Food and Beverage Chemicals - Sweeteners - Acidulants - Emulsifiers

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Product name
CAS
Formula

Sodium stearoyl Lactylate

CAS25383-99-7
FormulaC24H44O6Na
SynonymOctadecanoic Acid, 2-(carboxyethoxy)-1-, Octadecanoic acid, 2-(1-carboxyethoxy)-1-methyl-2-oxoethyl ester, sodium salt (1:1)
Dispersabilityin warm water
Color Gardner<= 11
Acid Value60 - 80
Ester Value150 - 190
Cation3.5 - 5.0%
Melting Point117 - 124°F
AppearanceOff-white to cream, free-flowing powder
HLB10.0-12.0
Odorcaramel odor
Molecular weight450.60
Colorwhite or cream-colored powder
Solubilityhot oil or fat

Ascorbic Acid

CAS50-81-7
FormulaC6H8O6
SynonymVitamin C, L-Ascorbic Acid, L-Ascorbic acid
Slightly Solublein alcohol
Melting Point191.00 to 193.00 ?C. @ 760.00 mm Hg
logP (o/w)-1.85
Odor Typegreen
Appearancewhite to yellowish powder crystals
Assay99.00 to 100.00 %
Flash Point> 212.00 ?F. TCC
Odorvery mild grassy
Insolubilityin ether, chloroform, benzene, petrol. ether, oils, fats
Molecular weight176.14
Solubilitywater

Cornmint Oil

CAS68917-18-0
FormulaN/A
SynonymMentha arvensis leaf oil, Oils, mint, Mentha arvensis piperascens, Mentha Arvensis Leaf Oil is the oil derived from the leaves of the Horse Mint, Mentha arvensis L., Labiatae
Density0.888-0.908
Odor Typementholic
Refractive Index1.44900 to 1.46200 @ 20.00 °C
Specific gravity0.89500 to 0.89900 @ 25.00 °C
Appearencecolorless to pale yellow clear liquid
Optical Rotation-21.00 to -28.00
Flash Point169.00 °F. TCC
Pounds/Gallon7.447 to 7.481
Insolubilityin water, glycerin
Odorminty odor
Colorcolorless to yellow liquid
Solubilityfixed oils, min. oil, propylene glycol

Ethanol

CAS64-17-5
FormulaC2H6O
SynonymAlcohol, Ethanol, Ethanol
Density0.816 (15.5 c)
Surface Tension21.99 dynescm
Auto/Self Ignition Temperaturetemp. 362 c
Appearancecolorless clear liquid
Refractive Index1.31000 to 1.36000 @ 20.00 °C
Flash Point49.00 °F. TCC
Odor Typealcoholic
Assay99.00 to 100.00 %
Melting Point-115.00 to -114.00 °C. @ 760.00 mm Hg
Vapor Pressure44.600000 mm/Hg @ 20.00 °C
Pounds/Gallon6.424 to 6.540
Specific gravity0.77200 to 0.78600 @ 25.00 °C
Boiling Point78.00 to 79.00 °C. @ 760.00 mm Hg
Vapor Density1.59
logP (o/w)-0.19
Boiling Point22.00 to 23.00 °C. @ 50.00 mm Hg
Odorstrong alcoholic ethereal medical
Molecular weight46.08
Colorcolorless limpid

Potassium Acetate

CAS127-08-2
FormulaC2H3KO2
SynonymAcetic Acid, potassium salt, Acetic acid, potassium salt (1:1), Potassium acetate
Density1.57
Direct Evaporative Coolingon heating
Melting Point303.00 to 307.00 °C. @ 760.00 mm Hg
logP (o/w)-3.72
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odorodorless
Shelf Life12 month(s) or longer if stored properly
Assay99.00 to 100.00 %
Appearancewhite crystalline powder
Insolubilityin ether
Molecular weight98.14
Colorcolorless lustrous crystal or white crystal powder or flakes
Solubilitywater, alcohol, oxygenated solvs.

Theobromine

CAS83-67-0
FormulaC7H8N4O2
SynonymXantheose, 3,7-dimethylpurine-2,6-dione, 1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-, 1H-Purine-2,6-dione,3,7-dihydro-3,7-dimethyl-
Practically Insolublein ccl4, ether, benzene
Moderately Solublein ammonia
Shelf Life24 month(s) or longer if stored properly
Appearencewhite powder
logP (o/w)-0.78
Melting Point345.00 to 350.00 °C. @ 760.00 mm Hg
Assay95.00 to 100.00 %
Storagestore in cool, dry place in tightly sealed containers, protected from heat and light
Odorodorless
Molecular weight180.17
Solubilitymgml in water, dmso, 95 ethanol, methanol, acetone, toluene
Boiling Point295 c (subl.)

