Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Microbiological Values
- Typical Analysis
| Value | Units | Test Method / Conditions | |
| Standard Plate Count | max.10 | cfu/g | — |
| Coliform | max.10 | cfu/g | — |
| Yeast | max. 10 | cfu/g | — |
| Mold | max. 10 | cfu/g | — |
| Salmonella | Negative | /10g | — |
| Staphylococcus aureus | Negative | — | — |
| Value | Units | Test Method / Conditions | |
| Protein (dry basis) | 82.5 | % | — |
| Ash Content | 2.7 | % | — |
| Fat | 5.0 | % | — |
| Lactose | 4.0 | % | — |
| Moisture Content | 5.2 | % | — |
| pH (5% solution) | 6.3 | — | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
20 kg bags (44.092 pounds) 3-ply poly lined, square bottom, heat sealed white Kraft bag.
Storage & Handling
- Shelf Life
- 2 years
- Storage Information
Recommended that product is stored below 25°C and below 65% humidity.