Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Origin
- Technologies
Features & Benefits
- Food Ingredients Features
- Benefits
- Drastically reduce or eliminate the initial cooking time and energy needed for onions to develop their flavor.
- Typical application rate of only about 70-80% vs. fresh/IQF due to the natural moisture evaporation having already occurred during the cooking process.
- By being aseptically packed, these can be kept in standard ambient storage without refrigeration or having to rely on a costly fresh/frozen supply chain typically attributed to onions.
- Ready-To-Use, Low Micros, by virtue of these being already cooked and packed aseptic.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Meat fillings (such as empanadas)
- Quiche type of pies
- Sauces (large proven applications in ethnic sauces requiring a strong onion base and extensive pre-cooking of onions)
- Dressings (as a superior alternative to commonly used raw onion puree)
- Soups: used as an alternative to IQF raw onions, customers state seeing an improved / more rounded out flavor
- Industrial baking (such as focaccia bread types...)
- Asian food (such as dumpling/rolls applications)
- Burritos
- Breakfast pockets
Properties
- Physical Form
- Odor
- Typical of fried onion with pepper, stron, without fermentation or other bad smells.
- Taste
- Mix of both inredients, free of other strane tastes.
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| pH | 4 - 4.6 | — | — |
| Brix | 6 - 12 | Degree | — |
| Humidity | 82 - 92 | — | — |
| Value | Units | Test Method / Conditions | |
| Mesophile Aerobes | max. 10 | ufc/g | — |
| Thermophile Aerobes | max. 10 | ufc/g | — |
| Lactobacilli Aerobes Mesophile | max. 10 | ufc/g | — |
| Aerobes (at 30°C) | Absence | g | — |
| Salmonella | Absence | /25g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 24.5 | Kcal/100g | — |
| Fat | 0.16 | g/100g | — |
| Saturated Fat | 0.04 | g/100g | — |
| Trans Fat | max. 0.02 | g/100g | — |
| Cholesterol | 0.0 | g/100g | — |
| Sodium | 3.36 | mg/100g | — |
| Carbohydrate | 4.76 | g/100g | — |
| Dietary Fiber | 1.32 | g/100g | — |
| Total Sugars | 4.76 | g/100g | — |
| Sugars | 0.0 | g/100g | — |
| Protein | max. 2.0 | g/100g | — |
| Vitamin D | 0.0 | g/100g | — |
| Iron | 0.0 | g/100g | — |
| Calcium | 0.0 | g/100g | — |
| Potassium | 0.0 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Pb | max. 0.10 | mg/Kg | — |
| Cadmium | max. 0.05 | mg/Kg | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Details
Package
- Type of packaging: sealed bags of high barrier.
- Net weight (Kg): 3
- Gross weight (Kg): 3.03
- Package size (LxW) (mm): 350x290
Package
- Type of packaging: sealed bags of high barrier.
- Net weight (Kg): 5
- Gross weight (Kg): 5.04
- Package size (LxW) (mm): 450x290
The heat-sealed bags are not recyclable because they are a mixture of plastic and aluminum, the cardboard boxes are recyclable.
The pallets can be reused and at the end of their life they can be recycled.
The film is a recyclable plastic
Storage & Handling
- Shelf Life
- 18 months
- Storage
- Preservation (storage and transport) at ambient temperature, between 0 °C and 40 °C, in a clean and dry place.
- Once the package is opened, it’s necessary to keep the product refrigerated and to consume in the following 15 days.