Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Appearance
- Coarse grained, fast soluble spray-dried powder
- Dispersible in
- Cold Water (forming a colloidal solution)
- Typical Properties
Value Units Test Method / Conditions Color 4 - 10 - PM GA 05, Lovibond Tintometer - Physico-Chemical Properties
Value Units Test Method / Conditions Total Ash max. 4.0 % USP Viscosity (25 % in H₂O w/w, after 24 h) 60 - 150 mPa.s PM GA 02 Mercury Content max. 1 ppm AAS Specific Optical Rotation 30 - 60 Degree FCC pH (10 % in H₂O w/w) 4 - 5 - PM GA 08 Cadmium Content max. 1 ppm AAS Arsenic Content max. 3 ppm AAS Loss on Drying max. 10 % Ph. Eur. Heavy Metals (as Lead) max. 20 ppm AAS Insoluble Matter max. 0.1 % Ph. Eur. Lead Content max. 2 ppm AAS - Microbiological Values
Value Units Test Method / Conditions Yeast max. 100 cfu / g ISO 6611 Salmonella Absent /25 g ISO 6579 mod. Total Plate Count max. 5000 cfu / g ISO 4833 Mould max. 100 cfu / g ISO 6611 Escherichia coli Absent /5 g ISO 16649-3 mod. - Note
Brookfield, LVT, 60 min-1, spindle 2, 20 °C
Packaging & Availability
- Packaging Type
- Regional Availability
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life Conditions
24 months at cool and dry storage from date of production / test date.