Enhanced TDS
Identification & Functionality
- Chemical Family
- Chemical Name
- Ingredient Name
- Tilley Product Number
- Base Chemicals Functions
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Properties
- Color (Properties)
- Physical Form
- Microbiological Values
Value Units Test Method / Conditions Total Aerobic Microbial Count max. 1000 cfu/g - Yeast and Mold Count max. 100 cfu/g - Escherichia coli Absent /g - Salmonella Absent /10g - - Nutritional Information
Value Units Test Method / Conditions Energy 280 Kcal/100g - Fat (triglycerides) Absent g/100g - Protein max. 0.1 g/100g - Carbohydrate Absent g/100g - Sugars Absent g/100g - Salt 0.01 g/100g - Organic Acid 95.6 g/100g - - Specifications
Value Units Test Method / Conditions Identification A (Freezing point of Fatty Acids) min. 54 °C - Acid Value (fatty acids) 195 - 210 mg KOH/mg - Acidity (Sodium hydroxide, N/10) max. 0.1 ml - Alkalinity (HCI N/10) max. 0.3 ml - Arsenic Content max. 1.5 ppm - Bulk Density 260 - 360 g/L - Cadmium Content max. 5 ppm - Chloride Content max. 250 ppm - Alkalies and Alkaline Earths Content max. 1.0 % - Lead Content max. 10 ppm - Oxide Content 12.5 - 14 % - Particle Size (200 mesh) max. 0.5 % - Sulphate Content max. 0.6 % - Zinc Content 10 - 11.2 % -