Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Ingredient Name
- Mineral Type
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
Features & Benefits
- Food Ingredients Features
- Product Highlight
- It does not affect product organoleptic characteristics : The stabilized sources doesn't alter the taste, smell, color and texture
- It does not alter product stability : In the process of stabilization, the metallic ion is associated to aminoacids, decreasing the reactivity of the metallic ion as catalyst factor of rancidity eactions.
- Complying with the specifications of the Food Chemical Codex.
- High Bioavailability : The concept of Bioavailablity in nutrition refers to the proportion of a nutrient that is digested/absorbed and metabolized through normal pathways. All our mineral sources have high bioavailability.
- Main Characteristics
- Stable in food not altering the taste, smell, color or texture, while undergoing thermal processes.
- High solubility in water.
- High bio-availability / physiologically available from the food.
Applications & Uses
- Applications
- Animal Species
- Food & Nutrition Applications
- Product Applications
- Bakery products, pasta, cookies and snacks
- Flavored water And Sports drinks
- Cheese, yogurt and desserts
- Multi Mineral and Multi Vitamin Formulations
- Balanced Food For Farm Animals and Poultry
- Chocolate and Chocolate Drinks
- Fruit pulp and Concentrate, Powder juice
- Food And Dietary Supplements
- Infant formula
- Fluids And Powered milk And Dairy Milks
- As a Calcium nutrient.
- In dietary supplements.
- Food fortification.
Properties
- Appearance
- Amorphous, fine, light, white - nearly white powder. Very hygroscopic.
- Physico-Chemical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Solubility (In distilled water at 20% w/w) | Crystalline solution. | — | — |
| pH Solution (In distilled water at 5% w/w) | 5.5 - 7.5 | — | — |
| Calcium Content | 6.1 - 7.5 | % w/w | — |
| Loss of Drying (at 105°C) | max. 5 | % w/w | — |
| Value | Units | Test Method / Conditions | |
| Total Aerobes | max. 1000 | CFU/g | — |
| Enterobacteriaceae (in 1g) | Absent | — | — |
| Coliforms (in 1g) | Absent | — | — |
| Yeasts and Moulds | max. 100 | CFU/g | — |
Packaging & Availability
- Packaging Information
Double polyethylene bag in 10kg paper-bags.
Storage & Handling
- Shelf Life
- 2 years
- Storage Conditions
Keep tightly closed in the original container, stored in a cool (8 to 20°C), dry, ventilated area. Away from light