Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Solubility
- Appearance
- Brown liquid
- Parameters for Positive Release
- Parameters not Routinely Tested
- Nutritional Information
- Composition
- Notes
Heavy metals: Conform to regulatory requirements.
| Value | Units | Test Method / Conditions | |
| Water Content | 36 - 40 | % | — |
| Water Content | 36.0 - 40.0 | % | Karl Fischer titration (CQ-MO-008) |
| Thaumatin | 4.75 - 5.25 | % | Kjeldahl |
| Total Plate Count | max. 1,000 | /g | ISO 4833-1: 2013 |
| Mold | max. 100 | /g | ISO 21527: 2008 |
| Yeast | max. 100 | /g | ISO 21527: 2008 |
| Escherichia coli | Negative | per g | ISO 7251: 2005 |
| Value | Units | Test Method / Conditions | |
| Specific Gravity (at 20/20°C) | 1.1500 - 1.1800 | — | Densimeter (CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 1.1480 - 1.1780 | — | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 1.1470 - 1.1770 | — | Calculated from SG 20/20 result |
| Refractive Index (at 20°C) | 1.4000 - 1.4400 | — | Refractometer (CQ-MO-157) |
| Refractive Index (at 25°C) | 1.3980 - 1.4380 | — | Calculated from RI 20°C result |
| Aluminum | max. 100 | mg/kg | — |
| Salmonella | Negative | per 25g | ISO 6579-1 2017 |
| Enterobacteriaceae | Negative | per g | ISO 21528-1: 2017 |
| Value | Units | Test Method / Conditions | |
| Total Energy | max. 5 | kCal | — |
| Energy (Fat) | max. 5 | kCal | — |
| Total Fat | max. 0.5 | g | — |
| Saturaed Fat | max. 0.5 | g | — |
| Trans Fat | max. 0.5 | g | — |
| Cholesterol | 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 (max. 2%DV) | 0.0 | mg | — |
| Vitamin D (max. 2%DV) | 0.0 | mcg | — |
| Value | Units | Test Method / Conditions | |
| Glycerol | 55 - 65 | % | — |
| Thaumatin | 4.75 - 5.25 | % | — |
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Shelf Life
- 546 days
- Storage Condition
Flashpoint: >100 °C / > 212 °F
Storage conditions: Dry, preferably full, hermetically sealed
Temperature conditions: Cool 10-18°C (50-65°F)
Handling: Protect against light.