Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Oat Syrups
- Technologies
- Product Families
- Labelling
Dehydrated non-refined oat syrup, oat extract
- Functionalities
Cereal taste, prevent crystallization, bulking agent, crispness, viscosity
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Biscuits, dairy and plant-based products products (drinks, yogurts, desserts, etc.), ice cream, pharmacy, cosmetics, etc.
There is a small enzymatic activity remaining in the product
Properties
- Physical Form
- Allergens
Value Units Test Method / Conditions Gluten max. 20 ppm - - Typical Properties
Value Units Test Method / Conditions Calcium Content 27 ppm - Equivalent Dextrose (D.E.) 14 - 22 - - Carbohydrates (DP2) min. 76.4 - - Equivalent Dextrose 18 - - Equivalent Dextrose 18 ± 4 - - Dry Matter 96 - - Dry Matter 96 % - Energy (96% DM) 423 kCal/100g - Energy (96% DM) 1768 kJ/100g - Glucose Content 0.9 - - Iron Content 1 ppm - Lipids (96% DM) 8.1 g - Lipids (Saturates, 96% DM) 1.4 g/100g - Magnesium Content 250 ppm - Maltose Content 5.8 - - pH Value 4.5 - 6.5 - - Phosphorus Content 1750 ppm - Potassium Content 3515 ppm - Protein Content (96% DM) 3.5 g - Salt Content (96% DM) 0.04 g/100g - pH 4.5 - 6.5 - - Sucrose Content 0.9 - - Total Carbohydrates (96% DM) 84 g/100g - Total Carbohydrates (Carbohydrates min. DP2, 96% DM) 76.4 g/100g - Total Carbohydrates (96% DM, Total Sugars) 7.6 g/100g - Total Sugars (96% DM) 7.6 - - Total Sugars (Glucose, 96% DM) 0.9 - - Total Sugars (Maltose, 96% DM) 5.8 - - Total Sugars (Sucrose, 96% DM) 0.9 - - Total Sugars (Dry Matter) 7.9 - - Total Sugars (Glucose in Dry Matter) 1 - - Total Sugars (Maltose, Dry Matter) 6 - - Total Sugars (Sucrose, Dry Matter) 0.9 - - - Microbiological Values
Value Units Test Method / Conditions Escherichia Coli max. 10 Per g - Moulds max. 500 Per g - Yeasts max. 500 Per g - Mesophilic Bacteria max. 10000 per gram - Mesophilic Bacteria max. 10000 Per g - Molds Count max. 500 per gram - Yeasts Count max. 500 per gram - E.Coli max. 10 per gram - Staphylococcus Aureus max. 10 per gram - Staphylococcus Aureus max. 10 Per g - Bacillus Cereus max. 500 per gram - Bacillus Cereus max. 500 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 423 kCal/100g - Lipids 8.1 g/100g - of Which Saturates 1.4 g/100g - Total Carbohydrates 84 g/100g - of Which Total Sugars 7.6 g/100g - of Which Carbohydrates >DP2 76.4 g/100g - Proteins 3.5 g/100g - Salt 0.04 g/100g - Total Sugars (Dry Matter) 7.9 g/100g - Total Sugars (96% Dry Matter) 7.6 g/100g - Total Sugars (Sucrose, Dry Matter) 0.9 g/100g - Total Sugars (Sucrose, 96% Dry Matter) 0.9 g/100g - Total Sugars (Glucose, Dry Matter) 1 g/100g - Total Sugars (Glucose, 96% Dry Matter) 0.9 g/100g - Total Sugars (Maltose, 75 Brix) 6 g/100g - Total Sugars (Maltose, 96% Dry Matter) 5.8 g/100g - - Mineral Profile
Value Units Test Method / Conditions Potassium Content 3515 ppm - Iron Content 1 ppm - Calcium Content 27 ppm - Magnesium Content 250 ppm - Phosphorus Content 1750 ppm -
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher dairy
Allergens
- Regulation concerned : 2011/1169/EC
- May contain traces of milk
Contaminants
- Regulation concerned : 1881/2006/EC
Packaging & Availability
- Packaging Type
- Packaging
25 kg bags
Storage & Handling
- Storage
720 days at <25°C away from humidity