Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Fructose
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Physical Form
- Typical Properties
Value | Units | Test Method / Conditions | |
Brix | 78.0 - 81.0 | % | Calibrated Refraktometer |
Dry Substance | 77.9 - 80.9 | % | Brix – Dry Substance Table |
Dextrose Equivalent | 65.0 | % | Lane-Eynon |
pH Value | 4 - 6 | - | Calibrated pH Meter |
SO (ppm , with Iodine Solution) | 10.0 | ppm | Titration |
Ash Content | 0.1 | % | Ash Oven, min. 525°C,min.2 hr., |
Dextrose | 21.0 - 25.0 | % | H.P.L.C.(on ds) |
Maltose | 27.0 - 35.0 | % | H.P.L.C.(on ds) |
Color | 20.00 | Icumsa | Spectrophotometric Method, 420nm |
Regulatory & Compliance
- Certifications & Compliance