Mango Puree 1 Strength

FormulaN/A
SynonymMango Puree Alphonso Type
AllergensNone
Concentration> 13.0 Brix at Single Strength
Brix (Direct @ 20 deg C)19.50 +/- 2.50
Specific gravity1.06976 – 1.11493
MicrobiologicalYeast <100
ReconstitutionThis is a single strength item and requires no reconsititution
MicrobiologicalMold <100
MicrobiologicalTotal Plate Count <1000

Apple Juice Concentrate 70 Brix - Frozen

FormulaN/A
Synonym-
Patulin< 50
Brix (Direct @ 20 deg C)70.00 +/- 1.00
Clarity>90 @ 630 nm.
pH3.2 – 4.2
Color>40 @ 440 nm.
Acidity2.10 +/- .30 as Malic
Yeast and Mold<100
Total Plate Count<1000
Brix (Corrected)69.30 – 71.50
Allergensnone
Turbidity< 5 NTU
Reconstitution1 part Apple Juice Concentrate 70 Brix plus 6.86 parts water
Concentration>11.50 Brix
Specific gravity1.34558 – 1.35944

Mango Puree Concentrate 28 Brix

FormulaN/A
SynonymMango Puree Kent Variety
Reconstitution1 part Mango Puree Concentrate 28 Brix plus 1.29 parts water
AllergensNone
Concentration>13.0 Brix at Single Strength
Brix (Direct @ 20 deg C)28.00 +/- 1.00
Specific gravity1.11493-1.12931
MicrobiologicalYeast <100
MicrobiologicalMold <100
MicrobiologicalTotal Plate Count <1000

Morello Cherry Juice Concentrate 68 Brix

FormulaN/A
Synonym-
Concentration> 14.00 Brix at Single Strength
Shelf LifeFrozen (0 degrees F) 730
FlavorFull flavored and typical of fine quality cherry juice concentrate.
Brix (Direct @ 20 deg C)68.00 +/- 1.00
pH3.3 – 4.2
Shelf LifeRefrigerated (38 degrees F) 30
AllergensNone
MicrobiologicalYeast and Mold <100
Acidity4.45 +/- 1.95 as Malic
Reconstitution1 part Morello Cherry Juice Concentrate 68 Brix plus 5.15 parts water
Brix (Corrected)67.40 – 70.10
Specific gravity1.33377 – 1.3506
Shelf LifeAmbient (70 degrees F) not recommended
MicrobiologicalTotal Plate Count <1000
FlavorFree from scorched, fermented caramelized or other undesirable flavor.

Apple Puree Concentrate 32 Brix

FormulaN/A
Synonym-
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
pH3.5 - 4.0
Reconstitution1 part Apple Pure Concentrate 32 Brix Plus 1.95 parts water
AppearenceBright yellow to light beige
Specific gravity1.13394 - 1.14609
Screen0.027
Concentration>11.80 Brix at Single Strength
Yeast<500
Moisture68%
Protein0.32g
FatTrace
Phosphorus25.0 mg
Sodium2.9 mg
Calories131
Iron0.64 mg
Ash0.96g
Fiber0.32g
Calcium17.0 mg
Potassium281 mg
Vitamin C2.9 mg
Thiamin0.03 mg
Riboflavin0.06 mg
Niacin1.03 mg
FlavorFull flavored and typical of fine quality apple puree concentrate.
Brix (Direct @ 20 deg C)32.00 +/- 1.00
Acidity0.77 +/- 0.13 Malic
Mold<100
Total Plate Count<1000
AromaCharacteristic of apples, free from acetic, musty or otherwise foreign odors.

Orange Juice Concentrate Clarified, 58 Brix

FormulaN/A
Synonym-
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Corrected)58.00 +/- 1.00
FlavorFull flavored and typical of fine quality orange juice concentrate.
Acidity3.20 +/- 0.60 as Citric
Shelf LifeFrozen (0 degrees F): 730
Shelf LifeRefrigerated (38 degrees F): 7
MicrobiologicalTotal Plate Count <5000
AllergensNone
Reconstitution1 part Orange Juice Concentrate Clarified 58 Brix + 4.99 parts water
MicrobiologicalYeast & Mold <500
Specific gravity1.27156 – 1.28324
Concentration>11.80 Brix (acid corrected) at Single Strength

