Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Typical Properties
Value Units Test Method / Conditions Color 79000 - 81000 cu PL/QC/100 (ref:MSD 10) Residual Solvent max. 20 ppm PL/QC/109 (ref:FCC) - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 1000 cfu/g QC/PLC/TPC (USFDA/BAM) Yeast and Mold Count max. 100 cfu/g QC/PLC/YMD(USFDA/BAM) Coliforms max. 3 MPN/g QC/PLC/MPN (USFDA/BAM) Salmonella Absent /25g QC/PLC/SAL (USFDA/BAM) Escherichia coli Absent /g QC/PLC/ECO (USFDA/BAM) Staphylococcus aureus Absent /g QC/PLC/STA (USFDA/BAM) Bacillus cereus Absent /g QC/PLC/BAC (USFDA/BAM) - Nutritional Information
Value Units Test Method / Conditions Calories 720 kcal/100g - Calories from fat 720 kcal/100g - Total Fat 80 g/100g - Saturated Fat 19.0 g/100g - Unsaturated Fat 61 g/100g - Vitamin A 1200 IU/100g -
Packaging & Availability
- Packaging Information
Aluminium Bottles (1,2,5 Kg),HM/HDPE drums(20,25,200 Kg)
Storage & Handling
- Shelf Life
- 12 months
- Storage Condition
Store preferably in full tightly closed container in a cool, dry place protected from light.