Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Oats
- Technologies
- Labelling
Oat (%)
- Functionalities
Base for plant-based products: drinks, yogurts, desserts, ice-creams
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Uses
Plant-based products (drinks, yogurts, desserts, ice cream etc.).
Caution : residual enzymatic activity is possible.
Properties
- Physical Form
- Typical Properties
- Microbiological Values
- Nutritional Information
- Mineral Profile
| Value | Units | Test Method / Conditions | |
| Brix | 73 - 77 | — | — |
| Brix | 75 ± 2 | — | — |
| Equivalent Dextrose (D.E.) | 38 | — | — |
| Calcium Content | 40 | ppm | — |
| Carbohydrates (DP2) | min. 34.5 | — | — |
| Equivalent Dextrose | 38 | — | — |
| Energy (75 BRIX) | 323 | kCal/100g | — |
| Energy (75 BRIX) | 1350 | kJ/100g | — |
| Glucose Content | 1.5 | — | — |
| Iron Content | 1 | ppm | — |
| Lipids (75 BRIX) | 5.5 | g/100g | — |
| Lipids (Saturates, 75 BRIX) | 0.9 | g/100g | — |
| Magnesium Content | 240 | ppm | — |
| Maltose Content | 29.5 | — | — |
| pH Value | 4.5 - 6.5 | — | — |
| Phosphorus Content | 1310 | ppm | — |
| Potassium Content | 2530 | ppm | — |
| Protein Content (75 BRIX) | 2.3 | g/100g | — |
| Salt Content (75 BRIX) | 0.13 | g/100g | — |
| pH | 4.5 - 6.5 | — | — |
| Sucrose Content | 0.5 | — | — |
| Total Carbohydrates (75 BRIX) | 66 | g/100g | — |
| Viscosity (25°C, 75 brix) | 6000 | mPa.s | — |
| Total Carbohydrates (Carbohydrates min. DP2, 75 BRIX) | 34.5 | g/100g | — |
| Colouring (EBC Solution 10%) | 1 | — | — |
| Total Carbohydrates (Total Sugars, 75 BRIX) | 31.5 | g/100g | — |
| Total Sugars (75 BRIX) | 31.5 | — | — |
| Total Sugars (Glucose, 75 BRIX) | 1.5 | — | — |
| Total Sugars (Maltose, 75 BRIX) | 29.5 | — | — |
| Total Sugars (Sucrose, 75 BRIX) | 0.5 | — | — |
| Total Sugars (Dry Matter) | 42 | — | — |
| Total Sugars (Glucose in Dry Matter) | 2 | — | — |
| Total Sugars (Maltose, Dry Matter) | 39 | — | — |
| Total Sugars (Sucrose, Dry Matter) | 1 | — | — |
| Viscosity (25 ̊C, 75 BRIX) | 6000 | mPa.s | — |
| Water Activity | 0.83 | — | — |
| Value | Units | Test Method / Conditions | |
| Escherichia Coli | max. 10 | Per g | — |
| Moulds | max. 150 | Per g | — |
| Yeasts | max. 300 | Per g | — |
| Mesophilic Bacteria | max. 10000 | per gram | — |
| Mesophilic Bacteria | max. 10000 | Per g | — |
| Molds Count | max. 150 | per gram | — |
| Yeasts Count | max. 300 | per gram | — |
| E.Coli | max. 10 | per gram | — |
| Staphylococcus Aureus | max. 10 | per gram | — |
| Staphylococcus Aureus | max. 10 | Per g | — |
| Bacillus Cereus | max. 100 | per gram | — |
| Bacillus Cereus | max. 100 | Per g | — |
| Salmonella | max. 1 | per 25g | — |
| Salmonella | max. 1 | Per 25g | — |
| Listeria Monocytogenes | max. 1 | per 25g | — |
| Listeria Monocytogenes | max. 1 | Per 25g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 323 | kCal/100g | — |
| Lipids | 5.5 | g/100g | — |
| of Which Saturates | 0.9 | g/100g | — |
| Total Carbohydrates | 66 | g/100g | — |
| of Which Total Sugars | 31.5 | g/100g | — |
| of Which Carbohydrates >DP2 | 34.5 | g/100g | — |
| Proteins | 2.3 | g/100g | — |
| Salt | 0.13 | g/100g | — |
| Total Sugars (Dry Matter) | 42 | g/100g | — |
| Total Sugars (75 Brix) | 31.5 | g/100g | — |
| Total Sugars (Glucose, Dry Matter) | 2 | g/100g | — |
| Total Sugars (Glucose, 75 Brix) | 1.5 | g/100g | — |
| Total Sugars (Maltose, Dry Matter) | 39 | g/100g | — |
| Total Sugars (Maltose, 75 Brix) | 29.5 | g/100g | — |
| Total Sugars (Sucrose, 75 Brix) | 0.5 | g/100g | — |
| Total Sugars (Sucrose, 75 Brix) | 1 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Potassium Content | 2530 | ppm | — |
| Iron Content | 1 | ppm | — |
| Calcium Content | 40 | ppm | — |
| Magnesium Content | 240 | ppm | — |
| Phosphorus Content | 1310 | ppm | — |
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher, Halal
Allergens
- 2011/1169/EC
Contaminants
- 1881/2006/EC
Packaging & Availability
- Packaging
- 1350kg
- bulk-kg
Storage & Handling
- Storage
- 120 days in container at <12°C
- 14 days in bulk at <25°C