaging
Cardboard box with polyethylene bags: 25 kg net

Storage & Handling

Shelf Life
36 Months, 1,092 days
Recommended storage conditions
in a cool room, sheltered from light, moisture and oxygen (4 - 18°C, 60 % RH).
Storage Condition
  • Dry, preferably full, hermetically sealed
  • Temperature conditions Cool 10-18°C (50-65°F)
  • Handling Protect against light, <60% humidity
Stoarge
36 months under the previously mentioned conditions and in its original packaging.