Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Potato Starch
- Technologies
- Product Families
- Labeling
- E-number-free
- Labeling as potato starch or starch
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Functional Ingredient
- Effective cost savings through high water binding capacity
- Binding, thickening and texturing agent
- Easily dispersible in hot and cold food systems
- Medium shear and thermal resistance
- Freeze-thaw stable
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Natural Stabilizer
- Allergen-Free (no soy or gluten)
- GMO-free
- Free from synthetic additives
- Also available in organic quality
- Dosage
Depending on the application, desired texture, etc. (0.5 - 6%)
- Application
MEAT PREPARATIONS & PRODUCTS
- Improved water absorption
- Texture control
- Improvement of the mouthfeel
- Yield improvement
- Freeze-thaw stability.
BAKERY, DOUGH & BREADING
- Improvement of body and mouthfeel
- Forming and filling aid
- Moisture retention
- Dough binding.
SOUPS & SAUCES
- Viscosity regulator
- Texture control
- Binder, thickener and stabilizer
- Improvement of the mouthfeel.
FILLINGS
- Viscosity regulator
- Filling aid
- Texture control
- Binder, thickener and stabilizer
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Process Information
- Must be heated to 73 °C to provide viscosity
- Ideal conditions: 75 °C to 85 °C for 10min
- Medium to low shear resistance
- Low acid resistance
Packaging & Availability
- Country Availability
- Regional Availability