Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Nutritional Information
Value Units Test Method / Conditions Sodium 2.0 mg/100g - Ash 9800 mg/100g - Moisture 1000 mg/100g - Magnesium 45 mg/100g - Copper 0.2 mg/100g - Manganese 0.1 mg/100g - Zinc 0.2 mg/100g - Calories** 287 Kj/100g - Total Fat 0 % - Saturated Fat 0 % - Trans Fat 0 % - Total Sugar 0 % - Cholesterol 0.0 % - Total Carbohydrate 0 % - Protein max. 0.1 % - Vitamin D 0 %DV - Calcium 7000 mg/100g - Iron 0.2 mg/100g - Potassium 4.5 mg/100g - - Specifications
Value Units Test Method / Conditions Identification Test (Freezing Point or Solidification Point) min. 54.0 °C FCC Method Oxide Content (as Calcm Oxide) 9 - 10.5 % MFACI062 Sieve Residue (200 Mesh) max. 1 % MFACI030 Bulk Density max. 260 g/L MFACI040 Melting Point 145 - 160 °C MFACI050 Unsaponifiable Content max. 2 % MFACI350 Loss on Drying max. 4 % MFACI020 Free Fatty Acid Content max. 1.5 % MFACI010 Alkalinity (as sodium hydroxide) max. 0.1 % MFACI010 Arsenic Content max. 3 ppm MFACI390 Lead Content max. 2 ppm MFACI390 Cadmium Content max. 1 ppm MFACI390 Mercury Content max. 1 ppm MFACI390 Heavy Metal Content (total) max. 10 ppm MFACI390 - Note
**The calories come from the stearate of Calcium Stearate. During the analysis of calories, this stearate is classified as the organic acids.
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories