Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Pea Protein Isolate
- Technologies
Features & Benefits
- Labeling Claims
- Examples
- enrichment of dietary fiber, improves the texture, reduces oil absorption and improves fresh keeping and softness
- improves volume and enables equal pores
- improves crumb and provides better baking volume
- improves dough elasticity, crumb structure and increases volume
- Functional Benefits
- Min. 84% protein content, high viscosity, and better solubility than E86 , high water binding and emulsifying properties.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Cakes, muffins and mixes
- Application
- Bread and rolls
- Protein in Bakery Products
Raw material Pea Type Pea Protein Isolate Dough building ••• Dough raising, elasticity • Water binding ••••• Texturizing Short Porosity •••• Application Baked goods, Cakes, muffins and mixes • = low ••••• = high
- Starch in Dairy Products
Shear Stability •• Emulsifying properties •• Viscosity ••• UHT suitable HTST suitable LTLT - Creaminess • Taste slightly pea Shelf Life ••• Applications Cheese analogs, dairy alternatives, yogurt, beverages • = Low ••••• = HIGH
- Protein in Meat Alternatives
Raw material pea Water binding capacity 650% solubility approx. 50% function to generate a fibrous structure Applications processed and emsulfied meat, HME high masiture extrusion) - New Protein Isolate Types for the Snack Market
Empro® is a pea protein isolate and can be used for protein enrichment. Empro® distinguishes itself as an alternative to animal and dairy protein as well as soya sources in numerous applications. The different available types ensure functionality and workability in a wide range of various snack products. The existing Empro® proteins are already used for wet extrudates as well as for dry products like snacks or TVP.
Raw material pea water binding 650% solubility approx. 50% Color typical Taste typical
Properties
- Physical Form
- Appearance
- Light yellow powder
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Calories | 411 | kcal/100g | — |
| Total Fat | 10 | g/100g | — |
| Saturated Fat | 2.5 | g/100g | — |
| Trans Fat | 0.03 | g/100g | — |
| Cholesterol | max. 1 | mg/100g | — |
| Sodium Content | 1000 | mg/100g | — |
| Total Carbohydrate | 3 | g/100g | — |
| Dietary Fiber | 2 | g/100g | — |
| Total Sugars | max. 0.5 | g/100g | — |
| Total Carbohydrate Includes Added Sugars | 0 | g/100g | — |
| Protein (Commercial Quality) | 80 | g/100g | — |
| Protein (Dry Substance) | 85 | g/100g | — |
| Vitamin D | max.0.1 | mcg/100g | — |
| Calcium Content | 106 | mg/100g | — |
| Iron Content | 23.6 | mg/100g | — |
| Potassium Content | 54 | mg/100g | — |
Regulatory & Compliance
- Certifications & Compliance
- Food Grade / Irradiation / Fumigation
This material corresponds to current regulations of the Federal Republic of Germany and EU concerning food grade, food safety, residues and contaminants - in detail:
- German Food and Feed Code (LFGB)
- Regulation (EC) no. 178/2002
- Regulation (EC) no. 396/2005
- Regulation (EC) no. 852/2004
- Regulation (EC) no. 1881/2006Neither the product nor its raw material are irradiated / fumigated and do not contain any irradiated / fumigated compounds.
- GMO Declaration
The product does not consist of genetically modified organisms.
No genetic engineering processes and/or substances derived from genetically modified organisms are used in the manufacture of the product.
Concluding, the product is not subject to the labeling requirements of Regulations (EC) No. 1829/2003 and 1830/2003.
Storage & Handling
- Shelf Life
- 36 months