Item
NS STABILIZER 275 # 1011 (1011)
"Mono and diglycerides, Locust bean gum, Cellulose gum,
Maltitol, Guar gum, Polysorbate 80, Carrageenan, Sucralose
Polysorbate 80 is 5.7% of the stabilizer by weight.
Sucralose is 2.59% of the stabilizer by weight."
Color Additive
Attributes
- Ingredient declaration
Locations
| Location name | Address |
|---|---|
| Food Specialties | 2650 Meadowvale blvd. Unit 10 Mississauga, Ontario L5N6M5 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Label Sample | Food Specialties | 1011 Label Sample.pdf | 9/13/2023 | 9/12/2024 |
| Product Specification Sheet | Food Specialties | 1011.pdf | 10/12/2021 | 10/11/2024 |
| Safety Data Sheet (SDS) | Food Specialties | 1011.pdf | 9/13/2023 | 9/12/2026 |
| Ingredient Statement | Food Specialties | 1011.pdf | 9/13/2023 | 9/12/2024 |
| Shelf Life | Food Specialties | 1011.pdf | 9/13/2023 | 9/12/2026 |
| GMO | Food Specialties | 1011.pdf | 8/20/2024 | 8/20/2026 |
| CoA Sample | Food Specialties | 1011-COA Sample.pdf | 11/20/2023 | 11/20/2025 |
| Kosher | Food Specialties | 2023 Food Specialties~Full Kosher list.pdf | 1/13/2023 | 12/31/2023 |
| Allergens | Food Specialties | Allergens.pdf | 9/27/2022 | 9/26/2024 |
| Country of Origin | Food Specialties | Country of Origin.pdf | 4/22/2022 | 4/21/2025 |
| EtO Statement | Food Specialties | Ethylene Oxide Statement-NS Stabilizer-1011.pdf | 2/9/2023 | 2/9/2026 |
| HACCP Process Flow Diagram | Food Specialties | F4-03A Process Flow Diagram - Powders.pdf | 11/15/2023 | 11/14/2025 |
| HACCP | Food Specialties | HACCP Plan Powder.pdf | 11/15/2023 | 11/14/2026 |
| Item Questionnaire | Food Specialties | Item Questionnaire.pdf | 4/29/2020 | 4/29/2021 |
| Lot Code | Food Specialties | Lot Number.pdf | 9/24/2021 | 9/23/2024 |
| Halal | Food Specialties | NS STABILIZER 274-1011.pdf | 3/27/2023 | 3/27/2026 |
| Nutrition | Food Specialties | Nutrition.pdf | 10/12/2021 | 10/11/2024 |
| Suitability Requirements | Food Specialties | Suitability Requirements.pdf | 10/2/2018 | 10/1/2021 |
