Enhanced TDS
Features & Benefits
- Labeling Claims
Properties
- Odor
- Almost odorless
- Taste
- Tasteless
- Chemical Properties
Value Units Test Method / Conditions Moisture max. 14 % - Viscosity 2300 - 2700 cPs - pH 5 - 7 - - Ash Content max. 1.2 % - Protein max. 7 % - Acid Insoluble Matter max. 4 % - Galactomanan min. 75 % - Aflatoxins max. 15 ppb AOAC Official Method 991.31 Ochratoxin A max. 3 ppb - Melamine Content max. 2.5 ppm HRG – MS / analogical VDLUFA VII 3.3.2.4 (KI) Dioxins max. 8 pg/g - Etan and Propan-2-ol max. 1 % - - Physico-Chemical Properties
Value Units Test Method / Conditions Particle Size (Through mesh 150 microns) min. 95 % - - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 5000 cfu/g ISO 4833-1:2013 Yeast and Mold Count max. 500 cfu/g NF V 08-059: 2002 Salmonella Absent cfu/25g ISO 6579-1:2017 Escherichia coli Absent cfu/g ISO 7251:2005 - Nutritional Information
Value Units Test Method / Conditions Energy 287 Kcal/100g - Carbohydrate 44.6 g/100g - Sugars 2.0 g/100g - Fibre 39.4 g/100g - Protein 4.9 g/100g - Total Fat 1.1 g/100g - Saturated Fat 0.2 g/100g - Cholesterol max. 10 mg/kg - Ash 1.04 g/100g - Moisture 9 g/100g - Calcium 76 mg/100g - Iron 0.34 mg/100g - Potassium 340 mg/100g - Sodium 3.1 mg/100g - Salt 0.008 g/100g - - Heavy Metals
Value Units Test Method / Conditions Arsenic Content max. 3 ppm ICP-OES Lead Content max. 2 ppm ICP-OES Mercury Content max. 1 ppm AA – Cold vapor Cadmium Content max. 1 ppm ICP-OES