Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Food Ingredients Functions
- Ingredients
- Maltodextrin, Acacia Gum, Natural Flavor
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Solubility
- Odor
- Pineapple like odor
- Flavor
- Pineapple like flavor
- Appearance
- White to off White Powder
- Dispersible in
- Water
- Nutritional Information
- Composition
- Specifications
Value | Units | Test Method / Conditions | |
Energy | 237.017 | kcal/100g | — |
Calories from Fat | 0.365 | kcal/100g | — |
Total Fat | 0.041 | g/100g | — |
Saturated Fat | 0.041 | g/100g | — |
Trans Fat | 0 | g/100g | — |
Cholesterol | 0 | mg/100g | — |
Total Carbohydrate | 78.35 | g/100g | — |
Sugars | 1.418 | g/100g | — |
Added Sugars | 1.418 | g/100g | — |
Dietary Fiber | 36.468 | g/100g | — |
Protein | 0.851 | g/100g | — |
Vitamin A | 0 | mcg/100g | — |
Vitamin C | 0 | mg/100g | — |
Vitamin D | 0 | mcg/100g | — |
Calcium | 374.815 | mg/100g | — |
Iron | 0.102 | mg/100g | — |
Potassium | 123.588 | mg/100g | — |
Sodium | 169.766 | mg/100g | — |
Phosphorus | 5.26 | mg/100g | — |
Value | Units | Test Method / Conditions | |
Maltodextrin | 35 - 45 | % | — |
Gum Arabic | 35 - 45 | % | — |
Natural Flavors | 10 - 20 | % | — |
Value | Units | Test Method / Conditions | |
Coliform | max. 10 | CFU/GM | AOAC |
Escherichia Coli | max. 10 | CFU/GM | AOAC |
Gluten | max. 20 | PPM | AOAC |
Loss on Drying | 2.4 - 6.4 | % | COMPUTRAC4000XL |
Measured Density | 13.465 | LB/GA | — |
Salmonella | Negative | CFU/375G | AOAC |
Staphylococcus Aureus | Negative | CFU/25G | AOAC |
Total Plate Count | max. 5000 | CFU/GM | AOAC |
Yeast/Mold | max. 100 | CFUIGM | AOAC |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 12 months
- Storage
Recommended storage conditions: Store/ship in a closed container in a dry place away from direct sunlight at 60-85°F.