Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Attributes
- Contributes solids, but does not contribute viscosity
- Smooth mouthfeel, bland flavor and white color, invisible appearance in finished foods
- Lower water holding capacity compared to bran based fibers
- Most suited for partial flour replacement in baked foods; minimal formula adjustment
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Microbiological Values
- Nutritional Information
- Specifications
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10,000 | cfu/g | — |
| E. coli | Negative | /10 g | — |
| Salmonella | Negative | /25 g | — |
| Yeast and Molds Count | max. 400 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Total Fat | 0.0 | g/100g | — |
| Saturated Fat | 0.0 | g/100g | — |
| Trans Fat | 0.0 | g/100g | — |
| Protein | 0.2 | g/100g | — |
| Total Carbohydrate | 88.3 | g/100g | — |
| Total Sugars | 0.0 | g/100g | — |
| Added Sugars | 0.0 | g/100g | — |
| Dietary Fiber | 75.0 | g/100g | — |
| Other Carbohydrates | 13.3 | g/100g | — |
| Sugar Alcohols | 0.0 | g/100g | — |
| Vitamin D | max. 1 | mcg/100g | — |
| Calcium | 65.0 | mg/100g | — |
| Iron | max. 1 | mg/100g | — |
| Sodium | 275.0 | mg/100g | — |
| Potassium | 4.0 | mg/100g | — |
| Magnesium | 12.0 | mg/100g | — |
| Phosphorus | 350.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 12.5 | % | — |
| pH | 5.0 - 7.0 | — | — |
| Ash (residue on ignition) | max. 2.0 | % | — |
| Protein Content | max. 0.35 | % | — |
| Fiber (dsb) | min. 85.0 | % | AOAC 2017.16 |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
Packaged in 50 pound net, multiwall, kraft bags
Storage & Handling
- Shelf Life
- 2 Years
- Storage and Shelf Life Conditions
Store under ambient conditions protect from excessive heat and excessive humidity for extended periods of time Under these storage conditions, the shelf life is expected to be a minimum of two years