Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Date Juice Concentrate
- Technologies
- Product Families
- Labelling
Non refined date puree.
- Functionalities
Sweetener/ natural dark color / fruit flavor/ viscosity/ fibers.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Biscuits, cereal-based products (bars and breakfast foods), snacks, sauces, fruit-based preparations.
Properties
- Physical Form
- Allergens
Value Units Test Method / Conditions Gluten max. 20 ppm - - Typical Properties
Value Units Test Method / Conditions Brix 67 - 71 - - Brix 69 ± 2 - - Calcium Content 395 ppm - Energy (69 BRIX) 244 kCal/100g - Energy (69 BRIX) 1020 kJ/100g - Fiber Content 3 100/g - Fructose Content 13 - 28 - - Glucose Content 14 - 28 - - Iron Content 6 ppm - Lipids (69 BRIX) 0.1 g/100g - Lipids (Saturates, 69 BRIX) max. 0.1 g - Magnesium Content 406 ppm - pH Value 4.5 - 5.0 - - Phosphorus Content 410 ppm - Potassium Content 6200 ppm - Protein Content (69 BRIX) 1.3 g/100g - pH 4 - 5.5 - - Salt Content (69 BRIX) 0.1 g/100g - Sucrose Content 2.0 - 30.0 - - Viscosity (25°C, 76 brix) 2800 mPa.s - Total Carbohydrates (69 BRIX) 58 g/100g - Colouring (EBC Solution 10%) 40 - - Total Carbohydrates (Total Sugars, 69 BRIX) 55 - 58 g/100g - Total Sugars (69 BRIX) 55 - 58 - - Total Sugars (Fructose, 69 BRIX) 13 - 28 - - Total Sugars (Glucose, 69 BRIX) 14 - 28 - - Total Sugars (Sucrose, 69 BRIX) 2.0 - 30.0 - - Total Sugars (Dry Matter) 80 - 84 - - Total Sugars (Fructose, Dry Matter) 19 - 40 - - Total Sugars (Glucose in Dry Matter) 20 - 40 - - Total Sugars (Sucrose, Dry Matter) 3.0 - 44.0 - - Viscosity (25 ̊C, 69 BRIX) 2800 mPa.s - Water Activity 0.81 - - - Microbiological Values
Value Units Test Method / Conditions Escherichia Coli max. 10 Per g - Moulds max. 150 Per g - Yeasts max. 300 Per g - Mesophilic Bacteria max. 5000 per gram - Mesophilic Bacteria max. 5000 Per g - Molds Count max. 150 per gram - Yeasts Count max. 300 per gram - E.Coli max. 10 per gram - Staphylococcus Aureus max. 10 per gram - Staphylococcus Aureus max. 10 Per g - Bacillus Cereus max. 100 per gram - Bacillus Cereus max. 100 Per g - Salmonella max. 1 per 25g - Salmonella max. 1 Per 25g - Listeria Monocytogenes max. 1 per 25g - Listeria Monocytogenes max. 1 Per 25g - - Nutritional Information
Value Units Test Method / Conditions Energy 244 kCal/100g - Lipids 0.1 g/100g - of Which Saturates max. 0.1 g/100g - Total Carbohydrates 58 g/100g - of Which Total Sugars 55 - 58 g/100g - Proteins 1.3 g/100g - Salt 0.1 g/100g - Total Sugars (Dry Matter) 80 - 84 g/100g - Total Sugars (76 Brix) 55 - 58 g/100g - Total Sugars (Fructose, Dry Matter) 19 - 40 - - Total Sugars (Fructose, 69 Brix) 13 - 28 - - Total Sugars (Glucose, Dry Matter) 20 - 40 g/100g - Total Sugars (Glucose, 76 Brix) 14 - 28 g/100g - Total Sugars (Sucrose, Dry Matter) 3 - 44 g/100g - Total Sugars (Sucrose, 76 Brix) 2 - 30 g/100g - - Mineral Profile
Value Units Test Method / Conditions Potassium Content 6200 ppm - Iron Content 6 ppm - Calcium Content 395 ppm - Magnesium Content 406 ppm - Phosphorus Content 410 ppm -
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher, Halal
Allergens
- Regulation concerned : 2011/1169/EC
Contaminants
- Regulation concerned : 1881/2006/EC
Packaging & Availability
- Packaging Type
- Packaging
240kg
Storage & Handling
- Storage
360 days in drum at <25°C