Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Spelt
- Technologies
- Labelling
Spelt (%)
- 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 creams, etc.)
Properties
- Physical Form
- Typical Properties
- Microbiological Values
- Nutritional Information
- Mineral Profile
| Value | Units | Test Method / Conditions | |
| Brix | 74 - 78 | - | - |
| Brix | 76 ± 2 | - | - |
| Equivalent Dextrose (D.E.) | 38 | - | - |
| Calcium Content | 65 | ppm | - |
| Carbohydrates (DP2) | min. 32.5 | - | - |
| Equivalent Dextrose | 38 | - | - |
| Energy (76 BRIX) | 307 | kCal/100g | - |
| Energy (76 BRIX) | 1283 | kJ/100g | - |
| Glucose Content | 1.5 | - | - |
| Iron Content | 1.3 | ppm | - |
| Lipids (76 BRIX) | 1.2 | g/100g | - |
| Lipids (Saturates, 75 BRIX) | 0.2 | g/100g | - |
| Magnesium Content | 330 | ppm | - |
| Maltose Content | 37 | - | - |
| pH Value | 4.5 - 6.5 | - | - |
| Phosphorus Content | 1550 | ppm | - |
| pH | 4.5 - 6.5 | - | - |
| Potassium Content | 1710 | ppm | - |
| Protein Content (76 BRIX) | 3 | g | - |
| Viscosity (25°C, 76 brix) | 14000 | mPa.s | - |
| Salt Content (76 BRIX) | 0.03 | g/100g | - |
| Colouring (EBC Solution 10%) | 4.8 | - | - |
| Total Carbohydrates (76 BRIX) | 71 | g/100g | - |
| Total Carbohydrates (Carbohydrates min. DP2, 76 Brix) | 32.5 | g/100g | - |
| Total Carbohydrates (Total Sugars, 76 BRIX) | 38.5 | g/100g | - |
| Total Sugars (76 BRIX) | 38.5 | - | - |
| Total Sugars (Glucose, 76 BRIX) | 1.5 | - | - |
| Total Sugars (Maltose, 76 BRIX) | 37 | - | - |
| Total Sugars (Dry Matter) | 51 | - | - |
| Total Sugars (Glucose in Dry Matter) | 2 | - | - |
| Total Sugars (Maltose, Dry Matter) | 49 | - | - |
| Viscosity (25 ̊C, 76 BRIX) | 14000 | mPa.s | - |
| Water Activity | 0.82 | - | - |
| 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 | 307 | kCal/100g | - |
| Lipids | 1.2 | g/100g | - |
| of Which Saturates | 0.2 | g/100g | - |
| Total Carbohydrates | 71 | g/100g | - |
| of Which Total Sugars | 38.5 | g/100g | - |
| of Which Carbohydrates >DP2 | 32.5 | g/100g | - |
| Proteins | 3 | g/100g | - |
| Salt | 0.03 | g/100g | - |
| Total Sugars (Dry Matter) | 51 | g/100g | - |
| Total Sugars (76 Brix) | 38.5 | g/100g | - |
| Total Sugars (Glucose, Dry Matter) | 2 | g/100g | - |
| Total Sugars (Glucose, 76 Brix) | 1.5 | g/100g | - |
| Total Sugars (Maltose, Dry Matter) | 49 | g/100g | - |
| Total Sugars (Maltose, 76 Brix) | 37 | g/100g | - |
| Value | Units | Test Method / Conditions | |
| Potassium Content | 1710 | ppm | - |
| Iron Content | 1.3 | ppm | - |
| Calcium Content | 65 | ppm | - |
| Magnesium Content | 330 | ppm | - |
| Phosphorus Content | 1550 | ppm | - |
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher, Halal
Allergens
- Regulation concerned : 2011/1169/EC
Contaminants
- Regulation concerned : 1881/2006/EC
Packaging & Availability
- Packaging
- 280kg
- 1400kg
Storage & Handling
- Storage
- 120 days in drum at <12°C
- 120 days in container at <12°C