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 characteristicsEuropean 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 %
ExtractivesMax 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.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *