Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Lentil Protein Powder
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications and Uses
- VITESSENCE® Pulse 2550 lentil protein concentrate can be used to increase protein content of different formulations including beverages, bakery, and snacks
- It can be used to eliminate and/or reduce eggs in dressing, pasta, and batters and breadings applications.
- VITESSENCE® Pulse 2550 lentil protein can be used to eliminate and/or reduce other proteins Source :s in the formula i.e. dairy, soy, whey, animal.
Properties
- Odor
- Typical of lentil protein without any off odor
- Flavor
- Typical of lentil protein without any off flavor
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Note
- ** Calculated calories were based on 0 kcal/g from insoluble dietary fiber.
- *** Fat (measured as is); Fat, % d.b. <3
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 8 | % | — |
| Protein | min. 55 | % d.b. | — |
| Starch | min. 4 | % d.b. | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 500,000 | cfu/g | — |
| Yeast and Molds Count | max. 2,000 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Calories ** | 327 | — | — |
| Total Fat *** | 4 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Sodium | 3 | mg/100g | — |
| Total Sugars | 2.4 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Potassium | 1870 | mg/100g | — |
| Alanine | 1.8 | % | — |
| Arginine | 4.2 | % | — |
| Ash Content | 4.5 | g/100g | — |
| Aspartic Acid | 5.2 | % | — |
| Calcium | 51 | mg/100g | — |
| Calories From Fat | 36 | — | — |
| Copper Content | 1.5 | mg/100g | — |
| Cyanocobalamin | 0 | mcg/100g | — |
| Cysteine | 0.4 | % | — |
| Dietary Fiber | 12.9 | g/100g | AOAC 991.43 |
| Folates (May Include Folic Acid) | 143 | mcg/100g | — |
| Fructose | max. 0.1 | % | — |
| Glucose | max. 0.1 | % | — |
| Glutamic Acid | 7.5 | % | — |
| Glycine | 1.6 | % | — |
| Histidine | 1.2 | % | — |
| Insoluble Fiber | 11.1 | % | — |
| Iron | 6.4 | mg/100g | — |
| Isoleucine | 2 | % | — |
| Lactose | max. 0.1 | % | — |
| Leucine | 3.5 | % | — |
| Lysine | 3.5 | % | — |
| Magnesium | 180 | mg/100g | — |
| Maltose | 0.3 | % | — |
| Manganese | 2.1 | mg/100g | — |
| Methionine | 0.4 | % | — |
| Moisture Content | 6.9 | % | — |
| Monounsaturated Fat | 1.13 | % | — |
| Niacin (B3) | 3.6 | mg/100g | — |
| Non Protein Nitrogen Content | 5.8 | % | — |
| Other Carbohydrates | 16 | g/100g | — |
| Pantothenic Acid | 0.8 | mg/100g | — |
| Phenylalanine | 2.4 | % | — |
| Phosphorus | 725 | mg/100g | — |
| Polyunsaturated Fat | 2.01 | % | — |
| Proline | 1.7 | % | — |
| Protein | 53.3 | g/100g | — |
| Pyridoxine | 1.2 | mg/100g | — |
| Riboflavin | 0.3 | mg/100g | — |
| Saturated Fat | 0.7 | g/100g | — |
| Serine | 2.3 | % | — |
| Soluble Fiber | 1.9 | % | — |
| Sucrose | 2 | % | — |
| Thiamine (B1) | 1 | mg/100g | — |
| Threonine | 1.7 | % | — |
| Total Carbohydrates | 31.3 | g/100g | — |
| Trans Fat | 0 | g/100g | — |
| Tryptophan | 0.4 | % | — |
| Tyrosine | 1.3 | % | — |
| Valine | 2.3 | % | — |
| Vitamin A | 1.6 | mcg RAE | — |
| Vitamin C | 0 | mg/100g | — |
| Vitamin E | 0 | mg/100g | — |
| Zinc Content | 7.7 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. 200 Mesh (75 microns) | min. 90 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Data
- Source : Yellow Lentil
- United States
- FDA Regulation : 21CFR170.30 (GRAS)
- Labeling : Lentil protein
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Lentil protein
- 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
20 kg bags
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
It is recommended that product be stored at a maximum of 25°C and a maximum of 65% relative humidity.