Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Pigment Type
- Food Ingredients Functions
- Ingredients
- Paprika Oleoresin
- Food Additive Number
- E 160 c(i), INS 160 c(i)
- Technologies
Features & Benefits
- Labeling Claims
- Health Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Color
- Physical Form
- Appearance
- Dark reddish viscous liquid
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Arsenic Content | max. 1.0 | ppm | UV Spectrophotometric |
Cadmium Content | max. 1.0 | ppm | UV Spectrophotometric |
Capsanthin Content | min. 5 | % | UV Spectrophotometric |
Heavy Metals Content | max. 20 | ppm | UV Spectrophotometric |
Lead Content | max. 3.0 | ppm | UV Spectrophotometric |
Mercury Content | max. 0.1 | ppm | UV Spectrophotometric |
Moisture Content | max. 2 | % | UV Spectrophotometric |
Value | Units | Test Method / Conditions | |
Total Fungal Count | max. 100 | CFU/g | UV Spectrophotometric |
Total Viable Count | max. 3000 | CFU/g | UV Spectrophotometric |