Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Solubility
- Appearance
- Clear liquid
- Analytical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Specific Gravity (at 20/20°C) | 0.9730 - 1.0230 | — | Densimeter(CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 0.9710 - 1.0210 | — | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 0.9700 - 1.0200 | — | Calculated from SG 20/20 result |
| Quassin | 200-600 | mg/kg | HPLC(CQ-MO-392) |
| Ethanol Content | 22-26 | % (V) | GC(LA-15-055) |
| Quassin+Neoquassin+Isoquassin | 0.075 - 0.200 | % | HPLC(CQ-MO-392) |
| Refractive Index (at 20°C) | 1.3500 - 1.3700 | — | Refractometer(CQ-MO-157) |
| Refractive Index (at 25°C) | 1.3480 - 1.3680 | — | Calculated from RI 20°C result |
| Flash Point | 34.0 | °C | — |
| Temperature Conditions | Ambient/10-30 | °C | — |
| Value | Units | Test Method / Conditions | |
| Escherichia coli | Negative | per 10gram | ISO7251:2005 |
| Salmonella | Negative | per 25 gram | ISO6579-12017 |
| Total Plate Count | max. 5,000 | per gram | ISO4833-1:2013 |
| Yeasts and Molds | max. 1,000 | per gram | ISO21527:2008 |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 364 Days
- Storage Conditions
- Dry, preferablyfull, hermetically sealed
- Handling
- Protect against light