Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features & Benefits
- Improve cooking stability
- Texturizer
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Taste
- Neutral
- Odor
- Neutral
- Appearance
- Fine white powder
- Physico-Chemical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Moisture Content | 10 - 14 | % | AOAC 925 .10 |
| pH (10% Solution) | 5.0 - 7.0 | - | pH Meter |
| Ash Content | max. 0.5 | % | AOAC 923 .03 |
| Sulfur dioxide | max. 10 | ppm | Rankine Volumetric Method |
| Whiteness | min. 90 | % | Spectrophotometer |
| Particle Size (<150 μm) | min. 98 | % | Sieve shaker / AOAC 965.22 |
| Viscosity | min. 500 | BU | Brabender Viscometer |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10,000 | cfu/g | AOAC 990.12 |
| Yeast & Mold | max. 100 | cfu/g | AOAC 997.02 |
| Escherichia coli | Not detected | cfu/g | AOAC 991.14 |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
25 kg multiple paper sack
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
Store the product in a cool dry place and well-closed bags. Do not store or ship together with odorous or toxic substance free from insects and rodents .