Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
- Features and Benefits
VITESSENCE® TEX Granules 103 textured protein is recommended to replace wheat flour breadcrumbs in coatings and other applications. It also increases protein content in formulations by providing 65% protein (dry basis). VITESSENCE® TEX Granules 103 can be used as a low carb, high protein, gluten-free breadcrumb replacement that delivers :
- Light, crispy texture
- Improved hold time
- Golden color
VITESSENCE® TEX Granules 103 textured pea protein is a non-GMO and gluten-free alternative to textured products containing major allergens like wheat and soy.
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Flavor
- Typical of pea protein without any off flavor
- Amino Acids Profile
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Mineral Profile
- Typical Vitamin Profile
- Screen Test
| Value | Units | Test Method / Conditions | |
| Arginine | 4.9 | % hydrolysable AA | — |
| Histidine | 1.4 | % hydrolysable AA | — |
| Isoleucine | 2.5 | % hydrolysable AA | — |
| Leucine | 4.4 | % hydrolysable AA | — |
| Lysine | 4.1 | % hydrolysable AA | — |
| Methionine | 0.5 | % hydrolysable AA | — |
| Phenylalanine | 3.0 | % hydrolysable AA | — |
| Threonine | 2.0 | % hydrolysable AA | — |
| Valine | 2.7 | % hydrolysable AA | — |
| Alanine | 2.2 | % hydrolysable AA | — |
| Aspartic Acid | 6.3 | % hydrolysable AA | — |
| Cysteine | 0.5 | % hydrolysable AA | — |
| Glutamic Acid | 9.4 | % hydrolysable AA | — |
| Glycine | 2.0 | % hydrolysable AA | — |
| Serine | 2.6 | % hydrolysable AA | — |
| Tryptophan | 0.6 | % hydrolysable AA | — |
| Tyrosine | 1.9 | % hydrolysable AA | — |
| Proline | 2.3 | % hydrolysable AA | — |
| Non-Protein Nitrogen Content | ND | % hydrolysable AA | — |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 10 | % | — |
| Protein Content | min. 65 | % d.b. | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10000 | cfu/g | — |
| Yeast Count | max. 200 | cfu/g | — |
| Mold Count | max. 200 | cfu/g | — |
| Escherichia Coli | Negative | — | — |
| Salmonella | Negative | /10g | — |
| Value | Units | Test Method / Conditions | |
| Calories | 343.0 | kcal/100g | AOAC 991.43 |
| Calories | 333.0 | kcal/100g | AOAC 2011.25 |
| Calories from Fat | 52.0 | kcal/100g | — |
| Total Fat | 5.8 | g/100g | — |
| Saturated Fat | 1.1 | g/100g | — |
| Trans Fat | 0.03 | g/100g | — |
| Cholesterol | 0.0 | mg/100g | — |
| Sodium | 541.0 | mg/100g | — |
| Total Carbohydrate | 20.0 | g/100g | — |
| Total Dietary Fiber | 12.3 | g/100g | AOAC 991.43 |
| Total Dietary Fiber | 19.9 | g/100g | AOAC 2011.25 |
| Insoluble Dietary Fiber | 10.4 | g/100g | AOAC 991.43 |
| Soluble Dietary Fiber | 1.9 | g/100g | AOAC 991.43 |
| Total Sugars | 1.7 | g/100g | — |
| Added Sugars | 0.0 | g/100g | — |
| Other Carbohydrate | 6.0 | g/100g | AOAC 991.43 |
| Other Carbohydrate | 0.0 | g/100g | AOAC 2011.25 |
| Protein | 64.0 | g/100g | — |
| Vitamin D | 0.0 | mcg/100g | — |
| Calcium | 116.0 | mg/100g | — |
| Iron | 12.8 | mg/100g | — |
| Potassium | 1250.0 | mg/100g | — |
| Ash | 4.7 | g/100g | — |
| Soluble Fiber | 12.3 | g/100g | AOAC 2011.25 |
| Insoluble Fiber | 7.6 | g/100g | AOAC 2011.25 |
| Value | Units | Test Method / Conditions | |
| Sodium | 541.0 | mg/100g | — |
| Potassium | 1250.0 | mg/100g | — |
| Calcium | 116.0 | mg/100g | — |
| Iron | 12.8 | mg/100g | — |
| Magnesium | 173.0 | mg/100g | — |
| Zinc | 7.4 | mg/100g | — |
| Phosphorus | 753.0 | mg/100g | — |
| Copper | 1.2 | mg/100g | — |
| Manganese | 2.2 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Vitamin A | max. 0.1 | IU/100g | — |
| Thiamin (B1) | 0.6 | mg/100g | — |
| Riboflavin (B2) | 0.3 | mg/100g | — |
| Niacin (B3) | 4.5 | mg/100g | — |
| Pyridoxine (B6) | 0.3 | mg/100g | — |
| Vitamin D | 0.0 | mcg/100g | — |
| Vitamin C | max. 0.5 | mg/100g | — |
| Folates (may include folic acid) | 30.0 | mcg | — |
| Pantothenic Acid | 2.8 | mg/100g | — |
| Cyanocobalamin (B12) | 0.4 | mcg | — |
| Vitamin E | max. 0.1 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| On 6.3mm | 0.0 | % | — |
| Through 0.841 mm (20 mesh) | 20.0 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Quality Standards
- Regulatory Data
- Source : Yellow Peas
- United States
- FDA Regulation : 21CFR170.30 (GRAS)
- Labeling : Pea protein
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Pea protein
Packaging & Availability
- Packaging Information
10 kg, 15 kg bag in a box
Storage & Handling
- Shelf Life
- 24 months
- Storage/Shelf Life
- It is recommended that product be stored at a maximum of 25°C and a maximum of 65% relative humidity.
- The best before date for VITESSENCE® TEX Granules 103 textured protein is 2 years from the date of production.