Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Maize Maltodextrin, Mango Puree
- Technologies
- Product Families
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
- Physical Form
- Solubility
- Flavor
- Mango
- Appearance
- Spray dried powder, Yellow spray dried powder
- Analytical Properties
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 % - - Parameters for Positive Release
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 - Parameters not Routinely Tested
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 - Microbiological Values
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 - - Nutritional Information
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 - - Composition
Value Units Test Method / Conditions Corn Maltodextrin 50 - 55 % - Mango Puree Solids 45 - 50 % - - Notes
Micro Testing Principles: Limits guaranteed, selected microbiological parameters are monitored.
Heavy metals: Conform to regulatory requirements.
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
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.