Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Brown liquid
- Soluble in
- Water
- Typical Properties
- Parameters for Positive Release
- Parameters not Routinely Tested
- Compositional Analysis
- Note
- Micro Testing Principles : Intrinsic microbiologically safe. Limits guaranteed,no testing
- Heavy metals Conform to regulatory requirements.
| Value | Units | Test Method / Conditions | |
| Flash Point | min. 94 | °C | — |
| Value | Units | Test Method / Conditions | |
| Specific Gravity (20/20°C) | 1.2530 - 1.3530 | — | Densimeter (CQ-MO-157) |
| Specific Gravity (20/4°C) | 1.2510 - 1.3510 | — | Calculated from SG 20/20 result |
| Specific Gravity (25/25°C) | 1.2500 - 1.3500 | — | Calculated from SG 20/20 result |
| Refractive Index (20°C) | 1.4500 - 1.5000 | — | Refractometer (CQ-MO-157) |
| Refractive Index (25°C) | 1.4480 - 1.4980 | — | Calculated from RI 20°C result |
| Water Activity | max. 0.7 | — | Water activity meter |
| Residue on Drying | min. 70.0 | % | I.R. balance (CQ-MO-018) |
| Ethanol | max. 0.50 | % | GC (CQ-MO-168) |
| Total Plate Count | max. 1,000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Molds | max. 100 | per gram | ISO 21527: 2008 |
| Value | Units | Test Method / Conditions | |
| Enterobacteriaceae | max. 10 | per gram | ISO 21528-2: 2017 |
| Salmonella | Negative | /25g | ISO 6579-1 2017 |
| Value | Units | Test Method / Conditions | |
| Glycerol | 55 - 65 | Wt % | — |
| Natural Extract | 35 - 45 | wt % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 728 Days
- Storage Conditions
Store in dry, preferably full, hermetically sealed, Refrigerated 10 - 18°C (50 - 65°F) and protect against light.