Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Physical Form
- Solubility
- Appearance
- Powder structure
- Odor
- Natural, characteristic for hen egg matter, without foreign odors
- Taste
- Natural, characteristic for hen egg matter, without foreign tastes
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Note
- * Based on random sampling and then calculated (100 – Ash – Protein - Carbohydrates (4,3) - Moisture)
- ** Based on natively occurring sodium x 2,5
- *** or alternative method with identical result
| Value | Units | Test Method / Conditions | |
| pH Value | 6.0 - 7.0 | — | Electrochemical (25% solution) |
| Moisture Content | max. 5.0 | % | EN ISO 5537*** |
| Fat Content* | min. 52 | % | § 64 LFGB L 05.00-14*** |
| Salt Content | 7.5 - 8.5 | % | § 64 LFGB L 05.02-2 |
| Maltodextrin | 3.5 - 4.5 | % | Calculated |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10.000 | cfu / g | DIN EN ISO 4833-1 |
| Enterobacteriaceae | max. 10 | cfu / g | DIN ISO 21528-2 |
| Salmonella | Not detectable | /250 g | DIN EN ISO 6579-1*** |
| Staphylococcus aureus | max. 10 | cfu / g | DIN EN ISO 6888-1 |
| Value | Units | Test Method / Conditions | |
| Energy | 604 | kcal /100g | — |
| Protein Content | 29.6 | g/100g | — |
| Carbohydrate | 4.3 | g/100g | — |
| Sugar Content | 3.9 | g/100g | — |
| Fat Content | 52.0 | g/100g | — |
| Saturated Fatty Acids | 17.9 | g/100g | — |
| Dietary Fibres | max. 0.1 | g/100g | — |
| Salt Content** | 8.3 | g/100g | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Technical Process
- 40 g of powder dissolved in 60 ml of water correspond to approx. 100 g fresh liquid yolks with 3.3% salt, 1.6% maltodextrin and 0.8% tricalcium phosphate.
- The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, pasteurizing, and drying, sieving and metal detection, packaging and storing.\
- Ingredients: Hen egg yolk from Free Range KAT shell eggs, salt, maltodextrin, tricalcium phosphate.
Packaging & Availability
- Packaging Type
- Packaging Information
20/25 kg cardboard/bags with PE-Inner liner or customized.
Storage & Handling
- Shelf Life
- 18 Months
- Storage and Shelf Life Information
18 months in non-condensing atmosphere at ambient temperatures (15-25°C). Alternative storage conditions may affect shelf-life.