Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Gelatin, Fish
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
Properties
- Typical Properties
Value | Units | Test Method / Conditions | |
pH Value | 5.0 - 7.0 | - | - |
AS | max. 1.0 | (mg/kg) | - |
Ash | max. 25 | % | - |
Colibacillus | Negative | - | - |
Engler Viscosity(E/15) | 5-7.4 | - | - |
heavy metal | max. 20 | (mg/kg) | - |
moisture() | max. 14 | % | - |
Salmonella | Negative | - | - |
Sulphur dioxideS02 | max. 60 | (mg/ kg) | - |
total bacterial counts | max. 1000 | (cfu/g) | - |
Transparency | min. 100 | (mm) | - |
Viscosity (6.67 water solution) | 28-36 | mpa.s | - |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type