Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Citric Acid
- Food Additive Number
- E 330, INS 330
- Technologies
- Country of origin
- Country of origin - Germany
Features & Benefits
- Product highlights
- Source material - Additives to reduce pH-value
- Declaration on Label - Citric acid E 330, cooking salt, E 331
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use
- KONSERVIT prolongs the keeping quality of food. It can be used for all foods to be preserved without heating, e.g. seafood, salads, dressings, eggs, etc.
- Recommended quantity
- Instructions for use and recommended quantity - First the concentrate must be prepared by mixing 1 part KONSERVIT with 4 parts water. The prepared concentrate is then added to the food product in the ratio of 0.2% KONSERVIT and 99.8% food product. The concentrate can also be used as a dipping solution to sterilize food surfaces, e.g. of meat products, vegetables, etc.
- Uses
- For pre-packed salads of any kind, with or without other added preservatives. If the salad contains no other preservatives KONSERVIT should be mixed with the food product in the proportion of 0.3% KONSERVIT and 99.7% food product; with other preservatives the proportion of KONSERVIT should be between 0.15 and 0.2%. We recommend preparation of a preliminary concentrate of 1 part KONSERVIT and at least 2 parts warm water or at least 3 parts cold water. The quantity of water may be increased as required, but care must be taken to ensure that the concentrate is fully dissolved and the liquid is clear. When making salads with mayonnaise, it is best to add KONSERVIT to the mayonnaise. This reduces the quantity of acetic acid (vinegar) required.
- 100 gr. KONSERVIT saves 1 liter of 10% vinegar. The result is a milder flavor a lower pH value. When making the mayonnaise, KONSERVIT is dissolved in the quantity of water which corresponds to the reduced quantity of vinegar. The same procedure is used for dressings, ketchups and sauces.
- Savory marinades for fresh fish are prepared in the proportion of fish : marinade = 2 : 1, with 0.5% KONSERVIT in the marinade solution. The quantity of acetic acid can be reduced by 2% = 20 liters 10% acetic acid.
- Sour marinades for frozen fish are prepared in the proportion of fish : marinade = 1.5 : 1, with 0.75 - 1% KONSERVIT in the marinade solution. The quantity of acetic acid can be reduced by 2% = 20 liters 10% acetic acid. Less acetic acid - longer preservation - milder flavor - larger yield from frozen fish.
- Mild flavor additive to marinades. By adding 0.2 - 0.3% KONSERVIT to the marinade the final product acquires a finer flavor and keeps for a longer period. You can save 0.5% vinegar, i.e. instead of making the marinade with 1.5% vinegar, only 1.0% vinegar is used together with 0.2 - 0.3% KONSERVIT.
- Dried vegetables, like red and green peppers (paprika), leeks, chives, onions, etc., are soaked in a 0.3% KONSERVIT solution instead of just in water. For optimal sterilization we recommend adding sodium metabisulphite (Na2SO3) dissolved in the proportion of 50 gr to 100 liters KONSERVIT solution; dried vegetables are usually very susceptible to germs.
- Fresh vegetables, like tomatoes, cucumbers, carrots, cabbage, etc., are washed and placed in a solution of 0.5% KONSERVIT for at least 1 hour or overnight. The proportion of vegetables to solution is 1 : 1. The vegetables remain fresh and crisp for longer. For optimal sterilization we recommend adding sodium metabisulphite (Na2SO3) dissolved in the proportion of 50 gr to 100 liters KONSERVIT solution. For blanching of fresh vegetables, 0.3 - 0.5% KONSERVIT is added to the blanching solution: in this way the pH value of the vegetables is reduced and the vegetables remain fresh for a longer period.
- Rice and noodles are cooked in a solution with 0.2% KONSERVIT. This reduces the pH value of the food.
- Meat - canned food - sausages in brine. These products keep longer if KONSERVIT is added to the brine solution. 5 kg KONSERVIT to 1000 liters brine.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Smell | Neutral | - | - |
Packaging & Availability
- Packaging Type
- Packaging Information
- Packaging - Reinforced paper sacks with plastic lining
- Net weight- 25.0 kg
- Gross weight - 25.25 kg
Storage & Handling
- Storage and Shelf Life
- Shelf-life - Approx. 18 months at 4°C to 20°C. Packaging must be kept closed and airtight. If only part of the contents are used the packaging must be re-closed immediately.
- Storage - Must be kept in a cool, dry and dark place