Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Pigment Type
- Food Ingredients Functions
- Ingredients
- Paprika Oleoresin, Capsicum
- Food Additive Number
- E 160 c(i), INS 160 c(i)
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
Properties
- Color
- Physical Form
- Appearance
- Clear oily liquid
- Chemical Properties
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Arsenic (in dil NH21) | max. 1.0 | % | — |
Cadmium (in dil NH23) | max. 1.0 | % | — |
Color Units (in dil NH24) | max. 1.0 | % | — |
Lead (in dil NH20) | max. 1.0 | % | — |
Mercury (in dil NH22) | max. 1.0 | % | — |
Value | Units | Test Method / Conditions | |
Aroma | Spicy. Typical of Paprika | — | — |
Flavour | Paprika | — | — |
Taste | Light sweet | — | — |
Value | Units | Test Method / Conditions | |
Aerobic Plate Count/Gram | max. 1000 | — | — |
Aflatoxin | max. 5 | — | — |
Yeast and Mould Gram | max. 50 | — | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Handling Information
Packaging: In 25kg and 5kg drums (HDPE) food grade.
Storage: In a cool dry place away from light sources. This ensures that the product retains all its properties.