Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Food Ingredients Features
Properties
- 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 | — |
Salmonella | Negative | per 375g | — |
Staphylococci | Negative | — | — |
Listeria | Negative | — | AOAC RI# 041101 |
Value | Units | Test Method / Conditions | |
Protein | min. 11 | % | — |
Fat | max. 1.5 | % | — |
pH | 5.50 - 6.60 | — | — |
Ash Content | 7 - 14 | % | — |
Moisture Content | max. 5 | % | — |
Titratable Acidity | 0.16 | g/L | — |
Packaging & Availability
- Packaging Type
- Packaging Information
Multi-wall kraft bags with polyethylene liner.
Storage & Handling
- Shelf Life
- 1 year
- Storage Information
Product should be stored below 80°C and relative humidity below 65%.