Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Some of the properties that make ADM’s Maltodextrins highly versatile are:
- Low Sweetness
- Low Browning Tendencies
- Binding Properties
- Crystal Growth Inhibition
- Viscosity/Bodying Agent
- Freezing Point Control
- Non-Hydroscopicity
- Low Osmotic Pressure
- Solubility
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Solubility
- Appearance
- White powder
- Odor
- None
- Taste
- Bland
- Chemical Properties
- Other Properties
- Microbiological Values
- Nutritional Information
- Granulation Information
| Value | Units | Test Method / Conditions | |
| Dextrose Equivalent | 7.0 - 9.5 | — | — |
| Moisture Content | max. 5.0 | % | — |
| pH Value | 4.0 - 5.5 | — | — |
| Residue on Ignition | max. 0.5 | % | — |
| Protein | max. 0.1 | % | — |
| Value | Units | Test Method / Conditions | |
| Weight/Volume Factors | 0.56 | g/ml | — |
| Value | Units | Test Method / Conditions | |
| Mesophilic Bacteria | max. 300 | per g | — |
| Yeast and Mold Count | max. 100 | per g | — |
| Coliforms | Negative | per g | — |
| Value | Units | Test Method / Conditions | |
| Total Calories | 376.0 | 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 | 94.5 | g/100g | — |
| Total Sugars | 3.3 | g/100g | — |
| Sugar Alcohols | 0.0 | g/100g | — |
| Other Carbohydrates | 91.2 | g/100g | — |
| Dietary Fiber | max. 0.1 | g/100g | — |
| Soluble Fiber | max. 0.1 | g/100g | — |
| Insoluble Fiber | max. 0.1 | g/100g | — |
| Protein | 0.0 | g/100g | — |
| Calcium | 0.02 | mg/100g | — |
| Iron | 0.02 | mg/100g | — |
| Sodium | 0.1 | mg/100g | — |
| Potassium | 0.08 | 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 | mg/100g | — |
| Phosphorus | 0.2 | mg/100g | — |
| Iodine | 10.0 | μg/100g | — |
| Magnesium | 0.01 | mg/100g | — |
| Zinc | 0.0 | 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 | — |
| Value | Units | Test Method / Conditions | |
| Through #60 Mesh Sieve | min. 90 | % | — |
| Through #100 Mesh Sieve | min. 80 | % | — |
Regulatory & Compliance
Storage & Handling
- Shelf Life
- 2 years
- Storage Conditions
It is recommended that the product be stored at less than 50% relative humidity and not exceeding 30°C. If stored in recommended warehouse conditions, product quality will not change, and the shelf life will be better than two years. However, shelf life is indefinite, and dependent upon the intended application’s sensitivity to “warehouse set” or “caking” common to sugars.