Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Product Families
- Excipients
Free (usage of Tapioca starch depends on TSS) , no volatile impurities
- Drying Method
Raw material - Freeze dried
Hydrolyzed extract - Low temperature vacuum drying- Parts of Plant Used
- Shitake mushroom fruiting body
- Oyster mushroom fruiting body
- Holy basil leaf
- Coconut milk
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Purplish brown color fine powder
- Odor
- Characteristic
- Taste
- Characteristic
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Composition
- Heavy Metals
- Assay
Assay of Vitamins Mineral Specification NLT/g
Natural Zinc from mushrooms and holy basil as proteinates and salts of organic acids 5 % 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
- Manufactured for Capsule grade.
- For tablet grade, granulation and binding agents for tableting require careful handling for temperature exposure, pressure and relative humidity.
- It can be used in food preparations as a blend and also as beverage grade.
- Product is relatively hygroscopic
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 5 | % | ASTA Manual |
| Bulk Density (Loose) | 0.65 | 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 | 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 | 331.0 | Kcal/100g | — |
| Protein | 7.9 | g/100g | — |
| Carbohydrate | 72.7 | g/100g | — |
| Sugars | 9.6 | g/100g | — |
| Fiber | 10.8 | g/100g | — |
| Fat | 0.92 | g/100g | — |
| Saturated Fat | 0.46 | g/100g | — |
| Monounsaturated Fat | 0.11 | g/100g | — |
| Polyunsaturated Fat | 0.31 | g/100g | — |
| Sodium | 0.051 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Mesh Size (Passing through 80 mesh) | min. 98 | % | USP |
| Value | Units | Test Method / Conditions | |
| Shitake mushroom and Oyster Mushroom | 65 - 70 | % | — |
| Holy Basil | 22 - 27 | % | — |
| Coconut Milk | 2 - 3 | % | — |
| Tapioca Starch | 0 - 0.5 | % | — |
| 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:
Mushroom as recognized Zinc mobilizer are harvested, cleaned and freeze dried for standardization of Zinc. Dried mushrooms are papain hydrolysed with coconut milk as a fat stabilizer for lipid Zinc. It also conditions the zinc proteinates and organic acid salt forms during microbial solubilization along with zinc remains that comes from shiitake (Lentinula) based B12 by-product. After solubilization the liquefact is filtered and vacuum dried for zinc food complex.
- Processing factor : About 55:1 on dry basis
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. Shelf life of the product is 36 months from the date of manufacturing when stored in an air tight container unopened.