Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Properties
- Physical Form
- Typical Properties
Value Units Test Method / Conditions pH (in 1% water) 5 - 8 - PSM 100668 Moisture Content max. 5 % PSM 100667 Residue on Ignition max. 1.5 % Current FCC, AB Viscosity (at 20°C in 2% water) 37,500 - 70,000 mPa.s Current FCC, Ubbelohde - Microbiological Values
Value Units Test Method / Conditions Listeria monocytogenes Absent /25g - - Nutritional Information
Value Units Test Method / Conditions Water 5 g/100g - Sodium Chloride 1 g/100g - Iron 15 mg/100g - - Composition
Value Units Test Method / Conditions Methoxyl Content 29.5 - 31.5 % Current FCC Soluble Dietary Fiber 93.5 - 100 % Calculated - Heavy Metals
Value Units Test Method / Conditions Lead Content max. 2 mg/kg Current JECFA, 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
- Chemical Inventories
- Grade