Enhanced TDS
Identification & Functionality
- Chemical Name
- Ingredient Name
- Ingredient Origin
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Appearance
- Fast soluble spray dried powder
- Dispersible in
- Cold Water (forming a colloidal solution)
- Physico-Chemical Properties
Value Units Test Method / Conditions Total Ash max. 4 % Ph. Eur. Viscosity (25 % in H₂O w/w, after 24 h) 60 - 150 mPa.s PM GA 02 Mercury Content max. 1 ppm AAS pH (10 % in H₂O w/w) 4 - 5 - PM GA 08 Acid Insoluble Ash max. 0.5 % FCC 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 Ph. Eur. Insoluble Matter max. 0.5 % Ph. Eur. Lead Content max. 2 ppm FCC - Microbiological Values
Value Units Test Method / Conditions Yeast max. 100 cfu / g Ph. Eur. Salmonella Absent /25 g Ph. Eur. Total Plate Count max. 3000 cfu / g Ph. Eur. Mould max. 100 cfu / g Ph. Eur. Escherichia coli Absent /5 g Ph. Eur. - Note
Brookfield, LVT, 60 min-1, spindle 2, 25 °C
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Regional Availability
Storage & Handling
- Shelf Life
- 36 months
- Storage and Shelf Life Conditions
Multiwallpaper-polyinner-bags or Big Bags suitable for food-contact according current EU-legislation, best before 36 months from date of production / test date, keep closed and dry at ambient temperature for transport and storage.