Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Milk Protein
Features & Benefits
- Food Ingredients Features
- Features
- Good Solubility
- Good Wettability
- Average Low Viscosity
- Excellent High Protein Recipes
- Excellent Heat Stability (Neutral Ph)
- Good Emulsifying
- Good Gelling
- Good Water Retention
- Excellent Texturizer
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
InLeit MP85 is suitable for variety of food and nutritional applications where standardization and enrichment in proteins are required.
Properties
- Odor
- Milky odor
- Flavor
- Milky flavor
- Physical Properties
- Amino Acids Profile
- Microbiological Values
- Nutritional Information
- Chemical Analysis
- Solubility
- Properties
InLeit MP85 provides, in addition to its low bacterial and spore counts, excellent water retention, solubility, viscosity, gelation and emulsion ability with a very clean flavor profile, and high heat stability.
| Value | Units | Test Method / Conditions | |
| Bulk Density (x625) | 0.4 - 0.6 | g/ml | ISO 8967 |
| pH (5% at 20ºC) | 6.7 - 7.2 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
| Value | Units | Test Method / Conditions | |
| Alanine | 3.3 | g/100g | — |
| Arginine | 3.47 | g/100g | — |
| Aspartic Acid | 7.81 | g/100g | — |
| Glutamic Acid | 21.03 | g/100g | — |
| Glycine | 1.82 | g/100g | — |
| Histidine | 2.71 | g/100g | — |
| Isoleucine | 5.02 | g/100g | — |
| Leucine | 9.8 | g/100g | — |
| Lysine | 8.58 | g/100g | — |
| Phenylalanine | 4.78 | g/100g | — |
| Proline | 9.69 | g/100g | — |
| Serine | 5.77 | g/100g | — |
| Threonine | 4.55 | g/100g | — |
| Valine | 6.21 | g/100g | — |
| Tryptophan | 1.42 | g/100g | — |
| Tyrosine | 5.0 | g/100g | — |
| Cystein | 0.69 | g/100g | — |
| Methionine | 2.46 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 1000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528 |
| Salmonella | Not Detected | per 25g | ISO 6579 |
| Staphylococcus aureus (Coagulase Positive) | max. 10 | per g | ISO 6888 |
| Yeast and Mould | max. 30 | cfu/g | AOAC 997.02 |
| Value | Units | Test Method / Conditions | |
| Energy | 1509.0 | kJ | — |
| Fat | 1.5 | g/100g | ISO 1736 |
| Saturated Fatty Acid | 0.95 | g/100g | — |
| Carbohydrate | 4.3 | g/100g | — |
| Sugars (lactose) | 4.3 | g/100g | — |
| Protein (Nx6.38) | 81.2 | g/100g | — |
| Fibre | 0.0 | g/100g | — |
| Sodium | 0.092 | g/100g | — |
| Calcium | 2.2 | g/100g | — |
| Magnesium | 0.11 | g/100g | — |
| Phosphorus | 1.3 | g/100g | — |
| Potassium | 0.41 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Protein (Nx6.38) | 81.2 | % | ISO 8968 |
| Protein (Nx6.38, d.m) | 86.0 | % | ISO 8968 |
| Lactose | 4.3 | % | By difference |
| Fat Content | 1.5 | % | ISO 1736 |
| Ash | 7.5 | % | AOAC 930.30 |
| Moisture Content | 5.5 | % | FIL 26 |
| Value | Units | Test Method / Conditions | |
| In (Solubility, 7% at 50˚C) | 0.2 | mL | Internal Method |
Regulatory & Compliance
- Certifications & Compliance
- Quality Assurance
- Aflatoxin M1: results well below ≤ 0.050 ppb raw milk - verified through random testing of raw milk samples.
- Antibiotic: not detected - tested on raw milk by use of quick test (Beta Star Combo).
- Pesticides and Contaminants: according to EU regulations, frequency monitoring according to analytical control guide.
- Representative samples are collected from each production batch.
- Retain samples representing all delivered batches are kept during prescribed shelf life.
- Listeria monocytogenes: not apply, aw < 0.92.
- Coliforms, E. coli and Cronobacter spp. are controlled via Enterobacteriaceae.
- National legislation should always be consulted for application and labeling.
Packaging & Availability
- Packaging Type
- Packaging Information
- Multi-layer paper bag with PE inner liner or 20kg net.
- Big Bags are available upon request.
Storage & Handling
- Shelf Life
- 18 Months
- Storage Conditions
- 18 months from the date of manufacture. To be stored under cool and dry conditions.
- Close bags away from strong odors.