Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Amylase, Potassium Sorbate
- Food Additive Number
- E 1100, INS 1100
- Technologies
- Enzymatic Properties
The pH stability range is 4.0 to 8.5 with an optimal pH of 6.0. The optimum temperature is 70ºC with a stability range from 25ºC to 80ºC.
- Country Of Origin
USA
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Physical Properties
An off white to light tan colored, fine, free-flowing powder, soluble in water, with characteristic odor
Applications & Uses
- Markets
Properties
- Solubility
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Activity | min. 200,000 | BAU/GM | FCC |
| Identity | Amylase Bacterial | - | FTIR |
| Moisture Content | max. 10 | % | Ohaus MB-45 |
| Lead Content | max. 5 | ppm | SW-846 6020 |
| Value | Units | Test Method / Conditions | |
| TPC | max. 10,000 | CFU/g | Soleris / AOAC 990.12 |
| E.coli | Negative | /10g | Soleris / AOAC 991.14 |
| Entero | max. 100 | CFU/g | AOAC 2003.01 |
| Salmonella** | Negative | /25g | BAM Ch. 5 / AOAC 2011.03 |
| Yeast | max. 1,000 | CFU/g | Soleris / AOAC 997.02 |
| Mold | max. 1,000 | CFU/g | Soleris / AOAC 997.02 |
| Coliforms | max. 100 | CFU/g | Soleris / AOAC 991.14 |
Technical Details & Test Data
- Activity
One bacterial amylase unit (BAU) is defined as that quantity of enzyme that will dextrinize starch at the rate of 1 mg/min under the specified test conditions. The acceptance criteria for all enzyme assays is: NLT 85.0% and NMT 115.0% of the declared units of enzyme activity.*
Packaging & Availability
Storage & Handling
- Storage/Shelf Life/Standard Pack Size
Product is stable for two years (24 months) if stored at or below 10ºC in sealed poly bags in boxes or drums away from sunlight and high humidity. Product is packed in 25 kilo fiber drums or double-wall boxes.
- Handling Precautions
Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause allergic type reactions in sensitized individuals. For detailed information please refer to the SDS.