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Seasonings and Blends Jamaican Jerk - (NA67T1746)

Sold by Givaudan
Ingredient Name: Seasoning Mix
Physical Form: Solid, Powder
Certifications & Compliance: FDA Approved, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
Labeling Claims: Plant-Based
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TypeDocument Name
Technical Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Technical Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Technical Data Sheet
Technical Data Sheet
Brochure
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Seasoning City Guide
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Seasoning City Guide
Brochure
Safety Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Safety Data Sheet
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Safety Data Sheet
Safety Data Sheet
Other
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Allergen Declaration
Seasonings & Blends Jamaican Jerk (ATW) NA67T1746 Allergen Declaration
Other

Knowde Enhanced TDS

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Identification & Functionality

Flavor Family
Ingredient Name
Ingredient Origin
Food Ingredients Functions
Ingredients
Sugar, Allspice, Black Pepper, Brown Sugar, Cayenne Pepper, Cinnamon, Cumin Seeds, Garlic Powder, Ginger, Mace, Nutmeg, Paprika, Parsley, Red Peppers, Salt, Thyme, Red Scotch Bonnet Purée
Technologies
Food Ingredients

Seasonings and Blends Jamaican Jerk - (NA67T1746) Features & Benefits

Labeling Claims
Food Ingredients Features

Applications & Uses

Use Level
3.62 % (Processed Meats & Sausages)

Properties

Physical Form
Appearance
Brown powder, Conform
Parameters for Positive Release
ValueUnitsTest Method / Conditions
Sensory EvaluationConform-1% in water
Water Contentmax. 7.0%-
Particles (max. 10 Mesh, 2000 micron)min. 99.0%-
Total Plate Countmax. 100,000/gISO 4833-1: 2013
Yeasts and Mould Countmax. 1,000/gISO 21527-2: 2008
Enterobacteriaceaemax. 100/gISO 21528-2: 2017
SalmonellaNegative /25g-ISO 6579-1 2017
Listeria monocytogenNegative /25g--
Soy Proteinmax. 2.50mg/kgELISA
Parameters not Routinely Tested
ValueUnitsTest Method / Conditions
Glutenmax. 20mg/kg-
E. colimax. 10/g-
Staphylococcus aureusmax. 10/g-
Bacillus cereusmax. 100/g-

Regulatory & Compliance

Packaging & Availability

Country Availability

Regional Availability

Storage & Handling

Shelf Life
180 days
Storage Conditions
  • Preferably full, hermetically sealed
  • Temperature conditions - Ambient / 10-30°C (50-85°F)
Seasonings and Blends Jamaican Jerk - (NA67T1746)
Givaudan