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
- Rich Source of Dietary Fiber (>65%)
- Rich in Minerals (Potassium and magnesium)
- Versatile ingredient due to its clean tasting profile
- Acts as a texturizer in food products
Applications & Uses
- Applications
- Food & Nutrition Applications
- Use Level
- max. 10 %
- Product Usage Information
Dole Speciality Ingredients Pineapple Fiber Powder can be used to:
- Replace highly processed dietary fibers
- Replace binders and hydrocolloids
- Support innovative formulations such as fat/sugar reduction or fiber intake formulation
- In House Applications
Cereal Bar
- Up to 10% PFP incorporation in recipe
- Excellent binding properties, good mouthfeel and bite
- Suitable for Low GI/ Low calorie formulations
Fruit Preparation- Up to 2.5% PFP incorporation in recipe
- Good thickening properties
- Neutraltaste even at 2.5% levels, but slightly darker, color and appearance
- Prototype consistency slightly different than standard one (can be optimized during processing of fruit prep)
Porridge Mix- Up to 10% PFP incorporation in recipe
- Good source of Dietary fiber
- Neutral taste at 10% levels, but mildly darker in color than quaker rolled oats(reference std recipe)
Nutrition beverage Mix- Up to 10% PFP incorporation in recipe tried
- Good source of Dietary Fiber and minerals
- Neutral taste; the mouthfeel and consistency of the product at par/better in comparison to a standard beverage formulation with modified starch and gum systems
Instant Tomato Soup Mix- Up to 10% PFP incorporation in recipe
- Lowers blood glucose response/ Low GI formulation
- Good source of Dietary Fiber and Minerals
- Neutral taste even at 10% levels, color became a shade lighter, however was overall liked by the sensory panel
Cookie- Up to 5% PFP incorporation in recipe
- Bake stable; however low rise in volume in comparison to standard recipe;
- Neutral taste; color turns slightly dark shade making it more earthly color; suitable for high fibreformulations
- Good source of Dietary Fiber andminerals
Properties
- Physical Form
- Solubility
- Appearance
- Yellow brown to light brown free-flowing powder
- Odor
- Characteristic of pineapple
- Taste
- Characteristic of pineapple
- 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. 65 | % | - |
| Total Dietary Fiber Content | min. 65 | % | - |
| Potassium Content | 4500 - 5000 | ppm | - |
| Magnesium Content | 350 - 450 | ppm | - |
| Calcium Content | 750 - 850 | ppm | - |
| Iron Content | max. 50 | ppm | - |
| Phosphorus Content | max. 450 | ppm | - |
| Moisture content | max. 5 | % | - |
| 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 | 100.0 | kcal/100g | - |
| Total Fat | 1.3 | g/100g | - |
| Sodium | 3.97 | mg/100g | - |
| Total Carbohydrates | 87.15 | g/100g | - |
| Dietary Fiber | 69.1 | g/100g | - |
| Sugars | 8.9 | g/100g | - |
| Protein | 4.04 | g/100g | - |
| Calcium | 111.0 | mg/100g | - |
| Iron | 10.5 | mg/100g | - |
| Magnesium | 49.7 | mg/100g | - |
| Phosphorus | 63.0 | mg/100g | - |
| Potassium | 652.0 | mg/100g | - |
| Value | Units | Test Method / Conditions | |
| pH Value | max. 4.0 | - | - |
| Water Holding Capacity | 3.88 | g/g | - |
| Oil Holding Capacity | 1.22 | 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
Fiber Claims Calculation:
- PFP Dosage = (y)
- PFP Dietary Fiber amount = (x)
- Total PFP = (y) * (x)
- Product: Product XYZ (per serving, g)
- w/w% in formulation = Total PFP / Product XYZ ×100%
- *PFP Dietary Fiber range can be found in marketing spec sheet
Case study:
- PFP Dietary Fiber (x) = 69.1%
- PFP Dosage = 6g
- Product: Bread (per serving=40g)
- Total PFP = 6g *0.691 =4.2g
- w/w% in formulation = 4.240×100% = (10%w/w)
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