Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Ingredients
- Lupin Flour
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Taste
- Neutral bland taste
- Physical Properties
Value | Units | Test Method / Conditions | |
Through 80 mesh | min. 95 | % | In house |
pH (10% Solution) | 5.5 - 6.5 | — | — |
Moisture Content | max. 10 | % | AOAC 925.09 |
Protein Content | min. 43 | % | AOAC 990.03; AOAC 992.15 |
Fat (Acid Hydrolysis) | max. 7 | % | AOAC 954.02 |
Regulatory & Compliance
- Certifications & Compliance