Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Vitamin Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Product Families
- Excipients
Free, (<0.5% tapioca starch may or may not be used depending on the TSS) no volatile impurities.
- Drying Method
Raw material - Freeze dried
Hydrolyzed extract - Low temperature vacuum drying
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Applications
- Dosage Form
- Food & Nutrition Applications
Properties
- Physical Form
- Solubility
- Appearance
- Greyish brown color fine powder
- Odor
- Characteristic
- Taste
- Characteristic sour taste
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Composition
- Heavy Metals
- Assay
Assay of Vitamins Vitamin Specification NLT/g
Natural Vitamin B12 as mixed cobalamins from shiitake mushroom 0.10% Being vitamins and minerals standardized from natural sources, the specification of actives are ‘Not Less than (NLT)’ and the analytical results may be variable above NLT even to an extent of 100% or more.
Analytical variance of ≥ 10% of the actives lower than NLT claim shall be considered as a trigger for rejection handling.- Functional Properties
- Capsule grade
- Granulation and binding agents for tableting require careful handling for temperature exposure, pressure and relative humidity
- Beverage or use in food based formulations
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 5 | % | ASTA Manual |
| Bulk Density (Loose) | 0.55 | g/ml | - |
| Bulk Density (Tapped) | 0.75 | g/ml | - |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 1000 | cfu/g | ISO 4833-1:2013 |
| Yeast | max. 100 | cfu/g | ISO 21527-2:2008 |
| Mold | max. 100 | cfu/g | ISO 21527-2:2008 |
| Coliforms | max. 10 | cfu/g | ISO 4832:2006 |
| Escherichia coli | Negative | per 10g | IS 5887 (Part 1):1976 |
| Enterobacteriaceae | max. 1 | MPN/g | ISO 21528-1:2004 |
| Salmonella | Negative | per 10g | IS 5887 (Part 3):1999 |
| Staphylococcus aureus | Negative | per 10g | IS 5887 (Part 2):1976 |
| Pseudomonas aeruginosa | Negative | per 10g | Eup Ph. 4th Ed. |
| Value | Units | Test Method / Conditions | |
| Energy | 378.0 | Kcal/100g | - |
| Protein | 1.3 | g/100g | - |
| Carbohydrate | 89.8 | g/100g | - |
| Sugars | 4.7 | g/100g | - |
| Polyols | 0.0 | g/100g | - |
| Fiber | 14.9 | g/100g | - |
| Fat | 1.4 | g/100g | - |
| Saturated Fat | 0.6 | g/100g | - |
| Monounsaturated Fat | 0.2 | g/100g | - |
| Polyunsaturated Fat | 0.6 | g/100g | - |
| Value | Units | Test Method / Conditions | |
| Mesh Size (Passing through 20 mesh) | min. 98 | % | USP |
| Value | Units | Test Method / Conditions | |
| Shitake Mushroom Extract | min. 98.5 | % | - |
| Coconut Sap | max. 1 | % | - |
| Tapioca Starch | 0 - 0.5 | % | - |
| Value | Units | Test Method / Conditions | |
| Heavy Metals | max. 10 | ppm | - |
| Lead Content | max. 2 | ppm | AOAC 2015.01(ICP-MS) |
| Cadmium Content | max. 1 | ppm | AOAC 2015.01(ICP-MS) |
| Arsenic Content | max. 1 | ppm | AOAC 2015.01(ICP-MS) |
| Mercury Content | max. 0.1 | ppm | AOAC 2015.01(ICP-MS) |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Manufacturing Process
Corrinoids in the fruiting body of shiitake is suspended and collected by flocculation after the biomass is hydrolysed for its carbohydrates and proteins. Flocculation is supported by mining Zinc present in the biomass with the help of lime and then facilitate the process with the help of table salt. The suspension as primary filtrate mobilizes approximately 0.5% concentration of corrinoids to the collection vessel. Floc is further hydrolysed with lime and further acetylated to capture food biomass fully back in to the vessel as colloidal suspension. The process carefully brings polysaccharides, proteins and other co-nutrients, especially SAM pathway supportive nutrition including folates.
- Extraction solvent : Water based and ethanol
- Extraction ratio : About 25:1 from dry fungi
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 30 Months
- Stability and Storage Condition
The product is sensitive to air, heat, light and humidity. Store at 28°C or below. Will degrade when exposed to light and moisture. Protect from light and physical damage.