Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Animal Feed & Nutrition Functions
- Food Ingredients Functions
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Key Benefits and Claims
- Non-GMO and No Animal Testing
- High resistant starch content
- Lower Glycemic Index and Prebiotic
- Help reduce calories and fat content without impacting the functionality of end use applications
- Rich in Minerals (Potassium and magnesium)
Applications & Uses
- Applications
- Food & Nutrition Applications
- Use Level
- max. 20 % (for wet application), max. 40 % (for dry application)
- Product Usage Information
Dole Speciality Ingredients Green Banana Powder can be used to:
- Replace high glycemic flours, highly processed dietary fibers and modified starches
- Replace binders and hydrocolloids
- Support innovative formulations such as fat/sugar reduction or gluten free formulation
- In House Applications
Cereal Bar:
- Up to 20% GBP incorporation in recipe
- Good alternate to regular flours used for binding; good mouthfeel and bite
- Suitable for Low GI formulationsand Energy bars
Pancake Mix:- Up to 20 % GBP incorporation in recipe
- Neutral taste even at 20% in the formulation
- Spread ability of the batter and performance during cooking at par with standard recipe
- Suitable for chocolate or cocoa based formulations wherecolor blends in naturally
Extruded snacks:- Up to 50% GBP incorporation in recipe
- Excellent extrusion properties, forming and expansion was better than 100% corn grits recipe
- Neutral taste even at 50% levels, more earthly color and appearance in comparison tocorn based recipe
Pasta:- Up to 25% GBP incorporation in recipe
- Slight increase in cooking time in comparison to wheat flour-based formulation (needs process optimization)
- Color of the final product is earthlier in comparison to regular
Fruit Preparation:- Up to 10% GBP incorporation in recipe
- Clean label alternative to modifiedthickenersystem
- Neutral taste, butslightly darker in appearance (needs optimization)
Plant based beverage Mix:- Up to 18% GBP incorporation in recipe
- Neutral taste; the mouthfeel and consistency of the product at par/better in comparison to a std beverage formulation with modified starch and gum systems
Bread:- Up to 10% GBP incorporation in recipe (25% replacement of refined wheat flour)
- Bake stable; however low rise in volume in comparison to std recipe;
- Neutral taste; color turns to darker shade making it less appealing
- Suitable for Gluten free formulations
Smoothie- GBP can be added directly into the blend, no cooking required
- GBP is a great substitute for flax seed
Dark Chocolate Cookies- Succulent cookies with a healthier twist! Green Banana Powder (GBP) replaces 25% of flour
Properties
- Physical Form
- Solubility
- Appearance
- Beige to light brown free-flowing powder
- Odor
- Characteristic of unripe peeled banana
- Taste
- Characteristic of unripe peeled banana
- Typical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Characteristics
- Heavy Metals
- Note
*These parameters are not tested for every batch and thus do not appear on the COA. However, the ranges are determined as a result of sufficient historical data, and Dole will continue to collect data to ensure consistent quality.
| Value | Units | Test Method / Conditions | |
| Purity | 100.0 | % | - |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 8 | % | - |
| Total Dietary Fiber Content* | min. 5 | % | - |
| Total Starch Content* | min. 65 | % | - |
| Resistant Starch Content* | min. 35 | % | - |
| Potassium Content | max. 15000 | ppm | - |
| Magnesium Content | max. 750 | ppm | - |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10,000 | cfu/g | - |
| Yeast and Mold Count | max. 1,000 | cfu/g | - |
| Escherichia coli | max. 10 | cfu/g | - |
| Salmonella | Absent | /25g | - |
| Value | Units | Test Method / Conditions | |
| Calories | 332.0 | kcal/100g | - |
| Total Fat | 0.2 | g/100g | - |
| Sodium | max. 3.33 | mg/100g | - |
| Total Carbohydrates | 85.74 | g/100g | - |
| Total Starch | 70.5 | g/100g | - |
| Resistant Starch Content | 38.1 | g/100g | - |
| Dietary Fiber | 6.9 | g/100g | - |
| Sugars | 1.0 | g/100g | - |
| Protein | 4.65 | g/100g | - |
| Iron | 1.09 | mg/100g | - |
| Magnesium | 88.9 | mg/100g | - |
| Potassium | 1360.0 | mg/100g | - |
| Value | Units | Test Method / Conditions | |
| Gelatinization (5 minutes) | 60.0 | °C | - |
| Water Holding Capacity | 1.35 | g/g | - |
| Oil Holding Capacity | 1.56 | ml/g | - |
| Value | Units | Test Method / Conditions | |
| Lead Content* | max. 2 | ppm | - |
| Arsenic Content* | max. 2 | ppm | - |
| Cadmium Content* | max. 1 | ppm | - |
| Mercury Content* | max. 0.05 | ppm | - |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Product Functionality Information
- Resistant Starch Calculation:
- Product: Product XYZ (per serving, g)
- GBP Dosage (x) = (x) * RS % = RS content (grams)
- w/w% in formulation = RS Content (g) / Product XYZ (g)×100%
- *%RS range can be found in marketing spec sheet
- *RS2 mainly found in Green Banana
- Case Study:
- Product: Pancake (per serving=60g)
- GBP (38.1% RS2) dosage = 15g
- RS2 Content= 15g* 38.1% RS2 = 5.72g RS2= (9.52% w/w)
- Resistant Starch Calculation:
Packaging & Availability
- Packaging Information
- Net Weight: Minimum: 20 Kilograms Per Case (10 Kilograms Per Bag)
- Coding: Inkjet On Bags; On Printed Carton Label
- Primary Container: Thermo-Sealed Aluminum-Based Laminated Bag
- Secondary Container: Corrugated Carton
- Configuration: 2 Bags Per Case
Storage & Handling
- Storage and Shipment Information
- Storage instructions:
- Store in suitable conditions at temperatures between 10°C to 25°C, in dry places and in its original packaging.
- Avoid from freezing and avoid exposure from sunlight.
- Once bag is opened, it is recommended to transfer to a suitable container, seal airtight to prevent ingress of moisture.
- Shipping: Ship in a dry container with proper handling & shipping conditions
- Shelf life:
- 24 months at storage conditions of 10°C to 25°C.
- 18 months at storage conditions of 26°C to 30°C.
- 10 months at storage conditions of 31°C to 35°C
- Storage instructions: