Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Product Families
- Excipients
2% Tapioca starch for drying and flow quality.
- Drying Method
Raw material - Vacuum dried
Hydrolyzed concentrate -Vacuum drying- Parts of Plant Used
Curry leaves and Parsley leaves and body
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Solubility
- Appearance
- Dull cream color fine powder
- Odor
- Characteristic
- Taste
- Characteristic herbal taste
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Composition
- Heavy Metals
- Assay
Assay of minerals Mineral Specification NLT/g
Natural Chromium from Curry leaves and Parsley as proteinates & salts of organic acids 0.50% Test method: AOAC 2011.19(ICP-MS)
- Being vitamins and minerals standardized from natural sources, the specification of actives are ‘Not Less than (NLT)’ and the analytical results may be variable above NLT even to an extent of 100% or more.
- Analytical variance of ≥ 10% of the actives lower than NLT claim shall be considered as a trigger for rejection handling.
- Functional Properties
The product can be used as a capsule grade, tablet grade, beverage and in various functional food as an ingredient. Highly stable when handled in recommended storage conditions.
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 5 | % | ASTA Manual |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1000 | cfu/g | ISO 4833-1:2013 |
| Yeast | max. 100 | cfu/g | ISO 21527-2:2008 |
| Mold | max. 100 | cfu/g | ISO 21527-2:2008 |
| Coliforms | max. 10 | cfu/g | ISO 4832:2006 |
| Escherichia coli | Negative | per 10g | IS 5887 (Part 1):1976 |
| Enterobacteriaceae | max. 1 | MPN/g | ISO 21528-1:2004 |
| Salmonella | Negative | per 10g | IS 5887 (Part 3):1999 |
| Staphylococcus aureus | Negative | per 10g | IS 5887 (Part 2):1976 |
| Pseudomonas aeruginosa | Negative | per 10g | Eup Ph. 4th Ed. |
| Value | Units | Test Method / Conditions | |
| Energy | 367.65 | Kcal/100g | — |
| Carbohydrate | 83.65 | g/100g | — |
| Sugars | 15.4 | g/100g | — |
| Fiber | 12.03 | g/100g | — |
| Cholesterol | max. 1 | g/100g | — |
| Fat | 1.04 | g/100g | — |
| Saturated Fat | 0.52 | g/100g | — |
| Monounsaturated Fat | 0.12 | g/100g | — |
| Polyunsaturated Fat | 0.35 | g/100g | — |
| Trans Fat | max. 0.10 | g/100g | — |
| Protein | 5.92 | g/100g | — |
| Moisture | 5.28 | g/100g | — |
| Ash | 4.11 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Mesh Size (Passing through 80 mesh) | min. 98 | % | USP |
| Value | Units | Test Method / Conditions | |
| Organic Parsley | 65 - 70 | % | — |
| Curry Leaves (Murraya koenigii) | 20 - 22 | % | — |
| Coconut Milk | 8 - 12 | % | — |
| Tapioca Starch | max. 2 | % | — |
| Value | Units | Test Method / Conditions | |
| Heavy Metals | max. 10 | ppm | — |
| Lead Content | max. 2 | ppm | AOAC 2015.01(ICP-MS) |
| Cadmium Content | max. 1 | ppm | AOAC 2015.01(ICP-MS) |
| Arsenic Content | max. 1 | ppm | AOAC 2015.01(ICP-MS) |
| Mercury Content | max. 0.1 | ppm | AOAC 2015.01(ICP-MS) |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Manufacturing Process
Nutritional Chromium present in Parsley and Curry leaves are mobilized in to a hydrolyzed liquefact after slightly high temeperature reduction using bicarbonates that removes toxic valences of chromium. Extract blend of Curry leaves & Parsley with green solvents standardized for 0.5 % Natural Chromium. Natural Chromium is standardized as reduced and chelated Chromium in leaves. The wet leaves are hydrolyzed by papain along coconut milk for standardized nutritional chromium in traces along with co-nutrients of Parsley, Curry and Coconut. The liquefact is vacuum dried in to a standardized powder for 0.5% of biologically active chromium. Food Chromium is mostly attached to NADs, aminos and lipids.
- Extraction solvent : Water based, coconut milk and papain
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 36 Months
- Stability and Storage Condition
The product is sensitive to air, heat, light and humidity. Store at 28°C or below. Will degrade when exposed to light and moisture. Protect from light and physical damage. Keep in the original unopened containers in a cool, dry well ventilated location.