Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Suitable for bread, cakes, pastries, pasta and mayonnaise.
Properties
- Appearance
- Yellow-White Colour.
- Odor
- Typical, purely of heated whole egg with no particular odour or unpleasant flavour.
- Consistency
- Fine, Slightly lumpy.
- Typical Properties
| Value | Units | Test Method / Conditions | |
| pH Value | 8.0 - 9.5 | - | - |
| Water Content | max. 4 | % | - |
| Protein Content | min. 45 | % | - |
| Fat Content | min. 40 - 43 | % | - |
| Total count of aerobic Mesophilic bacteria | max. 10.000 | ufc/g | - |
| Enterobacteriaceae | Neg. in 0.1 | g | - |
| Salmonella – Pooled sample | Neg. in 25 | g | - |
| Staph. Aureus | Negative/0.1 | g | - |
| Yeasts and Moulds | 100.0 | ufc/g | - |
Regulatory & Compliance
- Certifications
- Allergenes : Present allergens (rules 2003/89/CE): Egg
- Gmo : The product does not contain organisms modified or ingredients produced from organisms genetically modified
Technical Details & Test Data
- Nutrional Values
Proteins >82 g/100g Fats 0 g/100g Saturated Fatty Acid 0 g/100g Trans Fatty Acid 0 g/100g Carbohydrates 0 g/100g Sodium Approx. 1280 mg/100g Calories Approx.360calorie/100g Fibers 0 g/100g Cholesterol 0 g/100g Sugar 0 g/100g
Packaging & Availability
- Packaging
Blue polythene bags in carton boxes , 25 Kg net.
Storage & Handling
- Storage
Dry at room temperature.
- Shelf Life
12 months dry storage at a maximum 20°C.