Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Egg Isolate Emulsifier
- Technologies
- Product Families
- Source
100% Pasteurized Canadian Egg Yolk
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Benefits
- Emulsova™ is a premium, patent pending emulsifier, isolated from egg yolk and containing about 20% phospholipids, 25% hydrolyzed proteins, and 55% triglycerides (neutral lipids). This unique product has been proven to be an excellent emulsifier and is in powder form, making it easy to work with and combine with other products.
- Emulsova™ dissolves quickly in water and requires only a small amount to completely encapsulate the oil in an emulsion. It also meets consumer preferences for a non-GMO product which is extracted without the use of any harsh solvents, high temperatures, or high pressures that would denature the product. This makes it an excellent clean-label ingredient.
- A study performed at Louisiana State University showed that Emulsova™ was a better emulsifier than other traditional lecithins (egg and soy based) and commercial enzymatically modified egg yolk. It did not contain any carcinogenic lysophosphatidic acid (LPA), had a low viscosity, and created very small droplets in a water in oil emulsion.
- The triglycerides found in Emulsova™ include omega 3, 6, and 9 fatty acids. It also contains naturally microencapsulated lutein and zeaxanthin, carotenoids associated with anti-inflammatory properties and overall cardiac health.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Product Applications
Emulsova™ has a broad range of useful applications:
- As it is not extracted through solvents, it is a fully natural product. It is isolated through mechanical means and can be used as a food ingredient to not only boost nutritional value but to serve as an emulsifier and binder.
- It is used in many baked goods, ice cream, and chocolate.
- Emulsova™ has been approved by Health Canada as a food ingredient. It can used in any quantity to provide nutritional value and, when used as an emulsifier, is typically used in amounts of 0.2-1% of an overall recipe (recipe dependent).
Food Applications:
Emulsova™ was tested by an external food research group for applications in cakes, ice cream, and salad dressings to date.
- Cakes - performed as well as synthetic emulsifiers and better than soy and other egg-based products.
- Salad Dressings - performed as well as gum acacia and had excellent sensory qualities
- Ice Cream - performed well at 0.4% usage with a medium overrun and slower melting time
Properties
- Solubility
- Appearance
- Pale-yellow powder
- Nutritional Information
- Typical Fatty Acid Profile
- Specifications
- Note
* Tests are not conducted per lot.
| Value | Units | Test Method / Conditions | |
| Carbohydrates | 0.9 | % | — |
| Energy | 696.0 | cal/100g | — |
| Energy | 2912.0 | kJ/100g | — |
| Protein Content | 26.8 | % | — |
| Ash Content | 4.4 | % | — |
| Cholesterol | 1767.5 | mg/100g | — |
| Total Dietary Fibre | max. 0.4 | % | — |
| Moisture Content | 2.8 | % | — |
| Fructose | max. 0.2 | g/100g | — |
| Glucose | max. 0.2 | g/100g | — |
| Sucrose | max. 0.2 | g/100g | — |
| Maltose | max. 0.2 | g/100g | — |
| Lactose | max. 0.2 | g/100g | — |
| Total Sugar | max. 0.2 | g/100g | — |
| Sodium | 849.0 | mg/100g | — |
| Calcium Content | 59.0 | mg/100g | — |
| Iron Content | 3.1 | mg/100g | — |
| Potassium | 100.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Saturated Fat | 23.8 | % | — |
| Mono-unsaturated Fat | 36.8 | % | — |
| Poly-unsaturated Fat | 12.7 | % | — |
| Omega 3 Fatty Acids | 1.2 | % | — |
| Omega 6 Fatty Acids | 11.4 | % | — |
| Omega 9 Fatty Acids | 36.8 | % | — |
| Trans Fat | max. 0.1 | % | — |
| Total Fat | 77.2 | % | — |
| Energy from Fat | 695.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Phospholipids | 20.0 | % | — |
| Phosphatidylcholine | 16.8 | % | — |
| Phosphatidylethanolamine | 2.45 | % | — |
| Others | 0.75 | % | — |
| Hydrolyzed Proteins | min. 20 | % | — |
| Moisture Content | max. 5 | % | AOAC 935.29 |
| Ash Content | max. 10 | % | AOAC 942.05 |
| Heavy Metals (As, Hg, Pb, Cd)* | max. 10 | ppm | ICPMS |
| Aerobic Plate Counts | max. 5,000 | cfu/g | MFHPB-18 |
| Coliform | Not Detected | — | MFHPB-34 |
| Salmonella | Negative | — | MFHPB-20 |
| E. coli | Not Detected | — | MFHPB-34 |
Technical Details & Test Data
- Phospholipids
- Phospholipids are a major component of all cell membranes. Their unique structure makes them useful in water and fat/oil solutions and they are frequently used as emulsifiers (prevent oil and water separation). Phospholipid products are usually called lecithin and have a variety of commercial uses including pharmaceutical, cosmetic, dietic, and emulsification.
- The phosphatidylcholine (PC) in phospholipids also provides well-documented health benefits such as: reduction in inflammation, cancer-prevention, cholesterol reduction, improved learning and memory, and treatment of liver diseases.
Packaging & Availability
- Packaging Type
- Packaging
20 kg bag
Storage & Handling
- Shelf Life
- 4 Years
- Storage Conditions
- Dry, Room Temperature
- Expiry in 4 Years from manufacturing date, unopened and stored at recommended specs; shelf-life testing is on-going