Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Tilley Product Number
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Animal Feed & Nutrition Features
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Application pH Range
- 4 - 9
Properties
- Physical Form
- Soluble In
- Appearance
- A creamy white to tan colored free flowing powder
- Odor
- Bromelain
- Insoluble in
- Chloroform, Ether, Alcohol
- Soluble in
- Water
- Typical Properties
Value Units Test Method / Conditions Storage Temperature 15 °C - - Physico-Chemical Properties
Value Units Test Method / Conditions Optimum pH Range (for casein) 6 - - Optimum pH Range (for gelatin) 5 - - Particle Size (through #40 Mesh) 100 % - Effective Temperature Range 40 - 60 °C - Optimum Temperature Range 50 - 60 °C - - Microbiological Values
Value Units Test Method / Conditions Aerobic Plate Count max. 50000 /g FCC Method Coliform max. 30 /g FCC Method Escherichia coli Negative /25g FCC Method Salmonella Negative /25g FCC Method - Nutritional Information
Value Units Test Method / Conditions Calcium max. 2000 mg/100g - Energy max. 400 Kcal/100g - Cholesterol max. 1 mg/100g - Dietary Fiber max. 5 g/100g - Iron max. 2.75 mg/100g - Potassium max. 30000 mg/100g - Protein max. 100 g/100g - Saturated Fat max. 0.01 g/100g - Sodium max. 4290 mg/100g - Total Fat max. 0.1 g/100g - Trans Fat max. 0.01 g/100g - Vitamin D max. 0.15 mcg/100g - Total Carbohydrate max. 95 g/100g - Total Sugar max. 75 g/100g - Added Sugar max. 25 g/100g - - Specifications
Value Units Test Method / Conditions pH (at 2% Water Solution) 3.5 - 5.5 - - Activity 228 - 276 mcu/mg - Lead Content max. 5 ppm FCC Method - Note
*Sodium content is <36,000 mg for blends containing approximately 90% salt
Regulatory & Compliance
Technical Details & Test Data
- Product Characteristics
Enzymatic Charecteristics
- The effective pH range is 4.0 to 9.0 with the optimum dependent upon the substrate being treated. For example, the optimum pH is 6.0 for casein and 5.0 for gelatin. The effective temperature range is 104° F - 149° F with the optimum being 122° F - 140° F.
Safety & Health
- Safety Information
Avoid the formation of the aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause sensitization and may cause allergic type reactions in sensitized individuals.
Storage & Handling
- Storage Information
Store at or below 15°C (59° F), in a closed container.
- Handling Information
Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause sensitization and may cause allergic type reactions in sensitized individuals.