Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Protein Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
Features & Benefits
- Food Ingredients Features
- Product Attributes
- Low heavy metal levels
- A high protein staple in dry RTM blends
- Highly stable to acids
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Appearance
- Light yellow fine powder
- Taste
- Bland
- Chemical Composition
- Other Properties
- Microbiological Values
- Nutritional Information
- Typical Amino Acid Profile
- Heavy Metals
- Heat Stability
Acceptable for baking
| Value | Units | Test Method / Conditions | |
| Protein Content | min. 80 | % (db) | Kjeldahl, AOAC 981.10 or equivalent, Conversion factor 6.25 |
| Loss on Drying | max. 8 | % | Oven Drying or equivalent |
| Sulphated Ash | max. 5 | % | AOAC 923.03 or equivalent |
| Fat | max. 6 | % | AOAC 954.02 or equivalent |
| Value | Units | Test Method / Conditions | |
| Bulk Density | 0.3 | g/ml | — |
| Acid Stability | Highly stable | — | — |
| pH | 6.5 - 7.5 | — | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10,000 | cfu/g | USP <2021/2022> or equivalent |
| Yeast | max. 100 | cfu/g | USP <2021/2022> or equivalent |
| Mold | max. 100 | cfu/g | USP <2021/2022> or equivalent |
| Staphylococcus aureus | Negative | /25g | USP <2021/2022> or equivalent |
| Escherichia coli | Negative | /25g | USP <2021/2022> or equivalent |
| Salmonella | Negative | /25g | USP <2021/2022> or equivalent |
| Value | Units | Test Method / Conditions | |
| Proteins | 80.3 | g/100g | — |
| Moisture | 3.5 | g/100g | — |
| Carbohydrates | 8.6 | g/100g | — |
| Total Sugars | max. 0.5 | g/100g | — |
| Dietary Fibers | 5.4 | g/100g | — |
| Ash | 2.3 | g/100g | — |
| Cholesterol | 0.0 | g/100g | — |
| Total Fat | 5.4 | g/100g | — |
| Sodium | 36.1 | mg/100g | — |
| Calcium | 48.8 | mg/100g | — |
| Potassium | 3.8 | mg/100g | — |
| Energy | 393.0 | Kcal/100g | — |
| Value | Units | Test Method / Conditions | |
| Alanine | 5.19 | % | — |
| Arginine | 7.41 | % | — |
| Aspartate | 7.85 | % | — |
| Cysteine | 1.65 | % | — |
| Glutamate | 16.34 | % | — |
| Glycine | 3.78 | % | — |
| Histidine | 2.1 | % | — |
| Isoleucine | 3.73 | % | — |
| Leucine | 7.74 | % | — |
| Lysine | 3.26 | % | — |
| Methionine | 2.92 | % | — |
| Phenylalanine | 4.77 | % | — |
| Proline | 4.2 | % | — |
| Serine | 4.66 | % | — |
| Threonine | 3.32 | % | — |
| Tryptophan | 0.93 | % | — |
| Tyrosine | 4.98 | % | — |
| Valine | 5.18 | % | — |
| Value | Units | Test Method / Conditions | |
| Lead | max. 0.3 | ppm | ICP-MS or equivalent |
| Arsenic | max. 0.2 | ppm | ICP-MS or equivalent |
| Cadmium | max. 0.3 | ppm | ICP-MS or equivalent |
| Mercury | max. 0.2 | ppm | ICP-MS or equivalent |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
20 Kg poly-lined kraft bags
Storage & Handling
- Shelf Life
- 24 Months
- Storage and Shelf Life Conditions
24 months from the date of manufacturing when properly stored in a closed container in a cool and dry place, away from strong light.