Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- They drastically reduce (if not totally eliminate) the initial cooking time and energy needed for onions to develop their flavor.
- They typically have an application rate of only about 70-80% vs. fresh/IQF due to the natural moisture reduction 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 by virtue of these being already cooked and packed aseptic
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Expected Usage
Ready to add to your dishes, Listeria Monocytogenes analysis is performed once a year depending on the type of thermal process. For use in stews, sauces, soups, meat products, quiches, etc
Properties
- Physical Form
- Flavor
- Typical of the used variety, free of other strange tastes
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Heavy Metals
- Organoleptic Characteristics
- Essence: Typical of the fruit, strong without fermenta tion or other bad smells.
- Aspect: Loose with juice
- Texture: Firm and elastic.
- Note
Microbiological Values are tested after Incubation 7 days at 37°C/55°C.
- Defaults
Criteria Maximum Levels
Non Vegetable Origin Process Glass, staples,
stones, hair, metals, plastic,
insects, larvae..Absence Vegetable Origin Process Leaves < 1% Roots < 1% Stalks Absence Peel defaults < 1%
| Value | Units | Test Method / Conditions | |
| pH | 4.2 - 4.6 | — | — |
| Brix | 7 - 12 | — | — |
| Humidity | 85 - 91 | — | — |
| Value | Units | Test Method / Conditions | |
| Mesophile Aerobes | max. 10 | ufc/g | Internal Method |
| Thermophile Aerobes | max. 10 | ufc/g | Internal Method |
| Lactobacilli Aerobes Mesophile | max. 10 | ufc/g | Internal Method |
| Aerobes (at 30°C) | Absence | per gram | External Method |
| Salmonella | Absence | per 25g | External Method |
| Clostridium botulinum | Absence | per gram | External Method |
| Value | Units | Test Method / Conditions | |
| Energy | 33.0 | Kcal/100g | — |
| Fat | max. 0.5 | g/100g | — |
| Saturated Fat | max. 0.02 | g/100g | — |
| Trans Fat | 0.0 | g/100g | — |
| Cholesterol | 0.0 | g/100g | — |
| Sodium | 20.0 | mg/100g | — |
| Carbohydrates | 7.4 | g/100g | — |
| Dietary Fiber | 1.5 | g/100g | — |
| Sugars | 4.7 | g/100g | — |
| Added Sugars | 0.0 | g/100g | — |
| Protein | max. 2.0 | g/100g | — |
| Vitamin D | 0.0 | mg/100g | — |
| Iron | 0.0 | mg/100g | — |
| Calcium | 0.0 | mg/100g | — |
| Potassium | 0.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Lead (Pb) | max. 0.10 | mg/Kg | — |
| Cadmium (Cd) | max. 0.03 | mg/Kg | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Information
Contaminants
Pesticides: All phytosanitary product waste will be within the limits set by the legislation of the European Union, and its later modifications.
Allergen
- Allergen-free product.
- Doesn’t have any of the allergenic components listed in Regulation 1169/2011 or modifications. No cross or accidental contamination possible due to protocolization and validation of processes.
- Gluten is <10ppm in final product.
GMO's
None of the ingredients used are from or contain protein or DNA from Genetically Modified Organisms. No cross or accidental contamination possible because none of the ingredients or additives on site contain GMO`s.
Radiation
No ionization treatments used on final products.
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 12 Months
- Preservation Conditions
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 7 days.