Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Food Ingredients Features
- Product Attributes
- 70% as sweet as sucrose, but can be used 1:1
- Low in calories - only 0.4kcal/g
- Exempt from inclusion on 'Added' or 'Total' sugars on nutritional labels - 2019 FDA Guidance
- Sourced from certified non-GMO corn starch
- Negligible glycemic index
- Stable in frozen applications
- Browns when baked - Maillard reaction
Applications & Uses
- Markets
- Applications
Properties
- Appearance
- Light yellow syrup or White to off white crystal
- Physical Properties
- Chemical Composition
- Microbiological Values
- Nutritional Information
- Heavy Metals
- Note
- *Total Sugar includes galactose, fructose, glucose, sucrose, maltose and lactose; allulose is excluded from “Total Sugars” and “Added Sugars”; LOQ stands for limit of quantification.
- ** 0.4 calories per gram is used when calculating the calories for allulose.
| Value | Units | Test Method / Conditions | |
| pH | 3 - 7 | — | 10% solution, AOAC 943.02 or equivalent |
| Value | Units | Test Method / Conditions | |
| Allulose (Crystal) | min. 98 | % (db) | HPLC method or equivalent |
| Allulose (Syrup) | min. 90 | % (db) | HPLC method or equivalent |
| Loss on Drying (Crystal) | max. 2 | % | Oven Drying at 105°C or equivalent |
| Sulphated Ash | max. 0.5 | % | AOAC 923.03 or equivalent |
| Dried Solids (Syrup) | min. 70 | % | Oven Drying at 105°C or equivalent |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 40,000 | cfu/g | USP <2021/2022> or equivalent |
| Yeast and Mold | max. 25,000 | cfu/g | USP <2021/2022> or equivalent |
| Staphylococcus aureus | Negative | /25g | USP <2021/2022> or equivalent |
| Escherichia coli | Negative | /25g | USP <2021/2022> or equivalent |
| Salmonella | Negative | /25g | USP <2021/2022> or equivalent |
| Value | Units | Test Method / Conditions | |
| Carbohydrates (Crystal) | 98.8 | g/100g | — |
| Carbohydrates (Syrup) | 72.15 | g/100g | — |
| Allulose (Crystal) | 98.7 | g/100g | — |
| Allulose (Syrup) | 68.5 | g/100g | — |
| Dietary Fibers | max. 0.1 | g/100g | — |
| Total Sugars* | max. LOQ | g/100g | — |
| Proteins | max. 0.781 | g/100g | — |
| Loss on Drying (Crystal) | 0.958 | g/100g | — |
| Loss on Drying (Syrup) | 27.85 | g/100g | — |
| Cholesterol | max. 1.0 | mg/100g | — |
| Total Fat (Crystal) | 0.01 | g/100g | — |
| Total Fat (Syrup) | 0.02 | g/100g | — |
| Sodium | max. 3.00 | mg/100g | — |
| Phosphorus | max. 1.0 | mg/100g | — |
| Calcium | max. 1.0 | mg/100g | — |
| Potassium | max. 3.00 | mg/100g | — |
| Iron | max. 1.0 | mg/100g | — |
| Caloric Value** | 40.0 | cal/100g | — |
| Value | Units | Test Method / Conditions | |
| Lead | max. 1.0 | ppm | ICP-MS or equivalent |
| Arsenic | max. 0.5 | ppm | ICP-MS or equivalent |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
25 Kg kraft bag
Storage & Handling
- Shelf Life
- 24 Months
- Storage and Shelf Life Conditions
24 months from the date of manufacturing when properly stored in a closed container in a cool and dry place between 18-28°C, away from strong light.