Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Country of Origin
- Thailand
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Main Applications
Raw material for food industry. Gluten-free. There is no restriction on use.
- Product Applications
- Tapioca pearls are made from the starch extracted from the cassava root. Tapioca pearls are available in a wide variety of sizes ranging from 1 mm to 8mm. Tapioca pearls are very hard spheres and must be soaked well before cooking. The soaking process allows the pearls to absorb water and increase in volume. Tapioca pearls are generally opaque white when dry, but when they are placed in boiling water they become translucent and give a “Fish -Eye” appearance.
- Tapioca Pearls available in various sizes are essential for the delicious favorite dessert pearl pudding tapioca.
- Tapioca Pearls can be used in place of Tapioca starch, only if they have been ground into a powder using a food processor.
Properties
- Odor
- Peculiar
- Flavor
- Bland
- Chemical Properties
- Physical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Particle Size Distribution
- Note
(*) - Frequency analysis: Monthly
| Value | Units | Test Method / Conditions | |
| Starch Content | min. 85 | % | Polarimetric method |
| pH | 4.5 - 7.0 | — | AOAC 2016:943.02 |
| Sulfur Dioxide | max. 10 | ppm | Titrate 100ml of 10% soln with 0.01N I2 |
| Value | Units | Test Method / Conditions | |
| Granular Size Controlling (Size 1.25 - 3.00 mm) | min. 90 | % | Sieve shaker AACC 66-20 |
| Granular Size Controlling (Under size 1.25 mm + Over size 3.00 mm) | max. 10 | % | Sieve shaker AACC 66-20 |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 15 | % | — |
| Ash Content | max. 0.3 | % | — |
| Value | Units | Test Method / Conditions | |
| Total Coliforms Count (at 45°C)* | max. 100 | CFU/g | — |
| Detection of Salmonella spp* | Absence | 25g | — |
| Bacillus cereus Count | max. 3000 | CFU/g | — |
| Aerobic Plate Count | max. 20,000 | CFU/g | FDA BAM Online, 2001 |
| Yeast & Molds Count | max. 100 | CFU/g | DA BAM Online, 2001 |
| Escherichia coli | max. 3.0 | MPN/g | DA BAM Online, 2020 |
| Value | Units | Test Method / Conditions | |
| Energy | 350.4 | kcal/100g | — |
| Carbohydrates | 86.58 | g/100g | — |
| Proteins | 0.32 | g/100g | — |
| Total Fats | max. 1 | g/100g | — |
| Saturated Fats | 0 | g/100g | — |
| Trans Fats | 0 | g/100g | — |
| Dietary Fiber | max. 0.50 | g/100g | — |
| Sodium | 10.46 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Particle Size (<0.71mm) | max. 15 | % | — |
| Particle Size (0.71mm - 1.00mm) | min. 70 | % | — |
| Particle Size (> 1.00mm) | max. 15 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life Conditions
24 months from the date of manufacture, in original packaging when observed storage conditions. Store in closed original packaging, on pallets in a dry, safe, well ventilated environment.