Kalustyan Black Pepper Whole
Sold by Kalustyan
Supplier: Kalustyan
Kalustyan Black Pepper Whole 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 is certified kosher, halal, vegan, and non-GMO project verified. It is compliant with TSCA (USA) and the FDA Food Safety Modernization Act (FSMA), ensuring its quality and safety. It has been manufactured under strict GMP standards and is both GFSI certified and FDA and SEDEX approved. In addition, it has undergone Hazard Analysis Critical Control Point (HACCP) procedures and is made with USDA organic-certified ingredients. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Ingredient Name: Black Pepper
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
Technical Data Sheet
Kalustyan BLACK PEPPER, RE-CLEANED (BLRBI-XX) Product Specification Sheet
Kalustyan BLACK PEPPER, RE-CLEANED (BLRBI-XX) Product Specification Sheet
Technical Data SheetSafety Data Sheet
Kalustyan BLACK PEPPER Safety Data Sheet
Kalustyan BLACK PEPPER Safety Data Sheet
Safety Data SheetOther
Kalustyan BLACK PEPPER Nutritional Information Sheet
Kalustyan BLACK PEPPER Nutritional Information Sheet
OtherKnowde Enhanced TDS
Identification & Functionality
Ingredient Name
Ingredient Origin
Food Ingredients Functions
Country of Origin
Technologies
Product Families
Ingredient Statement
Black Pepper 100%.
Kalustyan Black Pepper Whole Features & Benefits
Food Ingredients Features
Applications & Uses
Markets
Applications
Properties
Chemical Properties
| Value | Units | Test Method / Conditions | |
| Ash Content | max. 7 | % | ASTA 3.0 |
| Moisture | max. 12 | % | ASTA 2.1 |
| Volatile Oil | min. 0.015 | ml/100g | ASTA 5.0 |
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 | 443 | mg/100 g | - |
| Copper Content | 1.33 | mg/100 g | - |
| Fluoride Content | 34.2 | μg/100 g | - |
| Iron Content | 9.71 | mg/100 g | - |
| Magnesium Content | 171 | mg/100 g | - |
| Manganese Content | 12.753 | mg/100 g | - |
| Phosphorus Content | 158 | mg/100 g | - |
| Potassium Content | 1329 | mg/100 g | - |
| Selenium Content | 4.9 | μg/100 g | - |
| Sodium Content | 20 | mg/100 g | - |
| Zinc Content | 1.19 | mg/100 g | - |
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 | 63.95 | g/100 g | - |
| Cholesterol Content | 0 | mg/100 g | - |
| Energy | 1050 | kJ/100 g | - |
| Fiber (total dietary) | 25.3 | g/100 g | - |
| Fructose Content | 0.23 | g/100 g | - |
| Galactose Content | 0.15 | g/100 g | - |
| Glucose Content | 0.24 | g/100 g | - |
| Lactose Content | 0 | g/100 g | - |
| Maltose Content | 0 | g/100 g | - |
| Phytosterols Content | 92 | 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 | 10.39 | g/100 g | - |
| Sucrose Content | 0.02 | g/100 g | - |
| Theobromine Content | 0 | mg/100 g | - |
| Total Lipid Content | 3.26 | g/100 g | - |
| Total Sugar Content | 0.64 | g/100 g | - |
| Water Content | 12.46 | g/100 g | - |
Typical Amino Acid Profile
| Value | Units | Test Method / Conditions | |
| Alanine Content | 0.616 | g/100 g | - |
| Arginine Content | 0.308 | g/100 g | - |
| Aspartic Acid Content | 1.413 | g/100 g | - |
| Cystine Content | 0.138 | g/100 g | - |
| Glutamic Acid Content | 1.413 | g/100 g | - |
| Glycine Content | 0.441 | g/100 g | - |
| Histidine Content | 1.696 | g/100 g | - |
| Hydroxyproline Content | 0 | g/100 g | - |
| Isoleucine Content | 0.366 | g/100 g | - |
| Leucine Content | 1.014 | g/100 g | - |
| Lysine Content | 0.244 | g/100 g | - |
| Methionine Content | 0.096 | g/100 g | - |
| Phenylalanine Content | 0.446 | g/100 g | - |
| Proline Content | 1.413 | g/100 g | - |
| Serine Content | 0.409 | g/100 g | - |
| Threonine Content | 0.244 | g/100 g | - |
