Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Milk Protein Concentrate
- Product Families
- Functionality
- Solubility.
- Heat stability.
- Milky and slightly sweet taste.
- Browning.
- Emulsification.
- Foamability.
- Coagulation.
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Dairy
- Usage
- Lactose free products:
- Yogurts: stirred, greek-style, set, drinking
- Other fermented dairy
- Lactose free products:
- Benefits
- High Milky and slightly sweet smell and flavor.
- Low Lactose content.
- High Protein content.
- High Calcium.
- High Nutritional value.
- High Viscosity.
- High Water binding.
- High Texture.
- High Smoothness.
- High Creaminess.
- High Thickness.
- Low Sandiness.
- Low Syneresis.
- Stabilizer replacer.
- Heat stability.
- Good solubility.
- Low Sugar in recipe.
Sport Nutrition
-
Usage
- Lactose free products:
- Protein powders.
- Bars.
- Cereals.
- Tablets.
- Meal replacement.
- Lactose free products:
- Benefits
- Low Lactose content.
- High Protein content.
- High BCAA.
- High Calcium.
- High Muscle mass growth.
- Good solubility.
- Low Sugar in recipe.
Weight Management
-
Usage
- Lactose free products:
- Protein powders.
- Bars.
- Cereals.
- Tablets.
- Meal replacement
- Lactose free products:
- Benefits
- Low Lactose content.
- High Protein content.
- High Satiety.
Beverages
- Usage
- Lactose free nutritional beverages
- Benefits
- Low Lactose content.
- High Protein content.
- High Nutritional value.
- High Milky and slightly sweet smell and flavor.
- High Viscosity.
- High Emulsification.
Confectionery
- Usage
- Coatings.
- Creams.
- Puddings.
- Meringues.
- Chocolate.
- Mousses.
- Toffees.
- Benefits
- High Emulsification.
- High Texture.
- Heat stability.
- High Foamability.
- High Smoothness.
- High Lightness.
- Low Sugar in recipe.
Bakery
- Usage
- Cakes
- Breads
- Cookies
- Muffins
- Fortified food
- Blends
- Bars
- Benefits
- High Emulsification.
- High Texture.
- High Protein content.
- Low Carbohydrates.
- Lactose.
- Low Content.
- High Flavor and color formation.
- High Milk & egg substitution.
- Heat stability.
- Low Sugar in recipe.
- Usage
Properties
- Typical Properties
Value | Units | Test Method / Conditions | |
Fat Content | max 2 | - | - |
Protein Content (in dry matter) | min 85 | % | - |
Lactose | max 0.1 | % | - |
Moisture Content | max 6 | % | - |
Ash Content | max 8.5 | % | - |
pH Value | 6.7 - 7.0 | - | - |
Packaging & Availability
- Packaging Type
- Packaging
Packaged in multiply paper bags with polyethylene liner inside (20 kg net). Also available in big bag with polyethylene liner (1000 kg net).