OUR INDUSTRIES
 |
WILD CRAB FLAVOUR - DFI-734117
Published: 20/05/2019Description
| Description | Flavouring |
| Appearance | Brown coloured liquid |
| Usage(s) | Food ingredient |
| Usage(rate) | Maximum dose levels in foodstuffs =0.43% rtc, Maximum dose level in beverages =0.14%rtc |
| Storage | Clean, dry conditions in original unopened packaging. Ambient temperatures (7-20°C). |
| Shelf life | 9 months on opening 1 month |
| Country of Manufacture | UK |
Specification
| Taste | Characteristics of crab |
| Identification | Flavouring |
| Ingredients | Flavouring substances, Propylene Glycol(E1520), Caramel colour (E150c) |
| Packaging | HDPE containers |
| Lead | Max 1 ppm, mg/kg |
| Arsenic | Max 1 ppm, mg/kg |
| Mercury | Max ppm, mg/kg |
| Sulphur Dioxide (SO2) | Absent |
| Sieve Analysis(Mesh 1mm) | 100% passes |
| Bulk Density | 1.0-1.02 g/l |
| Refractive index | 1.427-1.429 |
Microbiological
| Total Viable Count | Max:1000cfu/g |
| Yeasts | Max:100cfu/g |
| Moulds | Max:100cfu/g |
| Enterobacteriaceae | Max:0cfu/g |
| Escherichia Coli | Max:0cfu/g |
| Salmonella | Not detected in 25 g |
| Bacillus Cereus | Max:100cfu/g |
| Staphylococcus aureus | Max:0cfu/g |
| Listeria | Not detected in 25 g |
| Aerobic Plate Count | Max:1000cfu/g |
Click here to request this spec (PDF formatted).
OUR CATEGORIES
- Acidulants
- Amino Acids
- Antioxidants
- Colours - Natural
- Colours - Synthetic
- Essential Oils and Flavour Components
- Flavour Enhancers
- Flavours
- Gums and Gelling Agents
- Herbal Extracts
- Minerals
- Nutraceuticals
- Phosphates
- Preservatives
- Sweeteners Bulk
- Sweeteners Intense Natural
- Sweeteners Intense Synthetic
- Vitamins