Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Rice
- Technologies
- Product Families
- Labelling
Rice (%)
- Functionalities
Base for plant-based products: drinks, yogurts, desserts, ice-creams, etc.
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Plant-based products (drinks, desserts, yogurts, ice cream , etc.)
Properties
- Physical Form
- Allergens
Value Units Test Method / Conditions Gluten max. 20 ppm - - Typical Properties
Value Units Test Method / Conditions Brix 73 - 77 - - Brix 75 ± 2 - - Equivalent Dextrose (D.E.) 35 - - Calcium Content 40 ppm - Carbohydrates (DP2) min. 46.5 - - Equivalent Dextrose 35 - - Energy (75 BRIX) 293 kCal/100g - Energy (75 BRIX) 1225 kJ/100g - Glucose Content 3.5 - - Iron Content 1 ppm - Lipids (75 BRIX) 0.3 g/100g - Lipids (Saturates, 75 BRIX) max. 0.1 g/100g - Magnesium Content 200 ppm - Maltose Content 22 - - pH Value 4.5 - 6.5 - - Phosphorus Content 600 ppm - pH 4.5 - 6.5 - - Potassium Content 840 ppm - Protein Content (75 BRIX) 0.5 g/100g - Viscosity (25°C, 75 brix) 3500 mPa.s - Salt Content (75 BRIX) 0.07 g/100g - Colouring (EBC Solution 10%) 0.9 - - Total Carbohydrates (75 BRIX) 72 g/100g - Total Carbohydrates (Carbohydrates min. DP2, 75 BRIX) 46.5 g/100g - Total Carbohydrates (Total Sugars, 75 BRIX) 25.5 g/100g - Total Sugars (75 BRIX) 25.5 - - Total Sugars (Glucose, 75 BRIX) 3.5 - - Total Sugars (Maltose, 75 BRIX) 22 - - Total Sugars (Dry Matter) 34 - - Total Sugars (Glucose in Dry Matter) 5 - - Total Sugars (Maltose, Dry Matter) 29 - - Viscosity (25 ̊C, 75 BRIX) 3500 mPa.s - Water Activity 0.82 - - - Microbiological Values
Value Units Test Method / Conditions Escherichia Coli max. 10 Per g - Moulds max. 100 Per g - Yeasts max. 200 Per g - Mesophilic Bacteria max. 5000 per gram - Mesophilic Bacteria max. 5000 Per g - Molds Count max. 100 per gram - Yeasts Count max. 200 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 293 kCal/100g - Lipids 0.3 g/100g - of Which Saturates max. 0.1 g/100g - Total Carbohydrates 72 g/100g - of Which Total Sugars 25.5 g/100g - of Which Carbohydrates >DP2 46.5 g/100g - Proteins 0.5 g/100g - Salt 0.07 g/100g - Total Sugars (Dry Matter) 34 g/100g - Total Sugars (75 Brix) 25.5 g/100g - Total Sugars (Glucose, Dry Matter) 5 g/100g - Total Sugars (Glucose, 75 Brix) 3.5 g/100g - Total Sugars (Maltose, Dry Matter) 29 g/100g - Total Sugars (Maltose, 75 Brix) 22 g/100g - - Mineral Profile
Value Units Test Method / Conditions Potassium Content 840 ppm - Iron Content 1 ppm - Calcium Content 40 ppm - Magnesium Content 200 ppm - Phosphorus Content 600 ppm -
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher, Halal
Allergens
- 2011/1169/EC
Contaminants
- 1881/2006/EC
Packaging & Availability
Storage & Handling
- Storage
- 90 days in drum at <12°C
- 90 days in container at <12°C