Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucose
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Typical Properties
Value | Units | Test Method / Conditions | |
Brix | 82 - 84 | % | Calibrated Refraktometer |
Brix | 30.0 - 36.0 | % | H.P.L.C.(on ds) |
Dry Substance | 79.4 - 81.4 | % | Brix – Dry Substance Table |
Dextrose Equivalent | 36 - 40 | % | 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 | 20.0 | % | Spectrophotometric Method, |
Maltose | 30.0 - 36.0 | % | H.P.L.C.(on ds) |
Regulatory & Compliance
- Certifications & Compliance