Kiwifruit Extract KEP 40

Uses: Meat Tenderising, Protein/Meat Hydrolysis

Description:
An extract of New Zealand Kiwifruit providing a standardized activity of the proteolytic enzyme Actinidin.

Appearance:
Cream-coloured, free-flowing powder

Particle Size:
100% less than 850 microns

Solubility in Water:
Readily soluble

Packaging:
10kg net weight, PE liner in metallised PES bags, vacuum-packed. Cardboard outer

Shelf Life:
The product is stable for a minimum of 24 months at ambient temperature, vacuum packed. Once opened the product must be protected from moisture.

Typical Product Specification

Enzyme Activity:  37 – 43 units / gm (as Actinidin, CBZ Method)

 

Microbiology:

     

Chemistry:

 
  APC (35°C) cfu/g < 104   Protein 0.5 – 1.3 % w/w
  Yeast Mould cfu/g < 103   Total Carbohydrate 90.0 93.0 w/w
  Coliforms cfu/g < 1   Sugars 5.0 – 10.0 % w/w
  E.coli cfu/g < 10   Fat 0.1 – 0.3 % w/w
  Listeria FDA cfu/25g negative   Ash 1.0 – 3.0 % w/w
  Salmonella spp. cfu/25g negative   Moisture  4.0 – 6.0 % w/w
  Bacillus cereus cfu/g < 102   Sodium < 80mg / 100gm

 

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