Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Protein Type
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Properties
- Physical Form
- Soluble In
- Appearance
- White, practically odorless crystals or crystalline powder
- Insoluble in
- Ethanol, Ether
- Soluble in
- Water
- Nutritional Information
Value Units Test Method / Conditions Calories 262 Kcal/100g Calculated Total Fat 0.0 g/100g - Saturated Fat 0.0 g/100g - Trans Fat 0.0 g/100g - Cholesterol 0.0 mg/100g - Sodium max. 10 mg/100g - Total Carbohydrate 0.0 g/100g - Dietary Fiber 0.0 g/100g - Total Sugar 0.0 g/100g - Added Sugar 0.0 g/100g - Protein 0.0 g/100g - Vitamin D 0.0 mcg/100g - Calcium 0.0 mg/100g - Iron max. 2 mg/100g - Potassium 19200 mg/100g Calculated Ash 34.3 % - Moisture (at 80°C, Oven dry, 5hr) max. 0.2 % - - Specifications
Value Units Test Method / Conditions Arsenic Content max. 2 mg/kg ICP-MS AOAC Assay Content 99.0 - 101.0 % Titration FCC method Chloride Content max. 0.2 % ICP-MS AOAC Color of Solution (at 430nm, 1g in 20ml) min. 98.0 % Spectrophotometry Lead Content max. 1 mg/kg ICP-MS AOAC Loss on Drying (at 80°C, 5 hour) max. 0.2 % Oven dry, 80°C, 5hr pH 6.7 - 7.3 - pH Meter Glass electrode Pyrrolidone Carboxylic Acid max. 0.2 % HPLC Mold Count (Fungi) max. 100 cfu/g AOAC 997.02 Specific Rotation (at [α]D²⁰) 22.5 - 24.0 ° Polarimeter (FCC method) Total Plate Count max. 5000 cfu/g AOAC 990.12 Yeast Count max. 100 cfu/g AOAC 997.02
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
Monopotassium glutamate is packaged in a 25 kg bag.
Storage & Handling
- Shelf Life
- 5 years
- Shelf Life and Storage Condition
- Storage Conditions: Monopotassium glutamate is stable for 5 years from the manufacturing date provided it is kept in the original unopened package in a cool, dry place.
- Handling Instructions: The monopotassium glutamate is a crystalline powder ingredient and should be handled with the normal handling procedures for ingredients of this category.