Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Country of Origin
- Vietnam, India
- Ingredients
- Black Pepper
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Flavor
- Hot and biting
- Odor
- Aromatic
- Chemical Properties
- Physical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Moisture Content | max. 12.0 | % | - |
Volatile Oil | 2.0 - 3.5 | % | - |
Ash Content | max. 7.0 | % | - |
Acid Insoluble Ash | max. 1.0 | % | - |
Value | Units | Test Method / Conditions | |
Granulation | 500 - 600 | g/ml | - |
Light Pepper Content | max. 2.5 | % | - |
Value | Units | Test Method / Conditions | |
Plate Count | max. 50000 | cfu/g | - |
Coliform | max. 100 | cfu/g | - |
Yeast / Mold | max. 100 | cfu/g | - |
E-Coli (per gram) | Negative | - | - |
Salmonella (in 375 grams) | Negative | - | - |
Regulatory & Compliance
Technical Details & Test Data
- Treatment
ETO