Kalustyan Basil Cut and Sift
Sold by Kalustyan
Supplier: Kalustyan
Kalustyan Basil Cut and Sift 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 adheres to the highest safety standards set by the FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) and is suitable for kosher, halal, and vegan diets. It is also non-GMO project verified, TSCA (USA) compliant, and meets GMP and GFSI standards, as well as being SEDEX and USDA organic approved, ensuring it is suitable for a range of dietary needs and FDA approved. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Ingredient Name: Basil
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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TypeDocument Name
Safety Data Sheet
Kalustyan BASIL Safety Data Sheet
Kalustyan BASIL Safety Data Sheet
Safety Data SheetOther
Kalustyan BASIL Nutritional Information Sheet
Kalustyan BASIL Nutritional Information Sheet
OtherTechnical Data Sheet
Kalustyan BASIL, C/S (BARBI-XX) Product Specification Sheet
Kalustyan BASIL, C/S (BARBI-XX) Product Specification Sheet
Technical Data SheetKnowde Enhanced TDS
Identification & Functionality
Ingredient Name
Ingredient Origin
Food Ingredients Functions
Country of Origin
Technologies
Product Families
Ingredient Statement
Basil 100%.
Kalustyan Basil Cut and Sift Features & Benefits
Food Ingredients Features
Applications & Uses
Markets
Applications
Properties
Physical Form
Appearance
Odor
Flavor
Chemical Properties
| Value | Units | Test Method / Conditions | |
| Ash Content | max. 15 | % | ASTA 3.0 |
| Moisture | max. 12 | % | ASTA 2.1 |
| Volatile Oil | min. 0.005 | ml/100g | ASTA 5.0 |
Physical Properties
| Value | Units | Test Method / Conditions | |
| Granulation (USS 10M) | max. 5 | % | - |
| Granulation (USS 40M) | max. 5 | % | - |
Typical Properties
| Value | Units | Test Method / Conditions | |
| Relative Humidity | 55 | % | - |
| Storage Temperature | 50 - 70 | °F | - |
Fatty Acid Composition
| Value | Units | Test Method / Conditions | |
| Fatty acids (total trans) | 0 | g/100 g | - |
| Fatty acids (total trans-monoenoic) | 0 | g/100 g | - |
Microbiological Values
| Value | Units | Test Method / Conditions | |
| Coliform | max. 100 | 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. 25,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 400 | 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 | mg/100 g | - |
| Carbohydrate Content | 47.75 | g/100 g | - |
| Cholesterol Content | 0 | g/100 g | - |
| Energy | 976 | kJ/100 g | - |
| Fiber (total dietary) | 37.7 | g/100 g | - |
| Fructose Content | 0.75 | g/100 g | - |
| Galactose Content | 0.19 | g/100 g | - |
| Glucose Content | 0.75 | g/100 g | - |
| Lactose Content | 0 | g/100 g | - |
| Maltose Content | 0 | g/100 g | - |
| Phytosterols Content | 106 | mg/100 g | - |
| Proanthocyanidin (4-6mers) | 0 | mg/100 g | - |
| Proanthocyanidin (7-10mers) | 0 | mg/100 g | - |
| Proanthocyanidin dimers | 0 | mg/100 g | - |
| Proanthocyanidin polymers (larger than 10mers) | 0 | mg/100 g | - |
| Proanthocyanidin trimers | 0 | mg/100 g | - |
| Protein Content | 22.98 | g/100 g | - |
| Sucrose Content | 0.02 | g/100 g | - |
| Theobromine Content | 0 | mg/100 g | - |
| Total Lipid Content | 4.07 | g/100 g | - |
| Total Sugar Content | 1.71 | g/100 g | - |
| Water Content | 10.35 | g/100 g | - |
Fatty Acid Composition - Unsaturated
| Value | Units | Test Method / Conditions | |
| Fatty acids (total monounsaturated) | 1.238 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 C) | 1.067 | 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 monounsaturated, 24:1 C) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 14:01) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 15:01) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.171 | g/100 g | - |
| Fatty acids (total monounsaturated, 17:01) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 t) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 1.067 | g/100 g | - |