| Tryptophan Content | 0.058 | g/100 g | - |
| Tyrosine Content | 0.483 | g/100 g | - |
| Valine Content | 0.547 | g/100 g | - |
Fatty Acid Composition - Unsaturated
| Value | Units | Test Method / Conditions | |
| Fatty acids (total monounsaturated) | 0.739 | g/100 g | - |
| Fatty acids (total monounsaturated, 14:01) | 0.016 | g/100 g | - |
| Fatty acids (total monounsaturated, 15:01) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 16:1 undifferentiated) | 0.077 | g/100 g | - |
| Fatty acids (total monounsaturated, 17:01) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 c) | 0.647 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 t) | 0 | g/100 g | - |
| Fatty acids (total monounsaturated, 18:1 undifferentiated) | 0.647 | 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 polyunsaturated) | 0.998 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:04) | 0 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:2 undifferentiated) | 0.694 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 n-3 c,c,c) | 0.152 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 n-6 c,c,c) | 0 | g/100 g | - |
| Fatty acids (total polyunsaturated, 18:3 undifferentiated) | 0.152 | g/100 g | - |
| Fatty acids (total polyunsaturated, 20:2 n-6 c,c) | 0 | g/100 g | - |
| Fatty acids (total polyunsaturated, 20:3 undifferentiated) | 0.152 | 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) | 1.392 | g/100 g | - |
| Fatty acids (total saturated, 10:00) | 0.036 | g/100 g | - |
| Fatty acids (total saturated, 12:00) | 0.093 | g/100 g | - |
| Fatty acids (total saturated, 13:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 14:00) | 0.03 | g/100 g | - |
| Fatty acids (total saturated, 15:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 16:00) | 0.533 | g/100 g | - |
| Fatty acids (total saturated, 17:00) | 0 | g/100 g | - |
| Fatty acids (total saturated, 18:00) | 0.327 | 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) | 0.012 | g/100 g | - |
| Fatty acids (total saturated, 8:00) | 0.102 | g/100 g | - |
Typical Vitamin Profile
| Value | Units | Test Method / Conditions | |
| Betaine Content | 8.9 | mg/100 g | - |
| Carotene (alpha) Content | 12 | μg/100 g | - |
| Carotene (beta) Content | 310 | μg/100 g | - |
| Choline Content | 11.3 | mg/100 g | - |
| Cryptoxanthin (beta) Content | 25 | μg/100 g | - |
| Folate (DFE) | 17 | μg/100 g | - |
| Folate (food) | 17 | μg/100 g | - |
| Folate (total) | 17 | μg/100 g | - |
| Folic Acid Content | 0 | μg/100 g | - |
| Lutein + zeaxanthin Content | 454 | μg/100 g | - |
| Lycopene Content | 20 | μg/100 g | - |
| Niacin Content | 1.143 | mg/100 g | - |
| Pantothenic Acid Content | 1.399 | mg/100 g | - |
| Retinol Content | 0 | μg/100 g | - |
| Riboflavin Content | 0.18 | mg/100 g | - |
| Thiamin Content | 0.108 | mg/100 g | - |
| Toconherol (beta) | 0 | mg/100 g | - |
| Tocopherol (delta) | 0 | mg/100 g | - |
| Tocopherol (gamma) | 6.56 | mg/100 g | - |
| Tocotrienol (alpha) | 0.85 | mg/100 g | - |
| Tocotrienol (beta) | 0 | mg/100 g | - |
| Tocotrienol (delta) | 0 | mg/100 g | - |
| Tocotrienol (gamma) | 0 | mg/100 g | - |
| Vitamin A | 547 | IU/100 g | - |
| Vitamin A (RAE) | 27 | μg/100 g | - |
| Vitamin B-12 | 0 | μg/100 g | - |
| Vitamin B-12 (added) | 0 | μg/100 g | - |
| Vitamin B-6 | 0.291 | mg/100 g | - |
| Vitamin C (total ascorbic acid) | 0 | mg/100 g | - |
| Vitamin D | 0 | IU/100 g | - |
| Vitamin D (D2 + D3) | 0 | μg/100 g | - |
| Vitamin E (alpha-tocopherol) | 1.04 | mg/100 g | - |
| Vitamin E (added) | 0 | mg/100 g | - |
| Vitamin K | 163.7 | 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 Black Pepper Whole
Kalustyan