Mincing Spice White Pepper Ground

Identification & Functionality

Ingredient Name

White Pepper

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Spice

Country of Origin

Vietnam

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Features & Benefits

Labeling Claims

Allergen-free,

Kosher,

Natural,

Naturally Derived,

Non-GMO,

Non-Hazardous,

Pareve,

Plant-Based

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Food & Nutrition Applications

Dressings,

Sauces

Properties

Physical Form

Powder,

Solid

Analytical Properties

	Value	Units	Test Method / Conditions
Granulation (-50)	min. 95	—	ASTA 10
Steam Volatile Oil	min. 1	%	ASTA 5.0
Moisture	max. 14	%	ASTA 2.1
Total Ash	max. 3	%	ASTA 3.0
Acid Insoluble Ash	max. 2	%	ASTA 4.0
Water Activity	max. 0.625	aW	AOAC 978.18

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 50000	CFU/g	CMMEF, APHA CHP 7, FDA BAM Onl
Yeast & Molds	max. 100	CFU/g	CMMEF CHP 20, FDA BAM Online C
Coliform	max. 100	MPN/g	FDA BAM Online CHP 4
Escherichia coli	max. 3	MPN/g	FDA BAM Online CHP 4
Salmonella (375g)	NEGATIVE	—	FDA BAM Online CHP 5

Regulatory & Compliance

Certifications & Compliance

FFDCA,

GMP

Storage & Handling

Shelf Life

24 Months

Storage Information

The material shall be stored under normal food warehouse dry conditions.