Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.3 - 1 %
Properties
- Physical Form
- Soluble In
- Appearance
- Creamy-white to light-brown powder
- Odor
- Neutral
- Taste
- Neutral
- Physico-Chemical Properties
Value Units Test Method / Conditions Viscosity (1% solution) 2500 - 3000 mPa.s - pH (1% solution) 5.4 - 7 - - Loss on Drying max. 14 % - Granulometry (<180 microns, US 80#) min. 90 % - - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 5000 /g - Yeast and Mold Count max. 500 /g - Escherichia coli Absent /g - Salmonella Absent /25g - - Nutritional Information
Value Units Test Method / Conditions Saturated Fat 0.0 g/100g - Trans Fat 0.0 g/100g - Cholesterol 0.0 g/100g - Total Carbohydrate 85 kg/100g - Dietary Fiber 85 kg/100g - Sugar 0.0 g/100g - Vitamin A 0.0 IU/100g - Vitamin C 0.0 mg/100g - Sodium 10.0 mg/100g - Potassium 330 mg/100g - Calcium 100.0 mg/100g - Magnesium 40 mg/100g - Iron 0.0 mg/100g - Moisture Content 8.0 g/100g - Ash 0.0 g/100g -
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 18 months