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 favorite dish. Superb in stews, pasta dishes, soups, pizza, burgers, hotdogs, quiches onion soup and any other homemade recipes.
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 fermentation or other bad smells.
- Aspect: Loose with juice.
- Texture: Firm, crunchy and elastic.
- Note
Microbiological Values are tested after Incubation 7 days at 37°C/55°C.
- Defaults
Criteria Maximum Levels
Non Vegetable Origin Glass, staples,
stones, hair, metals, plastic,
insects, larvaeAbsence Vegetable Origin Leaves < 1% Roots < 1% Stalks Absence Peel defaults < 1%
| Value | Units | Test Method / Conditions | |
| Brix | 6 - 12 | — | — |
| Humidity | 82 - 92 | — | — |
| Value | Units | Test Method / Conditions | |
| Mesophile Aerobes | Absence | per gram | — |
| Salmonella | Absence | per 25g | — |
| Clostridium botulinum | Absence | per gram | — |
| Value | Units | Test Method / Conditions | |
| Energy | 42.98 | Kcal/100g | — |
| Fat | 0.44 | g/100g | — |
| Saturated Fat | 0.13 | g/100g | — |
| Carbohydrates | 8.41 | g/100g | — |
| Sugars | 6.56 | g/100g | — |
| Protein | 0.87 | g/100g | — |
| Salt | 0.02 | g/100g | — |
| Fiber | 0.95 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Lead (Pb) | max. 0.10 | mg/kg | — |
| Cadmium (Cd) | max. 0.05 | 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.
GMO’S
- GMO’s-free product
Packaging & Availability
- Packaging Type
- Packaging Information
Type of packaging: sealed bags of high barrier.
- Net weight (Kg): 3
- Gross weight (Kg): 3.03
- Package size (LxW) (mm): 350x290
Type of packaging: sealed bags of high barrier.- Net weight (Kg): 5
- Gross weight (Kg): 5.04
- Package size (LxW) (mm): 450x290
- Legal Labelling and Batch
Each package will be identified with its appropriate label according to the law.
- The batch is composed of the following elements: 1st letter: L = Batch.
- 2nd letter: manufacturing year (M: 2014, N: 2015).
- The following 2 numbers: manufacturing month (01=January, 02=February).
- The following 2 numbers: manufacturing day (01, 02, 03).
- The following letter: packing format (A=aseptic bag, B=can, T=sealed bag).
- The following 2 numbers: capacity of package (02=1/2 kg, 03=3 kg, 05=5 kg, 10=10 kg, 20=20 kg, 2C=200 kg, 1M=1000 kg).
- The following letter: code and description of the product; and the
- last two numbers: cut size (12=12x12 mm, 09=9x9 mm, 06=6x6 mm).
Storage & Handling
- Shelf Life
- 18 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.