Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Soluble In
- Odor
- Characteristic
- Appearance
- Vacuum dried powder
- Soluble in
- Water
- Typical Properties
Value Units Test Method / Conditions pH Value (5% in Water) 5.5 - 6.5 - - Total Heavy Metals Content max. 20 ppm - Particle Size (through 35 mesh (500μm)) min. 95 % - Loss on Drying max. 8 % - Gluten Content max. 5 ppm - - Microbiological Values
Value Units Test Method / Conditions Yeasts and Molds Count max. 100 cfu/g - Total Plate Count max. 5 000 cfu/g - Salmonella Negative/25g - - Escherichia coli Negative/g - - - Equivalence Statement
1 kg product is made from around 10.8 kg single strenght juice at 8 Brix, obtained from aroung 35 kg of fresh vegetable.
Regulatory & Compliance
Packaging & Availability
- Packaging
- Cardboard box with polyethylene bags : 25 kg net
Storage & Handling
- Storage Conditions
Store in a cool room, sheltered from light, moisture and oxygen (4 - 18°C, 60 % RH).