Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
Applications & Uses
Properties
- Physical Form
- Soluble In
- Typical Properties
Value Units Test Method / Conditions Commercial Baume' 43 - - Special Characteristics Low SO₂ - - Total Solids 80 % - - Physico-Chemical Properties
Value Units Test Method / Conditions Boiling Point* 226 °F - Moisture* 20 % - Viscosity (at 100°F)* 200 cps - Weight (at 100°F)* 11.81 Ibs./gal. - - Nutritional Information
Value Units Test Method / Conditions Ash 0.0 g/100g - Calcium 0.0 mg/100g - Calories 319.0 kcal/100g - Cholesterol 0.0 mg/100g - Dietary Fiber 0.0 g/100g - Iron 0.0 mg/100g - Moisture 20 g/100g - Potassium 0.0 mg/100g - Protein 0.0 g/100g - Saturated Fat 0.0 g/100g - Sodium 9.0 mg/100g - Total Carbohydrate 79.8 g/100g - Total Fat 0.0 g/100g - Total Sugars 18.0 g/100g - Trans Fat 0.0 g/100g - Vitamin D 0.0 IU/100g - - Composition
Value Units Test Method / Conditions Dextrose (Monosaccharides)* 13 % - Higher Saccharides* 66 % - Maltose (Disaccharides)* 10 % - Maltotriose (Trisaccharides)* 11 % - - Test Parameter
Value Units Test Method / Conditions Color (After HT) max. 2.5 - TN22726 Dextrose Equivalent 33.00 - 38.00 % TN25617 Dry Substance 79.70 - 80.90 % TN27546 pH 4.0 - 5.2 - TN60710 Sediment max. 10 ppm TN70570 Sulfur Dioxide max. 9.00 ppm TN80050 - Note
* All values are typical, they should not be construed as specifications.
Regulatory & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 183 days
- Storage Information
Storage Temperature Storage conditions to achieve maximum shelf life
46 - 52 °C Product should be stored at 115-125°F.
Product transfer temperature may be up to 150°F. Heating can increase color of product.- Shelf Life Information
Shelf Life Sulfur Dioxide and Sulfite Level
183 Days max. 10 ppm