Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Sugar, Maltodextrin, Dextrose, Lactose, Salt, Spices
- Technologies
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage Rate in Food
Manufacturing Information:
- 800 g water
- 200 g vegetable oil
- 80 g Dressing Italia
- After blending, allow to rest for 30 minutes in the cooler.
- Keep refrigerated.
- Yogurt dressing: blend 80 g finished dressing with 1 kg yogurt.
- Usage of ingredients with allergenic potential according to EU-classification
1 Gluten-containing cereal and products No 2 Shellfishes and products No 3 Eggs and products No 4 Fish and products No 5 Peanuts and products No 6 Soya und products No 7 Milk and products, incl. Lactose Yes Lactose 8 Legumes and products No 9 Celery and products Yes Celery 10 Mustard and products No 11 Sesame seed and products No 12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No 13 Lupine and products No 14 Mollusca and products No - Usage of ingredients according to ALBA-list
1 Cow milk protein Yes Lactose 2 Lactose Yes Lactose 3 Hen’s egg No 4 Soya protein No 5 Soya oil No 6 Gluten No 7 Wheat No 8 Rye No 9 Beef No 10 Pork No 11 Chicken No 12 Fish No 13 Shellfish and crustaceans No 14 Maize No 15 Cocoa No 16 Yeast No 17 Vegetables/Legumes No 18 Nuts No 19 Nut oil No 20 Peanuts No 21 Peanut oil No 22 Sesame No 23 Sesame oil No 24 Glutamate Yes Monosodium gluatamate [E 621] 25 Sulphite [E 200 to E 228] No 26 Benzoic acid und PHB [E 210 to E 219] No 27 AZO- Colourings No 28 Tartrazin [E 102] No 29 Cinnamon No 30 Vanilla No 31 Coriander Yes Coriander 32 Celery Yes Celery 33 Umbellifereae Yes Parsley, celery, coriander, cumin, fennel, parsnip
Properties
- Taste
- sweet-sour-salty, herbs, paprika, pepper
- Typical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
| Value | Units | Test Method / Conditions | |
| Texture | powder with visible paprika and herb pieces | — | — |
| Monosodium glutamate [E 621] | approx. 15 | — | — |
| Salt (NaCl) | approx. 16 | — | — |
| Value | Units | Test Method / Conditions | |
| Mould | max. 100,000 | cfu/g | — |
| Bacillus cereus | max. 10,000 | cfu/g | — |
| E. Coli | max. 10,000 | cfu/g | — |
| Sulphite-reducing clostridia | max. 10,000 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Dietary Fibre | 4 | g/100g | — |
| Salt Equivalents | 24.2 | g/100g | — |
| Saturated Fatty Acid | 0.2 | g/100g | — |
| Thereof Sugar | 39.5 | g/100g | — |
| Calorific Value | 976 | kJ/100g | — |
| Fat Content | 0.5 | g/100g | — |
| Carbohydrates | 45.6 | g/100g | — |
| Protein Content | 8.8 | g/100g | — |
| Sodium Content | 9.68 | g/100g | — |
Packaging & Availability
- Regional Availability
- Packaging
PE Buckets @ 3 kg
Storage & Handling
- Shelf Life
- Product functionality is guaranteed for 24 months from date of manufacture.
- The “Best Before Date” is printed on each individual product label.
- Guarantee applies to unopened packages, stored under dry and cool (< 30° C) conditions.