Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Onions, Salt, Vinegar
- Technologies
Features & Benefits
- Additional Information
- Composition : Onion, Vinegar, Salt
- Pesticides residues : Conforms to US/EPA tolerances
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Flavor
- Characteristic
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| pH | 2.80 - 3.40 | — | — |
| Salt Content | 3.30 - 4.30 | % w/w | — |
| Titratable Acid (as Acetic) | 3.00 - 4.00 | % w/w | — |
| Value | Units | Test Method / Conditions | |
| Acid Preservative Resistant Yeast | max. 1 | CFU/g | — |
| APC Count | max. 1000 | CFU/g | — |
| Coliforms | max. 3 | mpn/g | — |
| Lactobacilli | max. 10 | CFU/g | — |
| Salmonella (Made up of 15x75g samples) | Negative/3x375g | — | — |
| Yeasts and Molds Count | max. 10 | CFU/g | — |
Packaging & Availability
- Packaging Type
- Packaging Information
- 440 lbs. (net) packed in a 55 gallon poly lined fiber drum
Storage & Handling
- Shelf Life
- 12 months
- Storage and Handling
- Recommended storage conditions : Refrigerated, sheltered from light, moisture and oxygen (35 to 40°F / 1 to 5°C)
- Best before : 12 months under the previously mentioned conditions and in its original packaging.