Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Ginger
- Technologies
Features & Benefits
- Additional Information
- Composition : Ginger juice
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Flavor
- Characteristic
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Brix | 2.0 - 6.5 | ° | — |
pH | 5.00 - 7.00 | — | — |
Titratable Acid Content (as malic) | max. 1 | % w/w | — |
Value | Units | Test Method / Conditions | |
APC Count | max. 10000 | CFU/g | — |
Coliforms | max. 3 | MPN/g | — |
Escherichia coli | max. 3 | mpn/g | — |
Listeria | Negative/25g | — | — |
Salmonella | Negative/5 x 75g | — | — |
Yeasts and Molds Count | max. 10 | CFU/g | — |
Packaging & Availability
- Packaging Type
- Packaging Information
- 385 lbs. (net) packed in a 55 gallon steel drum
Storage & Handling
- Shelf Life
- 24 months
- Storage and Handling
- Recommended storage conditions : Frozen, sheltered from light, moisture and oxygen (-10 to 0°F / -25 to -18°C)
- Best before : 24 months under the previously mentioned conditions and in its original packaging.