ANISE, GROUND (ANGBE-XX) - Kalustyan - Spice

Supplier: Kalustyan

Kalustyan Anise Ground is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It meets the highest quality standards, being GMP and GFSI certified and compliant with FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) regulations. It is also kosher and halal certified, non-GMO project verified, and approved by SEDEX, TSCA (USA), and USDA organic standards, making it suitable for vegan diets and FDA-approved. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Ingredient Name: Anise

Function: Spice

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

Physical Form: Powder

Features: High Quality

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Kalustyan Allspice Ground Savory & Culinary, Spices, Herbs & Seasonings

Kalustyan Allspice Whole Savory & Culinary, Spices, Herbs & Seasonings

Kalustyan Anise Whole Savory & Culinary, Spices, Herbs & Seasonings

Documents

TypeDocument Name

Safety Data Sheet

Kalustyan ANISE Safety Data Sheet

Safety Data Sheet

Other

Kalustyan ANISE Nutritional Information Sheet

Other

Technical Data Sheet

Kalustyan ANISE, GROUND (ANGBE-XX) Product Specification Sheet

Technical Data Sheet

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Knowde Enhanced TDS

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Identification & Functionality

Ingredient Name

Anise

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Spice

Country of Origin

Turkey, Egypt

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Ingredient Statement

Anise 100%.

Kalustyan Anise Ground Features & Benefits

Labeling Claims

Kosher,

Food Ingredients Features

High Quality

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Properties

Physical Form

Powder

Appearance

Greenish-gray to grayish-brown

Odor

Agreeable odor

Flavor

Pleasant aromatic licorice-like

Chemical Properties


	Value	Units	Test Method / Conditions
Ash Content	max. 9	%	ASTA 3.0
Moisture	max. 10.0	%	ASTA 2.1
Volatile Oil	min. 0.02	ml/100g	ASTA 5.0

Physical Properties


	Value	Units	Test Method / Conditions
Granulation (USS 20M)	max. 0	%	-
Granulation (USS 30M)	max. 5	%	-

Typical Properties


	Value	Units	Test Method / Conditions
Relative Humidity	55	%	-
Storage Temperature	50 - 70	°F	-

Microbiological Values


	Value	Units	Test Method / Conditions
Coliform	max. 300	cfu/g	AOAC 991.14
E.coli	max. 3	MPN/g	FDA BAM Chapter 4
Salmonella	Negative	per 2 x 375 grams	eq. FDA BAM Chapter 5
Total Plate Count	max. 100,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 1,000	cfu/g	AOAC 997.02

Nutritional Information


	Value	Units	Test Method / Conditions
Added Sugar Content	0	g/100 g	-
Alcohol (ethyl) Content	0	g/100 g	-
Caffeine Content	0	g/100 g	-
Carbohydrate Content	50.02	g/100 g	-
Cholesterol Content	0	mg/100 g	-
Energy	1411	kJ/100 g	-
Fiber (total dietary)	14.6	g/100 g	-
Protein Content	17.6	g/100 g	-
Theobromine Content	0	g/100 g	-
Total Lipid Content	15.9	g/100 g	-
Water Content	9.54	g/100 g	-

Fatty Acid Composition - Unsaturated


	Value	Units	Test Method / Conditions
Fatty acids (total monounsaturated)	9.78	g/100 g	-
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0	g/100 g	-
Fatty acids (total monounsaturated, 18:1 undifferentiated)	9.78	g/100 g	-
Fatty acids (total monounsaturated, 20:01)	0	g/100 g	-
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated)	3.15	g/100 g	-
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g	-
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	3.15	g/100 g	-
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated, 20:4 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated, 20:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:6 n-3)	0	g/100 g	-

Fatty Acid Composition - Saturated


	Value	Units	Test Method / Conditions
Fatty acids (total saturated)	0.586	g/100 g	-
Fatty acids (total saturated, 10:00)	0	g/100 g	-
Fatty acids (total saturated, 12:00)	0	g/100 g	-
Fatty acids (total saturated, 14:00)	0	g/100 g	-
Fatty acids (total saturated, 16:00)	0	g/100 g	-
Fatty acids (total saturated, 18:00)	0	g/100 g	-
Fatty acids (total saturated, 4:00)	0	g/100 g	-
Fatty acids (total saturated, 6:00)	0	g/100 g	-
Fatty acids (total saturated, 8:00)	0	g/100 g	-

Mineral Profile


	Value	Units	Test Method / Conditions
Calcium Content	646	mg/100 g	-
Copper Content	0.91	mg/100 g	-
Iron Content	0.016	mg/100 g	-
Magnesium Content	170	mg/100 g	-
Manganese Content	2.3	mg/100 g	-
Phosphorus Content	440	mg/100 g	-
Potassium Content	1441	mg/100 g	-
Selenium Content	5	μg/100 g	-
Sodium Content	16	mg/100 g	-
Zinc Content	5.3	mg/100 g	-

Typical Vitamin Profile


	Value	Units	Test Method / Conditions
Folate (DE)	10	μg/100 g	-
Folate (food)	10	μg/100 g	-
Folate (total)	10	mg/100 g	-
Folic Acid Content	0	mg/100 g	-
Niacin Content	3.06	mg/100 g	-
Pantothenic Acid Content	0.797	mg/100 g	-
Retinol Content	0	μg/100 g	-
Riboflavin Content	0.29	mg/100 g	-
Thiamin Content	0.34	mg/100 g	-
Vitamin A	311	IU/100 g	-
Vitamin A (RAE)	16	μg/100 g	-
Vitamin B-12	0	μg/100 g	-
Vitamin B-6	0.65	mg/100 g	-
Vitamin C (total ascorbic acid)	21	mg/100 g	-
Vitamin D	0	IU/100 g	-
Vitamin D (D2 + D3)	0	μg/100 g	-