Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Pea Protein
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
Clean taste and firm texture with low water hydration. Blends well with other product to create unique textures in finished foods. Great at absorbing colors and flavors. Non-GMO, gluten free and made without soy.
- Benefits
With a clean label that avoids common allergens like soy, this ingredient allows greater flexibility for makers to develop custom plant protein performance that fits their needs. PURIS’ lowest moisture, highest protein TPP.
- How PURIS Compares
PURIS Textured Pea Protein Textured Vegetable Protein Leading Pastured Raised Beef Available in Organic ✔ ✔ ✔ Supporting Small Farmers/Acreages ✔ ✔ ✔ USA Grown, Processed and Packed ✔ ✔ ✔ Shelf Stable (2 year freshness) ✔ ✔ Plant Based ✔ ✔ Hexane Free ✔ ✔ Free From Top 8 Allergens ✔ ✔ Made Without Soy ✔ ✔ Always Non GMO ✔ Water Efficient ✔ Promotes Biodiversity ✔ Builds Soil Health ✔
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
- Plant-based meat
- Oatmeal
- Breading
- Crust
Properties
- Appearance
- Crumble or nugget to light tan color
- Flavor
- Typical pea flavor
- Odor
- Clean no off-odor
- Physical Properties
- Microbiological Values
- Nutritional Information
- Note
* Test utilizes chilled water.
Value | Units | Test Method / Conditions | |
Density | 160 - 250 | g/L | In House |
Granulometry (Over 3.4 mm / 6 sieve) | min. 50 | % | In House |
Granulometry (Over 6.4 mm / ¼”) | max. 15 | % | In House |
Granulometry (Under 0.8 mm / pan sieve) | max. 10 | % | In House |
Hydration Ratio* | 1.5 - 2.5 | — | In House |
Hydration Time* | min. 15 - 20 | — | In House |
Value | Units | Test Method / Conditions | |
Aerobic Plate Count | max. 50,000 | per gram | AOAC/BAM Ch. 3 |
Coliform | max. 10 | CFU/g | AOAC/BAM Ch. 4 |
Escherichia coli | max. 10 | CFU/g | AOAC/BAM Ch. 4 |
Listeria monocytogenes | Negative | per 25g | AOAC |
Salmonella | Negative/375g | — | AOAC/BAM |
Yeast and Molds Count | max. 100 | CFU/g | AOAC |
Value | Units | Test Method / Conditions | |
Added Sugars | 0 | g/100g | Calculated |
Ash Content | 5 | g/100g | Calculated |
Calcium Content | 400 | mg/100g | Calculated |
Calories | 390 | Kcal/100g | Calculated |
Carbohydrates | 4 | g/100g | Calculated |
Cholesterol | 0 | g/100g | Calculated |
Dietary Fiber | 4 | g/100g | Calculated |
Insoluble Fiber | 4 | g/100g | Calculated |
Iron Content | 10 | mg/100g | Calculated |
Moisture Content | max. 8 | g/100g | Calculated |
Monounsaturated fat | 2 | g/100g | Calculated |
Phosphorus Content | 1100 | mg/100g | Calculated |
Polyunsaturated fat | 3 | g/100g | Calculated |
Potassium Content | 200 | mg/100g | Calculated |
Protein (Dry matter basis ) | min. 78 | g/100g | Calculated |
Saturated Fat | 1 | g/100g | Calculated |
Sodium Content | 750 | mg/100g | Calculated |
Soluble Fiber | 0 | g/100g | Calculated |
Sugars | 0 | g/100g | Calculated |
Total Fat | 6 | g/100g | Calculated |
Trans Fatty Acids | 0 | g/100g | Calculated |
Vitamin D | 0 | mg/100g | Calculated |
Regulatory & Compliance
- Certifications & Compliance
- Non-GMO Declaration
Puris Textured Pea Protein is Non-GMO.
Packaging & Availability
- Packaging Type
- Packaging
Packaged in super sacks / 20kg multiwall paper bags / bag in box.
Lot Coding
Example Lot Number: 181003PC2; 18= Year, 10= Month, 03= Date, PC=Site, 2= Line
Storage & Handling
- Shelf Life
- 24 months
- Storage Conditions
Product should be stored in a cool, dry location, and in the original sealed package away from odorous material.
Shelf Life
The shelf is a minimum of 24 months.