Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Technologies
Features & Benefits
- Advantages
- It reduces the risk of pathogens such as Listeria monocytogenes.
- Broad spectrum of activity against all types of microorganisms, which allows to prolong the shelf life of dairy products.
- It does not modify the organoleptic properties of the treated products.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Dosage
Low doses of application: between 0.5-1 g/kg in the final product. Doses will depend on the regulation of each country.
Regulatory & Compliance
- Approvals
- The use of LAE® in the dairy industry is currently not authorized in the European Union. However, it can be used in products to be exported outside the EU.
- In the USA, Mexico, Colombia, Chile, Israel and Vietnam, the use of LAE® is approved in cheese at a dose of 200 mg/kg.
- In Australia and New Zealand, the use of LAE® is approved for fresh cheese at a dose of 400 mg/kg (200 mg/kg in mozzarella) and for the external treatment of hard and semi-hard cheese at a dose of 1 mg/cm2.
- In the CODEX, the use of LAE® is approved for cheese at a dose of 200 mg/kg.