Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Maltodextrin, Protease, Potato Dextrin
- Technologies
- Enzymatic Properties
The pH optimum is 7.5 with a stability range of 5.5 to 10.0. The optimum temperature is 45ºC with a stability range from 30ºC to 55ºC. The enzyme can be inactivated at 80ºC for 15 minutes.
- Country Of Origin
USA
Features & Benefits
- Food Ingredients Features
- Physical Properties
An off white to tan colored, free-flowing powder, soluble in water, free of offensive odor and taste.
Applications & Uses
- Markets
- Applications
Properties
- Solubility
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Activity | min. 500 | LAPU/GM | FCC |
| Identity | Peptidase S | - | FTIR |
| Moisture Content | max. 10 | % | Ohaus MB-45 |
| Lead Content | max. 5 | ppm | SW-846 6020 |
| Value | Units | Test Method / Conditions | |
| TPC | max. 10,000 | CFU/g | Soleris / AOAC 990.12 |
| E.coli | Negative | /10g | Soleris / AOAC 991.14 |
| Entero | max. 100 | CFU/g | AOAC 2003.01 |
| Salmonella** | Negative | /25g | BAM Ch. 5 / AOAC 2011.03 |
| Yeast | max. 1,000 | CFU/g | Soleris / AOAC 997.02 |
| Mold | max. 1,000 | CFU/g | Soleris / AOAC 997.02 |
| Coliforms | max. 100 | CFU/g | Soleris / AOAC 991.14 |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Activity
One LAP unit (LAPU) is the amount of enzyme required to liberate 1 micromole of p-nitroaniline per minute under the conditons of the assay. The acceptance criteria for all enzyme assays is: NLT 85.0% and NMT 115.0% of the declared units of enzyme activity.*
Packaging & Availability
Storage & Handling
- Storage/Shelf Life/Standard Pack Size
Product is stable for two years (24 months) if stored at or below 10ºC in sealed poly bags in boxes or drums away from sunlight and high humidity. Product is packed in 25 kilo fiber drums or double-wall boxes.
- Handling Precautions
Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause allergic type reactions in sensitized individuals. For detailed information please refer to the SDS.