Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
- Technologies
Features & Benefits
- Food Ingredients Features
- Mode of Action and Properties
- Gels by itself without the addition of any substances.
- Provides a soft gel-like texture which becomes viscous when stirred.
- Very high water retention power which improves product shelf-life.
- Low viscosity in hot solution.
- Gelling capacity will be reduced as pH decreases and temperature increases hence addition of acidic ingredients should be done below 80° C (176° F).
- In milk based systems:
- provides a smooth, uniform and creamy textures
- Prevents fat and whey separation
- Achieves good spreading properties
- Provides good flavor release and mouth-feel properties
- Can be used as a fat replacer
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.2 - 1.5 %
- Directions for Use
Three steps to follow: dispersion, hydration and dissolution. Premix with dry ingredients. Disperse into water and boil (100°C/ 212° F) until complete dissolution under vigorous agitation. Add remaining ingredients. Gelling occurs upon cooling down. Addition of acidic ingredients should be done below 80oC (176° F).
- Dosage
- 0.2 – 1.5%
- The optimal dosage will depends on specific application and preferred texture.
Properties
- Specifications
| Value | Units | Test Method / Conditions | |
| Acid-insoluble Ash | max. 0.5 | % | — |
| Arsenic | max. 3 | ppm | — |
| Ash | max. 6.5 | % | — |
| Cadmium | max. 1 | ppm | — |
| Escherichia Coli | Absent/5gr | — | — |
| Gel Strength (1.50%, 20°C/ 68°F) | max. 70 | g/cm2 | — |
| Gelatin | Passes test | — | — |
| Insoluble matter | max. 1 | % | — |
| Lead | max. 5 | ppm | — |
| Loss on Drying | max. 22 | % | — |
| Mercury | max. 1 | ppm | — |
| Salmonella Sp. | Absent/5gr | — | — |
| Starch | Passes test | — | — |
| Total Plate Count | max. 5000 | cfu/gr | — |
| Water Absorption | max. 75 | ml | — |
| Yeast and Mold Count | max. 300 | cfu/gr | — |
Regulatory & Compliance
- Legislation
Complies with current identification and purity criteria according to EU Directives. Local food regulations compliance is responsibility of the user.
Packaging & Availability
- Packaging
- 25 kg (55.1 lb) net carton boxes with inner PE liner.
- 20 kg (44.1 lb) net bags with inner PE liner.
Storage & Handling
- Shelf Life
- 24 Months
- Storage
- Must be stored in a cool and dry place at temperatures between 2 - 30° C (35.6 - 86° F).
- Keep away from strong odors.
- 24 months under good storage conditions.
- Product quality should be re-evaluated prior to use if the “best before” date has been exceeded.