Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Solubility
- Taste
- Free from objectionable flavors
- Physical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
Value | Units | Test Method / Conditions | |
Insolubility | 0.5 | - | - |
Scorched particles (ADPI) | A/B | - | - |
Value | Units | Test Method / Conditions | |
Fat | max. 4.0 | % | - |
Protein (N x 6.38)“as is“ | 34.5 | % | - |
Lactose (by calculation) | 45 - 55 | % | - |
Ash | max. 7 | % | - |
Moisture | max. 4 | % | - |
Titratable acidity | 0.2 | - | - |
Value | Units | Test Method / Conditions | |
Standard plate count | max. 40000 | - | - |
Yeast & Moulds | 100.0 | - | - |
Coliforms | not detectable | - | - |
Salmonella | not detectable in 25 | g | - |
Value | Units | Test Method / Conditions | |
Energy | 1590 | KJ/100g | - |
Packaging & Availability
- Packaging
Bag: moreply with innerliner 25 kg Semi bulk: big bag 500 / 900 kg Bulk: truck / silo n.a
Storage & Handling
- Storage & Shelflife
Relative Humidity 65 % max. Temperature 25 °C max Shelflife 12 months