Enhanced TDS
Identification & Functionality
- Ingredient Name
- Protein Type
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Properties
- Physical Form
- Appearance
- White crystals or crystalline powder
- Microbiological Values
Value Units Test Method / Conditions Total Aerobic Bacteria (of total impurities) max. 1,000 cfu/g FDA-BAM Yeast and Mold Count max. 100 cfu/g FDA-BAM Coliforms Negative /g FDA-BAM Escherichia coli Negative /g FDA-BAM Salmonella Negative /g FDA-BAM - Specifications
Value Units Test Method / Conditions Assay Content 98.5 - 101.5 % FCC/USP Specific Rotation (at 25°C) 26.3 - 27.7 ° FCC/USP<781S> pH 10.5 - 12.0 - pH meter Loss on Drying max. 0.5 % FCC/USP<731> Residue on Ignition max. 0.2 % FCC/USP<281> Chloride Content max. 0.05 % USP<221> Sulfate Content max. 0.03 % USP<221> Organic Impurities (individual impurity) max. 0.5 % USP<621> Organic Impurities (Total impurity) max. 2.0 % USP<621> - Heavy Metals
Value Units Test Method / Conditions Arsenic Content max. 1.5 ppm Arsenic limit test Heavy Metals Content max. 15 ppm USP<231> Method I Lead Content max. 5 ppm FCC Method Iron Content max. 30 ppm USP<241>