Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Properties
- Physical Form
- Physico-Chemical Properties
Value Units Test Method / Conditions pH (20°C, 5% solution) 4.50 - 5.50 - USP valid method ( 791) Loss on Drying max. 6 % USP valid method (731) Residue on Ignition max. 7.3 % USP valid method (281) Nitrogen Content 11.2 - 14 % USP valid method I (461) Protein Content 70 - 87.50 % Nitrogen * 6.25 Fat max. 4.5 % Pancreatin USP valid method page 4702 Particle Size (through 80 mesh) 90 - 100 % USP valid method (786) Heavy Metals max. 20 ppm USP valid method 1 (231) - Microbiological Values
Value Units Test Method / Conditions Total Aerobic Microbial Count max. 3.000 CFU/g USP valid method (61) Yeasts & Molds Count max. 100 CFU/g USP valid method (61) Salmonella spp. Negetive - USP valid method (62) Escherichia coli Negetive - USP valid method (62) Staphylococcus aureus Negetive - USP valid method (62) Pseudomona Negetive - USP valid method (62) Aeruginosa Negetive - USP valid method (62) Enterobacters Negetive - USP valid method (62)
Regulatory & Compliance
- FDA Disclaimer
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.