Enhanced TDS
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- Chemical Name
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Properties
- Physical Form
- Physico-Chemical Properties
Value Units Test Method / Conditions Water Gel 750 - 1150 /g 20001 Moisture Content max. 12.0 % 10001.0 pH 7.0 - 10.0 - 10102.0 Particle Size (through USSS 150μm, series #100) min. 95.0 % 10204 Color Light tan - tan - 12004 - Microbiological Values
Value Units Test Method / Conditions Aerobic Plate Count max. 2500 cfu/g 40001.0 Salmonella Not Detected /25g 40104.0 Yeast and Mold Count max. 100 cfu/g 40203 E. coli Not Detected /10g 40302
Regulatory & Compliance
- Certifications & Compliance
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Technical Details & Test Data
- Typical Nutrient Information/100g
US EU/Australia/NZ Estimated Caloric Value 232 Cal 116 Cal/ 485 kJoules
Calories from Fat 0 Cal 0 Cal Total Fat 0 g 0 g Saturated Fat 0 g 0 g Trans-Fat 0 g 0 g Polyunsaturated Fat 0 g 0 g Monounsaturated Fat 0 g 0 g Cholesterol 0 mg 0 mg Sodium 890 mg 890 mg Salt - g 2.23 g Potassium 10300 mg 10300 mg Total Carbohydrate 58 g 0 g Sugars (Total) 0 g 0 g Added Sugars 0 9 0 g Starch 0 g 0 g Total Dietary Fiber 0 g 58 g Dietary Fiber (Soluble) 0 g 58 g Dietary Fiber (Insoluble) 0 g 0 g Protein 0 g 0 g Vitamin A 0 mcg 0 mcg Vitamin C 0 mg 0 mg Vitamin D 0 mcg 0 mcg Calcium 2200 mg 2200 mg Iron 0 mg 0 mg Magnesium 130 mg 130 mg Moisture 9 g 9 g Ash 33 g 33 g Organic acid 0 g 0 g US: Calories = [(Total Carbs + Protein) * 4 Cal/g + (Fat * 9 Cal/g)]. Soluble fiber is included in Total Carbs. In the US, food manufacturers have the option to exclude the amount of insoluble fiber from the calorie calculation.
EU: Calories = ([Carbs (sugars + starch ) + Protein] * 4 Cal/g) + (Fat * 9 Cal/g) + (All dietary fiber * 2 Cal/g) + (Organic acids * 3 Cal/g)). In Europe, fiber is listed separately and is not included in the carb content. Other calorie conversion factors exist, none of which is relevant to this product.
Storage & Handling
- Shelf Life
- 2 years
- Shelf Life Information
Two years from date of manufacture shown on product label. This applies to unopened packages, stored under dry and cool conditions.