Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Protein Type
- Food Ingredients Functions
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Microbiological Values
- Typical Analysis
Value | Units | Test Method / Conditions | |
Standard Plate Count | max. 1,000 | cfu/g | — |
Bacillus cereus | max. 100 | cfu/g | — |
Yeast and Mold | max. 50 | cfu/g | — |
Staphylococcus | Negative | /10g | — |
Salmonella | Negative | /375g or /750g | — |
Listeria | Negative | /125g | — |
E. Coli | Negative | /10g | — |
Coliform | max. 10 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Moisture | max. 6.0 | % | — |
Protein | min. 80 | % | — |
Lactose Content | max. 20 | % | — |
Fat | max. 10 | % | — |
Ash Content | max. 8 | % | — |
pH | 5.5 - 6.7 | — | — |
Packaging & Availability
- Packaging Type
- Packaging Information
Multi-wall kraft bags with polyethylene liner.
Storage & Handling
- Shelf Life
- 18 Months
- Storage Conditions
Product should be stored below 77°C and relative humidity below 65%.