Enhanced TDS
Identification & Functionality
- Flavor Family
- Flavor Ingredient Class
- Flavor Notes
- Fragrance
- Fragrance Ingredient Class
- Ingredient Name
- Raw Material Origin
- Cosmetic Ingredients Functions
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Appearance
- Slightly viscous liquid brown
- Typical Properties
Value Units Test Method / Conditions Volatile Organic Compounds (ethanol) max. 0.5 % - - Microbiological Values
Value Units Test Method / Conditions Aerobic Plate Count max. 1000 CFU/g - Yeast and Mold Count max. 100 CFU/g - Escherichia coli Absent /10ml - - Nutritional Information
Value Units Test Method / Conditions Energy 615.37 kJ/100g - Total Fat max. 0.1 g/100g - Total Carbohydrates 33.2 g/100g - Sugars 2.71 g/100g - Sugar Alcohols (polyols) 19.94 g/100g - Ethanol 0.13 g/100g - Dietary Fiber 3.04 g/100g - Sodium 29.92 mg/100g - Salt (as sodium chloride) max. 0.1 g/100g - Protein 1.68 g/100g - Ash 4.78 g/100g - - Specifications
Value Units Test Method / Conditions Refractive Index (at 20°C) 1.3900 - 1.4500 - - Apparent Density (at 20°C) 1.000 - 1.300 g/mL - pH 4.0 - 4.5 - - Soluble Solids Content 40.5 - 46.5 wt - - Heavy Metals
Value Units Test Method / Conditions Lead Content max. 10 ppb Cadmium Content max. 1 ppm ICP-OES/ICP-MS Arsenic Content max. 3 ppm - Mercury Content max. 1 ppm ICP-OES/ICP-MS
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 180 days
- Storage Conditions
- Keep container tightly closed in a dry and well-ventilated place.
- Keep in properly labeled containers.