Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Flavor Ingredient Class
- Food Ingredients Functions
- Ingredients
- Carrageenan, Dextrose, Monosodium Glutamate, Salt, Spices, Yeast Extract, Diphosphate, Sodium Ascorbate, Glucose Syrup, Dried, Triphosphate
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage Rate in Food
- 3.6% to the total recipe weight [meat + 80% brine].
- Recipe Suggestion for 100 kg meat
- 100 kg red meat [beef, veal]
- 70 kg water
- 3.5 kg nitrite curing salt
- 6.5 kg AGAGEL 380
- 180 kg total recipe weight
- 40 g/kg [4%] per kg finished product for brines
- Brine recipe suggestion for 80% added yield:
- 093 kg water
- 007 kg AGAGEL 380
- 100 kg brine for injecting/tumbling
- Usage of ingredients with allergenic potential according to EU-classification
1 Gluten-containing cereal and products No 2 Shellfishes and products No 3 Eggs and products No 4 Fish and products No 5 Peanuts and products No 6 Soya und products Yes Soya protein 7 Milk and products, incl. Lactose No 8 Legumes and products No 9 Celery and products No 10 Mustard and products No 11 Sesame seed and products No 12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No 13 Lupine and products No 14 Mollusca and products No - Usage of ingredients according to ALBA-list
1 Cow milk protein No 2 Lactose No 3 Hen’s egg No 4 Soya protein Yes Soya protein 5 Soya oil No 6 Gluten No 7 Wheat No 8 Rye No 9 Beef No 10 Pork No 11 Chicken No 12 Fish No 13 Shellfish and crustaceans No 14 Maize No 15 Cocoa No 16 Yeast Yes Yeast extract 17 Vegetables/Legumes No 18 Nuts No 19 Nut oil No 20 Peanuts No 21 Peanut oil No 22 Sesame No 23 Sesame oil No 24 Glutamate Yes Monosodium glutamate [E 621] 25 Sulphite [E 200 to E 228] No 26 Benzoic acid und PHB [E 210 to E 219] No 27 AZO- Colourings No 28 Tartrazin [E 102] No 29 Cinnamon No 30 Vanilla No 31 Coriander No 32 Celery No 33 Umbellifereae No
Properties
- Physical Form
- Taste
- red meat, beef
- Typical Properties
Value Units Test Method / Conditions Monosodium glutamate [E 621] approx. 3 % - Texture Fine powder - Microbiological Values
Value Units Test Method / Conditions Bacillus cereus max. 100 cfu/g - E. Coli max. 100 cfu/g - Staphylococcus aureus max. 10 cfu/g - Sulphite-reducing clostridia max. 100 cfu/g - Total plate count max. 1000000 cfu/g Mould max. 10000 cfu/g Yeast max. 1000 cfu/g Coliforms max. 10000 cfu/g - Nutritional Information (per 100 gm)
Value Units Test Method / Conditions Dietary Fibre 10.3 g/100g - Salt Equivalents 25.15 g/100g - Saturated Fatty Acid 0.2 g/100g - Thereof Sugar 16.5 g/100g - Calorific Value 897 kJ/100g - Fat Content 0.5 g/100g - Carbohydrates 33.3 g/100g - Protein Content 17.1 g/100g - Sodium Content 10.05 g/100g -
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging
Bags @ 25 kg
Storage & Handling
- Shelf Life
- Product functionality is guaranteed for 24 months from date of manufacture.
- The “Best Before Date” is printed on each individual product label.
- Guarantee applies to unopened packages, stored under dry and cool (< 30° C) conditions.