Fresh Ginger Oil is obtained by steam distillation from the rhizomes of Zingiber officinalle available in ginger
Description Specification
Appearance Clear Liquid
Color Pale Yellow To Orange
Odour Spicy And Warm
Specific Gravity : 0.870 0.882 @ 25°c
Refractive Index 1.485 1.495 @ 20°c
Optical Rotation (-) 45° To (-) 25°
Solubility Soluble In 96% Ethanol (1:1 Clear)
Description Specification
Appearance Clear Liquid
Color Pale Yellow To Orange
Odour Spicy And Warm
Specific Gravity : 0.870 0.882 @ 25°c
Refractive Index 1.485 1.495 @ 20°c
Optical Rotation (-) 45° To (-) 25°
Solubility Soluble In 96% Ethanol (1:1 Clear)
Description Specification
Appearance Granular Light Brown Powder
Oder Typical Generic
Moisture Approx ±10%
Ash Content 8% To 10%
Solubility ±2.5%
Bulk Density 0.8-0.9 (unit)
Packing 25 Kgs In Paper/hdpe
ALSO WE PROVIDE PRODUCT AS PER PARTY's SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Description Specification
Appearance Clear Liquid
Color Pale Yellow To Orange
Odour Spicy And Warm
Specific Gravity : 0.870 0.882 @ 25°c
Refractive Index 1.485 1.495 @ 20°c
Optical Rotation (-) 45° To (-) 25°
Solubility Soluble In 96% Ethanol (1:1 Clear)
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Crystallized ginger is made of gingerroot that has been cooked until softened, and then lightly coated in sugar. Our candied ginger is pungent with a spicy-sweet flavor and is moist and chewy. It is embraced as a natural remedy for reducing hot flashes - huge numbers of women swear by it. Crystallized ginger helps alleviate indigestion and coldsâ?¦and dont forget to take it with you on boat trips for sea sickness!
Anti-Inflammatory Effects: Crystallized ginger can reduce inflammation and relieve the pain associated with it. Treatment for Nausea: Ginger has long been used as a natural remedy to alleviate nausea caused by motion sickness, morning sickness, and chemotherapy.
Parameter Specification
Botanical Name Zingiber officinale Roscoe
Crop Variety ***
Harvest Time Oct. Dec
Supplying Time All year around
Color Natural, light yellow
Taste Sour and Sweet
Size 12-20mm
Preservation Process Sugared, Dehydrated
Shelf life & Storage 12 months(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf) Max 0.5%
Bruised / Discolored Max. 5 %
Stems Target Max 1 in 500g. Max 2 in 10 Kg
Skinrests 0.5% Max
Other foreign matter Absent
Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness. ...
Ginger May Reduce Muscle Pain and Soreness. ...
The Anti-Inflammatory Effects Can Help With Osteoarthritis. ...
Ginger Can Help Treat Chronic Indigestion.
Parameter Specification
Botanical Name Zingiber officinale Roscoe
Crop Variety ***
Harvest Time Oct. Dec
Supplying Time All year around
Color Natural, light yellow
Taste Sour and Sweet
Size ***
Preservation Process Sugared, Dehydrated
Shelf life & Storage 12 monthes(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf) Max 0.5%
Bruised / Discoloured Max. 5 %
Stems Target Max 1 in 500g. Max 2 in 10Kg
Skinrests 0.5% Max
Other foreign matter Absent
Description Specification
Appearance Granular Light Brown Powder
Oder Typical Generic
Moisture Approx ±10%
Ash Content 8% To 10%
Solubility ±2.5%
Bulk Density 0.8-0.9 (unit)
Packing 25 Kgs In Paper/hdpe
AVERAGE NUTRITIONAL VALUES PER 100G
Description Specification
Energy 233 kcal / 975 kJ
Fat 18 g
of which saturates 1.9 g
Carbohydrate 16 g
of which sugars 0 g
Protein 2.6 g
Salt 6.4 g
Parameter Specification
Botanical Name Zingiber officinalle
Harvest Time Oct. Dec
Supplying Time All year around
Color Natural, light yellow
Taste Sour and Sweet
Size 12-20 mm
Preservation Process Sugared, Dehydrated
Parameter Specification
Shelf life & Storage 12 months(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf) Max 0.5%
Bruised / Discoloured Max. 5 %
Stems Target Max 1 in 500g. Max 2 in 10Kg
Skinrests 0.5% Max
Other foreign matter Absent
Parameter Specification
Shelf life & Storage 12 months(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf) Max 0.5%
Bruised / Discoloured Max. 5 %
Stems Target Max 1 in 500g. Max 2 in 10Kg
Skinrests 0.5% Max
Other foreign matter Absent
Lime Juice Concentrate is produced by the clarification, filtration and evaporation (concentration) of Lime Juice which has been previously obtained by processing the fresh, clean, ripe and sound Limes through the consecutive stages of washing, sorting, crushing and pressing. Lime Juice Concentrate has the characteristic taste and odour of natural Limes.
