Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Natural Flavor
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.1% (Other Savory), 0.1% (Water), 0.3% (Baked Goods)
Properties
- Physical Form
- Solubility
- Parameters for Positive Release
- Parameters not Routinely Tested
| Value | Units | Test Method / Conditions | |
| Appearance | Conform | — | Visual, Neat & in sensory solution |
| Sensory Evaluation (0.1% in water) | Conform | — | — |
| Water content | max. 7 | % | — |
| Particles (<30 Mesh, 600 micron) | min. 99.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1000 | per gram | ISO 4833-1: 2013 |
| Yeasts and Moulds Count | max. 100 | per gram | ISO 21527-2: 2008 |
| Enterobacteriaceae | max. 10 | per gram | ISO 21528-2: 2017 |
| Salmonella | Negative | per 25g | ISO 6579-1 2017 |
| Micro Testing Principles | Limits guaranteed, selected microbiological parameters are monitored. | — | — |
| Heavy Metals | Conform to regulatory requirements. | — | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 730 days
- Storage Conditions
Storage Conditions: Preferably full, hermetically sealed
Temperature Conditions: Ambient / 10 - 30°C (50 - 85°F)