Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Kombucha, Fermented, Tapioca Maltodextrin
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Fermented functional foods
In addition to adequate nutritional effects, functional foods have a beneficial effect on one or more target functions in the body to achieve an improved state of health and a reduced risk of disease when consumed as part of a normal diet. Fermented dairy products, especially yogurt, are the most popular functional foods because numerous studies in humans have shown that microorganisms used for milk fermentation play a functional role in improving metabolic and immunological disorders. However, due to allergic reactions associated with dairy and an increase in consumer vegetarianism, non-dairy fermented foods are emerging in the global market. The claimed health benefits of fermented functional foods may come from microbes or from the microbial metabolites produced during the fermentation process.
- The best ingredient for detoxification
Kombucha, a traditional beverage prepared by fermenting sweetened black tea with a Symbiotic Culture of Bacteria and Yeast (SCOBY), has gained immense popularity for its many health benefits. Glucuronic acid (GlcUA) and glucaro-1,4-lactone (also known as D-saccharic acid-1,4-lactone, DSL) are the characteristic compounds produced during the fermentation process of kombucha. GlcUA is involved in the detoxification of xeno- and endo- biotics (such as pollutants, drugs or hormones) by undergoing hepatic glucuronidation. This chemical conjugation, which increases solubility to facilitate elimination, is an important step required to effectively remove toxins from the body. After the conjugates are excreted into the gastrointestinal tract, glucuronidase, an enzyme produced by the intestinal flora, cleaves the conjugates and the toxins are released again, thus inhibiting the detoxification process. This can result in an accumulation of toxins and increase the risk of carcinogenesis. DSL (glucaro-1,4-lactone), a potent inhibitor of glucuronidase, is widely known for its preventive effects on various cancers.
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Solubility
- Physical Properties
- Active Ingredient
- Microbiological Values
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Color | Pale brown | - | - |
| Moisture Content | max. 8 | % | - |
| Value | Units | Test Method / Conditions | |
| Glucuronic acid | min. 4 | mg/g | - |
| Glucaro-1,4-lactone | min. 2 | mg/g | - |
| Total Polyphenol | min. 7 | mg GAE/g | - |
| SOD-Like Activity | min. 5x10⁵ | U/g | - |
| Acetic Acid | min. 0.3 | mg/g | - |
| Value | Units | Test Method / Conditions | |
| Yeasts & Molds Count | max. 100 | cfu/g | - |
| Coliform | max. 100 | cfu/g | - |
| Escherichia coli | Negative | - | - |
| Salmonella spp. | Negative | - | - |
| Staphylococcus aureus | Negative | - | - |
| Listeria monocytogenes | Negative | - | - |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 1 | ppm | - |
| Lead Content | max. 3 | ppm | - |
| Mercury Content | max. 0.1 | ppm | - |
| Cadmium Content | max. 1 | ppm | - |
Packaging & Availability
- Packaging
- 10 kg sealed in an aluminum foil bag
- 2 bags packed in a corrugated box
Storage & Handling
- Storage
- Due to the hygroscopic nature, please store at dry conditions in an airtight container.
- Storage & Shelf Life
- Shelf life is at least two years at 25°C and below 70% RH in original sealed package.