Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Maize Maltodextrin, Mango Puree
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Equivalence Statement
1 kg of product is made from an average of 3.2 kg single strength pulp at 15.5 °Brix, obtained from an average of 4.4 kg fresh fruit.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Solubility
- Flavor
- Mango
- Appearance
- Spray dried powder, Yellow spray dried powder
- Analytical Properties
- Parameters for Positive Release
- Parameters not Routinely Tested
- Microbiological Values
- Nutritional Information
- Composition
- Notes
Micro Testing Principles: Limits guaranteed, selected microbiological parameters are monitored.
Heavy metals: Conform to regulatory requirements.
| Value | Units | Test Method / Conditions | |
| Gluten Content | max. 20 | ppm | — |
| Irradiation Detection | Not irradiated | — | — |
| Particle Size through 0.5 mm | min. 95 | % | — |
| Titratable Acidity (Citric Acid Monohydrate) | 1.1 - 4.7 | % | — |
| Water Activity | max. 0.35 | — | — |
| Water Content | max. 5.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Sensory Evaluation | Conform | — | Sensory (04.08.02) |
| Titratable Acidity | 1.1 - 4.7 | % | 4.4.01.01.04.15 - 1 - citric acid mono |
| Water Activity | max. 0.35 | — | Water activity meter (01.04.20 |
| Gluten Content | max. 20 | mg/kg | — |
| Water Content | max. 5.0 | % | Karl - Fisher titration (01.04.21) |
| Total Plate Count | max. 5,000 | /g | ISO 4833 - 1: 2013 |
| Mold | max. 100 | /g | ISO 21527: 2008 |
| Yeast | max. 100 | /g | ISO 21527: 2008 |
| Salmonella | Negative | — | ISO 6579 - 1 2017 |
| Enterobacteriacea | Negative | — | ISO 21528 - 1: 2017 |
| Value | Units | Test Method / Conditions | |
| Bulk Density | 0.65 - 0.85 | g/ml | Graduated cylinder (01.04.18) |
| Particles Size (Thru max. 35 Mesh (500 micron) | min. 95 | % | Sieve (01.03.25) |
| Sulfites | max. 10 | mg/kg | — |
| Escherichia coli | Negative | — | ISO 7251: 2005 |
| Value | Units | Test Method / Conditions | |
| Enterobacteriaceae | Not Detectable in 0.1g | — | — |
| Escherichia coli | Not Detectable in 1 g | — | — |
| Mould Count | max. 100 | CFU/g | — |
| Salmonella | Not Detectable in 50g | — | — |
| Total Plate Count | max. 5,000 | CFU/g | — |
| Yeast Count | max. 100 | CFU/g | — |
| Value | Units | Test Method / Conditions | |
| Total Energy | max. 5 | kCal | — |
| Energy (Fat) | max. 5 | kCal | — |
| Total Fat | max. 0.5 | g | — |
| Saturated Fat | max. 0.5 | g | — |
| Trans Fat | max. 0.5 | g | — |
| Cholesterol Content | max. 2 | mg | — |
| Sodium Content | max. 5 | mg | — |
| Total Carbohydrates | max. 1 | g | — |
| Total Dietary Fiber | max. 1 | g | — |
| Total Sugars | max. 1 | g | — |
| Total Added Sugars | max. 1 | g | — |
| Total Protein | max. 1 | g | — |
| Potassium Content | 0.0 | mg | — |
| Vitamin D | 0.0 | mg | — |
| Value | Units | Test Method / Conditions | |
| Corn Maltodextrin | 50 - 55 | % | — |
| Mango Puree Solids | 45 - 50 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Status
- The raw materials used to manufacture the product are compliant with the applicable provisions set by Commission, Regulation (EC) N° 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs.
Packaging & Availability
- Packaging
- Cardboard box with polyethylene bags: 25 kg net
Storage & Handling
- Shelf Life
- 36 Months, 1,092 days
- Recommended storage conditions
- in a cool room, sheltered from light, moisture and oxygen (4 - 18°C, 60 % RH).
- Storage Condition
- Dry, preferably full, hermetically sealed
- Temperature conditions Cool 10-18°C (50-65°F)
- Handling Protect against light, <60% humidity
- Stoarge
- 36 months under the previously mentioned conditions and in its original packaging.