| Fatty acids (total polyunsaturated) | 0.498 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 0.199 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 n-3 c,c,c) | 0.296 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 0.3 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:04) | 0 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 n-6 c,c,c) | 0.004 | g/100 g | - |
| Fatty acids (total polyunsaturated, 20:2 n-6 c,c) | 0 | g/100 g | - |
| Fatty acids (total polyunsaturated, 20:3 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) | 2.157 | 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, 13:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 14:00) | 0.046 | g/100 g | - |
| Fatty acids (total saturated, 15:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 16:00) | 1.036 | g/100 g | - |
| Fatty acids (total saturated, 17:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 18:00) | 1.075 | g/100 g | - |
| Fatty acids (total saturated, 20:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 22:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 24:00) | 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 | 2240 | mg/100 g | - |
| Copper Content | 2.1 | mg/100 g | - |
| Iron Content | 0.016 | mg/100 g | - |
| Magnesium Content | 711 | mg/100 g | - |
| Manganese Content | 9.8 | mg/100 g | - |
| Phosphorus Content | 274 | mg/100 g | - |
| Potassium Content | 2630 | mg/100 g | - |
| Selenium Content | 3 | μg/100 g | - |
| Sodium Content | 76 | mg/100 g | - |
| Zinc Content | 7.1 | mg/100 g | - |
Amino Acid Profile (per 100g)
| Value | Units | Test Method / Conditions | |
| Alanine Content | 1.18 | g/100 g | - |
| Arginine Content | 1.23 | g/100 g | - |
| Aspartic Acid Content | 3.02 | g/100 g | - |
| Cystine Content | 0.19 | g/100 g | - |
| Glutamic Acid Content | 2.57 | g/100 g | - |
| Glycine Content | 1.25 | g/100 g | - |
| Histidine Content | 0.202 | g/100 g | - |
| Hydroxyproline Content | 0 | g/100 g | - |
| Isoleucine Content | 0.24 | g/100 g | - |
| Leucine Content | 0.165 | g/100 g | - |
| Lysine Content | 1.15 | g/100 g | - |
| Methionine Content | 0.296 | g/100 g | - |
| Phenylalanine Content | 1.25 | g/100 g | - |
| Proline Content | 2.7 | g/100 g | - |
| Serine Content | 0.53 | g/100 g | - |
| Threonine Content | 0.76 | g/100 g | - |
| Tryptophan Content | 0.26 | g/100 g | - |
| Tyrosine Content | 0.75 | g/100 g | - |
| Valine Content | 1.45 | g/100 g | - |
Typical Vitamin Profile
| Value | Units | Test Method / Conditions | |
| Betaine Content | 16.1 | mg/100 g | - |
| Carotene (alpha) Content | 113 | μg/100 g | - |
| Carotene (beta) Content | 378 | μg/100 g | - |
| Choline Content | 54.9 | mg/100 g | - |
| Cryptoxanthin (beta) Content | 24 | μg/100 g | - |
| Folate (DFE) | 310 | μg/100 g | - |
| Folate (food) | 310 | μg/100 g | - |
| Folate (total) | 310 | μg/100 g | - |
| Folic Acid Content | 0 | μg/100 g | - |
| Lutein + zeaxanthin Content | 0.22 | μg/100 g | - |
| Lycopene Content | 10.6 | μg/100 g | - |
| Niacin Content | 4.9 | mg/100 g | - |
| Pantothenic Acid Content | 0.377 | mg/100 g | - |
| Retinol Content | 0 | μg/100 g | - |
| Riboflavin Content | 1.2 | mg/100 g | - |
| Thiamin Content | 0.08 | mg/100 g | - |
| Toconherol (beta) | 0 | mg/100 g | - |
| Tocopherol (delta) | 0 | mg/100 g | - |
| Tocopherol (gamma) | 0.77 | mg/100 g | - |
| Tocotrienol (alpha) | 0 | mg/100 g | - |
| Tocotrienol (beta) | 0 | mg/100 g | - |
| Tocotrienol (delta) | 0 | mg/100 g | - |
| Tocotrienol (gamma) | 0 | mg/100 g | - |
| Vitamin A | 744 | IU/100 g | - |
| Vitamin A (RAE) | 37 | μg/100 g | - |
| Vitamin B-12 | 0 | μg/100 g | - |
| Vitamin B-12 (added) | 0 | μg/100 g | - |
| Vitamin B-6 | 1.34 | mg/100 g | - |
| Vitamin C (total ascorbic acid) | 0.8 | mg/100 g | - |
| Vitamin D | 0 | IU/100 g | - |
| Vitamin D (D2 + D3) | 0 | μg/100 g | - |
| Vitamin E (alpha-tocopherol) | 10.7 | mg/100 g | - |
| Vitamin E (added) | 0 | mg/100 g | - |
| Vitamin K | 1714.5 | μg/100 g | - |
Regulatory & Compliance
Chemical Inventories
Packaging & Availability
Storage & Handling
Shelf Life
Method of Sterilization
Irradiated
Storage Condition
Store in a cool dry place.
Kalustyan Basil Cut and Sift
Kalustyan