Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Bovine Colostrums
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
Properties
- Appearance
- Powder – Microcrystal solid
- Odor
- Characteristic of Dairy products
- Taste
- Characteristic of Dairy products
- Chemical Properties
- Microbiological Values
- Protein Profile
- Nutritional Information
- Solubility
- To any kind of Liquid
- Not to High Temperatures Recommended T<55°C
- Recommended Dissolution Conditions at Room Temperature in any preferred liquid within 12 hrs – Shaking in periods
- Note
- RATIO OF 100%
- LOQ ca. 0.5 % ratio of the peptide pattern (100%)
| Value | Units | Test Method / Conditions | |
| pH | 6.55 - 7.00 | — | pH meter |
| Ash | 4.79 - 4.94 | gr/100gr | Greek Codex §C1 |
| Total Solids | 98.24 | gr/100gr | Greek Codex §C1 |
| Moisture Content | 0.31 - 5.10 | gr/100gr | Greek Codex §C1 |
| °Brix | 19.00 - 35.00 | — | Brix meter |
| Acidity | 0.14 | — | % Lactic Acid |
| Value | Units | Test Method / Conditions | |
| Total Aerobic Microbial Count | 10000.0 | — | ISO 4833 – 1:2013 |
| Molds & Yeasts | <100 | — | ISO 21527 – 2:2018 |
| Enterobacteria | <10 | cfu/gr | ISO 21528 – 2:2017 |
| Listeria Monocytogenes | Not Detected | — | ISO 11290 – 1:2017 |
| Listeria Spp. | Not Detected | — | ISO 11290 – 1:2017 |
| Value | Units | Test Method / Conditions | |
| Lactoferrin | 5.5 | % | SDS PAGE |
| Immunglobuline G (Igg) | 52.8 | % | SDS PAGE |
| Other Immunoglobulines | 3.8 | % | SDS PAGE |
| Serumalbumin | Only in traces << LOQ | — | SDS PAGE |
| Protein (N*6.38) Kjeldahl | 73.26 | % | MUVA MET148 according to 64 LFGB L01.00-10/1:2016-03(a) |
| Galactose | 0.05 | % | MUVA MET131 according to 64 LFGB L01.00-17:2016-10 (enzymatic)(a) |
| Lactose Monohydrate (Enzymatic By Galactose) | 5.91 | % | MUVA MET131 according to 64 LFGB L01.00 |
| Lactose Anhydrous (Enzymatic By Galactose) | 5.61 | % | MUVA MET131 according to 64 LFGB L01.00 |
| Alpha - S - Casein | 12.5 | % | SDS PAGE |
| Beta & Kappa Casein | 12.3 | % | SDS PAGE |
| Gamma - Casein | Only in traces << LOQ | — | SDS PAGE |
| Beta - Lactoglobuline | 10.8 | % | SDS PAGE |
| Alpha - Lactalbumine | 2.4 | % | SDS PAGE |
| Value | Units | Test Method / Conditions | |
| Persevations | Without any Additives or Artificial ingredients | — | Quality Control |
| Proteins | 52.0 gr. | per 100g | Greek Codex §C1 |
| Total Fat | 21.6 gr. | per 100g | Greek Codex §C1 |
| Saturated Fat | 11.6 gr. | per 100g | Greek Codex §C1 |
| Monounsaturated | 6.2 gr. | per 100g | Greek Codex §C1 |
| Polyunsaturated | 3.8 gr. | per 100g | Greek Codex §C1 |
| Trans Fat | 0.09 gr. | per 100g | Greek Codex §C1 |
| Sodium | 95 mgr. | per 100g | Greek Codex §C1 |
| Cholesterol | 0 gr. | per 100g | Greek Codex §C1 |
| Total Carbohydrate | 23 gr. | per 100g | Greek Codex §C1 |
| Reducing Sugars | 23 gr. | per 100g | Greek Codex §C1 |
| Added Sugars | 0 gr. | per 100g | Greek Codex §C1 |
| Dietary Fiber | 1 gr. | per 100g | Greek Codex §C1 |
| Kilocalories | 497.0 | per 100g | Greek Codex §C1 |
| Kilojoule | 2084.0 | per 100g | Greek Codex §C1 |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging
Vacuum bags 250, 500 and 1000 gr.
Storage & Handling
- Pot Life
Parameters Result Method of Analysis Aw at 21°C 0.31 Greek Codex §C1 - This result provides expire date after 4 years from the production date.
- During that time the container must be storage tightly closed in a cool & dry place without explosion to direct light.