Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Physical Form
- Microbiological Values
- Typical Analysis
Value | Units | Test Method / Conditions | |
Standard Plate Count | max. 50,000 | cfu/g | — |
Bacillus cereus | max. 100 | cfu/g | — |
Yeast and Mold | max. 100 | cfu/g | — |
Staphylococcus | max. 100 | cfu/g | — |
Salmonella | Negative | /25g | AOAC 2011.03 |
Listeria | Negative | /25g | — |
E. Coli | max. 10 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Moisture | max. 1.0 | % | — |
Crude Protein | max. 0.5 | % | — |
Lactose Content | min. 99 | % | — |
Solubility Index | 99.0 | % | — |
Ash Content | max. 0.3 | % | — |
pH | 5.5 - 7.0 | — | — |
Packaging & Availability
- Packaging Type
- Packaging Information
Multi-wall kraft bags with polyethylene liner.
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
Product should be stored below 77°C and relative humidity below 65%.