Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Ingredients
- Whey Protein Isolate
Features & Benefits
- Food Ingredients Features
- Functions
- Highly soluble over a wide range of pH
- Excellent gelation and buffering power
- Good fat and water binding properties
- Features
- Excellent Solubility
- Average Wettability
- Average Low Viscosity
- Good High Protein Recipes
- Average Heat Stability (Neutral Ph)
- Good Emulsifying
- Excellent Foaming
- Superior Gelling
- Superior Water Retention
- Excellent Texturizer
- Good Flavor (Milky)
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
InLeit NatWPI90 contains a superior level of protein and it makes ideal for a variety of health and wellness applications in which proteins are primarily required.
Properties
- Odor
- Milky odor
- Flavor
- Milky flavor
- Physical Properties
- Amino Acids Profile
- Microbiological Values
- Nutritional Information
- Chemical Analysis
- Properties
InLeit NatWPI90, in addition to its low bacterial and spore counts, has high solubility and excellent nutritional value with amino acid profile. Functional properties include gelling and foaming for numerous food and beverage end products.
| Value | Units | Test Method / Conditions | |
| Bulk Density (x625) | 0.4 - 0.6 | g/ml | ISO 8967 |
| pH (7% at 50ºC) | 6.3 - 7 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
| Value | Units | Test Method / Conditions | |
| Alanine | 4.97 | g/100g | — |
| Arginine | 2.46 | g/100g | — |
| Aspartic Acid | 12.72 | g/100g | — |
| Glutamic Acid | 17.78 | g/100g | — |
| Glycine | 1.91 | g/100g | — |
| Histidine | 2.16 | g/100g | — |
| Isoleucine | 5.72 | g/100g | — |
| Leucine | 13.31 | g/100g | — |
| Lysine | 10.96 | g/100g | — |
| Phenylalanine | 3.85 | g/100g | — |
| Proline | 4.66 | g/100g | — |
| Serine | 4.49 | g/100g | — |
| Threonine | 5.29 | g/100g | — |
| Valine | 5.42 | g/100g | — |
| Tryptophan | 2.64 | g/100g | — |
| Tyrosine | 3.87 | g/100g | — |
| Cystein | 3.36 | g/100g | — |
| Methionine | 2.19 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 5.000 | 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 | 1584.0 | kJ | — |
| Fat | 1.0 | g/100g | — |
| Saturated Fatty Acid | 1.0 | g/100g | — |
| Carbohydrate | 5.5 | g/100g | — |
| Sugars (lactose) | 5.5 | g/100g | — |
| Protein (Nx6.38) | 85.5 | g/100g | — |
| Fibre | 0.0 | g/100g | — |
| Sodium | 0.088 | g/100g | — |
| Calcium | 0.461 | g/100g | — |
| Magnesium | 0.075 | g/100g | — |
| Phosphorus | 0.193 | g/100g | — |
| Potassium | 0.389 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Protein (Nx6.38) | 85.5 | % | ISO 8968 |
| Protein (Nx6.38) | 90.5 | % | ISO 8968 |
| Lactose | 5.5 | % | By difference |
| Fat Content | 1.0 | % | — |
| Ash | 2.5 | % | AOAC 930.30 |
| Moisture Content | 5.5 | % | FIL 26 |
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.
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.