Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Green Banana Flour
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features & Benefits
• Native banana starch
• High viscosity upon cooking
• Effectively replaces other thickeners in a wide variety of applications- Product Highlights
- NuBana Green Banana Flours are made from whole, peeled, green bananas and are labeled simply as banana flour or green banana flour. They are free flowing powders with smooth, appealing texture and a neutral aroma and taste profile—they do not taste like bananas and are not sweet. Bananas are the only fruit with a large percentage of naturally occurring starch. Thus, NuBana Green Banana Flours have a high starch content compared to wheat flour and other grain-based flours, which gives them superior binding and adhesive capabilities. They also provide an excellent source of dietary fiber (as resistant starch), potassium and magnesium.
- Resistant starch, a type of dietary fiber, is starch that resists digestion in the small intestine. It reaches the large intestine, where it feeds the beneficial or good bacteria in the gut. It is insoluble, slowly fermented and does not cause digestive side effects (i.e., bloating and gas).
- Potassium's Daily Reference Value (DRV) was just raised to 4,700 mg/day for adults. In addition, potassium was added as a mandatory micronutrient on the Nutrition Facts Panel beginning in 2018. Previously, the potassium DRV was 3,500 mg/day and its labeling had been voluntary.
- The main textural benefits of green banana flour are water binding, thickening, anti caking, filling and adhesion. Green banana flour delivers superior performance with regards to water binding and thickening compared to other native starches due to its high concentration of amylopectin, and especially its high levels of long chain amylopectin. Its performance has been compared to a lightly cross- linked modified starch.
- Advantages
- Gluten Free and Clean Label
NuBana Green Banana Flours are naturally gluten free and work very well in gluten free baking applications. They can replace some of the less nutrient dense gluten free flours (e.g., rice flour). Pre-gelatinized NuBanaP500 also helps eliminate the need for xanthan gum or other hydrocolloids. The result is a healthier, cleaner label food product.
- Health & Wellness
NuBana™ Green Banana Flours can be used for nutritional enhancements in food and supplement applications. They are high in many important nutrients, such as dietary fiber (resistant starch), potassium and magnesium, each shown to have important health benefits. They deliver 100% whole fruit, naturally contributing to the dietary requirements for servings of fruit.
- Enrichment of:
- Dietary Fiber
- Resistant Starch
- Potassium
- Magnesium
- Fruit
- Replacement of:
- Fat
- Gum & otherHydrocolloids
- Metabolic Benefits:
- Reduced glycemic response
- Energy management with slowly digestible starch
- Blood sugar management with resistant starch
- Digestive Health
- Sustainable Production
Fresh fruit has strict quality standards from grocery stores, with up to 20% of bananas discarded for being the wrong size or shape. International Agriculture Group utilizes all of the green bananas to produce its functional flour, which is better for the farmers and better for the planet.
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- Key Properties
- Clean label
- Gluten free
- 100% Whole fruit
- All natural, non-GMO
- Nutrient dense
- High in potassium & magnesium
- Low in sodium, fat & protein
- No artificial colors or flavors
- Performance Featues
• Smooth, free-flowing powder
• Non-hygroscopic-it will not clump
• Neutral aroma and flavor
• Off-white to light beige color
• Very high starch content
• Neutral pH
Applications & Uses
- Markets
- Applications