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 78 - 82 - - Brix 80 ± 2 - - Equivalent Dextrose (D.E.) 58 - - Calcium Content 60 ppm - Carbohydrates (DP2) min. 19.5 - - Equivalent Dextrose 58 - - Energy (80 BRIX) 314 kCal/100g - Energy (80 BRIX) 1313 kJ/100g - Glucose Content 20 - - Iron Content 4 ppm - Lipids (80 BRIX) 0.2 g/100g - Lipids (Saturates, 80 BRIX) max. 0,1 g/100g - Magnesium Content 720 ppm - Maltose Content 35 - - pH Value 4.0 - 6.0 - - Phosphorus Content 3100 ppm - pH 4 - 6 - - Potassium Content 4470 ppm - Protein Content (80 BRIX) 3.6 g/100g - Viscosity (25°C, 80 brix) 18000 mPa.s - Salt Content (80 BRIX) 0.15 g/100g - Colouring (EBC Solution 10%) 5 - - Total Carbohydrates (80 BRIX) 74.5 g/100g - Total Carbohydrates (Carbohydrates min. DP2, 80 BRIX) 19.5 g/100g - Total Carbohydrates (80 BRIX, Total Sugars) 55 g/100g - Total Sugars (80 BRIX) 55 - - Total Sugars (Glucose, 80 BRIX) 20 - - Total Sugars (Maltose, 80 BRIX) 35 - - Total Sugars (Dry Matter) 69 - - Total Sugars (Glucose in Dry Matter) 25 - - Total Sugars (Maltose, Dry Matter) 44 - - Viscosity (25 ̊C, 80 BRIX) 18000 mPa.s - Water Activity 0.71 - - - 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. 2000 per gram - Mesophilic Bacteria max. 2000 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. 10 per gram - Bacillus Cereus max. 10 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 312 kCal/100g - Lipids 0.4 g/100g - of Which Saturates max. 0.1 g/100g - Total Carbohydrates 74.5 g/100g - of Which Total Sugars 55 g/100g - of Which Carbohydrates >DP2 19.5 g/100g - Proteins 3.6 g/100g - Salt 0.15 g/100g - Total Sugars (Dry Matter) 69 g/100g - Total Sugars (80 Brix) 55 g/100g - Total Sugars (Glucose, Dry Matter) 25 g/100g - Total Sugars (Glucose, 80 Brix) 20 g/100g - Total Sugars (Maltose, Dry Matter) 44 g/100g - Total Sugars (Maltose, 80 Brix) 35 g/100g - - Mineral Profile
Value Units Test Method / Conditions Potassium Content 4470 ppm - Iron Content 4 ppm - Calcium Content 60 ppm - Magnesium Content 720 ppm - Phosphorus Content 3100 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
- 390 days in pail at <25°C
- 390 days in drum at <25°C
- 390 days in container at <25°C