SPEC-01: 9-Hour 3-Stage Simmering Temperature Curve, 202g→130g Mass Balance, Aw 0.642 & 3D HPLC COA (YF-PASTE-130G)
Each 130g jar of YONG FOOD Aged Ginger & 6A Longan Botanical Paste (SKU: YF-PASTE-130G, License SC11735060413289) is concentrated from exactly 202g of raw botanicals (98g Zhangzhou 6A thick longan pulp + 85g Yunnan Luoping mountain small yellow ginger + 19g first-press cold-pressed black sesame oil & unrefined cane brown sugar) across a 9-hour 3-stage thermal simmering protocol. This evaporates 74.1% of free moisture, locking equilibrium water activity at Aw = 0.642 (< 0.68) and active 6-Gingerol at >= 1.80–2.14 mg/g with 0.00% potassium sorbate or sodium benzoate.
Verified Factory Parameters, Packaging Specs & FOB / Bulk Pricing Matrix
| Analytical / Process Parameter | Test Method / Instrument | Factory Release Specification | Typical Batch COA Result |
|---|---|---|---|
| Raw Botanical Input per 130g Jar | Batch Weighing Ledger | 202g Raw -> 130g Finished Paste (1.55:1 Ratio) | 98g Longan + 85g Ginger + 19g Black Sesame Oil & Sugar |
| Stage 1–3 Thermal Curve (9 Hours) | Jacketed Kettle PLC Log | Stage 1: 98°C (2.5h) | Stage 2: 88°C (3.5h) | Stage 3: 76°C (3.0h) | 74.1% Free Moisture Evaporated without Caramel Scorching |
| Equilibrium Water Activity (Aw) | Decagon AquaLab 4TE (25°C) | Aw <= 0.670 (Target < 0.68 Xerophilic Threshold) | Aw = 0.642 ± 0.008 |
| Soluble Solids (°Brix) | Digital Refractometer (20°C) | >= 78.0 °Brix | 81.4 °Brix |
| Active Marker 1: 6-Gingerol | 3D HPLC-DAD (USP / ChP Method) | >= 1.80 mg/g | 2.14 mg/g |
| Active Marker 2: Longan Polysaccharides | UV-Vis Phenol-Sulfuric Assay | >= 14.2% | 15.6% |
| Chemical Preservatives (Sorbate / Benzoate) | GB 5009.28 HPLC | Not Detected (0.00% Added) | ND (< 0.001 g/kg) |
| Microbial Limits (TPC / Yeast & Mold) | GB 4789.2 / GB 4789.15 | TPC < 1,000 CFU/g | Yeast & Mold < 50 CFU/g | Coliforms ND | TPC: 80 CFU/g | Y&M: < 10 CFU/g | Salmonella/E. coli: ND |
Why 3-Stage Simmering Preserves 6-Gingerol Better Than High-Pressure Retort Boiling
Boiling ginger above 105°C triggers retro-aldol degradation of pungent 6-gingerol into harsh 6-shogaol and volatile zingerone. By transitioning from Stage 1 black-sesame oil cell-wall extraction (`98°C`) to Stage 3 low-temperature vacuum-assisted concentration (`76°C`), we retain full-spectrum gingerol bioactivity while achieving a velvet spoonable paste matrix.
Frequently Asked B2B Procurement & Formulation Questions
Q: Does Aw = 0.642 qualify YF-PASTE-130G as exempted from US FDA 21 CFR Part 113 Low-Acid Canned Food (LACF) filing?
Verified Factory Answer: Yes. Under US FDA 21 CFR 113.3(n), foods with a water activity (Aw) of 0.85 or below are non-LACF shelf-stable foods and do not require SID process filing, greatly simplifying US customs entry under standard 21 CFR 117 FSVP.