Lime Juice Concentrate is then packed, through aseptic filling or cold filling, into PE bags in metal or plastic drums, in bins or into food tankers with specific volumes as per customer requirements and the packed Lime juice concentrate is transferred to the storage area.
Average nutritional values per 100 g (source: literature supplier)
Energy (incl. fiber)
Fat
of which saturated fat
Carbohydrates
of which sugars
Fibre
Protein
Salt (calculated from sodium)
319 kJ / 76 kcal
2,0 g
0,6 g
10,0 g
10,0 g
3,0 g
3,0 g
0,025 g Synthetic chemical plant protective agents, pesticides and preservatives
According to BNN orientation values for synthetic chemical plant protective agents, pesticides and preservatives
Synthetic chemical plant protective agents, pesticides and preservatives
Inorganic total bromide
Dithiocarbamates
max. 0,01 mg/kg
max. 2 detected residues
max. 5 mg/kg; exceedance allowed, if bromide originates from a natural source.
max. 0,01mg/kg besides brassicaceae and liliaceae
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
CHEMICAL PARAMETERS SPECIFICATIONS
Moisture 12% MAX
Content 5% MAX
Acid Insoluble Ash 1% MAX
Crude fiber 7 to 10%
Oleo-resin 4.28%
Volatile Oil 1.83%
Shelf Life 24 Months
Parameter Specification
Botanical Name Zingiber officinalle
Harvest Time Oct. Dec
Supplying Time All year around
Color Natural, light yellow
Taste Sour and Sweet
Size 12-20 mm
Preservation Process Sugared, Dehydrated
Quick Details
Product Type:
Citrus Fruit
Style:
Fresh
Place of Origin:
INDIA
Type:
Lemon
Color:
Green/Yellow
Certification:
ISO 9001
Grade:
Grade A
Cultivation Type:
Common
Weight (kg):
15
Maturity:
FRESH HARVEST
Size (cm):
80, 88, 100, 105, 113, 125, 138, 165.
Origin:
INDIA
Shape:
Oval-round
Crop:
NEWEST CROP
Description:
FRESH LEMON
Supply Ability
Supply Ability:
100 MT PER MONTH
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
CHEMICAL PARAMETERS SPECIFICATIONS
Moisture 12% MAX
Content 5% MAX
Acid Insoluble Ash 1% MAX
Crude fiber 7 to 10%
Oleo-resin 4.28%
Volatile Oil 1.83%
Shelf Life 24 Months
ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
CHEMICAL PARAMETERS SPECIFICATIONS
Moisture 12% MAX
Content 5% MAX
Acid Insoluble Ash 1% MAX
Crude fiber 7 to 10%
Oleo-resin 4.28%
Volatile Oil 1.83%
Shelf Life 24 Months
This product is made from freshly extracted lemons. Fruit is washed and graded to remove unsound fruit and extraneous matter. The juice has been screened and centrifuged to reduce fine pulp content. This product is natural, single strength, pasteurized lemon juice.
Material Safety Data Sheet
Specifications
Country of Origin INDIA
Acid (% w/v) 4.5% to 5.4%
Brix, Corrected 6.0° to 10.0° (non-limiting)
Oil (%v/v) No standard - Typical range .01% to .06%
Pulp (% w/w, reconstituted) <12% (non-limiting)
pH <3.0
Grade A
Standard Plate Count 1,000 CFU/ml, max
Yeast 1,000 CFU/ml, max
Mold 50 CFU/ml, max
Shipping Temperature Tankers: 28°F to 35°F or per customer specification
Frozen: 0°F to 15°F
Storage Temperature 0°F to 10°F
Shelf-Life 24 months Frozen
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Product Description
200 Gram Lime Pickle is a made spicy pickle that is comforted with the ingredients which are meant to give a kick to your meals. This organically made pickle is an years old recipe. There are various ingredients used in the making of this pickle such as raw limes mixed well with fenugreek seeds, turmeric, black cumin, yellow mustard, asafoetida, turmeric, chilli powder, etc. The consisting ingredients are picked upon very wisely and we make sure that the product lasts for long period of time. It is good for your digestive system and is a wonderful way to make your meals richer in nutrients and better in taste. 200 Gram Lime Pickle is offered in a jar pack which is hygienic in conditions and hermetically sealed.
