Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Ingredient Name
- Ingredient Origin
- Pharma & Nutraceuticals Functions
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Solubility
- Appearance
- Dark red powder
- Parameters for Positive Release
- Parameters not Routinely Tested
- Nutritional Information
- Composition
- Notes
- Micro Testing Principles Limits guaranteed, selected microbiological parameters are monitored.
- Heavy metals: Conform to regulatory requirements.
Value | Units | Test Method / Conditions | |
pH | 3.70 - 4.30 | — | pH meter - 10% in distilled water |
Titratable Acidity | 8.50 - 13.00 | % | LA-15-046 |
Bulk Density | 0.40 - 0.70 | g/ml | Graduated cylinder (CQ-MO-257) |
Loss on Drying | max. 8.0 | % | I.R. balance (CQ-MO-018) |
Particle Size (max. 100 mesh, 150 micron) | min. 95.0 | % | Sieve (CQ-MO-023) |
Quinic Acid | min. 8.00 | % | HPLC (CQ-MO-581) |
Proanthocyanidins | min. 1.00 | % | Spectro-HPLC (CQ-MO-660) |
Organic Acids | min. 30.00 | % | HPLC (CQ-MO-581) |
Total Plate Count | max. 10,000 | per gram | ISO 4833-1: 2013 |
Yeasts and Molds | max. 100 | per gram | ISO 21527: 2008 |
Arsenic Content | max. 1.00 | mg/kg | ICP (CQ-MO-247) |
Cadmium Content | max. 1.00 | mg/kg | ICP (CQ-MO-247) |
Mercury Content | max. 0.10 | mg/kg | ICP (CQ-MO-247) |
Lead Content | max. 0.50 | mg/kg | ICP (CQ-MO-247) |
Heavy Metal | max. 10.00 | mg/kg | ICP (CQ-MO-247)-not including Chromium |
Value | Units | Test Method / Conditions | |
Coliforms | max. 100 | per gram | ISO 4832: 2006 |
Escherichia coli | Negative | per gram | ISO 7251: 2005 |
Salmonella | Negative | per 25g | ISO 6579-1 2017 |
Bile-tolerant Gram-negative Bacteria | max. 100 | per gram | ISO 21528-2: 2017 without confirmation |
Aflatoxine (B1) | max. 5 | μg/kg | — |
Conjoitly Aflatoxine (B1,B2,G1,G2) | max. 10 | μg/kg | — |
Benzo[a]pyrene | max. 10 | μg/kg | — |
PAH 4 | max. 50 | μg/kg | — |
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. 2 | mg | — |
Total Carbohydrates | max. 1 | g | — |
Total Dietary Fiber | max. 1 | g | — |
Total Sugar | max. 1 | g | — |
Total Added Sugars | max. 1 | g | — |
Tota Protein | max. 1 | g | — |
Potassium Content (max. 2%DV) | 0.0 | mg | — |
Vitamin D (max. 2%DV) | 0.0 | mg | — |
Value | Units | Test Method / Conditions | |
Fruits (Solids) | 90 - 95 | % | — |
Magnesium Hydroxide | 1 - 9 | % | — |
Tricalcium Phosphate | 3.0 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 728 days
- Storage Information
- Storage conditions Dry, preferably full, hermetically sealed
- Temperature conditions Ambient / 10-30°C (50-85°F)
- Handling Protect against light.