Knowde Enhanced TDS
Identification & Functionality
- Flavor
- Flavor Family
- Flavor Ingredient Class
- Food Ingredients Functions
- Technologies
- Product Families
- Ingredients
"All Flavor Ingredients Contained In This Product Are Approved For Use In A Regulation Of The Food And Drug Administration Or Are Listed As Being Generally Recognized As Safe On The Fema Gras List. Listed Ingredients: Dehydrated Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Buttermilk Powder, Milk Powder, Natural Flavor, Salt, Disodium Inosinate, Disodium Guanylate, Synthetic Calcium Silicate (As An Anti-Caking Agent), Propionic Acid (To Help Protect Flavor)."
- Profile Terms
Cheese, creamy, milk, Cheddar, fresh, mild, Parmesan, Añejo
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
Description Starting Usage Level Analog (Cheese) (Sour Cream) 0.60% Bakery (Biscuits) (Crackers) (Pound Cake) (Cheesecake) (Cookies) 1.20% Snacks-Topical Application (Popcorn) (Extruded/Corn/Snack Curls) 0.80% Salad Dressings 0.60% Sauces, Gravies, & Soups -Stovetop (With Cheese or Dairy) (Without Cheese or Dairy) 0.20% Cheese Sauce (Microwave) (Stove Top) 0.30%
Properties
- Solubility
- pH Value (10%)
- 5.00 - 6.00
- Soluble in
- Water
- Dispersible in
- Oil
- Typical Properties
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Flash Point | NF | - | ASTM |
| Moisture Content | max. 5.00 | % | AOAC |
| Particle Size (%Ret. On U.S. #20 mesh) | max. 1.0 | μm | US Std. Test Sieves |
| pH (10%) | 5.00 - 6.00 | - | AOAC |
| Salt | 10.5 - 14.5 | % | AOAC |
| Titratable Acidity (Lactic Acid) | 3.50 - 5.50 | % | AOAC |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10000 | cfu/g | AOAC 966.23 |
| E. coli | max. 0.3 | MPN/g | AOAC 966.24 |
| Coliforms | max. 20 | MPN/g | AOAC 966.24 |
| Mold | max. 100 | cfu/g | FDA/BAM 7th ed |
| Yeast | max. 100 | cfu/g | FDA/BAM 7th ed |
| Salmonella | Negative | cfu/375g | AOAC 2004.03 |
| Staphylococci | max. 20 | cfu/g | AOAC 975.55 |
| Listeria spp | Negative | cfu /25g | AOAC 2004.06 |
| Value | Units | Test Method / Conditions | |
| Total Calories | 429 | Kcal/100g | - |
| Total Fat | 26 | g/100g | - |
| Trans Fat | 1 | g/100g | - |
| Saturated Fat | 16 | g/100g | - |
| Monounsaturated Fat | 6 | g/100g | - |
| Polyunsaturated Fat | 0.5 | g/100g | - |
| Total Carbohydrate | 23 | g/100g | - |
| Sugars | 21 | g/100g | - |
| Protein | 23 | g/100g | - |
| Potassium | 603 | mg/100g | - |
| Calcium | 930 | mg/100g | - |
| Cholestrol | 1 | mg/100g | - |
| Vitamin A | 329 | - | - |
| Vitamin C | 1 | mg/100g | - |
Regulatory & Compliance
- Certifications & Compliance
- Kosher Status
Kosher Dairy
Technical Details & Test Data
- Nutritional Information
The nutritional composition is subject to variations. The following values are being supplied to you to aid in your development work, but should not be used solely to determine your nutrient labeling. You may need to analyze these nutrients as they occur in your final product as required by the Code of Federal Regulations, Title 21; section 101.9
Packaging & Availability
- Packaging
50 kgs. (110.23 lbs.) net fiber drum with plastic liner.
Storage & Handling
- Storage Notes
12 months in sealed and unopened container, if stored as follows: Store in a cool, clean and dry area. (Temperature: 50 to 80°F, 10 to 27°C. Relative humidity: <70%.) NOTE: MAY CHANGE COLOR UPON STORAGE. MAY FORM SOFT LUMPS UPON STORAGE WHICH WILL EASILY DISPERSE UPON SIFTING. COLOR MAY VARY DUE TO PROCESSING; NATURAL INGREDIENTS. We recommend re-evaluation by organoleptic or analytical means upon expiration of stated shelf-life period. Continued use of the product beyond the period specified and the determination that the product remains usable is the responsibility of the purchaser.