Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Protein Type
- Food Ingredients Functions
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Microbiological Values
- Typical Analysis
Value | Units | Test Method / Conditions | |
Standard Plate Count | max. 30,000 | — | — |
Coliform | max. 10 | /g | — |
E. Coli | max. 10 | /g | — |
Yeast and Mold | max. 100 | cfu/g | — |
Staphylococcus | Negative | — | — |
Salmonella | Negative | per 375g | — |
Listeria | Negative | — | AOAC RI# 041101 |
Value | Units | Test Method / Conditions | |
Protein (dry basis) | min. 90 | % | — |
Fat | 1.5 | % | — |
Moisture | 6.5 | % | — |
pH | 5.5 - 7.0 | — | — |
Ash Content | 5.0 | % | — |
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 80°C and relative humidity below 65%.