Product Specifications
Pickles Type
Pickle
Ingredients
Lime
Preservation Process
Vinegar
Taste
Spicy
Shape
Sliced
Weight
100 Grams (g)
Shelf Life
12 Months
Specification
Packaging Type Glass Jar
SKU 200
UOM Gram
Whole Sale Pack type Corrugated Carton
MRP in INR 55.00
Per Unit FOB Price in USD USD 0.50
No. Of Units in a Carton 24
Per Carton FOB Price in USD USD 12.00
Product Origin INDIA
AVERAGE NUTRITIONAL VALUES PER 100G
Description Specification
Energy 233 kcal / 975 kJ
Fat 18 g
of which saturates 1.9 g
Carbohydrate 16 g
of which sugars 0 g
Protein 2.6 g
Salt 6.4 g
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Description Specification
Appearance Granular Light Brown Powder
Oder Typical Generic
Moisture Approx ±10%
Ash Content 8% To 10%
Solubility ±2.5%
Bulk Density 0.8-0.9 (unit)
Packing 25 Kgs In Paper/hdpe
LSO WE PROVIDE PRODUCT AS PER PARTY's SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Fresh Ginger Oil is obtained by steam distillation from the rhizomes of Zingiber officinalle.
TYPICAL PROPERTIES
Appearance : Clear Liquid
Color : Pale Yellow to Orange
Odor : Spicy and Warm
Specific Gravity : 0.870 0.882 @ 25°C
Refractive Index : 1.485 1.495 @ 20°C
Optical Rotation : (-) 45° to (-) 25°
Solubility : Soluble in 96% Ethanol (1:1 clear)
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is herb that grows mainly in Asia is used as a spice in cooking.
It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER.
SPECIFICATION OF GINGER POWDER
Items Specification
Appearance Brown Yellow Powder
Oder Characteristic
Taste Characteristic
Particle Size 100% through 80 Mesh
Loss on Drying < 5.0%
Heavy Metals < 20 ppm
Arsenic(As) < 2 ppm
Lead(Pb) < 2 ppm
Assay
Gingerols by HPLC > 5.0%
Total Plate Count < 10,000 cfu/G
Yeast & Mold < 100 cfu/G
E.Coli. Negative
Salmonella Negative
ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum.
Ginger paste shall be of the consistency of crushed ginger.
The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack.
AVERAGE NUTRITIONAL VALUES PER 100 G
Description Specification
Energy 233 kcal / 975 kJ
Fat 18 g
of which saturates 1.9 g
Carbohydrate 16 g
of which sugars 0 g
Protein 2.6 g
Salt 6.4 g
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Appearance Yellow-green to brownish
Physical Status Liquid
Flash Point (Closed cup) °C 51ºC
1.472 1.482 @ 20ºC
Refractive Index
0.855 0.864 @ 25ºC
Relative Density
Optical Rotation
Solubility in Water
Assay by GC/MS (%)
N/A
1:9 in 90% Alcohol
I nsoluble
Limonene alpha-Pinene
Citral beta-Pinene
p-Cymene gamma-Terpinene
Solubility in Alcohol
Shelf Life 12 months with proper storage conditions.
Should be stored in cool, dry, well ventilated places in full, tightly sealed containers.
Protected from light & source of ignition. Packed in Aluminium, HDPE Food Grade
Cans, MS Coated Drums, GI Drums. Avoid long contact with Iron, heat and light.
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is herb that grows mainly in Asia is used as a spice in cooking.
It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER.
Description : Specification
Appearance : Granular Light Brown Powder
Oder : Typical Generic
Moisture : Approx ±10%
Ash Content : 8% to 10%
Solubility : ±2.5%
Bulk Density : 0.8-0.9 (unit)
Packing : 25 Kgs in Paper/HDPE
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum.
