Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Spelt Syrup
- Technologies
- Product Families
- Labelling
Non refined spelt syrup, spelt extract.
- Functionalities
Viscosity/ coating/ crunch/ cereal taste/ color/ bases for drinks, yogurts, desserts and vegetable ice creams.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Biscuits, dairy and plant-based products (drinks, yogurts, desserts, etc.), cereal-based products (bars and breakfast foods), confectionery, bakery, snacks, saccharose and honey substitutes for consumers, etc.
Properties
- Physical Form
- Typical Properties
Value Units Test Method / Conditions Brix 74 - 78 - - Brix 76 ± 2 - - Equivalent Dextrose (D.E.) 38 - - Calcium Content 65 ppm - Carbohydrates (DP2) min. 32.5 - - Equivalent Dextrose 38 - - Energy (76 BRIX) 307 kCal/100g - Energy (76 BRIX) 1283 kJ/100g - Glucose Content 1.5 - - Iron Content 1.3 ppm - Lipids (76 BRIX) 1.2 g/100g - Lipids (Saturates, 75 BRIX) 0.2 g/100g - Magnesium Content 330 ppm - Maltose Content 37 - - pH Value 4.5 - 6.5 - - Phosphorus Content 1550 ppm - pH 4.5 - 6.5 - - Potassium Content 1710 ppm - Protein Content (76 BRIX) 3 g - Viscosity (25°C, 76 brix) 14000 mPa.s - Salt Content (76 BRIX) 0.03 g/100g - Colouring (EBC Solution 10%) 4.8 - - Total Carbohydrates (76 BRIX) 71 g/100g - Total Carbohydrates (Carbohydrates min. DP2, 76 Brix) 32.5 g/100g - Total Carbohydrates (Total Sugars, 76 BRIX) 38.5 g/100g - Total Sugars (76 BRIX) 38.5 - - Total Sugars (Glucose, 76 BRIX) 1.5 - - Total Sugars (Maltose, 76 BRIX) 37 - - Total Sugars (Dry Matter) 51 - - Total Sugars (Glucose in Dry Matter) 2 - - Total Sugars (Maltose, Dry Matter) 49 - - Viscosity (25 ̊C, 76 BRIX) 14000 mPa.s - Water Activity 0.82 - - - 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. 10000 per gram - Mesophilic Bacteria max. 10000 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 307 kCal/100g - Lipids 1.2 g/100g - of Which Saturates 0.2 g/100g - Total Carbohydrates 71 g/100g - of Which Total Sugars 38.5 g/100g - of Which Carbohydrates >DP2 32.5 g/100g - Proteins 3 g/100g - Salt 0.03 g/100g - Total Sugars (Dry Matter) 51 g/100g - Total Sugars (76 Brix) 38.5 g/100g - Total Sugars (Glucose, Dry Matter) 2 g/100g - Total Sugars (Glucose, 76 Brix) 1.5 g/100g - Total Sugars (Maltose, Dry Matter) 49 g/100g - Total Sugars (Maltose, 76 Brix) 37 g/100g - - Mineral Profile
Value Units Test Method / Conditions Potassium Content 1710 ppm - Iron Content 1.3 ppm - Calcium Content 65 ppm - Magnesium Content 330 ppm - Phosphorus Content 1550 ppm -
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Certifications
- Kosher, Halal
Allergens
- Regulation concerned : 2011/1169/EC
Contaminants
- Regulation concerned : 1881/2006/EC
Packaging & Availability
Storage & Handling
- Storage
- 120 days in drum at <12°C
- 120 days in container at <12°C