Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Pea Flour
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Typical Applications
- Gluten-free flour for baked goods, dips & sauces, meats, pasta, batters & breadings.
- Gluten-free, high protein flour for snacks and breakfast cereals with good expansion properties. .
- Eliminate and/or reduce eggs in formulations i.e, bakery, batters & breadings.
Properties
- Odor
- Typical of pea flour
- Flavor
- Typical of pea flour
- Physical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Note
- ** Calculated calories were based on 0 kcal/g from insoluble dietary fiber
- Not a significant Source : of trans fat or cholesterol
| Value | Units | Test Method / Conditions | |
| Black Specks | max. 10 | — | — |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 10 | % | — |
| Protein | min. 12 | % d.b. | — |
| Starch | min. 60 | % d.b. | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 500,000 | cfu/g | — |
| Yeast and Molds Count | 2000 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Calories ** | 347 | — | — |
| Cholesterol | 0 | mg/100g | — |
| Sodium | 3.6 | mg/100g | — |
| Total Sugars | 2.3 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Calcium | 22 | mg/100g | — |
| Iron | 4.2 | mg/100g | — |
| Potassium | 686 | mg/100g | — |
| Alanine | 0.5 | % | — |
| Arginine | 1 | % | — |
| Ash Content | 1.7 | g/100g | — |
| Aspartic Acid | 1.3 | % | — |
| Calories From Fat | 2 | — | — |
| Copper Content | max. 1 | mg/100g | — |
| Cyanocobalamin | 0.5 | mcg/100g | — |
| Cysteine | 0.2 | % | — |
| Dietary Fiber | 6.1 | g/100g | AOAC 991.43 |
| Folates (May Include Folic Acid) | 28 | mcg/100g | — |
| Glucose | max. 0.1 | % | — |
| Glutamic Acid | 2 | % | — |
| Glycine | 0.5 | % | — |
| Histidine | 0.3 | % | — |
| Insoluble Fiber | 4.5 | % | — |
| Isoleucine | 0.5 | % | — |
| Lactose | max. 0.1 | % | — |
| Leucine | 0.8 | % | — |
| Lysine | 0.9 | % | — |
| Magnesium | 59 | mg/100g | — |
| Maltose | 0.3 | % | — |
| Manganese | max. 1 | mg/100g | — |
| Methionine | 0.1 | % | — |
| Moisture Content | 7.7 | % | — |
| Monounsaturated Fat | 0.27 | % | — |
| Niacin (B3) | 3.2 | mg/100g | — |
| Non Protein Nitrogen Content | 1.9 | % | — |
| Other Carbohydrates | 67.5 | g/100g | — |
| Pantothenic Acid | 1.2 | mg/100g | — |
| Phenylalanine | 0.5 | % | — |
| Phosphorus | 218 | mg/100g | — |
| Polyunsaturated Fat | 0.67 | % | — |
| Proline | 0.4 | % | — |
| Protein | 13.5 | g/100g | — |
| Pyridoxine | 0.2 | mg/100g | — |
| Riboflavin | 0.1 | mg/100g | — |
| Saturated Fat | 0.2 | g/100g | — |
| Serine | 0.5 | % | — |
| Soluble Fiber | 1.6 | % | — |
| Sucrose | 2 | % | — |
| Sugars | 2.3 | % | — |
| Thiamine (B1) | 0.5 | mg/100g | — |
| Threonine | 0.4 | % | — |
| Total Carbohydrates | 75.9 | g/100g | — |
| Total Fat | 1.2 | g/100g | — |
| Trans Fat | 0 | g/100g | — |
| Tryptophan | 0.1 | % | — |
| Tyrosine | 0.3 | % | — |
| Valine | 0.5 | % | — |
| Vitamin A | 0.4 | mcg RAE | — |
| Vitamin C | 0 | mg/100g | — |
| Vitamin E | 0 | mg/100g | — |
| Zinc Content | 1.5 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. #200 Mesh (75 microns) | 90 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Data
- Source : Yellow Pea
- United States
- FDA Regulation : 21CFR182.1 (GRAS)
- Labeling : Pea flour
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Pea flour
- Microbiological Statement
This product is manufactured from a raw agricultural product and has not been subjected to a post milling lethality step to control microbial pathogens. This is not a ready-to-eat product and must be processed at conditions sufficient to ensure food safety.
Packaging & Availability
- Packaging Type
- Packaging Information
25 kg bags
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
It is recommended product be stored at 25°C and less than 65% relative humidity.