Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Vitamin Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Product Families
- Excipients
Presence of Tapioca starch, depending on the total soluble solids <2%.
- Drying Method
Raw material - Freeze dried
Hydrolyzed concentrate - Low temperature vacuum drying- Parts of Plant Used
Lichen Thalli, Cassava root
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Dull greyish color fine powder
- Odor
- Odorless
- Taste
- Characteristic herbal
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Composition
- Heavy Metals
- Assay
Assay of vitamins Vitamin Specification NLT/g
Natural Vitamin D3 as Cholecalciferol from Lichens 70000 IU/g Test method: AOAC 2016:05/AOAC 2011.12
- 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
- Capsule grade
- Granulation and binding agents for tableting require careful handling for temperature exposure, pressure and relative humidity
- Beverage or use in food based
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 5 | % | ASTA Manual |
| Bulk Density (Loose) | 0.5 | g/ml | — |
| Bulk Density (Tapped) | 0.75 | g/ml | — |
| 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. |
| Clostridium Species | Negative | per 10g | USP 62 |
| Value | Units | Test Method / Conditions | |
| Energy | 376.0 | Kcal/100g | — |
| Protein | 2.0 | g/100g | — |
| Carbohydrate | 71.0 | g/100g | — |
| Sugars | 11.5 | g/100g | — |
| Fiber | 16.5 | g/100g | — |
| Fat | 5.6 | g/100g | — |
| Saturated Fat | 1.1 | g/100g | — |
| Monounsaturated Fat | 3.5 | g/100g | — |
| Polyunsaturated Fat | 1.0 | g/100g | — |
| Sodium | 0.08 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Mesh Size (Passing through 80 mesh) | min. 98 | % | USP |
| Value | Units | Test Method / Conditions | |
| Cladonia rangferina | min. 98 | % | — |
| 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
Natural product based processing:
Wild collected Cladonia rangiferina from sustainable reserves (accession # GSE47624) is enzymatically digested after coconut sap hydrolysis and then centrifuged to separate pre-vitamin D complex with other co- nutrients. The liquefact, after vaporization, is UV treated and hydroxylated to a food complex before vacuum dried and sifted as a standardized D3 food complex for NLT 70000 IU/g.
Processing factor: (90-95):1
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 30 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. Shelf life of the product is 30 months from the date of manufacturing when stored in an air tight container unopened with a minimum guaranteed offer of 18 months during delivery.