Knowde Enhanced TDS
Identification & Functionality
- Flavor Family
- Ingredient Name
- Ingredients
- Allspice, Black Pepper, Cardamom, Cayenne Pepper, Cinnamon, Clove, Coriander (Cilantro), Fenugreek, Garlic, Ginger, Nutmeg, Onion Powder, Paprika, Red Peppers, Chillies
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 5 % (Savoury Crackers)
Properties
- Appearance
- Brownish powder, Conform
- Parameters for Positive Release
- Parameters not Routinely Tested
Value | Units | Test Method / Conditions | |
Sensory Evaluation | Conform | — | 1% in water |
Sensory Evaluation | Conform | - | 1% in water |
Water Content | max. 7.0 | % | — |
Water Content | max. 7.0 | % | - |
Particles (max. 10 Mesh, 2000 micron) | min. 99.0 | % | — |
Particles (max. 10 Mesh, 2000 micron) | min. 99.0 | % | - |
Total Plate Count | max. 100,000 | /g | ISO 4833-1: 2013 |
Yeasts and Mould Count | max. 1,000 | /g | ISO 21527-2: 2008 |
Enterobacteriaceae | max. 100 | /g | ISO 21528-2: 2017 |
Salmonella | Negative /25g | — | ISO 6579-1 2017 |
Salmonella | Negative /25g | - | ISO 6579-1 2017 |
Value | Units | Test Method / Conditions | |
E. coli | max. 10 | /g | — |
E. coli | max. 10 | /g | - |
Staphylococcus aureus | max. 10 | /g | — |
Staphylococcus aureus | max. 10 | /g | - |
Bacillus cereus | max. 100 | /g | — |
Bacillus cereus | max. 100 | /g | - |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 180 days
- Storage Conditions
- Preferably full, hermetically sealed
- Temperature conditions - Ambient / 15-30°C (60-85°F)