Kalustyan Bay Leaves Ground

Identification & Functionality

Country of Origin

Egypt

Ingredient Name

Bay Leaves

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Spice

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Ingredient Statement

Bay Leaves 100%.

Features & Benefits

Labeling Claims

Allergen-free,

GMO-free,

Halal,

Kosher,

Natural,

Naturally Derived,

Non-GMO,

Organic,

Plant-Based,

Sustainable,

Vegan,

Vegetarian

Food Ingredients Features

High Quality

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Properties

Odor

Delicate aromatic odor

Flavor

A bitter taste

Chemical Properties

	Value	Units	Test Method / Conditions
Ash Content	max. 6	%	ASTA 3.0
Moisture	max. 9	%	ASTA 2.1
Volatile Oil	min. 0.008	ml/100g	ASTA 5.0

Physical Properties

	Value	Units	Test Method / Conditions
Granulation (USS 20M)	max. 0	%	—
Granulation (USS 45M)	max. 5	%	—

Typical Properties

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

Typical Mineral Profile

	Value	Units	Test Method / Conditions
Calcium Content	834	mg/100 g	—
Copper Content	0.416	mg/100 g	—
Iron Content	43	mg/100 g	—
Magnesium Content	120	mg/100 g	—
Manganese Content	8.167	mg/100 g	—
Phosphorus Content	113	mg/100 g	—
Potassium Content	529	mg/100 g	—
Selenium Content	2.8	μg/100 g	—
Sodium Content	23	mg/100 g	—
Zinc Content	3.7	mg/100 g	—

Fatty Acid Composition

	Value	Units	Test Method / Conditions
Fatty acids (total trans)	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	—
Carbohydrate Content	74.97	g/100 g	—
Cholesterol Content	0	mg/100 g	—
Energy	1312	kJ/100 g	—
Fiber (total dietary)	26.3	g/100 g	—
Protein Content	7.61	g/100 g	—
Total Lipid Content	8.36	g/100 g	—
Water Content	5.44	g/100 g	—

Fatty Acid Composition - Unsaturated

	Value	Units	Test Method / Conditions
Fatty acids (total monounsaturated)	1.64	g/100 g	—
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0.14	g/100 g	—
Fatty acids (total monounsaturated, 18:1 undifferentiated)	1.5	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)	2.29	g/100 g	—
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g	—
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	1.24	g/100 g	—
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	1.05	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)	2.28	g/100 g	—
Fatty acids (total saturated, 10:00)	0.01	g/100 g	—
Fatty acids (total saturated, 12:00)	0.53	g/100 g	—
Fatty acids (total saturated, 14:00)	0.21	g/100 g	—
Fatty acids (total saturated, 16:00)	1.27	g/100 g	—
Fatty acids (total saturated, 18:00)	0.16	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)	0.01	g/100 g	—

Typical Vitamin Profile

	Value	Units	Test Method / Conditions
Folate (DEF)	180	μg/100 g	—
Folate (food)	180	μg/100 g	—
Folate (total)	180	μg/100 g	—
Folic Acid Content	0	μg/100 g	—
Niacin Content	2.005	mg/100 g	—
Retinol Content	0	μg/100 g	—
Riboflavin Content	0.421	mg/100 g	—
Thiamin Content	0.009	mg/100 g	—
Vitamin A	6185	IU/100 g	—
Vitamin A (RAE)	309	μg/100 g	—
Vitamin B-12	0	μg/100 g	—
Vitamin B-6	1.74	μg/100 g	—
Vitamin C (total ascorbic acid)	46.5	mg/100 g	—
Vitamin D	0	IU/100 g	—
Vitamin D (D2 + D3)	0	μg/100 g	—

Regulatory & Compliance

Certifications & Compliance

FDA Compliant,

FDA Food Safety Modernization Act (FSMA),

GFSI Certified,

GMP,

Halal,

Hazard Analysis Critical Control Point (HACCP),

Kosher,

Non-GMO Project Verified,

Organic Certified,

SEDEX Approved,

USDA Organic,

Vegan

Chemical Inventories

TSCA (USA)

Packaging & Availability

Packaging Type

Bags,

Cartons

Packaging

Packed in 50-pound box/bag.

Storage & Handling

Shelf Life

1 Year

Method of Sterilization

Irradiated

Storage Condition

Store in a cool dry place.