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
- Brown semi-solid
- Analytical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Residue on Drying | min. 70 | % | I.R.balance(CQ-MO-018) |
Specific Gravity (at 20/20°C) | 1.4210 - 1.4410 | — | Densimeter(CQ-MO-157) |
Specific Gravity (at 20/4°C) | 1.4190 - 1.4390 | — | Calculated from SG 20/20 result |
Specific Gravity (at 25/25°C) | 1.4180 - 1.4380 | — | Calculated from SG 20/20 result |
Refractive Index (at 20°C) | 1.4820 - 1.5020 | — | Refractometer(CQ-MO-157) |
Refractive Index (at 25°C) | 1.4800 - 1.5000 | — | Calculated from RI 20°C result |
Flash Point | min. 94 | °C | — |
Temperature Conditions | Ambient/10-30 | °C | — |
Value | Units | Test Method / Conditions | |
Escherichia coli | Negative | per 10gram | ISO 7251: 2005 |
Salmonella | Negative | per 25 gram | ISO 6579-1 2017 |
Total Plate Count | max. 5,000 | per gram | ISO 4833-1: 2013 |
Yeasts and Molds | max. 1,000 | per gram | ISO 21527: 2008 |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 364 Days
- Storage Conditions
- Dry, preferablyfull, hermetically sealed
- Handling
- Protect against light