Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Solubility
- Appearance
- Brown viscous liquid
- Analytical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Residue on Drying | 78.0-85.0 | % | I.R.balance(CQ-MO-018) |
Specific Gravity (at 20/20°C) | 1.3840 - 1.4040 | — | Densimeter(CQ-MO-157) |
Specific Gravity (at 20/4°C) | 1.3820 - 1.4020 | — | Calculated from SG 20/20 result |
Specific Gravity (at 25/25°C) | 1.3810 - 1.4010 | — | Calculated from SG 20/20 result |
Refractive Index (at 20°C) | 1.4890 - 1.5090 | — | Refractometer(CQ-MO-157) |
Refractive Index (at 25°C) | 1.4870 - 1.5070 | — | Calculated from RI 20°C result |
Flash Point | min. 94 | °C | — |
Temperature Conditions | Ambient/10-30 | °C | — |
Value | Units | Test Method / Conditions | |
Escherichia coli | Negative | per 10 gram | ISO7251:2005 |
Salmonella | Negative | per 25 gram | ISO6579-12017 |
Total Plate Count | max. 5,000 | per gram | ISO4833-1:2013 |
Yeasts and Molds | max. 1,000 | per gram | ISO21527:2008 |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 728 Days
- Storage Conditions
- Dry, preferablyfull, hermetically sealed
- Handling
- Protect against light