Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Microbiological Values
- Typical Analysis
Value | Units | Test Method / Conditions | |
Yeast and Mold | max. 50 | cfu/g | — |
Staphylococci | max. 10 | cfu/g | — |
E. coli | max. 10 | cfu/g | — |
Salmonella | Negative | 375g / x2 | — |
Standard Plate Count | max. 50,000 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Moisture Content | max. 1.0 | % | — |
Crude Protein | max. 0.5 | % | — |
Lactose | min. 99 | % | — |
Solubility Index | min. 99 | % | — |
Ash Content | max. 0.3 | % | — |
pH | 4.5 - 7. 5 | — | — |
Scorched Particles | Disk A | — | — |
Packaging & Availability
- Packaging Type
- Packaging Information
Multi-wall kraft bags with polyethylene liner.
Storage & Handling
- Shelf Life
- 24 months
- Storage Information
Dry ambient conditions in a well-ventilated area out of direct sunlight. Store at less than 75% relative humidity. Do not refrigerate.
- Storage Information
Store under refrigerated or frozen conditions to maximize shelf life.
- Shelf Life
- Refrigerated shelf life (<45°F) : 9 months
- Ambient shelf life (45 - 62°F): 1 month
- Must not be stored adjacent to products with odors (fish, chemicals, etc.)