Apricot Juice Concentrate 68 Brix

FormulaN/A
Synonym-
OriginUSA, Chile, Argentina
Acidity6.25 +/- 2.75 as Citric
Concentration>11.70 Brix at Single Strength
Brix (Direct @ 20 deg C)68.00 +/- 1.00
pH3.3 – 4.2
Reconstitution1 part Apricot Juice Concentrate 68 Brix plus 6.42 parts water
Clarity>90@630 nm
Yeast<100
Allergensnone
Mold<100
Specific gravity1.335 – 1.35438
Color> 20@440 nm
Total Plate Count<1000
Turbidity<15 NTU
Brix (Corrected)67.60 +/- 70.70

Apricot Puree Concentrate 32 Brix

FormulaN/A
Synonym-
Yeast<100
Allergensnone
Brix (Direct @ 20 deg C)32.00 +/- 1.00
Acidity2.00 +/- 1.40 as Malic
Concentration>11.70 Brix at Single Strength
Mold<100
Screen0.033
Total Plate Count<1000
OriginUSA, Chile, Argentina
AromaCharacteristic of apricots, free from otherwise foreign odors.
Brix (Corrected)31.10 – 33.70
pH3.5 – 4.2
Specific gravity1.13394 – 1.14708
Reconstitution1 part Apricot Puree Concentrate 32 Brix plus 1.97 parts water

Orange Juice Concentrate 65 Brix

FormulaN/A
Synonym-
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Pulp6 - 12
Brix (Corrected)64.00 – 66.00
MicrobiologicalTotal plate count <5000
Shelf LifeRefrigerated (38 degrees F): 7
FlavorFull flavored and typical of fine quality orange juice concentrate.
AllergensNone
Brix (Direct @ 20 deg C)64.00 +/- 1.00
Specific gravity1.31297 – 1.32516
Reconstitution1 part Orange Juice Concentrate 65 Brix + 5.93 parts water
Acidity3.55 +/- 0.65 as Citric
MicrobiologicalYeast & Mold <500
Concentration>11.80 Brix (acid corrected) at Single Strength
Shelf LifeFrozen (0 degrees F): 730

Papaya Puree Concentrate (Red) 25 Brix

FormulaN/A
Synonym-
Pulp40-60
pH4-5
Acidity0.50+/-0.20
Concentration>1150 Brix at Single Strength
Shelf LifeFrozen (0 degrees F): 730
MicrobiologicalYeast <100
MicrobiologicalMold <100
MicrobiologicalTotal Plate Count <2000
Shelf LifeRefrigerated (38 degrees F): 7
Shelf LifeAmbient (70 degrees F): Not Recommended
Brix (Direct @ 20 deg C)25.00 +/- 1.00
Reconstitution1 part Papaya Puree Concentrate (Red) 25 Brix plus 1.30 parts water
AllergensNone
Specific gravity1.10104-1.11073

Aronia Juice Concentrate 65 Brix

FormulaN/A
Synonym-
Reconstitution1 part Aronia Juice Concentrate 65 Brix plus 3.72 parts water
Yeast<100
pH2.7 – 3.6
Mold<100
Allergensnone
Specific gravity1.31297 – 1.33254
Brix (Direct @ 20 deg C)65.00 +/- 1.00
Concentration>17.00 Brix at Single Strength
Total Plate Count< 1000
Brix (Corrected)64.60 – 67.20
Acidity4.50 +/- 1.30 as Malic
OriginPoland

Passionfruit Juice Concentrate 50 Brix

FormulaN/A
Synonym-
Pulp20 - 40
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
FlavorFull flavored and typical of fine quality passionfriut juice concentrate.
Concentration> 14.00 Brix at Single Strength
Brix (Direct @ 20 deg C)50.00 +/- 2.00
Reconstitution1 part Passionfruit Juice Concentrate 50 Brix plus 3.16 parts water
Shelf LifeFrozen (0 degrees F) 730
Shelf LifeRefrigerated (38 degrees F) 14
MicrobiologicalYeast <100
AllergensNone
MicrobiologicalTotal Plate Count <1000
Acidity14.00 +/- 4.00 as citric
Shelf LifeAmbient (70 degrees F) Not recommended
pH2.6 – 3.4
Specific gravity1.23147 – 1.26236
MicrobiologicalMold <100
Brix (Corrected)49.90 – 55.40

Aronia Juice Concentrate 68 Brix

FormulaN/A
Synonym-
pH2.7 – 3.5
Specific gravity1.33452 – 1.35186
Yeast<100
Mold<100
Total Plate Count<1000
Allergensnone
Brix (Corrected)67.70 – 70.10
Concentration>17.00 at Single Strenght
Brix (Direct @ 20 deg C)68.00 +/- 1.00
Acidity4.60 +/- 1.20 as Malic
OriginPoland

