Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Appearance
- Water white to light straw
- Odor
- Pleasant
- Taste
- Sweet
- Chemical Properties
- Other Properties
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Dry Solids | 80.0 - 82.0 | % | — |
| Baumé | 42.4 - 43.4 | — | — |
| Dextrose | 2.0 | % Average | — |
| Maltose | 64.0 | % Average | — |
| Trisaccharides | 20.0 | % Average | — |
| Higher Saccharides | 14.0 | % Average | — |
| pH Value | 3.0 - 7.0 | — | — |
| Ash Content | max. 0.35 | % | — |
| Sulfur Dioxide (SO₂) | max. 40 | ppm | — |
| Starch | Negative | — | — |
| Value | Units | Test Method / Conditions | |
| Specific Gravity (at 100°F) | 1.4198 | — | — |
| Weight/Volume Factors (at 68°F, As-is) | 11.82 | Pounds/gallon | — |
| Weight/Volume Factors (at 68°F, Dry substance) | 9.57 | Pounds/gallon | — |
| Viscosity (at 80°F) | 60000.0 | Centipoise | — |
| Viscosity (at 100°F) | 15000.0 | Centipoise | — |
| Viscosity (at 120°F) | 4500.0 | Centipoise | — |
| Viscosity (at 140°F) | 1800.0 | Centipoise | — |
| Viscosity (at 160°F) | 800.0 | Centipoise | — |
| Value | Units | Test Method / Conditions | |
| Mesophilic Bacteria | max. 200 | CFU/g | — |
| Yeast Count | max. 10 | CFU/g | — |
| Mold Count | max. 10 | CFU/g | — |
| Coliforms | max. 10 | CFU/g | — |
| Value | Units | Test Method / Conditions | |
| Total Calories | 312.0 | kcal/100g | — |
| Calories from Saturated Fat | 0.0 | kcal/100g | — |
| Total Fat | 0.0 | g/100g | — |
| Saturated Fat | 0.0 | g/100g | — |
| Trans Fat | 0.0 | g/100g | — |
| Polyunsaturated Fat | 0.0 | g/100g | — |
| Monounsaturated Fat | 0.0 | g/100g | — |
| Cholesterol | 0.0 | mg/100g | — |
| Total Carbohydrates | 78.0 | g/100g | — |
| Total Sugars | 12.5 | g/100g | — |
| Sugar Alcohols | 0.0 | g/100g | — |
| Other Carbohydrates | 65.5 | g/100g | — |
| Dietary Fiber | 0.0 | g/100g | — |
| Soluble Fiber | 0.0 | g/100g | — |
| Insoluble Fiber | 0.0 | g/100g | — |
| Protein | 0.0 | g/100g | — |
| Calcium | 0.04 | mg/100g | — |
| Iron | 0.04 | mg/100g | — |
| Sodium | 2.0 | mg/100g | — |
| Potassium | 0.2 | mg/100g | — |
| Thiamine | 0.0 | mg/100g | — |
| Riboflavin | 0.0 | mg/100g | — |
| Niacin | 0.0 | mg/100g | — |
| Vitamin D | 0.0 | μg/100g | — |
| Vitamin E (Alpha-tocopherol) | 0.0 | mg/100g | — |
| Vitamin B6 | 0.0 | mg/100g | — |
| Folic Acid (DFE) | 0.0 | μg/100g | — |
| Vitamin B12 | 0.0 | μg/100g | — |
| Phosphorus | 0.2 | mg/100g | — |
| Iodine | 0.0 | μg/100g | — |
| Magnesium | 0.01 | mg/100g | — |
| Zinc | 0.02 | mg/100g | — |
| Copper | 0.01 | mg/100g | — |
| Biotin | 0.0 | μg/100g | — |
| Pantothenic Acid | 0.0 | mg/100g | — |
| Vitamin A (RAE) | 0.0 | μg/100g | — |
| Vitamin C | 0.0 | mg/100g | — |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 3 - 4 months
- Storage Conditions
The recommended storage temperature is 110-125°F. While it is anticipated the product is normally used within three or four months from receipt, shelf life is based on the intended application's sensitivity to color development.