Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- CAS No.
- 9000-30-0
- Ingredients
- Guar Gum
- Food Additive Number
- E 412, INS 412
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Food & Nutrition Applications
Properties
- Chemical Properties
- Typical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Moistue | max. 12.00 | % | — |
Protein | max. 6.00 | % | — |
Ash | max. 1.00 | % | — |
Air | max. 6.00 | % | — |
Fat | max. 1.00 | % | — |
pH Value | 5.50 - 7.00 | — | — |
Value | Units | Test Method / Conditions | |
Granulation (On 100 mesh) | min. 98 | % | — |
Viscosity (Cold Viscosity, 1% Solution, Brookfield Viscometer, Spindle # 4 at 20 RPM at 25°C) After 2 Hours | 3000-3500 | cps | — |
Viscosity (Cold Viscosity, 1% Solution, Brookfield Viscometer, Spindle # 4 at 20 RPM at 25°C) After 24 Hours | Stable or more | — | — |
Value | Units | Test Method / Conditions | |
APC | max. 5000 | per gm | — |
Yeast and Moulds | max. 1000 | per gm | — |
Coliform | Nil/Absent | per gm | — |
E.Coli | Negative | per 10gm | — |
Salmonella | Negative | per 20gm | — |