Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Solubility
- Appearance
- White to off-white powder
- Specifications
Value | Units | Test Method / Conditions | |
Total Steviol Glycosides (anhydrous basis) | min. 95.0 | % (wt/wt) | JECFA, 2010 |
pH Value | 4.5 - 7.0 | - | JECFA, Vol. 4 |
Rebaudioside A+Stevioside (anhydrous basis) | min. 85.0 | % (wt/wt) | - |
Residual Methanol | max. 0.02 | % | USP <467> |
Residual Ethanol | max. 0.5 | % | USP <467> |
Ash Content | max. 1.0 | % (wt/wt) | AOAC 945.46 |
Loss on Drying | max. 6.0 | % (wt/wt) | JECFA vol.4 |
Lead (as Pb) | max. 1.0 | ppm | AOAC 993.14 |
Arsenic Content (as As) | max. 1.0 | ppm | - |
Mercury (as Hg) | max. 1.0 | ppm | - |
Cadmium Content (as Cd) | max. 1.0 | ppm | - |
Total Plate Count | max. 1000 | CFU/g | AOAC 966.23 |
Yeast and Mold | max. 200 | CFU/g | AS 1766.2.2 |
E. coli Count | max. 3 | MPN/g | ISO 7251 |
Total Coliforms | max. 3 | MPN/g | ISO 4831 |
Staphylococcus Aureus | max. 10 | CFU/g | ISO 6888 |
Regulatory & Compliance
- Certifications & Compliance