Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Product Families
- Excipients
max. 2 % Tapioca starch depending on the TSS, Tapioca starch enables drying
- Drying Method
Raw material - Low temperature vacuum drying
- Parts of Plant Used
- Murraya koenigii(leaves)
- Phyllanthus emblica(whole)
- Cocos nucifera(milk residue)
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Applications
- Dosage Form
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Dull greyish color fine powder
- Odor
- Characteristic
- Taste
- Herbal taste
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Composition
- Heavy Metals
- Assay
Assay of vitamins Vitamin Specification NLT/g
Natural Iron from Curry leaves as proteinates and salts of organic acids (mg) 2% Test method: AOAC 2011.14 (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
- Capsule grade
- Granulation and binding agents for tableting require careful handling for temperature exposure, pressure and relative humidity
- Can be used in beverage or food based formulations with fat soluble vitamins
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 5 | % | ASTA Manual |
| Bulk Density (Loose) | 0.6 | g/ml | — |
| Bulk Density (Tapped) | 0.9 | g/ml | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1000 | cfu/g | ISO 4833-1:2013 |
| Yeast & 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 | ISO 6579-1:2017 |
| Staphylococcus aureus | Negative | per 10g | USP 2022; IS 5887 (Part 2):1976 |
| Pseudomonas aeruginosa | Negative | per 10g | Eup Ph. 4th Ed. |
| Clostridium Species | Negative | per 10g | AOAC 991.14 |
| Value | Units | Test Method / Conditions | |
| Energy | 328.12 | Kcal/100g | — |
| Protein | 11.06 | g/100g | — |
| Carbohydrate | 68.94 | g/100g | — |
| Sugars | 14.1 | g/100g | — |
| Polyols | 0.0 | g/100g | — |
| Fiber | 12.57 | g/100g | — |
| Fat | 0.9 | g/100g | — |
| Saturated Fat | 0.82 | g/100g | — |
| Monounsaturated Fat | max. 0.10 | g/100g | — |
| Polyunsaturated Fat | max. 0.10 | g/100g | — |
| Trans Fat | max. 0.10 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Mesh Size (Passing through 80 mesh) | min. 98 | % | USP |
| Value | Units | Test Method / Conditions | |
| Curry Leaves | 93 - 95 | % | — |
| Coconut Milk | 2.0 | % | — |
| Amla | 1.5 - 2 | % | — |
| 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
Iron present in curry leaves is concentrated and stabilized in two steps. Vacuum dried curry leaves are wet processed with amla juice. Products are dried with tapioca starch as an excipient to complete the standardized iron complex.
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 25°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.