Naturex Talin GL95 (SO000006)
Naturex Talin GL95 (SO000006) is a clear liquid with a brown color, containing Talin® in aqueous glycerin EP. It is derived from the botanical name Thaumatococcus danielli and is composed of thaumatin (E957), glycerin, and deionized water. This clear liquid has a brown hue.
Properties
- Physical Form
- Liquid
Product families
Applications
- Other Food Applications
Product Families
- Sweeteners & Syrups
Other characteristics
- Brand
- Naturex
- Functions
- Nutritive Sweetener
- Ingredient Name
- Thaumatin
- Labeling Claims
Allergen-free, BSE-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Plant-Based, TSE-free; Allergen-free; BSE-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Plant-Based; TSE-free
- Notes
Heavy metals: Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Appearance
- Brown liquid
- Shelf LIfe
- 546 days
- Solubility
- Water Soluble
- Technology
- Food Ingredients
- Packaging Type
- Cans
- Jerrycan
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
Flashpoint: >100 °C / > 212 °F Storage conditions: Dry, preferably full, hermetically sealed Temperature conditions: Cool 10-18°C (50-65°F) Handling: Protect against light.
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Suitable for Vegans
- Suitable for Vegetarian Foods
- Food Ingredients Functions
- Nutritive Sweetener
- Certifications and Compliance
EU Compliant; FDA 21 CFR 170.30; FDA Compliant; FFDCA; GMP; Halal; Kosher; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
Technical data
Table 1 of 4
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Water Content | 36 - 40 | % | — |
| Water Content | 36.0 - 40.0 | % | Karl Fischer titration (CQ-MO-008) |
| Thaumatin | 4.75 - 5.25 | % | Kjeldahl |
| Total Plate Count | max. 1,000 | /g | ISO 4833-1: 2013 |
| Mold | max. 100 | /g | ISO 21527: 2008 |
| Yeast | max. 100 | /g | ISO 21527: 2008 |
| Escherichia coli | Negative | per g | ISO 7251: 2005 |
Table 2 of 4
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Specific Gravity (at 20/20°C) | 1.1500 - 1.1800 | — | Densimeter (CQ-MO-157) |
| Specific Gravity (at 20/4°C) | 1.1480 - 1.1780 | — | Calculated from SG 20/20 result |
| Specific Gravity (at 25/25°C) | 1.1470 - 1.1770 | — | Calculated from SG 20/20 result |
| Refractive Index (at 20°C) | 1.4000 - 1.4400 | — | Refractometer (CQ-MO-157) |
| Refractive Index (at 25°C) | 1.3980 - 1.4380 | — | Calculated from RI 20°C result |
| Aluminum | max. 100 | mg/kg | — |
| Salmonella | Negative | per 25g | ISO 6579-1 2017 |
| Enterobacteriaceae | Negative | per g | ISO 21528-1: 2017 |
Table 3 of 4
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Energy | max. 5 | kCal |
| Energy (Fat) | max. 5 | kCal |
| Total Fat | max. 0.5 | g |
| Saturaed Fat | max. 0.5 | g |
| Trans Fat | max. 0.5 | g |
| Cholesterol | max. 2 | mg |
| Sodium Content | max. 5 | mg |
| Total Carbohydrates | max. 1 | g |
| Total Dietary Fiber | max. 1 | g |
| Total Sugars | max. 1 | g |
| Total Added Sugars | max. 1 | g |
| Total Protein | max. 1 | g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Glycerol | 55 - 65 | % |
| Thaumatin | 4.75 - 5.25 | % |
