Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Country of Origin
- Egypt
- Technologies
- Ingredient Statement
Dill Weed 100%.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Chemical Properties
- Physical Properties
- Typical Properties
- Typical Mineral Profile
- Fatty Acid Composition
- Microbiological Values
- Nutritional Information
- Fatty Acid Composition - Saturated
- Typical Vitamin Profile
| Value | Units | Test Method / Conditions | |
| Ash Content | max. 10 | % | ASTA 3.0 |
| Moisture | max. 9 | % | ASTA 2.1 |
| Volatile Oil | min. 0.002 | ml/100g | ASTA 5.0 |
| Value | Units | Test Method / Conditions | |
| Granulation (USS 8M) | max. 0 | % | — |
| Granulation (USS 40M) | 40 | % | — |
| Value | Units | Test Method / Conditions | |
| Relative Humidity | 55 | % | — |
| Storage Temperature | 50 - 70 | °F | — |
| Value | Units | Test Method / Conditions | |
| Calcium Content | 1784 | mg/100 g | — |
| Copper Content | 0.49 | mg/100 g | — |
| Iron Content | 48.78 | mg/100 g | — |
| Magnesium Content | 451 | mg/100 g | — |
| Manganese Content | 3.95 | mg/100 g | — |
| Phosphorus Content | 543 | mg/100 g | — |
| Potassium Content | 3308 | mg/100 g | — |
| Sodium Content | 208 | mg/100 g | — |
| Zinc Content | 3.3 | mg/100 g | — |
| Value | Units | Test Method / Conditions | |
| Fatty acids (total trans) | 0 | g/100 g | — |
| Value | Units | Test Method / Conditions | |
| Coliform | max. 300 | cfu/g | AOAC 991.14 |
| E.coli | max. 3 | MPN/g | FDA BAM Chapter 4 |
| Salmonella | Negative | per 2 x 375 grams | eq. FDA BAM Chapter 5 |
| Total Plate Count | max. 100,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 1,000 | cfu/g | AOAC 997.02 |
| Value | Units | Test Method / Conditions | |
| Added Sugar Content | 0 | g/100 g | — |
| Carbohydrate Content | 55.82 | g/100 g | — |
| Cholesterol Content | 0 | mg/100 g | — |
| Energy | 1059 | kJ/100 g | — |
| Fiber (total dietary) | 13.6 | g/100 g | — |
| Protein Content | 19.96 | g/100 g | — |
| Total Lipid Content | 4.36 | g/100 g | — |
| Water Content | 7.3 | g/100 g | — |
| Value | Units | Test Method / Conditions | |
| Fatty acids (total saturated) | 0.234 | g/100 g | — |
| Value | Units | Test Method / Conditions | |
| Niacin Content | 2.807 | mg/100 g | — |
| Retinol Content | 0 | μg/100 g | — |
| Riboflavin Content | 0.284 | mg/100 g | — |
| Thiamin Content | 0.418 | mg/100 g | — |
| Vitamin A | 5850 | IU/100 g | — |
| Vitamin A (RAE) | 293 | μg/100 g | — |
| Vitamin B-12 | 0 | μg/100 g | — |
| Vitamin B-6 | 1.71 | mg/100 g | — |
| Vitamin C (total ascorbic acid) | 50 | mg/100 g | — |
| Vitamin D | 0 | IU/100 g | — |
| Vitamin D (D2 + D3) | 0 | μg/100 g | — |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Packaging & Availability
- Packaging
Packed in bag/carton.
Storage & Handling
- Shelf Life
- 1 Year
- Method of Sterilization
Ethylene Oxide
- Storage Condition
Store in a cool dry place.