Knowde Enhanced TDS
Identification & Functionality
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Sugar, Allspice, Black Pepper, Brown Sugar, Cayenne Pepper, Cinnamon, Cumin Seeds, Garlic Powder, Ginger, Mace, Nutmeg, Paprika, Parsley, Red Peppers, Salt, Thyme, Red Scotch Bonnet Purée
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 3.62 % (Processed Meats & Sausages)
Properties
- Appearance
- Brown powder, Conform
- Parameters for Positive Release
- Parameters not Routinely Tested
| Value | Units | Test Method / Conditions | |
| Sensory Evaluation | Conform | — | 1% in water |
| Water Content | max. 7.0 | % | — |
| 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 | cfu/g | ISO 21528-2: 2017 |
| Salmonella | Negative /25g | — | ISO 6579-1 2017 |
| Listeria monocytogen | Negative /25g | — | — |
| Soy Protein | max. 2.50 | mg/kg | ELISA |
| Value | Units | Test Method / Conditions | |
| Gluten | max. 20 | mg/kg | — |
| E. coli | max. 10 | /g | — |
| Staphylococcus aureus | max. 10 | /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 / 10-30°C (50-85°F)