Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Water, Beta-Carotene, Citric Acid, Diglycerides, Monoglycerides, Potassium Sorbate, Salt, Soy Lecithin, Soybeans, Margarine, Artificial Flavor, Palm Oil, RBD, Soybean Oil, RBD
- Technologies
Features & Benefits
- Labeling Claims
- Advantages
- High Plastic texture
- Free “Trans” fatty acid.
- Easy to be rolled stretched and sheeted
- Keep the melting point during the mechanical rolling process dough.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Application
Margarine for Puff Pastry to make Danish pastry
Properties
- Appearance
- Solid and brilliant ¹
- Odor
- Characteristic
- Taste
- Characteristic
- Typical Properties
- Specifications
- Note
- * At packaging time
- 1 Reported in Certificate of Analysis
| Value | Units | Test Method / Conditions | |
| Solid Fat Content (at 10°C/50°F) | 58 - 62 | % | AOCS Cd-16b-93 (Nuclear Magnetic Resonance) |
| Solid Fat Content (at 20°C/68°F) | 37 - 41 | % | AOCS Cd-16b-93 (Nuclear Magnetic Resonance) |
| Solid Fat Content (at 30°C/86°F) | 17 - 21 | % | AOCS Cd-16b-93 (Nuclear Magnetic Resonance) |
| Solid Fat Content (at 35°C/95°F) | 12 - 16 | % | AOCS Cd-16b-93 (Nuclear Magnetic Resonance) |
| Solid Fat Content (at 40°C/104°F) | 7 - 11 | % | AOCS Cd-16b-93 (Nuclear Magnetic Resonance) |
| Value | Units | Test Method / Conditions | |
| Free Fatty Acid (as Palmitic) ¹* | max. 0.25 | % | AOCS Ca-5a-40 |
| Slip Melting Point ¹ | 104.9 - 110.3 (40.5 - 43.5) | ºF (°C) | AOCS Cc-03-25 |
| Moisture & Impurities ¹ | max. 14 | % | AOCS Cd-2b-38 |
| Salt Content ¹ | max. 1.6 | % | AOCS Cd-08-53 |
Packaging & Availability
- Packaging Type
- Packaging Information
It is packed on the following presentations:
- In Boxes of carton 22.7 kg
- Other presentations are available at customer’s request.
Storage & Handling
- Shelf Life
- 6 months under normal storage conditions
- Storage Information
On refrigerated places and must not be exposed to direct sunlight, due those high temperatures reduces its oxidative stability.
- Transportation
- On refrigerated containers with low temperature, avoiding excessive heat
- It should be protected of high temperature, external contaminants and moisture