Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Pharma & Nutraceuticals Functions
- Ingredients
- Orange Extract
- Product Families
- Plant Part Used
- Whole fruit
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Appearance
- Light brown to yellow powder
- Odor
- Characteristic Odor of natural origin
- Dispersible in
- Water
- Typical Properties
- Aflatoxins Properties
- Polycyclic Aromatic Hydrocarbons (PAH)
- Active Ingredient
- Additional Information
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Heavy Metals
- Note
- * Analyzed at least one batch per year
| Value | Units | Test Method / Conditions | |
| Extraction Solvent | Water | — | — |
| Raw Material/Extract Ratio | 5-10 : 1 | — | — |
| Value | Units | Test Method / Conditions | |
| Aflatoxin B1 | max. 2 | ppb | — |
| Sum of Aflatoxins B1, B2, G1, G2 | max. 4 | ppb | — |
| Value | Units | Test Method / Conditions | |
| Benzo(a)Pyrene | max. 10 | ppb | — |
| Sum of Benzo(a)Pyrene, Benzo(a)Anthracene, Benzo(B)Fluoranthene and Chrysene | max. 50 | ppb | — |
| Value | Units | Test Method / Conditions | |
| Total Bioflavonoids (on Anhydrous Basis) | min. 93 | % | HPLC (internal method) |
| Hesperidin (on Anhydrous Basis) | min. 90 | % | HPLC (internal method) |
| Of Which S-Isomer | min. 60 | % | Internal method |
| Value | Units | Test Method / Conditions | |
| Pesticides* | According To Regulation EC (396/2005) | — | — |
| Ethylene Oxide (Limit Applied on Citrus Sinensis) | max. 0.02 | ppm | — |
| Perchlorate* (Limit Applied on Citrus Sinensis) | max. 0.05 | ppm | — |
| Value | Units | Test Method / Conditions | |
| Loss on Drying | max. 5 | % | — |
| Ash | max. 0.5 | % | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10^{3} | cfu/g | — |
| Yeast & Mold | max. 10^{2} | cfu/g | — |
| Coliforms | Absence | /10g | — |
| Escherichia Coli | Absence | /g | — |
| Salmonella | Absence | /25g | — |
| Value | Units | Test Method / Conditions | |
| Nutritional Value (Calculated) | 219.0 | kCal/100g | — |
| Total Fat Content | max. 0.2 | g/100g | — |
| Saturated Fatty Acids | 41.2 | % | — |
| Trans Fatty Acids | max. 0.1 | % | — |
| Total Carbohydrates | 94.0 | g/100g | — |
| Assimilable Carbohydrates | 12.8 | g/100g | — |
| Total Sugar (As Glucose) | 0.23 | g/100g | — |
| Total Fibers | 81.2 | g/100g | — |
| Total Protein | 1.4 | g/100g | — |
| Sodium | 97.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Lead | max. 0.5 | ppm | — |
| Cadmium | max. 1 | ppm | — |
| Mercury | max. 0.1 | ppm | — |
| Arsenic | max. 0.3 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 5 years
- Storage & Shelf Life
- Storage: Keep in tight containers to prevent dust formation. Store in a dry and cool place, away from direct sunlight. Keep away from ignition, heat, or electricity sources
- Retesting date: 5 years after the date of production (when stored under the described conditions)