Banana Essence 500 Fold

FormulaN/A
Synonym-
AromaSmells like fresh bananas. Free from any objectionable aroma
AppearanceClear, colorless liquid
Concentration>1.00 fold at Single Strength
Allergensnone
Mold<100
Total Plate Count<1000
FlavorMinimal. Free from any objectionable flavor.
Reconstitutionpart banana essence 500 fold plus 499.00 parts water
Specific gravity0.98 – 1
Alcohols0.0% - 9.0%
Flash Point> 60 degrees C
Yeast<100

Peach Essence 150 Fold

FormulaN/A
Synonym-
Specific gravity0.98 – 1
AromaSmells like fresh peaches. Free from any objectionable aroma.
AppearanceClear, colorless liquid
Concentration> 1.00 Fold at Single Strength
Reconstitution1 part peach essence 150 fold plus 149.00 parts water
FlavorMinimal, free from any objectionable flavor.
Alcohols0.0% - 9.0%
Shelf LifeFrozen (0 degrees F): Not recommended
Shelf LifeRefrigerated (38 degrees F): 540
Shelf LifeAmbient (70 degrees F): 90
MicrobiologicalYeast & Mold < 100
MicrobiologicalTotal Place Count < 1000
AllergensNone

Banana Juice Concentrate 71 Brix

FormulaN/A
Synonym-
Concentration> 22.00 Brix at Single Strength
Brix (Corrected)69.20 – 73.70
pH4.2 – 4.6
Reconstitution1 part banana juice concentrate 71 brix + 3.01 parts water
Mold<100
Total Plate Count< 1000
Brix (Direct @ 20 deg C)71.00 +/- 2.00
Specific gravity1.34495 – 1.37347
Acidity2.10 +/- 1.10 as Citric
Yeast<100
Allergensnone

Pomegranate Juice Concentrate 65 Brix

FormulaN/A
Synonym-
MicrobiologicalMold <100
Brix (Direct @ 20 deg C)65.00 +/- 2.00
pH2.6 – 3.7
AllergensNone
Concentration> 16.00 Brix at single strength
Reconstitution1 part Pomegranate Juice Concentrate 65 Brix plus 4.03 parts water
Shelf LifeFrozen (0 degrees F) 730
Shelf LifeRefrigerated (38 degrees F) 30
MicrobiologicalTotal Plate Count <1000
Brix (Corrected)63.80 – 68.30
FlavorFull flavored and typical of fine quality pomegranate juice concentrate.
Specific gravity1.30694 – 1.33935
Acidity5.35 +/- 1.15 as citric
Shelf LifeAmbient (70 degrees F) Not recommended
MicrobiologicalYeast <100
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.

Quice Juice Concentrate 68 Brix

FormulaN/A
Synonym-
FlavorFull flavored and typical of fine quality Quince Juice Concentrate.
Brix (Direct @ 20 deg C)68.00 +/- 2.00
pH3.2 – 3.7
Reconstitution1 part Quice Juice Concentrate 68 Brix plus 5.49 parts water
Shelf LifeAmbient (70 degrees F) 7
MicrobiologicalYeast <100
MicrobiologicalMold <100
MicrobiologicalTotal Plate Count <1000
Specific gravity1.32759 – 1.35627
Shelf LifeFrozen (0 degrees F) 730
Acidity3.95 +/- 1.45 as Malic
Concentration> 13.30 Brix at Single Strength
FlavorFree from scorched,fermented, carmelized or other undesirable flavor.
Shelf LifeRefrigerated (38 degrees F) 60
Brix (Corrected)66.40 – 71.00
AllergensNone

Prune Juice Concentrate 70 Brix

FormulaN/A
Synonym-
MicrobiologicalTotal Plate Count <1000
AllergensNone
MicrobiologicalYeast <100
Brix (Direct @ 20 deg C)69.50 +/- 1.50
Acidity1.65 – 0.55 as Malic
Specific gravity1.33872 – 1.35944
pH2.8 - 4.2
Reconstitution1 part Prune Juice Concentrate 70 Brix plus 3.75 parts water
FlavorFull flavored and typical of fine quality prune juice concentrate.
MicrobiologicalMold <100
Brix (Corrected)68.20 – 71.50
Concentration> 18.50 Brix at Single Strength
Shelf LifeFrozen (0 degrees F) 730 days
Shelf LifeRefrigerated (38 degrees F) 730 days
Shelf LifeAmbient (70 degrees F) 730 days
FlavorFree from scorched,fermented, carmelized or other undesirable flavor.
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