Ginger paste shall be of the consistency of crushed ginger.
The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack.
Colors ginger paste shall be light to dark tan in color.
Flavors ginger paste shall have characteristic flavor with no burnt flavor or other off flavor.
Ginger paste shall be free from extraneous vegetable material.
AVERAGE NUTRITIONAL VALUES PER 100G
Description Specification
Energy 233 kcal / 975 kJ
Fat 18 g
of which saturates 1.9 g
Carbohydrate 16 g
of which sugars 0 g
Protein 2.6 g
Salt 6.4 g
Ginger is a plant primarily used for its rhizome or root. Also called "Kion" in Peru, it grows in tropical regions around the world and it is famous for both, its medicinal properties and as a spice for cooking. Grown in the jungle highlands of Peru, Peruvian ginger is one of the nicest gingers available for the retail market.
Once the rhizomes of ginger have been harvested in the field, they are transported to the processing plant where they are classified, washed, desinfected, dried, grinded, sieved and packed.
The ginger consumption reduces the risk of cardiovascular disease and improves blood flow; also it helps to lower cholesterol levels by the presence of omega -3 in its composition and helps relieve respiratory diseases. In addition, it is a potent anti-inflammatory and analgesic.
PRODUCT INFORMATION
NUTRITIONAL PROPERTIES
Nutrition Facts
Amount Per 100 gr.
Calories
270Kcal
Total Fat 6 g
Cholesterol 0 mg
Sodium 32 mg
Total Carbohydrate
70.8g
Fiber 12.5g
Protein 9.1g
Vitamin A 150 U.I. Vitamin E 0.2 mg
Vitamin B1 0.05 mg Vitamin B6 1 mg
Vitamin B2 0.20 mg Vitamin C 7 mg
Iron 12 mg Phosphorus 150 mg
Calcium 115 mg Magnesium 180 mg
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is a knotted, thick, beige (a pale sandy fawn colour )underground stem (rhizome). The stem extends roughly 12 inches above ground with long, narrow, ribbed, green leaves, and white or yellowish-green flowers. Ginger is available both in fresh and dried forms, the spice ginger only comes from the dried roots of the plant.
Whole Ginger is sliced longitudinally & dried to obtain desired product.
CHEMICAL PARAMETERS SPECIFICATIONS
Moisture 12% MAX
Content 5% MAX
Acid Insoluble Ash 1% MAX
Crude fiber 7 to 10%
Oleo-resin 4.28%
Volatile Oil 1.83%
Shelf Life 24 Months
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum.
Ginger paste shall be of the consistency of crushed ginger.
The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack.
Colors ginger paste shall be light to dark tan in color.
AVERAGE NUTRITIONAL VALUES PER 100 G
Energy 233 kcal / 975 kJ
Fat 18 g
of which saturates 1.9 g
Carbohydrate 16 g
of which sugars 0 g
Protein 2.6 g
Salt 6.4 g
ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Specification
Ingredient Declaration
Lemon peel
Flavour and Odour
Pleasant, characteristic, well known
Appearance
Light yellow free flowing powder
Country of Origin
INDIA
PRODUCT PROFILE
Particle Size
95% to pass through a 60 micron sieve
Extraneous Matter %
<1
Metal Detection (minimum)
Ferrous 1.5mm Non Ferrous 2.2mm and rare earth magnets
Moisture %
<14
Total Ash %
<13
Acid Insoluble Ash %
<3.5
Pesticides & Heavy Metals
Meets EU regulations
ALSO WE PROVIDE PRODUCT AS PER PARTYS SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Parameter Specification
Shelf life & Storage 12 months(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf) Max 0.5%
Bruised / Discoloured Max. 5 %
Stems Target Max 1 in 500g. Max 2 in 10Kg
Skinrests 0.5% Max
Other foreign matter Absent
ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
GINGER FLAKES
Parameter Specification
Botanical Name Zingiber officinalle
Harvest Time Oct. Dec
Supplying Time All year around
Color Natural, light yellow
Taste Sour and Sweet
Size 12-20 mm
Preservation Process Sugared, Dehydrated
ALSO WE PROVIDE PRODUCT AS PER PARTY SPECIFICATIONS (AS PER THEIR REQUIREMENT)
