Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Sugar, Sunflower Oil, Glucose, Salt, Spices, Vegetable Protein
- Technologies
Applications & Uses
- Markets
- Food & Nutrition Applications
- Usage Rate in Food
- Processing Information:
- 40 parts (%) DryFit Marinade
- 60 parts (%) cold water
- Blend DryFit with the water using a mixer or blender.
- From this marinade, use 8-10% to the food product.
- Processing Information:
- 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 No 8 Legumes and products No 9 Celery and products No 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 No 2 Lactose No 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 Yes Hydrolysed maize protein 15 Cocoa No 16 Yeast No 17 Vegetables/Legumes Yes Fenugreek 18 Nuts No 19 Nut oil No 20 Peanuts No 21 Peanut oil No 22 Sesame No 23 Sesame oil No 24 Glutamate No 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 No 33 Umbellifereae Yes Cumin, coriander, fennel, parsley
Properties
- Taste
- tomato, chili
- Typical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
Value | Units | Test Method / Conditions | |
Texture | powder | — | — |
Value | Units | Test Method / Conditions | |
Yeast | max. 10,000 | cfu/g | — |
Mould | max. 100,000 | cfu/g | — |
Total plate count | max. 10,000,000 | cfu/g | — |
Bacillus cereus | max. 1,000 | cfu/g | — |
Coliforms | max. 100,000 | cfu/g | — |
E. Coli | max. 1,000 | cfu/g | — |
Staphylococcus aureus | max. 100 | cfu/g | — |
Sulphite-reducing clostridia | max. 1,000 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Dietary Fibre | 4.9 | g/100g | — |
Salt Equivalents | 32.72 | g/100g | — |
Saturated Fatty Acid | 0.2 | g/100g | — |
Thereof Sugar | 29.6 | g/100g | — |
Calorific Value | 1127 | kJ/100g | — |
Fat Content | 1.8 | g/100g | — |
Carbohydrates | 50.6 | g/100g | — |
Protein Content | 4.8 | g/100g | — |
Sodium Content | 13.08 | g/100g | — |
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging
Sachets @ 1 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.