Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Color and Appearance
- White color, or with a slight hint of color, without stains, impurities and foreign matter
- Taste and Aroma
- Sweet without any foreign flavors or odors
- Texture
- Crystalline, non-sticky to the touch, without lumps
- Appearance in solution
- Clear or slightly opalescent
- Ingredients
- Sugar
- Technologies
- Product Families
- Basic raw material used
Sugar beet, water
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Food & Nutrition Applications
- Basic Characters Technological Process
Sugar beet, sugar beet is the basic raw material from which sugar-sucrose is industrially isolated. The technological process is divided into several phases:
- preparation and processing of raw material
- juice extraction (extraction)
- juice purification and filtration (epurace)
- evaporation
- crystallization
- centrifugation
- drying, stabilization
Properties
- Typical Properties
- Physical and chemical requirements
White sugar points Total Number of points at the most 22 Of which: Ashes - points highest 15 Color in solution - points at most 6 Type series - points at most 9 Sorting by particle size and their proportion in% by weight:
sieves 2.00 mm 1.00 mm 0.80 mm 0.63 mm 0.4 mm 0.31 5mm 0.16 0mm propad announce
kaMax. 5% At least 70%
| Value | Units | Test Method / Conditions | |
| Sucrose polarimetrically | min. 99.7 | % wt | - |
| Loss on drying | max. 0.06 | % wt | - |
| Color in solution at 420 nm | max. 45 | IU | - |
| Invert sugar | max. 0.04 | % wt | - |
| Insoluble matter content | max. 50 | mg/kg | - |
Regulatory & Compliance
- Certifications & Compliance
- Microbiological Requirements
Commission Regulation / EC / 2073/2005 on microbiological criteria for foodstuffs as amended. Chapter 1. Food safety criteria Regular testing according to the relevant criteria is not considered useful for these ready-to-eat foods under normal conditions sugar.
- Regulatory Information
- Allergens - The product does not contain allergens, it contains only traces of SO2, but with a limit below 10 mg / kg
- GMO - The product is not made from a genetically modified raw material.
Technical Details & Test Data
- Chemical requirements for medical harmlesness sugar
According to Decree 305/2004 Coll. as amended, which lays down the types of contaminants and toxicologically relevant substances in foodstuffs, no maximum level is set for sugar / see also Commission Regulation / EC / 1881/2006 laying down maximum levels for certain contaminants in foodstuffs According to Decree 4/2008 Coll. as amended, which lays down the types and conditions of use of additives and auxiliaries in the manufacture of foodstuffs, a maximum level of 10 mg / kg of sulfur dioxide is permitted for sugar.
Packaging & Availability
- Packaging Type
- Product distribution method
- Means of transport meeting hygienic requirements for food transport according to Act No. 110/97 Coll. on foodstuffs as amended - for packaged goods.
- Means of transport meeting hygienic requirements for food transport according to Act No. 110/97 Coll. on foodstuffs as amended and the requirements of Decree 38/2001 Coll. as amended on hygiene requirements for products intended to come into contact with food - for bulk goods
- Product packaging
- 4g bags (paper bags with polyethylene layer): storage in a 4 kg paper box
- 2nd package 0.5, 1 kg, 2 kg (kraft paper bag), overwrap (foil) - total weight 10 kg
- 3rd package 15, 25 kg - paper valve bags. 4th package 50 kg - paper valve bags, polypropylene bags with polyethylene valve liner
- large-volume bags 400 - 1000 kg gray polypropylene fabric
- bulk - silo tanks for food transport
Packaging material
PAP, the packaging meets the requirements of the Regulation of the Parliament and the Council EC 1935/2004
Storage & Handling
- Storage Condition and Durability
- Storage conditions - Storage in accordance with Decree 76/2003 Coll. as amended for natural sweeteners. The sugar is stored at a maximum temperature of 30°C, relative humidity not more than 70%.
- Minimum durability - Shelf life is not limited if storage conditions are observed