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Pomegranate Powder

Pomegranate Powder POE2

ANALYTICAL DATA

SPECIFICATIONS

METHODS

Punicalagins α and β (assay) (as dm: as dry matter)

NLT 30% (w/w as dm)

BPL-PNT - 5/C (HPLC)*

 

Ratio dried plant/native extract (1) (native extract on dry weight basis; considering an average dry weight for pomegranate fruit of 20%)

 

 

14.6/1

1: The native extract ratio corresponds to the ratio between the quantity (as dm) of the part of the plant used and the extract yield from the extraction/ transformation (before addition of any compounds, such as technological additives, carries or dilution matrix)

 

Ratio dried plan / final extract (2) (final extract on dry weight basis)

 

 

14.4/1

2: The final extract ratio corresponds to the ratio between the quantity (as dm) of the part plant used and the extracts as commercialised (with technological additives and other food ingredients added)

Loss on Drying

NMT 8%

BPL‐PNT ‐8/E (thermogravimetry) *EP

Total Polyphenols

NLT 50% (w/w as gallic acid equiv.)

BPL‐PNT ‐7/E Spectrophotometric (Folin‐

Ciocalteu's) *

Test

ORGANOLEPTICS

Analytical Method

Color

Orange to yellow

Organoleptic method

Appearance

Fine powder

Organoleptic method

 

 

MICROBIOLOGICS

 

Total plate count (cfu/g)

NMT 1000

BPL‐PNT‐9/C  *EP

Yeast and Mould (cfu/g)

NMT 100

BPL‐PNT‐14/F *EP

Enterobacterium (cfu/g)

NMT 100

BPL‐PNT‐13/C *EP

Salmonella (25g)

Absence

BPL‐PNT‐10/C *EP

S. aureus (10g)

Absence

BPL‐PNT‐11/D*EP

Escherichia coli (10g)

Absence

BPL‐PNT‐12/B*EP

Heavy Metals ($)

<10 ppm

MET‐FQ‐MPT‐AI

Aflatoxins ($)

<4µg/kg

MET‐CR‐Aflatoxinas‐AI;HPLC‐FLD

 

Pomegranate Powder POM2

ANALYTICAL DATA SPECIFICATIONS METHODS
Punicalagins α and β (assay) (as dm: as dry matter) NLT 15% (w/w as dm) BPL-PNT - 5/C (HPLC)*
Ratio dried plant/native extract (1) (native extract on dry weight basis; considering an average dry weight for pomegranate fruit of 20%) 6.5/1 1: The native extract ratio corresponds to the ratio between the quantity (as dm) of the part of the plant used and the extract yield from the extraction/ transformation (before addition of any compounds, such as technological additives, carries or dilution matrix)
Ratio dried plan / final extract (2) (final extract on dry weight basis) 6.4/1 2: The final extract ratio corresponds to the ratio between the quantity (as dm) of the part plant used and the extracts as commercialised (with technological additives and other food ingredients added)
Loss on Drying NMT 8% BPL‐PNT ‐8/E (thermogravimetry) *EP
Total Polyphenols NLT 32% (w/w as gallic acid equiv.) BPL‐PNT ‐7/E Spectrophotometric (Folin‐

Ciocalteu's) *

Test ORGANOLEPTICS Analytical Method
Color Red to Orange Organoleptic method
Appearance Fine powder Organoleptic method
  MICROBIOLOGICS  
Total plate count (cfu/g) NMT 1000 BPL‐PNT‐9/C  *EP
Yeast and Mould (cfu/g) NMT 100 BPL‐PNT‐14/F *EP
Enterobacterium (cfu/g) NMT 100 BPL‐PNT‐13/C *EP
Salmonella (25g) Absence BPL‐PNT‐10/C *EP
S. aureus (10g) Absence BPL‐PNT‐11/D*EP
Escherichia coli (10g) Absence BPL‐PNT‐12/B*EP
Heavy Metals ($) <10 ppm MET‐FQ‐MPT‐AI
Aflatoxins ($) <4µg/kg MET‐CR‐Aflatoxinas‐AI;HPLC‐FLD

 

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Orange Powder

Orange Powder

PHYSICO‐CHEMICAL

Test Units Parameters Analytical Method
Ash g / 100 g 1.0 ‐ 4.0 Gravimetry
Moisture g / 100 g < 3.0 Gravimetry
Hesperidin % ≥ 2.0 HPLC
Total Phenol % ≥ 2.0 Folin Ciocalteau
Total Flavonoids % ≥ 4.0 Colorimetric method
Particle size % 99 % < 0,5 mm Sieving
Test ORGANOLEPTICS Analytical Method
Color / Appearance Typical orange colour Organoleptic method
 

Taste / Flavour / Aroma

Fresh fruity and peely orange. No cooked and off‐taste can be accepted. Some bitterness notes from the citrus peel can be this raw material.  

Organoleptic method

Defects Absence of any non fruit related item Organoleptic method

MICROBIOLOGICS

Test Units Parameters Analytical Method
Total Viable Count cfu /ml < 1000 Internal Method
Yeast cfu /ml < 100 IFU N.2 Mod Microb.
Moulds cfu /ml < 10 IFU N.2 Mod Microb.
Total Coliforms count cfu / g < 10 ISO 4832
Escherichia coli count cfu /g < 10 ISO 16649‐2
Investigation Salmonella Absence/Presence in 25g Absence ISO 6579

 

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