Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Solubility
- Odor
- Characteristic
- Appearance
- Vacuum dried powder
- Soluble in
- Water
- Typical Properties
- Microbiological Values
- Equivalence Statement
1 kg product is made from around 10.8 kg single strenght juice at 8 Brix, obtained from aroung 35 kg of fresh vegetable.
Value | Units | Test Method / Conditions | |
pH Value (5% in Water) | 5.5 - 6.5 | - | - |
Loss on Drying | max. 8 | % | - |
Particle Size (through 35 mesh (500μm)) | min. 95 | % | - |
Total Heavy Metals Content | max. 20 | ppm | - |
Gluten Content | max. 5 | ppm | - |
Value | Units | Test Method / Conditions | |
Total Plate Count | max. 5 000 | cfu/g | - |
Yeasts and Molds Count | max. 100 | cfu/g | - |
Escherichia coli | Negative/g | - | - |
Salmonella | Negative/25g | - | - |
Regulatory & Compliance
Packaging & Availability
- Packaging
- Cardboard box with polyethylene bags : 25 kg net
Storage & Handling
- Storage Conditions
Store in a cool room, sheltered from light, moisture and oxygen (4 - 18°C, 60 % RH).