Product description

Protein Extract Paste is a natural flavour produced from fresh and cooked fish. The paste is produced by boiling, enzyme hydrolysis, microfiltration and evaporation to a paste form with 70% dry matter.
It is totally soluble in water and contains a broad spectrum of amino acids, nucleotides and water soluble flavour compounds.

Chemical Analysis

Chemical Parameter Average Method of Analysis Dry matter 70% ±3 ISO-6496 Protein (N × 6.25) 51% ±4 ISO-5983 - 1979 Lipid (of DM) < 1% AOCS Ba3 - 38 Ash 18% ±3 ISO-5985 - 1978 Salt (NaCl) 15% ±2 AOAC 93709

Microbiological Standards

Micro organism (per g of product) Target Max Method of Analysis Total number of bacteria (aerobic) < 5000 < 50000 NCFA 146 Coliform bacteria (37 °C) < 10 < 100 NCFA 147 Escherichia coli (44 °C) neg. in 10g < 10 NCFA 147 Salmonella - absent in 25g AOAC 99138 + NCFA 71

Storage and Shelf Life

Protein Extract Paste has a shelf life of 24 months when stored dark and cold.

Packaging

Protein Extract Paste is packed PP (polyproylene) cans, 25 kilograms net weight. 22 cans per pallet, i.e. 550kg net weight. Or in plastic containers of 1200 kg net weight.

Application and Dosages

Protein Extract Paste can be used in soups, sauces, snacks etc. and as basic alternative to meat extracts, yeast extract and hydrolysed vegetable proteins. Normal dosages are from 1 to 5 grams per litre finished product.

The production is approved by the Norwegian Food Safety Authorities according to FDA / HACCP.