BITTER ORANGE PEELS (POWDER)
PARAGUAY
Name | BITTER ORANGE PEELS (POWDER) |
Latin name | Citrus aurantium L. subsp. Aurantium (Rutaceae) |
Part of the plant used | Peels: Aurantii amarae fructi cortex ¼ |
Main components | – essential oil mainly composed of limonene – flavonoids: bitter flavonoid heterosides (neohesperidin, naringin, …) and no bitter flavonoid heterosides (hesperidin, rutoside, sinensetine, …) – coumarins: photosensitizing furanocoumarins |
Properties | Touch of sourness, citrusy/herbal notes |
Usage | Belgian wheat beer, winter ales |
Macroscopic and microscopic characteristics | European Pharmacopoeia |
Macroscopic characteristics | Eur.Ph. – Identification A |
Microscopic characteristics | Eur.Ph. – Identification B |
Thin layer chromatography | Eur.Ph. – Identification C (naringin, caffeic acid) |
Aerobic mesophilic | Less than 50.000.000 /g |
Yeast / mould | Less than 500.000 /g |
Foreign elements | Max 2 % |
Water content | Max 10 % |
Total ash | Max 7 % |
Extractives | Max 6 % |
Essential oil | Min 2,0 % (pericarpe cp) Min 0,3 % (powder) |
Quality assurance | – A quality policy has been defined and written. – A quality manual / documentation system has been defined into the company in order to insure the quality of our products. It is based on the IFS (International Food Standard) repository. – With a repository used in the food sector, our quality manual includes in particular a HACCP evaluation of our products. – Analyses are realised on the commercialised products. We have an internal laboratory to realize these analyses. |
Traceability | – Traceability is insured from the reception of the product to the delivery to our customer. – A withdrawal process of our products has also been defined in case of problem. |
Leave a Reply
Want to join the discussion?Feel free to contribute!