Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Natural Flavor
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.1% (Processed Meat Extended), 0.1% (Sauces Sterilis. /Past./UHT), 0.2% (Liquid, Ready-to-eat Sauces), 0.05 - 0.1% (Other Savory)
Properties
- Physical Form
- Solubility
- Parameters for Positive Release
- Parameters not Routinely Tested
Value | Units | Test Method / Conditions | |
Appearance | Conform | - | Visual, Neat & in sensory solution |
Sensory Evaluation (0.1% in water) | Conform | - | - |
Water content | max. 7 | % | - |
Particles (<30 Mesh, 600 micron) | min. 99.0 | % | - |
Value | Units | Test Method / Conditions | |
Total Plate Count | max. 1000 | per gram | ISO 4833-1: 2013 |
Yeasts and Moulds Count | max. 100 | per gram | ISO 21527-2: 2008 |
Enterobacteriaceae | max. 10 | per gram | ISO 21528-2: 2017 |
Salmonella | Negative | per 25g | ISO 6579-1 2017 |
Micro Testing Principles | Limits guaranteed, selected microbiological parameters are monitored. | - | - |
Heavy Metals | Conform to regulatory requirements. | - | - |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 730 days
- Storage Conditions
Storage conditions: Preferably full, hermetically sealed
Temperature conditions: Ambient / 10-30°C (50-85°F)