Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Pharma & Nutraceuticals Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Equivalence Statement
1 kg of product is made from an average of 1.5 kg of dry lemon balm leaves and stems.
Properties
- Physical Form
- Solubility
- Appearance
- Greenish brown to beige powder
- Parameters for Positive Release
Value Units Test Method / Conditions Bulk Density 0.35 - 0.80 g/ml Graduated cylinder (CQ-MO-257) Loss on Drying max. 8 % I.R. balance (CQ-MO-018) Particles (Passing through max. 40 Mesh) min. 95 % Sieve (CQ-MO-023) Total Plate Count max. 10,000 per gram ISO 4833-1: 2013 Yeasts and Moulds max. 100 per gram ISO 21527: 2008 Ethanol max. 5,000.0 mg/kg GC (CQ-MO-168) Arsenic Content max. 1.00 mg/kg - Cadmium Content max. 1.00 mg/kg - Mercury Content max. 0.10 mg/kg - Lead Content max. 1.00 mg/kg - Benzo[a]pyrene max. 10 μg/kg - PAH 4 max. 10 μg/kg - Heavy Metal max. 10.00 mg/kg - - Parameters not Routinely Tested
Value Units Test Method / Conditions Coliforms max. 10 per gram ISO 4832: 2006 Escherichia coli Negative per gram ISO 7251: 2005 Salmonella Negative per 25 gram ISO 6579-1 2017 Bile-tolerant Gram-negative Bacteria max. 100 per gram ISO 21528-2: 2017 without confirmation Enterobacteriaceae max. 10 per gram ISO 21528-2: 2017 - Composition
Value Units Test Method / Conditions Acacia Gum 44 - 54 % - Natural Extract 25 - 35 % - Corn Maltodextrin 15 - 25 % - Silicon Dioxide Content 2.0 % - - Note
- Micro Testing Principles Limits guaranteed, selected microbiological parameters are monitored.
- Heavy metals Conform to regulatory requirements.
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 728 days
- Storage Information
- Storage conditions: Dry, preferably full, hermetically sealed
- Temperature conditions: Ambient / 10-30°C (50-85°F)
- Handling: Protect against light.