Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Pongamia Bean Oil
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Key Attributes
- Neutral with a buttery mouthfeel
- Versatile Oil for broad applications
- Slow melting curve
- Performs like animal fat with improved textures and mouthfeel in plant-based applications
- Non-GMO
- Traceable Supply Chain
- Features 55% Omega-9
- Enhance Texture and Flavor
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Buttery Spreads
- Frying & Sauteing
- Dressing, Sauces, and Mayonnaise
- Dairy Alternatives
- Bakery and Snacks
Properties
- Physical Form
- Appearance
- Unique and attractive deep golden color
- Flavor
- Subtle nuttiness and buttery finish
- Texture
- Full-bodied with a pleasant mouth coat
- Aroma
- Mostly neutral with light nutty notes
- Physical Properties
- Typical Fatty Acid Profile
| Value | Units | Test Method / Conditions | |
| Smoke Point | 225.0 | °C | — |
| Mettler Dropping Point (MDP) | max. 20 | °C | — |
| Value | Units | Test Method / Conditions | |
| Total Monounsaturates | 55.0 | % | — |
| Oleic Acid | 54.0 | % | — |
| Total Polyunsaturates | 20.0 | % | — |
| Linoleic Acid | 16.0 | % | — |
| Linolenic Acid | 2.0 | % | — |
| Total Saturates | 22.0 | % | — |
| Palmitic Acid | 9.0 | % | — |
| Stearic Acid | 7.0 | % | — |