Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- Drastically reduce or eliminate the initial cooking time and energy needed for onions to develop their flavor.
- Typical application rate of only about 70-80% vs. fresh/IQF due to the natural moisture evaporation having already occurred during the cooking process.
- By being aseptically packed, these can be kept in standard ambient storage without refrigeration or having to rely on a costly fresh/frozen supply chain typically attributed to onions.
- Ready-To-Use, Low Micros, by virtue of these being already cooked and packed aseptic.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Meat fillings (such as empanadas)
- Quiche type of pies
- Sauces (large proven applications in ethnic sauces requiring a strong onion base and extensive pre-cooking of onions)
- Dressings (as a superior alternative to commonly used raw onion puree)
- Soups: used as an alternative to IQF raw onions, customers state seeing an improved / more rounded out flavor
- Industrial baking (such as focaccia bread types...)
- Asian food (such as dumpling/rolls applications)
- Burritos
- Breakfast pockets
Properties
- Physical Form
- Odor
- Typical of the fruit, stron, without fermentation or other bad smells.
- Taste
- Typical of the used variety, free of other strane tastes.
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Heavy Metals
Value | Units | Test Method / Conditions | |
Brix | 17 - 23 | Degree | - |
Humidity | 70 - 82 | - | - |
pH | 4 - 4.6 | - | - |
Value | Units | Test Method / Conditions | |
Mesophile Aerobes | max. 10 | ufc/g | - |
Thermophile Aerobes | max. 10 | ufc/g | - |
Lactobacilli Aerobes Mesophile | max. 10 | ufc/g | - |
Aerobes (at 30°C) | Absence | g | - |
Salmonella | Absence | /25g | - |
Clostridium Botulinum | Absence | g | - |
Value | Units | Test Method / Conditions | |
Energy | 99.0 | Kcal/100g | - |
Fat | 0.01 | g/100g | - |
Saturated Fat | 0.0 | g/100g | - |
Carbohydrate | 17.0 | g/100g | - |
Sugars | 12.0 | g/100g | - |
Protein | 2.3 | g/100g | - |
Salt | 0.07 | g/100g | - |
Fiber | 2.51 | g/100g | - |
Value | Units | Test Method / Conditions | |
Pb | max. 0.10 | mg/Kg | - |
Cadmium | max. 0.05 | mg/Kg | - |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Details
Package
- Type of packaging: sealed bags of high barrier.
- Net weight (Kg): 10
- Gross weight (Kg): 10.08
- Package size (LxW) (mm): 465x445
Package
- Type of packaging: sealed bags of high barrier.
- Net weight (Kg): 20
- Gross weight (Kg): 20.11
- Package size (LxW) (mm): 670x470
- Storage
Preservation (storage and transport) at ambient temperature, between 0 °C and 40 °C, in a clean and dry place. Once the package is opened, it’s necessary to keep the product refrigerated and to consume in the following 7 days.
Storage & Handling
- Shelf Life
- 18 months