Enhanced TDS
Identification & Functionality
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Properties
- Physical Form
- Appearance
- White crystalline powder
- Odor
- Odorless
- Taste
- Sweet then acid
- Typical Properties
Value Units Test Method / Conditions Melting Point approx. 153 °C - - Physico-Chemical Properties
Value Units Test Method / Conditions Arsenic Content max. 1 mg/kg - Assay Content 99.0 - 100.5 % w/w - Chloride Content max. 350 mg/kg - Reducing Substances max. 0.5 % w/w - Lead Content max. 1 mg/kg - Assay Content (dry basis) min. 99.0 % w/w - Loss on Drying max. 0.2 % w/w - Residue (on 250 μm) min. 50 % - Sodium Content max. 50 mg/kg - Sulphate Ash Content max. 0.1 % w/w - Sulphate Content max. 240 mg/kg - Water Content max. 0.2 % w/w - - Microbiological Values
Value Units Test Method / Conditions Escherichia coli Negative /1g - Salmonella Negative /375g - Total Yeast Count max. 10 /g - Total Mold Count max. 10 /g - Total Aerobic Microbial Count max. 50 /g -
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 24 months
- Storage Condition
Storage Conditions : The product durability may vary according to packaging type and manufacturing plant. Proper information is shown on labelling and CoA.
Storage conditions for BULK material : Store in a closed and integral silo / tank. ROQUETTE's liability is limited to reception of the product at the customer's site. The minimum durability of the bulk product depends on the customer's unloading and storage conditions.
Storage conditions for PACK material : We recommend to preserve the product in its unopened original packaging, preferably protected from wide variations in temperature and humidity. Upon opening, use the product as quickly as possible to prevent moisture regain.