Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Pea Flour
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features and Benefits
- Emulsifying capacity 1/5/5 (oil-water)
- Gel ratio 1/4 (water) after cooking at 75°C
- Improve firmness and binding effect in cooked meat products
- Substitution of soya concentrate and starch, reduce recipe cost
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Emulsified sausage, Mortadella, Francfort, Kebab, Ham, lucheon meat, nuggets, meat loaf
- Soups : UHT, tinned, dehydrated, fresh,
- Health foods : gluten free.
- % in Recipes : 1-5% in cooked meat or fish products
Properties
- Physical Form
- Solubility
- Odor
- Neutral
- Other Properties
Value Units Test Method / Conditions Oil Retention 1 ± 1.5 - 1 ± 2.5 % - Water Retention 1 ± 3 - 1 ± 5 - - - Microbiological Values
Value Units Test Method / Conditions Salmonella Absent per 25g - Total Viable Count max. 50000 per g - Yeasts and Molds max. 300 cfu/g - - Nutritional Information
Value Units Test Method / Conditions Carbohydrates 59 ± 2 % - Carbohydrates (Sugars) 3 ± 1 % - Energetic Value (per 100 grams of product) 366/1548 kcal/kJ - Fat 2.0 ± 0.5 % - Fat (Saturated) 0.3 ± 0.5 % - Humidity max. 8 % - Mineral Salts (Ashes) 3 ± 1 % - Proteins 24 ± 2 % - Salts 0 ± 0.1 % - Total Fibres 8.5 ± 1 % - - Granulometry Properties
Value Units Test Method / Conditions Sieve Analysis (max. 100 μm) min. 90 % -
Regulatory & Compliance
- Allergens Information
Allergens Information
A : Absence ; P : PresenceFish A Lupine A Mustard A Shellfish A Egg A Peanuts A Sesame A Molluscs A Nuts A Milk A Sulphites A Soya A Celery A Gluten A
Packaging & Availability
Storage & Handling
- Storage and Shelf Life
- Stock in a cool and dry place.
- Shelf Life : 24 months