Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Applications & Uses
- Markets
- Applications
- Segments
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Soluble In
- Typical Properties
Value Units Test Method / Conditions Loss on Drying max. 2 % PSM 100810 Residue on Ignition max. 0.40 % PSM 102820 pH (at 1% solution) 7 - - Viscosity (at 5% solution) 9.0 - 11.0 mPa.s PSM 101018, Ubbelohde - Microbiological Values
Value Units Test Method / Conditions Escherichia coli Absent /g Current USP Negative, AB Pseudomonas aeruginosa Absent /1g Current USP Negative, AB Salmonella Absent /10g Current USP Negative, AB Staphylococcus aureus Absent /1g Current USP Negative, AB Yeasts and Mold Count max. 100 /g Current USP Combined Mold And Yeast, AB Total Plate Count max. 100 /g Current USP Total Aerobic, AB - Composition
Value Units Test Method / Conditions Ethoxyl Content 48.0 - 49.5 % PSM 100931 - Heavy Metals
Value Units Test Method / Conditions Arsenic Content max. 3 mg/kg Current JP, AB Cadmium Content max. 1 mg/kg Current JP, AB Mercury Content max. 1 mg/kg Current JP, AB Lead Content max. 2 mg/kg Current JECFA/E462, AB - Note
Specification limits apply to the material as packaged in the original containers. They do not apply if the material has been repackaged, improperly stored, or if the package has been opened in an uncontrolled environment.
Samples returned for analysis must have been obtained under conditions which prohibit the introduction of microbial contamination. Sterile containers and sampling equipment must be used.
Regulatory & Compliance
- Certifications & Compliance Search Terms
- Grade