Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Pea Protein
- Technologies
- Labeling
Can be labeled “pea protein”
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- Compatible with a variety of meat systems
- Highly functional – tender, juicy, mouth-feel, taste, color
- Fat reduction and salt reduction
- Gluten-free
- GMO and soya-free
- Clean label
- Nutritional quality – essential amino acids, high P/L ratio, low in cholesterol
- Kosher and Halal certified.
- Clean Label
- Reduction in recipe costs
- Great mouthfeel texture
- Enhanced juiciness
- Nutritionally rich
- Lower environmental impact than other protein sources
- Easily prepared
Nutritional Benefits
The nutritional benefits of Texta pois 72/90, rich in proteins and low in lipids, meets the recommendations on obesity control and prevention of cardiovascular diseases. The protein/lipid ratio of products using Texta pois 72/90. It is in sliced shape- Features
TVP Protein % protein WBC Speed of
rehydrationShape Texta pois 72/90 Pea 72% 1:4 30 mn Mince - All-natural
- Nutritional quality -- contains essential amino acids
- High Protein/Lipid ratio
- Naturally low in cholesterol
- High elasticity
- High water retention capacity
- Neutral taste
- Made in Europe
- Description
- Textured pea protein offers an innovative solution in creating nutritionally rich products with improved texture. Once rehydrated, textured pea protein simulates the texture and mouthfeel of meat.
- The unique benefit of textured pea protein lies in its granule size. Its small granule size and fibrous appearance make it ideal for plant-based ground-meat applications and vegan sausages and patties. It is specifically known to enhance the juiciness of products and mimic the sensation of biting into the meat.
- Our 100% natural textured pea protein fulfills an array of market demands. While it is ideal in plant-based and vegan markets, it is also used in meat-based markets and can be seen in applications such as ground meat, burgers, shepherd's pies, lasagna, stuffings, and more. The nutritional benefits of textured pea protein and its functionality in different applications will enhance the product value.
- Product Highlights
Using Textured Pea Protein Benefits Food Formulators And Consumers Alike
- Textured pea protein is elastic and has a high water retention capacity. These qualities are beneficial to food formulators since textured protein can easily be formed and molded into different shapes. Another benefit of implementing textured pea protein into products is the simplicity of preparation; whether it is grilled, baked, or microwaved, the finished product will yield the desired mouthfeel guaranteed to satisfy any customer.
- Textured pea protein is high in protein and low in lipids. The protein/lipid ratio is beneficial to the health-conscious consumer, as it prevents cardiovascular diseases and meets the recommendations on obesity control.
Textured Vegetable Proteins Product Range- We offer a wide range of textured plan proteins made from peas, Faba beans, and pea and wheat combination.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications and Uses
- Meat analog for vegan and vegetarian cooking like tacos, pizza and salad topping, soups, sauces ,ethnic foods ( wok , stews.... )
- Used for its fast rehydrating speed and very good fibrous bite as meat analog with high fiber content.
- Plant-based products
- Vegetarian products
- Sauces
- Ground meat
- Burgers
- Stuffings
- Lasagna
- Sausages
- Nuggets
- Ready-to-eat meals
Properties
- Odor
- Peas
- Taste
- Cooked peas
- Other Properties
- Microbiological Values
- Nutritional Information
- Powder Characteristics
- Granulometry Properties
- Allergens Information
Allergens Informations P: Presence ; A: Absence Fish 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
| Value | Units | Test Method / Conditions | |
| Chromameter Value (L) | min. 62 | — | — |
| Hydratation Rate | 1 + 4.0 | — | — |
| Value | Units | Test Method / Conditions | |
| Salmonella | Absent | per 25g | — |
| Total Viable Count | max. 50000 | per 1g | — |
| Yeasts and Molds | max. 300 | per 1g | — |
| Value | Units | Test Method / Conditions | |
| Carbohydrates | 2.6 | % | — |
| Carbohydrates (sugars) | 0 | % | — |
| Energetic Value | 401(1690) | kcal (kJ) | — |
| Fat | 10.1 | % | — |
| Fat (Saturated) | 2.1 | % | — |
| Humidity | max. 8 | % | — |
| Protein | 71.2 | % | — |
| Salts | 2.6 | % | — |
| Total Fibers | 7.5 | % | — |
| Value | Units | Test Method / Conditions | |
| Density | 115 | g/l | — |
| Value | Units | Test Method / Conditions | |
| Sieve Analysis (max. 1 mm) | max. 3 | % | — |
| Sieve Analysis (min. 15 mm) | 100 | % | — |
| Sieve Analysis (min. 5 mm) | min. 50 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
- Packaging Information
Multifolded paper bag weighing 8 kg net on 192 kg 80x120 paletts with protective film, Available in various particle sizes and can be used wet or dry as required
Storage & Handling
- Storage and Shelf Life
- Stock in a cool and dry place.
- DLUO : 24 months