Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- CAS No.
- 9000-07-1
- Food Additive Number
- E 407, INS 407
- Technologies
- Product Families
- Ingredients
Carrageenan (Processed Eucheuma Seaweed E407a), potassium chloride (E508 for standardization) and maltodextrin (for standardization).
- Ingredients
Carrageenan (Processed Eucheuma Seaweed E407a), potassium chloride (E508 for standardization) and maltodextrin (for standardization).
- Country of Origin
Canada
- Country of Origin
Canada
- DG Classification
NON DG
- DG Classification
NON DG
Features & Benefits
- Food Ingredients Features
- Benefits of GPI PB6745
- Extremely fine in particle size and is also highly dispersible making it ideal being used as an extender to increase yields.
- As a stabilizer, to control purge or syneresis in further-processed meat products.
- Benefits of GPI PB6745
- Extremely fine in particle size and is also highly dispersible making it ideal being used as an extender to increase yields.
- As a stabilizer, to control purge or syneresis in further-processed meat products.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Recommended Dosage Level
0.30% to 1.50% by total weight of the finished product during processing and before cooking.
- Recommended Dosage Level
0.30% to 1.50% by total weight of the finished product during processing and before cooking.
- Suggested Application Recipe
Vegan Jackfruit Pizza Topping
- Add ice water to a vacuum bowl chopper. Mix GPI PB6745 blended with ice water and chop it. The mass should be approximately 5°C.
- Add the vegetable oil and mix to get a good emulsion. Add the Jackfruit and chop until the desired size.
- Fill the batter into plastic or semi-permeable casings using a vacuum stuffer.
- Cook at 90°C under steam until 80°C core temperature. Chill jackfruit salami to 4°C.
- Slice jackfruit salami and place on top of pizza. Bake in the oven at 205°C.
- Suggested Application Recipe
Vegan Jackfruit Pizza Topping
- Add ice water to a vacuum bowl chopper. Mix GPI PB6745 blended with ice water and chop it. The mass should be approximately 5°C.
- Add the vegetable oil and mix to get a good emulsion. Add the Jackfruit and chop until the desired size.
- Fill the batter into plastic or semi-permeable casings using a vacuum stuffer.
- Cook at 90°C under steam until 80°C core temperature. Chill jackfruit salami to 4°C.
- Slice jackfruit salami and place on top of pizza. Bake in the oven at 205°C.
- Application Area
Dessert, Pudding
- Application Area
Dessert, Pudding
Properties
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Information
Conforms to the FAO/WHO (JECFA), Canada Food and Drugs Act, U.S. FDA, EU Regulations and the Food Chemicals Codex Standards.
- Regulatory Information
Conforms to the FAO/WHO (JECFA), Canada Food and Drugs Act, U.S. FDA, EU Regulations and the Food Chemicals Codex Standards.
- Dietary Certifications
Halal, Kosher
- Dietary Certifications
Halal, Kosher
Packaging & Availability
- Weight
26 kg
- Weight
26 kg
- Labels and Marks
Natural
- Labels and Marks
Natural
Storage & Handling
- Storage Conditions
24 Months, Cool & Dry, 10-30°C.
- Storage Conditions
24 Months, Cool & Dry, 10-30°C.