Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
- Technologies
Features & Benefits
Applications & Uses
- Markets
- Applications
Properties
- Appearance
- Milky or yellowish fine powder
- Taste
- Normal
- Microbiological Values
- Specifications
Value | Units | Test Method / Conditions | |
Total Plate Count | max. 10000 | cfu/g | - |
Total Plate Count | max. 1000 | /G | - |
Salmonella | Absent | /25g | - |
Salmonella | Absent in 25g | - | - |
E.coli | max. 3 | cfu/g | - |
E.coli | Absent | /25g | - |
Yeasts and moulds | max. 500 | cfu/g | - |
Clipbacillus | Absent | /10g | - |
Value | Units | Test Method / Conditions | |
Gel Strength (Nikkan 1.5%,20°C) | 700,800,900,1000,1100,1200, 1250 | g/cm2 | - |
Total Ash | max. 5 | % | - |
Loss on Drying | max. 12 | % | - |
Ability of absorbing water | max. 75 | ml | - |
Residue on ignition | max. 5 | % | - |
Lead content | max. 5 | ppm | - |
Arsenic content (As) | max. 1 | ppm | - |
Arsenic content (As) | max. 1 | mg/kg | - |
Heavy Metals (Pb) | max. 10 | ppm | - |
Heavy Metals (Pb) | max. 40 | mg/kg | - |
Particle size (through 80 mesh) | 100.0 | % | |
Texture | Dried granules or powder | - | - |
Jelly strength (BLOOM.G) | 250±10 | - | - |
Viscosity | 60MPS ±5 | mps | - |
Moisture content | max. 13 | % | - |
Ash content | max. 2 | % | - |
Transparency | min. 300 | mm | - |
Ph value | 4.0-6.5 | - | - |
Sulphur dioxide | max. 50 | mg/kg | - |
Peroxide | max. 10 | mg/kg | - |
Conductivity | PASS | - | - |
Turbidity | PASS | - | - |
Insoluble | max. 0.2 | % | - |
Regulatory & Compliance
Safety & Health
- Quality and Safety Assurance
- Instant Agar Agar production is controlled under certified quality system ISO9001 and product safety is ensured by established safety system
Packaging & Availability
- Packaging Type
- Package
Packed in 25 KG/CTNS
Storage & Handling
- Storage
Keep container tightly closed. Keep container in a cool, well-ventilated area.