Naturex Talin MD90 (SO000003)
Naturex Talin MD90 (SO000003) is a cream-colored dry-blended powder that contains Talin® and maltodextrin. Talin is derived from Thaumatococcus danielli, a plant native to West Africa. This product is typically used in the food and nutrition industry for various applications within the "Other Food Applications" category.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
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
- Micro Testing Principles
- Limits guaranteed, selected microbiological parameters are monitored.
- Heavy metals
- Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Appearance
- Creamy white powder
- Shelf LIfe
- 1,095 days
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
Storage conditions: Dry, preferably full, hermetically sealed Temperature conditions: Cool 10-18°C (50-65°F) Handling: Protect against light., <60% humidity
- 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
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Loss on Drying | max. 9.00 | % | Oven |
| Thaumatin | 9.50 - 10.50 | % | Spectrophotometer |
| 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
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Particles (Passing through max. 35 Mesh) | min. 95 | % | Sieve (CQ-MO-023) |
| Aluminum Content | max. 100 | mg/kg | — |
| Salmonella | Negative | per 25g | ISO 6579-1 2017 |
| Staphylococcus Aureus | Negative | per g | ISO 6888-3: 2003-2004 |
| Bile-tolerant Gram-negative Bacteria | max. 100 | /g | ISO 21528-2: 2017 without confirmation |
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 |
|---|---|---|
| Corn Maltodextrin | 89.5 - 90.5 | % |
| Thaumatin | 9.5 - 10.5 | % |
