Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Potassium Neutralized Vinegar
- Technologies
Features & Benefits
- Labeling Claims
- Product Highlights
Provian NDV is the latest clean label development in Niacets range of meat-Preservatives, poultry-Preservatives, and fish-Preservatives. provian NDV is produced from naturally fermented vinegar and can be lebelled as Neutralized vinegar or Dry vinegar. Due to the natural origin of this raw material, provian NDV contributes to a cleaner ingredients statement on your packaging.
Provian NDV is the only sodium-free neutralized vinegar and reduces the sodium content of your product without compromising on taste, shelf life or food safety. Moreover Provian NDV helps to meet the recommended daily intake of potassium and benefits human health.
Provian NDV is based on the proven anti-microbial activity of organic acids and is as effective as currently available preservatives. It has excellent antimicrobial properties against the shelf life of products by reducing the growth of lactic acid bacteria and other spoilage flora. Even at a low dosages.
- Product Highlights
Physical Form
As all Provian products,Provian NDV is a Dry product. It has high purity, a pH just above neutral and it is chemically and physically stable. The product is available as an easy handle (creamy) white granulate which dissolves well and contains no insoluble components.
Dosage And Efficacy
Independent shelf life and challenge studies show that Provian NDV is as effective as a similar product from a chemical origin.
Typically, Provian NDV is used at the levels between 0.6% and 0.8% depending on the conditions and demands.
Sensory Properties
Several external laboratories and major meat companies tested Provian NDV on its sensory properites. Even at dosage levels up to 1% no sensory deviations were observed. Various trials revealed a positive effect on the taste of the final product. Color and texture were not affected.
Clean label
Provian NDV is produced from naturally fermented vinegar and can therefore be labeled as neutralized vinegar or Dry vinegar. FSIS has allowed Provian NDV to be labeled as Natural.
This makes the product very suitable when looking for a clean label solution while maintaining protection against pathogens and food spoilage bacteria
Applications & Uses
- Markets
- Use Level
- 0.4 – 1.0% (Based on the total meat formulation)
- Dosage
The suggested dosage for optimal effect is 0.4 - 1.0 % of Provian NDV based on the total meat formulation.
To determine the optimal dosage for the intended application it is recommended to test Provian NDV in the final product.
Properties
- Appearance
- White to cream white agglomerate
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Insoluble In Water | max. 0.1 | — | — |
| Assay Content | min. 95 | — | — |
| pH (10% solution) | 7.0 - 9.0 | — | — |
| Water Content | max. 2.0 | % by weight | — |