Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
- Technologies
Features & Benefits
- Food Ingredients Features
- Characteristics
- Able to dissolve at low temperature 75-80ºC
- Forms a smoothy and spreadable gel-sol
- High water-binding capacity to reduce syneresis in final products
- Vegetal origin, 100% BSE free. Allows application in vegetarians and vegan products
- Brings a pleasant and creamy mouthfeel
- Recommended use at 0.5–2.0% to form soft to stronger gels; but can be adjusted to desired texture.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.5 - 2.0%
- Applications
- Jams/marmalades
- Pie fillings
- Salad dressings
- Roll fondant
- Ketchup
Properties
- Physico-Chemical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Acid Insoluble Ash | max. 0.1 | % | — |
| Color | max. 35 | — | — |
| Arsenic Content | max. 3 | ppm | — |
| Ash Content | max. 5 | % | — |
| Cadmium Content | max. 1 | ppm | — |
| Gel Strength | max. 200 | g/cm2 | — |
| Gelling Temperature | 30.0 - 35.0 | °C | — |
| Insoluble Matter | max. 0.5 | % | — |
| Lead Content | max. 5 | ppm | — |
| Melting Temperature | 65.0 - 75.0 | °C | — |
| Mercury Content | max. 1 | ppm | — |
| Moisture Content | max. 20 | % | — |
| pH | 5.5 - 7.5 | — | — |
| TPC | max. 5000 | CFU/g | — |
| Turbidity | max. 30 | NTU | — |
| Water Absorption | max. 75 | ml | — |
| Value | Units | Test Method / Conditions | |
| Yeast and Moulds Count | max. 300 | CFU/g | — |
Regulatory & Compliance