Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Sugar, Coconuts, Dextrose, Salt
- Technologies
Applications & Uses
- Markets
Properties
- Physical Properties
- Chemical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Particle Size (#10) | 20-50 | % | - |
Particle Size (#12) | 20-45 | % | - |
Particle Size (Pan) | 0-5 | % | - |
Particle Size (#16) | 0-35 | % | - |
Particle Size (#20) | 0-10 | % | - |
Particle Size (#6) | 0-10 | % | - |
Value | Units | Test Method / Conditions | |
Moisture | max. 1 | % | - |
Total Fat | 40-50 | % | - |
Total Sucrose | 21-29 | % | - |
Total Invert Sugar | 1-3 | % | - |
Salt | 0.4-0.8 | % | - |
Residual Sulphite | max. 50 | ppm | - |
Value | Units | Test Method / Conditions | |
Standard Plate Count | max. 5000 | /g | - |
Mold | max. 10 | /g | - |
Staph Coagulase (Positive) | max. 10 | /g | - |
Yeast | max. 100 | /g | - |
Coliform | max. 10 | /g | - |
Salmonella | Negative | /10g |
Packaging & Availability
- Packaging Type
- Packaging
- 10 and 25 lb. Net polyethylene lined cartons
Storage & Handling
- Storage
- Temperature : Store at 60 to 70°F
- Shelf : Approximately 18 Months