Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Micellar Casein Concentrate
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Excellent Solubility
- Excellent Wettability
- Superior Low Viscosity
- Superior High Protein Recipes
- Excellent Heat Stability (Neutral Ph)
- Excellent Emulsifying
- Excellent Foaming
- Average Gelling
- Good Water Retention
- Good Texturizer
- Good Flavor (Milky)
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
LeitUp M85B is ideal for applications that require high-protein and high-nutritional compositions such as fresh dairy products, traditional and innovative cheese.
- Applicational Advantages
- High Protein Rtd Beverages
Thanks to its low viscosity, the LeitUp range of micellar caseins is perfectly suited for high protein RTD beverages.
- Innovative Cheese Products
LeitUp micellar casein is perfectly suited for the production of dairy products: Quark and cheese by technology without whey separation.
- Greek Yogurt
- LeitUp micellar casein can be used in greek yogurt with high protein content.
- Texture improvement
- Its low mineral content improves taste.
- Dairy Products
LeitUp micellar casein allows better acidity control compared to classic micellar casein, making it ideal for dairy products.
- Traditional Cheese
Protein standardization of cheese milk can guarantee a stable cheese yield throughout the year.
- Pasta Filata Enrichement
Can be used to enrich milk in the traditional pasta filata process with low impact on the funcionality.
Properties
- Solubility
- Odor
- Milky odor
- Flavor
- Milky flavor
- Physical Properties
- Amino Acids Profile
- Microbiological Values
- Nutritional Information
- Chemical Analysis
- Solubility
- Properties
LeitUp M85B preserves milky flavor and it has great hydration properties, low buffer capacities and allows different food products to obtain desirable texture.
| Value | Units | Test Method / Conditions | |
| Bulk Density (x625) | 0.4 - 0.6 | g/ml | ISO 8967 |
| pH (5% at 20ºC) | 7.0 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
| Value | Units | Test Method / Conditions | |
| Alanine | 3.41 | g/100g | — |
| Arginine | 3.93 | g/100g | — |
| Aspartic Acid | 7.83 | g/100g | — |
| Glutamic Acid | 23.84 | g/100g | — |
| Glycine | 1.99 | g/100g | — |
| Histidine | 3.13 | g/100g | — |
| Isoleucine | 5.56 | g/100g | — |
| Leucine | 10.5 | g/100g | — |
| Lysine | 8.92 | g/100g | — |
| Phenylalanine | 5.48 | g/100g | — |
| Proline | 11.63 | g/100g | — |
| Serine | 6.22 | g/100g | — |
| Threonine | 4.76 | g/100g | — |
| Valine | 7.09 | g/100g | — |
| Tryptophan | 1.36 | g/100g | — |
| Tyrosine | 5.68 | g/100g | — |
| Cystein | 0.44 | g/100g | — |
| Methionine | 2.49 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10.000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528 |
| Salmonella | Not Detected | per 25g | ISO 6579 |
| Staphylococcus aureus (Coagulase Positive) | max. 10 | ufc/g | ISO 6888 |
| Yeast and Mould | max. 30 | cfu/g | AOAC 997.02 |
| Value | Units | Test Method / Conditions | |
| Energy | 1494.0 | kJ | — |
| Fat | 1.0 | g/100g | — |
| Saturated Fatty Acid | 0.7 | g/100g | — |
| Carbohydrate | 5.1 | g/100g | — |
| Sugars (lactose) | 5.1 | g/100g | — |
| Protein (Nx6.38) | 82.0 | g/100g | — |
| Fibre | 0.0 | g/100g | — |
| Sodium | 227.0 | mg/100g | — |
| Calcium | 1.89 | g/100g | — |
| Magnesium | 81.0 | mg/100g | — |
| Phosphorus | 1.2 | g/100g | — |
| Potassium | 220.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Protein (Nx6.38) | 82.0 | % | ISO 8968 |
| Protein (Nx6.38, d.m) | 87.5 | % | ISO 8968 |
| Casein micelles (per protiens) | 92.0 | % | By difference |
| Lactose | 5.1 | % | By difference |
| Fat Content | 1.0 | % | ISO 1736 |
| Ash | 6.4 | % | 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.