Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Sugar, Albumen
- Technologies
- Composition
Composition % Country of Origin Egg Albumin Powder 50-55 The UK, France, Denmark, Germany, Ireland, Italy, Austria, Belgium, Cyprus, Czech Republic, Estonia, Finland, Greece, Luxembourg, Poland, Slovenia, Hungary, Latvia, Malta, Portugal, Spain, Lithuania, Netherlands, Slovakia, Sweden, Romania, Bulgaria, Croatia Sugar 35-40 The UK, Mauritius, Zambia, Mozambique Stabilizers: E466 Sodium Carboxymethylcellu lose, E412 Guar Gum 5-10 France, China, India Acidity Regulator: E330 Citric Acid 1-5 China, Colombia
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Intended Use
In Actiwhite, the moisture attracting protein has been eliminated, therefore helping to ensure that the end product:
- Eats crisp and dry.
- Remains snowy white in color.
- Is easy to cut and handle without breakage.
Properties
- Appearance
- Yellow powder
- Flavor
- Neutral
- Microbiological Values
- Nutritional Information
Value | Units | Test Method / Conditions | |
E. coli | max. 10 | cfu/g | — |
B. cereus | max. 100 | cfu/g | — |
C. perfringens | max. 10 | cfu/g | — |
Coliforms | max. 10 000 | cfu/g | — |
Moulds | max. 10 0000 | cfu/g | — |
Staphylococcus | max. 20 | cfu/g | — |
TMA | max. 1 000 000 | cfu/g | — |
Yeast | max. 100 000 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Available Carbohydrate | 40.22 | g/100g | — |
Carbohydrate (of which Sugars) | 40.22 | g/100g | — |
Energy | 350 | kcal/100g | — |
Fat | 0.02 | g/100g | — |
Fat (of which Saturates) | 0.01 | g/100g | — |
Fibre | 4.22 | g/100g | — |
Protein | 45.17 | g/100g | — |
Salt | 0.84 | g/100g | — |
Regulatory & Compliance
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG Actiwhite 0.100 Water 1.000 Sugar 2.000 Total Weight 3.100 - Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
- For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
- For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
- Dry the meringues at low temperature, approximately 100°C-120°C (210°F250°F).
- Food Intolerance Data
Present in Formulation Present on Line Present on Site Peanuts No No No Tree Nuts No No No Sesame Seeds No No No Milk (Including lactose) No Yes Yes Eggs Yes Yes Yes Fish No No No Crustaceans & Shellfish No No No Soya No Yes Yes Cereals containing Gluten No Yes Yes Celery No No No Mustard No No No Lupin No No No Sulfur dioxide and sulphites >10mg/kg No No No GM labeling required No No No Suitable for Vegans & Vegetarians Suitable for vegetarians Not suitable for vegans Suitable for vegetarians Not suitable for vegans Suitable for vegetarians Not suitable for vegans Regulation (EC) No. 1272/2008 CLP: Not Classified
Packaging & Availability
- Packaging Type
- Packaging Information
- 2kg net in food grade lined plastic pail with lid
- 10kg net in a food grade polythene bag
- Palletisation: 50
- Size:5 x 2KG
- Type: Lined carton
Storage & Handling
- Shelf Life and Storage
- Cool and dry conditions
- 360 days
- 270 days at ambient (5 - 25°C)