Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Country of Origin
- Sweden
- Technologies
Features & Benefits
- Animal Feed & Nutrition Features
Applications & Uses
- Applications
Properties
- Appearance
- Slightly lemon-yellow
- Odor
- Roasted pork with a slight touch of hazelnut
- Taste
- Meaty taste with a hint of bacon and stable
- Typical Properties
- Fatty Acid Composition
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Anisidine Value | max. 1.5 | % | AOCS Cd 18-90 (m) |
| Color (Blue) | 3.0 | - | AOCS Cc 13J-97 |
| Color (Bright) | 0.0 | - | AOCS Cc 13J-97 |
| Color (Red) | 4.0 | - | AOCS Cc 13J-97 |
| Color (Total) | 100.0 | - | AOCS Cc 13J-97 |
| Color (Yellow) | 31.0 | - | AOCS Cc 13J-97 |
| FFA | max. 0.5 | % | - |
| Flash Point | 310.0 | °C | EN ISO 2719 |
| Free Fatty Acids | max. 0.5 | % | AOCS Ca 5a-40 (m) |
| Insoluble Impurities | max. 0.01 | % | AOCS Ca 3a-46 (m) |
| Iodine Value | 63.0 | - | IUPAC 2-205 |
| Melting Point | 32.0 | °C | AOCS Cc 3-25 (m) |
| Moisture | max. 0.2 | % | AOCS Ca 2e-84 (m) |
| Peroxide Value | max. 2 | meq/Kg | AOCS Cd 8b-90 (m) |
| PV | max. 2.0 | meq/kg | - |
| Smoke Point | 180.0 | °C | DGF C-IV 9 |
| Solid Phase (20°C) | max. 25 | % | ISO 8292 |
| Solid Phase (30°C) | max. 6 | % | ISO 8292 |
| Titre | 39.0 | °C | AOCS Cc 12-59 (m) |
| Value | Units | Test Method / Conditions | |
| Linoleic Acid (C18:2) | 9.0 | % | IUPAC 2.304 |
| Myristic Acid (C14) | 1.0 | % | IUPAC 2.304 |
| Oleic Acid (C18:1) | 45.0 | % | IUPAC 2.304 |
| Other | 5.0 | % | IUPAC 2.304 |
| Palmitic Acid (C16) | 24.0 | % | IUPAC 2.304 |
| Palmitoleic Acid (C16:1) | 2.0 | % | IUPAC 2.304 |
| Stearic Acid (C18) | 14.0 | % | IUPAC 2.304 |
| Value | Units | Test Method / Conditions | |
| Salmonella (in 25g) | Absent | - | VIDAS SLM-48h |
| Value | Units | Test Method / Conditions | |
| Cholesterol | 0.3 | g/100g | AAK, GC |
| Energy | 3700.0 | KJ/100g | - |
| Fat | 100.0 | g/100g | - |
| Monounsaturated Fat | 50.0 | g/100g | - |
| Polyunsaturated Fat | 9.0 | g/100g | - |
| Saturated Fat | 41.0 | g/100g | - |
| Trans Fatty Acids (Natural Occurrence) | 0.5 | g/100g | IUPAC 2.304 |