Knowde Enhanced TDS
Identification & Functionality
- Active Component
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Ginseng, Fermented
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Liquid
- Odor
- Sour Ginseng
- Taste
- Sour Ginseng
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
Value | Units | Test Method / Conditions | |
Acid Acetic Equivalent | 12 - 20 | g/L | — |
Boiling Point | 105 | °C | — |
Brix | 5.5 | — | — |
Density (at 25°C) | 1040 | kg/m3 | — |
Ethanol Content | max. 4 | % | — |
pH | 2.00 - 3.50 | — | — |
Vapor Pressure (at 20°C) | 8 | mmHg | — |
Value | Units | Test Method / Conditions | |
Escherichia Coli | Not detected | — | USP 62 |
Pseudomonas Aeruginosa | Not detected | — | USP 62 |
Staphylococcus Aureus | Not detected | — | USP 62 |
Total Coliforms | Not detected | — | USP 62 |
Value | Units | Test Method / Conditions | |
Alcohol | Avg of 1 could be less | % v/v | GC/FID AOAC |
Carbohydrate | max. 2.1 | % | Extraction / HPLC AOAC 980.13 |
Cholesterol | max. 0.8 | mg / 100 g | Saponification / GC AOAC 994.10 |
Energy | 15 | Cal / 100 mL | — |
Energy | 73 | KJ / 100 mL | — |
Fat | 0.05 | g / 100 g | Extraction / GC AOAC 996.06 |
Fibers | max. 1.0 | g / 100 g | Gravimetric AOAC 985.29 |
Humidity | 97.8 | % | Gravimetric AOAC |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Contaminants
- Heavy Metals: max. 0.001
- Pesticide: < MRLs
Safety & Health
- Safety Data
- Allergens/gluten: Product does not contain any known allergen or gluten (Directive 2003/89/CE)
- GMO Status: GMO free in accordance to regulation EC 1829/2003 and EC 1830/2003
Packaging & Availability
- Packaging Type
- Packaging
- Bulk
Storage & Handling
- Shelf Life
- 2 years
- Storage
- Keep container tightly close in a cool (between 39 and 68°F), dry and dark place.