Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Applications
- Food & Nutrition Applications
- NutriCon for confectionary use
- Filling and coating fats without laurics as cacao butter replacer (CBR)
- No incompatibility problems with cacao butter
- Application as a CBR for optimal cost efficiency
- Low trans products
- Identity Preserved available
- Applications
Soft at low temperatures and partially crystallized at room temperature. Builds up a steady crystal grid which avoids oil migration. Prevents grittiness. For products like canache.
Properties
- Typical Fatty Acid Profile
Value | Units | Test Method / Conditions | |
TFA | max. 1 | % | - |
TP | approx. 10 | °C | - |
Solids SFC (N10) | 4 - 8 | % | - |
Solids SFC (N20) | 2 - 6 | % | - |
Solids SFC (N25) | 2 - 5 | % | - |
Solids SFC (N30) | 2 - 5 | % | - |
Solids SFC (N35) | 2 - 5 | % | - |
Hardening | yes | - | - |